The most prestigious law school admissions discussion board in the world.
|
 |
 
|
not being a tastemo, i have uncommon perspective on food prep
Poast new message in this thread
Date: February 19th, 2018 8:40 PM Author: mind-boggling blood rage hissy fit I like a balance between grease and roughage, for example. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35440555) |
Date: February 19th, 2018 8:41 PM Author: mind-boggling blood rage hissy fit Like, I cant stand broccoli in linguini. Its like the noodles are strangling the vegetables. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35440561) |
 |
Date: February 19th, 2018 8:42 PM Author: mind-boggling blood rage hissy fit It should only be a short pasta or orrechieti w broccoli. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35440569) |
|
Date: February 20th, 2018 9:43 AM Author: mind-boggling blood rage hissy fit I also don't like to mix garlic w peppers. Seems incongruous. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443814) |
|
Date: February 20th, 2018 9:44 AM Author: mind-boggling blood rage hissy fit I don't like my food to be processed. If its mashed potato, I should be able to catch the granules of the potato on my tongue and palate. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443828) |
|
Date: February 20th, 2018 9:45 AM Author: mind-boggling blood rage hissy fit if I'm frying a bunch of stuff in a pan, there should ideally be some green and some red in there, to contrast w the baseline yellow or brown. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443836) |
|
Date: February 20th, 2018 9:47 AM Author: mind-boggling blood rage hissy fit enormous grilled carrots are so sweet, I could eat them like some sort of fibrous cake. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443847) |
|
Date: February 20th, 2018 9:49 AM Author: mind-boggling blood rage hissy fit I like my steak to be cooked at different levels throughout. like, an undercooked part and an overcooked part. gives me some interest and variety to offset the almost iron tang of the beef otherwise. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443858) |
|
Date: February 20th, 2018 9:51 AM Author: mind-boggling blood rage hissy fit Hamburger should be well done. I like rare steak in parts but not a bloody hamburger. Seems incongruous to have beef blood sogging up the bun and spoiling the greens and pooling in the cheese. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443869) |
|
Date: February 20th, 2018 9:53 AM Author: mind-boggling blood rage hissy fit I don't use a lot of seasoning on chicken breast. I'll just cook it and add it to something else. I'm not a big seasonings kind of guy at all tbh. Some friends comment on how I cook vegetables--I mostly just wock 'em.
I have a steamer and used to cook white fish purely by steam. It was good if the fish was really fresh.
Also, regarding oysters--I just put them on a grill and wait until they open. |
|
Date: February 20th, 2018 9:54 AM Author: mind-boggling blood rage hissy fit See, it's crazy, right. Although I don't have any "nose sense" I have a sense of color and proportion and balance, and I still like what I like. people think I must just eat anything but I can taste from my tongue and also my thoughts. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443894) |
|
Date: February 20th, 2018 9:55 AM Author: mind-boggling blood rage hissy fit Used to hate beets, cauliflower. Now I love 'em. Beets are a treat. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443899) |
|
Date: February 20th, 2018 9:56 AM Author: mind-boggling blood rage hissy fit I spend an inordinate amount of time imagining how certain foods will hit my digestive tract, how quickly they will turn to sludge, how long they will linger. I feel like if there's some roughage in there too that will keep things moving. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443903) |
|
Date: February 20th, 2018 9:58 AM Author: mind-boggling blood rage hissy fit I cant stand boiled corn on the cob. Waste of perfectly good corn. there's only one way to cook them. Grill them in the husk--you know flip the husk backward, pull out ther hairs, then flip the husk back over and tie it up again w a loose leaf. Grill. It wont be even, but it will be so goddam sweet. I don't put butter or salt or anything on it. |
|
Date: February 20th, 2018 9:58 AM Author: Mischievous pearl dilemma potus *locks door on thread and lights it on fire* (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443923) |
|
Date: February 20th, 2018 9:59 AM Author: Geriatric disgusting internal respiration sanctuary (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443929) |
|
Date: February 20th, 2018 9:59 AM Author: Unholy Razzle Associate No one gives a shit and you know it. That’s why you’re the only one poasting. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443930) |
|
Date: February 20th, 2018 10:00 AM Author: mind-boggling blood rage hissy fit Yeah, I know--I'm amusing myself though. (http://www.autoadmit.com/thread.php?thread_id=3897932&forum_id=2#35443940) |