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Iron Chef Ricola posted:Okay, this is a set of menus from restaurants/hotels/steamboats in the 1800s, and it rules rules rules: Round of beef a la mode sounds an awful lot like svíčková, the Czech national dish. It's pretty tasty. I should probably do a thread about it at some point.
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Feb 13, 2012 16:44
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therattle posted:To finer cut the peel. Mư’t Tă‘c, on the other hand, are loving delicious.
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Feb 17, 2012 15:42
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I am decidedly pro-lobster and mostly agree with Halal on this one. Crab can be more intensely flavored, but lobster has its own taste that can definitely stand out when prepared correctly. Or you can smother it with butter-soaked panko and potato-chip-sized slices of truffle. Either way works for me.
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Feb 29, 2012 22:41
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SubG posted:How do you feel about your foreskin?
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Mar 1, 2012 06:00
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Happy Hat posted:That they can get your foreskin when they pry it from your cold dead hands?
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Mar 1, 2012 18:06
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mindphlux posted:I mean for fucks sake. do you think you're even being clever or ? bunnielab posted:We did a blind taste test of cheap beers (PBR, HighLife, Bud, Natty Bo, Coors) and HL was the clear winner. It has a much cleaner finish then the rest and actually has some flavor to it. We did also note it is the fizzyest, as fits it's claim to be the champaign of beers. 
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Mar 12, 2012 19:26
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Happy Hat posted:Also, a question, is then and than interchangeable?
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Mar 16, 2012 15:52
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Happy Hat posted:The effect of using affect when you mean effect is negatively affecting the effectiveness of bringing your meaning across.
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Mar 16, 2012 21:47
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Hawkgirl posted:Does it help to know that the last consonant of each is the same lip movement, but one is voiced and one is not? "Limp" ends with the sound of the lips moving apart, "limb" ends with that sound plus your actual voice. If I had bothered to actually learn IPA I could probably explain this better. Actually "limb" ends with the bilabial nasal. The "b" is silent just as it is in "lamb." "Limp" ends with an aspirated voiceless bilabial plosive.
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Mar 17, 2012 05:28
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I had a good boy scouting experience. We did a lot of camping, toured an Air Force base once, learned a lot of little quality-of-civic-life things that nobody teaches like how to retire a worn out flag, proper distance between latrine and campfire, and how to prepare a whole meal using nothing but a pocket knife, aluminum foil, and a magnifying glass. We did a two week stint in the Boundary Waters carrying everything on our backs, which was a hell of a lot of fun. Also having Eagle Scout in my resume is apparently some kind of magical gets-things-done endorsement to a lot of HR people.Phummus posted:Edit: If you had a quart of raw milk, what would you make with it?
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Mar 19, 2012 19:21
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Phummus posted:Give me more to work with here. I've made cheese with just milk and an acid (Lemon juice or vinegar) before. I've never done a renant cheese. Any suggestions for what kind of cheese would be most desirable? The kind of cheese where raw milk makes the most difference is the one we're not allowed to buy in the US because food nazis. If you're feeling up to a challenge and have the proper facilities, do something soft ripened like brie or camembert. If not, feta is easier than most cheeses and absolutely delicious.
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Mar 20, 2012 15:12
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Well, this is certainly something. https://www.youtube.com/watch?v=sO-msplukrw
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Mar 21, 2012 17:29
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Ladies and gentlemen of GWS, I present the new Best Culinary Product. https://www.youtube.com/watch?v=lZ5-M0CmYTs  Discovery blog about it.
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Mar 27, 2012 03:42
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Mr. Wiggles posted:
I mean seriously, look at this.
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Apr 5, 2012 14:33
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The Macaroni posted:That is Mr. Al loving Pastor right there. Mr. Wiggles posted:I didn't know there was a Roberto's in Vegas. Actually I didn't know they had really expanded outside of run down old Taco Bell buildings in southern california. Which is incidentally where you find Santana's most of the time. That said, they make good drunk food and have a location near most of the good bars in town. They're handy and not terrible. That counts for a lot.
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Apr 5, 2012 16:37
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Less bitching about your continual failure to follow forum rules, more cooking.
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Apr 17, 2012 03:54
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Hey ISF? The chat thread generally has expanded boundaries for acceptable posting, and PXJ and I try not to do much in the way of moderation here. Most everyone seems happier with that arrangement most of the time. In the spirit of that congeniality, I'm going to simply say publicly that your post was significantly over the line in both abject stupidity and condescension, and you should probably consider not making posts like that in GWS again. Ever. Also, everything Happy Hat said.
