Food
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- Nairn4
I was elated to find chicken mince in Waitrose supermarket the other day - chicken mince isn't particularly common in British supermarkets, for some reason.
Set about making some kofte kebabs last night, prepped all the non-meat stuff - which involves a lot of fine chopping of parsley and peppers and onions, never mind all the salad and veggie side dish stuff - got the chicken out of the fridge and opened it up and BY GOD WHAT THE FUCK IS THAT STENCH?
Super-strong sulphurous boiled egg smell. I've never in all my years smelt something that strong or like that from what was clearly tainted or rotting chicken. Check on internet and... oh, sweet joy - looks like it's salmonella. Woop.
So, throw the shit away and spend a wee while swearing, wondering if I should just go get pizza as my daughter (who I was looking after alone whilst my partner was out on the piss) was getting hangry.
I think 'fuckit' and chop up some chicken thighs and then put them through the blender.
Should have done that years ago! No need to buy chicken mince, it worked a treat.
Now thinking about buying a manual grinder/mincer.
But first, an email to Waitrose.
- Sucks your food was tainted, but mincing chicken with a food processor works fine, I use it for my steamed chicken dumplings. Congrats on your revelation :)BuddhaHat
- gott in himmel who on earth would risk buying processed raw chicken from a supermarket? i won't even touch the jointed stuff - just awful.hans_glib
- (and thigh meat is so much tastier anyhoo)hans_glib
- but why not lamb - isn't that the authentic meat for köfte?hans_glib
- also, send that stinking shite back to waitrose, let them deal with it.hans_glib
- @hans: I'm a pleb. You should know this by now. Waitrose have offered to send me a gift card. Don't like lamb. Always eat chicken thighs. ALWAYS.Nairn
- What were your search terms?
"chicken smells like sulphurous boiled egg""palimpsest
- scarabin3
- https://squareat.com…scarabin
- reminds me the protein bar ration from snowpiercer
https://michaelglove…pango - stop playing with your food!MrT
- All i can think is maybe it’s good for hiking or the elderly?scarabin
- I started off thinking this was utterly ridiculous, but now i'm not so sure.Nairn
- Interesting and cool concept, but I can't see the average American embracing this food concept though.utopian
- Nairn4
- this is important informationkingsteven
- essential informationKrassy
- The taste of a tigerDanish
- It keeps going- I'd assumed they were ready at 3 or 4 different points.Fax_Benson
- ^ right? I was thinking the sameKrassy
- Nairn3
- Yum, Hamburg Steak! Thats some good comfort food. I haven't had red meat in years but I'd break that for this. the juicy shots at the end... sexy.shellie
- Holy shit!
I have no idea idea what this is, but I want five. Now.Continuity - nope. no thanks.sted
- More for me, then.Continuity
- :DBindegal
- I need to get out of LDN so that I can buy/build a house that has a kitchen that can accomodate a hot flat plate. It's my singular aspiration, I think.Nairn
- It must make cooking SO much more enjoyable. Hard to justfy for a family of 2½, mind.Nairn
- My aspiration would be to have a detached house with a garden, so that I could have a smoker back there. I'd even be happy with a pellet one ...Continuity
- ... like the Yoder YS640.Continuity
- :) I've already talked about this with my partner, and she's 100% "IF it happens, that shit would need to go outside"!Nairn
- What if you also installed a fume extractor hood powered with a 747 engine turbine, could it stay inside?Continuity
- Gnash1
Was looking to up my rice game and came across this
- Funny guyGnash
- funnyutopian
- I just can’t get it right. I’ve been tempted to just give up and by a rice cooker. But I don’t want another appliance to find room forGnash
- Wash rice a few times. Put in cast iron pot with 5mm water above rice level. Put lid on. Put on highest temp. When steam jetting out, turn off cooker.shapesalad
- Wait 20mins. it's done to perfection.shapesalad
- cast iron pot is the key.shapesalad
- also soak rice overnight to remove arsenic.shapesalad
- Fuck a rice cooker. This guy can’t do shit for himselfscarabin
- https://i.imgur.com/…pango
- 1 cup basmati to 1.75 cups water. Boil, add rice, return to boil, then cover and remove from heat for 15 minutes. Has never failed.i_monk
- Learned that in a Thai cooking class at the LCBO.i_monk
