I think it's about time we got a thread in here about food that makes you gassy or gives you the shits.
Me first: beans, lol.
milk
coffe.
I don't know why but sashimi.
bread.
idk why either. >_<
bananas.....and i love bananas D:
Why do some people feel the need to document what they eat? Just look at all the people who have captured their airplane meals (http://flickr.com/search/?q=airplane%20meal&w=all) or that Japanese Evo guy who always posts what he eats on his blog and then links it to 4chan.
I don't really get it. Please enlighten me, anonymous chefs of 4-ch.
People photograph food because it's a better representation of what comes out. The ingredients and directions from one recipe to another can be similar, but it's hard to visualize the final product from the process.
Also, people react more to images than text because it seems more 'real.' It's mainly grown out of advertising if anything. Most people are interested in cookbooks with pictures than one with all text.
LOL, why photograph food? Why post about photographing food?
It carries out and is w.
because they are ronery and to share some nice moments
I photograph food because I am preparing for a food competition and my mentor lives in another state. I prepare food items for the competition and send them to him for his critique and comment.
I photographed the first meal I made independently without aid from a microwave. I felt proud.
I made a face on a hamburger using ketchup and pickles then took a picture of it
I like looking at good pictures of food. There is an aesthetic value to it.
Similarly, you could ask, why do people blog about their lives? Why do people keep diaries? There's satisfaction to be had in posting about your own life. It makes you feel a little more important than you actually are. And believe it or not, some people actually enjoy reading about other people's boring lives so it's not just a pointless endeavor.
I sometimes take pictures of a meal I worked hard on just because I'm proud of it.
I like looking at the picture after the food is long eaten, it makes me happy. Also, good as conversation topics.
Unless it's a really delish meal, or awesome presentation, there really is no reason to take pics of your food.
Hell, who even has a camera on them during meals most of the time?
Only reason for taking food photos might be if one is a pro food critic.
Not just a foodie blogger or some shit.
Is it good???? Almost every anime I watch, there's someone who loves melon bread, like Shana from Shakugan No Shana.
lol, ya, me too, i'm planning to make some this weekend!
One question though, what does it taste like?
>>19
How did it turn out when you made it?
Don't forget Yakitate! Japan!!
Is it, by chance, called by any other name?
>>23
My people call it "maize".
I'd say it's okay... Personally I prefer it with melon creme inside. Otherwise it's like a dinner roll covered in cookie.
If you live in New Jersey in the US...
they sell it at Mitsuwa, I think. Or any japanese supermarket.
IMO, it's okay - not that good, not that bad. I think it really depends on the store and your own personal preferences.
I live close to a Japanese bakery and a Japanese supermarket, so I took the opportunity of buying the import from the supermarket and the fresh-baked one from the...well...bakery.
The one from the supermarket was far sweeter than the bakery one, and also, the outside 'crust' was softer. It reminds me of Chinese pineapple buns. The bakery one's way better IMHO, so if you live near a Japanese bakery, go for the bakery one.
The supermarket one gets pretty disgusting-looking and tasting later on the more you keep it in the plastic wrap thing.
So my girlfriend makes this great Mexican salsa, its not nearly spicy enough for me but it still has a great flavor. Only problem is its very watery and runny. So i was wondering if anybody had any ideas how to thicken it. We've tried tomato sauce but even when we ad more spices to compensate it still tastes off. any suggestions are welcome. Thanks
Corn starch?
Use the "Roma" style tomatoes, the small firm Italian style ones that are about the size and shape of large eggs. They have very firm flesh and don't have much of the runny seedy goop inside, you can probably even get away without coring them. Dice those up with your sharpest knife. Using those as the base for salsa will make it chunkier and less runny.
Also, more minced onion.
Y helo thar. This is a recipe for relatively simple marinara sauce and I think you may like it.
You will need:
One 28-ounce (780g) can of crushed tomatoes
One 14-ounce (390g) can of tomato paste
One eight-ounce (220g) can sliced black olives
One green bell pepper, minced coarsely
One red bell pepper, minced coarsely
One very large onion, minced finely
About a pound (half a kilo) of white button mushrooms, sliced thinly
4 tablespoons food service bulk packed "spaghetti sauce seasoning" (seems to be mostly basil and dehydrated onion flakes)
4 tablespoons chopped fresh garlic, from bulk pack jar
Dash crushed red pepper flakes
why the food service seasoning? those things tend to be heavily salted/filled with msg.. unless you don't like in the US I guess. but anyhow I would just use my own herbs, probably lots of basil..
I read that as 'relatively simple marijuana sauce.'
Is this real? I am skeptical, and horrified.
What's the strangest thing you've ever seen or consumed from a can?
I remember seeing a large can labeled "One Whole Chicken". The label looked like it was printed in 1977. But I could find no evidence of its existence online, and the store stopped carrying it a few years ago.
how does the food look in the can? it can't be as pretty as the picture on the can or in real life. I'm curious now.
I live in New England and we do have 'brown bread' here, it comes in a can. You slice it and toast it in the oven and serve it sometimes with butter on it. It tastes like molasses and has rasins in it.
really...cheeseburger in a can? That must be one nasty soggy burger. I'd opt for the dollar menu at mcdonalds over that anyday
Fuck, now I want canned brown bread...
http://www.lerman.biz/asagao/melonpan.html
Has anyone here tasted Melon-pan? Is it worth the effort to make? If you have a different recepie which you know is good, please post it.
