Foodbox (Food & Recipes)

**Frownland** · 02-22-2017, 03:49 PM

Hey Chula,

I enjoy adding zucchini to my marinara sauce and putting it on top of spaghetti. What do you think about that, huh?

DwnWthVwls · 02-22-2017, 04:06 PM

Quote:

Originally Posted by Chula Vista

Just don't combine those two words together. You are either eating spaghetti, or you are eating squash. I don't give two ****s about the shape of the food.

What should I call it? That's literally the common name of the squash I used.

would you rather I say Cucurbita pepo so no one knows wtf I'm talking about?

Edit: Also, if you call that shit you buy in a box spaghetti you have no room to talk.

~~Cuthbert~~ · 02-22-2017, 05:55 PM

I don't even have a sweet tooth but >>>

Ol’ Qwerty Bastard · 02-22-2017, 06:48 PM

are they italian?

~~Cuthbert~~ · 02-22-2017, 06:53 PM

Yeah, ten for a quid as well.

They're like cake things.

Ol’ Qwerty Bastard · 02-22-2017, 06:58 PM

the only store bought cakes i like are twinkies and jaffa cakes, been trying to cut out sweets lately though. it ends up just making me eat more chips.

~~Cuthbert~~ · 02-22-2017, 07:14 PM

Quote:

Originally Posted by Qwertyy

the only store bought cakes i like are twinkies and jaffa cakes, been trying to cut out sweets lately though. it ends up just making me eat more chips.

I forgot these.

>>>

Very nice. Since we're talking about sweets I got a Dairy Milk recently with bits of Oreos in, it was a mad ting so I ate it in one go.

Chiomara · 02-24-2017, 08:19 PM

Medieval and victorian cookbook instructions are the most delightful and confusing thing ever:

a 'spooone'!

'therwith'!

Egs!

There really ought to be a Youtube cooking channel featuring a novice cook attempting to make dishes like these. (Speaking of which, Chris Kimball was in a recent Netflix documentary about Fanny Farmer, and it was fascinating watching them struggle to pull off a bazillion-course meal using actual Victorian-era cooking methods and recipes.)

DwnWthVwls · 02-24-2017, 09:43 PM

I get most of it I think, lol.. but wtf does this mean:

-then cut it in the end four square
-this doon

Chiomara · 02-24-2017, 11:20 PM

It's a mystery!

1960s-70s cookbooks are equally entertaining. (So much gelatin... So many horrors)

02-22-2017, 03:49 PM	#1271 (permalink)
Frownland SOPHIE FOREVER Join Date: Aug 2011 Location: East of the Southern North American West Posts: 35,548	Hey Chula, I enjoy adding zucchini to my marinara sauce and putting it on top of spaghetti. What do you think about that, huh? __________________ Studies show that when a given norm is changed in the face of the unchanging, the remaining contradictions will parallel the truth. d e a f b o x

02-22-2017, 05:55 PM	#1273 (permalink)
~~Cuthbert~~ Account Disabled Join Date: Nov 2012 Location: The Black Country Posts: 8,827	I don't even have a sweet tooth but >>>

02-22-2017, 06:53 PM	#1275 (permalink)
~~Cuthbert~~ Account Disabled Join Date: Nov 2012 Location: The Black Country Posts: 8,827	Yeah, ten for a quid as well. They're like cake things.

02-24-2017, 08:19 PM	#1278 (permalink)
Chiomara mayor of spookytown Join Date: Jan 2017 Posts: 812	Medieval and victorian cookbook instructions are the most delightful and confusing thing ever: a 'spooone'! 'therwith'! Egs! There really ought to be a Youtube cooking channel featuring a novice cook attempting to make dishes like these. (Speaking of which, Chris Kimball was in a recent Netflix documentary about Fanny Farmer, and it was fascinating watching them struggle to pull off a bazillion-course meal using actual Victorian-era cooking methods and recipes.)

02-24-2017, 11:20 PM	#1280 (permalink)
Chiomara mayor of spookytown Join Date: Jan 2017 Posts: 812	It's a mystery! 1960s-70s cookbooks are equally entertaining. (So much gelatin... So many horrors)