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[#] Mon Apr 26 2021 14:04:52 EDT from Nurb432

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It took me an hour to get rid of the taste.

Even cough drops didnt help at first.  i wanted to rip my tongue out.

 

( i use bagged cornstarch , so im safe there :) ) 

Mon Apr 26 2021 11:56:01 AM EDT from IGnatius T Foobar
I once accidentally substituted baking soda for corn starch while thickening the sauce for a stir fry. I was tired, the boxes looked identical, and I didn't realize what I did until I took a bite of what tasted like the inside of a battery.

 



[#] Fri May 07 2021 18:39:38 EDT from Nurb432

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well first attempt with spring form came out ok. Ignore the old pizza pan its sitting on, its seen many years. its mostly just to transfer food around these days and i dont actually cook with it

damned bacon was trying to escape.



[#] Sat May 08 2021 07:24:21 EDT from Nurb432

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See if this works. 

  



[#] Sat May 08 2021 08:48:50 EDT from zooer

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That open-faced calzone looks great.  

(See IG, I didn't call it pizza)



[#] Mon May 10 2021 11:35:19 EDT from LoanShark

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I had been too long (years) since the last time I cooked lamb rendang. We rectified that mistake this weekend (using the recipe from mealhack, which seems like it might be the most authentic)

Damn this is good. We gave it a proper low-and-slow simmer until the lamb was falling apart, and I still ended up speeding through the final reduction stage on high heat with the meat remove from the sauce.

[#] Mon May 10 2021 23:35:21 EDT from ParanoidDelusions

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Yeah - that looks good. 

Sat May 08 2021 07:24:21 EDT from Nurb432

See if this works. 

  



 



[#] Wed May 12 2021 11:31:27 EDT from ParanoidDelusions

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Vegetables generally suck. I mean... good meat, needs very little seasoning, if it is prepared right. 

Vegetables need a ton of shit to cover up the taste of the vegetables. 

Texture generally isn't great on a lot of vegetables either. I feel the same way about fruits. I hate that mucous/runny egg consistency that you get in tomatoes. If I wanted to eat snot, I'd just suck in through my nose real hard. 

Why people would want to eat something with a texture generally describable as "mucousy" is beyond me. 

I mean... I don't HATE vegetables and prepared well they can be good. 

But we've also had arguments about here about how wheat based foods are "peasant food". I love some pasta, bread and sauce made *from* vegetables and oil - with some meat and vegetables added into the mix. 

But - I'm a pretty adventurous eater. I'll eat most wild game, I'll eat Mexican dishes - don't tell me what is in 'em... I've eaten all kinds of seafood, raw, prepared, whatever... escargot, snake... 

I'm not a huge fan of foie gras or veal... but it has nothing to do with humanity. I don't like the taste or texture of either. 

Wed May 12 2021 01:21:43 EDT from ASCII Express
I asked a (non militant) vegetarian if he had tried Impossible Burger.

He said that if he wanted something that tasted like meat he would just

eat meat.

Yup I feel exactly the same way. I gave up eating meat because I don't like how it tastes, so why would I want an imitation of that?

 



[#] Wed May 12 2021 15:11:15 EDT from darknetuser

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2021-05-12 11:31 from ParanoidDelusions
Vegetables generally suck. I mean... good meat, needs very little

seasoning, if it is prepared right. 

Vegetables need a ton of shit to cover up the taste of the
vegetables. 


I find this to be accurate when it comes to the sort of vegetable you are going to find in the grocery store.

Vegetables you grow on your own are usually much better. I can't stand commercial tomatoes, but a tomatoe I have collected from the harvest I can eat with some salt and oil only.

Lots of vegetables you can just grill and put salt on and they work well.


Grain does not work so well unless you process it. I tried to eat some wheat in front of some horses to make them envious and I came to appreciate how well addapted their teeth are to that stuff :-)

[#] Wed May 12 2021 16:52:54 EDT from zooer

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Wed May 12 2021 11:31:27 AM EDT from ParanoidDelusions

Vegetables generally suck. I mean... good meat, needs very little seasoning, if it is prepared right. 
Vegetables need a ton of shit to cover up the taste of the vegetables. 
Texture generally isn't great on a lot of vegetables either. I feel the same way about fruits. I hate that mucous/runny egg consistency that you get in tomatoes. If I wanted to eat snot, I'd just suck in through my nose real hard. 
Why people would want to eat something with a texture generally describable as "mucousy" is beyond me. 

Really?  I enjoy vegetables, and don't season them.  I prefer veggies raw.  Cooked veggies taste like shit.

Fresh tomatoes are awesome, that is the main vegetable in my garden.   I don't know how you think fruits or vegetables taste like mucous.  What the hell are you doing to them?  Most veggies are crunchy.  Fresh tomatoes are firm.  



[#] Wed May 12 2021 16:57:46 EDT from ParanoidDelusions

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Heirloom tomato slime stock photo. Image of food, organic - 67060086

 

Tomato snot. 

 

Wed May 12 2021 16:52:54 EDT from zooer

 

Wed May 12 2021 11:31:27 AM EDT from ParanoidDelusions

Vegetables generally suck. I mean... good meat, needs very little seasoning, if it is prepared right. 
Vegetables need a ton of shit to cover up the taste of the vegetables. 
Texture generally isn't great on a lot of vegetables either. I feel the same way about fruits. I hate that mucous/runny egg consistency that you get in tomatoes. If I wanted to eat snot, I'd just suck in through my nose real hard. 
Why people would want to eat something with a texture generally describable as "mucousy" is beyond me. 

