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Apr 8, 2021 19:46
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| # ¿ Apr 26, 2024 09:16 |
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I can strongly recommend SAC juice, which is tiny cans of mandarin juice filled with unbroken juice sacks from the mandarins. I have no idea how they separate the juice sacks and I'm not sure I want to know. It is very cheap, tasty and squishy. They pop in the mouth like little mini gushers. Struggling to find a good picture, so here's a youtube of somebody being grossed out by the SACKS: https://www.youtube.com/watch?v=oAwbkSIW6ZY Fruits of the sea has a new favorite as of 16:41 on Apr 26, 2021 |
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Apr 26, 2021 16:37
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Would eat. Needs more chili sauce though
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Apr 26, 2021 18:33
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This is mostly a “me” problem but all I can think of when looking at those juicy burgs is how gross my beard is going to get. Gotta bust out the cutlery for those saucy burgs.
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Apr 28, 2021 13:44
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Been a while, but I remember some folks into hunting on SA mentioning that roadkill isn’t the greatest because the meat that’s been crushed has a really hosed up consistency? Wasn’t super good eating. I guess that still leaves half the animal though.
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Apr 29, 2021 18:15
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Salt, pepper and maybe some balsamic, it's good! Probably hard to find good tomatoes in Finland though.
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May 4, 2021 20:15
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Ok this is actually pretty good. Needs a beer and a folding chair in the sun.
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May 9, 2021 15:44
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Sounds like y'all are talking about the Astrid & Aporna cheeses - most of them are meant to be melted and taste a little funky otherwise. IIRC they are based on coconut which is nice. I've heard some pretty weird takes on vegan food replacements and 90% of the time the issue is that it needs to be prepared a little differently. Hot dogs burn a little more quickly, some cheeses don't melt, others really should be melted etc. I'm still not wild with a lot of it, but its pretty good if you take time to read the instructions. I wish I took a picture of this one vegan ham that was truly horrendous though. Would have fit in this thread. Had the taste and consistency of bacon playdough.
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May 10, 2021 12:07
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titties posted:
If it's like the other filipino deserts I've tried, the taste is awesome but the consistency is quite offputting for someone who hasn't been raised with glutinous rice and cassava as a part of their diet. I think I'm missing out, but my brain just can't cope with the mouthfeel for some reason.
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May 29, 2021 15:08
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Working as intended, needs this: LifeSunDeath posted:then a bunch of garlic, wtf.
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May 31, 2021 13:59
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Empty Sandwich posted:speaking of no ring We danes had nothing to with "Danishes"  That said, we do have a pastry called "goose breast" which can look a little unsettling at the baker's counter  They are actually pretty good for a cake that's 90% whipped cream and marzipan.
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Jun 4, 2021 21:01
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Desert Bus posted:Not sure what I can even comment here: My biggest issue with this is that the linked recipe suggests you use 3 separate skillets and a pot (presumably a pot, it says prepare tortellini according to instructions and maybe you can get them from a can or something???) to prepare it which is just completely loving insane. This is the kind of breakfast a 12 year old makes for their parents and requires an hour's cleaning in the kitchen post food-coma.
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Jun 6, 2021 20:50
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Desert Bus posted:My mom needs like 2 forks and a bowl and a skillet and ??? just to make scrambled eggs so the amount of extra cooking poo poo you need to clean didn't even register for me. I won't pretend I don't make a mess sometimes either, but the worst sin is that one of those 3 skillets is filled with delicious bacon/sausage fat for making hashbrowns and scrambled eggs. Heck fry the tortellini in it too.
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Jun 6, 2021 21:12
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Skip the milk, mash the eggs up on the pan? This reminds me of an old friend’s (terrible, goony) advice to me when I moved to college: To save on washing dishes, use the handle of the knife to spread condiments once the blade is dirty 
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Jun 6, 2021 21:48
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Johnny Truant posted:Yeah, it's a poo poo platform. I'm stuck with it since it's what tattoo artists use The frustrating part is it would take minimal effort to make it better. Just swap out the velveeta for butter, gruyere and flour and you've got a mornay sauce.
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Jun 15, 2021 14:49
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Looks like the metal pans used in commercial kitchen prep. They are usually rectangular though.
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Jun 18, 2021 11:34
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I don’t really know anything about tomatoes, but the home-grown version have a strong stink to them and taste way better. So now I just pick the smelliest ripest tomatoes I can find at the grocery or market. The tomato stank never fails.
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Jun 24, 2021 02:10
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freelop posted:I'm asuming you're joking about washing raw chicken? Eh, kitchen sinks are incredibly gross regardless. Moisture and food scraps plus everybody touching the faucet is not a good combo. I treat everything surrounding a sink as a possible contamination source.
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Jul 15, 2021 11:33
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I know it’s irrational and they probably do a very good job of cleaning the table, but the idea of eating food off a table is just intrinsically gross to me. I had duck tongues and frog this weekend and weirdly that is way more palatable than the idea of eating off a surface that dozens of strangers lean on and drop food, blow their noses around etc. For the record, duck tongues are very tasty but the consistency is a little funky because they are mostly cartilage. The frog was extremely tender and all I could taste was 5 spice and chili.
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Jul 20, 2021 15:47
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