|
cash crab posted:His original WHAT? WHAT IS IT Sweetened cod roe in a tube, silly. Looking that up brought me to this blog for people who want more Swedish culinary oddities.
|
# ? Jul 1, 2016 05:47 |
|
|
# ? Apr 28, 2024 22:28 |
|
I would eat caviar in a tube on everything i put sardines on.
|
# ? Jul 1, 2016 05:52 |
|
Wanamingo posted:
Wrong thread.
|
# ? Jul 1, 2016 06:12 |
|
Tiggum posted:Wrong thread. I know, right? All that poo poo would be delicious. Ikea never sold me more than those tubes of goo which went on damned near everything
|
# ? Jul 1, 2016 06:17 |
|
|
# ? Jul 1, 2016 06:28 |
|
Enough pain in life, never went to dentist
|
# ? Jul 1, 2016 06:40 |
|
Looks bad Kalle.
|
# ? Jul 1, 2016 06:49 |
|
I had a tube of Swedish stuff that was like shrimp Cheez Whiz or something and it was magnificent in its awfulness.
|
# ? Jul 1, 2016 06:50 |
|
Wanamingo posted:
This version was real, and just quietly went away after a few months.
|
# ? Jul 1, 2016 07:05 |
|
NotAnArtist posted:I know, right? All that poo poo would be delicious. Ikea never sold me more than those tubes of goo which went on damned near everything I miss their tubes of caribou, they don't seem to sell those anymore around here.
|
# ? Jul 1, 2016 07:18 |
|
Banana caviar is a disgusting proposition. I will concede this.
|
# ? Jul 1, 2016 07:33 |
|
I....I think my suggestion made it to the thread title. Crowning internet achievement. Would, but color composition and lighting are not doing any favors to this dish.
|
# ? Jul 1, 2016 07:39 |
|
Well it looks...edible, at least?
|
# ? Jul 1, 2016 07:40 |
|
Ceciltron posted:Banana caviar is a disgusting proposition. I will concede this. And it's just too drat hard to get the eggs out of the banana
|
# ? Jul 1, 2016 07:56 |
|
Question for ya'll - I never ever peel potatoes. I think it's both a waste of time and bad nutritionally because there's a lot of vitamins and minerals in the skin (or just under it, whatever). So I give them a good rinse before cooking them to get rid of any dirt on them. However, it has recently come to my attention that some people find this unacceptable and must have their tubery starch completely skinless. Am I wrong or are these fussy babies who can't handle potato skin wrong?
|
# ? Jul 1, 2016 08:06 |
|
It depends on the potato and what you're doing with it. Like if you want a really smooth fluffy mashed potato, you're going to want to ditch the skin. But there are other situations where you get the skin all crispy and magical. And then say you have red potatoes, the skin tastes really good on those and never becomes tough so there's no reason to peel.
|
# ? Jul 1, 2016 08:14 |
|
kith_groupie posted:Question for ya'll - They are fussy babies; make their inadequacies apparent at every meal so that they feel disgusted in their own skin, skins which they cannot escape. I'm not sure if it's the fact that it's half eaten, or the extreme paleness of the meal. Or maybe the ketchup gingerly placed on the potatoes. I can't decide on what grosses me out about this.
|
# ? Jul 1, 2016 08:23 |
|
Skins in mashed potato is vomtastic and kind of meh on a classic chip but otherwise fine.
|
# ? Jul 1, 2016 08:26 |
|
I always leave the skin on for mashed potatoes too. Gives it a nice texture and a little bit more flavor, otherwise it's just a bland pile of mushed up potatoes. I once saw a cooking show where the fancy chef peeled the potatoes he was boiling up, but then saved the peelings and put them in a cheesecloth bag and then put them back into the the boiling potato water.
|
# ? Jul 1, 2016 08:31 |
|
kith_groupie posted:otherwise it's just a bland pile of mushed up potatoes.
|
# ? Jul 1, 2016 09:02 |
|
titties posted:I love mashed potatoes but / because they're simply a delivery system for gravy. I will admit to eating gravy from a cup.
|
# ? Jul 1, 2016 09:17 |
|
kith_groupie posted:I always leave the skin on for mashed potatoes too. Gives it a nice texture and a little bit more flavor, otherwise it's just a bland pile of mushed up potatoes. Then you're not putting enough butter in. Also probably using the wrong sort of potatoes (désirées are the ones you want).
