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Manuel Calavera posted:Minor contention, the admin is named Reene, not Renee, because that's my name. I've had one person get confused and be like "Hey they're saying you're a sexpest!" when it was a post about admin Reene, not me. i literally had no idea that was the admin's handle. thanks for the heads up. my brain just makes it read like that for some reason
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Jun 28, 2020 23:14
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mediaphage posted:yeah we just talked about this like five posts up. i'm not convinced of anything until / unless contracts are signed. even then....eh. I don't have a law degree, but from what I understand there are likely to be some major issues with data security/registration regulations and the site changing hands, or something. If they go through any kind of normal channel anyhow. And if they don't that might open everyone to legal problems. At least according to someone I was talking to, who does have a law degree and is somewhat familiar with the whole SA system. Hard to say for sure, but it's definitely not as easy flipping a switch and changing some registry entries. mediaphage posted:also as has been mentioned in the thread in gbs a few times now, the idea that mod sass is probatable or worse, depending, is one of the worst administrative things about this entire forum. it's absurd, since it stifles necessary criticism (i'm sorry, i will forever maintain whirled peas as one of the worst things to happen to gws). Some of y'all took to whirled peas as well as Trumpists take to mask wearing. Tribalism is a hell of a drug, regardless of flavor.
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Jun 29, 2020 00:23
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You were a good mod barto.  Also no ill will/offense taken for folk misreading Reene's name. Like, I just wanted to clear it up because I'd seen confusion.
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Jun 29, 2020 01:47
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bartolimu posted:Hard to say for sure, but it's definitely not as easy flipping a switch and changing some registry entries. Not really my point - which is that lowtax is unstable and untrustworthy and thus literally anything could happen. bartolimu posted:Some of y'all took to whirled peas as well as Trumpists take to mask wearing. Tribalism is a hell of a drug, regardless of flavor. 
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Jun 29, 2020 02:53
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Manuel Calavera posted:You were a good mod barto. i didnt think you were offended, it was just that i literally had no idea their handle was "reene" instead of "renee" because brains are fantastic at that sort of stuff
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Jun 29, 2020 05:53
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I barely even remember whirled peas other than everyone hated it immensely Also that bart had to explain that it was supposed to be "world peace" but silly and literally no one had caught that and he was disappointed
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Jun 29, 2020 06:42
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bartolimu posted:I don't have a law degree, but from what I understand there are likely to be some major issues with data security/registration regulations and the site changing hands, or something. If they go through any kind of normal channel anyhow. And if they don't that might open everyone to legal problems. At least according to someone I was talking to, who does have a law degree and is somewhat familiar with the whole SA system. Hard to say for sure, but it's definitely not as easy flipping a switch and changing some registry entries. Even beyond that, it's a transfer of corporate ownership, those things don't happen overnight. SA is a business as well as a website.
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Jun 29, 2020 12:19
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Hawkperson posted:I barely even remember whirled peas other than everyone hated it immensely i'm pretty sure everyone knew it was supposed to be 'world peace', otherwise it just didn't make sense
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Jun 29, 2020 13:12
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I. M. Gei posted:So ThermoWorks has a new small cheap instant-read thermometer out.
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Jun 29, 2020 17:42
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That is a great price.
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Jun 29, 2020 17:54
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poo poo yes it is. Guess I'm getting a new thermometer.
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Jun 29, 2020 21:00
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That's weird, aren't they kinda self-competing against the Thermopop?
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Jun 29, 2020 21:08
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That Works posted:That's weird, aren't they kinda self-competing against the Thermopop? Thermoworks has a pretty solid hold on all things temperature. I think it's more to capture all the dollars any one might want to spend on thermometers. That said, so much of my GLP lab is kept up to standards with their NIST traceable measuring devices and they are wonderful.
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Jun 29, 2020 21:24
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I retract the previous post that was here and wish to say that quinoa is a loving scam re: protein. It has barely more protein relative to the other macros than rice. So if you're a vegan and it's important to you that it's "complete", go for it. As a general protein source, it's loving garbage. Bean noodles are still great, though. E:Or if you just like how it tastes which I do but I'm currently very disappointed because I just found out the protein thing feelix fucked around with this message at 07:43 on Jun 30, 2020 |
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Jun 30, 2020 07:18
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feelix posted:I retract the previous post that was here and wish to say that quinoa is a loving scam re: protein. It has barely more protein relative to the other macros than rice. So if you're a vegan and it's important to you that it's "complete", go for it. As a general protein source, it's loving garbage. Eh, my understanding is that unless one is bodybuilding or looking to build mass we get more than enough protein anyway, so fixating on protein content is not that helpful.
