iirc even garlic was considered somewhat exotic in the pre-70s Midwest.
― nickn, Thursday, 15 November 2012 23:00 (thirteen years ago)
until about 10 years ago mum had a jar of MSG in her spice rack (it had an expiry date of 1985 so I don't think she'd used it for a looooooong time, lol)
― set the controls for the heart of the sun (VegemiteGrrl), Thursday, 15 November 2012 23:01 (thirteen years ago)
it's still good
― 乒乓, Thursday, 15 November 2012 23:01 (thirteen years ago)
no kidding
only celeb chef i've worked \\around// is c0licchi0but basically the lead chef at every restaurant is always a hair away from just demolishing the whole line emotionally, verbally and sometimes physically
― Everybody did shit, art happened! (forksclovetofu), Thursday, 15 November 2012 23:04 (thirteen years ago)
huh seems like one of the nicer ones on chopped
― ums (upper mississippi sh@kedown), Thursday, 15 November 2012 23:08 (thirteen years ago)
he's okay. I was working at cr@ft a good many years before top chef started. I overheard a meeting or three about his GLOBAL BRAND at the time and did a lot of eye rolling. now he's on treme and i'm eating dried seaweed for dinnerHE'S A MONSTER is what i'm saying
― Everybody did shit, art happened! (forksclovetofu), Thursday, 15 November 2012 23:10 (thirteen years ago)
iirc even garlic was considered somewhat exotic in the pre-70s Midwest
later. much later.
― j., Friday, 16 November 2012 00:58 (thirteen years ago)
i never saw a fresh herb or actual garlic bulbs growing up
― ums (upper mississippi sh@kedown), Friday, 16 November 2012 01:02 (thirteen years ago)
I did, but I had parents who a) grew their own vegetables, and b) cooked soul food occasionally, particularly collards
― I loves you, PORGI (DJP), Friday, 16 November 2012 01:03 (thirteen years ago)
why would you ever want those
http://ecx.images-amazon.com/images/I/41XM17EXR0L._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg
― j., Friday, 16 November 2012 01:07 (thirteen years ago)
oh we had garlic salt too, I mean what else were you going to put on your chicken after the minced garlic and the garlic powder?
btw have I mentioned that I overseason like a fiend?
― I loves you, PORGI (DJP), Friday, 16 November 2012 01:08 (thirteen years ago)
my mom once made a "mexican pizza" that was basically four pounds of ground beef, old el paso seasoning, and six pounds of cheese on a pizza crust. i feel like guy would somehow understand.
― THAT IS ONE BIG PIZZA (strongo hulkington's ghost dad), Friday, 16 November 2012 01:12 (thirteen years ago)
I invented a chicken rice recipe when I was in high school that was:
1 cup rice1 can Campbell's Chicken Noodle Soup1 cup water
it was fucking good, too
― I loves you, PORGI (DJP), Friday, 16 November 2012 01:15 (thirteen years ago)
i feel like every food concoction i've come up with while drunk or ragingly hungover could go on guy's menu with a slightly spiffier presentation
― THAT IS ONE BIG PIZZA (strongo hulkington's ghost dad), Friday, 16 November 2012 01:17 (thirteen years ago)
Yeah the bar I worked at had mexican pizza like that, also toss a bunch of lettuce, black olives, and tomatoes on it and serve w salsa
― ums (upper mississippi sh@kedown), Friday, 16 November 2012 01:29 (thirteen years ago)
doritos tempura
― 乒乓, Friday, 16 November 2012 01:33 (thirteen years ago)
i wonder if the food scientists behind doritos taco bell revere or despise what fieri does.
― Philip Nunez, Friday, 16 November 2012 01:40 (thirteen years ago)
never ate garlic growing up. dad would come home for dinner and then go back to work (funeral director) and didn't want "garlic breath" while he was greeting people.
lol everything
― road to per diem (brownie), Friday, 16 November 2012 01:40 (thirteen years ago)
I think my parents only ever fed me garlic growing up
― 乒乓, Friday, 16 November 2012 01:52 (thirteen years ago)
you must've been pretty hungry most of the time
― ums (upper mississippi sh@kedown), Friday, 16 November 2012 01:53 (thirteen years ago)
Jeff Smith just said: "Remember not long ago when we called all pasta 'macaroni'?"
