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SubG posted:I've gotten the same reaction from making croutons. I've gotten the same reaction from making Baked Beans.  Bertrand Hustle posted:Yo, thanks for reminding me I need to hit up Kam Man for something. Probably kimchi fixins. You and GoWithChrist, she loves that tea aisle. My favorite thing about Kam Man is the hot food at the deli counter, lots of strange animal parts. I once saw a mouse running across one of the cooking surfaces, but I still eat there. EDIT: Kam Man snipe! 
Squashy Nipples fucked around with this message at 05:22 on Dec 17, 2013 |
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Dec 17, 2013 05:15
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| # ? May 26, 2024 13:19 |
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It could be worse. I get blase reactions when i cook from Ad Hoc or Modernist Cuisine.
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Dec 17, 2013 05:19
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Bread also really impresses people despite being stupidly easy.
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Dec 17, 2013 09:07
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I made a pressure caramelized acorn squash custard tart for a Christmas party last night. All the sciencing of pressure maillards, custard egg ratios and doneness temps. What impressed people the most? The torch I used to brulee some sugar on the top. 
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Dec 17, 2013 09:28
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I taught a cooking class once. The women in the class were so freaked out by the fact that I brought in two whole RAW chickens that they could not pay attention to how easy it was to roast one whole. (the other I used to demonstrate how to break down a chicken- that was apparently too gross for words.) The whole point of the class was "easy foods to impress company" My other demo was shortbread. Nobody wanted to try it with the lemon curd I brought because "curd" sounded gross. It was even store-bought. They did, however, devour that roasted chicken like starved piranhas.
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Dec 17, 2013 15:13
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I made rolls a few days ago, which my friends now know is pretty common. I seared some chicken in cast iron, then threw that into the oven, which my friends still think is a little weird but they accept it as a "quirk." When I put both in the oven at the same time, that blew their minds. "You can do that!?" I have a smaller oven, so the humidity given off by the chicken steams my oven and gives the rolls some good crust. I was happy the day I discovered that, but what impressed them was that "you can cook TWO things in the oven at the same time!"
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Dec 17, 2013 15:48
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Wroughtirony posted:I taught a cooking class once. How do these people think cooking is done? You don't buy a whole rotisserie chicken and say it's homemade. Have they never cooked a bird before? Or meat in general?
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Dec 17, 2013 15:51
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Squashy Nipples posted:I've gotten the same reaction from making Baked Beans. Dude, the one in Quincy has a fuckin' banh mi stand. It's amazing. GrAviTy84 posted:I made a pressure caramelized acorn squash custard tart for a Christmas party last night. All the sciencing of pressure maillards, custard egg ratios and doneness temps. What impressed people the most? The torch I used to brulee some sugar on the top. Don't worry, friendo, I am properly impressed by your delicious sciences.
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Dec 17, 2013 16:08
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Well modernist techniques, when used properly, just produce really good food. Unless you're making powdered marrow and pumpkin foams and poo poo, no one is going to know you did anything out of the ordinary, other than the fact that your food tastes good. My thanksgiving dinner had sous vide turkey and modernist mac and cheese, but no one knew. They just knew that the mac was creamy and delicious and the turkey was perfectly cooked.
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Dec 17, 2013 16:16
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SymmetryrtemmyS posted:How do these people think cooking is done? You don't buy a whole rotisserie chicken and say it's homemade. Two words: Sandra Lee.  Seriously. I have relatives/inlaws who are squicked out by bones, skin, or innards. So everything has to be (HAS TO BE) boneless skinless tasteless (because we're also afraid of fat, and spices while we're here, so everything must be steamed). At that point, just eat some loving tofu and save the rest of us your bitching about "I'm not sticking my hand in THERE" (re: the giblets package in the turkey).
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Dec 17, 2013 17:05
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dino. posted:Two words: Sandra Lee. Coming from anybody else, this would be funny. Coming from you, it's loving hilarious. Somebody posted a link to a cool fountain pen website in IRC quite a while ago and it had all kinds of cool demonstration videos set to relaxing music. I'm trying to find that website again (and no, it's not penisland) but without much luck. Anybody know what the gently caress I'm talking about?
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Dec 17, 2013 17:13
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dino. posted:Seriously. I have relatives/inlaws who are squicked out by bones, skin, or innards. I know people that are squicked out about people eating meat off the bone. Not doing it themselves, oh holy god no... even by others doing it around them. They are no longer my friends.
