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mindphlux posted:celebratory..... subs?
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Mar 30, 2014 12:33
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| # ? May 12, 2024 13:34 |
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Yeah it's pretty nuts, after both of us being students and me being the only one working (she had school 44+ hours a week) we somehow can't afford super expensive restaurants. Also, the subs are loving awesome.
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Mar 30, 2014 16:43
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Iron Lung posted:Yeah it's pretty nuts, after both of us being students and me being the only one working (she had school 44+ hours a week) we somehow can't afford super expensive restaurants. Also, the subs are loving awesome. What kinds of cheese are in them? Also, you're a loser if you get shredded lettuce inside. You may as well eat cotton balls. Waste of sandwich real estate.
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Mar 30, 2014 16:49
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Drifter posted:What kinds of cheese are in them? Also, you're a loser if you get shredded lettuce inside. You may as well eat cotton balls. Waste of sandwich real estate. Shredded lettuce provides both crunch and moisture. I disagree with you, sir, strongly!
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Mar 30, 2014 16:58
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therattle posted:Shredded lettuce provides both crunch and moisture. I disagree with you, sir, strongly! Your moisture should come from other amenities, such as a mustard, vinegar or oil based dressing, or other sauce. Have at you! And if your bread or other vegetables (or fried meat) don't provide enough crunch then I don't know what to say to you! Good day, sir. I said good day! edit: I would accept possibly a healthier shredded cabbage, perhaps. But lettuce is too...  ...weak in the knees.
Drifter fucked around with this message at 17:07 on Mar 30, 2014 |
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Mar 30, 2014 17:05
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Nope, you are wrong. When applied in the correct proportions, this:therattle posted:Shredded lettuce provides both crunch and moisture. I disagree with you, sir, strongly! Although I do loves me some kraut on a sandwich.
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Mar 30, 2014 17:11
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Squashy Nipples posted:Nope, you are wrong. When applied in the correct proportions, this: Correct proportions of one ppm, maybe. A little mustard/whatever and some avocado do the trick just fine most of the time, thankyouverymuch. I like sour kraut.
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Mar 30, 2014 17:17
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Swiss cheese, and an awesome amount of shredded lettuce which I think is crucial to a good subs form and structure. And coleslaw. Mmmm coleslaw.
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Mar 30, 2014 17:22
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Cabbage salad (finely sliced, simple vinaigrette) is delicious in subs. It's such an underrated salad vegetable.
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Mar 30, 2014 17:25
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Iron Lung posted:Swiss cheese, and an awesome amount of shredded lettuce which I think is crucial to a good subs form and structure. And coleslaw. Mmmm coleslaw. Especially a western Carolina slaw, which is mayonaise-less. Bring it, y'all. 
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Mar 30, 2014 17:37
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Sjurygg posted:Cabbage salad (finely sliced, simple vinaigrette) is delicious in subs. It's such an underrated salad vegetable. Pizzasallad bäst sallad!
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Mar 30, 2014 17:41
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http://noma.dk/japan/ Noma is shutting down for two months in 2015 and making a popup restaurant in Tokyo. Steve Yun fucked around with this message at 18:04 on Mar 30, 2014 |
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Mar 30, 2014 17:56
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Sjurygg posted:Cabbage salad (finely sliced, simple vinaigrette) is delicious in subs. It's such an underrated salad vegetable. That would be acceptable, as would raw cucumber or pickle. Tomato has its place in certain circumstances. Mustard and other condiments, although essential, do not provide adequate moistness for my liking.
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Mar 30, 2014 18:19
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You like it real moist, eh therattle? Can't blame you. I like my pie dripping wet when I eat it. Preferably with some pickles afterward, for electrolytes.
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Mar 30, 2014 18:22
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Vegetable Melange posted:You like it real moist, eh therattle? Can't blame you. I like my pie dripping wet when I eat it. Preferably with some pickles afterward, for electrolytes. You disgust me. But yes, I don't like chowing down on a dry pie. The wetter the better.
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Mar 30, 2014 18:39
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I'm picking up some serious undertones here now... It's confusing and scary; I'm not Nigella Lawson.
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Mar 30, 2014 18:49
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DekeThornton posted:Pizzasallad bäst sallad! Quoted for truth!  In all seriousness though I made a sausage, sourkrout and lots of spicy mustard sub for lunch today. 5/5 would eat again.
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Mar 30, 2014 20:32
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What can I substitute for catalina dressing in Indian pizza? I'm all out.
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Mar 31, 2014 03:46
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EAT THE EGGS RICOLA posted:What can I substitute for catalina dressing in Indian pizza? I'm all out. I want to meet this person that stocks garam masala, cumin, and Catalina dressing.
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Mar 31, 2014 03:55
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EAT THE EGGS RICOLA posted:What can I substitute for catalina dressing in Indian pizza? I'm all out. I don't even know what's going on in that recipe, but a mixture of vinegar and worcestershirechorstchireshor sauce is probably a poor man's substitute. I mean it's basically tomato paste, sugar, the two things above and oil, plus paprika and salt/pepper/spices so...
