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Slaapaav posted:i just touched my butthole after eating sriracha drenched noodles rub your eyes with the same finger paul_soccer12 posted:everyone in the idf must die |
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Oct 27, 2015 03:15
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| # ? May 13, 2024 21:47 |
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i touch my face with sriracha on them all the time but it doesnt burn for some reason.
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Oct 27, 2015 03:18
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Volume posted:I'd like to hear some of what you've done. I'm always looking for new meal ideas for Thanksgiving. We've done Mexican, seafood, roasted lamb with a strawberry salad. My ex is a very good and enthusiastic cook. When we first decided to ditch 'tradition,' we did things like Prime Rib, but we soon hit on the idea of coming up with a menu from some foreign country for each year. This resulted in a very nice collection of "Culinaria" cookbooks, and some tasty meals featuring German, Russian, Greek, Italian, French, and I forget how many others. We try not to get overly serious about precision, but we do try to come up with a whole multi-course menu that fits the theme. And of course wine, beer, liquor, and liqueurs appropriate to the occasion. Our 2011 Polish meal featured: Dziadka Zupy (potato soup with egg dumplings) Paluszki (potato and caraway seed biscuits) Salatka Olivier (rare beef, baby potatoes, bacon, cucumbers, greens, and egg with mustard-lemon mayonnaise vinaigrette) Losos Kulebyaka (Salmon and egg sitting on buttery dilll-flavored rice, encased in pastry) Pierogies Hot cabbage with bacon dressing Pampushki (potato dumplings with cheese curd) Braised Parsley and vegetables Tort Migdalowy and Coffee Custard It's a very fun break from the usual fare, and it's a learning experience. I have other menus if anybody cares.
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Oct 27, 2015 03:31
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Yes please |
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Oct 27, 2015 03:38
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its time for me to post about nog again. everyone should make some nog for the holidays because it is delicious. if you don't like eggnog and you've only ever had storebought eggnog i assure you that this is almost nothing like that nastiness. this is more like a drinkable custard of your favorite booze. here's how you make it:an ancient illuminated manuscript of the joy of cooking posted:A rich and extravagant version that is correspondingly good. Some people like to ad a little more spirit to the following recipe remembering Mark Twain's observation that "too much of anything is bad, but too much whisky is just enough." imm making a 6x batch today but its not ready yet. here are 72 egg yolks though:  thats the only step i can do in the standup mixer because i make too much at a time  this is what eggnog looks like wben its ready to drink:  this stuff is pretty strong, almost half booze by volume and can actually tolerate 100 proof liquor very well in the same proportions as long as you're willing to age it a few weeks before drinking. so remember to use a small glass poverty goat fucked around with this message at 14:17 on Oct 29, 2015 |
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Oct 28, 2015 22:19
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The Goatfather posted:its time for me to post about nog again. everyone should make some nog for the holidays because it is delicious. if you don't like eggnog and you've only ever had storebought eggnog i assure you that this is almost nothing like that nastiness. this is more like a drinkable custard of your favorite booze. here's how you make it: 
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Oct 28, 2015 22:50
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majorly agree that homemade nogg is sooo good and storebought stuff is poo poo i have a similar but slightly different recipe that i'll post when i can find it, just so you can choose whichever sounds better2u... mine involves milk not cream, if that makes it easier (you probably already have milk around) e: i wanna try your recipe this year though it sounds good 
alnilam fucked around with this message at 23:41 on Oct 28, 2015
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Oct 28, 2015 23:33
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every step of making nog looks the same. here is some offwhite liquid in various large containers:  the turkey fryer pot is my largest kitchen container |
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Oct 28, 2015 23:49
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Good stuff, Goatfather. As for me, I prefer Tom and Jerrys (Toms and Jerry?) Similar stuff, but it helps warm one's cockles.
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Oct 29, 2015 00:13
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 all done now. my off-white liquid is now in a variety of bottles |
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Oct 29, 2015 01:25
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 Most of these bottles are eggnog. One is cum. |
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Oct 29, 2015 02:13
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its more likely than you think |
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Oct 29, 2015 03:43
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This guy needs a robo coupe and a 5 gallon bucket |
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Oct 29, 2015 03:47
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I'm going to make your nog in ~1 month |
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Oct 29, 2015 03:49
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gently caress. marry. t-rex posted:I'm going to make your nog in ~1 month Just remember it wants to age for a week or two |
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Oct 29, 2015 13:15
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The Goatfather posted:Serve sprinkled with freshly ground nutmeg, or in your morning coffee .   also I forgot to mention that you need to refrigerate it while it ages but hopefully that goes without saying poverty goat fucked around with this message at 14:17 on Oct 29, 2015 |
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Oct 29, 2015 14:14
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I made a batch of nog this afternoon, currently mellowing in the refrigerator for a few hours before I transfer to a bunch of old liquor bottles which I forgot to sanitize beforehand. I'm freakin' stoked, thanks for the recipe. |
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Oct 31, 2015 23:32
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I would love to do this someday, I have a tiny apartment fridge though so I gotta figure out a way to make this work. |
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Nov 1, 2015 03:26
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I got a great deal on a case of t-bones They are prime grade. Check out that marbling. I'm having this one tonight.  A little oxidization cause I left it to thaw for a couple days longer than necessary. This is the one I ate last week. They're 24oz, so each one is big enough for my lady and I to share.   Four left after tonight. I'll be enjoying it with heirloom carrots and purple Peruvian potatoes from the organic farm 5 miles down the street.  Edit because I am bad at imgur om nom nom fucked around with this message at 01:45 on Nov 2, 2015 |
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Nov 2, 2015 01:40
