Search Amazon.com:
Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us $3,400 per month for bandwidth bills alone, and since we don't believe in shoving popup ads to our registered users, we try to make the money back through forum registrations.
«440 »
  • Post
  • Reply
SubG
Aug 19, 2004

It's as plain as day. They didn't have to kill the boy.


Oral sex.

Oral snype:

SubG fucked around with this message at Apr 15, 2012 around 20:29

Adbot
ADBOT LOVES YOU

mindphlux
Jan 8, 2004

ich esse keine suppe - nein
ich esse meine suppe nicht
nein, meine suppe ess' ich nicht






Thoogsby posted:

Just got a jar of some very tasty looking saffron threads as a gift and I have nothing to do all day today. What would be an awesome application for it?

eat the whole jar and see if your pee turns saffron!

Mikey Purp
Sep 30, 2008

I realized it's gotten out of control. I realize I'm out of control.

Paella or cioppino is probably what I'd do.

ShadowHawk
Jun 25, 2000

The company has no assets of any significant value.


Is there another word/established thing for a "savory frosting"? I'm thinking something like whipping heavy cream+onion/garlic powder as a meat topping.

BlueGrot
Jun 25, 2010



Sauce.

Steakandchips
Apr 30, 2009



Why the gently caress are restaurant websites the most likely sort of websites to have loving music built in to them? I find it extremely annoying to be assaulted by lovely music every time I want to look at a menu of a new restaurant.

Sjurygg
Nov 7, 2008



Happy Hat posted:

Socialist holiday (part 1) finished - I ate stuff, and it was good!

Also: The french drive worth poo poo, and now apparantly they speak english, so my efforts were wasted..

The French will switch to English in a heartbeat rather than hear their already twirly little Roccocco language being mangled further. Actually being able to carry out a conversation in French with a Frenchman means you're speaking near-perfect French.

Saffron: risotto milanese (doooo iiiiit), various Persian rice pilafs, weird sweet-savoury Sicilian pasta recipes.

ShadowHawk
Jun 25, 2000

The company has no assets of any significant value.


BlueGrot posted:

Sauce.
I meant if I whipped it to the point where it's solid and needs to be squeezed out a tube.

I suppose that's still sauce sort of.

Sjurygg
Nov 7, 2008



Noooooo! I was gonna post a link to this awesome Persian jeweled rice recipe on fxcuisine.com, but F-X seems to have dropped the site. It hasn't been updated in ages, but now it doesn't even reply

Sjurygg
Nov 7, 2008



ShadowHawk posted:

I meant if I whipped it to the point where it's solid and needs to be squeezed out a tube.

I suppose that's still sauce sort of.

A proper sauce Béarnaise is almost as thick as mayonnaise, does this qualify?

ShadowHawk
Jun 25, 2000

The company has no assets of any significant value.


Sjurygg posted:

A proper sauce Béarnaise is almost as thick as mayonnaise, does this qualify?
Fair enough

Trillian
Sep 14, 2003



Sjurygg posted:

Noooooo! I was gonna post a link to this awesome Persian jeweled rice recipe on fxcuisine.com, but F-X seems to have dropped the site. It hasn't been updated in ages, but now it doesn't even reply

Worked for me when I tried it. Otherwise I was going to suggest the wayback machine.

Phummus
Aug 4, 2006

If I get ten spare bucks, it's going for a 30-pack of Schlitz.

If I had the time, I'd make all of these and post a thread about Going Deutch. However, I'm lazy/busy. Here are the requested Whoopie Pie and Shoofly Pie recipes straight from Ma's handwritten cookbook. Use your powers for good and not evil, my friends.

Now, please keep in mind that the Pennsylvania Dutch are very communal. You don't cook dinner for 2 people or for 4 people. You cook for an entire neighborhood. As such, the final yield on these recipes can be pretty large. Also, these recipes are transcribed directly from Mom's book, and there's not a lot of technique in these. I'll do my best to answer any questions, but its been quite a while since I've watched these being made. Any of my notes will be in italics

Whoopie Pies
For the filling:
2 egg whites, beaten stiff
2 T milk or cream
1 t vanilla
1 lb powdered sugar
1 1/2 c Crisco or butter
pinch of salt

For the cake:
2 c sugar 384 g
1 c lard 110 g
2 eggs
2 t vanilla
1/2 t salt
1 c thick sour milk
4 c flour 480g
2 t soda
1 c cocoa 80g
1 c boiling water

Cream together sugar, salt, lard, vanilla and eggs. Add flour alternately with sour milk. Add slightly more flour if not thick. Put soda and cocoa on top of dough. Pour boiling water over top and mix well. Drop by teaspoonfulls and bake at 400 degrees Bake for 7-9 minutes. Allow to cool completely and then spread filling between cakes.


