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Just used some thyme, man I love thyme. Love the feeling of the thyme on my fingers and the smell of those little pretty leaves. Hurts to take it off my thyme plant but I feel like it appreciates the need for thyme in my life. Sometimes I get annoyed with the stems coming off when I'm trying to just use the leaves and maybe some cool guy or gal would have a tip here for how to de-thyme a thyme stalk. Also some of my thyme leaves are purple which is fine by me if they want to be that way but does that mean they're too old or too young and I should pick a different area? Thanks in advance, I'm going to go smell thyme; More like dreamsthyme am I right?
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Apr 23, 2015 04:11
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Yeah it often just breaks off for me when I do that but I have big stupid fingers and maybe I'm just the Lennie to the delicate thyme rabbits. I'll have to try holding it closer to the base but I feel like at this point I'll be picking them off the stalk my whole life. How purple: they aren't wilted or anything so I think it's just random variation but I figured this would be the place to ask. Here's a good photo from GIS: 
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Apr 23, 2015 04:46
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Crusty Nutsack posted:If I'm putting thyme in something like a stew or a braise or something with a bit of liquid, I just throw the whole stem in there. Fish it out at the end of cooking. If you cook it long enough, like a stew, the leaves will just fall off. If not, it still flavors the dish anyway. Yeah I do this when I can, specifically for finishing a steak if I'm panfrying - I tilt the pan up and let the thyme infuse the butter as I baste it up onto the meat.
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Apr 23, 2015 07:14
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I'm 29 and started getting grey hairs in a streak on the side of my head at 27.
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Apr 24, 2015 17:51
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Beavertails? Or a clone?
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Apr 26, 2015 06:53
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This thread just made me go get a burger.
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Apr 28, 2015 00:19
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Echeveria posted:I'm changing the topic. Go for upscale shepard's pie?
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Apr 28, 2015 00:49
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Only one kind of broth worth Sipping For Wellness:
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Apr 29, 2015 15:47
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Are you the chef or owner of a kitchen? If so, were the judges blinded to that fact?
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May 5, 2015 21:49
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They do that intentionally so you can take out your crayons and finish drawing the funny face that they started with the foodhair. Then you can take a picture with your camera because that's what celebrating food means to anyone under 30.
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May 15, 2015 14:52
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I love how they list a bunch of corporate slogans that are 'banned' yet they embody the pretentious aspects of every new-age valley business. These assholes probably sit in a circle on pillows during their meetings. REVOLUTION pillows. Guarantee the guy writing that ad makes significantly more than the $50k he's not willing to provide for someone doing a job likely more difficult than his.
VelociBacon fucked around with this message at 20:59 on Jun 4, 2015 |
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Jun 4, 2015 20:52
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C-Euro posted:See it kind of is, at least when we have particularly good dessert stuff lying around. If you shame her into not snacking on that stuff she'll just binge on it when you aren't at home. I'm sure you do things she doesn't like also, I would just let it go. Alternatively make smaller batches of desserts or just never wash any of the baking stuff so it doesn't get used.
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Jun 14, 2015 09:12
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I had a first today Can you believe this poo poo I'm 34
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Feb 1, 2020 02:21
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I. M. Gei posted:Quotin’ myself from YLLS cuz I hope you aren't taking diuretics for weight loss. Good work otherwise!
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Feb 3, 2020 23:30
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Where does the wine go in
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Feb 29, 2020 15:23
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Xiahou Dun posted:I am having an outright newfound love-affair with baking recently. I made ciabatta from scratch and then turned that into banh mi and it came out so god drat good. Croissants. They're Easy!
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Mar 10, 2020 04:57
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I use the same thermapen to check the temperature of my aquarium water, my food, and myself.
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Mar 13, 2020 06:03
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therattle posted:Remember: it’s not a rectal thermometer. Actually it is red which in hospital thermometer land means for the rear end!
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Mar 13, 2020 10:29
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Is there any way we can also get fois gras in meatloaf is anyone working on this HELLO?Kaiser Schnitzel posted:
Public perception of consumables, it's like how lobster was garbage food for inmates up until people decided it was good + cool to eat if you aren't in Alcatraz.
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Mar 18, 2020 02:54
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SubG posted:Social perception certainly plays a part, but in the case of both veal and lobster scarcity has played a substantial role as well. Lobster used to be way the gently caress more plentiful and larger--five pounds was considered a small lobster back when industrial processing of them started in the 19th Century. But overfishing (due to industrial processing) resulted in smaller harvests and smaller lobsters. At roughly the same time transportation technology was improving, so lobster could be introduced to inland markets where it was unknown (and therefore didn't carry the stigma of being a poor person's food). This drove innovation in preparation and use in dishes (including the standardisation of the practice of lobsters being cooked live, which results in what most people would consider to be better flavour--prior to this most lobster was cooked dead). Which drove up demand in places where lobster was less plentiful, at a time when lobster in general was getting rarer. Which in a nutshell is how it became a prestige food. Thanks, this is interesting.
