What have you recently eaten?

I had a black rifle coffee and a mountain dew earlier and then I felt like I was dying for the next 10 hours. Now I've had a brownie and it's miraculously brought me back to life.
 
MerriedxReldnahc said:
Sampled the delights of haggis in a can for dinner, it was actually very good though if you don't care for liver it wouldn't be so enjoyable. I like braunschweiger and that's kind of what this reminded me of though it's also got that oat texture as well and a different spice profile.
This particular brand doesn't have lungs or organ meats other than liver I think because it's for sale in the U.S and we don't allow sale of lungs. I can't say I'm too upset about not eating a lung but authentic haggis *not* from a can would be great to try someday.
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*EDITING 2 ADD: I had some haggis leftover this morning so I scrambled some eggs, reheated the haggis and some taters, added some salsa and made a breakfast burrito, thus inventing Scotch-Mexican fusion cuisine
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Props to you for giving it a go. We have haggis in cans here in Scotland though they are seen as a less desirable option. I personally don't give a shit and find it lovely with some mashed potatoes and a nice sauce (I dislike 'neeps' what you would call turnips in the rest of the UK, or rutabaga I believe in the US?)
The better haggis tend to come in the pouches that you can cook in. I'd send you one but I imagine US customs would have a shitfit.

To all the naysayers, I understand where you are coming from, it does sound gruesome when you see the ingredients list on a haggis but I just say we are being honest. But give it a go, it is like a peppery sausage with a crumbly texture.

Just for reference here are the ingredients from a supermarket-bought haggis here.
Pork Lungs (26%), Oatmeal, Water, Beef Fat (13%), Beef Liver (10%), Lamb Lungs (7%), Beef Heart (5%), Dried Onion, Pearl Barley, Salt, Spices (Black Pepper, Pimento)

vs a butcher haggis.
LAMB PLUCKS (LUNGS, LIVER, HEART), WATER, BEEF SUET, OATMEAL, ONIONS, SALT, SPICES
 
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Kurt Eichenwald said:
I had a black rifle coffee and a mountain dew earlier and then I felt like I was dying for the next 10 hours. Now I've had a brownie and it's miraculously brought me back to life.
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Don't drink that black rifle cuck juice.
xerxes said:
(I dislike 'neeps' what you would call turnips in the rest of the UK, or rutabaga I believe in the US?)
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We call turnips turnips here. And we call rutabagas rutabagas.

Turnips are small and purple and white. Rutabagas are fuck huge and kind of gross looking.

They're both a reasonable substitute for potatoes for people who are intolerant to potatoes for their high potassium content.

I sub them in for potatoes when making things like pot roast for people who can't eat potatoes.

They're also good in a dish I sometimes make which is basically a Thai curry based around stewed root vegetables.
 
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Kurt Eichenwald said:
I had a black rifle coffee and a mountain dew earlier and then I felt like I was dying for the next 10 hours. Now I've had a brownie and it's miraculously brought me back to life.
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I guess the evil chuds tried to poison you, huh?
 
xerxes said:
Props to you for giving it a go. We have haggis in cans here in Scotland though they are seen as a less desirable option. I personally don't give a shit and find it lovely with some mashed potatoes and a nice sauce (I dislike 'neeps' what you would call turnips in the rest of the UK, or rutabaga I believe in the US?)
The better haggis tend to come in the pouches that you can cook in. I'd send you one but I imagine US customs would have a shitfit.

To all the naysayers, I understand where you are coming from, it does sound gruesome when you see the ingredients list on a haggis but I just say we are being honest. But give it a go, it is like a peppery sausage with a crumbly texture.

Just for reference here are the ingredients from a supermarket-bought haggis here.
Pork Lungs (26%), Oatmeal, Water, Beef Fat (13%), Beef Liver (10%), Lamb Lungs (7%), Beef Heart (5%), Dried Onion, Pearl Barley, Salt, Spices (Black Pepper, Pimento)

vs a butcher haggis.
LAMB PLUCKS (LUNGS, LIVER, HEART), WATER, BEEF SUET, OATMEAL, ONIONS, SALT, SPICES
Click to expand...

Haggis always tastes a bit like stuffing to me.
 
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I had chicken wings at Wingstop on Saturday, they were okay but one of the employees fucked up during the “wing check” phase of order-building and I ended up with one drumette having bone shards on the bottom end of it.
 
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Made an awesome beef stir fry using honey soy sauce, got lunch/dinners for the next 5 days with it. Cost me like $30 bucks for everything too, which is pretty good.
 
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Eating some of these right now...these are Pistachio Cherry Cookies, one of the most delicious dessert type foods I have eaten in a very long time. I am not a huge cookie eater but holy fuck are these things good. They taste just like they sound, just the right amount of pistachio flavor with pistachio pieces and big chunks of cherry inside. I wish I could share these with the forum so you guys could all see just how good these things are

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My grandma came over today for our annual Cookie Baking Extravaganza! I was very happy that my mom had that day off from work and was able to join us, we've never baked cookies all together before. I'm the big baker in the family so it's usually me doing the majority of the work but it's still fun. ;)
These are snickerdoodles and were probably the best of the whole lot, the texture was slightly crisp on the outside but very soft inside.
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Nutella thumbrints plus some special Hershey kiss thumbrints for my uncle who can't have hazlenuts.
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Nutella and peanut butter M&M cookies that I swear aren't actually fruitcake despite the appearance.
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Classic Toll House chocolate chip cookies, the same recipe my great-great-grandmother used to use.
My grandma was known for two things:
1. Being really fucking racist
2. Being the greatest baker ever
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Edited to add: we also made fudge to bring to a work part but I forgot to take a picture, pretend you saw the world's greatest looking fudge ever
 
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AnOminous said:
Root vegetable vindaloo with green chile chutney and hot mango pickle over basmati rice.
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oh man that sounds absolutely delicious. I love some of those injun dishes over basmati, the chicken tandoori or whatever and even all of the veggie stuff, chutney etc., super spicy. One of the best dishes I ever had in a restaurant was some chicken tikka masala and tandoori over basmati rice with a really nice cooked vegetable plate in some sort of spicy sauce with naan bread and idli. To this day idli is one of my favorite snack foods it is really hard to find it anywhere though. Udupi (company) made THE BEST frozen idlis. They are extremely hard to find in America.
 
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Cats said:
One of the best dishes I ever had in a restaurant was some chicken tikka masala and tandoori over basmati rice with a really nice cooked vegetable plate in some sort of spicy sauce with naan bread and idli.
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Vindaloo is one of my favorites. It's one of the few dishes that treats goat meat well.

I also like the general format of Indian food serve in a thali with a few types of food along with chutneys, pickle, etc., rice and naan bread.

Ethiopian has a somewhat similar format, although the injira (teff flour) bread they use is unique (and so is beer made with teff flour). In Ethiopian, the bread isn't just a side but an actual utensil to eat with.
 
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Yeah I put Vindaloo seasoning on this special Peanut Chicken I make sometimes, it's just standard peanut sauce with brown sugar and some currry and stuff, and the chicken is marinated and then I mix it all together and scoop it out onto Basmati rice and sprinkle the vindaloo seasoning on top, it's so fuckin good. Spicy, nutty, sweet and savory all at once. Delicious though I try not to make it too often so I don't get burnt out on it. I get burned out on foods really easily. I will eat like the same thing for a week straight and then not touch it for over a year sometimes.
 
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