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Manuel Calavera posted:Explain for those of us who forget GBS is there? It's become an unmoderated cesspit of idiocy and bigotry.
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Nov 3, 2013 23:44
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And how is that different from normal? :iamafag:
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Nov 3, 2013 23:46
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GBS has reverted back to being pre-4chan 4chan, but it's not as funny because the people posting are really bad at satire and irony. e: so it's basically 4chan for 20-something instead if 12 year olds.
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Nov 4, 2013 00:08
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Manuel Calavera posted:And how is that different from normal? :iamafag: It's a bit confusing, I'm not sure what is happening there really. I used to read a few of the megathreads that were in there but now their pretty much all ruined by shitposters or dead. It's like a FYAD-lite now.
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Nov 4, 2013 13:42
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Right now, GBS has 70 pages of threads.
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Nov 4, 2013 15:00
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https://vimeo.com/77976339 This is definitely an awesome thing. Not sure if it's been posted yet, but I didn't see it in the last few pages.
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Nov 5, 2013 03:13
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RHIN0002 posted:https://vimeo.com/77976339 Yeah, saw that on halloween and cracked up. Still not as hilarious as the real thing though. Everytime I see the Alinea dessert videos they crack me up. e.g. https://www.youtube.com/watch?v=GRCx-3--wgI fake edit: rofl, the end...all the yuppies be like OOOOOOOOO WOOOOOOOOOOOOOOO THATS SOOOO COOOOOL!!!! real edit: related: Batali dressed up as Guy Fieri for Halloween:  
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Nov 5, 2013 04:23
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RHIN0002 posted:https://vimeo.com/77976339 I laughed out loud several times. This was really good.
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Nov 5, 2013 05:32
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I put together a video of my fav taste testing moments, all time top five. welp check it out everyone https://www.youtube.com/watch?v=QmKbgQ7LlVw
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Nov 5, 2013 06:05
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parthenocarpy posted:I put together a video of my fav taste testing moments, all time top five. welp check it out everyone https://www.youtube.com/watch?v=QmKbgQ7LlVw this is like that video that is funny except it's not really funny, great job!
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Nov 5, 2013 08:41
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I need a rec on how to use my shiny new induction burner. My wife got it for me as a gift, and my intended use is primarily for a stock pot/pasta pot when I'm cooking a big meal and don't want a big rear end pot getting in the way on the stove. Is there any other use it's particularly good for? How does stir frying work on it? It has both power and temperature settings that I don't understand. Also, I now know that none of my cookware save my cast iron (and probably my wok) are induction ready.
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Nov 5, 2013 17:58
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Flash Gordon Ramsay posted:I need a rec on how to use my shiny new induction burner. My wife got it for me as a gift, and my intended use is primarily for a stock pot/pasta pot when I'm cooking a big meal and don't want a big rear end pot getting in the way on the stove. Is there any other use it's particularly good for? How does stir frying work on it? It has both power and temperature settings that I don't understand. Also, I now know that none of my cookware save my cast iron (and probably my wok) are induction ready. Induction + Kuhn rikon pressure cooker is probably the proest thing.
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Nov 5, 2013 19:25
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Flash Gordon Ramsay posted:It has both power and temperature settings that I don't understand. Hey, me too! Even with the translations, I still don't get most of them. I pretty much only use mine for hotpot, I can't imagine that it puts out enough heat for a proper stir fry.
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Nov 5, 2013 19:50
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Flash Gordon Ramsay posted:I need a rec on how to use my shiny new induction burner. My wife got it for me as a gift, and my intended use is primarily for a stock pot/pasta pot when I'm cooking a big meal and don't want a big rear end pot getting in the way on the stove. Is there any other use it's particularly good for? How does stir frying work on it? It has both power and temperature settings that I don't understand. Also, I now know that none of my cookware save my cast iron (and probably my wok) are induction ready. Their fine control generally makes them superb at keeping things warm, or melting sensitive food items - like chocolate - without the use of a double boiler. When we move, I might pick one up, too Also, until you get more cookware, you can just set a slab of iron on it the width of your pot and use that.
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Nov 5, 2013 20:11
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Yeah, I've used a bunch of induction burners over the years, mostly to set up syrups and heat cocktails for events with no real kitchen. Anything more complex than "on" or "simmer" isn't very useful to me, but I've used ones that (allegedly) could rock a precise temp.
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Nov 5, 2013 20:12
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Charlie Trotter died this morning. 
