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All I wanna do is trick people into eating szechuan peppercorns. Is that so hard?
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Jun 24, 2015 13:27
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franco posted:I may as well combine the condescension/contempt train with Caesar-chat - screenshotted from my recipe database. I may have written the notes after a couple of the pertinent item. Whatever's in that mason jar is no Caesar - it doesn't even have celery salt! What program is this, I want it Chef De Cuisinart posted:All I wanna do is trick people into eating szechuan peppercorns. Is that so hard? I tricked myself into doing this the first time I cooked with them, because I did no research on them before hand, and the recipe I found didn't have any warnings. Biting into one of those fuckers was a great way to ruin a bowl of pretty good soup.
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Jun 24, 2015 13:32
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. Bloody Marys can't hold a candle to the majesty. Clamato sounded nasty in a drink to me too before I was inducted. Join us. JOIN US 
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But they're great on popcorn if you put them in the oil with the corn kernels.
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Jun 24, 2015 16:46
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Mr. Wiggles posted:But they're great on popcorn if you put them in the oil with the corn kernels. I don't know why I've never thought of that and now all I want to do is go home and make a bunch of popcorn.
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Jun 24, 2015 16:54
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Anyone know of a reputable place to order the odd spice you can't find locally? For example I only am able to find curry leaves 1/4 times I do the rounds on the ethnic grocers I frequent and I've only seen Aleppo chili once.
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Jun 24, 2015 16:59
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Mr. Wiggles posted:But they're great on popcorn if you put them in the oil with the corn kernels. Why have I never thought of this?? A+, thanks. Trying tomorrow for Hannibal night. Hey fellow office drones, I have cobbled together a reasonably wholesome lunchhack if you have access to a work fridge: frozen broccoli or leafy greens in the freezer, eggs and tortillas in the fridge. Nuke the veg for a minute, stir, crack an egg over the top, cover bowl with a tortilla, microwave for another minute, dump contents of bowl on top of now-nicely-warmed tortilla, roll, eat. Tasty, cheap, reasonably healthy, keeps forever, saves your rear end from sad Subway lunch when you forget to bring leftovers. I've been topping it with homemade pico and a dollop of greek yogurt. Tahini mixed with lemon juice is good too, or tzatziki, whatevs. Unrelated: any Mexican-inclined cooking folks got a recommended use for nopales? Edit, re Bloody Mary/Caesarchat: it's admittedly terribly 50's, but a Bloody Bull is the champion's choice when it comes to daydrinkin'. Hecuba fucked around with this message at 17:09 on Jun 24, 2015 |
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Jun 24, 2015 17:03
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Swagger Dagger posted:What program is this, I want it Paprika - it's the tits 
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Jun 24, 2015 17:04
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Hecuba posted:Unrelated: any Mexican-inclined cooking folks got a recommended use for nopales? Yes, actually. So, nopales suck to cook with, because they're slimy a poo poo. What I like to do is grill the poo poo out of them, so they have a nice char flavor. Then julienne them, add in white onion, roma tomato, jalapeno, garlic, salt, cilantro. Now take this mix, and cook it in a really hot pan. Sear the poo poo out of that nopale. Take the mix, throw it on a tortilla, and enjoy your cactus tacos. If you did this right, they shouldn't be slimy. You can also make a nopale salad, but that sliminess, I can never make it appeal to the average person.
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Jun 24, 2015 17:12
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Sextro posted:Anyone know of a reputable place to order the odd spice you can't find locally? For example I only am able to find curry leaves 1/4 times I do the rounds on the ethnic grocers I frequent and I've only seen Aleppo chili once. Penzy's is pretty good quality. Not cheap, but they have Aleppo and a good selection otherwise https://www.penzeys.com/online-catalog/aleppo-pepper/c-24/p-878/pd-s As for curry leaves, obviously you're better off finding a local grocer, but if you found them at all, maybe get friendly with that store. Ask the people there how often they get them in or how long it would take to get them if you wanted some. It may not be something that they get regularly, but if you show interest they might get it for you.
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Jun 24, 2015 17:32
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Chef De Cuisinart posted:Yes, actually. So, nopales suck to cook with, because they're slimy a poo poo. What I like to do is grill the poo poo out of them, so they have a nice char flavor. Then julienne them, add in white onion, roma tomato, jalapeno, garlic, salt, cilantro. Now take this mix, and cook it in a really hot pan. Sear the poo poo out of that nopale. Take the mix, throw it on a tortilla, and enjoy your cactus tacos. If you did this right, they shouldn't be slimy. You kind of have to like the texture, so you can enjoy the fresh, kind of tart flavor they have. I've always liked the texture, so it's never been a big deal.
