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Head Movement posted:Are you actually pronouncing an r? I would have guessed not. If you actually are, I would guess that because Australian dialects typically don't pronounce syllable final r's that it's an instance of hyper-correction and putting r's where no one else actually has them. Other than that, the t disappeared as complex consonant clusters have a tendency to simplify over time. The last bit is either a syllabic l or schwa followed by l which is fairly typical. More food related - explain "bahnahnar". Edit: apparently banana art is a thing... 
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Apr 24, 2013 21:56
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That is actually pretty amazing.
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Apr 24, 2013 22:07
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heyyyyja bvbbb
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Apr 24, 2013 22:30
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Fo3 posted:It's "How yA goin' " BTW. Oh, I've totally noticed those speech patterns. I think it sounds adorable. Specifically the sing-songy upnote at the end. Like, "How ya goin'" doesn't come out like a question, but "I'm about to have a big sleep" does. XD There's this one show called Undercover Boss. It's the Australia edition. It took me about three episodes in to be able to parse what the hell everyone was saying.
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Apr 24, 2013 23:38
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Yes, let's make pressure cookers scarier everyone. https://www.youtube.com/watch?v=aD_Ufn1ROw0
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Apr 25, 2013 02:34
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dino. posted:Dear Australia: your tv programmes are really fun to watch. And I've found myself asking my mates "how ye going" more than I care to admit. Have you seen The Adventures of Lano and Woodley? That show rules. https://www.youtube.com/watch?v=NnYqLo_yLpk
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Apr 25, 2013 04:25
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Man I made biscuits today using my sourdough starter and some lard cut into the flour. poo poo came out civil war hard tack. Some times you lose some, I guess.
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Apr 25, 2013 05:16
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EVG posted:More food related - explain "bahnahnar". I hate it.
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Apr 25, 2013 05:23
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I see that there. posted:Man I made biscuits today using my sourdough starter and some lard cut into the flour. Did you add baking powder / soda? I had great success using greek yogurt as my acidic enrichment last time I made biscuits. Sourdough starter is plenty slack, but you might want to augment the tartness with that.
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Apr 25, 2013 06:37
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EVG posted:More food related - explain "bahnahnar". Awesome 
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Apr 25, 2013 12:31
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Steve Yun posted:Yes, let's make pressure cookers scarier everyone. Good thing those guys didn't know how to use google.
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Apr 25, 2013 18:44
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Allahu Snackbar posted:Did you add baking powder / soda? I had great success using greek yogurt as my acidic enrichment last time I made biscuits. Sourdough starter is plenty slack, but you might want to augment the tartness with that. yeah, I did use baking soda. I think I overworked the dough, I did it in a food processor rather than cutting the lard in by hand. Next time I'll hand mix it. edit:vvv That's a great point. I'm really new to baking, and I've just been looking for an excuse to use the sourdough starter I've got going, and never considered how glutinous that it would be when working it into the recipe I followed. vvv I see that there. fucked around with this message at 19:37 on Apr 25, 2013 |
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Apr 25, 2013 19:31
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I see that there. posted:yeah, I did use baking soda. I think I overworked the dough, I did it in a food processor rather than cutting the lard in by hand. Next time I'll hand mix it. a sourdough starter will intrinsically have a lot of well developed gluten, too.
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Apr 25, 2013 19:33
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Rehearsal dinner went well tonight. Roast pork, gravy, roasted potatoes, acorn squash, salad, assorted deserts, etc. for about 40. Even cleanup went smoothly. Tomorrow is the real thing.
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Apr 26, 2013 06:55
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Wiggles, hollar when you're in London. We will eat a food.
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Apr 26, 2013 08:48
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AllTerrineVehicle posted:Hello GWS chat thread! I am traveling to San Francisco next week and am wondering if any of you fine culinary goons could suggest some kickin' rad places for me to go eat. I'm going to attempt to avoid eating at any sort of chain if I can at all help it. Alas, my mother is not as adventurous as I when it comes to eating so chances are any sort of molecular gastronomy type of place is out, but cuisine from basically any culture is a-ok. Are you just going to be in San Francisco? Cause I live in the East Bay and could loving hook you up on eateries, but I'm much less well-versed in stuff in SF proper. Except Smuggler's Cove. Go drink at Smuggler's Cove. Don't go on a weekend though. And if you should up before 8 or so you're more likely to get a place to sit.
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Apr 26, 2013 11:17
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I see that there. posted:yeah, I did use baking soda. I think I overworked the dough, I did it in a food processor rather than cutting the lard in by hand. Next time I'll hand mix it. Yeah keep in mind the best biscuits (imo) are made with techniques similar to pie crust - cold fat, cut it in, roll out it out, cut. Nancy Silverton has this amazing recipe for laminated biscuit dough that I really need to try sometime though.
