Nom Nom Nom What's for Breakfast / Lunch / Dinner?

2020-05-22 15:27:17

#2601

Jay: Bork! Bork! Bork!; +2,006|5612|London, England

American food is a mishmash of whatever. Texmex is bastardized Mexican, "Chinese" is bastardized Cantonese food for the most part, hamburgers and hotdogs are bastardized german food, pizza... it doesn't make it bad, but it does make it different than the inspiration. There's a lot of good food available, even some fast casual places are solid. It definitely doesn't have to be haughty or have a lengthy pedigree to be good. Some of my favorite meals have come from food trucks, and it could be just as simple as some guy in a halal cart on a street corner who made a really good batch of rice and whose sauces are extra tasty. Good food is good food.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2020-05-22 15:27:35

#2602

uziq: Member; +497|3706

the 'art of cooking' is a really pretentious phrase. cooking is a craft. you follow a recipe until you've confidently mastered it, and then you improvise. it's small-a 'art'. it's not that difficult. recipes have been passed down for generations, and most of the best ones come from peasant cooking. its not been like vouchsafed by a prelate of michelin starred chefs. cooking is fairly easy with a little application. in fact most times the difference between 'adequate home cooking' and 'restaurant' is half a tub of butter and a shitload of salt.

your comment on omelette reminds me about some youtube channel where they show '3 levels' of common recipes: amateur, home, and professional chef. the pro level one is always the same method but they just go to ridiculous lengths for minor effects, and use all the expensive specialised gear. like sourcing some special cheese to grate over the omelette or curing something for 4 days beforehand or something. which, yeah, sure, go nuts.

i will try to remember the channel because it's interesting and uses 'food science'. another pretentious phrase but utilising basic chemistry in the kitchen like maillard browning. as if you're doing physics when you properly aerate flour.

now pastry chefs, on the other hand, ok, i'm not going near them. witchcraft.

Last edited by uziq (2020-05-22 15:29:43)

2020-05-22 15:29:03

#2603

Jay: Bork! Bork! Bork!; +2,006|5612|London, England

SuperJail Warden wrote:
Jay wrote:
Mmmm I could go for some haggis, or some spotted dick, or some blood sausage (which i actually like), or foie gras (also delicious) or a heaping pile of tripe!
Have you ever had Dominican-Puerto Rican blood sausage? I tasted it once when my mom took me on a trip to the "Old Neighborhood" once. I haven't seen it sold anyone else other than that one place. I tasted it and didn't like but my taste has changed with age so I need to try it again.

I haven't seen it much outside of the Irish pub I used to work at during college. If I see it randomly on a brunch menu I usually order it though.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2020-05-22 15:29:39

#2604

SuperJail Warden: Gone Forever; +642|3974

Jay wrote:
American food is a mishmash of whatever. Texmex is bastardized Mexican, "Chinese" is bastardized Cantonese food for the most part, hamburgers and hotdogs are bastardized german food, pizza... it doesn't make it bad, but it does make it different than the inspiration. There's a lot of good food available, even some fast casual places are solid. It definitely doesn't have to be haughty or have a lengthy pedigree to be good. Some of my favorite meals have come from food trucks, and it could be just as simple as some guy in a halal cart on a street corner who made a really good batch of rice and whose sauces are extra tasty. Good food is good food.

I like NYC shish kabob. I always get it when in Manhattan.

2020-05-22 15:31:09

#2605

uziq: Member; +497|3706

epicurious it was called

i mean, yeah, levels to the game. but anyone can learn that.

Last edited by uziq (2020-05-22 15:33:27)

2020-05-22 15:31:33

#2606

Jay: Bork! Bork! Bork!; +2,006|5612|London, England

My go-to is lamb over rice if the guy has spicy rice. Some guys keep two different trays of rice.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2020-05-22 15:33:41

#2607

Larssen: Member; +99|2142

no cooking is an art. sure there's a recipe but there's a ton of room for creativity and creative development in cooking. besides, 'perfection' in a dish is absolutely subjective here too.

depending on the recipe it also requires skill. I said carbonara just before - only 4 ingredients but you can make it at least 30 times and each small variation in the dish is very noticeable.

