Subject: "Heart attack on a stick! Get your heart attack on a stick!"
Author:
Posted on: 2021-02-05 01:23:22 UTC
What is the purpose of deep-frying butter? It's hilariously unhealthy and doesn't even taste good on its own! It it some sort of mark of honor like climbing Mount Everest? "Haha, I'm one of the only people to eat a whole stick of deep-fried butter and survive!"
I do not understand the Minnesotan ways.
Well, I've always been, but after I recently bought limited-edition Red Velvet oreos with cream cheese filling, I'm positively addicted to them and would like to make everyone as addicted as I am (insert thubderclap here). I may not be able to send physical oreos to everyone on the board, but have some virtual ones anyway and have a happy (early) Lunar New Year: weirdest oreo flavor compilation.
Butter ice cream. It's exactly what you think it is, but is somehow lower in calories than a small cup of Haagen-Dazs.
No, it's not the black bread you think of when you hear "black bread", this is black bread, as in totally coal black. I'm still puzzled as to how that can be made.
There would be multiple ways to do it. Off the top of my head, one could add a bit of activated charcoal powder, squid ink (works with pasta!), or plain old food coloring to the dough. There are probably other options, too--heck, black rice exists. Assuming anyone might make flour out of it, you could use that. I don't know what was used in what you linked, though--even if I could read it, or had a minute to feed it through a translator, it doesn't look like there's a recipe in the text. Could be wrong, though!
~Z
I prefer fruits and vegetables and tend to point that out to my teachers at any available moment.
"It's sort of like giving cookies and soda to kids."
"Or broccoli."
"But that's just excitement for you, not sugar."
Kittyauthor, who now wants broccoli.
I was browsing this blog and watching this channel for recipes for medieval themed settings, and they all include cream soup recipes that call for the use of blenders. The question is, did medieval people without access to blenders have cream soups, and if they did, how did they make them?
Speaking as someone who used to make cookies entirely by hand before I was lucky enough to be gifted a stand-mixer, you can pulverize, mash, churn, knead, beat, or whip any food you like without the aid of electronic gadgets... if you have the stamina for it. Or someone to take over when you get tired, at least. {= )
So, if the people in question had cream, they could probably make cream soup. You'd have to look into whether it was worth the time and energy in a person's social class to determine if they would.
For more inspiration and information, I quite like the YouTube channel Tasting History with Max Miller. He refers to real ancient recipes, discusses how they would have been made and by whom at the time they were written, and also how to prepare them with the tools and ingredients we have available now. Also, he's a charming guy, and it's fun to see which Pokémon plushie he puts in the background of each video. ^_^
~Neshomeh
Most soup ingredients, if cooked long enough, will get very mushy. So it can't have been that hard to mash up your ingredients to make a cream soup.
I don't own a blender, and some of my soups have ended up being involuntarily cream soups because I left them in the multi-cooker too long and the lentils, potatoes, carrots, etc., just fell apart. Tasted just as good!
The channel kinda reminds me of Townsends.
Do they sparkle in the sunlight? Oh! Are they very strong and incredibly fast? Do they /gasp/ look seventeen and claim to have been that way for a while?
...actually, please don't eat Oreos that may or may not be seventeen years old. That sounds like a gross and not too great idea. You could totally eat seventeen Oreos, though! (Not necessarily in one sitting; preferences and results might vary. Personally, I expect I'd wind up with a sugar high.)
Listen, you can't open with a Twilight reference and expect me not to jump in with a joke or three :D
Glad you're enjoying the Oreos; those ones do sound pretty good! Doubt I can acquire some easily (and based on the last Oreos I ate, they'd probably taste very sugary to me anyway), but they're fun to hear about all the same.
~Z, nomming a virtual Oreo and hopefully not somehow getting a virtual sugar high from it
We can't let the Sues get their hands on this stuff. Who knows what would happen if they went on glittery sugar rushes?
P.S: Regular markup doesn't work in titles. You need to use HTML. <del>Strikethrough<∕del> (but with an actual slash, of course) should work for Strikethrough
P.P.S: I accidentally wrote the first part of the title as "Sparkly Twilight Vampires". Wouldn't have made much of a difference, actually 😛
Also, gold-covered Oreos
Also, I use html in titles but it seems this particular one still doesn't work. Regular formatting (bold, italics) is fine though.
Testing it now. It would be odd if it didn't work, seeing as how other HTML stuff does... Yup, it works fine. Not sure why it wouldn't work for you.
