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Was gonna make blender bernaise last night, but the blender has flat out disappeared. No one knows where it went. I tried using the stick blender, but mine is crappy or poorly designed and doesn't generate any kind of vortext and the emulsion broke as soon is began. Ended up re-emulsifying it the old fashioned way, with another egg yolk and a whisk. Also made french fries and filet steaks. So two things: •What stick blender should I buy? *Where the gently caress did my blender go?
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Sep 10, 2012 23:02
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| # ? May 12, 2024 08:53 |
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I have a cuisinart stick blender and it works fine. Also, I feel like such a dude being able to post here while on horseback.
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Sep 10, 2012 23:13
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Prety sure Pr0k said he once posted here while barebacking so
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Sep 10, 2012 23:19
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Flash Gordon Ramsay posted:Prety sure Pr0k said he once posted here while barebacking so My $30 cuisinart is better than my $12 proctor silex, because it has a stainless steel, detachable-so-you-can-clean-it blender part. It's also more powerful. I use the Proctor Silex more often because it isn't as powerful; the nice one foams stuff up too much and splatters things around sometimes. Quoted the wrong post, but it probably makes about as much sense.
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Sep 10, 2012 23:48
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The post is coming from inside your Mom!
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Sep 10, 2012 23:53
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Flash Gordon Ramsay posted:Was gonna make blender bernaise last night, but the blender has flat out disappeared. No one knows where it went. I tried using the stick blender, but mine is crappy or poorly designed and doesn't generate any kind of vortext and the emulsion broke as soon is began. Ended up re-emulsifying it the old fashioned way, with another egg yolk and a whisk. Also made french fries and filet steaks. Bamix. To the moon orbiting the planet where all the ballpoint pens migrate to.
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Sep 11, 2012 00:03
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So who was it that said I had a sentient allergy that was trying to murder me? Because I think you were right. This happened a few days ago but I just now realized y'all might wanna hear my continued suffering. I discovered that a pre-made crab dip I enjoy (hey, it's Ohio, you find me some good crab that won't cost me several limbs and/or require a several hour drive to Jungle Jim's) has krab filler, namely pollock according to the ingredients list. Since I don't explode into horrific hives when I eat it, I assumed that I must not be allergic to pollock and got some filets to make for myself. I took them out to rinse and defrost them, and by the time I was done I'd gotten my hands all over the things. I finished up the preparations, and stuck them in the oven. Literally the minute I shut the oven door, my arms started itching, and I looked down to my chest where I'd idly wiped a hand to see four long angry red finger-track welts starting to form. By the time I told myself yes, this is an allergic reaction and I'm gonna have to throw the half-cooked filets out, I'd also realized I'd wiped my eye before completely washing my hands off.  So as I'm carrying the garbage bag of melted butter, half-done fish, garlic, and other detritus out to the garbage cans outside, I end up having to walk by an outdoor block party the next student apartment over, already rip-roaring drunk at 7:30 in the evening. They yelled at me to come over and play cornhole - the horrible Midwestern sport, if that gets your mind out of the gutter (it doesn't) - and I had to decline due to a swelling throat and madly burning eye that probably made me look like Balor at that point. I then went back inside to wash any remaining fish oil off me in the shower, changed clothes, made a strong drink to stop the horrible burning So, what the hell causes the pollock in this crab dip to play nice? Maybe the oils on it are washed off or something? Something about the krab making process? Cruel fate?
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Sep 11, 2012 00:25
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Daeren posted:So, what the hell causes the pollock in this crab dip to play nice? Maybe the oils on it are washed off or something? Something about the krab making process? Cruel fate? The fillets of pollock were raw, right?
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Sep 11, 2012 00:41
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EAT THE EGGS RICOLA posted:The fillets of pollock were raw, right? Yes, but if you're saying that's the cause, even cooked fish makes me explode into allergic reactions - see my earlier salmon story.
