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Utopia Talk / Politics / OT-Recipes
Habebe
Member
Sat Mar 21 14:18:45
Any recipes worth sharing? Im sure we have a handful of home cooks on here.
Rugian
Member
Sat Mar 21 14:22:46
1) Fill pot with 2 cups water
2) Heat stove to medium-high heat. Place pot on stove and wait until water begins to boil
3) Place ramen squares into water. Let cook for 3 minutes, stirring occasionally
4) Drain water from pot and add chicken seasoning to noodles, stirring thoroughly
5) Enjoy!
Wrath of Orion
Member
Sat Mar 21 14:25:31
Plenty, but I'm not going to bother. There are tons out on the internet that are sufficient for you to look up.
Daemon
Member
Sat Mar 21 14:29:20
They show you how to make a "Corona soup" on some Nigerian TV show:

http://www.youtube.com/watch?v=dQw4w9WgXcQ
Nimatzo
iChihuaha
Sat Mar 21 14:35:22
Lately I have reverted to the more simpler fewer ingredient dishes. Less is more. Prepare it over FIRE!
Nimatzo
iChihuaha
Sat Mar 21 14:41:39
Tuna, chopped onions, mayo some seasoning and lemon juice. Baked potato.
State Department
Member
Sat Mar 21 15:57:31
Pasta aglio e olio. New York magazine called it a "playful but mysterious little dish." You'll love it.

http://www.bingingwithbabish.com/recipes/2017/5/4/aglioeolio

After mastering this dish, I want to try my hand at:

-goat cheese profiteroles
-swordfish meatloaf with onion marmalade
-rare-roasted partridge breast in raspberry coulis with a sorrel timbale
-grilled free-range rabbit with herbed French fries
-squid ravioli in a lemongrass broth
hood
Member
Sat Mar 21 17:13:22
Take your favorite lasagna recipe. Add diced polish kielbasa.

Anything else requires some specific ingredients you wouldn't just have at home.
Wrath of Orion
Member
Sat Mar 21 17:33:49
"playful but mysterious little dish"

Fuck people that describe food in that manner. Maybe they'll get COVID-19.
Nimatzo
iChihuaha
Sat Mar 21 18:22:13
Makes me want to slap somebody just reading you quote it.
sam adams
Member
Sat Mar 21 20:07:58
Tuna.
Mayo.
Bread.


Luxury!!!
Im better then you
2012 UP Football Champ
Sat Mar 21 21:06:05
This is how you make hand- sanitizer.

http://www.youtube.com/watch?v=Fe8hRCQeTGo
Habebe
Member
Sat Mar 21 21:14:51
Rugian, No eggs? I like eghs in my ramen.
hood
Member
Sat Mar 21 23:49:47
not-from-scratch ramen is weak.
jergul
large member
Sun Mar 22 00:02:58
"add polish kielbasa"

Adding Eastern European sausages to absolutely any dish improves it.
hood
Member
Sun Mar 22 01:37:09
It usually does, yes.


Tonight I made some black bean sauce and stir fried up veggies and shrimp.
Dukhat
Member
Sun Mar 22 02:25:18
Saute onions with extra virgin olive oil at medium heat for 1 minute in a small sauce pan. Then add garlic. Wait until garlic is brown. Then add half a cup of good quality white wine and 2 squirts of lime. Turn heat to high/medium-high and whisk for about 2 minutes until most of the alcohol evaporates. Then start adding about 2 inches of a stick a non-salted butter at a time while whisking at low heat. Whisk constantly. After adding one stick of butter, add a teaspoon of salt and pepper. Whisk constantly.

Add butter and salt while tasting constantly with a new spoon until you like what you taste.

Lemon. Garlic. Butter. The most delicious things in the world.
McKobb
Member
Sun Mar 22 05:09:28
Cook bacon in skillet, remove. Fry eggs in bacon fat, remove. Salt and pepper eggs. Douse eggs with hot sauce and salsa. I usually have some fruit and coffee with this breakfast. Kinda the extent of my cheffery.
patom
Member
Sun Mar 22 06:46:37
I start every day with a hot cup of water with half tsp. of cinnamon and 2 tsp. of honey. Then I have my first coffee and a bowl of raisin bran.

