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GOTTA STAY FAI posted:Do you think the FDA has guidelines about what canned squid you can and can not call "Fancy Quality?" The USDA "glitter in food grading" document covers that.  Glitter makes everything fancy!
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Apr 20, 2016 17:23
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Murphy Brownback posted:My mom's spaghetti plate looks like that all the time, no gag required (although minus the sauce, her and my dad are strict butter+spaghetti+shitload of kraft parmesan only people). Some people really like that stuff. Yeah, I have to raise my hand and address the court on this one. The only acceptable plate of spaghetti is the one where the spaghetti is hidden beneath a thick layer of Parmesan. Sliced Parmesan on good crackers is the bomb, too.
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Apr 26, 2016 14:44
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El Estrago Bonito posted:I could see this being OK actually. In Mexico they have a thing where you get spicy cheetos, meat, cheese and fixings all mixed together inside the cheeto bag and it's really good. RareAcumen posted:I've heard of this too but with fritos. Yeah, the Fritos variant is called a "walking taco" in Scouting. They're pretty good, and very effective on the trail.
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May 5, 2016 14:34
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rodbeard posted:I cook with fish sauce and I basically have to hold my nose until it simmers for a while, but there's somehow no fishy taste in the finished product. I put fish sauce in anything that I want to augment the savory flavor. I can kill a liter pretty quickly. The sodium content though, drat.  Mayonnaise and Peanut Butter. It's definitely a.. um, hmm.
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May 7, 2016 03:38
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SneakyFrog posted:chiming in with that Sambuca poo poo is god awful. WHAT!? Sambuca, Uzo, are both awesome! It's Masaokis' favorite. https://vimeo.com/17722893
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May 25, 2016 22:38
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EorayMel posted:Bonus: Is that "poo poo on a Shingle" (dried beef on toast[rehydrated dried beef with a white gravy on toast])? If done properly, it's really good. In fact, in a few "comfort food" restaurants I've been to, it's on the menu. At, like $15 a plate. It used to be "poor food".
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May 28, 2016 22:02
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Skyline Chili is the Super Prime A1 drunk, and hangover food, and yes they pile that much cheese on. The store on Brown street at the University of Dayton should've had my name on one of the tables. There is one up here in NE Ohio, but it's about 30 miles away. 
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Jun 2, 2016 18:05
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JohnnyCanuck posted:I can't bring myself to drink Caesars because clam juice I'm a Bloody Mary freak, and I tried a Bloody Caesar just once and couldn't take it. It even used legit Mott's Bloody Caesar mixer, too. There was something really off about the taste -- almost "burnt" tasting. Weird, because I like clams.
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Jun 2, 2016 19:06
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canis minor posted:I think the weirdest thing I've drunk was a cocktail made of vodka and sour pickle brine. Sounds close to a Dirty Martini. Throw some olive brine in with the vodka and vermouth. It's interesting tasting, but doesn't really ring my bell.
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Jun 2, 2016 23:27
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Ultimate Mango posted:Happy birthday Cash Crab! I have friends that live in Chicago who are coming here in a week or two, and they promised to bring me a fifth. Will report back.
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Jun 3, 2016 13:49
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cash crab posted:extremely open-faced sandwich. mods? So, pretty much anything with bread, or that contains a bread-like substance is a sandwich. i.e. bread pudding is actually a deconstructed massively open-faced sandwich (MOFS). I'll shut up now.
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Jun 8, 2016 20:03
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ACES CURE PLANES posted:I mean, this is kind of a food trend, but really, I just want to post Gary Busey's ice cream truck God, can you imagine him as the driver? Like, with the traditional white uniform and little paper hat? I wonder what the truck's music would be.
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Jul 15, 2016 22:56
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Picnic Princess posted:When I was a kid we had mice in our trailer, and my mom burned one to death in our toaster. We couldn't afford a new one for a couple of paycheques. I used to take frozen waffles, put my lips around them, and breathe into them to thaw them and eat them like that. It was okay because they were the fancy cinnamon ones and they tasted fairly okay. Similar story. My wife and I had a deep fryer that we stored in the kitchen beneath the sink (fatal error #1), that we rarely used. There were a string of dinners that we did in fact use it (fish & chips, and a couple of others) so she decided just to keep the oil in the fryer after it had cooled down, and then covered it with it's barely functional storage "lid" (fatal error #2). We live in a 116yo house that has more entrances for mice than probably could ever be quantified. Anyway, on the evening of the next meal that required some deep frying, she took the thing out, placed it on the counter, and plugged it in to warm up. Some 15 minutes or so later, I walk by and notice that it was not only preheated, but happily frying away. Lifted the top, and... yep. Jerry mouse was somehow so turned on by the smell that he decided to take a dip, and consequently drowned, prior to being fried. My wife freaked out so bad she made me take the whole thing outside to the back vegetable garden, and bury it (while she watched).
