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Food • Page 1306

Discussion in 'General Forum' started by Timmiluvs, Mar 6, 2016.

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  1. waking season

    Trusted Prestigious

    I tried this a few months ago and it died, yours looks great!
     
    K0ta and Ken like this.
  2. lati

    formerly spaghettti Supporter

    I think you gotta plant it in dirt after a while! I’m gonna try it and report back. Thanks!
     
    waking season and Ken like this.
  3. lati

    formerly spaghettti Supporter

    My lunch today is Texas toast with diced tomatoes on top. Lol. Meh.

    also I’m eating lunch at 3:37pm so what
     
  4. iCarly Rae Jepsen

    run away with me Platinum

    Nothing wrong with bruschetta
     
    sean_rugy, K0ta, coleslawed and 4 others like this.
  5. lati

    formerly spaghettti Supporter

    sean_rugy, K0ta, coleslawed and 4 others like this.
  6. lati Jun 11, 2020
    (Last edited: Jun 11, 2020)
    lati

    formerly spaghettti Supporter

    Looking at my old tweets and...I kind of miss working at a pizza shop.

    5718EDBB-081C-46B0-B175-C66387F14BA7.jpeg

    C35E2604-A1E5-436E-BECE-47D9F76A8FE6.jpeg
     
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  7. Ken

    entrusted Prestigious

    Is it crazy that I want to add sesame seeds to already baked bread? They're soft Amoroso rolls. But I really wanted hard rolls w/ seeds... I'm thinking about doing a light egg wash and coating them in sesame seeds and baking for about 5 minutes. Any idea if this will work? Should I not be doing this?
     
  8. Ken

    entrusted Prestigious

    I guess I'll try one roll and see what happens haha. Some input would be hella tight though.
     
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  9. waking season

    Trusted Prestigious

    Never tried it but it sounds like it would work!
     
    Ken likes this.
  10. Matt

    Living with the land Supporter

    I can barely toast bread so I can't help you
     
  11. marissalg

    Trusted

    I think this should work fine to get the seeds to stick?
     
    Ken likes this.
  12. lati

    formerly spaghettti Supporter

    I just looked at a recipe for chicken tortilla soup and saw they called for 1/4 teaspoon of cumin and I noped the fuck out of that blog
     
    bigmike likes this.
  13. lati

    formerly spaghettti Supporter

    022451C3-7898-46E2-B32C-2952E4903147.jpeg
    1B4B6A50-D8C6-4B29-8A5D-2BC31ACC3E5E.jpeg

    sopa de tortilla y pollo :embarrassed:
     
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  14. BlueEyesBrewing

    Trusted Supporter

    You don’t like cumin??

    one of my favorite things to make is Chile verde in the pressure cooker and it uses a fair amount of cumin
     
  15. lati

    formerly spaghettti Supporter

    Oh, no! I meant that’s way too little of it! Haha
     
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  16. BlueEyesBrewing

    Trusted Supporter

    Ohhhhhhhh ok haha. That makes more sense
     
  17. BlueEyesBrewing

    Trusted Supporter

    Made scallops with charred kale salad and corn salsa for dinner last night. Scallops might be the easiest/best thing to make ever
    493B53CB-6438-4775-BBC3-87F6C5034FBF.jpeg
     
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  18. Ken

    entrusted Prestigious

    Those scallops look amazing.

    Adding the sesame seeds did not work.

    the sandwiches were still great though.
     
  19. CobraKidJon

    Fun must be always. Prestigious

    I made a generic fried rice and ramen recipe I saw on TikTok and I’m working my way towards actual cooking videos.
     
  20. The Lucky Moose

    Still A Threat Prestigious

    Omg I feel so old
     
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  21. CobraKidJon

    Fun must be always. Prestigious

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  22. CobraKidJon

    Fun must be always. Prestigious

    the dusty moose
     
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  23. The Lucky Moose

    Still A Threat Prestigious

  24. CobraKidJon

    Fun must be always. Prestigious

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  25. The Lucky Moose Jun 14, 2020
    (Last edited: Jun 14, 2020)
    The Lucky Moose

    Still A Threat Prestigious

    I was asked to write a monthly column for Foodservice Consultant, which is a trade magazine and website for hospitality and foodservice consultants owned by the industry‘s main trade organisation. The usual content is exactly what you think it is so I'm trying to rock the boat a little. My first piece (see below) was published last month and was partly based on a way more thorough paper I wrote last year, which some here have read.

    Opinion: Authenticity in restaurants – now and post-pandemic - Foodservice Consultants Society International

    This month's article will be about racism in the hospitality industry.
     
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