|
He actually screwed up and got gizzard instead of liver. Very different organ.
|
#
?
Feb 4, 2018 18:29
|
|
|
|
| # ? Apr 26, 2024 14:53 |
|
|
Yeah, I imagine that doesn't go nearly as well with onions as liver does.
|
|
#
?
Feb 4, 2018 20:23
|
|
|
I just had to Google that, my grandma used to make delicious tomato soup with chicken gizzards. Absolutely different way of cooking from livers obviously.
|
|
#
?
Feb 4, 2018 21:18
|
|
|
e;f;b
|
|
#
?
Feb 4, 2018 21:26
|
|
|
I fuckin hate gizzards. There are good organs to eat, stop serving the one that's like chewing on rocks and tastes bad. Plate of chicken hearts instead please.
|
|
#
?
Feb 5, 2018 07:49
|
|
|
Gizzards own hard, they're fun as hell to eat and flavorful.
|
|
#
?
Feb 5, 2018 08:17
|
|
|
Grand Fromage posted:I fuckin hate gizzards. There are good organs to eat, stop serving the one that's like chewing on rocks and tastes bad. Plate of chicken hearts instead please. When my grandma (RIP) would make fried chicken, she would do the neck, gizzards, and hearts to give me to stop bugging her about when it would be done. My dad (also RIP) had dibs on livers.
|
|
#
?
Feb 5, 2018 09:28
|
|
|
My grandmother made some pretty amazing chicken gizzards by marinating them in soy sauce. Chicken feet, on the other hand, only she seemed to like those.
|
|
#
?
Feb 5, 2018 13:01
|
|
|
Gizzards in soy sauce sounds good enough that I'm totally gonna gizz!
|
|
#
?
Feb 5, 2018 16:12
|
|
|
Next time, tell 'em fake crabmeat is not only yummy but also super-healthy: http://www.bbc.com/future/story/20180126-the-100-most-nutritious-foods
|
|
#
?
Feb 10, 2018 22:20
|
|
|
quote:12. CELERY FLAKES (v) Health, but at what cost?
|
|
#
?
Feb 10, 2018 23:13
|
|
|
angerbeet posted:Health, but at what cost? Actually now that you mention it how is celery so unnutritious that you burn more calories eating it than you get out of it, but celery flakes make it onto this list? I wanna accuse the Illuminati of something
|
|
#
?
Feb 11, 2018 00:09
|
|
|
Grand Fromage posted:I fuckin hate gizzards. There are good organs to eat, stop serving the one that's like chewing on rocks and tastes bad. Plate of chicken hearts instead please. 
|
|
#
?
Feb 11, 2018 00:09
|
|
|
angerbeet posted:Health, but at what cost? I was kinda amused/saddened by all the entries for fish that came with notes like "This stuff's rich in nutrients and omegas! Oh, but not if you're pregnant. Also, eels have toxins in their skin mucus." On a weird side-note: I'm currently taking a class to get FDA certified as a canned goods processor. "Canned" means anything that gets processed and hermetically sealed, so that includes cans, jars, pouches, aseptic boxes, etc. Anything shelf stable in your pantry, really. Anyways, I was a bit taken aback to learn that in the US, we only got government regulation on that sort of thing as late as 1971. So that means any MRE (any canned food, really) made before then had absolutely no govt oversight on the processing. I know we think of MREs as being nigh-indestructible, no-expiration forces of foodstuffs, but that poo poo could've been bad the day it went into the pouch. Just be safe if anyone dares to try some vintage stuff like some of those Youtubers, m'kay?  On a more relevant-to-the-thread note: I also learned that the greatx-grandfather of canning was Nicolas Appert, who was tasked by Napoleon to come up with a way to get food to the front without it spoiling. He was the first dude to come up with "hmm, maybe I should boil it in jars, then cork it really quick". Later, Pasteur got on the right track, then Underwood (of the deviled ham company by the same name) figured out shelf stability in 1895. But today, the highest award given to folks in the canning industry is the Appert Award.
|
|
#
?
