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Thirding diet ginger ale. Or any ginger ale. Ginger tea? Ginger is so good. Settles the stomach and tastes great. edit: Made myself a cold ginger sweet tea with lime. Yum. Oh man, you know what? Good iced tea is great. I will drink the whole drat pitcher of iced tea if you leave it with me. Big old glass of sweet tea (I actually like mine half sweet with lemon or lime) can only endear you to people. Suspect Bucket fucked around with this message at 03:27 on Feb 12, 2018 |
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Feb 12, 2018 03:18
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| # ? Jun 11, 2024 01:16 |
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Arnold Palmers for life
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Feb 12, 2018 03:34
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Arnold Palmers are great, but good luck finding one that doesn’t use sugar or caffeinated tea.
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Feb 12, 2018 03:43
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Squashy Nipples posted:Wiggles got to be Wiggles. Moxie rules.
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Feb 12, 2018 04:09
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Josh Lyman posted:Arnold Palmers are great, but good luck finding one that doesn’t use sugar or caffeinated tea. I'd imagine it would be difficult since sugar and caffeinated tea are 2 of the 4 ingredients in an Arnold Palmer
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Feb 12, 2018 08:00
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A decent children’s menu, that is smaller, less spicy versions of dishes on the menu, rather than chicken nuggets
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Feb 12, 2018 08:13
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Scientastic posted:A decent children’s menu, that is smaller, less spicy versions of dishes on the menu, rather than chicken nuggets This is something I'd like to see more of too. Then maybe all the parents with noisy brats can stay out of good restaurants.
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Feb 13, 2018 07:30
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Not likely, I don't take my kids to nice restaurants for the menu, I take them to annoy people like you.
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Feb 13, 2018 08:16
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Hot takes all up in here today
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Feb 13, 2018 14:36
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Having once been a small child, I didn't appreciate being dragged to random restaurants where there wasn't anything fun or tasty.
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Feb 13, 2018 14:39
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Having once been a small child, I was super pissed to order off the kids menu. The grownup stuff was where it's at.
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Feb 13, 2018 15:54
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Mr. Wiggles posted:Having once been a small child, I was super pissed to order off the kids menu. The grownup stuff was where it's at. this. also it seems like more parents these days are actually making an effort to get their kids into real food earlier, but that's probably skewed by the parents I know
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Feb 13, 2018 17:28
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Veritek83 posted:that's probably skewed by the parents I know My stepbrother's five year old eats nothing besides mac and cheese with ketchup at restaurants.
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Feb 13, 2018 17:44
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It's funny to look at Korean peeps' kids' weird eating habits Know a dude whose kid will only eat snails and rice and silkworm larva and t wo other things
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Feb 13, 2018 17:54
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bob dobbs is dead posted:It's funny to look at Korean peeps' kids' weird eating habits Is this in Korea or in the US? Because in the US you can only get silkworm canned and they suck
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Feb 13, 2018 18:27
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I ordered off the kids menu until no longer able, with the exception of splitting with my parents. I was NOT adventurous about food up until the last 7 years. Kids menus are awesome. TINY DESERTS. I just want a coffee and a tiny scoop of ice cream or something little, I can't do a giant piece of pie, no matter how good and chocolate peanutbutter, directly after a meal. Scoop of ice cream IN the coffee. That is all I want.
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Feb 13, 2018 18:43
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I tried kicking my stove to full heat to see how hot I could get my wok and ended up burning the leftover rice I was going to use for fried rice and setting my apartments smoke alarm off for 15 minutes. So how is everyone else’s day going?
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Feb 13, 2018 19:05
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I think the lesson is use way more oil, but also the real lesson is don’t get my wok so hot.
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Feb 13, 2018 19:06
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Suspect Bucket posted:I ordered off the kids menu until no longer able, with the exception of splitting with my parents. I was NOT adventurous about food up until the last 7 years. Kids menus are awesome. I think in Italy that’s called an otagoffa.
