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Rose Alba Karuna · 01-06-2009, 12:48 PM

Fried Fish & grits anyone?

Brig McD · 01-06-2009, 12:49 PM

Quote:

Originally Posted by Rose Alba Karuna

Fried Fish & grits anyone?

YUMMEH!

Rose Alba Karuna · 01-06-2009, 12:50 PM

Probably the most disgusting looking food ever... ANYTHING made with lime jello.

**Bard Jameson** · 01-06-2009, 12:52 PM

Garnished with radish florets, no less?

Briar Bing · 01-06-2009, 12:52 PM

Goddamn it, veggies do not belong in Jell-O!

Brig McD · 01-06-2009, 12:54 PM

Quote:

Originally Posted by Briar Bing

Goddamn it, veggies do not belong in Jell-O!

Actually my Mom makes orange jello with shredded carrot, shredded cabbage and pineapple in it that tastes really good

**Bard Jameson** · 01-06-2009, 12:55 PM

Quote:

Originally Posted by Brig McD

Actually my Mom makes orange jello with shredded carrot, shredded cabbage and pineapple in it that tastes really good

Pics or it didn't happen

Briar Bing · 01-06-2009, 12:57 PM

Quote:

Originally Posted by Brig McD

Actually my Mom makes orange jello with shredded carrot, shredded cabbage and pineapple in it that tastes really good

I've had it with carrots, and pineapple. My great aunts used to love to make it that way at family get-togethers. I hated it. One of them once convinced me that "mayo is better on Jell-O than whipped cream", and I tried it. I have a hard time even looking at Jell-O now...

Cabbage?

Joshua Nightshade · 01-06-2009, 12:58 PM

Quote:

Originally Posted by Briar Bing

I've had it with carrots, and pineapple. My great aunts used to love to make it that way at family get-togethers. I hated it. One of them once convinced me that "mayo is better on Jell-O than whipped cream", and I tried it. I have a hard time even looking at Jell-O now...

Cabbage?

omfg

**Max Herzog** · 01-06-2009, 12:59 PM

Quote:

Originally Posted by Bard Jameson

Garnished with radish florets, no less?

An old-school garnish is key to attaining bonus Bardesque points. A yellowing sprig of parsley (preferably the curly variety), a sculptured tomato or radish, an artfully draped (but tired looking) lettuce leaf. Presentation is everything.

Surreal · 01-06-2009, 01:01 PM

LOOK! It's a dessert - It's a double-headed dildo for very flexible people!

**Bard Jameson** · 01-06-2009, 01:03 PM

Quote:

Originally Posted by Max Herzog

An old-school garnish is key to attaining bonus Bardesque points. A yellowing sprig of parsley (preferably the curly variety), a sculptured tomato or radish, an artfully draped (but tired looking) lettuce leaf. Presentation is everything.

I believe I found a candidate...

Note how the chef has managed to make even BACON appear unappealing. And the parsley garnish is not actually yellow but it is, I believe you will agree, anachronistic. I mean, it's a big lump of meat without any sort of platter to give it context...exactly what is the parsley intended to accomplish?

**Max Herzog** · 01-06-2009, 01:09 PM

Quote:

Originally Posted by Bard Jameson

I believe I found a candidate...

Note how the chef has managed to make even BACON appear unappealing. And the parsley garnish is not actually yellow but it is, I believe you will agree, anachronistic. I mean, it's a big lump of meat without any sort of platter to give it context...exactly what is the parsley intended to accomplish?

You, my dear fellow, are a credit to the burgeoning movement that bears your name.

**Bard Jameson** · 01-06-2009, 01:11 PM

Quote:

Originally Posted by Surreal Farber

LOOK! It's a dessert - It's a double-headed dildo for very flexible people!

It can be BOTH - and thereby lend new meaning to the common parental admonishment "Don't play with your food!"

