aceofspadeshq at gee mail.com
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cbd at cutjibnewsletter.com
Buck:
buck.throckmorton at protonmail.com
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mannix2024 at proton.me
MisHum:
petmorons at gee mail.com
J.J. Sefton:
sefton at cutjibnewsletter.com
Food Thread: Fermentation; It's What All The Cool Kids Are Doing [CBD]
Yeah....I got nothing.
If you look carefully at the photo, you can see some vapor that has condensed on the container and surface of the dough. That's sort of a pain when making pizza, but the dough behaved really well, with nice loft and a great tangy flavor.
[Taken today, and I was supposed to be at that table, but life sucks sometimes]
No food is healthy. Not even kale. Not a bad title, and what's even more impressive is that it is a Washington Post article! The writer occasionally veers off into what one would expect from the WashPo, but the premise is sound.
I submit to you that our beloved kale salads are not "healthy." And we are confusing ourselves by believing that they are. They are not healthy; they are nutritious. They may be delicious when prepared well, and the kale itself, while in the ground, may have been a healthy crop. But the kale on your plate is not healthy, and to describe it as such obscures what is most important about that kale salad: that it's packed with nutrients your body needs. But this is not strictly about nomenclature. If all you ate was kale, you would become sick. Nomenclature rather shows us where to begin.
This is important stuff. We are being played like pinballs by the media and the government. Just follow "Dildo's Tips For What Diet Is Best For You."
- Eat food you enjoy.
- Eat lots of different foods.
- Don't eat too much of anything.
- Don't listen to idiots who write tips for what diet is best for you.
Here's a recipe from a Moronette whose name will remain in the mists of internet anonymity, and because I deleted the e-mail with her nic in it. She swears by the recipe. I have to admit that I was taken aback by the can of mushroom soup, but really, it's the same mushrooms I would be buying and cleaning and chopping and cooking and.....
Yeah....use the damned can.
• 1 ½ teaspoons House Seasoning*
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• ½ small onion, wedged
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 (10 ¾ ounce) can cream of mushroom soup
• 2 tablespoons Worcestershire sauce
• 1 can beef broth
• 5 potatoes, peeled & quartered
• 4 carrots, peeled & cut into 2” lengths
• 2 onions, wedged
• 2 tablespoons corn starch
• ¼ cup water Preheat oven to 350ºF.
Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on all sides. Heat oil in a Dutch oven and brown the roast, searing it on all sides. Remove meat, and add onion and garlic to Dutch oven. Sauté for 1 to 2 minutes to absorb leftover roast juice. Place meat back into Dutch oven along with 2 bay leaves. Combine the mushroom soup and Worcestershire sauce and pour over the roast. Add the beef broth. Cover and bake for 2 hours. Add potatoes, carrots and onions. Cover and bake for another 1 to1 ½ hours or until meat and vegetables are tender. Remove meat and vegetables and keep warm. Discard the bay leaves. Put Dutch oven over a medium heat and add cornstarch/water mixture. Bring to a boil, stirring constantly. Season to taste. Pour gravy through mesh strainer to remove any lumps. *House Seasoning: 4 parts salt, 1 part pepper, 1 part garlic powder.
And last but not least.....
Niedermeyer's Dead Horse sent me this photo. I have no idea what to make of it, except that it is so ridiculous I am going to try it.
Comments
(Jump to bottom of comments)Posted by: Skip at January 31, 2016 04:04 PM (hk3Fb)
Posted by: Aviator at January 31, 2016 04:04 PM (c7vUv)
Posted by: Vic-we have no party at January 31, 2016 04:05 PM (t2KH5)
Posted by: Niedermeyer's Dead Horse at January 31, 2016 04:05 PM (8PbKi)
It's delicious, but boy is there a lot of chopping and reducing and frying. I'm pretty sure you won't get these at Taco Bell or Chi-Chi's (were they still around).
Naturally, the pre-dinner drinks are Margaritas made the proper way with good tequila, fresh lime juice, simple syrup and Cointreau.
Did I mention this is a church group?
Posted by: pep at January 31, 2016 04:06 PM (LAe3v)
Posted by: Bigby's Knuckle Sandwich at January 31, 2016 04:06 PM (Cq0oW)
Posted by: Skip at January 31, 2016 04:07 PM (hk3Fb)
Posted by: boulder terlit hobo at January 31, 2016 04:07 PM (6FqZa)
Posted by: Vic-we have no party at January 31, 2016 04:07 PM (t2KH5)
I was planning next week, but what the hell.....
Posted by: CharlieBrown'sDildo at January 31, 2016 04:09 PM (Zu3d9)
Posted by: Jukin, Former Republican at January 31, 2016 04:10 PM (AhyHb)
Posted by: Duke Lowell at January 31, 2016 04:10 PM (kTF2Z)
Posted by: Skip at January 31, 2016 04:11 PM (hk3Fb)
Hooboy, I love Yorkshire Pudding, too. And make it at least 2 times a year, or whenever I've got a prime rib roast hanging around.
The first time I served it to my (snob) fil, who scoffed at "British Food, I don't know why people make Yorkshire Pudding..."
Then he and my mil would quietly jump from the table, go into my kitchen and grab another! I think my mil ate 3-4.
Posted by: artisanal 'ette at January 31, 2016 04:12 PM (qCMvj)
Anyway, that's all fine and good except when it comes to lunches.
I really, really, really hate salad. Unless it's Fuzzy's taco salad which is barely a salad at all. And obviously not eating bread means no sandwiches either.
I'm basically surviving on Chick Fil A's grilled nuggets and Progresso Chicken Corn Chowder in the afternoons.
Anyone have any better ideas?
Posted by: Lauren at January 31, 2016 04:12 PM (f3Iw2)
Eat food you enjoy.
Eat lots of different foods.
Don't eat too much of anything.
Don't listen to idiots who write tips for what diet is best for you.
This is the best diet advice ever. Diets seem to want to suck the enjoyment of life out of you. Food is a celebration, especially with people you love-whether family or friends.
So we celebrated The Blizzard of 2016 (TM) with challah French toast and thick cut bacon. And turkey bacon for me because I am freaking allergic to real, honest to goodness bacon. Thick cuts of gorgeous, eggy challah, soaked in egg and rice milk *, with sugar, cinnamon, nutmeg and vanilla, and sauteed until crisp on the outside. Sprinkled with sliced strawberries and syrup, and some toasted almond slices.
All the better to shovel snow with.
* rice milk because dairy allergy, but it makes pancakes and french toast fluffy and crisp at the same time. Be sure to get vanilla flavored, enriched rice milk, since that just tastes better. The only reason not to eat a food is because you either hate it with a passion, or you are allergic and it will kill you til you die from it. Not because some skinny scold says it's bad.
(
Posted by: Moki at January 31, 2016 04:12 PM (7q2ch)
Haven't baked pizza in ages, but I used to use two packets of yeast and just let the dough rise for an hour before rolling it out and baking the pie.
Leftover dough is frozen and then thawed the day of use. Both have yielded very crisp and tasty crusts.
Posted by: J.J. Sefton at January 31, 2016 04:13 PM (zLP1L)
Posted by: Skip at January 31, 2016 04:14 PM (hk3Fb)
Posted by: Mordineus at January 31, 2016 04:14 PM (aikfe)
I'm moderately prepared for the hunt gather fish build shelter and fire aspects of the burning times.
But I don't know how to make booze.
Posted by: Bandersnatch at January 31, 2016 04:14 PM (1xUj/)
Posted by: Duke Lowell at January 31, 2016 04:14 PM (kTF2Z)
Posted by: Stringer Davis at January 31, 2016 04:14 PM (xq1UY)
All these English dishes are a lie.
Posted by: eleven at January 31, 2016 04:14 PM (qUNWi)
Posted by: Lauren at January 31, 2016 04:12 PM (f3Iw2)
Eat more protein to compensate for your dislike of salads. Too bad; with tomato, a bit of feta, cucumber and some olives, nothing beats a nice filling Greek salad.
Other than that, drink lots of water with lemon.
Posted by: J.J. Sefton at January 31, 2016 04:15 PM (zLP1L)
the 9lb roast barely fit in the crockpot. I had to keep syphoning off the liquid to get it to roast right (otherwise it was more of a braise).
I saved it, chilled it, skimmed off the pork fat and added it back in. (The pork takes back most of the liquid re-adding that salty smoky flavor.)
I did bread machine jam today which was a mitigated disaster. I added a bit more fruit, adjusted sugar pectin.
First I screwed up the math on the pectin. No big deal, it'll just be extra firm.
But the extra ingredients caused a massive boil over, took me 40 min to get the damned thing clean.
Posted by: tsrlbke PhD(c), rogue bioethicist at January 31, 2016 04:15 PM (tM4uk)
Posted by: Skip at January 31, 2016 04:16 PM (hk3Fb)
Eat food you enjoy.
Eat lots of different foods.
Don't eat too much of anything.
Don't listen to idiots who write tips for what diet is best for you.
haha
As you know, I'm "dieting" right now. The after the holidays, pre-a wedding I have to attend diet.
I do just what you say. I just cut back. No bread, though. Zippo on bread. No refined sugars (just from fresh fruit). And smaller portions of whatever I make.
I almost always eat a small yogurt for breakfast, which for some reason (protein?), really fills me up for hours, and taste great. Like ice cream to me.
And, of course, I work out at least 20mins at least 5 days a week. Average 45mins or so. But, I have to, because I love to cook, bake and eat.
Posted by: artisanal 'ette at January 31, 2016 04:16 PM (qCMvj)
Yup....
And: Thick-cut or Thin-cut?
I am not sure. I think I will have to continue to examine this vexing problem.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:17 PM (Zu3d9)
Posted by: Moki at January 31, 2016 04:18 PM (7q2ch)
No, no. The dick is really spotted.
"Corn chowder" is not going to save you from bread and potatoes. Easily as much carbohydrate, and maybe even livelier in the glycemic department. You just plain can't have a sammidge because they sugar those buns. Even the good ones.
Just eat a lot of meat and cheese. And vegetables, as if you could get those drive-thrue without being deep-fried. I'm not even sure deep frying would be too bad, except, breading.
Posted by: Stringer Davis at January 31, 2016 04:18 PM (xq1UY)
"
I don't mind Greek salad, but it tends to be a gateway drug to all the other delicious Greek food my great-aunt used to make. So I'm like "yum, this Greek salad is good..but where the hell is my baklava?"
Posted by: Lauren at January 31, 2016 04:19 PM (f3Iw2)
I'm basically surviving on Chick Fil A's grilled nuggets and Progresso Chicken Corn Chowder in the afternoons.
Anyone have any better ideas?
Posted by: Lauren at January 31, 2016 04:12 PM (f3Iw2)
Soup!
Posted by: artisanal 'ette at January 31, 2016 04:19 PM (qCMvj)
Posted by: eleven at January 31, 2016 04:14 PM (qUNWi)
Must you insult us?
Posted by: Spotted Dick at January 31, 2016 04:19 PM (Zu3d9)
I'm having carbs once in a while, but not very much. Lost 14 lbs in 2 weeks, though this week has been rather slow.
Posted by: Chi-Town Jerry at January 31, 2016 04:20 PM (UpGcq)
Posted by: Lauren at January 31, 2016 04:21 PM (f3Iw2)
Posted by: Duke Lowell at January 31, 2016 04:22 PM (kTF2Z)
Posted by: pep at January 31, 2016 04:22 PM (LAe3v)
Anyone have any better ideas?
Posted by: Lauren at January 31, 2016 04:12 PM (f3Iw2)<<<
I've got some lunch ideas that might help you lose weight*.
* 'cause you'll lose your appetite.
Posted by: Moochelle Obama at January 31, 2016 04:23 PM (H9MG5)
Nice! I'm not weighing because my scale broke while I was pregnant (hey, no mean jokes my kids dropped it!) and I just have not wanted to know what it has to tell me since then. I'm measuring success based on fitting in jeans. I can now comfortably fit in my pre-baby fat jeans, and can squeeze into my normal jeans if I don't breathe much. Hopefully next week I can take a breath!
Posted by: Lauren at January 31, 2016 04:23 PM (f3Iw2)
So you can balance out the carbs with fiber, and also piss off a SJW.
Posted by: Stringer Davis at January 31, 2016 04:23 PM (xq1UY)
- CBD
-------------
maybe it's just me (and my second white russian), but that pic looks a lot like my doggeh resting after a long hard day of chasing shadows.
Posted by: Chi at January 31, 2016 04:23 PM (ENe42)
Posted by: Bruce With a Wang! at January 31, 2016 04:23 PM (iQIUe)
The other half sits in the 'fridge and goes into the pan sometime today when I get over this food hangover from this morning.
Posted by: Willburn Sooner at January 31, 2016 04:23 PM (x3fqZ)
Posted by: eleven at January 31, 2016 04:24 PM (qUNWi)
That's great. I'm traditionally a workout and Atkins guy. For reasons I've been slothing about and eating carbs for the last two months.
Shockingly, I've grown a gut.
Posted by: Bandersnatch at January 31, 2016 04:24 PM (1xUj/)
Brown it in a regular frying pan, both sides, 3 to 5 minutes each.
Put in the crock pot, add 2 to 4 cups water (may substitute broth) cut up 2 whole onions, 2 whole potatoes, 4 peeled carrots. Add salt to taste.
Cook on high for 5 to 6 hours.
Posted by: navybrat at January 31, 2016 04:24 PM (8QGte)
I use a pizza stone, and I can get the surface to 600 degrees without much trouble.
But I hate corn meal on pizza dough. I just use a careful dusting of all-purpose flour. I have to be careful not to use too much or it will burn, but I have been making pizza for a long time and I don't often screw it up.
One issue with a very hot pizza stone is that the bottom cooks before the toppings have a chance to brown and crisp. One solution is to move the pizza to the top rack under the broiler for the last 30 seconds of the bake.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:24 PM (Zu3d9)
One of my sisters used to have a sign in her kitchen.
