The Food thread.

Juegos

All mods go to heaven.
Moderator
I have to ask...are all ramen noodles non vegetarian?
I would think it depends entirely on the stock used for them. Most ramen you'll find is made with pork broth, but you could find miso or vegetable stock ramen depending on where you ask.
 

Socar

Active Member
So during my birthday I had noodles and gobi manchurian.






I'm surprised that my auntie managed to make such delicious said recipies. I'd personally say that my Auntie is more experimental than my mom when it comes to cooking new stuff.
 

Socar

Active Member
Ok I have questions....

Are ketchups non vegetarian? because according to this...it seems that way.


No my parents are worried after watching this video...me? meh....I mean honestly, its only showing one brand so far.
 

Shoulder

Your Resident Beardy Bear
Ok I have questions....

Are ketchups non vegetarian? because according to this...it seems that way.


No my parents are worried after watching this video...me? meh....I mean honestly, its only showing one brand so far.
I can't imagine why it wouldn't be vegetarian. It's ketchup. It's made from tomatoes, not the blood of cows. :msrs:
 

Socar

Active Member
Meanwhile....I think I'm liking olives a lot! My mom bought me a jar of olives.



So a few questions. Why are olives in jars instead of being in the fresh like those other fruits? And is it true that they are high in sodium and too much of them is bad?
 

EvilTw1n

Even my henchmen think I'm crazy.
Moderator
So for the first time in years, I made Hamburger Helper. Because I'm me, I forgot to drain the fat after browning the beef up. And once it simmered for awhile, it had mingled so much that it was just sauce, not something you could drain out.

But...I couldn't just throw it out. That's a pound of beef, damnit. So I added this.

20170413_190729_LLS.jpg

Go to your store now and buy some.

It's the perfect blending sauce. It isn't even hot. ...well, sure, you could just bathe your food in it, and it'll be hot. But with a reasonable amount, it only puts a little edge into the food. And it tastes like good green peppers, that sort of not-umami but full of goodness green pepper taste. Sure, you could do the usual garlic-y Sriracha like a pleb, but c'mon, there's more to hot sauce than Sriracha.

This was the best Hamburger Helper I ever had. Partially because it had all of the fat in it, yeah, but still. This hot sauce saved it.
 

Shoulder

Your Resident Beardy Bear
PLEASE watch this, at least until you get to the funny part.

This is how I get sometimes when something so incredibly stupid makes me laugh uncontrollably for minutes on end. The latest was my friends' 2 year old daughter who hates taking baths, so to coerce her into it, he takes her up to the room, changes her. This time though, she looks at him, and says, "Daddy, I'm going to take a bath, am I?" "Yes, dear." She pouts, and then turns around so her butt-naked behind is facing him, and she lets out a massive fart in front of him.

I hadn't laughed that hard upon hearing this in a long time.
 

GaemzDood

Well-Known Member
So for the first time in years, I made Hamburger Helper. Because I'm me, I forgot to drain the fat after browning the beef up. And once it simmered for awhile, it had mingled so much that it was just sauce, not something you could drain out.

But...I couldn't just throw it out. That's a pound of beef, damnit. So I added this.

View attachment 3370

Go to your store now and buy some.

It's the perfect blending sauce. It isn't even hot. ...well, sure, you could just bathe your food in it, and it'll be hot. But with a reasonable amount, it only puts a little edge into the food. And it tastes like good green peppers, that sort of not-umami but full of goodness green pepper taste. Sure, you could do the usual garlic-y Sriracha like a pleb, but c'mon, there's more to hot sauce than Sriracha.

This was the best Hamburger Helper I ever had. Partially because it had all of the fat in it, yeah, but still. This hot sauce saved it.
Cholula is the shit. Mexicans make the GOAT hot sauce.

