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https://www.youtube.com/watch?v=ZVUyyHYkBHk
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# ? Sep 15, 2012 22:35 |
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# ? Jun 5, 2024 19:38 |
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Lyssavirus posted:Couldn't find it in a local store, because until very recently (the day I posted that, in fact) I didn't have a bank account, and had no way to purchase things online. I do know how to use google. You can't really fault someone for assuming you're a functional human being with basic human things like bank accounts.
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# ? Sep 15, 2012 23:02 |
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The internet is just totally baffling. Located at the end of Casu Marzu's video were some suggestions... Wuh? https://www.youtube.com/watch?v=WjanqQ0ANxY
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# ? Sep 15, 2012 23:13 |
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CuddleChunks posted:The internet is just totally baffling. Located at the end of Casu Marzu's video were some suggestions... Wuh? This is amazing.
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# ? Sep 15, 2012 23:26 |
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What in the god
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# ? Sep 15, 2012 23:55 |
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Just had a badass ribeye a la tampequena. It is good to be from the west.
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# ? Sep 16, 2012 03:53 |
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This is honestly, 100%, the besssssssssssssssssssssss thing I've seen on youtube in a really long time. +30 points for an E30.
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# ? Sep 16, 2012 05:17 |
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CuddleChunks posted:The internet is just totally baffling. Located at the end of Casu Marzu's video were some suggestions... Wuh? What the French-fried gently caress.
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# ? Sep 16, 2012 05:55 |
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If Wesley Willis were still alive this is what he'd be doing.
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# ? Sep 16, 2012 06:11 |
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tunneeee me an my bro been on da 'swa' tip son
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# ? Sep 16, 2012 06:24 |
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Sjurygg posted:What the French-fried gently caress. French-fried indeed! https://www.youtube.com/watch?v=pRf_qUT_8cA
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# ? Sep 16, 2012 06:46 |
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Just think: with some pluck, effort and good old-fashioned Yankee know-how we too could be making spectacles of ourselves on the INTERNETS.
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# ? Sep 16, 2012 07:59 |
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aww yeh. got a fuckload to live up to, but... https://www.youtube.com/watch?v=lsENwmK5UtI
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# ? Sep 16, 2012 09:25 |
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I am making challah for the first time. I'm fairly confident with bread but I am not used to such a sweet dough or large quantity. (Making excuses in advance). Edit: oh dear. Dough was far too wet and loose, which made shaping very tricky. It also means they've spread beyond the tray. They look pretty amateurish but I hope they taste good. I recall reading that the flour I use requires lower hydration but just didn't remember now or take it into account. therattle fucked around with this message at 14:59 on Sep 16, 2012 |
# ? Sep 16, 2012 12:14 |
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kiteless posted:This is honestly, 100%, the besssssssssssssssssssssss thing I've seen on youtube in a really long time. It really is
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# ? Sep 16, 2012 15:04 |
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A lady is selling black market tamales at my black market green grocer now! Totes awesome, $1.25 a piece, and now I have breakfast. Black market tamales are the best tamales.
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# ? Sep 16, 2012 17:33 |
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Casu Marzu posted:It really is Except this is my new favorite song and music video. <3 Macklemore! https://www.youtube.com/watch?v=QK8mJJJvaes
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# ? Sep 16, 2012 17:48 |
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Well, I have now spatchcocked a chicken. That was pretty easy! Thank you very much for the video, Gravity. She is now marinating for six hours or so, gonna grill tonight and I'll post some pics.
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# ? Sep 16, 2012 17:52 |
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kiteless posted:Except this is my new favorite song and music video. <3 Macklemore! I always liked this song by him too https://www.youtube.com/watch?v=bgjwAZ9TR3U Macklemore is <3 Casu Marzu fucked around with this message at 18:05 on Sep 16, 2012 |
# ? Sep 16, 2012 18:01 |
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Powdered Toast Man posted:Well, I have now spatchcocked a chicken. That was pretty easy! Thank you very much for the video, Gravity. She is now marinating for six hours or so, gonna grill tonight and I'll post some pics.