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Feb 13, 2018 19:19
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Steve Yun posted:Is this in Korea or in the US? Because in the US you can only get silkworm canned and they suck korea proper
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Feb 13, 2018 19:20
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therattle posted:I think in Italy that’s called an otagoffa. Affogato. It's one of my favorite things after pizza. If I want something lighter I get a caffe corretto, which is espresso with a bit of grappa in it. Helps clean things out but good. The following is long and dumb so only read if you want to see how obsessive I can get about food things. I've fallen down a pickling rabbit hole in the last couple of days. It started with a buddy who was in San Francisco and ate in a really great Sichuan place. He raved about the pickles, so I started researching how to ferment some Sichuan style ones at home. According to a pretty cool video series I found featuring Sandor Katz (one of the preeminent modern experts on pickling) some pickle makers there add a bit of a particular candy made with maltose, saying it keeps everything crisp. The candy itself is some kind of non-Newtonian taffy-like substance that stretches when pulled but shatters when hit, which I also find interesting since I do a lot of candymaking over the holidays. I figured there was something else in the candy - some carbonate, or maybe alum, or whatever - that kept the vegetables crunchy, so I looked for a recipe. I couldn't find one, but I did find a 12-minute Youtube video of a Chinese guy who'd been making the candy every day for 65 years, and at the age of 76 was at the heart of a street vending empire still making the candy himself. The video was in a Chinese dialect with Malay subtitles. Out of desperation I typed the subtitles into Google Translate and got the basic ingredient list, but the guy making it on screen clearly pulled out some kind of jellyfish-like thing from a jar, waved it at the camera, and dropped it into the candy pot without the narration saying anything about it. So then I asked my food writer buddy, who took to Facebook and asked his food writer friend who use to live in Hong Kong. She linked me a couple of videos that have what they claim is the full list of ingredients. But that just raised more questions, because it's just sugar, dextrose, maltose, water, sesame for flavor. That's it. No crazy weird hydrocolloid additions or other interesting chemical science going on. And no target temperature for the mix since it's hand-made without thermometers, so I can't even experiment and make my own. But I do have a small pot of maltose I bought a few years ago for a different culinary experiment. So I've decided to make my own Sichuan style pickles using an amalgam of techniques from several blogs, Katz's video, and my own experience. I'll add some maltose and see if it does anything to pickle crispness. If anyone wants to explore the various parts of this rabbit hole I've been burrowing in, here's the first video in Katz's series: https://www.youtube.com/watch?v=M4elw9rIs9Y And here's a decent starting blog about Sichuan pickle making: https://blog.themalamarket.com/sichuans-naturally-fermented-pickles-pao-cai/ Does anyone else get themselves into research projects like this or is it just me?
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Feb 13, 2018 20:45
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bartolimu posted:Affogato. It's one of my favorite things after pizza. If I want something lighter I get a caffe corretto, which is espresso with a bit of grappa in it. Helps clean things out but good. Coffee over ice cream is affogato. But he did the opposite: ice cream into coffee. It’s backwards! Very interesting, btw. I got into different bread techniques when I was getting the baking bug.
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Feb 13, 2018 20:48
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therattle posted:Coffee over ice cream is affogato. But he did the opposite: ice cream into coffee. It’s backwards! I prefer 'ghettochino'  http://www.butternutsquash.net/2003/04/16/meet-da-punks/2003/12/03/ghettoccino-time/ ugh, I remember reading this comic in the early 2000's and liking it, now it's just so.... early 2000's. Suspect Bucket fucked around with this message at 00:09 on Feb 14, 2018 |
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Feb 14, 2018 00:02
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That comic makes me feel generally embarrassed. But I still re-read achewood sooooo
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Feb 14, 2018 00:42
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Jay Carney posted:That comic makes me feel generally embarrassed. But I still re-read achewood sooooo Yeah but achewood is brilliant
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Feb 14, 2018 00:43
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Achewood is hit and miss http://achewood.com/comic.php?date=12152008
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Feb 14, 2018 01:22
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bartolimu posted:a buddy who was in San Francisco and ate in a really great Sichuan place. Where?
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Feb 14, 2018 06:42
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I just discovered adding a little maggi seasoning after browning chicken livers makes the loving best base for a gravy. Best liver and onions I've had, I will take on all challengers.
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Feb 14, 2018 07:21
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Steve Yun posted:Achewood is hit and miss Yeah after Onstad decided to pursue his dream of being an artisanal soda magnate it fell off a cliff.
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Feb 14, 2018 08:44
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Counterpoint:
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Feb 14, 2018 09:07
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what the hell is even going on here
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Feb 14, 2018 09:08
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Stringent posted:Counterpoint: “Two wet Bolsheviks mating in a thrift store”. 
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Feb 14, 2018 09:50
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Drink and Fight posted:Where? Spicy King. It probably helped that he ordered the fuqi feipian by name. In my experience that's a good way to open up the secret menu.
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Feb 14, 2018 15:21
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OMGVBFLOL posted:what the hell is even going on here Ray has prepared a sous vide prime rib for Cornelius and his lady friend. They are concerned with the potential spoilage of a piece of meat cooked at a fairly low temperature for a long period, clearly ignorant of pasteurization occurring over longer periods at lower temperatures. Instead, they decide to steal off to fornicate while Ray is absent, taking glee in doing so under Ray's roof as Ray himself has a rather voracious sexual appetite and would pull the same trick were he so inclined. Also plorp, and also gliggle.