"Never trust a thin cook".
Posted by: HH at January 31, 2016 04:24 PM (DrCtv)
------------------
Yum!
Posted by: Barry O at January 31, 2016 04:25 PM (kTF2Z)
I made a roast chicken this week.
I decided to brine this one, because I really didn't want to make it that day, so I brined it overnight. Usually I don't if it's a midweek home alone chicken roast.
While it was hanging out, I was looking up things about chicken (I don't remember why).
But I noticed there were real arguments about whether to rinse chicken before grilling, baking, roasting or whatnot. I didn't know some people felt so passionately about it.
I usually rinse if I'm not brining, and dry really well to get that really crispy skin.
Anyway, I was laughing. There are arguments about everything.
My husband is opposed to rinsing (but that's just him being too lazy to deal with it, as he tosses it on the grill).
Posted by: artisanal 'ette at January 31, 2016 04:25 PM (qCMvj)
Posted by: eleven at January 31, 2016 04:25 PM (qUNWi)
For that chuck roast recipe, I suggest a 7-bone chuck if u can find it. Go to your butcher and tell him you want the biggest he has in the locker, should be around 4 pounds or so.
Posted by: Cicero Kaboom! Kid at January 31, 2016 04:26 PM (Amtf1)
Posted by: Moki at January 31, 2016 04:26 PM (7q2ch)
I've actually gone off football for the most part. Just had enough of the dreadlocks and thug culture of all those overpaid kollidge grajooits, I guess.
Not that anybody cares.
Posted by: LGoPs at January 31, 2016 04:26 PM (SK7CK)
Haha I do. It's true. I just really taste the bitter notes in green leafy veggies so it's just not very fun. I can do a wedge "salad", but let's be honest guys that's just a more socially acceptable way to drink dressing and bacon.
Posted by: Lauren at January 31, 2016 04:26 PM (f3Iw2)
Posted by: eleven at January 31, 2016 04:25 PM (qUNWi)
*****
Sure, it's chickpeas.
Posted by: Tim in GA at January 31, 2016 04:26 PM (X+kq/)
Posted by: Bruce With a Wang! at January 31, 2016 04:27 PM (iQIUe)
anyone have a favorite crock pot pot roast recipe?
Posted by: Mordineus at January 31, 2016 04:14 PM (aikfe)
Any pot roast you do on the stove can be done in a crock pot and it will be even better. I use the same recipe from my Betty Crocker for pot roast.
Posted by: Vic-we have no party at January 31, 2016 04:28 PM (t2KH5)
I added a couple more soups to my To-Make soup list.
The Butternut squash one I like, that I linked here once, with a Fiji apple, and some concentrated frozen orange juice, cayenne, with the mushroom "croutons."
And, a Roasted Tomato Bisque.
Posted by: artisanal 'ette at January 31, 2016 04:28 PM (qCMvj)
Posted by: LGoPs at January 31, 2016 04:28 PM (SK7CK)
Because baking is not science....it's magic.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:28 PM (Zu3d9)
Posted by: eleven at January 31, 2016 04:25 PM (qUNWi)
That's all it is (chick peas and sesame seeds) but I've never heard it described as such. And, luckily, it doesn't taste like "bean dip".
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:29 PM (zc3Db)
Posted by: Lauren at January 31, 2016 04:29 PM (f3Iw2)
Posted by: LGoPs at January 31, 2016 04:30 PM (SK7CK)
I freeze a bunch of ground beef patties individually, defrost one real quick in the microwave then fry it up for a quick lunch. Salad with mine, but that is optional.
I have a question for the Horde about beef fat. I made a big batch of crock pot beef broth and now it has the beef fat on the top. What else can I use the fat for? Can I use it for roasting potatoes or will it be too strong? I know they used to fry french fries in beef tallow, is it the same thing? Thanks for any info!
Posted by: SnowyBits at January 31, 2016 04:30 PM (vX9lK)
Posted by: Alberta Oil Peon at January 31, 2016 04:31 PM (Z8fuk)
Posted by: Ronster at January 31, 2016 04:31 PM (mUa7N)
No food is healthy. Not even kale.
Oh, I'm going to add to this.
YES! DEEP-FRYING VEGETABLES MAKES THEM MORE NUTRITIOUS - AND TASTIER
A recent study at the University of Granada in Spain has found that frying vegetables in extra virgin olive oil changes them for the better, adding phenolic compounds, which have antioxidant properties. Boiling and other methods of cooking veggies have no such benefit.
http://ow.ly/XLI1c
oh hellz yeah
Posted by: artisanal 'ette at January 31, 2016 04:31 PM (qCMvj)
Posted by: LGoPs at January 31, 2016 04:30 PM (SK7CK)
I love hummus. I put it on almost everything.
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:31 PM (zc3Db)
Posted by: eleven at January 31, 2016 04:25 PM (qUNWi)
*****
Sure, it's chickpeas.
Posted by: Tim in GA
-------------
Yeah, it's bean dip.
^ what he said.
BTW, chickpeas = garbanzo BEANS., buy you knew that already.
Posted by: Chi at January 31, 2016 04:31 PM (ENe42)
It's good for greasing cartridges.
Posted by: The British Raj at January 31, 2016 04:32 PM (LAe3v)
Posted by: All Hail Eris, Literate Savage at January 31, 2016 04:32 PM (jR7Wy)
Then he and my mil would quietly jump from the table, go into my kitchen and grab another! I think my mil ate 3-4.
Posted by: artisanal 'ette at January 31, 2016 04:12 PM (qCMvj)
It never ceases to amaze me that you can make such nice buns from those yappy little dogs.
Posted by: Alberta Oil Peon at January 31, 2016 04:33 PM (Z8fuk)
Making the best soap around.
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:33 PM (zc3Db)
Posted by: CharlieBrown'sDildo at January 31, 2016 04:24 PM (Zu3d9)
A pizza screen is an inexpensive addition to the home-pizza maker. A peel, the metal one with a wood handle, makes transfer a snap. Any restaurant supply will have them.
I cook as high as my oven goes on a screen set on a stone and remove the screen for the last couple of minutes transferring the pie back on the stone. I like a thin, cracker crust.
Posted by: Cicero Kaboom! Kid at January 31, 2016 04:33 PM (Amtf1)
I use an unbleached flour that has malted barley in it - that helps break down the starch to sugar the way malt does in beer making.
I have gone to making really soupy sponge (2C flour and 2C water) as the starter, then add a squirt of oil and 4-5 more cups of flour to get it just past the sticky stage, and let it rise once.
Then instead of rolling it or kneading it, I hold the dough in both hands with my thumbs on top and start turning it under and inside out. That seems to stretch the dough and begin forming the gluten without breaking and tangling it.
When it starts tearing on the top, I put it aside to rise again.
The third time I form into loave(s)
Using a cup of cracked wheat seems to make a more moist bread, as does potato flakes. Potato flakes make the dough sticky, so to handle it I roll it in flour.
Posted by: Kindltot at January 31, 2016 04:34 PM (q2o38)
Posted by: Fritz at January 31, 2016 04:34 PM (BngQR)
Rump roast-patted dry with paper towel, liberally coated with salt, pepper, garlic powder, onion powder and celery seed. Heat a large skillet to medium high, and pour in 1-2 tbsp olive oil and 1-2 tbsp butter or margarine. Brown all sides of the roast in the oil. Remove roast, place in crock pot. Turn down heat on skillet, and deglaze with 1/2 cup red wine and 2 cups beef broth (confession-I use white wine because I'm allergic to red wine. Yes, I hate my body because it hates good things.) Pour liquid over meat in crock pot. Add 2 cups of large diced potato (halving the little round red potatoes works great) and 2 cups of carrot chunks, 1 cup chopped onion, 1 cup chopped celery, turn heat to high if you can eat in 6 hours, or low if you are heading out to work.
At dinner, serve with sauteed green beans or a side salad for a balanced color palette. Leftovers are awesome for lunch the next day as well.
Posted by: Moki at January 31, 2016 04:35 PM (7q2ch)
Posted by: Hairyback Guy at January 31, 2016 04:35 PM (ej1L0)
Posted by: All Hail Eris, Literate Savage at January 31, 2016 04:36 PM (jR7Wy)
Posted by: Bruce With a Wang! at January 31, 2016 04:36 PM (iQIUe)
I haaaaaaaaaaaate yooooooooooooooo!!!!!!!!!
Just kidding....
Posted by: LGoPs at January 31, 2016 04:37 PM (SK7CK)
Posted by: Moki at January 31, 2016 04:38 PM (7q2ch)
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:31 PM (zc3Db)
Yeah, me too. I could eat it every day.
Posted by: artisanal 'ette at January 31, 2016 04:38 PM (qCMvj)
Posted by: All Hail Eris, Literate Savage
One imagines you have to make the bacon crispier to scoop it out?
Posted by: Bandersnatch at January 31, 2016 04:38 PM (1xUj/)
I don't bother with the screen, but the peel is indispensable.
And loads of fun.
Well, once you learn how to transfer the pizza onto the stone. I had a few catastrophes until I got good at it.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:38 PM (Zu3d9)
-------------
Pretty much anything you would use butter for.
Season the green beans, fry an egg, make a roux, rub it all over your significant other...
Posted by: Chi at January 31, 2016 04:39 PM (ENe42)
More times than I can count, I've made a spanish tortilla (a sort of potato and egg omelette) my dinner, and have never failed to be satisfied with it.
Slice the 'taters thin and fry 'em in olive oil with some onions, then drain.
Mix up say half a dozen eggs with a bit of mile or cream if you like, sprinkle in a bit of salty and pepper, then stir in the taters and onions (make sure they're cool, otherwise, the eggs wil set too quickly) and dump into a large, heavy skillet, well-oiled, and on medium low heat.
After about 5 or so minutes, get a big plate, put it on top of the skillt, and flip the omelette out onto the plate before sliding it back into the skillet for about 5 minutes.
Done.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at January 31, 2016 04:40 PM (lutOX)
There is a small chain of restaurants in Israel call "Avazi." Insanely good hummus with pita fresh out of the oven.
And grilled foie gras.
Heaven.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:40 PM (Zu3d9)
Posted by: CharlieBrown'sDildo at January 31, 2016 04:24 PM (Zu3d9)
That's what I do. I flip the broiler on after the dough is baked to my liking. Only if there is meat on top, that is.
I always use a stone, too.
Posted by: artisanal 'ette at January 31, 2016 04:41 PM (qCMvj)
McGyver, Out
Posted by: McGyver at January 31, 2016 04:41 PM (6hAG+)
Is there anything bacon isn't good with?
Posted by: CharlieBrown'sDildo at January 31, 2016 04:41 PM (Zu3d9)
Posted by: LGoPs at January 31, 2016 04:30 PM (SK7CK)
Sabra makes a Babaganoush to die for.
Posted by: Kindltot at January 31, 2016 04:42 PM (q2o38)
Heaven.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:40 PM (Zu3d9)
oh my
that's food pron
Posted by: artisanal 'ette at January 31, 2016 04:42 PM (qCMvj)
Posted by: Moki at January 31, 2016 04:38 PM (7q2ch)
If you like hummus then you should make it yourself. It's simple and tastes better than any of the commercial brands. And cheap, too. No cooking involved, just some mixing in a food processor.
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:42 PM (zc3Db)
Posted by: CharlieBrown'sDildo at January 31, 2016 04:43 PM (Zu3d9)
Posted by: Ricardo Kill at January 31, 2016 04:43 PM (tv9zS)
Posted by: Fritz at January 31, 2016 04:34 PM (BngQR)
Yeah, they kind of freak me out.
They need eyes.
Posted by: artisanal 'ette at January 31, 2016 04:43 PM (qCMvj)
Posted by: All Hail Eris, Literate Savage
One imagines you have to make the bacon crispier to scoop it out?
Posted by: Bandersnatch at January 31, 2016 04:38 PM (1xUj/)
---
Or my pool boy's soft, soft hands.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 04:44 PM (jR7Wy)
If I remember I'll post my very simple hummus recipe next week.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:45 PM (Zu3d9)
Posted by: Alberta Oil Peon at January 31, 2016 04:33 PM (Z8fuk)
french poodles
Posted by: artisanal 'ette at January 31, 2016 04:45 PM (qCMvj)
Posted by: Ed Anger at January 31, 2016 04:45 PM (RcpcZ)
Posted by: Ricardo Kill at January 31, 2016 04:43 PM (tv9zS)
Chickpeas and sesame seeds all mixed up (with some salt, lemon juice, and garlic). It's awesome.
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:45 PM (zc3Db)
Posted by: CharlieBrown'sDildo at January 31, 2016 04:24 PM (Zu3d9)
I line my bottom rack with UNGLAZED quarry tile from Home Depot. About a buck a piece. much cheaper than a pizza stone. With my oven cranked at 550, the tiles kick the temperature up probably another 75 degrees or so. Actually, I think my oven runs considerably hotter than 550. We once made a turkey that we thought would take 3.5 hours and it was done in just over 2.
Also, I don't have a pizza peal but I just bake it in a sheet pan and the crust is still very crunchy.
Posted by: J.J. Sefton at January 31, 2016 04:45 PM (zLP1L)
Posted by: fluffy at January 31, 2016 04:45 PM (AfsKp)
McGyver, out
Posted by: McGyver at January 31, 2016 04:46 PM (6hAG+)
Eat pretty much what I want, with as much nutritious stuff involved as I can manage, and hit the gym 4-5 days a week, including plenty of cardio. Add in all the hiking/backpacking I do and that's enough to keep me around 170# and a 33" waist.
But if I wasn't physically active, the middle-aged spread would come on fast and hard. It runs in my family. So if I want to eat what I want, I gotta do it.
Posted by: WhatWhatWhat? at January 31, 2016 04:46 PM (HMt16)
I've used marinara, spaghetti sauce and I have made putanesca out of tomatoes and garlic and basil from my garden, and I have yet to find a bad pizza sauce.
