Post Punk Kitchen Forum

Right? And that's why she thought I was using too much soy sauce, because she's used to browning them first and eating flavorless innards. BUT I TOLD HER YOU HAVE TO BAKE IN THE FLAVOR

I've never had soy curls. Are they like tofu where you have to get the flavor from other things?
I like this quote the best.

while i totally get that you ought to marinate spongey stuff before you cook it (which is, i believe what you mean by 'bake in'), you're still not getting that, since you weren't actually baking anything, your point is indeed moot.

There's nothing more disappointing than something-something sauteed to perfection with no flavor. Get the flavor into the MARROW. That must be done, in my experience, before the seared skin or crust forms on the surface of whatevs, pre-saute, because once that skin/crust forms, it seems to become harder for the foodstuffs to absorb the flavor. Also, I have never used soy curls, so I don't really know what you (or I) am talking about here.

This could describe so many non-cooking activities. Or really, just the one.

I agree with brian in theory, but since you were not actually baking anything, I have to subtract points for incorrect word choice.

OK, I get "baking in the flavor" (even though I agree, the term is technically wrong, if you're not baking.)
So what does sharing the poptart mean?

I think it means fee's aunt wants half of all your poptarts.

I agree with all this.

Fee's aunt can have all my poptarts. I don't want them.

1. H-dog and Amanda are off of Bang Tour 2011. Traitors!
2. If you guys REALLY want to know how I make soy curls, I soak them in water, put them in a colander, and press the water out with paper towels or a clean washcloth. Then I add them to hot oil and let them get about 1/2 crispy before I add the soy sauce. So there is still plenty of soft spots for them to BAKE IN THE forking FLAVOR YOU SONS OF BITCHASSMOTHERFUCKERS.

I don't believe this for one second.

While I don't think putting soy sauce in first to "bake in" is a bad idea, neither is adding it later. Soy sauce DOES "bake in" to browned foods. Ask my broiled tofu and stained cast iron.

This thread is hilarious. I can't stop laughing. I love how brian manages to fit the term "bake in the flavor" into almost every post.

I'm putting you down for Bang Tour 2001 TWICE.

She's going to bang you INTO THE PAST.

I'm going to bake the flavor into Fee.

That is some almighty bang. Will the first go to 2006, and the second wind up at 2001?

Fully saturated with MBM sauce.

Baste copiously!

Now I see the problem. If you really want to bake in the flavor, you should add some soy sauce to your water.

It's like his signature catch phrase; I think he should have a cooking show called BAKE IN THE FLAVOR! It would be like Paula Deen and her butter, or George Foreman with his grill; there would be all kinds of product tie-ins featuring his picture, with a talk bubble saying, "That's right; you have to BAKE IN THE FLAVOR!"

And this could be the featured recipe on the (very special, controversial, groundbreaking) pilot episode!

Brian is the Billy Mays of the PPK.

I just finished off those leftover soy curls. Even leftovers taste great with baked in flavor!

I've suggested many time that I should film Brian cooking and put it on youtube. But it's only really funny if i'm giving him instructions which he either ignores or takes too far. Like I asked him to stir the pasta once and he kept coming back and stirring it while staring at me with his mouth open.

He does this shiitake so i'll stop asking him to cook with me.

I do that shiitake to make cooking fun because cooking is BORING. It's all cleaning up after you!