I can't make it past
gelatintuna
without getting a little queasy.
― how's life, Monday, 24 September 2012 17:05 (thirteen years ago)
We had some vegetables today. Weren't sure how to hold them together so we made a paste out of horse, fish, and eggs.
― how's life, Monday, 24 September 2012 17:06 (thirteen years ago)
you didn't chew up one of the vegetables and then spread the resulting paste between two intact vegetables?
― cake-like Lady Gaga (DJP), Monday, 24 September 2012 17:07 (thirteen years ago)
tbf I think they are just riffing off of headcheese
http://en.wikipedia.org/wiki/Head_cheese
― barthes simpson, Monday, 24 September 2012 17:07 (thirteen years ago)
http://www.flickr.com/photos/glenhsparky/3946510587/in/pool-789063@N20/
anyone for lobster relish?
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 17:09 (thirteen years ago)
I was about to be all HELL YES and then I saw the picture
― cake-like Lady Gaga (DJP), Monday, 24 September 2012 17:10 (thirteen years ago)
People were really big on gelatin in the 70's, weren't they.
― a great poke for Jet Set Willy (snoball), Monday, 24 September 2012 17:11 (thirteen years ago)
there was a lot of colon hatred in the 70s
― cake-like Lady Gaga (DJP), Monday, 24 September 2012 17:12 (thirteen years ago)
I'm so glad that I'm not on acid seeing these things.
― how's life, Monday, 24 September 2012 17:12 (thirteen years ago)
I have to agree, mayo is disgusting. It's pretty good on a Burger King, though. Nayonaise is really good but I figured out how to make my own - silken tofu + turmeric and mustard, oil, vinegar.
― โตเกียวเหมียวเหมียว aka Italo Night at Some Gay Club (Mount Cleaners), Monday, 24 September 2012 17:14 (thirteen years ago)
a comment from lobster relish post:
Obviously the source of inspiration for H R Geiger who designed the Alien costume
― taking tiger mountain (up the butt) (Alfred, Lord Sotosyn), Monday, 24 September 2012 17:16 (thirteen years ago)
frothy waves of mayonnaise
http://www.flickr.com/photos/glenhsparky/3819401307/in/pool-789063@N20/
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 17:23 (thirteen years ago)
I feel like I perhaps need to reconsider my position on mayo, based on these dishes
what the fuck was up with people?
― how's life, Monday, 24 September 2012 17:23 (thirteen years ago)
that's lutefisk fyi
― barthes simpson, Monday, 24 September 2012 17:24 (thirteen years ago)
that poor cucumber salad, forced to share a frame with that horror
― cake-like Lady Gaga (DJP), Monday, 24 September 2012 17:25 (thirteen years ago)
Ladies and gentlemen, American cuisine in the twentieth century.
― taking tiger mountain (up the butt) (Alfred, Lord Sotosyn), Monday, 24 September 2012 17:28 (thirteen years ago)
warning HUEG
http://vintagerecipecards.files.wordpress.com/2012/08/seafood_mousse.jpg
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 17:40 (thirteen years ago)
Mayo is just like any other food: don't try and make it into a smiley face.
― a great poke for Jet Set Willy (snoball), Monday, 24 September 2012 17:41 (thirteen years ago)
I don't think HUEG was the appropriate warning there
― cake-like Lady Gaga (DJP), Monday, 24 September 2012 17:42 (thirteen years ago)
oh man I totally lucked out by being allergic to eggs (and being born in the 80s)
― did drake invent yolo (Drugs A. Money), Monday, 24 September 2012 17:44 (thirteen years ago)
WRNING***GIANT SMILING SEA MONSTER***
probably would have been bettter
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 17:45 (thirteen years ago)
Completely disgusting foods our parents ate
― taking tiger mountain (up the butt) (Alfred, Lord Sotosyn), Monday, 24 September 2012 17:46 (thirteen years ago)
also: warning HUEG LOLZ
― cake-like Lady Gaga (DJP), Monday, 24 September 2012 17:46 (thirteen years ago)
thanks Alfred
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 17:48 (thirteen years ago)
My parents did not have the time to make all these weird "presentation" dishes. They made a limited number of main dishes, like pork chops, meatloaf, pot roast or chicken and rotated through them very frequently. But none of it was disgusting crap food. This was in the 1950s and 1960s.
