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Casu Marzu posted:This is such a weird comment I've seen for years. Like, theres a shitload of "elitist" attitudes in all the other subforums I read, but I feel like GWS is the only one that gets called out routinely. Every time I post a photo I feel bad because I scroll up and see beautifully shot and arranged photos of highly complex dishes and meanwhile I'm all check out this 3 ingredient stir fry I took with my cell phone camera And yet nobody calls me out on my dumbassery so ??? IDK GWS in my experience is only anything approaching mean if you do something that starts sailing us back to the days of meatship. Let's never dock in that port again. But uh can we stop dogpiling the new guy because he made something we consider gross? They're only sassin' back to people who start poo poo and seem actually interested in Learning More.
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Feb 11, 2015 16:34
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I made fun of the dude for putting a bunch of pasta in a wrap. He told me to gently caress off and somehow the whole world kept-a spinning. Somewhere, he's still eating buffalo chicken, and somewhere I'm still a prick. It's a wonder how that works, but don't let that stop us from having a group conscious about it.
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Feb 11, 2015 18:31
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Why do you guys keep forgetting the rice? It was 2 kinds of alfredo-sauced-pasta and rice (buttered, Montreal-steak-seasoned rice) in a wrap. If you're going to be outraged, at least get it right. He said it was delicious, and I'm sure it was. I'm also sure he was high as gently caress. 
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Feb 11, 2015 19:57
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Crossposting from th[ general thread. Broke down my first chicken today, how do you guys think I did? Overall it was not too hard though I had a little trouble extracting the breasts. Once I really felt what the joint felt like at the thighs and wings it was pretty easy to cut them.  Obligatory small slice on my finger from flicking the new chef's knife :/
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Feb 12, 2015 02:49
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You did way better than I did, the first time I broke down a chicken. Hope you washed your cut really well. 
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Feb 12, 2015 03:55
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psychokitty posted:Why do you guys keep forgetting the rice? It was 2 kinds of alfredo-sauced-pasta and rice (buttered, Montreal-steak-seasoned rice) in a wrap. If you're going to be outraged, at least get it right. He said it was delicious, and I'm sure it was. I'm also sure he was high as gently caress. Based on the pictures of him posted in another forum, I'm pretty sure he's just an insufferable dumbass. Nothing I post in here is fancy and all my pics are phone pics and nobody dogpiles me. Probably because I don't put loving anime faces in my posts.
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Feb 12, 2015 04:06
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 Basic curry over brown rice, with a couple fried eggs on top. Onion, carrot, red pepper, and kale.
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Feb 12, 2015 04:15
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I made chicken piccatta. Rice could have been a little more exciting, I just got lazy.
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Feb 12, 2015 04:16
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overdesigned posted:I made chicken piccatta. Rice could have been a little more exciting, I just got lazy. That is an appropriate amount of capers, good job.
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Feb 12, 2015 06:37
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goodness posted:I made something that reminded me of you and thought you would want to try it out. I just read that and holy poo poo. I think my stomach turned and digested itself. I have to try this now. I'm still having trouble doing chicken breading. It always just peels off or sticks to the foil (non-stick foil!) -- Holy poo poo are some of you still whining about the pasta wrap? And you're worried about me bringing down the quality of the subforum. Stop bitching and just post some loving food already. Thanks to those remaining encouraging. ^=^ (for you, Drink).  (from a recent hangout) Axikal fucked around with this message at 11:04 on Feb 12, 2015 |
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Feb 12, 2015 09:09
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Jyrraeth posted:You did way better than I did, the first time I broke down a chicken. Hope you washed your cut really well. What do you mean washed the cut? Now I'm s scared Like run some water on the chicken and clean the knife after I'm done?
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Feb 12, 2015 09:42
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goodness posted:What do you mean washed the cut? Now I'm s scared Didn't you mention accidentally cutting yourself on your new knife?