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# ? Sep 16, 2012 18:06 |
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therattle posted:You're... You're marinating Gravity? Nnnnnnoooooooo!!!! Grav is the manliest looking chick I've seen in a while.
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# ? Sep 16, 2012 18:12 |
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Mr. Wiggles posted:A lady is selling black market tamales at my black market green grocer now! Totes awesome, $1.25 a piece, and now I have breakfast. Black market tamales are the best tamales. When I lived at my mom's place way back in the day there was a lady that drove around our neighborhood selling tamales door to door. 12 for 10 bucks. drat good. Her little boy did all the transacting because her English was really poor and one time they came by on Halloween so we gave him some of our trick or treat candy and then every time after that he was sad we didn't have candy for him so I just kept some candy just for them.
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# ? Sep 16, 2012 18:43 |
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therattle posted:I am making challah for the first time. I'm fairly confident with bread but I am not used to such a sweet dough or large quantity. (Making excuses in advance). What's your recipe? Challah is like brioche in that it has so much butter in it that it really needs to be shaped while it's pretty cold. A cold rise overnight can help too. That will also help develop a little more flavor. The traditional shape is the braided loaves, but it works perfectly fine in a loaf pan as well.
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# ? Sep 16, 2012 20:46 |
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Thumposaurus posted:What's your recipe? There is no butter in challah. That's kind of the point.
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# ? Sep 16, 2012 22:00 |
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Yeah, I used oil. Given the strict separation if meat and dairy by religious Jews most challah does not have butter. No, my problem was hydration which made shaping very hard with a loose dough. The texture and flavour were pretty good: better than many store-bought loaves, which was good, but not as good as I'd hoped. While the crumb was lovely and soft, and the crust thin, it wasn't as cakey as it could be. I used the smitten kitchen recipe and added some sourdough starter for flavour. My starter is pretty wet which probably didn't help. An overnight cold ferment would certainly help. The in-laws certainly liked it.
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# ? Sep 16, 2012 22:22 |
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EAT THE EGGS RICOLA posted:There is no butter in challah. That's kind of the point.
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# ? Sep 16, 2012 22:27 |
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SubG posted:Yeah, and I'd go so far as to say that if it's not braided it's not challah as well, but a challah-themed loaf of something else, in the same way a bialy isn't a bagel.
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# ? Sep 16, 2012 22:50 |
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EAT THE EGGS RICOLA posted:There is no butter in challah. That's kind of the point. Maybe he forgot to properly temper the mix of pig's blood and milk.
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# ? Sep 17, 2012 00:49 |
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I was going to do a challenge thread for Sunday gravy (ragu Napolitano) since that's a thing we do. So i spent all day today cooking it up and taking photos, etc. But then company came by just before I was done and of course we invited them to eat supper with us and in the mad rush I forgot to take photos of anything past the "and here's what it looks like after simmering for 8 hours" step. I remembered right during coffee and spumoni time, but by then it was too late. oh well. So i guess what I'm saying is everybody should make Sunday gravy next weekend.
