Kept it healthy yesterday. Had to travel to Tokyo to do some shopping. Had lunch with a couple friends at a Korean fried chicken place. The double fried chicken was delicious. I felt the yangnyeom chicken and the honey garlic were both great. After that we wandered around the small Koreatown. Around 5 we went our separate ways.
After I finished my shopping, I decided to try the Fatburger near Shibuya station. Ordered the triple burger, with cheese and bacon, skinny fries and a chocolate shake. The bacon was almost raw. Not a fan. They had a US Challenge burger with six patties. After eating their triple burger, I realized their challenge burger was doable for me in the future if I could figure out how to take bites of it.
Geddoe on
+4
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Mike Schur, creator of The Good Place, Parks and Rec, etc. has been ranting on twitter about hot fruit being gross in all forms.
Not just pineapple on pizza, but fruit pies, cobblers or apple crisp, blueberry pancakes or muffins, etc.
So incredibly wrong.
I don't understand how someone could be this wrong. Chiles are great.
Huh. I'd never quite put two and two together that chilies are fruit.
To be fair, that may be because chefs are atrocious at botany.
Name a vegetable. At least 50% chances it's a fruit. (Or, in case you name corn, a grain).
This is a growing pet peeve of mine.
There's no botanical definition of vegetable. Something being a fruit doesn't disqualify it from being a vegetable.
The only sane path is to accept that culinary definitions are different from botanical definitions. That way we may dream of a future where people won't adjust their glasses and go "Well, actually, that's not technically a nut" for every nut under the sun.
Ahem. You will get none, and like it!
Seriously, there's a new-ish Filipino restaurant nearby. I may go and get non-homemade Filipino food for the first time ever.
0
Indie Winterdie KräheRudi Hurzlmeier (German, b. 1952)Registered Userregular
Sufganiyah (Hebrew: סופגנייה or סופגניה [ˌsuf.ɡan.iˈah]; plural: sufganiyot, Hebrew: סופגניות [ˌsuf.ɡan.iˈot]; Arabic: سوفغنية) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jam or custard, and then either topped with a classic cover of powdered sugar or other, more extravagant toppings such as dulce de leche, chocolate cream, vanilla cream, cappuccino, halva, creme espresso, chocolate truffle, and more. The Hebrew word sufganiyah is a neologism for pastry, based on the Talmudic words sofgan and sfogga, which refer to a "spongy dough". The word has also been compared to the Modern Hebrew word for sponge (sfog, Hebrew: ספוג;)
Mike Schur, creator of The Good Place, Parks and Rec, etc. has been ranting on twitter about hot fruit being gross in all forms.
Not just pineapple on pizza, but fruit pies, cobblers or apple crisp, blueberry pancakes or muffins, etc.
So incredibly wrong.
I don't understand how someone could be this wrong. Chiles are great.
Huh. I'd never quite put two and two together that chilies are fruit.
To be fair, that may be because chefs are atrocious at botany.
Name a vegetable. At least 50% chances it's a fruit. (Or, in case you name corn, a grain).
This is a growing pet peeve of mine.
There's no botanical definition of vegetable. Something being a fruit doesn't disqualify it from being a vegetable.
The only sane path is to accept that culinary definitions are different from botanical definitions. That way we may dream of a future where people won't adjust their glasses and go "Well, actually, that's not technically a nut" for every nut under the sun.
Fruits/vegetables is the annoying one, because "vegetables" is this total nonsense category. The nuts mismatch is because botanists mean a specific kind of seed in a hard shell instead of any kind. But fruit has a very clear definition, and there's nothing that's kind of like a fruit but not.
I would, if I could, define fruit (in the culinary sense) to be a proper subset of vegetable, and define vegetable to just mean "edible vegetation", which would at least make sense (and honestly, I would expect that's how we got the word in the first place). Of course then it also covers nuts and grains... but that's fine. You already treat vegetables differently depending on the type (roots or fruits or shoots or...).
Mike Schur, creator of The Good Place, Parks and Rec, etc. has been ranting on twitter about hot fruit being gross in all forms.
Not just pineapple on pizza, but fruit pies, cobblers or apple crisp, blueberry pancakes or muffins, etc.
So incredibly wrong.
I don't understand how someone could be this wrong. Chiles are great.
Huh. I'd never quite put two and two together that chilies are fruit.
To be fair, that may be because chefs are atrocious at botany.
