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I signed up for the chili cookoff at work. I will not let you down, GWS. Except there's a small part of me that wants to bring a crockpot of Hormel Chili...
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Mar 22, 2012 16:00
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| # ? Apr 18, 2024 20:52 |
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Charmmi posted:I signed up for the chili cookoff at work. I will not let you down, GWS. Psh, everyone knows the real deal is Stagg chili with cubes of Velveeta.
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Mar 22, 2012 16:04
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Charmmi posted:I signed up for the chili cookoff at work. I will not let you down, GWS. Wolf chili is the way to go.
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Mar 22, 2012 16:06
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To all you babies talking about confit garlic killing you, you will be fine. I'll pick up a gallon of peeled garlic at a time, dump it into plain ol' canola oil, cover it in foil, and throw it into an oven at 300 until most of the garlic starts to float. You want about twice as much oil as garlic by volume. Once at least a quarter start to float, pull it out of the oven and they will finish cooking as they sit. As long as the garlic is submerged in the oil, they won't go bad. I wouldn't waste using good oil on it, the oil you use becomes awesome garlic oil, and as mentioned earlier, you lose the nuances of good oil, and it's just really not cost effective. You shouldn't worry about it going bad because it needs to used in just about every dish you make since it is just that good.
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Mar 22, 2012 16:43
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pnumoman posted:Psh, everyone knows the real deal is Stagg chili with cubes of Velveeta. Post recipe or GTFO
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Mar 22, 2012 21:30
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Also, here's what the government of Canada (It's a real country) has to say about garlic in oil: http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php
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Mar 22, 2012 21:32
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dino. posted:I stopped drinking on weekdays, because it was starting to get expensive. I realised yesterday that I haven't bought a bottle of liquor in a couple of months. This means that with all this extra money lying around I was able to go nuts and splurge on some frozen berries and such for smoothies this morning. You barely need any at all to give the smoothie lots of the taste, and the bananas are relatively cheap anyway. The taste difference between the frozen berries and the godsawful out of season ones is huge. The excitement I got from buying them, and the enjoyment I'm getting from drinking the smoothie this morning was well worth the creeping sobriety.
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Mar 22, 2012 21:49
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A Gremlin Eel posted:Also, here's what the government of Canada (It's a real country) has to say about garlic in oil: I like that they refer to garlic in oil as "Garlic-In-Oil™"
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Mar 22, 2012 21:52
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therattle posted:Did it feel...fabulous?
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Mar 22, 2012 22:33
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dino. posted:It did! It kept me feeling satiated for hours. I'm still not hungry-hungry, and I had that smoothie thing early in the morning. Here's to masses of fibre and complex carbohydrates!
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Mar 22, 2012 23:10
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therattle posted:Did you have oats in it? Oats porridge keeps me full for much longer than toast does. I've tried this oats-in-smoothies thing, and maybe it's my blender or something, but it never gets smooth enough. If you have lumps in your smoothie, it shoulds be fruit and not grains, so I tend to leave them out.
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Mar 23, 2012 00:16
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I am so loving excited right now  because this place apparently just opened a little ways away from where I work. It is supposed to be fantastic. http://chinapastahouse.com/China_Pasta_House/menu.htmlThere is a decent chance I will bring home like $80 worth of buns, dumplings and noodles and not be able to eat it all in one sitting and slip into a good-Chinese-food induced coma surrounded by cooling steamed buns.
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Mar 23, 2012 00:19
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I like turtles posted:I am so loving excited right now holy cheapness. that's awesome, hope that it's actually good. I could live off of preserved egg and pork gruel for an embarrassingly long time.
