GWS General Chat: Damn I feel like a boss when I have one in each hand.

The Something Awful Forums > Discussion > Goons with Spoons > GWS General Chat: Damn I feel like a boss when I have one in each hand.

«‹›2 »

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

exquisite tea posted:

The other day I was watching one of those junior cook-off shows with Gordon Ramsay as the judge and was kind of disappointed that he didn't rail on the kids with the same level of profanity that he does in UK Nightmares.

I like Ramsay more when he's actually happy about food instead of forcing an exaggerated psychotic rage breakdown over burnt chicken or something

I mean burnt chicken is very sad but nothing to call people donkeys over

# ¿ Dec 21, 2015 22:42

Adbot: ADBOT LOVES YOU

# ¿ May 8, 2024 14:37

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

exquisite tea posted:

Is making spaghetti carbonara with leftover Christmas ham instead of pancetta acceptable, or am I unwittingly committing one of the Great Sins of Pasta?

There was a dude in the anti-food porn thread a while back who was really mad about carbonara so you'll be angering him if nothing else

Go for it

# ¿ Dec 28, 2015 21:55

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

bongwizzard posted:

My idea of "huge crockpot of stew we all eat directly out of" has been rejected.

Make a huge crockpot of stew that you all eat directly out of, and if anyone doesn't like it they can not eat

# ¿ Jan 20, 2016 19:56

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

cyberia posted:

The idea of a cheese having 'fudge-like density' and crunchy bits makes me

I am in the same boat as Mindphlux; I like whiskey and I like cheese but not enough to set out and become a connoisseur of either.

Even regular-rear end storebought parmesan will have "crunchy bits." It's great.

# ¿ Feb 11, 2016 04:44

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

bartolimu posted:

If you must go to a buffet, make it the Wicked Spoon at the Cosmopolitan. It's about the closest thing to a foodie buffet as you'll find. The selections rotate some, but bone marrow with chimichurri, crispy-skinned Cantonese pork belly, and a heck of a good salade ni�oise are pretty much guaranteed. There are plenty of buffet standards as well, but most are improved upon by small serving size (less sitting around on the holding table) and/or better ingredients. Caesar's remodeled their buffet a couple of years ago and it's a close second for quality; it's also more expensive and has much longer lines. For a purely seafood buffet experience Caesar's might be a better option than Wicked Spoon. There's also the Seafood Buffet at the Rio (free shuttle from Harrah's every half hour), which is an add-on to their very popular regular buffet. To my knowledge Rio is the only place offering lobster buffet-style.

My favorite place for drinks on the Strip (Vesper Bar, Cosmo) isn't nearly as good as it used to be, and I'm not sure where else to suggest heading for cocktails. Herbs and Rye is a short taxi ride and probably the easiest to get to, though you may have difficulty finding a seat some nights. The Downtown drinky places (Oak and Ivy, Atomic) are worth the extra distance due to being a short walk from each other and each fantastic in their own right. As a bonus, if you go Downtown you can eat at Carson Kitchen, which among other treasures offers a turducken pot pie with schmaltz biscuits.

If you want something quick while wandering the Strip, I'd again hit the Cosmopolitan and find Secret Pizza. It's on the third floor, near all the other restaurants (Scarpetta, Milos, etc.) down a blind hallway. Follow the pizza smell. It's great pizza and cheap for the Strip.

Bouchon remains one of the better values for breakfast, and pretty great any time of day. It's in the Venetian. If money is no object head over to the Palazzo for Carnevino - it's the best Batalli/Bastianich property in town and puts out some amazing food.

In the hallway leading from Palazzo to the Venetian is Public House, probably the best Strip location for craft beer (but expect to pay $12/pint or more). The better answer for craft beer is to taxi over to Downtown and hit up Atomic, or the newly-relocated Tenaya Creek brewery. Avoid Downtown's Banger Brewing; their beer ranges from execrable to mediocre and the guys running it are a bunch of douchey bros. The bar staff are all pretty okay though.

Want a classic fancy French dinner with a lower than average cost for the Strip? Andre's in the Monte Carlo does a great job; just try to ignore the 4-500% markup on wine.

The newest critics' darling is Bazaar Meat at the SLS. I haven't been because Jose Andres has priced himself out of my budget, but everyone who's been raves about it.

That's a poorly organized, incomplete stream of consciousness post but all current.

Preview edit: oh yeah, Flock and Fowl is making a stir for doing great traditional Chinese chicken-and-rice dishes. That's next on my list to visit. People I trust have given it the thumbs up, though.