Name a vegetable. At least 50% chances it's a fruit. (Or, in case you name corn, a grain).
This is a growing pet peeve of mine.
There's no botanical definition of vegetable. Something being a fruit doesn't disqualify it from being a vegetable.
The only sane path is to accept that culinary definitions are different from botanical definitions. That way we may dream of a future where people won't adjust their glasses and go "Well, actually, that's not technically a nut" for every nut under the sun.
Fruits/vegetables is the annoying one, because "vegetables" is this total nonsense category. The nuts mismatch is because botanists mean a specific kind of seed in a hard shell instead of any kind. But fruit has a very clear definition, and there's nothing that's kind of like a fruit but not.
I would, if I could, define fruit (in the culinary sense) to be a proper subset of vegetable, and define vegetable to just mean "edible vegetation", which would at least make sense (and honestly, I would expect that's how we got the word in the first place). Of course then it also covers nuts and grains... but that's fine. You already treat vegetables differently depending on the type (roots or fruits or shoots or...).
Mike Schur, creator of The Good Place, Parks and Rec, etc. has been ranting on twitter about hot fruit being gross in all forms.
Not just pineapple on pizza, but fruit pies, cobblers or apple crisp, blueberry pancakes or muffins, etc.
So incredibly wrong.
I don't understand how someone could be this wrong. Chiles are great.
Huh. I'd never quite put two and two together that chilies are fruit.
To be fair, that may be because chefs are atrocious at botany.
Name a vegetable. At least 50% chances it's a fruit. (Or, in case you name corn, a grain).
This is a growing pet peeve of mine.
There's no botanical definition of vegetable. Something being a fruit doesn't disqualify it from being a vegetable.
The only sane path is to accept that culinary definitions are different from botanical definitions. That way we may dream of a future where people won't adjust their glasses and go "Well, actually, that's not technically a nut" for every nut under the sun.
Fruits/vegetables is the annoying one, because "vegetables" is this total nonsense category. The nuts mismatch is because botanists mean a specific kind of seed in a hard shell instead of any kind. But fruit has a very clear definition, and there's nothing that's kind of like a fruit but not.
I would, if I could, define fruit (in the culinary sense) to be a proper subset of vegetable, and define vegetable to just mean "edible vegetation", which would at least make sense (and honestly, I would expect that's how we got the word in the first place). Of course then it also covers nuts and grains... but that's fine. You already treat vegetables differently depending on the type (roots or fruits or shoots or...).
Avocados are berries.
Can you make liquor from them?
0
FeriluceAdrift on the morning star.Aberdeen, WARegistered Userregular
My limited research suggests that someone sufficiently determined and/or desperate can make liquor out of pretty much anything organic.
It needs to have some sugar, though, and avocados, berries they be, don't. So we can just add sugar, and we might we well be fermenting prison sugarwater at this point.
I heard some food scientist or another suggest anything we dietarily consider a fruit should have fructose in it, which I believe makes potatoes and corn both fruits?
I heard some food scientist or another suggest anything we dietarily consider a fruit should have fructose in it, which I believe makes potatoes and corn both fruits?
I mean I guess if you want to use some weird dietary definition, but why would you. Botanically a fruit is a plant's ovary developed around a fertilised gamete. Plenty of fruiting plants produce fruits we wouldn't eat.
Like, potato plants do produce fruits. They're poisonous.
I heard some food scientist or another suggest anything we dietarily consider a fruit should have fructose in it, which I believe makes potatoes and corn both fruits?
I mean I guess if you want to use some weird dietary definition, but why would you. Botanically a fruit is a plant's ovary developed around a fertilised gamete. Plenty of fruiting plants produce fruits we wouldn't eat.
Like, potato plants do produce fruits. They're poisonous.
I heard some food scientist or another suggest anything we dietarily consider a fruit should have fructose in it, which I believe makes potatoes and corn both fruits?
I mean I guess if you want to use some weird dietary definition, but why would you. Botanically a fruit is a plant's ovary developed around a fertilised gamete. Plenty of fruiting plants produce fruits we wouldn't eat.
Like, potato plants do produce fruits. They're poisonous.
But could we make booze out of them?
Surely youve heard of Potato vodka?
I have a podcast now. It's about video games and anime!Find it here.
Mike Schur, creator of The Good Place, Parks and Rec, etc. has been ranting on twitter about hot fruit being gross in all forms.
