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OmniElk posted:As to other kitchen tools, I really do have the most wonderful collection of hideous but amazingly indestructible things. My rolling pin was made by my great grandfather. And there's this really groovy citrus juicer that my Mother bought in Mexico in the '70s that I have absolutely no idea how to use. It weighs approximately three tons. I'm interested in seeing some of these ancient devices. If you get a chance to get some photos of them that would be really cool.
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Feb 14, 2012 19:26
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Happy Hat posted:Also - is Rage a good game, because I just bought it, and it is downloading, but my wife wants to have sex tonight, and I am wondering if I should leave her hanging by finishing really fast, and then go play Rage... Well one involves being shoved in a tight corridor dealing with a seemingly endless stream of slime and 'monster closets' that has a disappointing ending. The other thing is sex, so just do that instead.
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Feb 24, 2012 16:01
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^^^^^^ Mangosteen?Steve Yun posted:Speaking of crab... I was thinking about how many fake foods there are out there. Without even getting into genetically modified stuff, we have I grew up on a lot of these things. My brother loved the fake crab meat, all I know is cassia for my cinnamon. For the blueberries in muffins, I can't tell what is worse, the little color balls of sugar that you describe that are typically in packaged muffins, or those wierd atrophied imposters that come in cans with muffin mix. "WITH REAL BLUEBERRIES!" Bullshit. I've seen real blueberries, you can't fit more than about 10 in one of those little cans, yet you come in here with about 100 of these sad little berries in heavy syrup. Bullshit. As for the 'cheese product' poo poo? Come to Wisconsin. Sure, we still have Velveeta and parm in a can, but they are tucked safely away in corners where sunlight cannot reach them, and instead we have entire aisles full of the real stuff, domestic and imported. I have no less than three specialty cheese stores in my city alone. OK, so they are kind of tourist traps, but still... It is glorious.
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Feb 29, 2012 15:54
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Rule .303 posted:113. To roast a WOODCOCK. That's interesting as all hell. I've often wondered how recipe books from the past dealt with cooking temperatures and times before the age of thermometers and controlled temp cooking devices. Only a little surprised that the rule was "Cook over hot fire until it's done". Also enjoy that there are no real measurements The only quantity I saw through skimming was three eggs (OK, I was wrong. There is something called a "jill" used to measure cream). Everything else was just thrown in there. It's like you would need to know how to season properly before picking up this book. Also, "Soop", "Ragoo" and "Brain Cakes". Sounds good. Gotta say, I'm a big fan of "Hare Pie" EDIT: VVVVVVV 1764 if I read it correctly. Holy Crap. CzarChasm fucked around with this message at 16:31 on Mar 1, 2012 |
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Mar 1, 2012 16:14
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Vegetable Melange posted:Freeze in trays, then pop them out and let them hang out in a ziplock bag. Refill trays with water. I believe he means how do you freeze entire pots of stock in ice cube trays unless you have a lot of them.
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Mar 6, 2012 17:17
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pnumoman posted:So for lunch today, it was either go to Popeyes or walk a few buildings down to the South American deli and get oxtails over rice and beans. Ask her if she feels left out because she doesn't have anything to suck on.
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Mar 12, 2012 17:24
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bunnielab posted:It is also polite to not make her support your weight. Truly, the mark of a gentleman
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Mar 15, 2012 17:43
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Phummus posted:While the Danish word for 'safe' might be unsafe, imagine how we all feel over here. We didn't have a word for Danish (the pastry) until you guys came along! Seriously? Raped? I'd believe sexually harassed, but raped? If that's the case, I'd better step my game up, cause no one in my office has been raped in over a week.
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Apr 18, 2012 19:04
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Mass production of foodstuffs, (especially livestock) is in general, "a bad thing". It's wasteful for starters, as obviously not all food produced is consumed. I don't know what happens to items past their sell date in most grocery stores, but I imagine that it just gets tossed. And in the case of animals raised for slaughter you have the added bonus of very often inhumane living conditions and shortcuts up, down and sideways that harm the animal and in general return an inferior product. And that sucks. However, that is a trade off with living in most modern societies. Would this whole planet be a better, cleaner place if every person grew their own vegetables and raised their own animals for food? Most likely. Is that feasible for most city dwellers working a 9 to 5 and raising 2.5 kids (IE average American)? Not so much. I would love to have a plot of land where I could have a decent garden. If I had that, I could grow probably most if not all of the vegetables I would consume. And if I had a house, that might be an option. But I don't have a house or a yard. And I certainly don't have the space to raise chickens, or pigs, or cows. And if I did have the room, I certainly don't have the time for dealing with anything other than plants. I already have a full time job. So, yes. I buy supermarket meat, and I go for the most reasonably priced items I can. I'm part of the problem. But I can't think of a solution that wouldn't involve a world wide change in attitudes and production methods that wouldn't be the result of a major catastrophe.
