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GrAviTy84 posted:This recent subdiscussion leads me to believe a lot of y'all have never had bun bo hue. I love all the Vietnamese noodle soups, but agreed: bun bo hue is the best. Especially bun bo hue in a tiny strip mall in Winchester, CA where the guy asks three times if you're really sure you want everything in there? You know there's pork blood cubes, and pork foot, right?
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Apr 20, 2017 20:10
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Spicy noodle soups do in fact own. But the magical thing about phở for me is that I think I've had more good bowls of phở than bad. Which doesn't sound like much, but I've definitely eaten at more bad burger joints than good. More bad pizza places. Sandwich shops aren't quite as bad but skew toward boring, lame, whatever. And I'm pretty sure I'd have to find nothing but really spectacular sushi places from here on out for my lifetime average to get to where my luck with phở shops has been. And so on. Maybe I've been lucky or maybe my palate for Asian soups isn't refined enough to know I've actually been getting bad phở or whatever. But I can't think of another general dish/cuisine/whatever that I've had a better batting average with.
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Apr 20, 2017 22:05
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Best smells for me are either: A: A big pot of steamed mussels with lemon butter garlic and parsley or B: A nice beef borguignon and fresh baked bread going along in the oven for it.
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Apr 21, 2017 00:37
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there's a simplicity to pho that adds to the appeal, I think. no whiz-bang, just a lot of time, care, and experience going into making a lightly-spiced, perfectly clear beef broth with just enough body. it's the kind of thing a bunch of marketing suits and food scientists trying to focus group up a new thing could never make in a million years
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Apr 21, 2017 01:02
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Elizabethan Error posted:thanks ee cummings . .y w;
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Apr 22, 2017 02:17
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mindphlux posted:. __________It is difficult to write good modern poems __________yet men try miserably every day ___________________for lack of good vb code
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Apr 22, 2017 06:41
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therattle posted:Yo, dino., your carrot stir-fry recipe that I love so much also works extremely well with kale, especially if the pan is hot enough to slightly brown some of the leaves. (Last night I made chana masala, turmeric-cumin roasted cauliflower with garlic yoghurt dressing, the kale (with cauliflower leaves added), and brown rice. Delicious.). I swear, I check in periodically to see what new things you've done with that. XD You did not disappoint! It does work with cabbage too, sans the lemon. The lemon would make it weird. And also less salt.
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Apr 22, 2017 13:06
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Hey dino, would you mind linking your book? I'm now dating a vegan, so I finally have an excuse to buy it.
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Apr 23, 2017 00:09
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I'm not Dino, but: https://www.amazon.com/Alternative-Vegan-International-Straight-Produce/dp/0977080420
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Apr 23, 2017 02:46
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Get dinos book (I did, and I'm not a vegan or even know one - I was more interested in vegetarian southern Indian food). But also look at ppk http://www.theppk.com/recipes/ and some stuff from herbivoracious are also good http://herbivoracious.com/ Fo3 fucked around with this message at 10:49 on Apr 23, 2017 |
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Apr 23, 2017 10:47
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Steve Yun posted:I'm not Dino, but: drat right youre not
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Apr 24, 2017 18:09
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GrAviTy84 posted:drat right youre not Get back on your meds, GrAviTy84 Steve Yun fucked around with this message at 18:23 on Apr 24, 2017 |
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Apr 24, 2017 18:20
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Went to DC this past weekend for the Science March, which was a rainy, cold, wet, miserable experience. Some cool signs, though. Best part of the trip was dinner on Friday night at this place called Compass Rose. They don't take reservations so when we showed up they said "Three hour wait, IF we can get you in before the kitchen closes" so we went across the street to a burger/pizza place to drown our sorrows at the bar. Turns out we ended up getting in, and boy am I glad we did. The food was excellent...it was a hodgepodge of cuisines. Pan con tomate, a ramen special (Malaysian I believe?), asparagus toast, smorrebrod, grilled calamari, khachapuri (the surprise winner of the night), lamb kofta, and maybe some other stuff that I forgot about while we stuffed our faces. The only thing we didn't get that I missed out on were the grilled duck hearts. Surprisingly reasonable, too...four of us dining, a few beers and a bottle of wine, and it came out to $75/couple before gratuity. I'd go back there in a second.