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Feb 14, 2018 19:46
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My spouse got home today from being out of town for two weeks for work and when she does she mostly just wants to cook (due to eating generally lovely food the whole time) so I decided to do a Chopped challenge and provide her with four ingredients to cook dinner with:
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Feb 15, 2018 03:39
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The Midniter posted:Ray has prepared a sous vide prime rib for Cornelius and his lady friend. They are concerned with the potential spoilage of a piece of meat cooked at a fairly low temperature for a long period, clearly ignorant of pasteurization occurring over longer periods at lower temperatures. Instead, they decide to steal off to fornicate while Ray is absent, taking glee in doing so under Ray's roof as Ray himself has a rather voracious sexual appetite and would pull the same trick were he so inclined. oh ok
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Feb 15, 2018 05:20
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ohhhhhhh poo poo dawhgg http://usa.chinadaily.com.cn/a/201802/10/WS5a7dc8e5a3106e7dcc13be34.html bite of china 3 feb 19
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Feb 16, 2018 05:13
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I never really thought that tastes changing was a thing, but I guess it is. I found some zoutedrops at the international market, and promptly bought them. I used to eat like a roll of these things a week in my early 20s when I could get them regularly. Today I had one, though, and I decided that actually, I don't really like the taste of ammonium chloride. 
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Feb 16, 2018 20:10
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But hey, maybe there are things out there you might like now that you didn't like before
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Feb 17, 2018 05:29
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A magical thing happened to me last night! But before I tell you that story, I gotta tell you this one. A little over 25 years ago, a rather drunk me was wandering around the old district of Quebec City (they call it the Old City, near the citadel and the old hotel), and there's this bit that's a rabbit warren of twisty little streets and alleyways and I kept smelling this heavenly aroma. I narrowed it down to a red door in an alleyway and curiosity got the better of me, so I opened it up. It opened into a kitchen, silent as a cathedral, and one of the two cooks waved me in and pointed me at the door to the dining room. As near as I could tell, that was the intended entrance, as once you passed the toilets, there wasn't another door out of the dining room. In there, a really old guy in what was probably a really nice tux 50 years ago sat me down at a trestle table with old worn wood benches, smooth with years of butts. There were a couple other people in there, just regular folk, quietly tucking in. The waiter / maitre-d / whatever asked me if i wanted lunch, i nodded, and he vanished for a moment, and returned with a crock of french onion soup, a drinking glass, and a pitcher of ice water. Guys. The soup. The loving soup. It was PERFECTION. The cheese was chewy and melty and delicious, with the almost-crispy bits on the top from the broiler, the crouton was flavorful but didn't get in the way of the broth, and the broth oh my GOD this was what God eats on a rainy day. The beef flavor was strong but not overpowering, like the meat was at that wonderful stage where it's aged juuust a little but not turned, the onions were at that perfect point where if they were cooked for even another minute they would have dissolved, the seasonings were perfect, and it was fortified with the perfect amount of good red wine with a nice fat rear end. This wasn't lunch, it was HOLY COMMUNION. I never found that restaurant again, and ever since then, I often order french onion soup at restaurants whose soup I haven't tried before, in hopes that Edesia, lord of food, had granted one other person her wisdom, and I spent 26 years being disappointed with spineless broth, limp flavorless bread, and cheese that just wasn't the same. Anyway. On to last night! Last night was my 40th birthday, and my wife took me to what she told me was an artisinal macaroni and cheese restaurant - SHUT UP - in the Ballston neighborhood of Arlington County, VA. The menu showed they had french onion soup, and i figured what the hell. THEY GOT IT RIGHT. This time, I didn't want to take any chances, so I studied that loving crock of soup like it contained the secrets of the universe, and between that and some questions to the cook via the waitress, I cracked the code: The trick, apparently, is to use mostly gruyere with a little mozzarella, but NOT SHREDDED - sliced paper thin. I have NO loving clue how they sliced gruyere and especially mozzarella that thinly without freezing it first - like seriously you could have read a newspaper through the individual slices - and freezing it would have destroyed the texture. Apparently shredding it chops it up so much it doesn't come together right? I don't know, I'm not a chef, that's just what the chef told the waitress and the waitress told me. The end result is you can chew the cheese while sipping the broth through it and there's the magic. I was actually crying a little eating this loving soup, that's how perfect it was and how relieved I was that this wasn't just some memory I'd built up over a quarter century that no longer had any real connection to reality. I eventually told the waitress why I was so intensely curious about the soup and she didn't let me pay for beer. So if you're in DC, and want to have a bowl of really fuckin' good french onion soup, check out Cheesetique on Glebe in Ballston. It's really fuckin' good french onion soup.
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Feb 17, 2018 07:38
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