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dino. posted:Clearly my mental picture of your surroundings is heavily tinted by my (very limited) understanding of farms and the country in general. What I know about farming and the rest you could fit on the point of a needle, and have room for angels to dance on it. In my head, there's the east coast, the west coast, and all that scary stuff in between what doesn't see the ocean and is like cows, corn, and soy. Possibly sheep. And trees and nature and junk. Basically, everything that fills me with terror. Like, mad respect to people who grow our food, right? But I'm going to hide here in my city and wish to never have to see it in person. You're afraid of nature? You're the worst vegan ever.
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Mar 6, 2013 03:50
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dino, I want to take you to the family farm, and show you how awesome farming is. (All of the buildings are red. None of them are painted... WITH PAINT) Between both sides of my family, I think every facet of the agricultural industry is covered. My great-grandpa on mom's side is even greatly responsible for the popularity of Beefmaster cattle in Texas(gently caress you Angus!)
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Mar 6, 2013 05:15
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Totally Reasonable posted:It'd be cheaper (and equally traumatizing) to just ditch him in Battle Mountain for a month. Is this like candy mountain? gently caress mountains, though. After hiking in Ecuador, I'm done. I don't like dirt, and I don't like getting dirty, and I don't like bugs and junk. I mean, we had veg in our garden in Florida, and I'd ask my dad to go get the stuff, because I didn't like getting near the dirt.
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Mar 6, 2013 05:19
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dino. posted:Is this like candy mountain? If you mean will they steal your organs when you pass out? Yes, yes it is like candy mountain. 
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Mar 6, 2013 06:40
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dino. posted:because I didn't like getting near the dirt. You're such a queen, dino. It's adorable. 
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Mar 6, 2013 07:56
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Is it hard to get ahold of cheese curds in most places? Even the cheese stand in my local Kroger carries passable squeaky lil' Wisconsin curds, but perhaps that's a function of proximity (NW Ohio)...
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Mar 6, 2013 14:39
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rj54x posted:Is it hard to get ahold of cheese curds in most places? Even the cheese stand in my local Kroger carries passable squeaky lil' Wisconsin curds, but perhaps that's a function of proximity (NW Ohio)... Hard? No. Impossible? Yes. Cheese curds are such a regional thing - here in NC most people wouldn't even know what they are. This is to our detriment.
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Mar 6, 2013 17:02
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rj54x posted:Is it hard to get ahold of cheese curds in most places? Even the cheese stand in my local Kroger carries passable squeaky lil' Wisconsin curds, but perhaps that's a function of proximity (NW Ohio)... poo poo, I live 15 minutes away from the cheese curd capital OF THE WORLD!!! (So says the sign on the way into town), Ellsworth Wisconsin! I can make fries just fine and the creamery can supply all the melty squeaky cheese stuffs ill need, but I need to be able to duplicate the Ontario, Quebec style brown gravy served at various bars and places serving drunks in the Great White North. Any suggestions other than beef gravy from a can??
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Mar 6, 2013 17:05
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No because it's mostly instant gravy that they use. Just make a really salty beef gravy and add some mushroom stuff for extra umami. The gravy should be salty enough that you don't need to salt the fries. Also people might be surprised, but there's likely a local cheesery place near you - it may be worthwhile to track down these small places since they usually do a fresh curd like thing.
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Mar 6, 2013 17:33
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Thicken some beef base with corn starch, add a bit of butter, and plenty of pepper. Thats what you're getting at those bars.
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Mar 6, 2013 17:41
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mediaphage posted:No because it's mostly instant gravy that they use. I'm guessing it's a Commonwealth thing
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Mar 6, 2013 17:51
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The Midniter posted:Hard? No. Impossible? Yes. Cheese curds are such a regional thing - here in NC most people wouldn't even know what they are. This is to our detriment. I am so sorry for your loss. I have three cheeseries within 20 miles and my neighbor makes cheese in her basement so I get all the curds I want.
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Mar 6, 2013 18:34
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Casu Marzu posted:I am so sorry for your loss. I have three cheeseries within 20 miles and my neighbor makes cheese in her basement so I get all the curds I want. I just found a dairy farm in NC that sells 12-oz packages of cheese curds so I impulsively purchased two packages. Now, uh, what do I do with them?? haaaalllp
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Mar 6, 2013 19:23
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Casu Marzu posted:I am so sorry for your loss. I have three cheeseries within 20 miles and my neighbor makes cheese in her basement so I get all the curds I want. I hope that's not a euphemism.
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Mar 6, 2013 19:49
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gently caress i love coffee
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Mar 6, 2013 19:55
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The Midniter posted:I just found a dairy farm in NC that sells 12-oz packages of cheese curds so I impulsively purchased two packages. Just called my cheesemonger and had them put an order in for a bunch of fresh curds to arrive next week. Then the feeding begins.