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Dec 17, 2013 17:23
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Bertrand Hustle posted:Coming from anybody else, this would be funny. Coming from you, it's loving hilarious. Look for Fountain Pen ASMR. Wait, why is it hilarious?
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Dec 17, 2013 17:25
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Bertrand Hustle posted:Coming from anybody else, this would be funny. Coming from you, it's loving hilarious. Goulet Pens maybe? I think Brian's videos have relaxing music in them. There are a lot out there though. dino. posted:Two words: Sandra Lee. Why even bother trying to cook if you won't do anything remotely hands-on? I mean chopping veggies is fine but don't volunteer to cook a meat if you are that grossed out. This is more specifically regarding those stupid ladies at Wrought's class, not your relatives - if they're fine eating BSCBs all the time, more power to them.
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Dec 17, 2013 17:31
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No seriously, Symm. There's this lady who's built an empire around "go to grocery store, and buy chikan. Then put it on a plate with prewashed lettuce. Tada! Dinner. And then for dessert, buy some blank cookies. Then buy some frosting. Then decorate the cookies with the frosting. Tada! Dessert. Now, pour a bottle of vanilla vodka into a glass. Drink it. Tada! Cocktail time.
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Dec 17, 2013 17:36
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dino. posted:No seriously, Symm. There's this lady who's built an empire around "go to grocery store, and buy chikan. Then put it on a plate with prewashed lettuce. Tada! Dinner. And then for dessert, buy some blank cookies. Then buy some frosting. Then decorate the cookies with the frosting. Tada! Dessert. Now, pour a bottle of vanilla vodka into a glass. Drink it. Tada! Cocktail time. I'm not sure you have the order in which those courses get served quite right.
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Dec 17, 2013 17:41
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SymmetryrtemmyS posted:Why even bother trying to cook if you won't do anything remotely hands-on? I mean chopping veggies is fine but don't volunteer to cook a meat if you are that grossed out. This is more specifically regarding those stupid ladies at Wrought's class, not your relatives - if they're fine eating BSCBs all the time, more power to them. Please google "kwanzaa cake"  Edit: I guess you were more referring to Dino's relatives than Sandra Lee But if anyone has no clue what I'm referencing, do it. Google "kwanzaa cake". lament.cfg fucked around with this message at 17:54 on Dec 17, 2013 |
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Dec 17, 2013 17:51
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The Awful iPhone app has updated. I don't know how I feel about it yet, but it seems very modern. Also, I am having a Sandra Lee Christmas party with a bunch of cooks. We're going to buy premade things, get drunk, and attempt to cook. Also tacky Christmas sweaters.
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Dec 17, 2013 17:52
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What's the IRC channel these days?
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Dec 17, 2013 17:54
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Totally Reasonable posted:What's the IRC channel these days? #foodchat on synirc
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Dec 17, 2013 17:54
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Wroughtirony posted:I taught a cooking class once. Are...you. Just. Wow. That's brutal. The breaking down part, okay, maybe I get that. The roasting it? Or making shortbread with lemon curd? Wow. But that being said, the wife hates pulling the giblet's out of the turkey. Anything else to do with it? No worries. But the giblets freak her out. Chasing her around with them making horrible undead turkey sounds is always the correct response, yes? 
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Dec 17, 2013 18:03
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Me in Reverse posted:Please google "kwanzaa cake" https://www.youtube.com/watch?v=GrQbWeNQpiA
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Dec 17, 2013 18:06
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She looks so sad and dead. I feel bad for her. She doesn't seem to have any passion whatsoever. That could be the years of functional alcoholism, I guess.
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Dec 17, 2013 18:54
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oh where would we be without aunt sandy
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Dec 17, 2013 20:09
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I noticed this weekend that my market sells rennet tablets, so I bought some and picked up some citric acid too. Now I want to make mozzarella. Anyone have a tried and true guide they can recommend? Is it even worth making with pasteurized milk? Other fun projects/cheese using rennet?
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Dec 17, 2013 20:14
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SymmetryrtemmyS posted:Goulet Pens maybe? I think Brian's videos have relaxing music in them. There are a lot out there though. It's not that. I want to say gravity linked it originally. It had a video demonstrating how to fill a fountain pen with a piston filling mechanism set to piano music and might have been a Japanese company, although the website was mostly in English.
