Author Topic: Official food thread v. Jingle.star  (Read 16794 times)

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Offline Darkstarshades

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Re: Official food thread v. Jingle.star
« Reply #350 on: December 25, 2018, 12:26:02 AM »
I worked at various top rated steakhouses for ten years, what do you need to know?

Not for now thanks, it was just curiosity, if you liked it and/or how do you like it.
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Offline lonestar

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Re: Official food thread v. Jingle.star
« Reply #351 on: December 25, 2018, 06:31:44 AM »
The enjoyment for me usually depends on the quality of the steak, not the cut. A low grade T-bone is going to be marginal, whereas a prime grade one will be a religious experience.
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Offline axeman90210

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Re: Official food thread v. Jingle.star
« Reply #352 on: January 20, 2019, 02:03:24 PM »
Too lazy to post a picture, but I tried out a new recipe and made a skillet of french onion chicken last night that ended up being pretty tasty.
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Online Phoenix87x

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Re: Official food thread v. Jingle.star
« Reply #353 on: January 31, 2019, 05:33:32 PM »
Anybody eat sushi on a regular basis?

I am going to a sushi place for the first time and have heard that eating raw fish might not be the best idea. Anybody ever have any issues?

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Re: Official food thread v. Jingle.star
« Reply #354 on: February 03, 2019, 08:46:40 AM »
Sushi is great! I go at least once per month. It is important to find a good restaurant though...

I'm making elk chili for the Super Bowl...the house smells great with it simmering. What are y'all making for the festivities?

Offline ReaperKK

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Re: Official food thread v. Jingle.star
« Reply #355 on: February 03, 2019, 09:09:54 AM »
Sushi is awesome, I eat it at least once a week. I’d probably go easy and donantuna roll at first and maybe get a shrimp tempura roll so only one of the rolls has raw fish. Sort of ease into it.

Offline El Barto

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Re: Official food thread v. Jingle.star
« Reply #356 on: February 03, 2019, 09:46:57 PM »
Anybody eat sushi on a regular basis?

I am going to a sushi place for the first time and have heard that eating raw fish might not be the best idea. Anybody ever have any issues?
A little late, but for what it's worth I'm on three different immunosuppressants and I'm not afraid of it. I've never been much of a fan, so it comes up infrequently, but if it's well prepared I'll certainly throw down on some. I'm generally more concerned about it being awful than I am it killing me.
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Offline cramx3

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Re: Official food thread v. Jingle.star
« Reply #357 on: February 06, 2019, 07:19:35 PM »
I enjoy sushi, I like to experiment and try a specialty roll when I go, but I don't go often because sushi is a type of food I need to be in the mood for, not something I can just pick up and eat for me casually.  I wouldn't eat from a questionable source, go to a nice sushi joint and you shouldn't have to worry about the raw fish.

Offline Chino

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Re: Official food thread v. Jingle.star
« Reply #358 on: February 28, 2019, 10:08:24 AM »
I know it's against the rules to post porn on this forum, but I'mma do it anyway. Look at that naked chick in back with a toy up her ass.

« Last Edit: February 28, 2019, 10:20:51 AM by Chino »

Offline orcus116

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Re: Official food thread v. Jingle.star
« Reply #359 on: February 28, 2019, 10:12:08 AM »
I want that mac and cheese/meat sandwich. Also at first glance I thought the ribs grew tendrils.

Offline cramx3

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Re: Official food thread v. Jingle.star
« Reply #360 on: February 28, 2019, 11:26:41 AM »
Where is that from?  Looks amazing

Offline Chino

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Re: Official food thread v. Jingle.star
« Reply #361 on: February 28, 2019, 11:37:17 AM »
I haven't a clue. Just saw it posted on Reddit.

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Re: Official food thread v. Jingle.star
« Reply #362 on: February 28, 2019, 04:18:48 PM »
Holy crap. That looks incredible

Offline Adami

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Re: Official food thread v. Jingle.star
« Reply #363 on: February 28, 2019, 04:47:25 PM »
Mac and Cheese looks good. You omnivores can have the rest.  :biggrin:
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Offline bosk1

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Re: Official food thread v. Jingle.star
« Reply #364 on: February 28, 2019, 04:55:03 PM »
You omnivores can have the rest.  :biggrin:

ALL of it? 