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Mar 18, 2020 03:53
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mediaphage posted:I roast a chicken pretty often and it gets turned into at least 3 or 4 meals before all the scraps, skin, and bones go into the pressure cooker. Free stock! Like a single chicken? That barely feeds 2 adults here.
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Mar 23, 2020 15:00
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I. M. Gei posted:Question: Have any of y’all ever used a salt grinder, and if so, for what, and with what kind(s) of salt? Yes, because I thought I was buying a Peugot Paris pepper mill but didn't notice the white ring on the top nut. So I tried using it with a lovely triblend peppercorn and it didn't work, then I put whatever salt was in it when I bought it like a tremendous moron back into the mill and used it until it ran out. I could live without a salt mill but I also now have a matching pair of Paris' so I guess that's nice.
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Mar 26, 2020 03:32
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I used to love eating shrimp but now I have 4 of them as pets and I can't eat them anymore I hosed up huge.
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Mar 26, 2020 21:35
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Can I get a recommendation for salt (for a salt mill/grinder)? Normally just use kosher or table salt but now own a decent mill. Hopefully something I can order on Amazon here in Canada but all recommendations welcome. e: The salt is for use with a grinder, to clarify VelociBacon fucked around with this message at 18:01 on Apr 5, 2020 |
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Apr 5, 2020 17:43
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Croatoan posted:You confused me, are you looking for salt or a grinder? If you want a new fun salt, try Maldon. It's weird at first but now I use it more often than not. Yeah just looking for salt that specifically is for a mill and not already fine grain or w/e you call the consistency of typical table salt. I'll check out Maldon, thanks.
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Apr 5, 2020 18:02
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ChairmanGoesWoof posted:Flour seems to be back in stock around here but not a single supermarket in town has yeast. You can always try to grab it from beer foam or whatever those hippies are doing these days.
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Apr 20, 2020 16:06
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Mr. Wiggles posted:I baked a loaf of rye sourdough tonight. I guess try to feed that to whatever animal you want to eat soon?
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May 14, 2020 05:46
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I keep trying kimchi like at least every 2 weeks and I don't like it yet. Kills me hearing about everyone else loving it.
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May 16, 2020 08:49
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Squashy Nipples posted:Some people just don't dig on cabbage. me, I love it, I'll eat any preparation of cabbage from any place in the world. I have nothing against cabbage (or bok choy), it's the flavor of the fermentation I guess. I'll get there!
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May 16, 2020 22:43
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Sorry to be specific but unless we have hugely different ways of peeing I don't see how touching peppers and then touching the skin on your dick makes your dick hurt any more than if you touched your arm with pepper fingers? Is everyone but me holding themselves by the tip when they piss? Thanks thread.
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May 19, 2020 01:22
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re: 2% vs 4% cottage cheese and the like, I drink skim milk and don't add sugar to my coffee so that I can eat decent sized portions of unhealthy food sometimes and not feel like I'm going to die because of it.
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May 20, 2020 08:14
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therattle posted:My son just asked for Comte instead of cheddar alongside his gentle (Camembert) cheese for his breakfast sandwiches. He was tempted by the blue Stilton and Boursin but his heart was set on the Comte, which, happily, I’d just bought. He’s never met a cheese he didn’t like. This is like the French version of the SA mart kawaii lunchbox post.
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Jun 21, 2020 14:58
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poo poo actually it looks like it's not from SA. I misremembered!
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Jun 21, 2020 20:21
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Ah poo poo I should have trusted my hon'nō (instincts).
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Jun 22, 2020 01:56
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Inside Crusters have a vile secret deep within them, the burden of which they find somewhat relieved by the mirroring of this awful situation in their cooking. If you were an InCruster you'd already be doing it as naturally as one scratches an itch. If you're having to ask, you're normal.
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Jul 14, 2020 23:25
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Brawnfire posted:I am furious because this thread made me want pineapple rum and there just wasn't any at the liquor store Surely there are at least 4-5 liqour stores around?
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Jul 25, 2020 16:25
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Pollyanna posted:I’ve never seen cottage cheese that doesnt look like vomit. Is there a good way to prepare it? Just take calcium supplements it's way easier and you can do it when you aren't at home that day to cook etc.
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Jul 31, 2020 21:15
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excellent bird guy posted:I wish there were a 24 hour grocery store in this town. I like to walk around the store at 3 AM when nobody is there, I find it relaxing Same, just grabbing poo poo and putting it back facing the wrong way and sneezing everywhere
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Aug 11, 2020 06:13
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Rythe posted:Peanut butter on a burger is pretty common in the mid west and it's called a Goober Burger in alot of places I have seen. Can't imagine ordering something called that, maybe a pet peeve but wish places would name their menu like adults if it's adult food.
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Aug 20, 2020 02:44
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| # ¿ May 6, 2024 15:05 |
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Eifert Posting posted:Center mass. I use an outdoor wok and the high end is 13000 btu (I didn't have it cranked up obv). Stick it in your mouth and see if it gives you a reasonable body temp, free check.
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Sep 11, 2020 23:51
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