Sent from my SM-G950U using Tapatalk
 

Shoulder

Your Resident Beardy Bear
I am here to declare that fat is good, always has been good, and will forever be good; not just in general, but for you as well. That is all. Eat hearty, and fatty, my Wonderful Ones. :mthumb:
 

Shoulder

Your Resident Beardy Bear
If one can be convinced to replace sugar with fat, the world will become a much better, and an even more tastier place to live. Replace your sugar bag infested donuts with bacon-wrapped hamburgers w/ cheese.

Mmmm, bacon.
 

GaemzDood

Well-Known Member
"Here's why Libertarians are vegetarians."

:msrs:
Funny thing is that a lot of white nationalists are vegan. There's a YouTube channel of balaclava clad German National Socialist vegan cooks, there's a site called Ayranism.net that has a dedicated section of veganism and how it "connects us to our aryan roots of blood and soil," there's a white nationalist on IGN who's a vegan, Jayme Louis Liardi, Savitri Devi tying veganism to aryan purity, etc. I'm not a white nationalist in any sense (I have mixed background), but I actually find it funny considering Hitler was in awful health for most of his life and did a shit ton of drugs.

I would like to see more vegans and vegetarians in the Libertarian movement since factory farming objectively violates the fuck out of the NAP. The NAP applies to animals since they are sentient, intelligent beings and the fact that so many Libertarians don't think so and yet apply the same logic to fetuses despite the fact that a baby pig is as sentient as a 3 year old child, meaning more sentient than a fetus, is moronic.

There's tons of soy free recipes, which I follow since I don't want bitch tits.
http://www.onegreenplanet.org/vegan-food/weekly-meal-plan-the-soy-free-vegan-menu/
 
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Shoulder

Your Resident Beardy Bear
Funny thing is that a lot of white nationalists are vegan. There's a YouTube channel of balaclava clad German National Socialist vegan cooks, there's a site called Ayranism.net that has a dedicated section of veganism and how it "connects us to our aryan roots of blood and soil," there's a white nationalist on IGN who's a vegan, Jayme Louis Liardi, Savitri Devi tying veganism to aryan purity, etc. I'm not a white nationalist in any sense (I have mixed background), but I actually find it funny considering Hitler was in awful health for most of his life and did a shit ton of drugs.

I would like to see more vegans and vegetarians in the Libertarian movement since factory farming objectively violates the fuck out of the NAP. The NAP applies to animals since they are sentient, intelligent beings and the fact that so many Libertarians don't think so and yet apply the same logic to fetuses despite the fact that a baby pig is as sentient as a 3 year old child, meaning more sentient than a fetus, is moronic.

There's tons of soy free recipes, which I follow since I don't want bitch tits.
http://www.onegreenplanet.org/vegan-food/weekly-meal-plan-the-soy-free-vegan-menu/
As far as veganism in general, my GF used to be one due to a problem with her digesting meat naturally (some enzyme she was missing if I recall), but now she takes some antibiotic or something, and it allows her to eat anything she wants. She vows to never be a vegan again because meat, poultry, dairy, etc are all too delicious.

If I'd like, I could eat Bacon and Eggs everyday for the rest of my life, and not feel guilty about it. Especially bacon. A world without bacon is an unhappy one. :mcool:
 

Majorbuddah

My real name is Dolemite
As far as veganism in general, my GF used to be one due to a problem with her digesting meat naturally (some enzyme she was missing if I recall), but now she takes some antibiotic or something, and it allows her to eat anything she wants. She vows to never be a vegan again because meat, poultry, dairy, etc are all too delicious.

If I'd like, I could eat Bacon and Eggs everyday for the rest of my life, and not feel guilty about it. Especially bacon. A world without bacon is an unhappy one. :mcool:
That's funny because most women I've met need antibiotics AFTER they eat my meat. Not before.
 

theMightyME

Owner of The Total Screen
As far as veganism in general, my GF used to be one due to a problem with her digesting meat naturally (some enzyme she was missing if I recall), but now she takes some antibiotic or something, and it allows her to eat anything she wants. She vows to never be a vegan again because meat, poultry, dairy, etc are all too delicious.