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Apr 27, 2012 19:45
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Fluffy Bunnies posted:I'm doing another NICSA here in a bit. I'm out of ideas for prizes. D'you guys have any suggestions? I'm looking for $30 and below. When I do mine I'm planning on providing a varied selection of my theme ingredient or the choice of a prepaid Visa card/Amazon gift card if the first option doesn't work. Cookbooks are good, but you have to find something that the participants don't already have. Booze is always fun, but I don't know the legalities of shipping it across state lines. If all else fails you can throw in forums upgrades and the like
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May 11, 2012 20:22
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The Macaroni posted:I'm glad your neck is ok. Do a through inspection of the packaging as a whole and then the meat itself. Any holes in the package and away it goes. Any spots or discoloration on the meat - chuck it. Do the sniff test, but since this is prepared some of the spices may cover up any rot smell (just like in ancient times). Looks clean and smells clean? You can probably go for it. That being said, I'm just some guy on the internet and I'm quite squeamish myself so YMMV.
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May 15, 2012 18:55
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Darval posted:Not emptyquoting. Just saying I'd watch this. Mmmm. Just like dry aging beef.
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May 18, 2012 19:21
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Delicious Sci Fi posted:Look at dis guy whose never had sex with a German-shouting woman. See, the problem is that I don't speak German. If I can't tell the difference between your safe word and "harder", nobody is leaving happy.
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May 21, 2012 22:35
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Walk Away posted:I think I'm having a moment and it's making me crazy. What is the name of the dish that has a tomato base with chicken parts and you bake it in a Dutch oven? I don't think I saw you confirm any of the offered options, so what about chicken cacciatore?
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Jun 8, 2012 19:56
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SubG posted:Burger Experts Mmm-hmm. Very interesting. *Quickly adds "SubG" to list of people to never cross*
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Jun 13, 2012 22:08
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Happy Hat posted:Looking for new music my friends, and having in fresh remembrance still the fact of me asking about books in the book barn and subsequently needing a hysterectomy due to the sudden dragon obsessed personage I had devolved into, I would rather ask here... Well, I don't know how life changing you are looking for... Musically, I guess I would have to go with Mighty Mighty Bosstones - Let's Face It. Perhaps not their greatest album, but probably their biggest hit. For me it opened my ears to a genre of music that I had never really experienced and now I go looking for SKA music anywhere I can. If we mean real life altering albums, I'd probably have to go with George Carlin - Classic Gold. It's a collection of a lot of his early work, which got me hooked on everything else he's done and in a way he shaped the way I think. I was always a goodie-goodie, apple polisher type in school, but his albums and words gave me the ability to not just parrot facts and meet everyone's expectations, but to think for myself and question everything. So in a way, I would consider that life changing.
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Jun 13, 2012 22:58
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therattle posted:My early Fathers' Day present: OK. That's pretty adorable. What does the shirt say?
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Jun 16, 2012 21:55
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Happy Hat posted:Can't remember who of you posted this link originally, but holy poo poo I love this... That guy looks like he's having a blast doing that job.
