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Guildenstern Mother posted:I've been making so many non-beef meatballs lately. My new favorite is ground chicken with tons of lemongrass and ginger. I've been tossing around the idea of doing them more as a quenelle just to get that ridiculously pillowy texture, but its been brutal at work the last two weeks and I just haven't had the energy. I've made kofta two or three times since the pandemic started. My new favourite way is to make a cylinder about the size of my thumb. It gets the right surface and crispiness - not too far from a quenelle, either! The other day I was thinking about making kofta while looking at my waffle iron.... Should I try cooking kofta in the waffle iron?
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Jun 19, 2020 15:49
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I'm looking at my soda stream and wondering if I can carbonate wine, so I don't know if I'm the person to ask about getting weird with a waffle iron, but I think its important to do weird poo poo for no reason other than it might just be cool. edit: but waffle irons = max crispiness so I think its not only important but necessary.
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Jun 20, 2020 07:41
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How Wonderful! posted:There are a bunch of different kinds of vegetarian/vegan meatballs I've been wanting to try and this could be a fun opportunity.. i work(ed? havent been in the office for a while) near a fast food joint that specializes in healthy options. they have an eggplant "meatball" that absolutely owns
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Jun 20, 2020 08:34
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I had a sodastream as a kid*, and I have one now as an adult, and I would recommend against carbonation anything but water. When you try to carbonate wine, it’s very difficult to get the fizziness level right, and even if you do, there is a very high risk of spraying wine absolutely everywhere unless you release the pressure incredibly carefully. * As a child, I tried to directly carbonate both orange juice and milk on separate occasions and created a god awful mess
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Jun 20, 2020 08:35
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CommonShore posted:I've made kofta two or three times since the pandemic started. My new favourite way is to make a cylinder about the size of my thumb. It gets the right surface and crispiness - not too far from a quenelle, either! You certainly CAN cook kofta in a waffle iron, but I’d expect by the time the meats gets any color at all, it’ll be super overcooked and dry.
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Jun 20, 2020 12:54
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Guildenstern Mother posted:I'm looking at my soda stream and wondering if I can carbonate wine, so I don't know if I'm the person to ask about getting weird with a waffle iron, but I think its important to do weird poo poo for no reason other than it might just be cool. I carbonated some cheap pino grigio with my homemade carbonation setup. It worked OK. Not amazing but I didn't have much of a problem with making a mess. You definitely want to really chill it before trying to carbonate, it'll help dissolve a little more CO2 in / make it more bubbly. I've never used an actual sodastream so I can't speak for mess vs lack of mess there.
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Jun 20, 2020 13:26
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Scientastic posted:I had a sodastream as a kid*, and I have one now as an adult, and I would recommend against carbonation anything but water. When you try to carbonate wine, it’s very difficult to get the fizziness level right, and even if you do, there is a very high risk of spraying wine absolutely everywhere unless you release the pressure incredibly carefully. Good to know, I haven't started doing any serious experimentation with the stream, but stir crazy is bound to lead to it eventually. My other thought was carbonating something like a hibiscus tea, which is probably enough like water to work.
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Jun 20, 2020 20:53
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carbonated oj was absolutely delicious trick is low level of carbonation, nontrivial viscosity has huge effect on fuckin up apparatus
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Jun 20, 2020 21:21
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bob dobbs is dead posted:carbonated oj was absolutely delicious GWS General Chat: nontrivial viscosity has huge effect on fuckin up apparatus
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Jun 20, 2020 21:24
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I guess I don’t see the point in having a low level of carbonation. I’d rather have a room covered floor to ceiling in extraordinarily fizzy wine, than a glass of mildly gassy juice.
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Jun 20, 2020 22:29
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I went to pick up some delicious ginger beer (beer with added ginger) from a brewer near me, which I ordered online for collection. I was emailing one of the owners to arrange collection and mentioned how delicious his beer was, and how I’d been making my own non-alcoholic one (thanks mediaphage!). So when I went to collect my beer I took some of my home brew for the guy to try. He used their carbonator to fizz my ginger beer. It was interesting - it was borderline not sweet enough before but definitely needed more sweetness once carbonated. He also gave me a taste of their rhubarb cider (apple cider with rhubarb). I wanted to taste it but could not buy any as it is keg only for now, so he poured me a glass. Really good. It was quite light, dry, subtle and sophisticated. I don’t usually like cider. It was a really nice little visit.
