Post what you are eating today that God would improve of. I'm eating a couple lobster rolls.

TODAY WE ARE EXPLORING THE CULINARY EXCESSES OF TRADITIONAL CASPER CUISINE, FOLLOW ALONG AS CHEF J.F SAUNDERS PREPARES A DELECTABLE FUSION BURRITO

Trans furry lives matter

Hello fellow dramaBIPOCs @Kongberry have decided too latch onto the weekly thread trend and start doing weekly Food threads thatll be dropping every wednesday or thursday unless @Kongberry forget or lose interest.

Share what you have consumed and especially what you have cooked this week. Are you a lazy normie who has not eaten anything interesting or unique this week, a fatass dirty swine that consumed only fast foods and sweets, or a connoisseur who has prepared and eaten some rather novel and scrumptious dishes?

Today im eating indian butter chicken, or something resembling one anyway. However my limited by funds budget version of this dish may end up being an insult too the dramanational sexy Indian dude community, oh well. I'd attach a pic alas it is not ready yet, im still in the middle of making it and when waiting the idea for this thread popped up in my head.

@Kong-Vann please pin and ill try too make such threads a weekly occurence and remember that vaccines work.

Since you guys don't know how to season chicken, I've aggregated several videos to inform you on the methods. pic.twitter.com/MTv0Hk8jBF

— jny the human (@jnyboy) March 20, 2023

Another vaguely Asian dish (Chinese or Vietnamese depending on what you put in it), this is pretty easy to throw together when you want to make something really good, but you’re too lazy or pressed for time to do anything complicated.

Ingredients:

• Fish sauce – this is the primary flavor in the broth so in this case it is definitely NOT optional.

• Soy sauce

• Rice vinegar or white vinegar

• 6 – 8 scallions, chopped

• Half an onion, sliced

• Vermicelli rice noodles

• Frozen fish balls – my nearby Asian grocery store has a freezer with at least 10 different kinds of these, if not more. If you’re not familiar with them, they’re just pulverized white fish paste formed into balls. They’re going to taste pretty similar to imitation crab, since that is basically the same thing formed into a different shape. You can make them yourself if you have a food processor, but then your kitchen is going to smell like fish for the rest of your life and do you really want to live like that?

• Broth base – I used chicken stock this time because I had a jar and I needed to use it before it went off. It’s good that way, however, a fish based broth might complement the dish better, since the broth is going to pick up most of its other flavor from the fish balls and the fish sauce. Just using water is also not a bad idea if you want it to be more subtle. I thought about using dashi, but you don’t usually see dashi and fish sauce in the same recipe (I think) so I was worried they wouldn’t taste right together. But it might work, who knows?

• Chili flakes and black pepper for spice.

• Half a can of anchovies, chopped into tiny tiny pieces.

Directions:

Cook the rice noodles in a different pot than you are planning to make the soup in. That’s right, this is a two pot recipe. Why, you ask? It’s all going to be soup anyway, right? Here are a couple reasons:

1. Rice noodles are INSANELY starchy. If you try to cook them directly in your soup, they will get cooked just fine, but your broth will be HORRIBLE and if you are serving it to someone you love for dinner they will DUMP YOU and you’ll NEVER GET LAID and you won’t even be able to jack off later because the soup is so bad you CAN’T EVEN GET IT UP ANYMORE.

2. Rice noodles glue themselves to stainless steel worse than any food I have ever seen, even when you’re boiling them in plenty of water, so probably whatever you cook them in is going to need to be retired to soak for the evening. Have a clean pot ready for the soup in case this happens, because it’s probably going to.

The rice noodles should have cooking directions on them but this should work in general for regular, dry vermicelli:

• Boil in water for 15 minutes.

• Drain in a colander. Run cold water over the noodles for a couple minutes until you can touch them with your hands.

• Put a little olive oil or vegetable oil on top of the noodles then mix it in with your hands so it gets on all the noodles. This will keep them from forming one massive noodle ball while you’re cooking.

Heat some olive oil in a pot over medium heat. Add the onion, black pepper, chili flakes, and anchovies and saute them for a little while. This step isn’t typical for this kind of soup, so at this point, you might be questioning whether I know what I’m doing. I don’t, but what I do know is that plenty of recipes for soupy Asian dishes on the internet don’t saute onions at all because that’s just not how they do shit over there, but I’ve tried it, and I don’t like the ultra powerful in your face onion flavor you get by just chucking them directly in the soup. Your mileage may vary, feel free to skip this entire step if you don’t think it’s worth a shit.

