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Author Topic: Food Thread: Kitchen Chemistry  (Read 576459 times)

RedKing

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Re: Food Thread: Slow Your Roll
« Reply #2205 on: January 23, 2015, 11:09:16 am »

No
But I don't much like cabbage or vinegar...
Sauerkraut has a very distinct taste - it doesn't compare to cabbage at all. Give it a try, it's one of the very few German contributions to the art of cooking!
German potato salad
What do you mean by German potato salad? Potatos with apples, gherkins, lots of mayonnaise? Because that dish is just heavenly.
No, no, God no. Sliced potatoes, vinegar, bacon, a little parsley and chives. Served hot.
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da_nang

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Re: Food Thread: Slow Your Roll
« Reply #2206 on: January 23, 2015, 12:41:16 pm »

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Jopax

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Re: Food Thread: Slow Your Roll
« Reply #2207 on: January 23, 2015, 01:03:29 pm »

Is that mayo on those buns?

That is entirely too fucking much mayo in there if so.

Also as far as potato salads go, a friend made Bavarian (I think it was called that) potato (also right now I'm questioning the word potato for some reason) salad. Think it had sliced potatoes, onions, sliced pickles and some spices and vinegar of course. Damn tasteful it was.
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Caz

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Re: Food Thread: Slow Your Roll
« Reply #2208 on: January 23, 2015, 01:05:59 pm »

Is that mayo on those buns?

That is entirely too fucking much mayo in there if so.


Whipped cream I'd guess. Sweet bun+whipped cream+jam. Idk why they tried to make them look like hotdogs though.
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da_nang

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Re: Food Thread: Slow Your Roll
« Reply #2209 on: January 23, 2015, 01:12:24 pm »

Aye they're sweet buns with whipped cream and almond paste (and jam in the third one).

Idk why they tried to make them look like hotdogs though.
Some sort of culinary experiment if I've understood it correctly. This is what they're supposed to be but some people are being rebellious.
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timferius

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Re: Food Thread: Slow Your Roll
« Reply #2210 on: January 23, 2015, 01:18:35 pm »

There's a whole line of the culinary arts based around subverting expectations, by designing one food that looks like another.

Edit: Holy crap, do I sound like a pompous ass there or what?
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scrdest

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Re: Food Thread: Slow Your Roll
« Reply #2211 on: January 23, 2015, 01:20:51 pm »

There's a whole line of the culinary arts based around subverting expectations, by designing one food that looks like another.

Edit: Holy crap, do I sound like a pompous ass there or what?

Unless you edited much, not really.
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Arx

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Re: Food Thread: Slow Your Roll
« Reply #2212 on: January 23, 2015, 01:22:54 pm »

Not even slightly.
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timferius

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Re: Food Thread: Slow Your Roll
« Reply #2213 on: January 23, 2015, 01:26:54 pm »

Ok, good, was worried about big word count there... I have a friend once who was very very very sensitive to the fact that I went to Uni and he didn't, and would feel like I was rubbing it in any time I used a word he didn't know....
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Arx

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Re: Food Thread: Slow Your Roll
« Reply #2214 on: January 23, 2015, 01:31:55 pm »

Sophistication of the highest degree is generally accepted around here, unless you're being pointlessly verbose in a manner completely devoid of subtlety to drive home your argument with all the finesse of a deranged great ape.

Edit: actually, it's okay then. It's just if you're obviously trying to sound smart. Also if you misuse a word.
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timferius

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Re: Food Thread: Slow Your Roll
« Reply #2215 on: January 23, 2015, 01:35:50 pm »

I do say, you seem to have misplaced your monocle at some point during your extensive tirade.
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FearfulJesuit

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Re: Food Thread: Slow Your Roll
« Reply #2216 on: January 23, 2015, 09:17:39 pm »

OK, kids, you ready for FearfulJesuit's somewhat authentic Brazilian rice and feijoada recipe? It's tasty, it's cheap, it's pretty good for you, you can eat it every other day for weeks without getting sick of it, it's actually pretty fast, it's kind of authentic, it's perfect college student or general tight-budget chow.

You will need:

a) an onion
b) a head of garlic
c) some olive oil
d) white rice (I suppose you can use brown but I've never done it)
e) black beans (a plain can of them will do)
f) meat of some sort (optional for vegetarians). Pork sausage is traditional, but you could use something else. I use chorizo sausage and occasionally some stewing pork, which is the cheapest cut you can get and bland as hell, but adds protein.

You can use dry beans and do whatever you do to dry beans. I don't usually have the time, unfortunately, and canned black beans with a bit of salt are already pretty tasty. If you use a can of black beans, it'll take you about 30-40 minutes to cook this.

The Rice

Turn your stove on medium and put a saucepan on top of it. Take some onion- around a quarter cup per serving is about the usual- and mince it. Add a little olive oil in your saucepan- a tablespoon or less will do. Wait for it to heat up a bit, then throw in the onion and a clove of minced/pressed garlic.

Once they've been crackling nicely for a bit, but are not brown, add the rice, about half a cup per person if I recall correctly. Stir it around until it's shiny (that means there's oil on it) and sticks together in little clumps. Add twice as much water by volume as you have of rice, and a bit of salt (to taste). Stir it once but no more, set it to boil (medium-high works) and let it go for a while. Once it boils, turns it down a bit and wait for it to absorb all the water and have the consistency of good rice. Fluff it with a fork and you're done. Meanwhile, you'll have been making...

The Feijoada

This is bean stew, basically. There's no truly canonical recipe for it (there are much more complicated ways of doing it than I'm presenting here), especially with regards to the meat- Brazil has only been anything approaching a rich country for the past decade or so and is still awfully poor in a lot of places, so using the cheapest pork, or any meat you can get your hands on, is probably the most "traditional" way of making feijoada. However, pork sausage is the usual way to make it in restaurants. Chorizo is a good approximation in the US.

First, do what you did with the rice- chop up some onion and sauté it in a bit of olive oil (not too much or you'll get scum on top- two tablespoons is plenty) with a minced clove of garlic, on medium heat. Then add the beans. You may as well just dump the whole can in there- you can rinse the beans in a colander to keep the salt down (and bear in mind that Brazilian food can be very salt-heavy), but you'll want to add a bit more water if you do that. You can chop up the pork and put that in too at this point, as much or as little if you wish, and turn the heat up a little bit. While it heats up, take a wooden spoon and smush lots of the beans against the side of the pot. This will release the inner bean-mushiness, which will boil into the water and give you a nice creamy broth. Once it hits boiling, you can turn it down a bit and let it sit for a few minutes to finish creaming the smushed beans.

One can of black beans will make enough feijoada for two light eaters or one famished one. Traditionally you can serve it wish some orange slices on the side.
« Last Edit: January 23, 2015, 09:24:03 pm by FearfulJesuit »
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@Footjob, you can microwave most grains I've tried pretty easily through the microwave, even if they aren't packaged for it.

Sheb

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Re: Food Thread: Slow Your Roll
« Reply #2217 on: January 25, 2015, 06:11:36 pm »

So, refried beans and rice?
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Helgoland

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Re: Food Thread: Slow Your Roll
« Reply #2218 on: January 25, 2015, 06:19:46 pm »

Omelette from leftover gouda and slightly burnt onions is fairly delicious, apparently. And easy to produce!
Repeatedly dousing the onions with vinegar to dissolve the brown coating on the bottom of the pan helped as well, I guess.
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Bauglir

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Re: Food Thread: Slow Your Roll
« Reply #2219 on: January 25, 2015, 07:16:27 pm »

Speaking of omelettes, I made a fried egg omelette today. It was delicious.
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