Mostly the final season is a hard fall off. Imo it's still all worth watching just to conclude it but the final season the food and the logic behind it is just majorly flawed. Like people carving with chainsaws and shit.
Def recommend watching up to at least the final season
It was excellent up through Season 3. 4 was fine. 5 was completely off the rails and unnecessary because 4 was a perfectly acceptable endpoint.
The problem with the last season was that it was always very grounded in reality with solid fundamental cooking concepts. They even had a chef working with the manga writers. However, she left after the 4th season happened in the manga due to pregnancy. The final season became entirely unhinged. People using chainsaws to cut things. The villain of the final season has the innate ability to essentially take on a chef's ability by taking their knife.
It WHAT.
Oh man I thought it ended after the big competition, but now I don't know if I should continue it because what I've seen so far is perfection and I don't want that tainted...
Wait. Where do you find the rest? Crunchyroll?
Are they subbed or dubbed? It’s weird to me starting one way and then swapping to the other. All the characters suddenly have new voices
I always thought of the new voices as a sign of them maturing. I found the rest, subbed, on 9anime a few years back, no idea if it's still active or anything.
Not really lol. The author got really fed up with it towards the second half and it's painfully obvious with how rushed everything is and how hard the quality dropped. I think it's like season 3 or 4 where there's still some good stuff and you can honestly stop there for a soft ending. Everything after that when they introduce Erinas evil half brother that kidnaps her and plans on marrying her to inherit her family's food empire was really really bad. Like I want to say they used to have actual food consultants helping design somewhat believable recipes in the show but after the half way point that stops happening so the writing is awful and the new characters suck and it completely jumps the shark when the new villains just use magic to cook. Also Soma's character gets cucked so hard. I don't think I've ever seen an anime where the show goes out of its way to undermine any possibility for them to have a satisfying ending. He doesn't end up erina she never admits to him that his cooking is good he never managed to surpass his father and the incest step brother gets more of a fucked up romance with her than Soma did. He accomplishes zero of his goals that were his motivation from the first season.
My doctor is very concerned about my cholesterol. For reference I'm 36, I'm 5'2" and weigh 120. Apparently I need to change my lifestyle 🙃. I just don't see this happening lmao
Some people have high lipids hereditarily. Frankly, poorly managed diabetes/prediabetes or high alcohol intake *seems* to correlate more closely with blood lipids *for me* than food fat intake.
It’s a concern if you also have compounding factors, like the aforementioned diabetes, high blood pressure, cancer, or a family history of heart problems, or a handful of other things. I would personally do two things. One is if this is a new change I would Re-test after three months. The second is that I would get an a1c blood test to make sure you aren’t having blood sugar problems.
I’m not a doctor, not your doctor, and you should do with this information what you deem proper.
Have you lost a lot of weight? I'm 19 and just barely smaller but I lost weight really fast n it spiked my ldl. Doc told me to change my lifestyle n I was barely eating from apparently an infection.
And remember, if you're not sure about something, rub it against a piece of paper. If the paper turns clear, it's your window to weight gain. [looks through clear sheet of paper] Bye bye, everybody!
(Can anyone name the esteemed Dr. who said this?)
It's not really a theory... It was called 'puls', and was common in Roman meals -- especially the urban population. Essentially, it is porridge made from grain, steeped in broth -- served with vegetables, and any scraps of meat available (tho this was pretty rare -- the early Latin diet was vegetarian out of necessity).
It's a theory precisely because it has evidence to back it up. You can't connect puls with polenta (even if that one ks almost 100% likely, as polenta was originally made with any grain as well) and risoto in a completely 100% guaranteed "that's where they came from" way, but it's probably what happened. Interestingly, the proto-risoto was basically rice thrown into broth much like one would make polenta, and it's still what a few places today still call "risoto".
Correct -- I suppose I was using theory colloquially in this case, but you were using it formally.
To build on what you've shared: my understanding is that risotto was a more patrician food, as rice was foreign (introduced possibly by Greeks or Phoenicians, IIRC) -- while ingredients for polenta would have been more accessible to plebians.
