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Drink and Fight posted:I guess that makes pr0k's mom "salty".  
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Nov 4, 2012 21:34
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excellent, i've missed page snypes.
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Nov 4, 2012 22:44
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I think "yeasty" would be more accurate.
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Nov 4, 2012 23:11
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Scientastic posted:I think "yeasty" would be more accurate.
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Nov 4, 2012 23:13
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Seafood contributes umami, too. So I would say more....fishy. 
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Nov 4, 2012 23:20
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Drink and Fight posted:I guess that makes pr0k's mom "salty".
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Nov 5, 2012 01:40
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I'm making black & white cookies tonight for no reason other than I fell asleep drunk last night with Seinfeld on.
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Nov 5, 2012 01:45
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Look to the cookie.
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Nov 5, 2012 01:45
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You should take it to its logical conclusion and bake black & white pinwheel cookies.
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Nov 5, 2012 03:37
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To relocate this discussion from the chickencheese thread... I'm so down for GWSSS this year. I'm finally living somewhere I can actually get my hands on good, unique regional stuff.
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Nov 5, 2012 03:41
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I'd be interested in GWSSS, although I'm not sure how long postage from Australia will take. 
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Nov 5, 2012 04:29
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anyone have thoughts about heritage turkey breeds? going to my mums in DFW, was thinking about trying to track down a farm that had a decent bird - but I realized I really don't know much about flavor/breeds etc - and I don't wanna pay a lot of money for something that's gonna taste like leather. :/
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Nov 5, 2012 05:41
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mindphlux posted:anyone have thoughts about heritage turkey breeds? They all taste much better than the butterball of supermarket fame, but they are universally not as juicy or as tender. Think of them more like you would wild hunted game, but without the game taste. I raise a few of them because I like them so much. To me the only problem is that they create inordinate amounts of poo.
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Nov 5, 2012 05:53
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Mr. Wiggles posted:They all taste much better than the butterball of supermarket fame, but they are universally not as juicy or as tender. NOT ACCORDING TO ORGANICAUTHORITY.COM http://www.organicauthority.com/eco-chic-table/heritage-turkey-thanksgiving-dinner-throwback.html posted:Plus, anyone with three taste buds can tell you how vastly superior a heritage turkey tastes when compared to the average grocery store bird. Heritage turkeys are juicier and more flavorful, thanks to their protein-rich diets and healthier environments with more open space. god I hate people with agendas sometimes
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Nov 5, 2012 06:05
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Wroughtirony posted:To relocate this discussion from the chickencheese thread... If we're gonna do that we need to start taking adresses soon. I don't have any time to mastermind it, unfortunately, but I'd surely be in the pool.
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Nov 5, 2012 08:37
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This is the most ridiculous thing ever: Strawberry dessert
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Nov 5, 2012 09:34
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Casu Marzu posted:This is the most ridiculous thing ever: One of either Ricola or Doh004 should attempt this and win, by sheer virtue of  involved.
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Nov 5, 2012 09:50
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FRUIT GLASS?!
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Nov 5, 2012 10:02
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Casu Marzu posted:This is the most ridiculous thing ever: THIS IS WHY I LIVE
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Nov 5, 2012 10:14
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Scientastic posted:FRUIT GLASS?! Seriously. I was pretty meh over the strawberry snow and the dehydrated candied strawberry top. But the strawberry sugar pulling and then the strawberry glass? That's loving amazing! 
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Nov 5, 2012 10:21
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So like. That's all awesome modernism and all, but can we talk about how awful the raw strawberries look? So pale white inside.  no wonder he goes through all that work with all that sugar. He has no idea what a strawberry is supposed to taste like. 
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Nov 5, 2012 10:40
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Sun-warmed Senga Sengana-variety strawberries, eaten right off the plant while picking strawberries with your whole family for canning later that evening, after eating the finest berries with cream and sugar :d Nobody grows Senga Sengana anymore, they're too tender but hot drat do they pack flavour. Instead it's all firm, easily-transportble Corona berries, and it's impossible to go pick your own anymore, it's all done by immigrant season workers now (I mean, I do afford them the job and wages, as long as they're not exploited which sometimes seems to be the case, but I sort of miss that experience.)
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Nov 5, 2012 11:01
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The best strawberries I've ever had in my life were bought at a street corner in Tokyo.