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Mar 23, 2012 01:46
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I think my roommate and fiancee would kill me if I went there first without them, but I will definitely report back when we get a chance to go I really like that I can just stick the chinese text into google and get an idea of what exactly the dish is easily. Oh internet  They said I can go, will see if they're as good as I'm hoping, woo. I like turtles fucked around with this message at 02:41 on Mar 23, 2012 |
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Mar 23, 2012 01:50
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therattle posted:Did you have oats in it? Oats porridge keeps me full for much longer than toast does. I'm thankful for you guys for assuaging my guilt with buying frozen food. It's nice to have a treat like that which makes me feel good, and is good for me. And OK, it was a little pricey, but for like 5 days worth of smoothies that comfortably fill up two GIANT mugs for me AND Puppy, I'd say that's worth the money. And my local store carries it, so if I run out, I can just pop over and get more.  I'm excited for Summer so that I can buy other fruit, and freeze it on my own. Although the strawberries were extremely delicious, $3/lb seems like a lot of money for me. It's an affordable luxury, but I'd like to maybe see if I can get it cheaper.
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Mar 23, 2012 02:00
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I like turtles posted:I am so loving excited right now That place looks amazing. Although for a place called China Pasta House I expected a Chinese/Italian fusion bistro?
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Mar 23, 2012 04:07
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Nyc goons, any leads on natural casing for sausages?
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Mar 23, 2012 04:46
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Oooh lordy that place owns. Got a bunch of food to try and leave the rest for roommate and fiancee, including: Mushroom bun (awesome) Pork and chinese cabbage bun (ok) Fried leek dumplings (Very tasty, filling a new one to me. Basically an empanada filled with chopped chinese leeks) Pork noodles (goddamn, five spice broth, fresh noodles, some cilantro, mushrooms and roasted pork belly) The pork and preserved egg congee (good, way better than the congee I had in Vegas which cost five times as much and didn't have anything in it. Not decided on the preserved egg, first time trying it) Tea egg (holy loving poo poo where have these been all of my life I feel like doing a chinese food version of cool hand luke oh my god. They're 50c a piece.) Pork steamed buns (Pork har gao. Tasty, the sauce was really good too. Don't know my chinese sauce flavors well enough to even begin deconstructing it.) I also bought a few things specifically for my other householders, including another tea egg which I am contemplating stealing, a crispy sugar cake and a char siu bun. Food as far as the eye can see, and with a generous tip it was just over $30. I like turtles fucked around with this message at 05:00 on Mar 23, 2012 |
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Mar 23, 2012 04:57
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I like turtles posted:Pork steamed buns (Pork har gao. Tasty, the sauce was really good too. Don't know my chinese sauce flavors well enough to even begin deconstructing it.) har gao is not a bun.  I think you mean char siu bao.
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Mar 23, 2012 05:04
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What says GWS on leaving eggs on the counter? They're rinsed, but fresh from the chicken butt. My mom is all "jesus you're gonna die", but I've always left fresh eggs out. Who is right?
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Mar 23, 2012 05:30
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GrAviTy84 posted:har gao is not a bun. Eh, they were called "buns" on the English portion of the menu, but they were clearly har gao. I can't read pinyin so I'm not sure what they have down as the actual name. The menu is a little disorganized. The char siu bao I got for the roommate is pretty good too. I feel like I could grab a couple of buns for $1.50 each and be very happy for lunch.
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Mar 23, 2012 05:30
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Casu Marzu posted:What says GWS on leaving eggs on the counter? They're rinsed, but fresh from the chicken butt. My mom is all "jesus you're gonna die", but I've always left fresh eggs out. And if you don't wash off the cuticle those things will last for loving ever.
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Mar 23, 2012 05:43
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Casu Marzu posted:What says GWS on leaving eggs on the counter? They're rinsed, but fresh from the chicken butt. My mom is all "jesus you're gonna die", but I've always left fresh eggs out. Shouldn't have rinsed them, but if you eat them soon they're fine. In the fridge they'd last a month or more easily.
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Mar 23, 2012 05:47
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EAT THE EGGS RICOLA posted:Shouldn't have rinsed them, but if you eat them soon they're fine. In the fridge they'd last a month or more easily. Are we talking a couple days soon or a week soon? Edit: and yeah, didn't have a choice, they came to me rinsed.