Not just pineapple on pizza, but fruit pies, cobblers or apple crisp, blueberry pancakes or muffins, etc.
So incredibly wrong.
I don't understand how someone could be this wrong. Chiles are great.
Huh. I'd never quite put two and two together that chilies are fruit.
To be fair, that may be because chefs are atrocious at botany.
Name a vegetable. At least 50% chances it's a fruit. (Or, in case you name corn, a grain).
This is a growing pet peeve of mine.
There's no botanical definition of vegetable. Something being a fruit doesn't disqualify it from being a vegetable.
The only sane path is to accept that culinary definitions are different from botanical definitions. That way we may dream of a future where people won't adjust their glasses and go "Well, actually, that's not technically a nut" for every nut under the sun.
Fruits/vegetables is the annoying one, because "vegetables" is this total nonsense category. The nuts mismatch is because botanists mean a specific kind of seed in a hard shell instead of any kind. But fruit has a very clear definition, and there's nothing that's kind of like a fruit but not.
I would, if I could, define fruit (in the culinary sense) to be a proper subset of vegetable, and define vegetable to just mean "edible vegetation", which would at least make sense (and honestly, I would expect that's how we got the word in the first place). Of course then it also covers nuts and grains... but that's fine. You already treat vegetables differently depending on the type (roots or fruits or shoots or...).
It's worse than you think! You're correct that "vegetable" used to mean all edible plants, but for a long time before that it just meant all plants (and in some senses still does.) But for a long time before that, it just meant "something that is or was alive." The vegetable nature is what separates all living things from the inert, non-living parts of the world. So if you casually told Isaac Newton that a cow was a vegetable, he would think it was kind of a weird way to phrase it, but he wouldn't argue with you.
#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
edited December 2018
So for a while I've been seeing these things at costco and being curious
They're like 7 bucks for 4 pizza bases with sauce, and as long as there's cheese in the fridge I can make a pizza out of whatever so I finally picked up a pack. Lately I'd been using the bread machine to mix up some simple dough with just flour, yeast, water, olive oil and salt, and that's super easy, but takes a couple hours for the dough to mix and prove and all that. We've got a baby, there's no time for that shit anymore.
So since then I've used them twice. Once was a failure, and once was a success. If you ever feel like buying these things, learn from my mistakes!
Bacon, onion and potato white pizza. FAILURE:
So my first experiment with the costco pizza bases and whatever we have at home was a little ambitious.
I covered the base with olive oil, dried rosemary and flakes of parmesan.
Cut up a few strips of bacon into chunks and cooked them in a pan until they gave up some fat, then I dumped in some sliced onion and garlic and sizzled it all until the bacon was reasonably crispy.
Then I had a single waxy potato, so I sliced it super thin on the mandolin and dumped the slices into a pot of boiling water for a minute or two until they were ALMOST tender.
Bacon, onion, garlic, potatos, rosemary, mozzerella and parmesan goes onto the crust and into the oven. I was excited because it's just my kind of pizza.
But I failed to realize just how dry the pizza crust was. By the time the toppings were melted/cooked, the crust was hard and dry as melba toast. I was so disappointed. The baby loved it because it was crunchy and that's funny.
Italian Sausage and green pepper pizza. SUCCESS:
I'd since frozen the remaining bases so I turned the oven on to preheat and chucked one of the frozen bases in there to thaw at the same time.
I grabbed a couple of italian sausages (mild because I'm a baby with a baby mouth) also from costco. Cut the cases off and dumped them in a pan, crumbling them up and cooking until they were totally cooked. I even kept going after "fully cooked" to get some good crunchy brown crispyness on some of the chunks.
At this point the oven beeped and I took the base out - it was warm and the bottom had a little colour on it, but it was still floppy. PERFECT.
Took the sausage out of the pan reserving the fat they'd given off, then dumped in a diced green pepper and half a diced onion with a sprinkle of salt. Sauted these until they were softened and added a couple cloves of diced garlic to soften before taking it all off the heat.
I used the sauce that came with the bases, covering the whole base right up to the edges (that's how I like it). It seemed like a lot, but it worked out in the end. On top of the sauce I added a light layer of cheese for everything to grab onto, then all of the sausage, all of the veggies and a generous cheese topping. At this point the toppings were like 50% thicker than the crust.