Feb 11, 2018 00:44
|
|
|
JacquelineDempsey posted:
Steve1989 once opened a tinned meat that grew noticeable mold over the course of the video, it was amazing.
|
|
#
?
Feb 11, 2018 00:51
|
|
|
Suspect Bucket posted:Steve1989 once opened a tinned meat that grew noticeable mold over the course of the video, it was amazing. link
|
|
#
?
Feb 11, 2018 00:53
|
|
|
Suspect Bucket posted:Steve1989 once opened a tinned meat that grew noticeable mold over the course of the video, it was amazing.   [what's the barfing smilie?]Mold won't kill you (and of course is key in making many cheeses and sausages), but molds eat acids, and acids are what keeps C. botulinum from becoming botulism. Which can kill you:  Mom didn't can her peas right, served them up at a dinner party, and wiped out nearly the whole family.  If you open any product and it already has mold in it, for the love of god throw that poo poo out.
|
|
#
?
Feb 11, 2018 01:09
|
|
|
Nebakenezzer posted:Actually now that you mention it how is celery so unnutritious that you burn more calories eating it than you get out of it, but celery flakes make it onto this list? It isn't. A typical medium celery stalk has just 6 calories in the thing, but you would burn 1 calorie or less in eating and digesting it. On top of that when you make it into flakes, you're really trimming and throwing out a lot of the undigestible fiber bulk and the water content. That listed 100 gram portion of celery flakes is a) a pretty huge amount of tiny diced matter to eat at once and b) being made out of several kilos of raw celery. The "celery is basically negative calories" thing is just something that was thought up by people selling diet books, so they could list something with a very small amount of calories, and then oversell it a bit.
|
|
#
?
Feb 11, 2018 01:59
|
|
|
Old-timey metal rolling technology being what it was, the cans that Appert supplied to the Grand Armee had to be opened with a hammer and chisel, and the process was apparently something of a hazard to soldiers new to mess duty.
|
|
#
?
Feb 11, 2018 03:31
|
|
|
fishmech posted:It isn't. A typical medium celery stalk has just 6 calories in the thing, but you would burn 1 calorie or less in eating and digesting it. On top of that when you make it into flakes, you're really trimming and throwing out a lot of the undigestible fiber bulk and the water content. That listed 100 gram portion of celery flakes is a) a pretty huge amount of tiny diced matter to eat at once and b) being made out of several kilos of raw celery. Hmm... medium celery stalk is about 20 grams? Heat of fusion for water is 80 cal/g, 37 cal/g to move from frozen to body temperature... You can burn a full 2 kCal just by freezing your celery before you eat it! That cuts the calories by a third! #lifehacks
|
|
#
?
Feb 11, 2018 03:45
|
|
|
Reiterpallasch posted:Old-timey metal rolling technology being what it was, the cans that Appert supplied to the Grand Armee had to be opened with a hammer and chisel, and the process was apparently something of a hazard to soldiers new to mess duty. Really? Not calling you out or anything, just that the gist I got from our brief history overview was that Appert was sticking corks in glass bottles, tin/aluminum cans as we know 'em weren't in the picture for a ways yet.
|
|
#
?
Feb 11, 2018 04:01
|
|
|
JacquelineDempsey posted:Really? Not calling you out or anything, just that the gist I got from our brief history overview was that Appert was sticking corks in glass bottles, tin/aluminum cans as we know 'em weren't in the picture for a ways yet. You're correct, Appert was using bottles to preserve things. Canning in tin was invented in England the year after he started doing so, and canned rations for the Royal Navy began in 1813.
|
|
#
?
Feb 11, 2018 04:09
|
|
|
Yeah, Appert wasn't involved with tin cans at all. He was a glass man. He actually made a point of avoiding tin because French tin at the time was, uh, well. poo poo, frankly. It probably would have killed everyone who ate his food if he'd used it. It was the english who figured out the tin can component a couple of years later.
|
|
#
?
