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I lost my job last week so I've been reading through all of the old bachelor threads for ideas, I guess that's pretty bachelor. Most of the posts are horrifying though. I've taken to drinking cider before I switch to beer during the day because it's like juice and hey, if it's the morning at least I'm drinking juice.
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Nov 4, 2013 22:22
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Shrapnac posted:I lost my job last week so I've been reading through all of the old bachelor threads for ideas, I guess that's pretty bachelor. Most of the posts are horrifying though. Cider tastes so much loving better than beer, too. QTIYD
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Nov 4, 2013 22:27
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Wasabi the J posted:Cider tastes so much loving better than beer, too. QTIYD
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Nov 4, 2013 23:02
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Why compromise? Drink Snakebites, feel better.
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Nov 4, 2013 23:56
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What sort of beer is typically used in a Snakebite? I've only heard of the Black and Apple before, which is Guinness floating on Cider (and cinnamon sugar on the rim if you're fancy and gross)
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Nov 5, 2013 00:00
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bowmore posted:Don't agree Me either, it's a morning thing for me. Just looked at my bank statement, the only purchases on my account since I lost my job are three separate trips to the liquor store. At some point I'm going to have to buy food.
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Nov 5, 2013 00:00
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Shrapnac posted:Me either, it's a morning thing for me. Protip: Unless you live in a weird state, they also sell liquor at the food place.
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Nov 5, 2013 00:20
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canyoneer posted:Protip: Unless you live in a weird state, they also sell liquor at the food place. In Texas they just sell food at some of the Liquor places.
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Nov 5, 2013 00:21
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GWBBQ posted:If it was good and didn't have much sugar, please share the recipe. 1 cup cider vinegar, teaspoon crushed red pepper, 1/2 teaspoon cayenne, tablespoon brown sugar, and salt to taste (none worked fine for me). I made 3 cups and cooked a 4lb pork loin in it using a slow cooker. Let it go all night, tore it apart in the morning, then let it go a few hours more. Turned out excellent and took maybe 10 minutes total to make. I'm in a crappy apartment with no real space for real bbq equipment and I work too much. I'll be honest, I ripped it off that all recipes site. Stuff with good reviews on there usually works out nicely.
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Nov 5, 2013 01:01
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canyoneer posted:Protip: Unless you live in a weird state, they also sell liquor at the food place. I live in New Jersey, I guess I'll have to subsist on Slim Jims and potato chips. I guess I could grab a few lemons and limes to stave off the scurvy.
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Nov 5, 2013 01:14
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Kalos posted:What sort of beer is typically used in a Snakebite? I've only heard of the Black and Apple before, which is Guinness floating on Cider (and cinnamon sugar on the rim if you're fancy and gross) Here in Glasgow, it's Tennents and Strongbow, sometimes with a dash of blackcurrant to colour it.
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Nov 5, 2013 03:29
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With blackcurrent it's a snakebite, without it's a generator. Idk why it just is.
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Nov 5, 2013 04:38
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Kalos posted:What sort of beer is typically used in a Snakebite? I've only heard of the Black and Apple before, which is Guinness floating on Cider (and cinnamon sugar on the rim if you're fancy and gross) I use light lager and apple cider in 1:1 ratio, preferably Narragansett and the cheapest cider available. I also posted about Brass Monkeys so don't quote me on proper drink technique. For those who have it available, Narragansett is a fantastic brew. You can't go wrong with a 6 pack of tallboys for 6 bucks.
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Nov 5, 2013 06:13
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gently caress beer. Get cider. Take a good long swig off the bottle. Refill with whiskey. Johnny Jump-Ups for all. Use a bourbon or something Irish, though. The charcoal bullshit from JD ruins cider flavor.