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Offline cramx3

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Re: Official food thread v. Jingle.star
« Reply #365 on: February 28, 2019, 05:15:34 PM »
 :lol save some for me bosk

Offline wolfking

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Re: Official food thread v. Jingle.star
« Reply #366 on: February 28, 2019, 05:17:14 PM »
Good to see JP still has time to share pictures of his daily lunch.

Seriously though, that's like heaven on a plate.

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Re: Official food thread v. Jingle.star
« Reply #367 on: March 01, 2019, 04:08:06 AM »
Someone can have the mac and cheese from my plate, I gladly devour everything else.

Mac and Cheese looks good. You omnivores can have the rest.  :biggrin:
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Offline lonestar

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Re: Official food thread v. Jingle.star
« Reply #368 on: March 01, 2019, 09:12:08 AM »
I love how there's like five fucking leaves of lettuce in the top, barely even a garnish. :lol
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Re: Official food thread v. Jingle.star
« Reply #369 on: March 06, 2019, 03:09:02 PM »
I love the smell of fried oninons when cooking. I just saw this and wouldn't mind try it out. There's something beautiful and pure about simple stuff like this if you know what I mean.

Roasted Onions From 1806
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Offline El Barto

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Re: Official food thread v. Jingle.star
« Reply #370 on: March 06, 2019, 05:24:16 PM »
I love the smell of fried oninons when cooking. I just saw this and wouldn't mind try it out. There's something beautiful and pure about simple stuff like this if you know what I mean.

Roasted Onions From 1806
I've stumbled across this guy's channel before. There are a whole lot of people coming up with great ideas for food channels, and he's definitely one of them. Demonstrating very old recipes is pretty interesting. I recall him going out into the boonies once and demonstrating how and what soldiers in the revolution would have cooked (presumably before the winter came and they all starved after running out of shoe leather).

There's another guy who demonstrates MREs from all over the world. I find it oddly interesting. And the guy will actually eat stuff from a hundred years ago if it's not too funky.

I love roasted onions. Not sure what the benefit is of leaving the skin on is, though. Seems like you'd be steaming the more than roasting them. And the moisture would prevent caramelization.
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Re: Official food thread v. Jingle.star
« Reply #371 on: March 07, 2019, 12:09:45 AM »
I love the smell of fried oninons when cooking. I just saw this and wouldn't mind try it out. There's something beautiful and pure about simple stuff like this if you know what I mean.

Roasted Onions From 1806
I've stumbled across this guy's channel before. There are a whole lot of people coming up with great ideas for food channels, and he's definitely one of them. Demonstrating very old recipes is pretty interesting. I recall him going out into the boonies once and demonstrating how and what soldiers in the revolution would have cooked (presumably before the winter came and they all starved after running out of shoe leather).

There's another guy who demonstrates MREs from all over the world. I find it oddly interesting. And the guy will actually eat stuff from a hundred years ago if it's not too funky.

I love roasted onions. Not sure what the benefit is of leaving the skin on is, though. Seems like you'd be steaming the more than roasting them. And the moisture would prevent caramelization.
Yea the MRE thing is also interesting, seen a bunch of videos and it's odly interesting. It's like you open a little time capsule.

Well I don't know but isn't it like baking a potato, the skin makes it cook the inside and you contain all the juices which makes it full of flavour. I'm just guessing though.
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Offline El Barto

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Re: Official food thread v. Jingle.star
« Reply #372 on: March 07, 2019, 08:15:13 AM »
I love the smell of fried oninons when cooking. I just saw this and wouldn't mind try it out. There's something beautiful and pure about simple stuff like this if you know what I mean.

Roasted Onions From 1806
I've stumbled across this guy's channel before. There are a whole lot of people coming up with great ideas for food channels, and he's definitely one of them. Demonstrating very old recipes is pretty interesting. I recall him going out into the boonies once and demonstrating how and what soldiers in the revolution would have cooked (presumably before the winter came and they all starved after running out of shoe leather).

