Culinary Turn-ons / offs

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You know the pack drill. What food if you saw it in cupboard would be trun on / off - ditto if they ordered it at a restaurant.

This question is rubbish. Alang made me ask it.

― Pete, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

http://alantrewartha.20m.com/sorrykitten.jpg

― Alan T, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

anything MOULDY or putrid or rotten! good fridge hygiene is essential!

― katie, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

A fridge full of bottles of Satan's jism.

― Archel, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

Yes but is that a turn on or off?

― Pete, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

Ah. A potentially disastrous omission I realise though YOU KNOW THE ANSWER.

― Archel, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

Depends on what it is being used for, surely. As for the question in general...er, no answer, sorry. It IS rubbish.

― Ned Raggett, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

the literary turn on/off questions weren't deemed RUBBISH, and though pete said food>boox, somehow the culinary version of same question IS rubbish. HMMMM. i might sulk, but i think pete should face up to his share of the blame nonetheless

― Alan T, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

I'm imagining a scenario where a guy looks into a girl's refrigerator and shouts, "Celery??? GIMME HOT LUVIN' NOW!" This image is undermined because the guy would probably shout "GIMME HOT LUVIN' NOW!" regardless.

― Dan Perry, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

Doughnuts = soul food.

― jel --, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

I now have a vision of the first time Dan went to Joei's place.

― Ned Raggett, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

I couldn't imagine going to a girls house for dinner and she says "the beef stroganoff will be out in a minute". vomit in a plate is what that is.

― Chris, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

I'm a vegetarian. But I'm not so uber PC that I wouldn't get involved with a meateater but with Head Cheese, Tripe or Brains I draw the line.

― brg30, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

I am a vegetarian but would quite like if a girl ordered an enormous steak or offal. Dreary dishes like chicken korma would be a no no. But not enough to call off the relationship.

― N., Wednesday, 24 July 2002 00:00 (twenty-three years ago)

"what do you think I should order, Nick?" "uh, eat shit!" I'm sure N. means something else by "offal" but I don't know what.

― Tracer Hand, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

N. is not dating my imaginary sister.

― Dan Perry, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

good fridge hygiene is essential!

Katie, could you call my apartment and explain this to my roommate? He's completely devastated what few scraps of fridge hygiene I had before, with my Schroedinger's Cat approach (i.e. if you've left something in there for a while, stop opening the door and start eating out all the time; it's not actually spoiled until you've observed and confirmed the spoilage). (Note: this actually works pretty well, insofar as you only open up the fridge again when you're ready to clean it out and make a fresh start -- you only have to encounter the spoilage once.)

― nabisco, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

Oh Chris beef stroghanoff is godly. Except for the beef bits, it'd be better with just beef broth and no chewy meat parts, but they can be ignored.

If they cooked me spicy curry all the time I'd love them.

― Maria, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

cloves

― Lynskey, Wednesday, 24 July 2002 00:00 (twenty-three years ago)

I believe offal is know as 'variety meats' in the USA.

― N., Thursday, 25 July 2002 00:00 (twenty-three years ago)

well i would be immediately put off anyone who ate meat. or if all they had in their cupboard was baked beans and noodles. however if they had a cupboard full of such lovely things as hummus, chips n dip, blue cheese, sundried tomatoes, pataks curry-in-a-can (fishpaste-free), olives, foccacia bread, garlic bread, soyachino soy milk, blueberry flavoured yoghurt drink, peaches, peanut butter, pumpkin or kumara, bean sprouts, falafel mix, tomatoes, refried beans, spinach, chocolate soy ice cream, i would probably think they were just like me ie couldn't decide whether to be a vegan or a vegetarian.

― di, Thursday, 25 July 2002 00:00 (twenty-three years ago)

PHHWOOOARRRRRR DI!!!! :)

― katie, Thursday, 25 July 2002 00:00 (twenty-three years ago)

(ps be vegan ahahaa! :):))

― katie, Thursday, 25 July 2002 00:00 (twenty-three years ago)

plus monteiths black beer or any of the emersons range would most definitely interest me.