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# ? Sep 17, 2012 04:46 |
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Sjurygg posted:Maybe he forgot to properly temper the mix of pig's blood and milk. Not pig's blood, you idiot! This was a special challah for Rosh Hashonah, a Jewish holiday! Only Christian children's blood will do for that. Mr. Wiggles posted:I was going to do a challenge thread for Sunday gravy (ragu Napolitano) since that's a thing we do. So i spent all day today cooking it up and taking photos, etc. But then company came by just before I was done and of course we invited them to eat supper with us and in the mad rush I forgot to take photos of anything past the "and here's what it looks like after simmering for 8 hours" step. I remembered right during coffee and spumoni time, but by then it was too late. oh well. Take a picture of your turd, so we see what it looks like on the other end. therattle fucked around with this message at 13:28 on Sep 17, 2012 |
# ? Sep 17, 2012 13:25 |
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therattle posted:Yeah, I used oil. Given the strict separation if meat and dairy by religious Jews most challah does not have butter. No, my problem was hydration which made shaping very hard with a loose dough. The texture and flavour were pretty good: better than many store-bought loaves, which was good, but not as good as I'd hoped. While the crumb was lovely and soft, and the crust thin, it wasn't as cakey as it could be. I used the smitten kitchen recipe and added some sourdough starter for flavour. My starter is pretty wet which probably didn't help. An overnight cold ferment would certainly help. The in-laws certainly liked it. I love Smitten Kitchen's recipe. Never had any problems with it, either. She just posted a challah recipe with figs, olive oil, and sea salt...not sure how I feel about that one. Man, I haven't made or eaten challah in ages...too much going on right now.
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# ? Sep 17, 2012 13:46 |
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Grushenka posted:I love Smitten Kitchen's recipe. Never had any problems with it, either. She just posted a challah recipe with figs, olive oil, and sea salt...not sure how I feel about that one. Man, I haven't made or eaten challah in ages...too much going on right now. I've read that the flour I used (Shipton Mill) requires about 8% less hydration than others, so that might have been the issue, plus, as I said, the addition of some wet sourdough starter. I am o bread expert but I know enough to know that it was too wet. I did add a bit of extra flour during the knead, but not enough, evidently. Figs, OO and sea salt sounds AMAZING. Do you use strong flour or plain flour for challah? I used 80:20.
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# ? Sep 17, 2012 14:52 |
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Mr. Wiggles posted:A lady is selling black market tamales at my black market green grocer now! Totes awesome, $1.25 a piece, and now I have breakfast. Black market tamales are the best tamales. In Texas, a little lady used to come by the factory right about lunchtime on payday like clockwork with coolers and coolers coolers full of hot tamales. they were awesome. I would buy a couple dozen each time eat a bunch for lunch and put the rest in the refrigerator to take home. Food safety be damned.
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# ? Sep 17, 2012 15:19 |
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therattle posted:I've read that the flour I used (Shipton Mill) requires about 8% less hydration than others, so that might have been the issue, plus, as I said, the addition of some wet sourdough starter. I am o bread expert but I know enough to know that it was too wet. I did add a bit of extra flour during the knead, but not enough, evidently. I'm a poor postgrad, it's usually all own brand strong bread flour from the supermarket, to my great shame! I've never found the quality to suffer, and in fact I prefer this challah to the bland stuff I got from Chabad back in the day. I think the trick for me was to be really careful about adding in the eight cups of flour. I sifted it super slowly and in general just sort of babied the dough. It turned out really well, nice and fluffy and rich on the inside. It also made fantastic eggy bread.
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# ? Sep 17, 2012 17:09 |
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NosmoKing posted:Food safety be damned. when you think about it, food safety is a lot younger than humanity
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# ? Sep 18, 2012 08:04 |
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Forgot that I was cutting Chili and scratched my nose. Interesting.
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# ? Sep 18, 2012 08:53 |
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# ? Sep 18, 2012 15:10 |
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pile of brown posted:when you think about it, food safety is a lot younger than humanity
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# ? Sep 18, 2012 16:34 |
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Tips on re-sizing photos for ICSA?
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# ? Sep 18, 2012 19:04 |
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# ? Jun 5, 2024 19:38 |
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Vegetable Melange posted:Tips on re-sizing photos for ICSA? Open in GIMP, right-click, Image->Scale Image. Or you can drop it into imgur and stick a lowercase L on the end of the image filename (i.e. a43gS.jpg -> a43gSl.jpg) and it automatically gives you a scaled down version. I think pasting that URL into an SA post automatically links to the full-sized version, too. I ran into a random Austrian woman in the restaurant supply store today. Found out my German is still good enough to impress native speakers.
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# ? Sep 18, 2012 19:12 |