There's another guy who demonstrates MREs from all over the world. I find it oddly interesting. And the guy will actually eat stuff from a hundred years ago if it's not too funky.

I love roasted onions. Not sure what the benefit is of leaving the skin on is, though. Seems like you'd be steaming the more than roasting them. And the moisture would prevent caramelization.
Yea the MRE thing is also interesting, seen a bunch of videos and it's odly interesting. It's like you open a little time capsule.

Well I don't know but isn't it like baking a potato, the skin makes it cook the inside and you contain all the juices which makes it full of flavour. I'm just guessing though.
It's the design that fascinates me. The US rations certainly don't seem to be the tastiest (one of the Gulf States countries had the best looking one, I thought), but they're so thoughtfully organized. Putting a full day's needs into a small box, including 3 squares, drinks, snacks, and toiletries, is an interesting challenge. Some of the survival kits are even more interesting. One of those things certainly would have made Tom Hanks's existence quite a bit more palatable.
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Online Phoenix87x

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Re: Official food thread v. Jingle.star
« Reply #373 on: March 07, 2019, 04:13:57 PM »
Those MRE videos are pretty cool. I got to try one back when I was around 9. It wasn't amazing, but would definitely get the job done if you were out in the field.

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Re: Official food thread v. Jingle.star
« Reply #374 on: March 08, 2019, 02:38:04 AM »
This guy has some cool reviews, like this ration from early 1900s:

British emergency ration from 1899-1902
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Online Phoenix87x

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Re: Official food thread v. Jingle.star
« Reply #375 on: March 08, 2019, 05:09:14 PM »

It's the design that fascinates me. The US rations certainly don't seem to be the tastiest (one of the Gulf States countries had the best looking one, I thought), but they're so thoughtfully organized. Putting a full day's needs into a small box, including 3 squares, drinks, snacks, and toiletries, is an interesting challenge. Some of the survival kits are even more interesting. One of those things certainly would have made Tom Hanks's existence quite a bit more palatable.


So with these people eating these rations from 60+ years ago, are they even safe to eat? If its air tight sealed I could see it lasting super long but nothing about this one looked appetizing  :lol

This guy has some cool reviews, like this ration from early 1900s:

British emergency ration from 1899-1902


Offline El Barto

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Re: Official food thread v. Jingle.star
« Reply #376 on: March 08, 2019, 05:50:28 PM »

It's the design that fascinates me. The US rations certainly don't seem to be the tastiest (one of the Gulf States countries had the best looking one, I thought), but they're so thoughtfully organized. Putting a full day's needs into a small box, including 3 squares, drinks, snacks, and toiletries, is an interesting challenge. Some of the survival kits are even more interesting. One of those things certainly would have made Tom Hanks's existence quite a bit more palatable.


So with these people eating these rations from 60+ years ago, are they even safe to eat? If its air tight sealed I could see it lasting super long but nothing about this one looked appetizing  :lol

This guy has some cool reviews, like this ration from early 1900s:

British emergency ration from 1899-1902
I've seen plenty of instances where it's clearly not edible and he tosses it. Realistically, if it's airtight and all of the bugs were killed during the canning process they should be alright. As for appetizing, I think the thing is that he wants to try everything he can. These are an interest of his and he wants to know the evolution. While my better judgement would probably prevail, if I stumbled across one of those 2000 year old pots of wine I'd be dying to know what it actually tasted like.

