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CuddleChunks posted:Hahah, Modern Surrealist Cuisine - No break, it's been x-rayed,it's "just" muscle stuff. It already feels materially better this morning, albeit still, pretty painful, and I can't lift my elbow really. I feel like such an idiot. (the typo was "I fell like such an idiot", which works too). Modern Surrealist Cuisine Mushroom Soup recipe: 1) Open can, decant soup into pot 2) Heat soup 3) Eat can
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May 14, 2012 11:58
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I have a question for dino: if I want to buy your book of vegetable wizardry, which source gives you the most of my dollars?
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May 14, 2012 15:29
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Joborgzorz posted:I have a question for dino: if I want to buy your book of vegetable wizardry, which source gives you the most of my dollars? I'll sell you my used copy now that I've scanned all the recipes. It's only lightly soiled.
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May 14, 2012 15:52
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I asked dino the same question, and he said to do whatever. So I bought through Amazon. While we're talking about vegan stuff: I love pan frying tofu to crisp it up, but it's always splattery. Can I drain tofu, coat it with oil, and then throw it it into the oven to get the same effect? I'm gonna experiment this weekend but wondered if anyone else has tried this.
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May 14, 2012 16:06
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I want to buy it too.. But I want a signed copy dedicated to me personally  (dino - seriously, can that be done???)
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May 14, 2012 16:12
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The Macaroni posted:I asked dino the same question, and he said to do whatever. So I bought through Amazon. I do it in the oven all the time. Also if it's splattery in the pan, you're either using too much oil, too high a heat, or insufficiently draining your tofu. I don't have this problem.
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May 14, 2012 17:02
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Well I'm totally gonna crash on dino one of these days when I get to NYC, and I'll get him to sign copies then. You know we were gonna do this, right dino? Probably around Thanksgiving? Also, my wife's cousin wants to come and she's not into that whole vegan thing, could you roast a turkey just for her?  I still can't believe those people tried to do that to you. If we ever do get to visit, you're going to tell us about an awesome vegan restaurant and we're going to take you out. And you will marvel over our adorable kid who eats everything but bread.mediaphage posted:Also if it's splattery in the pan, you're either using too much oil, too high a heat, or insufficiently draining your tofu. I don't have this problem.
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May 14, 2012 17:03
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So I bought another race car on Saturday. Also I got another guitarist for my new band, planted a bunch of stuff in my garden, canned apricot jam, and MY GIRLFRIEND not only made me liver and onions for dinner last night, she made the world's best rhubarb pie for desert. This was a good weekend.
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May 14, 2012 17:13
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The Macaroni posted:Well I'm totally gonna crash on dino one of these days when I get to NYC, and I'll get him to sign copies then. I'm in NYC in late June and totally going to hit up on dino., but I'd be happy to have a meal in the restaurant he works in. At least that way I know who's spat in my food.
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May 14, 2012 18:12
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I make channa dal with Dino's recipe and it is the tastiest Indian foodthing I make. what I am saying is he must be some kind of a wizard.
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May 14, 2012 19:19
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For some reason I thought dino wasn't working at the restaurant anymore--I must be confused. (Not at all surprising on a Monday.)
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May 14, 2012 19:26
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Hey before I click Buy it Now, Dino's book is Natural Harvest, right?
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May 14, 2012 19:28
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Flash Gordon Ramsay posted:Hey before I click Buy it Now, Dino's book is Natural Harvest, right? 
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May 14, 2012 19:29
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The manhattan cocktail classic is trying to kill me. I may have to take some time off from drinking.
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May 14, 2012 19:31
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hey happy hat, I like your posting style a lot would you do me the honor of typing up/posting a voting thread for this cookoff when the time comes? if you can't be mod of the forum, you can at least be mod of this battle and my heart 
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May 14, 2012 19:59
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mindphlux posted:hey happy hat, I like your posting style a lot I will joyously do so! It will be an honor, of which my grandchildrens grandchildren will still speak.
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May 15, 2012 05:22
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Happy Hat posted:I will joyously do so! It will be an honor, of which my grandchildrens grandchildren will still speak. oh happyhat the butterflies in my stomach; even gastric acid cannot contain them...