The oven had been on 350 the whole time, but I wanted to mainly cook the toppings and leave the crust less cooked, so I turned the oven off, then put the broiler on low and slide the pizza in on the middle rack for 10 minutes or so, watching carefully so it didn't burn.
This did the trick. The base was chewy still and the toppings were all cooked and melted and hot. There was a lot of sauce, but also a lot of toppings so it worked out. This pizza was more delicious than it had any right to be. The baby loved it because it was chewy and melty and that's funny
So moral of the story:
The bases are alright if you treat them right. Precook all your toppings and broil them instead of roasting at high heat like regular pizza dough.
I really really wish you could buy premade uncooked pizza dough in the grocery store here in Canada, but you can't. I'm assuming it's because of food safety and uncooked dough and what have you? Maybe?
#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
edited December 2018
I have found one single italian bakery here that sells a pouch of frozen dough. I've bought it a few times because it's like $1.50 for a large size pizza, but just having thawed dough in any old grocery store would be so dang convenient.
Edit: also now that I think about it I don't think it's because of food safety afterall since a) The US is a hell of a lot more paranoid about that kind of thing and it's no problem there and b) there's nothing in the dough that could make us sick if uncooked. So I dunno, man. It must just not be a thing here.
Just ordered 5 different flavors from this gourmet popcorn place.
1. Boiled crawfish.
2. Dill pickle.
3. Zesty buffalo wings.
4. Cheddar jalapeño ranch.
5. Cookies & Cream.
Saving these for when my family gets together for Christmas, but it's going to be difficult to resist chomping on some of them as soon as they get here.
So moral of the story:
The bases are alright if you treat them right. Precook all your toppings and broil them instead of roasting at high heat like regular pizza dough.
I really really wish you could buy premade uncooked pizza dough in the grocery store here in Canada, but you can't. I'm assuming it's because of food safety and uncooked dough and what have you? Maybe?
There was a decent pizza dough served in packages of two balls, each of which could easily make a large/two medium pizzas at provigo (owned by Loblaws) and the same brand at IGA as well.
Could take a picture of it the next time I go to a grocery store for reference if you want
E: looks like this
Normally I see them in packages of two balls, but I guess they come in one as well. Also the package says keeps frozen, but I've only ever seen it in the open refrigerator sections.
Psykoma on
0
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
It's Hanukkah!!
That means fried food!
Last night we had fish and chips!
Tonight, air-fried chicken nuggets. Yes I know it's cheating, no I don't care.
Might try making some doughnut dough in my bread machine this weekend so we can do proper sufganiyot.
Posts
To be fair, that may be because chefs are atrocious at botany.
Name a vegetable. At least 50% chances it's a fruit. (Or, in case you name corn, a grain).
3DS: 0473-8507-2652
Switch: SW-5185-4991-5118
PSN: AbEntropy
After I finished my shopping, I decided to try the Fatburger near Shibuya station. Ordered the triple burger, with cheese and bacon, skinny fries and a chocolate shake. The bacon was almost raw. Not a fan. They had a US Challenge burger with six patties. After eating their triple burger, I realized their challenge burger was doable for me in the future if I could figure out how to take bites of it.
No, it's a lumpia. Which is superior.
gimme all dem lumpia
Lumpia is Filipino eggroll, essentially.
It rises good after feeding but it takes like 10 hours.
Whoa, whoa, whoa
let's not say anything we can't take back.
Why would they want to take back a true statement? Taquitos are great, but lumpia > > taquitos. It's simple math.
This is a growing pet peeve of mine.
There's no botanical definition of vegetable. Something being a fruit doesn't disqualify it from being a vegetable.
The only sane path is to accept that culinary definitions are different from botanical definitions. That way we may dream of a future where people won't adjust their glasses and go "Well, actually, that's not technically a nut" for every nut under the sun.
Ahem. You will get none, and like it!
Seriously, there's a new-ish Filipino restaurant nearby. I may go and get non-homemade Filipino food for the first time ever.
Fruits/vegetables is the annoying one, because "vegetables" is this total nonsense category. The nuts mismatch is because botanists mean a specific kind of seed in a hard shell instead of any kind. But fruit has a very clear definition, and there's nothing that's kind of like a fruit but not.
I would, if I could, define fruit (in the culinary sense) to be a proper subset of vegetable, and define vegetable to just mean "edible vegetation", which would at least make sense (and honestly, I would expect that's how we got the word in the first place). Of course then it also covers nuts and grains... but that's fine. You already treat vegetables differently depending on the type (roots or fruits or shoots or...).