Posted by: Kindltot at January 31, 2016 04:47 PM (q2o38)
What is "hummus?"
Posted by: Ricardo Kill at January 31, 2016 04:43 PM (tv9zS)
A blend of chick peas, tahini (sesame butter), lemon juice, olive oil, salt, pepper and garlic.
It emulsifies and becomes a very creamy dip that goes really well with everything.
Including bacon!
Posted by: CharlieBrown'sDildo at January 31, 2016 04:47 PM (Zu3d9)
Posted by: Ricardo Kill
----------------
Really? You're joking, right?
Chick peas, olive oil, garlic, s & p, food processor, some assembly required.
Posted by: Chi at January 31, 2016 04:47 PM (ENe42)
http://tinyurl.com/hjzu8xp
Posted by: All Hail Eris, Literate Savage at January 31, 2016 04:47 PM (jR7Wy)
Posted by: SnowyBits at January 31, 2016 04:48 PM (vX9lK)
It'll give you the toots though, big time.
Posted by: WhatWhatWhat? at January 31, 2016 04:48 PM (HMt16)
Posted by: All Teh Meh at January 31, 2016 04:49 PM (/WfF1)
Posted by: Chi at January 31, 2016 04:49 PM (ENe42)
Posted by: Ricardo Kill at January 31, 2016 04:50 PM (tv9zS)
Posted by: CharlieBrown'sDildo at January 31, 2016 04:45 PM (Zu3d9)
That would be cool. I make hummus for myself but family and friends ask for it a lot. I make decent sized batches to have enough to give away.
I used to use tahini but switched over to using sesame seeds (since they're cheaper, easier to store and last longer). I absolutely swear OFF of toasting the sesame seeds. I don't like the taste when they are toasted.
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:50 PM (zc3Db)
Posted by: artisanal 'ette at January 31, 2016 04:50 PM (qCMvj)
Posted by: sock_rat_eez at January 31, 2016 04:51 PM (Z8DIA)
We've been meaning to try that. We started making our own powdered laundry soap over a year ago and that's been a big success.
Posted by: WhatWhatWhat? at January 31, 2016 04:51 PM (HMt16)
I'm picturing layers and layers of gauzy veils dropping to the harem floor.
Posted by: Bandersnatch at January 31, 2016 04:51 PM (1xUj/)
64 I hate hummus. In fact, I hate it so much that I am starting to hate people who don't hate it.
Trump WILL MAKE HUMMUS GREAT AGAIN!
Posted by: Ed Anger at January 31, 2016 04:51 PM (RcpcZ)
Then they are probably using fresh chick peas. By no means a bad thing, but it can have that peculiar effect on people.
There is a local falafel place that uses fresh chick peas. I simply can't eat it and be in social situations.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:51 PM (Zu3d9)
Posted by: Chi at January 31, 2016 04:49 PM (ENe42)
I don't want to know what it's bean. I want to know what it is now.
Posted by: Alberta Oil Peon at January 31, 2016 04:51 PM (Z8fuk)
Posted by: DaveA at January 31, 2016 04:52 PM (DL2i+)
What do chick pea taste like? Never had 'em.
Posted by: Ricardo Kill at January 31, 2016 04:50 PM (tv9zS)
Sorta like garbanzos.
Posted by: Ed Anger at January 31, 2016 04:52 PM (RcpcZ)
Chickpeas, however, are a different matter....
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at January 31, 2016 04:52 PM (lutOX)
Posted by: Ricardo Kill at January 31, 2016 04:43 PM (tv9zS)
A can of rinsed chickpeas
1-2 Tbsp tahini
1 Tbsp lemon juice
1-3 garlic teeth
1/4 C olive oil
1-2 tsp salt
dump the chickpeas oil salt and lemon juice into a blender.
Whomp it up
while whomping it put the tahini in
put it in a bowl and sprinkle with paprika or powdered red pepper.
You can add lots of other stuff in too. Don't use 8-10 garlic teeth or only Mrs Tran will like it.
Posted by: Kindltot at January 31, 2016 04:52 PM (q2o38)
Posted by: sock_rat_eez at January 31, 2016 04:51 PM (Z8DIA)
They look like embryonic Cthulhus.
Posted by: Alberta Oil Peon at January 31, 2016 04:52 PM (Z8fuk)
Posted by: Alberta Oil Peon at January 31, 2016 04:33 PM (Z8fuk)
here's another
I served a salad that had arugula in it. I think it was with a disc of warmed/baked goat cheese on top.
The comment "what is this 'cheap' 'lettuce'." With disgust, I might add, while poking at this plate...
yeah.
Posted by: artisanal 'ette at January 31, 2016 04:52 PM (qCMvj)
Posted by: Moki at January 31, 2016 04:53 PM (7q2ch)
With the correct materials, soap making is quite straightforward.
Posted by: Joseph Mengele at January 31, 2016 04:53 PM (Zu3d9)
Besides liking the taste of these foods, turns out the process is very helpful as far as my diabetes is concerned. I'll be looking for ways to expand what I can make with the fermentation process.
It wasn't cheap but we got the bread proofer sold by King Arthur flour and Amazon. (Same machine.) Definitely worth it/ My bread dough rises correctly ever time and it works great for making yogurt, especially when I make 2 or 3 quarts at a time.
Posted by: JTB at January 31, 2016 04:53 PM (FvdPb)
Posted by: Alberta Oil Peon at January 31, 2016 04:52 PM (Z8fuk)
dip some of the tips in some kind of red sauce, like they attacked a human
Posted by: artisanal 'ette at January 31, 2016 04:53 PM (qCMvj)
Has anyone ever tried to make beer from Malt-o-Meal?
Posted by: qdpsteve at January 31, 2016 04:53 PM (ntObR)
Posted by: SnowyBits at January 31, 2016 04:48 PM (vX9lK)
If you ever do get interested making soap is very simple. The only ingredient that is a pain to get is lye but other than that it's all simple. And the soap you whip up will be the best soap you've had. It is almost impossible to screw up making soap (using a crock pot for hot process - which is what I would always recommend).
Rendered beef fat ends up making the best soap, in my opinion.
I started making soap a couple of years ago because I like very plain soap with nothing in it and I would never go back to commercial soap.
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:54 PM (zc3Db)
Posted by: Pres O'dogeater at January 31, 2016 04:54 PM (Amtf1)
Posted by: qdpsteve at January 31, 2016 04:54 PM (ntObR)
I have a bread proofing setting on my oven....one reason I bought it.
It is a fantastic help.
Posted by: CharlieBrown'sDildo at January 31, 2016 04:54 PM (Zu3d9)
Posted by: Kindltot at January 31, 2016 04:52 PM (q2o3
***
Yeah...about that.
Made hummus with my angel, using my mother's recipe. First taste, and she said, "Kinda bland," before adding about half a head of garlic, a dash of fish sauce, and a good squirt of sri racha to the blender bowl and firing it up again.....
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at January 31, 2016 04:55 PM (lutOX)
Which would be bean dip.
Posted by: Moki at January 31, 2016 04:55 PM (7q2ch)
Posted by: Duke Lowell at January 31, 2016 04:55 PM (kTF2Z)
Posted by: Kindltot at January 31, 2016 04:56 PM (q2o38)
Rendered beef fat ends up making the best soap, in my opinion.
I started making soap a couple of years ago because I like very plain soap with nothing in it and I would never go back to commercial soap.
Posted by: ThePrimordialOrderedPair at January 31, 2016 04:54 PM (zc3Db)
They no longer sell Gillette's Lye in the grocery store? Used to be a standard item in the cleaning materials aisle.
Posted by: Alberta Oil Peon at January 31, 2016 04:56 PM (Z8fuk)
And brilliant idea about the tiles JJS, thanks !
I think I have some of those out in the shed, even better.
Posted by: sock_rat_eez at January 31, 2016 04:56 PM (Z8DIA)
Now it's time to celebrate by finishing off the last of yesterday's Shepherd's Pie.
Mmmmmmmm.
Posted by: WhatWhatWhat? at January 31, 2016 04:57 PM (HMt16)
Anybody gonna watch Grease Fire Live tonight?
Posted by: qdpsteve at January 31, 2016 04:54 PM (ntObR)
oh, I took the bait!
https://www.youtube.com/watch?v=AikrZy6NLzg
Posted by: artisanal 'ette at January 31, 2016 04:57 PM (qCMvj)
I use much more tahini and olive oil. I like the flavor of the tahini, and I like the mouth fell of tons of olive oil.
What? NO...I am NOT fat!
Posted by: CharlieBrown'sDildo at January 31, 2016 04:57 PM (Zu3d9)
Posted by: qdpsteve at January 31, 2016 04:54 PM (ntObR)
we see those all the time
Posted by: your local fire department at January 31, 2016 04:58 PM (dK38d)
https://www.youtube.com/watch?v=AikrZy6NLzg
Posted by: artisanal 'ette at January 31, 2016 04:57 PM (qCMvj)
NSFW
or children
walls are dirty
Posted by: artisanal 'ette at January 31, 2016 04:58 PM (qCMvj)
I have not had Bloater Saint Hubert, Bubble and Squeak, or Spotted Dick. I swear.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 04:58 PM (jR7Wy)
what's that spicy sauce you (or I) often see crab or crawfish coated in at places like the below?
thefirecrab.com
Does anyone have a recipe for it? It looks like some sort of cajun/asian fusion, also it looks like it contains lots of red pepper flakes. I don't think it's classic Asian Chile Garlic sauce, however. Would someone please fill me in??
Posted by: qdpsteve at January 31, 2016 04:58 PM (ntObR)
Posted by: eleven at January 31, 2016 04:25 PM (qUNWi)
*****
Sure, it's chickpeas.
Hey, you bean a wiseguy?
Posted by: The Grabonzo Brothers at January 31, 2016 04:59 PM (DL2i+)
Posted by: Joe Biden at January 31, 2016 04:59 PM (b2qGx)
They no longer sell Gillette's Lye in the grocery store? Used to be a standard item in the cleaning materials aisle.
Posted by: Alberta Oil Peon at January 31, 2016 04:56 PM (Z8fuk)
Bathtub chemists use it to make DMT or some such drug so it's practically illegal anymore.
Posted by: Ed Anger at January 31, 2016 04:59 PM (RcpcZ)
Posted by: DaveA at January 31, 2016 05:00 PM (DL2i+)
Posted by: Alberta Oil Peon
-----------------
Ha!
This reminds me of fishing in the eighties with Dad & his Navy buddies.
I caught some random fish that had sores all over it.
"Throw that thing overboard - It's got the kepone!"
"Well, whatever it has, it can kepone swimming - I ain't eating it!"
Posted by: Chi at January 31, 2016 05:00 PM (ENe42)
Posted by: Alberta Oil Peon at January 31, 2016 04:56 PM (Z8fuk)
***
Thank the meth-cookers for that, too....
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at January 31, 2016 05:00 PM (lutOX)
Posted by: Alberta Oil Peon at January 31, 2016 04:56 PM (Z8fuk)
I never looked in the grocery store, to be honest. You can't get 100% lye at the hardware stores anymore - not the ones I've been to. But I found a place online that sends it out pretty cheaply, something around $1/lb, including shipping and everything.
Posted by: ThePrimordialOrderedPair at January 31, 2016 05:00 PM (zc3Db)
Posted by: chemjeff at January 31, 2016 05:00 PM (uZNvH)
Where do you get your lye? We tried to get some for our cabin's out house and all the hardware stores we checked didn't carry it anymore.
Posted by: SnowyBits at January 31, 2016 05:01 PM (vX9lK)
https://www.youtube.com/watch?v=uloBD9xxwZ0
Posted by: Kindltot at January 31, 2016 04:56 PM (q2o3
---
I like it (them?). Kinda DeadMau5-y. And I LOVE the album cover. It would make Tim Benzadrine laugh and laugh.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 05:01 PM (jR7Wy)
Hard to believe something as caustic as lye was used in corn processing. I have an illustrated book on pioneer life that shows the whole process of making lye, soap and hominy grits. Have to dig that book out...
Posted by: WhatWhatWhat? at January 31, 2016 05:01 PM (HMt16)
Cell block 8 in Chino has a recipe, but you need a block of government cheese, two anchovies and a can of Sterno.
Posted by: Fritz at January 31, 2016 05:01 PM (BngQR)
The nice thing about hummus is that you add stuff after tasting, exact proportions are not essential in prepping.
Posted by: Kindltot at January 31, 2016 05:02 PM (q2o38)
Posted by: CharlieBrown'sDildo at January 31, 2016 05:02 PM (Zu3d9)
Posted by: Ronster at January 31, 2016 05:02 PM (mUa7N)
Posted by: Ronster at January 31, 2016 05:02 PM (mUa7N)
Used to be. I think they reformulated it, so that it doesn't work anymore.
Posted by: Alberta Oil Peon at January 31, 2016 05:04 PM (Z8fuk)
Now babaganoush I love! It's as much fun to order as it is to eat.....
Babababa-ganoush, bababababaganoush.....(sung to the tune of Barbara Ann from the Beach Boys)
Posted by: LGoPs at January 31, 2016 05:04 PM (SK7CK)
http://preview.tinyurl.com/hyjf76k
Posted by: Skookumchuk at January 31, 2016 05:04 PM (/WPPJ)
Posted by: LGoPs at January 31, 2016 05:05 PM (SK7CK)
Exactly.
By the way, a friend of mine made some hummus with tons of roasted garlic and a fair amount of Sriracha.
Weird...and damned good.
Posted by: CharlieBrown'sDildo at January 31, 2016 05:05 PM (Zu3d9)
I use much more tahini and olive oil. I like the flavor of the tahini, and I like the mouth fell of tons of olive oil.
What? NO...I am NOT fat!
Posted by: CharlieBrown'sDildo at January 31, 2016 04:57 PM (Zu3d9)
I make the one from The New Best Recipe, and I don't alter it, except maybe more garlic. I've tried so many, but this one suits my tastes.
