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That Works posted:I'm fond of the coworker who says gently caress it and brings a big wedge of brie, crackers and jam to every function ever. This is a great idea that I will be stealing.
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Nov 20, 2016 22:34
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If you bring a selection of fruit, you can pretend you did it on purpose to be healthy.
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Nov 20, 2016 22:36
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i like nice words
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I've more than one unapologetically ordered pizza to potlucks because taking nice food on a bicycle is bullshit. Guess what got eaten first literally every time?
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Nov 20, 2016 22:47
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CommonShore posted:I've more than one unapologetically ordered pizza to potlucks because taking nice food on a bicycle is bullshit. Brie, crackers and jam?
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Nov 20, 2016 23:13
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How about gently caress the people who bring those terrible loving lunch meat roll up things from Costco? Just don't even bother
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Nov 20, 2016 23:32
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CommonShore posted:I've more than one unapologetically ordered pizza to potlucks because taking nice food on a bicycle is bullshit. 
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Nov 21, 2016 00:02
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My go-to for work potlucks is the frank's buffalo chicken dip with cheddar chee, and ranch instead of bleu cheese dressing. I'm not a fan of it myself, since it's unapologetic salty hot trash, but holy cow the coworkers go through that poo poo in a second and always beg for the recipe. I'm also pretty sure that those potlucks represent 100% of their annual celery consumption (except for the guy who dipped taquitos in it rather than use my celery).
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Nov 21, 2016 01:46
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We never have potlucks. We do however have bbq catered in 3 times a year.
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Nov 21, 2016 03:34
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I always make a roast veggie pot pie and a dessert pie of seasonal appropriateness. Low effort and pie crust is somehow still impressive to people.
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Nov 21, 2016 04:41
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LOL, mine turned out just as terrible as I was expecting. Only three people cooked (including me). -Meat chili (was great, they guy who made it really knows how to cook) -some kind of Spanish dish that was flat pastry with a filling of tuna fish and a little tomato sauce (it was decent, but the woman who made it is only a so-so cook) Everything else was store-bought, and lovely choices, too. Lots of bad cupcakes, chips and salsa, etc. etc. Thankfully lots of beer and wine, though.
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Nov 21, 2016 20:16
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One thing that I miss about my old job is that HR would buy a pig for the Vietnamese coworkers to prepare for potlucks. You could just throw some money at them instead of grabbing something from costco, too.
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Nov 22, 2016 00:12
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Jyrraeth posted:One thing that I miss about my old job is that HR would buy a pig for the Vietnamese coworkers to prepare for potlucks. You could just throw some money at them instead of grabbing something from costco, too. That is a strong utilization of Human Resources.
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Nov 22, 2016 00:44
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This is the first year that Thanksgiving at my parents' won't be catered by a giant drive-thru Burger King order. I'm excited. I still wish there were plans for more turkey and less lasagne, but I'll take what I can get. After all: "There's no point to the turkey if we're not getting any KFC wedges." - Contradad
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Nov 22, 2016 04:08
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Marta Velasquez posted:This is the first year that Thanksgiving at my parents' won't be catered by a giant drive-thru Burger King order. I'm excited. Fixed That For Myself. I forgot about the namechange.
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Nov 22, 2016 04:10
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Does anyone have a good easy way to peel chicken/turkey feet of their scales? I just spent an hour doing 8 of them (turkey), I tried the scald and ice thing, it was rather tedious and gluey. A few came off quite nice and easy, but some feet were very stubborn. Did I over-scald? However, my hands are gloriously soft.
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Nov 22, 2016 04:30
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Does anybody else use a turkey fryer to cook their Thanksgiving turkey? My mom's used one for the past couple of years for our family dinner. It's much faster than the traditional way and it allows her to cook two in a bit over three hours (4 minutes per pound, so I'm told).
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Nov 22, 2016 10:09
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get that OUT of my face posted:Does anybody else use a turkey fryer to cook their Thanksgiving turkey? My mom's used one for the past couple of years for our family dinner. It's much faster than the traditional way and it allows her to cook two in a bit over three hours (4 minutes per pound, so I'm told). I did it once. It makes a nice bird, nothing wrong with deep fried turkey, but with some careful prep you can get meat just as juicy from an oven. If you butterfly it, it'll cook in less then 3 hours no problem. However, lots of people burn down their houses every year with turkey fryers, so be careful.
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Nov 22, 2016 13:51
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I wish I could use a frier but my gf is a ~~~*traditionalist*~~~ and I am not even allowed to spatchcock the poor bird. I might do it anyway, get all hopped up on rum and bust of the back room yelling and waving a machete.
