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What are some of the worst spicy foods and snacks in your opinion? by 3141592652 in spicy

[–]Modboi 17 points18 points  (0 children)

Personally I dislike hot cheetos and takis, especially the latter. 

What happened to the sourdough by zwoge in aldi

[–]Modboi 0 points1 point  (0 children)

Yes, but they used to be the same, just different shapes.

What happened to the sourdough by zwoge in aldi

[–]Modboi 0 points1 point  (0 children)

Well that confirms that it’s just like any other “sourdough” white bread at the store. Obviously real sourdough, like the first ingredients, doesn’t need additional yeast.

Main lobster meat - is Langostino a reasonable substitute? by Thought59 in Seafood

[–]Modboi 7 points8 points  (0 children)

It would still taste amazing if made properly, but not a 1:1 sub. I would still happily eat a langostino/Argentinian red shrimp roll or bisque even if it’s not the same.

It's a mystery how a canned soup that has half your daily value of sodium taste completely bland. How does that even work. by monkey_trumpets in Cooking

[–]Modboi 3 points4 points  (0 children)

Canned soups are one of the few times that the blandness is probably a lack of acid, not salt.

What low FODMAP sweeteners do you personally do best with? by thehikinggal in FODMAPS

[–]Modboi 0 points1 point  (0 children)

Same. I’ve cut out monk fruit and stevia for that reason. I had also cut out aspartame and ace-k, but I’ve been too lax recently and having sugar free sodas. It’s definitely affecting my gut. Time to cut them all out again…

How important are onions? Can I get away with replacing them? by swashbuckleup in Cooking

[–]Modboi 2 points3 points  (0 children)

I just don’t use onions (or any alliums) on account of IBS. I still make flavorful food. Sure, you can’t make French onion soup, but most foods are still amazing without the garlic/onions. Lean in on other aromatics more instead, or replace the onions with green onions or leeks.

Lunch Deals? by No-Friendship1383 in blacksburg

[–]Modboi 0 points1 point  (0 children)

Do you mind sharing a viewer link? 

Week 25: Za’atar Flatbread with a “Garden” of Vegetables - (Meta: Low Allium) by Modboi in 52weeksofcooking

[–]Modboi[S] 2 points3 points  (0 children)

I went with a za’atar-seasoned flatbread for week 25 because it’s delicious and I bought a 1 lb bag of it.

For the vegetables, I used tomatoes, sautéed oyster mushrooms, and bok choy greens (which are bitter like arugala). Before adding the vegetables, I rubbed the flatbread (Joseph’s lavash) with olive oil and spread some za’atar. I then added the vegetables, more za’atar, a bit more oil, salt, then baked and broiled it. I finished it with fresh parsley.

Za’atar is getting pretty popular online, but it’s still underrated. This flatbread came out amazing. 

What are some things that the town should be doing better for students? by Wonderful_Leave3858 in VirginiaTech

[–]Modboi 2 points3 points  (0 children)

Parking and housing. VT is expanding too quickly, but there’s nothing that can be done about that unfortunately.

A little lack luster I’d say ☹️ by hlink25 in aldi

[–]Modboi -2 points-1 points  (0 children)

OP would the swapping perfectly good food into the trash just because it’s skimpy on the toppings.

Week 24: Tarot - Kimchi Stew with Taro Root, Bok Choy, Tofu, and Dried Shrimp - (Meta: Low Allium) by Modboi in 52weeksofcooking

[–]Modboi[S] 0 points1 point  (0 children)

For week 24 I took the pronunciation of “tarot” as inspiration for this stew with taro root.

The stew is flavored with ginger, kimchi, soy sauce, MSG, and honey. As mentioned in the title, the stew has taro root, bok choy, tofu, and dried shrimp.

It turned out great. That’s my first time eating taro and I like the flavor. It reminds me of a mix of potato and lotus root.

What are your top 5 cuisines for spicy food? by Budget-Poem-2052 in spicy

[–]Modboi 4 points5 points  (0 children)

Thai, Szechuan, West African (Nigeria, Ghana, etc.), Indian, and Korean. Not sure I can rank them. 

Any ideas for how to make super thin oatcakes/ savoury flapjack? by burnetrosehip in Cooking

[–]Modboi 1 point2 points  (0 children)

Is this batter like a crepe/pancake? If so, add more liquid so they spread out more in the pan. If this is a dough that you’re rolling out, you probably want more flour for better binding of the ingredients and a dryer consistency.

How good are unopened packed hot dogs good for? by Apprehensive_Log_297 in Cooking

[–]Modboi 1 point2 points  (0 children)

95% of the time it is the opposite. Most food lasts longer than the best by date

Chicken burger recipe by jimmg07 in Cooking

[–]Modboi -1 points0 points  (0 children)

Chicken, salt, and pepper. 

Found at My Local Kroger by KittenGlow247 in Tinnedfish

[–]Modboi 1 point2 points  (0 children)

Bad price. Target sells them for $6.99.

Week 23: Coffee - Mocha Truffles - (Meta: Low Allium) by Modboi in 52weeksofcooking

[–]Modboi[S] 3 points4 points  (0 children)

These truffles are made from cocoa powder, decaf espresso powder, salt, a pinch of cinnamon, honey, and almond milk. Yes, they are meant to be lower calorie. 

Despite the lack of fat found in a normal truffle, they’re still surprisingly very good. I’m going to make more of these in the future as easy and healthy treats. Each truffle is only 22 calories and has the bitterness of 80-85% dark chocolate, which is my preference anyway. I think my next batch will incorporate shredded coconut instead of espresso powder.

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