|
Dane posted:Some worthless excuse for a human being broke in (smashing the new door and a window) and used a skilsaw to cut out the induction burners and the oven. Not happy with just stealing, they decided to smash up the sinks in both kitchen and bathrooms and broke the cistern for the toilet - so in addition to the damage to door and window, there's now water damage all over. Did someone do the work for you? Breaking into a cottage on spec and grabbing recently installed kitchen stuff (and doing it properly so as not to damage them) kind of seems suspiciously convenient? I had a friend who had his cottage robbed of a fridge/dishwasher and it turned out it was the installer's assistant scouting places for him and his buddies to rob.
|
#
?
Jul 10, 2012 04:03
|
|
Generalissimo
|
|
| # ? Apr 26, 2024 08:56 |
|
|
bunnielab posted:poo poo, you only live half way to Oakland, the worst you could do is maybe cut the guy off in traffic and flip him the bird. Halfway?
|
|
#
?
Jul 10, 2012 04:13
|
|
|
Toast posted:Did someone do the work for you? Breaking into a cottage on spec and grabbing recently installed kitchen stuff (and doing it properly so as not to damage them) kind of seems suspiciously convenient? I had a friend who had his cottage robbed of a fridge/dishwasher and it turned out it was the installer's assistant scouting places for him and his buddies to rob. yeah, this was the first thing that popped into my mind too. that's WAY too specific of something to steal. and who the gently caress steals a stove? sounds like whoever did the work really loving hates you or you missed an invoice or something 
|
|
#
?
Jul 10, 2012 04:26
|
|
|
mindphlux posted:yeah, this was the first thing that popped into my mind too. that's WAY too specific of something to steal. and who the gently caress steals a stove? Or your contractor was a cheap gently caress who used day laborers instead of having his own crew.
|
|
#
?
Jul 10, 2012 05:09
|
|
|
Goddamnit Dane Grab a tent and camp out on the grounds instead?
|
|
#
?
Jul 10, 2012 07:36
|
|
|
Dane posted:I'd just like to go on record saying: gently caress YOU, YOU JUNKIE FUCKSTICKS DICKBISCUIT COCKPLOW NO-BRAINED SHITEATING CUNTS. I have some North Korean whisky that I may just film myself drinking for you tomorrow. I've been meaning to, uh, crack into that bottle.
|
|
#
?
Jul 10, 2012 09:14
|
|
|
They did the same to the two houses behind us, cutting out anything of value. That's why I call them junkies; what's the fell of the back of a truck price for a $450 oven, a hundred bucks? We had three different trades in, a guy doing plumbing, some kitchen guys and a carpenter who did the floors and the new door. I mounted the stovetop and the oven myself, so as much as I'd love to blame those guys, I think it's either junkies or one of the gangs of (WARNING RACISM ALERT OKAY) eastern europeans who drive up here in vans, empty summer homes until the vans are full and drive back home to sell it. What pisses me off the most is the collateral damage. Have to replace the entire countertop, thousands of monies damage to floors because they for some reason thought that us having a toilet and sink was wrong or something. I don't even know. I'm just so loving angry.
|
|
#
?
Jul 10, 2012 09:23
|
|
|
I've got to keep an eye on the lead inspection people who are coming tomorrow because apparently lead/asbestos abatement people are usually ex-cons. No sir, there's no problem, just following you around to make sure you don't try to jack my poo poo.
|
|
#
?
Jul 10, 2012 09:36
|
|
|
Happy Hat posted:Also - wearing kilt rocks This is true, but not Tartan ones, and especially if you're American and you've seen Brigadoon once and decided you're basically Scottish.
|
|
#
?
Jul 10, 2012 09:44
|
|
|
Sucks about those travelling gangs. The police districts up here teamed up on them a while back and had a bunch of them locked up when they figured out the wonders of actually sharing information across districts. Also,  e: also love the caption http://imgur.com/gallery/Mim0s Force de Fappe fucked around with this message at 10:16 on Jul 10, 2012 |
|
#
?
Jul 10, 2012 10:07
|
|
|
Drink and Fight posted:Halfway? I thought you lived on that weird little island?
|
|
#
?
Jul 10, 2012 12:58
|
|
|
Congrats on cancer-free babby FGR! And really sorry to hear abour your summer cottage Dane Back from Roskilde Festival. I just slept 16 hours and I'm still a bit tired. Kilts are fun yes, one of my friends wore one at the festival. So many people saw his dick.
|
|
#
?
Jul 10, 2012 12:59
|
|
|
Gentlemen, I have been blessed by the pork gods. My butcher caught me while I was picking up some bacon ends, and sold me 20lbs of pork tenderloin... at $1.98 per pound. After the recent terrible bullshit recipe capers, I feel I must do this justice while feeding my poor rear end. So, half of it is being brined in apple juice with fresh rosemary and a bit of bourbon, to be either braised or smoked depending on how motivated I get. What should I do with the other half, beyond the obvious of slicing it up and having a week's worth of chops?
|
|
#
?
Jul 10, 2012 13:11
|
|
|
Sometimes the obvious answer is the right answer. I vote for chops.
|
|
#
?