After that I turn to the most reliable source of good recipes. My beautiful and talented wife:)
Habebe
Member
Sun Mar 22 13:52:54
Sos today, ill post a recipe later...got hammered drunknlast night still feeling some after effect.
Habebe
Member
Sun Mar 22 13:54:54
Tom, My ex wife could make a pasta faguoil (so) that would make.your tongue hard. I order it in an Italian restaurant and it tastes like dish water.
McKobb
Member
Sun Mar 22 15:52:58
I looks tasty af
McKobb
Member
Sun Mar 22 15:57:33
*it goddamnit
Habebe
Member
Sun Mar 22 16:20:58
Dukhat, Probay good with fish.

Shit on a shingle

1. 1 lb ground beef
2. 1 medium onion 3 garlic toes
3. 1/3 sticknof butter
4. Beef bullion powder, onion powder, garlic powder, black pepper
5. Flour and milk.
6. Worcestshire

Sautee the beef ( I prefer chuck) until looks medium rare.

Add onion and garlic minced red pepper flakes add a pinch of salt to sweat them faster.

Season liberally with onion powder lightly with garlic powder and mix it in ( a decent amount of fat shpuld have rendered)

Once the water is cooked out andnits just beef, onions cooked in the fat add 1/3 stick of butter*.

Once the butter is melted add/mix the flour till its roux consistency ( paste like) allow it to cook out the raw flour taste which is quick over med heat** ( a minute)

Whisk in milk until you get your preferred consistency, add slowly, you can always add more if its too thick. It will take 20- 30 seconds after the milk is poured to absorb.

Now add two teaspoons of bullion powder and 3 splashes of worcestshire, taste it and adjust accordingly.

Last crack the black pepper over it ( if added earlier it tastes bitter)

Serve over shredded toast ( shred ahead of time), I recomend rye or pumpernickel. It's also good with dippy eggs or sliced hardboiled eggs.

*the amount of butter depends on how much beef fat rendered, I've also used two strips of bacon alngside the beef for the grease.

**You can make your roux as dark as you like, but remember it can darken quickly so watch intently, I prefer this with a beige roux.
Habebe
Member
Sun Mar 22 16:22:48
I've wanted to.try SOS with scrapple instead.of.beef. ive used sausage and it was good but its pretty much sausage and biscuits then.
patom
Member
Sun Mar 22 17:10:56
Habebe, my mother used to make spaghetti sauce from scratch. It would take a day and a half. She grew up in a mixed Irish Italian neighbor hood in Philly and learned it from an Italian woman there. The only time I tasted any better was once we ate spaghetti at my Aunts (her sister) and it was unbelievable.
I only wish I had the brains to have paid attention to all the details. My wife is a good cook but those recipes don't touch what I grew up on.
I make a decent chili on occasion, as soon as I have my truck paid for (one more payment) I think I'll make a batch. It usually cost me about $60 to make it.
TJ
Member
Sun Mar 22 17:45:51
My wife just asked me if I wanted something to eat. I asked her what are my choices? She said yes or no! Lesson learned.
McKobb
Member
Sun Mar 22 17:59:33
Damn fine woman there
Habebe
Member
Sun Mar 22 19:11:16
Tom, In my experience the secret to a good tomato sauce was starting with pork and veal neck bones.I picked it up from ex wife's Italian grandmother.
jergul
large member
Sun Mar 22 19:26:55
Veal? I find it is better with chiot neck bones.
Habebe
Member
Sun Mar 22 21:49:43
Well, she used veal. I personally like pork and veal together.

Ive never heard of using chicken.

I have a recipe I haven't tried yet for heavens chicken.
Habebe
Member
Sun Mar 22 21:51:02
Oh I googled it, it wasnt a typo. You eat puppies... Cold weirdo.
jergul
large member
Sun Mar 22 22:24:58
You may want to read up on veal production.
McKobb
Member
Sun Mar 22 22:52:24
Does reading up on real make it taste better?
McKobb
Member
Sun Mar 22 22:53:41
*veal
sam adams
Member
Sun Mar 22 23:11:15
The china

1 live bat
Rice


The end
jergul
large member
Sun Mar 22 23:28:27
McK
A particular mindset might find knowing stuff adds flavour.

