…eat as much [food item 1] as you want, without suffering any unwanted consequences

… always find [food item 2] at a bargain price, discounted or on sale (but you can’t resell them)

…eat [ food item 3] and be sure it will always be be of excellent quality, rich and full of flavor

My three items would be chocolate, steak and cheese. Maybe. I’m not too sure about the steak, maybe I should say eggs instead.

What would be your three blessed foods?

  • Lvxferre [he/him]@mander.xyzEnglish
    2·
    4 days ago
    1. Legumes! I’m not even joking. My body handles really poorly beans, peanuts, plenty soy derivatives, and lentils; I really want to eat this sort of stuff without feeling physical pain.
    2. Seafood. And by “seafood” I don’t mean sardines*; gimme calamari, oysters, stuff like this. It makes more sense than steak in my situation, a kilogram of calamari costs ~twice a kilogram of a good beef cut where I live.
    3. Say “cheese”!

    *I have a cousin who often jokes about preparing “massa com frutos do mar” (seafood pasta). Her dish in question is cheap lamen noodles with sardines. It’s actually tasty, though.

    • Mothra@mander.xyzOPEnglish
      2·
      3 days ago

      Not bad, I mean even in an average gut legumes will cause gas … Cheese is always a good answer. Solid choices

      Ramen with sardines, okay. That’s new for me

      • Lvxferre [he/him]@mander.xyzEnglish
        2·
        3 days ago

        Sorry, I just noticed your post was 20d old.

        Ramen with sardines, okay. That’s new for me

        Her joke is that it’s one of the cheapest meals you can have here, but if you call it “seafood pasta” it looks like you’re preparing something extra fancy and expensive. As weird as it sounds it actually works, though, you’re paying the equivalent of 2~3 euros for a meal for two.

        In my uni times I did some weird mixes like this, for a similar reason. Like instant polenta with beef liver.

        • Mothra@mander.xyzOPEnglish
          1·
          2 days ago

          It’s a Casual Conversation post… It doesn’t matter how old it is!

          So… You just make the ramen and dump the contents of a tin of sardines or do you actually cook that ?

          Liver is underrated. It’s a bit difficult to find where I am though, and cooking it can be messy (I like it pan fried). How do you cook liver for polenta? I’ve added leftover beef and/or tomato sauce to polenta and it’s great, also cheese. But never thought of liver

          • Lvxferre [he/him]@mander.xyzEnglish
            1·
            2 days ago

            So… You just make the ramen and dump the contents of a tin of sardines

            Yup, pretty much. The canned sardines in tomato sauce are already cooked, so you simply remove the bones, cut them into pieces, heat them up (sauce included) and mix them with the already cooked noodles.

            How do you cook liver for polenta?

            Cut the liver into stripes. Season it with salt, black pepper, garlic, and smoked paprika. Then sauté it on high fire, and add some already prepared tomato sauce (store bought or homemade). Then serve it over the polenta.

            Note: the polenta I used in my uni times was instant polenta (made with pre-cooked cornmeal, it gets ready after 15min), but it works well with traditional polenta too.

            I also like it pan-fried. And I also hate the mess in the kitchen afterwards. But if there’s something even worse, it’s to deep-fry chicken liver, I tried it once and… well, the oil spills on my arms were not fun.