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Bertrand Hustle posted:Dude lived an awesome life, though. Sure did! I'm old enough that I got to see them on the 'Scumdogs of the Universe' tour. :3 Costa Rica update: holy poo poo these folks are wizards with masa! Amazing tamales, and even the nachos are fantastic. The famous lizano sauce is great, but it reminds me a bit of A1 Sauce. And fruit is so fresh that I may never eat tropical fruit in Boston again. Foods not very spicy though. How do I ask for hotter food in Spanish? I know that 'caliente' means 'hot', but is that the same as spicy-hot?
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Apr 28, 2014 00:23
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Picante
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Apr 28, 2014 00:25
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"Mas picante por favor. Quiero un recto de fuego."
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Apr 28, 2014 01:08
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Doom Rooster posted:"Mas picante por favor. Quiero un recto de fuego." Hahahaha. I know just enough Spanish to guess the meaning of that. But isn't 'culo' the correct word for that particular body part?
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Apr 28, 2014 01:56
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Squashy Nipples posted:But isn't 'culo' the correct word for that particular body part? culo is informal. It's like the difference between butt and rear end. Culo de fuego! for life though.
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Apr 28, 2014 02:07
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Anyone got a good pie crust recipe/a good write up on pie technique? I use my moms old recipe that's flour/shortening/salt/water but it never rolls out neatly and I'd like to switch to butter . I'm tired of all my tasty pies from my rhubarb plants looking like a retard made them.
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Apr 28, 2014 02:22
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MAKE NO BABBYS posted:Anyone got a good pie crust recipe/a good write up on pie technique? I use my moms old recipe that's flour/shortening/salt/water but it never rolls out neatly and I'd like to switch to butter . I'm tired of all my tasty pies from my rhubarb plants looking like a retard made them.
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Apr 28, 2014 03:00
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MAKE NO BABBYS posted:Anyone got a good pie crust recipe/a good write up on pie technique? I use my moms old recipe that's flour/shortening/salt/water but it never rolls out neatly and I'd like to switch to butter . I'm tired of all my tasty pies from my rhubarb plants looking like a retard made them. I use the one from king arthur flour's book, and i never have problems with that. http://imgur.com/a/ZPjfr
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Apr 28, 2014 03:22
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Oh, one of the things I do is to split the dough into two parts, one slightly larger than the other. I wrap them in waxed paper and let them sit overnight in the fridge. Then I get more waxed paper and take the put it down on the counter, place the dough on top of the waxed paper and place more waxed paper over the dough. I then roll out the dough with a rolling pin btween the two sheets of waxed paper. I place the rolling pin in the middle of the ball then roll towards me, then move around a bit (I use an island to work on so i have 360 degree access) and roll from the middle again. I keep doing this until i have a big flat circle of dough. Then I take the top layer off, put my pie plate upside down in the center of the dough, wrap the waxed paper around and then flip the entire thing over. The dough falls into the pie plate and I don't have to gently caress around trying to get it even. I then peal the other sheets of waxed paper off, gently press the dough down so its even, and put the pie filling in. I do a similar thing for the crust, except I just pick up the waxed paper holding the crust and flip that over so the dough meets dough. Make sense? [edit] here is a pie i recently made if you have not seen it yet about to be baked. I did above to make this. 
Cimber fucked around with this message at 03:31 on Apr 28, 2014 |
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Apr 28, 2014 03:28
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Make your pie dough with lard, thank me later.
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Apr 28, 2014 03:57
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MAKE NO BABBYS posted:Anyone got a good pie crust recipe/a good write up on pie technique? I use my moms old recipe that's flour/shortening/salt/water but it never rolls out neatly and I'd like to switch to butter . I'm tired of all my tasty pies from my rhubarb plants looking like a retard made them. I'm not claiming this is the One True Crust, but Smitten Kitchen's All Butter Pie Crust works out really well for me. I usually forgo her "don't use vodka like Cook's Illustrated recipe" and use vodka/booze anyways. I also make it all in the food processor and then let it sit in the fridge for at least 30 minutes. It's sometimes a little sticky and rough to lay out, but the wax paper trick explained above with adequate flouring of your papers should work out perfectly.