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Nov 5, 2012 12:44
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Okay, it looks like there's sufficient interest for GWSSS again this year. I'll start a thread/taking addresses tonight assuming everyone's fine with the threat of banning hovering over deadbeats. In other news, I am perhaps the last person on the internet to discover a neat set of videos. Here is the first: https://www.youtube.com/watch?v=VIVIegSt81k Part 2 is really loving interesting if you're at all fascinated by mathematics, physics, etc. and includes liberal mention of Richard Feynman (always a good thing), but isn't really germane to the reason I'm posting about this here. The third video, on the other hand, is. https://www.youtube.com/watch?v=GTwrVAbV56o 
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Nov 5, 2012 15:48
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That video is loving ridiculous, but amazing at the same time. Want to eat that hexaflexamexagon.
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Nov 5, 2012 17:56
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What does water taste like?
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Nov 6, 2012 00:49
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Psalmanazar posted:What does water taste like? In a similar vein, what do teeth taste like?
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Nov 6, 2012 00:56
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Psalmanazar posted:What does water taste like?
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Nov 6, 2012 00:58
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Got a odd question I am hoping some of you kitchen wizards might be able to help me out with. My gas stove will ignite randomly when I try to turn it on, sometimes it ignites 5 times in a row and other times I can go a hour turning it on and off trying to get it to catch. I can smell the gas coming out just fine and hear the ignitor clicking but the stove will not catch. I was thinking it might be a faulty ignitor/sparker but before I start taking apart my stove and replacing parts I figure I would ask you guys since most of you spend a ton of time in the kitchen.
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Nov 6, 2012 01:40
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Faulty igniter. You could also just have grease buildup on it. Good thing they're cheap to replace. e: Now using Cashel Blue Cheese in our cheese amenity. It is by far my favorite blue cheese now. Chef De Cuisinart fucked around with this message at 01:52 on Nov 6, 2012 |
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Nov 6, 2012 01:47
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But isn't the clicking he hears the spark from the igniter? I know on mine, sometimes it takes several clicks. Gas is harder to light than you think; the mixture of gas and oxygen has to be within a somewhat narrow range. On mine, if the burner cap is a little off kilter, it won't ignite. I suppose it could also be impacted by any drafts nearby. Make sure the openings on the burner aren't clogged too.
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Nov 6, 2012 01:57
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I think the clicking noise is the thing trying to make a spark happen. Whether it is making sparks or not is another matter.
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Nov 6, 2012 02:00
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Chef De Cuisinart posted:Faulty igniter. You could also just have grease buildup on it. Good thing they're cheap to replace. Cashel owns but my favorite is St Agur.
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Nov 6, 2012 02:36
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Yawgmoth posted:I think the clicking noise is the thing trying to make a spark happen. Whether it is making sparks or not is another matter. Yeah it's this. My last (old as poo poo) gas stove had this problem, especially in humid weather. Best way is to use a match basically.
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Nov 6, 2012 02:40
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My wife wants me to make borscht but apparently I have to purée all of the veg so there are no pieces of anything what the gently caress
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Nov 6, 2012 02:55
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Chef De Cuisinart posted:e: Now using Cashel Blue Cheese in our cheese amenity. It is by far my favorite blue cheese now. In other news, The Santa Thread is UP go sign up kids!
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Nov 6, 2012 06:26
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 proclick zone https://www.youtube.com/watch?v=1Mm_5Z__TjQ
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Nov 6, 2012 08:49
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Allahu Snackbar posted:My wife wants me to make borscht but apparently I have to purée all of the veg so there are no pieces of anything what the gently caress Sever.
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Nov 6, 2012 09:22
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Rythe posted:Got a odd question I am hoping some of you kitchen wizards might be able to help me out with. My gas stove will ignite randomly when I try to turn it on, sometimes it ignites 5 times in a row and other times I can go a hour turning it on and off trying to get it to catch. I can smell the gas coming out just fine and hear the ignitor clicking but the stove will not catch. I was thinking it might be a faulty ignitor/sparker but before I start taking apart my stove and replacing parts I figure I would ask you guys since most of you spend a ton of time in the kitchen. Clean the igniter and the hob. Try again.
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Nov 6, 2012 09:23
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Chef De Cuisinart posted:Faulty igniter. You could also just have grease buildup on it. Good thing they're cheap to replace.  ) called Shepherd's Purse. Really delicious, lovely full flavour plus smooth creaminess.
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Nov 6, 2012 11:51
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