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contrapants posted:Maybe your sex life is so spicy that the jalapeņo is getting overpowered. Try switching to a ghost pepper instead. No, because you've added the next thing to the pan. If the next thing is another spice, you do the same lifty move again. If it's an aromatic, you're good to go.
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Aug 10, 2013 16:27
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So essentially dance with my pan and lemon rice will be successful. I think I can do that! And maybe add an egg yolk, but not for flavor, for when I pin my 'new' recipe later and get all the re-pins!
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Aug 10, 2013 17:29
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Pickle for a nickel? (Actually it was close to 4 dollars.) That thing was HUGE. I saw it last time I was at the grocery store and remembered the individual pickle being about the size of a capri sun, but I went back and it was twice as large as that.  I didn't buy it but I will one day. Usually I get watermelon to eat on the walk home, one day it will be this giant pickle. I hope it's as cool and refreshing. e: If it ends up tasty, I think a capri-sun-packaged pickle would be the awesomest to buy for caesar mixins.  E2: VVVVV UUUUUGH You are so lucky you haven't had some dumbass go "Here, let me show you my new iPhone 5 and ALL its features!" It happened to us at Christmas, with my boyfriend's "Uncle" J. He just got an iPhone 5 and was super obsessed with it. The apple fad was really fading around here at the time, everyone and their grandmothers (My boyfriend's included) had iPhones and Android phones were quickly gaining popularity. He just would NOT shut up about his new iPhone and its features, just explaining EVERYTHING to Gord(My boyfriend's) elderly relatives. He also filmed Gord's great uncle for that stupid action movie explosion app and was trying to show us all, and boy if somebody had an iPhone here we could FACE-TIME! Gord's sister made the mistake of checking her phone in front of him... "ALICIA YOU HAVE AN IPHONE TOO? LET'S FACE TIME" and they did for about 5 minutes with J showing everyone in the room that you can TALK FACE TO FACE... ON YOUR PHONE. He looked reeeally crestfallen when he found out their grandma has one too. He's in his late 30's. Clavietika fucked around with this message at 18:36 on Aug 10, 2013 |
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Aug 10, 2013 18:09
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contrapants posted:So, eventually listening to people talk about sous vide will be the culinary equivalent of listening to people talk about their cell phones. Once there is a commonplace iOS/Android sous vide interface and app, it'll have the perfect inane storm of conversation. people talk about their phones?
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Aug 10, 2013 18:26
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No Wave posted:I can see that. I've had a few theories on this sort of thing in the past, but I don't obsess about it quite as much as I did before. Quite a lot of it is the desire to feel like a more distinct individual by coming up with something totally earth-shattering that no one's ever thought of before, as most of us were raised poorly and think that fulfillment comes from putting your name on something rather than the act of creating it in the first place. So creating something "unique" is inherently better than creating something "unoriginal" even if you've never actually eaten either before, as one gives you a sense of identity and the other doesn't. (The way crappy food shows talk about chefs as "geniuses" rather than for their true talents as incredible workhorses doesn't help) what edit: what edit 2: No Wave posted:I mean, scrambled they have flavor, but that's only with hella seasoning, a luxury you don't get with an egg on a burger. And it's definitely not a flavor that makes sense w/ a burger. lol what mindphlux fucked around with this message at 18:35 on Aug 10, 2013 |
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Aug 10, 2013 18:32
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No Wave posted:Egg yolk is as close to flavorless as a food gets. This is wrong, you are a broken shell of a human being.
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Aug 10, 2013 19:58
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Generalissimo
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I like you, no wave, but drat. Custardy scrambled eggs, crime brûlée, and hollandaise are all places where the flavor of yolk can shine.
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Aug 10, 2013 20:57
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I don't know how you can think egg yolks are flavorless unless your taste buds are defective, or you only buy the cheapest battery eggs you can lay your hands on. I'm just completely baffled, here. "I don't like the taste" or "the texture is unpleasant" maybe, but "flavorless"?