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Apr 27, 2012 21:50
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Halalelujah posted:Hopefully my liver doesn't enter shutdown! That sounds like my weekend. Beer dinner with friends tonight, including a few really rare beers. Saturday brunch with the family, then I'll spend all afternoon/evening cooking beets for a secret project. Beet cooking always brings out my inner Russian, so there'll no doubt be some vodka involved in the process. Sunday I've got a sour beer tasting with friends likely to include 10+ year old stuff from some of the best breweries in Belgium, accompanied by cheeses designed to pair with such beers. If the alcohol doesn't make me comatose, the resulting jihad of gut fauna from introducing multiple strains of brettanomyces, pediococcus and lactobacillus will probably make me wish it had.
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Apr 28, 2012 00:44
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SYFY HYPHY posted:The best part of this (other than anything that HH says in general) is that ISF has been trying to kill his family with bad SV for a couple years. But no one banned him at the time when he was reported for it.
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May 1, 2012 14:51
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drat, Phummus. Sending lots of positive thoughts your way.
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May 2, 2012 14:47
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Bunny Ears Lawyer posted:In or on the top. I think you're right that some cured meats would work, but it's probably a case-by-case basis. I like therattle's suggestion of bresaola - beef goes particularly well with blue cheese, and bresaola's curing/drying means it will be strong enough to stand up to the cheese. Otherwise look for fermented charcuterie - Spanish chorizo, linguiça, and the like should go well. I don't cook with pepperoni much, but it has some of the same flavors and would probably work. Give it a try and let us know how it is.
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May 10, 2012 14:26
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The more I read Happy Hat, the more I realize his prose shares a lot with the poetry of Walt Whitman. Maybe it's tempo, maybe it's word choice, or some other, undefinable aesthetic thing. Maybe it's the raw, unabashed sexuality that occasionally comes to the fore. There is a wild, creative genius behind his writing that I find quite compelling, and it reminds me very much of one of America's greatest. Happy Hat for Poet Laureate of GWS.
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May 21, 2012 14:55
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Mr. Wiggles posted:My dinner last night was mostly organic, but not because it was certified - it was just grown that way because we don't use pesticides or any of that stuff (we don't need to.) It didn't make me feel better because of that, though. It just made me feel good because it tasted good.
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May 22, 2012 16:56
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mindphlux posted:well that was a loving memorial day weekend Yes. Yes it was. Friday night I had a bunch of beers at a friend's house, along with some grilled ribs they called BBQ. Saturday I took a couple pounds of cheese (Beecher's cheddar, Brie de Meaux, and Tomme de Crayeuse for those curious) and a bottle of 1995 Semillon to an old wine tasting and got to try some great wines, including Robert Mondavi Reserve from the days Robert himself was still in charge and some 11 year old Chateauneuf du Pape. There were only eight of us, but we somehow managed to get a noise complaint called on us. The cops were more apologetic than anything. Sunday I went to another friend's house with some homemade bread and butter pickles and had Icelandic lamb from my favorite sheep dairy covered with rosemary and garlic and grilled to perfection, plus some delicious sides, some more Chateauneuf du Pape and a very special bottle of Hermitage. Dessert was about a half pound of cheesecake doused with Barolo-stewed pears. I needed Monday to recover. I stayed in and cooked beef bourguignon and played Diablo III all day.
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May 29, 2012 14:56
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Riptor posted:i'm so glad you guys chose not to just throw a glob of uncooked pizza dough into the fruit salad thanks guys
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Jun 1, 2012 14:24
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Joborgzorz posted:Then again, all the people who don't even know what gluten is trying to avoid it means there's a glut (heh) of gluten-free things more readily available.
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Jun 1, 2012 15:09
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dino. posted:My boss loves Coldplay and Simon & Garfunkel, both of whom I've grown to appreciate more and more over the years. quote:For Indian stuff, Anoushka Shankar is doing some wicked good stuff, quote:Oh. Also, Tuvan throat singing. I enjoyed Raising Sand, the Alison Krauss/Robert Plant collaboration, more than I expected to.
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Jun 15, 2012 06:07
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Powdered Toast Man posted:I have a rabbit! What should I do with it? It's just under 3 pounds total. I found it for a good price but I've never done anything with rabbit before... Last weekend at the farmers market they had pickling cukes, garlic, serrano chiles and dill. So of course I made spicy pickles. Just cracked open a jar and they're fantastic. It's nice to make stuff from what passes for local around here.
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Jun 29, 2012 22:24
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Anyone been to Guadalajara, Jalisco and have interesting restaurant recommendations? Internet sources are hit or miss, mostly on the miss side. And a related question, I need some listening material for travel time that isn't music. The profusion of food podcasts on iTunes leaves me bewildered by their variety. Which, if any, are good at discussing culture, history, and food, or are at least listenable and interesting, rather than just being "three things to do with a carrot" or "how to make high meat for your raw diet?"
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Jul 2, 2012 20:27
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Yeah I realize it's a massive city with lots of choices. The plan so far is just wander around and eat things on an encounter basis rather than going somewhere specific, but if I can guide us in the direction of one or two really great spots that would be fine too.