Also quoting so I can find this again when I head to Vegas in July. Thanks for the effortpost!

# ¿ Feb 11, 2016 19:22

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

therattle posted:

True chili does not contain beans. A burrito does not contain lettuce. Etc.

Discendo Vox posted:

I am by no means attempting to start one, but what is a "food purity argument"?

My personal favorite is what goes into a carbonara

# ¿ Feb 16, 2016 23:19

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

CARL MARK FORCE IV posted:

Anyone have a favorite guide to homemade pasta? Just scored an Imperia crank pasta machine for $30 at a thrift store after years of rolling out egg noodles with a wine bottle, ready to move on up to the next level.

http://www.seriouseats.com/recipes/2015/01/fresh-egg-pasta.html

I like this, with the caveat that I do the eggs first and then measure out the flour to match the ratio. Eggs weight * 0.65 gets me good dough that doesn't stick and is really consistent.

# ¿ Feb 24, 2016 02:38

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Squashy Nipples posted:

I'm sure this is a great recipe, but you can totally just wing it if you want... I do. Just make a mound of flour, dump an egg or two, sprinkle on some salt, and start kneading. Knead in some water to adjust the consistency. It's not fool proof, but pasta is a lot more forgiving then most people think.

Not for me. If I add in even half an ounce more flour than the recipe specified it turns into crumbs that never clump, and if I have even half an ounce less then the dough becomes a sticky mess and I have to basically flour the poo poo out of it to keep it from clumping as I cut it. I dunno why it happens when by all accounts pasta should be, as you said, able to be done by eye. :shrug:

# ¿ Feb 24, 2016 18:51

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Half expected an open palm slamming of a vhs in that quote, Discendo Vox

# ¿ Mar 11, 2016 20:16

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

The Sullen Glops would be a good band name

# ¿ Mar 23, 2016 21:30

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Marta Velasquez posted:

Yeah. He nuked it right after he had the meltdown that no one on Twitter should be allowed to retweet him.

What

Nooner posted:

what should I make for dinner tonight?

Shakshuka

# ¿ Apr 13, 2016 23:25

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Nooner posted:

eggs are for breakfast not for dinner, please do not troll

But it's an objective fact that breakfast is the best thing to have for dinner, do not reverse troll me

# ¿ Apr 13, 2016 23:36

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Nooner refused to make shakshuka so he must be put to death

# ¿ Apr 15, 2016 00:41

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Steve Yun posted:

Don't buy a cookbook with an attractive person on the cover, other than maybe Christina Tosi

Does Gordon Ramsay count

# ¿ Apr 15, 2016 01:13

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Steve Yun posted:

If you're attracted to sedimentary rock formations

I find him very handsome

# ¿ Apr 15, 2016 01:43

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Yes but chemicals

# ¿ Jun 22, 2016 21:58

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

bongwizzard posted:

Huh, I thought that stuff wasn't edible? Have I been tossing perfectly good crab fat all these years?

It's loving delicious actually

# ¿ Jun 30, 2016 23:13

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

If I'm in Vegas for the weekend and just want to pretty much walk in and get a seat and great food, what are some places I should be looking at?

bartolimu made an awesome post a few months back that I'm looking at but I dunno if some/all of those require reservations in advance.

# ¿ Jul 11, 2016 23:37

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

bartolimu posted:

Chada Street is never busy enough, reservations won't be necessary there.

Carson Kitchen can get pretty busy on the weekend, but if they're full you can walk two blocks east and have nearly-as-good food at Glutton.

Strip buffets are busy at peak hours on the weekends, but if you go at off times (e.g., 4:00pm) you'll have much less or no wait.

I've seen Secret Pizza have a line of up to ten minutes' wait, but since they don't do seating or much of anything besides slice and sling pies, it's never too long. Strip places in general will have a wait on weekends, especially new places like the SLS's flagships (Giada, which is impossible to get; Bazaar Meats). Bouchon is busy as hell during peak breakfast/brunch times, but not many people realize between brunch and dinner service you can sit at the bar and order from a restricted (and still spectacular) menu, without a ton of people around.

Off-Strip places mostly have low or no wait with some exceptions. You'll probably never get into Raku without a reservation or a 1+ hour wait; I've had to wait for a half hour even with a reservation. By contrast, Raku Sweets is generally fine on a walk-in basis.

As a general rule, plan to make reservations on-Strip unless you're content to wander until you find a place with no wait. Off-Strip and locals' places are walk-up friendly except during peak times, and even then you may be able to get in.