2020-05-22 15:34:30

#2608

Jay: Bork! Bork! Bork!; +2,006|5612|London, England

So make an omelette with spaghetti in it?

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2020-05-22 15:35:45

#2609

Larssen: Member; +99|2142

damnit jay that is not what i meant with creative. do you take pictures of your dumps and call them art too?

2020-05-22 15:36:26

#2610

uziq: Member; +497|3706

Larssen wrote:
no cooking is an art. sure there's a recipe but there's a ton of room for creativity and creative development in cooking. besides, 'perfection' in a dish is absolutely subjective here too.

depending on the recipe it also requires skill. I said carbonara just before - only 4 ingredients but you can make it at least 30 times and each small variation in the dish is very noticeable.

i mean, sure, you can have a little art as a treat. making basic sustenance doesn't really sound like 'an art' to me. you're not exactly composing a symphony, are you? it's basic chemistry. cook things at the right temperature. boil them for the right time. simmer them if more appropriate. use more salt. use less salt.

make sure you tell girls on dates that you think cooking is an art and a form of self-expression.

2020-05-22 15:37:28

#2611

SuperJail Warden: Gone Forever; +642|3974

Larssen wrote:
no cooking is an art. sure there's a recipe but there's a ton of room for creativity and creative development in cooking. besides, 'perfection' in a dish is absolutely subjective here too.

depending on the recipe it also requires skill. I said carbonara just before - only 4 ingredients but you can make it at least 30 times and each small variation in the dish is very noticeable.

Cooking is just how you keep your soul cage nourished. There's in fact a whole genre of famine food that westerners don't even eat anymore because we don't need to. Is famine food a lost art?

2020-05-22 15:39:31

#2612

Jay: Bork! Bork! Bork!; +2,006|5612|London, England

I really liked molecular gastronomy when it was the fad. I almost bought a $750 set of cookbooks to really get into it.

But yeah... I'll leave that stuff to the pros.

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2020-05-22 15:39:56

#2613

uziq: Member; +497|3706

anything that comes in the idiom of 'the art of...' is marketing or an instagram influencer's hashtags.

the art of ... positive thinking! ... floral arrangement ... mindfulness.

the definition of an art isn't 'being subjective'. bro do you even Kant?

2020-05-22 15:40:48

#2614

uziq: Member; +497|3706

Jay wrote:
I really liked molecular gastronomy when it was the fad. I almost bought a $750 set of cookbooks to really get into it.

But yeah... I'll leave that stuff to the pros.

i am definitely more behind the notion of cooking as a science than this nebulous and pretentious idea that it's an 'art'.

2020-05-22 15:41:40

#2615

KEN-JENNINGS: I am all that is MOD!; +2,979|6886|949

uziq wrote:
the 'art of cooking' is a really pretentious phrase. cooking is a craft. you follow a recipe until you've confidently mastered it, and then you improvise. it's small-a 'art'. it's not that difficult. recipes have been passed down for generations, and most of the best ones come from peasant cooking. its not been like vouchsafed by a prelate of michelin starred chefs. cooking is fairly easy with a little application. in fact most times the difference between 'adequate home cooking' and 'restaurant' is half a tub of butter and a shitload of salt.

your comment on omelette reminds me about some youtube channel where they show '3 levels' of common recipes: amateur, home, and professional chef. the pro level one is always the same method but they just go to ridiculous lengths for minor effects, and use all the expensive specialised gear. like sourcing some special cheese to grate over the omelette or curing something for 4 days beforehand or something. which, yeah, sure, go nuts.

i will try to remember the channel because it's interesting and uses 'food science'. another pretentious phrase but utilising basic chemistry in the kitchen like maillard browning. as if you're doing physics when you properly aerate flour.

now pastry chefs, on the other hand, ok, i'm not going near them. witchcraft.

