no-mans-steak🥩

[zenith tulip]

they look likr adult movie stars

can't believe parents allow that shit

boob jobs, lip fillings, fake butts

wtf

[inland mirage]

Um.

[zenith tulip]

oh

I thought I was in offtopic

[inland mirage]

😁

[zenith tulip]

haha

nm

[inland mirage]

I mean, I don't disagree...

[placid remnant]

thank you, ill keep that in mind

havent made many cakes but its fun

[zealous crown]

What can I do with these dry spring roll sheets? :/

[tired stump]

fry them and season them? eat them like chips?

[zealous crown]

Sounds good. Can use them in salads as well. Cheers.

[real nimbus]

Eat them raw

[zealous crown]

Cooked prawn inside, raw pastry sheet outside, perfect.

[zealous crown]

Looks warm and yum

[tired stump]

I enjoyed it

[wispy finch]

Fancy blueberry cake donut
https://cdn.discordapp.com/attachments/950579964321865788/1041388351141445742/IMG_20221113_062438088.jpg

[shy heart]

I want donuts now

[shy heart]

Ok as awful as it looks, it tasted amazing

[dusky solstice]

I can't tell if that fall apart tender or complete shoe leather.... but I'll take your word for it

[shy heart]

its the first one

[real nimbus]

Shoe leather is delicious.

[real nimbus]

Hope you enjoyed, sometimes my best meals were simple not-very-pretty meals 😋

[dusky solstice]

I just love how the look for tender vs leather is almost the same

but potato, cabbage, beef... my go to is now a corned beef steak

[zealous crown]

I had sum meatb0lz n mash for lunch earlier

Better

[dusky solstice]

😂 My ex the other day had that in Vienna

Maybe it a growing trend

[zealous crown]

Ohh, Vienna is gorgeous. I just use the same swedish ikea havk recipe I have been using for years now. Just missing some lingonberry jam.

[shy heart]

Interestingly enough, the dish I posted was an Austrian dish too

[dusky solstice]

OH I miss the ligonberry, but ironically the IKEA meatballs are not swedish though (but the jam is)

[zealous crown]

Oh TIL. There isn’t much to the recipe other than 60% beef mince and rest is Turkey mince.

[wispy finch]

What makes them not Swedish?

[tired stump]

round bangers

[dusky solstice]

The IKEA meatballs are a Turkish recipe

[zealous crown]

tasted bangin’

[dusky solstice]

The Swedish government went so far to admit it

it mostly has to do with what incorporated into it and lack of pork

[tired stump]

protein + starch + salt 🫠

[zealous crown]

Sometimes I just need some chicken+salt+garlic powder

[wispy finch]

Interesting, meatballs are pretty ubiquitous and that's a new one for me lol

[tired stump]

sometimes i just need a bag of frozen broccoli with a stick of butter and some paprika salt

[zealous crown]

Yeah, in bangladesh we actually call Meatballs as Kofta/Kofte

Now it makes sense, as the Turks ruled us in the past.

[tired stump]

istanbul was constantinople

[zealous crown]

Salahddin > Constantine

[tired stump]

civ 6

[real nimbus]

Based Donna

[dusky solstice]

The Turks are the inverse of Italy.
Italy was invaded every 10km by a new country and they kept their invaders cuisine which lead it to a food powerhouse.
Ottoman empire invaded everything and accepted their victims cuisine and spread it

[zealous crown]

Hahah I bought the whole bundle for £25, yesterday.

[dusky solstice]

another amusing thing... in Türkiye, you have Urfa Kebabs which aren't spicy and doesn't use Urfa Pepper. And you have Adana Kebabs which are spicy and uses Urfa pepper

[zealous crown]

Haha couldn’t spread our taste for fish tho, too local, logistical nightmare.

[wispy finch]

I love how food and history intersect.

[dusky solstice]

you want to know a cool thing about how Italian American food came to be what it is

[real nimbus]

'Tis how the world works.

[wispy finch]

Certainly

[dusky solstice]

so, and the best way to show this is Alfredo. They came over, ingredients aren't all here yet. Italians are the constructions workers of America at this point. They need to feed them, want a semblance of home, but have to fill them up. And that is why the heavy sauced, the cream version of Alfredo, etc... all came about

It had nothing to do with disrespecting the original dish, but adapting it to basically construction workers

[wispy finch]

Nice, that makes a lot of sense

[dusky solstice]

That's why NY style pizza was the second kind of pizza developed in the US and not the first

the first is called Standard style (also called Buffalonian)

it the style that your fast food like Dominoes and Pizza Hut and shit came from

that semi-thick crust, heavy toppings

[wispy finch]

Reminds me of when someone once told me to bear in mind that traditional/regional foods may not be based on what tasted best per se, but availability/abundance.

[dusky solstice]

exactly

Oh and the reason for why it also called Buffalonian... even though Connecticut really was the point of spread for it, it started in Buffalo area because the original immigrants wound up there working on bridges and shit

My great grandfather, who I was named after, was on of the workers on that blue bridge near the Canadian border even

[wispy finch]

That's pretty cool.
I love this kind of stuff.

[dusky solstice]

Here is another one for you.... one that pisses off a whole country though. Most of what France has "given" the food world, is actually Italian. Their foundation is based on Marie-Antoine Carême, who basically was cooking Catherine De Medici's style of food (all imported Italian styles) and learning to cook from Italian soldiers. Then Escoffier took his contribution, went across the border to Italy and bounced between the various held cities and took their shit and came back and claimed as his own

But since Italy was changing hands every other week, there was no organization, but the French love to codify things, so they codified all that Italian shit. But since a Frenchy wrote it, they claimed it as theirs

great example, Macarons, everyone thinks is French, but was actually Italian in origin and introduced to France because of Medici

But the French went and did what the Indians did with Curry (Curry as we know it is British not Indian) and made it better and ran with taking credit

[wispy finch]

Good stuff

TIL

[dusky solstice]

Speaking of Curry that was an intersting journey, curry as we know it went from Sri Lanka - UK - India - UK

[wispy finch]

Do Thai curries share any roots with those, to your knowledge?

Seems like it might be a totally different source

[dusky solstice]

Sorta. Curry is a catchall word going back to what Sri Lanka called a family spice mix.

So curry isn't what should be focused on. But if you looking at the roots for flavor profiles of curries... Thai does mostly stand on its own in terms of influence

and personally is one of my faves

though I always keep Japanese Curry in my cupboard for lazy nights

If you really really want to go back thru history though for origins of food @wispy finch you have three areas that make up like 95% of what we know today

[wispy finch]

Lol House brand Vermont Curry is very popular here

[dusky solstice]

Italy, Türkiye/Ottoman, Korea

[wispy finch]

Korea is kind of a surprise

[dusky solstice]

Africa has influenced everyone too, but to be able to nail down a specific region is harder

Korea is responsible for most of what we think of when we think of Japense and Chinese food

Korea was basically like the Ottomans of the South East Asias

in terms of getting around

[wispy finch]

I would have assumed China to be more responsible

[dusky solstice]

China relied a lot on trade and kept things from that

A lot of what spread from Chinese cuisine was not Chinese in Origin

But that brings me to an intersting pop quiz question for ya

[tired stump]

"Grandpa Deaf used to always say...."