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Mar 23, 2012 05:58
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EAT THE EGGS RICOLA posted:Shouldn't have rinsed them, but if you eat them soon they're fine. In the fridge they'd last a month or more easily. Oh I'm sorry, but you have No Say on the topic of eggs right now, jerk.
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Mar 23, 2012 06:03
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I like turtles posted:Eh, they were called "buns" on the English portion of the menu, but they were clearly har gao. I can't read pinyin so I'm not sure what they have down as the actual name. The menu is a little disorganized. The char siu bao I got for the roommate is pretty good too. I feel like I could grab a couple of buns for $1.50 each and be very happy for lunch. The menu posted calls them 猪肉小笼包, so steamed dumplings not buns. I don't know Cantonese, so I have no idea whether they qualify as har gao (漢子?) or not.
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Mar 23, 2012 07:06
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That's pork xiaolongbao. Hargao literally means shrimp dumpling. Its pork counterpart would be a shumai, but what you ate was shanghai pork soup dumpling English on Chinese menus often don't make sense because they're written by FOBs Steve Yun fucked around with this message at 07:57 on Mar 23, 2012 |
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Mar 23, 2012 07:52
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Vegetable Melange posted:Nyc goons, any leads on natural casing for sausages? Have you tried Zabar's? They're pretty good at taking requests.
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Mar 23, 2012 13:26
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I like turtles posted:
Did these come peeled already? Were they sliced? Was it an egg by itself or served as a side to accompany something? Were there pictures? If there weren't you should go back and take pictures. I want a place like that here, in my most fantastical daydreams it's what we turn Chin's Cafe into.
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Mar 23, 2012 13:44
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Vegetable Melange posted:Nyc goons, any leads on natural casing for sausages? Los Paisano's on smith street in cobble hill will have them (and everything else under the sun)
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Mar 23, 2012 15:28
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Halalelujah posted:Los Paisano's on smith street in cobble hill will have them (and everything else under the sun) Yeah, I'm trying to find one that will coincide with my going to the greenmarket for a pork. You working tonight?
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Mar 23, 2012 15:59
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Yeah, I got sent to Orlando, hopefully I will be back tomorrow, not terribly pleased ATM due to an old friend coming into town...who will now be staying at my place alone. Sucks.
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Mar 23, 2012 16:15
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And the worst part? ORLANDO.
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Mar 23, 2012 16:54
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Casu Marzu posted:What says GWS on leaving eggs on the counter? They're rinsed, but fresh from the chicken butt. My mom is all "jesus you're gonna die", but I've always left fresh eggs out. I always leave them on the counter. I have very very rarely had an egg go off. If you are concerned give it a shake. If you hear a sloshing sound, it's gone off.
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Mar 23, 2012 17:14
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therattle posted:I always leave them on the counter. I have very very rarely had an egg go off. If you are concerned give it a shake. If you hear a sloshing sound, it's gone off. Yeah you can keep fresh eggs out for awhile. My parents never refrigerated them back in China. They do now though, something about them not trusting the eggs from the supermarket.
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Mar 23, 2012 17:18
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I like turtles posted:I am so loving excited right now
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Mar 23, 2012 17:21
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I just made my first mustard, and I think I did it wrong. Ground organic yellow mustard, salt, whole wheat flour, belgan blonde wheat ale to incorporate. It tastes a little floury, so I popped in some smoked paprika to balance it out. Dijon it's not, but it's mustard. Tips?
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Mar 23, 2012 18:20
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Vegetable Melange posted:I just made my first mustard, and I think I did it wrong. Ground organic yellow mustard, salt, whole wheat flour, belgan blonde wheat ale to incorporate. It tastes a little floury, so I popped in some smoked paprika to balance it out. Dijon it's not, but it's mustard. Tips? I'd skip the flour altogether and use mustard powder instead. It may be "cheating", but it won't taste floury. I'd also suggest an acid of some kind. Sherry vinegar perhaps.
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Mar 23, 2012 18:31
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I've never heard of using flour in mustard.
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Mar 23, 2012 18:32
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Well, mustard flour, but that's not really flour.
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Mar 23, 2012 19:06
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