I don’t think I’ve made a post on here about food, so here goes! 😃
I’ll go first…I just love eating uncooked pasta. It has such a satisfying crunch and the tomato pasta and wholewheat pasta are my faves! This has been a habit that I’ve had ever since I’ve had teeth and people are always surprised that I haven’t damaged my teeth doing this. I enjoy pasta cooked too!
This one might be a little different.
I eat only once a day, but it’s a big one, right before bed.
When I order takeout from… say my favorite burger place in town, usually a double cheeseburger, I ask that they apply no mayo, mustard nor ketchup, as I will reheat it all on the air fryer/toaster oven then apply condiments, don’t want the bread to be getting soggy for hours before dinner.I also tell them to put the lettuce, tomato, onion and pickles on the side, for the same reason. I bring my own reusable containers for the separate things, to create no plastic/styrofoam waste. That includes tiny ones for the dressing and for the runny cheese for the fries.
Which reminds me of the fries - back home, hours later, I will refry them for a minute or two, they come out almost as good as new.
But this all being home, I can also play around with the burger. Such as stuffing it with a full onion, thinly sliced and caramelized on low heat with olive oil, pepper and a dash of Lawry’s seasoned salt. Maybe also sliced mushrooms sautéed in butter. I’ll also add a few extra slices of yellow heirloom tomato.
One last thing: while the onions are caramelizing on the toaster oven, I’ll also put another tray with a handful of asparagus in olive oil, pepper and garlic salt.
Like a friend described it, I like tuning the burger!
As in “car tuning”, custom burger mods.How the hell you gonna work like that and not just cook your own patty?!
Yea at that point just cook it yourself lol
Bacon and cream cheese sandwich on white bread.
It’s the second greatest sandwich ever.
What’s the first?
Peanut butter and jelly, of course.
I was having lunch in the break room once, and a wise old man came in and asked me what I was eating.
“Peanut butter and jelly,” I said.
“I think that’s the best sandwich they ever did come up with,” he replied, then walked away.
I think about that a lot.
He’s right. It’s one of the great sandwiches, for sure.
I’ve taken to eating mine open faced. 1 slice of bread with PB and jam on it. Of course I guess it’s not technically a sandwich any more…
I think I’ve fine this with toasted bread. Definitely bagels.
Last time I made it, I fried the bread in a little bacon grease.
The point is that you don’t want the bread to distract you from the core ingredients. Bacon and cream cheese are magical, the way they complement each other.
Oh for sure! Toasting the bread to a light gold in a toaster or broiled in the oven gives it structure and texture. The carmelized starches also bring out more flavor from both the cream cheese and Bacon.
Not sure i would fry bread in bacon grease. I’ve done it, but i personally find Bacon grease too heavy and less flavorful than butter or margarine. You also lose the structure/texture of the bread.
Salt and Vinegar Chips
Who tf thinks salt and vinegar, which is objectively the best chip, is weird?
The only thing I don’t like about eating them is they have a tendency of eating back
Thrill of the game
Britain’s favourite crisp flavour. Here, you’re weird for not liking them.
Thickly sliced cucumber + mustard on top <3
The last time I had sushi from Wegman’s, I had it with ranch dressing. It’s good.
Right here, officer. 👮
Some sushi in Japan has mayo and such on it. That’s just grosser mayo, so it’s not that far removed.
Ranch is mayo? I learn something new every day.
Yeah, most US salad dressing are either based on oil or mayo (which is also somewhat based on oil). Ranch is mayo, sour cream (or similar), and a bunch of dried herbs/spices. I think it’s the sour cream part I never cared for, but I also don’t much like US mayo. I thought I hated all mayo until I had Japanese Kewpie.
Beetroot juice and beetroot based dishes, pikled lemons and other citrus fruits, sweet meat.
I like to experiment with food in general, try some old recipes like before american vegetables old.
I’ve had lemon rind stuffed olives and kinda blew my mind
I learned only relatively recently that borsch (which I love for the beets) was originally made without beets. I still haven’t found a recipe I like and we don’t get sorrel here.
You can grow sorrel at home, if you really like it.
Histrically borshch probably was a name for anything that was more or less drinkable and non-alcoholic, there were no original recipe, like there is no original recipe for other common dishes, they were just made with whatever was available and whatever people ate at the time. AFAIK there are similar dishes in countries that were part of lithuanian commonwelth, which were based on different kinds of kvass as well.
Personally I really dislike kvass based borshch, like it’s vile. 😄
Beetroot is great when winter comes round. It fits so well in those hearty roasted dishes
try some old recipes
What do you think of Max Miller’s youtube channel?
I have somewhat mixed opinions on Max Miller; his acting is a bit over the top, and history fragments sometimes have weird details that he had misunderstood during research or misread. I would have liked his videos a lot more if he actually talked about the history of the recipe more and not something tangentially related to it. In general he is ok. 🙃
That makes sense. Not something to be taken too seriously, but a bit of fun engagement with the past in a space where it’s not hurting anyone if the details are wonky
, sweet meat.
For a second I read that as sweetbread. That is a very VERY different thing.
There is a cheese in my country- olomoucké tvarůžky, which is in itself acquired taste.
But I made “Loštický zázrak” which is this cheese pickled in beer, as a homebrewer I used half fermented beer. So smelly cheese fermented with beer.
You can smell this concoction in whole house when the jar was opened, but the taste was amazing.
Reminds me of Spanish ‘Manchego’ cheese. It’s a semi hard gourmet cheese in most commercial places and it has a slight strong flavour. During a holiday once in the south of Spain, we went searching for authentic Manchego cheese in the Sierra mountains of Andalusia. The cheese we found was a very strongly flavoured hard cheese that was the consistency and taste of hot weathered plastic. Strangely enough, combined with strong Spanish onion slices and it was delicious … and then mixing it again with strong Chorizo sausage, specifically the ones they make in the mountains which taste like well worn and sweated gym socks and it was a whole other thing to get accustomed to.
Manchego is delicious, but it doesn’t usually have a plasticky texture. That one must have been aged for a really long time.
This was high up in the mountains of the Sierra Nevadas … a mountain road that took us all the way to the highest village where they cured the best cured ham in the region. The ham was great but it was so well cured and dry that you could have used them as wedges for woodworking, the same for the cheese, it was hard like a plastic scrapper for auto body work. It might have something to do with the altitude, humidity and temperature because all the cheese we ever saw down at sea level were hard but not that hard.
Two slices of toast, one with butter one with grape jelly. Slice a boiled egg, put the egg slices on the toast, give it a little bit of salt, complete assembly and boom, my breakfast egg sandwich.
It’s really good and I don’t understand why people are so weirded out by it. Eating a boiled egg and some toast with butter and jelly is fine for breakfast, but! Put them together as a sandwich and now I’m the weirdo.
Canned sardines on saltines. Dad was poor for awhile, eating straight from the can was passed down.
The tip of the fried chicken wing alongside with the bone. So crunchy.
Venison, with kudu being tops. Love the gamey meats, so lamb, goat, elk all get a thumb’s up.
Beef is for pleebs!
Just a big chunk of brie cheese, something I’m currently eating now.
Same here with the para, but I enjoy dry instant ramen instead. It’s so good!
I’ll eat almost anything so there are plenty of examples but I’ll pick one of my favorites: chicken hearts. They’re tasty and have a satisfying springiness to them! Organ meats in general get unfairly hated upon, I feel.
Durian
And the more people hate it, the better for those who love it cause it keeps the quality up and costs lower.