[dusky solstice]

China is #1 for regional cooking styles, what country is number 2?

[tired stump]

murrica

[dusky solstice]

nope

Though America is quite literally so blened, there really only 2-3 styles

[wispy finch]

Gut instinct is Italy

[dusky solstice]

yep

as small as it is, Italy number 2

all those invasions lead to just a smorgaboard of shit

[tired stump]

stanley tucci told me this

[wispy finch]

Yeah amazing variety

[dusky solstice]

You can travel 50km and have the same dish done locally for that specific area 12 different ways

[dusky solstice]

I keep meaning to watch his show

[tired stump]

i watched both seasons

and hated him every minute

😄

[dusky solstice]

haha

[wispy finch]

The chef I used to work for is from Italy and said the same thing

[dusky solstice]

yep, it insane and amazing

You could travel for 30 miles and pass thru basically 12 different ethnically ruled areas

which lead to such a vareity

[wispy finch]

Yep that's where all the good stuff comes from

[dusky solstice]

Like it was so insane, that who knows where a lot of the shit even came from before them

[wispy finch]

That's kind of why I found the meatball thing funny, it's such a common dish, and only a handful of ingredients really.

[dusky solstice]

It seems common, and the STYLE is common, but what goes into it all have origins

Swedes have their own way, as do Turks. IKEA uses the turks way, with a cream gravy

the best is the Turk IKEA meatballs with the Swede ligonberry IMO

[wispy finch]

I grew up eating lots of Danish frikadeller.
Now Im wondering where those came from lol

[dusky solstice]

Likely German IIRC

very possibly a Danish variation on them

sorta like the whole shakshuka coming from the Tunusian Jew making Menemen (who I'm pretty sure just forgot to scramble the eggs because went to look for their silent kids)

[wispy finch]

That wouldnt go over well with the Danes lol

[dusky solstice]

Actually given the years, I think frikadeller came from German meatballs, but hen frikadeller was the origin of Hamburgers

They were basically sliders

[zealous crown]

Okay, with steak

Roasted potatoes or mashed?

[wispy finch]

Yes

I've been using this on potatoes a lot lately, among other things:
https://www.amazon.com/Sabatino-Tartufi-Truffle-Seasoning-Ounce/dp/B01FDFL2RQ/

[zealous crown]

That actually looks good. I have never considered truffle in powdered form.

[wispy finch]

It's so much better than the oils.
I just sprinkle some on at the end.
Goes great on pasta, pizza etc

[zealous crown]

Thanks! I will add it to my list, fo’sho.

I used to ridicule garlic granules, but am obsessed w/ them now.

[zealous crown]

Dinner

[wispy finch]

https://cdn.discordapp.com/attachments/763802708817215513/1042299263381667850/IMG_20221115_180813169.jpg
Sammich

[tawny flint]

I like bread with nutella

Its splendid

[barren warren]

I made a salad 😳

[zealous crown]

I approve of your protein:leafy greens

Is that avocado?

[barren warren]

It is avocado

[zealous crown]

chonky pcs

[upper wind]

Is that a croissant sandwich?

[shy heart]

Aight y’all. What’s y’all’s go to McDonald order

[subtle quarry]

None, I have celiac

[real nimbus]

Big Tasty + 4 McNuggets, coke, occasionally an M&M's McFlurry

[tawny musk]

Tf is a big tasty

[shy heart]

Mine is a Big Mac, Fries, Drink, 2 Hot and Spicy McChickens

[real nimbus]

Oh you might not have it over there ig

[tawny musk]

What is it

[real nimbus]

A Big Mac with extra steps tbh

Has a special sauce

that's it lol

Oh and the bread is a bit different

[tawny musk]

Gotcha

[shy heart]

where exactly is the Big Tasty from?

[dusky solstice]

Either a spicy chicken McBiscuit with BBQ sauce, or a bacon double cheeseburger with nuggets on it

[real nimbus]

I dunno, we have it here in Portugal tho

[dusky solstice]

I did like the orignial McRib, the new one sucks ass

honestly in terms of fast food, I only have a few things I'd go towards when I don't ahve the time to cook

1. Taco Bell breakfast crunchwrap (bacon)
2. The Spicy Chicken McBisucit
3. Sonic's Chili Frito wrap
4. A regional Roast Beef sandwich palce

[dusky solstice]

nothing wrong with that, if you spent a day in food industry even at top level that doesn't phase ya

the issue is they changed the composition

and the sauce

[zealous crown]

We have it here as well. S’okay.

[zealous crown]

How?

[real nimbus]

yay

[placid remnant]

i hate mcdonalds so much

im a plain person

i asked for a 2 cheesburger meal plain

only got one plain and one not

[dusky solstice]

I don't know specifics but it basically used to be shoulder meat, but not is just a mix of shit and it taste soooo bland

[placid remnant]

who asks for one of each

thats so dumb

[dusky solstice]

I ordered from Firehouse subs once, and asked for double meat, and they wound up doubling the meat, but only filling one half of the sub 😂 the other half empty

that dude was so stoned

[placid remnant]

lmaoo

[dusky solstice]

I didn't complain because I was so amused

I live my life for those kinda experienceds

[placid remnant]

i like firehouse subs

pretty good

more than subway or jimmy johns i think

[dusky solstice]

yeah I get their NY Steamer or their one Italian one (with addiions since it reminds me of the assorted I grew up on)

Subway got rid of their best one sadly

[placid remnant]

but in reality theres an amazing deli around here i need to go to more

[dusky solstice]

and Jimmy Johns is snack food not subs

[placid remnant]

subways best sandwich? which is that?

i used to always get the meatball subs

jimmy johns is subs too though?

unless you mean something else

[shy heart]

oddly enough I dont eat a lot of subway sandwiches

I eat a lot of regular sandwiches though

Make em at home

[placid remnant]

always good, i usually do for lunch at work

[dusky solstice]

Their roasted chicken breast, on italian cheese bread, toastsed, provolone cheese, pickles, olives, peppers, spicy mustard, oil, onions

[shy heart]

unless you count Bahn Mis as subway sandwiches

actually do you?

[dusky solstice]

I never seen one that offered that

[shy heart]

Is this a sub?