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Mar 6, 2013 20:34
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The Midniter posted:I just found a dairy farm in NC that sells 12-oz packages of cheese curds so I impulsively purchased two packages. Eat them. Now, while they're still squeaky. Once they're not, then bread and deep fry. That is the Wisconsin way.
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Mar 6, 2013 21:01
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I am also a fan of cheese.
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Mar 7, 2013 05:12
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gently caress tradition, make poutine with chicken liver gravy.
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Mar 7, 2013 05:47
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Hello everyone. So, as it turns out, a "chip butty" is really good even though I'm ashamed to admit it due to the fact that it sounds disgusting. Hoever, today I read an article and there's a "bacon butty". What the gently caress is that? Is it basically a BLT without the L&T? You Brits are weird. Explain to me what one is and why it is good or why it is bad. That's goonier than french fries and butter on white bread. What the hell. Also, here's the article. It comes from the "Well I'm glad we spent money to figure that out" category. Croatoan fucked around with this message at 18:33 on Mar 7, 2013 |
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Mar 7, 2013 17:56
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BLT - LT = Bacon Butty. More or less. They are glorious in their simplicity.
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Mar 7, 2013 18:08
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They're usually best with a generous blob of brown sauce on them (i.e. something like HP Sauce, but more commonly just a generic brand) That said, I don't really care for them.
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Mar 7, 2013 18:11
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Bacon roll > bacon butty
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Mar 7, 2013 20:20
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I suppose this is the culinary equivalent of drawing a picture of Mohamed 
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Mar 7, 2013 21:25
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SubG posted:I also think that Seventeenth Century conversational sensibilities ought to be taken as normative and anyone who feels otherwise is a dandyprat grumbletonian who can go suck cackling farts. 
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Mar 7, 2013 21:32
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ZetsurinPower posted:I suppose this is the culinary equivalent of drawing a picture of Mohamed
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Mar 7, 2013 22:05
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No Wave posted:This is... incredible... and will be my facebook cover page Pah. Old hat. Good god, Green & Black's Sea Salt chocolate is fiendishly good.
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Mar 7, 2013 22:17
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therattle posted:Good god, Green & Black's Sea Salt chocolate is fiendishly good. I enjoy your posts best when I read them in the main character's voice from there will be blood.
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Mar 8, 2013 00:09
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ZetsurinPower posted:I suppose this is the culinary equivalent of drawing a picture of Mohamed gently caress the haters. Use a good hot dog, and then top this with a good homemade cheese sauce and this would be delicious.
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Mar 8, 2013 00:35
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Doom Rooster posted:gently caress the haters. Use a good hot dog, and then top this with a good homemade cheese sauce and this would be delicious. You are advocating boiling a hot dog for 8-10 minutes?
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Mar 8, 2013 00:37
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mich posted:You are advocating boiling a hot dog for 8-10 minutes? I'm no hot dog expert but could it hurt it? Seems like it wouldn't be any worse.
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Mar 8, 2013 00:55
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mich posted:You are advocating boiling a hot dog for 8-10 minutes? Do it with some decent brats and boil in Shiner Bock.
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Mar 8, 2013 01:01
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Chef De Cuisinart posted:Do it with some decent brats and boil in Shiner Bock. Drink the Shiner, and feed the spaghotdogs to someone who doesn't know better.
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Mar 8, 2013 02:20
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Oh yeah so the other day I was out fixing fence on a little rise above the river and I about tripped over this thing: It's a metate. I didn't see the mano that goes with it anywhere, but that's not uncommon from what I understand. No idea on the age - it could be Paiute or it could be Clovis culture. There's a ton of petroglyphs out here, both pre and post European contact, and there hasn't really been a lot of work in demarcating the differing material cultures of the peoples in the area. One thing's for sure - this probably ground up a hell of a lot of pine nuts and cattail roots.
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Mar 8, 2013 04:27
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That's amazing. Are they common enough that you can start using it in your kitchen?
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Mar 8, 2013 04:41
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They're not very common. On the other hand, it's basalt, so it's not like I'd hurt it if I decided I needed an extra large mortar.
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Mar 8, 2013 04:43
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You should have an archaeologist look at that. How would you date basalt, anyway?
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Mar 8, 2013 05:09
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Mr. Wiggles posted:They're not very common. On the other hand, it's basalt, so it's not like I'd hurt it if I decided I needed an extra large mortar.
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Mar 8, 2013 05:14
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So 5 days in Miami have taught me that Cubans are the masters of both coffee and pastries. Their cuisine is visually best described as "wad of meat with rice" but I am so in love with it I almost want to live here. What is the most efficient way for me to learn Spanish?
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Mar 8, 2013 05:21
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FishBulb posted:I'm no hot dog expert but could it hurt it? Seems like it wouldn't be any worse. Most hot dogs you buy are already cooked, boiling for so long would just be boiling seasoning and flavor out of the hot dog.
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Mar 8, 2013 05:57
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