Stuff you won't eat.

Vinegar (along with citrus) is the best natural acid for balancing sweetness in food that there is. Bizarre that a person doesn't like vinegar. I mainline Braggs to treat acid reflex, and it's tasty.

 

Correct me if I’m wrong but
Isn’t that Acidic flavor/taste a preference for many in the German culture, for instance, Sauerkraut.

 

I'm allergic.
You people are heathens.

 

You shouldn't be tasting it if you're mainlining it...

 

Yeah, uni is a no-go for me. Texturally, can’t do it.

 

Sauerkraut isn’t sour. Yeah, maybe a bit, when fermented. But neither raw or cooked.

aside from that, Sauerbraten is the only dish I know of that has some acidity to it (basically it’s a brisket that has been brined for a couple of days, and is slow cooked then, vs smoked) but iirc, the Asian cuisine has far more sour and bitter elements to it...

 

Piss off. What the hell would you know about German cuisine, ya SC redneck?

 

haven't made a Sauerbraten in years, but smoked several briskets lately.

yer rite. Macncheese and sweet tater casserole over yonder too

 

I love portabello caps, marinaded in olive oil, balsamic vinegar and garlic then put on the grill next to a nice fatty ribeye or a nice lean flatiron.

 

are you drunk?

 

Let me guess.
You like nasty mayonnaise too?


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Does it have to be food?

I'm also averse to smelly twat

 

Can always count on you to class up the joint.

 

Actually to be fair that has already been mentioned a couple times in this thread if you go back thru it. It's not just him.

 

Maybe it's the "jin".
Naw. Core skill there.

Paella. Who would ever want to eat seafood rice?!!!

 

I just started making paella. It maybe more about the process but it’s been something different

 

I was going to post my first video over in the vid section. Having technical difficulties*.
Hit me up if you want some tips.



*<edit>solved. i surprise myself sometimes.

 

Yeah, don't find it funny. Just vulgar.

 

The Alton Brown recipe is bang on. We leave off the ginger snaps and raisins.

 

The brown stuff sticking to the pan is the best part . But you need to get it just right