Angua wrote:Cold pizza is amazing, especially as breakfast.
Controversial? Are you from Mars?
AngrySquirrel wrote:Piri piri is good.
Controversial? Are you from McMurdo?
Zohar wrote:I don't like eggplants. They always give me a burning sensation in my mouth. I think I might be allergic.
Controversial? Are you a villain from Kid Icarus?
Bigglesworth wrote:Strawberries from outside of England are usually awful.
Want me to mail you some?
Nath wrote:there are bay leaves that actually taste of bay leaf. I just don't know where to find them locally.
Mighty Jalapeno wrote:Sometimes Aunt Jemima 100% artificial maple syrup is AMAZING,
Take it to the sexytimes thread, MJ
Who are you?
Adam H wrote:All mexican food is the same. And it's all delicious.
...wait a second, jeeeeeeeeeeeeeeeezuz how did I miss a thread in the Food subforum long enough for it to reach 5 pages I can't keep up this sort of prickish behavior for five pages are you even kidding me right now
EDIT: Took a shit, back in the game.
Wednesday wrote:Salt is a flavor enhancer
I love you?
I take it back?
Wednesday wrote:Baking does not require precise measurement, but cooking absolutely does.
In what world is baking less
sensitive to precision than other types of cooking? Or are you talking about "smoking the marijuana?"
Wednesday wrote:I know how binding agents work and the basic principles behind leavening and what you use to make it happen, so when I make pizza dough or something I just kind of throw olive oil in a bowl, and then flour, and then a bit of sugar and salt, and then water and yeast and I mix it up with my hands. I can sort of just tell when it's going to be too sticky, too dry, not oily enough, too salty/sugary...
So what you're saying is that you are good at precisely measuring the ingredients without using calibrated tools
. This is not a lack of measurement.
Please, make your bread with 15% more liquid and show us how unimportant measurement is in baking. Make a lemon meringue pie, blindfolded. Produce for me even one NY-style cheesecake without cracks.
Meanwhile I'll be over here, precisely measuring the volume of water I'll need for my soup, the proportions of meat and marinade I'll need for my grilled slab of protein, the crystal packing structure of cherry tomato halves in my green salad, the lbs of butter and cloves of garlic I'll need for my scampi, are these eggs really jumbo or are they more XXL because my three-egg omelette is serious business, shitting dicknipples Deirdre I said the 14.7-ounce can of garbanzo beans and you brought me the 15.5-ounce can of chickpeas again, I want a divorce