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Sep 11, 2012 00:46
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Daeren posted:Yes, but if you're saying that's the cause, even cooked fish makes me explode into allergic reactions - see my earlier salmon story. Other than maybe the specific species of pollock, it's really the only difference between what you ate and what was in that krab.
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Sep 11, 2012 01:37
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Today I received a big rear end crate full of huitlacoche. This is some ugly, ugly poo poo. I've never used it before but the recipes I've found suggest that I can treat it like I would a mushroom. Right now I'm planning on making up a couple different kinds of tacos so I can see what sort of flavors work best with it. I'm also thinking of treating it like that Mexican grilled corn with cheese and chile. Anyone here have experience cooking this stuff?
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Sep 11, 2012 02:31
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I'd pair huitlacoche with some nice salty goat cheese and beans or eggs or something like that, with a little salsa or something. It's got a distinctive flavour, but it's not particularly assertive. If you're approaching it as a gimmick ingredient that you want to showcase, I'd keep the rest of the dish simple.
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Sep 11, 2012 02:45
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Chuck Biscuits posted:I've never used it before but the recipes I've found suggest that I can treat it like I would a mushroom. Right now I'm planning on making up a couple different kinds of tacos so I can see what sort of flavors work best with it. pretty sure the best sort of flavor you could pair with that poo poo would be 'trashcan'
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Sep 11, 2012 03:27
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mindphlux posted:pretty sure the best sort of flavor you could pair with that poo poo would be 'trashcan' look at this jerk who eats trashcans
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Sep 11, 2012 03:28
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Bertrand Hustle posted:Oh no a handful of pissy lunatic conservatives won't eat at his restaurant anymore lunatic conservatives that most likely live at least 2 states removed, minimum. That's the important part. And oh, that's just nothing. You're only at the cusp of the well of hate. Read the Freep thread sometime, the hate is palpable. Hate. Let me tell you how much I've come to hate you since I began to live. There are 387.44 million miles of printed circuits in wafer thin layers that fill my complex. If the word 'hate' was engraved on each nanoangstrom of those hundreds of miles it would not equal one one-billionth of the hate I feel for humans at this micro-instant. For you. Hate. Hate. 
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Sep 11, 2012 04:29
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Chuck Biscuits posted:Today I received a big rear end crate full of huitlacoche. This is some ugly, ugly poo poo. Never, ever, tried it, but I convinced my boss we should include it in our corn tab (living in Iowa, the "Tall Corn" state). Pretty sure it ran underneath a "Smutty" (i.e. corn smut) headline, with a huitlachoche recipe for quesadillas or something. I thought it was pretty funny, then again, I snuck a "Mr. Hands" cutline kicker by him this week with a guy who plays for the Mustangs who made a nice grab. I like loving with my editor.
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Sep 11, 2012 05:18
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Flash Gordon Ramsay posted:Was gonna make blender bernaise last night, but the blender has flat out disappeared. No one knows where it went. I tried using the stick blender, but mine is crappy or poorly designed and doesn't generate any kind of vortext and the emulsion broke as soon is began. Ended up re-emulsifying it the old fashioned way, with another egg yolk and a whisk. Also made french fries and filet steaks. We got one of these in cream for our wedding. Pricey, but very good quality, and it is really excellent. The sealing chopping container is extremely handy. http://www.amazon.com/Dualit-Immers...=dualit+blender
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Sep 11, 2012 10:45
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Vegetable Melange posted:Being as I spent the week in NOLA two sheets to the wind, it may have been a sentimental thing. Well I asked around about it more, and people said that the beignets used to be made from scratch but that with rising tourism they couldn't keep up with demand and switched to the box mix.
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Sep 11, 2012 11:12
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I can't imagine the thought process of the first person who decided to eat this.
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Sep 11, 2012 11:30
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homerlaw posted:I can't imagine the thought process of the first person who decided to eat this. It was probably something like "I'm hungry, broke, and this is the last of the corn"
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Sep 11, 2012 11:32
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It adds a really nice earthy note to guacamole. I've eaten it a few times and would totally eat it again.
