The FOOD (& Drink) Thread

[Chimpzy]

I have recently discovered Scrandle. It's a website that compares 2 pics of (usually) British "match day" food, from sports events etc and gets you to pick which one the internet thought was less horrific.

There are some true monstrosities on there, let me tell you, although some of it doesn't look half bad.

Scrandle

The thrilling daily web game of food comparison. View exotic and delicious scran from around the world and guess which is superior, as adjudicated by social media and your peers.

scrandle.com

Some of these I really don't get, or maybe I'm just really bad at this. Sad looking cheeseburger with overcooked fries vs kinda messy but otherwise lovely chicken curry? The cheeseburger wins. Basic chili dog vs gorgeous doner kebab. Chili dog wins. Is this boring people picking the familiar, even if looking kinda gross, over anything that sounds and looks too foreign?

 

[Zykon TheLich]

Some of these I really don't get, or maybe I'm just really bad at this. Sad looking cheeseburger with overcooked fries vs kinda messy but otherwise lovely chicken curry? The cheeseburger wins. Basic chili dog vs gorgeous doner kebab. Chili dog wins. Is this boring people picking the familiar, even if looking kinda gross, over anything that sounds and looks too foreign?

It's the internet...

Some of the time I get virtually everything right, others its all wrong.

I don't think its a vs thing in scoring, the percentages they don't add up to 100. I think the percentages might be a would you eat it yes/no thing and then you have to guess which of the two got a higher yes vote, but the original scoring wasn't a comparison between the two. Price might also be a consideration

There's probably some cultural bias, but then i guess it's mostly UK based and the chilli dog vs kebab example were way more culturally attuned to a doner kebab over a chilli dog. Although it usually takes a few pints to work up the courage.

 

[BrawlMan]

@Xprimentyl

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We're getting similar reports in Micigan as well. Large Pizza can cost $17 now, so lot's of people get medium, unless you're going to Little Ceaser's.

 

[hanselthecaretaker2]

Now that a brrr bowow -

 

[Kyrian007]

Now that a brrr bowow -

I saw this one too. Conceptually it is fine... save one thing. Hormel? Especially in small batches, a good Cincinnati style chili is very easy to prepare. And if you want it with sausage... just substitute some beef with sausage. And if that's too hard, melt a brick of Mannings and then add sausage. Hormel... fine. But a significant upgrade costs you little more in terms of time or money.

 

[hanselthecaretaker2]

Not even spices and condiments are safe anymore -



Also -



Monsanto, who makes Roundup, is owned by Bayer. Yeah that Bauer. These drug companies are pumping their bs into the food industry now.

 

[Xprimentyl]

So our Vietnamese neighbor's mother introduced us to Bahn Mi, and I don't think I can eat regular subs ever again, at least not without wishing it was Bahn Mi. I've never thought about Asian cuisine and thought "sandwiches," but I'll be damned if it's not the best sandwich.

 

[Zykon TheLich]

So our Vietnamese neighbor's mother introduced us to Bahn Mi, and I don't think I can eat regular subs ever again, at least not without wishing it was Bahn Mi. I've never thought about Asian cuisine and thought "sandwiches," but I'll be damned if it's not the best sandwich.

View attachment 14550

For the opposite end of the spectrum, I present this, from the google reviews of a local kebab/fried chicken/pizza/burger place.

A very shy and retiring friend of mine said "It look like my fanny after me fella's had a go on it!"



There's a close up as well, but it's too off-putting to post.

 

[Xprimentyl]

For the opposite end of the spectrum, I present this, from the google reviews of a local kebab/fried chicken/pizza/burger place.

A very shy and retiring friend of mine said "It look like my fanny after me fella's had a go on it!"

View attachment 14552

There's a close up as well, but it's too off-putting to post.

I don't know when, why, how, or to whom, but at some point between now and my death, I'm going to use "It look like my fanny after me fella's had a go on it!" to describe something visibly awful. That is the the funniest shit I've ever heard. Tell your shy and retiring friend I am forever in their debt.

