• Welcome to the new Internet Infidels Discussion Board, formerly Talk Freethought.

Foodie Thread

TV and credit cards said:
gmbteach said:
4. Donut holes are okay to eat because they are the hole of the donut so therefore there aren't any calories in them. :D
Click to expand...
So, since you would expend some amount of energy from chewing, you would actually loose weight by eating donut holes.
-Remember, you read it on the internet.
Click to expand...
You burn calories by sitting, by watching tv, and by talking. So clearly you can burn three times your normal calories while seated in front of the television while talking.
 
One thing we've been doing recently is cooking brocolli on a non-stick pan at a high temperature to get it to brown a little. 6 to 8 minutes.

Serve as it. Really comes out nicely. Warm and with a good consistency (not stalky or soggy).
 
Bear Paws: One of the greatest delicacies in Chinese cuisine

bears-paw1.jpg

p1070230.jpg

ZXtVbmI.jpeg

Tang-Du-Zoology-Restaurant-Taiyuan-China-Menu-40.jpg
 
I thoroughly enjoyed those chicken feet at my last visit to a Chinese restaurant. The big Mac is pure unadulterated rubbish. It even tastes like shite!
 
angelo said:
I thoroughly enjoyed those chicken feet at my last visit to a Chinese restaurant. The big Mac is pure unadulterated rubbish. It even tastes like shite!
Click to expand...
Chicken feet ain't bad, but I much prefer duck's feet. They have a higher flesh to bone ratio
cce2c0198a428ed3_m.jpg
 
I'd like to introduce to all foodie the idea of Groundnut Stew. Groundnut Stew is about as close as you can find to a trans-African dish, where peanut butter is the fat in the stew (originally bambara groundnuts, but I doubt you can find them). I like it with peanutbutter and coconut milk with soup stock, then a mix of traditional African vegetables - okra, blackeyed peas, sweet potatoes or yams and plantains. Tomato paste and LOTS of chile pepper. If you want meat, you can't go wrong with goat. There are dozens if not hundreds of variations, which is why you should embrace it as a concept, like 'pizza'.
 
A bit of a foodie rant: Southern cooking is crap. Anything tastes good if you work enough butter into it and deep fry it. It's not skill. Yes, I can do fried chicken, and I know the tricks, but it's just not all that. Southern cooking, as it is different from the rest of American cuisine, was learned from the slaves, and that meant making do with the very worst bits. Fatback - do y'all even know what that is? When my sister cooks butterbeans (go B52's) she puts so much in it that when the stuff cools there's a cm thick layer of gelatinous fat on top. It's *vile*. Oh, my people - pork is not a seasoning. The trick to everything is *always* putting more fat in it. Mashed potatoes - with heavy cream and a stick of butter. And the most unholy of all - congealed salad. Andrew Zimmerman refused to eat it (well, it's mayonnaise, coolwhip, fruit and jello, would you?). And why are we allergic to spices? Black pepper, garlic, onion, salt. Some chilis, but RARELY.

Good things - hot cornbread, hushpuppies, blackberry cobbler, tomato sandwiches (heirlooms), fresh creamed corn, fried okra, collards (but not mustard or turnips), butterbeans and blackeyed peas (no fatback, if you must, use a bullion cube), grits.

But we lost so much from Africa - sukuma wiki is so much more complex than out monogreens like collards. My swahili teacher cooked hers with tea bags. Any why did we stop eating goat? But ultimately what kills it is the worship of tradition. Innovation is allowed only in certain narrow pathways (oddly, you can use processed prepared foods, but not foreign foods). Well, anyway, rant off.
 
Yummy, Gaynor's Homemade Sweet and Sour Chicken.

1 kg of roughly chopped chicken thigh fillets
2 roughly chopped zucchini (about 1 1/2 cm chunks)
2 roughly chopped carrots (about 1 cm chunks)
2 roughly chopped onions (about 2 cm chunks)
1 roughly chopped capsicum. (about 2 cm chunks)
2 tablespoons of olive oil
A good splash of Apple Cider Vinegar (or two)
1 tablespoon of sugar (I used raw)
2 tablespoons of cornflour and 1/4 cup water - to make a smooth paste

Brown the chicken in a large heavy based pan, while it is cooking, chop up the vegetables. When the vegetables are in the pot, add the apple cider vinegar and sugar to the pot. Cover it and cook on medium for 20 minutes or so, until cooked. Then reduce the heat to low, add the cornflour mixture and stir through and cook until sauce is made smooth.

Serve on its own or with rice.

It was surprisingly nice.
 
You must log in or register to reply here.
Back
Top Bottom