Shoofly Pie
For the syrup
3 c molasses
1 1/2 c brown sugar
6 eggs
3 c boiling water
2 tsp soda

For the crumbs
6 c flour
2 1/4 c brown sugar
3/4 c lard

Mix and put half the crumbs in syrup mixture. Pour into pie shells and add remaining crumbs to top. Bake at 400 degrees for 10 minutes, then reduce to 350 degrees for 1 hour. Makes 6 pies.

Very Strange Things
May 21, 2008


Phummus posted:

If I had the time, I'd make all of these and post a thread about Going Deutch. However, I'm lazy/busy. Here are the requested Whoopie Pie and Shoofly Pie recipes straight from Ma's handwritten cookbook. Use your powers for good and not evil, my friends.

Now, please keep in mind that the Pennsylvania Dutch are very communal. You don't cook dinner for 2 people or for 4 people. You cook for an entire neighborhood. As such, the final yield on these recipes can be pretty large. Also, these recipes are transcribed directly from Mom's book, and there's not a lot of technique in these. I'll do my best to answer any questions, but its been quite a while since I've watched these being made. Any of my notes will be in italics
...

Shoofly Pie
For the syrup
3 c molasses
1 1/2 c brown sugar
6 eggs
3 c boiling water
2 tsp soda

For the crumbs
6 c flour
2 1/4 c brown sugar
3/4 c lard

Mix and put half the crumbs in syrup mixture. Pour into pie shells and add remaining crumbs to top. Bake at 400 degrees for 10 minutes, then reduce to 350 degrees for 1 hour. Makes 6 pies.
Awesome. Two kinds of sugar resting on a bed of lard.
Thanks so much.

Wroughtirony
May 14, 2007



For the New England version, replace all fats with Crisco.

Phummus
Aug 4, 2006

If I get ten spare bucks, it's going for a 30-pack of Schlitz.

Bonus PA Dutch recipe: Hamloaf

1 1/4 lbs ground ham
3/4 lb ground pork
2 eggs
3/4 c milk
2 c bread crumbs

For the topping:
1 1/2 c brown sugar
1 T mustard Yellow mustard
1/2 c vinegar Cider vinegar
1/2 c water

Mix the meats, eggs, milk and bread well. Press into loaf pan. Add half of topping. Bake at 350 degrees for 1 hour, adding new topping 3 or 4 times during baking.

mindphlux
Jan 8, 2004

ich esse keine suppe - nein
ich esse meine suppe nicht
nein, meine suppe ess' ich nicht






Steakandchips posted:

Why the gently caress are restaurant websites the most likely sort of websites to have loving music built in to them? I find it extremely annoying to be assaulted by lovely music every time I want to look at a menu of a new restaurant.

Yeah I agree completely. My personal ground rule is just not to go to any restaurants with music on their website - works out pretty well. I've yet to have seen a restaurant that had music on its site that was just so enticing I couldn't miss it...

NosmoKing
Nov 12, 2004

I have a rifle and a frying pan and I know how to use them

Spent my weekend with the boys blowing poo poo up with firearms all day and drinking all night.

Food was so-so, but if you think of it as hunting camp without the hunting, it was passable. Pulled BBQ pork sandwiches, home-made chili to slather on natural casing hot dogs, deviled eggs, cheese and crackers, coleslaw and potato salad. A few home made baked goods as well.


Got to shoot the FN SCAR 17 Heavy. That thing is authoritative when it booms out 20 rounds of 7.62 NATO in a row. Too bad the price is so prohibitively high.

NosmoKing fucked around with this message at Apr 16, 2012 around 18:56

Phummus
Aug 4, 2006

If I get ten spare bucks, it's going for a 30-pack of Schlitz.

I liked the FN FAL .308 when I still lived in a state where I could go shoot.

Happy Hat
Aug 11, 2008

He just wants someone to shake his corks, is that too much to ask??


Hey guys,
Somewhere european which sells alsacian wines, and ships and isn't philipson?

therattle
Jul 24, 2007

I'm a family man - I run a family business. This is my son and my partner, H.W.


Happy Hat posted:

Hey guys,
Somewhere european which sells alsacian wines, and ships and isn't philipson?
I get sherry from these fellows. They deliver to a wide variety of socialist states.
http://www.thedrinkshop.com/pages/p...e=DeliveryRates

Flash Gordon Ramsay
Sep 28, 2004



Phummus posted:

how to make whoopie

Thanks! Any idea what the point of the boiling water and (i assume baking) soda part at the end is for?

