@ruouttaurmind@therealjrn
You’re doing quinoa wrong. It’s an acceptable replacement for rice and couscous in meals. Rinse it very well so it doesn’t taste like grass, then dry and toast golden brown in a skillet, then cook it in a savory stock (not water). It turns out quite decent.
@duodec@DVDBZN I’ve never tried to prepare it myself. I’ve had it in restaurants and salads from the deli. I think it’s a combination of the texture and flavor (or lack of flavor) that I don’t care for. My palate has been spoiled by too many decades of potatoes, rice, and pasta I guess.
@duodec@ruouttaurmind@therealjrn Regularly have baby kale (uncooked) with red pepper and tomato topped with quinoa (prepared like @duodec describes) along with steamed vegetables and a pasta. Hot stuff is just enough to wilt the kale to perfection. Dressed with salt, pepper, olive oil and asiago. Yum.
@aetris My personal preference for stone soup is chicken, rice, chicken broth. OR cuttings from a pot roast boiled in water and broth to get the meat to fall off the bone, barley, vegetables. Hold the rock. Nothing fancy.
Pork belly = bacon. Y’all are just getting it done wrong. All the rest of those are just bleh tho. Gourmet cupcakes are just too much work, too expensive, and ten times too much icing.
@AnnaB@ivannabc@ruouttaurmind There are too many people around here that think just cooking pork belly makes it cool, and they do a terrible job of it. I thought I just hated it, then I had someone do it right and it was a completely different experience.
There is nothing good about taking a 3/4" slab of uncured, unsmoked pre-bacon and preparing it no differently than a slice of bacon, which is what I think the “it’s just bacon” viewpoint leads to. You wind up served a mass of basically unadorned pork fat, with maybe a meaty chunk and a little crispiness around the edges if you’re lucky.
But taken a different tack and cook it so that fat renders into the meat, and get some crispiness around the outside, and you’ve got something worth putting in your mouth.
Around here, most people I’ve seen doing pork belly unfortunately do the former and somehow get praised for it.
@DVDBZN then you might enjoy the first episode of season 2 of chef’s table (on netflix) featuring grant achatz. wylie dufresne is the other chef that immediately comes to mind when i think about molecular gastronomy.
Kefir
My wife started drinking the blueberry flavored supermarket Kefir a couple of years ago. I prefer unflavored Greek yogert. Experimenting, I found it is easy to culture Kefir using her supermarket stuff as a starter. Next I purchased Kefir ‘grains’ and now culture it daily. Now I’am thoroughly converted to ‘Kefirism?’.
[https://www.healthline.com/nutrition/9-health-benefits-of-kefir] stuck_out_tongue_winking_eye:
cupcakes (way too much icing which always tastes like garbage anyway + dry cake + overpriced = yet another dessert made for looks and not for eating. see also milkshakes which are delicious but then they put stuff all over the outside of the glass? like coating it with hot fudge or whatever? ew.) and bacon everything. thankfully both seem to be pretty well in the rear view.
i love avocado toast and would eat it more often if avocados were cheaper here. however what i don’t like are “recipes” for avocado toast, especially the ones that have you putting things in a blender or food processor. if you can’t easily smash half an avocado onto a piece of toast with a fork, it’s not ready to eat yet. after that, just add some kosher salt, lemon or lime juice, and pepper flakes if you want. i also like an over medium fried egg on top but it’s not strictly necessary.
speaking of avocados, nobody’s still making that horrible “guacamole” with peas in it, right?
@jerk_nugget@stolicat Yep. My guac recipe is avocado, jalapenos, tomatoes, onions and cilantro, lime and salt. Short cut: pico de gallo, avocados, lime and salt. Technically that’s really guacamole salad. Real guac should only be avocado, salt, lime, and possibly a small amount of milk product (sour cream, Mexican crema, cream cheese, cream) to make it smoother. But I prefer the veggie goodness of guac salad.
@moondrake@stolicat yeah, i like avocado, salt, lime, cilantro, jalapeno, and about a tablespoon of finely diced red onion if i have it on hand. that’s it, that’s all.
for awhile there was the pea guacamole, and other things that were called various versions of “guacamole” simply because they contained avocado and were used as a spread or dip which is total BS, imho. call it “avocado [salsa or spread] with [xyz]” or something, but don’t call it guac. and in the case of the pea guacamole…it was literally peas mashed into a dip so there’s no way in hell that’s guacamole at all. sad part is, if i liked peas (which i don’t) it might actually be a tasty appetizer, but guacamole it ain’t.
@stolicat okay, you brought up something else that has plagued me about guacamole…why do you and some others spell it with a “Q”? i’ve asked people this before and all i’ve gotten is “i don’t know why i do it.” i’m just really curious where this came from! is it regional? q looks rather like a g depending on the font, but they’re not near each other on the keyboard…idk. i’ve always just noticed it and thought it interesting.