[placid remnant]

yes

submarine sandwich

[dusky solstice]

yeah that a sub, a shitty one but a sub

that the kind you slice up and put in a confrence room

[shy heart]

what do you mean a shitty one

[placid remnant]

lolll

[dusky solstice]

which is what Jimmy John's makes their money from

[shy heart]

That's a Vietnamese sandwich

[dusky solstice]

look at it, no filling, crappy meat, bad greens

[dusky solstice]

no toppings

dull bread

[shy heart]

Hey I eat at that place all the time

and I can tell you right now

[placid remnant]

im plain

[shy heart]

it kicks the shit out of any subway or jimmy johns ive ever been to

[dusky solstice]

Aned I still chow down on frozen burritos because I have a love for them

but can recognize they aren't "good"

[shy heart]

It doesnt look great, but it tastes incredible

[placid remnant]

my sub every time is white bread, lettuce, extra cucumber, extra turkey

im very simple

[dusky solstice]

There is only one sub place I actively avoid and that is Jersey Mike's

[shy heart]

not even kidding, I will go out of my way to get a Banh Mi

[placid remnant]

never had a bahn mi

[shy heart]

go, get one

now

[placid remnant]

one of these days

[dusky solstice]

I just hate how so few places in the US do a legit one with the pate

[wispy finch]

Yes, Black Forrest ham, Havarti, fresh tomato and avocado.
Ham and cheese are toasted on there.

[upper wind]

Sounds tasty

[wheat prawn]

I have returned... with homemade bread :D

[rigid flume]

I want that bread 😩

[wispy finch]

Beautiful

[timid dock]

yep me too please make more and arrange for delivery

[copper yoke]

Bread

[sinful widget]

that looks so GOOD

[wheat prawn]

Looks like I'll have to open up a bakery now

[wispy finch]

Take my money

[placid remnant]

wow thats some good looking bread

you probably could if you really wanted to

[placid remnant]

pancakes again

soon tm

[zealous crown]

Yum!

Peach tarte tatin

[wispy finch]

Nice

[zealous crown]

Thanks!

[placid remnant]

(had to make a few for everyone so it took a bit)

[tired stump]

soooo caramelized 😮

[placid remnant]

pancakes

[zealous crown]

is gud?

[placid remnant]

oh wait i shouldve done this

[tired stump]

fr fr

[placid remnant]

stack

[zealous crown]

Gracias, muchos

[placid remnant]

i made a little bit too much mix

lol

[zealous crown]

Nice ‘n fluffy 😌

[placid remnant]

bit of a spam but mmmm

these pancakes are thick so i kinda have to put a lot of syrup or else its somewhat dry

not too bad but ye

[tired stump]

my partner prefers thin pancakes 😕

so that is what i make 🤷🏼‍♂️

[zealous crown]

So, crepes? :p

I don't mind bigger, thinner ones. Just needs to be super fresh.

[tired stump]

yeah they are fresh from the box of pancake mix 😛

[wispy finch]

Nice consistency!

[zealous crown]

that works, so long it's none of that chickpea flour bs

[tired stump]

why would you even do that to yourself

or someone else

[zealous crown]

I bought a gluten free option once, didn't read the ingredients in the back

[tired stump]

Ingredients: GARBAGE

[zealous crown]

Made some and regretted it straight away when I saw how the batter looked

https://www.amazon.co.uk/Supergood-Flippin-Lovely-Pancake-200g/dp/B09K48WM8Y/ref=asc_df_B09K48WM8Y/?tag=googshopuk-21&linkCode=df0&hvadid=570267077658&hvpos=&hvnetw=g&hvrand=14428230441326045630&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1006933&hvtargid=pla-1674772631169&psc=1

That one. Argh

[tired stump]

bleah

[zealous crown]

Everything else is fine, just no idea who thought having chickpeas in your pancake would be grand

Make savouries with that if necessary.

[tired stump]

ungrand

[zealous crown]

https://www.foodandspice.com/2008/07/chickpea-flour-pancakes-pudla-with.html

w/ a bit of chutney

not with maple syrup!

[placid remnant]

thank you!

im pretty proud of my pancakes since this is like the third time ive ever made pancakes

lol

even though its pretty easy/simple

[dusky solstice]

Try the two ingredient pancake, they easier to make thinner, easier to make, and taste better

Bannana and egg all you need, add some vanilla nd seasoning if you want

[zealous crown]

Very pretty

[tired stump]

Thanks
Dessert was smoothies with frozen banana and pineapple and mango lassi

[barren warren]

I read “desert was frozen lasagna” and was confused as hell

[wheat prawn]

Looks delicious

[stuck palm]

i've gotta find one!

[zealous crown]

Iceland, probably.

[stuck palm]

hah ye like the bean filled hash browns they had

[zealous crown]

I never tried those. Wonder how beans taste once defrosted.

[tired stump]

Do u tho

[stuck palm]

yes

[zealous crown]

They must!

[tired stump]

And put some brown sauce on it

[stuck palm]

a little maybe

[tired stump]

Urk

[molten crypt]

I made a tasty thing just the way I like it.

[timid dock]

awesome sauce! (so to speak)

[tired stump]

it comes with awesome sauce???

[timid dock]

it looks like it, dunnit?

juicy and stuff

[wet helm]

This is my country's charcoal smoked chiken

And below is fried chicken

[wet helm]

Having this right now

😋

[weak mantle]

beautiful presentation

[tawny musk]

Ty

[weak mantle]

np

[tired stump]

each successive ramen i make gets better and better

i am amazed

[tall carbon]

@tired stump ramen pics?

[tired stump]

i can send you some in about 24 hours but they won't look very appetizing

[tall carbon]

I’m still curious

Love ramen

[tired stump]

so a couple days ago i made a pork shoulder in the instant pot
shredded it
reserved the broth and fat
separated the broth from the fat
made $0.20 ramen, ditched the soup packet
used 2/3 chicken broth and 1/3 pork broth (now gelatinized from the connective tissue from the pork shoulder)
added a tablespoon of pork fat
added soy and sambal and a leeeettle hoisin
added shredded pork at the end to warm it up
ate it with my face
sighed with contentment

[tall carbon]

🤤

[tired stump]

i reverse engineered some pork adobo and rice for lunch
omg

[zealous crown]

Niiice

[tired stump]

it was nice and then i got sleepy 😴

[zealous crown]

After the food, I hope. Is why I skip lunch.

[tired stump]

yeah after food

[zealous crown]

Oh I made roti steps

[tired stump]

rrrrrroti!

[tired stump]

so round!

[vale kelp]

Ohmygoodness! Where's the teleporter so I can help with some of this, eating it at the very least ?

[zealous crown]

All yours

[tired stump]

i spy a smoothie maker

[zealous crown]

Oh that’s my bby

Chopper/smoothie maker/blender/spice grinder

[timid dock]

ooohhh.. model?

[tired stump]

🥷🏼

[tired stump]

spice grinder you say?
insert o rly gif

[zealous crown]

hides scales

[timid dock]

ok but seriously model, brand?

