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When I clean my igniters I find that it takes forever to dry off enough to work again. I speed up the process by warming them up with a torch.
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Nov 6, 2012 12:03
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I'd be amused to judge Rico and Doh's entries, but I might be too nice to actually be judgey. Like, I genuinely want everyone to win, and will try to see the best parts of what they've got to offer. Unless it involves salsa chicken. @Allahu: Ew. Seriously? Ew. Has she at least /tried/ it with the veg being grated? She's not normally that picky.
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Nov 6, 2012 17:18
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mindphlux posted:
Oh hell yes.
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Nov 6, 2012 18:42
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proclick zone
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why is everyone grossed out by smooth borscht? I thought it was supposed to be smooth and velvety in the first place. I've only made it on my own without a real recipe reference though
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Nov 6, 2012 18:50
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I'm on a plane on my way to Vegas. Any new spots I need to hit? Nobu is a definite, but I'm open to suggestions for other nights. Might try to hit Lotus of Siam, but may have trouble finding folks to dine with me. fake edit: wifi on an airplane is like all the other futuristic promises: a disappointment in practice. Feels like dialup.
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Nov 6, 2012 19:13
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You have to go to Lotus if you haven't been. It's really that good. And I know I always say it but Bouchon still has the best breakfast in town, I think.
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Nov 6, 2012 19:14
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Flash Gordon Ramsay posted:I'm on a plane on my way to Vegas. Any new spots I need to hit? Nobu is a definite, but I'm open to suggestions for other nights. Might try to hit Lotus of Siam, but may have trouble finding folks to dine with me. As far as other places: - It's the second weekend of the month, which I think means it'll be time for another Saturday Night Truck Stop brawl. I went on an off week and it was kind of a bust, but the competition weeks are apparently quite good. It doesn't get very busy until around midnight, but if you're up late Saturday night it can be a decent place to drop in. - If you want ramen, do Monta. It's two doors down from RAKU and well worth the inevitable wait. Get the pot stickers too, they're made fresh to order and easily the best in town. - Do something in the Cosmopolitan. All of the third-floor restaurants are good, so it's really a matter of what you're in the mood for. - I don't know if you get really good tacos at home, but Tacos El Gordo (the original Charleston location) is fantastic. They have Strip and Downtown locations that might be okay, I don't know. I make the extra drive to Charleston. Wiggles is right about both Lotus and Bouchon. At Lotus get the nam kao tod, tom kha kai, and whatever else strikes your fancy. Bouchon's quiche is nearly three inches thick and light as a feather, their french toast is more like a tower of delicious bread pudding, and everything else on their menu is great. I can probably think up some other recs too if you have specific things you want to eat. Throw me a PM if you need a dining partner. bartolimu fucked around with this message at 20:12 on Nov 6, 2012 |
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Nov 6, 2012 20:04
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pile of brown posted:why is everyone grossed out by smooth borscht? I thought it was supposed to be smooth and velvety in the first place. I've only made it on my own without a real recipe reference though Expat eastern european here. No, that poo poo needs straight up hunks of beet in it. Sometimes people grate one of the beets. Pureed borscht is a travesty.
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Nov 6, 2012 20:26
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An observer posted:Pureed borscht is a travesty. What if you call it beetroot soup?
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Nov 6, 2012 20:36
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Borshtsch may well be fine-grained, most of the plain versions I've had have been finely grated beetroot and other vegetables simmered in stock, and the Polish chlodnik is often very smooth indeed. Ukraina borschtsch is like a chunky meat soup with everything in it, but it's not the only version although it is certainly the most famous.
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Nov 6, 2012 20:41
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Scientastic posted:What if you call it beetroot soup? Oh well then, that's fine. I mean borscht is a specific dish, but beetroot soup is like a category of soups with beet in it, yes? Then again borscht could be like chili where people have heated battles over how it should be made, and all that.