@jerk_nugget wow, I never noticed. Actually, looking at my posts above, I did it both ways. Maybe an instinctive reaction to the following “ua”, maybe just the similar shape. Not sure, I’ll have to pay attention to my fingerbrains next time.
I intentionally mispronounce Quinoa. Quin- (QUINtuplets) -oa (samOA).
So I tell people I eat Quin-oa and crud-ites while watching Down-town Abbey. With the right crowd, their eyes roll so hard, it winds up their brains. Then I ask them if they want to go in on a couple of pizzaz.
@GrooveWizard sweet + salty/spicy is a classic combo. i like fried chicken with waffles and habanero syrup over all of it, or fried chicken with hot honey and savory pancakes, like scallion and corn.
Kale things
@therealjrn And quinoa. Worse still when they’re mixed together into someone’s sick idea of a salad.
@ruouttaurmind @therealjrn
You’re doing quinoa wrong. It’s an acceptable replacement for rice and couscous in meals. Rinse it very well so it doesn’t taste like grass, then dry and toast golden brown in a skillet, then cook it in a savory stock (not water). It turns out quite decent.
@duodec @ruouttaurmind @therealjrn
It’s also really good in soup.
@duodec @DVDBZN @ruouttaurmind I hear it’s awesome with lots of butter and lots of brown sugar.
@duodec @DVDBZN I’ve never tried to prepare it myself. I’ve had it in restaurants and salads from the deli. I think it’s a combination of the texture and flavor (or lack of flavor) that I don’t care for. My palate has been spoiled by too many decades of potatoes, rice, and pasta I guess.
@duodec @ruouttaurmind @therealjrn Regularly have baby kale (uncooked) with red pepper and tomato topped with quinoa (prepared like @duodec describes) along with steamed vegetables and a pasta. Hot stuff is just enough to wilt the kale to perfection. Dressed with salt, pepper, olive oil and asiago. Yum.
@duodec @DVDBZN @ruouttaurmind @therealjrn - Both kale and quinoa can be good in stone soup:
@duodec @ruouttaurmind @stolicat @therealjrn “Ummmm…I’m sorry!” comes to mind. Oh, The Humanity!!
@aetris My personal preference for stone soup is chicken, rice, chicken broth. OR cuttings from a pot roast boiled in water and broth to get the meat to fall off the bone, barley, vegetables. Hold the rock. Nothing fancy.
Pork belly. Looks nasty, tastes nasty, hell even the name sounds nasty.
@ruouttaurmind You sound very un-meh about that.
@ruouttaurmind
/giphy get in my belly
Pork belly? People eat that?? I thought it was listed here as an option if we’re interested in a futures market purchase.
@magic_cave - Poet Su’s pork belly is fatty, but dee-lish :
Dong Po Rou
Pork belly = bacon. Y’all are just getting it done wrong. All the rest of those are just bleh tho. Gourmet cupcakes are just too much work, too expensive, and ten times too much icing.
@ivannabc Right? Cooked properly, it’s wonderful! Plus, bacon…
@ivannabc I’m sorry… “too much icing” does not compute. Are you speaking English? Do not comprehend
@AnnaB @ivannabc Bacon is (usually) cured, and smoked. Pork belly is neither. Totally different flavor. Not that I’m a bacon fan either though.
@ivannabc @ruouttaurmind Bacon is pork belly, but pork belly isn’t necessarily bacon. Pork belly is the cut of meat.
@AnnaB @ivannabc @ruouttaurmind There are too many people around here that think just cooking pork belly makes it cool, and they do a terrible job of it. I thought I just hated it, then I had someone do it right and it was a completely different experience.
There is nothing good about taking a 3/4" slab of uncured, unsmoked pre-bacon and preparing it no differently than a slice of bacon, which is what I think the “it’s just bacon” viewpoint leads to. You wind up served a mass of basically unadorned pork fat, with maybe a meaty chunk and a little crispiness around the edges if you’re lucky.
But taken a different tack and cook it so that fat renders into the meat, and get some crispiness around the outside, and you’ve got something worth putting in your mouth.
Around here, most people I’ve seen doing pork belly unfortunately do the former and somehow get praised for it.
Avocado toast.
@narfcake funny! I posted the same thing just as you were posting
Avocado toast. Over it.
You know, I think Avocado toast should be on the list too
Pork belly is so passé. All the cool kids are making house-cured lardons.
Pssst. Pete’s Paleo lardons will turn you into Mehg Ryan in that Seattle diner.
@mike808 At a glance looks like fried fingers.
All of the above, and then some.
Siracha
@moondrake And Siracha everything. So over it.
Pumpkin spice anything.
I’m surprised with how many people voted chicken & waffles - I love that stuff. Please, if you can go to Roscoe’s.
@natevberg love Roscoe’s
@natevberg yeah chicken & waffles from KFC? No thanks. But chicken & waffles from Roscoe’s, hell yeah!
Salted caramel stuff is really the only one I care for. I had to look up molecular gastronomy, and now I really want to try it.
