Lordkat - self made man-woman and all around insane fucker

[Guest]

Oh, and mustard powder - why have something like that? I've never seen that

Been around for centuries. Hell, the company you'd probably wind up buying it from's been around for about two. I know a guy who uses it in pickled and deviled eggs. Sometimes it's just better to go as close to raw as possible, namely without the vinegar or wine you'd get in prepared stuff.

The amounts are usually pretty small, though. "The amount that heaps on the tines of a dinner fork" is a valid measurement.

[Some Sick Fuck]

Fair enough, I mean it's not that I find the concept strange, but yes, in small doses, to spice something up, that's fine. But he straight up dumped several big spoons of it into water/vinegar, not sure, either way, disgusting.

[VoiceOfReasonPast]

Lotsa mustard powder would go well with Mettigel. I hope Lordkat tries his hand on this German delicacy eventually.

[mad bum]

Oh there's more than just ribs.

[Some Sick Fuck]

Lotsa mustard powder would go well with Mettigel. I hope Lordkat tries his hand on this German delicacy eventually.

What is this shit? Is that how germans prepare Steak tartare? I'm guessing the ingredients are the same, so it's just prepared by some autist to look like that? Not really a "german" delicacy then (except I've seen that it's from pork rather than beef, that's just weird to me), other countries just don't play with their food like they're 4.

[Kugelfisch]

For one, Mett is nice but only when well made. It often isn't, sadly. Which is baffling since there are strict regulations for it but good luck finding somebody that actually, really upholds them. I do, but then again I actually give a fuck. It's made from ham and lives and dies with the onion in my opinion. Good Mett, Schwarzbrot, freshly ground pepper and a very good onion and it's plain amazing. Any of that not being great, it's terrible.

Second off, Tartar? There's no egg in Mett.

Third off, who the fuck puts ground mustard in jars to pickle something? You use whole seeds unless you're a dumbass. Either way, using mustard powder to season any piece of meat is just plain terrible.

[oldbones]

Oh there's more than just ribs.

He made a pile of soy slop and threw it on two slices of bread. Amazing.

[Some Sick Fuck]

Good, he's so boring he's making Phil look good in comparison. 20 minutes for him to get to chopping onion and bell peppers! Also, tofu - I know japanese love that thing, but I never understood the point of cooking with something that's esentially bland piece of nothingness that you need to add flavor to - admittedly, I know nothing about tofu, all I know is that what he's doing really doesn't look appetizing.

Looks like he just vomited into his plate - bon appetit!

[Some Sick Fuck]

For one, Mett is nice but only when well made. It often isn't, sadly.

So it's the same as with tartar - basically any restaurant in Czech Republic has one on their menu, but unless it comes fresh directly from a butcher, or it's a really good restaurant, it's not going to be great.

Other than that, differences aside, I like meat like this from time to time, I agree it's amazing when you get a good, quality product, but you have to know where to get it.

[Guest]

Tofu tastes like a bland piece of shit because it's made out of soymilk (soybeans). The only thing that I eat that doesn't taste like shit & is made out of soymilk is mashed potatoes. Assholes in the west use it as meat substitute, those fucking veggie faggots. For some reason their tofu looks like meat before they eat it.