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dino. posted:And how! My only issue with induction is that I'd have to pitch my cookware and get all new stuff. I have these really nice Mangalite pots and Club pots that I'd be sad to see leave. I don't think my Aebelskiver pan would work on induction either. The bottoms of the round thingies don't quite touch the bottom. Also, my wok would be well and truly fuct, because it's got a round bottom. That's something that I use frequently enough that I'd be sincerely annoyed at having to replace it.
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Oct 22, 2012 16:47
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dino. posted:And how! My only issue with induction is that I'd have to pitch my cookware and get all new stuff. I have these really nice Mangalite pots and Club pots that I'd be sad to see leave. I don't think my Aebelskiver pan would work on induction either. The bottoms of the round thingies don't quite touch the bottom. Also, my wok would be well and truly fuct, because it's got a round bottom. That's something that I use frequently enough that I'd be sincerely annoyed at having to replace it. Your ębleskive pan will work fine - mine is dimpled too, instead of solid, and there's no issue! Also.. Ębleskiver is plural - the right name is ębleskive pan - and calling them for ębleskivers is just silly 
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Oct 22, 2012 18:01
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Mr. Wiggles posted:What I like about my electric stove is that if it comes to it, I can always power it via generator. Gas stoves require connection to the infrastructure which one should always have a backup plan for. Though I admit that's pretty far fetched survivalist fantasy stuff - in reality when the power goes (which is often) I just cook on my woodstove if it's winter or I eat fresh foods/use the grill if it's summer. it's funny, when I was growing up, we had a gas fireplace and gas stove in our house. during the like 3 times in a decade where it actually snowed in Georgia, our power would go down for a day or two, and my mom would be like 'thank god we have a gas stove so we can still eat warm food, and a gas fireplace so we can heat one room of the house!' I think our hot water heater was gas powered too because I could go take long candlelit baths in very dark cold rooms 
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Oct 22, 2012 18:04
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mindphlux posted:it's funny, when I was growing up, we had a gas fireplace and gas stove in our house. during the like 3 times in a decade where it actually snowed in Georgia, our power would go down for a day or two, and my mom would be like 'thank god we have a gas stove so we can still eat warm food, and a gas fireplace so we can heat one room of the house!' Please tell me there is a connection to a six pack of Heineken too!!!
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Oct 22, 2012 18:25
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Happy Hat posted:Please tell me there is a connection to a six pack of Heineken too!!! This is a good post
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Oct 22, 2012 18:32
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mindphlux posted:it's funny, when I was growing up, we had a gas fireplace and gas stove in our house. during the like 3 times in a decade where it actually snowed in Georgia, our power would go down for a day or two, and my mom would be like 'thank god we have a gas stove so we can still eat warm food, and a gas fireplace so we can heat one room of the house!' Have you ever felt a pressing need to give birth in your kitchen?
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Oct 22, 2012 19:24
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Gonna make this for my office halloween potluck:
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Oct 22, 2012 22:11
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Just add eggs. 12 of them. Then consume it all.
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Oct 23, 2012 00:03
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Vegetable Melange posted:Just add eggs. 12 of them. Then consume it all. 
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Oct 23, 2012 01:09
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Carving tonight.
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Oct 23, 2012 02:33
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Chef De Cuisinart posted:Carving tonight. Whoa there's a christmas tree growing out of that bone
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Oct 23, 2012 02:37
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Happy Hat posted:Your ębleskive pan will work fine - mine is dimpled too, instead of solid, and there's no issue! <3 You and your fancy letters.
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Oct 23, 2012 03:41
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So after seeing Modernist Cuisine get mentioned a lot in GWS threads and by people who generally know how to make rad food I looked up how much it costs. Who the gently caress pays over five hundred dollars for a dang cookbook set, glorious spergery within or notAnd is a sous-vide machine really worth another ~500 on top of that?
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Oct 23, 2012 04:36
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You could always buy the at-home version instead, it's comparatively affordable at $140. You can build your own SV rig with a little know-how and some ebay parts for around $150 last I checked, or you could wait for a Sous Vide Supreme sale and get one of those. It's not as good as an immersion circulator, but it does okay for most home uses. Or you could just throw some acorns on a Wal-Mart coffee cake and call it Kwanzaa. Up to you.
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Oct 23, 2012 04:54
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Sandralimu posted:Or you could just throw some acorns on a Wal-Mart coffee cake and call it Kwanzaa. Up to you. This shames me more than it should. I am actually tempted to get them both, I just don't nearly have the disposable income for either. Hearing about the cheaper versions is helpful though, thanks.
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Oct 23, 2012 05:03
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The expensive version isn't really meant for casual home cooks.
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Oct 23, 2012 05:10
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I super recommend the MC@Home. I just got it as a birthday present and it's totally awesome. That said, people need to stop freaking out at MC and the cost. It's not a regular cookbook. It's a small set of textbooks that you can get for about $450, and that's really not so overpriced, considering. Sandralimu posted:Or you could just throw some acorns on a Wal-Mart coffee cake and call it Kwanzaa. Up to you. I hate this
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Oct 23, 2012 05:41
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mediaphage posted:I hate this
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Oct 23, 2012 06:09
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what's up with the new name, sandra? p.s. lookin' cute b
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Oct 23, 2012 07:36
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Daeren posted:
therattle fucked around with this message at 10:19 on Oct 23, 2012 |
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Oct 23, 2012 07:37
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Daeren posted:So after seeing Modernist Cuisine get mentioned a lot in GWS threads and by people who generally know how to make rad food I looked up how much it costs. Seconding all that's mentioned. It's 6 textbooks. That's a really good deal. I made my puddle machine for ~$115. See DIY/hack thread.
