|
therattle posted:Brazilian-Japanese is probably the result of the large Japanese population in Brazil. It is and it’s an amazing fusion of food. There’s also some Peruvian-Japanese places around too. I really like fusion foods and places that experiment. Combining native Australian ingredients into other cuisines is a trend here too recently.
|
#
?
Jul 8, 2020 11:30
|
|
|
|
| # ? Apr 26, 2024 21:27 |
|
|
Refrigerator butter is a scam, we just buy ghee from Costco and leave it out on the counter.
|
|
#
?
Jul 8, 2020 14:06
|
|
|
therattle posted:Brazilian-Japanese is probably the result of the large Japanese population in Brazil. A Japanese colleague of mine learned me on this one- in the early 20th century Japan was concened about over population and chartered ships to take volunteer families down the pacific coast of the Americas. Anywhere the family liked, they could disembark and settle, accounting for the significant Japanese populations of Peru, Argentina, Brazil, etc. This probably oversimplifies the migration of families after the laborers aboard the Sakura Maru in 1899, but it makes for a cool story.
|
|
#
?
Jul 8, 2020 15:55
|
|
|
It dawned on me today that if the Jeff from yospos or whatever his name is purchase goes through, we will likely see Lowtax post the most epic banme thread of all time. Can't wait.
|
|
#
?
Jul 8, 2020 16:21
|
|
|
I'm just expecting Lowtax to try to get into the contract "ps no one can bad mouth me on the forum" because he's that much of a dumb petty gently caress. My greatest forum accomplishment is still when he came in here after I was openly musing during the FYAD fiasco, "will I get banned for being queer?" He comes in, says no. And I still tell him to gently caress off. Ah memories.
|
|
#
?
Jul 8, 2020 16:23
|
|
|
I was halving the Serious Eats red beans and rice recipe and I put in 1lb of red beans instead of 1/2lb while halving everything else and I am so mad right now, you have no idea. Worst part is that I've made this exact mistake before.
|
|
#
?
Jul 8, 2020 20:37
|
|
|
Love when I do that with baking.
|
|
#
?
Jul 8, 2020 21:37
|
|
Pollyanna posted:I was halving the Serious Eats red beans and rice recipe and I put in 1lb of red beans instead of 1/2lb while halving everything else and I am so mad right now, you have no idea. Eh it still works. Just season it up a little more / add some more garlic
|
|
|
#
?
Jul 8, 2020 22:20
|
|
|
Scientastic posted:I had to Google "butter bell" and that is just the stupidest thing I've ever seen.  A firkin is not a merkin for furries (at least in this context), it is a small wooden cask (when used as a formal unit of measure it's a quarter British barrel, but it isn't being used that way here), and was the most common vessel for storing butter until industrial butter production became commonplace in the last decades of the 19th Century. And if we're talking about firkins of butter then we might as well mention bog butter, which is butter (and sometimes other perishable foodstuffs) placed in wooden containers and sunk into peat bogs. This practice is around two thousand years old, and lumps of century-old bog butter are a common archeological find in Ireland and the UK. Here's an example from the wikipedia article, which doesn't cite which museum it's from but mentions that it is from the 15th or 16th Century Enniskillen:  It isn't currently known if the process of production of bog butter was originally just to slow spoilage or if the chemical transformation associated with slow inundation of bog seepage was desired by itself (kinda like making century eggs or whatever). In any case, the point is that yeah, if you're not refrigerating then it is pretty desirable to keep your butter submerged.
|
|
#
?
Jul 8, 2020 22:27
|
|
|
Drink and Fight posted:Love when I do that with baking. Yeah I was making a cake once and I was doing the adding dry to the wet in partial stages. Only I forgot the last addition of the dry ingredients and slapped that thing into the oven. Somehow it came out perfect, so the recipe must have sucked to begin with. I guess this is not at all what you're describing, but i'm going to  anyway
|
|
#
?
Jul 8, 2020 22:52
|
|
|
Eeyo posted:Yeah I was making a cake once and I was doing the adding dry to the wet in partial stages. Only I forgot the last addition of the dry ingredients and slapped that thing into the oven. I meant more like when I decide to halve a recipe then put in the full amount of coconut oil or whatever (ew).
|
|
#
?
Jul 8, 2020 23:03
|
|
|
I enjoy doubling everything in a cookie recipe but forgetting to double the leavening.
|
|
#
?
Jul 8, 2020 23:19
|
|
|
Things which are doubled by default in my house: garlic salt* crunchy toppings sauce components *if a non-Kenji, non-baking recipe specifies an exact amount of salt I assume it's way lowballed. I don't actually double, I salt to taste, but usually it ends up doubled if not more Things I've accidentally That one time I thought the following was already-prepared sauce and added the whole can to a small pan of veggies  A++ would make again for special occasions In my defence, I was
|
|
#
?
Jul 8, 2020 23:50
|
|
|
Sorry forgot I mentioned my butter bell in here I put it in soft and it works for days at a time but sometimes I'll find it plopped in the water and that makes me sad Really most of the time it's incredibly useful and I love it, but I wish there were some friction ridges on the inside of the cup
|
|
#
?
Jul 9, 2020 03:46
|
|
|
I've got a butter bell (I just call it a crock) and have never had a problem with the butter falling out. I looked on Amazon for reviews to see if this was a common problem and there was some wannabe bourgeoise idiot bragging about how YOUR CHEAP SPREAD might not fall out, but MY REAL *IRISH* BUTTER DOES!, and I thought that was pretty funny
|
|
#
?
