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— fucked up foods (@fuckedupfoods) April 27, 2023

Here is what toad in the hole is supposed to look like.

Sausages inside a Yorkshire pudding

Here is the NYT version

Eggs inside a piece of toast

It's not exactly a complicated dish.

Thread full of confused and outraged

https://twitter.com/ShowerAbsolute/status/1652043297496375330?t=9kz9osjWAKz6P0yVnK5Ukg&s=19

NYT continuing their impressive trend of every single article about Britain being completely wrong

Hello sirs.

The food eaten in the southern part of India has quite a few differences when it comes to ingredients, herbs and spice blends when compared to north India. A few days ago I made sambar, which is a spiced lentil soup with lots of colorful vegetables and a tamarind broth. The spices and herbs used are red chillies, fenugreek seeds, coriander, cumin, black pepper, black mustard seeds, turmeric powder and most importantly, curry leaves! It's a very flavorful and slightly tart because of the tamarind, with a nice light broth. It's probably one of my favorite Indian dishes. Paired with the sambar is Chettinad pepper chicken, a spicy semi-dry to dry curry with lots of black pepper and some aged basmati rice, which is very aromatic and delicious. The brand that I used for Laila, in the green package.

The curry leaves that I used were nice, but the taste wasn't as pronounced as I expected. I think that the fresh leaves are the best, but you can use frozen leaves as I did because I'm a cheapskate. Dried leaves are really weak, fyi.

For the best taste I'd recommend making your own masala/spice blends with freshly toasted spices, so much more flavorful than ground spices bought in stores. Doing this however requires you having quite a few whole spices already and having either a mortar and pestle, an Indian wet blender or a coffee grinder. If you're not in the mood to undertake such a project then you can just buy the masala powders at your local Indian or Asian store. Brands like MDH, Everest and MTR are good.

If you like Thai curries and soups then you'll probably love South Indian food. Give it a try!

Inspire me.

Since the first time I ever went to JJ's the #9 has always been my go to but I sometimes try new things at least once as they come out (the Cuban for example, which was awful). I thought the Caprese salami pesto would be decent since it's still an Italian sandwich but it was a bit of a let down. The mozzarella was weirdly tasteless, like the texture was there but it didn't taste like anything. Also the balsamic sauce was too sweet.

Overall I'd say 6/10, it's edible but far inferior to the GOAT #9.

Fry up some garlic, ginger, shallot and bread in a frying pan until golden in olive oil.

Empty into a blender or mortar and pestle.

Make a smooth paste with added parsley and coriander.

Place into a pot of water seasoned with salt and olive oil.

Boil gently at mid temp.

Crack an egg and poach in the soup until set yet creamy inside approx. 4 mins.

Enjoy!

Idk how much more it costs because I stole both of them and didn't look at the price but i feel like it's the ground beef equivalent of buying apple products

I've found it's easier to cook these medium rare on a pan if they start out frozen.

Brioche buns, Swiss cheese, dill chips, and Trader Joe's secret sauce

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

Hope this quick and easy snack that is as healthy as it is beautiful inspires some of you to treat yourself well and make something nice for yourself next weekend

One of the best pizzas I've had here in San Antonio, phenomenal crust that is cooked perfectly, extremely high quality toppings, and great distribution. The service was great, they helped determine if one of the online deals was available dine-in (it was), and was friendly.

We got the salad and large 2 topping pizza combo for $16, which is a great price. The salad was huge (pic is of it almost finished, the bowl was full) and great to share. I highly recommend you check this place out if you are in the area. Note there are 2 locations, it seems people like this one more, which is why I listed the street.

This article blames their business model, the economy, and a decline in viewership for sports. No it's because the restaurants are fricking dirty and the garlic parm sauce sucks.

There’s a meme making the rounds again comparing the amount of food you can get from KFC for $20 and the amount of food you can get from the grocery store for the same price. The implication is that stupid, poor and lazy people are throwing their hard-earned tuppence away on fast food when they could be cooking at home, being healthier and richer in the process.

Give me an absolute break.

The basic premise of the meme is correct, and by basic I mean whoever made it had half a thought and didn’t bother with the rest. It IS cheaper to cook at home than get most take-out… in the long-term. A recipe is far more than the ingredient list, and things like utensils alone can make what seemed like a simple, cheap dish into something more costly than going by the drive-thru would have been.

Cooking is not just a trip to a grocery store. You need a basic set of cookware for starters. I’ve been on a $70 Tools of the Trade set for more than a decade, and trust me, it really wants to retire. You’re going to need some knives for chopping, butterflying, mincing, etc. The low-end of those starts at $20, but they are absolutely essential. Of course, you’ll require a cutting board as well.

