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Chickencheese, blowjob chili, Emerald City, hand salad, ICSA Roadkill, Axe cocktails...
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Sep 25, 2015 23:28
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| # ? May 26, 2024 01:01 |
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No reason it can't be that way again. To me it just seems that GWS has become largely just a chat / Q+A type of place. Not as much 'performance' goin around.
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Sep 25, 2015 23:29
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A lot of effortposters got fed up during Whirled Peas, and a lot more are fed up with the white noise influx, not to mention getting grownup jobs and married and kids and poo poo that keep them from reading the forums all day. There aren't any more fun mod challenges, or callouts, ICSA is dead, and any new thread gets run into the ground within two pages. Of course not every new poster is an unfunny rear end in a top hat, but no one wants to contribute anything if they're just going to get poo poo on, and thread gassed instead of moderated. Bart should be challenging poo poo posters to make a 5-course michelada meal or get banned from posting in GWS.
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Sep 25, 2015 23:36
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gently caress - your entry was epic... It was the right mixture of dirty kitchen, awesome food and drugs all over the place that I still remember it - it was so loving tarnished, like being stabbed in the eye with a rusty needle. Edit: Was for rambling vagrant Happy Hat fucked around with this message at 00:13 on Sep 26, 2015 |
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Sep 26, 2015 00:10
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Drink and Fight posted:Chickencheese, blowjob chili, Emerald City, hand salad, ICSA Roadkill, Axe cocktails... Onion paper broth, ishootfriendlies sous vide internet expert, pepitonoooooo, tunaaspic, pf wins at science buys a pacojet....
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Sep 26, 2015 00:11
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Poor Pepito......
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Sep 26, 2015 00:32
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Remember when Squashy became a cricket rancher for an ICSA entry? That was p. lol.
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Sep 26, 2015 02:06
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So what the gently caress are we gonna do about it? ICSA: Preservation?
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Sep 26, 2015 02:11
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I called out the gibbis mod but he hasn't responded to my thread yet.
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Sep 26, 2015 02:35
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Still gonna make some dank food on Sunday though.
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Sep 26, 2015 02:35
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Word up KenCARL MARK FORCE IV posted:Embarrassing Care Post: This fuckin guy. On point! sup ramblin!
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Sep 26, 2015 02:56
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Kenning posted:Remember when Squashy became a cricket rancher for an ICSA entry? That was p. lol. I tricked a little girl into eating bugs! Yeah, I miss what GWS was, but I have no suggestions for improvement.
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Sep 26, 2015 02:57
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Could do ICSAs again.
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Sep 26, 2015 03:51
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Chef De Cuisinart posted:Could do ICSAs again. All the good ones have been done, and nobody participates in them anymore anyway.
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Sep 26, 2015 04:58
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We salt pickled those limes a few months ago and I forgot that when we did we put a bunch of cardamom in there. So tonight I go to make a gin and tonic with them and had a really nice surprise. Really nice flavor combination.
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Sep 26, 2015 05:00
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There's no reason we can't have repeats, it's the lack of participation that's the problem. Edit: although it's also in part why I've won a couple, so I can't complain.
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Sep 26, 2015 07:43
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gently caress it, I'll toxx for my participation in the next (reasonably timed, not too expensive theme) ICSA. Post or banned. Let's do this.
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Sep 26, 2015 07:45
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Mr. Wiggles posted:All the good ones have been done, and nobody participates in them anymore anyway. icsa icebath happened?
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Sep 26, 2015 07:51
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CARL MARK FORCE IV posted:gently caress it, I'll toxx for my participation in the next (reasonably timed, not too expensive theme) ICSA. Post or banned. Let's do this.
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Sep 26, 2015 07:56
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Yes, I too miss the days when this forum was active with great cooks and sillyserious competitions.
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Sep 26, 2015 08:04
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Generalissimo
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and Mr Wiggles was vegetarian
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Sep 26, 2015 11:38
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Just a thought - why not try to do a NICSA? We've got new blood, and at least some of them claim to have an actual interest in cooking. Or do something in the middle of a regular ICSA and NICSA - only one dish, but open it up to everybody, whether they're previously won or not. It feels to me like those competitions were the heart of GWS when I started reading it almost a decade ago - a community rallying point, and one that was constantly generating new threads as contestants completed their entries.
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Sep 26, 2015 12:40
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I've always hated NICSA. People should just jump in at the deep end and go for regular ICSA. NICSA encourages a "them and us" mentality of the sort that validates unfunny chef douchebags being rude to curious but infrequent posters. I'm aware that this is a minority view.