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Jun 20, 2020 22:30
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We ate the first of the chickens we raised today. Came out tender, flavorful and delicious. The legs are absolutely massive, the breasts are a good size as well. All in all I’m very happy with the results.
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Jun 21, 2020 02:38
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Errant Gin Monks posted:We ate the first of the chickens we raised today. Came out tender, flavorful and delicious. The legs are absolutely massive, the breasts are a good size as well. All in all I’m very happy with the results. Did it feel awkward at all eating something you had raised?
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Jun 21, 2020 02:40
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drrockso20 posted:Did it feel awkward at all eating something you had raised? Not really. The only thing I was worried about was loving it up since I raised him and had him killed myself. It made me take more care and pay attention, so it kind of focused me in a way and made the meal more personal. I didn’t want to waste him and wanted to ensure he was delicious. My wife said it was awkward for her though. She still has an emotional attachment to the birds.
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Jun 21, 2020 02:56
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My son just asked for Comte instead of cheddar alongside his gentle (Camembert) cheese for his breakfast sandwiches. He was tempted by the blue Stilton and Boursin but his heart was set on the Comte, which, happily, I’d just bought. He’s never met a cheese he didn’t like.
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Jun 21, 2020 10:20
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therattle posted:My son just asked for Comte instead of cheddar alongside his gentle (Camembert) cheese for his breakfast sandwiches. He was tempted by the blue Stilton and Boursin but his heart was set on the Comte, which, happily, I’d just bought. He’s never met a cheese he didn’t like. This is like the French version of the SA mart kawaii lunchbox post.
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Jun 21, 2020 14:58
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VelociBacon posted:This is like the French version of the SA mart kawaii lunchbox post. I’m not 100% sure what it means but I’ll take it as a good thing.
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Jun 21, 2020 16:33
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therattle posted:I’m not 100% sure what it means but I’ll take it as a good thing. I think that's the pinku (pink) one
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Jun 21, 2020 18:21
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VelociBacon posted:This is like the French version of the SA mart kawaii lunchbox post. That was SA? That was the SA-mart?
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Jun 21, 2020 20:17
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poo poo actually it looks like it's not from SA. I misremembered!
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Jun 21, 2020 20:21
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VelociBacon posted:poo poo actually it looks like it's not from SA. I misremembered! niu-niu posted:Im looking for a bento box, it cant be pinku (thats japanese for pink) or any girl color. It has to be of 2 or more kotoba (thats japanese for 2 compartments) and has be be chibi (small) sized. And has to be really kawaii (cute). Also It has to be about 10-20 bux. And you have to post pics of it first (i want to make shure it's kawaii [cute]). And it would be nice if it came with matching chopstick holder (WITH chopsticks). OH! and it CANNOT have any cartoon pictures, or be made out of plastic. It has to be made of ceramic, or something like that. Also it would be nice if it was made in japan. and not in china or corea (korea) or whatever. I have found a bento box similar to the one im describing in e-bay, but it was 1 kotoba, and i dont want my gohan (rice) to touch my other things (it can get wet and i would not like that, plus 2 compartments looks more kawaii)
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Jun 21, 2020 21:29
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The incredible part to me is that's a 17 year old post but I feel like it could be written exactly the same today. Even the paypal part.
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Jun 21, 2020 21:34
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Ah poo poo I should have trusted my hon'nō (instincts).
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Jun 22, 2020 01:56
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The hunt for a kawaii (cute) bento box is eternal.
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Jun 22, 2020 02:20
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cant wait to be put on probation by the rattle's cheese-loving child sometime around 2034 
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Jun 22, 2020 02:36
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Fresh basil right off the plant is so much better than storebought.
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Jun 22, 2020 03:58
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Eat This Glob posted:cant wait to be put on probation by the rattle's cheese-loving child sometime around 2034 He’s very relaxed, as long as you do exactly what he wants when he wants it. He does love cheese. We made cheese muffins yesterday, which he chose over chocolate or any other sweet ones. Now that I get the bento box reference, I must disagree ! That poster had very specific requirements whereas my son will eat pretty much anything cheesy, more or less indiscriminately. That’s not entirely true, as he does have preferences. If we have a cheese board he’ll want to taste everything but might want seconds of only certain cheeses. He generally enjoys eating, which makes cooking for him extremely gratifying. therattle fucked around with this message at 10:43 on Jun 22, 2020 |
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Jun 22, 2020 10:40
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Resting Lich Face posted:Fresh basil right off the plant is so much better than storebought. I hear you, and I'mma let you finish, but mint has the best fresh-to-packaged quality ratio of all time!!