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Nov 5, 2013 07:46
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Kalos posted:What sort of beer is typically used in a Snakebite? I've only heard of the Black and Apple before, which is Guinness floating on Cider (and cinnamon sugar on the rim if you're fancy and gross) As far as I'm concerned there's no "typical" beer used in it. Snakebites are cheap and nasty. Here we usually make them from Strongbow/Frosty Jacks with whatever lovely lager you happen to have lying around, usually Carling, and a dash of blackcurrant. Snakebite hangovers are some of the worst I've ever had for whatever reason. Though puking pink makes it interesting I guess.
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Nov 5, 2013 11:17
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Is it normal for a black & tan (Guinness and Kilkenny in this case) to taste moldy? Because I think mine from last night tasted moldy but the barkeep insisted it's normal but maybe that's because I had a brain fart and forgot the word for mold and tried to improvise it by way of blue stilton cheese but I'm not sure he got what I meant.
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Nov 5, 2013 13:33
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DemeaninDemon posted:1 cup cider vinegar, teaspoon crushed red pepper, 1/2 teaspoon cayenne, tablespoon brown sugar, and salt to taste (none worked fine for me). wtf does this mean? What is 1/2 teaspoon?
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Nov 5, 2013 13:34
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One half of a teaspoon probably. Gonna cook some ribs this weekend!
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Nov 5, 2013 13:48
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Basscop posted:wtf does this mean? What is 1/2 teaspoon? ½. Also referred to as half a teaspoon or 0.5 teaspoons.
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Nov 5, 2013 13:51
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Basscop posted:wtf does this mean? What is 1/2 teaspoon? 2.5 cm3 (mL) or 1/12 ounce. Then again, this is the
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Nov 5, 2013 14:03
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Pharmaskittle posted:There is no way that you ate two liters of grits. I had to take a 30 minute break halfway through, but I got it done. I like how nobody else living here thinks anything of there being a tripod and clamp lights set up in the bathroom.
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Nov 5, 2013 14:42
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Southern Tier's 2XMAS beer is out. It's not as good as last year's, for some reason, but it still tastes like goddamn christmas. Y'all should try it.
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Nov 5, 2013 15:06
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Basscop posted:wtf does this mean? What is 1/2 teaspoon? US measurements for things are pretty stupid.
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Nov 5, 2013 17:33
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My favorite is when baking recipes use teaspoons and cups instead of anything having to do with weight, so the outcome is a total loving crapshoot.
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Nov 5, 2013 17:40
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Do people in the rest of the world just have scales lying around their kitchen or something? Im lucky to find a fork when I need one.
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Nov 5, 2013 17:45
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LorrdErnie posted:Do people in the rest of the world just have scales lying around their kitchen or something? Im lucky to find a fork when I need one. Yes? Food scales are pretty sweet go get one.
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Nov 5, 2013 17:47
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Baking ingredients are listed volumetrically because for many of them the weight is variable but the volume isn't. Like bananas, or flour, or eggs.DemeaninDemon posted:US measurements for things are pretty stupid. Hey, we already got one system of measurement forced on us by Europe, you can gently caress yourself if you think we're just going to drop everything and jump for joy when you try to push us another so quickly. Especially not one developed by the same people who gave us the month of Thermidor and chain letters encouraging everyone to murder the populations of their local prisons. At least ours isn't based on a single glass-enclosed constantly-changing object that alters the entire rest of the system as it changes. 
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Nov 5, 2013 17:59
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LorrdErnie posted:Do people in the rest of the world just have scales lying around their kitchen or something? Im lucky to find a fork when I need one. The type of person who decides to bake something will presumably have scales and baking tins. I do not have those things but it doesn't affect me as I seldom have the urge to bake. In fact, my biggest purchase for the kitchen in the last 6 months has been a large block of Parmesan cheese. Unfortunately I don't have a cheese grater so I have to scrape it onto my un-adorned pasta with a butter knife.
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Nov 5, 2013 18:23
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Splizwarf posted:At least ours isn't based on a single glass-enclosed constantly-changing object that alters the entire rest of the system as it changes. Actually pounds are defined in terms of the kilogram, so... yes, yes it is.
