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I like how they laid down the tarp. Wouldn't want to get that pudding in the tub, would we? *drags tarp filled with 40 gallons of pudding across living room*
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Oct 22, 2015 03:53
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Minarch posted:I like how they laid down the tarp. Wouldn't want to get that pudding in the tub, would we? *drags tarp filled with 40 gallons of pudding across living room* How do you think they chilled it, for it to actually set?
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Oct 22, 2015 03:56
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BlankIsBeautiful posted:Tiggum, can you weigh in here and let us know exactly how to classify food foam? Data Graham posted:or a turnover when we could say "apple sandwich in flaky pastry"? stereobreadsticks posted:I'm confused, if both bread and pastry are "cake" and a "sandwich" is food in bread but a "pie" is food in pastry, then aren't both of those latter categories essentially food in cake? I think we can simplify further. SymmetryrtemmyS posted:A pie is cooked as a singular assemblage, rather than being assembled before eating. That is the fundamental difference between a cake and a sandwich. Thus, a pie is a cake, but a trifle is a sandwich. 
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Oct 22, 2015 03:57
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This is what happens when mods close the AUG thread There is spillover
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Oct 22, 2015 03:59
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VendaGoat posted:How do you think they chilled it, for it to actually set? It's actually just hundreds of pudding cups. Open the lid, lick the lid, toss the lid, dump the cup, toss the cup. You don't not lick the lid, the hell is wrong with you
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Oct 22, 2015 04:03
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Tiggum posted:I'm not really familiar with the concept, but I'm thinking... soup? But a trifle has sponge or ladyfingers in it. That's part of what makes it a trifle.
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Oct 22, 2015 04:04
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Minarch posted:It's actually just hundreds of pudding cups. Open the lid, lick the lid, toss the lid, dump the cup, toss the cup. Well, of course you loving lick the lid. I'm just trying to get you to acknowledge the cost savings on a tub of tapioca vs pre-packaged.
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Oct 22, 2015 04:09
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 "Choice pork cutlets on gourmet white bread with Grey Poupon, with a side of Crown Black and Chips"
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Oct 22, 2015 04:09
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VendaGoat posted:Well, of course you loving lick the lid. But if you get instant pudding, you also need to factor in the cost of milk. poo poo, let me get a calculator, we gonna figure this out. e: Can we do rice pudding, or does the filler disqualify us?
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Oct 22, 2015 04:19
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Minarch posted:But if you get instant pudding, you also need to factor in the cost of milk. I'm pretty sure it's always cheaper to make pudding from scratch than to buy snack packs. A gallon of milk is what, $3ish? Less here, but only for the cheap stuff. Still, that'll do fine for pudding.
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Oct 22, 2015 04:21
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^^^^^^^^^^^Oh look! a supporter of the efficient grocery market Hypothesis  Minarch posted:But if you get instant pudding, you also need to factor in the cost of milk. Use whatever loving pudding you want, but we better start consulting the mathematical formulas surrounding this. I mean, there are just so many variables. Cost of Living, location, current market valuations on the commodities involved, electricity costs, fuel surcharges, depreciation of your vehicle, delivery charges, the list is just endless. And without a proper algorithm to analise this data we will never figure out the cost/benefit analysis of a homemade tub of pudding vs store bought. We may need to buy some time on a Cray. VendaGoat has a new favorite as of 04:28 on Oct 22, 2015 |
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Oct 22, 2015 04:25
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BiohazrD posted:
This could have been a picture of many of the meals I ate between 2010-2012. edit: is that even mustard? It almost looks like squeeze jar mayo. That would be a step too far.
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Oct 22, 2015 04:26
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Did I make good waffles?  
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Oct 22, 2015 04:31
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Depends, did you use real maple syrup?
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Oct 22, 2015 04:33
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OctoberBlues posted:Depends, did you use real maple syrup? http://www.woodinvillewhiskeyco.com/products/woodinville-barrel-aged-maple-syrup/
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Oct 22, 2015 04:39
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Oh boy, that is the next level, how much did that cost?
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Oct 22, 2015 04:42
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SymmetryrtemmyS posted:But a trifle has sponge or ladyfingers in it. That's part of what makes it a trifle. A sponge is not bread or pastry, it's cake. Cake mixed with other things is stew.
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Oct 22, 2015 04:43
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OctoberBlues posted:Oh boy, that is the next level, how much did that cost? Roughly $15-$18. I could be wrong. It was worth it. Me right now: 
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Oct 22, 2015 04:46
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Yes. Yes, you made good waffles. You made the best waffles. 