1 15oz can chickpeas (drained and rinsed)
1 medium garlic
3/ 4 tsp salt
Pinch of Cayenne pepper
3 T fresh lemon juice
1/ 4 cup tahini
1/ 4 cup olive oil
1/ 4 cup water
chilled at least 30 mins for the flavors to meld
Posted by: artisanal 'ette at January 31, 2016 05:05 PM (qCMvj)
Hard to believe something as caustic as lye was
used in corn processing. I have an illustrated book on pioneer life
that shows the whole process of making lye, soap and hominy grits. Have
to dig that book out...
Posted by: WhatWhatWhat? at January 31, 2016 05:01 PM (HMt16)
You need to build a slobber-box and then boil the leachate down to where it will float a raw egg . . .
Firefox?
Posted by: Kindltot at January 31, 2016 05:05 PM (q2o38)
Posted by: Ronster at January 31, 2016 05:05 PM (mUa7N)
Posted by: sock_rat_eez at January 31, 2016 05:06 PM (Z8DIA)
Dad said "what is that pile of crap?"
Waitress: "it's just french fries covered in cheese and gravy."
"Well, whatever it is, I ain't poutine it in my mouth!"
Posted by: Chi at January 31, 2016 05:06 PM (ENe42)
of making lye, soap and hominy grits. Have to dig that book out...
Okay, so hominy grits did they make?
Posted by: LGoPs at January 31, 2016 05:06 PM (SK7CK)
I've had spotted dick, and chip butties too.
Other than fish & chips and shepherd's pie that's about the extent of my Brit food experience.
We did make an old fashioned boiled-in-a-bag plum duff last winter, using a 17th century recipe!
No plums in plum duff (lots of raisins though.) It was very good, extremely rich and very filling. Plus, any cooking method that involves dumping a bunch of ingredients in a bag and plunging it into a vat of boiling death for a couple of hours is A-OK with me!
Posted by: WhatWhatWhat? at January 31, 2016 05:06 PM (HMt16)
You need to build a slobber-box and then boil the leachate down to where it will float a raw egg . . .
Firefox?
Posted by: Kindltot at January 31, 2016 05:05 PM (q2o3
US Army Technical Manual for improvised explosives.
Posted by: Ed Anger at January 31, 2016 05:07 PM (RcpcZ)
Posted by: Ted Cruz at January 31, 2016 05:07 PM (ntObR)
I own a pudding tin and do make them from time to time. Nomm.
Posted by: Kindltot at January 31, 2016 05:08 PM (q2o38)
Posted by: SnowyBits at January 31, 2016 05:01 PM (vX9lK)
I go online to Essential Depot.
http://www.essentialdepot.com/category/sodium-hydroxide-components.html?
I was mistaken, it runs a little over $2/lb in bulk - 32 lbs for $75 total. I like this place ... and I also buy some materials from duda diesel.
Posted by: ThePrimordialOrderedPair at January 31, 2016 05:09 PM (zc3Db)
Posted by: WhatWhatWhat?
You're welcome.
Posted by: Barack Obama at January 31, 2016 05:09 PM (b2qGx)
Also, the longer you want to ferment, the less yeast you will want to use. Barely any yeast for overnight fermentation.
It is well worth the added time to go the slow fermentation route. Also, try adding more fold-downs to the process.
For books, I recommend Peter Rienhart's "Crust and Crumb."
Posted by: alphabaker at January 31, 2016 05:09 PM (Wfp8t)
Anyone have any better ideas?
Posted by: Lauren at January 31, 2016 04:12 PM (f3Iw2)
----------
Eggs. Best appetite suppressant I know.
I can't diet without a bunch of hard-boiled ones in the fridge so I can grab one when I need a a snack. I'll cut them in half lengthways and spread a little butter on 'em. Salt and pepper. Eat.
With the butter (which makes it taste richer) it's about 100 calories and it will hold me for hours.
Have you tried Progresso's Italian Wedding soup?
Very low cal and doesn't taste like it at all. It does have a little pasta in it, enough to make you think you're getting a treat, but....
I find it quite filling. Must be the itty-bitty meatballs.
Posted by: Margarita DeVille at January 31, 2016 05:09 PM (T/5A0)
Dad said "what is that pile of crap?"
Waitress: "it's just french fries covered in cheese and gravy."
"Well, whatever it is, I ain't poutine it in my mouth!"
Not just cheese. Curds.
"I don't care what backwards Middle-Eastern country eats that shit, I ain't eating it!"
Posted by: WhatWhatWhat? at January 31, 2016 05:09 PM (HMt16)
Posted by: sock_rat_eez at January 31, 2016 05:10 PM (Z8DIA)
Posted by: chemjeff
-------------
Thanks. Uneventful would be the best description.
I told him to give me $20, he had 10. Then this morning I gave him 5 back to go get himself a pack of smokes.
I actually heard him say "aaaahhhhhhh, man" pretty loudly in the shower this morning. First shower in 5 days, he said.
Posted by: Chi at January 31, 2016 05:10 PM (ENe42)
Posted by: Kindltot at January 31, 2016 05:11 PM (q2o38)
Not cooking related, but here's a recipe. So you have about 50 pounds of greasy, rusty nuts and bolts and other small parts? Throw them in a cement mixer with half a pound of lye, and a few gallons of water. Turn on the mixer, and let the mixture tumble for an hour or two. Pour off filthy lye water, add fresh water, tumble for a few minutes, pour off and repeat (several times). End result? Fifty pounds of clean hardware with a bright matte steel finish. Put old sheets or towels on a table in the sunshine, and spread the pieces out to dry before they rust from the moisture.
Warning! Not for aluminum or brass parts.
Posted by: Alberta Oil Peon at January 31, 2016 05:11 PM (Z8fuk)
I've had spotted dick, and chip butties too.
Other than fish & chips and shepherd's pie that's about the extent of my Brit food experience.
We did make an old fashioned boiled-in-a-bag plum duff last winter, using a 17th century recipe!
No plums in plum duff (lots of raisins though.) It was very good, extremely rich and very filling. Plus, any cooking method that involves dumping a bunch of ingredients in a bag and plunging it into a vat of boiling death for a couple of hours is A-OK with me!
Posted by: WhatWhatWhat? at January 31, 2016 05:06 PM (HMt16)
then there's Blood Pudding
one time
Posted by: artisanal 'ette at January 31, 2016 05:11 PM (qCMvj)
Posted by: qdpsteve at January 31, 2016 05:11 PM (ntObR)
I'm basically surviving on Chick Fil A's grilled nuggets and Progresso Chicken Corn Chowder in the afternoons.
Anyone have any better ideas?
Posted by: Lauren at January 31, 2016 04:12 PM (f3Iw2)
Take a tip from In n Out and their "protein-style" Double-Double: use a couple of large leaves of lettuce to contain your sandwiches. I've done this a lot and it's great.
Posted by: Splunge at January 31, 2016 05:11 PM (iMxBJ)
I was in-artful with a bottle of Liquid Drano one time.....spilled it on myself. Turned everything shit-white. It' got some serious shit in it.
Posted by: Ricardo Kill at January 31, 2016 05:12 PM (tv9zS)
Posted by: Ronster at January 31, 2016 05:12 PM (mUa7N)
Best thing there IMHO.
Posted by: qdpsteve at January 31, 2016 05:12 PM (ntObR)
Posted by: TommyTee at January 31, 2016 05:13 PM (zFXwQ)
one time
Posted by: artisanal 'ette at January 31, 2016 05:11 PM (qCMvj)
---
I had blood sausage in a German restaurant once. VERY rich, too rich for my delicate sensibilities.
Germans = Klingons.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 05:13 PM (jR7Wy)
[ . . . ] Throw them in a cement mixer with half a pound of lye, and a few gallons
of water. Turn on the mixer, and let the mixture tumble for an hour or
two. Pour off filthy lye water, add fresh water, tumble for a few
minutes, pour off and repeat (several times). End result? Fifty pounds
of clean hardware with a bright matte steel finish. [ . . . ]
Warning! Not for aluminum or brass parts.
Posted by: Alberta Oil Peon at January 31, 2016 05:11 PM (Z8fuk)
You know you just re-invented hominy making?
Posted by: Kindltot at January 31, 2016 05:14 PM (q2o38)
Posted by: Joe Biden at January 31, 2016 05:15 PM (b2qGx)
Posted by: L, Elle at January 31, 2016 05:16 PM (2x3L+)
Posted by: Alberta Oil Peon at January 31, 2016 05:11 PM (Z8fuk)
I use "sizzle plates" for cooking. They are just thick aluminum platters (10"x5"), but they heat up really quickly and will brown what you put in them nicely.
They also get amazingly cruddy really quickly because of the high temps.
I use oven cleaner on them, being very careful to rinse them after a few minutes. Works great.
Except when I forget. What a mess. Pitted to the point of uselessness!
Posted by: CharlieBrown'sDildo at January 31, 2016 05:16 PM (Zu3d9)
Stinks like hell when it's fermenting so we leave the vat in the basement during that stage, but it tastes great when it's done. My dandelion wine packs some buzz too.
Down to my last bottle, actually. Have to do a new batch this spring.
Posted by: WhatWhatWhat? at January 31, 2016 05:16 PM (HMt16)
Posted by: Ronster at January 31, 2016 05:16 PM (mUa7N)
Posted by: Alberta Oil Peon at January 31, 2016 05:11 PM (Z8fuk)
Damn! I'm going to have to look around some more for deals like that.
Posted by: ThePrimordialOrderedPair at January 31, 2016 05:17 PM (zc3Db)
Posted by: alphabaker at January 31, 2016 05:09 PM (Wfp8t)
Thanks for this tip. We were talking about bread/baking books last weekend.
I've got Bouchon's, The Bread Baker's Apprentice, Local Breads (which had errors, so only use as reference/ideas), and A Baker's Odyssey (American's immigrant heritage recipes). Those are the main bread ones, but many of my general books have bread recipes in them too.
We should compare bagel recipes one weekend. I do the old boil and bake. (you were talking about malt, which reminded me).
Posted by: artisanal 'ette at January 31, 2016 05:17 PM (qCMvj)
Posted by: eman at January 31, 2016 05:17 PM (MQEz6)
Posted by: SnowyBits at January 31, 2016 05:18 PM (vX9lK)
My Saigon-born angel has done more to improve my judeo-slavic cuisine than can be imagined, and I've caught her adding kasha to her bao fillings, and kraut to her beef pho.....
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at January 31, 2016 05:18 PM (lutOX)
Posted by: JTB at January 31, 2016 05:18 PM (FvdPb)
Warning! Not for aluminum or brass parts.
Posted by: Alberta Oil Peon at January 31, 2016 05:11 PM (Z8fuk)
Definitely not! They used to put aluminum shavings in Drano to activate it.
Lye + aluminum = strong exothermic reaction.
Posted by: Ed Anger at January 31, 2016 05:19 PM (RcpcZ)
You know what they say around here...pics or it didn't happen.
In your case, to prove that you are who you say you are, please forward by air freight several of each of your breads and pastries to:
1 AOSHQ Plaza
Attn: CharlieBrown'sDildo
New York, NY 10001
Posted by: CharlieBrown'sDildo at January 31, 2016 05:20 PM (Zu3d9)
Posted by: All Hail Eris, Literate Savage at January 31, 2016 05:21 PM (jR7Wy)
212
Warning! Not for aluminum or brass parts.
Posted by: Alberta Oil Peon at January 31, 2016 05:11 PM (Z8fuk)
Definitely not! They used to put aluminum shavings in Drano to activate it.
Lye + aluminum = strong exothermic reaction.
Posted by: Ed Anger at January 31, 2016 05:19 PM (RcpcZ)
And hydrogen gas.
Posted by: eman at January 31, 2016 05:21 PM (MQEz6)
Posted by: L, Elle at January 31, 2016 05:21 PM (2x3L+)
Posted by: Ed Anger
------------
If we only had a chemist around here...
Posted by: Chi at January 31, 2016 05:21 PM (ENe42)
one time
Posted by: artisanal 'ette at January 31, 2016 05:11 PM (qCMvj)
---
I had blood sausage in a German restaurant once. VERY rich, too rich for my delicate sensibilities.
Germans = Klingons.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 05:13 PM (jR7Wy)
***
Vietnamese eat blood, too.
Went with the future Empress to the Chinese butcher's shop and came back with a quart of pig's blood.
She made a soup stock, and just sort of dumped it in. It cooked and looked to all the world like some sort of black sausage....too damned rich.
Posted by: Your Decidedly Devious Uncle Palpatine, Still Accepting Harem Applicants at January 31, 2016 05:21 PM (lutOX)
That's better than my oven, which has one setting. But it works, so I'm not complaining.
Posted by: CharlieBrown'sDildo at January 31, 2016 05:21 PM (Zu3d9)
Germans = Klingons.
========================
Back in the early '60s, one of my great-aunts smuggled into the US an entire rope of linked Blutwurst made in Essen. A young kid back then, the adults gathered around the kitchen table to watch me eat a link. Oh, was that good, and VERY rich. The real thing, with small pieces of cartilage. Wow.
Posted by: mrp at January 31, 2016 05:21 PM (JBggj)
"...after the lye had softened and loosened the hard outer shell of the corn, the frontier wife washed it thoroughly in clear water. She washed it again after she removed the hulls. The hominy softened and swelled and became snowy white when it was boiled. It was good with bear or pork gravy. 'Hog-and-hominy' was the basic food on the farms that followed the first clearings."
Posted by: WhatWhatWhat? at January 31, 2016 05:22 PM (HMt16)
Posted by: mrp at January 31, 2016 05:21 PM (JBggj)
---
I should try it again. There's a pub up the street that serves great venison/blueberry sausages and I bet they dabble in blutwurst (ask in the back).
