Iron Lung posted:

This sounds terrifying (for your junk) but I'd love a recipe for the chorizo (not involving your junk).

Phummus posted:

So I found this:

Phummus posted:

So I found this:

quote:

Take Burrage flowers, Bugloss flowers, the flowers of Liliam Conualium & Cowslip flowers of each on handfull allso of sage flowers, Rosemary flowers + Betony flowers of each halfe a handful let all these be gathered in their several seasons for they are not to be had all at one time but take ye first that comes & let them be steeped in very good spirit of wine distilled from all slime in one or two glases till all may be had & let them stand ten days after ye last is in. But always very close stopped also when Lavender comes stripe of ye fair heds ye quantity of two pound & put them into a large gallon glass & pour upon them as much of ye like spirit of wine as before as will cover them & let them stand closed stopped 24 days in the sun or in some warme place with the other glasses which done take the Lavender with his spirit & distill it in a Limbeck by it selfe then, take ye water you extract & ptu in with all ye former flowers & spirits together in a Limbeck & put there with these things following of Balm, motherwort, bay-leaves, spike:neard the leaves of flowers of Orange trees if they may be had of each one ounce cut or shred severally of yellow Peels of Citron dryed or else of Lemon peels & of Pioncy seeds hulled of each six drams of Cinamon, nuttmegs, Cardamoms, Puckbies & yellow sanders. Of each halfe an ounce being all made in powders of Lignum aloes one dram in powder of Jujubes new & good the stones taken out & cut small half a pound all which being well mingled together in ye Limbeck let them be carefully distilled with an indifferent fire if you please you may make two sorts stronger & weeker which you may doe by preserving the first that runs off by it selfe & ye latter by it selfe & soe use them as accation serves then after it is distilled put it in a wide mouth glass & stope it close & take of prepared pearl & sinara & one of each a seruple of red roses dryed well & red & yellow sanders small & tinn sliced of each one ounce of Amber:greace musk & saffron of each halfe a seruple put all these into a sarsnet-bag & hang in ye water for six weeks together & vocer in close with a double blader that of the strength breath out & after wards pour it out & put it in glases & keep it for yr use.

GrAviTy84 posted:

Sausage would own. I was thinking pie, too. There's no reason why we can't have more than one pact thread though....

The Midniter posted:

One of the things I think keeps people from making attempts in either the N/ICSA or Cook or Die threads is their fear that their level of (in)experience will keep them from being successful or invite the scorn of GWS regulars. I, for instance, was hesitant to jump into the Fry That Bird CoD because I've pretty much never fried anything. In fact, my results were clearly subpar, but I'm glad I did it and it was a real learning experience. I mean it's pretty obvious that the ICSA and NICSA are aimed toward two pretty distinct groups of people regarding home cooking experience, but I think it'd be good to add a disclaimer for any future Cook or Die threads that all skill levels are welcome, and all that's needed to prevent getting an ugly custom title is the effort itself, not your final results.

bunnielab posted:

Learning how to make my own sausage would be as damaging to my life as learning to make smack. I would never be able to stop.

I made some loose green chorizo this spring and was caught my by girlfriend at 2am, standing in the kitchen, naked, frying up small bits and eating them.

AllTerrineVehicle posted:

You left IRC before I could link it, but I sort of transcribed it in case anyone couldn't read this and really needed to remedy their decay'd spirits.

contrapants posted:

I've seen IRC mentioned a few times. Is there a GWC channel somewhere?

Powdered Toast Man posted:

Baby, I got a STEW going!

...but now I have to wait. drat.

bartolimu posted:

Waiting for a stew is the perfect time to bake a loaf of bread to go with said stew.

bartolimu posted:

Joe Beef in Montreal makes a foie gras Double Down where both of the meaty bits are slabs of foie, filled with gruyere and I forget what else. My part-time wife took a photo when she had it that I can't find right now, but it looks about like you'd expect.

I realize that some regulars have not been particular fans of my moderation style from time to time. That's fine; I haven't been a particular fan of some regulars' posting styles. At times, they have come across as humorless, pedantic prigs intent on tearing down anyone who doesn't meet their exacting standards of cookery - not in a humorous fashion (as is sometimes exemplified by mindphlux, to whom I have at times reacted as a humorless, pedantic prig), but with a mean-spirited, burn-the-place-down mentality.