― the little prince of inane false binary hype (Alfred, Lord Sotosyn), Thursday, November 15, 2012 5:56 PM (2 hours ago) Bookmark Flag Post Permalink
you really need to get your hands on this barbara grizzuti harrison essay, she napalms his entire worldview and it is v funny
― call all destroyer, Friday, 16 November 2012 01:58 (thirteen years ago)
http://i.imgur.com/3bkIS.jpg
this is an exclusive picture of my mom when she was pregnant
― 乒乓, Friday, 16 November 2012 01:59 (thirteen years ago)
btw day ur mom is very pretty
― THAT IS ONE BIG PIZZA (strongo hulkington's ghost dad), Friday, 16 November 2012 02:00 (thirteen years ago)
also presumably stinks to the high heavens
those are three separate women btw
― 乒乓, Friday, 16 November 2012 02:01 (thirteen years ago)
I have three moms and two siblings (not identical)
it's like a three card monte game
― THAT IS ONE BIG PIZZA (strongo hulkington's ghost dad), Friday, 16 November 2012 02:03 (thirteen years ago)
http://guysamerican.com/images/press/nytimes.jpg
― 乒乓, Friday, 16 November 2012 02:08 (thirteen years ago)
I didn't nkow this was in the former NYT building; it's like pet semetary
I LIKE TO HIT THOSE WINGS, MAN
― THAT IS ONE BIG PIZZA (strongo hulkington's ghost dad), Friday, 16 November 2012 02:09 (thirteen years ago)
Harper's essay about the Frug, courtesy my dad's harper's subscription, don't tell anybody
― Fieri-brand sausages into my and your ready holes (silby), Friday, 16 November 2012 02:09 (thirteen years ago)
I don't think sriracha's exactly "indie" in 2012
― Fieri-brand sausages into my and your ready holes (silby), Friday, 16 November 2012 02:10 (thirteen years ago)
silby you are a gentleman
― call all destroyer, Friday, 16 November 2012 02:12 (thirteen years ago)
no problem there
http://www.etsy.com/listing/114639847/batch-019-ny-nj-pa
^^ artisanal sriracha
― j., Friday, 16 November 2012 02:14 (thirteen years ago)
America's Test Kitchen sriracha
― Fieri-brand sausages into my and your ready holes (silby), Friday, 16 November 2012 02:16 (thirteen years ago)
kill it with fire
― 乒乓, Friday, 16 November 2012 02:16 (thirteen years ago)
getting rid of the preservatives is some shit, dont oyu realize when you die and they split you open your organs will be pink like pepto bismol, glistening and ready for transplantation
― 乒乓, Friday, 16 November 2012 02:17 (thirteen years ago)
u want to have a shrivelled gallbaldder?? stop eating potassium sorbate!! >:( >:( >:(
― 乒乓, Friday, 16 November 2012 02:18 (thirteen years ago)
I'm only slightly exaggerating when I say my mom just made variations on hamburger helper or shake and bake chicken.
― this will surprise many (Nicole), Friday, 16 November 2012 02:23 (thirteen years ago)
Eek.
― Ned Raggett, Friday, 16 November 2012 02:26 (thirteen years ago)
mine too, Nicole.
And tater tot casserole.
― homosexual II, Friday, 16 November 2012 02:33 (thirteen years ago)
We had that too! I'm feeling nostalgic for it now.
― this will surprise many (Nicole), Friday, 16 November 2012 02:36 (thirteen years ago)
Clearly time to revive this thread
Explain hot dish
― Ned Raggett, Friday, 16 November 2012 02:40 (thirteen years ago)
One of Mr Veg's favorite things that his mom makes is an enchilada thing that has ground beef, black olives AND chopped hardboiled eggs in it.
I get anxious diarrhea just thinking about it.
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 16 November 2012 03:07 (thirteen years ago)
i'm eatin here
― THAT IS ONE BIG PIZZA (strongo hulkington's ghost dad), Friday, 16 November 2012 03:13 (thirteen years ago)
now you say that?
― the little prince of inane false binary hype (Alfred, Lord Sotosyn), Friday, 16 November 2012 03:13 (thirteen years ago)
i can only afford two meals a week
― THAT IS ONE BIG PIZZA (strongo hulkington's ghost dad), Friday, 16 November 2012 03:17 (thirteen years ago)
and 96 lbs of pepper jack
I would be very interested in authentic Sriracha sauce. The "sriracha sauce" that is in asian restaurants across the US is very awesome but according to Thai people (even those who like it) isn't really what they would call Sriracha sauce. They call it "cock sauce."
― Matt Armstrong, Friday, 16 November 2012 03:22 (thirteen years ago)