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Jun 22, 2020 14:13
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therattle posted:He’s very relaxed, as long as you do exactly what he wants when he wants it. 
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Jun 22, 2020 20:30
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for those of you who are interested in food media and have become more radicalized due to recent acab events, here's an interesting perspective that's fed up with liberal touchy feely food shows and writing: https://aliciakennedy.substack.com/p/on-americanizationquote:“A better life” is cited repeatedly—a better life as defined by whom? By what? Lakshmi repeatedly refers to ideas like, food “travels and unites us” and flavors “aren’t limited by lines on a map”—no, but human movement is quite violently limited by borders, and a love for tacos hasn’t and won’t make any change for immigration policy with Mexico and Central America. But I should be able to fuckin’ hate burritos (I do not) and still recognize everyone’s humanity, every person’s intrinsic worth and dignity. As the Trump supporter with whom Lakshmi holds hands proves, you can claim to love a people and their food and still vote against their humanity. The idea that we’re still doing this anachronistic dance about getting to know people through their food in a time of open fascism—how?
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Jun 22, 2020 21:07
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Crusty Nutsack posted:for those of you who are interested in food media and have become more radicalized due to recent acab events, here's an interesting perspective that's fed up with liberal touchy feely food shows and writing: https://aliciakennedy.substack.com/p/on-americanization AK’s voice is important and very good and I can’t help but suggest her newsletter to anyone who interfaces with food media, post-colonial thought, or radical praxis!
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Jun 22, 2020 22:44
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I see you got my little joke.
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Jun 22, 2020 22:52
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I broadly agree with many of the points they make, but poo poo like this is just facile:Alicia Kennedy posted:One other thing I’ve been mulling over after watching Taste the Nation is the title, which implies the U.S. is the nation, which is certainly how the show presents it—as though the rest of the world exists to be consumed by it, assimilated into it. In that sense, it’s a very honest depiction of empire. And this seems a little oblivious as well: Alicia Kennedy posted:I wondered, on Twitter (where too often I’m doing my wondering), what the real value is of this American acceptance—white acceptance. It’s not political or cultural power, we know; it’s not new immigration policy or a non-militarized border. It’s simply the broad availability of tacos; it’s jars of salsa in the supermarket. It’s the corporatization of a cuisine and the cultural capital of knowing “authenticity” for those who want to seek it out. What’s the value of this “acceptance” outside of capitalism? I’m still wondering.
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Jun 22, 2020 23:53
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SubG posted:I broadly agree with many of the points they make, but poo poo like this is just facile: Ughhhhhhh this is some tedious poo poo. (not your post)
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Jun 23, 2020 01:35
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SubG posted:I broadly agree with many of the points they make, but poo poo like this is just facile: Thank you for taking a deeper dive and elucidating some of my first impressions. Not to say her questions are irrelevant, I think they are just pointed at the wrong thing. And nothing makes me roll my eyes harder than seeing San Francisco called “The City.”
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Jun 23, 2020 02:08
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The Maestro posted:Thank you for taking a deeper dive and elucidating some of my first impressions. Not to say her questions are irrelevant, I think they are just pointed at the wrong thing.
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Jun 23, 2020 02:27
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Good morning would someone kindly hit me with the discord link I don’t want to lose this collection of well Eatin weirdos
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Jun 24, 2020 13:52
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bloody ghost titty posted:Good morning would someone kindly hit me with the discord link I don’t want to lose this collection of well Eatin weirdos I hate discord but would be willing to join it for GWS. Alternately I've got a few other Slacks and would be happy to spin up a new one.
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Jun 24, 2020 13:57
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bloody ghost titty posted:Good morning would someone kindly hit me with the discord link I don’t want to lose this collection of well Eatin weirdos
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Jun 24, 2020 14:06
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I would like a GWS discord link as well. GWS, DIY, the Boston thread and just a few other places are all I come to this site for and what I would really miss.
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Jun 24, 2020 14:12
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