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Reminds me of when our owner bought all of ottolenghis books and then booked an event featuring the cuisine of Israel (which I know nothing about) and then all her guests showed up in yarmulkes.
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Dec 11, 2017 06:59
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Wroughtirony posted:Cooked my first kosher chicken tonight. Host-friend tells me the Rabbi is coming over for dinner. Okay- I got this, right? My mother bought a kosher chicken for some guests the other day and was complaining about how disgusting it was. My brother is religious so I'm familiar with the whole kosher thing. It's an enormous pain in the arse. My biggest issue is that if kosher slaughtering is so concerned with animal welfare why isn't that concern extended to the full life of the animal? Jewish law extends other ideas like crazy but this one stays bounded on the animals' death, not life. Why are you cooking kosher?
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Dec 11, 2017 09:16
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He said he cooked it because a rabbi was a dinner guest. Kosher law is older than factory farming so it wasn't a concern when it was codified, I'd imagine. Also I'm pretty sure a rabbi needs to be on site all day at slaughterhouses. That same rigor could never apply to farms logistically.
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Dec 11, 2017 14:19
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We have one week long event at the hotel I work at where everything is kosher. It's such a pain and we have all these goony rabbis hovering around watching us. The only cool rabbi was the one who worked with inner city youths and told us he liked The Wu-Tang Clan.
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Dec 11, 2017 15:37
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Mario Batali accused of sexual harassment https://www.usatoday.com/story/money/2017/12/11/mario-batali-sexual-harassment/939785001/
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Dec 11, 2017 17:36
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He agrees with the accusations. None of this should be terribly surprising to anyone.
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Dec 11, 2017 18:09
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BrianBoitano posted:He said he cooked it because a rabbi was a dinner guest. He or she? Anyway, I thought the rabbi might be part of the reason, not the whole reason.
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Dec 11, 2017 18:27
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BrianBoitano posted:He said he cooked it because a rabbi was a dinner guest. Actually, I'm living with some friends for awhile while my husband is off doing work stuff. She is Jewish and keeps a fairly traditional kosher kitchen (two sets of plates, cookware, etc.) So I'm learning how to operate in that setting. Mostly it's a matter of resisting my tendency to put butter in everything. Apparently wonky kosher chickens are not uncommon since kosher farming operations are trying to catch up with more mechanization to lower prices, so you end up with kind of a mish-mash of techniques and practices instead of the terrifyingly standardized streamlined factory farms that churn out regular chickens.
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Dec 11, 2017 18:36
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Hey guys I made a post. e: it's about gifts!
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Dec 11, 2017 18:50
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Wroughtirony posted:I would never choose a kosher lifestyle for myself and I will be glad when I no longer have to hide in my car to eat a cheeseburger, but it's been a fun an interesting journey learning how to operate in a kosher kitchen.
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Dec 11, 2017 23:03
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therattle posted:He or she? A Rabbi, a married couple, a child, a chef and a poodle all had a chicken dinner last night. All but four of the feet touching the floor during the evening belonged to females. There were seven beating hearts. Make more sense now?
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Dec 12, 2017 00:13
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Wroughtirony posted:A Rabbi, a married couple, a child, a chef and a poodle all had a chicken dinner last night. All but four of the feet touching the floor during the evening belonged to females. There were seven beating hearts. Congrats!
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Dec 12, 2017 00:29
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Wroughtirony posted:A Rabbi, a married couple, a child, a chef and a poodle all had a chicken dinner last night. All but four of the feet touching the floor during the evening belonged to females. I wasn’t aware there would be any math
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Dec 12, 2017 01:05
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Today I found out that cabbage makes an okay substitute for chicken in chicken saag. Pity that I forgot to wash the spinach.
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Dec 12, 2017 01:18
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Pollyanna posted:Today I found out that cabbage makes an okay substitute for chicken in chicken saag. Pity that I forgot to wash the spinach. While cabbage is good, it is distinctly un chickeny.
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Dec 12, 2017 16:45
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Pollyanna posted:Today I found out that cabbage makes an okay substitute for chicken in chicken saag. Pity that I forgot to wash the spinach. dude you might want to go to an emergency room, I think you might be having a stroke
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Dec 12, 2017 19:31
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That Works posted:Congrats! I'll tell them you said so!
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Dec 12, 2017 19:50
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Wroughtirony posted:A Rabbi, a married couple, a child, a chef and a poodle all had a chicken dinner last night. All but four of the feet touching the floor during the evening belonged to females. There were seven beating hearts. Who has the double heart? A Rabbi (1), a married couple (2-3), a child (4), a chef (5) and a poodle (6?)
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Dec 12, 2017 20:09
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Pragnet, hence the congrats
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Dec 12, 2017 20:20
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i like nice words
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Aren't there female Rabbis now? Maybe you should specify where they are on the fundamental to reform spectrum?
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Dec 12, 2017 20:30
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Anne Whateley posted:Pragnet, hence the congrats Oh! I didn't get that!  Congratulations!
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Dec 12, 2017 20:40
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 I'm halfway to becoming a doomsday prepper
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Dec 14, 2017 08:33
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ulmont posted:Who has the double heart? The Time Lord, of course.
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Dec 14, 2017 14:22
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Guys! I found the holy grail! Your woes are over! They apparently have canned pealed potatoes! No more suffering over peeling potatoes anymore. I can’t believe they have canned peeled potatoes that’s so effing stupid Croatoan fucked around with this message at 21:25 on Dec 14, 2017 |
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Dec 14, 2017 14:38
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What else would you serve with your canned, whole, bone in chicken?