― Aimless, Monday, 24 September 2012 17:49 (thirteen years ago)
this was the molecular gastronomy of its day, im sure. where the molecules were meant to invoke love canal.
― you got mayo in my paleo (Hunt3r), Monday, 24 September 2012 18:01 (thirteen years ago)
And when it came to desserts, they never once set anything on fire at the table. 95% of the time it was a bowl of ice cream.
― Aimless, Monday, 24 September 2012 18:05 (thirteen years ago)
that poor ice cream
― cake-like Lady Gaga (DJP), Monday, 24 September 2012 18:07 (thirteen years ago)
omg seafood mousse where have you been all my lolless life <3 <3 <3
― Inconceivable (to the entire world) (underrated aerosmith bootlegs I have owned), Monday, 24 September 2012 18:07 (thirteen years ago)
you really need to get up on the annex thread: Completely disgusting foods our parents ate
there is amazingness that rivals the seafood mousse
― cake-like Lady Gaga (DJP), Monday, 24 September 2012 18:11 (thirteen years ago)
follow that thread for smiling dolphin action :D
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 18:21 (thirteen years ago)
I will admit the Campbelled eggs recipe way upthread sounds like a good idea.
― nickn, Monday, 24 September 2012 18:50 (thirteen years ago)
does proper from-scratch mayo taste different from kraft? i've tried making it a few times and it always comes out bitter and vinegary and mustardy
― Philip Nunez, Monday, 24 September 2012 18:54 (thirteen years ago)
eggs belong in soups, just not campbells chicken soup
― zachylon (zachlyon), Monday, 24 September 2012 18:57 (thirteen years ago)
This is more soup belongs in eggs, though. I haven't had Campbell's chicken soup in decades, but I'm assuming it's probably better now than in the 70s. And even if not, it'll add a chickeny/salty base to the eggs, which is good. (More likely I would a better soup to do the same thing.)
― nickn, Monday, 24 September 2012 19:03 (thirteen years ago)
― Philip Nunez, Monday, September 24, 2012 2:54 PM (1 hour ago) Bookmark Flag Post Permalink
yes, proper made-from-scratch mayo is basically a completely different-tasting and much more enjoyable substance
― the physical impossibility of sb in the mind of someone fping (silby), Monday, 24 September 2012 20:08 (thirteen years ago)
I'm really bad at titration though so the only time I have made it successfully was when my partner was titrating for me.
titrating is hard by hand
you can do it alright in a food processor, if the model uses the type of feed tube that has the hole in the bottom (which is most of them these days)
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 20:15 (thirteen years ago)
what's the closest condiment proper mayo tastes like -- aioli?
― Philip Nunez, Monday, 24 September 2012 20:22 (thirteen years ago)
yep
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 20:23 (thirteen years ago)
dammit i've been missing out on so much proper mayo...
― Philip Nunez, Monday, 24 September 2012 21:01 (thirteen years ago)
Aioli is just garlic mayo
― The windiest militant trash (Michael White), Monday, 24 September 2012 21:06 (thirteen years ago)
It's good w/saffron, though, if you dig that
― The windiest militant trash (Michael White), Monday, 24 September 2012 21:07 (thirteen years ago)
aioli's traditionally garlic salt and olive oil, it's not egg based. But the consistency, emulsion wise, is pretty similar to mayo -- and half the aioli's out there are flavored mayo half the time anyway
it's v confusing
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 21:08 (thirteen years ago)
at least that's how I always understood it
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 21:09 (thirteen years ago)
that's allioli
― Number None, Monday, 24 September 2012 21:13 (thirteen years ago)
Aioli usually has some egg but the thing you need for the emulsification is mustard usually. I emulsify the heck out of greek yogurt or olive oil in salad dressings all the time - it's that it sets better with egg yolk.
― The windiest militant trash (Michael White), Monday, 24 September 2012 21:16 (thirteen years ago)
ah okay so it's really the garlic that this the thing with aioli
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 24 September 2012 21:17 (thirteen years ago)
Automatic thread bump. This poll is closing tomorrow.
― System, Saturday, 29 September 2012 00:01 (thirteen years ago)