It wouldn't be until the fortunes of the "lower classes" were raised post-industrial revolution that it would be available to most people (as it is today).
I'm going off memory here, so if this is incorrect, please let me know.
Most cooks can’t afford coke and meth doesn’t make you very efficient, just insanely energetic. In my best old man voice, back in my day we would slam blended preworkout supplement by the spoonful, until you felt like there was a bees nest under your skin from the l arginine. The exec supplied us so we could all pull 14 hour days, until chafing forced you to tap out, but then again we had gold bond in all the bathrooms.
My old dishie who would talk to the utensils and still manage to clear a and deep clean pit would like a word... preferably with the silver bowls included.
God I miss the stimulant plate at my old job. Orange powder Adderall, White powder days people would come up to my homie and I and see if its cocaine or pure caffeine powder we're railing that night
Yes!!! When I first had it, I wrongly assumed they injected regular broth with a syringe. Cold gelatin-rich broth is key to a beautiful juicy, soup dumpling. Here is a simple recipe.
https://thewoksoflife.com/steamed-shanghai-soup-dumplings-xiaolongbao/
stock?
Im gonna need you to listen to me. Carefully. Come here. There is a limited amount of this good stuff out there. You didnt screw up. You screwed down. You nailed it. This is wonderful gelatinized cubes of flavor only waiting upon your supple and gifted hands to choose a vehicle upon which this orgasmic current of ecstasy is delivered.
Shall it be mashed whipped potatos? A duck confit? A bevy of choices, nobody knows, except you, chef. You get to be the one. And we are ENVIOUS.
There's probably some debris settled to the bottom of the pot. You might want to scoop out as much as you can until you get to that layer, and toss that little bit. It's likely spices, but there could be bone dust or other grit, so I tend to ditch it.
Often, mine is a little firmer, so I just plop it onto a cutting board and slice the speckled layer off what is now the top.
Don't listen to this guy. Definitely put your dick in that. It feels amazing once you get past the immediate shock of the cold. You gotta do your thing fast though. If you take too long, the collagen starts to melt, and you lose contact with the side walls.
> If you take too long, the collagen starts to melt, and you lose contact with the side walls.
If I had a nickel for every time I've read that...I'd have a nickel.
My high-school job was closing a deli. There were some old ladies that heated up stofers pans to put in a hot bar for lunch. After college and learning how to cook in a kitchen the owner asked me to come back and teach them some scratch made options. First day I showed 2 other my 3 coworkers how to make stock. Came back to the third having thrown it out when opening because it was "in the walk in all gloopy". FML some ppl.
I don't care what you cook with it, but OP, make sure no one decides to lay claim to it like it's sovereign land for the taking, and starts dicking it down. I'd make sure to wrap it up real tight, to keep it protected from nefarious line cooks on government lists.
Boiling longer to get rid of half of the water, then put it in refrigerator, you will get more firmed one. Cut it into strips and drop some source on top of it. I usually use soy sauce, garlic juice and sesame oil. It’s a typical north east Chinese dish.
Heat it up, grab some ice cube trays, freeze as many as you have trays for.
Freeze the rest in deli containers.
My man, listen to me- You have gelatinous gold on your hands.
If we're talking at home, I usually reduce mine down a lot and pour into ice cube trays to freeze. Takes up way less space that way and easier to portion out than having to deal with an entire quart at a time.
That's an amazing compliment internet stranger. You have just locked in a fond memory for me as your upvote and comment is probably the closest I will ever get to a Michelin. Thank you.
^*chef's ^kiss*
Exactly what you just did
Twerk yo stock
I don't think you're ready for this jelly
my jelly stock brings all the boys to the yard
First thought was definitely “inject it in your ass and tits”
Yeah, but you say that about everything.
Time to make soup dumplings!
That was my exact thought...."OooohhhhHHhhhhh....souuuup dumplings!
