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Happy Hat posted:My plan for writing is in shambles 
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Dec 16, 2012 21:41
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| # ? May 16, 2024 07:47 |
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homerlaw posted:Basset hounds are just loud, fat cats You are lucky, bloodhounds are huge retards with an sense of smell that wakes them out of a sound sleep to bark at invisible things.
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Dec 16, 2012 22:20
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Awesome.
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Dec 16, 2012 22:27
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Dropped a brisket in the brine on Tuesday, smoked it yesterday morning and then put it in for a long nap in the oven at 275 yesterday afternoon. Took it out of the oven after 4 hours and the pyrex pan I had it in exploded into a million pieces, dropping my beloved pastrami to the floor and spreading shrapnel all over the kitchen. Greasy meat water dumps all over the floor and inside the oven, shattering my pizza stone and my oven light bulb. My beautiful pastrami lays in a pile of glass shards while the greasy meat water smokes and fills my whole house with acrid smoke. My expensive rear end memory foam cushions that I kept in front of the sink are also impregnated with shrapnel and have to be thrown away. I kind of wish I had taken a picture of the mess but I just wasn't in the mood. On the flip side, I made some spherical pisco sour things and they are awesome!
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Dec 16, 2012 22:38
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I found this at a store today. Merry Christmas GWS!
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Dec 17, 2012 00:29
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Ties are in my future 
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Dec 17, 2012 15:47
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Scientastic posted:I must have especially retarded cats. I once saw one of them run headfirst into a wall. My cat does this all the time, tries to run away from you and run head first into the wall. My cat is very bad at being a cat.
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Dec 17, 2012 15:58
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Aramoro posted:My cat does this all the time, tries to run away from you and run head first into the wall. My cat is very bad at being a cat. Someone else said it earlier, but yeah, all cats are pretty dumb. They put off this air of being smart and aware then go and fall off the couch when they roll over for pets. To me, that is what is so  about them. Just when you think they're intelligent they go and prove that they are actually just a special kind of dumb.
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Dec 17, 2012 17:31
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Happy Hat posted:Ties are in my future See if they will allow you a religious exemption. Failing that, wear bolo ties.
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Dec 17, 2012 20:16
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I am management consult, English abilities are imperative! I will need to go to Holland and US and Brazil and India and other places and work my rear end off. This future is dependent on how fast I can get myself fired. Tie is mandatory! Beard may have to go due to dress code! I am a loving whore! Now I am drinking and viewing the whole thing through the rosy veils of a pleasant yet somewhat surprised Alsacian tokayer, hugging my wife and reminiscing about back when we were real people and not having to lube up orifices before leaving for work. Also - this is fuckin gonna kick rear end - they will never know what the hell hit them!
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Dec 17, 2012 21:50
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If you have a PhD, do you get a little star by your name? I passed my viva today...
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Dec 17, 2012 22:53
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Happy Hat posted:I am management consult, English abilities are imperative! I will need to go to Holland and US and Brazil and India and other places and work my rear end off. Welcome to my hell! Happy Hat posted:Now I am drinking and viewing the whole thing through the rosy veils of a pleasant yet somewhat surprised Alsacian tokayer, hugging my wife and reminiscing about back when we were real people and not having to lube up orifices before leaving for work. Yeah, you lost me here, though.
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Dec 17, 2012 22:58
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HH, who would you be working for? We get a lot of Norwegians and swedes for conferences, maybe you'll be at my hotel!
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Dec 17, 2012 23:03
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I have ordered some crocodile meatballs... What on earth do I do?
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Dec 18, 2012 00:56
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Scientastic posted:If you have a PhD, do you get a little star by your name? 
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Dec 18, 2012 00:56
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Happy Hat posted:I am management consult, English abilities are imperative! I will need to go to Holland and US and Brazil and India and other places and work my rear end off. There are a number of different ways you can play this one, HH.
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Dec 18, 2012 01:11
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Scientastic posted:If you have a PhD, do you get a little star by your name? Congrats, this isn't getting the love it deserves! Any corrections?
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Dec 18, 2012 02:32
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Dirssert and destroy.
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Dec 18, 2012 02:54
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Vlex posted:Congrats, this isn't getting the love it deserves! Minor typos. One day's work, I reckon. I think I've got about a week of referring to myself as doctor before my friends start avoiding me.
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Dec 18, 2012 10:08
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Scientastic posted:Minor typos. One day's work, I reckon. Congrats. Has your partner not banned all Doctor related shenanigans already?
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Dec 18, 2012 13:13
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Scientastic posted:Minor typos. One day's work, I reckon.
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Dec 18, 2012 13:35
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Not that you need the help, but here's some inspiration HH http://sandperson.tumblr.com/
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Dec 18, 2012 17:34
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Anyone have a really good recipe for an orange ginger glaze? I'm kind of winging it at the moment but it needs... something. My recipe right now is 1 cup packed brown sugar, about 1 tsp honey, 2 tsp ground ginger, approximately 1/2 cup grated orange zest, and then the drippings from the ham to bind it together. I don't know what the hell I'm doing. Help?