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May 15, 2012 05:26
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Keep your pants on, guys.
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May 15, 2012 05:27
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The keeping of pants on requires one to be wearing pants from the start. (I'm not wearing pants. Today. Yet.)
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May 15, 2012 07:27
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Walk Away posted:Keep your pants on, guys. Not after I've creamed them. As I cannot shave my own head due to shoulder damage I went for a professional job, in which they scraped the back of my neck with a razor, which now stings like the devil. CRITICAL UPDATE My neck doesn't sting as badly now. therattle fucked around with this message at 16:23 on May 15, 2012 |
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May 15, 2012 11:27
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I'm glad your neck is ok. To my dismay, I just found a commercially prepared corned beef brisket that had been pushed to the back of the fridge. The expiration date is April 8. I'm thinking that the stuff has enough salt to kill pretty much any bacteria, but--should I chuck it or cook it?
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May 15, 2012 18:16
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The Macaroni posted:I'm glad your neck is ok. Do a through inspection of the packaging as a whole and then the meat itself. Any holes in the package and away it goes. Any spots or discoloration on the meat - chuck it. Do the sniff test, but since this is prepared some of the spices may cover up any rot smell (just like in ancient times). Looks clean and smells clean? You can probably go for it. That being said, I'm just some guy on the internet and I'm quite squeamish myself so YMMV.
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May 15, 2012 18:55
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Walk Away posted:Keep your pants on, guys. Pants off party is the only party that is worth attending! Dick waving contests are serious business!
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May 15, 2012 20:17
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Any UK goons who missed it the first time, there's a repeat of my Come Dine With Me appearance tomorrow night: More4, 1845.
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May 15, 2012 20:47
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Scientastic posted:Any UK goons who missed it the first time, there's a repeat of my Come Dine With Me appearance tomorrow night: More4, 1845. Oh poo poo, I love that show. What episode/season were you on? Oh, sorry, what series.
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May 15, 2012 22:37
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Scientastic posted:Any UK goons who missed it the first time, there's a repeat of my Come Dine With Me appearance tomorrow night: More4, 1845.
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May 15, 2012 23:13
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Scientastic posted:Any UK goons who missed it the first time, there's a repeat of my Come Dine With Me appearance tomorrow night: More4, 1845. Is it up on 4od by chance? I'm on my phone so I can't really check.
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May 16, 2012 00:51
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@Joborgzorz: Technically I'd get the most $$$ if you bought it direct from PM Press, but I'm not really arsed about it anyway, because my publisher is actually fairly generous with the royalty percentages, so I get a decent cut regardless of where you buy it. If you're not in the USA, Book Depository offers free shipping all over the world. @Wiggles: Tell me more about this rhubarb pie. The first time I ate the stuff, I was turned off by it, because I found it to be stringy. That'll learn me for eating grocery store pie.  @Macaroni: Yes, I still work at that restaurant, but I'd prefer it if y'all would just come over and we cook or something. That way, I can send crispy fried things your way, which I can't do at work, because we don't deep fry anything at work. Goddamned healthy food. Your daughter is adorable, for the record. I have found that when pan-searing tofus, it works to use the barest minimum of fat possible, else it splatters like mad. This goes for any goons. If you'd like to hang out or something, come over, and we'll cook, damnit. @HappyHat: I've got a fair few copies here at my house. If you email me your address and such (altveg@me.com) I can sort something out.  I don't have PMs, so that's no good. Let me know what works! @TheRattle: Email me details! We should definitely plan something on a weekend when I'm not working. @Bert: As mentioned before, I love you. <3
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May 16, 2012 13:38
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dino. posted:@Wiggles: Tell me more about this rhubarb pie. The first time I ate the stuff, I was turned off by it, because I found it to be stringy. That'll learn me for eating grocery store pie. I believe it was very fresh rhubarb (trimmed very well of the leaves!) thinly sliced, mixed with sugar, vanilla paste, a hint of salt, and a tiny bit of lemon juice, put into a pie crust and then topped with a lattice work of more pie crust. She did an egg wash on top for that nice golden color, but I'm sure there's a vegan equivalent method for that bit. Baked at 400 or something I forget (I'll ask her later) until everything is golden brown and the filling is bubbling out the holes in the top, something like 45 minutes? Anyway, it was spectacular. I won't be able to give you measurements on anything though, because she doesn't measure when she cooks, either. She is very much in the Southern/Texas mode of cookery, which suits me just fine.
