1,000,000 Post Thread

[RANCIDMILKO ™ ®©]

@LotusBud did you see the video of the Brazilian guy that fell in a hole in Portugal?

 

[Frood]

Locustbug is cheating on her hubby???

 

[RANCIDMILKO ™ ®©]

Hmmmmmm 3 breakfasts nom nom nom

 

[Frood]

The biggest complaint I get from foreigners returning from the US is the portion sizes of restaurant meals. Some have told me that they only ate once a day, or asked for doggie bags....a concept equally bizarre to them.

 

[RANCIDMILKO ™ ®©]

@Scooter

 

[RANCIDMILKO ™ ®©]

I remember when you could get 3 pizzas for 15 dollars at Dominoes

 

[RANCIDMILKO ™ ®©]

Junk food was so cheap

 

[RANCIDMILKO ™ ®©]

Yeah, only hungry gigantic stoned men like me would find their portion sizes adequate

 

[Frood]

The only good thing to come from covid and hyperinflation is learning to make your own takeaway foods at home for a fraction of the costs and so better quality.

 

[Frood]

Flour, yeast, oil, tomatoes, milk, vinegar, and whatever is in the fridge makes a quality pizza.

 

[RANCIDMILKO ™ ®©]

My cooking skills are very limited, but there are frozen alternatives that are not too expensive and still decent

 

[RANCIDMILKO ™ ®©]

@Scooter

 

[RANCIDMILKO ™ ®©]

Locally made is usually better than the boxed stuff

 

[Frood]

Cooking skills only happen when you have to. If you've got someone who does it for you, you don't need to learn....unless attracted to it as a hobby. I have both....I have to and it became sort of a hobby by default.

 

[RANCIDMILKO ™ ®©]

Yeah, I used to be married until a few years ago and she wasn't a bad cook

 

[RANCIDMILKO ™ ®©]

But I'm a simple man that has a method "If I spend more time washing dishes than eating the meal, I feel bad"

 

[Frood]

What I found is really helpful is typing in "what I can make with ___ and ____ and ___ into a search engine. Whatever you have in your fridge and cupboard, then pick out the easiest quickest recipe.

 

[Frood]

Then you eat it and decide whether you liked it but want to improve it the next time.

 

[RANCIDMILKO ™ ®©]

LOL that makes a lot of sense

 

[Frood]

That's all that cooking is. Sample, alter, or stamp of approval.

 

[Frood]

You'd be surprised the recipes you can find quick online with 3-6 ingredients

 

[Scooter]

@Scooter

Hello.

 

[Frood]

@Dove shared her cashew pesto recipe a few days ago. Took minutes, and mixed in with pasta. 15 minutes all up...and the kid raved about it.

 

[Frood]

Would take half that next time. I'd already have the pasta boiling when starting that pesto.

 

[RANCIDMILKO ™ ®©]

I've seen people who cook well but say they don't appreciate their cooking

 

[RANCIDMILKO ™ ®©]

It just doesn't feel tasty to them

 

[Frood]

It can be a problem sometimes if you're cooking for a crowd or your family and they like what you can only tolerate. I've gotten really good at knocking out flavorsome buttery creamy soups out of random vegetables, but I like my soups thick and strong tasting... my girls will eat it but want thinner more delicate consistencies and slight flavours. So I make what they want mostly... and add in a bit of what I like. We work on a scale 1-10. I try to keep them at a 6-8 while keeping my own tastes similarly. In that time I've discovered a magical ingredient. Old tired lettuce. Iceberg works the best but anything with cellulose will do. Thickens, gives a tang, everybody is happy.

 

[RANCIDMILKO ™ ®©]

lettuce and cabbage tend to disappear in soup, but I know what you mean

 

[RANCIDMILKO ™ ®©]

You have to put cabbage otherwise chicken soup might be too watery

 

[RANCIDMILKO ™ ®©]

Maybe I'll fix up some pasta soup with chicken breast, bacon, carrots, potatoes, cabbage and asparagus