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Sorry to vent a little but... People keep directing comments/gifts about cooking to my wife and then act defensive, like we're calling them misogynists, when we point out I'm actually the one who cooks in the home... Like wow I'm sorry you just REALIZED you're sexist but I'm just being honest?
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Oct 9, 2015 12:53
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| # ? Apr 23, 2024 16:26 |
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Brawnfire posted:Sorry to vent a little but... You're just not making it obvious enough. From now on, draw dicks on everything you cook.
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Oct 9, 2015 12:59
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Wear an apron when you go out socialising. Don't you know this is all your fault and easily preventable if only you made an effort.
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Oct 9, 2015 13:04
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Well I do often go out covered in copious spatterings of roux, I'll just step up that regimen
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Oct 9, 2015 13:16
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Brawnfire posted:Well I do often go out covered in copious spatterings of roux, I'll just step up that regimen I've never heard it called that before.
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Oct 9, 2015 13:19
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Suspect Bucket posted:From now on, draw dicks on everything
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Oct 9, 2015 13:44
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mindphlux posted:rip prudhomme What he did now ain't addin' bell peppers an' celery but it don't matter none
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Oct 9, 2015 13:44
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It was the darkest roux I have ever seen though. Still, pretty strange. Just meat, onion, garlic, chilli sauce and worcestershire sauce. E: The olive oil was a new one for me as well. Fo3 fucked around with this message at 13:59 on Oct 9, 2015 |
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Oct 9, 2015 13:56
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I just heard NPR's eulogy for Prudhomme, it made me feel sad. I didn't realize that he was the one who came up with the name "holy trinity". Also, I had no idea that Tony Chachere was a real person, and not just a cartoon mascot.
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Oct 9, 2015 14:03
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Brawnfire posted:Sorry to vent a little but... Do you live in Florida, by any chance? We got this all the time when I was there, and I've never experienced it before or since...
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Oct 9, 2015 17:44
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Scientastic posted:Do you live in Florida, by any chance? We got this all the time when I was there, and I've never experienced it before or since... Nope, upstate New York. I get it so often; I can't imagine being so casually presumptuous about someone else's life... But I guess that's how cultural norms work.
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Oct 9, 2015 19:47
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Kenning posted:
  pile of brown posted:Glaze is 2 shallots, 1 cup syrup 2 cup sriracha, 1/2.cup rice vinegar, drizzle 1 cup oil to emulsify stealin dis fizzymercy posted:Prudhomme wrote my first cookbook and was my first TV chef, he will be very missed. That man lived a good life, if a tough one. PPLC was my first cookbook too!
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Oct 9, 2015 21:42
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It's so glossy and 70'ish and cozy
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Oct 9, 2015 21:49
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That book really made me understand the importance of stock.
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Oct 9, 2015 21:55
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pr0k posted:That book really made me understand the importance of stock. The BBQ shrimp recipe that's so popular here absolutely requires good seafood stock. These days I don't bother making it if I can't get head on shirmp to make stock with.
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Oct 9, 2015 21:59
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I made muhamarra for the first time tonight. I was going to use jarred peppers but decided that the hassle of roasting and prepping them myself would be worth it, so I bought about 9 Romano peppers and had at it. It's loving delicious. I'm so pleased with it.
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Oct 9, 2015 22:09
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Flash Gordon Ramsay posted:The BBQ shrimp recipe that's so popular here absolutely requires good seafood stock. These days I don't bother making it if I can't get head on shirmp to make stock with. I just use all beer because lazy (sorry PP) still loving delicious though
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Oct 9, 2015 22:37
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I made my confit! After coming out of the bag:  After a flash in some duck fat in a hot pan.  I did the wings and legs, because whythefucknot. I'd heard someone say "duck wing confit" somewhere before so I figured that the worst that would happen is more fat would get into the bag. I did overload my sous vide a bit, and I forgot to take it out before I went to work, so they stayed in a bit longer than they needed (I bailed to work from home as soon as I finished in the classroom). That makes it 14h at 175 F. The talk about bag splitting kept me from going higher this time. I also will probably do less at once next time as well (I did 4 legs and 4 wings, which was right at the limit of what my waterbath can handle). Next time I'm also going to be more aggressive with my seasoning. I read like 4 recipes which said "Don't overseason!!!!!111" but this could use more. Texture is pretty good. I can do better. The other two legs and wings are going into a cassoulet for Thanksgiving.
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Oct 9, 2015 22:43
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Eugh I love duck confit.