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Nov 5, 2013 22:13
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Mexican Coke is switching to HFC http://www.latintimes.com/articles/9881/20131104/mexican-coke-coca-cola-sugar-cane-fructose.htm#.Unpd2JTwJcK edit: This is weird, Mexican Coke in the US will still contain sugar http://abcnews.go.com/Health/wireStory/mexican-coke-us-cane-sugar-20802838 Steve Yun fucked around with this message at 17:59 on Nov 6, 2013 |
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Nov 6, 2013 17:56
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Canadian coke just uses sugar, too, but no one gets all excited about it, idgi.
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Nov 6, 2013 18:13
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Squashy Nipples posted:Hey, me too! Even with the translations, I still don't get most of them. My buddy and I have been comparing stoves - we both use SMEG. Mine is induction, his is gas.. I'm boiling a liter of water faster than he is, in the same casserole. I use mine for wok all the time, and I can get a heat going that I just cannot get on any kind of ceramic or mass plates.. The only disadvantage to my induction is that the large burner is running at 7kw, so it can be clearly discerned on the meter when I turn on my stove.. Also... Hi GIWWIS - why are you still named after inferior sandwich?
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Nov 6, 2013 19:57
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Happy Hat posted:My buddy and I have been comparing stoves - we both use SMEG. We have not had you here to be our moral guidepost. Welcome back. Now upbraid us.
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Nov 6, 2013 20:00
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 HAPPY HAT! 
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Nov 6, 2013 20:02
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Oh poo poo it's The Hat
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Nov 6, 2013 20:12
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Happy Hat! I've missed your dangling corks.
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Nov 6, 2013 20:14
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mediaphage posted:Canadian coke just uses sugar, too, but no one gets all excited about it, idgi.
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Nov 6, 2013 20:32
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Mr. Wiggles posted:We have not had you here to be our moral guidepost. Welcome back. Now upbraid us. I had to look upbraid up... First I thought it to be something to do with grooming, yet it seems I am wrong on that. It sounds like a grooming word however.. It is somewhat of a disappointment that it isn't... Now a wall of text! However: On Goons with Spoons and the inferiority complex of the world... Back when I was 19 I moved away from my parents, I moved as far away as possible, because I wanted to be in an exotic place, with exotic people, people who were entirely unlike myself, where I would be able to find new friends, new content in life and new experiences that I never envisioned getting. Now - it wasn't because I didn't like my parents, my parents are good folk. My father cooks a lot (traditional Danish), mainly because he likes to eat a lot (which is clearly visible on the size of his gut, and discernible for the knowing eye on the way that he drags his feet when the gout sets in), my mother is a fine parent also - she has sought to instill values in me, which to some extend has failed, and to some extend has succeeded. So it wasn't as much to get away, as it was to get to somewhere new.. Somewhere completely and utterly different. Moving as far as possible in Denmark means that you move 300km... My endeavour failed to such an extend, that the failure was directly palpable.. I was disappointed, finding that the same pale, blond people populated the streets, and not finding the majestic nature, nor the meaning of life in either the women (yes - I looked hard at that place, really hard - a lot of times.. many many many times... I mean - you have no idea how hard I looked... and when I say hard... I mean sweaty, sore, toecurling, hair-tearing, cursing in german hard...), the alcoholic beverages (they sold the same stuff as back home - imagine my confusion), the local art scene (women in woolen sweaters, without make-up, and no respect for a good bikini wax, however able to swear in German) or the local food - where the main difference was the kind of ketchup used for a hot-dog, and also that a beef-sandwich had gravy and caramelized onions... So when I apparently couldn't go to the world (I was now landlocked, because of my academic endeavours), I had to bring the world to me, and I did so by starting to cook... I cooked stuff I had never tasted before - I cooked meats that my parents didn't know existed, I tasted stuff as foreign and smelling of far away places, as curry powder... Compared to my usual social circles I became known as that guy who could cook... Something I took great pride in! And over time I started investing in cook books - just a few, and started widening my horizon a bit.. And then I discovered Goons with Spoons.. and discovered my own incompetence, my culinary impotence and I had to look down at my ineptitude and see it for what it truly was. There it stared back at me, bloated, white and flaccid, flopping around and pretending to have a skill that would make ladies swoon (and swear at me in German). I knew it for what it was, and I knew what I had to do. This is way back when - I think 2003 or 2004 - yes I lurked for quite a while before paying the kingly ransom of 10 dollars to participate.. Goons with spoons is where the world was brought to me - this is where people erudited me on foreign language, foreign customs and foreign foods that has repeatedly pushed the envelope for pleasure that I can bring to people, and to myself.. Entirely without cursing in German. So this blemish on Goons with Spoons needs to be rubbed away - it needs to be removed, and the "Goons with Spoons" needs yet again to blaze across the night sky. Yes, we're arrogant, yes we're insular, yes we're proud as gently caress.. But we also welcome raw talent, and we want nothing more than to see that raw talent transform itself to be able to undertake the earth shaking, the noble and the worthy. We are all of those things.. We cannot be those things under the banner of the chicken-cheese! Give us our spoon back, and we will create! --- tldr; The Chickencheese is kinda done with already, also mindphlux needs a new text on his avatar..