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Aug 10, 2013 21:34
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From the ice cream thread:Mr. Wiggles posted:Cooking gets rid of all of the alcohol, I imagine. I read this in a source I liked better somewhere, but: KSL posted:http://www.ksl.com/?nid=711&sid=18335340
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Aug 10, 2013 23:18
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A nutritionally balanced meal. It was vile. I should've checked the package before leaving the store: Preservatives and yellow food colouring! Blerg. edit: vvv I wish it was just a potato. The colour's a bit washed out, it was more of a translucent acid-yellow, and the pickle juice was radioactive piss yellow. I wouldn't be surprised if it glowed under a blacklight. Clavietika fucked around with this message at 02:01 on Aug 11, 2013 |
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Aug 11, 2013 00:56
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Thought you were just eating a potato. Nope
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Aug 11, 2013 01:07
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I'm real glad everybody else was on the same page about egg yolks because I mean really, they are the motherfucking bomb. Double bomb if you live in Europe or get farm fresh eggs with the goddamn orange yolks, oh my god. Also a fun topping to a salad: poach an egg very lightly, just enough that it holds its shape, chill, then dredge in cornmeal and toss in the fryer to top a squash salad. You cut it open and you just get delicious egg yolk all over everything and it's just crazy good. Plus the fried bits on the outside add nice crunch to it all.
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Aug 11, 2013 01:30
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PokeJoe posted:I made one recently and I don't think I'll ever go back to vodka (unless im at a restaurant or w/e). If the restaurant won't put gin in your BM instead of vodka just leave. The eggs are likely to be terrible.
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Aug 11, 2013 07:57
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A fried egg cooked so it's runny but with a nice frill to the whites, a slice of melty sharp cheese and a slice of super cold sliced pickled beetroot are the best combo on top of a tasty seasoned burg. I'm sorry about your egg issues and broken tastebuds 
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Aug 11, 2013 09:56
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I pickled for the first time! Just some shredded carrots in a quick pickle with white vinegar, salt, and sugar. Was intended for bun and banh mi and unfortunately I was at the white people supermarket where there were no daikon radishes to be found. But now I have a tupperware full of yummy carrots in my fridge. I will have to figure out other things to put them on.
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Aug 11, 2013 23:13
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Thinly shredded white cabbage.
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Aug 12, 2013 10:57
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Clavietika posted:A nutritionally balanced meal. Isn't that the kind of pickle with 9 servings per whole pickle and each serving is something like 35% of your daily recommended sodium intake?
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Aug 12, 2013 14:54
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God help me, I didn't look. e: The plate looked like I cut open a highlighter when we threw the rest in the garbage. I wish I took a picture.
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Aug 12, 2013 15:01
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Is there still a gws irc channel? Couldn't find it in any of the sticky threads.
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Aug 12, 2013 20:35
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blacquethoven posted:Is there still a gws irc channel? Couldn't find it in any of the sticky threads. #foodchat on synirc
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Aug 12, 2013 20:56
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I eat raw jalapenos with everything, all the time. Was at a Vietnamese place with the lady, eating jalapenos with my vermicelli. She eats one and turns beat red, starts sniffling, tears rolling from her eyes, sweating. Runs to the bathroom to compose herself and I tease her when she returns. She's a lightweight but can usually handle jalapenos. Then I take a bite of the next jalapeno slice and it almost destroys me. It was loving brutal.
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Aug 12, 2013 21:13
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Might have been one of those stout green Pakistani chillies, those are some feisty little fuckers.
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Aug 12, 2013 21:20
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Zuhzuhzombie!! posted:I eat raw jalapenos with everything, all the time. Was at a Vietnamese place with the lady, eating jalapenos with my vermicelli. She eats one and turns beat red, starts sniffling, tears rolling from her eyes, sweating. Runs to the bathroom to compose herself and I tease her when she returns. She's a lightweight but can usually handle jalapenos. Jalapenos can very widely on how hot they are due to growing conditions.. For most of the year, they're weakass imported chiles. The ones grown locally over the summer are hooooooot. 
