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Hauki posted:I dunno, I sort of inadvertently made like 1.25 liters of it once and I was sort of sick of it by the end. You did that wrong if you didn't have Bloody Mary's for days.
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Aug 7, 2013 16:10
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Is a bloody mary made with gin A Thing? I never have vodka around, because I don't care for it, but I am very enthusiastic about gin. Would all the ... components (for lack of a better term) cloud the botanicals of a gin? Would using like Gordon's or something do the trick?
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Aug 7, 2013 17:18
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Just get a bottle of vodka, I find it reassuring to have some expendable booze at the ready.
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Aug 7, 2013 17:20
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Caesars with gin are certainly A Thing, and also a delicious thing, so it couldn't hurt to try. Is good calamari hard to make? I honestly don't care if it ends up like rubber bands because I love it no matter what, (Probably my favourite food.) but the difference between good calamari and bad is ridiculous. If I see calamari on a menu I'll almost always order it as an appetizer, I've never actually made it.
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Aug 7, 2013 17:22
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dino. posted:Is a bloody mary made with gin A Thing? I never have vodka around, because I don't care for it, but I am very enthusiastic about gin. Would all the ... components (for lack of a better term) cloud the botanicals of a gin? Would using like Gordon's or something do the trick? Make strawberry gin is p good
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Aug 7, 2013 17:22
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Clavietika posted:Is good calamari hard to make? I honestly don't care if it ends up like rubber bands because I love it no matter what, (Probably my favourite food.) but the difference between good calamari and bad is ridiculous. If I see calamari on a menu I'll almost always order it as an appetizer, I've never actually made it. You can make insanely good calamari by braising it, slicing, then frying.
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Aug 7, 2013 17:24
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Ugh I'm going to have to get you two new avatars.
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Aug 7, 2013 17:27
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Aug 7, 2013 17:28
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Bring back overlordatar
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Aug 7, 2013 22:16
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Drink and Fight posted:Ugh I'm going to have to get you two new avatars. I had a feeling you and bourbon were involved.
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Aug 7, 2013 22:34
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Vegetable Melange posted:I had a feeling you and bourbon were involved. Bourbon and I are involved in a lot of things, but never anime.
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Aug 7, 2013 22:41
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Drink and Fight posted:Ugh I'm going to have to get you two new avatars. No keep it, it's amazing 
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Aug 8, 2013 02:30
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http://www.youtube.com/watch?v=Vi2DyXA0Rok I'm sorry, I just saw this and I can't stop laughing. This is metal. Warning, loud music.
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Aug 8, 2013 03:59
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In a year or two sous vide threads are going to be as bad as burger and steak threads, aren't they?
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Aug 8, 2013 20:51
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SubG posted:In a year or two sous vide threads are going to be as bad as burger and steak threads, aren't they?
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Aug 8, 2013 21:56
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I think it'll just become like any other cooking method now that us commoners have more access to it.
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Aug 9, 2013 16:50
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I know the first thing I'm going to use mine for, I just hope the salsa doesn't clog the pump.
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Aug 9, 2013 16:52
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dino, I made your recipe for lemon rice last night and it ruled minus a few small mishaps. I used sunflower seeds instead of peanuts, so they cooked really quickly and subsequently got pretty... burnt. Whoops. I'll add them later next time. Other than that the flavors were super awesome, I love how the cumin hits right towards the end. One question about cooking mustard seeds - anytime I cook them they pop and turn black. Are they burning or is that how they're supposed to look/taste? They are always good but I never know if I'm actually doing it right or not.
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Aug 9, 2013 23:07
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No Wave posted:"Bad" as in ubiquitous, or "bad" as in there's little to discuss? It seems like high tech kitchen gadgets and sciencey poo poo seems to attract and encourage that sort of thing.
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Aug 9, 2013 23:58
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SubG posted:Bad as in having a terrible signal to noise ratio. Burgers and steaks are pretty loving simple, yeah? To a certain way of thinking this means you can throw in some random gimmick and suddenly you're taking it to the next level and man this will blow everybody's mind and everybody listen up the grill master is teaching a master class in adding loving Lipton's French onion soup mix to sad-rear end supermarket ground beef. Pow! And suddenly something really simple isn't about basic technique or ingredient selection---the actually important stuff---it's this weird projection of the need to beat the recipe or win at making a burger or some drat thing like that. So, eventually listening to people talk about sous vide will be the culinary equivalent of listening to people talk about their cell phones. Once there is a commonplace iOS/Android sous vide interface and app, it'll have the perfect inane storm of conversation. Out of curiosity, if any of you have played Dungeons & Dragons, has anyone else ever thought "Let me tell you about my phone" is the culturally accepted version of "Let me tell you about my character?"
