|
Oral sex. Oral snype: 
SubG fucked around with this message at 21:29 on Apr 15, 2012 |
#
?
Apr 15, 2012 21:26
|
|
|
|
| # ? Apr 23, 2024 16:03 |
|
|
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!
|
|
#
?
Apr 15, 2012 21:38
|
|
|
Paella or cioppino is probably what I'd do.
|
|
#
?
Apr 15, 2012 23:01
|
|
|
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.
|
|
#
?
Apr 16, 2012 08:27
|
|
|
Sauce.
|
|
#
?
Apr 16, 2012 09:08
|
|
|
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.
|
|
#
?
Apr 16, 2012 09:23
|
|
|
Happy Hat posted:Socialist holiday (part 1) finished - I ate stuff, and it was good! 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.
|
|
#
?
Apr 16, 2012 09:41
|
|
|
BlueGrot posted:Sauce. I suppose that's still sauce sort of.
|
|
#
?
Apr 16, 2012 09:42
|
|
|
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 
|
|
#
?
Apr 16, 2012 09:43
|
|
|
ShadowHawk posted:I meant if I whipped it to the point where it's solid and needs to be squeezed out a tube. A proper sauce Béarnaise is almost as thick as mayonnaise, does this qualify?
|
|
#
?
Apr 16, 2012 09:45
|
|
|
Sjurygg posted:A proper sauce Béarnaise is almost as thick as mayonnaise, does this qualify?
|
|
#
?
Apr 16, 2012 09:56
|
|
|
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.
|
|
#
?
Apr 16, 2012 11:11
|
|
|
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.
|
|
#
?
Apr 16, 2012 12:56
|
|
|
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. Thanks so much.
|
|
#
?
Apr 16, 2012 15:43
|
|
|
For the New England version, replace all fats with Crisco.
|
|
#
?
Apr 16, 2012 15:48
|
|
|
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.
|
|
#
?
Apr 16, 2012 16:15
|
|
|
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...
|
|
#
?
Apr 16, 2012 17:12
|
|
|
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 19:56 on Apr 16, 2012 |
|
#
?
Apr 16, 2012 18:23
|
|
|
I liked the FN FAL .308 when I still lived in a state where I could go shoot.
|
|
#
?
Apr 16, 2012 18:34
|
|
|
Hey guys, Somewhere european which sells alsacian wines, and ships and isn't philipson?
|
|
#
?
Apr 16, 2012 18:36
|
|
|
Happy Hat posted:Hey guys, http://www.thedrinkshop.com/pages/pagetext.php?pg_name=DeliveryRates
|
|
#
?
Apr 16, 2012 19:44
|
|
|
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)?
|
|
#
?
Apr 16, 2012 20:40
|
|
|
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? 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.
|
|
#
?
Apr 16, 2012 20:49
|
|
|
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
|
|
#
?
Apr 16, 2012 20:51
|
|
|
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.
|
|
#
?
Apr 16, 2012 20:54
|
|
|
Eh, I already have meringue powder. I've also pasteurized my own eggs before, so I have that option as well.
|
|
#
?
Apr 16, 2012 21:05
|
|
|
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.
|
|
#
?
Apr 16, 2012 21:06
|
|
|
Guys guys prolly moving here soon what should first cookerying be:
|
|
#
?
Apr 16, 2012 21:55
|
|
|
Soooooooooooooooo jealoussssss. I'd sleep there the first night. No real suggestions though.
|
|
#
?
Apr 16, 2012 22:00
|
|
|
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.
|
|
#
?
Apr 16, 2012 22:05
|
|
|
Look at that loving sink holy poo poo. I sorta just want to do dishes there.
|
|
#
?
Apr 16, 2012 22:10
|
|
|
Holy poo poo that sink owns. I hate angling stock pots and things under perpetually tiny faucets.
|
|
#
?
Apr 16, 2012 22:18
|
|
|
mediaphage posted:Guys guys prolly moving here soon what should first cookerying be: Make Kraft mac n cheese. All by yourself.
|
|
#
?
Apr 16, 2012 22:25
|
|
|
Gratuitous sink shot:
|
|
#
?
Apr 16, 2012 22:26
|
|
|
mediaphage posted:Gratuitous sink shot:
|
|
#
?
Apr 16, 2012 22:29
|
|
|
It even has a grate at the bottom. That's awesome.
|
|
#
?
Apr 16, 2012 22:36
|
|
|
It's not two-basin, though.
|
|
#
?
Apr 16, 2012 23:08
|
|
|
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.
|
|
#
?
Apr 16, 2012 23:12
|
|
|
Mr. Wiggles posted:It's not two-basin, though. 
|
|
#
?
Apr 16, 2012 23:19
|
|
|
|
| # ? Apr 23, 2024 16:03 |
|
|
GrAviTy84 posted:
|
|
#
?
Apr 17, 2012 01:29
|
|