|
...gently caress it, would. I'd eat all of them. Just buy twenty.
|
#
?
Apr 3, 2017 19:09
|
|
|
|
| # ? Apr 16, 2024 17:26 |
|
|
I heart bacon posted:Were you drunk enough that it looked that blurry in real life? Well, I ate it, so yes.
|
|
#
?
Apr 3, 2017 19:11
|
|
|
would RareAcumen posted:That looks like when I make pepper steak but make the sauce too thick.  That is a big block of whatever that is.
|
|
#
?
Apr 3, 2017 19:20
|
|
|
It looks like they went to the deli counter at a supermarket and bought the whole block that usually gets sliced by the deli worker. Pretty good idea if they really love cheese.
|
|
#
?
Apr 3, 2017 19:48
|
|
|
CannonFodder posted:It looks like they went to the deli counter at a supermarket and bought the whole block that usually gets sliced by the deli worker. Pretty good idea if they really love cheese. Not when they're paying the inflated by weight price. If they got that from the deli counter, they probably paid something like 5 times more than they could have buying it from an online supplier.
|
|
#
?
Apr 3, 2017 21:14
|
|
|
cash crab posted:would  She's doing the low-carb version of that sandwich.
|
|
#
?
Apr 3, 2017 21:14
|
|
|
Alaois posted:well i'll be I, for one, won't be.
|
|
#
?
Apr 3, 2017 23:17
|
|
|
While I'm waiting for my pumpkin curry to finish simmering, I'll take the time to post more awful recipes. The last batch was vaguely edible, but tonight is spaghetti and alfredo night! "Spaghetti Sauce" Ingredients: 1 pound of breakfast sausage, usually maple flavored 1 large green bell pepper 1/2 cup ketchup 1/2 can of beer 12oz. tomato sauce 2 tbsp. granulated sugar 1/4 cup brown sugar 2 tbsp. garlic salt 1 tbsp garlic powder In a skillet, brown the sausage, add chopped bell pepper and cook until soft. Add ketchup, beer, tomato sauce, granulated sugar, brown sugar, and spices, simmer for about 10 minutes. Add a stick of butter to create a "cream sauce" if desired. "Alfredo Sauce" Ingredients: 2 sticks butter 2 packages cream cheese 1 jar packaged powder "parmesan" cheese 1 can evaporated milk 1 cup whole milk 2 tbsp. garlic powder 1 tbsp. dried cilantro 1 tbsp. dried parsley In a pot, melt the butter and cook until it just begins to form brown flakes. Add the cream cheese and evaporated milk, stir constantly for about 5 minutes while slowly adding the "parmesan". When the canned cheese is fully integrated, add in the milk, garlic powder, and herbs, then simmer until thick. Serve both sauces over pasta cooked just to the point that it starts to become a slimy starch blob.
|
|
#
?
Apr 4, 2017 00:46
|
|
|
|
|
#
?
Apr 4, 2017 03:08
|
|
|
 Fake edit: would
|
|
#
?
Apr 4, 2017 04:06
|
|
|
That's, uh, visceral
|
|
#
?
Apr 4, 2017 04:10
|
|
|
Vape the hot dog slush, cash crab.
|
|
#
?
Apr 4, 2017 04:23
|
|
|
Fleta Mcgurn posted:
I don't know if it's accurate but I worked in the kitchens at a Chinese restaurant for a while and never found anything overtly sweet, unless that's just an Australian Chinese thing where there's not as much focus on sweetness because the general australian population are able to eat non sweet foods and find them palatable. Even something like sweet and sour isn't so much sweet, it's fairly well balanced between the two but doesn't smack you in the face with cloying sweetness. It may just come down to the way that the local cuisine influenced the Chinese cooks I guess. But that's what I found with the recipe I'd used - it was almost cloyingly sweet rather than just slightly sweet. This is more what my question was in regards to, why it is such a cloyingly sweet dish. Besides, "Asian food" isn't really a usable descriptor anymore due to the more recent surge in various styles' popularities - there's way too much variance even in Chinese provincial cuisines (Hunanese style isn't Guangdong-style isn't Szechuan style) to just lump them together with Filipino/Thai/Cambodian/Viet/Japanese/Korean and call it a day. E: to be fair though, I may have not cooked the sauce long enough to get the caramelisation in the sugars as i felt it was thick enough when I stopped it cooking so yeah
|
|
#
?
