We don’t know about you, but there’s truly something about cooking memes that just hits differently no matter where in the world or what kind of person you are. After all, most of the experiences are universal and that is very true when it comes to cooking. I mean, have you ever tried to make a meal at 3 AM because you were starving and didn’t want to wake up your family members? Or are you in the group of people that likes to delay cooking food until you are nauseous and at the point of passing out, so that when you do manage to cook something quickly, you can all but take two bites of it? Yeah, we are pretty sure we aren’t the only ones here like that.
It’s time to compile all of our kitchen triumphs and disasters so we can wrap them up in a tortilla of humor, and serve them with a side of that juicy relatable sauce in meme format. Scroll down below, and who knows, maybe you won’t feel so bad about your cooking skills after reading this post.
Also, make sure to keep an eye out for an interesting interview with Dr. Eleanor Barnett who is a food historian!
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Catching up with the theme of the day, Bored Panda decided it was high time we had another chat with Dr. Eleanor Barnett. Not a stranger to our readers, Dr. Barnett is known for diving deep into the history of food and early modern religion. She's got a PhD from the University of Cambridge and to top it off she's a big fan of connecting with the past by exploring the everyday food habits of ordinary people, which is why she finds her field so fascinating.
When asked about one of the most misunderstood or overlooked aspects of food history, Dr. Barnett said, "That, even though it's often great fun researching food history and historical recipes, it's not necessarily a 'light' or superficial subject. Food - what we eat, how we eat it, and with whom - is deeply connected to our sense of national, religious, socio-economic, and gender identities. That means studying the history of food is a really rich and insightful way of accessing the past!"
And then add a slice of sugar fermented lychee with a hint of rose
It needs to be done during Samhain or else the goat will curse your cow and we can’t have that… wut?
(Samhain is pronounced "sow-en" (like the pig sow) Not Sam Hain.) You probably knew that but just saying cos its my pet hate.
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Nigel Slater the TV cook was the best at this. His show on using leftovers “let’s use up that Yak rump you probably have in the fridge and marinate it with the tears of Tibetan monks you didn’t use for the supper with Camilla. Add that dash of unicorn spunk and you’re done” simple
Don’t forget the Super Simple, Super Quick 5-minute tutorial that starts with “My dad was an angry man with 3 fingers who grew up on a dirt farm in Oklahoma’s tornado alley…”
Then once you have your milk, you need to gently massage the chickens for the very best of eggs.. Now this can take a while, your milk might sour and you might have to milk the goat again..
The the karen with the zoo elephant complains about your pleasuring the chickens in front of her kid.
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Good luck! They are noisier than possibly even guinea fowl!
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They don´t even need to be exotic ingredients. I like to read american recipes and they often stuff that is probably normal for americans, but that baffle me. Like Italian sausage or breakfast sausage. We do have sausages here too. But like, what exactly are breakfast sausages? Are they different in some way to our sausages? What´s the closest equivalent I have here?
Breakfast sausages are small patties (of ground pork) or links (about the size of an adult index finger, also of pork), slightly spiced.. Other than the texture, they taste very much the same. The patty version is often used in breakfast sandwiches with cheese and egg, or in biscuits and gravy, which is a white gravy with the cooked patties cut up in it, served over American biscuits or toast. The links are excellent for dipping in the yolk of an egg that's over easy, or if you're a bored kid, wrapped in a biscuit or piece of toast in order to annoy your adult.
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And they always act like kids, they are so great in temperament! I had the pleasure of keeping my friend's for a year while she was abroad. Miss that darling.
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This "3 creative meals you can make without going shopping" stories during the pandemic drove me crazy. The recipe would call for 2 ripe avocados, bison flank steak, and fresh goat milk mozerella.
Half of my Google searches are "What is a good substitute for -insert obscure cooking ingredient-?" The other half are "Do I really need to -insert obscure process-?"
I usually just click the “jump to recipe“ tab at the top of the page…
"Aye of Newt?" What the hell, is this some sort of '90s joke?
The whole chestnut shirt sauce! Geez dude, gimme the damn whole-chestnut-shirt sauce
On food-related traditions or practices that have remained surprisingly consistent over time, Dr. Barnett shared, "Food traditions are fascinating because we tend to assume they go back endlessly even if they are actually quite modern. Take, for example, having turkey at Christmas. Europeans only encountered the turkey in the 16th century as it is native to North America, and it wasn’t until the 20th century that it became associated with Christmas. Before this turkey was found really only on the wealthiest tables and beef or goose was a far more common festive treat. So, what’s magical about food traditions is how they make us feel - the connection they make us feel with the past or our ancestors - even if that vision of our history is actually somewhat fabricated!"
thats why i just dont care if it's ripe or not honestly
When asked about a historical figure who significantly influenced food culture, the food historian pointed out, "It has to be Mrs. Beeton! Isabella was a Victorian Londoner who started writing a cookery column for her husband’s housekeeping magazine and ended up publishing a huge cookery book, the Book of Household Management. The work was revolutionary in several ways and would go on to shape middle-class identity in the Victorian era and beyond. Many people still have a version of Mrs. Beeton’s recipe book in the back of a cupboard which has been passed down through generations!"
It's about the search algorithm unfortunately. They need to include certain keywords and have articles of x length to be ranked higher. It's unfair to creators. They have to fluff up their articles to get their sites to complete with the big brands which can just post their recipes.
Lastly, when discussing a particularly intriguing story or fact from her research that deeply moved or surprised her, Dr. Barnett said, "It was fascinating spending time in the archives reading trial records from the Venetian Inquisition, which sought out heretics who did not conform to the Catholic Church's beliefs and practices in the sixteenth and seventeenth centuries. I was moved to read the stories of ordinary people who broke down the boundaries and identities imposed by the authorities. I read of Jewish converts to Christianity, for example, who continued to connect to their old religion through feasts and kitchen rituals."
I've legit been thinking of buying red or orange containers and dishes just to save my peace of mind.
Hey, I'm pan! I'm not a frying pan though...
Ok all memes aside, what fresh marinated heck is this
“Thick and square, just like the people who live there” lol I snorted
seriously guys if you don't have one get one it will change your life
apparently the workers messed up and our smoke alarm is not supposed to be in our kitchen.
Note: this post originally had 65 images. It’s been shortened to the top 50 images based on user votes.
I really enjoyed this one, and laughed myself silly at some of them!
Yeperooney. Anyone want a cupcake with homemade orange-cardamom-chocolate fudge topping?
I really enjoyed this one, and laughed myself silly at some of them!
Yeperooney. Anyone want a cupcake with homemade orange-cardamom-chocolate fudge topping?