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Dec 18, 2012 23:38
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Right off the bat it looks like you need a bit of acidity in there. I'd add some lemon juice until it pops. Fresh, mind. A bit of orange juice to add some brightness to the orange flavor from the zest couldn't hurt either.
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Dec 18, 2012 23:42
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Kenning posted:Right off the bat it looks like you need a bit of acidity in there. I'd add some lemon juice until it pops. Fresh, mind. A bit of orange juice to add some brightness to the orange flavor from the zest couldn't hurt either.
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Dec 18, 2012 23:44
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The citrus did the trick! I used about 1/2 cup of orange juice with a splash of lemon and now it tastes how I want it to. I'm almost wanting to use it with a duck or chicken instead, though. Next time. Thanks!
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Dec 19, 2012 00:17
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I think I'm addicted to making stock. It's 3 AM and I just finished a big batch of chicken stock, about 6 quarts. I did that because I'm out of homemade stock and I wasn't tired at 11. A batch like that is lasting me about 2 weeks nowadays. I just... have to put it in everything. Anything with meat? I can make a tasty sauce. Broccoli? Cook the stems in some stock with aromatics and steam the florets on top. Brussels sprouts? Braise them in stock and wine. Need to clean out the pantry? Soup time. No more plain rice. It's pilaf or fake-risotto (if I don't have arborio) always. Anything that's savory or spicy and uses liquid gets some stock. I feel like I'm missing a key ingredient for every meal whenever I run out.
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Dec 19, 2012 09:19
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Turkeybone posted:HH I picked up the Scandinavian cookbook you sent me last year (two years ago??), and it's such a fun read with all your notes in it. Thanks again.  Edit: I may have been a bit harsh on the swedes.
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Dec 19, 2012 12:38
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What's the beef between Danes and Swedes? I saw a Susanne Bier film last week and it was pretty strong.
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Dec 19, 2012 15:50
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What's the beef with Scandinavians in general is more like it. It's quite complicated.
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Dec 19, 2012 15:55
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I usually reduce my stock down to ~2qts, pour it into ice trays, and freeze. Then pop one into whatever I'm making. Kinda like those Knorr condensed stock cube things, which are actually pretty good.
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Dec 19, 2012 16:15
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sweat poteto posted:What's the beef between Danes and Swedes? I saw a Susanne Bier film last week and it was pretty strong. They're our cousins and ours to ridicule! I think they feel the same about us, but that doesn't count.
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Dec 19, 2012 16:39
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Job update: got a new job, but would have to start by jan 2nd, and I cannot do that without breaking contract (and losing a somewhat substantial amount of monies), they will ramp me up later! I am not a company prostitute yet! My buns will remain dry, and I will get to spend time with the little hats - all in all I am happy
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Dec 19, 2012 16:46
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Chuck Biscuits posted:Dropped a brisket in the brine on Tuesday, smoked it yesterday morning and then put it in for a long nap in the oven at 275 yesterday afternoon. Took it out of the oven after 4 hours and the pyrex pan I had it in exploded into a million pieces, dropping my beloved pastrami to the floor and spreading shrapnel all over the kitchen. Happy Hat posted:Ties are in my future
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Dec 19, 2012 18:03
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TenaciousJ posted:I think I'm addicted to making stock. It's 3 AM and I just finished a big batch of chicken stock, about 6 quarts. I did that because I'm out of homemade stock and I wasn't tired at 11. A batch like that is lasting me about 2 weeks nowadays. I just... have to put it in everything. 420 use stock erryday. I know what you mean, guy. Almost every meal I cook uses stock in some way, shape, or form. In other news, I have melted my own chocolate for cookies for the first time and hot drat, it makes a difference. These are the fuckin' bomb. HH, glad you dun have to turn on the red light.
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Dec 19, 2012 18:15
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NerdyNautilusGirl posted:
He's becoming a prostitute? Edit: oh, read that wrong
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Dec 19, 2012 18:18
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Casu Marzu posted:He's becoming a prostitute? For a minute there, you got awfully excited, and were about to call your travel agent to book a ticket to Denmark. I see you, Casu.
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Dec 19, 2012 23:26
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CuddleChunks posted:Why did your pyrex blow up? That's the weird part here. No, it's not weird. Consumer Reports looked into this, and they found that the company that bought the brand changed the formulation of the "Pyrex" sold in the USA. Numerous reports of them shattering, usually due to thermal shock, but not always. NerdyNautilusGirl posted:420 use stock erryday. I know what you mean, guy. Almost every meal I cook uses stock in some way, shape, or form. Yeah, I used to be that way... and then I started dating a vegetarian.
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Dec 19, 2012 23:56
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dino. posted:For a minute there, you got awfully excited, and were about to call your travel agent to book a ticket to Denmark. I see you, Casu.
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Dec 20, 2012 00:21
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I couldn't wait for snowfall I had to have hot cocoa. Yum. The Santamug makes it even better.
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Dec 20, 2012 00:39
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