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Sep 26, 2015 12:55
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Yeah, but sadly, both of these statements still hold true:Mr. Wiggles posted:All the good ones have been done, and nobody participates in them anymore anyway. The first one is easy, press the reset button, and BLAMMO, we start ICSA2. Hell, maybe even mix up the format, we could try more of a "Chopped"-style baskets of ingredients. No reason we can't re-invigorate the competition. Second one is a much harder nut to crack... not sure what to suggest. Scientastic posted:There's no reason we can't have repeats, it's the lack of participation that's the problem. Seriously, while my ICSA Bread entry was pretty snazzy, I can't help but feel like Kiteless would have mopped the floor with me. (like she used to)
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Sep 26, 2015 12:56
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Scientastic posted:I've always hated NICSA. People should just jump in at the deep end and go for regular ICSA. NICSA encourages a "them and us" mentality of the sort that validates unfunny chef douchebags being rude to curious but infrequent posters. I don't think I've ever told anyone their food looked like poo poo, most of the time that I'm a 'unfunny chef doucbebag' is when people buy stupid poo poo like garlic presses. But yes, NICSA is dumb. Just go over the top froo froo, its more fun.
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Sep 26, 2015 13:00
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Chef De Cuisinart posted:I don't think I've ever told anyone their food looked like poo poo, most of the time that I'm a 'unfunny chef doucbebag' is when people buy stupid poo poo like garlic presses. I own a garlic press, I am sorry, but I really like my garlic press. The rationale for me using a garlic press is that it actually gives me mushed garlic, which I don't get when I chop it finely - where I get garlic that is just that - chopped. Pressed garlic is preferable in an aioli to having chopped garlic, in my opinion. Mainly because the flavours mix better - I may be wrong in this, but why the gently caress should you care? Now why the hell would you go off on someone who owns a garlic press? How does me owning a garlic press actually make you superior? Why the gently caress is it that you need to display that idiotic sense of superiority on the internets? I simply do not get it. On NICSA: NICSA is fun, because we are a forum of loving jerks - we're hard to approach, and we don't have an easy way of letting people in. However - when people effort post, they used to be received with respect, not necessarily because of the outcome of what they have done, but rather because they actually made a loving effort. Then sperging out about them owning uni-taskers and not having 15 years of knife skills under their belt is just loving idiotic. Yeah - I completely get what the GBS crowd is saying, and I actually support their message by now. This is no longer loving fun, it is insular because we're allowing absolutely loving nothing to happen. I've stopped posting effort posts by now, because there's always idiots sperging about poo poo, because the interest of the newbies simply isn't there anymore, because every loving time they comment they get 'you own a loving garlic press - you must be an idiot' thrown at them. I have learned that one of the things that keeps my skills fresh and honed is actually approaching the unskilled with interest - they will do new stuff that I don't, because they havn't tried it before, and that new stuff may actually be awesome, and make me see the world in a new way. That being said - of course you chastise someone who fucks it up.... But not over their loving garlic press. gently caress this.
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Sep 26, 2015 13:15
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I own a garlic press too. I hardly use it now. Dice garlic like you dice an onion, then smoosh it with the side of the knife for guaranteed pressed garlic without having to clean out a stupid press, or use 4 cloves to get 3 cloves worth out. Why the gently caress is everyone picking on cdc? He's not the biggest elitist prick on GWS by any means.
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Sep 26, 2015 13:19
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Scientastic posted:I've always hated NICSA. People should just jump in at the deep end and go for regular ICSA. NICSA encourages a "them and us" mentality of the sort that validates unfunny chef douchebags being rude to curious but infrequent posters. My thought process was more that cooking a three course meal is loving intimidating, as well as a massive time sink if you're making the effort to do it right. One dish, on the other hand, is infinitely more approachable. Even somebody who is an absolute novice can Google up some recipes featuring the theme ingredient, pick one, and then riff on it.
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Sep 26, 2015 13:25
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Happy Hat posted:I own a garlic press, I am sorry, but I really like my garlic press. The rationale for me using a garlic press is that it actually gives me mushed garlic, which I don't get when I chop it finely - where I get garlic that is just that - chopped. Pressed garlic is preferable in an aioli to having chopped garlic, in my opinion. Mainly because the flavours mix better - I may be wrong in this, but why the gently caress should you care?  Never understood it when Alton went off on it on his useless kitchen poo poo episode either. Sure it's pretty much a one trick pony, but it doesn't take up any room and it works a lot better than chopped garlic for some applications imo. Maybe you can get the same effect with chopped if it's a very fine dice but that's not the easiest thing to do for many people and your hands smell afterwards.
