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Watch some scum post a Thanksgiving spread photo in here without properly acknowledgement of Native Americans. Disgusting
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Nov 24, 2016 21:56
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happy thanksgiving
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Nov 25, 2016 01:03
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Moundgarden posted:happy thanksgiving I can only imagine how loving edgy you looked setting that up on the dinner table. Touché, Internet Hero. You may have succeeded in making a Vietnamese woman you've never met feel deeply uncomfortable. You've won. The Doctor fucked around with this message at 03:57 on Nov 25, 2016 |
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Nov 25, 2016 03:43
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The Doctor posted:I can only imagine how loving edgy you looked setting that up on the dinner table. Touché, Internet Hero. You may have succeeded in making a Vietnamese woman you've never met feel deeply uncomfortable. You've won. Oh gently caress off
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Nov 25, 2016 04:10
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I could be wrong but I got the impression that most of the chopstix-pix were poking fun at people taking the derail explosion so seriously.
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Nov 25, 2016 05:43
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Thoht posted:I could be wrong but I got the impression that most of the chopstix-pix were poking fun at people taking the derail explosion so seriously. That was my interpretation. Hopefully...
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Nov 25, 2016 06:05
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Could this thread be any more white?
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Nov 25, 2016 06:39
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The Doctor posted:I can only imagine how loving edgy you looked setting that up on the dinner table. Touché, Internet Hero. You may have succeeded in making a Vietnamese woman you've never met feel deeply uncomfortable. You've won. I agree with The Doctor. There's white food, and there's Vietnamese food. they shouldn't mix. Race Mixing is what's destroying our society. Say no to culinary race mixing.
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Nov 26, 2016 08:20
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 Spatchcocked smoked turkey. I have a tiny smoker so had to chop it in half after spatchcocking. No utensils.
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Nov 26, 2016 12:20
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Hurt Whitey Maybe posted:
What race are you? Is that a bamboo chopping board?!?!
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Nov 26, 2016 12:43
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Cumslut1895 posted:What race are you? Is that a bamboo chopping board?!?! 
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Nov 26, 2016 13:45
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Cumslut1895 posted:What race are you? Is that a bamboo chopping board?!?! 
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Nov 26, 2016 14:26
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 Tartiflette! Potato slices, double cream, onions, bacon and reblochon cheese. Currently awaiting a heart attack.
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Nov 26, 2016 18:39
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 Leek bread pudding for turkey day   Carnitas tacos tonight, I always crave this after the holiday feasts for some reason.
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Nov 27, 2016 01:51
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Dude watch out, you have an asian style knife in your photo next to tacos. The FJWs in this thread are going to come down on you like a ton of bricks. Looks good though.
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Nov 27, 2016 02:22
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Well I agree with mich, and I think most of you missed the point. Maybe it is time to let it go? or does anyone else need a chance to make the same dumb joke we have heard for the last 3 pages?
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Nov 27, 2016 02:51
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Nabokoffin posted:Well I agree with mich, and I think most of you missed the point. Maybe it is time to let it go? or does anyone else need a chance to make the same dumb joke we have heard for the last 3 pages? Nobody cares
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Nov 27, 2016 03:13
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Phil Moscowitz posted:Nobody cares I think that's what mich was pointing out. A small complaint resulted in a big overreaction for some reason.
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Nov 27, 2016 03:41
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Went to a Friendsgiving last night and no one ate anything so I left with almost as much as I brought... Turned some of it into breakfast. Vegetarian stuffing waffle with cranberry maple sauce and hash with leftover pecan sweet potatoes. emotive fucked around with this message at 18:46 on Nov 27, 2016 |
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Nov 27, 2016 18:33
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here is a porchetta I made with a fairly bad roll but decent taste   it's cool that you emotionally mature people managed to scream for three pages straight about someone asking you not to do a thing
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Nov 27, 2016 19:04
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VileLL posted:it's cool that you emotionally mature people managed to scream for three pages straight about someone asking you not to do a thing speaking of letting it go, 
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Nov 27, 2016 21:28
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theres a will theres moe posted:speaking of letting it go, 
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Nov 27, 2016 21:30
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 Cranberries are on sale for some reason so 
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Nov 27, 2016 21:53
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Brand New Malaysian Wife posted:
Excellent username to wade into this shitshow. Food looks tasty as hell too!