Posted by: All Hail Eris, Literate Savage at January 31, 2016 05:25 PM (jR7Wy)
Posted by: Ed Anger at January 31, 2016 05:25 PM (RcpcZ)
Posted by: Ronster at January 31, 2016 05:16 PM (mUa7N)
You know something else that is absolute Hell on aluminum, to the extent that nothing containing it can be shipped on airplanes? Mercury, as the metal. Aluminum only exists as a metal of commerce by virtue of the fact that it instantly forms a film of hard and impermeable aluminum oxide on any freshly-cut surface, which stops dead any further oxidation. Now mercury readily forms an alloy (amalgam) with aluminum. And the aluminum in this amalgam can be oxidized by exposure to air, too, but instead of forming a hard protective coating, the oxide forms as white porous filaments, and keeps on forming, and forming, and forming, until the affected area of the aluminum is totally consumed. Use sandpaper or steel wool to rub a droplet of mercury into the bottom of a scrap aluminum utensil, and it will grow huge whiskers of white alumina until the mercury eats right through the metal.
Posted by: Alberta Oil Peon at January 31, 2016 05:25 PM (Z8fuk)
Posted by: Golfman at January 31, 2016 05:27 PM (goOSw)
Posted by: Caitlyn Jenner at January 31, 2016 05:27 PM (b2qGx)
Posted by: Wapo writer at January 31, 2016 05:28 PM (Moh0M)
Posted by: Chi at January 31, 2016 05:33 PM (ENe42)
Family lore has it that when my grandmother made the filling for spinach pies (she used biscuit dough, not filo) she added lemon juice until my Canuck dad couldn't take it. Then she knew it needed just a bit more lemon.
Posted by: JTB at January 31, 2016 05:33 PM (FvdPb)
Posted by: Caitlyn Jenner at January 31, 2016 05:33 PM (b2qGx)
My cousin showed me a trick she said works better than any commercial jewelry cleaner:
Line a bowl with aluminum foil, shiny side up, dump in the gold jewelry, sprinkle it with baking soda and pour white vinegar in until the jewelry is covered. Holy smokes, the cleaning action was so powerful you could watch the grime rising right up out of the tight chain links like magic! That chain came out looking like brand new.
I don't know if that works for any metals other than gold.
Posted by: WhatWhatWhat? at January 31, 2016 05:33 PM (HMt16)
Pro tip: Lye* and sulfuric acid* helps keep Legionnaires disease from killing urban dwellers subject to central HVAC systems.
*Unless they've gone green, then they call it something else.
Posted by: Fritz at January 31, 2016 05:34 PM (BngQR)
Posted by: Willburn Sooner at January 31, 2016 05:34 PM (x3fqZ)
Posted by: Ronster at January 31, 2016 05:36 PM (mUa7N)
Occasionally I'll get a *threatening* "If you don't renew your subscription RIGHT NOW you're not getting another copy" notice which promptly goes in the trash.
So, yesterday, guess what arrived, once again, in the mail?
I flipped through, what has become a NYC hipster publication, saw nothing of interest, and tossed it in the recycling bin.
Posted by: Jane D'oh at January 31, 2016 05:38 PM (FsuaD)
Posted by: Ronster at January 31, 2016 05:36 PM (mUa7N)
Electrochemistry. You wind up with a neutral salt solution, plus two dissimilar metals. The electric current scours the gold, without harming it.
Posted by: Alberta Oil Peon at January 31, 2016 05:40 PM (Z8fuk)
Posted by: WhatWhatWhat? at January 31, 2016 05:33 PM (HMt16)
For tarnished silver, pour boiling water into a glass bowl, stir in a tablespoon of baking soda (and let it foam), put in your tarnished silver, and put in a loosely folded sheet of aluminum foil so it DOESN'T touch the silver.
The Aluminum draws off the oxidation to the foil.
Posted by: Kindltot at January 31, 2016 05:41 PM (q2o38)
---
Jane, I've continued to receive mags long after my subscriptions lapsed. Even after I've sent strongly worded letters (stop injecting politics into every effing thing, Vogue! You're just a fashion rag!). I think they need the circulation numbers to get the advertising.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 05:41 PM (jR7Wy)
Ever cleaned with Barkeeper's Friend?
Available in supermarkets and online.
Posted by: fluffy at January 31, 2016 05:42 PM (AfsKp)
Magazines do that all the time to falsify the subscription numbers, thus boosting their ad revenue.
Every once in a while, I'll get a crocheting mag or Cat Fancy out of nowhere. This lasts for six to twelve months, then abruptly stops.
Posted by: Chi at January 31, 2016 05:44 PM (ENe42)
subscriptions lapsed. Even after I've sent strongly worded letters
(stop injecting politics into every effing thing, Vogue! You're just a
fashion rag!). I think they need the circulation numbers to get the
advertising.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 05:41 PM (jR7Wy)
I'm thinking I've been receiving the mag for 5 or 6 years(?) or longer since I stopped renewing my subscription.
Years ago it was my favorite food publication. Now? It's a pathetic shadow of its former self.
Posted by: Jane D'oh at January 31, 2016 05:45 PM (FsuaD)
As you noted, i cut out flour - no bread, pasta, added sugar, or any grain-type foods. no corn or rice or potatoes. Lots of protein, nuts, cheese. I don't like to count or weigh or deal with complex balances. If i focus exclusively on carbs i can make it a lifestyle. everything else is too complicated.. and i won't do it. fortunately, i love green things - olives, peppers, pickles - so my salads are tolerable. my pizzas have a cheese 'crust' now (so they are more of an 'Italian casserole').
All good so far - my blood sugar way down, other probs melted away as well.
Good luck to all who are trying similar efforts.
Posted by: goatexchange at January 31, 2016 05:47 PM (Nd4YY)
Posted by: Willburn Sooner at January 31, 2016 05:34 PM (x3fqZ)
It is. But...raspberry in the rib glaze? Sour citrus in the pulled pork?
Posted by: Splunge at January 31, 2016 05:47 PM (iMxBJ)
Posted by: Ronster at January 31, 2016 05:49 PM (mUa7N)
Posted by: Chi at January 31, 2016 05:44 PM (ENe42)
---
Out of nowhere.
Sure hon. Sure.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 05:53 PM (jR7Wy)
Now to slay an urban legend: unless you're using it as a light reflector, it doesn't matter which side of the aluminum foil is exposed.
And why is one side of aluminum foil dull?
Because foil is rolled to make it thin. But the tension needed to pull it through the rollers will tear a single thickness of foil. So two thicknesses are pulled through the rollers. The side that touches the rollers becomes shiny. The side that touches the other sheet of aluminum comes out dull.
Posted by: Ed Anger at January 31, 2016 05:53 PM (RcpcZ)
alphabaker, what do you mean by fold-downs?
Posted by: Kindltot
--
A fold-down is de-gassing and stretching the gluten again. Dump the risen dough onto a floured table and fold it in thirds, making the gluten tight and degassing most, but not all of the gas bubbles.
Done properly, this helps the gluten development and gives the dough a breath of fresh O2.
Pics of my breads are on my website: www.farrellbread.com and on the Farrell Family Bread facebook page.
Posted by: alphabaker at January 31, 2016 05:53 PM (Wfp8t)
Posted by: El Chapo at January 31, 2016 05:54 PM (msVAP)
AOP - good thing I didn't know that bit about mercury and aluminum when I was a kid. I broke more than enough thermometers accidentally during childhood.
Posted by: Ed Anger at January 31, 2016 05:57 PM (RcpcZ)
Anise vs. fennel plus cooking tips for fennel
bit.ly/1PrrBon
Posted by: KT at January 31, 2016 05:57 PM (qahv/)
My wife gets those a lot. "Free gift with purchase." She hates it, but I'm the one dealing with recycling.
Posted by: fluffy at January 31, 2016 05:57 PM (AfsKp)
Posted by: All Hail Eris
--------------
Ha!
Ok, ok. So maybe they got my mailing address from I'malonelyspinster dot com...
Posted by: Chi at January 31, 2016 05:58 PM (ENe42)
Posted by: Trimegistus at January 31, 2016 05:58 PM (E0naa)
Posted by: Ed Anger at January 31, 2016 05:57 PM (RcpcZ)
And yet you lived. Amazing. *remembering all the times in elementary school our teachers let us pass around mercury*
Posted by: Jane D'oh at January 31, 2016 05:59 PM (FsuaD)
Posted by: Vic-we have no party at January 31, 2016 06:00 PM (t2KH5)
Posted by: Caitlyn Jenner at January 31, 2016 06:01 PM (b2qGx)
Posted by: Ronster at January 31, 2016 06:02 PM (mUa7N)
I love mussels, and ordered one of their versions.
I have to say, I make better. Tres disappointing. Everything else was good, however.
Posted by: Jane D'oh at January 31, 2016 06:02 PM (FsuaD)
In the olden days some sort of Mercury amalgam was used as a tooth filling. It hasn't killed me yet.
Posted by: Ronster at January 31, 2016 06:02 PM (mUa7N)
Same here. I've heard it's more dangerous to have them removed and replaced with whateverthehell they're using now.
Posted by: Jane D'oh at January 31, 2016 06:04 PM (FsuaD)
Posted by: All Hail Eris, Literate Savage at January 31, 2016 06:04 PM (jR7Wy)
Posted by: Jane D'oh at January 31, 2016 05:38 PM (FsuaD)
I never got into buying recipe/food magazines. I've never tried it. My mother and one of my sisters do. Not bon appetite, some other one. They like it, but I couldn't handle cutting out the recipes or photocopying the ones I like.
I like the cookbooks, that highlight the best of the best, or annuals. No hipster fluff, just recipes.
Posted by: artisanal 'ette at January 31, 2016 06:06 PM (qCMvj)
Posted by: Ronster at January 31, 2016 06:06 PM (mUa7N)
I love mussels, and ordered one of their versions.
I have to say, I make better. Tres disappointing. Everything else was good, however.
Posted by: Jane D'oh at January 31, 2016 06:02 PM (FsuaD)
which place?
I'm always in Charleston...
Posted by: artisanal 'ette at January 31, 2016 06:07 PM (qCMvj)
Posted by: Bruce With a Wang! at January 31, 2016 06:07 PM (iQIUe)
Posted by: qdpsteve at January 31, 2016 06:08 PM (ntObR)
Posted by: Bruce With a Wang! at January 31, 2016 06:09 PM (iQIUe)
Posted by: alphabaker at January 31, 2016 05:53 PM (Wfp8t)
all this talk of bread, lol
no bread for me for a month or so
Posted by: artisanal 'ette at January 31, 2016 06:09 PM (qCMvj)
It took me 20 years to make a decent loaf of bread. What finally did it was actually reading some baking books that explained why I was supposed to do what I was doing.
Until then I was doing things and then trying to figure out what it was that made it different.
I will look into adding extra malt to the dough.
Posted by: Kindltot at January 31, 2016 06:10 PM (q2o38)
which place?
I'm always in Charleston...
Posted by: artisanal 'ette at January 31, 2016 06:07 PM (qCMvj)
39 Rue de Jean.
Posted by: Jane D'oh at January 31, 2016 06:10 PM (FsuaD)
@246 but why dpes touching another sheet of aluminum make it dull? Or do the rollers have a shining property?
Posted by: Caitlyn Jenner at January 31, 2016 06:01 PM (b2qGx)
The rollers are so smooth they have a mirror finish.
Posted by: Ed Anger at January 31, 2016 06:11 PM (RcpcZ)
Posted by: Caitlyn Jenner at January 31, 2016 06:12 PM (b2qGx)
1 Large pork shoulder roast
1 large yellow onion
1 spicy pepper (of your choosing, if desired)
garlic
ground Mexican oregano (must be GROUND not leafy)
kosher salt
freshly ground pepper
Trim as much fat off roast as you can (you will be able to get rid of more fat & gristly bits after cooking).
Cut into large chunks (2", give or take). Drizzle with some oil, then add about 1 T oregano (depending on how much pork), some kosher salt, and ground pepper. You can be generous with the salt, but if you oversalt, you're screwed. You can always taste the juices after it's cooked for while and meat is nowhere near raw.
Coarsely chop onion and (seeded) pepper - you won't be eating these. They are just to add flavor to the meat.
Put meat and veg in crock pot and cook on low for a couple hrs. I don't have an exact time, but you can pull a piece out and test it for doneness. When it is done, it won't be "fall apart" , but the chunks will be moist and tender. Scoop chunks out with slotted spoon, and pour meat juices (usually around a cup or two) into a separate pan. This is an important step: You want to get the fat separated from the juices by cooling it. If it's cold enough, I set it outside for 10-15 min then put in freezer (U don't want to heat up your freezer too much by putting hot pan in there). As it gets cold, meat fat will solidify on top, you can scrape off and discard. Juice will be much less greasy and very delicious.
While juices are cooling. You can pull off some of the fat & gristly bits from the meat and break into smaller chunks. It won't so fall apart that it's like shredded, but the meat will be moist and tender.
Put meat and juices back in crockpot. If your juices got partially frozen, you may want to heat back up before you put in crockpot to save time.
This makes fantastic tacos - I use both flour and (my fave) corn tortillas from the Mexican grocery. I heat tortillas on a griddle. Corn tortillas should be brushed with oil on both sides and lightly salted. Top with guacamole and your other favorite taco fixin's
Posted by: ghost of hallelujah at January 31, 2016 06:12 PM (dBmVV)
We went with fwiends for Fwench food last night to a hot new place based out of Charleston, SC.
I love mussels, and ordered one of their versions.
I have to say, I make better. Tres disappointing. Everything else was good, however.
Posted by: Jane D'oh
__You get bravery or foolhardy points for ordering mussels in a restaurant. They typically sit in a bus tub floating in a stew of their own excrement and the foulness of their dead brethren. I refuse to eat any i haven't cleaned and inspected personally.
I misspent 5 youthful years in a seafood restaurant.