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Jun 19, 2012 20:02
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Happy Hat posted:Making birthday brownie for reserve kid - 1.2 kg chocolate, 15 eggs, 400g butter, 1,2 kg sugar and 200g flour.. 15 eggs?! drat. And equal parts chocolate and sugar. Better than 3 sticks of butter. How many people are you expecting? Those seem like north of 50 people amounts. VVVV That would explain it better. In my head it was coming together more like a... something that I can't even describe properly. CzarChasm fucked around with this message at 18:59 on Jun 25, 2012 |
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Jun 25, 2012 18:45
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pnumoman posted:Ug, I hate people like that, mostly because I'm actually allergic to fluke and flounder, and I've had multiple trips to the emergency room because of it. Breaking out in hives and having your airway swell up mightily is not loving fun, and gently caress people who claim fake allergies just because they don't like something. Here's the problem with coming out and saying "(I'm sorry) I don't like __________": What do you mean you don't like it? Are you retarded? What's wrong with you? I know what the problem is. You've never tried it my way. Here. Just do it. Just loving try it. Just a taste. C'mon rear end in a top hat. Just eat a bite you loving pussy. And on and on for 10 minutes until you either take a bite of repulsive food (that is exactly the same as you stated before and doesn't change your opinion of said food), or you stand your ground, but the cook gets all butthurt because you wouldn't even try it and becomes super passive aggressive. I'm not 5. I'm allowed to not like things. I really don't need a guilt trip over food I didn't ask for. So rather than deal with all that bullshit, I'll sometimes just fake an allergy to make people shut up.
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Aug 7, 2012 21:51
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An observer posted:sure, I'd love to gnaw at a tough piece of nearly leathery meat. Who doesn't go nuts for that? But wait! Let me pour some ketchup on it. Yes, The Perfect Steak How'd you get my family's secret recipe? Dane posted:It's strange, I had this dream where Wiggles used to be a vegetarian. You're not alone, though for me it was some confused "fact". I'm thinking I had him mixed up with another poster.
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Aug 15, 2012 22:29
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Happy Hat posted:Wouldn't it be better to rub it with oil? Probably grab hot chili oil by mistake
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Oct 1, 2012 18:36
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A double Emmy winner. Well, knock me over with a feather. Congratulations all around!
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Oct 3, 2012 20:41
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Happy Hat posted:It would be substantially more damaging in that situation to pull the cord... which makes the idiom better! ow. My uterus hurts just reading that and I'm pretty sure I don't have one.
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Dec 14, 2012 18:34
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BlueGrot posted:Hey guys! I failed a job interview and I'm really happy. When I got there, I clearly stated that I didn't want the job and they were pushing for me anyways. Oh well! Autistic, undiagnosed killer-in-the-making, guess I won't know you! I know these words are English, because I understand the first two sentences just fine. It's that last one that has me scratching my head. Was the interview for a position at a mental institution?
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Jan 2, 2013 21:35
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Squashy Nipples posted:The GF and I loving hate him; around our house he is simply known as "rear end in a top hat". This man speaks the truth. I want to see an episode where maybe you hear him confirm what some of the ingredients are, you see the stuff being made, and you see the paying customers enjoy the food. Edit him and his dumb rear end out of the show. Or failing that, can I see him And it very often seems like the cooks on the show can't stand him being there. Just some of the glares he gets, just daggers, staring at him. Don't get me wrong, I love the show and I hope to god that his getting these places in the limelight is helping these companies. But is it possible to keep the format and drop the douche?
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Feb 20, 2013 17:17
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The Midniter posted:I remember hearing something about putting super cheap vodka through a charcoal filter like a Brita or something making it more palatable. Does this work? Potentially. The mythbusters tested this and got mixed results. They took gut rot, ran it through a clean filter 7 times and had a shot removed before each stage. They then randomly sampled each version along with a premium brand. (So, rot gut, 1 filtration, 2, 3 ... 7 filtrations, premium vodka) Their vodka expert was able to rank them all correctly by filtration, and picked out the premium brand. So the quality seemed to go up as you continued to filter, but that did not make it equal to a premium brand. It just removed more of the foul tasting minerals.
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Apr 2, 2013 17:05
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Fluffy Bunnies posted:Have I been doing something wrong? Soap is great, but ammonia and bleach in my bread dough makes it so airy. There must be something wrong with your recipe. Here, try this one from honorary ambassador to flavors of Mexico, Sandra Lee quote:2 large Hass avocados
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Apr 19, 2013 22:17
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dino. posted:Had to call an ambulance because the pain in my back was so bad that I was not able to sleep. The pain kept stabbing and I'd already finished off the last of my pills. Ambulance came at 3 am. I just got out. Currently waiting to fill my prescriptions again. 30 minute wait, according to cvs. gently caress me. I can feel the shot they put in me @ the ER starting to wear down. I'm sorry to hear about the persistent back pain, but congrats being able to get in to see the specialist this quickly. Hope it's not anything serious.