@DVDBZN Everything I know about molecular gastronomy I learned from watching the “Food Wars!: Shokugeki no Soma” anime…
@DVDBZN then you might enjoy the first episode of season 2 of chef’s table (on netflix) featuring grant achatz. wylie dufresne is the other chef that immediately comes to mind when i think about molecular gastronomy.
Kefir
My wife started drinking the blueberry flavored supermarket Kefir a couple of years ago. I prefer unflavored Greek yogert. Experimenting, I found it is easy to culture Kefir using her supermarket stuff as a starter. Next I purchased Kefir ‘grains’ and now culture it daily. Now I’am thoroughly converted to ‘Kefirism?’.
[https://www.healthline.com/nutrition/9-health-benefits-of-kefir] stuck_out_tongue_winking_eye:
@Zebra i love kefir. i drink it straight or make overnight oats with it, and i also use it instead of buttermilk to make pancakes.
@Zebra So you’re the opposite of meh about it.
All of them.
Anything sous vide or whatever it’s called. Fry all the things! Or at least casserole that ish up.
cupcakes (way too much icing which always tastes like garbage anyway + dry cake + overpriced = yet another dessert made for looks and not for eating. see also milkshakes which are delicious but then they put stuff all over the outside of the glass? like coating it with hot fudge or whatever? ew.) and bacon everything. thankfully both seem to be pretty well in the rear view.
i love avocado toast and would eat it more often if avocados were cheaper here. however what i don’t like are “recipes” for avocado toast, especially the ones that have you putting things in a blender or food processor. if you can’t easily smash half an avocado onto a piece of toast with a fork, it’s not ready to eat yet. after that, just add some kosher salt, lemon or lime juice, and pepper flakes if you want. i also like an over medium fried egg on top but it’s not strictly necessary.
speaking of avocados, nobody’s still making that horrible “guacamole” with peas in it, right?
@jerk_nugget I’m sorry … guac with peas? Yuck. Must be some eastern thing.
@jerk_nugget @stolicat Yep. My guac recipe is avocado, jalapenos, tomatoes, onions and cilantro, lime and salt. Short cut: pico de gallo, avocados, lime and salt. Technically that’s really guacamole salad. Real guac should only be avocado, salt, lime, and possibly a small amount of milk product (sour cream, Mexican crema, cream cheese, cream) to make it smoother. But I prefer the veggie goodness of guac salad.
@jerk_nugget @moondrake that’s proper.
@moondrake @stolicat yeah, i like avocado, salt, lime, cilantro, jalapeno, and about a tablespoon of finely diced red onion if i have it on hand. that’s it, that’s all.
for awhile there was the pea guacamole, and other things that were called various versions of “guacamole” simply because they contained avocado and were used as a spread or dip which is total BS, imho. call it “avocado [salsa or spread] with [xyz]” or something, but don’t call it guac. and in the case of the pea guacamole…it was literally peas mashed into a dip so there’s no way in hell that’s guacamole at all. sad part is, if i liked peas (which i don’t) it might actually be a tasty appetizer, but guacamole it ain’t.
@stolicat https://www.eater.com/2017/3/14/14905200/pea-guacamole-controversy-melissa-clark
@jerk_nugget I must confess, tho, we’ve tried kale in the quac. Nope. It wasn’t that bad, but it became … something else.
@stolicat okay, you brought up something else that has plagued me about guacamole…why do you and some others spell it with a “Q”? i’ve asked people this before and all i’ve gotten is “i don’t know why i do it.” i’m just really curious where this came from! is it regional? q looks rather like a g depending on the font, but they’re not near each other on the keyboard…idk. i’ve always just noticed it and thought it interesting.
@jerk_nugget wow, I never noticed. Actually, looking at my posts above, I did it both ways. Maybe an instinctive reaction to the following “ua”, maybe just the similar shape. Not sure, I’ll have to pay attention to my fingerbrains next time.
@stolicat you know, the q-ua connection is about the strongest i’ve heard. that makes sense.
@jerk_nugget could be pronunciation also - so many people (not me, of course) say “qwack - amoli”, which sounds like some Elmer Fudd pasta dish.
I intentionally mispronounce Quinoa. Quin- (QUINtuplets) -oa (samOA).
So I tell people I eat Quin-oa and crud-ites while watching Down-town Abbey. With the right crowd, their eyes roll so hard, it winds up their brains. Then I ask them if they want to go in on a couple of pizzaz.
@PocketBrain set those pizzaz out and announce “viola! there’s dinner.”
@jerk_nugget Maybe I can get Yo Ma Ma to play the voila…
Fuck Trends.
Chicken and waffles?!?!
You might as well mix lutefisk and CocoPuffs. What the hell?
@GrooveWizard sweet + salty/spicy is a classic combo. i like fried chicken with waffles and habanero syrup over all of it, or fried chicken with hot honey and savory pancakes, like scallion and corn.
@GrooveWizard Chicken and Waffles is awesome. Though you need to try the good stuff. Roscoe’s is the best.
All of them and Sushi