Feb 11, 2018 04:10
|
|
|
Which person was it who finally figured out a way to reliably solder on the lids in a way that would stand up to shipping and handling in rough conditions, but also didn't have the big risk of lead and other nasties leaching into the food and ruining it?
|
|
#
?
Feb 11, 2018 04:29
|
|
|
Huh. Coulda sworn that tidbit was in Swords Around a Throne but I just text searched it and nothing. That'll learn me, I suppose.
|
|
#
?
Feb 11, 2018 05:16
|
|
|
Nebakenezzer posted:Next time, tell 'em fake crabmeat is not only yummy but also super-healthy: http://www.bbc.com/future/story/20180126-the-100-most-nutritious-foods If fake crabmeat is so good, it should just sell itself as whatever it is instead of pretending it's crab. I don't want my lunch to be a house of lies.
|
|
#
?
Feb 11, 2018 17:30
|
|
|
Some of the good fake crab from Japan is pretty much indistinguishable from the real thing. The cheap stuff is lovely tho. It's made from real fish, pollock usually, so it's still seafood.
|
|
#
?
Feb 11, 2018 17:38
|
|
|
So this isn’t actually military food. However, it’s interesting to note that Poland has produced a commercial canned meat product that heavily resembles the worst Eastern European military rations and has overt military branding.     I made it edible with plenty of minced onions, Creole seasoning, and chipotle hot sauce.
|
|
#
?
Feb 11, 2018 18:43
|
|
|
I'm afraid to imagine what the private's pork loaf looks like.
|
|
#
?
Feb 11, 2018 18:56
|
|
|
FrankZP posted:I'm afraid to imagine what the private's pork loaf looks like. Less appetising than the muzzle of your AK.
|
|
#
?
Feb 11, 2018 18:59
|
|
|
FrankZP posted:I'm afraid to imagine what the private's pork loaf looks like. It's a potato
|
|
#
?
Feb 11, 2018 19:18
|
|
|
SlothfulCobra posted:If fake crabmeat is so good, it should just sell itself as whatever it is instead of pretending it's crab. Check out this dinner of lies
|
|
#
?
Feb 11, 2018 20:12
|
|
|
Darkest Auer posted:It's a potato That might be better than actual pork loaf
|
|
#
?
Feb 11, 2018 20:24
|
|
|
I dunno, it doesn't look so bad to me. I also like Spam and deviled ham and that crap, for what it's worth.
|
|
#
?
Feb 11, 2018 20:47
|
|
|
The mystery meat in polish rations is actually really nice.
|
|
#
?
Feb 11, 2018 20:49
|
|
|
DaStampede posted:That might be better than actual pork loaf Indeed.
|
|
#
?
Feb 11, 2018 20:54
|
|
|
JacquelineDempsey posted:I was kinda amused/saddened by all the entries for fish that came with notes like "This stuff's rich in nutrients and omegas! Oh, but not if you're pregnant. Also, eels have toxins in their skin mucus." Hrm? McNary-Mapes Amendment's from the 1930s. There were plenty of regulations regarding canned food that predate 1971.
|
|
#
?
Feb 11, 2018 21:01
|
|
|
JacquelineDempsey posted:Really? Not calling you out or anything, just that the gist I got from our brief history overview was that Appert was sticking corks in glass bottles, tin/aluminum cans as we know 'em weren't in the picture for a ways yet. It's almost entirely wrong hth
|
|
#
?
Feb 11, 2018 21:01
|
|
|
Phanatic posted:Hrm? I assume it is some sort of deliberate misinformation troll
|
|
#
?
Feb 11, 2018 21:02
|
|
|
|
| # ? Apr 26, 2024 14:53 |
|
|
Negrostrike posted:I couldn't help but laugh my rear end off when he mixed water with the cassava flour. Kind of late to this party, but as a serious question what should he have done with it? I don't think anyone handing me that ration to eat is expecting I have a pan to make cassava bread.
|
|
#
?
Feb 12, 2018 02:04
|
|