It's probably serious eats. The most recent cookbook I got is from their editor in chief/internet God J. Kenji Lopez-Alt. Its called Food Lab. Its not exactly "The Modernist Cuisine" but he makes some key points, principle among them that there is almost a unique trait among chefs/cooks to "follow tradition". You learn how to make a pizza dough from your mentor who learned it from his mentor, etc. Sometimes those techniques aren't the most efficient, effective, or delicious as an alternative. He tries to combat this by applying the scientific method to cooking, and that's what I value. His writing style is terrible and he's a bit pretentious (even though he tries very hard to mimic the tone of the layman), but the concept is spot on.

I still haven't actually made any recipes, but I've gained a lot of insight into cooking. There's many "duh" moments that I never really took the time or care to understand- things like how the materials and shape of cookware matters, why we tend to cook specific items in specific ways, etc.

2020-05-22 15:42:19

#2616

Larssen: Member; +99|2142

uziq wrote:
Larssen wrote:
no cooking is an art. sure there's a recipe but there's a ton of room for creativity and creative development in cooking. besides, 'perfection' in a dish is absolutely subjective here too.

depending on the recipe it also requires skill. I said carbonara just before - only 4 ingredients but you can make it at least 30 times and each small variation in the dish is very noticeable.
i mean, sure, you can have a little art as a treat. making basic sustenance doesn't really sound like 'an art' to me. you're not exactly composing a symphony, are you? it's basic chemistry. cook things at the right temperature. boil them for the right time. simmer them if more appropriate. use more salt. use less salt.

make sure you tell girls on dates that you think cooking is an art and a form of self-expression.

There's entire culinary movements going in and out of style through time. This 'right temperature' 'right time' thing - they've been there done that. The end result in the extreme is heston blumenthal. But it's up to taste as well - you can have a 'perfectly browned' steak with a 'perfectly pink' centre but maybe you prefer it more flame grilled with burnt ends, which you're not gonna get with that type of cooking. I mean of course you can reduce it back down to basic sustenance, which it is most of the time, but the same goes for say a building. Why do we make all these fancy facades if the point is just to have a home to live in. soviet block builds should come back in style! function over form. I can't believe your pretentious ass is telling me cooking isn't an art. I'd have expected you of all people to have seen all seasons of chef's table and spend your monthly earnings on at least one 3 star michelin outing every few weeks. Is this the reverso universe?

Last edited by Larssen (2020-05-22 15:43:37)

2020-05-22 15:45:14

#2617

uziq: Member; +497|3706

i respect cooking. i like it. it's a good hobby. but it's a craft. people telling themselves that cooking is 'creative' and 'expressive' are like people who label themselves 'foodies'. you want to know why people label themselves foodies? because it gives them a patina of sophistication and culture. like people who fuss over wine and make it their entire identity.

i'm sorry but everyone on the planet needs food to survive. everybody cooks the same meals, more or less. the reason that 'foodie' culture is so popular now is because, of all 'cultural' activities, it's the one with the very lowest bar of entry. you don't need a fucking chisel and a stand, do you? you need a tongue and nose and basic sense-apparatus and an ability to go 'mmmm! me likey!' wow such an art.

2020-05-22 15:48:16

#2618

SuperJail Warden: Gone Forever; +642|3974

People need new identities like being a foodie because secularism and capitalism has chased Christianity out of the public square.

2020-05-22 15:48:28

#2619

uziq: Member; +497|3706

KEN-JENNINGS wrote:
uziq wrote:
the 'art of cooking' is a really pretentious phrase. cooking is a craft. you follow a recipe until you've confidently mastered it, and then you improvise. it's small-a 'art'. it's not that difficult. recipes have been passed down for generations, and most of the best ones come from peasant cooking. its not been like vouchsafed by a prelate of michelin starred chefs. cooking is fairly easy with a little application. in fact most times the difference between 'adequate home cooking' and 'restaurant' is half a tub of butter and a shitload of salt.

your comment on omelette reminds me about some youtube channel where they show '3 levels' of common recipes: amateur, home, and professional chef. the pro level one is always the same method but they just go to ridiculous lengths for minor effects, and use all the expensive specialised gear. like sourcing some special cheese to grate over the omelette or curing something for 4 days beforehand or something. which, yeah, sure, go nuts.

