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The Snoo posted:I know there is everything wrong with that pizza but it makes me sad that their 'favourite toppings' are just the seasonings that should be in the goddamn sauce (which looks like plain tomato paste) It's yeast, it's probably Walden Farms zero-calorie tomato sauce, she's anorexic as hell, and every other place on the Internet is already mocking her because every one of her horrible food photos belongs in this thread. Also, she's writing a cookbook! 
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Mar 6, 2016 22:22
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LITERALLY A BIRD posted:Hi guys, I forgot about this thread when it restarted but I want to post Sandra Lee, has anybody posted Sandra Lee yet I'm glad you meant this Sandra Lee, and not the doctor one who makes videos of boils being lanced, etc.
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Mar 19, 2016 01:44
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Simply Simon posted:As a German, this offends me more than any Holocaust joke I ever heard. It's named after a US chocolate maker whose founder had the last name German, not actual Teutonic people, if it helps any. A weird cake IMO. I like coconut and I like chocolate, but German chocolate cake never quite works.
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Mar 25, 2016 03:21
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gently caress you, gallbladder, I'm going in. 
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Mar 25, 2016 21:14
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bringmyfishback posted:BUT loving WHY?!?!?!? I do a lot of low-carb baking (yes, I understand that's AFP) and there are literally sixty-four kajillion low-carb brownie recipes out there. I have never said "Wow, I really want my brownies to smell like garbage and be chewy as gently caress." The answer is anorexia! Pretty much everything that person (The Fit Vegan Ginger on Instagram) posts belongs in this thread, except sometimes she has an apple or carrot sticks.
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Mar 29, 2016 18:07
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gentle pete posted:
It's pizza waffles. Protein powder and water scrunched into a vaguely waffle-like shape, topped with Walden Farms zero-calorie "tomato sauce" and some kind of vegan cheese substitute. Yes, I need to look away from this trainwreck.
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Mar 30, 2016 04:50
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Shakshuka is delicious, though not photogenic.
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Apr 1, 2016 00:30
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Mizuti posted:Nachos, anyone? Not-chose. I think it's served on brown paper?
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Apr 2, 2016 23:08
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Scathach posted:No wonder America is so damned fat. Now do Mexico!
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Apr 11, 2016 06:15
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Brawnfire posted:That Lahm bi ajeen is something I've never tried, but goddamn if I don't want a whole one right this minute The Armenian version (lamejun) is the best thing ever. Both the meat version and the spinach and cheese version.
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Apr 15, 2016 00:01
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Aunt Sandy never disappoints. 
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May 14, 2016 22:05
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Scathach posted:Does that shoe full of poppers just say "jaleo" on it? Somehow that's more frustrating than it being a shoe full of food. Jaleo is a smallish chain of tapas restaurants.
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May 20, 2016 17:34
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Stuffed cabbage. Which is delicious but not attractive.
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May 27, 2016 23:10
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I miss the almond M&Ms.
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Jun 1, 2016 01:04
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If you don't like tomato juice, you probably don't like Bloody Marys. Bobby Flay's brunch cookbook has about a zillion different recipes for "mimosas", most of which are to make a cocktail and then add sparkling wine. The watermelon margarita mimosa actually sounded good. And boozy.
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Jun 2, 2016 02:14
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Jesus Christ, I'm old as balls and still don't like tomato juice. I doubt I'm going to suddenly start liking it when I'm 90, either. Y'all can have my share of the tomato juice. Forever.
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Jun 2, 2016 08:50
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My grandma used to drink Clamato. She also ate baked-bean sandwiches. She lives to be 94, but I'd rather die young.
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Jun 2, 2016 20:39
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The Dollop guys drank Malort on their live Chicago show and they were not delighted. I believe Gareth said it tasted like rubber bands.
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Jun 3, 2016 17:29
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L. Ron Mexico posted:ya I know. it's what made absinthe real fun in its heyday. It's called malört because it actually is flavored with wormwood (presumably de-thujoned until recently, due to US laws). AlbieQuirky has a new favorite as of 04:21 on Jun 4, 2016 |
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Jun 4, 2016 01:08
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Everything about that pizza looks hateful. Crust too thick, cheese looks pallid and there's too much of it, tomato sauce looks pinkish and viscous, and though I love anchovies on pizza, you don't just plop them out of a can to sit atop the mantle of cheese in all their oily splendor.
