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im going to make beef stew |
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Feb 12, 2019 20:07
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| # ? May 31, 2024 14:27 |
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i did it
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Feb 13, 2019 01:17
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poverty goat posted:i did it looks fantastic
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Feb 13, 2019 01:20
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It's definitely beef stew weather.
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Feb 13, 2019 02:29
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hamjobs posted:I still do most of those weird rural food safety things. And I still eat beans off the vine even though I know it's bad, and raw slices of sweet potato as we're cutting then to dry. I have accepted I'll probably die of egg borne hhhhhh meatchlamydia or something, but it's worked so far so maybe it's okay? Ehhh?  same and I only got food poisoning once ok it was the drat pastais the gas fridge the monitor top??? ive only seen one. the old fam went from no fridge to relatively modern fridge in the 60s
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Feb 13, 2019 02:50
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POOL IS CLOSED posted:
The GE Monitor Top was electric. Gas fridges had to have the works down below. Servel was the big maker.
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Feb 13, 2019 03:00
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whoaaaaa
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Feb 13, 2019 03:20
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Ours was I THINK a Serv? I can't remember, my aunt put giant sixties flower decals on it and it was loud as gently caress but also if you've never had a gas-chilled Peach Nehi, buddy--you should do it.
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Feb 13, 2019 07:16
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Also: this was like 1987 and we were excited about a gas fridge. Childhood!
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Feb 13, 2019 07:16
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I also remember when we got a real running water, not pump sink, and was loving fascinated on not having to pump well water.
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Feb 13, 2019 07:17
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i was amazed when the pump water was cleaner than the city water lmao. red mud or rust was always in the farmhouse water. it was really gross and now I have a lot of weird subconscious associations! tepache came out niiice
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Feb 13, 2019 07:35
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POOL IS CLOSED posted:i was amazed when the pump water was cleaner than the city water lmao. red mud or rust was always in the farmhouse water. it was really gross and now I have a lot of weird subconscious associations! Want that tepache!!! My favorite memory: green stamps you could trade for grocery bux instead so once time a year we got freaking pomegranates. Also my mom got a whole rear end brisket somehow from green stamps.
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Feb 13, 2019 07:51
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I grew up in a city and can’t even imagine having anything but pristine water out of a tap. Really interesting hearing about your experiences. It’s just so different. Sorry if I sound insultingly naïve, just the limitations placed on day to day life sound so punishing. Yet you describe a pretty amazing food culture. It reminds me of one of my favorite cookbooks, “A Taste of Country Cooking” by Edna Lewis, who details the cuisine of Freetown, a small Virginia farming community populated by former slaves. It’s full of amazing recipes I can reproduce... at an astounding premium. Like, it’s like, oh, we’d have a goose as a special occasion meal. We’d go outside and throw a rock at a goose. Free goose. But like duck breast here is $30 dollars a pound. A goose is like sixty or eighty bucks. |
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Feb 14, 2019 09:02
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jesus fucknuts, $30 a pound for duck?! i...do i need to mail you some goose? for real? also y'all ain't lived until you quit eating meat because the only meat your family brings home is squirrel because it's the dead of winter and even the deer are holed up.
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Feb 14, 2019 11:00
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joke_explainer posted:I grew up in a city and can’t even imagine having anything but pristine water out of a tap. Really interesting hearing about your experiences. It’s just so different. Sorry if I sound insultingly naïve, just the limitations placed on day to day life sound so punishing. Yet you describe a pretty amazing food culture. It reminds me of one of my favorite cookbooks, “A Taste of Country Cooking” by Edna Lewis, who details the cuisine of Freetown, a small Virginia farming community populated by former slaves. It’s full of amazing recipes I can reproduce... at an astounding premium. Like, it’s like, oh, we’d have a goose as a special occasion meal. We’d go outside and throw a rock at a goose. Free goose. But like duck breast here is $30 dollars a pound. A goose is like sixty or eighty bucks. this is why you just go shoot your own goose geese are dicks anyway |
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Feb 14, 2019 15:04
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Hunting goose is surprisingly hard. You think it's easy cause city/park geese literally come up and attack you, but out where hunting is allowed they are surprisingly hard to find, and wary of people. |
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Feb 14, 2019 15:20
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alnilam posted:Hunting goose is surprisingly hard. You think it's easy cause city/park geese literally come up and attack you, but out where hunting is allowed they are surprisingly hard to find, and wary of people. the hardest thing about it is waking up at the crack of dawn and sitting in a cold rear end blind waiting for some geese poverty goat fucked around with this message at 16:33 on Feb 14, 2019 |
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Feb 14, 2019 16:31
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Hey do any of you have a New York Times cooking subscription? They just released a bunch of "no-recipe recipes" and I really like them: https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes . It's all a bunch of stuff I wouldn't normally cook, but I have all the ingredients lying around, and it's explicitly not scary to cook it. Cool!! |
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Feb 15, 2019 09:41
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i don't eat paradoxes as a rule. but thank u for sharing.
