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Mr. Nice! posted:Oh Brother Where Art Thou is a loving amazing take on the Odyssey. My gf and I were watching it and she was getting annoyed with me because I kept pausing the movie to explain the Odyssey references. She's never read it and could not have cared less
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Feb 28, 2022 16:58
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The Coens were probably lying when they said they'd never read The Odyssey, but it was a fantastic bit either way.
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Feb 28, 2022 17:00
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I do not wish to work I wish to play Elden Ring
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Feb 28, 2022 17:04
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Every time I watch No Country, I fall in love all over again. Then I when I get to what I think is the end of the movie I remember that there’s like an extra 15 minutes that I then immediately forget after watching the film. The last 15 minutes of No Country is some type of Sunshine Spotless Mind magick.
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Feb 28, 2022 17:05
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Aaaaaaarrrrrggggg posted:Congrats on the new job! lol, trying not to count chickens, but it definitely does seem like a good sign. Regardless, I'll be spending most of the next 48 hours looking at the job description for my applicable experience and digging into everything on their website..
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Feb 28, 2022 17:11
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Grittybeard posted:Raising Arizona's chase scene might be my favorite in any film and I love me some chase scenes. Point Break’s foot chase is  General Dog posted:The Coens were probably lying when they said they'd never read The Odyssey, but it was a fantastic bit either way. I mean they kept up the lie about Fargo being based on real events for a long time too. It tracks.
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Feb 28, 2022 17:57
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General Dog posted:Raising Arizona is clean enough family viewing, certainly by 80s standards. Really? I'll have to go back and watch it again at some point. I was just assuming it was full of violence because Coens.
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Feb 28, 2022 18:04
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Kalli posted:Burn After Reading is probably not their best work, but it's my favorite. It has my favorite somewhat meta reveal of all time, where George Clooney shows the lady the dildo chair that is his life’s work, revealing that yes, he is yet again playing a Coen Brothers Idiot. JK Simmons’ whole “what did we learn” bit is so painfully similar to many after action reviews I’ve done. Brad Pitt’s dumb goofy face. Even him getting caught in the closet before getting murked, look at his face
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Feb 28, 2022 18:50
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I'm trying to be productive this year more than I have been and one of the ways is I want to learn to cook. Since I'm not in Louisiana anymore, I want to make homemade Gumbo. I know we have some great cooks in here so I wanted to see what recipe you use if you cook it? If not I saw serious eats has one and I think that's a site other people have used before for other recipes.
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Feb 28, 2022 19:33
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SundayMoney posted:I'm trying to be productive this year more than I have been and one of the ways is I want to learn to cook. Since I'm not in Louisiana anymore, I want to make homemade Gumbo. I know we have some great cooks in here so I wanted to see what recipe you use if you cook it? If not I saw serious eats has one and I think that's a site other people have used before for other recipes. I won’t claim great skill or authenticity, but my family’s traditional Christmas dinner was Cajun chef Paul Prudhomme’s seafood gumbo and I like it lots! This is the adjusted version without livers or gizzards because I’m weak like that. 3 cups onions, chopped 2 1/4 cups green bell peppers, chopped 1 1/2 cups celery, chopped 1 1/8 cups vegetable oil 1 1/8 cups all purpose flour 2 2/3 tbs Seafood Magic OR 2 tbs Blackened Redfish Magic OR 1 1/2 tbs Meat Magic and 1 1/2 tbs Poultry Magic 1 1/2 tbs garlic, minced 8 1/4 cups seafood stock 1 1/2 lbs andouille sausage, chopped 1 1/2 lbs peeled medium shrimp 1 1/4 lbs crabmeat Combine veggies and set aside. Make roux by heating oil in a large, heavy skillet over high until it begins to smoke, about 5 minutes, then gradually whisking in flour. Continue cooking, whisking constantly, until the roux is dark red-brown, about 2-4 minutes, but don't let it scorch. Immediately add half veggies and stir well for 1 minute, then add remainder and cook for 2 minutes. Add seasoning and continue stirring for another 2 minutes. Add garlic, stir well, and cook for 1 more minute. Remove from heat. Bring stock to boil in large pot. Add roux by spoonfuls to stock, stirring until dissolved between additions. Bring to boil again, add sausage, and return again to boil. Continue cooking, stirring occasionally, for 15 minutes. Reduce heat to low and simmer for another 10 minutes. Add shrimp and crab, and return to high heat until boiling, stirring. Remove from heat and skim off any oil. Edit: it’s all in the roux, learn to toast that flour well since for better or worse it defines the dish
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Feb 28, 2022 19:36
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GD_American posted:It has my favorite somewhat meta reveal of all time, where George Clooney shows the lady the dildo chair that is his life’s work, revealing that yes, he is yet again playing a Coen Brothers Idiot. His line “you think that’s a Schwinn?!” before getting punched in the face by John Malkovich is really funny
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Feb 28, 2022 20:50
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Joey Freshwater posted:My gf and I were watching it and she was getting annoyed with me because I kept pausing the movie to explain the Odyssey references. She's never read it and could not have cared less I'd be annoyed too lol why would you do that
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Feb 28, 2022 21:29
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Thaddius the Large posted:I won’t claim great skill or authenticity, but my family’s traditional Christmas dinner was Cajun chef Paul Prudhomme’s seafood gumbo and I like it lots! This is the adjusted version without livers or gizzards because I’m weak like that. I don’t know how the laws of physics work in that kitchen but you aren’t getting a dark brown roux in 2-4 minutes. More like an hour. Unless you got some magic roux that I don’t know about that’s not even close to enough time to get a dark roux for gumbo.
