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therattle posted:Yep, that flavour combo in the rice pudding is based on a Spanish version, which I am sure is Moorish is origin. And the Sephardim migrated to Istanbul when the Spanish Inquisition forced them out of formerly Moorish lands! I can (do) spend all day reading about human migration through the lens of food.
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May 4, 2020 02:25
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ulmont posted:Last few pages of the Food Television Masturbation Station https://forums.somethingawful.com/showthread.php?threadid=3790280 Some of that is really genuine and interesting and some of it is total clickbait trash. Art imitates life, life imitates tv.
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Jun 9, 2020 04:22
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Crusty Nutsack posted:for those of you who are interested in food media and have become more radicalized due to recent acab events, here's an interesting perspective that's fed up with liberal touchy feely food shows and writing: https://aliciakennedy.substack.com/p/on-americanization AK’s voice is important and very good and I can’t help but suggest her newsletter to anyone who interfaces with food media, post-colonial thought, or radical praxis!
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Jun 22, 2020 22:44
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Good morning would someone kindly hit me with the discord link I don’t want to lose this collection of well Eatin weirdos
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Jun 24, 2020 13:52
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therattle posted:Please either have SA ownership pass or another forum replace it because discord sucks. I find the interface maddening. After half a day of the NYC/GWS discords I’m inclined to agree. B&R May be light on the food chat but, uh, we can fix that as one mass exodus.
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Jun 24, 2020 20:32
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Mr. Wiggles posted:Tell me more about this b&r thing - is that the dsa site? From an absolutely cursory view they are separate but both explicitly committed to progressive politics, which can be a little taxing but I feel sits with the zeitgeist here as GWS has in my 12 years been a very welcoming and deliberately inclusive place both politically and for those just learning to cook. As long as we leave beans out of it.
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Jun 24, 2020 22:28
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therattle posted:If you have not seen the announcement it looks like Jeffrey of YOSPOS is acquiring SA. Phew! How embarrassing, that of all the unlikely saviors, it’s YOSPOS. Olympia, I for whatever reason have never liked their wares, though I’m always trying new things. I guess I have to start making my own fermented meat products to be truly happy.
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Jun 26, 2020 15:12
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SubG posted:Nnnnnnnope. KInda the opposite. I didn't say it as a sort of bargaining with fate kind of thing, which I don't do. But more of a holy poo poo we're in the middle of a forum-wide discussion about domestic abuse and here I am making I hosed your Mom jokes. I don't want to be that guy. Hey SubG I think that’s a very reasonable and welcome take on it; at some point we have to retire even the most storied of jokes when it’s obvious they punch down- see “dead g*ay forum” and the end of FYAD.
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Jun 26, 2020 23:30
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therattle posted:I don’t agree. Pr0k’s mom jokes aren’t punching down. I believe that he even told her about them and she was amused. And by this stage the joke is so far removed from a reference to a real person that it’s more of an abstract reference than anything else. Sure, context is everything, but what about the people who haven’t been posting here for a decade or more who are seeing grossly misogynistic humor propagated and tolerated by the old guard?
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Jun 27, 2020 17:34
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therattle posted:Hmm. You may have a point. Also it’s flat out funnier as an allusion or Easter egg (something something cloaca joke).
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Jun 27, 2020 18:39
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Liquid Communism posted:Mindphlux is welcome to post here, so long as he can fake sobriety and not be an enormous rear end in a top hat to people. It's a low bar to clear. Eh in my experience you get one or the other.
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Jul 1, 2020 20:52
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The Maestro posted:This seems like a good time to share some of my notes for making boozy otter pops or what have you. The brix is also a good measure for whether the drink will freeze, between 13-15 is the sweet spot.
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Jul 4, 2020 05:30
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therattle posted:Ta. I’ll give that a try. Thanks for reminding me to pull up Dino’s book on cooking vegan, which I bought to impress a girl I was dating and now I inadvertently eat vegan as often as I don’t and I am linking here- https://smile.amazon.com/Alternativ...ps%2C136&sr=8-1 I’m not wild about the cover art...it would be a shame if we all bought paperback copies and forced it into another printing...wouldn’t it...
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Jul 5, 2020 17:22
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dino. posted:It's already in second printing. Amazon doesn't have any more copies. Ah, excellent. That’s the version I have an ebook of, and need to revisit in my new house. I forget that amazon is often a fulfillment service, like the time I tried to ship a copy of an everlasting meal to a friend in the UK and it ended up shipped from Texas. Fun times. I wonder if he ever got it...
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Jul 5, 2020 17:50
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Hi thread! I want to crowd source a question because I don’t think it needs its own thread. This weekend my best friend and I are going to sail out on the Long Island Sound to a little harbor about a half day away and overnight on the boat. Since I volunteered as Steward (in addition to ships chaplain, but hey), I’m looking at good low-effort eats. I think the first move is to update the shooter sandwich since I’m on a bread baking kick these days, possibly as a giant ham sandwich. Any other fun travel foods? We have access to a grill and an electric oven, but I want to make as much ahead as we can so I can spend more time in the head. What I’m saying is, fiber.
