“violently bitter”
Leatherbee Distillers Besk Nv Usa – Wainscott Main Wine & Spirits
The discussion about ramen reminded me that some recipes for chicken noodle (or other pasta) soup want you to cook the pasta separately and then add to the broth. They also want you to store the noodles separately from the broth. In both cases the rationale is that otherwise "the pasta absorbs the broth.:
Huh? Of course, the pasta absorbs the broth. That’s the point of chicken pasta soup!
I think some people think that chicken pasta soup is about the broth, with the pasta there to add some body to the dish. To my way of thinking, chicken pasta soup is about the pasta, and the broth is there to add flavor to the noodles. I use more pasta than many cooks in my soup, and refrigerate leftovers in one container. When I reheat the next day, it ends up a bowl of noodles with a clear chicken sauce. To me, that’s good eating.
Also, years ago I heard some Europeans complain that American sandwiches have too much filling. That’s when I discovered that to some people a sandwich is all about the bread – the filling is there just to flavor the bread. (Explains the French ham sandwich, which is a nice chunk of baguette and a single thin slice of ham.)
I live in the land of Double-Stuffed sandwiches, so to me a sandwich is all about the filling, and the bread is there to keep your fingers from getting greasy while enjoying lunch.
I know you say that, but pink hamburgers are disgusting. If I could have it e a hard almost-burnt sear all the way through I would. My burgers wont come off before 180
No argument. Because something has become traditional for a long time doesn’t mean it’s a Law of Nature or anything. May have just been developed because of what was available at the time.
I’ll try pretty much anything once…
Anyone for deep sea tubeworms? Hard to source…?
The problem with cooking pasta or rice in the soup instead of ladling the soup over said items in a bowl is that unless you eat all the soup in one sitting, the rice or pasta can become unpleasantly mushy by absorbing too much liquid. If you like those items soggy, then by all means have at it.
The problem is that is can absorb so much of the liquid that you’re essentially left with a bowl of semisolid glutinous mass, with almost no free liquid. This has happened to us plenty of times.
If you store the noodles and the broth separately you get noodles in broth, not a colloid.
Not sure if it counts as “cooked” wrong, but I’m pretty sure that most people, including the manufacturers, expect you to thaw frozen peas or frozen fruit chunks before you eat them. (And in the case of the peas, to cook them too.)
You certainly can do that, but generally I prefer not to.
As for “wrong” forms of actual cooking, I happen to like mushrooms sauteed even without that “sear” that chefs lecture you about. I don’t care if you overcrowded the pan. Just keep cooking the nicely seasoned mushrooms till they’re done and tasty and all the liquid is gone, and I’ll like them.
Vile sounding stuff. But it’s distributed in OH by Heidelberg Distributing, which is pretty big, so I’d imagine you can find it in any well-stocked liquor store here.
Malort is at least equally bitter. I’d say more.
If you are curious about Malort, I’d recommend having a shot at a bar. That way if you hate it, you won’t have a bottle taking up space in your liquor cabinet. To call it an aquired taste is an understatement. I’ve never drunk turpentine, but I imagine it tastes like Malort.
I don’t doubt it. I was mostly just amused by the liquor store’s description as ‘violently bitter’.
There was a popular salad in the 80s which used green peas straight from the freezer. I loved it.
Last couple of times I made tuna salad I put frozen green peas in it. By the time the salad was mixed and made into a sandwich the peas had thawed
I have a recipe for a salad like that and I still make it occasionally. Let me know if you want it. 
Yes, but why is that a problem?
I make a bean soup that’s
3 quarts chicken broth
1 pound pasta
4 cans assorted beans
Greens, other veggies, and spices
The night i make it, it’s a soup. I ladle out the leftovers into individual servings, and put them in the fridge. The next day i have delicious bean stew, full of soft noodles that have a rich chicken broth flavor. Yum.
This is the wrong way to cook it? When I go to nice restaurants and they serve bacon it is never crispy, over cooked crumbly crap. It is soft and chewy and unbelievably delicious. Go to Au Cheval in Chicago and see what I mean. Their bacon is unbelievably good and nothing crisp about it.
You can see their bacon on top of this burger:
Depends on what you want of course. When I make chicken noodle soup, I want broth with intact noodles, not some sort of chicken noodle congee. I always cook my noodles separate; that’s what my mother does as well. The joy in chicken noodle soup for me is a clear broth with individual noodles. This:
I mean, there’s nothing wrong if you like it mushy, and in your bean soup recipe, that actually sounds fine to me. But since you asked why it’s a problem, that’s why it’s a problem for me.
I eat my cereal dry. Milk poured over cereal makes it all soft and gross. I might have a glass of milk with it, but not over it.
I tried Malort last year during my aborted Chicago vacation. It tastes like grapefruit if you somehow processed all of the sweetness and sourness out of it and replaced it with anger.
When I go back next month I’m making my mother try it.
You may want to consider one of these.
The cereal stays dry and crisp until you bring some down into the lower milk reservoir. Then you can eat it quickly before it ensoggifies.
QFT. One of my less pleasant childhood memories is eating milk and cereal for breakfast on school mornings - my mother would pour milk over a bowl of some sugary cereal and I had no choice but to eat it, and drink all the milk in the bowl afterward. The soggy cereal was awful, and the sweetened milk left behind wasn’t much better.