Don’t forget the difference this #Thanksgiving.

Choose compassion this year, have a #vegan roast. pic.twitter.com/G3HUGJhCTr

— PETA (@peta) November 22, 2023

Every peta tweet I've clicked is 99% rage in the replies and I one day aspire to have that level of mastery over internet plebs

OP posts this

(in my opinion, abomination) of a french onion soup.

(+26)

/r/iamveryculinary

(-52)

If you want to eat a raw/boiled onion soup, have at it

French onion soup is made with caramelized onions

It's a pretty simple dish, with very few ingredients, very few steps

(+34)

You can't see the onions you don't know if they're caramelized or not. You've invented this whole scenario in your head

(-33)

The onions on top are not caramelized lol

The onions everyone is mentioning

The 2 onions on top

Do you see them

(+27)

The one that's very clearly a garnish?

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Yes. Which isn't caramelized.

French onion soup = caramelized onions

(+30)

But those aren't in the soup

Soup ≠ garnish

(-6)

h, its just trash on top of the soup? Lol

I like garnishes that you can eat, that compliment the dish

Maybe try garnishing the soup with a copy of Pokemon Red

(25)

You're not a well liked person, are you?

continue this thread →

This dish was served during the coronation of William the Conqueror's wyf. Will reportedly liked it so much that he ordered it to be served at coronations in perpetuity, which obviously didn't happen LOL .

I followed the recipe on the Wikipedia page with some minor totally canon modifications based on a similar recipe or personal preference.

Verdict: Despite its appearance, it's surprisingly really good and I'll definitely be making it again. I'd serve it to someone with an upset stomach or hangover with the vinegar and rosewater greatly reduced or omitted.

Recipe:

• Roughly 2/3rds container of almonde mylk

• About a cup or so of pinot grigiot

• Chicken stock cube

• roughly 2 inches ginger, minced

• Crushed clove garlic

• 6 small boneless skinless chicken thighs (equivalent to 4 burger chicken thighs)

• small fistful of pine nuts

• roughly 2 tbsp ground blanched almonde (I used a spice grinder on some slivers)

• 1/2 cup arborio rice, can sub with any rice and it'd work

• mace to taste (can sub w nutmeg)

• ground cloves to taste (be careful)

• roughly 1 tbsp sugar (I'll use less next time)

• roughly 2 tsp white vinegar

• ginger powder to taste

• dash rosewater

1. Pour wine and almonde milk into pot with mace, cloves, stock cube, garlic, sugar, minced ginger, and pine nuts and bring to boil

2. Add thighs

3. Mix ginger powder and vinegar and set aside

4. Simmer chicken for about 40 mins, stirring occasionally

5. Wash rice and add to pot, simmer for about 20 more mins.

6. Add ground almond to pot and simmer until it's thick to your liking. Check and stir more frequently so it doesn't burn

7. Once thick enough, stir in vinegar incrementally (taste to make sure you're not going overboard) and add a dash of rosewate

8. Adjust spices, almonde mylk, and wine to taste throughout the cooking process (just be careful with the sugar and mace)

9. Serve, optionally with bread

cooking.boymoder.biz

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

Not pictured: garlic chili oil, sriracha, truff black, and truff hot

https://youtube.com/@Oliviatieds

This was far and away the best chili I've made and probably even had. Replacing the cayenne with ancho last week and only using jalapeños for heat was a terrible mistake (chili was still good though). This time I used a single hab, two serranos, two jalapeños, some green chiles, a bunch of cayenne as far as 🌶️ goes and it worked out perfectly. I also used 6tsp of smoked paprika this time instead of the 2 last time which I think made a big difference and I doubled the ancho too. Phenomenal mixture of bullshit. Will try with corn in a few weeks and see if it's better or worse. I'm chili'd out for now though.

Thanks for coming on this journey with me.

I love soup. Unfortunately, I now live in an area where soup is nearly the same temperature as outside. I still enjoy it on the winter months and inside my home if I lower my thermostat down 3 degrees to 65.

Anyway, here are my top 3 soups in no particular order (they are all #1!):

Pho- I know the Vietnamese have a few other great dishes, but I will never try them. Why bother? They somehow perfected chicken soup, which is probably the #1 comfort food of everyone in the Western world (and Vietnam apparently). Everyone knows what chicken soup tastes like, so I don't need to tell you, but they add a bunch of crap that makes it better.

Red Curry- All curries are amazing. It's creamy, sweet, spicy, and savory. It triggers nearly every taste sensation. You can't go wrong with any curry, but red is my favorite. I like spicy foods and red typically is the spiciest. Add pineapple and shrimp and I think this dish has one of the most complete taste palates.

French Onion- I don't care much for french cuisine. I don't see much of a difference between them and the Chinese that eat live mice. At least the Chinese don't pretend like it's some high cultured experience. However, no one can deny their cheese, baguette, and french onion soup is amazing. Rich, sweet, salty, and savory. The only reason this isn't known as an American dish is because they had several centuries head start.

What's your favorite soups?!

Tastes of nothing but shitty bbq sauce. Sorry, not sorry. Don't @me

!pinknames

/h/food! Help me settle this, what's better

This is highly important and necessary to prove I'm right

WHO THE HECK IS KEEPING THE VOTE AT A NECK AND NECK DRAW

Ok I take it back can we keep it at a draw

Bland as frick

!foidmoment!

when i make tacos or fajitas i like to get tortilla chips and the fake jarred queso

the best part though is when they're both almost gone you pour the broken chips at the bottom of the bag into the jar with the remaining queso and some salsa, mix it up, and eat it with a fork

it makes me feel like a piece of shit tho so i don't do it very often

A perpetual stew, also known as forever soup, hunter's pot[1][2] or hunter's stew, is a pot into which whatever foodstuffs one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.[1][3] Such foods can continue cooking for decades or longer, if properly maintained. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the ingredients blend together.[4] Various ingredients can be used in a perpetual stew such as root vegetables, tubers (onion, carrot, garlic, parsnip, turnip, etc.), and various meats.[3]

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

I tried one of the world's oldest soups, a broth that's been kept simmering for 50 years by 3 generations of a family. It's now one of my favorite restaurants in Bangkok.

!grillers explain yourselves

The aforementioned Le Creuset