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Jul 6, 2020 18:09
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Suspect Bucket posted:Make a batch of pasta salad with veggies and chicken/tuna, that's always a winner. Solid. I’ve got some leftover pasta dough from the weekend, and squash is everywhere. Sadly I have to get to a farmers market and the only one near me is on Sunday. Guess I have to brave the subway...
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Jul 6, 2020 19:09
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Thumposaurus posted:Will you have a refrigerator or just a cooler? Cooler, I believe. I don’t intend to bring much perishable, which is why I’m looking at cooked. Weather permitting it’ll be two nights, and I love a good pre-cook. Might have to make extra for my lady since she isn’t coming along.
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Jul 7, 2020 01:20
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therattle posted:Brazilian-Japanese is probably the result of the large Japanese population in Brazil. A Japanese colleague of mine learned me on this one- in the early 20th century Japan was concened about over population and chartered ships to take volunteer families down the pacific coast of the Americas. Anywhere the family liked, they could disembark and settle, accounting for the significant Japanese populations of Peru, Argentina, Brazil, etc. This probably oversimplifies the migration of families after the laborers aboard the Sakura Maru in 1899, but it makes for a cool story.
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Jul 8, 2020 15:55
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Anyone talking trash on gin can go to hell. Where I will be taking tickets on the express train. And drinking gin.
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Jul 10, 2020 18:39
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How has no one said borscht?
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Jul 15, 2020 13:56
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Salvor_Hardin posted:Huh, hadn't considered that. Got a recipe recommendation? Borscht, but not hot.
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Jul 15, 2020 15:57
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Anybody have a good recipe for gluten free pasta dough, and/or brand recommendations? I was looking for the Brooks Headley stuff but no dice as yet. GF pasta salad for a friends birthday, since I know egg and Xanthem gum can bind the flour in a fashion functionally similar to gluten.
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Jul 19, 2020 22:24
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therattle posted:May I ask why you don’t just buy GF pasta? There’s some good stuff out there. Because I am a stubborn son of a bitch who will do this to say that I can. The only thing I’m having trouble with is locating a consensus on recipe and a reliable GF flour.
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Jul 20, 2020 00:08
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Manuel Calavera posted:Hard boiled eggs just, weird me out. Which by extension precludes egg salad. I apparently loved them as a kid and now I want that poo poo away from me, even in ramen, which is sad.
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Jul 28, 2020 20:35
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mediaphage posted:not much use for male chicks on a farm all the time either though chances are good they aren't going to be boiled or ground to death Yeah coq Au vin is a much better value capture than chicken nuggets.
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Jul 28, 2020 21:02
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VelociBacon posted:Just take calcium supplements it's way easier and you can do it when you aren't at home that day to cook etc. This person has been given doctors orders to eat as much cheese as needed and I for one will not your facts and logic gently caress this up for them.
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Jul 31, 2020 23:09
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Chaat!
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Aug 18, 2020 23:21
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prayer group posted:Don't need salt on the table if you seasoned everything well in the first place. I see you have never met anyone like my fiancée who occasionally just wants things to taste like salt.
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Aug 22, 2020 18:30
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So the Missus has been doing some shallow frying in one of our all clad pans, and a bunch of the fat ha got dark and tacky (polymerized?) and when this used to build up on pans at work, the Sous would run them through some sort of electrolytic bath. Has anyone hooked one up at home?
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Sep 5, 2020 16:37
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Those were helpful, thank you! Now, anyone ever grill on a Konro grill over binchoan? I might get clearance to buy one for work and I’d love any tips.
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Sep 8, 2020 22:17
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Steve Yun posted:I hope you’re not buying it on account of it being sold as “smokeless“ unless you only plan on grilling vegetables and fat free meat I have no illusions re: smoke because I have a basic understanding of the interaction of physics and biochem, but I work for a Japanese company which makes it an easier sell.
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Sep 8, 2020 23:40
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therattle posted:If you think getting it in is hard... I’ll pass, after the salsa mess.
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Sep 12, 2020 13:32
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We did a volunteer day in Harlem, and it was catered by Sylvia’s. Except no one remembered the got dang hot sauce. I strode over to the nearest bodega like an avenging angel, scooped up some Valentina and something vinegar based, and returned to actual applause. gently caress outta here, sugar fiends.
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Oct 9, 2020 21:06
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She changed the way Americans eat and understand Chinese culture, and also lived to 100. I would t call that sad, personally, but mourn and celebrate your own way (mine will be dumplings).
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Oct 30, 2020 19:32
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| # ¿ May 12, 2024 19:45 |
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Croatoan posted:Liquid smoke gets a lot of poo poo but it's pretty great and is all natural. It's pretty simple and fascinating how they make it. ...how is it made, cowboy? In content news: get the Flavor Equation if you have any science leanings at all. It’s both beautiful and well written and oh man I’ve got a lot of books this year but this one is 
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Nov 12, 2020 15:33
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