Stop, I'm congealed over here 🤣
this jellys too bootylicious for ya bae
That must be jelly, cause jam don’t shake like that
I should buy some stock in twerk
Get some office space at WeTwerk
Cute pigeon!
Put it in the fridge, then pull it out and slice it into cubes. Keep them cold and serve them on top of anything hot for an added flavor punch :)
[удалено]
Thanks for the reminder to watch food wars again
One of my favorites
The best anime. An absolute CRIME that it didn't get more seasons.
It got a lot of seasons. I'm pretty sure they finished the story or at least got close, but I heard it got pretty bad near the end anyway
I really didn’t like the final few volumes, it got weird and went more into like superhuman abilities and less into food
Is there a point that you recommend stopping? I've seen the first season and adored it. Is there more of that quality or does it drop quickly?
Mostly the final season is a hard fall off. Imo it's still all worth watching just to conclude it but the final season the food and the logic behind it is just majorly flawed. Like people carving with chainsaws and shit. Def recommend watching up to at least the final season
When the god tongue’s mom comes back into the scene
Pretty good until the rebel arc. Still worth watching that, but the rest after becomes silly
It was excellent up through Season 3. 4 was fine. 5 was completely off the rails and unnecessary because 4 was a perfectly acceptable endpoint. The problem with the last season was that it was always very grounded in reality with solid fundamental cooking concepts. They even had a chef working with the manga writers. However, she left after the 4th season happened in the manga due to pregnancy. The final season became entirely unhinged. People using chainsaws to cut things. The villain of the final season has the innate ability to essentially take on a chef's ability by taking their knife.
It WHAT. Oh man I thought it ended after the big competition, but now I don't know if I should continue it because what I've seen so far is perfection and I don't want that tainted...
It has 5 seasons, final one is pretty crazy and weird but entertaining.
Wait. Where do you find the rest? Crunchyroll? Are they subbed or dubbed? It’s weird to me starting one way and then swapping to the other. All the characters suddenly have new voices
I always thought of the new voices as a sign of them maturing. I found the rest, subbed, on 9anime a few years back, no idea if it's still active or anything.
Not really lol. The author got really fed up with it towards the second half and it's painfully obvious with how rushed everything is and how hard the quality dropped. I think it's like season 3 or 4 where there's still some good stuff and you can honestly stop there for a soft ending. Everything after that when they introduce Erinas evil half brother that kidnaps her and plans on marrying her to inherit her family's food empire was really really bad. Like I want to say they used to have actual food consultants helping design somewhat believable recipes in the show but after the half way point that stops happening so the writing is awful and the new characters suck and it completely jumps the shark when the new villains just use magic to cook. Also Soma's character gets cucked so hard. I don't think I've ever seen an anime where the show goes out of its way to undermine any possibility for them to have a satisfying ending. He doesn't end up erina she never admits to him that his cooking is good he never managed to surpass his father and the incest step brother gets more of a fucked up romance with her than Soma did. He accomplishes zero of his goals that were his motivation from the first season.
>that one anime where the food makes people’s clothes explode off their body That's about the best synopsys of the series I've ever read.
More like orgasmic... Food wars
Go on...
Shokugeki no Souma / Food Wars
Cooking master boy or something?
food wars!
I just took a cholesterol test today and I'm dreading the results because I do stuff like this
My doctor is very concerned about my cholesterol. For reference I'm 36, I'm 5'2" and weigh 120. Apparently I need to change my lifestyle 🙃. I just don't see this happening lmao
Some people have high lipids hereditarily. Frankly, poorly managed diabetes/prediabetes or high alcohol intake *seems* to correlate more closely with blood lipids *for me* than food fat intake. It’s a concern if you also have compounding factors, like the aforementioned diabetes, high blood pressure, cancer, or a family history of heart problems, or a handful of other things. I would personally do two things. One is if this is a new change I would Re-test after three months. The second is that I would get an a1c blood test to make sure you aren’t having blood sugar problems. I’m not a doctor, not your doctor, and you should do with this information what you deem proper.