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Oct 9, 2015 22:47
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Rurutia posted:Eugh I love duck confit. quote:The sausages were Kroger brand (Smith's, Food4Less, Ralph's, King Soopers, etc.). They come two sausages in a pack, with the green labeling, and are sometimes on sale at four packages for five dollars. The sausages (boiled, by the way), were in a sealed, non-Tupperware plastic container. I don't think the make or model of car matters, but where you park the car might make a difference. I was parked in Las Vegas, where it is sometimes kind of warm. The sausages were in the car for four days, give or take. I don't think the weight-loss enzymes kick in until the fourth day. I'd eaten a bit of the sausage the day before, and had no painful cramps, or bloody stools. I think you want to pay attention to three things: texture, smell, and liquid in the container. On the day they first worked their weight-loss magic, they smelled pretty bad, and the texture was horrible. The sausages were split wide open, and felt like mushy sponge. The smell was off-putting, but not a total fire alarm. Like, you could still think, "Eh, I probably shouldn't eat these, but they might not yet be deadly." Finally, stinky meat-juice-colored water had collected in the bottom of the sausage container. goon chefs
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Oct 11, 2015 21:55
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That's pretty obviously tongue in cheek for losing weight by turning yourself into a double ended human volcano
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Oct 12, 2015 06:12
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pile of brown posted:That's pretty obviously tongue in cheek for losing weight by turning yourself into a double ended human volcano no, its actually quite the serious post and the thread includes pictures of said volcano
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Oct 12, 2015 06:14
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Fetus Tree posted:no, its actually quite the serious post and the thread includes pictures of said volcano hey, that's a good thread kitties!
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Oct 12, 2015 06:42
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Crusty Nutsack posted:hey, that's a good thread it is a good thread though the cat part was a little eye roll inducing
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Oct 12, 2015 07:34
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Fetus Tree posted:no, its actually quite the serious post and the thread includes pictures of said volcano The thread is serious but that post is tongue in cheek. Great thread.
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Oct 12, 2015 08:04
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What's that LA bbq place everyone loves?
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Oct 13, 2015 01:35
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Mr. Wookums posted:What's that LA bbq place everyone loves? http://bludsosbbq.com
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Oct 13, 2015 01:40
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BLOOD SAUCE 
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Oct 13, 2015 07:12
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Force de Fappe posted:BLOOD SAUCE Enjoyed by Jews for centuries! (Best when made with Christian children)
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Oct 13, 2015 08:18
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There's some good cookbooks going cheap on Amazon Kindle at the moment. Plenty by Yotam Ottolenghi is at $3.99 Rhulman's Twenty by Michael Ruhlman is at $3.99 Bar Tartine by Cortney Burns and Nicolaus Balla is at $2.99 Linky and Sunny’s Kitchen by Sunny Anderson and Ten Dollar Dinners by Melissa d’Arabian are hideously overpriced at $1.99 apiece.
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Oct 14, 2015 14:54
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drat that is a ridiculous price for some of those, especially Twenty. Worth a pickup at that price no matter what
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Oct 14, 2015 15:03
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Cavenagh posted:There's some good cookbooks going cheap on Amazon Kindle at the moment. Are these something where the pictures/formatting loss are still ok?
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Oct 14, 2015 23:35
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nuru posted:Are these something where the pictures/formatting loss are still ok? I read them using the PC and Android versions. Never felt there was a problem with the experience.
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Oct 15, 2015 00:14
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Do we talk about food industry here, now that A man and his dog has literally killed the other thread?
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Oct 16, 2015 01:36
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Old Yeller Thread 
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Oct 16, 2015 02:12
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Chef De Cuisinart posted:Do we talk about food industry here, now that A man and his dog has literally killed the other thread? Go for it, I've never lived in that world, so I'm amused by the stories. I just had some amazing smoked chicken wings, great crust from the tasty dry rub. I've been traveling to Charlotte on and off for almost a year now, and there have been SO few places that have impressed me that I'm going to give them a shout out: Rooster's Wood-Fired Kitchen Can't wait to back and try the rest of their food.
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Oct 16, 2015 03:14
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Squashy Nipples posted:Go for it, I've never lived in that world, so I'm amused by the stories. Welp, I've been denied the transfer to our other hotel, since my chef is going to be out for a month for surgery. So, life sucks but at least I average $20 an hour with my OT, but none of that matters because student loans garnish 30% of my pay now, yay! So I get to try to work more to make rent, and gently caress America, thank liquor.
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Oct 16, 2015 03:48
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Chef De Cuisinart posted:since my chef You're loving with us at this point, right?
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Oct 16, 2015 04:19
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Croatoan posted:You're loving with us at this point, right? Probably. Who knows?
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Oct 16, 2015 04:37
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| # ? Apr 23, 2024 16:26 |
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Is $20 an hour still good in Austin? (If I remember correctly and that's where you are...) I know the population influx is sort of loving everyone there, but how bad is it?
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Oct 16, 2015 11:08
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