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What's cookin?

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fucking

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Re: What's cookin?
« Reply #465 on: June 25, 2021, 10:02:14 AM »
I wasn't even really that hungry. It was weird.
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Custard

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Re: What's cookin?
« Reply #466 on: June 25, 2021, 11:59:31 AM »
Cabella ketchup is so rare google doesn’t even know about it.
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Re: What's cookin?
« Reply #467 on: June 25, 2021, 12:03:30 PM »
I think I found an image last time I remembered the name. I wonder what the name is. 

It might be Cabela's, but it wasn't in their online store. And yet, judging by the dude who went to Menard's for a single jar of mayonnaise, I regard the possibility as distinct.
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Custard

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Re: What's cookin?
« Reply #468 on: June 25, 2021, 12:06:46 PM »
Please let us know when you find it. Obscure ketchup sounds like something I could get into.
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ILLove1997

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Re: What's cookin?
« Reply #469 on: June 25, 2021, 12:42:16 PM »
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Re: What's cookin?
« Reply #470 on: June 25, 2021, 12:47:24 PM »
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Custard

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Re: What's cookin?
« Reply #471 on: June 25, 2021, 12:56:43 PM »
I really only like ketchup for fried potatoes. I’ve been reconsidering even that small amount after a coworker told me how much nasty shit goes into ketchup.

And you think today’s ketchup is gross read the history of it sometime. I looked into it after the coworker thing.

Rob’s cartoon is spot on.
« Last Edit: June 25, 2021, 01:02:25 PM by Custard »
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Re: What's cookin?
« Reply #472 on: June 25, 2021, 01:06:07 PM »
Yeah. I considered linking a passage from the Wikipedia page.

I don't think I'd like mushroom flavored catsup.
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Re: What's cookin?
« Reply #473 on: June 25, 2021, 09:03:54 PM »
For lunch, I opened a pull-top can of Chef Boyardee beef ravioli (yes, dumpster).

I poured its contents into a handled bowl, and put it in the microwave for 90 seconds. About halfway through, I removed the bowl, stirred, and put a saucer on top to catch any exploding bits.

Then I replaced the bowl to finish cooking. When it was done, I stirred it again.

I ate it with the same spoon I used for stirring.
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ILLove1997

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Re: What's cookin?
« Reply #474 on: June 25, 2021, 10:14:22 PM »
Quote from: Custard on June 25, 2021, 12:56:43 PM
I really only like ketchup for fried potatoes. I’ve been reconsidering even that small amount after a coworker told me how much nasty shit goes into ketchup.

And you think today’s ketchup is gross read the history of it sometime. I looked into it after the coworker thing.

Rob’s cartoon is spot on.

Bbq sauce is vastly improved ketchup

Why even bother with the shit version
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Custard

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Re: What's cookin?
« Reply #475 on: June 25, 2021, 10:37:05 PM »
I’m a purist. Once you put salt in the meat and mix it up it becomes sausage. Salt makes the proteins congeal and changes the texture of the meat. Now that doesn’t mean it isn’t good—it just means it’s now a sausage burger.  Or meatloaf burger. And I’m going to try them tomorrow night. 
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Re: What's cookin?
« Reply #476 on: June 25, 2021, 10:37:54 PM »
Quote from: fucking on June 25, 2021, 09:03:54 PM
For lunch, I opened a pull-top can of Chef Boyardee beef ravioli (yes, dumpster).

I poured its contents into a handled bowl, and put it in the microwave for 90 seconds. About halfway through, I removed the bowl, stirred, and put a saucer on top to catch any exploding bits.

Then I replaced the bowl to finish cooking. When it was done, I stirred it again.

I ate it with the same spoon I used for stirring.

Baller.

I’m a sucker for spaghetti-o’s with meatballs.
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Re: What's cookin?
« Reply #477 on: June 25, 2021, 10:47:14 PM »
What do you think of the Aldi version?
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Custard

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Re: What's cookin?
« Reply #478 on: June 25, 2021, 11:12:21 PM »
Quote from: fucking on June 25, 2021, 10:47:14 PM
What do you think of the Aldi version?

If I recall correctly their version is mushy and the flavor profile not as good.  I know I tried them but never got them again.
« Last Edit: June 26, 2021, 02:59:39 AM by Custard »
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Re: What's cookin?
« Reply #479 on: June 25, 2021, 11:52:00 PM »
I sauteed some finely chopped onions and minced garlic with freshly ground peppercorns, coriander seed, and cumin seed in olive oil. Stirred in a can of diced maters. Seasoned with freshly ground Himalayan salt and Mexican oregano. Added a can of drained and  rinsed black beans.  Simmered a while. Served for lunch over Thai jasmine rice.
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