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Charmmi posted:Directions: Depending on the strength and heat of the curry you may want to try just one block to start with. Some of the curries will tan your shoes from the inside while you are wearing them. Then again, go for it. What could possibly go wrong?
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# ? Feb 29, 2012 18:16 |
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# ? May 13, 2024 10:00 |
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Charmmi posted:The ingredient list You are a gentleman and a scholar, thank you! I'll experiment with how many blocks to add.
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# ? Feb 29, 2012 18:23 |
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The curry pack in that box is "medium" spicy. In my experience Japanese curries are very very very mild, even when the box is labeled HOT with pictures of red chilies. The blocks also thicken then broth, so unless you like your curries soupy you should add all the blocks.
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# ? Feb 29, 2012 18:23 |
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Ah ok, I suspected they were a kind of roux, I should probably add em all then as you say.
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# ? Feb 29, 2012 18:27 |
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Colour me impressed with your translating skills.
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# ? Feb 29, 2012 20:56 |
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i shoot friendlies posted:I will take crab any day over lobster. I will take most any seafood over lobster. This, right here. To be fair, my wife and I had a great lobster dinner in Jamaica, at a place where the tables were right on the beach (not on a deck, in the sand about 10 feet from the ocean), and paid a paltry $35 for a full meal. Beause I'm sure the catch was about as fresh as imaginable, I enjoyed the hell out of it. I can't say I've ever really enjoyed lobster before or since, because as has been mentioned already, crab or shrimp/prawns simply taste SO much better.
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# ? Feb 29, 2012 21:57 |
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You guys are broken, I love lobster, though agree SOME crab is better. The texture of butter-poached lobster is incredible, and yeah, it's a vessel for other flavors at times, but the inherent sweetness of the flesh is still noticeable.
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# ? Feb 29, 2012 22:26 |
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I am decidedly pro-lobster and mostly agree with Halal on this one. Crab can be more intensely flavored, but lobster has its own taste that can definitely stand out when prepared correctly. Or you can smother it with butter-soaked panko and potato-chip-sized slices of truffle. Either way works for me.
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# ? Feb 29, 2012 22:41 |
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Lobster is delicious, the more plainly eaten the better. Crab is something I've just never had a passion for.
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# ? Feb 29, 2012 23:01 |
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GrAviTy84 posted:+1 for Dungeness Crab superiority. King crab is all about yield and not as much about flavor, dungeness delivers on both fronts. What are those tiny little bite-sized Japanese crabs called? Those are pretty boss too.
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# ? Feb 29, 2012 23:14 |
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SubG posted:Yeah. I like pretty much all shellfish (up yours, יהוה!), but I'll take a dungeness crab over a lobster pretty much any day of the week. Red king crabs are okay, nothing I'd turn my nose up at, but they're blander and sweeter than I really prefer.
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# ? Feb 29, 2012 23:43 |
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SubG posted:What are those tiny little bite-sized Japanese crabs called? Those are pretty boss too. Bite-sized Japanese food is always boss.
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# ? Feb 29, 2012 23:46 |
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therattle posted:Are you a Jewish? I'm reform, so I arbitrarily avoid piggishness but happily eat shellfish (and non-kosher meat). Yes, I know it makes no sense. No, please don't argue with me or make a comment about organised religion. I could never be Jewish. Love pork and various bugs of the sea too much. The idea that I could never again have a bacon cheeseburger with a chocolate milkshake and a side of crawfish poppers makes me sad.
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# ? Mar 1, 2012 00:08 |
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therattle posted:Are you a Jewish? NosmoKing posted:I could never be Jewish. Love pork and various bugs of the sea too much.
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# ? Mar 1, 2012 00:12 |
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If anyone says, "OK, rolled in panko" I may not come back until next month. Just sayin'
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# ? Mar 1, 2012 00:31 |
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Rule .303 posted:If anyone says, "OK, rolled in panko" I may not come back until next month. But that's how you find the wet spot
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# ? Mar 1, 2012 00:41 |
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Wroughtirony posted:Two kinds of blueberries
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# ? Mar 1, 2012 02:07 |
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Lamb steak is the best steak.
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# ? Mar 1, 2012 03:54 |
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I have tried to get my beloved to try spring lamb, chops, collops, and all to no avail. She says that she tried the mutton in the commissary and she doesn't care to try it again. How do you explain that lamb cooked by a chef who is an artisan and likes his job is better than mutton cooked in an industrial facility in the UK? I just give up an buy her pizza.
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# ? Mar 1, 2012 05:50 |
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SubG posted:How do you feel about your foreskin?
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# ? Mar 1, 2012 06:00 |
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Rule .303 posted:I have tried to get my beloved to try spring lamb, chops, collops, and all to no avail. She says that she tried the mutton in the commissary and she doesn't care to try it again. Explain that it's like the difference between eating a Hot Pocket and eating a wood-oven pizza. And don't buy her a loving pizza. She's not five. (I hope.)
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# ? Mar 1, 2012 07:53 |
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Rule .303 posted:How do you explain that lamb cooked by a chef who is an artisan and likes his job is better than mutton cooked in an industrial facility in the UK?
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# ? Mar 1, 2012 13:46 |
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bartolimu posted:Like Charleton Heston felt about his guns. That they can get your foreskin when they pry it from your cold dead hands? Dude!