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Jun 12, 2013 18:19
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dino. posted:What in the blue gently caress ...? The "Customers Who Viewed This Item Also Viewed" list for that is pretty good too. Jolly Rancher scented candle 90 serving emergency meal bucket Big Wet Asses - 4GB of porn on a flash drive And a Lobster mascot costume
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Jul 25, 2013 18:59
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I think the most shocking thing (after voluntarily naming your dishes after bowel movements) is that this is not from Japan.
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Oct 16, 2013 20:07
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Jesus, fun times in the chat thread this week. To both dino and Wiggles, you have my sympathies.
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Oct 25, 2013 20:50
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dino. posted:Move is over. Boss saw me at work on Thursday and how spaced out I seemed. He strongly suggested (I.e., demanded) that I get away and go see family because I seem to be in shock still. On the bus to VA now. It sounds like you have some good people in your life who care for you and don't want to see you hurt. Take this opportunity to get yourself sorted out. It may take a while, but things will get better eventually.
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Nov 1, 2013 16:51
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pr0k posted:I had a moment like that, there were two perfectly round pieces of breast meat on the inside of the chest cavity, a little smaller than golf balls, near the neck end. Symmetric, so I assume they were supposed to be there. Never seen anything like it on a chicken iirc. Ah, the chesticles. Good eatin'.
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Dec 4, 2013 17:13
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Steve Yun posted:When I was first learning to cook I took some groupon cooking lessons and sometimes got upset when instructors would come with pre-made stuff. Like, he would tell us how to make a sauce but he'd come with premade sauce that we would use in our recipes. I wanted to learn everything about the process and it felt like I was being robbed of a chance to learn hands-on. When you say he came in with pre-made sauce, do you mean that for the cooking lesson he'd come in with a mason jar of homemade marinara he made last weekend or that he'd come in with a jar or Ragu from Wal-mart? If it's the first, and he was telling you how to make the sauce in class, that kind of makes sense because some pasta sauces can take hours of simmering and rather than do that in class, it's better to just bring in a prepared jar to demonstrate. If on the other hand he was bringing in mass produced jarred garbage, then yeah, it's ok to be upset about that.
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Dec 18, 2013 23:54
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Boris Galerkin posted:
I'm one of those poor stupid bastards who can't enjoy cilantro because of the taste of it. Soapy is probably the closest descriptor I can put to it. I mean, I can also taste the grassy, kind of peppery notes, but they are just overshadowed by the soapy flavor. And for me, it's really kind of less soap and just more alkaline, kind of like if you put too much baking soda in something.
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Jan 10, 2014 21:59
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EDIT: And Gravity manages to say it in much fewer words...Croatoan posted:So I'm cribbing a local fusion restaurant's idea and making corn beef tacos. Help me out here. At this point, you're basically making a reuben wrap. You could go whole hog and throw thousand island on there. Maybe caramelize the onions before throwing them on there. Maybe a mustard sauce instead of the dressing... Corned beef is typically on the salty side and you have the various other spices that go into a beef (black pepper, bay leaf, all spice, mustard seeds). I'd probably use a sweet corn-black bean salsa for a topping there. I don't know how big a serving of beef you were thinking of, but for me, corned beef is kind of heavy as it is, where I consider tacos to be lighter, so something acidic to cut through that. Citrus is kind of traditional on tacos, but I can't see lemon/lime with corned beef. Kraut might be good, but that puts you back in reuben territory.
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Jan 15, 2014 19:47
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Squashy Nipples posted:Well, first of all, I've never asked for a free meal in my life, so it's not like something I regularly do. The owner was paranoid that I was going to sue him, so in my mind I was setting him at ease. I said to him "I really like your restaurant, and I'm going to keep eating here, but could you please comp this meal?", and that seemed like a great relief to him. I apologize if this was some other goon, but is this the same place where the "Great Food" had metal shavings/iron filings/a big loving bolt or other piece of hardware in it?
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Feb 24, 2014 16:27
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Squashy Nipples posted:Ug, and my consulting group is headquartered there. There's no such thing as too much Yiddish.
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Mar 14, 2014 21:06
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contrapants posted:While cooking last night, I realized that I seem to have forgotten I have burner settings other than high. I blame my cast iron. Make some eggs, that ought to fix that.
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Mar 20, 2014 15:37
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