Posted by: alphabaker at January 31, 2016 06:12 PM (Wfp8t)
Posted by: Jane D'oh at January 31, 2016 06:12 PM (FsuaD)
qdpsteve, Do you like the salted, smoked or butter-cured gravitas?
Oh, and I haven't much liked mussels that I've had. They tasted like low tide.
Posted by: Kindltot at January 31, 2016 06:13 PM (q2o38)
That was my job as a kid in my mom's kitchen....pulling the beards and checking whether each mussel was alive.
Posted by: CharlieBrown'sDildo at January 31, 2016 06:15 PM (Zu3d9)
Posted by: Grump928(C) says Free Soothie! at January 31, 2016 06:16 PM (rwI+c)
Seriously, don't know what it is, guess it's the Italian in me. But I've just found garlic and anchovies, used in just the right amounts in a dish or a sauce, are *magic.* :-)
Posted by: qdpsteve at January 31, 2016 06:16 PM (ntObR)
Posted by: Jane D'oh at January 31, 2016 06:10 PM (FsuaD)
I don't believe I've been there.
Thanks.
Tripadvisor gives "okay" reviews. 4 out of 5
Posted by: artisanal 'ette at January 31, 2016 06:16 PM (qCMvj)
But back to fermentation: Sourdough and other products of long fermentation tend to give me migraines. That "friendship cake" where people send a starter to the next person in line is a killer.
Posted by: KT at January 31, 2016 06:16 PM (qahv/)
Posted by: Skookumchuk at January 31, 2016 06:19 PM (/WPPJ)
Posted by: qdpsteve at January 31, 2016 06:19 PM (ntObR)
Ah, yes. Baking is a lifelong commitment to a black art that few master, much like the art of making steel.
Posted by: Fritz at January 31, 2016 06:20 PM (BngQR)
I use fresh ginger and garlic to make my own curries. Great stuff but my kids won't touch it with a ten foot pole.
Posted by: alphabaker at January 31, 2016 06:20 PM (Wfp8t)
Posted by: Jim in Virginia at January 31, 2016 06:21 PM (Hsow7)
Posted by: qdpsteve at January 31, 2016 06:21 PM (ntObR)
Bumper sticker enthusiasm from a conservative perspective and in Cambridge, MA no less, Which HQ moron drives this car?
http://preview.tinyurl.com/zn969h3
Posted by: FenelonSpoke at January 31, 2016 06:22 PM (w4NZ8)
Steel. Did I mention I'm a knife nut too? Don't make my own, but I love owning, using and sharpening knives with great steel.
Posted by: alphabaker at January 31, 2016 06:22 PM (Wfp8t)
Posted by: alphabaker
-------------
Meh.
I grew up and live right where the Chesapeake Bay meets the Atlantic. Great seafood restaurants are a dime a dozen. Just don't go to the tourist traps & you're good to go.
Posted by: Chi at January 31, 2016 06:22 PM (ENe42)
need to call my mother
eat dinner
then get back into one of my fun books
eat, drink and be merry!
Posted by: artisanal 'ette at January 31, 2016 06:22 PM (qCMvj)
Yes.
Bakers are in league with the devil.
I can make food that rivals the best chefs in the world. That's not bragging, just attention to detail, good ingredients, and way more time than the pros take.
But bakers? There is a reason one loaf of great bread costs so much. They give the devil his due.
And don't get me started on pastry chefs!
Posted by: CharlieBrown'sDildo at January 31, 2016 06:23 PM (Zu3d9)
Unfortunately when I first got them I made the mistake of running down the street waving them around yelling "I have new knives!! I have new knives!!!" :-P
Posted by: qdpsteve at January 31, 2016 06:24 PM (ntObR)
It may be apocryphal but I heard a story about two roommates, fresh out of college, who lived on pizza for a year, and were then diagnosed with scurvy. Or maybe it was rickets.
Posted by: Jim in Virginia at January 31, 2016 06:24 PM (Hsow7)
Posted by: Kundalini, what wants his hand back at January 31, 2016 06:26 PM (AfsKp)
Bakers are in league with the devil.
I
can make food that rivals the best chefs in the world. That's not
bragging, just attention to detail, good ingredients, and way more time
than the pros take.
But bakers? There is a reason one loaf of great bread costs so much. They give the devil his due.
And don't get me started on pastry chefs!
Posted by: CharlieBrown'sDildo
----
Pastry chef's are the anal-retentive neurosurgeons of the culinary world. Surpassed only by chocolatiers.
Posted by: alphabaker at January 31, 2016 06:27 PM (Wfp8t)
http://tinyurl.com/nr5udpf
Posted by: qdpsteve at January 31, 2016 06:30 PM (ntObR)
It took me a year before I could eat spaghetti again.
Posted by: Jim in Virginia at January 31, 2016 06:31 PM (Hsow7)
I make pretty good caramels, and will occasionally coat them with chocolate.
It sounds like such a simple process, yet each time I do it it comes out differently.
Tempering chocolate is one thing, but then the actual coating is problematic, and messy.
Yes, that is chocolate in my hair, and on my socks, and oh look! It's on the ceiling too!
Posted by: CharlieBrown'sDildo at January 31, 2016 06:31 PM (Zu3d9)
The "healthy" food thing has long bugged me, and occasionally I'll push back, depending on the person. Same thing with weight-loss. Yes, yes, there *are* a few wrinkles to it, and there are special situations, but generally (generally) a healthy diet just means an adequate one, and weight equilibrium is just a function of calories (fuel) in, calories out (burning fuel). Ceteris paribus.
Yet so many people I know have/still do go to all sorts of efforts to do a particular diet, with very dubious to zero reason to think we have that much control over outcomes.
And this was all before the rather spectacular medical/nutritional Emily Litella moments with sodium and cholesterol. A doctor friend was hugely entertained by those, but I find most people still don't know much about it. Remember, the "low information" people who matter most, who do the most damage, are the "educated" ones.
Speaking of recipes, I need to go process 30 carbine brass, but will return to note some of the recipes here.
Posted by: rhomboid at January 31, 2016 06:33 PM (QDnY+)
Back on topic, sort of. Needed a new crockpot. Went to Target and Walmart and they had crockpots but not what I was looking for. There is a reason Amazon is so popular. I should receive the new crockpot tomorrow. Yeah!! I see pork roasts and potato's in my future!!
Posted by: Puddleglum at January 31, 2016 06:34 PM (NGd+i)
Posted by: Fritz at January 31, 2016 06:20 PM (BngQR)
It is much easier to eat your mistakes, though.
Posted by: Kindltot at January 31, 2016 06:35 PM (q2o38)
Posted by: Jim in Virginia at January 31, 2016 06:21 PM (Hsow7)
I make challahs for our Shabbat dinners. I like them. I go pretty heavy on the vanilla and the salt. ANd you;re right, there's nothing like the smell of fresh baked bread ... except maybe percolating coffee.
Posted by: ThePrimordialOrderedPair at January 31, 2016 06:36 PM (zc3Db)
I'd rather listen to my toenails grow.
Posted by: ghost of hallelujah at January 31, 2016 06:37 PM (dBmVV)
Posted by: IrishEi at January 31, 2016 06:38 PM (E6RIJ)
Joo Toast is delicious!
Posted by: Bruce With a Wang! at January 31, 2016 06:38 PM (iQIUe)
OMG: NAACP leader uses F-word to apologize for using T-word after N-word meeting
http://preview.tinyurl.com/gudkoyd
Posted by: Pappy O'Daniel at January 31, 2016 06:39 PM (oVJmc)
http://preview.tinyurl.com/zn969h3
Every sticker is in such good shape that I think it's a photoshop. Enjoyed reading them, though! "A million people attended the Inauguration and only fourteen missed work"
Posted by: t-bird at January 31, 2016 06:41 PM (+c55T)
Joo Toast is delicious!
Posted by: Bruce With a Wang! at January 31, 2016 06:38 PM (iQIUe)
It's the blood of Palestinian children that makes it taste soooo gooood!
Posted by: Insomniac - Pale Horse/Death 2016 at January 31, 2016 06:44 PM (kpqmD)
Speaking of yeast, I still have to go out tonight to get some special yeast. It's called Saccharomyces boulardii.
It's a probiotic that, unlike other gut flora, isn't killed by antibiotics. Hopefully my intestines will have something good growing in them before I'm off the antibiotics I'm taking. It is supposed to make the return of Clostridium difficile less likely.
Unfortunately, C. diff has a 20 percent re-infection rate and I don't want that happening.
Posted by: Ed Anger at January 31, 2016 06:44 PM (RcpcZ)
I used to work with a guy who thought he could eat anything and he would invariably find the most repellent thing on the menu. I was traveling with him in Holland once during this big mussel festival.
He got this big mussel special dinner which was served with a small amount of the broth it was cooked in, you spooned them out and ate them.
All good until he decided to take a big slurp of the broth like an idiot. That was about the worst case of food poisoning I've ever seen.
Posted by: JackStraw at January 31, 2016 06:45 PM (/tuJf)
I tried the ginger ale, which was a little sweet, but very good.
Right now, I am sampling an Orange soda - these things will be dangerous once summer rolls around...
Posted by: Chi at January 31, 2016 06:45 PM (ENe42)
Posted by: Insomniac - Pale Horse/Death 2016 at January 31, 2016 06:44 PM (kpqmD)
======
Nah, it's the maple syrup.
Posted by: Bruce With a Wang! at January 31, 2016 06:47 PM (iQIUe)
Seriously, day old challah makes excellent french toast. Try it! Now! I insist! Or Else!
Posted by: Bruce With a Wang! at January 31, 2016 06:48 PM (iQIUe)
Posted by: Bruce With a Wang! at January 31, 2016 06:48 PM (iQIUe)
Korean girls try American BBQ for the first time:
http://www.wideopencountry.com/watch-koreans-try-
american-barbecue-first-time/
(remove extra space)
Cute and fun.
Though the BBQ looks to be a bit Californicated.
Posted by: naturalfake at January 31, 2016 06:48 PM (KUa85)
I saw a commercial for it the first time today. It's on my to-try list.
Posted by: no good deed at January 31, 2016 06:49 PM (GgxVX)
Posted by: SnowyBits at January 31, 2016 06:50 PM (vX9lK)
Doesn't seem to be available in my area.
Posted by: Aviator at January 31, 2016 06:51 PM (c7vUv)
Posted by: FenelonSpoke
That guy is brave. Liberals tend to be lawless swine, which is why they are attracted to liberal principles in the first place. It wouldn't surprise me if he gets vandalized, despite the current state of things.
Posted by: angela urkel at January 31, 2016 06:52 PM (b2qGx)
Way, way back when I was TAD to South Korea they had an alcoholic concoction called Oscar - Peach Oscar and Grape Oscar. It tasted like soda pop but half a bottle and you (well, me) were lit. I need to investigate the Korean markets around here.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 06:53 PM (jR7Wy)
So, Iowa is on Monday and NH on 2/9.
What are the plans for tomorrow? This place seems way to quiet.
Moron blood will flow...
Veins will pop...
Threats made...
Commenters banned...
And, we will do it all over again in a week.
Posted by: Bruce With a Wang! at January 31, 2016 06:54 PM (iQIUe)
Posted by: Bruce With a Wang!
--
This is a Saturday morning staple at our house. Without it the kids would engineer a mutiny.
Posted by: alphabaker at January 31, 2016 06:55 PM (Wfp8t)
Posted by: Nevergiveup at January 31, 2016 06:55 PM (DUoqb)
I saw a commercial for it the first time today. It's on my to-try list.
Posted by: no good deed
---------
Really? A commercial?
I had never heard of it, just found it at the grocery store by chance.
A little sweet for me, but I can see knocking back a six pack without realizing it on a hot summer day. Good stuff. You won't be disappointed.
Posted by: Chi at January 31, 2016 06:55 PM (ENe42)
Joo Toast is delicious!
Posted by: Bruce With a Wang! at January 31, 2016 06:38 PM (iQIUe)
It's the blood of Palestinian children that makes it taste soooo gooood!
Posted by: Insomniac - Pale Horse/Death 2016 at January 31, 2016 06:44 PM (kpqmD)
Pfft! Shiksa adolescent virgin tampon juice.
Posted by: J.J. Sefton at January 31, 2016 06:56 PM (zLP1L)
Posted by: Bruce With a Wang! at January 31, 2016 06:48 PM
~~~~
Agreed. And you should try it with caramel sauce (the kind they use for ice cream) instead of maple syrup. It is great!
Posted by: IrishEi at January 31, 2016 06:58 PM (E6RIJ)
Posted by: SnowyBits at January 31, 2016 06:50 PM (vX9lK)
*****
I had that from Clindamycin about 5 years ago. Lost 20 lbs. I needed to, and 30 that I didn't.
Search for the treatment, I will not describe it here.
Posted by: Tim in GA at January 31, 2016 06:59 PM (X+kq/)
Blonde shiksas, harvested in the light of the full moon?
Otherwise it doesn't taste right.
Posted by: fluffy at January 31, 2016 07:00 PM (AfsKp)
Wife Unit initiated her first ever sour dough starter (scratch) this week. Progressing nicely.
And I'm doing sesame crusted tuna with th sous vide this evening.
Posted by: speedster1 at January 31, 2016 07:00 PM (vUcdz)
are you a tea drinker?
Sometimes, if I'm at home during the day & working in the yard or garage, I'll have a couple of cans of Twisted Tea. That stuff can sneak up on you like a crazy ex-girlfriend.
Posted by: Chi at January 31, 2016 07:02 PM (ENe42)
I knew a guy from Louisiana that called pork ribs "pigsicles"
After watching that I want pigsicles too.
Posted by: Kindltot at January 31, 2016 07:02 PM (q2o38)
Do you live in a hard- or soft-water area?
I grew up on Long Island (soft water) and my parents made soap for years. Good everyday stuff, and I even used it to wash the dishes.
Then I took some back to my then-home (Toronto, hard water) and found it was useless. It produced nothing but a gray scum, and left the dishes dirtier than before. Now I'm in Chicago (equally hard water) and haven't tried it since.