That's the great thing about Oreos though. They lend themselves to a disturbingly large amount of flavors,
Also, whaddya know, there are Japan-only springtime limited-edition cherry-blossom-flavored Oreos.
Also the mystery flavor that turned out to be churro. Alas, I didn't win anything for correctly interpreting the clues to get the answer.
Just tried the Nutella hazelnut creme ones. They were okay, but in this case the cookie was really a disservice to the filling. Le sigh.
I've been a fan of plain old regular Oreos for ages, though. They were my favorite snack to bring to D&D sessions in college. {= )
(Incidentally, you can also use <s>text</s> for a strikethrough.)
~Neshomeh
Regular, Cadbury-covered regular, peanut butter, chocolate cream, blueberry ice cream, and very recently red velvet cookies with cream cheese filling for Lunar New Year. Or maybe those were just the ones I got my hands on anyway.
Far as I know, all we get are: normal, chocolate-filled, 'golden' (ie, pale biscuit), and normal coated with either white or milk chocolate. Welcome to England, we make even the sweeties bland. ^_^
hS
But now imagine you never get anything with more flavour than scones. [Dramatic chord; crash of thunder; walls of the castle shake and crack; etc]
hS
My school’s cafeteria occasionally serves them alongside with what are probably cheeseburgers and hotdogs that tend to bounce if you drop them.
Battered griddle-fried red bean paste jelly (kintsuba) is a traditional Japanese dessert that's existed since the Edo period.
For those who may not be aware, the Minnesota State Fair is (in)famous for deep-frying everything. Up to and including butter on a stick. I kid you not. Since I'm technically a native Minnesotan, I get to make fun of them. ^_^
~Neshomeh
What is the purpose of deep-frying butter? It's hilariously unhealthy and doesn't even taste good on its own! It it some sort of mark of honor like climbing Mount Everest? "Haha, I'm one of the only people to eat a whole stick of deep-fried butter and survive!"
I do not understand the Minnesotan ways.
Southern Indiana checking in here—I've had the chance to try deep-fried butter and I'd have to guess it's a combination of what goes into the breading, how salted and creamy the butter is, and what you choose to dip it in.
The stuff that I tried was very salty/savoury and I dipped it in salsa. It was delicious, but I could only manage a few thumb-sized pieces on my own.
Mayonnaise. No, still doesn't make it an instrument.
Also, how do they fry butter without it, y'know, melting?
I first learned about those from randomly watching a YouTube video about Korean street foods. This video, actually. It has a lot of "oddly satisfying" qualities. However, no English captions, so my husband and I also had fun trying to figure out exactly what they were making and what the ingredients were. {= ) For instance, the grassy-looking substance in the first bit. Not sure if that's a sort of green onion, or maybe sea grass? It shows up again in a later segment featuring a woman running a soup shop, who happens to remind us of my mother-in-law.
Anyway, I ended up Googling "Korean corn dog," since that's what it looks like to an American, and thus learned about the astonishing deep-fried cheese and/or meat on a stick dipped in batter and rolled in potato. It sounds amazing, and also like an instant heart attack. ^_^
What seems to be a dessert that looks like a giant waffle filled with whipped cream and perhaps chocolate, too. I dunno how you even approach the eating of one of those!
I think we correctly identified the fancy mochi, at least...
~Neshomeh
Shrimp tempura stir-fried with tea and tea leaves. The dish is more elegant than it sounds.
And I've eaten the variation with one half of the "corn dog" being cheese and the other half sausage. I still prefer full-on cheese sticks. I'm from Vietnam btw.
On the topic of strange fried food: breaded dragon's eye fruits stuffed with ground shrimp or meat, or as they call it, Dōngbì Dragon Jewels, a dish from Fujian, China. I don't know Chinese so I can't interpret what the article says. Here's a better photo.
What you have to understand is that while you do fry things by dunking them in really, really hot boiling oil (battering first a lot of the time), you don't keep them there that long, really. You dunk it quickly, then pull it out. So it's absolutely possible to fry things and end up with a frozen inside. This is usually an indication that you're doing it wrong... unless you're frying ice cream. Or butter.
We do have fried and grilled mozzarella here though!
That pull when they're hot enough. Damn. Better yet, cheese onion rings.
I never went.
Had Fried Oreos once though. Don't know how I feel about them.
Then again, schools do serve some...interesting food.
Welcome to the ninth circle of Oreo Hell.
Why do Oreos sold in my country come in so few flavors? I want to try pumpkin and stuff too, for starters…
