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Discendo Vox posted:I am by no means attempting to start one, but what is a "food purity argument"? True chili does not contain beans. A burrito does not contain lettuce. Etc.
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Feb 16, 2016 23:00
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Oh my God, I just realised that whirled peas was a pun. I am loving dense.
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Feb 16, 2016 23:12
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therattle posted:True chili does not contain beans. A burrito does not contain lettuce. Etc. Discendo Vox posted:I am by no means attempting to start one, but what is a "food purity argument"? My personal favorite is what goes into a carbonara
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Feb 16, 2016 23:19
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AnonSpore posted:My personal favorite is what goes into a carbonara It's a particularly interesting case of a `purity' argument because the `pure' form of the dish being advocated isn't the one with the greatest historical weight behind it or anything like that---the earliest recorded version of carbonara included lardo, which makes a very different dish than the pancetta called for in the `purity' thread. The recipe being advocated is essentially the one given in Il Cucchiaio D'argento, a popular Italian home cookbook first published in 1950. It records a variant of the dish which became popular during the Allied occupation during the Second World War, apparently due to the easy availability of bacon from US servicemen. Of course according to the thread if you use bacon you're `hellbent on using the wrong meat' and in fact guanciale is `preferred' and pancetta is merely a `generally acceptable compromise', an evaluation which would be entirely baffling to the cooks whose work the thread's recipe is ostensibly a `pure' recreation of.
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Feb 17, 2016 00:01
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Peas don't belong in guacamole :runs:
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Feb 17, 2016 00:15
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one time my idiot roommate was trying to make some sort of peruvian sauce he had at a restaurant and like he couldnt find the recipe for it and he swore up and down if you even asked them at the restaurant they would take it away from you because it was super secret. but like he found some recipe finally and made it and it was like basically just onion puree like it was like 8 onions blended into onion soup and then a bunch of cliantro and garlic and it was loving the grossest thing any of us had ever eatten but the cilantro made it kinda look like guacamole, so when one of our other roommates who didnt know about it got home and was talking about how hungry he was we told him we had some really good guac that he could have and like. So we just had small bites worth of this on chips and were like this is horrible and the flavor just lingered forever, like just from a tiny bit anyways so this guy gets two slices of bread and just slathers it on there making a big guac sammy which is weird but im not here to judge, and then he takes a HUGE bite and the loving look on his face when he tasted it and realized it wasnt guac it was disgusting onion slurry was priceless, he got really mad it was sooooooooo funny. anyways anyone know what kind of sauce he was trying to make?
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Feb 17, 2016 00:48
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Salsa de palta (the Peruvian version of guac)? Maybe Salsa criolla, which is basically quick pickled onion?
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Feb 17, 2016 01:19
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taqueso posted:The only true "cat food" contains "poop", or no true "cat food" contains "poop". therattle posted:True chili does not contain beans. A burrito does not contain lettuce. Etc. AnonSpore posted:My personal favorite is what goes into a carbonara OK, thanks- I wasn't sure if it was about food purity regulations, which are about how much poop is legally mandated/allowed in cat food/breakfast cereal/whatever.
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Feb 17, 2016 03:28
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Scientastic posted:Oh my God, I just realised that whirled peas was a pun. I am loving dense. Hahahah no way. That was over 4 years ago.
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Feb 17, 2016 09:46
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I was making dad joke pea puns with my son, and it was like a light bulb pinged on over my head. I was literally speechless for a few minutes.
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Feb 17, 2016 09:49
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SubG posted:Yeah, the thread title Purity: Spaghetti alla Carbonara done properly is the specific example I had in mind. In defense of Jizzer, the OP in the thread is pretty level-headed and reasonable. The bad carbonara he's decrying is the Olive Garden cream and peas spaghetti soup, and he's not dogmatic about the meat at all. His only big DO NOT is to avoid pre-grated parm, and that's pretty uncontroversial. Things may have gotten a bit wanky by the time the thread closed, but it was a totally respectable way to start a thread, and a pretty decent stance to take on a dish.
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Feb 17, 2016 09:52
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Scientastic posted:I was making dad joke pea puns with my son, and it was like a light bulb pinged on over my head. I was literally speechless for a few minutes. I still don't get it.
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Feb 17, 2016 11:13
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Scientastic posted:I was making dad joke pea puns with my son, and it was like a light bulb pinged on over my head. I was literally speechless for a few minutes. Took me loving 6 months, and I thought I was dense...
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Feb 17, 2016 11:22
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Xoidanor posted:I still don't get it.
