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Forum » post your poverty meal and I'll post a superior version (starting with spaghetti)
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Thread: post your poverty meal and I'll post a superior version (starting with spaghetti)

post 1568619051 12-14-2018, 02:52 AM
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#31
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this entire thread is disgusting, I've seen better looking food made out of playdoh
post 1568619761 12-14-2018, 03:30 AM
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Originally Posted By NicholasMango⏩
How the **** am I gonna make fresh rigatoni?
Or where would I get fresh san marzano tomatoes? So yeah. The tomatoes came out of a can. Woopdee doo, the sauce was made fresh.
u srs ******* ? mix flour and water and use an extruder 4 shape if ur a lzy clumsy fuk . grow ur own marzano ******* or buy them at a store . u live in egypt or somethin ?
post 1568620501 12-14-2018, 04:10 AM
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Originally Posted By SirFapsAIot⏩
this entire thread is disgusting, I've seen better looking food made out of playdoh
notsureifsrs? what are you expecting those particular things to look like? Like how could those eggs I made have looked better?

Here is perhaps some more visually appealing food I've made. (FYI those cookies taste 100000x better than they look. And they look pretty good imo.)






workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568625341 12-14-2018, 06:39 AM
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#34
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Originally Posted By StrawberryTaco⏩
u srs ******* ? mix flour and water and use an extruder 4 shape if ur a lzy clumsy fuk . grow ur own marzano ******* or buy them at a store . u live in egypt or somethin ?
They don't carry them in the store near me. And canned is fine. Like it's seriously not that big a difference. Idk why you are being so autistic about this.

Also. You 100% NEED an extruder to make rigatoni.

I'm not buying a pasta extruder atm atm because I just don't eat enough pasta to justify it. I'm certainly not going to try and fit a ****ing tomato plant under my grow light either. Makes waaaay more sense to use that space for herbs since I use those in everything.
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568625481 12-14-2018, 06:44 AM
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#35
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Originally Posted By NicholasMango⏩
Improvement #2.) Your eggs looks dry, and like they had a very large curd. This is a bit of a preference thing, but I certainly prefer a small curd, with nice moist fluffy eggs. I made these with lots of butter and some sour cream, though you can do without the sour cream easily. Add some salt pepper and chives and voila.

With all due respect, your eggs look terrible. Are you salting them early? The texture is completely disgusting, looking like fluffed rice, where it should be delicately formed pieces of scrambled eggs in a custard-like result. You should know this since you cite Gordon Ramsay's scrambled eggs which are the pinnacle of what a scrambled egg is.

I am travelling this weekend or I'd show you what my Sunday morning scrambled eggs look like but I have to honestly ask you if you're trolling here with your eggs. Are you?
post 1568626041 12-14-2018, 06:58 AM
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Originally Posted By Aristotelian⏩
With all due respect, your eggs look terrible. Are you salting them early? The texture is completely disgusting, looking like fluffed rice, where it should be delicately formed pieces of scrambled eggs in a custard-like result. You should know this since you cite Gordon Ramsay's scrambled eggs which are the pinnacle of what a scrambled egg is.

I am travelling this weekend or I'd show you what my Sunday morning scrambled eggs look like but I have to honestly ask you if you're trolling here with your eggs. Are you?
I don't salt until after I plate.
It's not the same as gordon's because he is adding in goat cheese whereas I added only a small amount of sour cream. Like I said, this comes down to a bit of preference. And the fact that I was specifically making these eggs for a steak burrito. I didn't want the flavor of a creamy cheese in the eggs since I don't think it would go as well with the steak.

The eggs themselves are very light, fluffy, and creamy. There's basically no resistance when you bite into them.
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568626921 12-14-2018, 07:16 AM
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#37
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barilla pasta sucks


delverde kid
post 1568627031 12-14-2018, 07:18 AM
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Originally Posted By wasp9166⏩
barilla pasta sucks


delverde kid
wtf is with the barilla hate. It's pasta man. It's semolina flour and water. Except the water is gone so its just the flour.
Literally one ingredient. Its not ****ing rocket science.
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568627071 12-14-2018, 07:18 AM
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Originally Posted By NicholasMango⏩
I don't salt until after I plate.
It's not the same as gordon's because he is adding in goat cheese whereas I added only a small amount of sour cream. Like I said, this comes down to a bit of preference. And the fact that I was specifically making these eggs for a steak burrito. I didn't want the flavor of a creamy cheese in the eggs since I don't think it would go as well with the steak.

The eggs themselves are very light, fluffy, and creamy. There's basically no resistance when you bite into them.
He does not add goat's cheese...his tutorial is simple: butter + eggs in a cold pan, stir vigorously and constantly moving the pan on and off the heat, as it is approaching the cooked texture you can finish it (also stopping the cooking process) with a bit of creme freche, seasoning then, some chopped chive, etc.

