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Steve Yun posted:Just one cube, because otherwise there's too much of a reminder that Scottish people figured out how to burn dirt
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Sep 19, 2014 09:19
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They smell like the women hovering in the bars near military installations in Northern Norway.
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Sep 19, 2014 12:16
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Sjurygg posted:They smell like the women hovering in the bars near military installations in Northern Norway. Ah, so that's where pr0k's mom has gone.
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Sep 19, 2014 12:35
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Damnit, *I* wanted to make the obvious joke! Since he rarely posts in this thread, it takes some of the fun out running something in to the ground.
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Sep 19, 2014 12:45
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Oh hey look, north korea saw what darden did with olive garden and decided to get in on the action. http://www.washingtonpost.com/blogs...good/?tid=sm_fb
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Sep 19, 2014 12:52
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SubG posted:Lagavulin 16 isn't that peaty. Not like one of those Ardbeg scotches that smells like the last day of a camping trip. As the man at Ardbeg told us, ' proper whisky should be like flogging your tastebuds with 200 year old tarred hemp rope'
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Sep 19, 2014 14:57
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Dane posted:As the man at Ardbeg told us, ' proper whisky should be like flogging your tastebuds with 200 year old tarred hemp rope' That sounds appealing now, doesn't it?
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Sep 19, 2014 16:00
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I just read the Devil's Eggs article. http://www.somethingawful.com/comedy-goldmine/hellkitchen-devils-eggs/ Does anybody know if other GWS threads have made the front page?
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Sep 19, 2014 17:25
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contrapants posted:I just read the Devil's Eggs article. Don't think this was GWS, but food-related: http://www.somethingawful.com/comedy-goldmine/saddest-food-goons/1/
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Sep 19, 2014 17:40
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I think the cake in a mug thread got the article treatment.
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Sep 19, 2014 17:45
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I always forget there's a front page.
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Sep 20, 2014 09:09
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My coworker gagged on a mouthful of my very nice pork ragu when I said that I used only the leaves and tops of the celery and left the stalks for my own snacks. According to him celery leaves are poisonous, doubly so when cooked. This is the same dude who thinks raw garlic will eat a hole into your stomach 
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Sep 20, 2014 12:27
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slingshot effect posted:My coworker gagged on a mouthful of my very nice pork ragu when I said that I used only the leaves and tops of the celery and left the stalks for my own snacks. Sometimes I pine for older, simpler times, when people like him would have been cast out to starve in the snow.
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Sep 20, 2014 12:43
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tarbrush posted:Sometimes I pine for older, simpler times, when people like him would have been cast out to starve in the snow. Or taken as face value, and his knowledge used as a source in times of plague and poison. Oh, it's not the rampant botulism in poorly stored meat, it's because you ate the leaves of the celery! Just like how watermelons cause cholera, or the miasma in the night air causes malaria.
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Sep 20, 2014 15:27
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slingshot effect posted:My coworker gagged on a mouthful of my very nice pork ragu when I said that I used only the leaves and tops of the celery and left the stalks for my own snacks. In all seriousness, I wonder if he somehow got confused with rhubarb.
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Sep 20, 2014 15:29
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The full thread title doesn't display on my phone so I always think it ends in "flavor crystals".
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Sep 20, 2014 17:55
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I used to know this abhorrent woman, who used to be married to my best friend... Now this friend is the guy who were my best man at my wedding - he was the one guy who followed me all through school, who were always there, whose stuff I've moved between countless appartments and who has reciprocated in every way possible... This guy found his complete opposite, and thought it was a good idea to marry her. An abrasive woman who lacked any kind of sophistication, had a very low level of abstraction and who euphamistically were known to be a perenium tear on general humanity. I didn't really like her that much... Drinking milk, she claimed, was the direct cause of child hearing loss, and of decalcification, leading to osteoporosis. Milk was banned in her household. He is happily divorced!
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Sep 20, 2014 19:31
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CommonShore posted:In all seriousness, I wonder if he somehow got confused with rhubarb. And you have to eat shitloads of that too before it's poisonous. Sort of like with sardines, matter of fact (they'll kill you with Vitamin E poisoning if you eat too much, and we're talking shitloads here).
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Sep 20, 2014 20:13
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Happy Hat posted:a perineum tear on general humanity. Oh HH. You have such a way with words some times. 
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Sep 20, 2014 22:34
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CommonShore posted:In all seriousness, I wonder if he somehow got confused with rhubarb. I can 100% guarantee that he wouldn't know that rhubarb has leaves to begin with, or that they're not a wise snack. Or if he knows that rhubarb exists, even. He's a goonlord who eats burgers and fries for at least two of his daily meals, five days a week. The rest of the time his mother cooks for him. I took pity on him and brought in an extra serve of my dinner so he could try something that has vegetables in it and not cooked in tallow, but lmao I'm not making that mistake again!
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Sep 21, 2014 03:28
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slingshot effect posted:I can 100% guarantee that he wouldn't know that rhubarb has leaves to begin with, or that they're not a wise snack. Or if he knows that rhubarb exists, even. He's a goonlord who eats burgers and fries for at least two of his daily meals, five days a week. The rest of the time his mother cooks for him. I took pity on him and brought in an extra serve of my dinner so he could try something that has vegetables in it and not cooked in tallow, but lmao I'm not making that mistake again! Yeah, I recognize that someone who makes that assumption about celery probably doesn't know what rhubarb is. I just figured it was possible that he once in his life heard "eat stalk, leaves poison" of rhubarb, and because he didn't know what it was, got the wires crossed and came to think that of celery.