But yeah, that... food? looks terrible. What is it? I know what fried chicken, pizza, and burgers look like, so I ruled those out, so I googled "kebab" (the only kebabs I know are "shish'd," and THAT ain't it,) so this looks like a beyond pathetic attempt at a doner kebab if the Google images are any indicator? If those images are high-end escorts in Las Vegas, THAT kebab is a crack whore in Detroit.

 

[Zykon TheLich]

I don't know when, why, how, or to whom, but at some point between now and my death, I'm going to use "It look like my fanny after me fella's had a go on it!" to describe something visibly awful. That is the the funniest shit I've ever heard. Tell your shy and retiring friend I am forever in their debt.

But yeah, that... food? looks terrible. What is it? I know what fried chicken, pizza, and burgers look like, so I ruled those out, so I googled "kebab" (the only kebabs I know are "shish'd," and THAT ain't it,) so this looks like a beyond pathetic attempt at a doner kebab if the Google images are any indicator? If those images are high-end escorts in Las Vegas, THAT kebab is a crack whore in Detroit.

Some sort of doner wrap. It's a staple of foul post pub fast food that will see you sitting on the toilet cursing your decisions the next morning.

 

[hanselthecaretaker2]

How The Cheesecake Factory runs one of America's biggest menus

The Cheesecake Factory runs a massive 250+ item menu made fresh daily—and still out-earns most competitors. Here's how it pulls it off.

www.businessinsider.com

 

[Gordon_4]

I don't know when, why, how, or to whom, but at some point between now and my death, I'm going to use "It look like my fanny after me fella's had a go on it!" to describe something visibly awful. That is the the funniest shit I've ever heard. Tell your shy and retiring friend I am forever in their debt.

But yeah, that... food? looks terrible. What is it? I know what fried chicken, pizza, and burgers look like, so I ruled those out, so I googled "kebab" (the only kebabs I know are "shish'd," and THAT ain't it,) so this looks like a beyond pathetic attempt at a doner kebab if the Google images are any indicator? If those images are high-end escorts in Las Vegas, THAT kebab is a crack whore in Detroit.

The quality of any given kebab - especially the kind you buy at 4AM after your tenth vodka tonic - is an as yet unstudied field of quantum science because sometimes the awful looking hole on the wall produces mana from heaven that takes the edge off the hangover and a clean, modern joint will have you evacuating from both ends praying for death. Or it’s the opposite. And it may change day by day. It is entirely up to the whim of a pitiless god what you get.

 

[Kyrian007]

The quality of any given kebab - especially the kind you buy at 4AM after your tenth vodka tonic - is an as yet unstudied field of quantum science because sometimes the awful looking hole on the wall produces mana from heaven that takes the edge off the hangover and a clean, modern joint will have you evacuating from both ends praying for death. Or it’s the opposite. And it may change day by day. It is entirely up to the whim of a pitiless god what you get.

Yeah, there's a Mediterranean cafe down the street from my apartment, and the head chef goes all out. Dices together lamb and beef, forms it by hand on the skewers, and grills it over high heat to give it a decent sear. His kebabs are incredible. But sometimes, I'll go to the hole in a mini-mall down the street for one instead. That guy buys precooked cylinders of "kebab meat" and heats it up on a shawarma grill. Now, the difference is night and day. And the price difference isn't nearly as bad as it probably should be, certainly not a deterrent. And yet sometimes, that Arby's level precooked meat at the hole in the wall... hits in a way that the masterfully crafted kebab can miss. Sadly, probably all the preservatives and chemicals though.

 

[Xprimentyl]

Found a restaurant called Talkin' Taco that has several iterations of birria, including birria ramen (below.) Fucking YUM when cultures gel into flavorful perfection. I'm glad the restaurant is just far enough away that impulse visits would merit enough planning and forethought as to move it from "impulse" to "I specifically want more birria ramen."

 

[Gordon_4]

Found a restaurant called Talkin' Taco that has several iterations of birria, including birria ramen (below.) Fucking YUM when cultures gel into flavorful perfection. I'm glad the restaurant is just far enough away that impulse visits would merit enough planning and forethought as to move it from "impulse" to "I specifically want more birria ramen."

View attachment 14661

This sounds awesome

 

[Xprimentyl]

This sounds awesome

If you only knew. I nearly made myself sick because I didnt't want to stop eating after I was full.

