bros I'm having a retarded brain meltdown thinking about pan frying food. probably 90% of the food I cook is in a frying pan but lately I've been feeling like I was wrong about everything. I try a lot of different things but it seems like the only thing that really works as far as meat is concerned is when it's wiped dry and with plain salt and pepper only. if there's marinade on the meat it just kind of steams and the marinade gets burned. same goes for herbs and shit. one time I decided I wanted to make chicken with tarragon but when I tried to pan fry my chicken all of the tarragon I put on it turned into nasty black bits. I wonder if I should have just cooked the chicken plain and used the tarragon in a butter or cream sauce or if I should have used a different cooking method like roasting. if I want to make fajitas I don't bother with fancy marinades any more and just use lime juice and salt and only add the other seasonings at the end after the meat is already cooked. am I doing it all wrong or did I figure out something everyone else already knows?
>>22133857if I'm going to wipe it off then most of the stuff in the marinade will get removed too which defeats the purpose of putting them in it.
>>22133863Well that's where you're wrong, kiddo. Marinade is to denature the proteins in the meat and the sauce is where the flavor's at.
>>22133866so why should I use anything but salt and acid in my marinade and not just put all of the other ingredients in later?
>>22133873It imparts some flavor. Boiling your meat in it will fuck up not only the sear, but everything else becoming burnt along with it. These are two separate concepts.
>>22133818There's a couple of things to pull apart here. What many don't realise is that dishes such as Chicken Tikka Masala use marinated chicken and it is purposely scorched most of us don't have a Tandoor so it's cooked under the Grill (or Broiler for our Burger frens) and then added to the sauce later. If you are making stuff with dried herbs (such as Tarragon with your chicken) then don't bother with any sear. Wrap the chicken in foil (with your butter, tarragon and seasoning) and put it in the oven to cook.Frying with marinades always makes a mess, it's not worth it.
Cajun Rice & Beans with lentils, ham, tomatoes, diced jalapenos.It's also a perfect vehicle for my chirri garlic Cholula.
>>22133856R u the op?
>>22133858R u even human?
>>22133861>cant answer a dead simple question>resorts 2 passive aggression like a womanIve interacted with op a number of times n i sure hope u aint him cause i actually enjoy this guys threads
OP here. My last post was >>22133802I don't participate in all the bickering :[
>>22133852>I believe din dins fag is the one who is quite literally mentally handicapped.>literallyA word only spoken by 12 year old girls. The Original din dins anon is far from retarded and has a thread here >>>22122777 and the phrase din dins isn't just used in Britain, Australia, New Zealand but Americans sometimes use it too, I suspect the OP of this thread is American but does it matter? You just assumed it was British, so that you can fit in and make silly anti-British comments.You need to grow up kid.
Boomers often say that food was better in the Soviet Union because of GOST, basically the Government standardized everything to a way higher level than what you get today which was kept extremely strict until Gorbachev era, which means the general quality of things was way higher, especially snack foods, soft drinks etc.So the question is, for those who grew up in Soviet/Post-Soviet Countries, and had access to actual GOST foods, what were the best foods that saw a noticable drop in quality post Gorbachev/Post-Soviet era? I hear ice cream is one of the notable ones, along with Doctors Sausage.For example Doctor's Sausage GOST:>Meat>250 g high-quality lean beef (top grade, trimmed of sinew)>700 g semi-fat pork (shoulder works well; around 25–30% fat)>30 g egg (about ½–1 egg, beaten)>20 g whole milk powder (or a small amount of fresh milk, adjusted for texture)>Seasoning>20–21 g salt>2 g sugar>0.05 g nutmeg or cardamom (a tiny pinch)>~0.07 g sodium nitrite (scaled from the original; use a properly measured curing salt instead of raw nitrite)>The original formula was approximately:>25% beefComment too long. Click here to view the full text.
What are average meals like in Tajikistan?
>>22131991>that would be like if WW2 rationing and cooking styles stuck around until the 80sThat's basically the working-class British food experience. Their economy only really recovered in the mid 1950's and the habits and tastes of the war rationing era stuck around, especially in more persistently economically depressed places.
>>22133179flatbread (non/naan), a lot of soups/stews, we love plov/pilaf but I think eat less rice than say, Persians do. It seems like every meal in Iran I had was with rice, we eat more bread. Soup is very common, as are many Russian foods (but without pork), I like pelmeni best. I am not a Muslim so I am fine with pork, but it's just not really available here.
>>22123918>Boomers>RussiaHilarious. Also yes, dumb old people tend to be nostalgic for things that didn't exist. If the USSR was such a high point then Russian officials wouldn't have gone to standard US supermarkets and had their senses overloaded like Daredevil at a rave.