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Feb 12, 2015 10:23
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Axikal posted:Didn't you mention accidentally cutting yourself on your new knife? Oh dur, yeah I did! I thought you meant the cut of chicken haha. The injury was a good lesson to learn. This is the first knife I have ever owned that was actually sharp.
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Feb 12, 2015 11:48
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goodness posted:Oh dur, yeah I did! I thought you meant the cut of chicken haha. Well remember: Lick the food, not the knife 
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Feb 12, 2015 13:19
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goodness posted:Oh dur, yeah I did! I thought you meant the cut of chicken haha. Congrats on your new knife (Nobody owns a knife until it draws blood)
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Feb 12, 2015 15:44
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goodness posted:Oh dur, yeah I did! I thought you meant the cut of chicken haha. Just wait until you get your first mandoline!
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Feb 12, 2015 17:08
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Axikal posted:
Breading is traditionally fried, not baked on. When breading is fried, it doesn't hit anything that it could stick to (being submerged in fat). If you're putting battered chicken onto a cookie sheet, the batter has time to slide off the chicken and isn't going to set as fast as with a fryer because oil transfers heat faster and sets it quicker. If you cannot fry your chicken, make sure you've dried your chicken thoroughly, then dredge it in flour, then your batter. It's never going to be as good as proper frying, but if your chicken is dry and dredged, your batter may stick to it better than the foil. Really though, just fry it.
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Feb 12, 2015 18:57
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kittenmittons posted:Just wait until you get your first mandoline! Yeah. First day, I lost a good millimeter of thumb Customers who bought this mandoline also bought: CHAIN GLOVE.
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Feb 12, 2015 20:21
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Brawnfire posted:Yeah. First day, I lost a good millimeter of thumb I lost two tips in one slice. This machine was not made for lefties.
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Feb 12, 2015 21:05
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My mandoline has a special weird grippy thing because the manufacturers correctly guessed that otherwise I'd bleed to death on the kitchen floor.
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Feb 12, 2015 23:46
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 pajeon drunk snack  weisswurst and ultra crispy taters and roasted carrots  monte cristo madam with rye bread
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Feb 13, 2015 02:00
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Brawnfire posted:Yeah. First day, I lost a good millimeter of thumb The year 2000. I was working the bar and we had a kitchen that served lunch only. For some reason, people decided to hang rubber mats on the industrial strength meat cutter thingy to dry after washing them. I was in a rush, grabbed one and felt a weird thing on my thumb. Took off enough skin and meat to almost see the bone. Still finished my 10 hour shift behind the bar (super glue, band aid, latex glove) and then went to the emergency room at like 5am. They called me an idiot and sent me home with five stitches.
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Feb 13, 2015 07:54
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Mr. Squishy posted:My mandoline has a special weird grippy thing because the manufacturers correctly guessed that otherwise I'd bleed to death on the kitchen floor. Is it the spiky clamp you use on the vegetable because that thing has never worked well for me Only managed to ding myself once but my old roommate did lose a good bit of thumb. They never found the piece.
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Feb 13, 2015 15:30
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Casu Marzu posted:
Holy poo poo  Did you put pastrami in the monte cristo or ham?
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Feb 13, 2015 15:38
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Thai peanut red curry with sticky rice:
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Feb 13, 2015 16:05
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Adult Sword Owner posted:Is it the spiky clamp you use on the vegetable because that thing has never worked well for me Yeah that spiky thing works for about half of a solid vegetable like a potato or an onion or something but it will gently caress up a tomato hardcore
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Feb 13, 2015 17:10
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Adult Sword Owner posted:Is it the spiky clamp you use on the vegetable because that thing has never worked well for me it works well on hobart deli slicers but only on large pieces of meat so we would freehand a lot (okay almost all) of them. felino fiore was especially fun because it was maybe 1" diameter and extremely dry and firm, and the width of the spinning blade was >1" to the blade guard, so you'd have to feed it directly into the blade by applying pressure directly perpendicular to the blade while feeding it in with your thumb and trying not to lop it off of course we all managed to lop off a chunk of thumb on that loving thing at some point but we all got it reattached. i almost lost a finger to some sopressata too when I was in a hurry to go on lunch break and the heat from my hand caused the grease to slicken and off went the tip of my index finger. which was flopping on by a thread and got reattached fine.