Really?  I enjoy vegetables, and don't season them.  I prefer veggies raw.  Cooked veggies taste like shit.

Fresh tomatoes are awesome, that is the main vegetable in my garden.   I don't know how you think fruits or vegetables taste like mucous.  What the hell are you doing to them?  Most veggies are crunchy.  Fresh tomatoes are firm.  



 



[#] Wed May 12 2021 17:03:39 EDT from Nurb432

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i'm OK with stuff like raw carrots, potatoes, green beans.

But get into esoteric stuff like peas, i'm out.



[#] Wed May 12 2021 19:38:37 EDT from zooer

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Most chefs remove that. You remove seeds from other vegetables, why not from tomatoes?  There are varieties with less seeds.  

 

 



[#] Wed May 12 2021 19:43:21 EDT from IGnatius T Foobar

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Vegetables you grow on your own are usually much better. I can't stand

commercial tomatoes, but a tomatoe I have collected from the harvest I

can eat with some salt and oil only.

Oh yeah. As a board-certified Italian Grandmother (tm) it is my obligation to grow fresh tomatoes and serve them as part of a caprese salad when they are perfectly ripe. Ripe garden tomatoes, fresh mozzarella, basil, a little salt, and drizzles of olive oil and balsamic vinegar.

(I can hear Vince shouting "Amen to that, paisano!" from the grave.)

And of course the classic BLT. Just an ok sandwich with store bought tomatoes, but with garden fresh ... it's so perky. Made with Duke's mayonnaise, surprising to hear a northern boy like me say that but I've switched.

[#] Wed May 12 2021 19:44:34 EDT from zooer

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The picture your provided shows green tomatoes, you need to wait until the tomatoes ripen.

FYI, store purchased tomatoes are actually green tomatoes that have been gassed with ethylene to turn them red.  Unripe green tomatoes that have been treated with ethylene are firmer and will bruise less easily than ripe tomatoes.  I am sure store purchased tomatoes have more "snot" as you like to call it.

Choose your tomatoes wisely.

 



[#] Wed May 12 2021 19:50:41 EDT from zooer

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Wed May 12 2021 07:43:21 PM EDT from IGnatius T Foobar
Oh yeah. As a board-certified Italian Grandmother (tm) it is my obligation to grow fresh tomatoes and serve them as part of a caprese salad when they are perfectly ripe. Ripe garden tomatoes, fresh mozzarella, basil, a little salt, and drizzles of olive oil and balsamic vinegar.

We grow our own basil as well, and then in the fall dry it for the winter months.  When I can get some raw milk, I do make my own Mozzarella, but not often enough.  A fresh crusty roll makes a great Caprese sandwich.



[#] Wed May 12 2021 20:06:28 EDT from Nurb432

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We also have a couple of peach trees and an apple tree. 

some years we get fruit..



[#] Wed May 12 2021 20:15:28 EDT from Nurb432

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Super. More indoctrination of children.

 

https://vegnews.com/2021/5/impossible-foods-school-lunch



[#] Wed May 12 2021 21:54:30 EDT from LoanShark

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But this is the food room, not the Linux room.

I've been in a bit of a saucy mood lately... meaning, I've been making sauces from scratch. A semi-from-scratch tomato/basil yesterday (the tomatos sauce itself was from a can of Generic Tomato Sauce, but I bulked up it up with fried onions and fresh basil and the other usual ingredients.)

Swedish meatballs gravy from a traditional flour/butter roux, plus cream and worcestershire, not so long ago.

And, a couple of from-scratch tomato sauces, using a pound or more of grape or vine tomatoes. To do this right, the tomatoes should be charred, blackened a bit. But what gets me is that there's so many different ways to do this.

Pan-blackened, careful to avoid crowding the pan, on a well-preheated cast iron skillet over medium-low?
Pan-seared, rather violently, in larger batches over high heat, on that same pan?
In the broiler?
In the oven, on 400 or higher?

[#] Wed May 12 2021 22:16:27 EDT from zooer

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Tomatoes and cast iron do not go well with each other unless the cast iron has a good layer of seasoning.  Tomatoes have a lot of acid in them

https://www.huffpost.com/entry/cast-iron-skillet-acidic-foods_n_59933ac8e4b0091416406c75

 

 



[#] Thu May 13 2021 10:24:32 EDT from ParanoidDelusions

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Because that is the only *image* I could find of tomato spunk. It happens in red tomatoes all the time, too. And it's gross. 

What you like to swallow is your own business - and I'm not judging you. But just because you like to guzzle tomato jizz - doesn't mean I'm on board with your lifestyle choices. 

I'm not so picky that I'll pick them off my burger - but if I'm assembling my *own* burger at the BBQ - the chances are I'll skip the tomatoes. The lettuce and onions will probably make the grade - but the pickles are likely to get passed by. 

Vegetables are generally, at best - a supporting role. 

 

Wed May 12 2021 19:44:34 EDT from zooer

The picture your provided shows green tomatoes, you need to wait until the tomatoes ripen.

FYI, store purchased tomatoes are actually green tomatoes that have been gassed with ethylene to turn them red.  Unripe green tomatoes that have been treated with ethylene are firmer and will bruise less easily than ripe tomatoes.  I am sure store purchased tomatoes have more "snot" as you like to call it.

Choose your tomatoes wisely.

 



 



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