EAT THE EGGS RICOLA posted:Geez. Maybe make an NICSA with something silly and link it back to GBS? You'll get a couple serious attempts, a lot of really lovely posts and probably several legitimately hilarious attempts.
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Sep 26, 2015 14:22
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Scientastic posted:This is why people think you're an insufferable prick. Yeah. I have a garlic press. I have decent knives that I know how to use reasonably well (and sharpen). Sometimes I'll chop garlic, sometimes I'll smush it with the blade to get a paste, and sometimes I'm in a hurry and I use the garlic press. I don't use it because in clueless or don't know how to do otherwise, but because sometimes it's convenient and quick. CDC comes across as an arrogant condescending prick.
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Sep 26, 2015 14:27
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That Works posted:An autist in the wild, unable to accept their own advice. Get thicker skin, ignore my anger over stupid kitchen gadgets, and post food.
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Sep 26, 2015 14:28
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That Works posted:Maybe make an NICSA with something silly and link it back to GBS? You'll get a couple serious attempts, a lot of really lovely posts and probably several legitimately hilarious attempts. this one was linked to GBS and we got loads of amazing entries, those URLs all still work and at least some of them have working images.
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Sep 26, 2015 14:29
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NICSA breakfast was legitimately amazing, and well worth having a look at.
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Sep 26, 2015 14:31
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Make it Battle: Brownie and link it to TCC and BYOB.
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Sep 26, 2015 14:33
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When I hosted an ICSA, I tried to promote it to GBS, and brought in only trolls and misery. Of course, this was around when GBS had it's big shake up, so who knows.
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Sep 26, 2015 14:33
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Chef De Cuisinart posted:Get thicker skin, ignore my anger over stupid kitchen gadgets, and post food. A chef getting mad in the chat thread. If you can't take the heat.... EAT THE EGGS RICOLA posted:this one was linked to GBS and we got loads of amazing entries, those URLs all still work and at least some of them have working images. Nice. Yeah that's pretty cool. I think getting a little more exposure to ICSA / NICSA would help a lot. Even here I don't always know when one is going on because most of the time I am crusing through bookmarked threads on control panel and not checking the entire subforum. Advertising in this thread when they come up helps certainly as would bringing them outside of the subforum again. I can't remember ever seeing one posted about beyond GWS before.
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Sep 26, 2015 14:33
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Scientastic posted:NICSA breakfast was legitimately amazing, and well worth having a look at. The one my ex entered? drat that was some tasty food. EDIT: so glad you saved the links! http://forums.somethingawful.com/showthread.php?threadid=3331414 Squashy Nipples fucked around with this message at 14:36 on Sep 26, 2015 |
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Sep 26, 2015 14:34
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Chef De Cuisinart posted:Get thicker skin, ignore my anger over stupid kitchen gadgets, and post food. Or you could just stop being such an autist about being a cheffy chef chef and realize that other people have different experiences with food than you do and accommodate that. Your explanation that you need to be curt and angry to get anything across in a kitchen is such bullshit, the best and most competent chef I ever worked for was the most soft spoken and polite person ever, even when everything went to hell (which I only saw once, because he was extremely good at what he does).
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Sep 26, 2015 14:35
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Squashy Nipples posted:The one my ex entered? drat that was some tasty food. Who was she? Her entry should be in the spreadsheet I just linked.
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Sep 26, 2015 14:36
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You missed my edit.  http://forums.somethingawful.com/showthread.php?threadid=3331414
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Sep 26, 2015 14:37
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Squashy Nipples posted:You missed my edit. Awesome! I'm sad that some are missing pictures, but most are there. Charmmi's was the silliest one, she made cornflakes from scratch: http://forums.somethingawful.com/showthread.php?threadid=3331514
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Sep 26, 2015 14:39
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Looks like ICSA is kinda been dead for a while and needs a new threadWroughtirony posted:And if one of you wants to take over and curate the ICSA OP....
