The Cooking Thread
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@boomzilla Is it me or do those birds look angry?
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@PleegWat Looks more like Birbthulhu to me, though with less tentacles.
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@boomzilla one day I will learn what people see in avocado
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@homoBalkanus have you never tried guacamole? Avocado can also be used to make really good creamy salad dressings without using mayonnaise or sour cream.
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@Polygeekery I have. And still have no idea what people see in it.
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@homoBalkanus said in The Cooking Thread:
@Polygeekery I have. And still have no idea what people see in it.
Guess that's like how I love cilantro...
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@homoBalkanus said in The Cooking Thread:
@Polygeekery I have. And still have no idea what people see in it.
There was a time in my childhood that I loved avocado. But I ate so much so often that I got tired of it. And for some reason, I've never managed to reacquire a taste for it.
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@Polygeekery said in The Cooking Thread:
@homoBalkanus have you never tried guacamole? Avocado can also be used to make really good creamy salad dressings without using mayonnaise or sour cream.
My mum's a good cook generally, but I won't touch her guacamole. I've enjoyed it when my brother made it though.
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@PleegWat said in The Cooking Thread:
My mum's a good cook generally, but I won't touch her guacamole.
I've heard similar sentiments from other people about other cooks. Which I don't get because guacamole has always seemed really hard to mess up. Avocado, lime juice, tomato, finely chopped onion, cilantro, salt and pepper and a little bit of jalapeno and garlic. The proportions don't even seem all that picky. Just don't add way too much salt, jalapeno or garlic and you should be golden.
If you want to short cut it a lot you can even use good quality well drained chunky salsa in lieu of the tomato, onion, jalapeno, cilantro and garlic.
Something that I really like on tacos is mixing equal parts of guacamole and sour cream and then thinning it with fresh lime juice to make a sort of guacamole crema.
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@Polygeekery said in The Cooking Thread:
Something that I really like om tacos is mixing equal parts of guacamole and sour cream and then thinning it with fresh lime juice to make a sort of guacamole crema.
I just had a good sized lunch, but you're now making my mouth drool...
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You can make it miles better by removing that foul weed cilantro.
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I found a decent ice cream made with avocado as the base. Better than most of the soy or coconut based non dairy ones. I'd prefer real ice cream, but milk protein and I don't agree.
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@homoBalkanus said in The Cooking Thread:
@Polygeekery I have. And still have no idea what people see in it.
You’re supposed to put it on something and eat it, not stare at it.
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@HardwareGeek said in The Cooking Thread:
@homoBalkanus said in The Cooking Thread:
@Polygeekery I have. And still have no idea what people see in it.
There was a time in my childhood that I loved avocado. But I ate so much so often that I got tired of it. And for some reason, I've never managed to reacquire a taste for it.
I'm that way with mushrooms. They're OK in a few circumstances (such as if they're cooked with a whole chicken roasting around them) but mostly I can merrily leave them well alone.
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@dkf said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
@homoBalkanus said in The Cooking Thread:
@Polygeekery I have. And still have no idea what people see in it.
There was a time in my childhood that I loved avocado. But I ate so much so often that I got tired of it. And for some reason, I've never managed to reacquire a taste for it.
I'm that way with mushrooms. They're OK in a few circumstances (such as if they're cooked with a whole chicken roasting around them) but mostly I can merrily leave them well alone.
Eh, mushrooms are best when they are the focus of the dish, not an addition.
Fried kites, pickled slippery jacks, porcini soup - that sort of thing.
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@MrL said in The Cooking Thread:
Eh, mushrooms are best when they are the
focusleft out of the dish, not an addition.FMFM&dkf
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@Zecc said in The Cooking Thread:
@MrL said in The Cooking Thread:
"Eh, mushrooms are best when they are thefocusleft out of the dish, not an addition."FMFM&dkf
#MeToo
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@boomzilla Uncultured philistines, the lot of you.
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@HardwareGeek huh. Never realized that was a good thing. TIL
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@Zecc said in The Cooking Thread:
@MrL said in The Cooking Thread:
Eh, mushrooms are best when they are the
focusleft out of the dish, not an addition.FMFM&dkf
I'm happy with some mushrooms provided they're not the focus. They go well with bacon on a pizza or in a beef stew, for example, but an outright mushroom pizza is a step too far.
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@dkf said in The Cooking Thread:
outright mushroom pizza
Best simple, basic pizza: sausage and shrooms.
Not authentic Italian, but very, very good: Chicago-style, deep-dish spinach, mushroom and garlic with an Alfredo sauce.Dammit, now I want pizza, and it's only breakfast time.
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@HardwareGeek said in The Cooking Thread:
@dkf said in The Cooking Thread:
outright mushroom pizza
Best simple, basic pizza: sausage and shrooms.
Not authentic Italian, but very, very good: Chicago-style, deep-dish spinach, mushroom and garlic with an Alfredo sauce.Dammit, now I want pizza, and it's only breakfast time.
Relive those college days!
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@ObjectMike said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
@dkf said in The Cooking Thread:
outright mushroom pizza
Best simple, basic pizza: sausage and shrooms.
