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signalnoise posted:Yeah I made that same recipe and they came out perfectly.
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May 9, 2012 00:20
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 I made some kolaches on Sunday and needed to brag to someone about how they tasted just like the ones I ate when I lived in Texas. The ones on the plate got a lot more eggwash than the others, next time I will eggwash the hell out of all of them for that nice color, but not too bad for my first try, can't wait to make another batch.
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May 9, 2012 00:58
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Oh my god. Parnips, where have you been my entire life? I had no idea.
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May 9, 2012 01:26
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Mr. Wiggles posted:It can't be any worse than Rome. I once believed that, then I moved to Asia.  I was outside for half an hour this morning going to work and saw six crashes. The bus I was on was about two feet from a crash three times.
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May 9, 2012 02:03
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Grand Fromage posted:I once believed that, then I moved to Asia. A friend of mine once called me racist for saying his father was an awful driver, until I pointed out I wasn't saying that because he was from China, it was because he was going 95 in a minivan in a 55 area with three high schoolers in the car, and wasn't even wearing a seat belt. I'm still sort of stunned we didn't either get pulled over or rocketed out of the window shield. We did make fantastic time, though.
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May 9, 2012 03:20
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You haven't lived until you've ridden in a van taxi over the mountains between Beirut and the Beqaa Valley with a mad Lebanese driver who is intent on overtaking on blind curves on the edge of sheer cliffs. Syrian traffic seemed positively polite in comparison.
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May 9, 2012 09:57
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To add on to what everyone said about Sabras driving badly and busses being useful, it is my impression that renting a car and fueling it will be extremely expensive. Fakeedit: I checked, the rental rate is quite reasonable, insurance is emphatically not and not optional.
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May 9, 2012 11:48
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Powdered Toast Man posted:Oh my god. Parnips, where have you been my entire life? I had no idea. Parsnip soup is wonderful stuff.
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May 9, 2012 19:04
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mentioned this in the industry thread, but the james beard awards have been given for this year the guy whose kitchen I've been staging in finally got his award for best chef southeast. hell yeah
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May 9, 2012 20:17
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Wow. Blue stars are hopping around like crazy. Are Bart and Adobo playing pong?
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May 9, 2012 20:29
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Happy Hat has no star.
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May 9, 2012 20:33
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Phummus posted:Wow. Blue stars are hopping around like crazy. Are Bart and Adobo playing pong? Just noticed that Adobo wasn't listed as a mod on the roster, but I went back to page 58 and he/she's still starred up. Dunno, might just be some hiccups with New Radium doing something.
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May 9, 2012 21:42
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mindphlux posted:the guy whose kitchen I've been staging in finally got his award for best chef southeast. hell yeah
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May 9, 2012 23:45
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Eat This Glob posted:Just noticed that Adobo wasn't listed as a mod on the roster, but I went back to page 58 and he/she's still starred up. Dunno, might just be some hiccups with New Radium doing something. There was also this http://forums.somethingawful.com/showthread.php?threadid=3437762&userid=0&perpage=40&pagenumber=150#post403399813 Maybe it's a good old fashioned powergrab.
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May 10, 2012 00:00
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Yeah, that was my fault: wasn't checking my PMs. Also, being retarded. Hopefully I can get that fixed.TECHNICAL Thug posted:
Those look great! What are they stuffed with? (Kolaches have fillings, right?)