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Feb 28, 2022 22:15
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Braksgirl posted:I don’t know how the laws of physics work in that kitchen but you aren’t getting a dark brown roux in 2-4 minutes. More like an hour. Er, I dunno what voodoo’s at work but it’s always been pretty straightforward, cooking flour in hot oil? Or is there more to it than my rouxdimentary understanding?
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Feb 28, 2022 22:28
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GD_American posted:Brad Pitt’s dumb goofy face. Even him getting caught in the closet before getting murked, look at his face  Every day Every single loving day ...
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Feb 28, 2022 22:36
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What did we learn Palmer? I don't know sir I don't loving know either. I guess we learned not to do it again Yes sir I'm hosed if I know what we did Yes sir, it's uh, hard to say Jesus loving Christ.
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Feb 28, 2022 22:39
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Thaddius the Large posted:Er, I dunno what voodoo’s at work but it’s always been pretty straightforward, cooking flour in hot oil? Or is there more to it than my rouxdimentary understanding? It just takes a while to get the roux nice and dark. From the description, it sounds like it will be ready in 2-4 minutes when it will take longer than that. And I see what you did there.
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Feb 28, 2022 22:53
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Intruder posted:I'd be annoyed too lol why would you do that It was more teasing than anything else but it’s my job as bf to annoy the poo poo out of her
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Feb 28, 2022 23:01
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Thaddius the Large posted:rouxdimentary 
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Feb 28, 2022 23:03
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Found it, just to get an idea of how long it takes, here’s a roux for a gumbo that took over an hour to make (starts at 4:35) https://www.youtube.com/watch?v=-SLnkE3nqL0
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Feb 28, 2022 23:03
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Thaddius the Large posted:Er, I dunno what voodoo’s at work but it’s always been pretty straightforward, cooking flour in hot oil? Or is there more to it than my rouxdimentary understanding? Boux this man! BOUX!!! Silly Burrito posted:Found it, just to get an idea of how long it takes, here’s a roux for a gumbo that took over an hour to make (starts at 4:35)
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Feb 28, 2022 23:21
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CannonFodder posted:Boux this man! BOUX!!! Probably so. There’s also instant roux, and powdered gumbo mix, whatever works for you is best. (Insert Cajun My Cousin Vinny and how no true Louisianaian uses instant roux)
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Feb 28, 2022 23:27
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Thaddius the Large posted:rouxdimentary Seconded.
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Feb 28, 2022 23:27
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It seems to me that beyond the basic roux-making guidelines and onion/pepper/celery, gumbo has a ton of variance based on personal preference. I use Donald Link 's recipe which is chicken and sausage-based (I can't eat shrimp). The fun tip he gave is to use skin-on chicken pieces, lightly dust them with flour, and fry them for a bit in the oil before making the roux with the same oil. That way you get that extra bit of golden-brown fried goodness in the soup.
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Feb 28, 2022 23:28
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opposable thumbs.db posted:It seems to me that beyond the basic roux-making guidelines and onion/pepper/celery, gumbo has a ton of variance based on personal preference. I use Donald Link 's recipe which is chicken and sausage-based (I can't eat shrimp). The fun tip he gave is to use skin-on chicken pieces, lightly dust them with flour, and fry them for a bit in the oil before making the roux with the same oil. That way you get that extra bit of golden-brown fried goodness in the soup. D-Link has a gumbo recipe?
