I had an instacart delivery person tell me the other day in the most plebian of accents:>waaat's couscous?Do people really not know? It's like when I buy parsnips at the grocery store, none of the grocery cashiers know what they are. I'm surrounded by plebs.And another thing, this is now a classy meal for it. None of these poor people food stuff.
cool story bro tell it again.
We need more threads like this. Not everyone on this board is a poorfag scrimping by on pennies, one missing paycheck away from complete financial ruin.When it comes to fish, I won't do tilapia, it's too tasteless. Salmon all the way.
>>21672443Last time I ordered instacart, they replaced everything I ordered with cans of baked beans
I use chat GPT for upper class mealsHere’s a rich, restaurant-style lobster bisque recipe tailored to include parsnips and shallots—perfect for your adventurous cooking style, Joe:--- Lobster Bisque with Parsnips & ShallotsIngredients- 2 lobster tails (or 1½ lbs cooked lobster meat)- 2 tbsp butter- 2 shallots, finely chopped- 1 small parsnip, peeled and diced- 1 celery stalk, diced- 1 carrot, diced- 2 garlic cloves, minced- 2 tbsp tomato paste- ¼ cup brandy (or cognac)- ¼ cup dry sherry- 3 cups seafood stock (or lobster shell stock)- 1 cup heavy cream- 1 bay leaf- 1 sprig thyme- Salt & pepper, to tasteOptional Garnish- Chopped chives- Crème fraîche swirl- Lobster claw meat--- Instructions1. Sear the Lobster Tails In a large pot, melt 1 tbsp butter. Sear lobster tails for 2–3 minutes per side until lightly browned. Remove and set aside. Once cool, remove meat and chop. Save shells for stock if desired.2. Sauté Aromatics Add remaining butter to the pot. Sauté shallots, parsnips, celery, carrot, and garlic until softened (about 8 minutes).3. Deglaze & Simmer Stir in tomato paste and cook for 2 minutes. Add brandy and sherry—simmer until reduced by half.4. Add Stock & Herbs Pour in seafood stock, add bay leaf and thyme. Simmer uncovered for 30 minutes.5. Blend & Strain Remove bay leaf and thyme. Blend the soup until smooth. Strain through a fine mesh sieve for silky texture.6. Finish with Cream & Lobster Return to pot, stir in cream and chopped lobster meat. Simmer gently for 5 minutes. Season to taste.7. Serve Hot Ladle into bowls, garnish as desired, and enjoy with crusty bread or a crisp white whine like Sauvignon Blanc
>>21672443I talk about food all the time, it's my favorite thing to talk about, and roast parsnips have to be my favorite vegetable so I talk about them a lot as well. I've never met anyone that has ever heard of or tasted a parsnip.
>>21672461See that guy in OP's pic? That's you.Your copypasta is that square peg.Your post is like you trying to cram it up the circular hole of your gaping anus. Nobody wants to see it.
>>21672479>trying to cram it up the circular hole of your gaping anus. Nobody wants to see it.can we do a strawpoll?
>>21672450You got beaned!
>>21672488kek.my bad, I shouldn't have spoken for all anons
>>21672443People “ask” questions, not “tell” them, Mister ESL.
>>21672443What the fuck is a parsnip?
>>21672443parsnips and carrots are the same thing.
>>21673605It's a mixture between carrot and Ginger
>>21672443>And another thing, this is now a classy meal for it. None of these poor people food stuff.ESL retard. You don't get to act above anyone. You can't even form one coherent post. Too fat to leave the house?
>>21673718>I was going to debate you, but I see you've made a spelling mistake. Tough luck pal.
>>21673742>Quality of posts are extremely important
plebeian, you retard.
>she uses shitstacart>things others are stupidlmaoAnd if you think parsnips and couscous are classy, then you, madam, are poor white trash. That's the least fancy shit I've heard all day.
>using instashartretarded, fat, both?
>>21672443I have somewhat refined tastes as well, I'm glad to run across a fellow culinarian of means on this board