3DS: 0473-8507-2652
Switch: SW-5185-4991-5118
PSN: AbEntropy
Avocados are berries.
Can you make liquor from them?
Close enough?
Steam: Feriluce
Battle.net: Feriluce#1995
It needs to have some sugar, though, and avocados, berries they be, don't. So we can just add sugar, and we might we well be fermenting prison sugarwater at this point.
Avocados aren't fermentable themselves.
You’re simple math.
I mean I guess if you want to use some weird dietary definition, but why would you. Botanically a fruit is a plant's ovary developed around a fertilised gamete. Plenty of fruiting plants produce fruits we wouldn't eat.
Like, potato plants do produce fruits. They're poisonous.
But could we make booze out of them?
Surely youve heard of Potato vodka?
It's worse than you think! You're correct that "vegetable" used to mean all edible plants, but for a long time before that it just meant all plants (and in some senses still does.) But for a long time before that, it just meant "something that is or was alive." The vegetable nature is what separates all living things from the inert, non-living parts of the world. So if you casually told Isaac Newton that a cow was a vegetable, he would think it was kind of a weird way to phrase it, but he wouldn't argue with you.
He's fine with fruit pies or whatever once they've cooled down. I suppose I can understand preferring such things when cold rather than hot.
They're like 7 bucks for 4 pizza bases with sauce, and as long as there's cheese in the fridge I can make a pizza out of whatever so I finally picked up a pack. Lately I'd been using the bread machine to mix up some simple dough with just flour, yeast, water, olive oil and salt, and that's super easy, but takes a couple hours for the dough to mix and prove and all that. We've got a baby, there's no time for that shit anymore.
So since then I've used them twice. Once was a failure, and once was a success. If you ever feel like buying these things, learn from my mistakes!
Bacon, onion and potato white pizza. FAILURE:
But I failed to realize just how dry the pizza crust was. By the time the toppings were melted/cooked, the crust was hard and dry as melba toast. I was so disappointed. The baby loved it because it was crunchy and that's funny.
Italian Sausage and green pepper pizza. SUCCESS:
This did the trick. The base was chewy still and the toppings were all cooked and melted and hot. There was a lot of sauce, but also a lot of toppings so it worked out. This pizza was more delicious than it had any right to be. The baby loved it because it was chewy and melty and that's funny
So moral of the story:
The bases are alright if you treat them right. Precook all your toppings and broil them instead of roasting at high heat like regular pizza dough.
I really really wish you could buy premade uncooked pizza dough in the grocery store here in Canada, but you can't. I'm assuming it's because of food safety and uncooked dough and what have you? Maybe?
Need some stuff designed or printed? I can help with that.
I guess you could whip up a few big batches in the breadmaker and freeze it in portions? Pizza dough freezes pretty well if you seal it properly
Edit: also now that I think about it I don't think it's because of food safety afterall since a) The US is a hell of a lot more paranoid about that kind of thing and it's no problem there and b) there's nothing in the dough that could make us sick if uncooked. So I dunno, man. It must just not be a thing here.
Need some stuff designed or printed? I can help with that.
I got new coffee beans for Xmas...
1. Boiled crawfish.
2. Dill pickle.
3. Zesty buffalo wings.
4. Cheddar jalapeño ranch.
5. Cookies & Cream.
Saving these for when my family gets together for Christmas, but it's going to be difficult to resist chomping on some of them as soon as they get here.
... That's dedication to your new customers...
There was a decent pizza dough served in packages of two balls, each of which could easily make a large/two medium pizzas at provigo (owned by Loblaws) and the same brand at IGA as well.
Could take a picture of it the next time I go to a grocery store for reference if you want
E: looks like this
Normally I see them in packages of two balls, but I guess they come in one as well. Also the package says keeps frozen, but I've only ever seen it in the open refrigerator sections.
That means fried food!
Last night we had fish and chips!
Tonight, air-fried chicken nuggets. Yes I know it's cheating, no I don't care.
Might try making some doughnut dough in my bread machine this weekend so we can do proper sufganiyot.
Yay for unhealthy eating!
Democrats Abroad! || Vote From Abroad
Chilli
You can't fool me, that's clearly some sort of stout!
That's a lot of crema though yeah