If I'd like, I could eat Bacon and Eggs everyday for the rest of my life, and not feel guilty about it. Especially bacon. A world without bacon is an unhappy one. :mcool:
 

mantisLJD

The Human Metroid
Funny thing is that a lot of white nationalists are vegan. There's a YouTube channel of balaclava clad German National Socialist vegan cooks, there's a site called Ayranism.net that has a dedicated section of veganism and how it "connects us to our aryan roots of blood and soil," there's a white nationalist on IGN who's a vegan, Jayme Louis Liardi, Savitri Devi tying veganism to aryan purity, etc. I'm not a white nationalist in any sense (I have mixed background), but I actually find it funny considering Hitler was in awful health for most of his life and did a shit ton of drugs.

I would like to see more vegans and vegetarians in the Libertarian movement since factory farming objectively violates the fuck out of the NAP. The NAP applies to animals since they are sentient, intelligent beings and the fact that so many Libertarians don't think so and yet apply the same logic to fetuses despite the fact that a baby pig is as sentient as a 3 year old child, meaning more sentient than a fetus, is moronic.

There's tons of soy free recipes, which I follow since I don't want bitch tits.
http://www.onegreenplanet.org/vegan-food/weekly-meal-plan-the-soy-free-vegan-menu/
 

theMightyME

Owner of The Total Screen
I made my mom pickle soup for her birthday, it is a winter soup from Poland...

It is basically pickles, potatoes (more than the pickles) , chicken broth, onion, sour cream... All kind if blended together at the end so it is more like a potato soup but with that tart kick from the pickles...

We had it with a nice cheesey loaf of bread, cut off pieces spread butter on them... Dipped them in the soup... Soooooo good

She liked it a lot, but it took like 2 hours to cook and is going to take me like an hour just to clean up the dishes

While peeling the potatoes I remembered that my mom loves potato skins, like when we have baked potatoes I give her the skin from mine... So instead of throwing all the skins out (cute with a knife, so the skins had plenty of potato on them too) I fried them up in some butter and olive oil, shook then with salt and pepper and served them too hey while the soup was cooking, she liked those too, had them with curry ketchup

Sometimes cooking is just nice, like you feel accomplished afterwards
 

EvilTw1n

Even my henchmen think I'm crazy.
Moderator
I have never been a big seafood person, but a few years ago I finally tried sushi and discovered that yep, I like it.

So I finally got around to fish and chips last week. And...not so much. The dish was well-prepared. The breading was really good and flaky. The fish was really tender. But there just wasn't much flavor going on. I guess it makes sense as bar/pub food, but man, bit of a letdown.
 

theMightyME

Owner of The Total Screen
I have never been a big seafood person, but a few years ago I finally tried sushi and discovered that yep, I like it.

So I finally got around to fish and chips last week. And...not so much. The dish was well-prepared. The breading was really good and flaky. The fish was really tender. But there just wasn't much flavor going on. I guess it makes sense as bar/pub food, but man, bit of a letdown.
I hate seafood, but what did you eat it with? I know in the UK they have some really rich vinegary sauces that break up the starchiness of much of their foods which are like a lot of breading and sausage and such, the right sauce makes a huge difference... I came to adore HP sauce when I was in the UK it is kind of like ketchup, but more vinegarie, less tomatoie... it is a brown sauce, but not like a bbq sauce at all

I really dug pub food in the UK... steak and ale pie was my favorite, it was everywhere and it was great with a nice rich gravy... came back, go to any pub here and it is steak and mushroom pie instead, and it sucks, like literally I cannot find a single British pub (in California, and there ARE a decent number when you go to places like Santa Monica) that just has actual steak and ale pie.. it is like it ceases to exist and is replaced with steak and mushroom which is completely different (and I never saw it in the UK)... I also came to love a sweet called millionaire shortbread, absolutely delicious... and nowhere to be found in america... well I have found it, but it sucks, it is proportioned all wrong, the shortbread sucks, etc..I even have made a few recipes to try and do it myself, but no... they all sucked
 