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Apr 28, 2014 04:03
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EVG posted:What cocoa do you buy? We always use Penzey's Dutch process cocoa. It may be that I just had bad scratch recipes. Pernigotti or Droste have both treated me well. I've had goods baked with Valrhona and it may have been the recipe, but they weren't great. e: listen to CdC, lard is the business. SymmetryrtemmyS fucked around with this message at 05:07 on Apr 28, 2014 |
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Apr 28, 2014 05:04
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It took me a long time to realize that ATK, while informative and entertaining, is not always going tone perfect (despite them pretty much claiming that).
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Squashy Nipples posted:Hahahaha. I know just enough Spanish to guess the meaning of that. But isn't 'culo' the correct word for that particular body part? You are in polite company! You wouldn't want to be inappropriate, so I gave you the scientific term.
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Apr 28, 2014 05:44
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MAKE NO BABBYS posted:Anyone got a good pie crust recipe/a good write up on pie technique? I use my moms old recipe that's flour/shortening/salt/water but it never rolls out neatly and I'd like to switch to butter . I'm tired of all my tasty pies from my rhubarb plants looking like a retard made them. Freeze your butter and then grate it on a box grater right into your flour. Makes it easy to incorporate.
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Apr 28, 2014 06:04
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MAKE NO BABBYS posted:Anyone got a good pie crust recipe/a good write up on pie technique? I use my moms old recipe that's flour/shortening/salt/water but it never rolls out neatly and I'd like to switch to butter . I'm tired of all my tasty pies from my rhubarb plants looking like a retard made them. Using "retard" ain't cool.
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Apr 28, 2014 08:03
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Yeah, use a nice word like lame, moron, idiot, or dunce.
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Apr 28, 2014 12:47
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MAKE NO BABBYS posted:Anyone got a good pie crust recipe/a good write up on pie technique? I use my moms old recipe that's flour/shortening/salt/water but it never rolls out neatly and I'd like to switch to butter . I'm tired of all my tasty pies from my rhubarb plants looking like a retard made them. No Wave fucked around with this message at 12:59 on Apr 28, 2014 |
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Apr 28, 2014 12:55
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bunnielab posted:Yeah, use a nice word like lame, moron, idiot, or dunce. This pie crust looks like a fieri made it.
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Apr 28, 2014 13:32
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In all seriousness I did ask my coworkers on a job last week to say "cone sieve" instead of chinois or china cap, because those are kind of racist. Much like "human being" or "retard", the only way to remove hate speech is to simply and consciously say something else. Assholes.
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Apr 28, 2014 14:53
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Not to mention it isn't even shaped like the stereotypical Chinaman hat. It's shaped more like a dunce cap.
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Apr 28, 2014 14:57
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Nine of Eight posted:This pie crust looks like a fieri made it. I vote that "a fieri" enters into GWS vernacular when used like this.
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Apr 28, 2014 15:15
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http://thefeedreport.com We found the worst restaurant review blog. I've never before seen someone so baffled by the concept of garnishes, icecream, chopsticks, or meat cooked less than a well done charcoal brick.
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Apr 28, 2014 17:12
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slingshot effect posted:http://thefeedreport.com Wow. Of carpaccio: quote:Something very spicy here. :| Nice emoticon bro.
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Apr 28, 2014 17:17
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slingshot effect posted:http://thefeedreport.com "Reviews of Adelaide's Finest Restaurants, by Someone Who Knows Nothing About Food" In one of his posts, he complains about his duck having fat on it.
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Apr 28, 2014 17:47
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contrapants posted:"Reviews of Adelaide's Finest Restaurants, by Someone Who Knows Nothing About Food" He's selling himself short, as he appears to not know anything about fashion, grooming or being photogenic either. And am I reading this right, he only goes to places that have a $$$ or better rating?