Jul 10, 2012 13:15
|
|
|
...which is the point of Roskilde!
|
|
#
?
Jul 10, 2012 13:25
|
|
|
Liquid Communism posted:What should I do with the other half, beyond the obvious of slicing it up and having a week's worth of chops? The obvious is not chops, it's this http://forums.somethingawful.com/showthread.php?threadid=3493011&userid=0&perpage=40&pagenumber=3#post405326415
|
|
#
?
Jul 10, 2012 13:28
|
|
|
Aramoro posted:The obvious is not chops, it's this http://forums.somethingawful.com/showthread.php?threadid=3493011&userid=0&perpage=40&pagenumber=3#post405326415 Man, I'm poor as gently caress. I'm not going to go buy all his specialized ingredients just not waste them on that.
|
|
#
?
Jul 10, 2012 13:55
|
|
|
Liquid Communism posted:Gentlemen, I have been blessed by the pork gods. My butcher caught me while I was picking up some bacon ends, and sold me 20lbs of pork tenderloin... at $1.98 per pound. is it pork loin or tenderloin? if its tenderloin, those will be some tiny rear end chops. I think fancy chefs call them medallions.
|
|
#
?
Jul 10, 2012 14:22
|
|
|
Liquid Communism Eat The Tenderloin
|
|
#
?
Jul 10, 2012 14:37
|
|
|
I actually have a pork tenderloin too that I don't really know what to do with, I never buy these things but my wife grabbed one at the grocery store because it was on sale (she loves to buy meat that is on sale....) I was going to just put some seasoning on it and grill it. Cook's Illustrated claims that will work, but I'd love a better suggestion. I guess medallions and some kinda pan sauce would work...
|
|
#
?
Jul 10, 2012 15:06
|
|
|
I like making Pork en croûte with them, a mushroom duxelle just like a Beef Wellington. It comes out really nicely.
|
|
#
?
Jul 10, 2012 15:14
|
|
|
bunnielab posted:I thought you lived on that weird little island? Oh right. I moved to actual Oakland a year ago though.
|
|
#
?
Jul 10, 2012 18:39
|
|
|
Aramoro posted:This is true, but not Tartan ones, and especially if you're American and you've seen Brigadoon once and decided you're basically Scottish. I got lost in a wikipedia black hole the other day and learned that each US state has an official state tartan. Why?! I'm just bitter though because California's is lame.
|
|
#
?
Jul 10, 2012 18:42
|
|
|
FishBulb posted:I actually have a pork tenderloin too that I don't really know what to do with, I never buy these things but my wife grabbed one at the grocery store because it was on sale (she loves to buy meat that is on sale....) I was going to just put some seasoning on it and grill it. Cook's Illustrated claims that will work, but I'd love a better suggestion.
|
|
#
?
Jul 10, 2012 19:08
|
|
|
Drink and Fight posted:Oh right. I moved to actual Oakland a year ago though. Once I played a show in Oakland and had to remove dog poo poo from the stage before I set up my gear.
|
|
#
?
Jul 10, 2012 19:36
|
|
|
Mr. Wiggles posted:Once I played a show in Oakland and had to remove dog poo poo from the stage before I set up my gear.
|
|
#
?
Jul 10, 2012 20:09
|
|
|
 (same club, not me)
|
|
#
?
Jul 10, 2012 20:24
|
|
|
Mr. Wiggles posted:Once I played a show in Oakland and had to remove dog poo poo from the stage before I set up my gear. You were going on after 311?
|
|
#
?
Jul 10, 2012 20:24
|
|
|
Ke$ha
|
|
#
?
Jul 10, 2012 20:40
|
|
|
Should have booked Divine after that and before you.
|
|
#
?
Jul 10, 2012 21:36
|
|
|
hey so I'm pretty new to this whole vacuum-sealer-at-home deal, but getting excited about my possibilities with it. I love making duck confit, and bought some duck today to make some with. I had the revelation that I could use much much less duck fat, and also theoretically confit individual serving size portions of duck, cooking it right in the bag since all the oxygen would be out anyways - and it'd keep for just as long as normal confit. with the added benefit of not having to dig one or two pieces out of a huge jar of congealed duck fat every time I wanna make a salad or something. anyways, am I right in assuming I'm safe to do this? I was planning on doing my normal procedure of getting some garlic and herbs, cutting slits in my duck legs, shoving garlic up in there, rubbing everything with herbs, covering very liberally with kosher salt for about 8 hours, giving them a quick rinse and pat bone dry. then normally I'd put them in a huge pot of duck fat in my oven at about 200-220 for about 2-4 hours until falling apart, place in jars, top with 350 degree fat (all moisture rendered out), and store for up to about 4 months. so my revised procedure would be to portion out individual servings into bags, put a little (solid, cool) duck fat into the bag, vacuum seal, and put in a lightly simmering (200-212 deg) pot of water on my stove for about 2-3 hours. then just take out, refrigerate, and forget about for ages! mindphlux fucked around with this message at 03:22 on Jul 11, 2012 |
|
#
?
