When you advocated combining cabbage and milk.
You don't exactly pour the milk on the cabbage
The milk gives the soup more base, as do the cabbage (shred it to pieces first). The water to milk ratio is heavily water weighted, but I may be missing an ingredient or two.
Makes absolutely lovely soup. Boiling the carrots with the soup is mandatory.
What about the part where it tastes like a hundred times better than fresh stuff?
How aged are we talking? Because I seriously had no knowledge of this before.
The benefit is taste, my man, taste. If you're all for flavour, then you should understand the benefit here.
Food shouldn't be 2-D, gotta have all the best qualities - including health and cost :£
So its more mechanical aspects are what appeals to consumers?
You have to admit, it's a decent way to look at it. Pizza and burgers can both be eaten without utensils, without getting yourself dirty (if you're careful). They can be carried around, easily stored for later. And the textures.... by god, a well made burger is a wonderful explosion of texture variety.
This is all ON TOP of the delicious flavours.
Box + Spoon
*Will make a new thread for this maybe to avoid lengthy culinary exchanges clogging up WTF arteries
Complexity of flavor and texture has an incredible value in itself. Your soup will taste and feel of soup. It doesn't change in your mouth as the flavors and textures hit the tongue and merge. It adds an entire dimension to the experience. It is food, in 3d.
...That's what the pasta, cabbage, carrots and chicken (or maybe even potatoes) are for. How do you eat soup on its own? D:
Oh yeah, new thread.
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Topic: Things that made you go "WTF?" today o_O (Read 14991856 times)