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Dec 17, 2013 20:17
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Siochain posted:Are...you. Just. Wow. well, they were fine with the shortbread, it was the lemon curd they were hesitant to try. Once the alpha wife decided it was tasty they all ate it, though. I don't know what their deal was- I think they were expecting something other than what they got, obviously. Maybe they were expecting me to demo pre-marinated pork loin or something. Maybe (probably) I used the word "carcass" too many times. I remember I refrained from pointing out joints and knife cuts using my own body, which for me is admirable restraint. I don't think teaching is my calling in life.
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Dec 17, 2013 20:30
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I "got" to meet sandra lee. She
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Dec 17, 2013 20:48
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Flash Gordon Ramsay posted:I noticed this weekend that my market sells rennet tablets, so I bought some and picked up some citric acid too. Now I want to make mozzarella. Anyone have a tried and true guide they can recommend? Is it even worth making with pasteurized milk? Other fun projects/cheese using rennet? I have both of these so I am interested to know what you find out.
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Dec 17, 2013 20:55
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pile of brown posted:I "got" to meet sandra lee. She Were you the one who met her at some show taping where she couldn't even do poo poo like making a piping bag out of a ziploc bag, even though that's what she was supposed to be demonstrating for the episode? And she had to have a crewmember do it for her?
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Dec 17, 2013 21:05
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Bertrand Hustle posted:It's not that. I want to say gravity linked it originally. It had a video demonstrating how to fill a fountain pen with a piston filling mechanism set to piano music and might have been a Japanese company, although the website was mostly in English. It may not have been this video, but I think you would like this company's uploaded videos: https://www.youtube.com/watch?v=ToYjDttVR3A
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Dec 17, 2013 21:33
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I just had a crazed late-night idea: pasta with a cream sauce with ham, parmigiano and dried laver. You know, like they eat in China and Korea. Fuuck, I have to try this. Possibly it'll turn into an umami singularity.
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Dec 17, 2013 22:58
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SymmetryrtemmyS posted:It may not have been this video, but I think you would like this company's uploaded videos: https://www.youtube.com/watch?v=ToYjDttVR3A Sweet Jesus, that's the one! Thanks!
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Dec 17, 2013 23:30
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Sjurygg posted:I just had a crazed late-night idea: pasta with a cream sauce with ham, parmigiano and dried laver. You know, like they eat in China and Korea. Fuuck, I have to try this. Possibly it'll turn into an umami singularity. I once had glass noodles with a sriracha cream sauce, fried pancetta, and dashi. It was pretty tasty, but I was drunk, so it might have actually been terrible.
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Dec 17, 2013 23:35
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SymmetryrtemmyS posted:How do these people think cooking is done? You don't buy a whole rotisserie chicken and say it's homemade. I seriously think that some of these people see cooking as some kind of magic.
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Dec 17, 2013 23:47
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Yawgmoth posted:
They do. And recipes are spells that must be followed to the letter, lest the Powers rain down disaster at Their dark pleasure.
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Dec 17, 2013 23:55
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Bertrand Hustle posted:Dude, the one in Quincy has a fuckin' banh mi stand. It's amazing. Yup, that's the one I shop at. I don't get Banh Mi there, though, because I only get those from my favorite place in Randolph: http://www.nhsaigonsub.com/ It's run by a married couple that I adore, and their food is amazing. I will pimp the place left and right because I want them to stay in business!
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Dec 17, 2013 23:57
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Sjurygg posted:They do. And recipes are spells that must be followed to the letter, lest the Powers rain down disaster at Their dark pleasure. I haven't actually laughed at a post in a long time but this made me do it.
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Dec 18, 2013 00:04
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Sjurygg posted:They do. And recipes are spells that must be followed to the letter, lest the Powers rain down disaster at Their dark pleasure. And yet, cooks get paid poo poo most of the time. e: I am literally a wizard. Good to know.
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Dec 18, 2013 00:51
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Chef De Cuisinart posted:e: I am literally a wizard. Good to know. Anyone on my side of the family who uses anything more than salt, black pepper, garlic powder or onion powder is either a wizard or wrong. Mom can bake pretty good, but they think I'm crazy because sometimes there's rosemary involved with my food and "we don't use all them spices or herbs or whatever they are around here". It's kinda cute.
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Dec 18, 2013 03:45
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