Pooped it into the microwave? Let’s not go there. 
Chicken is surprisingly good with apricots and/or plums. It’s actually a staple of some north African and Middle Eastern cooking.
My old work cafeteria had salmon one time, and there was definitely something odd about it . It had some kind of sauce that I couldn’t identify, so my boss, who was sitting with me, asked to taste it and said it was wing sauce. No, those don’t go together either.
[quote=“zoid, post:40, topic:846760”]
I take it all back.
I just saw Paris make Lasagna:
I suppose if you like salty lasagna…
She over salts it, then later adds “Himalayan pink salt” (which is basically over priced contaminated salt for gullible people).
Ugh.
Those two letters are right next to each other on the keyboard.:o
This recipe is from my favorite Youtube cooking channel. It’s deliberately unappetizing. You’ll understand why when you watch it.
I love Emmy! Some of the comments are a hoot.
Sounds like the first line of a Stephen King book.
Yes! I’m addicted to her channel.
Haitian dirt cookies.
I made my kids a tagine with lamb, yams, and prunes. The prunes sort of melt in the dish, making them unrecognizable, but tasty. Everyone loved the dish. My daughter asked how it was made and I explained.
When my son heard there were prunes in it, he freaked out. He’d never knowingly eaten one, all he knew was they made you poop. To this day, he’ll ask if there are prunes in any food I make for him.
Haha. Just call them “plums.” Fruit and meat are a classic combo for me, especially when eating game. But pork & apples, turkey & cranberry, prosciutto with melon, al pastor tacos with pineapple, etc. All classic combos for me.
Pork shoulder roasted on a big bed of apples, onions, and raisins is one of my favorite things in the whole world.
The Cornish Pasty Co. here has the “Porky,” minced pork with slices of apple, potato, and onion, and sage.
Yum. I’ve never had it with raisins, but that sounds great. (Raisins do make sense, though. You see them in steak sauces like A1 and Heinz 57. I would imagine prunes would work just as well.) When I make barbecue sauce for my pulled pork, I will often use apples in it (either frozen concentrate, apple juice, apple sauce, or grated apples – whatever I’ve got.) I’m going to have to think now of adding raisins to that mix. I don’t know why I haven’t thought of it before, given raisins prevalence in meat-accenting sauces.
Emmy’s sly double entendrees are the best part of her act.
“Lube the shaft.”
“Keep it nice and tight.”
Are you convinced that food goes bad instantly once cooked? Because it doesn’t. As long as the pot was left covered once the heat was removed, it’s basically sterile.
I’ve done this for over a half century, never gotten sick. People in this country are wayyyy too worried about food poisoning at home: as others have written here, it’s more restaurants you have to worry about.
I also like to keep ground beef in the fridge for a few days until it develops some flavor. I HAVE thrown it out when it gets too high, and have never gotten sick from it. Trust your nose.
Didn’t exactly see it cooked, but I went to a restaurant at the Makati Fish Market in Manila, Phillippines where you basically shopped for your fish, paid for it and took it too your table, and took the waiter how you’d like it cooked. I did not and do not lie fish, so I asked if they had any non-fish meals on the menu. “Chicken” was the response and I promptly ordered that.
I will attest to my dying day that the chicken they used was the loser of last nights cockfights, because it was all muscle and tissue and pitifully little bits of meat. Probably got about 2-3 mouthfuls of the worst chicken I’ve ever had, and promptly ordered a cheeseburger from room service once I got back to the hotel.
Went camping at Pennsic one war in about 97 or so. We had bought a flat of 36 eggs, to make breakfast the next couple days, there were about 15 people camping and not all of them wanted omelettes. Our normal practice was to set them on top of the ice chest under the table under the mess fly, in the shade. Down by the lake, it was easily 10 to 15 degrees cooler than up on the flats so as the eggs were still in their shell, would have been safe for at least 3 or 4 days. One pair of campers threw a shit fit, saying we were trying to poison them sigh they would have really thrown a shit fit if they saw eggs on our back deck still unwashed [unfertilized, there was no danger of impromptu balut]
When I was in college, I spent a week canoeing in the Boundary Waters after a semester from hell, and we took unrefrigerated eggs into the forest with us, to be cooked and eaten on the first morning out.
YouTuber Phyllis Stokes has died. Here’s the announcement from her son. Honestly, I wasn’t surprised because she had been battling cancer.
She was a true Southern lady who mostly used the channel to talk about her life, including her beloved husband, “Mr. Bucky” who died suddenly last summer, and of course cooking for them, and the meals usually included a glass of sweet tea. Most of her meals were simple and looked appetizing, but this really didn’t.
I also found out last night that some Golden Corral restaurants are going to offer beer and wine.
Alcohol and nasty food - what could go wrong there?