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Ahhh, right, then I'll try it the next time. I'm just really not fond of the fish taste.
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Mar 3, 2013 04:52
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Sociopastry posted:Ahhh, right, then I'll try it the next time. I'm just really not fond of the fish taste. It does not even make a fish taste. Just a sort of mellow savory delicious note.
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Mar 3, 2013 05:25
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Anchovies in pasta sauce is like an injection of umami, it's really great. And yeah it doesn't taste like fish unless you put in a whole bunch. It's like salt, but with more depth to it.
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Mar 3, 2013 05:27
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Rad! I'll go get some at the store tomorrow. Thanks, dudes!
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Mar 3, 2013 05:39
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I put fish sauce in literally everything. I think 89/100 salad dressings I've ever made have contained fish sauce. I add fish sauce to all the stocks that I make. tomato sauce is literally not even tomato sauce without fish sauce in it. I abstain from adding fish sauce to pesto.......... because I add half a can of anchovies to my pesto. thai curry? fish sauce. jerk chicken marinade? fish sauce. mac and cheese? a splash of fish sauce would really work nicely in the sauce there. making hamburgers? yeah add some powdered garlic - and also a tablespoon of FISH SAUCE SON I LOVE FISH SAUCE
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Mar 3, 2013 10:16
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Sociopastry posted:Rad! I'll go get some at the store tomorrow. Thanks, dudes! get this kind if it's in your store. the kind matters. http://www.amazon.com/Flying-Lion-Vietnamese-Style-Fish-Sauce/dp/B0000CNU56 lol I can't believe that's $15 on amazon.(It should be like 3-4$)
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Mar 3, 2013 10:20
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Sociopastry posted:
A few grains of cinnamon. Literally grains, way less than you can taste directly. It does wonders. e: three crabs brand or gtfo
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Mar 3, 2013 10:28
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I... What? How? Why? 
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Sjurygg posted:So I'm eating gochujang on toast now and I'm wondering if this is what rock bottom feels like yet. Bottom is defrosting bread in a dryer.
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Mar 3, 2013 12:19
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mindphlux posted:SON I LOVE FISH SAUCE All day every day.
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Mar 3, 2013 12:58
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Sociopastry posted:Rad! I'll go get some at the store tomorrow. Thanks, dudes! Try anchovies before you try fish sauce. While fish sauce doesn't taste fishy, it does have a smell you'll want to get used to.
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Mar 3, 2013 14:34
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 Look what bears sent me in the post.
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Mar 3, 2013 16:32
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I made a couple of cakes. How do I transport them to the office? I take the train, FYI.
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Mar 3, 2013 17:14
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dino. posted:
I hope he saved a few bucks by picking out the factory defect items with backward text.
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Mar 3, 2013 17:36
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mindphlux posted:I put fish sauce in literally everything. I think 89/100 salad dressings I've ever made have contained fish sauce. I add fish sauce to all the stocks that I make. tomato sauce is literally not even tomato sauce without fish sauce in it. I abstain from adding fish sauce to pesto.......... because I add half a can of anchovies to my pesto. thai curry? fish sauce. jerk chicken marinade? fish sauce. mac and cheese? a splash of fish sauce would really work nicely in the sauce there. making hamburgers? yeah add some powdered garlic - and also a tablespoon of FISH SAUCE Same.
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Mar 3, 2013 17:50
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Big family supper at our place tonight. Kimchi & champagne 
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Mar 3, 2013 18:11
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Skrill.exe posted:I hope he saved a few bucks by picking out the factory defect items with backward text. Hahahaa. Stupid backwards photobooth.
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Mar 3, 2013 18:52
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http://youtu.be/FGbrZcgGMf0 Oh my god I want to eat that.
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Mar 3, 2013 18:59
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Steakandchips posted:I made a couple of cakes. A cake dome would be the ideal option probably, but I guess if you need to transport more than 1 it might be a bit cumbersome. If you have 2 of the domes you could put them in a box (one on top of the other) and that would be easier to haul around. A box like bakeries put cakes in might work too and have more stackability, but I don't know where you'd get one or if they'd be tough enough to stack. You might be able to use some of those disposable roasting pan type things from the grocery, you could stack those pretty easily. Are they more than 1 layer? I've been using my giant steaming pot to transport food recently, and I was able to invert the steaming grate and fit an un-iced cake underneath the grate. I could fit 2 in that thing easily, but only if they were 1 layer. I can't think of anything exceedingly clever to transport 2 cakes though.
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Mar 3, 2013 20:05
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dino. posted:http://youtu.be/FGbrZcgGMf0 It's like a meatship only with fruit 
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Mar 3, 2013 20:56
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mindphlux posted:I put fish sauce in literally everything. Oh, mindphlux.
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Mar 3, 2013 23:43
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He means literally in the Joe Biden sense.