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Aug 26, 2016 13:51
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Chantilly Say posted:Wait, when you say "whole thing" do you mean you buried the deep fryer? Yep. Mouse hors d'oeuvre, molten oil, and the entire fryer. It was a Fry Baby:  so it wasn't too big. To say she was slightly traumatized by the event is probably an understatement. Anyway, I dug it up and "disposed of it properly" in the Spring. She does not know this.
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Aug 27, 2016 03:48
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Efexeye posted:ubiquitous midwestern white castle myths include: a) the patty is liver and b) the onions are just cabbage soaked in onion juice Having grown up in Southwestern Ohio (where either they, or the "White Tower" knockoff) stood about every two blocks on the main drags, I can confirm that they have a unique, and remarkable laxative quality. I still ate them, though because they were cheap college drunk food along with Skyline's coney dogs.
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Sep 22, 2016 18:48
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Tiggum posted:
The Bristol Stool Chart instantly came to mind. If I even get a whiff of any kind of cooked liver at all, I will instantly dry heave. I attribute this to my parents who forced me to eat it when I was a kid, even after I told them I would hurl, and then they got mad at me when the inevitable happened.
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Nov 30, 2016 01:43
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somekindofguy posted:*smushes face against your window* Overcooked, and possibly vegan? Stolen from the YOSPOS computer pictures thread: http://globalnews.ca/video/3131226/leslie-hortons-holiday-treat-was-not-a-hit
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Dec 16, 2016 19:20
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Grand Fromage posted:I don't remember the last time I saw a Donato's so dunno. Cincinnati is weird. Born and bred in SW Ohio (Dayton specifically), I would have to agree that Marion's and Cassano's were the only two that I remember that were square cut. Cassano's used to be good, and then Marion's became Cassano's quality-wise. If you ever get over to the wonderful "city in a corn maze" that is Van Wert, there's a place called Klosterman's that will take both Cassano's and Marion's downtown and give them a good curb stomping. Cassano's is selling frozen pizzas now? Anyone try one? Is it crap? I'm in Cleveland now, and everything here is pie-like, and not really too good. I miss Noble Roman's deep dish Sicilian. In TYOOL 2016 Totino's pizza is now square so it fits in a toaster oven pan forcing a square cut. What hath God wrought? /end pizza chat
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Dec 20, 2016 14:48
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ToxicFrog posted:
MODS! MODS!
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Dec 28, 2016 01:09
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InediblePenguin posted:we had these poo poo. Uh, we still have those.
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Jan 1, 2017 17:19
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Hostess Orange Cupcakes... *drops mike*
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Jan 3, 2017 00:21
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Tiggum posted:Also it smells weird. You know, I agree with you, and you're not the first person to say the same thing. So it's that way on the bottom of the planet, too, huh? I wonder what the cause of Eau Du Subway really is? We have one built into a Circle K, and even when I go in just to buy a gallon of milk, I almost can't stand the smell. Weird.
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Jan 27, 2017 17:00
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Zipperelli. posted:Surprise! Salmonella! Reminds me of the Horta from Star Trek TOS "The Devil in the Dark".  I'm a doctor, Jim, not a bricklayer!
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Feb 8, 2017 17:44
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steinrokkan posted:
D'awwww! It's a baby Horta! 
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Feb 9, 2017 14:37
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Yawgmoth posted:This thread teaches me so many things. So are Nestle's Quik, and Nesquik the same product with different names on the different coasts, or are they still the same product just in two different containers each of which is based on your current geographical position? I am confuse.
