I Can't Believe It's Not Zero!1d ago
Babe come over, we’re frying garlic
Show threadI Can't Believe It's Not Zero!1d ago
Onions, chestnuts, chorizo and black garlic
Show threadI Can't Believe It's Not Zero!1d ago
Oblig. link to that article on how every cookbook lies about how long it takes to brown onions
Show threadI Can't Believe It's Not Zero!1d ago

I want to call this dish “one garlic, three ways” but the ways all get combined at the end, so, alas.

Apropos of nothing, Jen’s parents (adult ESL speakers) were totally convinced for decades that “garlic” was “ga-leek” (i.e. ga- was a prefix, since they’re obviously leek-related). I find this delightful.

Show threadI Can't Believe It's Not Zero!1d ago
Not-rice ingredients combined, Cajun spices added
Show threadJohn Regehr1d ago
@steve wait a sec what's going on with chorizo and cajun spices? andouille substitute??
Show threadI Can't Believe It's Not Zero!1d ago
@regehr this is very much a “clean out the fridge because we’re going to Japan in a week” meal
Show threadJohn Regehr
@steve the cajuns and spaniards grudgingly accept this as valid
Apr 4 at 10:23pmWeb
Show threadI Can't Believe It's Not Zero!1d ago
@regehr doubtful, but they aren’t gonna stop me
Show threadJohn Regehr1d ago
@steve I mean, smoked pork sausages are probably fundamentally compatible. anyway I won't tell if you don't tell the Indians and Mexicans that I love to use chana masala as dip for tortilla chips
Show threadFabian Giesen1d ago
@steve @regehr internet randos who can't accept the basic tenet that you always cook with the ingredients you have at hand, not the ones you wish you had, are dead to me anyway
Show threadFabian Giesen1d ago
@steve @regehr like, damn right motherfucker I'll use the greens I have in the fridge that I'll need to throw out in 2 days if I don't and not the exact stuff that it says in the recipe. get a fucking grip
Show threadFabian Giesen1d ago
@steve @regehr TWO THIRDS OF IT IS B. OLERACEA ANYHOW
Show threadJohn Regehr1d ago
@rygorous @steve I hear you. and yet, there are limits. we're not barbarians here, most of us at least
Show threadJohn Regehr1d ago
@rygorous @steve I mean, don't be emma
Show threadFabian Giesen1d ago
@regehr @steve I might try the rice flour part (not egg replacer though, that sounds ... concerning), but I definitely wouldn't downvote a recipe after an unsanctioned substitution
Show threadJohn Regehr1d ago
@rygorous @steve I think there's a whole reddit for these people
Show threadAmélia Liao 1d ago
@regehr @rygorous @steve https://www.reddit.com/r/ididnthaveeggs/
I Didn't Have Eggs: Terrible recipe reviews • r/ididnthaveeggs

Reviews by people who don't follow a recipe and then complain that it sucks.

reddit
Show threadI Can't Believe It's Not Zero!1d ago
@amy @regehr @rygorous this sub is amazing
Show threadJohn Regehr1d ago
@steve @amy @rygorous alas, r/biryani lost its chill today
Show threadFélix1d ago
@regehr @steve @amy @rygorous I rate it 0.3 grilled cheese meltdowns
Show threadJohn Regehr1d ago
@amy @rygorous @steve yes!!
Show threadFabian Giesen1d ago

@regehr @steve oh, I also have to add:

baking is a different deal altogether anyhow.

most cooking, you can eyeball quantities, make substitutions, vibe it out, and if you're not completely screwing it up, the result will usually be OK.

baking? much less room for improv. you try to vibe out a dough, 9 times out of 10, the result's gonna suck

Show threadÖlbaum3h ago
@rygorous I have a Martha Stewart pancake recipe, and if I follow it exactly, the batter ends up way too runny, likely because I’m not using the exact same flour as she does, so this 100%.
@regehr @steve
Show threadThe Stage Rabbit (he/him)23h ago
@regehr @rygorous @steve The Barbie movie did not turn out as expected. Everyone said it was so good and had a good soundtrack, but I couldn't see anything, only heard screaming, and was in severe pain the whole time. I did everything one normally does at the movies, except I gouged my eyes out with a grapefruit spoon after I sat down.
0 out of 5. Would not recommend.
Show threadjonathankoren™23h ago
@regehr @rygorous @steve that’s almost up there with the people that complain that the apple cobbler recipes are “too sour” because they used two cups of apple cider vinegar when the recipe calls for two cups of apple cider
Show threadFabian Giesen1d ago
@regehr @steve oh I'm not a barbarian, just a kitchen anarchist who hates throwing food away
Show threadFabian Giesen1d ago
@steve @regehr onions (any color), garlic, leeks, scallions, shallots, chives? If I don't have the right kind, I'll just vibe it out with what I have on hand, alliums are very amenable to vibes-based substitutions
Show threadJohn Regehr1d ago
@rygorous @steve sure sure. and I'm definitely not going to the fancy store to get gruyere if I have a vaguely compatible other cheese, nor poblanos if I have anaheims or jalapenos, etc etc
Show threadFabian Giesen1d ago
@regehr @steve 'xactly. my carbonara has to make do with either regular bacon or pancetta because that's what I can get in the grocery stores nearby, I'm not making a production just to get guanciale. and so forth
Show threadLR23h ago
@rygorous @steve @regehr i make it a point to invent and share good recipes made from most common affordable foodstuffs because i have lost the oneupmanship game of precious ingredients a long time ago
Show threadJohn Regehr23h ago
@lritter @rygorous @steve it's one of life's perfect ironies that almost all of the human race's great food is either straight-up poor people food or else pretty straightforwardly adapted from that