[zealous crown]

https://ninjakitchen.co.uk/product/ninja-3-in-1-food-processor-with-auto-iq-bn800uk-zidBN800UK?gclsrc=aw.ds&gclid=Cj0KCQiAg_KbBhDLARIsANx7wAzKgKuZQDIrLL6nnfERWgtZMMfTwSK5t4odW-qmgbeuoCe8VsvPI0kaApDnEALw_wcB&gclsrc=aw.ds

[timid dock]

thank you a lot for the info!!

reading up now

[zealous crown]

No worries

It’s quite reasonably priced. I have had mine for 5yrs now.

[timid dock]

I have three devices right now: coffee grinder that I use for spices/flour instead, high end blender, a very sturdy food processor

[zealous crown]

Tbh then I don’t think you’d need this

[timid dock]

and I do smoothies, soups, nut butters, carob flour, all kinda stuff with them all

[zealous crown]

Has a good motor, that’s why I got it.

[timid dock]

good motor is key, that's why I don't trust the regular consumer models, they aren't meant to take that kind of abuse

I make smoothies every day in the summer, and nut butters often enough....

[zealous crown]

Heh, then I guess you have burnt through a few by now.

For soups I use a hand blender for soups and daal.

Right next to that Ninja, I have a bigass george foreman, which again, I have had for a few years and use pretty much every day. Amazing for grilled chicken, salmon, sandwiches.

[timid dock]

um don't know what that is, will look it up

[tired stump]

it's a grill

[timid dock]

oh an electric grill

[tired stump]

avec teflon 😮

[timid dock]

hmm for grilled cheese I just use a frying pan I admit

[tired stump]

if donna says she has a salton sandwich maker i will fall out of my chair

[zealous crown]

I used to too, but I find the grill less messier

No flipping required

[zealous crown]

Haha I did! Well, my mom did. I think it’s still there.

Now send a photo with your butt on the floor kthx

[tired stump]

um wha

you do not currently own it

[zealous crown]

“fall out of my chair” old man

[tired stump]

my heiny is safe

[zealous crown]

Pshaw, semantics

[tired stump]

my spessyality

[vagrant glen]

dfg

[tired stump]

VEGAN BALLS

That will teach those vegans to spurn meat

[subtle quarry]

Why are the E's backwards

Not all of them are backwards, only some

Why

[placid remnant]

eminem

im guessing anyways

since its literally his restaurant(s)

when u dont get it 😦

[subtle quarry]

Ah, see

I didn't register the moms spaghetti bit

[placid remnant]

its okay

its in detroit obv

pretty good spaghett

[zealous crown]

Had a salt beef sandwich

[tired stump]

is this what murricans call corned beef?

looks like it

[dusky solstice]

I think so, salt beef quite different

and you probably wouldn't want to eat it on a sandwich

That looks more like corned beef. I LOVE corned beef steaks

[reef marlin]

Idk the sandwich would make me too salty

[timid dock]

but it's empty

[stuck palm]

looks amazing! Save us some

[zealous crown]

It’s salt beef, corned beef disintegrates; this however falls apart.

[zealous crown]

This was from a jewish sandwich shop. This is what they call them there. I don’t think I have seen the word ‘corned beef’ used outside of the supermarket cold meat section.

In essence, salt beef and corned beef are the same – the only difference is corned beef is finely chopped and it's often mixed with a small amount of gelatine. The Old English word for 'corn' is used to describe small grains – like peppercorns.

[dusky solstice]

yeah not sure who saying that. Salt beef is something that used to be used on ships, and it is HORRIBLE. Corned Beef (which is salted) is what the Jewish shops serve. You can get it from Delis too. Maybe some other countries now use interchangeably, but salt beef still exist (usually among survivalists) and is quite different

This was a corned beef I did steak style with a 36hr SV

SO DAMNED GOOD

[zealous crown]

Looks good to begin with!

Yeah, I’m not sure why they call it salted beef, this shop is probably one of the most popular in London, so, you’d think they know better. Maybe the word ‘corned beef’ is more colloquial now.

https://www.bksaltbeefbar.com/

They have the most delicious fish koftes. They call it smthing else, but it definitely has the texture of a kofta.

[vague crow]

the apostrophes are annoying me lmao

[zealous crown]

Haha, which ones?

[vague crow]

son's and grandson's

[dusky solstice]

My guess is, given it london, if the family or place been around a long time, they used to deal in actual salt beef and then sorta just swtiched to corned beef as it replaced it normally

They also might take that name if they changed up the normal corned beef recipe

[zealous crown]

Yeah, that definitely makes sense. The area the shop is at is predominantly a jewish community, and they have lived there since the 19th century, if not longer.

[vestal mango]

clank clank clank

loud af honk

Evening chat

[zealous crown]

Howdy

[subtle quarry]

This is a food channel, not #no-mans-sky

Wonder if you can eat the exomech

[vestal mango]

Oh sorry

Do any of you know a good way to cook furry ribs

Cuz im having trouble with mine

[zealous crown]

Shave it.

[vestal mango]

Yeah i allready did but i accidentaly burned them

[vestal mango]

And my entire grill

[tired stump]

@frank juniper

😮 😉

[vestal mango]

Its actualy for a bbq

[tired stump]

Good luck!

[timid dock]

yay it's no longer empty!

[vestal mango]

WAIT HOW DO I GRILL THEM

[frank juniper]

over an open fire o3o

[vestal mango]

I "bought" some new furry ribs and shaved them now how do i grill them in open fi-....

slowly pulls out multitool in gun mode

Sorry @frank juniper Nothing personal

lazer gunshots

[real nimbus]

Cringe

[vestal mango]

dies

[zealous crown]

Mmm will it be a stew?

[tired stump]

boof

[zealous crown]

Stir!

[tired stump]

just browning for now, then have to make the veg base

[zealous crown]

is gon’ b so good!

[tired stump]

cooking is the only thing that wine is good for 😮

[tired stump]

Into the oven for ninety minutes

Take it out to cool

Refrigerate overnight for melding

Reheat tomorrow afternoon and add sautéed mushrooms

And that is our thanksgiving main

[zealous crown]

Wish I had such mental strength to resist temptations

Hope you’re having something tonight at least half as good

[tired stump]

no idea honestly

[tired stump]

i mean, i DID try a small piece

needed salt

[zealous crown]

Tsk, can’t check for seasoning with just a sliver. Have a whole piece.

[tired stump]

I’ll retest before I stick it in the fridge

[molten crypt]

I made Sonic the hedgehog's favorite food

My version of it at least

[molten crypt]

Happy Thanksgiving everyone!🦃 🦃

[vague crow]

🦃

[weak mantle]

happy thanksgiving

breakfast dim sum

[tired stump]

Dessert dim sum when

[weak mantle]

hmmmm good idea. wonder what would be good ingredients for that

maybe s’more

[dusky solstice]

Maybe a traditional red bean paste, add in some sesame seeds

[tired stump]

Mung bean paste with a smidgen of Chinese five spice

So basically what dc said

[weak mantle]

looks great smosho

also

[frail glacier]

cream puff and coffee snack time 😄

[tired stump]

Yum

[zealous crown]

That looks amazing! 🤤

[tired stump]

Was good

[shy heart]

Some Chinese thanksgiving food 😄

[broken niche]

Soup

[tawny flint]

Birthday cake

[hidden quail]

If I'm using beans instead of dry lentils, will tinned beans work?