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Apr 25, 2017 17:10
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Place looks pretentious as all hell, and that's even by DC standards. Combining calling yourself a "tavern" and structured "seatings" and having a "it's ready when it's ready" policy, all at the same time, is the height of conceit.
Discendo Vox fucked around with this message at 22:26 on Apr 25, 2017 |
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Apr 25, 2017 22:20
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Discendo Vox posted:Place looks pretentious as all hell, and that's even by DC standards. Combining calling yourself a "tavern" and structured "seatings" and having a "it's ready when it's ready" policy, all at the same time, is the height of conceit. Then again, according to their webpage the "structured seatings" (which do require reservation) and the "it's ready when it's ready" policy (no reservation) are for different parts of the restaurant (their African tent private dining and tavern/main room respectively). Not saying that having a Bedouin tent in your patio doesn't look pretentious though.
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Apr 25, 2017 22:59
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That restaurant is basically Columbusing: The Menu.
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Apr 25, 2017 23:09
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My ~*~HUSBAND~*~ & are starting the house-hunting process and obviously the most important thing to me is the kitchen, specifically the stove. I remember reading somewhere that you can't use cast iron on induction because it'll scratch the poo poo out of the glass top of any induction stove, or maybe some other reason, but I can't remember where I read that and google turns up nothing. Can someone confirm / deny / explain?
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Apr 26, 2017 00:10
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Nicol Bolas posted:My ~*~HUSBAND~*~ & are starting the house-hunting process and obviously the most important thing to me is the kitchen, specifically the stove. I remember reading somewhere that you can't use cast iron on induction because it'll scratch the poo poo out of the glass top of any induction stove, or maybe some other reason, but I can't remember where I read that and google turns up nothing. Can someone confirm / deny / explain? You can use cast iron on induction, it actually works great. But if you're not careful, you will scratch or bust the glass. You just need to use a lot of care. The glass is fairly robust in modern stovetops, but a 6-12 pound cast iron pan falling on it will destroy it. So, long story short, you can use cast on glass, just be super careful. \/\/Yeah, that too. \/\/ Suspect Bucket fucked around with this message at 01:31 on Apr 26, 2017 |
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Apr 26, 2017 00:27
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Gas is the best if available imo.
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Apr 26, 2017 00:29
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An oven is a drop in the bucket compared to the price of a house. Don't make your house-buying decisions based on the ovens they have.
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Apr 26, 2017 01:04
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i like nice words
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Anne Whateley posted:An oven is a drop in the bucket compared to the price of a house. Don't make your house-buying decisions based on the ovens they have. Emphatically this. Based on my and my group of peers homebuying experience(s), one should be building in a 7-15k first year cash buffer in addition to your downpayment for "hey, that didn't turn up in the inspection" and/or "hey, I didn't even know that could even break" type stuff. gently caress replacing a stove, that would cost you like $600-1000. $2000 maybe, if you got a fancy new stove and had to have a gas line run. Definitely not cheap, but should definitely not be anything to base a home buying decision on... mindphlux fucked around with this message at 04:07 on Apr 26, 2017 |
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Apr 26, 2017 04:04
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Houses are expensive. =(
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Apr 26, 2017 04:06
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Still better than boats.
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Apr 26, 2017 05:44
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I thought I wanted to own a house so I could stop renting and dealing with lovely bottom end appliances and vent hoods that don't even vent outside. Turns out I just wanted to get an LLC and rent commissary space from time to time when I wanted to do stupid things.
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Apr 26, 2017 05:52
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Submarine Sandpaper posted:Gas is the best if available imo. Definitely, precise temperature control has to have gas. I use induction only because my flat doesn't have any gas and gently caress electric stovetops.
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Apr 26, 2017 13:22
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Theophany posted:precise temperature control has to have gas. definitely not. Gas is great and relatively cheap and works for all kinds of cookware and all but if you're going for precision, induction with a pid is going to obliterate gas every time. It's literally like converting an immersion circulator into a pot/pan.