Obviously SA was founded on humor, including the humor of being dicks to one another. Being dicks to one another is a thing we do from time to time. Keep in mind, though, that swinging too far in the be-a-dick direction has the same end result as swinging too far in the be-nice direction: a dead forum where nobody wants to post. It's a balancing act, and as members of the community all of us have a role in finding that balance. Happy Abobo and I have been given a more active role in nudging the forum in the right direction when we feel it's needed, and on rare occasions we exercise that option. For the most part we try to let things self-correct.

This forum would not survive as a masturbatory culinary Helldump where only the stupid post to be ridiculed. It wouldn't survive as a hugbox where microwaved Kraft singles on pita bread pizzas get a free pass, either. Somewhere in the middle is a forum we can all enjoy and be proud of for varying reasons. To do that, some of y'all are going to have to learn not to walk back into that burning barn, or back up on that cross, or whatever martyrdom/stupidity metaphor you want to favor. Come outside. The sun is shining, Honeycrisp apples are in season, and it's time to start curing olives and cooking up big batches of Mr Wiggle's Weeknight Brazilian Stew, which is still one of my favorite autumn recipes (sometimes I use winter squash instead of sweet potatoes, especially when pumpkin is so cheap).

EAT THE EGGS RICOLA posted:

Why don't you change my name/avatar about it some more QQ

GrAviTy84 posted:

I love how active this thread has been all day today...on the topic of how this subforum has died. Apparently not! Post more, slackers!

Casu Marzu posted:

Also what punishment for COD?

Hauki posted:

#foodchat on irc.synirc.net

Flash Gordon Ramsay posted:

I don't think people are afraid of GWC. I think it got overmoderated and turned into crap. A lot of the folks who really knew what they were doing and contributed a lot stopped caring when it became a forced feel good zone and you had to gladhand the gbsfood types who posted poo poo food. When gws was first its own forum, it was meat ships and hot dog rollups and people worked hard to turn into a good food zone. But thinskinned idiots whined when posters made fun of their hamburger mac and said we were snobby. Which I suppose we were, but in a productive way. Now, for the most part, no one bothers to post good stuff and no one bothers to post crap either. So we have a bunch of megathreads but really nothing original or unique to offer.

Delete GWC.

Mr. Wiggles posted:

Many of us don't want to bother because we don't want to be probated for jumping someone's poo poo when they come into our recipe thread or whatever and say "well I don't like the way you did it so I did it my way with cheeze wiz instead and it's much better now and why don't you think I'm a unique snowflake ." It is exactly what FGR says above. For serious - why bother with too much effort when the only posting that seems to be encouraged is the low effort gbsfood chickencheese kind?

Doh004 posted:

What does this even meeaaaannnnn?

mindphlux posted:

It means I should be a moderator.

Phummus posted:

With that said, I do have some content that I believe to be interesting, and would be happy to begin a thread with a bunch of very old recipes. My sister-in-law works in the ancient manuscripts division of a library and has given me access to digitized versions of "ancient" recipe and cookbooks dating back to the 17th and 18th century. I find them to not only be entertaining, but also a pretty unique glimpse into just how our ancestors lived, sometimes despite what they were eating. If anyone is interested I'll work something up.

Phummus posted:

heavily moderated.

bartolimu posted:

People keep saying this, but I have no idea why. I may have done ten reports in the last six months, and it's not due to lack of checking the reports forum - people just aren't making many reports and I'm not finding anything unreported that needs mod attention either. Is Happy Abobo flying around willy-nilly, probating and banning on some personal vendetta against any and all posts being made by people who have decided not to post here? Did angerbot get angry and not tell me? I am confused.

mindphlux posted:

It means I should bbe a moderator.

pr0k posted:

Me in Reverse posted:

I think the spectre of lovely heavy modding hangs over GWC from the threadocaust and Whirled Peas.

Phummus posted:

With that said, I do have some content that I believe to be interesting, and would be happy to begin a thread with a bunch of very old recipes. My sister-in-law works in the ancient manuscripts division of a library and has given me access to digitized versions of "ancient" recipe and cookbooks dating back to the 17th and 18th century. I find them to not only be entertaining, but also a pretty unique glimpse into just how our ancestors lived, sometimes despite what they were eating. If anyone is interested I'll work something up.

Squashy Nipples posted:

So, my kitchen sink backed up for the first time since I bought the house... and when I took the trap apart, in addition to the usual mush of fibers and rotting veggie bits (no garbage disposal), there were FIVE PLASTIC DRINKING STRAWS. The big, bendy ones.

Who the hell lets ONE drinking straw get down the sink, let alone five?