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Aug 10, 2013 00:30
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dino. posted:Is a bloody mary made with gin A Thing? I never have vodka around, because I don't care for it, but I am very enthusiastic about gin. Would all the ... components (for lack of a better term) cloud the botanicals of a gin? Would using like Gordon's or something do the trick? This is actually the One True Way to drink a bloody mary and everybody in my family, all of my in laws, and most of my friends that drink bloodys always have them with gin. Vodka is boring.
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Aug 10, 2013 00:56
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SubG posted:Bad as in having a terrible signal to noise ratio. Burgers and steaks are pretty loving simple, yeah? To a certain way of thinking this means you can throw in some random gimmick and suddenly you're taking it to the next level and man this will blow everybody's mind and everybody listen up the grill master is teaching a master class in adding loving Lipton's French onion soup mix to sad-rear end supermarket ground beef. Pow! And suddenly something really simple isn't about basic technique or ingredient selection---the actually important stuff---it's this weird projection of the need to beat the recipe or win at making a burger or some drat thing like that. Realistically though this offends me the most for burgers. Not because I like burgers all that much, but because the first place people go is always either a.) jalapenos or b.) eggs and both are so completely off-base that I do not even understand how they are evaluating their dishes. Why would you put spice on a relatively bland dish, and why would you put runny fat on a pile of fatty meat with runny fat on top? I probably know "enough" about food at this point and don't get a whole lot out of reading GWS (certainly not as much as I used to) most of the time but every so often you see something cool. But realistically I could really use another hobby that's been as rewarding and life-changing as cooking has been for me that I could get balls-deep into. No Wave fucked around with this message at 01:43 on Aug 10, 2013 |
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Aug 10, 2013 01:37
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No Wave posted:Realistically though this offends me the most for burgers. Not because I like burgers all that much, but because the first place people go is always either a.) jalapenos or b.) eggs and both are so completely off-base that I do not even understand how they are evaluating their dishes. Why would you put spice on a relatively bland dish, and why would you put runny fat on a pile of fatty meat with runny fat on top? Eggs on burgers are delicious. Do you like bacon on burgers? Why does that make sense? That's just greasy meat on more greasy meat. Or cheese, even. That's just fat on top of fat, right? Also burgers shouldn't be "relatively bland" to begin with. And jalapenos, especially pickled, can help cut through a fatty burger quite well.
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Aug 10, 2013 02:47
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Crusty Nutsack posted:Eggs on burgers are delicious. Do you like bacon on burgers? Why does that make sense? That's just greasy meat on more greasy meat. Or cheese, even. That's just fat on top of fat, right? Also burgers shouldn't be "relatively bland" to begin with. And jalapenos, especially pickled, can help cut through a fatty burger quite well. Cheese is different from egg. I think the lactic acid in the cheese is what lets it play well w/ burgers and other rich meats, which is why guacamole (if prepared slightly more acidic than usual) is acceptable as well. Good spicy food is highly flavorful, like Indian, Mexican, and most obviously Thai. To cut through less flavorful food, vinegar and sweetness are the preferred options - such as pickles w/ ketchup or, simply, "special sauce" (ketchup, little mustard, lemon juice). Spice on a burger makes it less flavorful. Egg yolk is as close to flavorless as a food gets. What makes it "delicious" on a burger? It is useful for coating a dish with moisture, but honestly the whole "fried eggs on everything" is totally overrated - it's mainly popular because it's fun to play with on the plate. Although used to thicken a broth, it is of course a very appropriate choice. No Wave fucked around with this message at 03:32 on Aug 10, 2013 |
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Aug 10, 2013 03:27
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dino. posted:Is a bloody mary made with gin A Thing? I never have vodka around, because I don't care for it, but I am very enthusiastic about gin. Would all the ... components (for lack of a better term) cloud the botanicals of a gin? Would using like Gordon's or something do the trick? I made one recently and I don't think I'll ever go back to vodka (unless im at a restaurant or w/e).
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Aug 10, 2013 03:33
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No Wave posted:Egg yolk is as close to flavorless as a food gets. I have to completely disagree with you on this, and I buy the cheapest, most generic eggs from the supermarket. Do you think hardboiled eggs have no flavor? And a runny yolk of a fried egg during breakfast mixed with hash browns or some other potato is delicious. That yolk adds a lot more than a fatty coating of color.
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Aug 10, 2013 03:49
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contrapants posted:I have to completely disagree with you on this, and I buy the cheapest, most generic eggs from the supermarket. I guess I meant unseasoned runny egg yolk? I dunno, whatever, there's not much I can say at this point so I'm done.