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Sep 26, 2015 14:43
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Sadly, none of The Beet's came through, and she took great pictures. EDIT: None of Vagrant's either. 
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Sep 26, 2015 14:43
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Squashy Nipples posted:Sadly, none of The Beet's came through, and she took great pictures. Vagrant's are here, at least! http://www.somethingawful.com/comedy-goldmine/hellkitchen-devils-eggs/1/
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Sep 26, 2015 14:49
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Squashy Nipples posted:When I hosted an ICSA, I tried to promote it to GBS, and brought in only trolls and misery. Of course, this was around when GBS had it's big shake up, so who knows. Bert: Can we get someone to mercilessly crush trolls if we do this again?
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Sep 26, 2015 14:51
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EAT THE EGGS RICOLA posted:Or you could just stop being such an autist about being a cheffy chef chef and realize that other people have different experiences with food than you do and accommodate that. Your explanation that you need to be curt and angry to get anything across in a kitchen is such bullshit, the best and most competent chef I ever worked for was the most soft spoken and polite person ever, even when everything went to hell (which I only saw once, because he was extremely good at what he does). Whoa, never said I was curt and angry. I'm actually a pretty mellow dude and don't anger easily. I just don't type as well as I talk. My workplace is very laid back, and I'm not some constantly angry tryhard douchebag. I'll host the first new ICSA, as a gesture of goodwill, as I do like posting here, and talking about food.
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Sep 26, 2015 15:17
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edit nvm
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Sep 26, 2015 15:40
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Chef De Cuisinart posted:Whoa, never said I was curt and angry. I'm actually a pretty mellow dude and don't anger easily. I just don't type as well as I talk. My workplace is very laid back, and I'm not some constantly angry tryhard douchebag. Heh reminds me of the episode of Bob's Burgers where he goes to the meetup for his online food forum.
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Sep 26, 2015 16:11
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Happy Hat posted:Why the gently caress is it that you need to display that idiotic sense of superiority on the internets? I just wanted to quote this - not because I want to call out CdC in particular, but because Happy Hat is articulating what I've tried to whenever people complain about the forum being slow, nobody participating, etc. That message has for the most part fallen on deaf ears in the past. I expect the same to happen now, but still can't stop myself from trying again because god drat it I really do like what this forum can be. You can hate garlic presses. You can think salsa chicken is dumb and a stupid thing to be proud of. Just consider the message it sends if your primary purpose to posting is to be an rear end in a top hat to someone. EAT THE EGGS RICOLA posted:Bert: Can we get someone to mercilessly crush trolls if we do this again? I have no moderation powers in GBS, nor any control over GBS policy. Given the currently pugilistic relationship between GWS and one particular GBS mod, I don't know if asking for special protection would go over particularly well. I'll talk to the GBS mod collective if you like though.
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Sep 26, 2015 17:10
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bartolimu posted:I have no moderation powers in GBS, nor any control over GBS policy. Given the currently pugilistic relationship between GWS and one particular GBS mod, I don't know if asking for special protection would go over particularly well. I'll talk to the GBS mod collective if you like though.
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Sep 26, 2015 17:19
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Chef De Cuisinart posted:Whoa, never said I was curt and angry. I'm actually a pretty mellow dude and don't anger easily. I just don't type as well as I talk. My workplace is very laid back, and I'm not some constantly angry tryhard douchebag. I get that you don't think you're being a dick, but maybe consider that a lot of people are saying you come off that way. There's a world of difference between "garlic presses are dumb and you're dumb if you have one" and "I don't think garlic presses are worth having because crushing it with a knife isn't really harder."
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Sep 26, 2015 17:29
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sweat poteto posted:and Mr Wiggles was vegetarian I got better, though. Let's refresh ICSA, then. Redo the ingredients, maybe change the format a little.