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im making chili today  i use a mix of stew beef and pork ribmeat. This batch got homemade chili powder made from new mexico, ancho and chipotle peppers; some sliced jalapenos and diced habaneros; onion and garlic; half an amber ale to deglaze after browning; beef stock and a little tomato paste. maybe a shake of worcestershire. no fuckin tomatoes or beans. im not really posting my full chili recipe since a man's chili recipe is a deeply personal matter but here's a pro tip: once you graduate to solid meat instead of ground meat and cut out the beans and tomatoes you get a pretty boring looking brown chili. Get some bell peppers (or better yet, cherry/pimento peppers- they're like little bell peppers but more meaty and flavorful) and halve them, seed them, and roast them in the oven while your meat simmers. once they've roasted and cooled peel off the charred skin, cut them into 3/4" or so squares and add them to the chili right at the end. I used to just toss the raw bell pepper into the chilli and call it done when they were soft but then I'd always end up with bits of translucent pepper skin floating around looking ugly and getting stuck in my teeth. This way you don't get skins in the soup and once it's said and done they retain a bit of that roasted pepper flavor and don't start to disentigrate into the broth, and some red/orange/yellow peppers really brighten it up also, concentrated tomato paste in a tube. its the bees knees. ok cya poverty goat fucked around with this message at 22:54 on Nov 2, 2015 |
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Nov 2, 2015 22:51
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heres a pic of the shakshuka that ruined the god damned seasoning in my cast iron in 25 minutes i blame israel |
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Nov 3, 2015 16:36
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if cooking one acidic dish ruined your seasoning your seasoning was trash and you are trash |
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Nov 3, 2015 16:38
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Bo-Pepper posted:if cooking one acidic dish ruined your seasoning your seasoning was trash and you are trash its hard to get a good seasoning going when other people use soap in it behind your back reseasoning from scratch without the lovely lodge pre-season underneath is probably for the best |
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Nov 3, 2015 16:40
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But anyway, back to Good, Clean, Funnies without bashing anyone . . I was thinking about my thanksgiving dinner just this evening. Some of you might recall that I do my best to avoid 'tradition' and 'turkey' by having a dinner that revolves around some foreign cuisine. In tonight's discussion with my resident chef , we were tending toward something Medeterrainian. Holy things! Is that really how Medeterrainian is spelled? Seems so. Anyway . . . Does anybody have a favorite Medeterranian cuisine? Country? Dish? I hate the idea of sending Rich yet another  , but if things go well, I MIGHT post pix!
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Nov 4, 2015 05:58
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It is spelled Mediterranean and the best Thanksgiving I ever had food wise focused on duck. If Mediterranean is your theme, perhaps do a braised duck chopped into pieces that you finish off underneath a broiler for crispy skin. Braise it in liquid strongly flavored with things like carrots and fruits such as cherries or figs. Reduce the strained braising liquid for an amazing sauce. As a side dish do something unexpected like mashed turnips which will still be in season during Thanksgiving. And brussels sprouts in brown butter is always lovely. |
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Nov 4, 2015 06:18
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Bo-Pepper posted:if cooking one acidic dish ruined your seasoning your seasoning was trash and you are trash wrekt |
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Nov 4, 2015 09:18
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Nov 5, 2015 21:18
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today im making bread lookit dat fukken dough. |
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Nov 6, 2015 00:01
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Nov 6, 2015 00:04
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Can I freeze a bechamel? And what's a good thing to use this bechamel for that's not mac and cheese? It's loaded with chipotle peppers and cheddar/asadero/queso fresco, if that guides you. |
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Nov 6, 2015 00:55
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here is a bread its gonna be tasty |
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Nov 6, 2015 00:55
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shabbat goy posted:Can I freeze a bechamel? Not really shabbat goy posted:And what's a good thing to use this bechamel for that's not mac and cheese? It's loaded with chipotle peppers and cheddar/asadero/queso fresco, if that guides you. croque monsieur |
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Nov 6, 2015 01:06
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gently caress. marry. t-rex posted:croque monsieur |
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Nov 6, 2015 01:21
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im really happy with my bread im also rly happy with my DIY brick oven  those are unglazed quarry tiles and you can get 44 of them at home depot for less than the cost of a pizza stone: http://www.homedepot.com/p/Daltile-...url__W425238599 |
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Nov 6, 2015 01:23
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The Goatfather posted:im really happy with my bread that is a good looking bread. how did it taste? |
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Nov 6, 2015 01:36
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i flunked out posted:that is a good looking bread. how did it taste? perfect great crusty crust, moist inside |
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Nov 6, 2015 01:45
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The Goatfather posted:im really happy with my bread Holy moly |
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Nov 6, 2015 01:57
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That is some sexy bread. That's something I haven't gotten down and would love to. I also haven't put in any effort or even made bread since culinary school. My girlfriends got a starter and it comes out decent. Not like that though. |
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Nov 6, 2015 02:00
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i come decent with your girlfriend too heyoo |
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Nov 6, 2015 02:05
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| # ? May 13, 2024 21:47 |
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om nom nom posted:That is some sexy bread. That's something I haven't gotten down and would love to. I also haven't put in any effort or even made bread since culinary school. I used this recipe, generally. I used the volumetric measurements and i needed to add a bit more water to both steps to get it to the textures described, which is going to be more important here than using exactly the measurements listed "stretch and fold" frightened me so I looked it up on youtube and whoa this beats the hell out of kneading for 15 minutes https://www.youtube.com/watch?v=1timJlCT3PM that also shows you kind of how the texture/stickiness of the dough should be since you might have to fudge the water quantity to get it there, as well as some protips for dealing with sticky wet dough like this. that video probably singlehandedly saved my bread |
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Nov 6, 2015 02:07
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