Sammy
Interestingly, that is also chiot. I did not know bats had pups.
McKobb
Member
Mon Mar 23 00:59:48
So if I served you grown ass cow and told you it was veal it would taste worse to you?

You got a political taste, bud.
Dukhat
Member
Mon Mar 23 02:32:48
BTW, it is extremely unlikely to get the virus from eating food so support your local businesses. Just wash your hands before eating and get rid of the container. Might want to nuke it a bit just to be safe.

http://www...rus-a-comprehensive-guide.html
Habebe
Member
Mon Mar 23 03:01:09
Jergul, Unless it says that the veal is actually a puppy im nkt that concerned. I am for better care of slaughter animals. You however eat puppies and are proud of it, but im not shocked. Most Communists eat babies ( human). Puppies are less horrible.
Habebe
Member
Mon Mar 23 03:01:10
Jergul, Unless it says that the veal is actually a puppy im nkt that concerned. I am for better care of slaughter animals. You however eat puppies and are proud of it, but im not shocked. Most Communists eat babies ( human). Puppies are less horrible.
Nimatzo
iChihuaha
Mon Mar 23 03:09:20
Well you see, some people rise above base human emotions and realize that ”objectively” there is no difference between a puppy or a calf or a human. If you eat one you can eat them all.
patom
Member
Mon Mar 23 04:40:21
Here's a recipe that should make you smile:
http://www.youtube.com/watch?v=sYKfZtIOwag
patom
Member
Mon Mar 23 04:45:46
Don't know about where you all live but we always were able to get what they call the meat loaf mix in ground meat. 1/2 beef, 1/4 ground pork, 1/4 ground veal. Makes the best meat balls and meat loaf.
I did find out from my Aunt that she put chicken into the sauce.
patom
Member
Mon Mar 23 04:48:40
When I worked at the jail, almost every meal someone would ask what was for lunch or dinner. My automatic answer was 'Hot tongue and cold shoulder' 'Just like home'
Habebe
Member
Mon Mar 23 14:10:40
Patom, Yep. Meatloaf mix, now that you mention it I havnt t seen it down here.

They do have plenty pig snout and feet but scrapple is difficult to find piggy wiggly and Harris teeter carry scrapple.
jergul
large member
Mon Mar 23 14:13:21
Nimi
Human is disgusting. It has to do with their longlivity, eating, living and excersising habits.

I would not feed a human to a pig.
Nimatzo
iChihuaha
Mon Mar 23 14:46:00
Disgust goes hand in hand with puritan religious convictions.
jergul
large member
Mon Mar 23 15:16:55
It also goes hand in hand with a precautionary approach to avoiding toxins. Hardwired.

We gave the aversion a religious cape much, much later.
jergul
large member
Mon Mar 23 15:18:14
I have the same aversion to old halibut btw. I would not feed a 50 year old fish to a pig either.
Nimatzo
iChihuaha
Mon Mar 23 15:31:45
I was just making an observation on religious disgust and antropomorphism, see pigs are well known cannibals. Pig culture is just different.

Disgust is way older than toxins being an issue.
Nimatzo
iChihuaha
Mon Mar 23 15:40:23
It is inherent in being human that you be disgusted with different others. But sometimes we have to rise above our base instincts and not rely on genetically programmed heuristics.
jergul
large member
Mon Mar 23 16:37:16
We have a hardwired predisposition to avoid toxic things. The drive is far older that religious codes - as with many things, the drive has merely been coopted by religion.

Pigs will even eat human. Their hardwired predispositions may be different from ours (humans and pigs are not close relations genetically).

Would you eat a cow that passed away from natural causes? You might, but only if your survival was at stake.

Sometimes we just have to rise above our natural inclinations.
Nimatzo
iChihuaha
Mon Mar 23 17:30:12
Cooked human meat isn’t toxic or any different than eating say a bear. Our disgust is the result of antropomorphism. Dead people are not people anymore, we are predisposed to venerate the dead.