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May 10, 2012 01:37
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Eat This Glob posted:Just noticed that Adobo wasn't listed as a mod on the roster, but I went back to page 58 and he/she's still starred up. Dunno, might just be some hiccups with New Radium doing something. For whatever reason, the system is lagging on adding him. He should show up soon, I just ran it again. GRRRR
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May 10, 2012 02:46
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Happy Abobo posted:Yeah, that was my fault: wasn't checking my PMs. Also, being retarded. Hopefully I can get that fixed. e: here it is. I think the 2 big things that this recipe does different from the rest I looked at is a) crisco (quickly becoming a favorite of mine) and b) the egg wash. I didn't do the whole oven rise thing the author mentions, just threw it in my garage on top of my chest freezer (probably 80-85 degrees in there. I just got my stand mixer 2-3 weeks ago and really have enjoyed making this kind of stuff, or really anything at all with it. Yeast is cool poo poo. PuTTY riot fucked around with this message at 03:57 on May 10, 2012 |
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May 10, 2012 03:34
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Y Kant Ozma Post posted:For whatever reason, the system is lagging on adding him. He should show up soon, I just ran it again. GRRRR RADIUM 
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May 10, 2012 03:57
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My wife got me Rude Food by David Thorpe for our anniversary and it is one of the random but cool gifts I've ever got. Definitely didn't expect a book of erotic food photography when I was opening it up.
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May 10, 2012 05:17
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TECHNICAL Thug posted:
Yeah, I got one recently too and have expanded from using mostly no-knead bread to other recipes which involve kneading. For instance, the other day I forgot to start my no-knead in the morning before work, so when i came back that night I just made some bread using the mixer. I know that I could have kneaded dough before by hand, but the point is that I didn't.
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May 10, 2012 10:55
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It's late and I was feeling peckish, but didn't have any of my usual starchy snacky foods available (out of bread for toast etc) so I grabbed some masa harina I had laying around and made a few corn tortillas from scratch, hit them with some butter and salt, and down the hatch. Feels good man.
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May 10, 2012 11:02
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Do any of you have an idea of what meats go well with blue cheese sauce and pasta? I was thinking maybe either smoked salmon or peperoni, opinions?
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May 10, 2012 11:06
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I think the blue cheese would murder the smoked salmon, would be a shame. Blue-cheese steak is a classic, so maybe just a piece of beef?
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May 10, 2012 11:17
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Bunny Ears Lawyer posted:Do any of you have an idea of what meats go well with blue cheese sauce and pasta? Bresaola, maybe?
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May 10, 2012 11:31
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Bunny Ears Lawyer posted:Do any of you have an idea of what meats go well with blue cheese sauce and pasta? In the pasta, or next to it? The only meat I would mix into the pasta would be beef, but honestly, I'd just as soon not add any meat to it at all. The blue cheese is going to overpower pretty much anything you put in there, so why not let it be the star? I'd just add some wilted spinach and toasted walnuts and call it a meal.
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May 10, 2012 11:43
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Happy Abobo posted:In the pasta, or next to it? The only meat I would mix into the pasta would be beef, but honestly, I'd just as soon not add any meat to it at all. The blue cheese is going to overpower pretty much anything you put in there, so why not let it be the star? I'd just add some wilted spinach and toasted walnuts and call it a meal. In or on the top. I would like to put the spinach in, but I'm a little put off by the nuts. I did make up a blue cheese and peperoni sandwich a few days ago and adored it, so I thought maybe cured/deli meats would go well?
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May 10, 2012 11:54
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Bunny Ears Lawyer posted:In or on the top. You could give it a shot, but ingredients that work well layered in a sandwich won't necessarily work as well all mixed up in pasta. If you like the combination of pepperoni and blue cheese though, then by all means go for it. It's not going to end up being bad, by any stretch of the imagination.
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May 10, 2012 12:26
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Bunny Ears Lawyer posted:In or on the top. I think you're right that some cured meats would work, but it's probably a case-by-case basis. I like therattle's suggestion of bresaola - beef goes particularly well with blue cheese, and bresaola's curing/drying means it will be strong enough to stand up to the cheese. Otherwise look for fermented charcuterie - Spanish chorizo, linguiça, and the like should go well. I don't cook with pepperoni much, but it has some of the same flavors and would probably work. Give it a try and let us know how it is.
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May 10, 2012 14:26
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I've decided to use the bresaola, I'm doing the pasta on Saturday so I'll post a piccy or something then.