Having said that, I'd be stunned if there weren't a couple of times when Steve there woke up in the middle of the night filled with regret over the video he made the day before.  :lol

And to be fair, the vast majority of his videos involve relatively modern ration packs. It's interesting to see what various cultures feed their soldiers. The French MREs are legendary. The US packs are highly regarded. The Russian ones not so much. As I mentioned, one of the Gulf States had one that looked very appealing. It's just one of the many oddball things to discover.
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Offline Ninjabait

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Re: Official food thread v. Jingle.star
« Reply #377 on: March 22, 2019, 03:54:48 PM »
I tried my hand at борщ/borscht for the first time tonight and MAN do I feel like I've been missing out for my entire life. I screwed some things up (the potatoes ended up a little undercooked and I think I could've cut the cabbage a little smaller, mainly. Also I forgot the garlic), but hot dang is it delicious. I would make this a lot more often if the ingredient list wasn't "basically your entire kitchen, and also beets, onions, cabbage, sour cream, and dill".

My step by step process in case any slavs here want to roast my borscht making ability:

Ingredients:
One can of carrots
One can of beets
One potato (russet)
One onion (yellow)
One can of beef broth
Half a head of cabbage (red)
Half a beef sausage (kinda brownish)
Don't have any measurements on seasonings because I tend to eyeball everything lol, but I used:
Paprika, Salt (Onions, Sausage, Potatoes)
Thyme (Potatoes)
Bay Leaves and Pepper (Soup)
Sour Cream, Dill, Chives, Parsley (Garnish)
Water

1. Chopped all of the main vegetables (potatoes, onions, beets). Unfortunately I'm poor, so I ended up having to use canned carrots and beets (but those can well apparently so whatever).
2a. Fired up a pot on medium heat (gas setting 5 for my stove) and splashed some olive oil in there. Then threw the chopped beets in there for about 10min or so.
2b. While that was going on I throw olive oil in another pan on medium heat (4 for me) with some paprika and salt and let that caramelize. About 10min.
2c. Fired up a third pan on medium heat (5 again), minced some beef sausage and started cooking that with paprika and salt. About 10min for this too.
3. While the onions and beef were going, I poured some beef broth and water in the pot with the beets. Chopped up half a head of cabbage (red, since they were out of green) and threw that in the soup with a can of carrots. Placed two bay leaves on top for flavor.
4. Added the onions and sausage to the soup. Threw my potatoes into one of the pans with some salt, paprika, and thyme.
5. Realized I forgot to turn the heat up on the soup, so I set that to medium high (7).
6. After about 10min I threw the potatoes in. In retrospect I should've tested them with a fork but whatever. Also added pepper to the soup.
7. Let that cook for another 10min, then removed the bay leaves.
8. Set the soup to Low to keep it warm, then served it with chives, parsley, dill, and sour cream.

Offline lonestar

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Re: Official food thread v. Jingle.star
« Reply #378 on: March 22, 2019, 10:02:54 PM »
Not a Slav myself, but I am a chef who dated a Russian for four years. She never put sausage in hers, though I like the idea, and one thing she said was 'key' was tomato paste, just enough to turn the beet red color a shade or two lighter. The acidity of the tomato helped smooth out the roughness of the beets sugars. While sweet, they are pretty in your face without something to cut it down a touch. She also didn't use a broth, but made a sort of veg stock out of what she cooked the beets and other veg in. I personally was never a fan of it until I met her, and that was one of the more average things she cooked. She did a lamb piroshki that would get her named to royalty in some countries.
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Offline Ninjabait

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Re: Official food thread v. Jingle.star
« Reply #379 on: March 22, 2019, 11:09:09 PM »
Yeah, I see a lot of tomatoes being used in borscht, but I didn't really have a whole lot of them and I want to save the tomato sauce I have for spaghetti sauce lol. Same for the stock, most of the recipes I took a gander at had you make homemade stock from beef and vegetables.

Online Phoenix87x

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Re: Official food thread v. Jingle.star
« Reply #380 on: March 25, 2019, 01:01:33 PM »
Had dinner with a friend the other night. This is what he got and I almost passed out when I saw it:





Ribeye with crab meat covered in BÉARNAISE sauce

Offline El Barto

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Re: Official food thread v. Jingle.star
« Reply #381 on: March 25, 2019, 01:16:38 PM »
Pretty big Oscar guy, myself. Bone-in ribeye woudln't be my first choice for it, but it's still good eatin. They were pretty generous with the crab there. Capitol Grille is a little stingy with theirs.
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