Jul 11, 2012 03:18
|
|
|
reading stuff about botulism - should I do most of the cooking in a water bath and then throw my bags into a pressure cooker for 10 or 15 minutes? I've never done that sort of thing or seen anything about worrying about botulism in the many french confit recipes I've read, but... man I'm tired of the internet making me worried about botulism. it's like the most annoying thing.
|
|
#
?
Jul 11, 2012 03:24
|
|
|
that's it, I'm e-mailing michael ruhlman.
|
|
#
?
Jul 11, 2012 03:56
|
|
|
mindphlux posted:reading stuff about botulism - should I do most of the cooking in a water bath and then throw my bags into a pressure cooker for 10 or 15 minutes? I've never done that sort of thing or seen anything about worrying about botulism in the many french confit recipes I've read, but... Well maybe the second most annoying thing next to actually getting botulism.
|
|
#
?
Jul 11, 2012 04:12
|
|
|
The botulism stuff is annoying because it acts as if you have to go above and beyond normal precautions. Make sure meat comes up to a safe temp (above 140 degrees) within about an hour once you put it in the circulator, and ice chill meat after cooking it if you're not eating it immediately. That's all you have to worry about. The reason your french recipes seem concerned is because cooling down a giant vat of hot fat could take many hours, longer than is safe. A vacuum-sealed bag with a small-ish amount of mass will chill fast. The distinctive flavor of duck confit comes more from the curing process than anything. You might as well just cook the duck sous-vide without adding duck fat because the skin will render pretty fast and cover the meat in fat regardless. Do you not have a tepid puddle? EDIT: Also - concerning Ruhlman - he's of the opinion (like Myrhvold) that the confit cooking method does nothing to affect the duck's flavor, as fat can't permeate the meat (you might as well slow-roast or hell, even steam, followed by brushing with duck fat if you're so inclined). But sous-vide without any additional fat will be functionally identical so even if you feel that there's something to cooking in fat you'll be doing it. The reason anybody originally cooked in duck fat is because the fat in the legs being cooked would leech out into the existing duck fat, allowing you to collect and re-use it (slow-cooking/preserving duck in any other fat would make an ugly amalgamation of rendered duck fat and the original fat). Thus, you could preserve the duck legs in fat, and then when you're ready re-use the old fat without ever really running out, as new legs cooked in the fat would leech into the old stuff. This would more than replenish any loss of fat clinging to the duck legs when they're pulled out. No Wave fucked around with this message at 05:39 on Jul 11, 2012 |
|
#
?
Jul 11, 2012 05:16
|
|
|
Let's work under the assumption that I have half a gelding at my disposal to eat. Let's also work under the assumption that I have never cooked horse before. Anyone have any tips or recipes?
|
|
#
?
Jul 11, 2012 05:52
|
|
|
Casu Marzu posted:Let's work under the assumption that I have half a gelding at my disposal to eat. Let's also work under the assumption that I have never cooked horse before. Anyone have any tips or recipes?
|
|
#
?
Jul 11, 2012 05:58
|
|
|
Casu Marzu posted:Let's work under the assumption that I have half a gelding at my disposal to eat. Let's also work under the assumption that I have never cooked horse before. Anyone have any tips or recipes? Sashimi it. Or if it's not safe for that, I always hear it grills/kebabs well. E: I'll see if I can grab a friend I know who has a casserole recipe with horse in it. Fluffy Bunnies fucked around with this message at 06:08 on Jul 11, 2012 |
|
#
?
Jul 11, 2012 06:06
|
|
|
No Wave posted:The botulism stuff is annoying because it acts as if you have to go above and beyond normal precautions. Make sure meat comes up to a safe temp (above 140 degrees) within about an hour once you put it in the circulator, and ice chill meat after cooking it if you're not eating it immediately. That's all you have to worry about. The reason your french recipes seem concerned is because cooling down a giant vat of hot fat could take many hours, longer than is safe. A vacuum-sealed bag with a small-ish amount of mass will chill fast. I mean, I instinctively agree with you. I've made confit this way for years, kept it for 4-6 months, and am not dead yet. But I don't deny the science of botulism spores, so that leaves me where I am. I need someone smarter than me to explain the science of it so I don't kill a dinner party of 20 or something. quote:But sous-vide without any additional fat will be functionally identical so even if you feel that there's something to cooking in fat you'll be doing it. no, I don't think cooking with extra fat does anything magical. hope I didn't imply that in my post. I just like to have a bit of duck fat with my duck confit - so if I portion everything out, after I scrape off the excess, I can use it to make some wicked oven roasted potatoes - so adding a few tbsp to the bag before cooking would just help with that part.
|
|
#
?
Jul 11, 2012 06:07
|
|
|
|
| # ? Apr 26, 2024 08:56 |
|
|
Casu Marzu posted:Let's work under the assumption that I have half a gelding at my disposal to eat. Let's also work under the assumption that I have never cooked horse before. Anyone have any tips or recipes? According to Larousse, it's perfect for tartare.
|
|
#
?
Jul 11, 2012 06:07
|
|