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Jul 2, 2012 20:51
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Mr. Wiggles posted:There's nothing really knock-your-socks-off then, that I can think of, with the exception of the standard Taqueria de Guadalajara on every block, which are all about the same level. Just look out for the ones that are the most crowded, but you know that. Same goes for the street carts selling the tortas that they dip in sauce (messy but really good and very filling. I've wanted a torta ahogada since I first learned about them a couple of years ago. Last time I was in San Diego, the restaurant next to my hotel had a sign in the window advertising tortas ahogadas and I was super-excited to finally get one. I went in, sat down, and when I tried to order they told me they didn't sell torta ahogada. Sort of ruined my whole day. One of my buddies is having some family drama, and his in-laws disinvited him from the family vacation at the last minute. He already had the vacation request in at work and couldn't cancel, so we decided to go to Jalisco instead. He's got some industry contacts, so we're going to get some tours and hopefully private tastings at some tequilerias. I'd like to take a day trip to see the Guachimontones as well, but that's still up in the air. Plus one or two evenings in Tijuana to see what Bourdain missed. Should be a good time.
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Jul 2, 2012 21:15
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Charmmi posted:I had a super good America Day. I ate three ears of corn. And then I ate a whole pile of oysters, some steamed some raw. I shucked my first oyster ever yesterday, and then a few more. I did not cut or stab myself. I played with my cat and then some video games and then did some crochet. I even had time to get a nap in before bedtime. Everything pretty much happened the way I wanted it to and that makes me feel pretty good. All day puttering in the kitchen is pretty fun, especially with liberal application of booze. bartolimu fucked around with this message at 16:16 on Jul 5, 2012 |
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Jul 5, 2012 16:12
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mindphlux posted:speaking of which, he replies like within an hour to my (much better worded and properly capitalized+punctuated version) of the above question. Oh what, you'll do it for Ruhlman but we're not important enough?  I've been in Tijuana for a day and eaten ceviche and/or aguachile at three food carts. Mostly local clams, they have chocoláte ones that are the size of a fist but really tender plus pata de mula which are blood red inside. Also had manta ray and tuna fin soup. Dinner last night was at Misión 19, Javier Plascencia's newest place, and the tasting menu was the equal of any high-end place in Vegas. 8 courses with wine and beer pairings and coffee, $115 apiece. People need to go to Tijuana for food. It's a great town, and feels just as safe as any big city in the US.
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Jul 12, 2012 20:30
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Oh sure, I ask for podcast recommendations before going on my trip and nobody says poo poo, then dino asks and everyone's full of suggestions. It's okay. I still love you guys. Gonna check out Desert Island Discs, it sounds really interesting. Wiggles, that pork dish sounds sort of Polish and sort of Slovak but not really either. Mostly it just sounds delicious.
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Jul 19, 2012 13:00
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CuddleChunks posted:Then it's reception time - where the true quality of the wedding is judged. Another was at an expensive purpose-built picturesque wedding factory place outside San Diego. Dry reception. A dry wedding reception is the worst thing. Know what happens when you have a dry reception? It forces your guests to devote their energies to something else. In our case, we were off in a corner making a pool on how long the marriage would last. (I missed winning by one goddamn week.)
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Jul 22, 2012 18:12
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Fluffy Bunnies posted:Not necessarily. Everyone was driving away from our wedding in pretty heavy traffic. We didn't have a drop to drink because we weren't going to be morally responsible for stupid people DUI'ing or whatever. Especially after a death in my husband's family involving drunk driving.
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Jul 22, 2012 19:05
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The world would be a better place if everyone had to support themselves for at least one year working a tip-dependent job.
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Jul 30, 2012 14:50
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I ate my first softshell crab in the Reading Terminal Market. It was lightly breaded and fried, served on a bun with a splort of mayo and some lettuce, and absolutely amazing.
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Jul 31, 2012 02:51
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I found something that makes Yelp reviews tolerable. https://www.youtube.com/watch?v=aaSC7qVRL0w https://www.youtube.com/watch?v=q2kkISYgM4U
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Aug 8, 2012 16:38
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NosmoKing posted:I'm in the upper Midwest in my entire workgroup is all Mexican nationals. one of the nice things we do here at work is we provide lunch for all the employees every day. periodically, we make "Mexican food". Once a year, the office staff and the tradesmen (I work in a maintenance department, the office folks do payroll and paperwork so the guys with marketable skills get to use them) get together for a big 500-person potluck. That's when the good stuff comes out. We have a good ethnic cross section in our shops, most of whom can cook, so there's everything from freshly-made lumpia to Thai papaya salad to carne asada made by people who know what the gently caress they're doing. And all my officemates bring KFC/Subway/Costco pies to contribute to this marvel of American food diversity. 
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Aug 10, 2012 15:55
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