this post was submitted on 19 Jul 2024
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Funny: Home of the Haha

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[–] [email protected] 34 points 5 months ago (5 children)

The unseasoned boiled potatoes and the untoasted bread are just bland.

The ground beef and carrots in the undefinable brown liquid would be a textural nightmare. I cannot fathom how it tastes because the closest thing in the US would be a sloppy joe.

The real problem with this is lack of technique and seasoning.

Here’s how I would “fix” this: Toast the bread, roast and season the potatoes, make the ground beef and sauce into a something resembling Salisbury steak, and cook the carrots as their own side dish.

[–] [email protected] 10 points 5 months ago (2 children)

Laugh at this ne'er-do-well who can not see the beauty of a plain slice of buttered white bread.

[–] [email protected] 5 points 5 months ago

Stick it under the broiler for 45 seconds and then slap another coat of butter on top.

[–] [email protected] 5 points 5 months ago (2 children)

I can, but it’s better toasted

[–] [email protected] 7 points 5 months ago

Toasted is inferior for soaking up the sauce.

[–] [email protected] 3 points 5 months ago (1 children)

Cheers to plain white buttered bread, then 🥂

[–] [email protected] 4 points 5 months ago

you've chef'd your last boyardee, Rigatoni!

[–] [email protected] 7 points 5 months ago

What do you mean unseasoned, they have salt on them. smh

Perfectly good boiled potatoes and stew.

[–] [email protected] 3 points 5 months ago (3 children)

Even cheap British bread usually tastes good.

[–] [email protected] 10 points 5 months ago (1 children)

And it would still be better toasted

[–] [email protected] 2 points 5 months ago

I can't argue with that!

[–] [email protected] 6 points 5 months ago

Better than USA bread but worse than e.g. French or German.

[–] [email protected] 0 points 5 months ago

It does not. Unless you never had actual bread.

[–] [email protected] 3 points 5 months ago* (last edited 5 months ago) (1 children)

The bread is a sop. You can't sop with toast; that's insane. The "undefinable brown liquid" is stock and is common across the world's cuisines. If you season the potatoes further, assuming they're lightly salted, you run the risk of overseasoning the dish (they're sitting next to a very rich stew). You're just making these up now.

I cannot fathom how it tastes

Then don't say anything! Easy peasy!

Edit to add: The only problem as it were with this food is that it lacks colour, so of course you wouldn't serve this at a restaurant. But when's the last time anyone gave a fuck about colour when bashing out tea on a thursday eve?

[–] [email protected] -1 points 5 months ago (1 children)
[–] [email protected] 3 points 5 months ago
[–] [email protected] 1 points 5 months ago* (last edited 5 months ago)

The closest thing in America would be a meat gravy meant to go on mashed potatoes. My family always cheaped out on seasoning and used a French onion soup seasoning packet, so thats the majority of what it tastes like to me.

One of my favorite dishes from being a kid, would put corn on top of gravy on top of mashed potatoes.

The stack of buttered bread is disgusting. My parents used to do that when I was a kid though and I didnt question it.