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Feb 17, 2016 12:48
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The truly embarrassing thing about Whirled Peas is that there have been bumper stickers reading that exact thing for like 25 years. Sort of a predecessor to those awful "coexist" bumper stickers. NOT a new idea. Kenning posted:In defense of Jizzer, the OP in the thread is pretty level-headed and reasonable. The bad carbonara he's decrying is the Olive Garden cream and peas spaghetti soup, and he's not dogmatic about the meat at all. His only big DO NOT is to avoid pre-grated parm, and that's pretty uncontroversial. Yeah, that's a great recipe, and if I hadn't seen that thread I probably never would have made it that way. Squashy Nipples fucked around with this message at 13:19 on Feb 17, 2016 |
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Feb 17, 2016 13:17
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Is there more to "whirled peas" than that it sounds like "world peace?" I've never really understood how anybody thought this clever enough to put on the bumper stickers I used to see as a kid. The "visualize" always seemed like it didn't fit either, as it isn't punny and it also isn't something that popularly precedes the phrase "world peace" AFAIK. Always seemed real dumb to me.
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Feb 17, 2016 13:25
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Like maybe it would work as part of a canned mushy peas commercial where there's a pageant contestant who in the Q&A says "if I could have one wish, it would be for whirled peas" But in the context of being stuck in traffic and staring at it on the back of an '85 ford probe or whatever it makes no sense
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Feb 17, 2016 13:30
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The pun makes more sense in a cooking forum where the mod is trying to bring about peace than on a bumper sticker. At least it's relevant.
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Feb 17, 2016 13:32
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Number 1 Sexy Dad posted:The "visualize" always seemed like it didn't fit either, as it isn't punny and it also isn't something that popularly precedes the phrase "world peace" AFAIK. That's where you are wrong: the "Visualize Whirled Peas" bumper sticker was a direct parody of the original "Visualize World Peace" bumper stickers that first appeared in the late 70s. So, still a lame pun, but it has a source. Number 1 Sexy Dad posted:Always seemed real dumb to me. Ok, you are right about this part.
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Feb 17, 2016 13:46
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Flash Gordon Ramsay posted:The pun makes more sense in a cooking forum where the mod is trying to bring about peace than on a bumper sticker. At least it's relevant. Ah, alright, that makes sense. I missed the mod using it here and thought we were just talking about the phrase. My bad. Squashy Nipples posted:That's where you are wrong: the "Visualize Whirled Peas" bumper sticker was a direct parody of the original "Visualize World Peace" bumper stickers that first appeared in the late 70s. Huh! I never saw the original. That explains that. Thanks.
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Feb 17, 2016 13:46
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If anyone needs an exegesis for the Honk If You Love Cheeses bumper sticker, just let me know.
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Feb 18, 2016 06:37
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Number 1 Sexy Dad posted:Which variety of basil is the one that has round, smooth leaves and tastes peppery? All I've been able to find in the last two years is the pointy, barbed-leaf variety that tastes like anise. Nobody ever seemed to answer you on this, but this should have all the information you need. It sounds like you're looking for either a Genovese variety, or maybe a lemon basil? Either way, "real basil" is a bastard term and you should feel bad for using it.  As for a suggestion, try Mrs. Burn's Lemon. It's a very popular cultivar and tastes quite different from your basic Sweet Basil. Also, I like shopping from Hirt's Garden's Amazon store, as they give you free shipping when you buy in bulk. I just placed my seed order for the year a few days ago, and I got something like a dozen different varieties of basil for under 20 bucks. It owns.
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Feb 21, 2016 15:48
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    Anyone know about this? One handles snapped off but the lid still sits on tight and its heavy as gently caress. Doesnt seem like rust, its really thin and just flakes off, is it salvageable? *prays for free cast iron but expects ceramic* Astrobastard fucked around with this message at 23:07 on Feb 21, 2016 |
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Feb 21, 2016 23:03
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Captain Bravo posted:Nobody ever seemed to answer you on this, but this should have all the information you need. It sounds like you're looking for either a Genovese variety, or maybe a lemon basil? Either way, "real basil" is a bastard term and you should feel bad for using it. Thanks for that. It seems you're probably right about genovese being what I'm looking for, if the document you linked is correct (I believe it is). Popular seed and plant purveyors seem to alternately lie about what the seeds actually are, or print pictures of different-than-titled cultivars on their packaging, which is frustrating. A buddy of mine got an aerogarden that's supposed to have come with genovese basil but I'm pretty sure it is not genovese basil. Burpee's packets show something different than genovese on their genovese packets. So it's nice to see a pic of genovese from some authority on the herb. I just bought a bunch of seeds, including those for some of your lemon basil. Thanks for the recommendation. Looking forward to trying it with some fish. And I used the term "real basil" because it's the same frustration I get when shopping supermarkets for garlic and herbs. They'll have elephant garlic or purple garlic or barb-leafed basil labeled as the more sought-after variety, so I'm tired of "fakes" and I want the "real" thing.