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Apr 26, 2013 13:31
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Kenning posted:Are you just going to be in San Francisco? Cause I live in the East Bay and could loving hook you up on eateries, but I'm much less well-versed in stuff in SF proper. Except Smuggler's Cove. Go drink at Smuggler's Cove. Don't go on a weekend though. And if you should up before 8 or so you're more likely to get a place to sit. Where in the East Bay do you live? I grew up in Fremont and my parents still live there so I'm there pretty often.
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Apr 26, 2013 17:47
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Wiggleswedding liveblog: 20 quarts of pozole cooking. Beans simmering. Beginning salsas.
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Apr 26, 2013 17:48
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mediaphage posted:Yeah keep in mind the best biscuits (imo) are made with techniques similar to pie crust - cold fat, cut it in, roll out it out, cut. They're pretty dope. I would recommend them.
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Apr 26, 2013 18:24
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Mr. Wiggles posted:Wiggleswedding liveblog: You did ask the wedding photographer to take a subset of pictures specifically aimed at GWC, correct?
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Apr 26, 2013 18:30
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Good luck Wiggs! I cooked with my best man for my wedding, too, and had an absolute blast, and yep the photographer did us justice. But anyway, good luck, hope your day goes amazing!
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Apr 26, 2013 18:41
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Photography wasn't my department. Maybe I can get something.
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Apr 26, 2013 18:50
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Mr. Wiggles posted:Wiggleswedding liveblog: I just had a cup of pozole for lunch. What are the chances? (pretty high, I love pozole) good luck goon!
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Apr 26, 2013 19:38
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Kenning posted:Are you just going to be in San Francisco? Cause I live in the East Bay and could loving hook you up on eateries, but I'm much less well-versed in stuff in SF proper. Except Smuggler's Cove. Go drink at Smuggler's Cove. Don't go on a weekend though. And if you should up before 8 or so you're more likely to get a place to sit. Mostly just SF proper, yeah. Really though, any sort of info you might have would be great since I've been too busy with finals to properly look into food-things.
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Apr 26, 2013 19:47
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And now, some Texas boys try surstromming. http://www.liveleak.com/view?i=d81_1366853584
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Apr 26, 2013 19:59
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Flash Gordon Ramsay posted:And now, some Texas boys try surstromming. hey, pickled herring owns 
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Apr 26, 2013 20:02
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Pickled and fermented aren't exactly the same thing. edit: Their reaction as soon as the seal on the can is broken had me laughing in real life. REAL LIFE
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Apr 26, 2013 20:11
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"You don't got any hot sauce or anything?" "Nah man I got blue chips right here." *projectile vomits*
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Apr 26, 2013 21:52
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i wana go hom  i wana go hom
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Apr 26, 2013 23:48
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mindphlux posted:i wana go hom I feel so broke up I wanna go hom
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Apr 27, 2013 02:46
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Question: I made caesar salad dressing tonight and ignored the important part of the recipe: pour the oil in slowly once the other ingredients are well mixed and put it in first. I added an egg yolk for emulsification, got out a whisk, stretched the ol' biceps and whisked the hell out of it and... It came together in like 20 seconds. Way faster than slowly drizzling the oil in to incorporate. Is adding the oil to an emulsion slowly an old wives tale, or did I just have enough emulsifying power between the yolk and the ground mustard?
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Apr 27, 2013 03:06
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Yo Wiggs, I know hanging out with dorks from the internet is the last thing you would want on your honeymoon but if you wanna food in London you can reach me at theklay at gmail.com
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Apr 27, 2013 03:12
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Chemmy posted:Question: You can emulsify something just fine by dumping everything together and blending it, but it's way easier if you start out with a drizzle of fat and work your way up.
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Apr 27, 2013 03:18
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That's the thing: I used a whisk by hand and had literally no problem. It took like 20 seconds of whisking. Freak accident? Lucky coincidence?
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Apr 27, 2013 03:22
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Chemmy posted:That's the thing: I used a whisk by hand and had literally no problem. It took like 20 seconds of whisking. If you had some dijon in there, and you should have, it does a fantastic job of emulsifying.
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Apr 27, 2013 03:28
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Chemmy posted:Question:  the first time I saw it because of all the whisking I usually do. I have never attempted it this way though.
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Apr 27, 2013 03:35
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Chemmy posted:That's the thing: I used a whisk by hand and had literally no problem. It took like 20 seconds of whisking. Caesar salad isn't nearly as hard to emulsify properly as, say, a hollandaise. They're all doable very quickly though.
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Apr 27, 2013 03:49
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Married.
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Apr 27, 2013 06:06
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Mr. Wiggles posted:Married. 
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Apr 27, 2013 06:17
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