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Arrgytehpirate posted:My roommate thinks the pepper bacon I buy is too spicy. Turn him into bacon, problem solved.
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Jun 28, 2017 16:26
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Manuel Calavera posted:Turn him into bacon, problem solved. Just don't post your work in the charcuterie thread.
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Jun 28, 2017 16:44
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tarbrush posted:Yay! I won't. I'm supposed to start fairly soft for a week or two before ripping into a steak, so sandwiches and hot dogs and fruit are back on the menu. I've hardly had any veggies other than mashed potatoes, so some steamed broccoli would be nice.
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Jun 28, 2017 17:09
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Suspect Bucket posted:Just don't post your work in the charcuterie thread. icehewk posted:Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right?
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Jun 28, 2017 18:41
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Jun 28, 2017 18:57
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Jun 28, 2017 19:04
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I love that ice is still getting mileage off that post, rofl.
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Jun 28, 2017 19:08
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GrAviTy84 posted:I love that ice is still getting mileage off that post, rofl. Wasn't that pulled from a Facebook group or something originally? It's been long enough I've forgotten the details.
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Jun 28, 2017 19:27
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Hauki posted:Wasn't that pulled from a Facebook group or something originally? It's been long enough I've forgotten the details. Yep. I think it was from the The Salt Cured Pig group.
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Jun 28, 2017 19:37
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CommonShore posted:I've never eaten Olive Garden, but I can't imagine that it's worse than East Side Mario's. Every 'Italian' restaurant here serves lovely old pasta from Gordon's Food Service in huge portions because LOL ITALIANS SURE LIKE TO SHARE
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Jun 28, 2017 20:09
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Echeveria posted:I can chew again as of Saturday! Congrats. I'm 3~ weeks away from having 100% of my teeth removed (to get implants). I had major jaw surgery in the past, so second time through the liquid > soft foods. The difference is, this time I live in Bangkok. I basically have no kitchen, and pretty much everything I like here involves some chewing. Think I'm going to be drinking a lot of protein shakes and bubble tea for a while. And Congee.
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Jun 29, 2017 08:36
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Hahahah goddamn. What was the story behind the original picture? Practice cadaver someone posed for a joke?
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Jun 29, 2017 12:44
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Pollyanna posted:Hahahah goddamn. What was the story behind the original picture? Practice cadaver someone posed for a joke? A lot of us old time spoongoons are in a few of the same fb groups, one of the groups called the "Salt Cured Pig" (there's another, might be "Salami, Charcuterie, and Wurst") someone honestly posted this pic and was completely serious, as far as we could tell. Might be a good old school troll, but they had prev history of attempts in the group. On the subject of fb groups, if you want a
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Jun 29, 2017 15:17
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GrAviTy84 posted:A lot of us old time spoongoons are in a few of the same fb groups, one of the groups called the "Salt Cured Pig" (there's another, might be "Salami, Charcuterie, and Wurst") someone honestly posted this pic and was completely serious, as far as we could tell. Might be a good old school troll, but they had prev history of attempts in the group. more like The Wurst of Charcuterie Wurst Waste of Pig I can keep going
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Jun 29, 2017 15:21
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Hauki posted:more like The Wurst of Charcuterie The charcuterie groups on fb, that post notwithstanding, are actually pretty legit. Lots of ~gastropub charcuterie programme chefs~ and european grandparent types ready to give a ton of tips.
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Jun 29, 2017 15:23
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GrAviTy84 posted:The charcuterie groups on fb, that post notwithstanding, are actually pretty legit. Lots of ~gastropub charcuterie programme chefs~ and european grandparent types ready to give a ton of tips. Oh I know, I just had to jam some low effort puns where I could
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Jun 29, 2017 15:26
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Hauki posted:Oh I know, I just had to jam some low effort puns where I could Pig Waste of Time Makin' Bacon The Worst of the Wurst Go Pork Yourself Robert Smith and The Cure
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Jun 29, 2017 15:38
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You're really hamming this up
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Jun 29, 2017 18:08
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Scientastic posted:You're really hamming this up There's no cure for a ham pun
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Jun 29, 2017 18:20
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Moove along Wait daknit
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Jun 29, 2017 18:21
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Would you like to see the ham? http://www.tor.com/2014/05/22/the-scary-ham/
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Jun 29, 2017 18:36
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Much Nduja bout nothing Pork in beef middles as food
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Jun 29, 2017 19:31
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Wife is traveling for work. She's out for dinner and I asked where she went. I checked their menu and found this: quote:STRIPED BASS* I don't know why there is an asterisk. I don't know what the gently caress that fish did to deserve this. "Veal Jus"? on fish? Literally all of this is a terrible idea.