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Feb 21, 2016 23:40
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Number 1 Sexy Dad posted:And I used the term "real basil" because it's the same frustration I get when shopping supermarkets for garlic and herbs. They'll have elephant garlic or purple garlic or barb-leafed basil labeled as the more sought-after variety, so I'm tired of "fakes" and I want the "real" thing. Yeah, I feel the same way about dogs and chihuahuas. I guess their point was that being a different variety doesn't make it any less "real". Now, take a friend of mine, who when showing me his garden pointed at his oregano plant and I had to tell him it was actually sage; he swears the seed bag said oregano on it.
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Feb 21, 2016 23:51
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Astrobastard posted:
Cousances was a company that made cast iron since the 1500's, and was bought by Le Creuset in the 1950's Probably salvageable, I'd scrub the stains off, it's enameled so you can probably get rid of any tougher crud by scraping it with a stainless steel spoon. The Doufeu was a kind of wacky pot where you'd load the lid with a bunch of cold water or ice cubes to encourage condensation in the top of the pot and therefore more water dripping back down into your food  Cooks Illustrated tested one and concluded that it was a gimmick, but the good news is that it probably works just fine as a Dutch oven The fact that it doesn't have Le Creuset on it means it's an antique! Steve Yun fucked around with this message at 02:09 on Feb 22, 2016 |
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Feb 22, 2016 02:04
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heh have fun with your cast iron .... im goinbg to get a cast TITANIUM pot 
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Feb 22, 2016 04:05
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Anyone here have any experience opening a food stand at a farmer's market? I think I'd like to give this a go this season and I'm looking for maybe a quick rundown of what's involved to get running. Stuff like what kind of permits I'll need and how much it all costs.
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Feb 22, 2016 05:46
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rgocs posted:I guess their point was that being a different variety doesn't make it any less "real". Now, take a friend of mine, who when showing me his garden pointed at his oregano plant and I had to tell him it was actually sage; he swears the seed bag said oregano on it. Yeah, there's a ton of variety of basil, some that even aren't part of the same species, and even a few that aren't the same genus! It's a marvelous little plant that will happily spread it's... leaves? for drat near anything with a pretty flower, and so there's a billion cultivars each with their own unique wonderfulness.  But I know what you mean, when you've used something for years and all of a sudden everyone is using something different and calling it the same thing. It's kind of frustrating! If you're working on growing your own, I definitely recommend trying some lettuce leaf or Mammoth basil as well. With a little TLC, you can grow leaves as big as your hand, it's pretty badass!
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Feb 22, 2016 07:42
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Tots posted:Anyone here have any experience opening a food stand at a farmer's market? I think I'd like to give this a go this season and I'm looking for maybe a quick rundown of what's involved to get running. Stuff like what kind of permits I'll need and how much it all costs. A lot of this depends on your locality. I work in Detroit at Eastern Market, and our stalls have weekly/long term lease rates. You need a general business license, and then everything else varies by the type of foods you're selling. Packaged foods are often regulated by the state, so you need a license and inspected kitchen, insurance, etc.; whereas fresh stuff (a bar of soups, say,) would require you to have a commissary space or host restaurant that you were licensed in, and then follow all local rules for outdoor service - inspecting your setup at least once, time/temp logs, etc.
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Feb 22, 2016 16:23
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Captain Bravo posted:Yeah, there's a ton of variety of basil, some that even aren't part of the same species, and even a few that aren't the same genus! It's a marvelous little plant that will happily spread it's... leaves? for drat near anything with a pretty flower, and so there's a billion cultivars each with their own unique wonderfulness. Basil is a weed. Once it gets roots down, there is no stopping it.
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Feb 22, 2016 16:55
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Vegas report: Bart is, as usual, a reliable food oracle. I'm not sure I agree with him that Chada Street is better than Lotus, but it's a close-run thing. Table liked some dishes better at Chada, but the scope at Lotus and the crispy fried rice kept it a hairsbreadth ahead, in our estimation. Only meal that wasn't great was the one in the New York New York. Should have just toughed it out until after the show and eaten more late night tacos.
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Feb 22, 2016 17:05
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Tots posted:Anyone here have any experience opening a food stand at a farmer's market? I think I'd like to give this a go this season and I'm looking for maybe a quick rundown of what's involved to get running. Stuff like what kind of permits I'll need and how much it all costs. Depends entirely on the individual farmers market. Make sure you check up on health code, and fire code if you are using any heat because both health and fire officials do random inspections at farmers markets.