Juegos

All mods go to heaven.
Moderator
I've been cooking a lot recently. I can't say I'm any good with technique, but I've learned that a lot of food that I like is pretty easy to make. I've made curries, moles, spicy pepper sauces, Mexican style soups, roasts, egg rolls, sopes, and probably a few things I can't remember. A lot of that stuff is delicious and makes itself; it's not as rewarding to make it as it is to eat it. I'm also dipping my toes into baking, which is harder. Right now I made empanadas, and soon I'm going to bake my first loaf of bread. I'll start simple.

A word on egg rolls: any filling is better than the standard cabbage filling. I don't know why I'd never encountered this in the crappy asian buffets I've been to, but egg rolls filled with meats are the food of the gods. I happened to have Mexican style barbacoa (cooked with tomatoes, caramelized onions, and garlic) and a green salsa (jalapenos, onions, garlic, and some half and half for consistency) when I made egg rolls. Those barbacoa egg rolls were the best way I've eaten barbacoa and egg rolls. I also made a pork roast which worked great in the egg rolls, but they weren't on the same level as the barbacoa ones.

I've been making rice pretty often, but I haven't settled on how I like it yet. I haven't had to put much effort into it because I make it whenever I'm also making a curry or mole, and in those cases the rice is basically just filler. I haven't yet made a rice that is good on its own yet.

I've had two milestone moments in the past few months of cooking. The first was a yuzu citrus and thai red curry with chicken and vegetables on rice. It had a single habanero that gave it a good kick. My brother and my friend ate the hell out of it so I didn't get the multiple reheats I normally get. I felt good about that.

The second was a soup I made about two weeks ago. I'd attempted asian-mexican fusion soups but I'd never gotten them right. This time everything came together beautifully: I boiled cabbage, carrots, potatoes, zucchini, and a corn cob for many hours to make a rich vegetable broth. I also used onions, but instead of just throwing them into the pot, I decided to caramelize them on a separate pan with garlic before throwing them on the blender with garlic, which gave me a really hearty sauce. Adding that to the vegetable stock took it to another level. Then I just added chicken bouillon because why the hell not. That gave me the broth. Separately, I had cut the grain from the corn to cook them in oil to add as a topping at the end. I softboiled some eggs to also use as topping. Finally, I cooked some won-ton noodles so I could eat the mostly-mexican soup in a ramen style. Of course, I added tamari soy sauce at the end. I truly felt accomplished after I made that.

I haven't taken many pictures so far, but I'll definitely take more in the future so I can post them here.
 

theMightyME

Owner of The Total Screen
ugh, I f'n hate mayo

I love eggs, I love vinegar, I loathe mayo

If I want a white creamy substance on my food I'll use sour cream

#TeamSourCream

and now we have the "high class" version of mayo showing up in f'n everything... aoli... f' that... If I want high class white creamy stuff I'll use Creme Fraiche

#TeamCremeFraiche

edit:

speaking of food though, had a great cheat day on saturday, saw a movie with buttered popcorn and some sour cream and onion seasoning, then went to five guys for a bacon cheeseburger and a bacon milkshake... back home for some cheese spread and croutons from Split Pea Andersons, had a nice slice of Key Lime pie too... delicious....

tonight we are burning through our last blue Apron for a few weeks (get so f'n sick of them, don't like most of them, though last night I had a decent Mexican casserole thing with ground beef, rice, queso (not the texmex kind, just the white cheese), with peppers, and these seasoned strips of flour tortilla on top that were really good... tonight it is some kind of basil chicken thing that already smells too garlicy... Blue Apron tends to drown every dish they put out in garlic
 
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