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It's awfully pointy. I think I will pass.
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Sep 12, 2020 00:13
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Ben Nevis posted:Seems like it'd be hard to fit the glass in your rectum.
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Sep 12, 2020 00:16
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Cyril Sneer posted:I have no idea where to ask this, so I'll try asking here: I legitimately enjoy fortune cookies as a cookie. They're nice and light, and have just the right amount of crunch and sweetness. Does anyone know where to get bulk, unwrapped fortune cookies? I say unwrapped because I know you can get packs of them individually wrapped but that's kind of stupid/wasteful. Alternatively, is there an equivalent cookie/biscuit that is effectively the same recipe, minus the fortune cookie gimmick? BrianBoitano posted:I'd email/tweet at some manufacturers. Googling a bit shows nada to buy unwrapped. Seems easy enough to try baking yourself though! So I bought those coconut rolls from Costco, and they're legitimately really good. Crispier than fortune cookies, which is not better or worse, just different. Did you ever find bulk fortune cookies or a similar-enough stand-in?
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Sep 12, 2020 00:18
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therattle posted:If you think getting it in is hard... Oh god, you've awoken long suppressed memories from my childhood.
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Sep 12, 2020 02:22
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I hope your butt is doing better now
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Sep 12, 2020 02:23
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litany of gulps posted:Oh god, you've awoken long suppressed memories from my childhood. Happy memories, I take it.
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Sep 12, 2020 11:47
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therattle posted:If you think getting it in is hard... I’ll pass, after the salsa mess.
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Sep 12, 2020 13:32
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Curious if you guys have any good dishwasher stories. Not the machinery, the people. I have tons I'd share if there is any interest. A few teaser titles: New employee introduction at the Friday staff meeting (featuring a rap of Russel Crowe) Plants cast shadows, Paul (prop bets with the dumbest millennial in Seattle) Bowls in different area codes (a story about ceramics and a tradition of truth or dare in an old fine dining restaurant) JNCO, too big to fail (featuring a fight with the ASPCA on the streets of Seattle)
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Sep 13, 2020 07:19
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PG-13 SEX DUNGEON posted:Curious if you guys have any good dishwasher stories. Not the machinery, the people. I have tons I'd share if there is any interest. A few teaser titles: Don’t have any, would love to read.
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Sep 13, 2020 08:52
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I want you all to know that forums moderator Grand Fromage just posted a meme in a more localized chat asking if people prefer ranch or ketchup on tamales. At the risk of a probe for mod sass I don't feel like this is ok. I love GF, but actions have consequences.
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Sep 15, 2020 00:23
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post the meme
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Sep 15, 2020 00:40
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I mean, between the two? Ranch, no question.
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Sep 15, 2020 00:46
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Depends, is a tamale a sandwich? 
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Sep 15, 2020 00:51
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Brute Squad posted:post the meme No.
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Sep 15, 2020 01:04
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Sep 15, 2020 01:07
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See. My hands are clean. GF I appreciate you have been going through Things but that's no reason to lash out like this.
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Sep 15, 2020 01:13
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mods?? wait, poo poo
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Sep 15, 2020 01:23
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GF remember people love you. You don't need to put ranch on tamales.
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Sep 15, 2020 01:27
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Sep 15, 2020 01:28
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Did I just become part of a weird marketing campaign for a horrible liquid
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Sep 15, 2020 01:31
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I don't blame you for being broken by 2020, but I'm still dispappointed.
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Sep 15, 2020 01:33
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I made ranch the other night because I realized I hadn't had any in years and I had a bunch of roasted greenbeans in front of me, and you know what? It was amazing. If I had some ranch in front of me and some tamales in front of me I'd absolutely go hog wild.
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Sep 15, 2020 01:37
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Homemade ranch on an idiot salad (wedge) is a good thing. Shelf stable ranch on, for example, tamales, is not.
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Sep 15, 2020 01:44
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This upsets me because the blue and red are not properly divided by the source of their letters
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Sep 15, 2020 02:44
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Hawkperson posted:This upsets me because the blue and red are not properly divided by the source of their letters what do you have against kratchup?
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Sep 15, 2020 02:47
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PG-13 SEX DUNGEON posted:Curious if you guys have any good dishwasher stories. Not the machinery, the people. I have tons I'd share if there is any interest. A few teaser titles:  in the industry thread.
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Sep 15, 2020 03:05
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The only condiment I want on tamales is mustmayostardayonnaise.
