Mr. GOH! Posted September 23, 2016 Report Share Posted September 23, 2016 You find mayo bizarre, Ethan? I think most folks expect mayo (or its fancy sibling aioli) on their sandwiches. I mean, I dislike most mayo and put mustard on mys sandwiches, but I get why people like mayo. Buttered sandwiches are also good, and I've always enjoyed the change when I've been to Europe. I've had a few buttered sandwiches here in the USA, but mostly at German or English taverns. Some Americans call toasted sandwiches of all types toasties, but I've seen "toastie" used more (although it is not common) to mean a toasted open-faced cheese sandwich, sometimes with meat or other toppings as well. Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted September 23, 2016 Report Share Posted September 23, 2016 Maybe it's a regional thing, but growing up while I did know a couple of people who would put mayo on their sandwiches it wasn't the norm. My wife's mom's family (from South Dakota) is the first group of people I ever encountered who just assume mayo goes on every sandwich (for instance if making sandwiches for a group they just put mayo on all of them without even thinking about it). It's not even so much putting mayo on the sandwich that I find bizarre, it's when it's treated as the default that it's weird to me. To me it's more like eating french fries with mustard, it's definitely a thing people do but you're not going to assume it's what everyone wants. Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted October 8, 2016 Report Share Posted October 8, 2016 We're making some salsa de chinicuiles, essentially, you take these little fellas, toast them a bit and throw them into a molcajete (mortar) with roasted tomatoes, habanero(or serrano or whatever you prefer) onions and garlic. Quote Link to comment Share on other sites More sharing options...
Mal Posted October 9, 2016 Report Share Posted October 9, 2016 If you think about it, eating insects isn't that much different from eating shellfish. Hell, I'm known to eat fried shrimp whole, shells and all. I'm also curious to try one of those ants that taste like honey. But yeah... what do they taste like? Quote Link to comment Share on other sites More sharing options...
deanb Posted October 9, 2016 Report Share Posted October 9, 2016 slimy, yet satisfying? In all seriousness I believe bugs are gonna be one of those intended "foods of the future". I know there's a protein bar company already using crickets as their source of protein. Cheaper to produce, pretty high protein amount. Just issues of "ickiness". But at some point we need to eat all the cows n be done with them. Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted October 9, 2016 Report Share Posted October 9, 2016 Insects as food are pretty common here, fried crickets with salt and lemon are delicious, there's also escamoles (ant larvae) which are super expensive but totally worth it. Chinicuiles aren't slimy at all once you toast them a bit, they're slightly soft on the inside but none of that slimy-goo-dripping-out-them kind of thing , they're salty and crunchy, so eaten by themselves, it's like eating a crisp. When added to other stuff they replace salt and add a bit of smokey flavour. I've seen some restaurants in other countries use crickets instead of meat for hamburgers, and even as flour for cakes and other stuff, always thought those uses were kinda weird, but I guess you need to find a "friendly" way to present this kind of stuff to people not used to it. Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted October 9, 2016 Report Share Posted October 9, 2016 Hell, I'm known to eat fried shrimp whole, shells and all. What the hell kind of fried shrimp are you getting that still has the shell on? Quote Link to comment Share on other sites More sharing options...
Mal Posted October 9, 2016 Report Share Posted October 9, 2016 Chinese style. Another recipe with better directions. Some people do remove the shell while eating it but back when I was a child/teenager I slowly got annoyed with it and honestly, removing the shell kind of makes the entire frying process pointless. So I started to eat them whole. Sometimes I may remove the head and tail, somethings not. It depends on how well fried the shrimp is. Quote Link to comment Share on other sites More sharing options...
deanb Posted October 9, 2016 Report Share Posted October 9, 2016 Man I've not watched Forrest Gump in a while. Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted October 9, 2016 Report Share Posted October 9, 2016 We fry them with the shell still on, supposedly to better preserve the flavour, also, we eat the head, which made it surprising when looking at some recipes online which called for the heads to be disposed of. Quote Link to comment Share on other sites More sharing options...
deanb Posted October 19, 2016 Report Share Posted October 19, 2016 Iceland (the frozen food supermarket, not the country) has these "Hashbrown Fries" which are quite nice, especially when crispy. My only beef is they're a bit oily. Quote Link to comment Share on other sites More sharing options...
deanb Posted March 1, 2017 Report Share Posted March 1, 2017 So now n then I like to get donner kebab and chips if I'm having an off day and cba. Today is one of those days. Now many moons ago a nice takeaway opened just around the corner and there stuff is godly, helped by the fact their naans are freshly made in front of you. However today they were absolutely chocka so I went to an old haunt, which I've usually avoided cos their donner kebab and chips is all over the place. Not just in quality but in how the dish it up. Usually they'll do a box for the donner meat and a box for the chips and it's up to the day of the week of the sauce is poured on on comes in a tub (which is preferred), but sometimes they'll throw both into one box (which'll usually mean less of both), and sometimes they'll forget to do the chips (which is annoying, it's like a "comes with chips or salad" thing, but if you forget to add it then they stupidly assume it's standalone but'll charge you as if it's with chips). Anyway todays "how they gonna serve it", it came in a tortilla wrap with chips. Like...why?!? total PITA (badumtish) to eat that way too. So yeah, this story explains why one takeaway had 10 people crammed in and one had me there on my tod with three tables n chairs set up with some form of optimisim. Quote Link to comment Share on other sites More sharing options...
