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I got my first two days off in a row in six months. gently caress if I left the house. Ordered pizza and drank an entire bottle of bourbon.
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May 29, 2012 15:20
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Scientastic posted:What did you do with the remaining 47.5 hours? Absolutely nothing useful. It was glorious.
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May 31, 2012 03:31
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mindphlux posted:yeah, this was the first thing that popped into my mind too. that's WAY too specific of something to steal. and who the gently caress steals a stove? Or your contractor was a cheap gently caress who used day laborers instead of having his own crew.
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Jul 10, 2012 05:09
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Gentlemen, I have been blessed by the pork gods. My butcher caught me while I was picking up some bacon ends, and sold me 20lbs of pork tenderloin... at $1.98 per pound. After the recent terrible bullshit recipe capers, I feel I must do this justice while feeding my poor rear end. So, half of it is being brined in apple juice with fresh rosemary and a bit of bourbon, to be either braised or smoked depending on how motivated I get. What should I do with the other half, beyond the obvious of slicing it up and having a week's worth of chops?
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Jul 10, 2012 13:11
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Aramoro posted:The obvious is not chops, it's this http://forums.somethingawful.com/showthread.php?threadid=3493011&userid=0&perpage=40&pagenumber=3#post405326415 Man, I'm poor as gently caress. I'm not going to go buy all his specialized ingredients just not waste them on that.
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Jul 10, 2012 13:55
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 Additional Catte.
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Dec 16, 2012 19:27
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Aramoro posted:I like the fact the International Chilli Society rules say a chilli can contain literally anything except beans and pasta. You can make it out of battery acid and rubber tyres as long as there's no beans in there. If that's the Mecca of chilli then it's a loving stupid Mecca. All the winners of the International (?) Chilli cookoffs just throw commercial chilli blends, albeit a lot of them, in with some commercial stock, tinned tomatoes and there you go. Is that the pinnacle of chilli cooking? It is if your definition of chili is so incredibly narrow that you can hit it straight in the numbers with a commercial blend every time.
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Jul 4, 2013 16:49
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I usually brine my pork loin in hard apple (or pear) cider with some fresh rosemary stalks and salt overnight, then hit it with cracked pepper and paprika and either roast it in the oven or grill it whole.
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May 25, 2017 02:53
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I like using thin-sliced tart apples (Granny Smith for preference) as a pickle replacement, so those could go well.
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May 27, 2017 10:54
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mindphlux posted:zzzzzzzzzzzzzzzzzzzzzzzz *honk* wh whw hwatsad whatss that ?????? Don't look at me, I just work here.  That said I would like to see this place be more active as well. Most of the conversation lately is confined to the megathreads. I think the best way we have previously brought in traffic has been ICSA, and while I'm not up to run another one myself yet, if someone else wants to I will throw out an ad to get it more eyes on.
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Jul 23, 2017 05:35
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oh a post from like a week ago
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I generally just bake it and serve with butter and liberal application of salt and pepper.
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Aug 7, 2017 15:32
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exquisite tea posted:This is what middle America thinks pizza looks like. I assure you, it isn't. That's terrifying.
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Aug 14, 2017 16:18
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mindphlux posted:so, when I was a kid I did ceramics for like 8 or so years and got pretty good. I forgot this was one of my skills until my gal and I started taking a class together several months back. God yes, please post it. Making your own dishes isn't something we've really seen here much, and it sounds very interesting!
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Aug 16, 2017 13:30
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Flash Gordon Ramsay posted:That's when I end up with a bunch of Little Debbie poo poo in my cart God, that struggle is real. I'm not supposed to be eating sugar on account of being a giant fatman, but the siren song of Little Debbie is brutally tempting if I'm shopping hungry.
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Aug 24, 2017 01:42
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I had some absolutely ridiculous dark chocolate Guinness ice cream a couple years ago that I would love more of. Rich as sin, but not super-sweet.
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Aug 28, 2017 04:52
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Croatoan posted:I asked a buddy who worked at Mi Casa up in Woodstock and he says it's deli american cheese + cream + diced jalapenos. I'd say the sodium citrate would add insurance. Hell I need to use this big bag I have anyway, might do that this weekend. Yeah, that's pretty much it. The stuff we served at the bar was white american cheese, cream, diced jalapenos, and a little cayenne.
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Sep 4, 2017 08:51
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Sextro posted:You ruined it. Ham balls.
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Sep 7, 2017 23:41
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You could buy five pounds of dry-aged quality ribeye for the same price. Think about that for a moment.
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Sep 18, 2017 02:12
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Josh Lyman posted:I take strip over ribeye any day. You poor soul. Show me on the cow where the bad men touched you.
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Sep 18, 2017 12:06
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Discendo Vox posted:thread question: what goes best or worst on a steak? Assume "nothing" is not an option. Feel free to vary by cut and quality. Best, especially for making a lovely cut like Chuck steak good : Coarse salt, cracked pepper, little bit of celery seed and Lea & Perrin's. Worst : Canned nacho cheese sauce.
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Sep 19, 2017 13:47
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iospace posted:I can not eat raw tomatoes, at all. I gag on them for whatever reason. Sauce, sure, but raw? gently caress that. I worked at a Dairy Queen in high school, with a bunch of stoners.
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Sep 20, 2017 17:03
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Croatoan posted:Was it cool? It wasn't bad. We listened to a shitload of ska, since that was the loving stone age.
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Sep 20, 2017 17:48
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Gravy sounds like a much better topic. Let's go with that.
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Sep 21, 2017 19:55
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fizzymercy posted:What the hell? I did that with some Taaka and off-brand grape juice once. Son of a bitch, it tasted like a terrible bbq sauce and smelled exactly like a sterno fire. I just assumed I'd drunkenly grabbed a glass that wasn't cleaned well. I'm kinda fascinated that this wasn't a one time phenomenon. The lovely artificial grape flavor is denaturing under alcohol. It's magic!
