deadly_pudding posted:

While we're on the topic of Canadian foods:
How do you guys feel about fanciful variations on poutine? There's a pub here called Tap & Mallet that has like a curry flavored poutine on their menu that I thought was pretty alright. It could have stood to be spicier, in my opinion.

I guess I'm wondering, how much do Canadians care about poutine sanctity. Are there poutine rules?

deadly_pudding posted:

Poutine rules

For the record, ratatouille poutine sounds pretty good, but also it sounds like that might just be ratatouille with potatoes stirred into it after.

fleshy echidna posted:

Holy poo poo how much foie gras can one person eat?

VendaGoat posted:

Do not dare besmirch the good name of Bloody Ceasar.

TontoCorazon posted:

Nope, people loving love clamato.

ChickenWing posted:

this offends and astounds me in equal measure

Random Stranger posted:

I wish I had taken a picture of this one.

As a bit of set up, my mother is about as terrible of cook as you can get. She's vaguely aware of the concept of cooking, but approaches in a cargo cult fashion. She seems to think that if she just shoves things that vaguely resemble the food she wants to make together that it'll result in something good.

She also has a garden. And like most gardens it produces way more vegetables than a person can actually eat since you don't want to have zucchini four days a week. And she doesn't understand that you have to pick vegetables when you are going to use them so she inevitably picks them and lets them rot on her table.

So last night she decided to make dinner. And she wanted to use some of her bumper crop of cucumbers. So what she did was peel and slice up a few cucumbers, put them in a bowl, and then dumped white vinegar on them.

I did not make that up.

bunnyofdoom posted:

Don't care how it looks. Go to a good deli and get Montreal smoked meat

ChickenWing posted:

I've been told that Dunn's is better

Julias posted:

Not everyone likes onions on their pizza

But for those of you that do:

Caramelized Onion and Goat Cheese Pizza




Self described as "A labor of love."

Picnic Princess posted:

Good morning!

sweeperbravo posted:

That kind of makes sense though, most frozen food is intended for microwave/toaster use IME. Like there's always the drawn out instructions for if you HAVE to make it in an oven or on the stove but they tend to be more elaborate than just "put in microwave heat for 20 sec eat alone"

The Snoo posted:

We don't have a lot of dishes (and almost all of my bad food photography takes place in one flat bowl) but why do I see so many people eating out of paper bowls and paper plates in their homes???? I'll admit that I let dishes sit in the sink for a few hours or overnight if I'm lazy, and to be fair I developed severe hand eczema from washing dishes in the past few months, but they're not an insurmountable task that makes me want to buy disposable stuff. Buy a drat plate

HelloIAmYourHeart posted:

Ugh, this has happened to me. I was out in the back yard, heard a BANG, and came in to find my casserole had exploded. This was almost five years ago and I still find little bits of glass under the stove sometimes.

deadly_pudding posted:

I'm loving furious. My hat's off to Meatloaf Princess.

I'm partial to using beer in my stews, which i haven't gotten to do in a while because the girlfriend hates the taste of beer. Depending on the spices and such that you use, I like either Honey Brown, which is kind of sweet and bread-tasting, but also very local to upstate NY, or just straight-up Guiness if I'm wanting a bit more of an intense flavor.

I haven't tried it with craft beer, but I'm not sure if anything hopsy or floral would stew particularly well without just kind of tasting like I overbrewed some tea and dunked some beef into it.

Low Desert Punk posted:

baw posted:

I dunno what it is tbqh. They get a lot of flavor and texture out of even a very thin pizza crust, even a simple margherita which basically comes down to three ingredients. Ingredient quality probably has a lot to do with it but I think there is also technique both with forming and cooking. The places I went to in the US were in or near Chicago (this was the "fancy" one where a friend and I split a $16 shot of grappa so that he could see how we drink coffee where I live) seemed like maybe they slopped on too much cheese or maybe the dough wasn't cooked properly but the texture was just weird and the flavors were less vibrant, like everything had a coating of grease that dulled the rest of the ingredients. Plus the other nicer pizzeria I went to put shredded fresh basil on a margherita

The picture isn't great but here is an example of a pizza we get on pizza night (I put balsamic glaze on mine)

RareAcumen posted:

Cakefarts Carol posted:

"Broh" is the worst part of that picture imo

left_unattended posted:

Adriano Zumbo (Australian pastry chef) is known for using really weird ingredients in his desserts, especially his macarons. I remember one episode of his show where he made used burgers for one lot and tried to track down pigs blood for another - don't remember if he succeeded.

KataraniSword posted:

https://twitter.com/willycrooks/status/994353471976505344

The Saddest Rhino posted:

BattyKiara posted:

No pictures, but a story from my Granny. She grew up poor. But when she had a big day, her mother decided to cook her a special, celebratory meal. But meat was hard to come by, everything still being rationed. So what to do? Hedgehog stew! Obvious, right? Granny still remembered that meal when she was 60.