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Dec 14, 2017 15:43
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canning potatoes without the skin is traditionally how it’s done, isn’t it? presumably for olde tyme food safety reasons
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Dec 14, 2017 17:09
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Maybe idk, I've never had canned potatoes. That's weird.
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Dec 14, 2017 21:26
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Back in 1994 I was following a dumb magazine recipe that used canned potatoes at the end so I bought them a few times just because following the recipe. OTOH, I've never had canned peas, green beans or carrots.
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Dec 14, 2017 21:40
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Critique my meatball recipe!
It's not meant to be particularly great, it's just a fallback recipe when I don't want to think about making something complicated. That said, I do want to make it tastier. I've head Chinese meatballs like Lion's Heads and they have a soft, tender, springy texture that isn't tough or dry in the middle. I have no idea what I would need to do in order to mimic that texture, but I would love to make meatballs like you get in dim sum places. What can I do to bring my recipe closer to that? Mr. Wiggles posted:While cabbage is good, it is distinctly un chickeny. mindphlux posted:dude you might want to go to an emergency room, I think you might be having a stroke In terms of large pieces of stuff to eat, I mean 
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Dec 14, 2017 22:27
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Unless that stock is homemade I would swap to chicken. Commercial beef stock is just brown salt water. Also bloom a pack of plain gelatin in said stock and mix that in. Also I wouldn't bother with veal. Pretty much all veal you find in the store sucks. Just double the pork. Edit: I believe to get that springy texture, you stir the ground meat with a portion of salt until it's smooth and uniform texture. Maybe ice water too I think. Casu Marzu fucked around with this message at 22:41 on Dec 14, 2017 |
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Dec 14, 2017 22:38
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The meat is from a pre-mixed meat pack found in the meat section.  I'm lazy. I might just cut the poo poo and go for ground pork by itself.The stock is usually some beef bones (ideally marrow bones) cooked in my instant pot, so it should be home made... Gelatin would be a good idea, and I'll pick some up. Salt and ice water for springy meatballs? Interesting. Maybe the intent is to get it as smooth and paste-like as possible?
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Dec 14, 2017 22:55
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Yeah the springy texture you get in most Asian type meatballs is by doing the exact opposite of what you do for white people meatballs and stir the hell out of your mixture until it's smooth.
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Dec 14, 2017 23:05
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Croatoan posted:Guys! I found the holy grail! Your woes are over! They apparently have canned pealed potatoes! No more suffering over peeling potatoes anymore. My primary school used to serve us canned pealed potatoes. Apparently pealing actual potatoes was just too hard for a school kitchen (???) so the school was cought in a never-ending loop between student councils voting canned potatoes in and out. Due to their distinctly sour aftertaste students would get upset and demand change. Then the school would bring actual potatoes in which got to stay for about 2 years before new students, who had never lived through the horrors of canned potatoes, voted fresh out due 'ew skin'. I suspect that this cycle is still ongoing to this today.
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Dec 14, 2017 23:10
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In further Vegas chat, the office I just moved into is moving from Henderson to West Sahara. Which is awesome because it's walking distance from Herbs and Rye. 
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Dec 14, 2017 23:28
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Mr. Wiggles posted:In further Vegas chat, the office I just moved into is moving from Henderson to West Sahara. Which is awesome because it's walking distance from Herbs and Rye. YES.
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Dec 15, 2017 00:03
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Mr. Wiggles posted:In further Vegas chat, the office I just moved into is moving from Henderson to West Sahara. Which is awesome because it's walking distance from Herbs and Rye. That's great. My office is about a 2 minute drive from my favorite brewery (CraftHaus), and I thought that was pretty okay. Walking to Herbs & Rye (and therefore having a parking place that isn't their claustrophobic lot) is definitely better.
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Dec 15, 2017 00:19
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Pollyanna posted:Salt and ice water for springy meatballs? Interesting. Maybe the intent is to get it as smooth and paste-like as possible? Salt is how ground pork turns into sausage. So if you like the springy texture of sausage in your meat balls versus crumble apart in your mouth, salt can help. Don't overdo it, though, because pork grease is much better at balancing the sponginess of the salted meat than in beef. The mixed-in bread crumbs can help keep it crumbly even with salt. Related, never salt your burgers until right before you are ready to cook, or else you get fast food chewy burgers.
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Dec 15, 2017 02:37
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Croatoan posted:Guys! I found the holy grail! Your woes are over! They apparently have canned pealed potatoes! No more suffering over peeling potatoes anymore. When I was a kid, my mom's beef stew was almost entirely canned ingredients. Canned veg-all, canned broth, canned consomme, canned potatoes. To her credit, at least the beef was fresh. I still have a little bit of nostalgia for the weird smooth texture and overseasoned flavor of canned potatoes.
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Dec 15, 2017 02:50
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Mr. Wiggles posted:In further Vegas chat, the office I just moved into is moving from Henderson to West Sahara. Which is awesome because it's walking distance from Herbs and Rye. Ooooh, dangerous and awesome. If you need a fresh cut, Goodtimes Barber and Shave Parlor next door is a real money spot for a haircut and a shave.
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Dec 15, 2017 03:18
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I've actually been looking for a barber! But I go to a hipster barber in Reno that's all straight razors and straight bourbon and I'd like to find equivalent.
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Dec 15, 2017 06:09
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