I'll post the real deal next time I'm making scrambled eggs for the wife, but to be clear - yours are way off. Expected more from a culinary snob thread and just wait until redraider gets ahold of your arse, OP.
post 1568627121 12-14-2018, 07:20 AM
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Originally Posted By NicholasMango⏩
wtf is with the barilla hate. It's pasta man. It's semolina flour and water. Except the water is gone so its just the flour.
Literally one ingredient. Its not ****ing rocket science.
make each and taste em
post 1568627171 12-14-2018, 07:21 AM
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Originally Posted By WrestlingFan123⏩
here's my appetizer from Gary Danko in SF (Yeah you mirin')

Working at a factory? that your bread and soup for lunch
I know nothing factual but only tell the truth
post 1568628881 12-14-2018, 07:47 AM
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#42
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Originally Posted By NicholasMango⏩
They don't carry them in the store near me. And canned is fine. Like it's seriously not that big a difference. Idk why you are being so autistic about this.

Also. You 100% NEED an extruder to make rigatoni.

I'm not buying a pasta extruder atm atm because I just don't eat enough pasta to justify it. I'm certainly not going to try and fit a ****ing tomato plant under my grow light either. Makes waaaay more sense to use that space for herbs since I use those in everything.
Originally Posted By NicholasMango⏩
wtf is with the barilla hate. It's pasta man. It's semolina flour and water. Except the water is gone so its just the flour.
Literally one ingredient. Its not ****ing rocket science.
what a gyno fukkin pussy . u 16 or something ? go eat some fresh made pasta with actual fresh made sauce (no, fukkin canned tomatoes isnt fresh) and note the diff . even **** boxxed pasta is a huge diff if u use a premium brand and not dis walmart **** barilla buck a box **** pasta that the wheat was pissed on and picked too early . show a modicum of self respect . fukkin heathen brought up on chef boyardee and pizza rolls . go make urself a totinos pizza and watch a cartoon
post 1568644421 12-14-2018, 10:58 AM
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#43
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Originally Posted By Aristotelian⏩
He does not add goat's cheese...his tutorial is simple: butter + eggs in a cold pan, stir vigorously and constantly moving the pan on and off the heat, as it is approaching the cooked texture you can finish it (also stopping the cooking process) with a bit of creme freche, seasoning then, some chopped chive, etc.

I'll post the real deal next time I'm making scrambled eggs for the wife, but to be clear - yours are way off. Expected more from a culinary snob thread and just wait until redraider gets ahold of your arse, OP.
He doesn't always do it the same actually. I've seen him use goat cheese and creme freche.
Originally Posted By StrawberryTaco⏩
what a gyno fukkin pussy . u 16 or something ? go eat some fresh made pasta with actual fresh made sauce (no, fukkin canned tomatoes isnt fresh) and note the diff . even **** boxxed pasta is a huge diff if u use a premium brand and not dis walmart **** barilla buck a box **** pasta that the wheat was pissed on and picked too early . show a modicum of self respect . fukkin heathen brought up on chef boyardee and pizza rolls . go make urself a totinos pizza and watch a cartoon
I can see why you're red.
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568645911 12-14-2018, 11:16 AM
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#44
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Originally Posted By Aristotelian⏩
He does not add goat's cheese...his tutorial is simple: butter + eggs in a cold pan, stir vigorously and constantly moving the pan on and off the heat, as it is approaching the cooked texture you can finish it (also stopping the cooking process) with a bit of creme freche, seasoning then, some chopped chive, etc.

I'll post the real deal next time I'm making scrambled eggs for the wife, but to be clear - yours are way off. Expected more from a culinary snob thread and just wait until redraider gets ahold of your arse, OP.
I repeated it without the sour cream.




Just butter and eggs. Looks a bit different. I'm thinking the difference in shape is probably as a result of creme freche/sour cream/ nothing.

Worth noting the that the texture when eating was pretty much identical. It just looked a little different.
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568645961 12-14-2018, 11:17 AM
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Not impressed *******
post 1568647161 12-14-2018, 11:30 AM
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Originally Posted By Aristotelian⏩
and just wait until redraider gets ahold of your arse, OP.
this

and your eggs do suck as much as barilla
225OHP/315B/420S/505D

ongoing journal: http://forum.obnoxiousbrutes.com/showthread.php?t=134398851&page=1

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post 1568647371 12-14-2018, 11:33 AM
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Seen better looking food at 7/11 @ 2 am
PHILLIES/EAGLES CREW
{} MFC {}
post 1568649861 12-14-2018, 12:05 PM
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Originally Posted By NicholasMango⏩
I can see why you're red.
srry bro but u cook like a 14yo . if ur 10yo or something then nice job respekt
post 1568650121 12-14-2018, 12:09 PM
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#49
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Originally Posted By Duckliver⏩
Here improve my homemade shrimp ravioli, shellfish emulsion and seared scallops.

post 1568650631 12-14-2018, 12:15 PM
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Originally Posted By StrawberryTaco⏩
srry bro but u cook like a 14yo . if ur 10yo or something then nice job respekt
Lets see you post something then?
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568651691 12-14-2018, 12:30 PM
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Pimp me up holmes




































lol jk this is my average plate, bland as fuk. Mashed chickpeas, lentils cooked in chicken broth and a sweet potato with some spice sprinkled on top.

post 1568653111 12-14-2018, 12:46 PM
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[QUOTE=AlexTheNewbie post_id=1568651691][i mg]https://i.gyazo.com/66ba0f73590f5e552742d60 2afb5cc69.jpg[/im g]

Pimp me up holmes






lol jk this is my average plate, bland as fuk. Mashed chickpeas, lentils cooked in chicken broth and a sweet potato with some spice sprinkled on top.