Add the broth base. If you decided to use chicken stock, like I did, you’ll want to water it down some. You don’t want this to come out tasting like chicken soup. It’s preferable in this dish if the broth is watery, it will pick up its flavor from the other stuff in it.

Add about 1 tbsp each of soy sauce and fish sauce, and about half that amount of rice vinegar. Also add the fish balls and the scallions. Bring it to a boil and cook it for about 12 minutes.

Add some noodles to a bowl and dump everything else in after. Pretty easy.

Ate at this place today as the weather was a bit cold and we were feeling soup, here's what we got:

3 Gyros (2 lamb and beef, 1 chicken) ($11.75 each for 1 gyro, 1 soup, 1 drink, and either salad or fries)

2 Avgolemono Soup

2 Greek Salad

1 Serving of Fries

1 Fakes (lentil) Soup

1 Side of rice pilaf to-go ($4)

1 Almond cookie ($2.25)

1 Galaktoboureko ($4)

2 Iced Tea

1 Tea

Overall it was pretty good depening on what you order, 11.75 for a gyro, fries (or salad), soup, and drink isn't too bad. The salads were pretty good, the tea was quite nice, the soups were excellent, and the meat in the gyros were awesome.

However some of the other stuff is overpriced. The rice pilaf was a pretty small portion, the Galaktoboureko was subpar for the price, fries were underseasoned, the pita was merely ok and the almond cookie was dry and kinda bland.

Overall I would prob eat here again, but I wouldn't get dessert, the fries, or the pilaf again. I would recommend getting one of the plates that has a lot of meat as that was by far the best part.

I'm working on my plating. Food tastes better if you separate the different parts and clean up the plate before you serve it.

The Joto Daiginjo was tasty too.

It was really dank

If you’re wondering about the browning on the sirloin, I didn’t use any oil bc calories.

The aforementioned Le Creuset

Not as photogenic as my other pie but I did make a wonky sunflower on top

They weren't even warm, the heat lamp was broken. Good spices though and appeared hand made. 6/10

Post your fav gas station foods ITT

It was good

There was a thread about it the other day so I thought I'd buy some and try it out. It'll never replace eggs for me because I fricking love eggs but I like trying novel foods. I had some spam I wanted to use up so I made a spam and "egg" scramble.

Cooking it was really easy. The bottle said to scramble it like eggs so I did. I poured in maybe half the bottle into some melted butter, eyeballing it looked like around the quantity of five large eggs or so but it shrunk quite a bit as it cooked. I sprinkled it with salt and pepper and added some shredded cheese like I would with eggs. When it was almost done I added in the already fried spam to heat it up. It cooked pretty much like you would expect from scrambled eggs though you absolutely need to use a nonstick pan. Even still it was trying really fricking hard to stick to the bottom. To finish it off I topped it with sour cream and Pickapeppa spicy mango hot sauce.

They nailed the texture, honestly I'm pretty impressed. It's almost exactly like scrambled eggs. I don't know how to describe the taste, it doesn't really taste like much. I'd call it inoffensive. Sort of like tofu but maybe less nutty. Very mild. I'd never eat it plain like I would eggs (I love the taste of eggs) but when you combine it with other things and put hot sauce on it the flavor pretty much disappears.

Overall I'm pretty impressed. Like I said before I love eggs and will keep eating them but if for some reason you're a vegan (lmao) this is nutritionally and texturally almost an exact copy of scrambled eggs.

How the frick do they lose to Scallymant

followed the king's recipe for this

https://altonbrown.com/recipes/aged-eggnog/

I made it at the end of december so it's been aging for ~2.5 months. The flavor is different from when it was fresh but I wouldn't say it's better or worse. I still have five mason jars left and I'm gonna try to make it last until next Christmas. The big downside is that the calories in this are insane and it makes me feel like a bloated fat piece of garbage whenever I drink it.

Mfw when my wife comes home with cabernet sauvignon instead of a pinot noir

bottom text.

I’m not sure I can post the menu without doxxmaxxing.

this smells so good

do NOT say it looks like poop