Not USSR but I grew up in communist Poland, there was obviously less variety and some things you only saw a few times a year, but when you got them they were better than what you have now.I remember ham that didn't leak water when squeezed, that would opalize like gasoline on water when you sliced it, with a very heavy natural smoky taste. It's impossible to get ham like that nowadays, or make it yourself, because commercially raised pigs are pumped full of water before slaughter. Maybe some small scale farmers that have their own pigs and sell their products on local markets, but good luck finding that.Bread was greyish on the inside and more sour and dense than modern breads, I don't see bread like that either, even in artisan bakeries, I don't know why, it's not like rye or wheat changed in those 30 years? Or maybe it has.I don't miss the times but I do miss the foods that I haven't tasted since I was a kid, and I know it's not just nostalgia because sometimes I get a glimpse of that flavor in modern foods, just very subdued and covered by others, when back then it was the dominant flavor.Oranges I remember being worse, always sour and impossible to peel.
>McChicken is the healthiest sandwich aliveand not a single soul was surprised
>>22133664*maximum daily amount of sodium
>>22133664>pretending that salt is badRedditors do this with everything and will call you an unhealthy slob if you ever eat anything aside from steamed vegetables>sodium is le bad>saturated fat is le bad>sugar is le badMeanwhile you need all of the above for various parts of your body to function
>>22133094Popeyes #1 Baby!
>>22133118Is magnesium alive?
>>22133807Magnesium can actually reply to human speech, so I would definitely call it alive
chicken breast with kale corn carrots and peas, green black and lima beans, steelcut oats and brown rice, cumin paprika ginger, apple cider vinegar and soy sauce, salt siracha water and cream of mushroom soup
with a mixture of koala crisp instant decaf powder and brown sugar
I love how my spamming/flooding as infected this board....god bless
>>22133003Canned mackerel in tomato sauce on instant noodles?It probably tastes better than it looks
>>22133003Looks like a shark ate a chinaman and threw up
>>22133003Looks terrible and I hate you.God is dead and you killed Him.
>>22133003Is that pickled herring?
what are the benefits of consuming aspic on a daily basis?
Big huge gelatinous shits
>>22133699The possibilities are endless. You can cram anything inside of aspic.
>>22133699Probably just the collagen intake
>>22133699Slowly but surely reducing the latino population.
"Pizza birria", consomme, scotch, sparkling water. Salsa Verde in brown bag.
>>22133573How is the birria in that form factor? I saw a place near me that sells similar and was thinking of trying it out
>>22133573keep living a normal life without hurting yourself, decent man.
>>22133582Maybe>>22133604It was fine. It's really just a quesadilla so if you enjoy quesadillas you won't be disappointed. For some reason I imagined an actual pizza with birria thrown on top, although in hindsight that was silly to expect from a food truck. Worth trying at least once in this form. Just be sure it comes with consomme of course, otherwise it will pretty much taste like any other quesadilla but be way pricier>>22133632Maybe
>>22133642they literally just put a smaller tortilla on top so it has a “crust” and called it a pizza lol
>>22133645They just made a big quesadilla and called it a pizza. Good quesadilla though
what is the best canned chilli I heard picrel is good is it true ?could I just dump it in a crock pot heat it up and serve it and no one will know it's canned chilli reheated ?best canned chilli cooking methods ?
>>22133141Using the Wendy's logo on a can of chili doesn't explicitly suggest that the can contains the same chili a Wendy's restaurant would serve. Of course it is intended to imply that - that's the whole point. But legally they are just paying to use the Wendy's logo on their bad canned chili. It is easily defensible because there are so many other products that did/do the same.
>>22130808I needed some crappy fast-food, in a hurry. Hormel chunky-style chili goes pretty well on hotdogs with red onion. I wouldn't really use it or eat it for any other reason.
>>22130911I unironically pity you and feel bad for your parents.
>>22130808I was trying to find the best canned chili for chili dogs recently and I tried Skyline which I have never had before: I really enjoyed the flavor, but it was much more expensive than the competitors and was way too watery to work well on a chili dog. I think if you reduced it some in a pot it would be perfect, but then that's even more work for less volume on top of it already being expensive
>>22133682Skyline was great when it was cheap but it became a meme at some point and got stupid expensive and now it's not worthwhile.
Got any good meatball recipes?
Frikadellen:1 kg half pork, half beef mince1 medium large finely diced onion4 slices of blended fresh white bread2 medium-large eggs12 g salt2 g black pepper2 g white pepper1 g mace1 g ginger0,5 g cardamom0,5 g allspice0,3 g coriander2 g paprika15 g chopped parsleyComment too long. Click here to view the full text.
>>22131760>>22131762
>>22131430Every christmas I just toss a bag of meatballs, a whole bottle of grape jelly and a whole bottle of heinz chili sauce in a slow cooker. Its one of my favorite christmas dishes.
>>22132484incredible...