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Apr 28, 2014 18:26
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A lot of the ones I looked at had $ or $$. Nearly everything I saw was "this has a nice flavor" without actually describing it, so I stopped after I looked at only a handful of reviews. Maybe the others are more highly priced.
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Apr 28, 2014 18:36
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contrapants posted:"Reviews of Adelaide's Finest Restaurants, by Someone Who Knows Nothing About Food"
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Apr 28, 2014 18:51
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confonnit posted:My dad tried pork belly once on my recommendation at an upscale restaurant. He said it was a ripoff because there was barely any meat left after he cut all the fat off and didn't understand why I liked it. Convince him to start a food blog. I promise I will read it.
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Apr 28, 2014 19:13
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slingshot effect posted:http://thefeedreport.com This guy has to be a troll, right?
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Apr 28, 2014 20:21
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Vegetable Melange posted:In all seriousness I did ask my coworkers on a job last week to say "cone sieve" instead of chinois or china cap, because those are kind of racist. Much like "human being" or "retard", the only way to remove hate speech is to simply and consciously say something else. Assholes.
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Apr 28, 2014 20:29
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Casu Marzu posted:This guy has to be a troll, right? Introduction Internet entrepreneur. Member and former State Chairman of Mensa. Current highest rated tournament Scrabble player in SA. (as of Feb '12)
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Apr 28, 2014 20:57
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Is it an Australian thing to say "I'm going to feed" instead of "I'm going to eat," or is this guy a vampire?
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Apr 28, 2014 21:13
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confonnit posted:My dad tried pork belly once on my recommendation at an upscale restaurant. He said it was a ripoff because there was barely any meat left after he cut all the fat off and didn't understand why I liked it. "Despite just being listed as 'pork', this turns out to be pork belly. ...I perform surgery on the dish, and extricate the meat from the fat." And the overall rating: "  Surprise pork belly"
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Apr 28, 2014 21:29
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Bertrand Hustle posted:I saw GWAR in 2006. Dave Brockie is dead now. I'm not even gonna gloat, because the fact that he's gone is too sad for everyone who never got to see them. I saw 'em twice in the late 90's early 2000s. Awesome shows.
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Apr 28, 2014 21:33
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"This little cauldron is extremely hot. There's nothing worse than being hungry, and being served super-hot food. Part of what makes this taste good is probably its lack if vegetables. I won't penalise the dish for it, but it stays hot for way too long, and I'm still having to blow on it right to the end of the meal." 
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Apr 28, 2014 22:46
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Doom Rooster posted:You are in polite company! You wouldn't want to be inappropriate, so I gave you the scientific term. Lol! Truly, what Spanish I know is gutter talk; I learned from hanging with some thugs (vatos) that I worked with at the brake rotor factory. So I can score my own motah, you see. They also taught me 4 different words for 'friend of the family', which I have never used, and have happily forgotten. contrapants posted:Is it an Australian thing to say "I'm going to feed" instead of "I'm going to eat," or is this guy a vampire? Yep, I made snow one winter with a bunch of Ozzies, and they said that all the time. Usually as "get a feed", though.
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Apr 28, 2014 23:19
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Vegetable Melange posted:chinois...hate speech Is this really hate speech? I get that it's supposedly called a Chinois because it looks like a stereotypical Chinese conical hat, but I wouldn't go so far as to say it's hate speech.
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Apr 28, 2014 23:41
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Scientastic posted:Is this really hate speech? I get that it's supposedly called a Chinois because it looks like a stereotypical Chinese conical hat, but I wouldn't go so far as to say it's hate speech. I've seen those hats on people all over Vietnam, but none at all in China. I'm not sure that I'd call it hate speech either. It's racist as hell though.
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Apr 29, 2014 00:12
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The worst kind of racist is a hat racist.
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Apr 29, 2014 01:29
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every hat should be a happy hat
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Apr 29, 2014 01:58
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