The Midwest.
>>22102185Looks perfectly fine, would eat if it has the right acidity
The contrarianism on display in this thread is sad but predictable. The same people that trash Midwestern food in other threads suddenly come to defend it for this one. You're like insects.
>>22104102All the kitchen really gives you is the taco seasoning, tortillas, and a packet of nachos cheese. You can make this pretty easily on your own.
>>22104100yeah they get included sometimes but i'd still say more often than not it doesn't have meat
>>22104125Sounds tasty and natrium pilled.
Stupid questions that don't deserve their own thread
>>22104311>quick response is in green (that, upon a rereading, I really hate)Still, I'll give you a simple dirty answer which if given from the start without the above 'responsible' answer, you would've been satisfied with cause you didn't know better. Funny you mentioned at the end of your post that you assume "[stuff] have little impact", cause >from the numbers you've given, I'd reckon the combination of the cream of tartar, the inclusion of the egg, and how the cookie is baked is very significant to that snickerdoodle's softness. And for the choc chip, I'd reckon the lack of egg along with the high ass amount of dry ingredients relative to the butter make it hard. The water does nothing in this context of hardness - the cookie would still be hard af and disgusting without the water. The water probably makes it a tolerable cookie to eat.Could I really say that no-water and with-water makes the choc cookie hard means the water isn't useful to understand? Looking from this perspective is dumb. It's much better to start off with a cookie recipe you understand, and see how changes to it change the outcome. Normally the cookie has an egg. From 110g of butter, you got 72g of water instead of 50g of egg - NOW you ask, what did this replacement do? Or, from 110g of butter, you got 72g of water instead of 72g of egg ~ 75g butter with 50g of water or egg. You have to ask these questions 1 at a time. To compare 2 whole cookies recipes and asking a difficult question of 'why' is gonna require a lengthy answer, as well as a good - not "right" - perspective. I recall seeing a SeriousEats article where this girl varies how she does the egg, and I'm like, ok, fun article to read, but the experimentation was so fucking dumb, the perspective was so flawed.
>>22085671use whatever blade you want, serrated, straight edge,but you're supposed to use 2 toothpicks to split the sandwich in two or use 4 toothpicks to make quadsthe toothpicks are to pin the sandwich together so it doesn't come apart when cutting it into pieces
>>22104309>>22104311>>22104316tl;dr and your tl;dr isn't helpful
>>22084337anyone know some good ways to scale a fish? I remember seeing some convenient if unconventional ones, but I cannot for the life of me recall what they were
>>22103873
What do you think of the new Magnum form factor? It's obviously an improvement. I like it.
>>22102402ebony pussy
>>22102670
>>22102449I see Popsicles and just think he's Hercules' real father.
>>22104767Dumb joke but made me smirk.
>>22102402>>22103250>>22103285Why is an icecream company doing fashion shows?
Found this chicken of the woods walking through the forest today. What can I do with it? I’ll probably just end up deep frying it desu
>>22103267that would be a visually appealing snack, not gonna lie
>>22104575lol
these grow in the park next to my office, i picked some a couple of times and they're pretty good but everyone online says not to have them with alcohol. seems pointless if i can't pair them with a couple of beers. what's the worst that could happen?
>>22102360I'm so jealous.If you never tried it, sautee in butter or airfry with them coated in oil and salt. So you can really taste the mushroom. Literally you use it in place of chicken. Many love it breaded and fried. But you can put in soup, stew, grilled, etc
>>22104615Worst is you will get miserably sick.
Of the Americanized Chinese dishes, curry chicken stands out as especially refined and tasteful. Certainly more so than General Tso's or sweet-and-sour pork.
>>22100583I've had the "chicken curry" at a chinese takeout before. It had the same veggies as most items on the menu, but the sauce they mixed into it was unmistakably golden curry.I like that basic sweet and spicy MSG japanese curry taste though, so I thought it was pretty good.
Pic related is what its looked like for 30+ years in Upstate NY as well as literally every other state I've ever visited. Not sure why Boston anon cannot believe the existence of a common dish that literally is just a premade curry cube + onion + protein.
>>22101246here it is in connecticut you dumb fuck
>>22104748She already moved her goalposts from "IT DOESN'T EXIST, OKAY?!" to "OKAY, IT EXISTS BUT IT'S A NEW THING, OKAY?!" then to "OKAY, IT EXISTS AND IT'S NOT NEW BUT IT WASN'T COMMON IN THE 80s, OKAY?!" after libraryanon posted in >>22104214 and all of those are from the 80s and 90s so Anon already prived it existed in the 80s and 90s. If some podunk hicksburg nobody gives two shits about like Portland, a town so unimportant that she mistook it for the much larger city of the same name on the opposite coast, then it absolutely must've been common in the Northeast. Being a woman, however, she can't allow herself to admit she was ever wrong.
