Foodies BS Thread.

Nah. Haha. Garden variety egg nood.

 

But paparadelle is maybe my favorite version.

 

No where near as fancy as some of you guys... Smoked Salmon with air fried Parmesan green beans and air fried smashed baby potatoes with blue cheese dressing.

 

Some of my best meals have been simple meals.

 

Agreed. Example, garlic butter noodles!

 

Looks great!

 

As long as the hot tin box fits under the cell door, we’ll call ‘er good.

 

Beauty!

 

Wow...just...wow
I bet it was the mango that gave it that last little flavor push.

 

@DuffyBank

I don't know if I ever thanked you for recommending Culinary Artistry to me. I think I'd describe it not as any sort of how-to, it's clearly not as you'd certainly know, but more of a way of thinking about food structure

 

For me it’s a series of chemical reactions largely precipitated by adding heat. Some good, some not so much. That’s why I once had glass cookware. So I could watch it burn & I could learn.

 

Why I really like "On Food and Cooking" by Harold McGee. My science back ground was invaluable at culinary school. I recall asking a chef instructor what are the basis of the boundaries between poach, simmer and boil. Next day he came back and said blood protein coagulation defines a poach and temperature/pressure define simmer and boil.

$24 On Food and Cooking: The Science and Lore of the Kitchen

https://www.amazon.com/Food-Cooking...rds=On+Food+and+Cooking&qid=1693587184&sr=8-1

Culinary Artistry is a book I'll look at for ideas and inspiration. If I have an ingredient in mind, I can look at it and come up with complimentary foods and then think technique and dish. To me, much of the text is artsy fartsy gibberish stylings that come and go with the latest fads

 

I don’t think the mango could have been more perfect in terms of ripeness. The texture and sweetness was on point.

 

We picked a couple pounds of tomatoes this morning so I'm making some tomato jam for our burgers tonight.

 

Picked up some veggies at the Chinese market yesterday, so I steamed some Chinese broccoli and baby bokchoi and served with oyster sauce. Didn’t take a pic, but there’s more, so maybe when the chicken is done I’ll snap some.

 

Two hours later.

 

Im not sorry

 

that's out of control ...

 

You spelled AWESOME wrong