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Mar 31, 2014 06:10
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EAT THE EGGS RICOLA posted:What can I substitute for catalina dressing in Indian pizza? I'm all out. what I want to know is why all the pizza recipes are called "Pizzeria Pizza" what the gently caress is Pizzeria Pizza KRAFT Cheese Italian Pizzazz Burgers KRAFT Cheese Italian Pizzazz... Pizzabilities Pizzabilities Masala Chicken Pizzeria Pizza Masala Chicken Pizzeria Pizza Thai Chicken Pizzeria Pizza Thai Chicken Pizzeria Pizza BBQ Chicken Pizzeria Pizza BBQ Chicken Pizzeria Pizza Masala Chicken Pizzeria Pizza Masala Chicken Pizzeria Pizza Margherita Pizzeria Pizza Margherita Pizzeria Pizza Bacon-Mushroom Pizzeria Pizza Bacon-Mushroom Pizzeria Pizza im in a strange world where the word 'pizza' has lost its selfsame identity aaaaaaaaaaaa send help
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Mar 31, 2014 07:10
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mindphlux posted:what I want to know is why all the pizza recipes are called "Pizzeria Pizza" Alas, that is by no means the worst thing about that list/concept.
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Mar 31, 2014 07:50
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Drifter posted:I don't even know what's going on in that recipe, but a mixture of vinegar and worcestershirechorstchireshor sauce is probably a poor man's substitute. I mean it's basically tomato paste, sugar, the two things above and oil, plus paprika and salt/pepper/spices so... did you just give a serious answer to a question asking about Catalina dressing in an Indian pizza?
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Mar 31, 2014 15:18
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Ike's subs are $9-15, so not exactly like Subway or something as a celebratory lunch. I probably have garam masala, cumin and Catalina all in my pantry, but that pizza sounds loving disgusting.
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Mar 31, 2014 15:18
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God drat it never fails - every single time I boil a brine to make some pickles, I get a nice hot faceful of vinegar steam. When oh when will I learn. On the positive side, they are delicious. I really, really love vinegar so my brine is essentially 100% distilled white vinegar with peppercorns, salt, and a shitload of red pepper flakes. I also bought some of that non-alum pickle crisp poo poo, which works like a charm. They're not the prettiest pickles in the world but drat they're good, and super cheap compared to storebought.
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Mar 31, 2014 16:16
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EAT THE EGGS RICOLA posted:did you just give a serious answer to a question asking about Catalina dressing in an Indian pizza?
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Mar 31, 2014 17:14
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Drifter posted:I live in a serious house on a serious earth. Then why are you posting on a humour forum? 
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Mar 31, 2014 20:02
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The Midniter posted:God drat it never fails - every single time I boil a brine to make some pickles, I get a nice hot faceful of vinegar steam. When oh when will I learn. pounds of cukes a week, and about three quarters of those ended up being lacto fermented. If for no other reason than I can buy cukes in vinegar at the store, and fermented pickles are drat near a lost art. Fermentation rocks. Ferment all the vegetables.
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Mar 31, 2014 20:45
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Fermentation is a good first step but "Civilization begins with distillation" - Faulkner.
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Mar 31, 2014 20:54
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SubG posted:Homemade pickles rock, but I think the only kind I regularly make with vinegar are bread and butter pickles. Last year the garden was producing about ten Tell me more.
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Mar 31, 2014 21:10
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therattle posted:Then why are you posting on a humour forum? Because my sense of humor is serious business.
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Mar 31, 2014 21:12
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Goddamnit why do I keep forgetting to season things before putting them in the vac bags to svizzle 
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Mar 31, 2014 22:34
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Drifter posted:Because my sense of humor is serious business. Are you a...Serious Man?
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Mar 31, 2014 22:43
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therattle posted:Tell me more. Yes, please. The woman and I did some Japanese pickles last year (using rice bran as a medium), but it was a pain in the rear end to feed/maintain it every day, so we gave up after a few months.
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Mar 31, 2014 22:45
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Daeren posted:Goddamnit why do I keep forgetting to season things before putting them in the vac bags to svizzle It's not the end of the world if you don't. I never use pepper before I bag because pepper gets funky with long cooking times.
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Mar 31, 2014 22:53
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I love food blogs!!
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Apr 1, 2014 00:53
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^^ I swear to God I thought that was something's dick for a moment. Svizzle status: complete, and it was a hit even without the seasoning. I did asparagus at 185 for fifteen minutes, cooled the water, duck breasts at 137 for about an hour and fifteen minutes, rendered the skins in a skillet to finish them off, took the duck fat, mixed it with melted butter, and made a duck fat ghetto hollandaise with an immersion blender to go on the asparagus. The hollandaise clumped up the moment I looked at it funny and it wasn't that pretty on the plate, but it combined with the sous-vide asparagus to make the best version of asparagus I've ever eaten, and the duck was pretty great too. I cranked up the temperature a bit to make it a bit closer to medium for my mother, but I think I'd take it back down to 135 for a bit longer if I made it again.
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Apr 1, 2014 00:55
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Looks like someone is trying to riff Reichstag's photos a bit too hard.
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Apr 1, 2014 01:39
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Is it unwise to attempt to deep fry things using a 32qt stock pot and an electric coil-top stove? I've got a Thermapen so at least I know I'd be at the right temps. I ask because if this is a stupid and dangerous idea, I won't bother buying the other equipment needed.
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Apr 1, 2014 21:00
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VERTiG0 posted:Is it unwise to attempt to deep fry things using a 32qt stock pot and an electric coil-top stove? I've got a Thermapen so at least I know I'd be at the right temps. I ask because if this is a stupid and dangerous idea, I won't bother buying the other equipment needed. Not at all. Keep the pot ⅓ to ½ way full of oil, fry in batches, don't put in food that's any wetter than it has to be, keep an eye on your temp, and keep a fire extinguisher within arms reach.
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Apr 1, 2014 21:05
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