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Apr 26, 2017 15:03
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For induction is there a recommendation on a good pot/ pan set? I'm all set on my most frequent use stuff, but after the wife and I move again we need to ditch some really old full-teflon coated saucepan/stockpot etc combo stuff that's all gross and beat to hell. I was gonna just go with one of the cheaper tri-ply sets off of Amazon but I'd like to think about getting induction compatible stuff for the future unless it's way out of our price range for a while.
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Apr 26, 2017 15:31
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Right now I have a craigslist oven that is off by about 40 degrees and doesn't heat evenly.
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Apr 26, 2017 16:28
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GrAviTy84 posted:definitely not. Gas is great and relatively cheap and works for all kinds of cookware and all but if you're going for precision, induction with a pid is going to obliterate gas every time. It's literally like converting an immersion circulator into a pot/pan. What ever happened to that PID controlled knob turner? My mobile, a bit old, induction top with cast iron will have about a 100 degree range when I set it to a specific temp.
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Apr 26, 2017 17:34
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Anne Whateley posted:An oven is a drop in the bucket compared to the price of a house. Don't make your house-buying decisions based on the ovens they have. Oh, sure, and I am 100% on board with what everyone else is saying, including the having savings thing (we aren't throwing everything into the down payment)--I just know that I use my cast iron more than every other pan in my house. And obviously I'd prefer gas stove! But it's good to know that I should probably stop obsessing over the stove. Unless it's electric. I'll tear that fucker out of the wall with my bare hands.
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Apr 26, 2017 19:57
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We just bought a fancy induction range and I use my cast iron on it all the time. Just don't bang it down onto the surface like an ape or scrub it around a whole bunch and it'll be fine.
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Apr 26, 2017 20:15
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Nicol Bolas posted:it's good to know that I should probably stop obsessing over the stove. I'll tear that fucker out of the wall with my bare hands. that's the (homeowner) spirit!
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Apr 27, 2017 00:21
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GrAviTy84 posted:definitely not. Gas is great and relatively cheap and works for all kinds of cookware and all but if you're going for precision, induction with a pid is going to obliterate gas every time. It's literally like converting an immersion circulator into a pot/pan. Really? I notice my induction hob 'pulses' unless it's at full chat, so you get bursts of heat followed by a drop in temperature. Maybe my hob is garbage, but it just ain't precise unless you're getting poo poo ripping hot, in which case you don't need to be precise at all.
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Apr 27, 2017 10:01
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Theophany posted:Really? I notice my induction hob 'pulses' unless it's at full chat, so you get bursts of heat followed by a drop in temperature. Maybe my hob is garbage, but it just ain't precise unless you're getting poo poo ripping hot, in which case you don't need to be precise at all.
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Apr 27, 2017 12:13
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TheJeffers posted:We just bought a fancy induction range and I use my cast iron on it all the time. Just don't bang it down onto the surface like an ape or scrub it around a whole bunch and it'll be fine. Corollary to this - make sure the bottom of you cast iron pans are smooth, and don't have any burrs or rough bits. I had some very old cast iron pans, and found one of them was lightly scratching the surface of my glass-top stove because there was a rough bit on the bottom - I sanded it down and then it was fine.
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Apr 27, 2017 14:41
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MiddleOne posted:Still better than boats. God, a couple of friends wanted me to go in on a boat with them. My immediate reaction was, "That sounds like a perfect way for me to lose fifteen grand and ruin some friendships."
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Apr 27, 2017 20:04
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Here is a cool article about "the Martha Stewart of edibles" (marijuana) http://www.newyorker.com/magazine/2017/04/24/the-martha-stewart-of-marijuana-edibles
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Apr 27, 2017 20:41
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I made coconut milk custard tonight as a trial to see if it'd be something I could eat after jaw surgery. It turned out quite well. My cat is into it, too.
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May 1, 2017 03:09
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cats_are_obligate_carnivores.txt
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May 1, 2017 15:58
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Ferdinand, a Good Catte who once graced us by living with us, loved cheese, both regular and Norwegian brown cheese (geitost/gjetost).
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May 1, 2017 20:18
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