Joy Honey · 01-06-2009, 01:32 PM

Quote:

The English food company Aunt Bessie's has invented an unusual way to keep the popular pub specialty "bangers and mash" (sausages and mashed potatoes) in one tight parcel. Their solution is the "mash cone."

http://www.boston.com/lifestyle/food...ose_brits.html

Malachi · 01-06-2009, 01:36 PM

Quote:

Originally Posted by Surreal Farber

OK.. I have to ask - WTF is THAT??

It was the first step in the creation of intaglio for dinner

Melt candle remainders in a pot of water and allow to cool and you get a perfectly flat wax disc ready for carving. Yes, things do get boring when snowed in.

But I prefer it without the explanation.

Surreal · 01-06-2009, 01:51 PM

Quote:

Originally Posted by Malachi

Yes, things do get boring when snowed in.

I'm not snowed in, but I was planning on making my first batch of cardamom flavored bread out of a Swedish cookbook I got yesterday - FAIL - all I have is cardamom in the 'fancy' pods and the one useful thing I don't own is a mortar & pestle

So... since the milk, butter and egg were already in the bowl, I've flavored it with some Vietnamese nutmeg.

OK.. back to food abominations

**Bard Jameson** · 01-06-2009, 01:59 PM

Quote:

Originally Posted by Surreal Farber

OK.. back to food abominations

Your wish is my command. May I present...

Alaskan King Crab with Roasted Red Pepper Sauce!

Quote:

16 ounces Roasted red peppers, drained
8 ounces mascarpone cheese
1 cup cream sherry
1 teaspoon honey
1/8 teaspoon ground white pepper
dash ground red pepper
2 pounds Alaskan King Crab meat
1 pound Pappardelle pasta

Reduce the cream sherry by 50% over medium high heat. Set aside to cool.
Drain the roasted red peppers and add to the bowl of a food processor.
When cool, add the reduced sherry, honey, mascarpone cheese, white pepper and ground red pepper to the peppers in the food processor and puree. Set aside.
Cook the pasta in two quarts of boiling water until al dente, about 10 minutes. Drain pasta well and return it to cooking pot. Add 3/4 of the sauce and mix well. Heat the Alaskan King Crab meat in a microwave. Transfer the pasta to a serving platter, top with the warm crab meat and add the remaining sauce over the crab. Garnish with parsley or basil and lemon slices. Serve immediately.

Serves 4

Then lose 4 friends.

(Note the attention paid to presentation and garnish. Sheer gastronomical crime)

Joy Honey · 01-06-2009, 02:21 PM

Quote:

This particular horror calls for 18 soft-cooked eggs to be peeled. Six of them suffer the hideous fate of being coated with a mixture of tomato puree, red food coloring, and “coating mayonnaise”. WTF is “coating mayonnaise”, you ask? Why Dear Reader, it’s plain old regular disgusting mayonnaise made extra barftactular with the addition of gelatin! Anyway, once you’ve got these six eggs looking like something out of Texas Chainsaw Massacre, you cut out little pieces of the yolk and white of a hard-cooked egg and use the pieces to make a design like a daisy on each blood-drenched egg. How very dainty! Put these in the fridge.

blue girl: "Behold, the nightmare that is â€œEggs Casinoâ€!

http://republicofdogs.net/?p=977=1 (the link on her page is broken)

Trout Recreant · 01-06-2009, 02:36 PM

Quote:

Originally Posted by Bard Jameson

Your wish is my command. May I present...

Alaskan King Crab with Roasted Red Pepper Sauce!

Then lose 4 friends.

(Note the attention paid to presentation and garnish. Sheer gastronomical crime)

That looks like some sort of crime scene. Call in CSI to see if we can get an ID on the guy who was skinned and deboned.

Just awful. Extra points for an appetizing name. Alaskan King Crab with Roasted Red Pepper Sauce sounds pretty tasty. Then you see the picture.

**Bard Jameson** · 01-06-2009, 08:19 PM

Hey everyone! I made dinner!

I garnished with parsley, just how you like it!

Everyone grab a plate!