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Aug 13, 2013 00:19
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The atrocious crime against nature hybrid that Texas A&M made has been taking over supermarkets, too. the so called "TAM Mild Jalapeno". They taste like small bell peppers, it's so sad. Also, tack me on to the egg on burger as a super awesome goodtimes thing. I've been obsessed with a trait on burgers lately that I can only describe as "adherence". The ability of the burger to hold itself together. To me, it shows great finesse for ratios of toppings and attention to the affect of topping order to the overall structure and edibility of a burger. I don't think it's something that makes a bad burger good, but I think it is the difference between a good burger and a great burger. GrAviTy84 fucked around with this message at 00:39 on Aug 13, 2013 |
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Aug 13, 2013 00:34
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My first crop of jalapenos was disappointingly mild. We are going to do quick pickle with the rest of the batch.
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Aug 13, 2013 02:04
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I know there's some frequent flyers here. Anyone been to Hebei Provence in China? I'm heading over to cover some trade mission for work. Any tips on specialties in that neck of the woods aside from "look for the place with the longest line?" I'll be flying in to Beijing, then visiting Chengde and staying there a night, two days in Qinhuangdao, a day in Tangshan, then Baoding, and a couple days in Shijiazhuang. I've eaten a ton of "Chinese" food, but never any Chinese food, and obviously I'm down to try anything once.
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Aug 13, 2013 02:44
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I can appreciate the A&M hybrid jalapeno. It tastes like a jalapeno, so I can use the crap out of it without a massive maelstrom of heat, and use other peppers in smaller doses to control the heat level. Not that I personally have a problem with chile verde that tastes like the surface of the sun, but apparently there are lesser, weaker beings that don't appreciate it so much. (I put every green pepper I can find in my chile verde, for variety. Lots of hatch chiles, poblanos, jalapenos, even bell peppers, whatever chiles I can find that are vaguely greenish, then serranos to adjust heat levels.) Also, I love a good burger, but I also love the midnight stack of all the burger stuff - lettuce, tomato, onion, assorted pickles, mayo and a good strong cheese - on a bun, no meat. An ersatz ploughman's lunch, if you will.
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Aug 13, 2013 08:15
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I don't particularly care for eggs on burgers, but I've never been a huge fried egg lover anyways, particularly when they crisp up around the edges. The intense egginess of burnt egg protein puts me off somewhat and disturbs the other flavours. I like to season the meat with worcestershire, dried garlic and black pepper, and I mostly just use a sheet of romaine lettuce, a thick slice of very good heirloom tomato if I have it (or non otherwise), and salty Swedish pickle slices. Swiss cheese is hard to beat on a burger. A little bit of mayo on the toasted bun.
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Aug 13, 2013 09:02
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I mix some dijon and S&P into my ground chuck. As for toppings, carm onions, an over med egg, a slice of swiss and a slice of extra sharp cheddar. Maybe some thick cut bacon every once in a while. Lamb burgers are pretty drat good too, I like a little greek salad with tzatziki on the bun.
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Aug 13, 2013 13:37
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Eat This Glob posted:I know there's some frequent flyers here. Anyone been to Hebei Provence in China? I'm heading over to cover some trade mission for work. Any tips on specialties in that neck of the woods aside from "look for the place with the longest line?" I'll be flying in to Beijing, then visiting Chengde and staying there a night, two days in Qinhuangdao, a day in Tangshan, then Baoding, and a couple days in Shijiazhuang. I've eaten a ton of "Chinese" food, but never any Chinese food, and obviously I'm down to try anything once. I'll ask my girlfriend and get back to ya.
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Aug 13, 2013 13:40
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A perfectly fried egg with runny yolk is one of the best treats I give myself regularly. Dash of salt, coarse ground pepper. Fantastic.