Also, any insight on the filling process would be appreciated. Maybe creme everything but the whites together, then add the whites like you would to a mousse (in thirds)?

Phummus
Aug 4, 2006

If I get ten spare bucks, it's going for a 30-pack of Schlitz.

Flash Gordon Ramsay posted:

Thanks! Any idea what the point of the boiling water and (i assume baking) soda part at the end is for?

Also, any insight on the filling process would be appreciated. Maybe creme everything but the whites together, then add the whites like you would to a mousse (in thirds)?

I think the boiling water is meant to dissolve the cocoa powder and to partially melt the fats. Why the baking soda is incorporated at the end, I have no idea.
Two possibilities I can think of. 1) That's the way it was always done. 2) by pouring it on top and then adding the boiling water, you're starting the leavening process at the last minute, and achieving a specific texture that way.

As far as the filling goes, I don't think you need to be that careful with them. My recollection of the filling is not that it is light and airy, but more dense. The egg whites are there more to dry things out than add airiness I think.

Flash Gordon Ramsay
Sep 28, 2004



That makes sense. Although I may try the filling with meringue powder since I'll be giving it to at least one of my kids

Phummus
Aug 4, 2006

If I get ten spare bucks, it's going for a 30-pack of Schlitz.

You can buy pasteurized egg whites at the grocery store. My wife uses them in her icings. Look for egg beaters 100% whites. Read the label, as they have one that is 99% whites and 1% garlic powder.

Flash Gordon Ramsay
Sep 28, 2004



Eh, I already have meringue powder. I've also pasteurized my own eggs before, so I have that option as well.

KozmoNaut
Apr 23, 2008



Phummus posted:

You can buy pasteurized egg whites at the grocery store. My wife uses them in her icings. Look for egg beaters 100% whites. Read the label, as they have one that is 99% whites and 1% garlic powder.

I love that. Because people are obviously too lazy to add the garlic powder themselves.

Other than that, pasteurized whites and yolks rule my world. So convenient.

mediaphage
Mar 22, 2007

Ricola-kun, tell me
about pizza cones!


Guys guys prolly moving here soon what should first cookerying be:

Rurutia
Jun 11, 2009


Soooooooooooooooo jealoussssss.

I'd sleep there the first night. No real suggestions though.

KozmoNaut
Apr 23, 2008



mediaphage posted:

Guys guys prolly moving here soon what should first cookerying be:



With a big old granite countertop like that, you gotta make hard candy.

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


Look at that loving sink holy poo poo. I sorta just want to do dishes there.

Hypnolobster
Apr 12, 2007

What this sausage party needs is a big dollop of ketchup! Too bad I didn't make any.


Holy poo poo that sink owns.


I hate angling stock pots and things under perpetually tiny faucets.

therattle
Jul 24, 2007

I'm a family man - I run a family business. This is my son and my partner, H.W.


mediaphage posted:

Guys guys prolly moving here soon what should first cookerying be:


Very nice indeed.

Make Kraft mac n cheese. All by yourself.

mediaphage
Mar 22, 2007

Ricola-kun, tell me
about pizza cones!


Gratuitous sink shot:

therattle
Jul 24, 2007

I'm a family man - I run a family business. This is my son and my partner, H.W.


mediaphage posted:

Gratuitous sink shot:


Taps which can move other than in the fixed arc are remarkably fantastic. Thought it was a gimmick until the house we bought had one, now I LOVE it.

Darval
Nov 20, 2007

Shiny.

It even has a grate at the bottom. That's awesome.

Mr. Wiggles
Dec 1, 2003

I would never shop at Costco. The paper towels won't fit into my sports car!

It's not two-basin, though.

GrAviTy84
Nov 24, 2004



Mr. Wiggles posted:

I have to poo poo on everything.



jk, I made fun of the electric range in irc when he showed it.

but for reals, I'm hella jealous of that kitchen.

therattle
Jul 24, 2007

I'm a family man - I run a family business. This is my son and my partner, H.W.


Mr. Wiggles posted:

It's not two-basin, though.
I've got a two-basin AND a tap on a flexible cable.

Adbot
ADBOT LOVES YOU

mindphlux
Jan 8, 2004

ich esse keine suppe - nein
ich esse meine suppe nicht
nein, meine suppe ess' ich nicht






GrAviTy84 posted:


in irc


  • 1
  • 2
  • 3
  • 4
  • 5
  • Post
  • Reply
«440 »