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Aug 10, 2013 03:56
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No Wave posted:I can see that. I've had a few theories on this sort of thing in the past, but I don't obsess about it quite as much as I did before. Quite a lot of it is the desire to feel like a more distinct individual by coming up with something totally earth-shattering that no one's ever thought of before, as most of us were raised poorly and think that fulfillment comes from putting your name on something rather than the act of creating it in the first place. So creating something "unique" is inherently better than creating something "unoriginal" even if you've never actually eaten either before, as one gives you a sense of identity and the other doesn't. (The way crappy food shows talk about chefs as "geniuses" rather than for their true talents as incredible workhorses doesn't help) This explains so much.
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Aug 10, 2013 04:58
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No Wave posted:I mean, scrambled they have flavor, but that's only with hella seasoning, a luxury you don't get with an egg on a burger. And it's definitely not a flavor that makes sense w/ a burger. Some people take more textural pleasure from food than you do? I mean, I completely disagree that egg yolks are tasteless, and most burgers I've encountered are all about combining lots of different complementary textures. Egg yolks are rich, sweet, and savoury, and they need a vehicle to not be kind of bland and texturally strange. Why not a burger?
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Aug 10, 2013 05:48
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I have no idea what No Wave is talking about, but everything he said about burgers is wrong. Themed burgers are great, things on burgers are great. All burgers are great as long as they are decently seasoned and have tasty things on/in them. e: No Wave posted:I probably know "enough" about food at this point and don't get a whole lot out of reading GWS (certainly not as much as I used to) most of the time but every so often you see something cool. But realistically I could really use another hobby that's been as rewarding and life-changing as cooking has been for me that I could get balls-deep into. No, you don't. You never know "enough" about food if you loving love food. You sound like one of those goddamn trendy foodies that come down to check out the food trucks because they're pushing the boundaries man! You had some goddamn Franklin's BBQ and now you've learned all there is to know about BBQ from that one place! Better move on to the next category of food so you can be a drat expert in food! Chef De Cuisinart fucked around with this message at 05:57 on Aug 10, 2013 |
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Aug 10, 2013 05:54
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No Wave posted:Wtf I have no idea what you're trying to say in any of this.
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Aug 10, 2013 06:24
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He's saying he liked food before it was cool.
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Aug 10, 2013 06:51
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Runny egg yolks make me feel alive goddammit!!
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Aug 10, 2013 07:43
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I find that adding a well-made fried egg to my wife spices up our sex life no end. She's neither fatty nor bland, although quite well seasoned. Jalapeņos don't work so well.
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Aug 10, 2013 07:55
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You're just not using enough jalapeno. 
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Aug 10, 2013 10:16
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Chef De Cuisinart posted:No, you don't. You never know "enough" about food if you loving love food. You sound like one of those goddamn trendy foodies that come down to check out the food trucks because they're pushing the boundaries man! You had some goddamn Franklin's BBQ and now you've learned all there is to know about BBQ from that one place! Better move on to the next category of food so you can be a drat expert in food!
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Aug 10, 2013 13:53
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All this is doing is making me want to chance a stroke by going and eating the entire dozen eggs in the fridge, hardboiled. Possibly sliced on top of veggie "sloppy joes". E: Or over medium on like 12 bean patties, whatever. I just wants eggs in me okay? Eggs are the best.
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Aug 10, 2013 14:12
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This thread got weird(er) and I'm not sure I follow what No Wave is saying  PS. Egg yolks taste great and have awesome flavor so 
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Aug 10, 2013 14:48
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Iron Lung posted:dino, I made your recipe for lemon rice last night and it ruled minus a few small mishaps. I used sunflower seeds instead of peanuts, so they cooked really quickly and subsequently got pretty... burnt. Whoops. I'll add them later next time. Other than that the flavors were super awesome, I love how the cumin hits right towards the end. One question about cooking mustard seeds - anytime I cook them they pop and turn black. Are they burning or is that how they're supposed to look/taste? They are always good but I never know if I'm actually doing it right or not. Oh no! Sorry to hear about the burny burning. When you add mustard seeds, or any whole spice to hot fat, lift the pot off the heat, and swirl it around until the popping subsides. You want the mustard seeds to pop, but not burn. They will go from the almost black-brown to absolute black, but they shouldn't smell or taste burnt.
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Aug 10, 2013 15:19
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therattle posted:I find that adding a well-made fried egg to my wife spices up our sex life no end. She's neither fatty nor bland, although quite well seasoned. Jalapeņos don't work so well. Maybe your sex life is so spicy that the jalapeņo is getting overpowered. Try switching to a ghost pepper instead. dino. posted:Oh no! Sorry to hear about the burny burning. When you add mustard seeds, or any whole spice to hot fat, lift the pot off the heat, and swirl it around until the popping subsides. You want the mustard seeds to pop, but not burn. They will go from the almost black-brown to absolute black, but they shouldn't smell or taste burnt. Wouldn't they still burn when you put it back on the heat to continue cooking, or do you scoop the spices back out and re-add later? I'm thinking more for when I'm cooking a chicken cutlet or something similar.
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Aug 10, 2013 16:04
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