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Nov 6, 2012 20:41
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This is a good read, and goddammit do I want me some hot, meaty beetroot-red broth right now. http://www.guardian.co.uk/lifeandstyle/2008/mar/15/foodanddrink.travelfoodanddrink
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Nov 6, 2012 20:51
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Proper borsch (to me) needs hunks of beet, potato, onion, cabbage, and meat, maybe some carrots but not too many. You also need smetana and dill. Fantastic stuff, super filling. My Ukrainian friend describes her borsch as 'everything but the kitchen sink.' However, my mum, who grew up Jewish in America in the 1950's and 1960's, remembers 'borscht' as something that you ate cold out of a Manischevitz jar. I find it completely disgusting, but she thinks it's delicious.
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Nov 6, 2012 21:14
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That was interesting, thanks. Basically this is what it's like where I'm from: Beets (either chunks, or grated, or both), potatoes, meat. Sour cream and parsley/dill at the table. The broth shouldn't be clear or watery. We also have a cold borscht, but it's not exactly the same: Beets, cucumbers, a ton of sour cream (enough to turn the entire dish an unnatural-looking pink). Dill and green onion at the table and a hardboiled egg sliced into the bottom of the bowl before pouring the soup. Also often eaten with a hot potato. Only soup I can call "refreshing". Personally I like it more than hot borscht. Grushenka posted:However, my mum, who grew up Jewish in America in the 1950's and 1960's, remembers 'borscht' as something that you ate cold out of a Manischevitz jar. I find it completely disgusting, but she thinks it's delicious. I've seen jars of this at safeway. Disgusting 
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Nov 6, 2012 21:16
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Yeah, jarred borscht is part of the overwhelming bland horror that is Ashkenazi food. an observer, I've never heard of borsch like that cold one, but I'm a bit of a doofus anyhow. I know that when I was in Russia I often had okroshka, but that doesn't have beets. Yours sounds like something they have in the Baltics? edit: there is cold borsch in Russia but it wasn't ever served to me like that when I was in Moscow and St. Petersburg, but again, I may have just missed out because I was stuffing my face with plov.
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Nov 6, 2012 21:20
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Yep, that's exactly it. http://en.wikipedia.org/wiki/Borscht#Cold_borscht Frikkin delicious.
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Nov 6, 2012 21:22
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I'm going to have to make some cold borsch soon to make up for my missing out on it in Russia, despite the weather. I'm tempted to make an effortpost/thread for borsch. Would be a nice way to spend my Sunday.
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Nov 6, 2012 21:26
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That's a pretty great idea. Maybe we should have an eastern european cuisine thread or something?
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Nov 6, 2012 21:32
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An observer posted:That's a pretty great idea. Maybe we should have an eastern european cuisine thread or something? I'd definitely be down for that. I'll probably only have time to do it (the borsch and the thread) on the Sunday, to be fair. It'd be nice to have a catch-all thread for stuff. 
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Nov 6, 2012 21:41
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Eastern European Cuisine - Why is my toilet red.
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Nov 6, 2012 21:51
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Hahahaha, that's perfect. I can try to write up an effortpost for my country, but I've never made an effortpost before -- is there a good example of one on GWS someone could link me to?
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Nov 6, 2012 21:56
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Casu come tell your beet story.
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Nov 6, 2012 22:00
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An observer posted:Hahahaha, that's perfect. I can try to write up an effortpost for my country, but I've never made an effortpost before -- is there a good example of one on GWS someone could link me to? http://tinyurl.com/cdv2faq
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Nov 6, 2012 22:02
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Generalissimo
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An observer posted:Hahahaha, that's perfect. I can try to write up an effortpost for my country, but I've never made an effortpost before -- is there a good example of one on GWS someone could link me to? The 'Dreaming of India' thread that Yiggy did was great, but I think it's in the archives now. I'm not actually Russian--I've studied it for awhile--but there's also lots of other posters across the forums who are actually Russian and could also put in their two cents. I'd gladly do a borsch recipe and perhaps some Ashkenazi (Eastern European Jewish) cuisine since I am actually Ashkenazi. It's usually pretty similar to Russian/Ukrainian/Polish/etc. cuisine, but everyone could do with a good cholent recipe, I think. edit: You could call it 'Not Just Vodka and Potatoes: The Eastern European Food Thread' or some such.
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Nov 6, 2012 22:13
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Grushenka posted:Proper borsch (to me) needs hunks of beet, potato, onion, cabbage, and meat, maybe some carrots but not too many. You also need smetana and dill. Fantastic stuff, super filling. My Ukrainian friend describes her borsch as 'everything but the kitchen sink.' This is basically my preferred borscht. I compromised, and pureed up the beet, carrot, and onion, and left the cabbage and potato intact. It's not perfect, but it's tasty enough.
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Nov 6, 2012 22:27
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Sjurygg posted:This is a good read, and goddammit do I want me some hot, meaty beetroot-red broth right now.
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Nov 6, 2012 22:33
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Great googly moogly.
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Nov 6, 2012 22:43
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bartolimu posted:Great googly moogly. That. That was fantastic 
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Nov 6, 2012 22:45
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Speaking of beet soups, there's this Polish variant of borscht/barszcz that's basically a fermented beet broth. Anyone have a recipe that includes a traditional approach to the fermentation instead of just faking it with vinegar?
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Nov 7, 2012 00:32
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bartolimu posted:Great googly moogly. Mrs. Gunderson for GWS Philosopher Queen.
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Nov 7, 2012 00:35
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That was about the funniest drat thing I've seen in GWS, awesome
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Nov 7, 2012 02:08
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That's why I'm saying we just need to hold a vote for second place. Because there is no way in hell anyone is going to beat that.
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Nov 7, 2012 02:19
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Grushenka posted:I'd definitely be down for that. I'll probably only have time to do it (the borsch and the thread) on the Sunday, to be fair. It'd be nice to have a catch-all thread for stuff. Sure, catch-all thread is nice, but making a specific Borscht thread would be great, especially since winter is coming soon, and the heartier soups really help get through those horrible cold days.
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Nov 7, 2012 06:10
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Thank gently caress for that. Well done, America (or a small majority thereof).
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Nov 7, 2012 07:47
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four more years of drone strikes no matter who you vote for 
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Nov 7, 2012 08:12
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mindphlux posted:four more years 
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Nov 7, 2012 08:25
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dino. posted:Sure, catch-all thread is nice, but making a specific Borscht thread would be great, especially since winter is coming soon, and the heartier soups really help get through those horrible cold days. Sure! If I had more mouths to feed I'd also make solyanka but it's usually just me and my boyfriend. Borsch is always good (and vegan friendly if you want it to be that way). Also, well, at least it's not Romney.
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Nov 7, 2012 08:31
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SubG posted:Speaking of beet soups, there's this Polish variant of borscht/barszcz that's basically a fermented beet broth. Anyone have a recipe that includes a traditional approach to the fermentation instead of just faking it with vinegar? Put it outside in the fresh air for a couple of days. Mind the cats and crows.
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Nov 7, 2012 11:19
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You know, I used to date a Russian girl and hang with her parents for dinner, and I've gone over to my roommate's family functions enough to have developed a taste for the crisp but hearty pink stuff called borscht...but now you tell me you can eat it hot? What is this witchcraft? It was my favorite cold soup, minus the weird poops. Oh, and at our election return party last night, I discovered that lamb merguez sausage makes the best pigs in a blanket. As well as reaffirming the primacy of punch as the great, cost-efficient party beverage (especially warm and spicy in the wintertime).
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Nov 7, 2012 17:04
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This is a thing: https://www.youtube.com/watch?v=rirxr_sYt1Q
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Nov 7, 2012 17:46
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