So I was browsing through OTC and noticed we don't have any threads dedicated to food. I figured this was a shame since food is an important aspect of life and culture that helps people connect with each other. Plus, we kind of need it to live. So I figured, why not start a thread to let people here talk about food related topics?
I'll start things off by asking this: what is the most "disgusting" food you ever ate and enjoyed despite its reputation?
Personally, I've eaten things like organs including chicken testicles, stinky fermented tofu, and most recently durians. And I've enjoyed all of them. Especially the durian. Maybe I'm just one of the people who isn't bothered too much by the smell, but it really is just as good as its fans claim. The taste really is remniscient of almonds too. Now I want to try eating it in a cake or icecream.
All right, so I found a whole bag of pita bread in my fridge, so I decided to make a lunch with that.
So I figured, hey, maybe I could try making a vegetarian pita bread fillings...even though I have never made pita bread fillings and certainly not with vegetables.
And if nothing else, well, Kraft Big Mac Sauce is also vegetarian.
Oh my God. Ohhhhh my God.
It did involve a series of Epic Fail that would have Gordon Ramsay scream at me and call me an idiot sandwich. But the resulting product was...a whole lot better than I expected!
Well, well, well. I guess I should add another entry to my slowly but gradually expanding repertoire of recipes.
The country I lives in don't consume too much of chickpeas so I just can't go to a local store and buy it...but fortunately enough, there's a Costco not too far from here.
Edited by dRoy on Nov 22nd 2023 at 12:27:12 AM
Continuously reading, studying, and (hopefully) growing.I function as a cook - after years of just feeling it wasn't my thing.
I put a whole bunch of spices on some lean chicken, the end result must've seared my tongue it was so spicy.
I sampled it once on a trip to Ireland. Didn't care for it, but then I don't like any alcoholic beverage.
My musician pageI've had a lot of mead and metheglin over the years - there are probably six or seven bottles in the house at the moment, being saved for a special occasion.
I like it a lot (as you can guess), but it really does vary, even before you get to things like the much weaker cherry meads.
There's always some level of sweetness, but some are reallly light and almost dry, whereas others are a bit cloying (although darker, sweeter meads with lots of spices can be great).
Still not sure about chilli mead.
Edited by Mrph1 on Nov 24th 2023 at 1:26:03 PM
Make sure to save the bones to make it into stock afterwards! I used the carcass from my office's potluck last week and ended up with almost 20 cups of turkey stock. I ended up using some of that, as well as the drippings from the roasted turkey itself to make an amazing gravy for the ham that we had for our own Thanksgiving lunch with family yesterday.
Hitokiri in the streets, daishouri in the sheets.Nah, I tossed the bones. Don't really have the vegetables, patience, or willingness to make stock. Got like 8 boxes of leftovers though (4 being turkey).
Honestly, I was surprised at how easy and good the green bean casserole turned out (bottom-right). All I did was mix two cans of green beans, drained, one can of cream of mushroom soup, and half a bag of fried onions, then microwaved it, then put the rest of the onions on and microwaved again. I've never really had green bean casserole before and always thought I wouldn't like it, but it ended up being delicious.
So good that we decided to buy a proper casserole dish to make it in the future, just to get rid of our current excess of cans of green beans and cream of mushroom soup.
Edited by PushoverMediaCritic on Nov 24th 2023 at 12:39:38 PM
Brand doesn't really play a significant role for cast iron, especially one that's well taken care of and well-seasoned. As long as it's proper cast iron that weighs like it can probably kill a person in one blow, it can be from some secondhand thrift shop for all it matters.
Edited by ITNW1989 on Nov 27th 2023 at 10:09:41 AM
Hitokiri in the streets, daishouri in the sheets.Oven mitts, silicone/cloth wraps are a thing for hot handles. If your handle isn't formed straight from the pan, like being welded on or riveted, then you've got a weak cast iron pan. A handle's heat resistance shouldn't really come into play when deciding on a cast iron pan, because a proper pan would also have the handle(s) also be made out of cast iron, preferably directly shaped and formed from the pan itself, no welds, rivets, or screws involved. Applied handles simply add cost and points of failures for a cast iron pan, which isn't something you want for something that's supposed to last decades.
Hitokiri in the streets, daishouri in the sheets.

Any excuse to stuff your face with delicious food is a good excuse.
My AO3 profile. Let sleeping cats lie and be cute and calming.