Apr 4, 2017 04:30
|
|
|
I'm gonna nickname that drink the Fred durst
|
|
#
?
Apr 4, 2017 04:34
|
|
|
You are giving the Americans way too much credit with your talk of regional cuisines, like most people could identify that Szechuan is a different thing but probably not why Also if it's Korean it's just got a buttload of sugar in it anway
|
|
#
?
Apr 4, 2017 04:41
|
|
|
BraveUlysses posted:I'm gonna nickname my dick Fred durst
|
|
#
?
Apr 4, 2017 04:41
|
|
|
angerbeet posted:You are giving the Americans way too much credit with your talk of regional cuisines, like most people could identify that Szechuan is a different thing but probably not why "American" food isn't all just loving hamburgers and steaks.
|
|
#
?
Apr 4, 2017 05:09
|
|
|
Fleta Mcgurn posted:1000% would; I love sour meetz. I would like to know more.
|
|
#
?
Apr 4, 2017 05:23
|
|
|
McSpergin posted:
I said "Asian food" because I have lived in three Asian countries (I would say "four" but the local government will find out that I consider Hong Kong its own thing) and find overly sweet foods to be an issue in nearly all of them, and to be fair I was talking about several countries on the same continent at once, but thanks for telling me that there are different cuisines in different countries. Never done woulda known dat! Tasteful Dickpic posted:I would like to know more. If I remember correctly (because I was pretty drunk) we had: Penne alfredo Akindofpastathatidontknowthenamefor with red sauce. Was it a puttanesca? Hmmm... Red kidney beans with cheese Roasted asparagus Polenta lasagna Coffee pannacotta I'm sure I'm forgetting something. The point is, it was delicious. angerbeet posted:You are giving the Americans way too much credit with your talk of regional cuisines, like most people could identify that Szechuan is a different thing but probably not why Excuse me, I know one American who seems to understand when something is goddamn Szechuan:  Incidentally, unless it has huajiao, it's not goddamn Sichuan cuisine. "Szechuan" (quotes are not for sarcasm but to denote a difference in the nomenclature) food in the USA is generally inauthentic because for years it was impossible to bring huajiao into the USA by legal means; it was banned due to citrus blight. Also I once had "ma po tofu" in Toronto and they put loving peas in it. Fleta Mcgurn has a new favorite as of 05:36 on Apr 4, 2017 |
|
#
?
Apr 4, 2017 05:31
|
|
|
yeah i have no idea what you guys' "szechuan" sauce is but i thought it would be spicy af with lots of 花椒 flower pepper and chili oil, not sweet
|
|
#
?
Apr 4, 2017 05:47
|
|
|
The Saddest Rhino posted:yeah i have no idea what you guys' "szechuan" sauce is but i thought it would be spicy af with lots of 花椒 flower pepper and chili oil, not sweet That's how it should be. I have no idea what the sauce they were talking about on the show was.
|
|
#
?
Apr 4, 2017 05:53
|
|
|
i read somewhere that apparently it's more like the sweet plum sauce for Peking Duck. Which, okay i guess i can see how it works for chicken nuggets
|
|
#
?
Apr 4, 2017 06:11
|
|
|
Fleta Mcgurn posted:That's how it should be. I have no idea what the sauce they were talking about on the show was. The old szechuan sauce from McD's was just super sweet with a LITTLE bit of spice/heat to it. Similar to a General Tso's sauce. And it was loving delicious. Fight me about it.
|
|
#
?
Apr 4, 2017 06:12
|
|
|
I hadn't tried before, fresh homemade alfredo is real good. Also really expensive to make in China with how much parmesan goes in it.
|
|
#
?
Apr 4, 2017 06:30
|
|
|
The Saddest Rhino posted:i read somewhere that apparently it's more like the sweet plum sauce for Peking Duck. Which, okay i guess i can see how it works for chicken nuggets Plum sauce is a really popular condiment at Chinese places in Canada, but I don't remember ever seeing it in the US. That sounds good as poo poo for chicken nugz, but it's definitely not Sichuan! Too funny. Grand Fromage posted:I hadn't tried before, fresh homemade alfredo is real good. Also really expensive to make in China with how much parmesan goes in it. Also he has a light shaped like a cat and it makes rainbows!
|
|
#
?
