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Squashy Nipples posted:LOL, worth it. With all those toppings does it count as a sandwich?
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Sep 5, 2015 18:03
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It would if you folded it up.
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Sep 5, 2015 18:46
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Squashy Nipples posted:Mrs. Squashy has started a 9-5 office job, her first ever (she can't chef anymore since her foot surgery). This is the first time she has ever had weekends off, on Friday nights we've been doing a pizza and beer party. Was this from some southshore place or somewhere close to the city? In text it sounds terrible but I've seen stranger things work out.
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Sep 5, 2015 18:49
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Whoever posted that weird cocktail recently with gin and creme de cacao, I had never heard of such a gross thing before your post but it was cocktail of the week at my local bar yesterday so I had to try it. Weird.
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Sep 5, 2015 19:29
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We put a bunch of guavas in the sangria last night during our asado. Also weird, but very good.
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Sep 5, 2015 20:27
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Your favorite way to grill shrim pplease?
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Sep 5, 2015 20:52
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That Works posted:Was this from some southshore place or somewhere close to the city? Southshore, Easy Pie in Braintree. http://www.easypie.net/ They actually have a number of creative pizzas, but their website is terrible.
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Sep 5, 2015 21:22
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EATIN SHRIMP posted:Your favorite way to grill shrim pplease? SHRIM https://www.youtube.com/watch?v=kIawjMVlAwY
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Sep 5, 2015 22:11
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Drink and Fight posted:Whoever posted that weird cocktail recently with gin and creme de cacao, I had never heard of such a gross thing before your post but it was cocktail of the week at my local bar yesterday so I had to try it. Weird. The Alexander is the bête noire of Prohibition-era cocktails. Memories of the Alexander are part of what caused people to start drinking blended whiskey highballs and vodka sodas once they didn't have to cover up the awful flavor of their bathtub gin with chocolate and cream anymore. It was never a drink to be enjoyed, merely one to be endured. Its minor resurgence is the greatest irony of the cocktail revival.
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Sep 6, 2015 03:33
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Rurutia posted:Just picked up a quarter cow. I'm kind of mad because they gave me a bunch of cube steak that I said I didn't want on the phone and the other steaks were cut to quarter inch thickness. I don't understand why they had to chop up everything so much or pound things I wanted whole. I haven't had a chance to go through the whole thing but am I being unreasonable here? I would have refused delivery. I have had *minor* mistakes made. Something I wanted sausage was just ground. Something I wanted whole was ground. Etc. It happens. loving up your complete order? You can't take that poo poo. They lost your order and tried to give you a flake's order. Tell them "No, thank you." next time.
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Sep 6, 2015 06:02
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EATIN SHRIMP posted:Your favorite way to grill shrim pplease? odd name given your post. that's just weird. anything but shirm. Anyway, I like em, hit w an som kinna sour somin lye yu uh lymae lime yeah that poo poo and somin salty like tha fish sayce an grill th gently caress OUDDA dddem shrim BUUUUUUUUUT HEREs ;jsthte thing ONNNNa ONE SIDEs like all th nswaaasy altheway done ALMOS on ons id then flip am pull em an eat em
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Sep 6, 2015 06:09
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Kenning posted:The Alexander is the bête noire of Prohibition-era cocktails. Memories of the Alexander are part of what caused people to start drinking blended whiskey highballs and vodka sodas once they didn't have to cover up the awful flavor of their bathtub gin with chocolate and cream anymore. It was never a drink to be enjoyed, merely one to be endured. Its minor resurgence is the greatest irony of the cocktail revival. Actually it wasn't an Alexander it was called a 20th Century(?) so maybe a little different. I don't know where the original post went.
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Sep 6, 2015 06:45
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pr0k posted:odd name given your post. that's just weird. anything but shirm. MY MAN!!!
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Sep 6, 2015 06:51
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code:pile of brown fucked around with this message at 07:37 on Sep 6, 2015 |
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Sep 6, 2015 07:34
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Drink and Fight posted:Actually it wasn't an Alexander it was called a 20th Century(?) so maybe a little different. I don't know where the original post went. Oh man 20th Centuries are great. Gin, lemon, lillet, and creme de cacao. Amazing cocktail.
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Sep 6, 2015 07:51
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Kenning posted:Oh man 20th Centuries are great. Gin, lemon, lillet, and creme de cacao. Amazing cocktail. It was very weird. Completely different from the sum of its parts. Bartender did say she accidentally put an extra 1/2oz gin in it though.
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Sep 6, 2015 08:39
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Squashy Nipples posted:I never imagined that I would like iceberg lettuce and/or pickles on a pizza! You're decades late to the party buddy. 
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Sep 6, 2015 10:46
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Xoidanor posted:You're decades late to the party buddy. 
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Sep 6, 2015 11:00
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Xoidanor posted:You're decades late to the party buddy.
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Sep 6, 2015 11:09
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Happy Hat posted:I think constructing pizza with bernaise should be punishable with a severe crotch whipping with a rolled up, wet, sunday newspaper. What if it also has fries? 
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Sep 6, 2015 11:26
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Yes, yes, that is a swedzza..
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Sep 6, 2015 11:44
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Why ARE THE loving BUNS IN THERE? That's totally vile, why would you put bread on bread? Xoidanor posted:What if it also has fries? The fries are ALMOST as bad, but I did have a sliced potato pizza once that was pretty good. And why is the polar bear crying? Because the pizza is so bad?