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# ? Mar 1, 2012 14:59 |
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Happy Hat posted:That they can get your foreskin when they pry it from your cold dead hands? What a way to go, eh? "He died how he lived - with his cock in his hands".
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# ? Mar 1, 2012 15:11 |
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113. To roast a WOODCOCK. When you have dress'd your woodcock, and drawn it under the leg, take out the bitter bit, put in the trales again; whilst the woodcock is roasting set under it an earthen dish with either water in or small gravy, let the woodcock drop into it, take the gravy and put to it a little butter, and thicken it with flour; your woodcock will take about ten minutes roasting if you have a brisk fire; when you dish it up lay round it wheat bread toasts, and pour the sauce over the toasts, and serve it up. You may roast a partridge the same way, only add crumb sauce in a bason. ENGLISH HOUSEWIFRY EXEMPLIFIED Elizabeth Moxon http://www.gutenberg.org/cache/epub/10072/pg10072.html
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# ? Mar 1, 2012 15:41 |
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Rule .303 posted:113. To roast a WOODCOCK. That's interesting as all hell. I've often wondered how recipe books from the past dealt with cooking temperatures and times before the age of thermometers and controlled temp cooking devices. Only a little surprised that the rule was "Cook over hot fire until it's done". Also enjoy that there are no real measurements The only quantity I saw through skimming was three eggs (OK, I was wrong. There is something called a "jill" used to measure cream). Everything else was just thrown in there. It's like you would need to know how to season properly before picking up this book. Also, "Soop", "Ragoo" and "Brain Cakes". Sounds good. Gotta say, I'm a big fan of "Hare Pie" EDIT: VVVVVVV 1764 if I read it correctly. Holy Crap. CzarChasm fucked around with this message at 16:31 on Mar 1, 2012 |
# ? Mar 1, 2012 16:14 |
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The lady I used to do yard work for told me she learned to cook in a wood fired oven, and there were some tricks: one is making cookies before you bake a cake to make sure the oven was up to temperature, and putting a sheet of paper in the oven to see if it would brown to check the temperature before putting in bread. But yes, a lot of cooking was boiling and using bean pots, and roasting was done with a lot of basting to keep and eye on the meat and to try to keep it from drying There are some recipes that call for you to sing a certain hymn three times through while boiling an egg, kind of like singing "twinkle-twinkle little star" while washing your hands. The gill (jill) in the US is defined as half a cup, or four U.S. fluid ounces, which in Great Britain the gill is five British fluid ounces. Rule .303 fucked around with this message at 16:34 on Mar 1, 2012 |
# ? Mar 1, 2012 16:27 |
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Well hello chat thread. I didn't see you there. Has anything interesting happened in the last 450 posts?
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# ? Mar 1, 2012 16:40 |
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CzarChasm posted:Gotta say, I'm a big fan of "Hare Pie" Take the flesh of a hare after it is skined, and string it: take a pound of beef-suet or marrow shred small, with sweet-marjoram, parsley and shalots, take the hare, cut it in pieces, season it with mace, pepper, salt and nutmeg, then bake it either in cold or hot paste, and when it is baked, open it and put to it some melted butter.
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# ? Mar 1, 2012 16:44 |
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Flash Gordon Ramsay posted:Well hello chat thread. I didn't see you there. I got talked out of buying enameled cast iron cookware. Um....uh....that's about it really.
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# ? Mar 1, 2012 16:46 |
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Fantastic! I'll check back in another 500 posts.
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# ? Mar 1, 2012 16:47 |
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SubG posted:No, I'm an atheist. They took it before I had a say in the matter when I was just teeny. I wish I had my snake wearing a turtleneck look back.
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# ? Mar 1, 2012 18:03 |
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Happy Hat posted:That they can get your foreskin when they pry it from your cold dead hands?
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# ? Mar 1, 2012 18:06 |
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I've been on the codeine for my poor back (strained ligaments, apparently), and now I'm all blocked up, if you know what I'm saying.
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# ? Mar 1, 2012 19:32 |
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therattle posted:I've been on the codeine for my poor back (strained ligaments, apparently), and now I'm all blocked up, if you know what I'm saying. Have you tried drinking 3 pots of coffee?
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# ? Mar 1, 2012 19:38 |
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Appl posted:Have you tried drinking 3 pots of coffee? We need a new emoticon. :constipated:
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# ? Mar 1, 2012 19:40 |
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therattle posted:I've been on the codeine for my poor back (strained ligaments, apparently), and now I'm all blocked up, if you know what I'm saying. You have a babby. Snort some of its laxative.
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# ? Mar 1, 2012 19:53 |
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cascara bark. Wait 6 to 12 hours after first dose.
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# ? Mar 1, 2012 19:53 |
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Rule .303 posted:The lady I used to do yard work for told me she learned to cook in a wood fired oven, and there were some tricks: one is making cookies before you bake a cake to make sure the oven was up to temperature, and putting a sheet of paper in the oven to see if it would brown to check the temperature before putting in bread.
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# ? Mar 1, 2012 20:03 |
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# ? May 13, 2024 10:00 |
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NosmoKing posted:They took it before I had a say in the matter when I was just teeny. I wasn't so teeny when mine was taken. I miss it every day. I can't even go on JDate or anything, so it's doubly distressing.
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# ? Mar 1, 2012 20:27 |