i will try to remember the channel because it's interesting and uses 'food science'. another pretentious phrase but utilising basic chemistry in the kitchen like maillard browning. as if you're doing physics when you properly aerate flour.

now pastry chefs, on the other hand, ok, i'm not going near them. witchcraft.
It's probably serious eats. The most recent cookbook I got is from their editor in chief/internet God J. Kenji Lopez-Alt. Its called Food Lab. Its not exactly "The Modernist Cuisine" but he makes some key points, principle among them that there is almost a unique trait among chefs/cooks to "follow tradition". You learn how to make a pizza dough from your mentor who learned it from his mentor, etc. Sometimes those techniques aren't the most efficient, effective, or delicious as an alternative. He tries to combat this by applying the scientific method to cooking, and that's what I value. His writing style is terrible and he's a bit pretentious (even though he tries very hard to mimic the tone of the layman), but the concept is spot on.

I still haven't actually made any recipes, but I've gained a lot of insight into cooking. There's many "duh" moments that I never really took the time or care to understand- things like how the materials and shape of cookware matters, why we tend to cook specific items in specific ways, etc.

alton brown seems cool but he is an actual clone of my ex's father and it gives me the heebie jeebies.

2020-05-22 15:48:44

#2620

KEN-JENNINGS: I am all that is MOD!; +2,979|6886|949

I refer to myself as a foodie because I like food. I like experiencing different ways to eat the same dishes. I like going out and trying new and novel restaurants. Its a way to distinguish from someone like Macbeth who eats for sustenance.

I'm not going on yelp and writing 4 page reviews about the egg roll I just ate (although i did once as a complete satire and got banned from yelp as a result), but I am going to tell you about the restaurant down the block that makes the most amazing pupusas

2020-05-22 15:49:17

#2621

uziq: Member; +497|3706

SuperJail Warden wrote:
People need new identities like being a foodie because secularism and capitalism has chased Christianity out of the public square.

probably true. and any culture that raises gustatory processes to the high-level of 'Art' is probably debased, decadent, and full of its own shit.

2020-05-22 15:49:56

#2622

KEN-JENNINGS: I am all that is MOD!; +2,979|6886|949

uziq wrote:
KEN-JENNINGS wrote:
uziq wrote:
the 'art of cooking' is a really pretentious phrase. cooking is a craft. you follow a recipe until you've confidently mastered it, and then you improvise. it's small-a 'art'. it's not that difficult. recipes have been passed down for generations, and most of the best ones come from peasant cooking. its not been like vouchsafed by a prelate of michelin starred chefs. cooking is fairly easy with a little application. in fact most times the difference between 'adequate home cooking' and 'restaurant' is half a tub of butter and a shitload of salt.

your comment on omelette reminds me about some youtube channel where they show '3 levels' of common recipes: amateur, home, and professional chef. the pro level one is always the same method but they just go to ridiculous lengths for minor effects, and use all the expensive specialised gear. like sourcing some special cheese to grate over the omelette or curing something for 4 days beforehand or something. which, yeah, sure, go nuts.

i will try to remember the channel because it's interesting and uses 'food science'. another pretentious phrase but utilising basic chemistry in the kitchen like maillard browning. as if you're doing physics when you properly aerate flour.

now pastry chefs, on the other hand, ok, i'm not going near them. witchcraft.
It's probably serious eats. The most recent cookbook I got is from their editor in chief/internet God J. Kenji Lopez-Alt. Its called Food Lab. Its not exactly "The Modernist Cuisine" but he makes some key points, principle among them that there is almost a unique trait among chefs/cooks to "follow tradition". You learn how to make a pizza dough from your mentor who learned it from his mentor, etc. Sometimes those techniques aren't the most efficient, effective, or delicious as an alternative. He tries to combat this by applying the scientific method to cooking, and that's what I value. His writing style is terrible and he's a bit pretentious (even though he tries very hard to mimic the tone of the layman), but the concept is spot on.