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Nov 27, 2016 22:20
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Had ribeye and caramelized onions cooked sous vide (not at the same time) with fondant potatoes and romaine with homemade caesar dressing Apologies for the lighting. The ribeye was puddled, refrigerated, and re-puddled to reheat. I guess maybe that's why it is a little overdone, must have messed up somewhere along the way. I need to work on the fondant potatoes. The tops weren't crispy. I don't know what went wrong. If you're going to make your own caesar dressing, using real parmigiano-reggiano makes so much difference. We were using the domestic (not shakey-cheese) parmesan and it just didn't have the salty funk of the real deal. Very worth it.
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Nov 27, 2016 23:51
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theres a will theres moe posted:I need to work on the fondant potatoes. The tops weren't crispy. I don't know what went wrong. Thing with fondant potato is that the traditional technique doesn't lend itself so crispy spud. Crisping the potato and then covering it in liquid is going to soften all that browning. Which I do like. But if you want crispy potato, invert the technique. Start the spuds covered in liquid, and some of the fat, and cook it down until the water's gone and the spud is sizzling in the fat. To think of it, it's pretty well the same way Brits roast potatoes. Par boil, dry, toss in hot fat and slam in the oven. The outcome is slightly different in terms of texture though. And the rib eye looks very good indeed to me.
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Nov 28, 2016 00:20
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Cavenagh posted:Thing with fondant potato is that the traditional technique doesn't lend itself so crispy spud. Crisping the potato and then covering it in liquid is going to soften all that browning. Which I do like. But if you want crispy potato, invert the technique. Start the spuds covered in liquid, and some of the fat, and cook it down until the water's gone and the spud is sizzling in the fat. To think of it, it's pretty well the same way Brits roast potatoes. Par boil, dry, toss in hot fat and slam in the oven. The outcome is slightly different in terms of texture though. I'll probably not bother with fondant potatoes again. These were OK but not worth the extra effort over other preparations, in my opinion. Plus, I like the skins. I was disappointed that the steak didn't blush or bloom or whatever very much, but it was as tasty as could be expected.
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Nov 28, 2016 00:38
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I got crispy tops (one side) following Chef John from FOOD WISHES dot com wiiiiith... his fondant potatoooooes! recipe. https://www.youtube.com/watch?v=XOatJPocjDo Here's a ribeye with fondant taters I made years ago: 
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Nov 28, 2016 03:20
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https://www.youtube.com/watch?v=ZXQR-cPXlmY
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Nov 28, 2016 11:29
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Those ribeyes look good. I might have to try out fondant potatoes sometime. Apple tart, never made one before. Need to work on it a little bit but sure is tasty. Pretty simple to do and makes a good dessert to use up some seasonal fruit. My first attempt at the crust ended up in the trash though 
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Nov 28, 2016 15:40
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Try glazing it with a melted butter and sifted powder sugar, or heated apricot jam.
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Nov 28, 2016 18:14
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I made a glaze with the apple cores and skins and simple syrup. I should have reduced it down more, kind of just soaked in without sitting on top. A few things I need to do next time to help the look of it.Thanks for the tip, I will experiment with those ideas too.
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Nov 28, 2016 19:44
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 Mushrooms and diced asparagus fried with a bit of balsamic then added.
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Nov 29, 2016 02:52
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Pulled pork from beginning to end.    It was fun preparing the meat and cooking it! Then I was shredding the meat for forever and it sucked. Then I ate it and it was fun again! The BBQ sauce is disappointingly non-spicy considering there's habanero in it. Although touching it with my bare hands has produced a burning sensation on the tips of my fingers that is slowly traveling toward the center of my hand.
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Nov 29, 2016 03:07
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My God man, what did you do to it???
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Nov 29, 2016 03:21
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sweat poteto posted:
Uhh...
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Nov 29, 2016 04:12
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This is great and subtle picturemaking, well done.
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Nov 29, 2016 04:39
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The thread really needs a new title joke after these last few pages.
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Nov 29, 2016 04:55
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Grand Fromage posted:This is great and subtle picturemaking, well done. That's a potato flipper, dude. What did you think it was?
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Nov 29, 2016 04:56
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Ranter posted:That's a potato flipper, dude. What did you think it was? I honestly can't tell if this is you being coy or if you seriously did this unintentionally.
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Nov 29, 2016 04:58
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