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Madra De Dhia posted:it's just so...homegrown That's a sad, sad pork chop. It tastes like leather and grease, and not much else.
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Jul 18, 2016 12:25
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Madra De Dhia posted:it's just so...homegrown When I said 'let the pork chop rest' I didn't mean 'build it a pyre'
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Jul 18, 2016 16:56
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That chop needed 2-3 more minutes.
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Jul 18, 2016 18:01
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Jul 18, 2016 23:30
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Leek, eggplant, and injera? What the gently caress is that stuff
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Jul 19, 2016 01:01
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Xen Tricks posted:Leek, eggplant, and injera? What the gently caress is that stuff Counterclockwise from top: tofu, zucchini, and fennel A grad student made this.
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Jul 19, 2016 02:30
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Madra De Dhia posted:it's just so...homegrown I feel like I grew up eating this sort of meal...  For the longest time I just thought I didn't like steak because my mother would only ever cook it well-done. When I finally started cooking... oh how I learned.
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Jul 19, 2016 02:58
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It needs some kind of sauce but it's probably not terrible, it's mostly that the photography is rear end. The tofu looks very nice and crispy, and I've had zucchini chips that were very tasty, IDK about the sad attempt at fennel though. It kind of looks like they wanted to pan sear/fry it and then just got lazy half way through and stopped. Also they did it wrong, pan seared/fried fennel is really good but you're not supposed to peel it apart like that, you're supposed to keep it together so the searing gives it flavor and the layers hold the moisture inside. All in all I think what it's really missing is some kind of creamy dip for the chips, more oil/salt/pepper on the fennel and maybe some kind of spicy sweet glaze or drizzle on the tofu. Basically what I'm saying is that if they weren't an idiot they could have fixed this depressing shitstack with ten minutes and a wok.
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Jul 19, 2016 05:08
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Good Soldier Svejk posted:I feel like I grew up eating this sort of meal... That was my feeling on pork and lamb, because my father cooked those. He came from a English family with a stop in Newfoundland, and, well... At least he learned to steam vegetables instead of boil them by the time I was about ten. I'm still not a huge pork fan (though ham's good), but lamb's probably my favourite of the meats.
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Jul 19, 2016 05:39
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Pastry of the Year posted:Counterclockwise from top: tofu, zucchini, and fennel What, seriously? Who the hell cuts tofu lengthwise and where do you even find a zucchini that big?
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Jul 19, 2016 07:02
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I discovered a local asian grocery's site has a recipe section. Mixed in with normal stuff is mayo where it doesn't belong. "Mashed Tofu Salada w/ Avocado & Cream Cheese" (2 tbsp mayo, and no ingredients matching the leafy garnish)  "Mochi Mayo Gratin" (6 tbsp mayo)  "Fresh Salad with Chicken Strips and Okura" (Mayo "as needed", 3 tbsp of loose corn) And not mayo, but:  "Grilled Squid & Mushrooms in Foil" (Directions include the line 'Place foil on a plate, open up top of the foil and garnish with lemon then enjoy!!')
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Jul 19, 2016 07:11
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Haifisch posted:
Did they seriously use broccoli as a garnish?
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Jul 19, 2016 10:00
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Roro posted:Did they seriously use broccoli as a garnish? Seen it many times in Asia.
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Jul 19, 2016 10:03
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I'm not sure if this belongs here or in the lifehack thread, so I'll just post this in both. https://www.youtube.com/watch?v=nfxpwbWBNuU https://www.youtube.com/watch?v=FFuFh5E4eYA https://www.youtube.com/watch?v=MSRN3hjzVkQ twoday has a new favorite as of 12:16 on Jul 19, 2016 |
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Jul 19, 2016 12:14
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Xen Tricks posted:What, seriously? Who the hell cuts tofu lengthwise and where do you even find a zucchini that big? Have you ever grown zucchini? It can go from "reasonably sized" to "ridiculously huge and flavorless" in as short as an extra day or two of growing.
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Jul 19, 2016 12:45
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twoday posted:I'm not sure if this belongs here or in the lifehack thread, so I'll just post this in both. I'm not able to comprehend the level of competence he expects from his audience. In order, these are for people who 1. Can prepare a bowl of shredded cheese, but cannot figure out how to put those three bowls into a larger one, 2. Owns multiple pizza stones and can put them in their oven but can't figure out how to do that twice, and 3. Can use a pizza cutter and understands what a 36 degree angle cut is, but can't figure out how to do that three additional times. This is some next-level competence-incompetence blending going on.
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Jul 19, 2016 13:13
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It's not really the same thing, but it reminds me of this: https://www.youtube.com/watch?v=tNfGyIW7aHM
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Jul 19, 2016 13:56
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The New York Post posted this article about how most of our food is fake. The guy's book seems to be getting a good amount of publicity considering how often I've heard about this today from different sources: http://nypost.com/2016/07/10/the-truth-behind-how-were-scammed-into-eating-phony-food/ Similar article about Tampa Bay: http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/
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Jul 19, 2016 19:52
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Ugh it's clickbait in book form One man was SHOCKED when he found out which common foods are COUNTERFEIT Also it's not like wood pulp is sawdust swept up from a carpenter's floor--it's food-grade plant fiber added in small amounts to keep your shaky cheese from clumping up. People who aren't trying to sell books call it "cellulose" wait I mean ewwwwwwww sawdust in my cheese, better buy the book to find out which brands include it GOTTA STAY FAI has a new favorite as of 20:26 on Jul 19, 2016 |
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Jul 19, 2016 20:22
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Hey guys, did you know your fruit juice is mostly water? BUY MY BOOK!