I still haven't actually made any recipes, but I've gained a lot of insight into cooking. There's many "duh" moments that I never really took the time or care to understand- things like how the materials and shape of cookware matters, why we tend to cook specific items in specific ways, etc.
alton brown seems cool but he is an actual clone of my ex's father and it gives me the heebie jeebies.

Alton brown is another one! He's way more accessible than the author I mentioned, and he's super practical about it too

2020-05-22 15:51:07

#2623

Jay: Bork! Bork! Bork!; +2,006|5612|London, England

KEN-JENNINGS wrote:
uziq wrote:
the 'art of cooking' is a really pretentious phrase. cooking is a craft. you follow a recipe until you've confidently mastered it, and then you improvise. it's small-a 'art'. it's not that difficult. recipes have been passed down for generations, and most of the best ones come from peasant cooking. its not been like vouchsafed by a prelate of michelin starred chefs. cooking is fairly easy with a little application. in fact most times the difference between 'adequate home cooking' and 'restaurant' is half a tub of butter and a shitload of salt.

your comment on omelette reminds me about some youtube channel where they show '3 levels' of common recipes: amateur, home, and professional chef. the pro level one is always the same method but they just go to ridiculous lengths for minor effects, and use all the expensive specialised gear. like sourcing some special cheese to grate over the omelette or curing something for 4 days beforehand or something. which, yeah, sure, go nuts.

i will try to remember the channel because it's interesting and uses 'food science'. another pretentious phrase but utilising basic chemistry in the kitchen like maillard browning. as if you're doing physics when you properly aerate flour.

now pastry chefs, on the other hand, ok, i'm not going near them. witchcraft.
It's probably serious eats. The most recent cookbook I got is from their editor in chief/internet God J. Kenji Lopez-Alt. Its called Food Lab. Its not exactly "The Modernist Cuisine" but he makes some key points, principle among them that there is almost a unique trait among chefs/cooks to "follow tradition". You learn how to make a pizza dough from your mentor who learned it from his mentor, etc. Sometimes those techniques aren't the most efficient, effective, or delicious as an alternative. He tries to combat this by applying the scientific method to cooking, and that's what I value. His writing style is terrible and he's a bit pretentious (even though he tries very hard to mimic the tone of the layman), but the concept is spot on.

I still haven't actually made any recipes, but I've gained a lot of insight into cooking. There's many "duh" moments that I never really took the time or care to understand- things like how the materials and shape of cookware matters, why we tend to cook specific items in specific ways, etc.

Did you ever watch Good Eats?

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2020-05-22 15:52:28

#2624

Jay: Bork! Bork! Bork!; +2,006|5612|London, England

uziq wrote:
i respect cooking. i like it. it's a good hobby. but it's a craft. people telling themselves that cooking is 'creative' and 'expressive' are like people who label themselves 'foodies'. you want to know why people label themselves foodies? because it gives them a patina of sophistication and culture. like people who fuss over wine and make it their entire identity.

i'm sorry but everyone on the planet needs food to survive. everybody cooks the same meals, more or less. the reason that 'foodie' culture is so popular now is because, of all 'cultural' activities, it's the one with the very lowest bar of entry. you don't need a fucking chisel and a stand, do you? you need a tongue and nose and basic sense-apparatus and an ability to go 'mmmm! me likey!' wow such an art.

Kind of like audiophiles?

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

2020-05-22 15:53:29

#2625

Jay: Bork! Bork! Bork!; +2,006|5612|London, England

Wow, I fell behind

"Ah, you miserable creatures! You who think that you are so great! You who judge humanity to be so small! You who wish to reform everything! Why don't you reform yourselves? That task would be sufficient enough."
-Frederick Bastiat

BF2S Forums Nom Nom Nom What's for Breakfast / Lunch / Dinner?

SuperJail Warden wrote:

Jay wrote:

Jay wrote:

Larssen wrote:

Larssen wrote:

Jay wrote:

uziq wrote:

uziq wrote:

Larssen wrote:

KEN-JENNINGS wrote:

uziq wrote:

SuperJail Warden wrote:

uziq wrote:

KEN-JENNINGS wrote:

uziq wrote:

KEN-JENNINGS wrote:

uziq wrote:

uziq wrote:

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