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Oct 23, 2012 07:51
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GrAviTy84 posted:I made my puddle machine for ~$115. See DIY/hack thread. I can make a warm a puddle for only $6 of cheap vodka.
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Oct 24, 2012 00:02
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Just got Modernist at Home too. It's an awesome read. Haven't tried any of the recipes yet, but the techniques give me all kinds of ideas and ways to rethink how I cook things.
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Oct 24, 2012 00:05
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CuddleChunks posted:I can make a warm a puddle for only $6 of cheap vodka. Will it be liquid or semi solid
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Oct 24, 2012 00:09
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Happy Hat posted:I don't understand it.. https://www.youtube.com/watch?v=we2iWTJqo98
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Oct 24, 2012 00:11
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Flash Gordon Ramsay posted:Just got Modernist at Home too. It's an awesome read. Haven't tried any of the recipes yet, but the techniques give me all kinds of ideas and ways to rethink how I cook things. That's how I've been using Modernist Cuisine. I got some ingredients to try stuff out but mostly I see how they do things to try and improve my more traditional techniques. Also apparently I enjoy food porn, whatever.
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Oct 24, 2012 04:10
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Flash Gordon Ramsay posted:Just got Modernist at Home too. It's an awesome read. Haven't tried any of the recipes yet, but the techniques give me all kinds of ideas and ways to rethink how I cook things.
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Oct 24, 2012 06:08
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Steve Yun posted:Will it be liquid or semi solid "Isss the bisssmuth that really gives it a shpecial kick." - excerpt from "Intro to Molecular Gastroenterology" chapter 12 - ' Pepto-Bismol - King of Reagents'
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Oct 24, 2012 06:55
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I really, REALLY want to see this become a full-length movie. https://vimeo.com/45725037
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Oct 24, 2012 16:06
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Steve Yun posted:Sandra Lee is a TV cooking show host who teaches people to make lazy, horrible food using pre-made components and minimal effort. Here she is teaching people how to make a Kwanzaa cake using a store bought cake:
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Oct 24, 2012 17:58
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Steve Yun posted:Sandra Lee is a TV cooking show host who teaches people to make lazy, horrible food using pre-made components and minimal effort. Here she is teaching people how to make a Kwanzaa cake using a store bought cake: American oaks are seriously hosed up!
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Oct 24, 2012 18:13
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The hell is a tablescape? Also it looks like I'll have a week of funemployment as we ready the new bar, so I"m thinking about attempting a human sleep schedule and cookery. It is intimidating, plus I know I'll have to go back once we go live.
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Oct 24, 2012 18:50
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Vegetable Melange posted:The hell is a tablescape? It's when you decorate a table in a ludicrously over-the-top, naff (and usually themed) way. Sandra Lee is a big fan, which tells you all you need to know... Like this: 
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Oct 24, 2012 19:05
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Just about the only upside to having GoWithChrist squatting in my basement is that I'm able to pick through her book collection. She is a typical goony Japan-ophile, a few really good Japanese cook books and some pretty extensive manga. But she also has the loving Sandra Lee cocktail book. Her excuse is that she bought it as a goof at Ocean State Job Lots for 3 bucks, but still... I wouldn't be caught dead with that book. As for the manga, I've been enjoying Path of The Assassin, which contains this curious bit of rice lore that seems utterly impossible: shrinking rice down to the size of sesame seeds for shipping purposes, and then expanding it back again before cooking. This is presented as some kind of ninja trick: quote:To shrink rice to one-tenth it's size: This is total bullshit, right?
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Oct 24, 2012 19:39
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Squashy Nipples posted:This is total bullshit, right? quote:manga
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Oct 24, 2012 19:43
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Touche. I suppose I got fooled by the fact that it has a historical setting.
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Oct 24, 2012 19:46
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Here, have a Sandra Lee meatloaf https://www.youtube.com/watch?v=RQKu3PcgYrU and a pretty good summary of her show https://www.youtube.com/watch?v=RLMNZ6xY6YY
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Oct 24, 2012 20:19
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I love that last one 
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Oct 24, 2012 21:30
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I watched them while listening to an old Mr. Bungle demo from the eighties (The Raging Wrath Of The Easter Bunny) and it was oddly soothing. e: I loving love that moment when she pulls out the meatloaf, king of Turds stewing in its own juice, and she says "Look. At. That!" and you just KNOW she's on something that day and doesn't even register what's happening.
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Oct 24, 2012 21:57
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Daeren posted:And is a sous-vide machine really worth another ~500 on top of that? Sous vide machines cost like 2000$, but you don't need one to cook in a low temperature bath. A PID controller, a ziplock, and a rice cooker is plenty. Scientastic posted:It's when you decorate a table in a ludicrously over-the-top, naff (and usually themed) way. Sandra Lee is a big fan, which tells you all you need to know... This is really similar to the Alinea/Eleven Madison Park dinner that they did in NYC. Sandra Lee is more influential than she realizes.
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Oct 25, 2012 00:30
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