Nobody cares about food.

[Essence Lumin]

I ATE OATMEAL FOR BREAKFAST, AND I PLAN ON HAVING SLOOPY JOOES FOR DINNER!!

Are sloppy joes not simply meat based oatmeal?

Ooh, Lady Darnk is back! No. That quote from Lady Darnk is from 2018. Now I'm sad.

 

[Noodles]

Ooh, Lady Darnk is back! No. That quote from Lady Darnk is from 2018. Now I'm sad.

Yeah sorry, sometimes when a thread is old it opens to the first page instead of the latest post and I had a dumb joke idea.

 

[Kamilah Hauptmann]

Hear me out.

Black Forest Cherry Chocolate Mousse.

 

[Khamon]

with cherries, yes, with with fake cherry flavoured syrup that tastes like cough medicine, no

 

[Noodles]

journeyman folklorist (@aniceburrito.bsky.social)

A Japanese company has released caffeinated instant ramen that can be sucked out of a tube, for gamers

bsky.app

 

[Free]

Hear me out.

Black Forest Cherry Chocolate Mousse.

I'm not sure that requires a hearing. WE'S IN.

 

[Katheryne Helendale]

Hear me out.

Black Forest Cherry Chocolate Mousse.

Yes please!

 

[Isabeau]

 

[Isabeau]

I made myself some chop suey tonight. Was good. Made me think of my mother.

Now I’m looking it up, and the images don’t look much like the chop suey I know. The history of the dish is interesting, though. I mean, I figured the dish I know as chop suey was more of a Chinese-American dish, but the term was used in China, too.

Anyway, MY chop suey has lots of bean sprouts, because without those, it’s just stir fry, no?

When I change the language of my search engine to French (and my locale) the images look more familiar. I wouldn’t be surprised if the basic recipe I know is the same in the New England region ad/or New York.

 

[Isabeau]

 

[Free]

None of this looks like what I can get today. And "60-second" service?!?!?

 

[Free]

My newest food addiction: Watching @ChefReactions on Twitter/TikTok.

 

[Erich Templar]

My newest food addiction: Watching @ChefReactions on Twitter/TikTok.

I'm no cook, but even I knew that what I was watching was baaaaaad....

 

[CronoCloud Creeggan]

My newest food addiction: Watching @ChefReactions on Twitter/TikTok.

WTF! I thought she was making some kind of dessert at first and thought it wouldn't be bad without the pecans....but then came the glitter and pasta....and it all went to hell.

 

[Isabeau]

I just made and wolfed down the best hamburger. Big patty, garlic salt and pepper, mushrooms, cheese, onions, and a dab of dijon in a croissant (didn’t have any buns). Was it really that good, or was I just super hungry? Who cares, it was great. I am satiated.

 

[Essence Lumin]

Was it really that good, or was I just super hungry? Who cares, it was great. I am satiated.

Sometimes it works that way for me too. There is a restaurant near here which is part of a Mexican food chain called Moe's, kind of like a Subway in that you get to pick what you want, but better. I got two tacos there the other night and thought I was going to food heaven.

 

[Isabeau]

I just came back from a surprise birthday party for two people and there was a mountain of sushi and two cakes - red velvet cheesecake, and tiramisu. I don’t think I’ll be able to eat again until Monday. Maybe Tuesday. A little too much to drink, too. Can’t sleep, now.

There actually IS too much of a good thing.

But was it worth it? Why yes, yes it was.

 

[Isabeau]

Man, I did a stupid thing.

I prepared a coq au vin for the crockpot and it’s been on ”warm” instead of “low” for the last almost three hours. I just put it on high now (and adjusted the time)and am crossing my fingers. Wtf I hate shit like that.

 

[Casey Pelous]

Man, I did a stupid thing.

I prepared a coq au vin for the crockpot and it’s been on ”warm” instead of “low” for the last almost three hours. I just put it on high now (and adjusted the time)and am crossing my fingers. Wtf I hate shit like that.

I find crockpots tend to run warmer than they claim -- check the temp it produces on the warm setting. If it is over 140 F/60 C, you're fine. Even if it is under, there are tables that will show you "x temp for y hours for z thickness" is safe. When I sous vide chicken breast, I do it at 145 F, for two hours. I'm still alive.

 

[Isabeau]

Yeah, all the ingredients had been seared or browned first, then placed in the slow cooker that I I turned to high while chopping, etc, the I poured the boiling (wine) sauce over it before turning down the heat. In any case, once I realized and turn the heat back on, it only took a few minutes to start simmering/boiling. I think that’ll kill any possible bacteria.

I also have iron guts. No way I’m wasting bacon and wine