Food Fight: Mayo Discourse

Discussion in 'General Chatter' started by budgie, Jan 10, 2017.

  1. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    Oh man I forgot to add to what Potterywalrus said upthread. the traditional fruit mix was/is: raisins, sultanas, dried currants, mixed candied peel (orange and lemon), and glacé cherries, coated in mixed spice and probably some ground almonds.
     
    • Informative x 3
  2. Acey

    Acey a girl with a crown and a scepter

    Huh, that sounds like it could be pretty damn excellent tbh.

    I'm not sure what the fruit mix in ours is (I've never bothered to look at the ingredients), but I should note that it doesn't really taste like Normal Fruit imo? Like I said, it seems to be jellied, but it's done in such a way that it's nigh impossible to tell what fruit it may have originally been.
     
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  3. LadyNighteyes

    LadyNighteyes Wicked Witch of the Radiant Historia Fandom

    Conveniently on my dash today:
     
    • Winner x 2
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  4. Artemis

    Artemis i, an asexual moron

    I can smell this cake just by reading this
     
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  5. PotteryWalrus

    PotteryWalrus halfway hideous and halfway sweet

    I don't even have a sense of smell and I can smell the damn thing XD
     
    Last edited: Dec 26, 2020
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  6. sirsparklepants

    sirsparklepants feral mom energies

    Weigh in: how many times can you reuse a massive soup bone?

    (Once, imo, after your first soup)
     
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  7. goldenflowertea

    goldenflowertea this universe SUCKS but it is full of FRIENDS

    Was watching anime earlier then took a break to devote full attention to a plate of chicken tikka masala, and this got me thinking of the conceptual relation between that dish (a British adaption of Indian food) and Japanese curry (a Japanese adaption of a postwar British adaption of Indian food).

    And now I'm contemplating, like...the possibility here of, what if you made up the sweet, cream and tomato based tikka masala sauce, but instead of cooking chunks of meat or paneer in it you served it like a Japanese katsu curry, poured over a deepfried breaded chicken or pork cutlet that itself is on top of rice? Maybe with some pickles on the side...
     
    • Winner x 2
  8. Emma

    Emma Your resident resident

    I had fries for dinner tonight, which made me wonder: who else here eats their fries with apple sauce?

    I don't always do it, but I love it when I do. It's also delicious with both apple sauce and mayonaise and then combined :D
     
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  9. goldenflowertea

    goldenflowertea this universe SUCKS but it is full of FRIENDS

    I guess since since latkes with applesauce are a thing fries with applesauce could work?
     
    • Agree x 2
  10. TheOwlet

    TheOwlet A feathered pillow filled with salt and science

    My first reflex is 'none, max one' because ime, soup-making ingredidnts are boiled until all the flavour left them....so the second soup would be worse.

    Related: i wanna Start saving scraps to make stock with
    In everyone's experience, which scraps are worth saving and how long does the resulting stock last (or should i just freeze what i don't use?)
     
    • Agree x 1
  11. LadyNighteyes

    LadyNighteyes Wicked Witch of the Radiant Historia Fandom

    I'm doing it because it helps with Food Waste Anxiety more than out of cooking expertise, so take my taste with a grain of salt, but I pretty much just toss anything I cut off meat or vegetables that looks like it has some flavor/nutrition on it into the freezer bucket. Carrot ends, celery leaves, broccoli stems that I'm too lazy to peel, bits of tomatoes that got bruised, chicken bones and fat, green onions that are past the sell-by date and starting to shrivel up, whatever. I usually just freeze it until I need it.
     
    Last edited: Jan 4, 2021
    • Informative x 1
  12. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    I'm gonna go with TheOwlet on this and say that one large bone should make enough for one huge fuckoff pan of stock which can be portioned as appropriate (freeze it! It freezes really well.)

    Most of the veggie peelings I have goes for compost, but if I've got any sad, wilted veggies those can go in the stock. Most root vegetables are pretty good for ages, and you can dissect any sprouting onions and discard green bits. Carrot greens make an especially nice soup, very herb-y.
     
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  13. Lizardlicks

    Lizardlicks Friendly Neighborhood Lizard

    Why discard the green bits? Chop those up and sprinkle on top of the soup!
     
    • Agree x 1
  14. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    I chuck em cause personally I don't like how they taste (too bitter for my palate and it causes me stomach probs) but sure, if you can happily use them, do!

    I don't eat spring onions/scallions for similar reasons.
     
    Last edited: Jan 5, 2021
  15. devils-avocado

    devils-avocado tired and gay

    belatedly re: fruitcake but wth is a sultana, and what fruit was it before it got dried, I have wondered this for ages
     
  16. Loq

    Loq AND ANOTHER THING (ABOUT PIGEONS)--

    golden raisins, sometimes treated with a special oil before drying; usually made from the Sultana grape cultivar
     
  17. devils-avocado

    devils-avocado tired and gay

    oh weird... I have what I'd consider 'typical' small, dark brown raisins that are labelled Thompson (apparently the usual sultana cultivar) in the cupboard; but, also, golden raisins

    oh no
     
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  18. sirsparklepants

    sirsparklepants feral mom energies

    Oh no if I'm making *stock* the bone gets discarded after, but that cooks for many hours and often my soups cook for like. Ninety minutes or so, sorry for confusion.

    Any bone and all cartilage from meat, chicken skin, the less strong tasting bits of offal if you get them, onion skins and ends, celery leaves and ends, root veg peelings, any gross looking but still sound bits you cut off from veg, mushroom stems if you cut them off. I'm not a big fan of broccoli in my soups so I just stir fry the stems but I will sometimes rinse and save the outer cabbage leaves depending on my needs. Most of these things do not keep well, so I normally have a freezer safe Tupperware with soup scraps that I pull out, open, and chuck in when I have extra veg bits. Soup bones being the exception; I'll keep a ham bone in the fridge for two or three weeks and not worry about it.

    Edit: as for the stock I would say honestly it depends on how much it gels up in the fridge. If it turns basically into jello you're Gucci for like three weeks. If it just has some on the top I would say like a week, then freeze it
     
    Last edited: Jan 6, 2021
  19. TheOwlet

    TheOwlet A feathered pillow filled with salt and science

    i was thinking, could i also use the leftovers from my fish? I like to bake mine in foil, and usually it's a whole fish so i end up having the head, tail, fains and all the bones and i was wondering if a decent fish stock would be possible out of that?
     
  20. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    Yes! Fish bones and heads will give you a nice stock. I wouldn't use fins, there's not much value to them. Clean out or remove the gills before using a fish head, they make it bitter. Also only use white fish for stock - oily fish (mackerel, tuna, salmon - all the usual pelagic fish) bones will make the stock greasy.

    Be careful using already roasted fish bones, though - they might be prone to disintegrating if cooked again, which will make your stock gritty.

    Fennel is very good for fish stock. Fennel + fish is a good match.
     
    Last edited: Jan 6, 2021
    • Like x 1
    • Informative x 1
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