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Sep 26, 2015 13:32
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I own a garlic press, because although I like to mash garlic with a knife, I know lots of other people (my wife included) don't, and I like to have people helping me in the kitchen. Because almost everything is better when you are accommodating to the needs/preferences if others and you do things together.
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Sep 26, 2015 13:43
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TROIKA CURES GREEK posted:
just remember that he made this monstrosity for the sole purpose of steaming chicken wings  if that's not a useless kitchen contraption then I don't know what is
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Sep 26, 2015 13:47
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Is steaming chicken wings something that people do? I thought they were deep-fried?
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Sep 26, 2015 13:49
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Steam them for 15 minutes to cook some fat off before transferring to the oven for an hour iirc
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Sep 26, 2015 13:51
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Scientastic posted:Is steaming chicken wings something that people do? I thought they were deep-fried? The skin turns out better if you braise or steam them first but it's not really worth it for chicken (it is for duck)
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Sep 26, 2015 13:52
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Laminator posted:just remember that he made this monstrosity for the sole purpose of steaming chicken wings You could still steam veggies on that, so... As for the garlic press, drat you guys should lighten the gently caress up. I can think garlic presses are dumb, I can tell you they're dumb. Get over it, grow some loving thick skin, ignore me, and move on. e: they're still dumb. Just smash the clove with your knife, and work it back and forth into a paste. Having poor knife skills is not an excuse for owning a thing that just pastes garlic. EAT THE EGGS RICOLA posted:The skin turns out better if you braise or steam them first but it's not really worth it for chicken (it is for duck) Duck also has a lot more connective tissue to break down. Chef De Cuisinart fucked around with this message at 13:59 on Sep 26, 2015 |
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Sep 26, 2015 13:54
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rj54x posted:My thought process was more that cooking a three course meal is loving intimidating, as well as a massive time sink if you're making the effort to do it right. One dish, on the other hand, is infinitely more approachable. Even somebody who is an absolute novice can Google up some recipes featuring the theme ingredient, pick one, and then riff on it. This has been my biggest problem. I'm excited for every ICSA and fully intend to participate each time. My wife and I work long hours, so I never have during the week to make anything that amazing. Errands get pushed off until the weekend, so while I can make a nicer dinner, I still don't have enough time for three courses unless of they are all just steamed vegetables or something similar. Plus, we just can't east that much in one sitting, so a lot of it gets wasted.
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Sep 26, 2015 14:05
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Chef De Cuisinart posted:e: they're still dumb. Just smash the clove with your knife, and work it back and forth into a paste. Having poor knife skills is not an excuse for owning a thing that just pastes garlic. You can think they're dumb. You can call them dumb. We can read posts like these and think you sound elitist. We can call you elitist. Most people here aren't professionals. We're just normal people who have fun making our own dinners.
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Sep 26, 2015 14:09
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Chef De Cuisinart posted:Having poor knife skills is not an excuse for owning a thing that just pastes garlic. This is why people think you're an insufferable prick. "Knife skills" is the least important thing that people need to make a good food, but because you are ostensibly good with a kitchen knife, you look down on (and insult) anyone who doesn't have that particular ability honed (haha) to the extent that you do. To speak hypothetically: If you're looking after the kids all day, and you have half an hour to cook dinner (and you have made the effort to cook from scratch) why the gently caress shouldn't you use a loving garlic crusher to save a few moments? What possible justification could you gave for freeing up both hands to crush garlic manually? I know from your posting history that you have real difficulty with this concept, but there is more to life than your particular professional kitchen, and you'd be well served to remember that.
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Sep 26, 2015 14:10
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Geez. I found my spreadsheet tracking the NICSA: Breakfast that I hosted/organized. It had 53 entries. We get what, 2-4 tops now when we do a regular one? I'm all for one of these again or just limiting the number of dishes for a regular ICSA. It's intimidating as gently caress to make a 3 course meal when you're not used to making even a single one but are interested in learning. Lookit all the entries: https://docs.google.com/spreadsheets/d/1dfRMUvVZ1HWp-1Eu3CglB4anczmgu3Da6VxCwnkCcTU/edit?usp=sharing
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Sep 26, 2015 14:20
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Chef De Cuisinart posted:As for the garlic press, drat you guys should lighten the gently caress up. I can think garlic presses are dumb, I can tell you they're dumb. Get over it, grow some loving thick skin, ignore me, and move on. An autist in the wild, unable to accept their own advice. I think just a few posters like you are why a lot of people stay away from this subforum.
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Sep 26, 2015 14:21
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