Not authentic Italian, but very, very good: Chicago-style, deep-dish spinach, mushroom and garlic with an Alfredo sauce.Dammit, now I want pizza, and it's only breakfast time.
Relive those college days!
Yeah! Back to bed it is.
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@HardwareGeek said in The Cooking Thread:
Dammit, now I want pizza, and it's only breakfast time.
One of the advantage of being an adult is that you can eat pizza for breakfast and nobody can stop you
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@TimeBandit I had pizza for lunch.
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@dkf somtimes I eat pizza for lunch and dinner.
I love adulthood
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@dkf said in The Cooking Thread:
I'm happy with some mushrooms provided they're not the focus.
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@TimeBandit said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
Dammit, now I want pizza, and it's only breakfast time.
One of the advantage of being an adult is that you can eat pizza for breakfast and nobody can stop you
Well, when you find a shop where you get pizza at that time.
Or you have to prepare it yourself...
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@TimeBandit said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
Dammit, now I want pizza, and it's only breakfast time.
One of the advantage of being an adult is that you can eat pizza for breakfast and nobody can stop you
Other than the fact that I have a very limited selection of mostly not very good pizzas that I can eat. Good restaurant pizza is pretty much right out. Even in restaurants that have gluten-free pizza, the likelihood of cross-contamination from their regular pizza is too high to risk. The gastroenterologist I had before I moved told me, of all restaurants that serve allegedly gluten-free items, pizza and pasta have the highest risk of cross-contamination. So I'm pretty much stuck with frozen pizza, and add extra toppings to suit my taste.
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@HardwareGeek said in The Cooking Thread:
I'm pretty much stuck with frozen pizza
As an half-Italian, I feel so sorry for you.
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@HardwareGeek said in The Cooking Thread:
@TimeBandit said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
Dammit, now I want pizza, and it's only breakfast time.
One of the advantage of being an adult is that you can eat pizza for breakfast and nobody can stop you
...... I'm pretty much stuck with frozen pizza, and add ... pineapple
Well met, Pineapple Pizza Pal!
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@HardwareGeek said in The Cooking Thread:
@boomzilla Uncultured philistines, the lot of you.
I mean, I am hosting fewer saprophyte spores than people who eat rot... it's a fair criticism.
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@HardwareGeek said in The Cooking Thread:
So I'm pretty much stuck with frozen pizza
Some of those frozen pizzas are really good now. Unlike when we were growing up - we were never sure if the pizza or the cardboard it came on tasted better.
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@dcon said in The Cooking Thread:
Some of those frozen pizzas are really good now.
Some are okay, I'll grant you that. Possibly even better than what your random local pizza joint sells (which, in some cases, is the culinary equivalent of copy-pasting NodeJS code from Stack Overflow).
But really good? Naw.
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@dcon said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
So I'm pretty much stuck with frozen pizza
Some of those frozen pizzas are really good now. Unlike when we were growing up - we were never sure if the pizza or the cardboard it came on tasted better.
Well, I'm talking about gluten-free frozen pizzas, so that's still an open question (for some brands; some aren't bad).
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@HardwareGeek said in The Cooking Thread:
Well, I'm talking about gluten-free frozen pizzas, so that's still an open question
No it isn't. I'd rather eat the cardboard.
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@dcon said in The Cooking Thread:
Some of those frozen pizzas are really good now.
Cheap ass Totino's Party Pizzas, cooked directly on the rack via the "Crispy" directions, splashed with Frank's Red Hot and freshly ground black pepper.
Another "Cheap as hell food, doctored up to perfection" is Velveeta Shells 'n' Cheese with high quality hot salsa mixed in.
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@Polygeekery said in The Cooking Thread:
Velveeta
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@HardwareGeek yeah but you're a mushroom eater, so.
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@HardwareGeek said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Velveeta
Indeed. I definitely wouldn't want that on any of my food.
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@Polygeekery I do something similar with taco meat. Two regular or one family size shells-and-cheese, add a pound of ground beef prepared by the directions on the packet of taco seasoning; use less water than the directions.
This was invented from leftovers once when I was broke.
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Chili:
3 lbs stew beef
2 28 oz cans diced tomatoes
1 15.5 oz can Bush's Chili Magic chili starter (contains beans, tomato paste, spices, onion, garlic, and other flavoring ingredients) That's only enough for 1 lb of meat, so I added more onion, garlic, and chili powder. I might or might not have added more beans, but that question was answered by the fact that I didn't have any (except dried, and if I used them, it wouldn't have been ready for dinner tonight).
2 jalapeños, finely diced
2 habaneros, finely diced
1 red bell pepperAccording to the directions on the can of Chili Magic, it only needs to simmer about 10 minutes after adding the tomatoes and Chili Magic to the cooked meat, but because I was adding fresh ingredients to the mix, and especially because I wanted to give the hot chilis time to mellow and blend with the rest, I let it simmer for a full hour.
It wasn't as hot as I expected it to be — at least not acutely hot, but there's an extended slow burn that I may regret later.
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The cake is real.
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I wouldn't eat a cartoon cake. I've seen documentaries ; as soon as you take a bite, you get flattened by a falling anvil or something like that.
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