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Jun 30, 2020 09:18
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Hellote everyone, just popping in to let people know that we are in the final hours for the Hand To Mouth Season 4 kickstarter. Hand to Mouth is a very funny cooking show focused on low cost healthy recipes for people who are cost conscious or struggling financially. Here's one of my favorite recipes of theirs: https://www.youtube.com/watch?v=nuLJ1ayyhYo I like to add a lil' cinnamon to the egg mixture.
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Jul 1, 2020 00:02
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the worst thing to happen to gws is banning mindphlux don't @ me
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Jul 1, 2020 04:05
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pile of brown posted:the worst thing to happen to gws is banning mindphlux don't @ me Agreed. Mommie Dearest too.
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Jul 1, 2020 06:24
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At least Mrs. Gundersen is still around, assuming the pandemic didn't get her.
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Jul 1, 2020 13:38
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pile of brown posted:the worst thing to happen to gws is banning mindphlux don't @ me All 20 times?
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Jul 1, 2020 18:10
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pile of brown posted:the worst thing to happen to gws is banning mindphlux don't @ me Mindphlux is welcome to post here, so long as he can fake sobriety and not be an enormous rear end in a top hat to people. It's a low bar to clear. Croatoan posted:All 20 times? Hey, I only banned him twice. The other ~44 probes and multiple bans all came before my time.
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Jul 1, 2020 20:13
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Liquid Communism posted:Mindphlux is welcome to post here, so long as he can fake sobriety and not be an enormous rear end in a top hat to people. It's a low bar to clear. Eh in my experience you get one or the other.
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Jul 1, 2020 20:52
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So I love Pumpkin Seeds, but the thing is I love them best when they're freshly made, however fresh Pumpkins aren't exactly easy to find this time of year, are there any other Squashes that would be available this time of year that would make good substitutes for that kind of thing in terms of having big tasty seeds?
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Jul 1, 2020 21:20
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drrockso20 posted:So I love Pumpkin Seeds, but the thing is I love them best when they're freshly made, however fresh Pumpkins aren't exactly easy to find this time of year, are there any other Squashes that would be available this time of year that would make good substitutes for that kind of thing in terms of having big tasty seeds? At my local big chain grocery store i can usually find butternut or acorn squash easily enough.
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Jul 1, 2020 22:10
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That Works posted:At my local big chain grocery store i can usually find butternut or acorn squash easily enough. I'll have to give that a try then
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Jul 1, 2020 22:22
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drrockso20 posted:I'll have to give that a try then In my experience acorns will have the better seeds to work with
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Jul 1, 2020 22:23
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I bought a United States silicone ice mold and wanted to use it to make shaped food over the holiday weekend. I hate gelatin though, is there any other easy moldable food I could use?
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Jul 1, 2020 22:53
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Some sort of cream cheese based spread?
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Jul 1, 2020 23:02
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Cheesecake?
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Jul 1, 2020 23:43
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drrockso20 posted:So I love Pumpkin Seeds, but the thing is I love them best when they're freshly made, however fresh Pumpkins aren't exactly easy to find this time of year, are there any other Squashes that would be available this time of year that would make good substitutes for that kind of thing in terms of having big tasty seeds?
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Jul 2, 2020 00:06
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i like nice words
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Maigius posted:I bought a United States silicone ice mold and wanted to use it to make shaped food over the holiday weekend. I hate gelatin though, is there any other easy moldable food I could use? For maximum 'Murica the only answer is meatloaf Or yeah a cheese ball. I'd suggest grated parm in the mold to ease releasing if you try that though
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Jul 2, 2020 04:48
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Beef tartare.
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Jul 2, 2020 05:38
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That Works posted:In my experience acorns will have the better seeds to work with Also objectively the best squash. Except maaaybe delicata.