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Feb 22, 2016 18:18
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Tots posted:Anyone here have any experience opening a food stand at a farmer's market? I think I'd like to give this a go this season and I'm looking for maybe a quick rundown of what's involved to get running. Stuff like what kind of permits I'll need and how much it all costs. My friend runs a wine stand at a farmer's market near where she lives. The winery she works for has locations all over the state, and people will buy depending on all sorts of things: the weather, holidays coming up, and all kinds of other factors. For her, she just pays for a bottle of each of the wines she lets people taste, and the cost of the stall space itself (around $30 a week, or so). The rest is pretty straight forward, since she's selling stuff in sealed containers, and just has to be sure to check for ID. NJ has weird liquor laws, and this particular town allows wineries who produce wine entirely in NJ to sell at farmer's markets. But because the winery she works at covers most of the expenses, she's not got a lot of stuff to think about. In the wealthier areas, people are willing to spend more money at the farmer's market to grab a few things that are pre cooked, but you'll also get WAY more demands for allergy friendly, vegan, gluten free, etc as opposed to ones in the middle of nowhere. In NJ, they require that any food sold at the farmer's market that's pre cooked needs to be done in a department of health certified facility, and NOT at your home. Then you need a permit to sell the food, and that costs various amounts, depending on the locale. I think I recall one of the ladies who was selling pork buns at the farmer's market my friend works at paid a couple hundred dollars a year for the permit. She knows someone (family) who owns a restaurant, so he lets her use his kitchen to make the food. Then she seals it up right there, and brings it out to sell at the market. If you don't know someone with a certified kitchen, it can get a lot trickier to get into one. This is the biggest barrier (depending on your state's laws) to selling food you've /cooked/. Selling vegetables you've grown, or flowers you grow, or handicrafts that you make is a lot easier. This farmer's market I mentioned charges like $30 a week to have your stand. Or, you can buy a seasonal pass, or a 1 year pass, depending, and get like 30% - 50% discounted on the weekly costs. Your mileage will vary. From speaking to the people there, they make their operating costs back and then some when it's busy, but they don't ever want to give up their day job. Even the pork bun lady, who clears like $1,500 on a normal day keeps up with her regular job during the week, because there were weekends where she made like $100 a day, and that had to cover all her expenses. Those are the worst days, because she has all this leftover food, which is not going to last (since it's highly perishable), and ends up giving the people in the other stands the rest. You will (depending on the state) need a business registered with the state, so that your earnings are reported, and your personal property is not liable in court in case someone gets sick and sues. Even if it's a sole proprietorship, or LLC (which costs like $50 or so a year to register in NJ), you'll want that business to operate under. The worst was when I was there, and the skies opened up and torrential rains started beating down. It had been a crap day, and nobody was doing very well. The lady who sold home made soaps basically lost all her products, because they all got wet from the sudden rain. She basically handed out like 10 or so bars for the other stalls, because she couldn't sell it once it had gotten that wet. From what I hear from the people there, it's a rewarding thing to do, to have instant feedback about your food. It sometimes can provide a little extra mad money to save up for a trip or something. But for it to be a full time business is a bit more difficult to manage, unless you're working the Farmer's Market in Union Square in Manhattan, where there's all that foot traffic 7 days a week.
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Feb 23, 2016 00:44
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Steve Yun posted:Cousances was a company that made cast iron since the 1500's, and was bought by Le Creuset in the 1950's Thats great info, thanks 
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Feb 23, 2016 15:24
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My wife and I will be visiting her friend in DC late next month. What are some food recommendations? Any cuisine, and price point, any locale, we'll take them all.
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Feb 23, 2016 16:17
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The Midniter posted:My wife and I will be visiting her friend in DC late next month. What are some food recommendations? Any cuisine, and price point, any locale, we'll take them all. Go to Michel Richard's place and if you're lucky he'll rub your wife's shoulders while he tells you about his blond ex wives.
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Feb 23, 2016 16:20
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The Midniter posted:My wife and I will be visiting her friend in DC late next month. What are some food recommendations? Any cuisine, and price point, any locale, we'll take them all. We're talking about restaurants in the DC LAN thread right now, as it so happens. I'm not sure how to drop thread links easily in the awful app, though. In the meantime how do you feel about live jazz with your dinner?
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Feb 23, 2016 16:27
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Trebuchet King posted:In the meantime how do you feel about live jazz with your dinner? I'm for it!
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Feb 23, 2016 16:28
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Test Pattern posted:Vegas report: Sorry about the NYNY thing, but that's not surprising. They managed to import all of the negative stereotypes of NYC (rude locals, confusing geography, weird smells) without the good-food positives. There are a couple of okay places but nowhere I'd say is worth making a special trip for. Nam Kao Tod is on the menu at Chada Street sometimes. Their menu rotates a bit, which is one of the reasons I like it (very slightly) better than Lotus. Neither place is a bad choice, and Chada Thai and Wine is also great.
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Feb 23, 2016 16:43
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