― di, Thursday, 25 July 2002 00:00 (twenty-three years ago)

i try so hard to be vegan but alas i am addicted to cheese. how on earth do you do it??!! plus i cultivate furry-fridge-friends so hmm i think i lose points on fridge hygiene.
ps pete this question is not rubbish, food is my friend.
ooh, i forgot tofu!

― di, Thursday, 25 July 2002 00:00 (twenty-three years ago)

You are right, this question isn't rubbish. I only deemed it such as I had already answered it on the other thread and I was about to leave work so I wouldn't be able to play.

A few interesting beers in the fridge and mixed mezes would be sexy.

― Pete, Thursday, 25 July 2002 00:00 (twenty-three years ago)

bah Di, with a lot of willpower. for the first 2 years of being "vegan" i would eat organic cheese as i figured it wasn't as bad animal welfare-wise, but it's one of those all-or-nothing things, i can't square with calling myself a "vegan" if i eat cheese is what it comes down to i guess. nowadays i get the odd pang and just do without - i'm vegan mainly because of ethics and try not to compromise those which means no cheese! i'm sure i do a lot of stuff still that wouldn't be considered very vegan (i even read somewhere that earing refined sugar isn't vegan as bone char is used somewhere in the refining process) and it is a question of how far you want to go and how far you want to be inconvenienced and exactly where the dividing line between having a convenient life and living with your ethics lies. having said that my vegan life is EXTREMELY easy and i rarely have to go out of my way to get anything i need. (AVOID soya cheese like the plague though UGH!!!)

― katie, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Well living in a shared house with pre-war kitchen boy as I do I would not want to get tarred with the same culinary brush. In our fridge there are 3 shelves, 1 each. Top one = posh sossidges, fruit juice, wasabi; middle one = lots of past the sell by date stuff e.g. olives / green curry paste, pesto, milk, smoothies, yoghurts; bottom one = cheese, sossidge (non posh), Marmite.

Plus of course the salad bits + milk, tonic, mustard etc in the door. Which fridge shelf is most shaggable?

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

God I don't know......

― Ronan, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Why are you keeping Marmite in the fridge?

― N., Thursday, 25 July 2002 00:00 (twenty-three years ago)

Pete keeps Marmite in the fridge!? There's enough salt in that shit to kill off every known bug ever.

― RickyT, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Right so you have correctly identified the bottom shelf as belonging to Pete. When I brought up the Marmite issue he said it was 'an experiment'.

I have just thought of a proper answer to this question. It REALLY annoys me in a totally irrational way when people keep bread in the fridge. NO! DON'T DO IT! IT GOES OFF QUICKER! IT IS POINTLESS!

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

I am keeping marmite in the fridge as some kind of experiment. I am not sure what the experiment is yet.

― Pete, Thursday, 25 July 2002 00:00 (twenty-three years ago)

See! See what I have to put up with EVERY DAY OF MY LIFE!! I think the experiment might be to see how long it takes me to crack under the pressure.

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

emma is right, bread in the fridge is downright stupid.

― di, Thursday, 25 July 2002 00:00 (twenty-three years ago)

If you do not know what an experiment is for, it is not an experiment.

― RickyT, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Thank you Di, I have calmed down a bit now.

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Forget it going off quicker, the thought of a sandwich with chilled bread is just fucking horrible. Same goes for any other part of the sandwich being chilled aswell though apart from perhaps coleslaw but they all need to be room temperature, particularly ham cos otherwise it gets that wet clammy feel to it.

― Ronan, Thursday, 25 July 2002 00:00 (twenty-three years ago)

I was a very convenient child going with school lunches as you can see.

― Ronan, Thursday, 25 July 2002 00:00 (twenty-three years ago)

It might be something to do with the Marmite Chicken I need to get round to making. Or seeing if it turns into bitumen. Or if it expands as it gets cold. Or if it is a liquid like glass. Or if it aids in whiopping it so I can turn it white.

I need more marmite. (Emma's is the out of date shelf by the way)

― Pete, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Yes I am not really a domestic goddess I'm afraid. Or I buy things fully intending to use them then end up in the pub and eat KFC instead. But at least I don't have Marmite in the fridge.

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Do you two in fact need a fridge?

― Alan T, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Or if it aids in whiopping it so I can turn it white

EH?