[zealous crown]

For daal or lentil soup?

[spiral rose]

i am very new to nms and would love if someone would help me i just got my ship repaired and went to the second planet

[inland mirage]

Try in #nms-questions

[broken niche]

A while ago after I prepared this I got capsaicin burns on the tip of my fingers from preparing the habaneros without gloves. I had to keep my fingers in olive oil for an hour and my fingers are still sensitive from those burns.

[frosty scroll]

Did the traditional this year. Super happy with the pecan pie

[tawny flint]

thats insane, you did this by yourself or your friend helped you?

[shy heart]

The king of instant ramen

[shy heart]

That looks absolutely amazing, like god damn

[tired stump]

i have reached peak ramen

[stuck palm]

Want to try ramen one day, always looks really good

[zealous crown]

You definitely should. Wagamama does a decent one, unless you have a nicer local place.

[stuck palm]

Going Birmingham soon and might visit the Asia Asia food place and have one

[tired stump]

do it

how are you this old without ramen in your life

[stuck palm]

Right?! I guess it's just not that common here, at least locally it's not

[tired stump]

you and your plethora of curry takeaways 😛

[stuck palm]

Actually, not a fan of curry, prefer Chinese or a kebab

[tired stump]

fair

[dusky solstice]

I did a Kebab curry that was pretty decent last year

[upper wind]

Ooh it looks really good! Pecan pie is def one of my personal favorites

[remote heron]

hello guys can anyone help me here

[rigid flume]

Are you trying to make spaghetti?

[dusky solstice]

what ya need help with

[real nimbus]

[half plume]

Yo we get a rebrand? fries and burgers??

[tawny musk]

@vale kelp ^ lol

[vale kelp]

Yus, a McGek's bribed us

[placid remnant]

lol

[rigid flume]

I'm gonna miss the random NMS questions 😔

[timid dock]

now the new improved channel, making you even hungrier than ever

[toxic flower]

@void dome done doing hot gek stuff

[void dome]

Broooooo!

I hungy! 🥺👉👈

Looks delish!

[toxic flower]

Carbonara alla gek

[void dome]

hahahahaha!

Or just Gekoodles!

[toxic flower]

Also has homemade noodles 👍

[void dome]

You made?

[toxic flower]

Ye

[void dome]

Fancy… I do not have any practice whatsoever in making noodles…

[tawny flint]

Holy shit that such a long dead chat

[inland mirage]

People don't talk food as much as other stuff.

[vale kelp]

Read the pins. Discuss food. Chat activity doesn't fall under the food category.

[tawny flint]

Oh my bad

I'm sorry

[zealous crown]

@vale kelp do you like okra?

[vale kelp]

Great question. I know I've had it. But last time it came up in conversation, I can't remember for the life of me what it tasted like It looks super healthy.

[zealous crown]

Hehe, alright, well, if you don’t mind a little slime, it’s delicious with bread.

[tired stump]

I do

[zealous crown]

baby ones!

[tired stump]

Baby slugs

[zealous crown]

Yush 😄

[void dome]

Turmeric powder, red-chili powder, brown powder (garam masala?), okra, being fried in a black wok… that hits straight home!

[zealous crown]

Brown powder = cumin and coriander 🙂

[void dome]

Ooh! Lovely.

[red herald]

bhindi with bread?

[zealous crown]

Yush. 😁

I’m a crepe, I’m a weir-dough.

[dusky solstice]

What is it with me and seeing crepes today

This is the fourth time

[zealous crown]

You must eat some. I haven't plated it yet, so you'll probably see it again here, later. Soz.

[dusky solstice]

HAHA. Well I spent like 15 minutes with others explaining in one place how crepes = pancakes, but not always because of language. And then another on how to do savory and just what is with the crepe trend today

[zealous crown]

Hehe, that sounds like a good conversation, tbh. It's fascinating to hear people discuss the same food in different ways.

[tired stump]

[dusky solstice]

omg so I'm in the largest cooking server on Discord, and like 4yrs ago there was this long almost hour long argument about Chashu vs Char Siu, and it was all because of 3 languages being spoken. The one person didn't realize that while Char Siu = Chashu for Chinese/Japanese, they are different in English

[tired stump]

General Cho/Tso/Tsau/etc.

7 foreign names for an american dish

[wispy finch]

Beijing/Peking = 北京

[zealous crown]

You laughed, dundenyit

[tired stump]

i sniggered 😛

[zealous crown]

Hahaha

[dusky solstice]

Char Siu in English is a Chinese "bbq" pork style. Chashu is a Japanese braised pork style

but for their language both just basically bbq pork

[wispy finch]

Kung hee fat choi/Gong xi fa cai

Romanizations are not reliable, you need the characters, and even then, the same kanji/hanzi (Chinese characters) can have different meanings.

[dusky solstice]

yeah, the whole thing was they didn't realize that point of it, that it was being shifted into english words not back into that shit

[wispy finch]

My grandfather was well known for his char siu but the recipe was a closely guarded secret.
When he was getting on in years, my uncle proposed that teaching him the recipe would be a good idea.
Grandfather objected, being fit and strong, but eventually he typed out a recipe, and let my uncle take over the char siu for family get-togethers.

Unfortunately it didn't taste the same, at all.
And grandfather would berate my uncle for being a shitty cook.

Fast forward about 10 years, grandfather is gone, and grandma just passed away too.
One of my relatives was going through some financial papers, and at the very top of one folder, was a wrinkled char siu recipe, right where grandfather would be sure someone woule eventually find it.

The thing was, the recipe was totally different!
He took that joke to the grave lmao...
My uncle was in denial, too funny.