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Jul 19, 2016 20:24
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 Saw this at the store this afternoon and thought of you, thread.
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Jul 19, 2016 20:27
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GOTTA STAY FAI posted:Ugh it's clickbait in book form There's sensationalist stuff like that, but at the same time, buying one type of fish and getting served another seems like it should be illegal? It's also good to call out the BS of food labels like farm to table and whatnot and tell people that they're pretty much meaningless.
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Jul 19, 2016 20:31
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Rollersnake posted:
Aww, you shouldn't have.
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Jul 19, 2016 20:50
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GrandpaPants posted:The New York Post posted this article about how most of our food is fake. The guy's book seems to be getting a good amount of publicity considering how often I've heard about this today from different sources: Ah, more scaremongering horseshit. Also Wagyu is not a cut, it's the breed of cattle used to produce Kobe beef. Their meat is crazy marbled and very nice.
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Jul 19, 2016 21:29
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GrandpaPants posted:The New York Post posted this article about how most of our food is fake. The guy's book seems to be getting a good amount of publicity considering how often I've heard about this today from different sources: Does my food taste bad? No? Then gently caress your book.
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Jul 19, 2016 21:34
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Rollersnake posted:
Nice
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Jul 19, 2016 21:46
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Esteemed Author of Fake Food Real Food posted:The 100 percent grass-fed beef you just bought is no such thing — it’s very possible that cow was still pumped full of drugs and raised in a cramped feedlot. What about the words "grass-fed" would at all imply that the cows weren't given medicine when they're sick. 
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Jul 19, 2016 21:55
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dijon du jour posted:What about the words "grass-fed" would at all imply that the cows weren't given medicine when they're sick. It's a little more complicated than that. Antibiotics aren't a 100% good thing for cattle, as it results in antibiotic-resistant strains of bacteria evolving more rapidly than they would if the cattle weren't given them so often. They only came into use when the demand for meat could only be satisfied through huge densities of meat animals on farms, which resulted in disease running rampant. Also, "grass-fed" isn't the same as "grass-finished". Technically almost all cattle are grass-fed, as they spend their childhoods roaming the fields. But they're commonly shoved into cramped pens and fed corn (which results in what's often regarded as a less tasty product) until slaughtering. Because grass-fed beef is regarded as superior and all cattle are technically grass-fed if you use a loophole, you end up with false advertising.
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Jul 19, 2016 22:01
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Rollersnake posted:
Later... 
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Jul 19, 2016 22:05
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dijon du jour posted:What about the words "grass-fed" would at all imply that the cows weren't given medicine when they're sick. To add onto what I posted, read this. It's an account by a USDA meat processor on butchering and the how different types of cattle raising and processing affect the final meat. quote:My next observations are of the gut contents. The undigested food must be removed from the stomachs and placed into a different barrel, because the rendering plant won’t take the guts if they include manure. As soon as I open a stomach, I know whether or not the animal has been eating grain, because whatever the animal has been fed is present in the paunch. If the animal has been grass-finished, I can observe the quality of the grass or hay by the color. The stomach contents of a grain-fed animal have a repulsive odor, while the grass-fed animal has virtually no smell.
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Jul 19, 2016 22:10
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Rollersnake posted:
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Jul 19, 2016 22:11
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You could make an argument for bad lighting (too bright, what are you trying to do, blind the food?) and unwarranted elaborate presentation (because pfft, who needs whole big racks to store their veggies). The question that remains, therefore, is: Rollersnake, were you shopping so you could be cooking for bae?
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Jul 19, 2016 22:23
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Yep, and I'm pretty happy with how dinner turned out.  
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Jul 20, 2016 04:12
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Y'all might remember the loose 
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Jul 20, 2016 04:50
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subpar anachronism posted:Y'all might remember the loose Is corn ice cream offensive? Corn is very sweet (if you get the right kind), and ice cream is just a sweeter butter. Would.  e: I mean, think about creamed corn. People eat that, and that's literally corn with cream. dijon du jour has a new favorite as of 06:24 on Jul 20, 2016 |
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Jul 20, 2016 05:16
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chitoryu12 posted:It's a little more complicated than that. Antibiotics aren't a 100% good thing for cattle, as it results in antibiotic-resistant strains of bacteria evolving more rapidly than they would if the cattle weren't given them so often. They only came into use when the demand for meat could only be satisfied through huge densities of meat animals on farms, which resulted in disease running rampant. To add to this: "corn fed" doesn't mean Farmer John opening a can of Sure Value Loose Corn and dumping it in the food trough. "Corn fed" beef is fed silage, with is basically the entire corn stalk with cobs, finely shredded, packed into a bin and left to rot. Cows seem to love it, or at least they do when they're packed 20-30 to an enclosure wallowing in their own poo poo. (And I'd still rather smell poo poo from a feedlot than poo poo from a dairy, because holy gently caress, dairy poo poo is rank.)
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Jul 20, 2016 06:18
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Rollersnake posted:
Would legit write that because of this thread and laugh at the injoke for days.
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Jul 20, 2016 07:40
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twoday posted:I'm not sure if this belongs here or in the lifehack thread, so I'll just post this in both.
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Jul 20, 2016 08:38
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Haifisch posted:
loose shrooms
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Jul 20, 2016 11:42
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Jul 21, 2016 05:58
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