Crass_Companion said:
Hopefully your right. Pho on the other hand if you use the instant pho packets and the required ingredients it does taste the same. Regardless still freaking delicious

Definitely went to a crap ramen place, or at least got a crap serving of ramen; Some dishes are prepared like that to fit the American taste profile, unfortunately.

Hmm I'll give it another shot at a different place them...

Crass_Companion said:
Hmm I'll give it another shot at a different place them...

Either try a hole in the wall and speak to the chef and ask him to prepare it like he would for a customer over in East Asia, or go to a larger more well-known store that doesn't just alter its flavour for the American tastebuds.

Bagel, cream cheese, lox. Maybe a tomato. That's all I got.

Welcome to Level 1!!!!

Halite said:
Beef is pretty much the worst Ramen flavor.

Edit: My favorite instant ramen is to make 1 pack of hot and spicy chicken mixed with 1 pack of creamy chicken.

My favorites are Chili, Roast Chicken, and Oriental. Love that shit, even after eating it for at least 10 years on a regular basis...

Is that sad?

I have this crazy knack lately for throwing a ton of peanut butter and chili sauce onto my sammiches, stirring them together and then putting the end result into the grill.

It's surprisingly good, a bit like those ham & cheese crisps except a little spicy and ehh... more gooey? :/

I just ate a couple homemade pupusas and holy fuckballs it was delicious. There's something about spanish cuisine that makes you feel like you're eating the best stuff in the world. It also makes you want a Corona.

Had Greek today, tzatziki, lamb souvlaki, fresh grilled pita, and a nice greek salad(minus the olives).

Once had some bratwürste left over from a barbecue and made them in the oven the next day, with honey, mustard and onions, topped with some white cheese. That was sooo good. Better than i ever expected.

Potatoes with spiced curd(?) is a finde meal, too. And it is easy and simple to make.

I also like making rice balls with curry based additions.

And Cake

And Cookies

yum! :3

Has anyone tried those things that are like corn dogs, but the outside is blueberry pancake while the inside is sausage? That's pretty good.

Wolfpool said:
Has anyone tried those things that are like corn dogs, but the outside is blueberry pancake while the inside is sausage? That's pretty good.

When I was a kid, yeah.
Though, usually it was plain pancake, not blueberry.

I can't do breakfast sausages anymore though, something in them messes up my stomach.

Halite said:
When I was a kid, yeah.
Though, usually it was plain pancake, not blueberry.

I can't do breakfast sausages anymore though, something in them messes up my stomach.

Have you tried buttrflying them and frying them that way? I know if they don't cook all the way through I can't stomach them very well either, and they take a deceptively long time to actually cook fully if you leave them as is.

123easy said:
Have you tried buttrflying them and frying them that way? I know if they don't cook all the way through I can't stomach them very well either, and they take a deceptively long time to actually cook fully if you leave them as is.

I cook them through just fine, and frequently eat my non-ground pork products cooked to a medium/medium well since Trichinosis is nearly non-existent in American farm pigs now.

I think it's something in the seasoning, I've identified a few seasoning type items that cause me problems, but none of them are in breakfast sausage that I know of.
I'm assuming there's something in there that I just don't know bothers me.

Halite said:
I'm assuming there's something in there that I just don't know bothers me.

Probably all the intestinal slurry and exploded pig dick scrapings that constitute the sausage itself. Your subconsious knows it.

Tangent said:
Probably all the intestinal slurry and exploded pig dick scrapings that constitute the sausage itself. Your subconsious knows it.

Don't cheap out on semi-nonperishable frozen meat items :(

Nah, I've had the same problem with good quality ones too, my parents tend to buy that organic, expensive junk.
I'm 99% sure it's something common in the seasonings.

Halite said:
my parents tend to buy that organic, expensive junk.
I'm 99% sure it's something common in the seasonings.

Hm. I want to say something about gluten, but I would really be reaching by this point.

Tangent said:
Hm. I want to say something about gluten, but I would really be reaching by this point.

Sausage is pretty much always gluten free.
Also, I eat a lot of gluten else where with no problems.

I want to say it's the sage that's always in breakfast sausage, but I do sage on my thanksgiving turkey, and it doesn't bother me, so I dunno.

Maybe a preservative of some sort or something.

Halite said:
Sausage is pretty much always gluten free.
Also, I eat a lot of gluten else where with no problems.

I want to say it's the sage that's always in breakfast sausage, but I do sage on my thanksgiving turkey, and it doesn't bother me, so I dunno.

Maybe a preservative of some sort or something.

Any of these ring a bell?

black peppercorns, cinnamon, cloves, white peppercorns, corander seeds, dried thyme, basil, nutmeg, bay leaves, mace, dried cepes

These are all spices I've had my hands on while making sausages, and I recognize most of them on packages of sausage as well.

123easy said:
Any of these ring a bell?

black peppercorns, cinnamon, cloves, white peppercorns, corander seeds, dried thyme, basil, nutmeg, bay leaves, mace, dried cepes

These are all spices I've had my hands on while making sausages, and I recognize most of them on packages of sausage as well.

The pepper, cinnamon, clove, nutmeg, and basil I use all of regularly in my food, so definitely not that.
Sage, I use on thanksgiving as I said without noticeable problems.
Dried cepes I'd never heard of, but apparently is mushroom, and I eat those frequently in a number of varieties.

So, that leaves Bay, Mace, and coriander.
I may have to do a bit of experimenting on those, and see if any causes me problems.

Halite said:
The pepper, cinnamon, clove, nutmeg, and basil I use all of regularly in my food, so definitely not that.
Sage, I use on thanksgiving as I said without noticeable problems.
Dried cepes I'd never heard of, but apparently is mushroom, and I eat those frequently in a number of varieties.

So, that leaves Bay, Mace, and coriander.
I may have to do a bit of experimenting on those, and see if any causes me problems.

Don't underestimate the peppercorn either; I know my mother reacted to white pepper, though she was fine with black.

123easy said:
Don't underestimate the peppercorn either; I know my mother reacted to white pepper, though she was fine with black.

Oh, I have used a variety of peppercorns.
It's one of my favorite spices.
I've used all the true types, black, white, and green.
A decent handful of varieties, the one I have in my grinder at present is the Cambodian Kampot pepper, which wasn't available until fairly recently due to some political messes over there.
I've even used some of the peppers that aren't really pepper, like pink and szechuan peppercorns.

Halite said:
Oh, I have used a variety of peppercorns.
It's one of my favorite spices.
I've used all the true types, black, white, and green.
A decent handful of varieties, the one I have in my grinder at present is the Cambodian Kampot pepper, which wasn't available until fairly recently due to some political messes over there.
I've even used some of the peppers that aren't really pepper, like pink and szechuan peppercorns.

nice!