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Jun 30, 2017 00:48
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* likely means subject to availability or market price
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Jun 30, 2017 00:51
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Submarine Sandpaper posted:* likely means subject to availability or market price I notice that you have an '*' in your subtitle. Shall I take that at face value?
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Jun 30, 2017 00:55
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What do those little grenades by your username signify? EDIT: Looks like I have one too. :O
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Jun 30, 2017 01:20
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dino. posted:What do those little grenades by your username signify? Mouse over it and find out.
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Jun 30, 2017 01:25
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If she's in California or one of a bunch of other states, the asterisk leads to the "undercooked proteins can increase the risk of foodborne illness" thing they're required to put on the menu. Most places I've seen put that on every seafood thing regardless of doneness. Mustard greens and pickled radish sounds good. Maybe I'll do that tonight.
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Jun 30, 2017 15:10
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Big Beef City posted:I notice that you have an '*' in your subtitle.
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Jun 30, 2017 15:19
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bartolimu posted:If she's in California or one of a bunch of other states, the asterisk leads to the "undercooked proteins can increase the risk of foodborne illness" thing they're required to put on the menu. Most places I've seen put that on every seafood thing regardless of doneness. "This product contains chemicals known to the State of California to cause cancer. Please do not eat the inedible plastic or rubber materials contained in this product on a regular basis for more than a year."
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Jun 30, 2017 15:20
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Every time I finish pulled pork/carnitas in the broiler, they lose a lot of their juices and dry out. Is this normal? I want to have some crunch, but not so much that they get all dried out.
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Jun 30, 2017 18:34
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Pollyanna posted:Every time I finish pulled pork/carnitas in the broiler, they lose a lot of their juices and dry out. Is this normal? I want to have some crunch, but not so much that they get all dried out. throw it onto hot carbon steel or cast iron, more direct thermal contact/conductivity, less time to dry out.
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Jun 30, 2017 18:36
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Pollyanna posted:Every time I finish pulled pork/carnitas in the broiler, they lose a lot of their juices and dry out. Is this normal? I want to have some crunch, but not so much that they get all dried out.
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Jun 30, 2017 19:15
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So I have a .5L thermos that is the definition of "well seasoned". I'm looking to upgrade, particularly in the size department to a 24 oz/710ml one (bigger than is ok, but not anything obscene like a half gallon). What would be a good one?
iospace fucked around with this message at 01:23 on Jul 3, 2017 |
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Jul 2, 2017 23:02
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GrAviTy84 posted:I love that ice is still getting mileage off that post, rofl. christ, I remember the first time I saw that here, ugh.
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Jul 4, 2017 03:44
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Ooo. The grenade means platinum. vermin posted:"This product contains chemicals known to the State of California to cause cancer. Has this thing become meaningless and just shows up on everything?
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Jul 5, 2017 15:54
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Doesn't it pertain now to 'processed meat'?
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Jul 6, 2017 12:54
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Probably if they include nitrates
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Jul 6, 2017 14:10
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FishBulb posted:Probably if they include nitrates What about naturally occurring nitrates in celery? Then they'd have to sell every bunch of celery with a sticker that says "This product contains chemicals known to the State of California to cause cancer." I'd love to see that, and laugh at it. Celery.
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Jul 6, 2017 14:24
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I don't know I really don't like it when stores advertise "uncured* meats" though *EXCEPT TONS OF CELERY JUICE
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Jul 6, 2017 14:43
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