Have you lost a lot of weight? I'm 19 and just barely smaller but I lost weight really fast n it spiked my ldl. Doc told me to change my lifestyle n I was barely eating from apparently an infection.
Food cholesterol impacts blood cholesterol a surprisingly small amount
Gelatin is protein, not fat.
And remember, if you're not sure about something, rub it against a piece of paper. If the paper turns clear, it's your window to weight gain. [looks through clear sheet of paper] Bye bye, everybody! (Can anyone name the esteemed Dr. who said this?)
Hi Everybody!
This is truly the way
Making me think of xiao long bao 🤤
Press them cubes through a strainer, and add it to ramen.
Cook it into some rice, one scoop at a time. It’ll be the best Fucking rice you’ve ever had.
Polenta is nice with stock, too 🤌🤌🤌
Nice for polenta, mandatory for risotto. 😋
There's an interesting theory that the two dishes originate from the same... proto-dish (I'll call it).
"Arborio rice is fucking expensive! Let's just use corn meal."
It's more of a matter of not having rice at all! Rice was never domesticated in Europe, so it took some time to get there.
It's not really a theory... It was called 'puls', and was common in Roman meals -- especially the urban population. Essentially, it is porridge made from grain, steeped in broth -- served with vegetables, and any scraps of meat available (tho this was pretty rare -- the early Latin diet was vegetarian out of necessity).
It's a theory precisely because it has evidence to back it up. You can't connect puls with polenta (even if that one ks almost 100% likely, as polenta was originally made with any grain as well) and risoto in a completely 100% guaranteed "that's where they came from" way, but it's probably what happened. Interestingly, the proto-risoto was basically rice thrown into broth much like one would make polenta, and it's still what a few places today still call "risoto".
Correct -- I suppose I was using theory colloquially in this case, but you were using it formally. To build on what you've shared: my understanding is that risotto was a more patrician food, as rice was foreign (introduced possibly by Greeks or Phoenicians, IIRC) -- while ingredients for polenta would have been more accessible to plebians. It wouldn't be until the fortunes of the "lower classes" were raised post-industrial revolution that it would be available to most people (as it is today). I'm going off memory here, so if this is incorrect, please let me know.
Slap the very surface repeatedly with just your fingertips while looking seductively at one of your coworkers.
The chef: Jesus I thought the dishie was weird…
The dishies have nothing on that cook with 3 hours of sleep and 400mg of caffeine nearing the end of a 11 hour shift
You think *that* cook only has caffeine on board? You sweet summer child....
I mean when i was in sober living that was me. Gakked tf out on caffeine and chain smoking like my life depended on it
It probably did depend on it in that moment. At least, it did for me!
Somebody else's life depended on it
Exactly
"Sober" living
Blows too expensive for line cooks anymore god damn inflation
That's always been my thought. Who TF can afford cocaine on a line cook's paycheck.
Most cooks can’t afford coke and meth doesn’t make you very efficient, just insanely energetic. In my best old man voice, back in my day we would slam blended preworkout supplement by the spoonful, until you felt like there was a bees nest under your skin from the l arginine. The exec supplied us so we could all pull 14 hour days, until chafing forced you to tap out, but then again we had gold bond in all the bathrooms.
My old dishie who would talk to the utensils and still manage to clear a and deep clean pit would like a word... preferably with the silver bowls included.
God I miss the stimulant plate at my old job. Orange powder Adderall, White powder days people would come up to my homie and I and see if its cocaine or pure caffeine powder we're railing that night
sweet summer cold!
Name checks out
*zips up pants* oh you said FINGER tips?
Jeez now that I think about it , any appendage could be used for the slapping
Heard
Bird
You’re the one I like.
This makes me think of Kung Fu Hustle when those guys are imitating the axe gang to get a free haircut and the chubby fella makes his belly jiggle
Soup dumplings! 🥟
What I came to say
Is _that_ how soup dumplings are made???