>>22100583https://www.youtube.com/watch?v=zMgFrQZRo4I
Potato, onion, zucchini gratin
>>22104093Not much to itThinly slice the potatoes, zucchini, onion (I have a mandolin/slicer) and cook in a bechamel, covered, on low heat for 30 minsI did add some parmesan to the bechamelTop with freshly grated Monterey Jack cheese, put it under the broiler for a few minutes
>>22104115You did a perfect amount of time under the broiler
What does "gratin" mean? I hear this all the time "put it in a gratin dish" etc.
>>22104081no comment.
>>22104728means potato
Thoughts on stuffed peppers?
>>22104554My oven goes warmer than usual because it's a old one. I didn't precook the pepper with water. I learned for the next time.
>>22100716>>22100594>>22100594>>22099955i buy them from my local supermarket for $1 each
>>22104499They weren't raw, they were tender-crisp. If you take a roasted veg beyond that then you've made a mistake cooking it into textureless shite.>a fork should go easily throughIf you're taking it that far then yeah you're making that mistake.
>this thread is still up
>>22104733Easy, common dish we can all make and discuss. There are still plenty of McDonald's threads on the 'log if you prefer those.
For me? The humble English Muffin
Mmmm... green fiber
>>22102741>pillow case treatmentother people put cats in pillow cases and throw them off bridges too?
>>22102630Mirepoix fodder exclusively, nothin else. period.
>>22102639>I've... tasted celery you people wouldn't believe
>>22102737>If my car is in the same room when I roll he looks at me like I'm a cuntsmoke less
>>22104612Or keep your car in the garage.
So going back to the thread that 404'd, I don't know who you think you're kidding but Tondonia uses a shit ton of oak, you just don't object because they age it adequately before releasing the bottles for NPCs to open, and Suckling or Feiring or some such person said it was ok for you to like itSorry I wasn't part of that discussion I just found the thread in the archives and realized wine threads are dying because I haven't been coming here much latelyDrinking a great rias baixas tonight, what are you winos having? If this thread 404's don't blame me it wasn't my fault
I just had a kelly fox mirabai for the first time last night. It was good.
>>22102188>take wine incredibly seriously to dab on people who take wine too seriouslybizarre
Found a moderately respectable mosel 'sling for a highly competitive price on the website of a nearby wine shop. Went there to grab it, searched the whole store, couldn't find it anywhere. Finally asked and the guy dug out an extremely pedestrian bottle from the same producer, like the one they make for bulk wedding buys where the bridesmaid really isn't into wine but the wine shop won't carry anything shittier. And when I turned up my nose at it (which I felt I was within my rights to do) I got a vibe like he thought I was being a drama queen.I am about 95% sure this was the same guy who tried to meme me on domestic takes on various german wines about a year ago. Tall, 30-ish black guy, bit of a dudebro, highly opinionated. I think it's him. Specifically giving me the hard sell on why some american take on it is better after I came in for a specific german wine and how I'd be surprised at the things they're doing at such-and-such a wine producer. He didn't say it out loud this time but I'm sensing a pattern. I don't even have anything against american riesling, in fact I hype it to my friends at the expense of my credibility, but sometimes you get the itch for a very specific profile, right? Is that so unreasonable?Anyone else have Comic Book Store Guy at their wine shop, where his opinions are so overbearing you kind of avoid him when you're shopping there?
>>22104242I haven't ever experienced this at a wine shop, maybe this is just an American thingclosest experience I've had is this posh wanker that runs a shop that I go to so I can laugh at him sneering at plebs
I’m over the rich “stewed fruit” flavor profile in the reds I drink. I need a strong backbone of acid and tart cherry flavors. Less Spanish and more Italian.
The carrot decoration is unnecessary and just makes it look ridiculous.
The parsley decoration is unnecessary and just makes it look ridiculous.
>>22103814I like it because it taunts my step-sister, who complains every year when I have a carrot cake for my birthday. She whines that I don't get chocolate "like a normal person". Same with the time I had a banana nut cake. Chocolate or "yellow" are the only two cakes she finds acceptable. Funny thing is she still gobbles down three or four pieces of the carrot or banana nut cakes while bitching about them.
>>22103814I fucking love carrot cake. The carrot decoration is like a woman exposing her midriff or low cut shirt, eye candy as fuck
>>22103847Based
>>22103814This is an essential part of a 'ot 'ke.