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Feb 15, 2019 18:06
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poverty goat posted:the hardest thing about it is waking up at the crack of dawn and sitting in a cold rear end blind waiting for some geese  the second hardest thing about hunting geese is that you will definitely have to piss the entire time you're out there because you will run out of coffee 2.5 minutes after arriving, trying to stay warm.
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Feb 15, 2019 18:23
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also because of this thread, tomorrow i am roasting a whole goose in hot honey and cider sauce, the goose stuffed with apples, root vegetables and obv butter. also i'm loving around with a goat cheese souffle that is maybe gonna be my "souffle for dummies" for this thread.
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Feb 15, 2019 18:25
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FutonForensic posted:i don't eat paradoxes as a rule. but thank u for sharing. sounds like a good way to end up skinnyfat |
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Feb 15, 2019 20:29
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also when is the byob fine dining thread goose hunting trip |
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Feb 15, 2019 20:29
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poverty goat posted:also when is the byob fine dining thread goose hunting trip right after the sheep and wool festival |
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Feb 16, 2019 01:16
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poverty goat posted:the crack of dawn That's where they found Tony Orlando.
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Feb 16, 2019 02:23
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Robot Made of Meat posted:That's where they found Tony Orlando. too soon
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Feb 16, 2019 10:30
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poverty goat posted:also when is the byob fine dining thread goose hunting trip get in the van, i want to try making a big rear end goose in the smoker and also we can render the fat for frites 
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Feb 16, 2019 10:31
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opioid agonist posted:right after the sheep and wool festival still waiting on photographic evidence of the god damned sheep and their loving wool, BO PEP
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Feb 16, 2019 10:31
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weird question: if i wanted to render down my own vegetable fats, what are good vege to start with? flaxseed seems like an obvious choice (because i have a fuckload of it from growing flax to spin), plus it's oily. nut fats?
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Feb 16, 2019 10:32
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definitely gonna need bo pep and his rye on the goose hunting trip |
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Feb 16, 2019 15:10
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 tartine style french toast, served w/ powdered sugar, blueberries & peach preserves Tartine Bread posted:Ingredients tripled the recipe and only had one lemon so I added the zest of an orange and it turned out REALLY good |
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Feb 17, 2019 18:35
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poverty goat posted:
brb building time machine to buy a loaf of country bread yesterday so I can make this today
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Feb 17, 2019 18:59
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Manifisto posted:brb building time machine to buy a loaf of country bread yesterday so I can make this today dry the slices out in a super-low oven for a bit, it’ll help |
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Feb 17, 2019 21:02
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Subjunctive posted:dry the slices out in a super-low oven for a bit, it’ll help My house came with an oven that was so low that they built a little pedestal for it.
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Feb 18, 2019 02:39
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This French Toast looks delicious, but it seems to be a pain in the perdu to make.
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Feb 18, 2019 02:52
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Robot Made of Meat posted:My house came with an oven that was so low that they built a little pedestal for it. Robot Made of Meat posted:This French Toast looks delicious, but it seems to be a pain in the perdu to make.
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Feb 18, 2019 02:59
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It's worth it |
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Feb 18, 2019 18:02
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so today I picked up some beeswax from the honey stand at the farmer's market. the idea is to (at some point soon) try making Canelés de Bordeaux using a recipe that allows me to use plain ol' muffin tins instead of the cool but expensive authentic molds. like if I thought I might make these semi-regularly or even once in a blue moon the molds might be worth it, but I'm not gonna stuff my kitchen cabinet with something I never use. https://www.youtube.com/watch?v=VH1RwkrHPvA I had a canelé fairly recently from a fancy bakery and it was really good, the textural contrast between the exterior and interior is quite unique. I'm not expecting mine to turn out as good as the fancy bakery's, but we'll see I guess!
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Feb 19, 2019 03:56
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This weekend we made the traditional food of my wife's people - Cincinnati style chili. If oyu've never had this before, it has a lot of regular chili spices with some substantial secret ingredients like cocoa and cinnamon and anise (apparently it's loosely based on uh pastitsio i think). Also it's fairly thin in consistency and served atop mac with a mountain of cheddar cheese on top and other things that you put on top too. Their ancestral word for "ingredients" is "ways" so we had 5 "ways" on our chili. The way of the onion. The way of the bean. The way of the cheese. The way of the chili. The way of the pasta. The last 2 are kind of funny to me because they are the base of the meal itself, so I guess if you had 0-way chili it would be an empty bowl which sort of makes sense. I guess. anyway we made it with ground venison and used good cheese on top and it was v good thanks for reading
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Feb 19, 2019 04:06
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I made hummus, but used sesame seeds instead of tahini. I feel that given the ease of storage and lack of perishability, sesame seeds are a good substitute for tahini. What is the difference between the two of them? I don't really notice anything in terms of taste and texture.
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Feb 19, 2019 04:52
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