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Sep 6, 2015 13:37
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Squashy Nipples posted:Why ARE THE loving BUNS IN THERE? That's totally vile, why would you put bread on bread? What do you mean?  You can't make a calzone with a cheesburger meal inside it without including a bun. That would just be wrong.
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Sep 6, 2015 13:55
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Common sense really.
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Sep 6, 2015 14:15
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Xoidanor posted:Common sense really. Common sense...for a loving Swede. In hospital. My son has diabetes, it turns out. Looks like I'll be asking for sugar-free recipes. Poor little chap is like a pincushion.
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Sep 6, 2015 14:30
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Scientastic posted:I have a bay tree on my balcony, and it's just about the best thing ever. Is it suitable it have one indoors? I thought about getting seeds once, but I don't know if it's worth growing in an apartment.
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Sep 6, 2015 14:40
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therattle posted:Common sense...for a loving Swede. I was going to mock your obvious Britishism, but drat, that's a harsh diagnosis for a kid. That said, I have a great uncle that was diagnosed with diabetes at a young age, and he has made it to 75 so far.
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Sep 6, 2015 14:47
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Squashy Nipples posted:I was going to mock your obvious Britishism, but drat, that's a harsh diagnosis for a kid. That said, I have a great uncle that was diagnosed with diabetes at a young age, and he has made it to 75 so far. Yeah, the health thing isn't so much a concern, it's daily insulin injections, no cake (his favourite) or ice cream - apart from bad sugar-free versions.
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Sep 6, 2015 14:50
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That's tough, sorry to hear about it. My niece got type 1 diabetes when she was 12.
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Sep 6, 2015 15:10
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    I am so pleased with myself.
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Sep 6, 2015 22:55
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lol @ buying foodsaver bags. Get a roll, or go to your local restaurant supply and get 100 vollrath textured bags for 20bux. Good job on the chiles tho
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Sep 6, 2015 23:40
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I like to freeze mine whole because we use them for rellenos sometimes. But Hatch is really the best chile.
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Sep 7, 2015 02:11
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Chef De Cuisinart posted:lol @ buying foodsaver bags. Get a roll, or go to your local restaurant supply and get 100 vollrath textured bags for 20bux. All the rolls I have found have gusseted sides which never quite seem to seal up super solid. I should buy some generic bags but that would involve more planning ahead then I like to do. I don't have a puddle machine so twenty bags will last me months. I wanna get one of those force marinading things for it but have not gotten around to it yet. Also, still have six loving corned beefs in my freezer from my day after st pat's buying bing. I feel like every time I make one a new one appears in the freezer.
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Sep 7, 2015 02:26
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Rurutia posted:Mmm deep fried ribeye and tenderloin I paid out the rear end for. I think I missed that crucial detail in my exuberance. but still, my point stands - I mean, you can either do something intentional to your lovely steaks that will make them enjoyable, or your can try and cook them as steaks, and be disappointed. if you froze them and stacked them all up side by side, you could put them through a meat slicer really thin for korean style bbq? or a place here in town makes the loving best philly cheese steaks from ribeye - also paper thin sliced. or if you have some activa and patience, you could literally glue the entire tenderloin back into one piece? or stack two ribeyes each and glue them back together? anyways I agree with others, you shouldn't have taken delivery. jesus christ I'd be mad. I'm mad for you.
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Sep 7, 2015 06:43
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But the reason you can cook steaks rare is that the inside is sterile. That wouldn't be true of a meat glued steak, right?
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Sep 7, 2015 06:50
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Sep 7, 2015 07:00
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I honestly can't even tell if that is a troll or not. assuming it's not, if you want to be extra safe, throw some salt on there. but no, the reason you can cook steaks rare is because they are good to eat rare and you choose not to cook them too much. there's no food safety issue having to do with the interior being "sterile". I can guarantee you the inside of a steak is anything but sterile. you might be confusing this issue with commercial ground beef, where you have parts of hundreds of different animals going through the same cutting apparatus, which grinds meat up into tiny little bit, giving them exponentially more surface area to catch whatever random bacteria or mold is floating through the air. it's mandatory (in my book) to cook the gently caress out of that poo poo. a single slice on decent quality meat isn't anything to worry about though, assuming the meat was cut and quickly frozen or whatever, and hasn't just been cut and sitting around in the fridge for a week. for instance, I'd feel comfortable making steak tartare from an 8 ounce cut of beef tenderloin, despite the fact that both ends had touched a knife and been packaged / exposed to air / not "sterile". mindphlux fucked around with this message at 07:08 on Sep 7, 2015 |
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Sep 7, 2015 07:06
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Here's McGee. I'm not sure anything I said was outrageous or crazy.
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Sep 7, 2015 07:30
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It's possible that wherever it's cut could be contaminated and that possibility is going to be a function of how well that slaughterhouse is run / maintained and if any of the cows at that time are carrying something particularly infectious (Like E. coli O157:H7 etc). If you're worried about it then a quick sear on the outside will solve it or a wash in salt / vinegar. Many slaughterhouses also use 2% lactic acid washes on the meat / equipment as part of their cleanup but that's generally with a whole carcass before butchering.
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Sep 7, 2015 14:03
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Went and shot a cannon on Saturday. 180dB sure pack a wallop, including on clogged sinuses. I guess there's some irony to how the first thing I tasted in two weeks were freeze-dried combat rations. 
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Sep 7, 2015 14:08
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