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Feb 28, 2022 23:39
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Thaddius the Large posted:Er, I dunno what voodoo’s at work but it’s always been pretty straightforward, cooking flour in hot oil? Or is there more to it than my rouxdimentary understanding? No that’s how you do it, I just don’t understand how you’re getting it done so quickly.
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Feb 28, 2022 23:52
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opposable thumbs.db posted:It seems to me that beyond the basic roux-making guidelines and onion/pepper/celery, gumbo has a ton of variance based on personal preference. I use Donald Link 's recipe which is chicken and sausage-based (I can't eat shrimp). The fun tip he gave is to use skin-on chicken pieces, lightly dust them with flour, and fry them for a bit in the oil before making the roux with the same oil. That way you get that extra bit of golden-brown fried goodness in the soup.
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Feb 28, 2022 23:56
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Here's how I make a roux (almost always for turkey gravy): 1. start with the pan drippings from roasting the turkey 2. get it hot on the stove, start spooning in flour and whisking until all the flour is mixed in. 3. It's already dark brown from all the scorched drippings 4. Add turkey broth, chopped giblets, a bit at a time till it's encorporated done Obviously I've been fooling myself that this is "good roux" but I honestly thought the brown color from the drippings was sufficiently brown? Everyone seems to like the gravy, but then again we're just white californians so we're undoubtedly doing it wrong.
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Feb 28, 2022 23:57
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Joey Freshwater posted:It was more teasing than anything else but it’s my job as bf to annoy the poo poo out of her You annoy the poo poo out of your kids, not your spouse! (Actually unsure on this, people with kids, c/d)
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Feb 28, 2022 23:57
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seiferguy posted:You annoy the poo poo out of your kids, not your spouse! you do both, within reason edit: have been trolling my son with the song from carousel of progress. teeing it up and singing it when he's not expecting it to great effect Neil Armbong fucked around with this message at 00:21 on Mar 1, 2022 |
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Feb 28, 2022 23:59
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Braksgirl posted:No that’s how you do it, I just don’t understand how you’re getting it done so quickly. It depends on the oil you are working with. If it browns easily or is naturally darker it will get that deep brown a lot faster.
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Mar 1, 2022 00:04
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Leperflesh posted:Here's how I make a roux (almost always for turkey gravy): Yes, you are getting flavor from the drippings and it would turn it brown, but that's not a traditional roux. That's just gravy, not that there's anything wrong with it. Gravy is the bomb. But a dark brown roux has to happen very slow or otherwise you're just scorching flour. The brown color comes from cooking the flour.
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Mar 1, 2022 00:06
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I saw a ROYKENT license plate on the way home, it was cool. E: oh hey Braks I made more macarons this weekend and my strictly vegan friend knowingly and willingly killed like three of them she loved them so much 
T-Square fucked around with this message at 00:20 on Mar 1, 2022 |
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Mar 1, 2022 00:16
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lol of course https://twitter.com/Alexruoff/status/1498441164709670917
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Mar 1, 2022 00:42
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I've literally never heard of making roux with oil. You guys are weird. Roux is butter and flour.
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Mar 1, 2022 01:08
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Right, and butter turns brown from cooking pretty quickly (lit. make "brown butter" sometimes), so probably the other five times I've made a roux it was with butter and it turned brown in a few minutes.
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Mar 1, 2022 01:13
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Joey Freshwater posted:My gf and I were watching it and she was getting annoyed with me because I kept pausing the movie to explain the Odyssey references. She's never read it and could not have cared less Yeah, that sounds really annoying.
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Mar 1, 2022 01:16
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MrLogan posted:I've literally never heard of making roux with oil. You guys are weird. Roux is butter and flour. In theory any fat would work I guess. I've also always done butter. And it does take a long time to make an actual dark roux with butter without burning it
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Mar 1, 2022 01:19
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Leperflesh posted:Right, and butter turns brown from cooking pretty quickly (lit. make "brown butter" sometimes), so probably the other five times I've made a roux it was with butter and it turned brown in a few minutes. But you want a nice dark brown which takes about an hour to achieve without burning it.
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Mar 1, 2022 01:26
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I've made roux using different fats and each has their own strengths/weaknesses. Butter has the nice feature of getting the nutty flavor but you gotta take it slow lest you burn the milk solids. Oil doesn't have that burn issue as much but you lose that distinctive flavor. Schmaltz is nice if you're using chicken (bonus if you got it from cooking the chickens earlier) and duck fat is rich AF if you are feeling fancy. Lard works similarly to oil but can accentuate the flavor of sausages you got in it. Beef tallow is…  .
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Mar 1, 2022 01:48
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