Apr 4, 2017 06:43
|
|
|
Zipperelli. posted:The old szechuan sauce from McD's was just super sweet with a LITTLE bit of spice/heat to it. Similar to a General Tso's sauce. And it was loving delicious. Fight me about it. Agreed. I too would return to that sacred time had I the technology. Even the alien interrogator agreed that sauce was the bomb.
|
|
#
?
Apr 4, 2017 06:46
|
|
|
cash crab posted:
|
|
#
?
Apr 4, 2017 06:49
|
|
|
twoday posted:Speaking of flavor balancing, I made this the other day, but forgot to take a picture, so here is a stock photo: This honestly sounds like a wet jerk sauce although a wet jerk usually uses scotch bonnets. This is probably more similar to one of the strains of American BBQ that uses a non-tomato based sauce. What you're describing would be in no way out of place at a southern style cookout in most of America. Obviously using apple molasses isn't common here because we don't tend to have that around, we do use similar things to make our BBQ and slow cooker sauces but usually with tomatoes or blackstrap (or apple butter, coca cola and grape jam if you wanna get crazy).
|
|
#
?
Apr 4, 2017 08:08
|
|
|
Ladies and gentlemen, the Prime Minister of New Zealand:   That is tinned spaghetti and pineapple. He posted these on Facebook because he was proud to have made dinner for his family.
|
|
#
?
Apr 4, 2017 08:47
|
|
|
I'm sure his wife is just inches out of view of each of these pictures, shaking her head in solemn disapproval.
|
|
#
?
Apr 4, 2017 08:59
|
|
|
Ramos posted:I'm sure his wife is just inches out of view of each of these pictures, FTFY.
|
|
#
?
Apr 4, 2017 09:31
|
|
|
Now there are blue Doritos. Except they look green to me...
|
|
#
?
Apr 4, 2017 09:44
|
|
|
The McDonalds sauce was considered a plum sauce but I'd guess it was plum flavoring with another fruit-thing doing the heavy lifting. I don't think anyone bothered to photograph the Mulan ingredient list.
|
|
#
?
Apr 4, 2017 10:06
|
|
|
Fleta Mcgurn posted:That's how it should be. I have no idea what the sauce they were talking about on the show was. It's a typical high fructose corn syrup/artificial flavoring sauce, just like all the others
|
|
#
?
Apr 4, 2017 10:19
|
|
|
Mayor Dave posted:It's a typical high fructose corn syrup/artificial flavoring sauce, just like all the others Well, yeah, but I meant besides the obvious.  
|
|
#
?
Apr 4, 2017 10:21
|
|
|
If I had to eat one or the other... I'd need some time to think.
|
|
#
?
Apr 4, 2017 10:25
|
|
|
Zaphod42 posted:http://www.ebay.com/itm/292074824691 auction's fake & dead 
The Saddest Rhino has a new favorite as of 10:31 on Apr 4, 2017 |
|
#
?
Apr 4, 2017 10:29
|
|
|
If you put some congealed spaetzle on that first one it looks a lot like the lunch i had at work yesterday.
|
|
#
?
Apr 4, 2017 10:50
|
|
|
Railing Kill posted:I know some people who put a little bit of brown sugar in tomato sauce to cut down on the acidity. I don't, but I could see doing it more for that than for flavor. But this is... a bit much. It's loving dessert spaghetti. Still, it's better than this: i made a shriek like a terrified marmoset at this video why haven't these people been killed?
|
|
#
?
Apr 4, 2017 12:34
|
|
|
|
| # ? Apr 16, 2024 17:26 |
|
|
Fleta Mcgurn posted:Now there are blue Doritos. Except they look green to me... As a colorblind person this article is very confusing. The chips and her tongue both look extremely green to me, and the only blue thing is the bag. Not an expert but they don't look like papa smurf's anything to me.
|
|
#
?
Apr 4, 2017 12:42
|
|