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Sep 26, 2015 17:36
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guppy posted:I get that you don't think you're being a dick, but maybe consider that a lot of people are saying you come off that way. There's a world of difference between "garlic presses are dumb and you're dumb if you have one" and "I don't think garlic presses are worth having because crushing it with a knife isn't really harder." He didn't call anyone dumb. He said garlic presses are dumb. It is amazing at how learning to use a knife, spatula, and food scale can speed both the cooking/prep and the clean up. A big reason some people don't cook for themselves is that it takes too long, and people learning to use those 3 things could save themselves hours a week resulting in cooking more often.
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Sep 26, 2015 17:38
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I actually had a really good idea for ICSA that I was going to host after Scientastic's back in... April? But there was such a low turnout I said gently caress it. If people will participate, I can get the thread up today. e: also yes, bring back NICSA. Also also, it was never a requirement of ICSA to make all the dishes for one meal. Some people did it and some didn't.
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Sep 26, 2015 17:39
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Drink and Fight posted:I actually had a really good idea for ICSA that I was going to host after Scientastic's back in... April? But there was such a low turnout I said gently caress it. If people will participate, I can get the thread up today. Do it. You may get no participants, you may get loads, you may get rubbish, you may get awesome. I don't know if I'll participate until I see the idea. Quite likely the same goes for everyone else. Personally I don't mind if there's no prizes or the keys to King Solomon's Mine. I'm of the mind that if you have an idea for an ICSA or NICSA then you should post it and let the contest begin, so long as there isn't one running at the time. Repeating themes is good. Chopped can coast along on jellybeans and stew meat, we can do movies, tomatoes or anything again.
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Sep 26, 2015 17:51
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What if we replaced ICSA with KFSA? Knife Fight is my new favorite cooking competition show and it's somewhere between chopped and iron chef. In the show contestants get 1 hour but obviously we'll skip that part, they have (usually) 3 specific ingredients, and the rules are that they have to make at least 2 plates (but can do as many as they want), and they have to use each of the ingredients at least once in some way. I thinks it's a good middle ground between regular and newbie ICSA and it leaves a lot more wiggle room for what you want to do, and the secret ingredient selection can generate some interesting combinations you might not have seen if it just just tomato or bread battle. If you're interested in the show its on the Esquire network and it's hosted by Ilan Hall, the annoying guy who only makes spanish food and won one of the early seasons of Top Chef. It's run after hours in his la restaurant and it's all professional chefs as contestants but theres minimal sponsorship and no prizes which makes the mood of it a lot more fun. Sometimes they'll help each other with a prep job, or one chef will butcher the big carcass of something for both of them, etc. At the end one chef gets a big cleaver that days "I Won" and the other one gets a tiny cleaver that says "I Almost Won." It's a cooking competition that focuses on the cooking. Chef De Cuisinart posted:I'm not some constantly angry tryhard douchebag. Then why do you think so many people keep saying so? I'm honestly curious why you think so many people who regularly read your posts would tell you you post like an rear end in a top hat if you don't. Edit: holy poo poo donkey fieri is awesome
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Sep 26, 2015 17:53
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Mr. Wiggles posted:I got better, though. I'm so excite! I hope bart follows through with chasing off shitposters. Either way, I'm committed to this forum. I remember my first thread asking about how to make peking duck and how to structure a meal around it because it was my boyfriend's favorite dish, and I was a poor undergrad just starting out with poor college food. I got trolled a bit, but got good advice and when I posted a fairly successful meal, it felt really awesome. My then-boyfriend is now my husband, and I'm far better at cooking now than I was then (where making a pureed squash soup was something that made me have a meltdown over because I destroyed the blender...). I would love to give back to this community that is so unique and I have been sad to see slowly change for the worse. I'll follow above and toxx myself to participate in the next ICSA and to host one in the next year. Rurutia fucked around with this message at 18:02 on Sep 26, 2015 |
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Sep 26, 2015 17:54
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pile of brown posted:What if we replaced ICSA with KFSA? Knife Fight is my new favorite cooking competition show and it's somewhere between chopped and iron chef. In the show contestants get 1 hour but obviously we'll skip that part, they have (usually) 3 specific ingredients, and the rules are that they have to make at least 2 plates (but can do as many as they want), and they have to use each of the ingredients at least once in some way. I thinks it's a good middle ground between regular and newbie ICSA and it leaves a lot more wiggle room for what you want to do, and the secret ingredient selection can generate some interesting combinations you might not have seen if it just just tomato or bread battle. I like Ilan on Knifefight. It's a fun show. It's best when you see them scrabling because the pantry doesn't have what they want or Ilan's equipment breaks. It's fire and smoke and knives and meat and whiskey that can combine to make something beautiful.