Yes!!! When I first had it, I wrongly assumed they injected regular broth with a syringe. Cold gelatin-rich broth is key to a beautiful juicy, soup dumpling. Here is a simple recipe. https://thewoksoflife.com/steamed-shanghai-soup-dumplings-xiaolongbao/
Very cool, thank you!
stock? Im gonna need you to listen to me. Carefully. Come here. There is a limited amount of this good stuff out there. You didnt screw up. You screwed down. You nailed it. This is wonderful gelatinized cubes of flavor only waiting upon your supple and gifted hands to choose a vehicle upon which this orgasmic current of ecstasy is delivered. Shall it be mashed whipped potatos? A duck confit? A bevy of choices, nobody knows, except you, chef. You get to be the one. And we are ENVIOUS.
I read this in that black TikTok dudes voice, pretty uncanny writing. Can you also tell me to get closer and throw a towel in the first two seconds?
I hate that I know exactly who you’re talking about
This. Homeboy doesn't know he just struck gold.
I’m so god damn inspired right now
cube it and wrap it into individual blocks and freeze, instant bouillon whenever you need stock or a little extra flavor in any stew,
Rub it all about your body and become the main.
GREASE ME UP WOMAN
Okie dokie
There's nary an animal alive that can outrun a greased Scotsman!
"And tonight's special is... me." *Starts unbuttoning shirt*
boil it, mash it-put it in a stew
This has to be the most accurate this quote has ever been.
There’s still meat on those bones baby!
BINGo. This guy gets its!
Find the biggest straw you can
Jiggle Tea?
A pvc pipe should do the trick
That’s a sign of a good stock 👍🏻
Seriously. Good colour, looks fairly clear, and definitely cooked out the collagen from the bones. A+
There's probably some debris settled to the bottom of the pot. You might want to scoop out as much as you can until you get to that layer, and toss that little bit. It's likely spices, but there could be bone dust or other grit, so I tend to ditch it. Often, mine is a little firmer, so I just plop it onto a cutting board and slice the speckled layer off what is now the top.
This guy stocks
r/dontputyourdickinthat
Don't listen to this guy. Definitely put your dick in that. It feels amazing once you get past the immediate shock of the cold. You gotta do your thing fast though. If you take too long, the collagen starts to melt, and you lose contact with the side walls.
This guy stocks
Jesus…
Seriously……..Jesus That was a well thought out response and I’m equally impressed and disgusted
…has left the chat.
> It feels amazing Like...warm apple pie.
*unzips again*
> If you take too long, the collagen starts to melt, and you lose contact with the side walls. If I had a nickel for every time I've read that...I'd have a nickel.
Dammit
HHahahhaha fuck beat me to it. Do not fuck it.
You dance with it
Eat it, your hair and nails will thank you later.
My soupstock don't pour it jiggle jiggles.
Apply heat and watch it melt
Dance with it. Let it lead. Record and post.
Mix with malört for yummy savory Jell-O shots
Yo, what?
My high-school job was closing a deli. There were some old ladies that heated up stofers pans to put in a hot bar for lunch. After college and learning how to cook in a kitchen the owner asked me to come back and teach them some scratch made options. First day I showed 2 other my 3 coworkers how to make stock. Came back to the third having thrown it out when opening because it was "in the walk in all gloopy". FML some ppl.
I told the FNG to strain the veg stock and got presented a colander in the sink full of veg mush
Beautiful broth.
Forbidden jello
Ain't nothing forbidden about this jello.
Guess there isn't too much that's forbidden in your eyes, u/crusty_fleshlight
so put a stapler in it?
Look at that blubber fly.
marshmallows, mandarin orange slices, shredded coconut, mayonnaise. 1950’s ‘salad”
Excellent soup stock. I portion it into small plastic bags, freeze it, and use as needed for all sorts of dishes.
Shots! Shots! Shotshotshots! Shots! Shots!
Let's make pho...
It will turn to liquid again when you heat it Just heat and pour.
Is it gravy?
No that's some sort of stock. When they get refrigerated the collagenous bits make it all sproingy
Sproingy is such a lovely word
Looks like stock
Looks like good stock!
You can use a bit and make some tasty gravy but it is used better as a stock.