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Sep 29, 2017 05:22
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GrAviTy84 posted:maybe I'm completely out of touch with food service (I've never worked a food job) but I had no idea there was such thing as an underground greasetrap that is big enough to drown a child. Yeah, they're a requirement here. New restaurants have to have a minimum 1000 gallon grease trap, up to 5000 gallons depending on seating numbers and hours of operation. That's a big tank of greywater and floating fat under the parking lot, for the most part. Saved the city a shitload of money so far on plumbing repairs.
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Oct 17, 2017 14:08
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therattle posted:With no-knead you don't even need that. It's just a great way of baking. Yeah, my usual home bread is fridge-fermented no-knead. The most working it gets is being shaped into a boulle to bake.
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Oct 30, 2017 16:41
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bloody ghost titty posted:Amazing how you can take all the joy out of describing bird sex. Now lemme pull up to that cloaca, girl, and let’s get it on. I pause here to remind you that this is a turkey:  There is nothing about one of these fat bastard birds trying to shag that wouldn't be hilarious.
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Nov 26, 2017 22:47
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GrAviTy84 posted:hi, yes, I'll have the sandwich^2 special, thanks I dunno, I've eaten a lot of square sandwiches. Five Guys will make you a sandwich^3 if you ask, but that's a lot of greasy burger meat to jam down your throat hole.
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Dec 21, 2017 20:38
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theres a will theres moe posted:I'm a long time fan of pressure cooking. Yesterday I came across this: Welp, that sold me a cookbook. Butter chicken is gooood and for some reason i cannot for the life of me make daal right on the stovetop. Liquid Communism fucked around with this message at 05:51 on Jan 13, 2018 |
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Jan 13, 2018 05:48
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Crusty Nutsack posted:Ok, but the thing is that it's a one-pot recipe anyway. And you'd cook egg noodles for 8 minutes in a regular pot. So here's a recipe for the same thing I make regularly because it's fast and cheap and comfort food for my partner. (And no canned cream soup because gross.) They're both the same process, you brown beef, add onions/veg/spices, add liquid/noodles, cook for 8 minutes. It takes less than 30 minutes (why it says 50 minutes I don't know because it doesn't). Here's a hint for your recipe: don't use ground beef for stroganoff like a goddamn savage.
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Jan 16, 2018 05:07
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Crusty Nutsack posted:Here's a hint: sometimes food is just cheap, fast sustenance because it's better than getting fast food. I draw my line at using canned cream soup or a box of hamburger helper. We all draw lines and have shortcuts. I'm sure you do too. So don't be a goddamn douchebag because someone else's lines are different than yours. At the same time, complaning about hamburger helper and then recreating hamburger helper when using sliced sirloin takes an additional thirty seconds is pretty silly.
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Jan 16, 2018 05:42
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bartolimu posted:Hey guys I made goat stew today and it turned out really well. Sort of central European spices - paprika, marjoram, white pepper, touch of allspice. Rutabaga, parsnip, celery root, garlic, and onion for aromatics. I ate way too much of it for dinner, and I've got at least a week's worth of work lunches from the leftovers. That sounds pretty good. Goat is underrated in the States.
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Jan 16, 2018 06:37
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mindphlux posted:there's no problem with cast iron, but other than retaining heat for a sear (which it's great for) or cooking directly on coals, there's no other application I can think of that it gives you much of anything. Pan frying chicken is the best use of cast iron pans. The thermal mass protects against the oil temp dropping when you introduce the chicken, which leads to soggy breading.
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Jan 25, 2018 18:08
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Manuel Calavera posted::modsass: Skyline is both bad, and wrong. Luckily it has stayed out east and will never pass the chili with beans line at the Mississippi.
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Mar 14, 2018 05:24
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I make chili that doesn't need half a pound of cheese to graduate to edible.
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Mar 14, 2018 05:33
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Chard posted:Staying up late to bake a 100% scratch apple pie my coworkers won't appreciate for a dumb 'holiday' I think is dumb, because it gives me a reason to kitchen. The best reason to bake a thing.
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Mar 14, 2018 06:01
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Errant Gin Monks posted:MODS!! Thread title change please! Be careful what you wish for. The used bookstore is killing me. I'm developing a collection of old church cookbooks. You know, the little spiral bound ones churches put out to collect old recipes their congregation knows. There's a few gems in there, but a whole lot of Depression-era hamburger and condensed soup cassaroles. Liquid Communism fucked around with this message at 15:34 on Mar 23, 2018 |
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Mar 23, 2018 15:31
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Squirrel recipes are great! I picked up one the other day that is super special to me. It's a small press run for the centennial of the tiny little town I grew up in. Few enough of these were printed that I know -exactly- which of the neighbors this one belonged to. I lost mine in a fire in the late 1990's. It's the only place where some of my grandma's recipes were ever written down, because she cooked entirely by eye.
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Mar 23, 2018 17:52
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Pollyanna posted:I bought some pork shoulder intending to chop it up and use it for pulled pork, but it looks like deboning a pork shoulder is actually pretty hard, and I don’t have a boning knife. I’m prolly gonna end up slicing off what I can and sticking the rest in the freezer for stock v Cook it on the bone. Once it's ready to be pulled, grab the bone and just slide it out of the shoulder.
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Mar 24, 2018 02:56
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Pollyanna posted:I was gonna make pulled pork, which I don’t know how to do in the oven? But this might be a better idea. Thx! ... how -were- you going to make it? I think we may have very different pulled pork recipes.
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Mar 24, 2018 18:25
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