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Feb 9, 2017 22:40
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God, that was the theme song of my gym class in loving elementary school. I'd thought I'd forgot it. Now it's in my brain forever. Thanks so much PotY! Yeah, I'm 
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Feb 11, 2017 02:04
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I heart bacon posted:Would! Also, what is it about certain things being eaten at the beach? There's something about that atmosphere. I live in west Michigan and lunch at lake Michigan is my favorite. There are people who eat freshwater clams. I'm not sure about Lake Michigan, but in many spots on Lake Huron where we used to spend summers, freshwater clams were really easy to find. Never tried one, though. Only used them for fishing bait, and boy do the fish love them (yellow perch especially). I guess, according to some folks I've talked to, you have to "purge" them just like saltwater clams (i.e. put them in a bucket with corn meal suspended in the water, and let them clean themselves out), then boil the gently caress out of them in saltwater before you do whatever final cooking with them you plan to do. I was told they're really tough, but basically taste like saltwater clams. Sounds like they'd be perfect for a clam chowder where you would chop them up into weensy pieces.
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Feb 23, 2017 01:47
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SpaceGoatFarts posted:Donnie isn't Mexican Or reasonably literate.
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Feb 27, 2017 14:11
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dolphinbomb posted:By 'generic halloween toffee,' do you mean Peanut Butter Kisses? And when you combine the two worst Halloween candies? You get a new, fresh, hell.  What are circus peanuts? We just don't know.
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Mar 2, 2017 16:11
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Mymla posted:https://s1.webmshare.com/jQAK8.webm wtf did I just see? What were the sauces.. WHAT WERE THE SAUCES?!!!!
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Mar 8, 2017 05:57
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I'm a tomato freak. I grow 12-18 plants each Summer in my veggie garden just to support my habit. This sandwich should actually be toast + cream cheese + tomato + garlic salt. Heaven. As an aside, on of my favorite quick ways to make a snack is slice up a tomato, add some minced garlic on top of each slice, some sea salt, and grated Parmesan. Amazingly good.
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Mar 29, 2017 14:59
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I grow a 4ftx4ft patch of cilantro in my veggie garden (along with basil, and dill), and I can definitely say there's a point where "too much cilantro" is achieved. My wife likes a ton of it, and it's usually just too "cilantro-y" for me. Personally, I like the byproduct better, Coriander. Now there's a spice I can get behind.
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Mar 30, 2017 20:21
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Fleta Mcgurn posted:NO YOU CAN gently caress OFF SIR!!!! I'm planting (well, "planted" the seedlings look sweet) hot Thai peppers this year, and one Cayenne. We have enough preserved Jalapenos from last year to last through this season. Never tried the little Thai peppers, we'll see how they do. I do love me some heat, but not so much that it makes the skin on your lips come off. Here's an unidentifiable meat:  I think the thermometer is there so they can make absolutely sure it's not alive.
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Mar 31, 2017 17:35
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Ranter posted:Is.. is that a pork meatloaf that was left covered? I dunno, but the sheer amount of grease is kind of stomach turning. I didn't think meatloaf produced that much grease.
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Mar 31, 2017 19:01
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Ranter posted:I'm a filthy foreigner and so I didn't grow up on meatloaf, but I adopted it like I adopted my new country the United States of America, and made it my own. It actually sounds really good. But, I keep visualizing Nutra Loaf which I'm sure probably tastes like something fished out of the drain trap. 
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Apr 1, 2017 05:27
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QuickbreathFinisher posted:Yo, so tapenade. It can be done very well, but gently caress up even slightly (or buy the lovely store brands) and it's literally vegetable diarrhea in four of the five senses: smell, sight, feel, and probably taste are all functionally the exact same level of acrid and diseased as literal poo poo from an rear end hole. I read that as tamponade and instantly got a little sick feeling. 
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Apr 2, 2017 19:40
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Mr. Flunchy posted:
That is not of this Earth, is it?
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Apr 3, 2017 13:07
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 Looks bad, Todd.
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Apr 9, 2017 17:42
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Millennial Sexlord posted:Would on the sprouts My wife brazes Brussels Sprouts all the time, and they're excellent, but they don't look anything like that. I didn't check the recipe, but it really looks like there's some sort of sauce on them or something.
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Apr 9, 2017 18:46
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Data Graham posted:Well if she cooks them by joining them together with molten metal I'll bet they do come out looking a little different from that. Crap, that was bad.  Yeah, braise is what I meant. Funny, I literally was bronze brazing a part of a steel box just, like, an hour before I posted that. Brain short I guess.
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Apr 9, 2017 19:53
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