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Oct 22, 2015 05:00
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SymmetryrtemmyS posted:I'm pretty sure it's always cheaper to make pudding from scratch than to buy snack packs. A gallon of milk is what, $3ish? Less here, but only for the cheap stuff. Still, that'll do fine for pudding. Lets figure 24 gallons of milk. (normal tub capacity is about 42 gallons apparently). INSTANT: Assuming vanilla pudding mix, bought in bulk from Amazon you would need 14 of the bulk packs (24 packs per case, 2 cups milk per pack) which is $230 assuming prime shipping. 2 gallons of 2% is 3.50 around me, so $42 in milk, for a grand total of $272. A 350 watt mixer pulls 2.91 (we'll call it 3) Amps but that doesn't matter because electricity is in kilowatt hours, so ~ 1kw hour to embarrass yourself online. A kw-hour is like 15 cents at most. Grand Total: $272.15. SNACK PACKS: 3072 oz in 24 gallons, 13 oz per 4 pack of snack packs, 1.50 per snack pack, pack = $354. Bulk Lemon pudding is about $420 (from amazon), but lemon pudding is gross. e: I was way off on snack-pack costs. Plinkey has a new favorite as of 05:16 on Oct 22, 2015 |
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Oct 22, 2015 05:06
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Oct 22, 2015 05:23
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Crow Jane posted:Don't rinse off your pasta with anything. I try not to be an angry food nerd cause generally I don't give a poo poo about how people eat. That said, why the gently caress would you wash pasta after you make it? There are nothing but negative outcomes. It's exactly the same as washing chicken or pork chops you've baked. Or hell for a closer comparison, if you're the type of person who boils hotdogs, washing the hotdogs afterwards. What is th end game supposed to be
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Oct 22, 2015 06:12
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What if you made the baked cookie dough into cookies
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Oct 22, 2015 06:17
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Aesop Poprock posted:I try not to be an angry food nerd cause generally I don't give a poo poo about how people eat. "That way the pasta won't stick together" is the reasoning I've heard when I've asked people why they rinse pasta. I tell them that the sauce won't stick either, and they give me that look, the one where they completely disregard what I just said
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Oct 22, 2015 06:27
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SymmetryrtemmyS posted:"That way the pasta won't stick together" is the reasoning I've heard when I've asked people why they rinse pasta. I tell them that the sauce won't stick either, and they give me that look, the one where they completely disregard what I just said I have always used cold water to stop the cooking process so the noodles do not get mushy. You can always reserve the cooking water to reintroduce those starches later. Bina has a new favorite as of 06:32 on Oct 22, 2015 |
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Oct 22, 2015 06:29
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I'm kinda worried about those dark hunks of something in the pudding.
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Oct 22, 2015 06:30
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chitoryu12 posted:I'm kinda worried about those dark hunks of something in the pudding. The image has so many things going on. -The window frame that is poorly constructed near the inner wall of bath tub. -All of the shampoo and conditioner bottles (How many people live there honestly) -The small thing poking out underneath the tarp. -The tarp. -The egg white looking chunks floating in the pudding. -The hand print of vanilla pudding on his right knee. Bina has a new favorite as of 06:38 on Oct 22, 2015 |
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Oct 22, 2015 06:33
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Oct 22, 2015 06:42
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Bina posted:The image has so many things going on. At least the phone has decent battery strength left.
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Oct 22, 2015 07:21
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chitoryu12 posted:I'm kinda worried about those dark hunks of something in the pudding. The color makes me think more banana pudding (leaving out the raunchy pun opportunities), which would prolly make those vanilla wafers... Samizdata has a new favorite as of 08:21 on Oct 22, 2015 |
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Oct 22, 2015 07:41
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Tasteful Dickpic posted:At least the phone has decent battery strength left. unedited smartphone aesthetic pics
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Oct 22, 2015 07:59
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I've seen people argue that the starches leeched by pasta without rinsing aren't of any major nutritional value and just add unnecessary calories to your meal, but I'm not sure if there's any truth in that.
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Oct 22, 2015 08:17
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Aesop Poprock posted:I try not to be an angry food nerd cause generally I don't give a poo poo about how people eat. Years of instant ramen then lead people to wrong ideas of how to cook noodles
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Oct 22, 2015 08:27
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Picnic Princess posted:I've seen people argue that the starches leeched by pasta without rinsing aren't of any major nutritional value and just add unnecessary calories to your meal, but I'm not sure if there's any truth in that. The starchy buildup on the noodles after you drain them help adhere the sauce to the noodles.
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Oct 22, 2015 08:41
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AnonSpore posted:What if you made the baked cookie dough into cookies Yes congratulations you found the joke.
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Oct 22, 2015 08:49
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AnonSpore posted:What if you made the baked cookie dough into cookies it's just a roll of pillsbury cookie mix, lightly toasted on the outside and soft on the inside. like some kind of baked alaska with 15000 calories and salmonella Aesop Poprock posted:That said, why the gently caress would you wash pasta after you make it? There are nothing but negative outcomes. It's exactly the same as washing chicken or pork chops you've baked. Or hell for a closer comparison, if you're the type of person who boils hotdogs, washing the hotdogs afterwards. What is th end game supposed to be I rinse my noodles under cold water because I'm a loving glutton and demand to eat that poo poo instantly Fur20 has a new favorite as of 10:01 on Oct 22, 2015 |
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Oct 22, 2015 09:59
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The White Dragon posted:I rinse my noodles under cold water because I'm a loving glutton and demand to eat that poo poo instantly I don't understand. Is it a temperature thing? Noodles are at an edible temperature pretty much immediately after they come out of the boiling water
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Oct 22, 2015 10:23
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I'm grabbing this, I have waited far too long to buy an avatar.
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Oct 22, 2015 10:43
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I rinse my noodles because my mother always rinsed her noodles. I've heard many arguments for and against it. In my personal experience, they stick less if they were rinsed the next time I use them, because I usually make a pound, eat half with freshly made sauce the one day, and the other half with eggs and cheese fried in a pan the other day. Adding a little oil helps, too, I know. I've never noticed a taste difference. I also never noticed a difference depending on if noodles are kept in boiling water at all times, or in ~80°C water which still should be enough to cook them (and won't overboil). I think there is absolutely not difference to whatever you do with noodles, and there is no reason to get mad at anyone for preparing them differently. Hell, there usually isn't, but even less with noodles.
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Oct 22, 2015 11:29
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I only ever saw my asian friends rince pasta after cooking and I always figured it was because that's what you do with rice noodles to stop them overcooking because they do that very easily so that's just what they're used to. There is absolutely no need to rince pasta but hey, more power to you if you want to I guess.
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Oct 22, 2015 12:40
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