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Okay, this is a set of menus from restaurants/hotels/steamboats in the 1800s, and it rules rules rules: http://digital.lib.uh.edu/cdm4/browse.php?CISOROOT=%2Fp15195coll34 They loving love boiled meat though: 
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Feb 13, 2012 07:06
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Steakandchips posted:Ricola, those old menus are awesome. Sending the link all across the office now. No, Mrs. Ricola found them while digging through archives of old books!
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Feb 13, 2012 17:37
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OmniElk posted:I'm terrified of this thread, because I'm fairly certain I'll be eaten alive for posting in it as I'm a terrified new cook, but I just had to speak up and say something. HELLO NEWFRIEND! Come here: http://mediaphage.net/foodchat.html
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Feb 15, 2012 02:07
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Wroughtirony posted:I want to compliment all the kimchis but I'm afraid that if I post in that thread ricola will make me go back in time and Kim some chi last week. You could compliment the kimchi and then eat 6 bird's eye chiles and dance the abracadabra dance. That was fun so we're doing another one too! http://forums.somethingawful.com/showthread.php?threadid=3466668
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Feb 15, 2012 18:06
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dino. posted:SEE ALSO: Assholes who are inconsistent. Honey is loving not vegan. Some people are vegan because it's a matter of consent. What about abandoned hive honey?
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Feb 16, 2012 02:14
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dino. posted:O_O Is there any relation to that powdered cheese like they put on popcorn and stuff? I used to like that cheese popcorn they'd sell in those giant boxes with the caramel, butter, and cheese popcorn. Those boxes are rather tiny. I see pasta on sale for like $1 for 2 lbs. I guess it's because the sauce comes with it? Still, if you're adding your own butter and milk, why not just add some cheese to the thing and have done with? Kraft Dinner really, really is that much cheaper than buying your own cheese.
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Feb 16, 2012 04:34
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Plastic Jesus posted:No it isn't. It takes less time to make the sauce than it takes to bring the water to a boil and cook the noodles. It takes 20 minutes at a minimum to make a not gross roux thickened sauce.
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Feb 16, 2012 13:28
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The Macaroni posted:Wait, what? My quick n dirty mac n cheese (bechamel plus cheese plus pasta) sauce cooks in the same amount of time that the pasta does. It may not be as silky as the roux sauce in a 3-hour beef stew, but it'll do in a hurry. Roux-thickened sauces taste like flour if you don't cook them for 20 minutes.
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Feb 16, 2012 18:29
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Errant Gin Monks posted:20 minutes? 10-12 for a blonde roux, which doesnt taste like flour at all. Sorry you don't know what flour tastes like I guess. Next time you make a roux-thickened sauce, pull some of it off after 10 minutes and the rest after 20-30 and compare them.
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Feb 16, 2012 20:02
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Errant Gin Monks posted:I guess not... I have always gone 12 minutes on the roux and then moved on with the sauce. Never had any complaints. I will try taking longer next time. Oh! This includes the sauce-cooking time. You need to cook the flour and fat for about 20 minutes total. Simmering the sauce for ten minutes will do it.
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Feb 16, 2012 20:14
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sweat poteto posted:What? Everything I've read says 2-3 minutes is sufficient. To thicken, not to get rid of the taste. The time spent making the roux counts towards this time too.
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Feb 16, 2012 21:56
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Happy Hat posted:How do you break a sauce that is based on flour? The dairy can break, but you have to screw it up pretty badly for that to happen.
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Feb 18, 2012 23:10
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therattle posted:What is ABD? http://en.wikipedia.org/wiki/All_but_dissertation
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Feb 22, 2012 23:56
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Phummus posted:When next there is a mod challenge, I propse chickenade. Boil one whole chicken for 30 minutes. Remove the bird and do what you want. Mix in a quarter cup of sugar and strain into a container to cool, serve over ice. That sounds like my recipe for iced hot ham water.
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Feb 24, 2012 22:55
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Fluffy Bunnies posted:How long is that going on for, anyway? Until people stop doing them I guess. Vague categories and short deadlines like that are pretty good at keeping it interesting. I've been too busy to write a new one. I or someone else will post one up soon. I am excited to see people make lingweenie.
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Feb 25, 2012 00:23
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icehewk posted:gently caress chickenade, make chicken ale. pfft it doesn't count if one of the ingredients is 10 gallons of ale.
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Feb 26, 2012 00:26
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So um what's in a Tahitian Tee-Hee? https://www.youtube.com/watch?v=1_H_sVNgvf4
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Feb 26, 2012 02:08
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Rule .303 posted:I suspect it would smell more like a mass burial than a condiment, though. Yep that's garum.
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Feb 26, 2012 05:37
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Rule .303 posted:The lady I used to do yard work for told me she learned to cook in a wood fired oven, and there were some tricks: one is making cookies before you bake a cake to make sure the oven was up to temperature, and putting a sheet of paper in the oven to see if it would brown to check the temperature before putting in bread.
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Mar 1, 2012 20:03
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bunnielab, i shoot friendlies, you both have horrifying brain opinions about how people should be treated.
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Mar 3, 2012 05:21
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I like turtles posted:I would like you to accompany me to I was positive that this was an article by The Onion.