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Jun 5, 2016 21:34
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serious norman posted:im the dirty dish cloth Why do you always get to be the dirty dishcloth? I'm telling Mom.
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Jun 7, 2016 00:30
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RareAcumen posted:That's all I'm asking for. Something to keep this from happening. Black pizzas matter.
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Jun 7, 2016 03:30
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Doll cake was very popular in the US in the 1970s.
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Jun 7, 2016 23:09
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I bet it's rice pudding.
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Jun 12, 2016 22:24
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Crow Jane posted:And how would microwave pancakes work, exactly? Apparently they're easy. This recipe was the first of like 100 that were all essentially the same. I think they would be all steamy and spongy in texture, like those rice cooker pancakes.
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Jun 13, 2016 01:09
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tzorilla posted:I spent few weeks in a hospital recently, and the food was interesting to say the least. Gah. Glad you're out of there. That poo poo was horrifying.
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Jun 13, 2016 21:01
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CerealCrunch posted:I like to start and end my day with a half loaf of bread. If I get hungry after that, I'll have 4, 5 pieces of bread and maybe a few slices of bread I would die in that hospital because I cannot eat bread. At least the hospital I was in had yogurt.
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Jun 13, 2016 21:18
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Loco moco is loving delicious. As is gulab jamun. You were right about the mac and cheese with weird red shards in it, though.
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Jun 16, 2016 01:27
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deadly_pudding posted:I hope Australia's newfound love of American barbecue leads to fascinating new innovations in slow-cooked kangaroo. Please revolutionize our cuisine with your weird animals, friends. I've had barbecued emu, and honestly it was the best emu preparation I've had, because less dry and stringy than usual. BBQ EMU
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Jun 16, 2016 16:18
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PyroDwarf posted:Pankakke 
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Jun 16, 2016 17:53
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Are those elderberry and prosecco/Christmas pudding chips just gimmick flavors, like the turkey and gravy Jones sodas they put out around Thanksgiving time here, or are they meant as serious additions to the chips range?
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Jun 17, 2016 11:27
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Or, instead of a Soylent, you could have a meal replacement product that was designed by credentialed dietitians and nutrition scientists and prepared in a regularly inspected plant, but wevs, it's your health, not mine.
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Jun 29, 2016 05:30
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EorayMel posted:I don't even know what this is. No. Rules!
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Jun 30, 2016 18:55
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cash crab posted:His original WHAT? WHAT IS IT Sweetened cod roe in a tube, silly. Looking that up brought me to this blog for people who want more Swedish culinary oddities.
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Jul 1, 2016 05:47
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13Pandora13 posted:I love things like this, because this is how the world sees America. It is the culinary equivalent of a Karl May novel, agreed. I've only seen the aggressively healthful Dr. Oetker things in supermarkets here (MA, USA) like the frozen spinach soufflés.
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Jul 2, 2016 19:43
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ChaseSP posted:I thought modern banana candy was based off of a now extinct species of banana that was much sweeter compared to the cavendish that we eat now? The Gros Michel isn't extinct, it just became not feasible to grow commercially.
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Jul 3, 2016 01:46
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I saw the feature on those butter burgers in the magazine, and it made me gag a little. The video made me gag a lot.
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Jul 6, 2016 23:17
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Skippy McPants posted:Even without the butter, those look like really low rent burgers. Pan fried with off the shelf buns. Isn't that supposed to be a cooking show? Do they not have access to a decent bakery and a grill? They're duplicating what the particular restaurant does.
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Jul 7, 2016 00:03
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Random Stranger posted:I wish I had taken a picture of this one. This is a totally normal dish that people who are good cooks make all the time. I would have added thinly sliced red onions and fresh dill; other people would have added sugar and/or parsley, and so on, but "fresh cucumbers plus vinegar" is the basis of a standard summer side salad. Did we all miss something that made this afp, or do you just not like cucumbers? Or vinegar?
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Jul 8, 2016 21:05
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bringmyfishback posted:No hot dog rules? How about an entirely black hot dog and accompanying bun? I had these things once and they tasted like an ashtray smells.
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Jul 10, 2016 05:04
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