Thread 21672443

I had an instacart delivery person tell me the other day in the most plebian of accents:
>waaat's couscous?
Do people really not know? It's like when I buy parsnips at the grocery store, none of the grocery cashiers know what they are. I'm surrounded by plebs.

And another thing, this is now a classy meal for it. None of these poor people food stuff.

cool story bro tell it again.

We need more threads like this. Not everyone on this board is a poorfag scrimping by on pennies, one missing paycheck away from complete financial ruin.

When it comes to fish, I won't do tilapia, it's too tasteless. Salmon all the way.

>>21672443 (OP)
Last time I ordered instacart, they replaced everything I ordered with cans of baked beans

I use chat GPT for upper class meals


Here’s a rich, restaurant-style lobster bisque recipe tailored to include parsnips and shallots—perfect for your adventurous cooking style, Joe:

---

Lobster Bisque with Parsnips & Shallots

Ingredients
- 2 lobster tails (or 1½ lbs cooked lobster meat)
- 2 tbsp butter
- 2 shallots, finely chopped
- 1 small parsnip, peeled and diced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- ¼ cup brandy (or cognac)
- ¼ cup dry sherry
- 3 cups seafood stock (or lobster shell stock)
- 1 cup heavy cream
- 1 bay leaf
- 1 sprig thyme
- Salt & pepper, to taste

Optional Garnish
- Chopped chives
- Crème fraîche swirl
- Lobster claw meat

---

Instructions

1. Sear the Lobster Tails
In a large pot, melt 1 tbsp butter. Sear lobster tails for 2–3 minutes per side until lightly browned. Remove and set aside. Once cool, remove meat and chop. Save shells for stock if desired.

2. Sauté Aromatics
Add remaining butter to the pot. Sauté shallots, parsnips, celery, carrot, and garlic until softened (about 8 minutes).

3. Deglaze & Simmer
Stir in tomato paste and cook for 2 minutes. Add brandy and sherry—simmer until reduced by half.

4. Add Stock & Herbs
Pour in seafood stock, add bay leaf and thyme. Simmer uncovered for 30 minutes.

5. Blend & Strain
Remove bay leaf and thyme. Blend the soup until smooth. Strain through a fine mesh sieve for silky texture.

6. Finish with Cream & Lobster
Return to pot, stir in cream and chopped lobster meat. Simmer gently for 5 minutes. Season to taste.

7. Serve Hot
Ladle into bowls, garnish as desired, and enjoy with crusty bread or a crisp white whine like Sauvignon Blanc

>>21672443 (OP)
I talk about food all the time, it's my favorite thing to talk about, and roast parsnips have to be my favorite vegetable so I talk about them a lot as well. I've never met anyone that has ever heard of or tasted a parsnip.

>>21672461
See that guy in OP's pic? That's you.
Your copypasta is that square peg.
Your post is like you trying to cram it up the circular hole of your gaping anus. Nobody wants to see it.

>>21672479
>trying to cram it up the circular hole of your gaping anus. Nobody wants to see it.
can we do a strawpoll?

>>21672450
You got beaned!

>>21672488
kek.
my bad, I shouldn't have spoken for all anons

>>21672443 (OP)
People “ask” questions, not “tell” them, Mister ESL.

>>21672443 (OP)
What the fuck is a parsnip?

>>21672443 (OP)
parsnips and carrots are the same thing.

>>21673605
It's a mixture between carrot and Ginger

>>21672443 (OP)
>And another thing, this is now a classy meal for it. None of these poor people food stuff.

ESL retard. You don't get to act above anyone. You can't even form one coherent post. Too fat to leave the house?

>>21673718
>I was going to debate you, but I see you've made a spelling mistake. Tough luck pal.

>>21673742
>Quality of posts are extremely important

plebeian, you retard.

>she uses shitstacart
>things others are stupid
lmao
And if you think parsnips and couscous are classy, then you, madam, are poor white trash. That's the least fancy shit I've heard all day.

>using instashart
retarded, fat, both?

>>21672443 (OP)
I have somewhat refined tastes as well, I'm glad to run across a fellow culinarian of means on this board