fadedsailor932 said:😂 I'm gonna lose it. Can you please just drop a link to that post? (I can't find it or the thread, if it's part of the foundation 🤔)? I seriously need to see this for myself. 😁
Registration: July 2012.
Posts: 138
How exactly am I supposed to build the foundation for my cabbage rolls?
So, I'm planning on layering the filling in three separate rows within the same pot to make my stuffed cabbage rolls—does anyone actually think that’s going to work?
So, here’s my process: first, I toss in the ground beef and use a fork to break it all up properly. Then comes the veggie mix from the food processor—onions, garlic, a bit of carrot, celery, and parsley—along with some salt, pepper, and rice. I just squeeze the whole mess together with my hands for about five minutes, letting it rest while I prep the cabbage leaves. Once they're ready, I roll them up and line the stuffed cabbage rolls up on a tray. Then I just pour a little water into the pot to rinse out whatever's left of the mixture and wash my hands right there. This is the base for my cabbage rolls—I’m just pouring it into a different pan because I need space in this pot to layer some sauerkraut at the bottom, stack the rolls and smoked bones, toss in a few bay leaves, and then finally pour the broth over everything.
Today, 12:53 PM #102
amberskipper3
Registered user
registration : Feb 2007.
Posts: 15,949
Are we really going to turn this thread into a masterclass on how to squeeze every last drop of value out of the water you used to wash your hands?
I can't believe it.Look, I can't drop the actual link here because the post has already been scrubbed, but I managed to copy everything over while it was still live.
I have to weigh in here, because I’m the one who actually started all of this.
The user Parcov keeps dropping these absolute gems in the food section—the kind of stuff that makes you laugh hysterically before you eventually just hit the report button. And honestly, this isn't even the first time. If you really want to see what I'm talking about, just head over to the "Foundation" thread and scroll through the last couple of pages. You'll find everything in there, from his supposedly profound definitions of what a foundation actually is to whatever else he's cooked up.
So, after reading that "hand washing" post of his today, I jumped in first, followed by Maremonti, and then amberskipper3 chimed in to say that this kind of nonsense doesn't belong here. In my very next post, I backed amberskipper3 up and asked the mods to just wipe the slate clean—everything from Parcov’s stupidity all the way down to the bottom. That was actually my final post before the first deletion happened. Then, to my absolute confusion, one of the moderators deleted everything written under Parcov but left his original post untouched, which led to the response you see from amberskipper3. I immediately flagged it to Lega, asking for an explanation as to why that post is still hanging around along with that ridiculous hand washing nonsense.
The LEGO mod was actually incredibly professional about it; he got back to me almost immediately after I asked, admitting he wasn't aware of the issue since it hadn't been on his radar, but promising to look into it and figure out the next steps. Honestly, throughout his brief stint as a mod, he’s been nothing but prompt and reliable in every situation we've run into, so he really deserves credit for how he handles things. After a little while, Parcov’s long-winded lecturing was wiped clean, along with all those other posts tied to his original comment.
In the middle of all this chaos, one of the mods decides to slap a red flag on amberskipper3's comment. It’s honestly absurd when you think about it, because I don't see any actual moderation happening here—just people standing around wondering why this kind of nonsense is still being allowed on our forum. To be honest, I was just as baffled as everyone else.
The arrival of Lega and MRS P. to the food section has brought about such a massive improvement compared to that old North American tavern we used to call a forum. As someone who hangs around this thread every single day, how can I possibly say anything other than praise? From their sheer enthusiasm to the depth of their knowledge, they’ve truly elevated the conversation. It’s honestly the first real breath of fresh air the culinary moderation has seen since the days of Polly and Deedy.
Honestly, it feels like someone is going out of their way to systematically sabotage this great atmosphere we have going—starting with the pointless deletion of Parcov's initial post all the way up to handing out red cards. Is this coming from a total lack of culinary knowledge, or is there some other motive at play? I don't really care, though I do find it a bit pathetic. Such a shame.