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SubG posted:Useless etymology: the term soup originally referred to bread dipped in broth, a usage whose remanent is the rustic `sop'. I poo poo you not your stunning etymological Why? Because dino is here for Christmas! It's amazing. Almost as amazing as his cooking is the fact that he laughs at all my dad's stupid jokes. I will understand if y'all have problems controlling your jealousy...
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Dec 23, 2017 04:56
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The Midniter posted:Get the 6. paella if you can swing it. Make sure to bloom the saffron in hot water before you use it. Some people crush it up in a mortar and pestle too, but basically you need to steep it a bit before you put it in a dish to make sure you get the most flavor out of it.
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Jan 17, 2018 19:47
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I posted in the "food for cities without their own thread" thread too. Mr. W and I are moving to Louisville, KY when he retires from the Army this year. What should I know? Also, what should I know about buying a house? I spent the last nine years tuning out everything I ever heard about real estate thinking "we won't be in a position to buy a house until 2027" and now I regret that...
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Jan 28, 2018 00:41
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mindphlux posted:have anchovies on their caesar get out of my head, phlux. All this (especially the anchovies,) plus good personable service that is not overbearing. Oh, and tasty candy delivered with the check. There's this one place that gives out melon candy and it's a great way to end a meal.
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Feb 11, 2018 17:10
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There is no good excuse for not knowing how to make rice in YOUR pots on YOUR stove/cooker/whatever. I don't eat enough rice to justify having a cooker, so I do it on the stovetop. I eyeball based on volume. When I cook with dino, whoever hosts makes the rice, because their internal rice-making arithmetic is going to be the most accurate for the conditions.
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Feb 22, 2018 00:12
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Squashy Nipples posted:I bought a new fridge a few months ago, and it's the first one I've had as an adult that has an ice maker... I finally feel like I've arrived. She was done for when she was the first celeb chef to break ranks and endorse a dog food.
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Apr 27, 2019 23:32
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dino. posted:You can! In the south of India, when making pongal, you bloom whole black peppercorns in the fat of your choosing. That said, because pepper is not native to most countries, I’m guessing that most of them only know it as a finishing spice, and not a cooking one. Do you bloom peppercorn more when it's "fresh"? i.e. we just got a bunch of fresh peppercorn (which look dried) from an Indian friend.
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May 6, 2019 03:39
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Dino I'm sorry to hear about your friend, she sounds like a lovely lady. In other news, hi GWS, it's been a minute. I missed you.
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Jan 12, 2020 23:15
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Manuel Calavera posted:Hello Wrought friend, you did the small ship cooking for rich yuppies, right? Welcome back, you were missed. Yes, I was the boat cook. Congrats! 9 months is huge. I'm recently widowed, which sucks. I miss Mr. W terribly. I also just had gastric sleeve surgery which is changing my relationship with food. I'm eating better, just tiny. Meal prepping is a challenge without having a big freezer. Looking forward to getting caught up with everyone.
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Jan 13, 2020 01:20
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bloody ghost titty posted:Welcome back! May I recommend An Everlasting Meal by Tamar Adler? I picked it up after she got Twitter roasted for having a custom forged https://www.google.com/amp/s/www.nytimes.com/2018/03/26/dining/alice-waters-egg-spoon-me-too-movement.amp.html given to her by Alice waters. I'll check it out, thanks!
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Jan 16, 2020 12:49
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I'm the hair that is inevitably in the food.
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Jan 17, 2020 23:27
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sweat poteto posted:A classic thread on the topic: https://twitter.com/sarahtaber_bww/status/1086055093244432385 Came here to post this. Dr. Taber is actually a close friend of mine! /namedrop
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Jan 24, 2020 21:52
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