[dusky solstice]

Hahahha

[tired stump]

what a knob

[wispy finch]

might explain a few things about my personality

[tired stump]

you don't seem that knobbly

[twilit socket]

👀

[amber mesa]

Legend lol

[tired stump]

legend of the d-bag

[night trail]

i made tacos. salt and pepper seasoned beef. some cheesy rice and some cheese sauce. came out quite alright

[molten crypt]

Home made doughnuts (old photo these were for someone’s birthday)

[raw echo]

yum

[molten crypt]

Now for something even better

Cake inside of a mousse

[wispy finch]

Wow, very nice

I was just about to ask what the heck that was lol

[molten crypt]

There’s a chocolate cream inside the cake

And then the galaxy mirror glaze

[vague crow]

10/10 would eat. Those look so good

[subtle quarry]

Thats pretty awesome

[vague crow]

And the cake mousse thing is pretty

[wispy finch]

Yeah looks great

[molten crypt]

Why the fuck did I make this

Also it’s more of a taco then burrito but eh

also my throat hurts after that (no I didn’t swallow it whole I’m referring to the voice I did)

[calm shard]

How was everyone’s lunches

[dusky solstice]

I ate ricotta cookie mix that was left in the mixing bowl for lunch

[tired stump]

Step one

lol

[dusky solstice]

move those edge ones off of contact from the edge just slightly

[tired stump]

Rich in protein 🙂

[dusky solstice]

let them expand into the edge

that way no immediate direct heat that can cause some overcooking on parts

and they should hold shape a bit better

[tired stump]

Done thanks

[dusky solstice]

a tray still better but that'll work

they might expand into each other but oh well

flip them ice them serve as a "cake" 😂

[tired stump]

I’m just doing what the little fat man told me to do

Which was use a round cake pan

[dusky solstice]

They still come out good, the issue is just some expand quite a bit so tray makes it easier if you want them seperated

also got a recipe for you if you want to make you own. And it amazing...

https://www.pastryaffair.com/blog/nutella-espresso-rolls.html

[tired stump]

Step two

Only 11 minutes at 400

[dusky solstice]

nice

one of my fave things

[tired stump]

Step three 🙂

There were air fry instructions on the can

Super weird

[stuck palm]

They look really good

[wispy finch]

Nice work

[tired stump]

danke danke

[frigid arch]

Sprechen sie Deutsch auch?

[tired stump]

9

[shy heart]

Man I love Thai Food

That fried rice btw, doesn’t look great, tastes amazing

[pale patio]

Yum yum Thai food

[molten crypt]

Made brats with saur kraut for dinner

[vale kelp]

[zealous crown]

Mmm aloo!

[tired stump]

What is the cheesecake looking thing

[zealous crown]

Flan!

[tired stump]

ohhhh

flan + macarons = 🤔

en francais = creme caramel?

[zealous crown]

Here, moar

[tired stump]

so much colorings

[tawny musk]

I want to eat them all

[shy heart]

My dinner last night

Some Chinese take out

[placid remnant]

what are those on the left?

[real nimbus]

those paper thingies for straws

delicious

[shy heart]

Those are thin wrappers for Beijing Duck

(I refuse to call it Peking)

You take some duck, put it on top with some garnish

wrap it up

and enjoy

[real nimbus]

I like my answer better

[shy heart]

lmfao

[placid remnant]

sounds yum

[wispy finch]

Lol, I would have thought you'd prefer the more historical Romanization.
😆

[shy heart]

Nah I'm Chinese so

I refuse to spell it or pronounce it in any way other than how we do

Plus

Beijing is more historical

We've called it Beijing since the Ming renamed it in 1403

the Romanization Peking didn't come to be until 1658

and that name wasn't even made official until the mid 20th century

[wispy finch]

I'm (part) Chinese too, my understanding is Beijing is much newer, from Hanyu Pinyin (1950s).
Whereas Peking goes back to the late 1800s and the Chinese postal romanization.

And pronunciation isn't remotely consistent in Chinese.

Eg Cantonese vs Mandarin

The duck looks good that said!
😁

[shy heart]

My ancestors probably were the people who named Beijing lol

My family history goes back to the 9th century

[shy heart]

While the Pinyin version is technically recent

The pronunciation of Beijing is still older

because obviously in 1403 they didn't have this sort of lettering system

but I will spell it as it is properly pronounced by my family, and everyone around them

[wispy finch]

Pronunciation isn't consistent, it's not even consistent within just Hakka Chinese

[shy heart]

That's just dialect doing its work

My dad speaks Shanghaiese and I can't tell what the hell he says when he does

[wispy finch]

Exactly, that's why pronunciation isn't meaningful, Chinese people often can't understand each other lol

[shy heart]

Eh dialect doesnt count to me

Either way

Beijing is how most people pronounce it in China

yea they have dialects but most of them still speak and understand a national dialect

[wispy finch]

That's critical to pronunciation, that's why old Jackie Chan movies have the hanzi as subtitles, so non-Cantonese speakers could understand

[shy heart]

In China dialect isn't actually that critical

because of that aformentioned national dialect

When Chinese people speak between people in their local area they use their dialects

but when they speak with other people, they use the national dialect

So typically there isn't usually a dialect issue with communication

Take that from a guy whos family is all over China and has relatives who speak just about every dialect in existence

From Yunnan to Tianjin

from Nanjing to Beijing

from Wuxi to Shanghai

[wispy finch]

That's not at all true in my experience.

[shy heart]

It is in mine

and I visit china regularly (at least pre COVID)

and my parents taught me that information and they were born in China

Their information comes from generations upon generations of relatives

Like I said, my family runs so deep in China, I can tell you who my 30th Great Grandfather is

It's this guy btw

[wispy finch]

You can't even use Mandarin pronunciation in the herb shops here lol, they look at you like you're an alien, they expect Cantonese.
So I have to know the hanzi or Canto pronunciation.
They may know perfectly well what you want too.
They just don't want to accommodate.

[shy heart]

Cantonese is the one sort of exception to everything

To my family at least, they basically consider it a separate language not a dialect

[wispy finch]

That's exactly my point, it is that different, thus pronunciation is not that meaningful.

[shy heart]

One exception doesn't mean everywhere else follows

Once again, all my relatives communicate fine

and they live all over china and speak dozens of different dialects

and they can even communicate with me, someone who was born in the US

I do miss them though

[wispy finch]

That's exactly how falsification of a premise works actually, you only need one example.
But I gave several in fact.
Look up Popper and the black swans.

[shy heart]

I respect your opinion on this but, I still think experience speaks stronger on the subject

[tired stump]

and opinions are still individual

[wispy finch]

Im not using opinion, but logic, facts and inferences.

[shy heart]

Well your facts go against my evidence

[tired stump]

folks

[shy heart]

My extended family is shockingly big

no seriously, I still don't know who half of those people are :I

[tired stump]

we are veering off topic unless you are going to start talking about eating your family members

[shy heart]

Dammit why cant I send a gif of noodles

[tired stump]

because i annoyed the mods with gifs in this channel

😊

[shy heart]

Good enough

[tired stump]

about a year ago

[shy heart]

Oh so that was your doing, good to know lmfao

[tired stump]

😳

😔

😄

[shy heart]

😂

[lunar rapids]

😬

[zealous crown]

Mm pine nuts.

[tired stump]

rawr

those are cannelinis

aka great northern beans

not to be confused with northern ireland beans
which are actually potatoes

[zealous crown]

I love cannellinis. Also, butter beans.

Beans are awesome.

[tired stump]

i'm anti-lentil 😮

[zealous crown]

You haven’t had a proper daal. >_>

With tadka.

[tired stump]

likely not

oh also kidney beans
and your beloved butter beans, aka lima beans

are on my no list

they are so gritty

[zealous crown]

You’re on my no list.

