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Chemmy posted:A sandwich with ham instead of bread. Wouldn't that be...a hamburger?
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Jan 5, 2017 00:11
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| # ? May 23, 2024 20:22 |
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Never not post sockchuterie
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Jan 5, 2017 00:13
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ham is your life now idiot http://www.clickhole.com/article/new-era-donald-trump-just-whispered-hope-you-make--5155
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Jan 5, 2017 06:53
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I would gladly trade not ever being able to eat bacon again for never having to hear about bacon again. Sriracha too, but that's not a sacrifice.
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Jan 7, 2017 01:03
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Eifert Posting posted:I would gladly trade not ever being able to eat bacon again for never having to hear about bacon again. It would just be replaced by salt pork and tabasco nerds. I can hear it now. WENDY'S NEW BAYOU CAPTAIN! TWO OAK BARREL AGED SLAMISIANA SEASONED BEEF PATTIES TOPPED WITH THE FRANCH NAYVAY'S FINEST CRISPY FRIED SALT PORK ON A BRIOCHE BUN. NOW JUST 6.99 WITH A LARGE TABASCO SMOKED SALT FRIES AND A DRANK. FRESH NEVER FROZEN WENDY'S KWALI-TAY IS ARE RECCI-PAY
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Jan 7, 2017 02:20
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Suspect Bucket posted:It would just be replaced by salt pork and tabasco nerds. I can hear it now. WENDY'S NEW BAYOU CAPTAIN! TWO OAK BARREL AGED SLAMISIANA SEASONED BEEF PATTIES TOPPED WITH THE FRANCH NAYVAY'S FINEST CRISPY FRIED SALT PORK ON A BRIOCHE BUN. NOW JUST 6.99 WITH A LARGE TABASCO SMOKED SALT FRIES AND A DRANK. FRESH NEVER FROZEN WENDY'S KWALI-TAY IS ARE RECCI-PAY This is what triggering feels like isn't it?
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Jan 7, 2017 02:24
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That Works posted:This is what triggering feels like isn't it? Here's the control so you can tell for sure.  : I'll have my seared tuna steak served well done.
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Jan 7, 2017 07:42
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Eifert Posting posted:Here's the control so you can tell for sure. Bad comparison. Bacon and Sriracha faddishness is silly and irritating, but destroying a good piece of fresh tuna would make me irrationally, psychotically angry.
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Jan 7, 2017 15:06
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Suspect Bucket posted:TABASCO SMOKED SALT FRIES Well I think I know my next project.
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Jan 7, 2017 17:19
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Hearing someone ask for a tuna steak well done is the only thing in the world that will cause me to turn around in my seat and proselytize to a complete stranger.
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Jan 7, 2017 17:35
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I have found my taste for bacon to been waning over the last few years. I am getting old and all, but it has started to just taste overwhelmingly salty most of the time. I will still eat pretzels till my gums bleed, so idk what the bacon issue is.
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Jan 7, 2017 18:34
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I think the "bacon on donuts" thing is one of the worst things to come out of current food trends... I'm not above mixed sweet and savory, but ugh, bacon on a donut, no thanks.
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Jan 7, 2017 19:22
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Thinking more on it, is "nitrate free" bacon loaded up with more salt? I have never looked into the process but they have to get the stuff cured somehow.
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Jan 7, 2017 19:48
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Eifert Posting posted:Hearing someone ask for a tuna steak well done is the only thing in the world that will cause me to turn around in my seat and proselytize to a complete stranger. I don't care how wrong someone may be, that's just poor manners.
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Jan 7, 2017 19:49
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bongwizzard posted:Thinking more on it, is "nitrate free" bacon loaded up with more salt? I have never looked into the process but they have to get the stuff cured somehow. "Nitrate free" bacon has a shitload of nitrates from celery juice. It's annoying because it's an inferior product marketed to idiots.
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Jan 7, 2017 19:56
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Hahah holy poo poo I just got so full of smugness I might have to cut my boots off. That is loving amazing.
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Jan 7, 2017 20:00
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Squashy Nipples posted:I think the "bacon on donuts" thing is one of the worst things to come out of current food trends... I'm not above mixed sweet and savory, but ugh, bacon on a donut, no thanks. My local donut place does a bacon maple bar and it's my favorite loving thing  and it's odd because otherwise I generally don't like stuff like that like chocolate covered pretzels.
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Jan 7, 2017 22:07
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Squashy Nipples posted:I think the "bacon on donuts" thing is one of the worst things to come out of current food trends... I'm not above mixed sweet and savory, but ugh, bacon on a donut, no thanks. you seem pretty upset about a thing being on top of another thing
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Jan 7, 2017 22:31
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OMGVBFLOL posted:you seem pretty upset about a thing being on top of another thing lol, that isn't "pretty upset". For that let's talk about what chili is or the exact definition of "a club sandwich".
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Jan 7, 2017 22:43
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bongwizzard posted:lol, that isn't "pretty upset". For that let's talk about what chili is or the exact definition of "a club sandwich". No poo poo, "pretty upset" would be appropriate for what I said about tuna steaks, though. I'm making some homemade pasta. I always do it by hand. Not using eggs because the Mrs. doesn't like eggs, and I'm surprised at how much more water it's taking.
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Jan 7, 2017 22:46
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The day pasta can complement the tuna steaks.