- Sticky rice is more like 1:1.5, and once boiling reduce to medium and cover.i_monk
- ^ I’ll try thatGnash
- (Always wash rice first.)i_monk
- And for wild rice, the long woody brown/black kind: take 1 cup and throw it in the garbage. Repeat until done.i_monk
- I do 1:1.5 ratio, wash rice, bring to boil in water, cover and cook for 15 min. Then rest for 15 min. Never fails for perfection.monospaced
- at the lowest temp possible of course, not medium or anythingmonospaced
- JUST USE YOUR FINGER!!pango
- Bindegal0
- How does this look remotely appetizing?utopian
- Who would eat this shit?utopian
- @utopian A giant? XDBindegal
- Trump's breakfast?Krassy
- it’s a really big cheeseburger. nothing gross about it except the ridiculous sizemonospaced
- American cheese is disgustingsarahfailin
- not really, thoughmonospaced
- Americans are so easy to impressscruffics
- this is revoltingcannonball1978
- lol scufficsHench
- why would you call a burger revolting? It’s served in every corner of the planetmonospaced
- He's calling THIS burger revolting, not every burger ever served on earth, mono. You're still desperately autistic I see... LOLHench
- Bindegal4
- How to build a burger from scratch?grafician
- Wowrobotron3k
- Did they fuck after?Nairn
- No, they smoke some opium and look at the stars..Bindegal
- Continuity4
- seriously what the hell, so no more direct links to images but it looks like it still embeds here at least?_niko
- or did you manually add the .jpg at the end of the string?_niko
- He just dunn fucked up.palimpsest
- S'all good though, I'm sure the result was top notch. Waiting for them pics;palimpsest
- ^ Having it later this weekContinuity
- Nairn3
If you're in Britain and like steak, go to Aldi and get their 'Wagyu' steaks. Fucking brilliant. Much better than any other thing I've had from any other supermarket. Cunts like hans_glib and their posh butchers will probably be a different matter. But M&S, Waitrose, Sainsburys offerings? Nup, they pale in comparison to this shit.
- And as much as I fucking love ^chimichurri, all these fuckers need is a little salt and to be properly cooked. De-lish-us.Nairn
- OK, not a 'little' salt. Just the amount of salt that you want. Probably a bit more than 'a little'.Nairn
- A good portion of that salt stays in the pan anyway. So, yeah ... better a bit more than just a little.Continuity
- Well, you need to dry the steaks with a first salt scrub on both sides, then it gets absorbed, then you need to add more and then you have high blood pressure.Nairn
- ooh, wasn't aware Aldi did these. Need to check around Leeds. Cheers Nairn.Ianbolton
- interesting, off to Aldi soon. Always enjoyed their meat over other supermarkets, will be checking these out.fadein11
- BuddhaHat4
Lighting drastically different due to different times of day, but Kenji's Detroit deep dish hawaiian for the kids during the day, and later in the afternoon the fennel sausage and roast capsicum and pepperoni pizzas on 60% hydration Naples style dough for the parents. Deep dish in the oven, Naples pizza in the Ooni Koda 16. Naples dough + Ooni is freaking unbelievable. Really stable, easy to shape dough, copes with toppings and slices really well. 18 hours ferment + rise for all doughs.
- Wonderful, Buddha! I hope everyone enjoyed the fruits of your labours!Continuity
- Thanks Continuity, I learn something every time I make pizza, I'm not sure I'll ever tire of it. After yesterday a mate of mine and his wife think I'm a genius.BuddhaHat
- The dough for that deep dish was sublime, the softest spongiest foccaccia-style dough you can imagine.BuddhaHat
- Looks delicious. Been wondering if the Ooni Koda is worth it.koma_
- BuddhaHat4
For all the rice-lovers, some dishes with visible rice! Photos adjusted with phone, so they're warmer but admittedly still not perfect. So sue me!
Kenji's Sweet & Sour Chicken (a Hawaiian version which velvets the chicken, but doesn't batter and deep fry it). I subbed out cashews for peanuts because I bought a 1kg bag of roasted unsalted peanuts.
Kenji's Gong Bao Ji Ding, loaded with dried chillies, sichuan peppercorn husk and peanuts. Benriner mandolin plus knife for a perfect matchstick julienne of ginger.
Grilled chicken and pesto durum wheat pasta, because the missus wanted pasta and I had a leftover chicken breast. After the photo was taken I used my new microplane to drown it in delicious parmigiano reggiano.