Guess what time it is. It's time for another British food thread! Post examples of delectable British cuisine. I'll begin; Here we have a chicken parmesan, or 'chicken parmo' which is a thin layer of chicken that is breaded, fried and covered in delicious creamy cheese. with a side of hand-cut fried chips.
>>22104703>I just never heard of a Chicky Parm that had ham as an ingredient as well.After looking it up I think it's an Aussie thing. I wasn't aware that the American version was lacking the ham.Though I did know that you guys serve it on spaghetti for some reason.
>>22104706Ewww, didn't know I was talking to an Aussie (85% Jeet). I'll politely leave the conversation now and allow you to maintain your tight grip on any shred of relevance you can muster. G'Day Mate.
>>22104715>85% Jeetexplain
>>22104327Because it is flavorful, rich and satisfying. There are multiple kinds of seafood and some vegetables and spicy sausage. Why do you Brits eat eels in fucking jelly? Eels are delicious, why relegate them to such a miserable culinary fate? The fact that youre trying to make gumbo sound disgusting is hilarious
>>22104706Almost anything "Parmesan" like chicken, eggplant, veal, etc is served with pasta in America. Usually spaghetti but other long noodles are common too
https://japantoday.com/category/national/raw-chicken-dishes-to-be-regulated-by-japanese-government
>>22099113Good.Just like with the raw beef craze in the late 2000s and early 2010s in Japan, once regulations require restaurants/bars to train staff, buy special equipment, and dedicate kitchen prep space SOLELY to that dish, the overhead skyrockets and everyone stops serving it (besides the traditional places in kagoshima/miyazaki that have been serving it for decades/centuries already).
No one in the history of civilization has ever been able to regulate food. In Japan or the US, we will always be able to get the food we want in the way we want it. It's a non issue. It's like raw milk. They literally have raw milk at my grocery store and you kids have been freaking out about that shit for years. Raw chicken is good. I have it once in a blue moon. Why are people here so bored they obsess over a non issue?
>>22104033Kek liar. I worked in restaurants and people were sick all the time
>>22104737Oh, that industry where people were way more likely to be doing drugs/alcohol, working long shitty hours n awful conditions, and eating shitty leftover meals than anywhere else? Yeah I bet those people were sick a lot more often, retard.
>>22104736>you can't stop it 100% completely totally so no food has ever been regulatedJust because a regulation doesn't get 100% total compliance doesn't mean it didn't move the needle in the direction that the regulators wanted.>it's like raw milkLess than 5% of people consume raw milk in the US and it was no doubt a lot higher before regulations.
ITT: foodstuffs nobody actually likes
>>22104235If it's hard: slap chop or crush it into fine pieces and eat like a bowl of cereal with milk..Add coco or whatever maybe
>>22103728I love baked mac n cheese.
>>22104210Love black licorice
>>22103655You ever been in a state where you literally had nothing left in the house to eat, but come across these? They were probably years old at that point too. I ain't proud of it... and in fact by the time I finished I think I kinda liked them in some perverse way?
>>22104235>fresh from the bakeryStruffoli is incredible if you make it fresh at home anon
I just bought a 2 kg bag of this obscure Japanese white rice, what am I in for?
>>22095795
>>22103616Yeah, I look like that.
I followed the donabe-anon recipe by using 1:1,2 rice water ratio instead of my usual 1:1,75, using my stainless pot.I washed the rice 3-4 times and let it soak 1 hour, lid always on, then turned on the stove medium until I could see steam exiting the lid then lowered the flame to the minimum level possible and cooked for 10 minutes + 10 minutes rest/steaming.I noticed a result similar to using the rice cooker, the rice was clumpy and the grains were dry and not glossy, also some of them were attached to the bottom of the pot (no burnt grains or black anything) so I’m pretty positive the rice cooked dry for some time.The curious part is that despite using less water the rice was softer with a less pleasant texture, it was still a bit elastic but since the grains were attached in clumps i couldn’t feel any separation and being soft and dry it was sort of like eating a mochi.I definitely prefer my method of bringing the pot to a boil without lid and then once it boils lower the flame, lid on, 8-9 minutes + 10 rest. Of course after soaking the rice at the beginning.Now I’m wondering if this isn’t the texture that the rice cooker specifically produces and simply isn’t for me.
>>22104705It’s worth noticing that the instructions on the fukkurinko bag explicitly guide me to using 1,4 times the weight of the rice in water (they’re talking about weight not volume) and they also refer to the rice cooker.