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Jan 8, 2017 00:13
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Mr. Wiggles posted:The day pasta can complement the tuna steaks. I think you meant "dry". But of all people to bag on vegan pasta... you? Kinda of surprising.
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Jan 8, 2017 00:33
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Verily, my phone posting game is lacking. And not bagging on it - just giving you a hard time. Have you tried adding chia seed before? It's a damned fine egg substitute with flour.
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Jan 8, 2017 01:25
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Wouldn't eggless pasta just be super gloopy? I'm trying to imagine the texture and all I can think of is "pasty with a hint of glue". Not being a dick, I'm genuinely curious how they came out.
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Jan 8, 2017 13:01
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No. I took a pasta making course in Italy and there's an entire subset of pasta they do that's eggless.
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Jan 8, 2017 13:59
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Clearly I'm an idiot that didn't have that experience? It still sounds terrible, and I'm vegan so tell me more!
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Jan 8, 2017 14:07
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Most store bought pasta is eggless.
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Jan 8, 2017 14:26
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Huh, wow I'm an idiot.
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Jan 8, 2017 14:29
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fizzymercy posted:Huh, wow I'm an idiot. Nah, you just didn't know. The Mrs. and I had a whole discussion about this last night. Since I'd never made it eggless, we went and did some research into recipes. The recipe my mom taught me as a kid: -about 4 cups of the hardest flour you can find (about a pound) -2 whole eggs -a big pinch of salt -just enough water to make a dough Make a flour volcano, sprinkle the salt over it, dump the eggs in the middle, work them in, and then add just enough water to get it to come together. Once you have a dough, knead for a few minutes, make a ball, wrap in plastic, and chill in the fridge for about an hour. This makes a very reliable pasta. Note that the harder the flour (more gluten), the more water it requires, and the longer you should let it chill. Lots of vegan pasta recipes that you find online have all sorts of different egg replacements, but all you really need is a little bit of fat, so last night we just used about 2 tablespoons of olive oil, and a lot more water. Came out AWESOME! However, this dragged us down the rabbit hole of bad internet recipes. Look at this one from Emeril, it's got a shocking amount of eggs in it: quote:1 pound all-purpose flour 10 loving eggs, that's drat near an omelette. Worse is this one from Giada, it's got the wrong kind of flour: quote:2 cups cake flour
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Jan 8, 2017 14:58
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Thomas Keller's pasta recipe uses 14 yolks or something.
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Jan 8, 2017 15:03
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Wow, I'll have to look that upMr. Wiggles posted:Have you tried adding chia seed before? It's a damned fine egg substitute with flour. The Mrs. suggested we do that, and I vetoed it, since I really don't like chia seeds. This is what led us to our internet searches on egg replacements for pasta.
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Jan 8, 2017 15:11
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Flash Gordon Ramsay posted:Thomas Keller's pasta recipe uses 14 yolks or something. And it's good and yummy
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Jan 8, 2017 16:33
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Rurutia posted:No. I took a pasta making course in Italy and there's an entire subset of pasta they do that's eggless. Sadly I only know of this from Achewood.
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Jan 8, 2017 22:13
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bongwizzard posted:Sadly I only know of this from Achewood. Cornelius was totally old school in the Badass Games.
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Jan 9, 2017 03:05
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The dilution of bacon makes me sad. At first I was excited that it was everywhere, but now it's just microwave-grade ham suggestion sprinkled on everything. Bacon is a force for good but it won't save us. The best bacon belongs on peanut butter and banana sandwiches or as part of a Saturday morning breakfast, not halfheartedly meted out over a cupcake or a donut.Eifert Posting posted:Hearing someone ask for a tuna steak well done is the only thing in the world that will cause me to turn around in my seat and proselytize to a complete stranger. Croatoan posted:I don't care how wrong someone may be, that's just poor manners. https://www.youtube.com/watch?v=amKyA2PrSu4
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Jan 9, 2017 17:50
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I mean I agree it's rude too but literally can't help myself. Fortunately the last time I had the opportunity was over 10 years ago.
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Jan 9, 2017 20:25
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I think the Good Samaritan law applies
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Jan 10, 2017 01:40
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Pigsfeet on Rye posted:Cornelius was totally old school in the Badass Games. Fact. As for making my own eggless pasta I thought that the friction of going through a brass die is what makes it work in most settings.
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Jan 10, 2017 01:48
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Got a late crop of sweet peppers in before the freeze, and just made up a fantastic mushroom and pepper soup. Y'all gotta try this. Sweat an onion in a pat of butter and a bay leaf, minced garlic, minced ginger, paprika, and some 'season completo' (mostly msg and more garlic) for 5ish minutes, add diced sweet peppers. Continue to cook on medium heat until peppers are cooked and onions are sweet. Add a strong broth and dot of liquid smoke or powdered smoke, simmer. Add tore up dried mushrooms, cook till mushrooms are soft. Remove bay leaf. Blend, but leave a few lumps. Add dash of sesame oil. Salt and pepper to taste. No photo because it's really just a pile of brown slop, but DELICIOUS BROWN SLOP that tastes a fair bit like a nice mushroom and pepper sandwich. You could add sausage too! Suspect Bucket fucked around with this message at 19:27 on Jan 12, 2017 |
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Jan 12, 2017 19:19
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I got back from ten days in Italy (mostly north Italy) a bit ago. The food was largely as expected- way more raw meat than I expected though.
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Jan 13, 2017 00:40
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