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Nov 6, 2013 20:38
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Welcome back Happy Hat, welcome back.
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Nov 6, 2013 20:49
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As it is written, so shall it be. Also, got any good dirty talk in German? Research purposes, of course.
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Nov 6, 2013 20:56
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drat. That was like the GWS post version of a Rocky training montage. Welcome back, Happy Hat!
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Nov 6, 2013 21:32
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Also a key difference between portable induction units and a full range top is that the latter can be hooked up to more power, like a 20A circuit, which translates directly into faster heating just because of how much friggin energy you can dump into your cookware. They do make those in standalone fashion, but they're rarer and more expensive: 20A induction burner on Amazon.
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Nov 6, 2013 21:47
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The Return Of The King. Hello, HH, you warmduscher!
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Nov 6, 2013 21:51
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Could a Winnipeg GWC person help me find some sodium citrate?  Man, temperature control is kind of a luxury to me since I live in an apartment with a terrible electric coil cooktop... It'd STILL kind of be a luxury if I owned a 350-dollar induction cooktop, haha. The two aren't even comparable though, coil heat and gas/induction. I could tell the difference (And feel the freedom) immediately as I started to use a friend of mine's gas cooktop.
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Nov 6, 2013 21:53
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Modernist pantry will ship to Canada, though shipping can be dicey; best to put in a big order. Alternatively, do you want a huge amount, or just enough to try the cheese sauce? I have a jar and can send you some; I'm in Ontario so it's not a huge cost to do so.
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Nov 6, 2013 22:38
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Yes please mail small bags of white powder around the country.
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Nov 6, 2013 23:26
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Include a clumsily jotted down recipe for mac&cheese. And a crucifix.
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Nov 6, 2013 23:30
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You could try and make some sodium citrate yourself. I did that yesterday, and it worked as planned. I added a proper amount of baking soda (sodium bicarbonate) to citric acid in solution. I think it would be best to measure out the proper amount of baking soda into solution and then add the citric acid until it stops bubbling, then you'd have a solution of sodium citrate, without too much bicarbonate. It just releases CO2 as a by-product like those effervescent tablets or the vinegar baking soda volcanoes. Of course then you have to find citric acid, but you may be able to get it at an asian grocery.
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Nov 7, 2013 03:11
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Eeyo posted:You could try and make some sodium citrate yourself. I did that yesterday, and it worked as planned. I added a proper amount of baking soda (sodium bicarbonate) to citric acid in solution. I think it would be best to measure out the proper amount of baking soda into solution and then add the citric acid until it stops bubbling, then you'd have a solution of sodium citrate, without too much bicarbonate. It just releases CO2 as a by-product like those effervescent tablets or the vinegar baking soda volcanoes. Citric acid is easy to find. But I find that even when I do all the proper stoichiometry, the synthesis isn't complete and leaves some unreacted citric acid, which lends the cheese sauce a sour taste. mediaphage fucked around with this message at 05:46 on Nov 7, 2013 |
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Nov 7, 2013 04:13
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Welcome home, HH! Let me know if you want to play with my immersion circulator. Yes, that's so much a double entendre.
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Nov 7, 2013 11:26
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Happy Hat posted:why are you still named after inferior sandwich? Petition to rename to Goons med smørrebrød 
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Nov 7, 2013 13:27
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Phum-grandpa died last night. I emailed my boss to tell him that I'd be taking time off and he replied, "We'll discuss in the morning".
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Nov 7, 2013 14:46
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Phummus posted:Phum-grandpa died last night. I emailed my boss to tell him that I'd be taking time off and he replied, "We'll discuss in the morning". Your boss is a oval office. gently caress him. Condolences. In this country we have something called compassionate leave, on the basis that employees are actually people too, not just providers of labour.
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Nov 7, 2013 15:27
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