― RickyT, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Um. I was going to say 'yes to chill the wine in' but then remembered that for a housewarming present years ago my dad gave me one of those wine chilling sleeve / collar things that you stick in the freezer which cools the wine WAY quicker. I suppose we need the fridge for milk. In my ridiculous etiquette book it advised on what the well stocked fridge should contain. I look into our fridge each morning and weep for my lost etiquette.

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

RickyT once upon a time before ILE me and Pete and our then housemates developed a great interest in Marmite. We tried to find out exactly how it was made and what was extracted from yeast to give the vile stuff its pungent pungency. We failed. We then invented / remembered a theory that if you whip Marmite (HOW??) it goes white. I think this may have been something to do with Pete's Lying Brain.

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Emma also missed out the anchovies, chorizo and salad dressings which perenially lve on my shelf next to always three kind of cheese which I think would be irresistable to a lady. Wherever there is an anchovy, there is a meal.

(Admittedly it might just be a meal made of anchovies but you get the idea.)

― Pete, Thursday, 25 July 2002 00:00 (twenty-three years ago)

I dunno about the anchovies thing, Pete, they don't keep all that well, I left some in the fridge a while ago and the anchovy juice or brine or whatever has gone suspiciously cloudy.

Oh and talking of past the use-by date are you EVER going to chuck out that free mozzarella?

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Different experiment. But yes I guess. (Only one tub left.)

― Pete, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Yeah, whipped marmite does go white. I saw it on the telly/internet/something.

― N., Thursday, 25 July 2002 00:00 (twenty-three years ago)

Are you sure Pete hasn't been exerting the power of his mind over you to convince you of this? How exactly did they whip it anyway?

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Ew, anchovies. Shd you keep stuff bottled in olive oil in the fridge? Our is a bit rub and only works properly at a slightly too cold temperature, which turns the oil into a greasy solid, kind of like the texture of lard, only browner (ew again). I feel uneasy putting this stuff in the cupboard, though.

― Ellie, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Oh a list of what we have in our fridge is a lot more interesting! In the bottom drawer bit of me and Lixis fridge, Lixi has some dried up leaves that used to be little gem lettuce, and I think an apple. The next shelf up is mine, where I have... tons of natural yoghurt (racks brane) and a bottle of Pedigree BEER! Ohhh I also have some MATURE CHEDDAR and some fresh happy new parmesan cheese. I also have a bottle of diet coke, happy ginger root, BUTTER and harissa paste! Isn't this exciting!!! We'll be on store cupboards next!!!

― Sarah, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Oh, and keep olive oil on the surfaces Ellie! Not in the fridge! I keep mine by the hob so it is already ready to be poured into a pan mmmm num num. I did have carrots in my fridge but I cooked carrot and ginger soup last night and BLIMEY it was FANTASTIC. I am the MASTERCHEF.

― Sarah, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Did you use my recipe?

― RickyT, Thursday, 25 July 2002 00:00 (twenty-three years ago)

isn't marmite a residue from industrial scale brewing? the white thing will be cos it'll be made into a colloid of some sort and hence scatter light rather than absorb it.

― Mr Science Teacher, Thursday, 25 July 2002 00:00 (twenty-three years ago)

I think we were hoping for an explanation including diagrams, flow charts, photos etc. And the thought that they skim Marmite off the top of beer puts me off beer BIG TIME (though not as much as if they left it on there. Gross.)

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

I mostly wanted yr recipe Rick, so I knew the proportion of carrots/potatos - turned out I only had three carrots anyway, so I used three carrots, 2 small potatos and a HUGE LUMP of ginger and it turned out BLOODY GORGEOUS. Frying the onions on a low heat slowly for a while really made a difference - I think last time I blitzed them a bit too much. I was surprised at how nice it was and I wish I'd had enough to make some more! Happy onions stronger than conv onions also so they may have made a bit of a difference.

― Sarah, Thursday, 25 July 2002 00:00 (twenty-three years ago)

How can you tell if your onions are happy Sarah?

― Emma, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Organic onions = happy onions! Like happy parmesan cheese!

― Sarah, Thursday, 25 July 2002 00:00 (twenty-three years ago)

Then there's the organic milk company around here with happy cows on the front of the cartons.

― Ned Raggett, Thursday, 25 July 2002 00:00 (twenty-three years ago)

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