Surreal · 01-06-2009, 08:52 PM

You need a side dish with that.

**Bard Jameson** · 01-06-2009, 09:15 PM

Thanks! It's a pot luck dinner! Everyone bring your FAVORITE!

I made these as appetizers...

They're called "Dirty Diapers" (ISYN) Mmmm!

Joy Honey · 01-06-2009, 09:23 PM

The Gross Food Project

Quote:

Though any good chef will tell you that the appearance of food-the presentation- is important, there are few, I beleive, that would encourage the use of molds of any kind for most things. Gross food is often inviting food until it is poured in a jell-o mold and made to assume a shape that is sickly uniform and cake-ish.

Cakes should come in cakes. Perhaps certain meats, such as crab. But we draw the aesthetic line at salads. Salads should not congeal, conglomerate, nor should they cake.

**Bard Jameson** · 01-06-2009, 09:25 PM

I particularly like the gherkins

Umm....if that's what they are

01-06-2009, 12:52 PM	#54 (permalink)
Bard Jameson Situationally Obtuse SLU Supporter Cliqueless Join Date: Feb 2008 Posts: 6,529 My Mood: SL Join Date: 1/27/2008 Blog Entries: 1 Awards: 1	Garnished with radish florets, no less? __________________ Photogenix Flickr Stream: http://www.flickr.com/photos/34885797@N08/ Photogenix Blog - http://photogenixstudios.blogspot.com/

01-06-2009, 12:52 PM	#55 (permalink)
Briar Bing Thorny yet fuzzy Oh, I zigs and I zags; I tos and I fros Join Date: Jun 2007 Location: MN USA Posts: 2,063 My Mood: Scrabble Blast Champion! SL Join Date: May 2003	Goddamn it, veggies do not belong in Jell-O! __________________ The fact that man knows right from wrong proves his intellectual superiority to other creatures; but the fact that he can do wrong proves his moral inferiority to any creature that cannot. ~Mark Twain

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01-06-2009, 12:50 PM	#53 (permalink)
Rose Alba Karuna Crazy Cat Lady Meow, meow... Join Date: Jun 2008 Location: Floriduh Posts: 1,226 My Mood: SL Join Date: June 2004 Business: Flowers, Trees and Animals	Probably the most disgusting looking food ever... ANYTHING made with lime jello.

01-06-2009, 01:01 PM	#61 (permalink)
Surreal Mental Health Hazard Join Date: Aug 2007 Posts: 8,849 My Mood: SLShopper Ads: 6 Blog Entries: 49	LOOK! It's a dessert - It's a double-headed dildo for very flexible people!

01-06-2009, 08:19 PM	#71 (permalink)
Bard Jameson Situationally Obtuse SLU Supporter Cliqueless Join Date: Feb 2008 Posts: 6,529 My Mood: SL Join Date: 1/27/2008 Blog Entries: 1 Awards: 1	Hey everyone! I made dinner! I garnished with parsley, just how you like it! Everyone grab a plate!

01-06-2009, 08:52 PM	#72 (permalink)
Surreal Mental Health Hazard Join Date: Aug 2007 Posts: 8,849 My Mood: SLShopper Ads: 6 Blog Entries: 49	You need a side dish with that.

01-06-2009, 09:15 PM	#73 (permalink)
Bard Jameson Situationally Obtuse SLU Supporter Cliqueless Join Date: Feb 2008 Posts: 6,529 My Mood: SL Join Date: 1/27/2008 Blog Entries: 1 Awards: 1	Thanks! It's a pot luck dinner! Everyone bring your FAVORITE! I made these as appetizers... They're called "Dirty Diapers" (ISYN) Mmmm!

01-06-2009, 09:25 PM	#75 (permalink)
Bard Jameson Situationally Obtuse SLU Supporter Cliqueless Join Date: Feb 2008 Posts: 6,529 My Mood: SL Join Date: 1/27/2008 Blog Entries: 1 Awards: 1	I particularly like the gherkins Umm....if that's what they are

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