[Bad food]: Bologna cake, licorice poisoning, and oBjEcTiVeLy CoRrEcT chip rankings

tynic

If it's not yet fully cooked I would just pour the excess off and continue as normal.

chromdom

The problem was not enough liquid. Every time in the past when I've tried to add liquid and cook again, it has come out very... porridge-y? Texture gets completely trashed. Still flavored ok, just the texture is lost.

tynic

Oh, I misread. Yeah you might be fucked if it’s far enough along in the process that the rice has started to toast.

Uriel

Pizza rolls?

They are like little pillows of bread filled with sauce and cheese

When they explode you know they are done.

smof

I'm kind of sad the other thread finally got closed. It was like a pair of old, disgusting, worn out shoes that are shameful to be seen in but so comfortable.

Lost Salient

Uriel wrote: »

Pizza rolls?

They are like little pillows of bread filled with sauce and cheese

When they explode you know they are done.

wait are we talking about the totinzarrito

Because I trademarked that already you're too late

sarukun

tynic wrote: »

If it's not yet fully cooked I would just pour the excess off and continue as normal.

I’d probably just accept that I’m having porridge now.

Indie Winter

The Escape Goat

Aight thread I need advice. I've recently innovated my Lazy Man's Grilled Cheese (layer cheese on slice of bread, put it in toaster oven for a few minutes, add tobasco, squish another toasted slice on top) to The Next Level by adding a second cheese. My normal is Boar's Head's smoked gouda which I combined with Tillamook Sharp Cheddar because I guess they're national enough now that you can find it at a Target in NC.

That was the last of my gouda though, and now I've got a bunch of cheddar. What cheeses would you recommend combining with it? I'm always likely to get more gouda bc I fuckin' love gouda, but I'd love to expand my horizons. My only other cheese benchmark right now is the one fancy gruyere grilled cheese I tried and intensely disliked.

knitdan

Jack cheeses (monterey, Colby, pepper) melt well and work with cheddar. I like havarti also.

Commander Zoom

What kind of flavor profile are you looking for? Something mild, or something stronger?
You've got a sharp cheddar, you said, so I'm guessing mild; in which case, I agree with knitdan on the jacks. Mozz is another pozz, er, possibility.

The Escape Goat

I grew up in a household where the only cheese allowed was mozz, I wouldn't know what a flavor profile was if it punched me in the face.

But I know I've liked jack cheeses on stuff from restaurants before, so I can definitely give that a try!

#pipe

Cheddar doesn't really melt super well, it tends to break. Combining with a creamier cheese like mozz or havarti or muenster will help it emulsify.

Commander Zoom

Believe me, my own tastes are very American (and yet, I despite Kraft Singles for being just too reminiscent of soft vinyl tiles); I think it's a fair question, though, when talking of pairing cheeses, which direction you want to go.

tynic

My current grilled cheese combo is emmantelier and comte with a smear of particularly barnyard-y goat I picked up from the local grocery.

knitdan

What does “barnyard-y” taste like?

Wet straw with a hint of manure?

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tynic

knitdan wrote: »

What does “barnyard-y” taste like?

Wet straw with a hint of manure?

Yeah, basically.

Commander Zoom

as I recall from previous thread(s), goat cheese tends to taste, inevitably and sometimes overwhelmingly, of... goatness.

"Yep, that sure is goat."

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Veldrin

It tastes like adorable asshole

Veldrin

hmm, I may not have thought that post through enough

Aphostile

The best chips are actually all dressed chips.

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honovere

The Escape Goat wrote: »

I grew up in a household where the only cheese allowed was mozz, I wouldn't know what a flavor profile was if it punched me in the face.

But I know I've liked jack cheeses on stuff from restaurants before, so I can definitely give that a try!

Need to smuggle in some buffalo mozzarella in there...or not, I'm just reading that it's ethically highly questionable.

Tef

The Escape Goat wrote: »

I grew up in a household where the only cheese allowed was mozz, I wouldn't know what a flavor profile was if it punched me in the face.

But I know I've liked jack cheeses on stuff from restaurants before, so I can definitely give that a try!

Your mum just straight up confiscating your contraband Gouda.

Sniffing out the Stilton you hid under the false floor of your cupboards.

Who am I kidding with that last one, as if anyone would be able to sniff out a Stilton cheese in a teenaged boy’s bedroom

tynic

There was a cheese shop when I lived in Canberra (well, there probably still is) that sold a stunningly nutty, mellow shropshire blue, and I miss it. Every time I’ve had shropshire blue from anywhere else it’s had strong overtones of vinegar and feet.

Tef

There is a cheese shop where my farm is that does a triple-cream Brie. I miss it so much

Glal

Commander Zoom wrote: »

Believe me, my own tastes are very American (and yet, I despite Kraft Singles for being just too reminiscent of soft vinyl tiles);

The only acceptable use of Kraft Singles is to fold them in half until they're a cube and then eat them straight.

They're also okay on burgers.

MichaelLC

Which is better from delivery pizza:

Getting a still-hot slice right away or the piece of toppings & cheese you pick off the cold box before throwing it away?

Commander Zoom

Definitely the first, though I prefer to let it cool just a bit from mouth-searing, cheesy-napalm temps.

Peas

Fantastic Sliced ​​Cheese Pizza - Korean street food 8:12
https://youtu.be/f7OjMZve05g

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Peas

pork cutlet with mozzarella cheese / 하루 100인분 한정판매! 치즈 돈까스 / korean street food 9:59
https://youtu.be/T5e47xQpBk4

Glal

Man, the fanciest mozarella sticks.



I'll have 6.

(it's basically Cordon Bleu and I am a-okay with that)

Peas

How Pitmaster Don Nguyen Makes Vietnamese-influenced Texas Barbecue — Smoke Point 11:18
https://youtu.be/URNBfR-EW3M
At Khói Barbecue, brothers Don and Theo Nguyen use the Vietnamese ingredients and cooking methods from their childhood to influence their Texas Barbecue pop-ups, creating dishes like brisket pho and smoked chicken rice & yuzukoshō.

Credits:
Producer: Connor Reid
Director: John Rains
Camera: John Rains, Mike Kozlenko
Editor: Connor Reid

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone

see317

Orca wrote: »

That looks like the perfect amount of cheese on that pizza.

It does appear to be distressingly under-onioned though.

V1m

chromdom wrote: »

Hello proper bad food thread.

I fucked up some chicken rice, blew the proportions of liquid to uncooked rice. What's your best way for getting that partially cooked rice the rest of the way cooked without turning it into gruel?

Turn it into chicken and rice soup, I guess?

Anyway, I just found a bag of jellybeans in the fridge that I bought a while ago and forgot about, so: yay!

Glal

https://twitter.com/chunkyfila/status/1321835665676533766

Elaro

Forget your previous chip rankings, the best chips are the ones you...

make yourselves

I just spend 30 minutes making some chips out of 3 potatoes and some olive oil in a saucepan, and OH MY GOD it is the best thing ever, bar none.