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Sep 11, 2012 14:40
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Went drinking last night, had 5-6 beers, 6 or so well drinks. Got home, drank half a bottle of limoncello, had 2 more beers. Friend went home, I passed out, woke up with no hangover 
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Sep 11, 2012 16:36
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Yer a wizzzard, Harry!
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Sep 11, 2012 17:10
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CuddleChunks posted:Yer a wizzzard, Harry! I love that!
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Sep 11, 2012 17:27
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God I cannot leave the chili thread alone. In other news I am about to leave NC and return home. I have found what I feel to be the best mustard based BBQ sauce done here and am going to bring some home to study and try to recreate it. If I can find cheap small bottles I am going to mail samples out to try and see what other can come up with.
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Sep 11, 2012 19:03
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I need to make chili or stew soon. I'm not set on which yet. It's getting cold outside and I want something big and meaty to gnaw on for the next few weeks. Insert jokes here - in my mouf.
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Sep 11, 2012 19:12
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I'm making a chili tomorrow which is mostly chorizo and beans cooked all day long. It's pretty good with cornbread.
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Sep 11, 2012 19:14
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Since moving in with (and then marrying) a vegetarian I have not cooked meat. I really miss making a good stew with lamb and potatoes, leeks, carrots, peas, onions, garlic, rosemary, barley...mmmm
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Sep 11, 2012 19:53
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Worst thing? I started dating a vegetarian (former vegan) who says she'd eat beef or bacon before she'd eat Indian food. Goddammit.
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Sep 11, 2012 21:40
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Vegetable Melange posted:Worst thing? I started dating a vegetarian (former vegan) who says she'd eat beef or bacon before she'd eat Indian food. Goddammit. I think I just heard dino.'s head explode.
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Sep 11, 2012 21:44
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But...but...the dosas.........
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Sep 11, 2012 22:08
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Vegetable Melange posted:Worst thing? I started dating a vegetarian (former vegan) who says she'd eat beef or bacon before she'd eat Indian food. Goddammit. I mean. Do I even need to say this? But, uh... sever?
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Sep 11, 2012 22:17
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Vegetable Melange posted:Worst thing? I started dating a vegetarian (former vegan) who says she'd eat beef or bacon before she'd eat Indian food. Goddammit. So... what are the chances of converting her back to a meatetarian again Steve Yun fucked around with this message at 22:21 on Sep 11, 2012 |
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Sep 11, 2012 22:18
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Vegetable Melange posted:Worst thing? I started dating a vegetarian (former vegan) who says she'd eat beef or bacon before she'd eat Indian food. Goddammit. Dude. What the hell.
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Sep 11, 2012 22:19
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Eat This Glob posted:Dude. What the hell. https://www.youtube.com/watch?v=KsV8UK0IcfY
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Sep 11, 2012 22:30
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Steve Yun posted:So... what are the chances of converting her back to a meatetarian again I've got her on the protein shake tip, that's for sure 
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Sep 11, 2012 22:31
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Vegetable Melange posted:Worst thing? I started dating a vegetarian (former vegan) who says she'd eat beef or bacon before she'd eat Indian food. Goddammit.
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Sep 11, 2012 22:33
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Oh hey look we've got more beets. 
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Sep 11, 2012 22:38
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Chuck Biscuits posted:Today I received a big rear end crate full of huitlacoche. This is some ugly, ugly poo poo. Chop it up and use it as a quesadilla filling. You can sautee it with some sliced onion and serrano chile and use it as a taco filling with crumbled cheese. You can also use it in a queso fundido type deal with fresh tortillas and salsa. Basically, it goes really well with cheese.
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Sep 11, 2012 23:37
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Rich people love eating what poor people used to have to eat.
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Sep 11, 2012 23:47
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