Controversial Food Opinions - The Béchamel Test

SILBY I MEAN, gah

iirc in college he was living on a restricted diet that was heavy on unseasoned chicken breast and Nutella

well raw eggs get cooked in stuff & I'm cool with that it's just like hard boiled or fried or whatever you people do, they smell so bad, it's just not my thing

Someone made me kidneys once because I had not had them before and was interested. They were disgusting. I still ate 5 and had nightmares all night. They ate one because they don't like kidneys.

My partner is a reformed vegan and has slowly been adding some seafood to his diet. The first time he had lobster he spit it out. I ate the chewed up bit. He threw up some abalone in a restaurant. He likes grilled octopus though.

Euler how are you in France and not eating mayo. I feel like in France is the only time I eat mayo. Especially when it's freshly prepared.

The first time he had lobster he spit it out. I ate the chewed up bit.

man this is true love right here

whether for lobster or yr partner i leave for others to determine

When we go out to restaurants and it's omakase/chef's menus I have to make sure I am extra hungry, because I hate food going to waste and sometimes have to eat double because i'll eat the portions or plates he can't eat. I have a lot of pics me eating huge cheese/charcut boards all by myself.

I'm a bit of a traditionalist with italian food and béchamel is good in lasagna, but not necessarily necessary - there are many regional variations and many don't contain béchamel

these dad anecdotes are odd to me as my dad was so serious about not wasting food that he'd eat pieces of steak and side salad that I had partially chewed, gagged, and spit out.

and i've gone from curious about béchamel in lasagna to i absolutely must try béchamel in lasagna

I am reading all about bechamel in lasagne now and have come to the conclusion that it's best if it's well integrated and subtle. I think a lot of restaurants/markets cheap out on cheese and just slather it in there.

I will never allow bechamel to get into my lasagna.

I suspect that many people who think they have never tried bechamel on lasagne have in fact tried bechamel on lasagne.

i’ve only ever made lasagna with bechamel
it’s the way my mum made it & the way i like it best

red sauce + ricotta lasagna just doesnt ever feel as substantial as a good rustic meat sauce + bechamel

and per outdoor miner - the bolognese sauce is thick, and the bechamel is thick, it’s not a soupy mess at all. maybe a ~little~ runny on the first night but once the leftovers set up in the fridge overnight it’s 👌🏻

many have in fact tried colombian decaffeinated coffee crystals

Many have in fact tried cocaine.

People who order extra sauce on pizza *shudder*...I think I have issues with too much sauce. I sense a pattern.

my partner once ordered extra sauce for everybody's pizza without asking anyone. there was an awkward initial sampling of the pizza wherein I kept wondering aloud why the pizza was so saucy and bad before she finally admitted her crime. she thought it wouldn't be noticeable and was apparently mortified that I kept talking about how saucy the pizza was to everyone.

Rasaucenikov

It's a good point that recooked lasagne > freshly made

a few years ago my grandfather lovingly cooked hot dogs for the whole family.
he also DRESSED them for everybody. and he included MAYONNAISE!

man, pre-dressed dogs. what a time saver. UNFORGIVABLE

no you don't understand he dressed them all the same, with everything

the first part was the sarcasm and the last part was sincere

i am on your side

lol sorry

my partner once ordered extra sauce for *everybody's pizza without asking anyone*.

tbf nobody was expressing a strong opinion on toppings, and i think it was a gambit to impress everyone with her ordering skills. she was just the only one who liked extra sauce. she is also my favorite person, though, so the others maybe (probably?) haven't moved on.

The next time I want to get fired from a job I might try repeatedly ordering pizza with extra, extra sauce for everyone.

what is wrong w sauce, sauce is good, the more the better. is it because it makes it too gloopy? i had a friend who would order pizzas "well done" because he felt, with some justification, that the middles of most pizzas are too gloopy

I’m on board with extra sauce and have been known to inflict it on others.

if you want pizza sauce just eat spoonfuls of sauce, I've never had a pizza and thought "I wish there were about twice as much pizza sauce on here"

"it would be great if instead of sitting between the bread and the cheese, the sauce were oozing out on my fingers"

a few years ago my grandfather lovingly cooked hot dogs for the whole family.
he also DRESSED them for everybody. and he included MAYONNAISE!

― brimstead, Friday, March 23, 2018 10:36 AM (twenty-eight minutes ago) Bookmark Flag Post Permalink

i love mayo on hot dogs - based on going on vacation to chile as a child and that being a thing there

http://www.tipicochileno.cl/wp-content/uploads/2012/04/completo11.jpg

For some weird reason I associate extra sauce with the 1980s. Like, not knowing any better.

Ugh, I am in Chile now and the mayo is out of control here.

pizzeria uno used to offer "extra oil" for 50c

Ugh, I am in Chile now and the mayo is out of control here.

― Yerac, Friday, March 23, 2018 11:09 AM (one minute ago) Bookmark Flag Post Permalink

chilean food is weird. i have a strong affection for it but i hesitate to describe it as good

Roberta's has on every table their bottle of hot oil. It's super good.

The food in general in Chile is very average. They don't like spices.

It probably depends on how sweet and acidic the pizza sauce is tbh. Ideally, a pizzeria has some idea of the balance between the sweet/sour/dairy and has already chosen the correct proportions for you.

The food in general in Chile is very average. They don't like spices.

― Yerac, Friday, March 23, 2018 11:11 AM (sixteen seconds ago) Bookmark Flag Post Permalink

yeah i mean i guess merken and aji chileno appear here and there but yeah, in general quite bland. i like the seafood and the bread i guess

When we have people over, I make everything super basic and put all the spices, herbs on the side.

For every bechamel-in-lasagna person, I beg you to try this instead just once.

4T butter, a small onion or a couple of shallots minced fine, 3T flour, 2C milk, 2 egg yolks, 1C grated parmesan cheese.
Soften onions in butter; blend in the flour, then the cheese; whisk in the milk and cook/stir until it's the thickness of heavy cream; temper the beaten yolks with some sauce and add it all back to the pot; cover and cook on very low for 10 minutes.

Your lasagna will be in the oven going OMG THANK YOU before you pull it out.

chilean food is weird. i have a strong affection for it but i hesitate to describe it as good

― Louis Jägermeister (jim in vancouver), Friday, March 23, 2018 1:10 PM (twenty-five minutes ago) Bookmark Flag Post Permalink

yeah my limited experience with it was very unimpressive, esp since, like, it's upside down california the food there should be insanely good

I figure it's because the water is so salty/minerally it's destroyed everyone's tastebuds, that a lot of stuff is just starting to get imported, the milk/cheese situation is stupid and the traditional food is pretty bland.

They do put bechamel in their lasagna here too. It's bad.

this is a picture of locos mayo which is probably my favourite dish. this looks utterly revolting

http://mw2.google.com/mw-panoramio/photos/medium/2588977.jpg

I have never seen this before. That looks terrible.

kringle still the best 'ringle, though

Fo shingle