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Nov 5, 2013 18:24
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Splizwarf posted:Baking ingredients are listed volumetrically because for many of them the weight is variable but the volume isn't. Like bananas, or flour, or eggs. Everything but weather temperature is better using metric. Degrees F has a longer scale so 32 and 70 flows better than 0 and 20.
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Nov 5, 2013 18:27
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DemeaninDemon posted:Everything but weather temperature is better using metric. Degrees F has a longer scale so 32 and 70 flows better than 0 and 20. What? Why are those two numbers better than a different two? Also, what is the significance of 70 or 20? Temperatures that are comfortable?
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Nov 5, 2013 18:41
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DemeaninDemon posted:Everything but weather temperature is better using metric. Degrees F has a longer scale so 32 and 70 flows better than 0 and 20. You can't see how having the freezing and boiling points of water as '0' and '100' might be convenient?
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Nov 5, 2013 18:50
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RideTheSpiral posted:The type of person who decides to bake something will presumably have scales and baking tins. I do not have those things but it doesn't affect me as I seldom have the urge to bake. Oh I bake all the time. I just have always used measuring cups and the only people I knew with food scales were people who did weight-lifting stuff so it's a bit bizarre to me to think about people weighing out ingredients for a batch of cookies or whatever.
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Nov 5, 2013 18:54
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RideTheSpiral posted:You can't see how having the freezing and boiling points of water as '0' and '100' might be convenient? I don't need to know the freezing or boiling point of water for weather temperature. For scientific purposes (baking. Always baking) it's really useful, but other than that F is just fine. Also gently caress baking. Nothing I bake ever comes out well, so I just cook something for my sister and trade 
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Nov 5, 2013 20:03
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Try baking bread and using cups.
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Nov 5, 2013 20:04
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A FUCKIN CANARY!! posted:My favorite is when baking recipes use teaspoons and cups instead of anything having to do with weight, so the outcome is a total loving crapshoot. You know you don't actually use some random cup right? http://en.wikipedia.org/wiki/Cup_%28unit%29 -edit: well I am an idiot I didn't even consider you meant weight variations even though it was right there in the post. Mr Teatime has a new favorite as of 22:05 on Nov 5, 2013 |
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Nov 5, 2013 20:07
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Jeoh posted:Try baking bread and using cups. Don't do this, even to prove a point. It will end in tears. Or possibly glutinous bricks.
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Nov 5, 2013 20:08
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Splizwarf posted:Baking ingredients are listed volumetrically because for many of them the weight is variable but the volume isn't. Like bananas, or flour, or eggs. Uhhh, you got that backwards. At least for flour. Weight is the preferred method for any serious bakers, because it's NOT variable. A pound/kilo is flour is ALWAYS a pound/kilo of flour (very small exceptions perhaps in a very humid vs very dry climate, but I can't imagine that has much effect on the actual weight of the flour.) But volume can be all over the place. Take a small container of flour that hasn't been used in a while and carefully scoop out a cup. Then, take that container, and shake the ever living gently caress out of it, and scoop out another cup. Both will be one cup in volume, but the first one will weigh more. Probably not by much for only a cup, but if you're making a large amount of something, this can start to have an effect, especially on certain pastries or other items that are known for having a certain texture. 10-20% more flour can seriously affect them. And re: temperature, what DemeaninDemon is talking about is precision. With a longer scale between freezing and boiling, an individual "unit" of Fahrenheit is more precise than a unit of Celsius. The amount of actual measurable energy between 0 and 1 degree Celsius is more than between 32 and 33 degrees Farenheit. DrBouvenstein has a new favorite as of 20:18 on Nov 5, 2013 |
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Nov 5, 2013 20:15
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Bingo - baking is science, science requires accuracy (and don't let anyone tell you baking is an art, it's not. It's science 
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Nov 5, 2013 20:23
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thespaceinvader posted:Bingo - baking is science, science requires accuracy (and don't let anyone tell you baking is an art, it's not. It's science baking requires accuracy but all other aspects of cooking doesn't.
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Nov 5, 2013 20:38
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