[tired stump]

😔

👋🏼

🚪 🚶🏼‍♂️

[zealous crown]

Don’t be sad. I give you dessert.

[tired stump]

on my way out

[zealous crown]

Take it with you.

[tired stump]

thanks
bye
slink gif

[odd eagle]

I've never been in this part of the server

Hello 👀

[zealous crown]

Hurro.

[odd eagle]

@zealous crown did you make this plate of wrapped shrimp and accompanying two dishes of whose names escape me, and also the dessert above it? They look good

[zealous crown]

Egads, no. Just enjoying good food on holiday.

[frank coyote]

Oh this chat is for irl cooking? Where can we discuss nms cooking?

[tawny musk]

#no-mans-sky or if you needed assistance -- #nms-questions

[shy heart]

This

yall

is the best Shumai I have ever had

[molten crypt]

I made from scratch southern honey butter glazed buttermilk biscuits today

[tired stump]

You made them in a skillet?

[molten crypt]

I made them in my cast iron skillet yes

[still gale]

Nothing beats home made biscuits

[zinc dust]

I need help from an American.

I need to make a turkey, like American Christmas style. I have no idea what I'm doing :D

My mother-in-law is here and she was supposed to do it but she's out cold with flu.

How long does it have to thaw, idk if it's solid frozen, it's -3 degrees celsius out there where it's at.

[tired stump]

question 1: do you own a clean 5-gallon bucket 😄

[zinc dust]

I do not xD

[tired stump]

ok so regular brining is not an option

[zinc dust]

Actually I might have a tub that's like almost, if I need to dunk it in there

The turkey is not gigantic

[tired stump]

in all honesty you might be better off butchering it and cooking the pieces separately, depending on how many people you are feeding on the day (note i said on the day)

[zinc dust]

But I don't have a whole lot of time, Christmas here is celebrated tomorrow :D

[inland mirage]

Could call 1-800-butterball. It's their turkey hotline.

[zinc dust]

I just want to do things to the turkey and stuff it in the oven 😅

This does not need to be perfect, it just needs to be something so it doesn't go to waste.

[tired stump]

if it's in a shed/garage at -3C then yes it is froze

[zinc dust]

Yeah, I'll take it out.

[inland mirage]

I haven't done a turkey in....35 years. I'm afraid I'm no help.

[tired stump]

so get it in the house in a warm water bath to start

[zinc dust]

On it!

[tired stump]

yeah, i made boeuf bourgignon for thanksgiving as opposed to messing with big bird

@zinc dust you can leave the turkey in the package for now if you are not brining

you also need to check the weight, on the bag or on a scale

[zinc dust]

We luckily have ham my dad made us and I am cooking a salmon tomorrow

But I don't want this bird to go to waste

[zinc dust]

It's 6kg, so like... 13 pounds?

[tired stump]

yeah

[zinc dust]

How long would the brining take? Cause it does fit in the tub and I can always put it in a bag not to waste much liquid

Also running to pharmacy now, will be back.

[tired stump]

ah
if the turkey was already frozen it may have salt in it already and does not need to be brined, just thawed

if it IS fresh, you can try this but it's a lot:
https://www.thepioneerwoman.com/food-cooking/recipes/a11882/my-favorite-turkey-brine/

[zinc dust]

I'll read it from the pack whether it's brined or not.

[dusky solstice]

you can brine in a bag

you'll want to brine overnight, aim for about 12hrs

[zinc dust]

I don't have time like that :/

It's gonna be whatever. Cooked meat.

[dusky solstice]

Do a drine brine long as you can. Then into a high heated pre-heated oven, drop temp, cook to done

[wispy finch]

That's a good way to get food poisoning in my understanding.
I was taught to never thaw a bird in warm water.
CC @zinc dust

[zinc dust]

Probably if you don't have clean water.

We do.

[wispy finch]

Lmao, no

The issue is the outside of the bird will be in the bacteria danger zone while the inside is still frozen.

[zinc dust]

Also anything will start bacteria growth once it starts dethawing, warm water just gives it a quicker timer so you cannot do it for too long. But it's okay cause time is kinda the issue here.

[zinc dust]

Yeah but nothing will grow within few hours that won't burn in the oven.

[wispy finch]

That's not how it works, but enjoy your dinner.

Toxins produced by said pathogens can survive cooking even if the organisms do not, and the longer they have a good environment, the more of those toxins build up.

[zinc dust]

Well, most important thing is that you got to say it, thank you.

[wispy finch]

Lol, you're free to disregard the information naturally, but a quick google search is all you need to confirm what I'm saying.

That being said, you did ask for advice.
And I am an American, who studied biology and physiology at university, and worked in restaurants.
We also cook turkey every year, and my brother is a professional chef...

[zinc dust]

I don't know what else to tell you.

I'm not going to trash the bird cause it was 3 hours in warm water.

[wispy finch]

It also bears mentioning that cold water is very effective for thawing (and warm water is unnecessary) for the same reasons people get hypothermic swimming in Hawai'i, and that tiny water coolers work for high end CPUs; as a matter of physics water is very efficient at leaching heat energy.

[zinc dust]

Well, the water did cool off pretty fast cause ya know, it had a 12 pound cold bird in it.

[wispy finch]

You'd be safer dumping that water and adding fresh cool water

Because whatever was in there just underwent exponential growth

[zinc dust]

Why would I add water?

[wispy finch]

Not add, change

[zinc dust]

But why?

It's out of the water, entirely.

I'm not going to put it back into water. I'm not brining it.

[wispy finch]

Oh too late then

[zinc dust]

It was in the water like 3 hours cause it wasn't fully frozen, been thawing slowly.

[wispy finch]

They take a long time to cook, so I usually truss mine to keep it even.
Beginners usually open the oven too often/soon so try to avoid that.

I do the trussing exactly like this, even for turkeys:
https://www.youtube.com/watch?v=W6bToj3Tj94

[zinc dust]

I do know how to cook a turkey.

Just not how the traditional American Christmas turkey is made, with stuffing and all.

[dusky solstice]

not it ain't

[zinc dust]

What?

[wispy finch]

I generally cook the stuffing on the side for food safety and control reasons.
Wild rice, pistachios, mushrooms, sage and thyme is one of my favorites with turkey.

[subtle quarry]

Pistachios?

[wispy finch]

Mmhm

[subtle quarry]

Interesting addition

[zinc dust]

I got the mother-in-law medicated enough so she can help me without any extra 😅

[stuck palm]

got some shelled pistachios, they're so good

[wispy finch]

We used to be the official pistachio shellers when we were kids.
Mom must have doubled what she thought she needed since we ate so many lol.

[stuck palm]

lol

[subtle quarry]

Pistachios are pretty easy to eat. You can't just have one

[stuck palm]

gotta be salted too

[subtle quarry]

No thanks

[wispy finch]

When I roast turkeys I often put some fruit, herbs/spices in the body cavity.
A cut up apple, maybe citrus, some sage, couple cloves, maybe some cinnamon or nutmeg...