 

[Xprimentyl]

My gf found a recipe for Chinese-style steamed eggs. It's basically scrambled eggs without physically scrambling during the cooking process. The final product has the consistency of tofu or airy custard as opposed to a looser scrambled egg and/or the density of an omelet. It turned out really well, but the process is too convoluted to ultimately end up with "eggs" if you're just trying to make a meal. The video below isn't the recipe she found, but it's the gist; in the time it took to steam 4 eggs for what amounts to a textural difference from other methods of cooking eggs, I could have scrambled 2 dozen eggs using fewer dishes. This is an example of food meeting art: practicality isn't considered where expression is the goal. Reminded me of the scene from The Karate Kid where Mr. Miyagi is teaching Daniel to catch flies with chopsticks: yeah, he could use a swatter, but there's something more pretentiously eloquent doing the deed with utensils that require actual skill.

 

[Bob_McMillan]

My gf found a recipe for Chinese-style steamed eggs. It's basically scrambled eggs without physically scrambling during the cooking process. The final product has the consistency of tofu or airy custard as opposed to a looser scrambled egg and/or the density of an omelet. It turned out really well, but the process is too convoluted to ultimately end up with "eggs" if you're just trying to make a meal. The video below isn't the recipe she found, but it's the gist; in the time it took to steam 4 eggs for what amounts to a textural difference from other methods of cooking eggs, I could have scrambled 2 dozen eggs using fewer dishes. This is an example of food meeting art: practicality isn't considered where expression is the goal. Reminded me of the scene from The Karate Kid where Mr. Miyagi is teaching Daniel to catch flies with chopsticks: yeah, he could use a swatter, but there's something more pretentiously eloquent doing the deed with utensils that require actual skill.

I think there is something to be said about cooking eggs more gently like this. I love a good crispy fried egg, but I also quite like just how "eggy" an almost custardy, slow cooked, scrambled eggy can be. No idea if this would actually bring out the egg flavor more, but I suspect it is more than just a textural difference.

 

[Xprimentyl]

I think there is something to be said about cooking eggs more gently like this. I love a good crispy fried egg, but I also quite like just how "eggy" an almost custardy, slow cooked, scrambled eggy can be. No idea if this would actually bring out the egg flavor more, but I suspect it is more than just a textural difference.

There were a few ingredients I wouldn't have chosen for traditional eggs (soy sauce, for one,) but less those few things, it didn't taste much different. At least it didn't take much differently were I to add those same ingredients to a traditionally scrambled egg or omelet, so for me texture was the only appreciable difference. Again, I really liked it, but by the time we make this again, I could whip up an omelet, use the same ingredients, and pretty much have the exact same flavors, so texture is the only real difference.

 

[Kyrian007]

My gf found a recipe for Chinese-style steamed eggs. It's basically scrambled eggs without physically scrambling during the cooking process. The final product has the consistency of tofu or airy custard as opposed to a looser scrambled egg and/or the density of an omelet. It turned out really well, but the process is too convoluted to ultimately end up with "eggs" if you're just trying to make a meal. The video below isn't the recipe she found, but it's the gist; in the time it took to steam 4 eggs for what amounts to a textural difference from other methods of cooking eggs, I could have scrambled 2 dozen eggs using fewer dishes. This is an example of food meeting art: practicality isn't considered where expression is the goal. Reminded me of the scene from The Karate Kid where Mr. Miyagi is teaching Daniel to catch flies with chopsticks: yeah, he could use a swatter, but there's something more pretentiously eloquent doing the deed with utensils that require actual skill.

I've gotta say. That really doesn't look appetizing to me at all. So, I'm going to have to try it. A few times before, when it comes to eggs, something that completely nauseated me turned out to be something I love. I local place has a signature crabcake benedict. I never liked bennies, because I thought poached eggs were too runny to be appetizing. But it was their specialty... So I had to try it. And it was absolute heaven, and wouldn't have been half as good without that runny yolk. Same when I tried the viral omurice. Looked too runny, but it was fantastic. And migas. First time I made it, used scrambled eggs and it was ok. Next time I topped it with two sunny side up eggs... Worlds better.