>>22131430Whatever you do, take the time to brown and partially cook the meatballs, before throwing them in the sauce for the final cooking - it makes a real difference.
Is Macedonian cuisine the best European cuisine?
>>22132457that looks really fuckin good but I bet that guy killed his neighbor over some sectarian religious BS because that's what they do in that part of europe
Why do they drink water in tiny little glasses? Is this some Macedon tradition?
>>22132457Looks almost indistinguishable from any other ethnic slop on that region of the world
>>22133357it’s white brandy traditionally
>>22132457Thanks for the cuniform, but ur food sux
ricechickenbeanscabbagepeanut butterlentilspotatoeseggsComment too long. Click here to view the full text.
>>22132784>assholes, nipples, cunts and shout paste in a plastic edible prophylacticyummy
>>22132815lol
>>22127499Yeah, I’m inclined to believe they’re lower middle class and smug for no reason
>>22133627He's just this. You can spot them from a mile away.
>>22126593hot dogs are so grim but i eat em all the time, 0 shame.
Do you think we will ever be priced out of onions? That would be a nightmare.
>>22132300"Someone else bought it a while back and I was cooking it to get rid of it". Less words, less baggage if you actually don't want people shitposting about your live-in pops.>this board used to be threads of real foodThere's still plenty of that, like 30 or more on the catalog, take your pick. The people in them just tend to bitch about how their food thread is the only one in existence when people say their food looks bad.
>>22131134joke's on you i dice my raw onion finely and put it in a faggy ass grain salad with spelt that's been fried and cooked into a brown roux-like sauce to be boiled in, a vinaigrette with sharp mustard, oil, garlic, tons of pepper and chopped/dried parsley which goes surprisingly well with the darkened roux, and then top it with whatever i feel like. usually some diced grilled chicken breast.some vegetables don't hurt either, but the texture is interesting enough with the spelt, onion and parsley.
>>22132313I don't like altering the way that I speak so generally I just type things out exactly as I would say them in person. I also have a lifelong history of oversharing personal information possibly for attention seeking. I know who I am and I know what I am. Im getting too old to start changing the way I say things to appeal more to other peoples interpretation.>>22132306My chicken paprikash is very ghetto because I don't use specialty paprika I just buy a huge jug from Walmart but it comes out very tasty anyway. Its even slightly spicy from the quantity of paprika which most people don't expect from generic paprika that isn't marketed as spicy.>>22132301I've been coming here too long to leave and I'm not going to reddit. I like being plausibly anonymous and I like the temporary aspect of 4chan threads. I would prefer for archives to not exist and I think they they have destroyed part of the unique aspect 4chan used to have where when a thread was gone it was gone. I miss 4chan before thread watchers. I miss hitting F5 to check replies. I miss paged threads and catalog mode has drastically changed how people post and allows threads that should die to stay alive much longer. Every 4chan board used to be a unique community and now it's just people slinging shit at each other.
My wife is Indian and she once told me that in Western India, where her family is from, and Southern India, where her family is from originally, there was an extreme shortage of onions one season so people in India were kinda fucked for a while but the upshot is that cabbage bhajis were "invented" then as a substitute to onion bhajis. Instead of using a million onions, they use one onion and a million cabbages.And didn't the Philippines have an onion shortage a few years ago?
>>22132300Good to hear that your stomach is doing better>>22132411>I like being plausibly anonymous and I like the temporary aspect of 4chan threadsSame, and there’s definitely food and situations I don’t think I’d encounter as easily elsewhere (homeless bridge anon, the guy that broke into someone’s house while they were on vacation and cooked their stuff and left it for them)
This is my dinner tonight. Lentil soup with ditalini, collard greens, and applewood smoked sausage.
>>22131717And a side of toes as well, you disgusting footfag.
>>22131765
If you add sweet potatoes, eggs, greek style yoghurt, onions, spinach, tuna canyenne peper mix them, cheesem and bake them in the oven for 30 minutes
>>22128387diddle-ini is the best soup pasta
>>22131686Honestly turned out bretty good, did you eat it as is or with something else?
>tastes like literal dirt and feces>zero nutritional value>die if you eat the wrong oneIs this the shittiest food category ever?
>>22133429>and shitUnless you're one of the very few people with a poop fetish I highly doubt you meant it that way but "and shit" was not a wise choice of words in this context lol. "And stuff" would've made more sense here. When talking about food in general it's best to avoid the word shit even if it's a massive part of your vocabulary. Otherwise it'll make you sound like you're talking about eating poop.
>>22125327Sucking cock ruined your tastebuds, faggot.
Searching woodlands for mushrooms is one of the only joys I have left in life. Today I found this
I only took half but there's enough to put in my dishes for the whole of autumn, most of it goes into the freezer.
>Hes never had blue cheese creamed mushrooms over a steak with Kalamata olives