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Jun 24, 2015 17:40
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Mr. Wiggles posted:You kind of have to like the texture, so you can enjoy the fresh, kind of tart flavor they have. I've always liked the texture, so it's never been a big deal. Yeah, I like it personally, but making it more consumer friendly is the goal.
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Jun 24, 2015 17:50
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re: Whirled Peas I feel like out in the wild of the forum, we're much nicer. This thread has "ongoing festival of trolling" in the TITLE. Should we change it to "abandon all diets, and despair?" to make it more clear that this is not the place if you're not already saltier than bottarga?
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Jun 24, 2015 19:15
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rj54x posted:On some real talk re: insularity, I actually like people like mindphlux - he (she? I can never remember) is genuinely interested in food and the process of making good food, and having people with no qualms about calling out the FYAD fucktards that have been creeping into the forum is a good thing. The problem is, the venom and vitriol isn't being reserved for those guys - it's being used against people like the guy a few pages back who didn't say anything wrong other than wanting to cook with less white sugar and flour. Meanwhile, the people that are actively making GBS threads up the forums (like the "latin kick" guy, whoever that was) are allowed to continue unabated, without intervention by mods or even being subject to the same level of poo poo talking that seems to be applied to people who are actually earnest but fall slightly outside of the groupthink. As a result, it seems lately that most of the people left are the hardcore grognards and the FYAD asshats, because all the moderate hobbyists have gotten sick of being poo poo on for using organic grass-fed beef raised in the wrong pasture. to be fair, I trolled the gently caress out of those guys, and I got probated for doing so by the mods of this forum. I also private messaged the mods of this forum asking them to shut down the GBS fucktard goonrush (ain't fyad brah, check the postcount), and got no response. if that ain't a bit of serious internet, i don't know what is. mindphlux fucked around with this message at 19:28 on Jun 24, 2015 |
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Jun 24, 2015 19:25
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bbbb ijdk anymore
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Jun 24, 2015 19:27
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mindphlux posted:to be fair, I trolled the gently caress out of those guys, and I got probated for doing so by the mods of this forum. I forget sometimes that GBS is just as bad as FYAD anymore.
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Jun 24, 2015 19:38
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rj54x posted:I forget sometimes that GBS is just as bad as FYAD anymore. here's a simple reference post you can use in case you can't tell the difference between the two Q: "Is it GBS or FYAD, I do not know???" A: "It is GBS."
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Jun 24, 2015 19:42
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Hail Satan
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Jun 24, 2015 20:29
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rj54x posted:On some real talk re: insularity, I actually like people like mindphlux - he (she? I can never remember) is genuinely interested in food and the process of making good food, and having people with no qualms about calling out the FYAD fucktards that have been creeping into the forum is a good thing. The problem is, the venom and vitriol isn't being reserved for those guys - it's being used against people like the guy a few pages back who didn't say anything wrong other than wanting to cook with less white sugar and flour. Meanwhile, the people that are actively making GBS threads up the forums (like the "latin kick" guy, whoever that was) are allowed to continue unabated, without intervention by mods or even being subject to the same level of poo poo talking that seems to be applied to people who are actually earnest but fall slightly outside of the groupthink. As a result, it seems lately that most of the people left are the hardcore grognards and the FYAD asshats, because all the moderate hobbyists have gotten sick of being poo poo on for using organic grass-fed beef raised in the wrong pasture. You sound really upset mindphlux posted:to be fair, I trolled the gently caress out of those guys, and I got probated for doing so by the mods of this forum. And also its worth mentioning that you bragging about being a troll, and then getting probated for the posts you said you made, does not make you a troll, it means you take the internet too seriously and are actually part of the problem. Also its worth mentioning, that while this wasn't the intent of any post we've ever made in this forum, if you react so strongly to get probated multiple times... you're probably the one that got 'trolled'. ---------------- Fetus Tree fucked around with this message at 21:16 on Jun 24, 2015 |
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Jun 24, 2015 21:14
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mindphlux posted:to be fair, I trolled the gently caress out of those guys, and I got probated for doing so by the mods of this forum. yikes have a michelada and calm down
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Jun 24, 2015 21:21
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trolled, lol you got loving trolled!" its like youre getting trolled just by reading this so many trolls what the hell, whats with all the trolls whats with airline trolss
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Jun 24, 2015 21:24
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Hey guys, lets talk about cooking! Ground szechuan pepper didn't seem much different than standard black pepper to me. Did I use it wrong, or is most of its power in its peppercorn state?
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Jun 24, 2015 21:26
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it's sad that theres a lot of, really, what I think pretty much amounts to classism, with regards to stuff like the micheladas. theres no reason for the amount of disdain showed towards those of us that enjoy it. they are, actually, more complex a recipe than buying a $20 dollar bottle of Booben Beer and letting it age in your larder for a year. they're considered lowbrow and as a result a lot of the michi-posters get treated with derision. pretty stupid i think.