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May 16, 2012 16:17
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dino. posted:@Joborgzorz: Technically I'd get the most $$$ if you bought it direct from PM Press, but I'm not really arsed about it anyway, because my publisher is actually fairly generous with the royalty percentages, so I get a decent cut regardless of where you buy it. If you're not in the USA, Book Depository offers free shipping all over the world. Ordered it from amazon.ca because I live in a northern socialist paradise. It'll probably arrive today, actually. Can't wait for the local farmer's markets to start up for the summer 
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May 16, 2012 16:23
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Joborgzorz posted:Ordered it from amazon.ca because I live in a northern socialist paradise. gently caress AMAZON.CA IT IS USELESS AND WORTHLESS AND I HATE IT AND I MISS AMAZON PRIME Mr. Wiggles posted:I believe it was very fresh rhubarb (trimmed very well of the leaves!) thinly sliced, mixed with sugar, vanilla paste, a hint of salt, and a tiny bit of lemon juice, put into a pie crust and then topped with a lattice work of more pie crust. She did an egg wash on top for that nice golden color, but I'm sure there's a vegan equivalent method for that bit. Baked at 400 or something I forget (I'll ask her later) until everything is golden brown and the filling is bubbling out the holes in the top, something like 45 minutes? Anyway, it was spectacular. I won't be able to give you measurements on anything though, because she doesn't measure when she cooks, either. She is very much in the Southern/Texas mode of cookery, which suits me just fine. That sounds about standard for a good rhubarb pie. I like the rhubarb to be more thinly sliced, too.
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May 16, 2012 16:56
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dino. posted:@Wiggles: Tell me more about this rhubarb pie. The first time I ate the stuff, I was turned off by it, because I found it to be stringy. That'll learn me for eating grocery store pie. This only applies to something like a pie and if you have really stringy field grown rhubarb. Normally slicing (or dicing) thin is the answer.
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May 16, 2012 21:05
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SubG posted:The `trick' I use is to break off the top and bottom of the stalks by hand. If there are any really stringy...uh, strings...running along the stalk, they'll end up dangling off the end like one of those red `pull this to open' things that never work. You can pull them right off the stalk that way. This'll just get the really stringy bits but the less pronounced ones. You can also just use a vegetable peeler, but you'll end up with a less `rhubarby' result that way.
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May 17, 2012 09:43
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It's likely I hated that pie, because the rhubarbs were cut into like 2" pieces, making it hella stringy. The texture really turned me off. It looks like just slicing them up thin will avoid that problem all together, and make that pleasant sourness come through without the unpleasant stringyness.
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May 17, 2012 14:49
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My grandpa used to make stewed rhubarb. I think it was just rhubarb, water, and a lot of sugar. And I would eat a huge bowl of it. Looking back, texture wise it was a weird dish. But oh so good.
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May 17, 2012 14:53
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Poached in orange juice is pretty good too
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May 17, 2012 15:30
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It's also a very nice garden/landscape plant.
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May 17, 2012 15:36
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I've never had rhubarb. It is on sale at the grocery store down the street, how much should I buy to make ice cream topping for 4 adults? Does it cook down a lot?
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May 17, 2012 15:54
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Randomity posted:I've never had rhubarb. It is on sale at the grocery store down the street, how much should I buy to make ice cream topping for 4 adults? Does it cook down a lot? Less than you might think. To get an idea, look at some pie recipes, then think about how much filling goes into a pie.
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May 17, 2012 16:17
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mediaphage posted:Less than you might think. To get an idea, look at some pie recipes, then think about how much filling goes into a pie. More than you would think, because it is delicious!
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May 17, 2012 16:34
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