These things add up quickly. The dish in the headline picture is my take on the basic the McCormick Rosemary Chicken and Red Potatoes recipe. It’s cheap enough and easy as pie, but do you have a 5 quart mixing bowl? You need one if you don’t want to be chasing escaped potatoes all over the kitchen. Another question, do you have a 15x10x1-inch baking pan, heavy duty foil, and cooking spray? All this just added another $20 onto the price of a meal if you don’t have them. The McCormick’s recipe is at least kind enough to recommend garlic powder rather than fresh garlic. Most recipes not put out by spice companies don’t. Better learn the fresh-to-powder ratio or buy a press. That’s another $8. Over time, this even outs, but setting up a working kitchen can easily cost as much as a used car depending on where you start from.

As the primary cook and grocery person in the family, I’m very used to poverty substitution games, which I am slavish to even when money isn’t tight because it’s become second nature. You swap vegetable oil for olive oil, water for stock or broth, table salt for sea salt, etc. All of it in an effort to shave just a few more dollars off the grocery total, and all of it produces a slightly lesser version of what you’re hoping for. That’s if it even comes out good and you’re not forced to order an emergency pizza to cover a cooking goof.

Now, these days for me, cooking is absolutely cheaper for virtually anything. I’ve got nearly two decades of pan, utensil and spice acquisition to prep for. If I want to make turkey chili some night, I can probably do so for less than $2 a serving because odds are my spice rack is full and I have everything else I need ready to go. Again, the chicken pictured at the top? All I had to buy was the meat and potatoes. Everything else was handy because I’ve bought it piecemeal over the course of years. If you’re observant about sales and coupons, good at meal prep and have a fair-sized freezer, you might not even need to go buy those. Alton Brown has given me a lot of good advice, but the best is still “freeze the ingredients you don’t use.”

But that brings us into a final discussion: time. You know why people go through KFC? Because, in terms of total resources it is the most efficient family meal you can provide in a 20-minute timespan. I have three fried chicken recipes. Most of them require at least an hour or more including store and prep time. Time is, well, not money, exactly, but it is something that is precious and in short supply when you’re coming home at 6 p.m. on a Tuesday.

Let me make something very clear. I love to cook, and it is a handy way to save money. That said, one of the ways we make that happen is that I work from home within hiking distance of the grocery store. I can pull myself away from an assignment and go get whatever we need for a spinach quiche whenever I want. If my wife, who works 12-hour shifts at the hospital and often doesn’t get home until 8 p.m., were doing this without me, I imagine there would be a lot more KFC in my daughter’s diet.

Everyone should learn to cook. It’s an essential skill, but the answer is way more complicated than “just cook, you lazy poor!” I’ve yet to buy a single recipe book that didn’t take at least one $20 purchase for granted as they casually told me to run something through a food processor. Cooking costs, and that’s one of the reasons some tired parent working two jobs stops by McDonald’s on the way home for the cheapest, most nutritious food in human history.

JEF ROUNER (not cis, he/him) is a contributing writer who covers politics, pop culture, social justice, video games, and online behavior. He is often a professional annoyance to the ignorant and hurtful.

First off, no, I'm not any kind of fantastic professional chef. I passed a technical school food prep course with a C+ back in high school and have worked fast food jobs for the combined total of maybe a year and a half.

That said, I am an amazing desperation chef. I've been making edible meals out of scraps since I learned how to use the microwave at 8 years old. I once survived for two weeks on three packages of Ramen, some bullion cubes, a package of hot dogs, various seasonings, and $10.

My desperation cooking days appear to be at an end, however, I would like to pass on my accrued real-world knowledge in hopes that someone between jobs or a poor zoomer doesn't starve to death.

ghetto chili

Peel and slice some potatoes. The thinner the better since the potato starch is what's going to thicken this up. Add skim milk and noodles and let simmer over low heat while covered, stirring often. We're going to get a gravy-ish broth here, so if it starts getting too thin leave uncovered for a bit to evaporate or add more noodles. You can add butter or oil if you'd like, I try to avoid it unless the noodles are really sticking.

Once it's thickened a bit add pepper. Shit tons of it. And a little salt, too. Stir it very well, and it should become a sort of disgusting gray color. Taste often to achieve target. Add veggies if you like.

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?!

Made dinner for mother's day. Mom wanted meatloaf which turned out great! Peas were meh, needs mushrooms or onions or something.

Apparently biltong is a type of dry-aged beef from South Africa (@kaamrev reference). Looks very nice and reminds me of different dried/smoked stuff I see in the outdoor markets, which taste really good. The recipe this guy lays out is super simple as it is literally just covering your meat with spices and letting it dry for 5 days. I've never done drying but I do know how to smoke, so since it's close to summer and the climate in my house is going to be similar to what he described as required, I think I'm gonna try make this, probably sometime in June.

I just got into a discussion about this. The big fear campaign against aspartame (which was Splenda at the time, now they use sucralose) still has effects twenty years later, despite the fact that artificial sweeteners have gotten so much better.

Erythritol is a natural sugar alcohol. Allulose is literally sugar with no glycemic impact. Stevia and monk fruit are mid but they work in a lot of dishes.

I don't understand why a large mass of people still think aspartame is the only thing out there.