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Mar 8, 2012 00:36
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Bubbacub posted:What happens if you cook the dark green part of a leek? Every leek recipe I've seen has huge warnings against it. It just never gets tender, you end up with chewy grossness. Use it as an aromatic that you plan on straining in a sauce/soup/stock.
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Mar 8, 2012 01:12
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Mr. Wiggles posted:We pay $5.99 for 12 packs of PBR, Hamm's, Olympia, and Busch here. If you're into nasty beer though you can get 24 pack suitcases of Natural Ice for $8.99 or $9.99 depending on which gas station you're buying from. Quarts of Coors, Carta Blanca, etc. are usually 89 to 99 cents. This is a good place for yard beer. 12 cans of PBR here are $18. 
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Mar 16, 2012 21:09
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Casu Marzu posted:I'm bored of custards. MAKE A SOUFFLE GEEEZ
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Mar 17, 2012 17:37
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Casu Marzu posted:What says GWS on leaving eggs on the counter? They're rinsed, but fresh from the chicken butt. My mom is all "jesus you're gonna die", but I've always left fresh eggs out. Shouldn't have rinsed them, but if you eat them soon they're fine. In the fridge they'd last a month or more easily.
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Mar 23, 2012 05:47
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therattle posted:Very nice indeed. Excuse me we make Kraft Dinner in this country.
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Apr 17, 2012 04:53
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Charlie Burger hosts pop-up restaurants in Toronto. Recently, he hosted some chefs from France's Le Chateaubriand, which is 9th on on the San Pellegrino list of top restaurants. On May 6th, he's hosting this event. http://t.co/CS1HT0cP
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May 2, 2012 21:35
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Halalelujah posted:What the gently caress is a "Virtual Chocolate Cake?" Is this some WIlly Wonka Mike Teevee poo poo or something? You smoke it. From a pipe. (I have cooked in this guy's kitchen, and am being serious)
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May 2, 2012 22:03
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Trap Star posted:Yeah, the stovetops all work but my oven is insane and will burn a frozen pizza in ten minutes. I've tried cleaning it a few times but it's still crazy as hell.
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May 2, 2012 22:08
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Trap Star posted:I'll try baking something maybe tomorrow or so, but there's definitely an issue with my oven. I'm guessing it's heating up a lot more than the dial indicates. Right. So get one of those thermometers that you put in it and leave in there so you can see what temperature it heats to.
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May 2, 2012 22:38
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Trap Star posted:http://www.amazon.com/CDN-High-Heat-Oven-Thermometer/dp/B0021AEAIK/ref=sr_1_1?ie=UTF8&qid=1335995078&sr=8-1 Yeah, exactly like that. Try it in a few different spots too, some ovens are really bad for hot/cold spots. Edit: you can probably find one that will serve just fine for like $2-3 if you try, too.
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May 2, 2012 22:58
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Pics are up from that 100 course meal I posted about earlier, and they're hilarious: http://www.thegridto.com/life/food-drink/this-is-what-a-100-course-dinner-looks-like/
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May 7, 2012 20:36
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Phummus posted:I made peppermint frozen custard with chocolate chunks last night. 'Tis the season. I have more mint than I know what to do with. If you have an isi you can quick-infuse it!
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May 24, 2012 21:16
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TECHNICAL Thug posted:I'm ready for the weekend to get here. I'm going to make fajitas again (way easier than I thought it'd be, except for the easy-but-tedious pico), and probably throw some salmon/ribs on the smoker on Sunday or Monday. How is pico tedious? you just chop a bunch of stuff and then eat it.
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May 24, 2012 21:32
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Happy Hat posted:Dino!!!  THE BEST THING ABOUT THIS IS THAT THIS VERSION OF THE BOOK HAS DINO'S MARRIED NAME
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Jun 13, 2012 01:47
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mindphlux posted:awwww Here's an archive of the old gbsfood site, it's every bit as horrible as you might expect: http://stopfuckingposting.com/www.gbsfood.com/index.php So many meatlogs.
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Jun 16, 2012 01:12
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EAT THE EGGS RICOLA posted:Here's an archive of the old gbsfood site, it's every bit as horrible as you might expect: http://stopfuckingposting.com/www.gbsfood.com/index.php http://stopfuckingposting.com/www.gbsfood.com/1522672/ Oh yeah so edgy.
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Jun 16, 2012 01:15
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No Wave posted:You'll have to experiment because it depends on how brown you want stuff. For a really vague metric, the bigger something is, the lower the temperature you want to fry it. But again that's extremely rough. You want to fry at a temperature where the thing you're cooking is fully cooked, not overcooked, and the right texture/color on the outside. 190 is over the smoke point of lots of oils, so this might be unwise.
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Jun 16, 2012 01:19
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Flash Gordon Ramsay posted:375f? That's what I cook french fries at (second fry). Canola is fine, but as a one-temperature-fits-all it's going to cause grief with lots of oils.
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Jun 16, 2012 01:36
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Trillian posted:It appears that was posted in GBS and then gassed, at least. There are tons more equally lovely threads that weren't gassed and that was in GBS before GSS existed.
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Jun 16, 2012 15:37
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