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Nov 22, 2016 14:49
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Thoughts on spatchcocking a duck? I always do Peking duck and I do it vertical. But I'm wondering this year if I should try it spatchcocked.
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Nov 22, 2016 15:12
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My favorite turkey prep is a 12-16h hickory smoke treatment and just salting a bit after.
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Nov 22, 2016 16:45
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hello friends. how is?
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Nov 22, 2016 20:55
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GrAviTy84 posted:hello friends. how is? Welcome back
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Nov 22, 2016 20:56
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That Works posted:Welcome back thanks. just defended my dissertation a few weeks ago. has been a crazy last few months. Lookin for a job now. 
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Nov 22, 2016 21:18
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Congrats, dude.
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Nov 22, 2016 21:56
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GrAviTy84 posted:thanks. just defended my dissertation a few weeks ago. has been a crazy last few months. Lookin for a job now. Congrats! What was the subject?
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Nov 22, 2016 21:58
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thanks! Heavy Ion Physics title was "Measurement of Identified Charged Hadron Anisotropic Flow in d+Au Collisions"
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Nov 22, 2016 22:53
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GrAviTy84 posted:thanks! Holy gently caress. I can barely understand that. I take it it concerns collisions in particle accelerators? What is a d+Au collision? What kind of flows are anisotropic? feel free to ignore if you've had enough of your subject but I'm fascinated (albeit ignorant)! (I named my company Strange Charm Limited). Was it PhD?
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Nov 22, 2016 23:04
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Congrats! Entering the real world after university was pretty great. As for turkey, Isn't this the GWS approved method these days?
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Nov 22, 2016 23:11
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therattle posted:Holy gently caress. I can barely understand that. I take it it concerns collisions in particle accelerators? What is a d+Au collision? What kind of flows are anisotropic? feel free to ignore if you've had enough of your subject but I'm fascinated (albeit ignorant)! (I named my company Strange Charm Limited). Research was out of Brookhaven National Lab at their Relativistic Heavy Ion Collider (RHIC). We create a novel state of matter that "melts" nuclear matter like protons into their constituent quarks at high temperature (high energy density, if you wanna readmore google phrases like "Quark Gluon Plasma"). The melted matter behaves like a fluid and measurement of that fluid one of the big things we do. Fluids flow, and the shape of the flow is dependent on the geometry of the initial conditions, how dependent it is on that geometry is the measure of the anisotropy. d+Au is deuteron + gold collisions its just a comparison system to the symmetric Au+Au system and there was some nifty phenomenology that we didn't expect in this system and my analysis was a measurement of that phenomenon. some links if you're really interested and wanna keep reading: https://www.bnl.gov/rhic/default.asp scientific american article: http://rhig.physics.yale.edu/Summer2014/sc%20am%20-%20zjac%20and%20riordan.pdf the illustration on "elliptic flow" is basically the same thing as anisotropic flow DekeThornton posted:Congrats! Entering the real world after university was pretty great. thanks! yeah. i cant wait to be making more than a grad student stipend. :/ turkeychat: I'm planning on svizzling mine in parts like the chefsteps guys do, leaning towards a dry brine with sichuan five spice. Deep fry to crisp. edit: do we still say svizzle? tepid puddle? I'm woefully behind the times. GrAviTy84 fucked around with this message at 23:26 on Nov 22, 2016 |
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Nov 22, 2016 23:19
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If you're postdocing... well, have fun with that salary. Congrats! I just did the jump from postdoc to faculty. Just as much fun as where you're at but also terrifying.
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Nov 22, 2016 23:57
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That Works posted:If you're postdocing... well, have fun with that salary. nah, I'm good on academia for a bit. looking into industry, leaning toward data science stuff with the analysis background I have.
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Nov 23, 2016 00:37
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I tried Kenji Lopez's recipe for pan-seared steak and that may have been the most terrified I've been since Trump got elected. Cast iron pan + oil + cut of meat = EXTREMELY ANGRY SPUTTERING DEATH LIQUID. I'm incredibly lucky I didn't get burned. Every time I flipped the steak I felt like I was gonna die. My basting spoon loving melted. I set off the fire alarm. The pan is still smoking inside the oven. The outside had a crust, sure, but it tastes burnt instead of crispy and beefy. I think I'm done trying to play Ace Chef for a long while. The worst part is that even though I chickened out and took the steak off early, it still managed to get overcooked on the inside. 