Dropped into Chada Street and Carson Kitchen on this recommendation during the weekend and they were both really nice. Thanks for the recommendations!

# ¿ Jul 20, 2016 19:19

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

bartolimu posted:

"Only."

Back when I worked in a potluck-heavy office, there was maybe one other person who did something homemade. All 30ish other people in the office just went to Costco or a random grocery store for some rotisserie chicken or mediocre pizza or a huge tray of subpar cookies. If you get six homemade things I'd call that a wildly successful potluck.

Extremely This

# ¿ Nov 17, 2016 20:12

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Did you pat the steak dry before dropping it in

# ¿ Nov 23, 2016 01:31

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

30 Goddamned Dicks posted:

so.. y'all have seen The 2016 Hater�s Guide To The Williams-Sonoma Catalog right? Because goddamn if it's not the highlight of my year, every year.

This guy is really mad about white people

# ¿ Dec 9, 2016 22:09

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

MrSlam posted:

Ham that might accidentally be a human leg

icehewk posted:

Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right?

# ¿ Jan 4, 2017 22:06

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Cheese in instant ramen is super legit fight me

# ¿ Feb 13, 2017 21:12

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

OMGVBFLOL posted:

"that's not a ________ because [pedantry]" is among the most insufferable of bullshit people say about food

Hey goons what goes into an authentic carbonara

# ¿ Mar 21, 2017 18:10

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I think Gordo is dreamy

# ¿ Mar 22, 2017 20:24

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Suspect Bucket posted:

Just don't post your work in the charcuterie thread.

icehewk posted:

Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right?

# ¿ Jun 28, 2017 18:41

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

For all those times when you want one (1) tortilla

# ¿ Jul 30, 2018 06:12

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

On the one hand that's cool, on the other a sevenfold upcharge to take advantage of the old and/or disabled is kinda hosed up

# ¿ Sep 14, 2018 22:11

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

https://twitter.com/jamieabrew/status/695060640931549184?s=19

Quite related to the current topic.

# ¿ Oct 23, 2018 18:30

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I've read this horror story before, it doesn't end well for the eater

# ¿ Aug 28, 2019 23:09

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I don't blame Mr. Fieri for milking his schtick for all it's worth

Tangentially every place I've eaten at with a DDnD sign on it has been pretty satisfying, though obviously not high culture

# ¿ Oct 9, 2019 02:21

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Must be hard eating every food exactly once then never again

Just make a bunch of different leftovers and freeze them then rotate?

# ¿ Oct 10, 2019 18:07

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

No Wave posted:

i love leftovers. But theres a big difference between reheating spaghetti (urgh) and reheating the sauce and adding new spaghetti. I cant imagine objecting to the latter.

Otherwise some food just makes bad leftovers, like steak and roast chicken. I guess I try to make tons of leftovers of the good stuff (taco meat, stews, etc) and not have any of the bad stuff (note that stuff that makes crappy leftovers is usually fast to prepare anyways).

I get past this by making everything I cook a goopy stew/soup/curry that's basically "just reheat and add rice"

# ¿ Oct 10, 2019 19:28

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

This discussion is kinda funny to me because the perfect pizza recipe is incredibly loving fussy to the point I looked at the ingredient list once and I noped out immediately. A $1000 countertop pizza oven is also required. Did the turkey one realize that was really silly to have in a recipe?

# ¿ Oct 24, 2019 06:47

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

BrianBoitano posted:

It's this guy, in his best video yet:

https://www.youtube.com/watch?v=uvhSopdCZz8

Something about the way that guy's lower lip moves while he speaks bothers me immensely, am I the only one

# ¿ Jan 12, 2020 04:52

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

That used to be common knowledge to my family growing up too, but I'm pretty sure modern food science doesn't agree

# ¿ Feb 6, 2020 08:04

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

I buy Sir Kensington's solely because of the entertainment I got from that one Condiment Expert thing on Epicurious so their PR there definitely worked on me

# ¿ Feb 21, 2020 14:53

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

To be fair, even sober it's pretty similar at a glance, and I would be very excited to eat a melonpan that big

# ¿ Feb 26, 2020 06:58

Adbot: ADBOT LOVES YOU

# ¿ May 8, 2024 14:37

AnonSpore: Jan 19, 2012; "I didn't see the part where he develops as a character so I guess he never developed as a character"

Ghost pepper sauce

# ¿ Apr 23, 2020 03:11

The Something Awful Forums > Discussion > Goons with Spoons > GWS General Chat: Damn I feel like a boss when I have one in each hand.

«‹›2 »