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Jun 24, 2015 21:27
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nuru posted:Hey guys, lets talk about cooking! Either your mouth is defective or your pepper was. I'd lean toward the latter though. They should have a numbing effect.
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Jun 24, 2015 21:29
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Fetus Tree posted:it's sad that theres a lot of, really, what I think pretty much amounts to classism, with regards to stuff like the micheladas. theres no reason for the amount of disdain showed towards those of us that enjoy it. they are, actually, more complex a recipe than buying a $20 dollar bottle of Booben Beer and letting it age in your larder for a year. It's no so much classism as just having developed taste. I'd rather have a good beer rarely than choke down some obnoxious drink mix just to drink tbh.
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Jun 24, 2015 21:31
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filthy ethnics and their no-taste having!
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Jun 24, 2015 21:34
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nuru posted:Hey guys, lets talk about cooking! Sichuan peppercorn is not peppercorn. It doesn't taste anything like pepper. It tastes tingly and slightly umami woody. I think they're usually used whole though.
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Jun 24, 2015 21:35
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fyodor posted:filthy tomato-juice drinkers and their no-taste having! ftfy
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Jun 24, 2015 21:36
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BIG BOY EXPO 2K posted:It's no so much classism as just having developed taste. I'd rather have a good beer rarely than choke down some obnoxious drink mix just to drink tbh. fyodor posted:filthy ethnics and their no-taste having! So this is how it ends, not with a bang but with a michelada
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Jun 24, 2015 21:38
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Mr. Wiggles posted:ftfy Sorry you don't like tomatoes. I expected a more adult palate here than say GBS, but I'm learning a lot about our other subforums lately.
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Jun 24, 2015 21:39
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Fetus Tree posted:Sorry you don't like nasty canned tomato juice and possibly even more nasty canned tomato juice with gross canned clam juice added to it. I expected a more adult palate here than say GBS, but I'm learning a lot about our other subforums lately. Namely, that they have fantastic taste and I could learn a lot from them. ftfy
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Jun 24, 2015 21:50
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Mr. Wiggles posted:ftfy I didn't realize I was talking to a literal child. My bad.
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Jun 24, 2015 21:58
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The only decent brewery near me makes a michelada or whatever it is called and they use their kolsch and it is delicious. They offer it Sunday mornings to go along with the soccer/football* games shown on the tvs. As good as the bourbon barrel stuff? Maybe not but I don't often shoot for the high % stuff that early. * both footballs.
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Jun 24, 2015 22:05
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lolė
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Jun 24, 2015 22:15
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BIG BOY EXPO 2K posted:It's no so much classism as just having developed taste. I'd rather have a good beer rarely than choke down some obnoxious drink mix just to drink tbh. This is going to sound bad, but here goes: you're a wanker who hates fun
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Jun 24, 2015 22:36
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This thread is really living up to its title lately
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Jun 24, 2015 22:52
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Dear E/N, Today I got insight in management consulting. Someone needed an implementation done, and upon closer inspection of their requirements for the task it was completely clear that the level of rear end-covering needed by their organization was directly counter productive for the needed end-state. I then progressed to explain to them how having no testicles would prevent the succesful implementation of a fetus in a woman's womb, and that they should seriously look into acquiring a matched set to ensure the feasibility of their project, and after having done so, start looking for a possible recipient of the juice of said testicular appendage to their organizational monstrosity. I think I will make an excellent consultant! Also - my daughter cooked me dinner completely on her own - my plan for world domination through selective breeding is taking shape - I will now implement stage two and expect all of gws to enter 'voluntarily' into my breeding stock. Your pal Happy Hat
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Jun 24, 2015 23:11
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Flash Gordon Ramsay posted:Either your mouth is defective or your pepper was. I'd lean toward the latter though. They should have a numbing effect. I've had a proper numbing dish before. I'm wondering if something went bad with this sealed container of it, since someone got it for me as a gift years ago and I forgot about it.
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Jun 24, 2015 23:15
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Happy Hat posted:my daughter cooked me dinner completely on her own What did she cook? Did she sous-vizzle? Was her culinary expertise enough to satisfy the arbitrary criteria of Chef de Cuisinart's qualifications of ability? So many unanswered questions.
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Jun 24, 2015 23:16
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Happy Hat posted:Dear E/N, Uh, what exactly do you mean "enter into your breeding stock" when referring to your daughter?
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Jun 24, 2015 23:17
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nuru posted:someone got it for me as a gift years ago and I forgot about it. I think I found your problem 
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Jun 24, 2015 23:28
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