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Jul 2, 2020 06:59
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I've been struggling trying to make corn tortillas for the past 2 months. Finally figured it out. The recipes you find with google leave out key details or are too vague. eg, The top link when searching `how to make corn tortillas` on Google "If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough." There's a narrow window of water content between crumbly and wet surface. These are your bounds. I've found somewhere in the middle's a safe bet, unless you plan to let the dough sit before cooking - then err towards the wet side, but not slimy. The ratio depends significantly on the brand of Masa used. "Make about 16-18 balls from the dough. Form balls of dough: Pinch off a piece of the masa dough and rub it between your hands to shape it into a ball the size of a plum, or slightly large golf ball." Make as many as you'd like to eat. 60 grams per tortilla works well for tacos, although this depends on the water/masa ratio used. "Gently close the press and press down, until the dough has spread to a diameter of 4 to 5 inches." The details here depend on the press you're using, but you want the torts to be as thin as you can make, without them falling apart. Some presses/techniques may make the edges fade to nothing instead of press evenly; this may cause the edge to tear when removing from the press, or cooking. See note below about oil. "Heat a griddle or a large skillet on high heat." Not helpful. A good temp is 190° - 220°C. Start on the higher end, due to the temp drop when adding the dough. Adjust heat as required to maintain this range. "Cook the tortilla on one side, then flip: Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming." 30 s isn't long enough to get toasted or form air pockets. (Maybe at 220°C +? Haven't tested enough.) ~90s per side seems to work, assuming you maintain the temp listed above. Adding oil to the dough significantly improves structural integrity. Without oil, as most recipes suggest, the torts fall apart during either removal from press, or flipping, unless you make them thick, at which point the result becomes bready, and falls apart when you fold it. There may be other clever ways to improve structural integrity besides adding fat. Any ideas? In wheat, gluten provides this (Cross-linking?), but this is absent with corn. What's been your experience? Dominoes fucked around with this message at 05:54 on Jul 3, 2020 |
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Jul 3, 2020 05:47
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Ordered a large block of Swiss cheese from Smart and Final the other day. Received 160 slices of white American cheese. FML. Gonna be making a lot of grilled cheese sandos this month.
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Jul 3, 2020 06:27
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Dominoes posted:I've been struggling trying to make corn tortillas for the past 2 months. Finally figured it out. The recipes you find with google leave out key details or are too vague. eg, The top link when searching `how to make corn tortillas` on Google The following advice is for corn tortillas. I've spent quite a bit of time trying to become moderately competent at making them. I can do it, but any abuela who saw me try would just laugh. Still, they turn out edible. Thoughts: Be careful what masa you use. Don't buy instant, it's poo poo. I buy pre-mixed masa at a Mexican market. Some of them use instant, but Cardena's at least does not. And they prep it every day, so it's freshly rehydrated. It usually needs a drop or two of water per tortilla to work properly for me, which I figure is the difference between ideal hand-made texture and what works for the tortilla-making machine they have. Take a plastic shopping bag and cut a couple of squares. One goes under the masa ball, the other goes on top. This will let you press out the masa and peel the tortilla off the press without it falling apart, without having to add oil. (Fat is only added to masa used for things like tamales, and then it should be lard. Mmmmm, lard.) Don't use a sandwich or storage bag, those are too thick. A super-thin translucent shopping bag is the right thickness. This is such a common kitchen hack that the California plastic bag ban caused a major crisis among latino homes about how to properly press tortillas, and some of my friends still ship plastic bags into California to be given out to those in need. If the tortilla won't gently peel off the plastic, it's over-hydrated. Add a bit of masa and try again. If the edges of the tortilla crack or split at all, it's not hydrated enough; scrape it off the plastic, ball it up, add (literally) a drop or two of water and try again. Lay a toothpick or other thin piece of wood on the side of the press that makes the tortilla too thin if you have difficulty stopping it at the right point. You're right, this is a major difference between presses and down to individual variation. It took me a long time to get consistent tortilla thickness and I still sometimes gently caress up. I have never found a griddle that was too hot for tortilla making. I set mine to its max of 450F (232C) and that's not hot enough. I have to use a cast iron pan on the hottest burner of my stove, it's 550F/290C or higher. poo poo needs to be NASA hot. "Little air pockets" is understating it. The tortilla should inflate like a whoopie cushion. Otherwise it'll be heavy. If it doesn't inflate and seems mostly done, flip it one more time and press lightly in the middle of the tortilla for a moment. This might encourage it to puff properly. If it doesn't, don't get frustrated - this is where I realize I hosed something up most of the time. It's a delicate process. Eat it (it'll still be delicious) and try again. bartolimu fucked around with this message at 08:44 on Jul 3, 2020 |
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Jul 3, 2020 08:40
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serious eats has a much better guide by gritzer
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Jul 3, 2020 08:46
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I've never put oil in mine and I use instant. Getting the water content right and pressing such that it is an even tortilla are the things to master. Repition and repetition. I use a zip lock bag ripped as my press plastic.
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Jul 3, 2020 12:07
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Bliss Authority posted:Ordered a large block of Swiss cheese from Smart and Final the other day. Received 160 slices of white American cheese. FML. American cheese is basically infinate if well sealed and put in the back of the fridge.
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Jul 3, 2020 13:38
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Bliss Authority posted:Ordered a large block of Swiss cheese from Smart and Final the other day. Received 160 slices of white American cheese. FML. 3 parts American cheese, 3 parts any other reasonably melty cheese(s), 2 parts milk. Slowly mix cheese into hot milk over low heat with an immersion blender. Start with all of the American first. Salt to taste. Enjoy your delicious cheese sauce over mac, or anything else really.
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Jul 3, 2020 13:53
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