Post Punk Kitchen Forum

baking in the flavor. Everyone make fun of her!

huh?


Now everyone can make fun of me too.

I don't know why this sounds dirty, but it does.

Is this going to be like when my aunt made fun of us for not knowing what "sharing the poptart" meant and then it turned out that no one, including google, knew what sharing the poptart meant?

Count me in with MBM. I don't know what you're talking about.

Buncha amateurs

Brian made up a phrase while we were making dinner, then repeated it constantly to annoy me, and now he wants the ppk to join in. He failed.

Listen. Here's the story. We're making soy curls. They've been soaked, strained, and are cooking in the pan. She tells me to get out the soy sauce but wait until the soy curls have been browned pretty well before adding it in. But soy curls are a sponge! And browned sponges don't hold flavor very well. So I dump in the soy sauce before they're all browned so that the flavor can be BAKED IN and not just ride on top of everything.

Then she starts acting like I'm a crazy person and that no one would ever do such a thing!

but . . . were you actually baking anything? don't you mean sautéing in the flavor? or hot-sponging in the flavor?

I was going to reply but arguing with Brian on the ppk when he's right next to me seems ridic.








Also, he is full of shiitake.

I don't think you two get it. You take something spongey, you sauce it up, then you bake in the flavor.

You tried to put a shiitake ton more soy sauce in them and then they would've been disgusting, and I stopped you, and THEN you started babbling about baking in the flavor.




P.S. For posterity I want the ppk to know that Brian and I are on the verge of tears from laughing.

we get it. you don't seem to get that "bake" can't be applied to any old flavor-sealing activity just because you like the way it sounds.

I want you to know that when you say it's time to stop, I say it's time for a few more shakes. Then you bake in the flavor, or else it's just running all over the top of it.

I think it'd be better if you guys weren't speaking over this.

Well, technically we aren't speaking. We're typing. fork Brian!

I'd like to point out that she's not saying I'm wrong about anything, she's trying to deflect onto how much soy sauce should've been used. Go ahead and ask her how the soy curls tasted, with the flavor baked in.

You are wrong about everything. That goes without saying.

Not this time! My correctness is baked in, much like the flavor in the soy curls.

You're saucing it up wrong.

I totally get it, Brian. You have to bake in the flavor or else you'll just have surface flavor. Surface flavor is weak.

Thank you, Chatter! Finally, someone who gets it!

I think my husband and I had the same discussion. It was probably through Warcraft 3 years ago.

I'm with brian here. If you brown the soy curls first before adding the sauce, you're going to end up with flavorless innards. And no one likes flavorless innards.