MBM doesn't know anything about

Meggs · **Joined:** Wed Oct 20, 2010 6:49 pm **Posts:** 9137

All I know is that whenever I get my hands on some motherforking soy curls, I'm going to:
a) think of this thread
b) sauce it up and bake in the flavor.
c) but not put too much soy sauce in.
d) think of how MBM calls brian a buttwit.

I think I covered all my bases there.

SeitanSaidDance · **Posted:** Tue Dec 28, 2010 12:24 pm

seitanicverses wrote:

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.

What I'm saying here, in a word, is MARINATE.

EXACTLY.

caterpillar wrote:

SeitanSaidDance wrote:

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

Yeah, I'm team SSD on this one.

Holy shiitake, I have a team!

Desdemona · **Posted:** Tue Dec 28, 2010 1:28 pm

brian wrote:

And what I'm saying is you gotta sauce it up and bake in the flavor!

caterpillar · **Posted:** Tue Dec 28, 2010 9:19 pm

SeitanSaidDance wrote:

Holy shiitake, I have a team!

Yeah but we may not be around for long once MBM and Brian realize we are essentially saying they're both wrong.

Desdemona · **Posted:** Wed Dec 29, 2010 9:57 pm

Well, I just want you people to know that I have been saucing it up and BAKING IN THE FLAVOR for the past 48 hours, bisques, and there's no end in sight!

supercarrot · **Posted:** Wed Dec 12, 2012 4:52 pm

i'm team MBM. if the curls are too wet, they won't brown. i assume brian is a fan of soggy curls?

and i don't put any flavor into the soaking liquid, because that's just wasteful. most of it would be squeezed out anyway. it's much better to brown them and then add flavor. (if you're afraid the flavor won't get distributed evenly, add some water to the mix, and keep cooking to evaporate the excess, and get this... therefore, bake in the flavor. everyone wins!)

Desdemona · **Posted:** Wed Dec 12, 2012 5:05 pm

supercarrot wrote:

and i don't put any flavor into the soaking liquid, because that's just wasteful. most of it would be squeezed out anyway. it's much better to brown them and then add flavor. (if you're afraid the flavor won't get distributed evenly, add some water to the mix, and keep cooking to evaporate the excess, and get this... therefore, bake in the flavor. everyone wins!)

I'm sorry, but this is just all kinds of wrong. You have to marinate the fork out of those babies in seasoned broth; if you use the right amount of liquid it all gets absorbed, and there's no need for all that silly squeezing! And then of course the most important thing is to - that's right, kids - BAKE IN THE FLAVOR.™ It's the only way!

acr · **Posted:** Wed Dec 12, 2012 5:12 pm

i love this thread so much. please revive it every two years with no warning, like a near-solstice comet/miracle.

poopiebitch · **Posted:** Wed Dec 12, 2012 5:21 pm

I think the random revival may be my fault because I linked it in another thread. But it's too good to just let it lie - it needs to be sauced up periodically.

supercarrot · **Posted:** Wed Dec 12, 2012 5:27 pm

DESDEMONA LIKES SOGGY CURLS!

Desdemona · **Posted:** Wed Dec 12, 2012 5:29 pm

supercarrot wrote:

DESDEMONA LIKES SOGGY CURLS!

Nuh-UH, soycurl squeezer!

Chicki · **Joined:** Thu Nov 11, 2010 10:53 pm **Posts:** 1721

This thread is hilarious.

Who knew soy curls were so funny?

supercarrot · **Posted:** Wed Dec 12, 2012 6:07 pm

i'd rather be a squeezer than a soggy-curl eater.

Desdemona · **Posted:** Wed Dec 12, 2012 8:46 pm

supercarrot wrote:

i'd rather be a squeezer than a soggy-curl eater.

Yeah? While I'm (tasty, with baked-in flavor) rubber, and you're curl-squeezing glue! Or something.

Rhizopus Oligosporus · **Joined:** Tue Oct 19, 2010 9:39 pm **Posts:** 4588

Oh, so this is what the bake in the flavor is all about!

supercarrot · **Posted:** Thu Dec 13, 2012 10:29 am

Desdemona wrote:

supercarrot wrote:

i'd rather be a squeezer than a soggy-curl eater.

Yeah? While I'm (tasty, with baked-in flavor) rubber, and you're curl-squeezing glue! Or something.

<3

starrynight87 · **Posted:** Mon Dec 31, 2012 7:59 pm

interrobang?! wrote:

Olives wrote:

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.

That sounds dirty too.

bookwormbethie · **Posted:** Tue Jan 01, 2013 11:54 am

poopiebitch wrote:

I think the random revival may be my fault because I linked it in another thread. But it's too good to just let it lie - it needs to be sauced up periodically.

agreed. i finally made something with the soy curls I bought using isa's Courico tacos recipe from 'vegan brunch.' I soaked the curls in some diluted homemade veg stock for about 30 minutes or so and squeezed the heck out of them. I ♥ soy curls.

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