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Mar 3, 2013 23:49
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I literally can't speak English
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Mar 4, 2013 04:59
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 https://www.youtube.com/watch?v=2NzUm7UEEIY
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Mar 4, 2013 11:17
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I only don't regret watching that because the related videos tab linked me to this amazing one on frozen pizzas I hadn't seen before: https://www.youtube.com/watch?v=ncJRFyhMHP0
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Mar 4, 2013 12:13
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I can't help but say, "pewpewpewpewpewpew!!!" when they fly out at 2:12.
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Mar 4, 2013 15:49
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The metaphorical hyperbolic use of "literally" as in "this is to be taken in the strongest admissible sense" has literally been around since 1680. Let it go.
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Mar 4, 2013 15:54
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mindphlux posted:get this kind if it's in your store. the kind matters. It says the shipping weight is 14 pounds so it's probably like a case of fish sauce.
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Mar 4, 2013 16:15
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Wanting to cook something this week but don't want to store the left overs (often don't have the opportunity to eat them). If it's something particularly unique/different and good I was thinking of stopping by (off/slow hours, surely) or dropping some off at a few of my favorite and regular places. Mainly for validation. Not a bad idea?
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Mar 4, 2013 16:32
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Randomity posted:It says the shipping weight is 14 pounds so it's probably like a case of fish sauce.  It's not like it will go bad before you use it all.
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Mar 4, 2013 17:56
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Zuhzuhzombie!! posted:Wanting to cook something this week but don't want to store the left overs (often don't have the opportunity to eat them). If it's something particularly unique/different and good I was thinking of stopping by (off/slow hours, surely) or dropping some off at a few of my favorite and regular places. Mainly for validation. Invite people you like to your house and cook for them.
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Mar 5, 2013 02:11
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Sociopastry posted:Ahhh, right, then I'll try it the next time. I'm just really not fond of the fish taste. I hardly use fish sauce except for thai cooking, very strong smell to fish sauce, but I found it goes great with anything to do with limes. But you could use Worcestershire sauce like I do for most beef/tomato dishes, as that has anchovies in it too.
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Mar 5, 2013 14:12
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Gonna make poutine tonight. Gonna put fish sauce in the gravy.
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Mar 5, 2013 23:37
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Mr. Wiggles posted:Gonna make poutine tonight. Gonna put fish sauce in the gravy. Where the hell did you find cheese curds?
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Mar 5, 2013 23:57
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Totally Reasonable posted:Where the hell did you find cheese curds? This is Wiggles. He probably raised the cow, got the milk, and made his own damned curds. I think he lives in the woods or something.
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Mar 6, 2013 00:13
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^^^^^^^^^^ I don't have any cows right now, unfortunately. And I'm slaughtering my last milk goat this week so that we can re-make our enclosures in preperation for the new pigs. Totally Reasonable posted:Where the hell did you find cheese curds? Sometimes you have to improvise. To me, it's less important to have actual curds on poutine than it is to have some sort of tasty cheese with french fries and gravy. Mr. Wiggles fucked around with this message at 00:17 on Mar 6, 2013 |
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Mar 6, 2013 00:14
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Bertrand Hustle posted:The metaphorical hyperbolic use of "literally" as in "this is to be taken in the strongest admissible sense" has literally been around since 1680. Let it go.
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Mar 6, 2013 02:44
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Mr. Wiggles posted:^^^^^^^^^^ Clearly my mental picture of your surroundings is heavily tinted by my (very limited) understanding of farms and the country in general. What I know about farming and the rest you could fit on the point of a needle, and have room for angels to dance on it. In my head, there's the east coast, the west coast, and all that scary stuff in between what doesn't see the ocean and is like cows, corn, and soy. Possibly sheep. And trees and nature and junk. Basically, everything that fills me with terror. Like, mad respect to people who grow our food, right? But I'm going to hide here in my city and wish to never have to see it in person.
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Mar 6, 2013 03:04
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SubG posted:I also think that Seventeenth Century conversational sensibilities ought to be taken as normative and anyone who feels otherwise is a dandyprat grumbletonian who can go suck cackling farts. If we can use those words more I agree with you.
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Mar 6, 2013 03:11
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dino. posted:Clearly my mental picture of your surroundings is heavily tinted by my (very limited) understanding of farms and the country in general. What I know about farming and the rest you could fit on the point of a needle, and have room for angels to dance on it. In my head, there's the east coast, the west coast, and all that scary stuff in between what doesn't see the ocean and is like cows, corn, and soy. Possibly sheep. And trees and nature and junk. Basically, everything that fills me with terror. Like, mad respect to people who grow our food, right? But I'm going to hide here in my city and wish to never have to see it in person. I'm going to get you a week on a Nevada cattle ranch, possibly with some Basques with impressive mustaches, for your birthday.
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Mar 6, 2013 03:31
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Mr. Wiggles posted:I'm going to get you a week on a Nevada cattle ranch, possibly with some Basques with impressive mustaches, for your birthday. It'd be cheaper (and equally traumatizing) to just ditch him in Battle Mountain for a month.
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Mar 6, 2013 03:35
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