Am I the only one that finds supermarkets really depressing?
What's depressing about them?
It's the whole atmosphere they've got, with the cold fluorescent lighting, the dazed shoppers shuffling around like zombies, the heavily processed food in brightly coloured plastic vying for your attention, all just a reminder that you're not a person, you're a consumer, a wallet with legs whose only purpose in life is to offer your money to supermarket gods so that they might reward you with low quality meat and cans of Coca-Cola.
you should try replacing some of your supermarket shopping with farmer's markets if you don't already
Yeah there's a market right across the street from the supermarket, trading 4 days a week. Basically all my meat and vegetables are from there.
I got a pound of shrimp that I need to cook, and am looking for a recipe for it. Kinda leaning towards a cream sauce of some sort on linguine or tagliatelle? Any suggestions or Ideas?
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KwoaruConfident SmirkFlawless Golden PecsRegistered Userregular
If it's meat tubes, I slow cook them first usually by braising or steaming. But after they're cooked, I always brown them either by sauteing in a pan or grilling.
Slow braising or steaming first, then grilling to finish works better. A big polish or brat is too thick to cook properly on a hot grill without either the outside getting over done, or the inside not cooking enough to render down the fats properly which is important because many of the seasonings are fat soluble.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
edited July 2011
Orik do you have a bigger lid that you can stick on top?
Or you can go full ghetto and just stick a plate in upside down to trap steam.
My wife made a really awesome red velvet cake and some awesome cream cheese frosting. She made it from scratch too!
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited July 2011
You should make them into cake pops next time. That is the closest I have ever come to enjoying cake. Velvet + cream cheese frosting cake pops, that is.
I'm wondering if anyone has a tried and proven recipe for pickles - pickled cucumbers, that is. I'm willing to do either spears or slices, and I've pickled lots of other things (obsessively), but I've never actually made pickles before and I'm going to make some this weekend.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Red velvet cake annoys me. Not because of the taste or anything, but because there is nothing inherently red about it. The title ingredient is food coloring !
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
Red velvet cake annoys me. Not because of the taste or anything, but because there is nothing inherently red about it. The title ingredient is food coloring !
Red velvet cake annoys me. Not because of the taste or anything, but because there is nothing inherently red about it. The title ingredient is food coloring !
It was made when sugar was scarce, so beetroot was used as the sweetener.
KwoaruConfident SmirkFlawless Golden PecsRegistered Userregular
edited July 2011
how do I carmelize some onions, food thread?
There is a place I go to for birthdays and they make a fuck awesome steak topped with carmelized onions and i just want to eat the onions and never stop
I dare to presume shallots will work fine, since I have some in the cupboard.
What about throwing some little baby potatoes in, too?
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Indie Winterdie KräheRudi Hurzlmeier (German, b. 1952)Registered Userregular
edited July 2011
damnit
I'm hungry, and there's food at home, but for some reason I find everything incredibly unappetizing (cabbage/bell peppers stuffed with meat, potatoes, peas in tomato sauce)
I can order some crap junk food in, but there's just so much stuff already in the fridge I am having a massive guilt trip every time I go to pick up the phone
I have been debating thusly for the better part of an hour, to no avail
help me food thread people
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ButtersA glass of some milksRegistered Userregular
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Yeah there's a market right across the street from the supermarket, trading 4 days a week. Basically all my meat and vegetables are from there.
God shit now I want a South Melbourne Market Dimsim. No way I Can be bothered though.
Also you'd have to wait until tomorrow.
unless the shit is a bunch of garlic and butter
I think this noodle place nearby has them. Might go get one.
How do you guys cook sausage? This is the only way I ever learned.
These?
or this?
If it's meat tubes, I slow cook them first usually by braising or steaming. But after they're cooked, I always brown them either by sauteing in a pan or grilling.
just grill them.
Need some stuff designed or printed? I can help with that.
Is it actually weird or am I the weird one?
GoFund The Portland Trans Pride March, or Show It To People, or Else!
GoFund The Portland Trans Pride March, or Show It To People, or Else!
Slow braising or steaming first, then grilling to finish works better. A big polish or brat is too thick to cook properly on a hot grill without either the outside getting over done, or the inside not cooking enough to render down the fats properly which is important because many of the seasonings are fat soluble.
Or you can go full ghetto and just stick a plate in upside down to trap steam.
Satans..... hints.....
I'm wondering if anyone has a tried and proven recipe for pickles - pickled cucumbers, that is. I'm willing to do either spears or slices, and I've pickled lots of other things (obsessively), but I've never actually made pickles before and I'm going to make some this weekend.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
you don't have to use food colouring
you can use beetroot.
Need some stuff designed or printed? I can help with that.
It was made when sugar was scarce, so beetroot was used as the sweetener.
I'm thinking honey and mustard glaze, anyone got any super-special tips for such a thing?
and onions and whole garlic cloves.
Need some stuff designed or printed? I can help with that.
There is a place I go to for birthdays and they make a fuck awesome steak topped with carmelized onions and i just want to eat the onions and never stop
I dare to presume shallots will work fine, since I have some in the cupboard.
What about throwing some little baby potatoes in, too?
I'm hungry, and there's food at home, but for some reason I find everything incredibly unappetizing (cabbage/bell peppers stuffed with meat, potatoes, peas in tomato sauce)
I can order some crap junk food in, but there's just so much stuff already in the fridge I am having a massive guilt trip every time I go to pick up the phone
I have been debating thusly for the better part of an hour, to no avail
help me food thread people
Or the other way around works too. It's a surprisingly decent method of cooking sausage.