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Sep 15, 2020 04:05
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Sep 15, 2020 07:22
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The woman coughing into the hand you know she's going to use to fish out a nugget she dropped into the ranch
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Sep 15, 2020 09:35
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I’m responsible for making a meatless sauce for chicken parm tomorrow. It’s for a dinner with friends and we’re each cooking something. I’ve never made a meatless sauce before. Can I just follow my normal recipe without the meat? For reference: 1lb ground beef 6oz can tomato paste 6oz water 24 oz tomato purée Head of garlic - minced 1 onion - diced 2 tsp honey Penzey’s Italian herb seasoning Onion powder Garlic powder Salt & pepper Cayenne or gochujang Fresh basil Brown the beef. Yank it out. Sauté the onions for a few minutes. Throw the garlic in for a few minutes. Add the meat back. Salt and pepper. Add tomato paste, puree, water, honey, and spices. Simmer for 2 hours, more if you want a thicker sauce. Add the fresh basil at the end and mix it in there. Sometimes I’ll do a 50/50 beef and chorizo mix which is really good and probably a sin against Italian cuisine.
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Sep 15, 2020 23:18
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If you want to keep a similar-ish texture you can mince up a bunch of mushrooms (I like doing this a lot) or grab a package of vegetarian beef crumbles which are really not that conspicuous in stuff like sauces. Otherwise looking at the recipe I think you'd be totally fine just leaving out the meat.
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Sep 15, 2020 23:34
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How Wonderful! posted:If you want to keep a similar-ish texture you can mince up a bunch of mushrooms (I like doing this a lot) or grab a package of vegetarian beef crumbles which are really not that conspicuous in stuff like sauces. Otherwise looking at the recipe I think you'd be totally fine just leaving out the meat. I’ve never done the mushroom thing. Does the type matter? It sounds interesting and I’m gonna give it a try. Maybe add them when I add the garlic?
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Sep 15, 2020 23:37
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Arrgytehpirate posted:I’ve never done the mushroom thing. Does the type matter? It sounds interesting and I’m gonna give it a try. Maybe add them when I add the garlic? Something basic and easy like cremini or plain old white mushrooms should be fine but I think shiitakes are nice for this. I probably wouldn't use anything fancier than that unless it's on hand just because it's going to be diced up and kind of overwhelmed with sauce, you just want something with a nice meaty bite and some earthy flavor. I usually add them a little bit after the garlic-- maybe a minute at most-- and then let them do their thing for about 10 minutes so they can release most of their liquid. After that I think you should be able to stick to the rest of your recipe as is. I like to dice them up pretty small but it can be great with larger chunks too-- I do this for like, vegan stroganoffs.
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Sep 15, 2020 23:49
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How Wonderful! posted:If you want to keep a similar-ish texture you can mince up a bunch of mushrooms (I like doing this a lot) or grab a package of vegetarian beef crumbles which are really not that conspicuous in stuff like sauces. Otherwise looking at the recipe I think you'd be totally fine just leaving out the meat. Like tomatoes, some olive oil/a hunk of butter, like half an onion, a handful of garlic cloves, simmer for 45 minutes or so. Adjust with salt (I'd use fish sauce if not going for vegetarian) and sugar if that's how you swing. Boom basic red sauce. Specifically the 45-minute-or-so basic red sauce. Versus, for example, the super à la minute red sauce where you just heat tomatoes in a fry pan with some garlic or w/e, just long enough so they get soft enough to smoosh with a wooden spoon, and finish with some basil chiffonade or whatever. Or an all-day Sunday gravy or whatever. None of which I'd exactly blush to serve with chicken parm.
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Sep 15, 2020 23:59
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Any recommendation for a table top 2-burner electrical stove for a kitchenette? I currently have this, and I have had to open it up multiple times to fix some of the dog-poo poo wiring. Things have now corroded to a point where I want to buy something new that will not have this issue. My only requirements are (1) electric, (2) two hot plates, (3) 900+ W per hot plate, (4) quality wiring that won't fall apart after only 2 years. I am flexible on the price.
theHUNGERian fucked around with this message at 03:44 on Sep 16, 2020 |
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Sep 16, 2020 02:07
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What are your pots and pans made of? An induction burner will be safe/more flexible than a hot plate but you need to have pots/pans made of ferrous metals (cast iron, steel, some stainless) not aluminum. https://www.webstaurantstore.com/avantco-ic18db-double-countertop-induction-range-cooker-120v-1800w/177IC18DB.html I have no idea if this one is any good or not but it's the cheapest "professional grade" 2 burner on that site. If you really wanna splurge they have some that are like 4 grand.
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Sep 16, 2020 02:30
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Thumposaurus posted:What are your pots and pans made of? Some of them certainly look like aluminum, but I am not sure. Either way, they are due for an upgrade anyway. I took a look at the site, and I should have added another criterion: It should not be significantly bigger than 20" x 13". I would be happy with buying two individual ones as I rarely use two burners at the same time.
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Sep 16, 2020 03:52
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Stick a magnet on them if it sticks it'll work on an induction burner
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Sep 16, 2020 04:07
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Thumposaurus posted:Stick a magnet on them if it sticks it'll work on an induction burner 
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Sep 16, 2020 07:43
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Honestly, just get two separate Duxtop inductions. I’m usually not a fan of induction, but if you want that sort of power, along with the other features, a single burner induction is the way to go. Just get two, and put away the one not in use.
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Sep 16, 2020 13:29
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