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Sep 21, 2014 04:07
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Sjurygg posted:And you have to eat shitloads of that too before it's poisonous. Sort of like with sardines, matter of fact :looks up suddenly from dinner: WHAT quote:(they'll kill you with Vitamin E poisoning if you eat too much, and we're talking shitloads here). I heard tomato and cracker prevent hemorrhagic stroke, it's all good. riga gold motherfucker
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Sep 21, 2014 04:51
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I made butternut squash soup yesterday and I felt like it was missing something. Acid maybe. I roasted the squash, added it to onion, carrot, thyme and chicken stock, vitamixed it, and finished it with a little cream and nutmeg. It just seemed to be lacking something. Suggestions?
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Sep 22, 2014 20:18
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Flash Gordon Ramsay posted:I made butternut squash soup yesterday and I felt like it was missing something. Acid maybe. Cumin and acid?
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Sep 22, 2014 20:20
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Flash Gordon Ramsay posted:I made butternut squash soup yesterday and I felt like it was missing something. Acid maybe. Try a bit of lemon juice and a tiny bit of zest?
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Sep 22, 2014 20:27
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And turmeric, maybe. I like a little turmeric with winter squash. In my continuing quest to use up the kilo of berbere one of my friends gave me, I did a curry-like thing with the first pie pumpkins of the year. I guess I'm hungry for fall foods or something. Berbere plus turmeric in a pan with bacon fat and minced onions, add cubed pumpkin after blooming and brown slightly, add water a bit of wine and a little peanut butter and simmer ~20 minutes. Finish with coconut milk, cilantro and lime juice. Turned out pretty drat delicious and a single tiny pumpkin made enough stew for dinner and a week's worth of lunches.
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Sep 22, 2014 20:35
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Flash Gordon Ramsay posted:I made butternut squash soup yesterday and I felt like it was missing something. Acid maybe. Vinegar. A splash of vinegar in soup rules. Balsamic or sherry or cider. ^^^ bart, that sounds amazing. therattle fucked around with this message at 20:56 on Sep 22, 2014 |
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Sep 22, 2014 20:45
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Turmeric sounds good. I think the cumin and thyme might not get along well. Lemon zest would probably be a good addition as well, moreso zest than juice. I had considered finishing it with some sherry but wasn't sure how that would be. Sherry vinegar would probably do nicely.
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Sep 22, 2014 21:14
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We put a bit of ginger in our squash soups.
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Sep 22, 2014 21:30
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This season, I've not been able to sup upon my namesake fruit: local butternuts aren't in yet.
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Sep 22, 2014 21:32
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Cumin and thyme play together in Carribean cooking a lot. Maybe use coconut milk instead of cream and add allspice as well, maybe some chiles.
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Sep 22, 2014 21:32
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Incidentally, this was the first time Ive used the vitamix for soup and it did not disappoint. The texture was wonderful. And thanks for all the suggestions.
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Sep 22, 2014 21:35
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Flash Gordon Ramsay posted:Incidentally, this was the first time Ive used the vitamix for soup and it did not disappoint. The texture was wonderful. vitamix soups own. gazpacho.. just do it. srsly
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Sep 22, 2014 21:50
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GrAviTy84 posted:We put a bit of ginger in our squash soups. Do this.
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Sep 22, 2014 21:54
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Fair bit of ginger, lots of chili. Sour dairy like crème fraîche, buttermilk or yoghurt adds richness and more acid. Fresh coriander.
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Sep 22, 2014 21:58
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Sjurygg posted:Fair bit of ginger, lots of chili. Sour dairy like crème fraîche, buttermilk or yoghurt adds richness and more acid. Fresh coriander. I often finish with yoghurt but make soup with ginger, chilli, garlic, trumeric, cumin, coconut milk, and lime juice. The vegetables are squash (usually butternut) and onions, and sometimes red lentils for protein. Oh, peanut butter too! Makes a really filling, rich soup.
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Sep 22, 2014 22:07
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Sherry vinegar in soups and Bloody Mary mix. Gives it that punch without adding citrus. Or maybe raspberry vinegar would be good with pumpkin?
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Sep 22, 2014 22:39
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GWS General Chat - A Perineum Tear on Humanity. Either that or I'm using it for a song title. Btw going to Maaemo on thursday.
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Sep 23, 2014 08:42
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sherry vinegar is surprisingly important to an excellent finish on soups. I use some in my gazpacho, and it just doesn't taste right without it - or specifically the right kind. there are tons of cheap sherry vinegars out there, do a taste test before using any. I've settled on this : http://www.pastacheese.com/mas-port...CFSpp7AodIHMAjQ it's like 5-6 bux in my farmers market, tastes great, and it takes me about 3-4 months to go through a small bottle. that said, I'm not sure I'd add that to butternut squash soup. creme fraiche/sour cream, MSG/fish sauce, and salt sound like likely candidates. maybe brandy? (in lieu of sherry vinegar)
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Sep 23, 2014 09:35
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Sjurygg posted:Fair bit of ginger, lots of chili. ^These^ and bacon
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Sep 23, 2014 10:33
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