[img]https://i.gyazo.com/499f475babf8ecf6dc7aa42d6029dbd6.jpg[/img][/QUOTE]

I can do this one. But I really really really really hate sweet potatoes so there is a solid chance I'll either use a regular potato, skip it, or do something else entirely. (Maybe french fries just for the hell of it?)


Why no meat though?
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568653701 12-14-2018, 12:51 PM
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#53
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Originally Posted By Duckliver⏩
Here improve my homemade shrimp ravioli, shellfish emulsion and seared scallops.

You ****in donkeeeeeeyyyyyyyyy

















































jk *******, looks good.
post 1568654091 12-14-2018, 12:56 PM
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Originally Posted By Duckliver⏩
Here improve my homemade shrimp ravioli, shellfish emulsion and seared scallops.

Looks extremely carcinogenic.

Anytime you eat burnt food you're taking a chance. Any type of burnt food forms acrylamides. Look it up on google. You should be cutting off all burnt sections of food. Even that dark brown is unhealthy.
post 1568654541 12-14-2018, 01:01 PM
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Originally Posted By Matt413413⏩
Looks extremely carcinogenic.

Anytime you eat burnt food you're taking a chance. Any type of burnt food forms acrylamides. Look it up on google. You should be cutting off all burnt sections of food. Even that dark brown is unhealthy.
I hope you get hit by a bus. Srs. gtfo you stupid *******.
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568654771 12-14-2018, 01:05 PM
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Originally Posted By Matt413413⏩
Looks extremely carcinogenic.

Anytime you eat burnt food you're taking a chance. Any type of burnt food forms acrylamides. Look it up on google. You should be cutting off all burnt sections of food. Even that dark brown is unhealthy.












post 1568655131 12-14-2018, 01:10 PM
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Originally Posted By NicholasMango⏩
I can do this one. But I really really really really hate sweet potatoes so there is a solid chance I'll either use a regular potato, skip it, or do something else entirely. (Maybe french fries just for the hell of it?)


Why no meat though?
Alright, you can exchange the sweet potato for something else that is clean and has complex carbs. A little oil will be necessary, I know. That's fine.

If you have a look at the overwhelming evidence regarding cardiovascular disease, cancer, gut microbiome etc. it's hard to still stuff myself with meat everyday. Therefore I only eat meat every other day lol.
In this dish, lentils are my meat replacement. They've got 23g of protein /100g uncooked. But yeah, they're bland in comparison to a fatty steak.
post 1568655311 12-14-2018, 01:12 PM
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Originally Posted By Matt413413⏩
Looks extremely carcinogenic.

Anytime you eat burnt food you're taking a chance. Any type of burnt food forms acrylamides. Look it up on google. You should be cutting off all burnt sections of food. Even that dark brown is unhealthy.
Yeah, you're completely backed by science here and I believe you. However the dark brown parts are exactly what makes it so much more delicious to eat. Stupid taste buds lol. I refuse to cut off brown parts. Gotta live a little.
post 1568656481 12-14-2018, 01:28 PM
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Originally Posted By AlexTheNewbie⏩
Alright, you can exchange the sweet potato for something else that is clean and has complex carbs. A little oil will be necessary, I know. That's fine.

If you have a look at the overwhelming evidence regarding cardiovascular disease, cancer, gut microbiome etc. it's hard to still stuff myself with meat everyday. Therefore I only eat meat every other day lol.
In this dish, lentils are my meat replacement. They've got 23g of protein /100g uncooked. But yeah, they're bland in comparison to a fatty steak.
Ah. You specifically want a "clean" meal. There goes my french fries

I'll do it either tonight of in the next couple of days.

First instinct is to make hummus out of the chickpeas, maybe whole wheat pita instead of the sweet potato.

Call that an appetizer for the lentils. Probably braised.



or maybe I'll make something completely different. Not sure yet.
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
post 1568656761 12-14-2018, 01:30 PM
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Originally Posted By AlexTheNewbie⏩
Yeah, you're completely backed by science here and I believe you. However the dark brown parts are exactly what makes it so much more delicious to eat. Stupid taste buds lol. I refuse to cut off brown parts. Gotta live a little.
Also. Not really. Its waaaaaaaaay more complicated than that.


https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745522/
workout log(April 2020 edition): https://forum.obnoxiousbrutes.com/showthread.php?t=178296981
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