|
# ? Jul 1, 2016 10:08 |
|
Potato skins are entirely personal preference, we may as well be discussing whether juice is better with or without pulp.
|
# ? Jul 1, 2016 10:14 |
|
With
|
# ? Jul 1, 2016 10:16 |
|
Sakurazuka posted:With Oh god yes 100%. Give me all the potato skin and juice pulp
|
# ? Jul 1, 2016 10:20 |
|
Every time I peel my potatoes and throw away the peels I remember too late that I could have still tossed them in a little oil and salt and popped them in the oven for a bit to crisp up. One day. But I usually don't, either. Especially not new potatoes. Goddammit I have some in the cupboard and now I really want them.
|
# ? Jul 1, 2016 10:31 |
|
EorayMel posted:I don't even know what this is. I'm pretty sure the green stuff is weed. Food I make high comes out looking like this.
|
# ? Jul 1, 2016 11:21 |
|
Wanamingo posted:Potato skins are entirely personal preference, we may as well be discussing whether juice is better with or without pulp. I love pulp in anything. Juice, mashed potatoes, music...
|
# ? Jul 1, 2016 11:43 |
|
axolotl farmer posted:Tomato, turmeric, spinach and beets. I used to work for a company that had Loblaws as a client for some website work. When we got a bug report, I called it Bob Loblaws Flaw Log.
|
# ? Jul 1, 2016 11:54 |
|
I don't know if this is Anti Food-Porn, but I had some Sweet potato based soup in my freezer. I took a bite while it was frozen, and it was delicious. I think if I churned it while it froze and maybe added some cream it would make great icecream
|
# ? Jul 1, 2016 13:58 |
|
Another mashed potato thing if you haven't before, throw in a bunch of peeled garlic cloves when you boil and just mash 'em up with the potatoes. And your potato boiling water should be well salted. A lot of bland is just not salting enough or not adding acids. Lemon juice is good for mashed potatoes, but add it during mashing not during boiling--acid strengthens pectin and makes the potatoes not mashy enough. Or be French and just put in all the butter and cream.
|
# ? Jul 1, 2016 14:03 |
|
Skin (that is edible) is the best part of all fruits. Therefore, it is a great part of potatoes. Because, um, potatoes are fruit yeah POMMES DE TERRE OKAY it's right there in the name. BLUE CAKE TACOS!!!!!!!!!!!!!!!
|
# ? Jul 1, 2016 14:36 |
|
bringmyfishback posted:
|
# ? Jul 1, 2016 15:16 |
|
bringmyfishback posted:Skin (that is edible) is the best part of all fruits. Therefore, it is a great part of potatoes. Because, um, potatoes are fruit yeah POMMES DE TERRE OKAY it's right there in the name. But, in all seriousness, I don't think I could eat that much frosting just in a wad like that. My sweet tooth has really mellowed out since like middle school.
|
# ? Jul 1, 2016 15:18 |
|
bringmyfishback posted:BLUE CAKE TACOS!!!!!!!!!!!!!!! I'm not even exaggerating here--this is one of the worst things I've seen in this thread. Just imagining an entire mouthful of that nasty, cloying Walmart frosting leaving an immediate greasy film on my tongue and teeth makes me wanna hurl. I'll take the gas station chorizo taco over one of these any day of the week.
|
# ? Jul 1, 2016 16:37 |
|
edit: how did i manage to doublepost have a badly-photographed sushi pizza in recompense GOTTA STAY FAI has a new favorite as of 16:40 on Jul 1, 2016 |
# ? Jul 1, 2016 16:37 |
|
You'd have purple poop afterwards though.
|
# ? Jul 1, 2016 18:17 |
|
bringmyfishback posted:Skin (that is edible) is the best part of all fruits. Therefore, it is a great part of potatoes. Because, um, potatoes are fruit yeah POMMES DE TERRE OKAY it's right there in the name. At least turn them into lovely crepes or something - strawberries, raspberries, blueberries with some whipped cream. My teeth just rocketed out of my skull at the sight.
|
# ? Jul 1, 2016 18:27 |
|
Wanamingo posted:
That stuff is good on Wasa toast. My local grocery stopped carrying it though...
|
# ? Jul 1, 2016 18:31 |
|
|
# ? Apr 28, 2024 22:28 |
|
WescottF1 posted:That stuff is good on Wasa toast. My local grocery stopped carrying it though... It's great on crispbread of any kind but especially the proper dark rye stuff.
|
# ? Jul 1, 2016 19:45 |