Posted by: Annalucia at January 31, 2016 07:02 PM (a5bF3)
Agreed!
Posted by: Lauren at January 31, 2016 07:04 PM (3DIzJ)
are you a tea drinker?
Sometimes, if I'm at home during the day & working in the yard or garage, I'll have a couple of cans of Twisted Tea. That stuff can sneak up on you like a crazy ex-girlfriend.
Posted by: Chi at January 31, 2016 07:02 PM (ENe42)
---
I always leave the head of a bunny in the mailbox as a calling card before B&E.
But no, I'll try the Twisted Tea.
Posted by: All Hail Eris, Literate Savage at January 31, 2016 07:07 PM (jR7Wy)
I like portuguese sweet bread for French toast. Hawaiian bread is portuguese sweet bread.
Posted by: CaliGirl at January 31, 2016 07:07 PM (egOGm)
Posted by: All Hail Eris
----------------
Go for the Half & Half variety if you have a choice. Basically an Arnie Palmer. Less sweet.
Posted by: Chi at January 31, 2016 07:12 PM (ENe42)
Posted by: SnowyBits at January 31, 2016 07:12 PM (vX9lK)
****
Yeah, I realized after hitting post that I may have made a tactical error.
Posted by: Tim in GA at January 31, 2016 07:16 PM (X+kq/)
I live outside of Philly. It's regular water .. so I guess it's called "soft". I don't know much about hard water but coconut oil makes soap that will lather in any water and cleans really well. Pure coconut oil soap will even lather in salt water, though it's too harsh (strips all the oils right off) to use as regular soap (I use it for dish soap).
Other than that I don't have much experience with having to live with hard water so I couldn't say much.
Posted by: ThePrimordialOrderedPair at January 31, 2016 07:20 PM (zc3Db)
Posted by: SnowyBits at January 31, 2016 07:21 PM (vX9lK)
I live outside of Philly.
Posted by: ThePrimordialOrderedPair at January 31, 2016 07:20 PM (zc3Db)
==============
So, are you going to riot when the DNC comes to town?
Posted by: Bruce With a Wang! at January 31, 2016 07:24 PM (iQIUe)
Posted by: Ben Had at January 31, 2016 07:24 PM (jEM/d)
Our old house had water so hard you would get bruised showering.
Water softener cured that, although the first time the wife did laundry she used the same amount of soap she was accustomed to.
Didn't know a washer could MAKE that much suds.
Posted by: irongrampa at January 31, 2016 07:24 PM (P/8aq)
=========
Maybe, you can be the AoShq, political reporter. Ace will give you your own press pass.
Posted by: Bruce With a Wang! at January 31, 2016 07:25 PM (iQIUe)
338 So sorry Tim in GA. Probably not the best to discuss on the food thread!
It's a yeast thread, so feel free to discuss all of your experiences with yeast.
Or maybe not.
Posted by: Ed Anger at January 31, 2016 07:28 PM (RcpcZ)
Posted by: SnowyBits at January 31, 2016 07:21 PM (vX9lK)
****
Doing great now, thank you. Have since gained back the 30, but fortunately not that extra 20.
Posted by: Tim in GA at January 31, 2016 07:29 PM (X+kq/)
Posted by: Febuary at January 31, 2016 07:29 PM (b2qGx)
Comin for you biotchez any moment now!
Posted by: Febuary at January 31, 2016 07:29 PM (b2qGx)
------Yeah, about that. Forecasting 12 to 18 inches in the Denver metro area by tomorrow night.
Posted by: Old Blue at January 31, 2016 07:31 PM (9iR5/)
Posted by: Lauren at January 31, 2016 07:31 PM (f3Iw2)
Posted by: February
Pfft, with my massive endowment? Bring it.
Posted by: t-bird at January 31, 2016 07:32 PM (+c55T)
Posted by: SnowyBits at January 31, 2016 07:34 PM (vX9lK)
Posted by: SnowyBits at January 31, 2016 07:34 PM (vX9lK)
Smelly pee and gout. Great. But I really like it, though. The asparagus I mean.
Posted by: J.J. Sefton at January 31, 2016 07:36 PM (zLP1L)
My better. Half makes challah for Shabbat every week, to rave reviews.
Pretty sure I could convince her to share her secrets/recipe if you'd like.
Posted by: speedster1 at January 31, 2016 07:38 PM (vUcdz)
Posted by: J.J. Sefton at January 31, 2016 07:36 PM
Same here. It's sterile & I like the taste.
Posted by: Patches O'Houlihan at January 31, 2016 07:41 PM (7qAYi)
Posted by: Pres O'dogeater at January 31, 2016 07:42 PM (Amtf1)
Greasing the patches on your musket balls.
Posted by: Cicero Kaboom! Kid at January 31, 2016 07:43 PM (Amtf1)
Posted by: Duke Lowell at January 31, 2016 07:45 PM (kTF2Z)
Posted by: Infidel at January 31, 2016 07:45 PM (MtMEd)
Joo Toast is delicious!
Posted by: Bruce With a Wang! at January 31, 2016 06:38 PM (iQIUe)
It's the blood of Palestinian children that makes it taste soooo gooood!
Posted by: Insomniac - Pale Horse/Death 2016 at January 31, 2016 06:44 PM (kpqmD)
Pfft! Shiksa adolescent virgin tampon juice.
Posted by: J.J. Sefton at January 31, 2016 06:56 PM (zLP1L)
That's...oddly specific.
Posted by: Insomniac - Pale Horse/Death 2016 at January 31, 2016 07:45 PM (kpqmD)
Posted by: JTB at January 31, 2016 07:46 PM (FvdPb)
BTW: those spaghetti-dogs are so totally fucking weird that I have got to try them. Besides ... "some assembly required" always hooks me. Kinda like food tinker-toys. LOL
Posted by: Steamboat McGoo at January 31, 2016 07:46 PM (RK1ZH)
Posted by: Clockboy at January 31, 2016 07:47 PM (b2qGx)
Posted by: Nip Sip at January 31, 2016 07:47 PM (jJRIy)
Since it was industrial baking, fewest amount of manipulation was essential, the barm/starter was taken once a year from fresh pressed grapes, and it did interest me that they may have been twice baking bread as well. All this was done in beehive ovens, too.
It took a friend of mine who spent a good time in Italy to point out that baking twice was perfectly normal for some breads there.
Posted by: Kindltot at January 31, 2016 07:49 PM (q2o38)
Posted by: Pres O'dogeater at January 31, 2016 07:42 PM (Amtf1)
Linguistic issue. When I was raised my family called the whole garlic head a "clove" and we called the individual segment a "tooth".
I learned this is confusing on my part when a hummus recipe called for 2-3 cloves of garlic, and thinking that meant the whole head, I started shucking and peeling and tossing garlic into the running blender. At about the 8th or so I thought I should try a taste to see if it was garlicky enough . . .
Posted by: Kindltot at January 31, 2016 07:53 PM (q2o38)
Posted by: Lea at January 31, 2016 07:54 PM (vmMMi)
Posted by: Clockboy at January 31, 2016 07:55 PM (b2qGx)
Posted by: Bruce With a Wang! at January 31, 2016 07:56 PM (iQIUe)
The only time i bake bread twice is when I want a really crusty bread for dinner. Then I put a whole loaf into a 400 deg oven for 25 minutes or so. The crust is phenomenal, and the interior stays moist.
My favorite way to eat bread.
Well, there's Russian Black bread too. You take some old rye bread and slice it burn it, then soak it and use it in the new dough. That might qualify.
Posted by: alphabaker at January 31, 2016 07:56 PM (Wfp8t)
Posted by: Cicero Kaboom! Kid at January 31, 2016 07:57 PM (Amtf1)
Posted by: alphabaker at January 31, 2016 07:57 PM (Wfp8t)
*buffs nails*
Which turned out fantastic last weekend.
Posted by: Infidel at January 31, 2016 08:02 PM (MtMEd)
Posted by: Bruce With a Wang!
Tastes just like Barbra Streisand!
Posted by: Linda Richman at January 31, 2016 08:04 PM (b2qGx)
Posted by: Insomniac - Pale Horse/Death 2016 at January 31, 2016 07:45 PM (kpqmD)
Ancient Elder of Zion secret . . .
Posted by: J.J. Sefton at January 31, 2016 08:06 PM (zLP1L)
My Paleo Bolognase sauce with spaghetti squash.
Or spinach & tomato sautéed with garlic and scrambled eggs. A smoothie made with 1/2 avocado, 8 strawberries, 1/2 green apple, a huge handful of power greens, 6 oz. cold brewed coffee, 6 oz homemade almond milk and 2 tablespoons cocoa powder or protein powder. that usually keeps me fully through half the day. I freeze all the fruit ahead.
Posted by: lindafell de spair at January 31, 2016 08:08 PM (xVgrA)
Posted by: Skip at January 31, 2016 08:10 PM (hk3Fb)
One day dad made something that called for just yolk, and left those egg whites in a cup for the Foreman.
Yep, it looked like that stuff running down his chin!
Posted by: Cicero Kaboom! Kid at January 31, 2016 08:13 PM (Amtf1)
Good night horde.
Posted by: Skip at January 31, 2016 08:14 PM (hk3Fb)
"I don't like food, I love it; and if I don't love it, I don't swallow" -- Anton Ego, "Ratatouille
Posted by: boulder terlit hobo at January 31, 2016 08:14 PM (6FqZa)
Posted by: Lauren at January 31, 2016 08:14 PM (3DIzJ)
Posted by: Eromero at January 31, 2016 08:15 PM (zLDYs)
Came inside, and carefully (since dealing with now-live wires) connected pull-chain sockets to the wires in the ceiling boxes, and screwed the sockets up to the boxes. Woo-Hoo! It works. Now I have two nice bright ceiling lights in the closet, and the bathroom light and fan work as before. Now I don't have use a flashlight, or plug in a trouble-light to find stuff in the closet.
Posted by: Alberta Oil Peon at January 31, 2016 08:16 PM (Z8fuk)
old rye bread and slice it burn it, then soak it and use it in the new
dough. That might qualify.
Posted by: alphabaker at January 31, 2016 07:56 PM (Wfp8t)
That's the secret. I knew the traditional Black Rye bread did not have cocoa in it. All the recipes I could find have had cocoa in them.
One of the loaves recovered from Pompeii is very sharply defined, instead of rounded, and has a seal impression in it. From what I know about raising dough, it didn't raise like that unless it was non-raised paste, baked like a brick. (image at the British Museum)
So I figured it was baked initially in a form that was segmented like an 8-pointed crown with a seal in it in the last bit of heat of the night's baking in one of the beehive ovens, and the next morning would be tipped out of the form and re-baked points upward.
It would be conserving of the last bit of useful heat from the oven in the at the end of baking, and if the high initial heat from just starting the oven in the morning makes it extra crispy, it would be a reason to have the seal to show it was special, and probably priced to match.
Then again it could have been a "long shelf-life" bread like hardtack, that was baked the identical way.
Posted by: Kindltot at January 31, 2016 08:16 PM (q2o38)
Posted by: Little red hen at January 31, 2016 08:19 PM (FkBIv)
Basically the same recipe for 4 lamb shanks but add one can of tomato soup. The two cans of contrasting soup textures make it look very hinky...just carry on.
You will be gnawing the lamb bones and licking your fingers...this is sooo good and stupid easy.
[Yes, I've made it with scratch made mushroom and tomato soup...it's better with the condensed canned soup. Go figger.]
Posted by: Shanks for the memory at January 31, 2016 08:20 PM (9HNfr)
Posted by: Kindltot at January 31, 2016 08:16 PM (q2o3
Or replacement tires for chariot wheels?
Posted by: Alberta Oil Peon at January 31, 2016 08:20 PM (Z8fuk)
Posted by: Tuna at January 31, 2016 08:21 PM (JSovD)
Posted by: Bruce With a Wang! at January 31, 2016 08:22 PM (iQIUe)
That's what I tell Reggie, to deter him from eating asparagus.
Posted by: Barack Obama at January 31, 2016 08:22 PM (b2qGx)
Posted by: alphabaker at January 31, 2016 08:22 PM (Wfp8t)
Posted by: Kindltot at January 31, 2016 08:23 PM (q2o38)
Posted by: Barack Obama at January 31, 2016 08:24 PM (b2qGx)
Posted by: Christopher Taylor at January 31, 2016 08:24 PM (39g3+)
We've been abandoned!
Some times I feel like a moronless child...
Some times I feel like a moronless child...
Some times I feel like a moronless child...
Long way from home.
Posted by: Bruce With a Wang! at January 31, 2016 08:26 PM (iQIUe)
I'm trying to go Paleo, it's a process. Trying to convert some of my recipes over. It's the two diets that's hard since everyone else is eating normal stuff. I'm trying to cut down on the nuts since I used them as a bridge to help transition. The good news is Im going to be getting a bunch of chicken this spring. I have a friend with land that is willing to do a co-op of sorts with me. I'll buy the chickens and feed and they will provide the coop, free-range area, cleaning and collecting eggs.
Posted by: lindafell de spair at January 31, 2016 08:27 PM (xVgrA)
Posted by: Little red hen
Liz? Don't bother with baking. Take this EBT card and get a loaf of Wonder.
Posted by: Barack Obama at January 31, 2016 08:28 PM (b2qGx)
well I was going to go see 13 hours, but I left late and so I decided to go drink beer instead
Posted by: chemjeff at January 31, 2016 08:28 PM (WKc9e)
Hardtack was still the order of the day in WWI, except for the spoilt Americans, who had their own field bakeries, and that's why everybody called them doughboys.
Posted by: Stringer Davis at January 31, 2016 08:29 PM (xq1UY)
It could have been baked on a plate, though, I hadn't thought of that.
The legionnaires carried terra-cotta covers like a tajine lid with them to bake bread on the march, but nothing like that seems to be found with the bakery
The loaf, as I understand it, was recovered in the 30's so I am not sure any real archeology was done on it.