[tired stump]

Hey I’m sorry if I led you astray

I hope your bird is okay

[zinc dust]

You didn't, don't worry one bit! The bird is doing great.

[molten crypt]

We made Pozole Mexican soup for dinner tonight

[tired stump]

pozole on a plate 🤔 😄

[real nimbus]

Soup

[tired stump]

right, soup on a plate

[molten crypt]

It's a square bowl lol

[tired stump]

Oh 😄

[zealous stream]

Just out of the oven :3

[rigid flume]

Super cute n tasty lookin

[wispy finch]

Went to a nice buffet the other night.
They had lamb and prime rib, fresh oysters etc
Had a little eggnog brulee at the end that was pretty unusual and good.
Atmosphere is nice and the sunset was spectacular.
http://www.100sails.com/

[amber mesa]

Christmas dinner this year, not as much as usual (thankfully lol)

[real nimbus]

Yum

[shy heart]

Christmas dinner!

I dont know why it seemed to be half Italian and half Chinese but... here we are lol

[weak mantle]

amazing

[molten crypt]

I want char siu baozi now!!!

[tired stump]

Chair shoe borzoi

[timid dock]

I'd definitely take some of those dumplings

[zealous stream]

Not sure if it fits here but, oh well

[molten crypt]

It's food it belongs

[lone radish]

People: "so how many spices do you guys use for indian cuisine"
Indians:

[zealous crown]

Not making your own garam masala is a sin forgiven by very few aunties.

[lone radish]

THEN TEACH ME

[tepid flint]

so it's 13 not yes

i guess

[lone radish]

well no technically

cuz two of them are spice mixes

and I also have quite a few missing that cannot be bought in this country

I think at least 20

[uneven elk]

for Garam Masala

[zealous crown]

Proportions

[lone radish]

Woah thank you

I actually added most of those anyway

didn't know nutmeg was also part of it

but next time I will make sure to not mix it

what is the different between mixing them and adding them separately?

[lone radish]

but after looking at this picture, I cannot get half of those in this country

[zealous crown]

You don’t need to. Get whichever ones are easily available. I only refer to the image for proportions only. If I add more coriander than cumin, the taste will be significantly different.

[lone radish]

yeah

coriander is my favourite

(and also probably the least favourite of my parents cuz everything is yellow afterwards)

[zealous crown]

If you can find mace though, do grab some. Those flowers are very fragrant. But you need to use very little, quite potent.

[lone radish]

is mace another word for nutmeg?

I do have that

hmm let me look again to count

[zealous crown]

You can go around that by adding a bit of red chilli powder in the oil when you’re sweating the onions.

[lone radish]

wait it is not

[zealous crown]

Nah, nutmeg is the nut. And mace is the flower.

[lone radish]

ah

I didn't know that was also a thing

it is so deep

no wonder indian is one of the five main cuisines of the world

[zealous crown]

Ikr

[lone radish]

like there is one kind of dish

curry for example

[zealous crown]

How does one even come up with the idea of using this as a spice. And so well known, that I am not even Indian and had it around while growing up.

[lone radish]

and millions of variations in different regions, made by different people

[zealous crown]

Mhm.

[earnest wadi]

Hot chocolate bomb I got for Christmas

[weak mantle]

looks dangerous

[flint crag]

eat it.

[molten crypt]

Made nachos last night!

[earnest wadi]

I ate it, didn't kill me

[tawny musk]

So post that in a emergency room discord, serves no purpose in this one besides to put people off their appetite. I'm deleting.

[earnest wadi]

it was a joke, sorry

[zealous crown]

We only allow culinary puns and jokes over here. The last guy who took it too far.. well, he knows what he did and what we lost because of him.

[wispy finch]

I use this:
https://www.amazon.com/Swad-Garam-Masala-Whole-Ounce/dp/B00IK9DH30/
I toast them all up in the pot I'm going to use first, then I grind it up in a coffee mill and use it as a powder

[lone radish]

you definitely overcooked that one
it was such a stretch

[barren warren]

Had some left over cilantro so I made cilantro pesto

[tall grail]

that looks delicious! even though i have the ‘cilantro tastes like soap’ gene id still eat it and want seconds

i also like the addition of the pepper flakes!

[lone radish]

woah

p e p p e r f l a k e s

it is so vibrant I want it

I WANT MORE

[molten crypt]

We made beef egg tomato noodle soup for dinner

[zenith tulip]

omnom

gonna make some cocktails this weekend fo sho

[gritty mortar]

Nom nom da bottle of rum

[molten crypt]

made home made pizza tonight for dinner!

Awesome

[gritty mortar]

This dish looks perfect.
I can taste it.
Every layer, every extra hint of salt and pepper, the hard bread and the bread that's been soaked in the egg's oils.
This is truly the pinnacle of white ass meals. And I for one commend you greatly. I wish you the best of luck in the future.

[vague crow]

Whoa, replying to foods from 2020
I admire the dedication
And thank you

[gritty mortar]

No thank you for sharing this nostalgic peice of art

A dish for the ages

[upper wind]

Humgry

[molten crypt]

After a 12 hour fermentation dough attempt 2 at pepperoni pan pizza

[calm orbit]

hi chew

[cunning grove]

They are good

[calm orbit]

used to have them when I lived in the US

[subtle quarry]

My guy that comment is 2 years old.

[vale kelp]

Can I have one please?

[tawny musk]

Yes, I saved one for you

[vale kelp]

Thank you, sir. Gonna have it for breakfast

[delicate ice]

Raisins?

[shy heart]

Didn't get a chance to send these but

New Years dinner as a Chinese American

[gritty mortar]

Half of these look inedible and the others look like they were made by god

[molten crypt]

Pizza

[rugged tree]

Can't decide on hobo stew or curry.

[shy heart]

I'm trying so hard to figure out which is which

Because they were all delicious lmfao

[gritty mortar]

I would show you

But

I cannot post images

Embed L😔

[shy heart]

Just say which ones by number?

like number them 1 - 6

[gritty mortar]

There are multiple per picture

In

Like 3 of them

But ok

[shy heart]

ah, well I'm dumb lmfao

[gritty mortar]

2 3 5

[shy heart]

2 and 5 are traditional chinese dishes lol

This is what 2 is

https://en.wikipedia.org/wiki/Nanjing_salted_duck

Looks questionable, tastes amazing 😊

5 is a salted pork with cabbage. Although the pork is usually cut much smaller than that

[gritty mortar]

Wow ok!

[shy heart]

As for number 3, I'm assuming you're talking about the thing on the left

yea that wasn't the greatest tbh but it was our family friend's first attempt at making mayonnaise at home and they sorta made a weird potato salad thing that has stuff in it that shouldn't go in potato salad

[molten crypt]

Working on my pizza recipe