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!
Vegan meals
Hawaii toast with mustard.
It goes toast (preferably whole grain) -> large heap of mustard -> ham -> pineapple -> salt -> gouda
I have only ever heard my mom eating it that way but have since co verted a few people.
Blue cheese and kimchi quesadillas.
Strawberries and balsamic vinegar on vanilla ice cream,
Peanut butter and sweet pickle sandwiches…
Peanut butter, deli Turkey, and vanilla yogurt…
Chili and a peanut butter sandwich…
I like peanut butter.
Biscuits and gravy…
Covered in raw onions, radishes, banana peppers, jalapenos, or any combination of the above. Try it. You’ll like it. Just give them a moderate to fine chop first.
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.
, sweet meat.
For a second I read that as sweetbread. That is a very VERY different thing.
I learned only relatively recently that borsch (which I love for the beets) was originally made without beets.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. 😄
I’ve had lemon rind stuffed olives and kinda blew my mind
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
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.
uncooked pasta, uncooked noodles, flour, sugar, whole apple (with seeds and that wood thingy on apple), nails (not eat but chew and spit out), coffee beans. There might be more but can’t think of right now.
nails
Please elaborate
Not the same person, but for the metal taste. I almost died as a kid because I used to suck on small nails and screws. Surprisingly that’s not what stopped me from sucking on them. It was because i unconsciously bit down one once and that shit hurt. Used to do coins too but when I found out what germs were and how many germs are on money I stopped immediately.
But if they meant nails like fingernails I’m completely lost.
That is definitely why I asked 😅thanks!!
I cut my nails and chew it and spit it out later
Thank you! 🔨
please elaborate
This is uncalled for, to say the least. The very idea of someone chewing on (clipped) nails was problematic enough
Raw flour is not recommended for direct consumption because it can actually carry foodborne illnesses. I suppose you could “cook” it in the oven with no other ingredients to have a similar experience but killing any potential pathogens.
But it tastes good :3
Yes, but cooking it at low heat can add a nice nutty flavor to it!
It really does. I’m one of those who like cookie dough more than actual cookies, especially when it comes to chocolate chip. Leave out eggs, add like a tablespoon more butter, and toast the flour beforehand, and you wind up with a truly excellent edible cookie dough. In my book, the nuttiness of the flour is makes it even better than regular dough.
I think it’s possible to pasteurize eggs to make them safe to eat like they do with eggnog. Don’t quote me on that, though.
Also make sure to brown the butter if you want an even richer, nuttier flavor.
My grocery store sells whole pasteurized eggs in the egg section. It’s only one brand but neat that’s even an option.
I think it’s possible to pasteurize eggs
For sure it’s possible. Like you said, they do it for eggnog. I used to work for an ice cream company and we’d do it by thoroughly whisking them and then slooooowly stirring them into a hot mix of cream and sugar and whatnot. Not totally sure how you’d do it for this but I’m sure there’s a way; maybe if you’re getting the butter hot you could use that? But also not sure what benefit eggs would impart here. Maybe an extremely subtle flavor but as far as I can tell their purpose in cookies is their structure, which isn’t all that relevant for an edible dough.
Browning the butter is an interesting idea, I might try that. I worry it could reduce the moisture content though; the reason I add extra is to make up for the lack of moisture from eggs and there’s already so much, I wouldn’t want to add even more butter or oil lol. Maybe I could straight up add water but then I usually freeze it and idk if that would be a problem long term
Same for the apple! I also eat pears that way.
I can relate, eating the whole apple is so efficient, even the wood thingy.
Nice! Do you have any particular favourite noodles or pasta shapes to eat?
No
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Mustard with Poutine. That stuff is amazing
I’m sorry…mustard with poutine, or poutine with mustard.
The way it’s written it looks like mustard in the main item and you add a bit of poutine to it.
Mine is an ‘everything’ poutine … it depends on who makes it and where you get it … but up in some northern Ontario towns and highway places its usually a base of fries topped with fried onions, fried peppers, corn, peas, cooked diced carrots, hot peppers, jalapenos, ground beef, bacon bits, ground sausage, fried steak strips, pulled pork, two or three types of cheese and cheese curd smoothered with lots of hot gravy. If the place is good and generous, they layer it by placing a few fries, then the toppings … the repeating it one or two more times.
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.