Anyhow, it is one of those things I dig out of my memory and chew on for a while, now and then.
Posted by: Kindltot at January 31, 2016 08:34 PM (q2o38)
Posted by: Bruce With a Wang! at January 31, 2016 08:35 PM (iQIUe)
Some times I feel like a moronless child...
Some times I feel like a moronless child...
Some times I feel like a moronless child...
Long way from home.
Posted by: Bruce With a Wang!
Sometimes I feel like a moronic child.
Posted by: Joe Biden at January 31, 2016 08:36 PM (b2qGx)
Posted by: Bruce With a Wang! at January 31, 2016 08:39 PM (iQIUe)
I once went to a restaurant were the owner prided himself in using only the freshest dough to make pizza. It was lifeless and bland. No character at all. He was insulted that I would suggest letting his dough age for a couple of days.
Months later a famous food critic had to perform a makeover of the restaurant. One bite of the pizza and he almost spit it out on camera.
Posted by: ugg boots at January 31, 2016 08:40 PM (fbovC)
I don't think the Romans did use hardtack, I was referring to the French, even though I didn't say that.
There were some French specs on manufacturing hard tack during the Franco-Prussian war a recreator spelled out to me. The specs called for the initial baking while the ovens were cooling down for the day, and the second baking for when they fired them up in the morning.
The rest is pure speculation on my part. But, hard-tack would have been handy for the Roman navy. But I know of no reference to it.
Posted by: Kindltot at January 31, 2016 08:41 PM (q2o38)
Posted by: Caitlyn Jenner at January 31, 2016 08:41 PM (b2qGx)
Posted by: Buzzion at January 31, 2016 08:42 PM (z/Ubi)
well I was going to go see 13 hours, but I left late and so I decided to go drink beer instead
Posted by: chemjeff at January 31, 2016 08:28 PM (WKc9e)
Trying to stir up trouble again, eh? : )
j/k
Posted by: Blano at January 31, 2016 08:43 PM (heN73)
Google buccellatum
Posted by: JackStraw at January 31, 2016 08:45 PM (/tuJf)
Nice! It is a hard transition. I sort of fell off the Paleo wagon for a while, and am trying to get back. I totally understand about the two different diet thing. I also try to paleo-ize our normal food. You're such a good cook though! I'm sure your attempts are working a lot better than mine. Haha.
Posted by: Lauren at January 31, 2016 08:47 PM (f3Iw2)
Posted by: Alberta Oil Peon at January 31, 2016 08:47 PM (Z8fuk)
Posted by: chemjeff at January 31, 2016 08:47 PM (WKc9e)
I'm watching it. I'm at work so options are limited. To be fair, I'm not watching it that closely.
Posted by: Puddleglum at January 31, 2016 08:48 PM (NGd+i)
Posted by: eleven at January 31, 2016 08:48 PM (qUNWi)
Posted by: cthulhu at January 31, 2016 08:48 PM (EzgxV)
it's just the pro bowl and no one is watching but at least we'd have
another thread.
Posted by: Buzzion at January 31, 2016 08:42 PM (z/Ubi)<<<
We're experimenting to see how long it takes a food thread to ferment.
Posted by: hamsters at the AoSHQ Food Science Division at January 31, 2016 08:50 PM (H9MG5)
--
It is extremely excellent. I throw a bulb (yes, I said bulb...Jr. Black and I love it) into the oven with baked potatoes. Smushing the cloves of buttery, soft garlic in a baked potato is da bomb.
Posted by: Lady in Black...Death to the Man Bun! at January 31, 2016 08:50 PM (eCKx2)
Posted by: Kindltot at January 31, 2016 08:50 PM (q2o38)
Posted by: chemjeff at January 31, 2016 08:50 PM (WKc9e)
JTB, if you're still here, think I know the restaurant you're talking about. The large bistro down in the lower city (Quebec)? I've only been to QC in winter - dead of winter, the reason I went - so I missed out on the non-winter culinary delights. But the cold weather food is great, too.
Last year I made tourtiere (Quebec spiced meat pie - dry and crumbly inside). To my astonishment, it was excellent. And added to my desire to do another winter trip up there. Best x-c skiing in N. America (at near sea-level, a huge factor), fantastic food to reward yourself. And dressed properly, walking around, it's a beautiful place, esp. at night, with the huge snow drifts and massive icicles hanging on the ancient walls and old buildings.
There's a small branch of the St. Lawrence (Ste Charles), a short loop off the main river, that is narrow, and ices over of course, and the city sets up lights and even resurfaces it - you can skate for nearly a mile outside.
Need to go look at air fares and other things. Maybe it's finally time to go back.
Posted by: rhomboid at January 31, 2016 08:51 PM (QDnY+)
Posted by: chemjeff at January 31, 2016 08:53 PM (WKc9e)
Posted by: Bruce With a Wang! at January 31, 2016 08:53 PM (iQIUe)
Posted by: Christopher Taylor at January 31, 2016 08:57 PM (39g3+)
I have said before it is the food of the gods -- granted the sort of gods you worship in basements with rites of pain and secrecy, but still very tasty.
Posted by: Kindltot at January 31, 2016 08:58 PM (q2o38)
another good one is chicken marinated in some coconut enzymes and paleo mayo with dill. Just mix it up so it's all coated and marinade for about 24 hours then brown them up in a hot skillet. Gets a nice brown crust and tastes yummy...to everyone.
Posted by: lindafell de spair at January 31, 2016 08:59 PM (xVgrA)
Posted by: Max Rockatansky at January 31, 2016 08:59 PM (MNgU2)
Posted by: navybrat at January 31, 2016 09:01 PM (8QGte)
ps: rent Narcos - it's better.
Posted by: Bruce With a Wang! at January 31, 2016 09:02 PM (iQIUe)
Posted by: fluffy at January 31, 2016 09:02 PM (AfsKp)
chemjeff, Quebec City is a great place to visit.
I always went in winter as I'm a winter sports fanatic. There's a winter carnival, but after a few years I avoided that, just for the reduced crowding. My introduction to the place wasa week in the field with the Canadian Forces on their winter exercise (held just south of the city). Six nights in a tent, temps close to/below Zero the whole time (but pure fun in general, anyway). Reward was a few nights staying at the officer's mess, or hotel, in the inner-most ring of the Citadel, which is otherwise an historical monument and tourist attraction. Amazing experience.
Most people go in the summer and early fall. Fall would be great for the foliage. In any case the food is always great. From haute cuisine to bistro to innovative stuff.
Back in those days of course there was also the Canadian discount - the loony was usually around 85-90 cents - and rebate of one of the consumption taxes (foreign visitor).
Posted by: rhomboid at January 31, 2016 09:03 PM (QDnY+)
-------------
Is that what you kids are calling it these days?
I can't keep up with the weird euphemisms....
Posted by: Chi at January 31, 2016 09:04 PM (ENe42)
Posted by: rhomboid at January 31, 2016 09:03 PM (QDnY+)
Loonie is even lower now; 70 cents or less, I think.
Posted by: Alberta Oil Peon at January 31, 2016 09:05 PM (Z8fuk)
Did a long weekend there during winter carnival - it was fun! Cold, but so much going on outside. Old Quebec city is beautiful. Took us a while to figure out that all the signs for Caribou! were advertising the drink, not the meat.
Posted by: Lizzy at January 31, 2016 09:05 PM (NOIQH)
The brass ain't gonna trim itself, so back to the workbench. Some mud wrasslin' later on the ONT, over the usual topic? We'll see.
Posted by: rhomboid at January 31, 2016 09:06 PM (QDnY+)
Posted by: rhomboid at January 31, 2016 09:03 PM (QDnY+)
since I live in Missouri I always thought it might be kind of fun to just drive north to Winnipeg, then go on a Canadian road trip from Winnipeg to Toronto to Montreal to Quebec to Halifax
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Posted by: chemjeff at January 31, 2016 09:08 PM (WKc9e)
Posted by: chemjeff at January 31, 2016 09:08 PM (WKc9e)
Posted by: chemjeff at January 31, 2016 09:09 PM (WKc9e)
Posted by: dartist at January 31, 2016 09:09 PM (Nr1E9)
Posted by: ChocoCheese at January 31, 2016 09:09 PM (OvUux)
Posted by: navybrat at January 31, 2016 09:11 PM (8QGte)
Posted by: fluffy at January 31, 2016 09:11 PM (AfsKp)
Posted by: chemjeff at January 31, 2016 09:12 PM (WKc9e)
Posted by: Chi at January 31, 2016 09:12 PM (ENe42)
Posted by: Infidel at January 31, 2016 09:13 PM (MtMEd)
Posted by: phoenixgirl, i was born a rebel at January 31, 2016 09:13 PM (0O7c5)
I wanted to ask the Horde if anyone had used a carbon steel skillet and how they liked it. Cook's illustrated says they become very nonstick with seasoning and can last forever unlike traditional nonstick. My qualm is that the pans are not supposed to be washed with soap -- only hot water and a soft sponge. The thought of not washing my pans kinda grosses me out. Also, you have to make sure you dry them well and keep them seasoned (greased) so they don't rust.
Posted by: Emmie at January 31, 2016 09:13 PM (ezXrF)
Posted by: chemjeff in the barrel at January 31, 2016 09:14 PM (WKc9e)
Posted by: speedster1 at January 31, 2016 09:14 PM (vUcdz)
Never tried carbon steel, but the care seems to be the same as cast iron. I use soap and hot water on mine sometimes.
Posted by: Infidel at January 31, 2016 09:16 PM (MtMEd)
Posted by: Duke Lowell at January 31, 2016 09:16 PM (kTF2Z)
Posted by: rhomboid at January 31, 2016 09:16 PM (QDnY+)
Posted by: ChocoCheese at January 31, 2016 09:17 PM (OvUux)
Posted by: ChocoCheese at January 31, 2016 09:18 PM (OvUux)
Spaghetti dogs with an alfredo sauce are awesomely good.
That was supper tonite with a short salad.
Posted by: irongrampa at January 31, 2016 09:19 PM (P/8aq)
Posted by: Infidel at January 31, 2016 09:20 PM (MtMEd)
how is the Ethiopian coffee different?
Posted by: chemjeff in the barrel at January 31, 2016 09:20 PM (WKc9e)
Posted by: chemjeff in the barrel at January 31, 2016 09:21 PM (WKc9e)
Posted by: Emmie at January 31, 2016 09:22 PM (ezXrF)
Posted by: CrotchetyOldJarhead at January 31, 2016 09:22 PM (VcKnO)
CrotchetyOldJarhead, nice to hear from you! Hope to see you at a meetup sometime.
Posted by: Emmie at January 31, 2016 09:26 PM (ezXrF)
You can go overboard with it though.
Posted by: Kindltot at January 31, 2016 09:33 PM (q2o38)
carbon steel skillet and how they liked it. Cook's illustrated says
they become very nonstick with seasoning and can last forever unlike
traditional nonstick. My qualm is that the pans are not supposed to be
washed with soap -- only hot water and a soft sponge. The thought of
not washing my pans kinda grosses me out. Also, you have to make sure
you dry them well and keep them seasoned (greased) so they don't rust.
Posted by: Emmie at January 31, 2016 09:13 PM
I have had a carbon steel wok for over twenty years and it is very non-stick. It's like cast iron, in that you get used to not using soap to clean it. I'll occasionally use a copper wool scouring pad if it's particularly stubborn
Posted by: AltonJackson at January 31, 2016 09:33 PM (KCxzN)
Posted by: Notsothoreau at January 31, 2016 09:38 PM (Lqy/e)
Posted by: Emmie at January 31, 2016 09:40 PM (ezXrF)
Posted by: lindafell de spair at January 31, 2016 09:40 PM (xVgrA)
Posted by: Emmie at January 31, 2016 09:49 PM (ezXrF)
Posted by: Ricardo Kill at January 31, 2016 04:50 PM (tv9zS)
I think you may live in the wrong corner of the Metro-mess. :-)
Posted by: Michael the Hobbit at January 31, 2016 09:52 PM (dPpmC)
Posted by: Farmer at January 31, 2016 10:00 PM (o/90i)
is to wash it quickly while hot with hot water and soap. Rinse and dry
immediately. Do not use any steel wool or rough scouring type pads.
==================
I have a well-seasoned carbon steel crepe pan. Because I've earned that seasoned surface after much trial and error, I simply wipe off the pan with a damp paper towel and then dry it quickly with another towel sheet. Carbon steel is the bomb for crepes.
Posted by: mrp at January 31, 2016 10:09 PM (JBggj)
Posted by: JTB at January 31, 2016 10:19 PM (FvdPb)
Posted by: Notsothoreau at January 31, 2016 10:23 PM (Lqy/e)
Insty linked to http://www.wideopencountry.com /watch-koreans-try- american-barbecue-first-time/
Posted by: cthulhu at January 31, 2016 08:48 PM (EzgxV)
....but I see everyone knew that already....
Posted by: cthulhu at January 31, 2016 10:25 PM (EzgxV)
Posted by: Kindltot at January 31, 2016 10:27 PM (q2o38)
'ats-a OK boss. It's cute enough to watch twice.
Posted by: Kindltot at January 31, 2016 10:27 PM (q2o3
I was telling the fiancee about it, IRL, when I realized: "hey, there's a food thread at Ace where people might actually be interested." So popped it in without thinking of how long the thread might have been open.
Obviously, the lesson to be learned is that interacting with people IRL only causes problems.
Posted by: cthulhu at January 31, 2016 10:40 PM (EzgxV)
I bake bread mostly from Artisan Bread in Five Minutes A Day.
On cast iron: You can wash it with mild soap. Just dry it thoroughly, rub a thin film of oil on and heat the pan on the stove to dry off any remaining dampness and "harden" the oil. It doesn't really get nonstick, though.
Posted by: evergreen at February 01, 2016 05:48 PM (tDwXn)
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