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Nov 23, 2016 00:39
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GrAviTy84 posted:thanks. just defended my dissertation a few weeks ago. has been a crazy last few months. Lookin for a job now. congrats man! dissertations are hard. crack a foie and cava, you deserve it 
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Nov 23, 2016 01:23
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Pollyanna posted:I tried Kenji Lopez's recipe for pan-seared steak and that may have been the most terrified I've been since Trump got elected. Cast iron pan + oil + cut of meat = EXTREMELY ANGRY SPUTTERING DEATH LIQUID. I'm incredibly lucky I didn't get burned. Every time I flipped the steak I felt like I was gonna die. My basting spoon loving melted. I set off the fire alarm. The pan is still smoking inside the oven. The outside had a crust, sure, but it tastes burnt instead of crispy and beefy. I think I'm done trying to play Ace Chef for a long while. I haven't read his method but you should only have a small amount of oil in a pan for a steak. also spoons don't really have a place in steak cookery. and yeah you can't really cook a steak indoors without a vent hood that way.
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Nov 23, 2016 01:25
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Did you pat the steak dry before dropping it in
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Nov 23, 2016 01:31
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Pollyanna posted:I tried Kenji Lopez's recipe for pan-seared steak and that may have been the most terrified I've been since Trump got elected. Cast iron pan + oil + cut of meat = EXTREMELY ANGRY SPUTTERING DEATH LIQUID. I'm incredibly lucky I didn't get burned. Every time I flipped the steak I felt like I was gonna die. My basting spoon loving melted. I set off the fire alarm. The pan is still smoking inside the oven. The outside had a crust, sure, but it tastes burnt instead of crispy and beefy. I think I'm done trying to play Ace Chef for a long while. Here's what I do: Rub the steak with oil. Use a small amount of cooking spray rather than pouring a liquid fat in the pan to prevent sticking. This will prevent pooling and spatters. Flip VERY often to prevent sticking. My final tip would be to do this outside if possible. I am lucky that my grill has a side burner I can use. I've done it inside before and the angry reaction I got from my wife dissuaded me from doing that again.
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Nov 23, 2016 02:55
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Some more Detroit dining trip reports: Redsmoke Barbeque has good brisket mac and cheese. Pricy, though, for the amount of brisket they give. Firebird Tavern does an excellent smashburger. Their poutine fries were good, too. I also had a really nice IPA with the ridiculous name of Greenbush Starchicken Shotgun. Jolly Pumpkin makes an excellent sour IPA. I love sour things but have never warmed up to a sour beer until I tried this one. The bartenders also comped half our drinks because we fed them answers for their trivia game. Pegasus Taverna was mediocre. The gyro meat was decent but their pita was hard as a rock. El Guapo taco truck does a kickass korean beef burrito. Mike's Kabob Grill had an okay but smallish kabob platter but they lost my order somehow, and I ended up waiting almost half an hour for a takeout order. It's not like I called it in, either, I ordered it right at the counter. Wahlburgers is pretty tasty.
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Nov 23, 2016 18:52
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GrAviTy84 posted:yes phd Holy gently caress again. That seems like pretty high-level stuff. Is quark gluon plasma the kind of thing that one has in a tokamak reactor? (I'm reaching here, as I am waaaaay out of my depth). I believe that the fundamental building blocks of matter will never be found - we are at quarks now, then they'll discover what quarks are made of, then what those are made of, etc
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Nov 23, 2016 19:45
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therattle posted:Holy gently caress again. That seems like pretty high-level stuff. Is quark gluon plasma the kind of thing that one has in a tokamak reactor? (I'm reaching here, as I am waaaaay out of my depth). Different kind of plasma in a tokamak, I'm not super familiar with fusion stuff but I wouldn't mind working on it if the opportunity came. At the moment we dont have any evidence that there's something more fundamental than particles, though i think super symmetry and ultimately string theory could be a really cool discovery. Oddly enough, the only real world observable that string theory has predicted has been discovered in heavy ion collisions. So called "anti desitter/conformal field theory" or AdS/CFT correspondence, but its not a direct observation of strings, just a phenomenon from the math, specifically the viscosity of the QGP.
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Nov 24, 2016 00:15
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GrAviTy84 posted:Different kind of plasma in a tokamak, I'm not super familiar with fusion stuff but I wouldn't mind working on it if the opportunity came. At the moment we dont have any evidence that there's something more fundamental than particles, though i think super symmetry and ultimately string theory could be a really cool discovery. Oddly enough, the only real world observable that string theory has predicted has been discovered in heavy ion collisions. So called "anti desitter/conformal field theory" or AdS/CFT correspondence, but its not a direct observation of strings, just a phenomenon from the math, specifically the viscosity of the QGP.
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Nov 24, 2016 00:58
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