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Feb 13, 2015 17:24
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When I got my immersion circulator I joked that I was going to buy a torch and pack steak for lunch at work all the time like a boss. Today I tried to make good on that promise to my coworkers by bringing in 2 tri tips and searing them at the office for us all to eat.  Pictured: Tri Tip at 135 degrees Tallow Gravy Asparagus with 65c egg and chinese sausage Charred boiled carrots with goat cheese, honey, and granola
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Feb 13, 2015 22:13
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Woof! Woof! posted:When I got my immersion circulator I joked that I was going to buy a torch and pack steak for lunch at work all the time like a boss. Looks really good. So are you cooking the protein in the circulator then searing it with the torch?
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Feb 13, 2015 22:41
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New thread title: I put the protein in the circulator then seared it with a torch. (What did you cook last night?)
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Feb 13, 2015 23:00
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VelociBacon posted:Looks really good. So are you cooking the protein in the circulator then searing it with the torch? Yep! CrazySalamander posted:New thread title: To be fair half my posts are smoked meat
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Feb 13, 2015 23:10
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7 Bowls of Wrath posted:Holy poo poo My family always made these with ham, turkey, swiss and cheddar on sourdough for special ocassion brunch, and holy poo poo.
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Feb 13, 2015 23:53
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my insomnia was really bad and i couldn't sleep at all last night, so i made red velvet cupcakes to share with my class this morning    there were a few people who didn't want any, which is fine. but one of them was a girl who looked visibly repulsed by them. then when one of our later instructors came in he brought some standard safeway sugar cookies with sprinkles and she was all over those. idgi also cooking red velvet anything makes your kitchen look like a murder scene 
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Feb 14, 2015 00:45
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7 Bowls of Wrath posted:Holy poo poo It's all ham. Pastrami sounds p good though. wheez the roux posted:
Those look great and that chick is crazy
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Feb 14, 2015 02:10
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Some people don't know that red velvet is just chocolate. When they see the red they think that it's some strange savory tomato/pepper sort of muffin. While that might actually turn out good if done well, to the average person it just sounds gross (especially if they don't like tomatoes). e:or possibly blood muffins, I suppose. I've seen blood meringue.
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Feb 14, 2015 03:03
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someone else asked and I clarified that it's glorified chocolate so she was aware i'm definitely gonna make morcilla blood muffins now though because hail satan
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Feb 14, 2015 03:16
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My wife refuses to eat anything that has blood as an ingredient. It's a pity because it can be used in a similar manner to eggs for a lot of things, and doesn't see a whole lot of experimentation these days.
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Feb 14, 2015 03:25
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CrazySalamander posted:My wife refuses to eat anything that has blood as an ingredient. It's a pity because it can be used in a similar manner to eggs for a lot of things, and doesn't see a whole lot of experimentation these days. If you can get your hands on some human blood, you can feed her that and then she'll turn into a wendigo, always hungry for more human flesh.
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Feb 14, 2015 05:08
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The better half brought me a pile of mixed mushrooms to mess around with earlier in the week, so I went for what was probably the easy, but delicious option: Mixed mushroom risotto, smoked haddock, lemon-flavoured asparagus. And, because we're going out later for a valentine's meal, and having a few drinks, I figured I should prepare something for soaking up the alcohol later, so...  Chicken breast puff parcel stuffed with tarragon porcini butter, with black onion seed. Should do the job nicely. wheez the roux posted:
A delicious murder scene.
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Feb 14, 2015 15:03
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Olpainless posted:
Wow. This is something I need to do. Is puff pastry difficult to work with? Do you buy premade or make it from scratch?
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Feb 14, 2015 17:15
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