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Sep 26, 2015 18:00
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Cavenagh posted:Do it. I don't mind putting up prizes, it just sucks to put effort into something and get like 3 participants. I also agree with reusing old theme ingredients, we had a lot of good entries in the past. I think the OP of ICSA thread lists them all. But ok if people will enter, I'll post thread later this afternoon.
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Sep 26, 2015 18:01
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Cavenagh posted:I like Ilan on Knifefight. It's a fun show. It's best when you see them scrabling because the pantry doesn't have what they want or Ilan's equipment breaks. It's fire and smoke and knives and meat and whiskey that can combine to make something beautiful. I like him just fine on knife fight but he was super douchey in his season of Top Chef
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Sep 26, 2015 18:04
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bartolimu posted:I just wanted to quote this - not because I want to call out CdC in particular, but because Happy Hat is articulating what I've tried to whenever people complain about the forum being slow, nobody participating, etc. That message has for the most part fallen on deaf ears in the past. I expect the same to happen now, but still can't stop myself from trying again because god drat it I really do like what this forum can be. You have power here. I know you don't like that the GWS regulars are a bit insular, but I think most of the regulars are incredibly welcoming. For the most part, even when people disagree and tell you you're wrong here, support and reasoning is given. Valuable lessons are taught and learned. Our community here deserves to be protected and promoted by you, even if some posters have been particularly... not nice to you. I have often felt the backlash against you was over the top. However, the one big mistake you have made in the past couple years is to spend most of your time trying to cater to new people, and not enough time considering if it'd be good for the people who generate the content and make this a place worth staying. I know you care about this forum, and I agree in general what you said about new posts being good and new blood being good, but quality over quantity. Cater to those who produce good content, and the forum will thrive.
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Sep 26, 2015 18:05
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And if you really think it's necessary to encourage a flood of garbage posts into gws, make another fyad lite called The Tipping Pool or something and stick it in here
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Sep 26, 2015 18:14
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Drink and Fight posted:I don't mind putting up prizes, it just sucks to put effort into something and get like 3 participants. I also agree with reusing old theme ingredients, we had a lot of good entries in the past. I think the OP of ICSA thread lists them all. I will enter, regardless of theme. 
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Sep 26, 2015 18:16
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Squashy Nipples posted: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. PF did that in a 3 stage multibasket icsa he hosted...and I swept all 3 if I remember correctly 
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Sep 26, 2015 18:53
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I was going to make a cassoulet and post pics but I couldn't find any duck legs confit or duck fat in my new area (yet) so I put all of my ingredients away for today. Maybe later this week if I have a free evening.
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Sep 26, 2015 19:04
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Supermarkets often have whole ducks but they keep them frozen, you could check there if you want to defrost and butcher it. The only place to get just duck legs in my area retail is whole foods and they want like 16.99/lb for them. I wish duck was more popular with the general public as a specialty item it's just so expensive. Also for some reason my local cheese shop sells cans of duck fat, but it might just be because it's owned by a french lady. If you have any around you could call and ask.
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Sep 26, 2015 19:22
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pile of brown posted:Supermarkets often have whole ducks but they keep them frozen, you could check there if you want to defrost and butcher it. The only place to get just duck legs in my area retail is whole foods and they want like 16.99/lb for them. Nice avatar.
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Sep 26, 2015 19:27
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Drink and Fight posted:Nice avatar. Would be awesome if it was an animation of him running...
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Sep 26, 2015 19:29
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