I've had it many times when I was in Japan...mmm...so good^^ 7/11 and Lawson sell pretty decent ones
I just get the melon bread imports from my local Japanese supermarket, sometimes the smaller chocolate-chip ones at the bakery next door. Granted, I only ate melon bread twice so I'm sadly not a melon bread expert.
Are the prewrapped Japanese imported supermarket ones supposed to have a sticky, odd tasting center? o_o;; The edges of the cookie crust were pretty nice, but as I got closer to the center of the bread, the cookie crust turned all sticky and weird. Is that normal?
this is normal for packaged imports, but not of freshly baked melonpan. melonpan should have a slightly crisp outer shell and the inside should be soft bread, but never sticky. I had some of the packaged kind once and i absolutely hate it. i can't stand it when the cookie is sticky.
I would really love to taste a fresh melonpan. If only there was a recipe easy to use with north-american ingredients. I've heard that they use diffrent types of flour which I'm not familiar of.
I went to Bread Top in Sydney last week, Sussex St Chinatown & World Square and they both had Melon Pan in stock! I bought all 5 of them from both stores! Bwahaha! I hadn't had them in so long!!! Mmmmm....
i'm gonna make one with corn.. hehe
The shamwow guy is back on TV advertising the SlapChop. In case you haven't seen the ad, watch it here: http://www.slapchop.com/
I remember getting a similar product at the mall five years ago, but it was hard to clean and didn't really chop very well. But from the looks of this commercial, it solved the first problem by making it cleanable, and turned the second problem into an advantage -- you can chop an onion, but the skin comes off whole.
But I'm still wary, because I notice that the website has an order form right on the front page, but hides the shipping and handling at the bottom. It's advertised at $19.95, but the S&H bring it up to $27.90. And who knows what other catch there might be.
Anyone here get one? What's it like?
well from what I have heard the shamwows don't work like they are supposed to so I can only assume this wouldn't either
what about the Billy Mays slider station?
God that guy is ugly.
http://www.youtube.com/watch?v=pPKtBM99kAc#t=0m36s
you're gonna love my nuts.
Ikea has a model for ~$10
Never buy infomercial shit.
If you are in the US--and I claim no knowledge of whether this phenomenon exists elsewhere in the world, though I suspect it does--you can have your pick of last year's infomercial kitchen gadgets from any Salvation Army or similar thrift store, priced very inexpensively.
For such tasks, I, personally, keep coming back to a very ordinary knife. The only kitchen gadget I use regularly is a plastic "mandolin" slicer, for which you can search in Google, as it is so useful for slicing onions very very quickly.
People where i live doesn't seem to care about the smell of meat. But it disgusts me to death; after handling it, i have the urge to wash my hands for a long time. And some of that smell remains in it after cooked. So, suggestions for making meat not to smell, taste like meat? For now, only curry seems to help.
What kind of meat is it?
A spicy stew may be the answer you seek. Garlic is always helpful.
Onions too. Maybe butter, and spices always help. If everything fails, try to eat with white rice.
Onions too. Maybe butter, and spices always help. If everything fails, try to eat with white rice.
>>2 Mostly beef and pig.
Yeah, i've tried garlic (lots of it), but i haven't tried onions yet. I'll give it a shot.
I'm assuming you mean the raw smell from meat?
If you cook it really well done, then you should really get rid of the smell. Cooking it in thinner strips would help.
But it sounds like you should become a vegetarian if you really can't stand the smell..
ITT simple recipees! Try to keep everything as simple and non-regional as possible. All manner of clarifications and explanations are welcome.
>>9
You don't need a lot of oil. I use a about a tablespoon. (15-20mL) The key to preventing fried eggs becoming stuck is a hot pan. I go for 5.5 out of 10 on my stove and let it preheat some. You want to hear the egg sizzling and crackling the moment it touches the pan. This makes a sturdy light brown crust that doesn't stick as much. Then you can lower the heat to cook the egg without burning the bottom.
I like them over easy myself so it's easier to get the top side cooked without fiddling with the heat. n_n Just takes a little practice to do the flip and extraction without breakage.
>>8
I thought omelettes didn't have to have the other ingredients inside as filling, but could easily be topped with the ingredients instead, or so. That often makes prettier foodslices, at least if you're trying to make it look good as well as taste good.
hi :)
obnoxiously easy recipe for peanut butter cookies
1 cup peanut butter (creamy, crunchy, whatever you prefer)
1 cup granulated sugar
1 egg
break into cookie-sized balls, put them on a cookie sheet (use parchment, best stuff ever), make the fork imprints (you know the ones), and bake them in the oven at 350F for 8-10 minutes. they are seriously delicious. make sure you have milk to go with them, though.
>>11
that crunchy brown crust is gross though.. I always considered that to be an over cooked egg
That crunchy brown crust is precisely why some people like eggs that way. The same way some people prefer barbecue over roast.
If you want sissy-white eggs, use lower heat and learn to handle them delicately.
Guacamole How I like it
2 Full Avocados
1 Red Onion
1 Tomato
1 Jalapeno
1 Lime
Salt
Take Two avocados (not too ripe) and scoop them into a bowl, mash it with a spoon or fork or whatever. Depends on if you like it chunky or not.
Take about a quarter of the red onion and chop into small pieces. Mix it in.
Take about a quarter or less of a tomato and chop it small. Mix it in.
Take a full Jalapeno chop it small. Mix it in.
mmm...sounds yummy. I usually just buy the pringles, but Imma try this with (tortilla) chips
You could also try tamagoyaki if you'd like your omelet to be all exotic and asian like. It's not hard to make, give it a try.
Grilled Cheese + Tomato Soup
Ingredients: