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I live in New Orleans and 95% of the cyclists on the roads here are suicidal or just dumb. They ride the wrong way on one way streets and don't understand why you don't see them. They don't stop at stop signs crossing major traffic roads. They ride on sidewalks, ride abreast, ride with a guy sitting on the handlebars and a third guy sitting on the seat behind the pedaler (who stands). Half of the bikers I see are coming at me head-on in the wrong lane. The roads are pretty terrible with potholes and such, so they are always swerving around the lane rather than holding a straight, predictable line. They never signal turns. They don't stop at red lights. They fly through gaps between parked cars and stopped traffic. Bikers suck. Of course the drivers here are awful too, so darwinism is in full effect.
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Feb 28, 2013 18:28
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CuddleChunks posted:Sorry, we're size queens over here. Bigger is better, especially when it comes to geography and engines. The entirety of the Netherlands could easily be tucked into the uninhabited corners of most of the Western states. As in, all 10 million of you folks would just vanish into the deserts and not be noticed at all. What this means is that anywhere you go tends to be scattered out from everywhere else and requires long drives to get there. Bicycles are only practical in some urban areas that have made allowances for them and also in a few small towns that have decent centralized services. That's 17 million of us, thank you very much. But yeah, I understand. I've been to America a few times now and in that time I didn't even see a single bicycle that wasn't a sportsbike. On the other hand, when I went to Australia, while dealing with the same geography problems, bikes were surprisingly prevalent! 
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Feb 28, 2013 21:27
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Wahad posted:That's 17 million of us, thank you very much.  I live in a college town nestled in the rolling hills of the Palouse so there's an ongoing stalemate between farmers and hippies. Loads of college professors can be seen toodling down the road on their recumbent bicycles while gigantic diesel-chugging death machines rumble on by. Once you head south of town where I live it's a decidedly unfriendly zone for bicyclists. The roads are narrow, the traffic is heavy and the hills give loads of incentive not to ride in this area. You get used to needing a vehicle to get to any major function and look askance at the few people who choose not to drive. Oh sure, it makes sense in Portland or San Francisco but here? Back to foodchat. I keep looking at that page about different cultures and what they eat in a week. Dang. It isn't surprising that Americans have the most varied (and awful) of diets in there but I'm wondering how you go about putting together an "egyptian for a week" or whatever meal plan to try out something different.
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Feb 28, 2013 23:52
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CuddleChunks posted:Sorry, we're size queens over here. Bigger is better, especially when it comes to geography and engines. The entirety of the Netherlands could easily be tucked into the uninhabited corners of most of the Western states. As in, all 10 million of you folks would just vanish into the deserts and not be noticed at all. What this means is that anywhere you go tends to be scattered out from everywhere else and requires long drives to get there. Bicycles are only practical in some urban areas that have made allowances for them and also in a few small towns that have decent centralized services. speak for yourself RHIN0002 posted:
on it like vomit mindphlux fucked around with this message at 00:30 on Mar 1, 2013 |
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Mar 1, 2013 00:28
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I'm going to Iberian Pig for the first time this Saturday. So excited. 
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Mar 1, 2013 00:52
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Did they do something with the peas apart from just throwing seven random peas on the plate? Are they wasabi peas? I could be just ignorant of how great that restaurant actually is but 7 or 8 peas tossed on is not a side or an attractive garnish IMO, what even is that? They couldn't have done something more interesting with them?
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Mar 1, 2013 04:11
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Those are fresh chickpeas from the name of the dish and it looks like the picture was taken after already digging in.
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Mar 1, 2013 07:10
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yeah I gotta sorta agree with the pea thing, but the restaurant is a 'tapas' style place that is pretty dark, perpetually crowded, and for the most part does really well technique/execution wise. The tapas isn't quittteee authentic/anythinglikewhatIhadinspain - but they're miles closer than anywhere else in Atlanta I've been to. And they are one of like 3 places in town that has jamon iberico, so I can look the other way on a lot of minor stuff. anyways, I've eaten there 5 or 6 times and have maybe had .25 bad experiences, so that's pretty good in my book. mindphluxchat : my fiance/gurrrl/FutureWife's brother is having his 30th birthday this weekend, and his girlfriend rented a swanky cabin in the north georgia mountians with hottub(s), pool tables, lots of bedrooms, etc. I think 14 or so people are coming up for the weekend and I'm doing my best to cook a spread for them all - various food aversions/allergies inclusive. Two of my friends are vegan, so I tried my best to come up with an all vegan menu except the protein, and think I did pretty ok...? it'll sort of be family style just for ease of easiness. our budget is apparently completely unlimited, paid for by an unknown source.
mmmmmm, thanks mystery angel investor of food
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Mar 1, 2013 07:56
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Your bro in law's gf is paying for the food.
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Mar 1, 2013 08:13
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I have never been to Iberian Pig, and that may be unforgivable considering I live three blocks from it.
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Mar 1, 2013 13:08
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I'm passing on that name to the boyfriend. Maybe he'll get to go sometime before I go visit him in October. And maybe we can go together .
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Mar 1, 2013 15:54
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http://www.nytimes.com/video/2013/02/28/us/100000002023576/the-perfect-pig.html HOLY poo poo does that prosciutto look GOOD!
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Mar 1, 2013 16:04
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Want to eat that pig. The things mentioned in the brief blurb about the contest sounded amazing, too.
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Mar 1, 2013 18:14
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Squashy Nipples posted:http://www.nytimes.com/video/2013/02/28/us/100000002023576/the-perfect-pig.html I have to find where this guy retails (if he does) and get me some of that. Holy poo poo. I at least have the benefit of living in the same state I guess. Might make it easier. Wanna cook that pork.
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Mar 1, 2013 18:37
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Pistou (basil, garlic, lemon juice, EVOO, S&P) added to cannellini bean, potato and greens/cabbage soup is miraculous.
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Mar 1, 2013 21:12
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 Hey dudes, I was gonna make some bacon rice stuffing for the bird I'm cooking for dinner tonight, but then my roomie chucked out the bacon fat I'd saved. I have fresh basil and chives. Suggestions?
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Mar 1, 2013 21:14
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Watch as a mochi machine turns steamed rice into mochi in just a few minutes. Mochi made in the traditional way was extremely labor intensive, and was only prepared for special holidays. A friend made this video and I thought it would be neat to share. http://m.youtube.com/watch?v=LoahSY38IAY
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Mar 1, 2013 21:16
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Squashy Nipples posted:http://www.nytimes.com/video/2013/02/28/us/100000002023576/the-perfect-pig.html I am now bothering my butcher and everyone else I know who deals in meat in an attempt to get some of that pig. Also, good to see mention of Cochon 555 - it's a great contest with good goals and even better food.
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Mar 1, 2013 22:12
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Sociopastry posted:
I'd suggest you kill your roommate. Use the basil and chives and make a pesto. Rub the pesto under the skin of the bird and roast as usual. Cook the rice separately and serve the chicken over it.
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Mar 1, 2013 22:16
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bartolimu posted:I am now bothering my butcher and everyone else I know who deals in meat in an attempt to get some of that pig. Also, good to see mention of Cochon 555 - it's a great contest with good goals and even better food. re: pigchat I'm butchering the last of my Hampshire hogs in a couple of weeks and moving to a different new niche breed called an Idaho Pasture Pig. Supposed to have very good quality meat.
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Mar 1, 2013 22:40
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So I'm eating gochujang on toast now and I'm wondering if this is what rock bottom feels like yet.
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Mar 1, 2013 23:42
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Mr. Wiggles posted:re: pigchat I'm butchering the last of my Hampshire hogs in a couple of weeks and moving to a different new niche breed called an Idaho Pasture Pig. Supposed to have very good quality meat. Lookit that fuzzy cheetah pig! http://www.idahopasturepigs.com/ Time to plan a road trip to piggy town.
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Mar 2, 2013 02:29
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While we're on the topic of farming, if you live near SD and are looking for some pheasants, my family owns a farm. They're very high quality birds. http://www.gisipheasantfarms.com/
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Mar 2, 2013 02:35
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I think I might have hit peak food aversion. I had to bring something to a potluck with all of the usual "we're all gonna diiiieeee" hyperrestrictions. No heat, no gluten, no taste, etc. So kind of pressed for options and afraid to bring anything even remotely interesting, I settled on vegetable soup. Everybody loves vegetable soup, right? Well, one girl complained it was too spicy. This was really weird, as I didn't even put black pepper in it. I wrote it off as "crazy", but after another person complained I realized what was happening. I used some leftover vegetable stock as the base. I made the batch of stock with a few serrano stems. They found that too spicy. 
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Mar 2, 2013 02:47
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So a few days ago I cut the gently caress out of my thumb while peeling ginger. Sucks, but oh well. I move on with life, which includes my art class - we just started working with ink. I just noticed today that my cut is all stained black. WHOOPS.  Guess I may have just home tattooed myself a little!
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Mar 2, 2013 04:42
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Lyssavirus posted:So a few days ago I cut the gently caress out of my thumb while peeling ginger. Sucks, but oh well. I move on with life, which includes my art class - we just started working with ink. I just noticed today that my cut is all stained black. WHOOPS. Awesome.
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Mar 2, 2013 09:03
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Going by Sjurygg's suggestion I went to Zhang Xiao Quan on 490 Nanjing Road East to look at some cleavers. I decided to get this pretty standard HK-made carbon steel cleaver:  It's hella sharp and while it takes some getting used to the shape of the blade it's already awesome for chopping veggies.
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Mar 2, 2013 14:20
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Lyssavirus posted:So a few days ago I cut the gently caress out of my thumb while peeling ginger. Sucks, but oh well. I move on with life, which includes my art class - we just started working with ink. I just noticed today that my cut is all stained black. WHOOPS. I have the beginnings of a home done "tattoo" on my leg that was done with a similar method, cutting with a razor and rubbing ink in. it is still going on strong 16-17 years later so you might want to get used to it.
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Mar 2, 2013 15:05
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Chef De Cuisinart posted:While we're on the topic of farming, if you live near SD and are looking for some pheasants, my family owns a farm. They're very high quality birds. http://www.gisipheasantfarms.com/ Around these parts, SD means San Diego. I was excited until I checked the website. 
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Mar 2, 2013 18:39
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bartolimu posted:Around these parts, SD means San Diego. I was excited until I checked the website. They'll ship to you! (It won't be cheap though)
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Mar 2, 2013 19:14
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Did you guys stock the farm that Dick Cheney was hunting at when he shot his buddy?
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Mar 2, 2013 19:40
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Squashy Nipples posted:Did you guys stock the farm that Dick Cheney was hunting at when he shot his buddy? Maybe? Something like 70% of sales are hunting clubs.
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Mar 2, 2013 20:19
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Awful wont let me edit, but the rest of sales are restaurants, a few butchers, and small family farms. They actually skip turkey for thanksgiving, Easter, and Xmas. We eat pheasant and hog instead.
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Mar 2, 2013 20:22
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Lyssavirus posted:So a few days ago I cut the gently caress out of my thumb while peeling ginger. Sucks, but oh well. I move on with life, which includes my art class - we just started working with ink. I just noticed today that my cut is all stained black. WHOOPS. I actually just learned today that the best way to peel ginger is with the back of a SPOON. I'm sorry that this information reaches you post-lovely tattoo.
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Mar 3, 2013 02:50
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Very Strange Things posted:I actually just learned today that the best way to peel ginger is with the back of a SPOON. I'm sorry that this information reaches you post-lovely tattoo. It was frozen ginger and the spoon wasn't working, actually. And it looks like the ink was at least mostly just in the scab/staining dead skin, so hey, probably no random black line on my thumb. In unrelated news, there is a whole chicken in my fridge that needs to be cooked and I have no loving clue what I want to do with it. I'm probably just gonna do some simple herbs under the skin, roast it whole and then jam it in my face for the next few days.
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Mar 3, 2013 03:29
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Holy gently caress (link to the General Questions thread) 
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Mar 3, 2013 03:30
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 I... What? How? Why?  On a less mindfucky note- I just made my very own tomato sauce for dinner from scratch tonight! It tastes loving amazing, but I think next time it probably needs a bit of salt or something in there. Maybe some chicken stock?
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Mar 3, 2013 04:34
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Add a couple anchovies or a splash of fish sauce next time.
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Mar 3, 2013 04:36
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I hadn't thought of that! I usually don't use fish oil because I'm not fond of fish in general, but I'll give it a shot next time. Tomorrow night I'm either gonna do some shrimp stir fry or some rice stuffed chickens.
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Mar 3, 2013 04:40
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I usually add the anchovy in right when I add oil to the pot to sweat my veggies. This makes the fish dissolve into the sauce and adds a really nice complex saltiness and richness to it.
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Mar 3, 2013 04:45
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