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May 10, 2012 14:49
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^^^^^Looking forward to seeing the results! Just made some pasta with tapenade and anchovies. It was probably some of the best pasta I've ever had, and at the same time, the simplest. Pasta. Like pizza, don't overthink the toppings.
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May 10, 2012 17:51
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Darval posted:^^^^^Looking forward to seeing the results! Same: tell us how it works out! Anyone caught The Avengers yet? I'm checking it out tomorrow with some people who are beyond excited about it, which always makes me a bit nervous. I saw Fellowship of the Ring with a huge Tolkien fan and it wasn't a pleasant experience.
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May 11, 2012 01:53
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I want to cook something this weekend but I am super uninspired. I think I want something like a biryani but I don't know. I got some little lamb chops tonight and the idea of eating them with rice seems appealing. Like this, I want something like this.  I have been eating almost nothing but pork bbq and huge salads for like two weeks and think it is starting to affect my brain. Like, I know I like a ton of foods but I cannot actually focus and decide to make something.
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May 11, 2012 02:51
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Husband's a bit of a marvel fan and he said it was glorious. If you're going with hardcore fans he said they'll probably be pedantic about one or two things, but not much. v vI'm doing another NICSA here in a bit. I'm out of ideas for prizes. D'you guys have any suggestions? I'm looking for $30 and below.
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May 11, 2012 02:52
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Happy Abobo posted:Same: tell us how it works out! I haven't seen it yet but I've heard lots of good reports. Whedon's sense of humor and snappy one liners are said to match the Avengers personalities well. Have you checked out the animated series on netflix? I like watching a couple episodes every Saturday while eating breakfast, reminds me of being a kid again.
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May 11, 2012 03:53
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Mr. Wiggles posted:Happy Hat has no star.
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May 11, 2012 03:57
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Happy Abobo posted:Same: tell us how it works out! I've seen it, it is the best superhero movie yet. I still think that it would have been better without Joss Wheadon, though. There are still quite a few Wheadon-esque jokes in it. They do succeed in making it a sequel to all of the movies, not just one or two. Mark Ruffalo was cast well. also this:  Edit: also this: 
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May 11, 2012 04:33
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Kenning posted:It's late and I was feeling peckish, but didn't have any of my usual starchy snacky foods available (out of bread for toast etc) so I grabbed some masa harina I had laying around and made a few corn tortillas from scratch, hit them with some butter and salt, and down the hatch. it really is marvelous to know how to cook. it's one of those things that is easy to take for granted, but things like this make me remember how awesome it really is. I sound like a pet island poster enamored with a cat or something.
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May 11, 2012 07:43
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That's why I posted in here about it. I knew you guys would understand 
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May 11, 2012 10:11
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Kenning posted:That's why I posted in here about it. I knew you guys would understand It is a wonderful feeling, especially if one never grew up cooking and learned it relatively late. The best is when one just throws together something without a recipe, going by experience and gut, and it turns out to be not just tasty and edible (which is the least you'd expect), but actually delicious. Super gratifying.
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May 11, 2012 11:23
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Had dinner at Uchiko yesterday... Bad cellphone pics, but pics nonetheless. Brussels Sprouts (Crispy Brussels Sprouts, Lemon Chili)  Koviche (Diver Scallops, Tomatillo, Kalamata Olive Powder, Black Lime)  Boquerones (Spanish White Anchovy, Bottarga, Gremolata)  Bacon Sen (Grilled Kurobuta Pork Belly, Green Onion, Fish Caramel)  Uni (Sea Urchin, Basil, Sea Salt)  Shime Saba (Cured Norwegian Mackerel, Tomato, Truffle, Basil)  Gyutan (Grilled Beef Tongue, Yuzu Kosho)  Buttermilk Mousse, Cilantro Sorbet, Avocado Cream, Pepper Jelly  The food was amazing. The service was okay, but approaching awkward at times, but I think it was more an individual issue than an issue with the restaurant. I wouldn't hesitate to go back.
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May 11, 2012 18:08
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