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Aug 13, 2013 14:45
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BlueGrot posted:A perfectly fried egg with runny yolk is one of the best treats I give myself regularly. Dash of salt, coarse ground pepper. Fantastic. I love a runny yolk (over easy) on top of fried hash... I love making hash out of left over meats.
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Aug 13, 2013 15:13
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Zuhzuhzombie!! posted:I'll ask my girlfriend and get back to ya. Thanks!
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Aug 13, 2013 15:19
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Squashy Nipples posted:My first crop of jalapenos was disappointingly mild. We are going to do quick pickle with the rest of the batch. The variance in spiciness with home grown Jalapeno's seems really odd. The first half dozen or so we picked from our plants were like habenero-style spicy. Way hotter than the average jalapeno. After that, the rest we have picked have been like green peppers. I don't get it. Still, they all taste pretty good pickled.
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Aug 13, 2013 15:23
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BlueGrot posted:A perfectly fried egg with runny yolk is one of the best treats I give myself regularly. Dash of salt, coarse ground pepper. Fantastic. Cook up some kale with lardons, garlic, s&p, and a little white wine vinegar, then put a perfectly fried egg with a runny yolk on top. Everyone should do this as often as possible. In fact, that's what I'm going to have for dinner tonight now that you made me think of it.
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Aug 13, 2013 15:27
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Eat This Glob posted:Thanks! quote:hebei is kinda poor:)
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Aug 13, 2013 15:56
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NightConqueror posted:The variance in spiciness with home grown Jalapeno's seems really odd. The first half dozen or so we picked from our plants were like habenero-style spicy. Way hotter than the average jalapeno. After that, the rest we have picked have been like green peppers. I don't get it. Chillies cross pollinate very easy. I've got seeds from dozens of growers all over the world, and if one chilli is going to be a disappointment, it's always a jalapeno or thai type chilli. The more a chilli is cultivated, the more likely it's going to be crossed by the time I get it. Ie, one guy growing in his backyard with 30 species, the seeds from the rarer ones will be more true to form, common one's likely already have some crossing in their genetics previously so easier to have them cross again with chillies grown at the same time. Also as far as commercial supplies, jalapenos are the biggest grown chillies probably (edit: as in numbers of growers and plants grown), and are crossed with bell peppers a lot (accidentally maybe sometimes as they are grown in the same regions, intentional a lot of other times to make them bigger - see jaloros and other crosses done by companies to make jalapenos bigger and milder as Grav mentioned). Anyway, my point is, growing a jalapeno and finding it has no heat, is very very common these days. Need to find a purer source of seeds as many out there are hybrids so the seeds from them are worthless. Need to find a heirloom strain if there's such a thing in the chilli seed world, or failing that, seeds from overseas. Fo3 fucked around with this message at 16:39 on Aug 13, 2013 |
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Aug 13, 2013 16:29
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My "problem" wasn't so much as mild heat, the ones I munch often have a nice scorch to them. Just whatever that one I had that day was almost to my threshold and I have a pretty high tolerance.
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Aug 13, 2013 17:06
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Jalapenos aren't hot, usually around 5-7k SHU if they are the real deal, though lots of jalapenos these days are only 2k SHU or less due to hybrids and crossing. If you think that means you have a high tolerance, I don't know what to say because I wasn't quoting you or responding to you. Heaps of chillies in the annuum family (where jalapenos are from) are 20k SHU, could have crossed with them or the chillies you had were one of them instead and mislabeled. These days even HHW are hotter than jalapenos even though they both used to be about the same. And of course there's the serrano, and heaps of others in the annuum famliy Fo3 fucked around with this message at 17:27 on Aug 13, 2013 |
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Aug 13, 2013 17:22
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Was just commenting. I agree, they aren't very hot, which is why I was incredibly surprised.
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Aug 13, 2013 17:24
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