Just saying that alot of people die in car accident every year and we are just putting them into the ground because we get emotional around dead bodies.
jergul
large member
Mon Mar 23 17:55:20
Nimi
You may want to read up a bit on how toxins accumulate up in the food chain. The amount is a function of lower species consumed. Which in turn is a function of time. I would eat a 4 year old bear every day and twice on Sunday.

A 55 year old chain smoking, obese diabetic?

I would not feed that to a pig. Yuck.
jergul
large member
Mon Mar 23 17:57:21
My worry here is pig wellbeing, and not a sentimental attachment to a corpse.
Nimatzo
iChihuaha
Tue Mar 24 02:56:59
Jergul
Bioaccumulation is a recent phenomena, atleast in the concentrations where you should start caring. Recent human activity to blame. So this is a construction, after the fact.

So don’t eat chain smoking diabetics then? All these ”problems” have easy solutions. Would you rather eat a cow that was corn fed in a stall or one that ate grass and ran around free?

Nimatzo
iChihuaha
Tue Mar 24 02:58:40
All this means, is we need more stringent environmental regulation to. Which is even more win.
jergul
large member
Tue Mar 24 03:46:17
Heat treatment is a recent phenomena in the greater scheme of things. Consuming a source of virus, bacteria and parasites that are adapted to infect you is not a practice that would survive Darwin's razor in species as delicate as humans.

The hardwired bit simply suits modern toxin accumulation (in humans it began as soon as we started heat treatment. Anything becomes carcigenic if you light it on fire. Including smoke).
Nimatzo
iChihuaha
Tue Mar 24 06:06:13
Virus and germs are not toxins and they are not exclusive to human meat. They die eaily when cooked, adapted or not.

>>The hardwired bit simply suits modern toxin accumulation<<

Well, some people are disgusted by black people, the behavior simply suits modern AIDS epidimiology.

You know what else we have in modern times? Environment and food safety standards. Obviously these schemes should apply to human meat as well. None of the obstacles you present are real obstacles, it's all emotional and irrational disgust. Rooted in an antropomorphic projection of personhood on corpses and hardwired - Simply the species that engaged in rampant cannibalism destroyed themselves. That is it.

Rational modern humans can rise above these base instinct and provide a sustainable and safe production of human meat.
Nekran
Member
Tue Mar 24 06:30:55
I'd agree with you, if it weren't for the problem of prion proteins. Cooking them doesn't help. Also I don't think it's about rising above anything. It's about not feeling superior to people who do something you think is disgusting, but doesn't do any harm. I see nothing inherently wrong with eating the dead as a ritual, even if the thought for me personally is revolting. Sadly, the prion protein caused diseases do make it a risk, so I'd discourage it.

There's plenty of species that engage in rampant cannibalism that haven't destroyed themselves btw. Think of species of spiders that eat the male after mating, for an example off the top of my head. I'm 100% sure there are plenty others.
Nimatzo
iChihuaha
Tue Mar 24 06:50:25
We can get prions from cows as well, the first prion that became hot news was the one responsible for mad cow disease if you remember.

Don't eat human brain, just like don't eat bear liver (toxic levels of Vitamin A).

Then of course there are the human groups that built up an immunity towards Kuru, the prion disease. The same way we did through agriculture. This is a "because of the fact obstacle". Because of the fact we are not cannibals, X Y Z.

I stand corrected Nekran, there are even less arguments against cannibalism.
hood
Member
Tue Mar 24 08:45:28
Pretty sure the outrage on cannibalism isn't genetic.
jergul
large member
Tue Mar 24 08:54:41
Hood
Our ability to be outraged is definitely hardwired. Over cannibalism specifically? Well, I suspect most mammals tend to avoid it given a choice.

Most fish do not give a rats ass. They will eat anything that swims and fits into their mouths.
jergul
large member
Tue Mar 24 08:55:50
My views on what mammals will and will not eat may be coloured some by weaning 6 kittens.
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