TheFlyingGerbil Posted April 3, 2017 Report Share Posted April 3, 2017 Anyone here use a pressure cooker? We got an instant pot for Christmas and are looking for some hints/ideas/recipes. Quote Link to comment Share on other sites More sharing options...
deanb Posted April 3, 2017 Report Share Posted April 3, 2017 My mum makes stew in hers. Never used it myself personally though mainly cos of my mums stories of home econ classes and that girl that didn't use it right and burnt off half her face. So I guess that's the main thing to make note of (though googling what "Instant Pot" is I'd guess it's a bit safer than the older semi-industrial thing my mum uses) Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted April 3, 2017 Report Share Posted April 3, 2017 I don't use one because pressure vessels scare me. Quote Link to comment Share on other sites More sharing options...
Mr. GOH! Posted April 3, 2017 Report Share Posted April 3, 2017 Modern pressure cookers a very safe. your gas oven and microwave as more dangerous. Although since you live in the post-apocalyptic state of Kansas, I guess you either burn cow pies or whatever wood and dried grasses you are able to gather instead of gas in your kitchen stove. Regardless; the instant pot is as safe or safer than that. We don't use one at my place because we're not lazy, however. Quote Link to comment Share on other sites More sharing options...
Mal Posted April 3, 2017 Report Share Posted April 3, 2017 My folks has two stove top one (at most from 2000) that they use every so often. One large and one smaller. Amazing for stock, soups, stews or braises that require a long cooking time for flavor extraction. That soup that is amazing at 3 hours is now amazing at 1 hour. The regular decent version at 1 hour is now 20 minutes. Super helpful if you started cooking later than planned. I haven't tried it on tough cuts meats or meats with tons of collagen but intuition says that is really down to cooking time to render them good and soft. Not sure if pressure can speed that up (even though increased temperature and pressure generally equals greater reaction). I've been meaning to get one for myself due to the above and for pressure canning. Note, you should check your pressure cooker first to see if it can pressure can. Most electric ones can't. Quote Link to comment Share on other sites More sharing options...
TheFlyingGerbil Posted August 29, 2017 Report Share Posted August 29, 2017 Not this. The food each US state hates the most: 1 Quote Link to comment Share on other sites More sharing options...
deanb Posted September 17, 2017 Report Share Posted September 17, 2017 So I figured I'd finally have a crack at "meal prep sunday" now I've a fairly clean and tidy kitchen and a fridge I can store stuff in without sharing space with rotting pork pies. This first run I've decided to be fairly simple, I've a few things that can cross over between heated meals and cold salads; so I've got chicken, boiled eggs, carrots (both as sticks and cooked), cauliflour (the same) n other bits n bobs. Oh n a chunk of rice. I made sure to "shock" all the veg I'd boiled too so they're mostly boiled and hopefully "sealed" as it were and won't just end up mushy when I microwave them at work. I'm thinking of expanding with pastas, maybe some stew (though I'm a bit wary on the liquid holding of these containers) and others down the line. Will see how it works out over this week (theoretically this is enough until wednesday since there's issues around keeping some foods for a while). Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted March 9, 2018 Report Share Posted March 9, 2018 On one hand, it's the first time the rice has been perfect, on the other though, I get worse at shaping them every time. Though for something I only make once or twice per year it ain't so bad. Pic is pretty bad, but that's what I get for not thinking about taking a picture until they were almost gone. Quote Link to comment Share on other sites More sharing options...
Mal Posted June 3, 2018 Report Share Posted June 3, 2018 Random ass dump of stuff I've cooked within the last five months that I bothered to snap a picture. Chicken spaghetti. Poach a chicken in the red sauce with 2x amount of water and two anchovies/fish sauce for about an hour. Take chicken out to cool then shred and remove skin then return meat back into a reduced red sauce. When making your pasta, take it off the heat a minute or so before al dente so you can finish it in some sauce, parm and maybe basil. Then you're done! Eggplant with tofu. Main thing here is the eggplant. It's one of my attempts where I dial in on how to quick fry eggplant so it doesn't turn brown when cooked and doesn't retain excessive amount of oil. Five to ten seconds is pretty much all you need. Put them in some oil, give them a toss, make then skin side down, breath then take them out. Repeat with the rest. Katsu/schnitzel AKA the easiest thing to make for dinner for me. Last's night dinner, a Chinese beef brisket noodle soup that I threw together since I had everything. Tonight's dinner. This was just an experiment on roux/white sauce (oh hey, it's katsu...) and French onion soup. Wanted to see if white sauce (green bits is chives) is good with the katsu and see how well a torch can finish a French onion soup. Both works quite well. 1 1 Quote Link to comment Share on other sites More sharing options...
deanb Posted June 7, 2018 Report Share Posted June 7, 2018 Made some pad thai. Dry ingredients came in a kit, just needed to add fresh stuff. Never made or eaten it before but an instant favourite, really nice. I might have gone overboard with the chillis so some of the heat was slightly overbearing on the taste (and also I burnt it a little bit since the recipe didn't cover food prep until like the moment that food was needed). 2 Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted June 7, 2018 Report Share Posted June 7, 2018 I love Thai food... Quote Link to comment Share on other sites More sharing options...
TheFlyingGerbil Posted June 7, 2018 Report Share Posted June 7, 2018 pad thai is my default choice for a noodle box Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted September 21, 2019 Report Share Posted September 21, 2019 Anyone here used an air fryer? Been thinking about getting one but not sure how well they work, if they work at all. Quote Link to comment Share on other sites More sharing options...
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