I think I need some more colourful bowls and a better backdrop than a brown paper bag.
- scarabin2
Making this now. Already worth it just for the aroma filling my house
- BR 2049OBBTKN
- Swap the olive oil for butter/lard/tallow.shapesalad
- Try to imagine a world where shape doesn’t make this same dumb fucking comment on every food post. I can’t.scarabin
- Back to the garlic.
Beautiful stuff. For my money, best enjoyed simply by spreading on a nice crusty baguette. Wheat, of course. Glass of wine.Continuity - So you just eat the garlic? O_O? A whole garlic?pango
- Nairn1
Hey Yankeedoodles! Any of y'all get meatloaf recipes you'd like to share? I've never made it before, but I'm thinking it's about time.
This doesn't seem far off from what I think'd be nice...
- stuff it with sausage, that's the original recipe... it's called fucked-meat :)sted
- My mum made meatloaf once for me when I was a child, and she put brown sugar and pineapple in it. It was one of the worst things I've ever eaten.BuddhaHat
- ^ OMG ... horrificContinuity
- In any case ... I've been meaning to try this one:
https://www.youtube.…Continuity - Also, our boy Chef John's got you:
https://www.youtube.…
Now, go shake some cayenne!Continuity - Oh, and I've also made some adaptations to this one:
https://www.atbbq.co…Continuity - https://youtu.be/PCY…pango
- ++1 Chef John recipe - that looks like the sort of route I'd like to take. Thanks!Nairn
- meat + loaf... two word that should not be put together. Gross.shapesalad
- What's the objective of the recipe? Decrease protein intake, increase carbs?shapesalad
- Dinner is the objective.Nairn
- shape, you stooge. Carbs are good. Eat your fucking carbs. And for the record, here's the nutritional breakdown of one portion of my adaptation ofContinuity
- the smoked BBQ meatloaf, according to myfitnesspal:Continuity
- 424 kcal
Protein: 43 g
Fat: 17 g
Carbohydrates: 27 g
Seems to favour protein to me.Continuity - If you ate more carbs, you'd be able to deadlift more than 20 kg ...Continuity
- Meatloaf always sounded awful to me, seeing how it was portrayed on American TV Shows, but after eating polpettone in Italy, I'm wondering why it ...Nairn
- .. it can't just be fucking great. It's like a big juicy burger or meatball. What's not to like?
I originally mistyped it as 'meatload', which DOES sound awful.Nairn - Exactly. It in the end, it all comes down to which flavourings you use.
And brown sugar, pineapple, and a hardboiled egg embedded in it are not the way.Continuity - well in Hungary sausage and hardboiled eggs are expected to be built into it :)sted
- Sausage, yes. Hardboiled egg? Absolute no-go.
https://i.imgur.com/…Continuity
- BuddhaHat2
Chuds BBQ delivers the answer to the question you didn't know you should be asking. Those delicious little chunks of white onion that come in a McDonald's cheeseburger? Rehydrated dried onion flakes. Mind Blown. See 7m31s. I made cheeseburgers the last 2 nights with American cheese and those little onion chunks and it has transformed my smashburger game.
- I heard they use tiny chopped cabbage at white castlescarabin
- not cheesetank02
- Yes that’s cheese.monospaced
- smashburger gamecanoe
- Good old Chud. Love his content.Continuity
- Also: not cheese.
It's a preparation made *with* cheese (in an ideal world, anyway), but not cheese in and of itself.Continuity
- Nairn3
- Not 'food' but I'm a third way through a pack and was unsure as to whether I should post in the 'designer drugs thread' *homer drool*Nairn
- decades of eating these and i still can't decide if the posh fruit shapes beats the original? coloured lozengeshans_glib
- on the one hand funky shapes, on the other those ridges are great for taking the skin off the roof of your mouthhans_glib
- fuck it, put it to the vote:
https://www.qbn.com/…hans_glib - If i'm honest? I'm 3/4 through a pack.Nairn
- are you dipping them individually in chilli oil as you eat them Nairn?BuddhaHat
- my fave sweet for decades, rarely see them in tube packs anymore.fadein11
- @BuddhaHat - I had a sore enough belly the morning after without that, thanks! :) I'm my own worst enemy - I should *never* eat sweets so late *rumble*Nairn