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Food Discuss your unnatural emotional attachment to cheese and other such food related vices.

 
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Old 07-23-2017, 08:13 AM   #726 (permalink)
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waiting for a purukogi pizza...

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Old 07-23-2017, 10:04 PM   #727 (permalink)
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Quote:
Originally Posted by eku Zhong View Post
waiting for a purukogi pizza...

That looks awesome! What's on it?
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Old 07-23-2017, 10:08 PM   #728 (permalink)
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Quote:
Originally Posted by Free Xue View Post
Well, I've heard of Chicken of the Sea, why not Pork of the Sea?
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Old 07-23-2017, 11:58 PM   #729 (permalink)
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Quote:
Originally Posted by Katheryne Helendale View Post
Well, I've heard of Chicken of the Sea, why not Pork of the Sea?
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Old 07-24-2017, 10:00 AM   #730 (permalink)
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That looks awesome! What's on it?
sort of sweet salty stirfried beef, roasted garlic cloves and dried chili cut into angel hair like stuff.

(our place doesn't put tomatoes or mushrooms on their purukogi pizza)
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Old 07-24-2017, 10:01 AM   #731 (permalink)
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Quote:
Originally Posted by Katheryne Helendale View Post
Well, I've heard of Chicken of the Sea, why not Pork of the Sea?
In Japan, canned tuna is called seachikin.
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Old 07-25-2017, 12:28 AM   #732 (permalink)
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Speaking of seafood...



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Old 07-27-2017, 04:34 PM   #733 (permalink)
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I had no choice, I had to buy it.

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Old 07-27-2017, 05:14 PM   #734 (permalink)
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Old 07-27-2017, 07:06 PM   #735 (permalink)
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I was recently informed of the existence of the Burritozilla. ^_^;

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(It's apparently intended to be communal, not some kind of food dare =
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Old 07-28-2017, 06:08 PM   #736 (permalink)
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I recently learned that to keep your bananas from ripening too quickly, you simply have to wrap the stem part tightly in plastic. Maybe everyone already knew this... but -I- didn't. You can always keep them in the fridge, but then you get cold banana, and the skin turns black. This way, you can leave them on the counter, and they stay pretty-in-yellow AND firm for at least a couple more days.

And it really works, too. I'm glad because to avoid waste, I was now only buying one banana at a time... but I felt kind of weird at the cash register.


''Will that be all, Madame? Some cat-food, toothpaste, a diet-Pepsi, and ONE babana? ''

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Old 07-28-2017, 09:27 PM   #737 (permalink)
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Quote:
Originally Posted by Isabeau Imako View Post
I recently learned that to keep your bananas from ripening too quickly, you simply have to wrap the stem part tightly in plastic. Maybe everyone already knew this... but -I- didn't. You can always keep them in the fridge, but then you get cold banana, and the skin turns black. This way, you can leave them on the counter, and they stay pretty-in-yellow AND firm for at least a couple more days.
Thanks! My Dad has a banana every day at lunch. They're always going brown before the next trip to the store. I'll give it a try.
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Old 07-28-2017, 10:16 PM   #738 (permalink)
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Want to ripen an avocado quicker? put it in a paper bag with a ripe banana.
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Old 07-29-2017, 08:22 PM   #739 (permalink)
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Pork bun dimsum in Hong Kong. : FoodPorn : Reddit

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Old 07-29-2017, 08:25 PM   #740 (permalink)
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We need an OMNOMNOM reaction button.
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Old 07-30-2017, 12:29 AM   #741 (permalink)
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Quote:
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Well, I've heard of Chicken of the Sea, why not Pork of the Sea?
Because pork is already the Chicken of the City. It would be too confusing.
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Cody, you are unusual.
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Old 07-30-2017, 07:08 AM   #742 (permalink)
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Old 08-04-2017, 08:24 PM   #743 (permalink)
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So, once upon a time, Homer had a nacho hat:



And now, finally, it exists IRL, courtesy of one Cota Froise:

Make Your Own Homer Simpson Nacho Hat | Food & Wine





Fun fact - here's the origin story of nachos!

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Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at the restaurant after it had already closed for the day. The maître d'hôtel, Ignacio "Nacho" Anaya, invented a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them.

When asked what the dish was called, he answered, "Nacho's especiales". As word of the dish traveled, the apostrophe was lost, and Nacho's "specials" became "special nachos".

Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. He also opened his own restaurant, "Nacho's Restaurant", in Piedras Negras. Anaya's original recipe was printed in the 1954 St. Anne's Cookbook.
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Old 08-05-2017, 11:05 PM   #744 (permalink)
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Old 08-06-2017, 05:04 PM   #745 (permalink)
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I have a confession to make. I don't like pork.

Well, that's only half true. I love bacon of course, and some kinds of ham. I like some sausages which contain pork among other things. But, like "substantial", solid pork cuts? Not at all. I don't like pulled pork, or pork tips, or pork roast. And I way don't like pork chops, however prepared. I don't like the taste or texture.

I only mention it because there's an old lady a little ways down the hall who every once in a while likes to bring me things she's made, and like 2 times out of 5 it's some kind of pork dish. I like the fact she shares stuff with me, and most of the stuff she's made I liked a lot, so I'm too scared of offending her or seeming ungrateful or even just making her feel bad to tell her that I don't like pork, cuz it's obviously a substantial portion of what she makes.
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Old 08-07-2017, 08:17 AM   #746 (permalink)
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I like pork if its not brined. Which it almost always is here anymore.
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Old 08-10-2017, 08:21 PM   #747 (permalink)
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I adore this longform review of the "food" Soylent. ^_^

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10:01: Finish bottle
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10:10: This is probably just my body releasing toxins or something.
10:24: Lots of toxins.
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11:30: Okay, just did some research online and apparently Soylent doesn’t relieve you of toxins and the thing that I’m actually experiencing is what is commonly known as “explosive diarrhea.”
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Old 08-10-2017, 08:49 PM   #748 (permalink)
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Quote:
Originally Posted by Dakota Tebaldi View Post
...I don't like pulled pork ...
Congratulations.

U R DED 2 ME.




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Old 08-12-2017, 11:39 PM   #749 (permalink)
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Old 08-13-2017, 07:11 AM   #750 (permalink)
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