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Post by Killer Goldfish on Sept 17, 2023 8:23:17 GMT -5
I was hoping one of you knew. They look like the cheesy bread you get at a pizzeria, but they could be drizzled with pesto for all I can see. Here 'tis en.m.wikipedia.org/wiki/Fartons |
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Post by Marxo Grouch on Sept 19, 2023 1:38:43 GMT -5
Brings to mind the right wing moron who complained that, "Next, this woke crowd is going to insist that we drink plant-based beer!" |
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Post by Killer Goldfish on Sept 24, 2023 11:19:49 GMT -5
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Post by Killer Goldfish on Sept 29, 2023 21:53:08 GMT -5
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Post by Dr. Kobb on Oct 11, 2023 21:39:34 GMT -5
Handy chart for world cuisines.
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El Santo
Cock Goddess
Posts: 581 
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Role: Top
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Post by El Santo on Oct 13, 2023 12:23:57 GMT -5
Handy chart for world cuisines.
Note, however, that throughout the chart, "coriander" below a leaf means cilantro. They're the same plant, but American English usually uses different names for the leaves vs. the seed pods. |
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Post by Killer Goldfish on Oct 15, 2023 17:29:48 GMT -5
Handy chart for world cuisines.
I'm not sure I agree that these are dominant flavors in some of these areas... |
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Post by Killer Goldfish on Oct 18, 2023 8:16:40 GMT -5
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Post by Dr. Kobb on Oct 23, 2023 19:58:24 GMT -5
Tyson frozen chicken tenders are so far removed from anything resembling definable chicken meat anymore, I'm amazed they get away with terming them as such.
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Post by Deeky on Oct 23, 2023 22:58:06 GMT -5
I've somehow managed to make it 53 years without ever eating a chicken nugget.
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Post by Killer Goldfish on Nov 2, 2023 19:12:04 GMT -5
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Post by Dr. Kobb on Nov 2, 2023 19:39:27 GMT -5
Wow! Is it all edible? If so, it's incredible. The monster kid in me would have swooned for a birthday cake like that. |
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Post by Killer Goldfish on Nov 4, 2023 22:41:44 GMT -5
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Post by Killer Goldfish on Nov 5, 2023 21:22:11 GMT -5
Wow! Is it all edible? If so, it's incredible. The monster kid in me would have swooned for a birthday cake like that. It very probably is. Edible fondant sculptures are all the rage at the moment. |
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Post by Marxo Grouch on Nov 7, 2023 2:41:50 GMT -5
Behold, the power of...the cabbage!
Having bought a single, decently-sized cabbage, I managed to get: one good-sized tub of slaw, a side one night of boiled and buttered, a side one night of stewed in tomato sauce, and a tofu stir-fry for lunch.
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Post by Killer Goldfish on Nov 8, 2023 21:41:35 GMT -5
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Post by Marxo Grouch on Nov 10, 2023 2:43:50 GMT -5
Behold, the power of...the fennel seed!
I know this may not be a universal celebration, as fennel has the anise taste that some people simply can't bear, but it's not as if adding fennel seed makes everything taste like licorice. Similar to anchovies or fish paste, the ingredient tends to blend in with the others, adding a dimension that isn't necessarily what you might expect it to be. With fennel seed, you tend to get a small hint of sweetness with further savory enhancement, what they're now calling umami. If you can take the time to crush the seeds into a powder, all the better. Try it in your next tomato sauce.
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Post by Killer Goldfish on Nov 19, 2023 10:14:50 GMT -5
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Post by Killer Goldfish on Nov 19, 2023 21:59:30 GMT -5
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Post by Dr. Kobb on Nov 22, 2023 10:57:52 GMT -5
Seems like weird timing for this tread towards upscale frozen food, but this pot pie was pretty good. I think I liked the Gordon Ramsey one a hair better, but both have nice seasoning.
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