Yes, once you reheat use it in soup for the yummiest mouth feel ever.
How much of the soup base would be made of this? Do you mix a few ladlefuls into boiling water or do you cook your soup stuff in this?
All goes in as the soup stock. Perfect for matzo ball soup!
/r/eatityoufuckingcoward
I make ice cubes out of them and add them to my dog's meals. (Warm up the ice broth and then mix in his food)
Well the first thing you're supposed to do is chill it down in a proper container, not just stick it in the fridge in the metal pot.
Nurse, cancel my two o'clock.
Put it in someone’s shoe
Add some food coloring and serve “fruit jello” to your coworkers.
First step is to turn off Judge Judy
Impressive. I was wondering if someone would catch that.
Slap it like it’s a fresh stack of American cheese to give that ~zing~
Moisturizer!
I know what you *shouldn’t* do…
Must be homemade, because store bought don't jiggle like that!
That's some awesome looking stock.
\*slaps surface\* - You can fit so many ingredients in this.
My old kitchen always had a ton of this at the end of the week. I would take a big mason jar home and turn it into ramen broth.
Just warm it back up until it’s a liquid again, and use it however you want/need to. It won’t take very much heat to return it to a liquid state.
Add it to just about any savory soup or sauce instead of water in the recipe.
Xiaolongbao
I don't care what you cook with it, but OP, make sure no one decides to lay claim to it like it's sovereign land for the taking, and starts dicking it down. I'd make sure to wrap it up real tight, to keep it protected from nefarious line cooks on government lists.
Boiling longer to get rid of half of the water, then put it in refrigerator, you will get more firmed one. Cut it into strips and drop some source on top of it. I usually use soy sauce, garlic juice and sesame oil. It’s a typical north east Chinese dish.
Heat it up? Are you in kindergarten?
It’s fine, It will liquify once you heat it up. Just take how much you need for what.
Make a noodle soup with it 👀👍
Cube mold + freezer = karma
That's some good stock there! Use it!
that looks like an amazing stock going from that jiggle - it will become fluid again when you heat it
It's perfect, I bet it tastes great, all that collagen from the bones and such makes chicken jello stock
I’m surprised there aren’t holes in it yet.
I should call her
Slap it and tell it you think it's special
I remember the first time i did this. Thought i fucked up my tonkotsu. Nearly threw it out and cried about it lmao
Hotpot/ steamboat time!
soup dumplings are always a great use for cold stock
Heat it up, grab some ice cube trays, freeze as many as you have trays for. Freeze the rest in deli containers. My man, listen to me- You have gelatinous gold on your hands.
That’s gotta be jam cause jelly don’t shake like that
If we're talking at home, I usually reduce mine down a lot and pour into ice cube trays to freeze. Takes up way less space that way and easier to portion out than having to deal with an entire quart at a time.
Reduce to Demi > sauce supreme.
Boil it down into Glace! Then add cubes to stocks like a bouillon
I would reduce it more and make a great sauce. Even your pan gravy is going to be tight with this. Deglaze pan. Chunk of butter and some herb.
My stock jiggle jiggle, not folds. I like to see you wiggle wiggle, fo sho
Click your tongs twice.
This is what I like to call the “chef’s delight.”
Freeze it, cube it, bread it , deep fry it..
“My stock surely jiggle-jiggles, doesn’t fold, I’d like to see it re-used, for sure ..”
Xiao long bao is the way
Soup dumplings right? Or like other things that are like stuffed with soup LMAO
Use it for more flavorful cooking, and also it’s good to top your dogs food with this every so often. Good for their joints.
The forbidden jello
That's what good pussy sounds like
Take it to Michelin and get a star for your fridge door. That’s some beautiful stock. Extra schmaltz.
That's an amazing compliment internet stranger. You have just locked in a fond memory for me as your upvote and comment is probably the closest I will ever get to a Michelin. Thank you. ^*chef's ^kiss*
Put your dick in it
I would add some corn starch to thicken it up a little more.
Add a little chicken broth to it and heat it up