Jul 9, 2020 03:55
|
|
|
SubG posted:In any case, the point is that yeah, if you're not refrigerating then it is pretty desirable to keep your butter submerged. But neither of these methods involve direct contact between the water and the butter, and nor inverting your butter over anything! Presumably the aim with both is to seal and cool your butter, neither of these are techniques for having spreadable butter ready to go? I fully appreciate that not exposing butter to air is desirable, I just don’t understand why, especially in the age of refrigeration and shop-bought butter, why you would want to pack butter into a bell and suspend it upside-down... If you’re making all your butter yourself, yes firkin, but otherwise, fridge and butter dish is the way to go! I guess we just use a lot more butter than I realised and live in a country that’s not hot enough, I’ve literally never had butter go bad, and was just surprised to see that the butter bell is apparently a real thing that people use. I will stop now: no-one cares about my astonishment at discovering something other people have known about for over a hundred years.
|
|
#
?
Jul 9, 2020 07:09
|
|
|
Scientastic posted:But neither of these methods involve direct contact between the water and the butter, and nor inverting your butter over anything! Presumably the aim with both is to seal and cool your butter, neither of these are techniques for having spreadable butter ready to go? I fully appreciate that not exposing butter to air is desirable, I just don’t understand why, especially in the age of refrigeration and shop-bought butter, why you would want to pack butter into a bell and suspend it upside-down... If you’re making all your butter yourself, yes firkin, but otherwise, fridge and butter dish is the way to go! Honestly mostly I just have half a block of butter sitting open on the countertop that I knife up over the course of the week. I've never had butter 'go bad' but it definitely changes in flavour after a while presumably mostly as a result of oxidation. Tbh I think the dish (vs bell) is the way to go if you aren't storing your butter in brine. Makes me wish stick butter wasn't sold for 50% more here since one stick is the perfect size / shape to leave out for spreadability.
|
|
#
?
Jul 9, 2020 11:42
|
|
|
Scientastic posted:But neither of these methods involve direct contact between the water and the butter  The idea of the butter bell is simply to make it more convenient to extract the butter from the water for use. And if most of your alternatives look like a matryoshka doll of sloshing firkins, that's probably pretty attractive. I mean if you don't want to use a butter bell by all means don't. I have one someone gave me and I never use the thing. But I've seen a lot of stupid kitchen tools, and if I was living in one of France's butter-producing regions in the early 19th Century (most sources suggest Brittany, but afaik it isn't known definitively) I wouldn't consider a butter bell to be one of them.
|
|
#
?
Jul 9, 2020 18:04
|
|
|
https://www.seattletimes.com/business/local-business/sur-la-table-files-for-chapter-11-bankruptcy-and-will-close-nearly-half-its-stores/ Sur La Table filing chapter 11, gonna shut half it’s stores
|
|
#
?
Jul 9, 2020 18:07
|
|
|
Steve Yun posted:https://www.seattletimes.com/business/local-business/sur-la-table-files-for-chapter-11-bankruptcy-and-will-close-nearly-half-its-stores/
|
|
#
?
Jul 9, 2020 18:19
|
|
|
Steve Yun posted:https://www.seattletimes.com/business/local-business/sur-la-table-files-for-chapter-11-bankruptcy-and-will-close-nearly-half-its-stores/ oh god I still have a $200 gift card from my dad from like 4 years ago
|
|
#
?
Jul 9, 2020 18:43
|
|
|
Crusty Nutsack posted:oh god I still have a $200 gift card from my dad from like 4 years ago I learned a few year back that gift cars are treated, legally, as unsecured loans to the establishments. Which makes you a creditor, and when they're in bankruptcy they don't have to pay creditors. And since it's unsecured, you'll be last in line when it comes to liquidating. Fun!
|
|
#
?
Jul 9, 2020 19:08
|
|
|
Flash Gordon Ramsay posted:I learned a few year back that gift cars are treated, legally, as unsecured loans to the establishments. Which makes you a creditor, and when they're in bankruptcy they don't have to pay creditors. And since it's unsecured, you'll be last in line when it comes to liquidating. Fun! I read in another article they're accepting gift cards in store through august 7th. the store near me is one of the ones closing so I guess it's shopping spree time
|
|
#
?
Jul 9, 2020 20:29
|
|
|
The best part about the butter bells imo is that they do a great job of protecting against scent absorption, which butter is good at. But most people don't need to worry about it. Sur la table was always mildly fun to walk through when friends and partners were looking at stores in a strip mall. I don't think I've ever bought more than a spatula at one, though.
|
|
#
?
Jul 9, 2020 21:30
|
|
|
That's one of my draws, the butter in my bell always seems creamier and nicer smelling than my dish
|
|
#
?
Jul 9, 2020 22:22
|
|
|
Crusty Nutsack posted:oh god I still have a $200 gift card from my dad from like 4 years ago Congratulations on your purchase of a new 6" saute pan.
|
|
#
?
Jul 9, 2020 22:27
|
|
|
Scientastic posted:But neither of these methods involve direct contact between the water and the butter, and nor inverting your butter over anything! Presumably the aim with both is to seal and cool your butter, neither of these are techniques for having spreadable butter ready to go? I fully appreciate that not exposing butter to air is desirable, I just don’t understand why, especially in the age of refrigeration and shop-bought butter, why you would want to pack butter into a bell and suspend it upside-down... If you’re making all your butter yourself, yes firkin, but otherwise, fridge and butter dish is the way to go! Because I want spreadable butter, obviously. You can't butter toast with fridge-cold butter.
|
|
#
?
Jul 9, 2020 23:49
|
|
|
bartolimu posted:Congratulations on your purchase of a new 6" saute pan. why do you think I never used it, even when I'm not spending my own money I can't bring myself to pay those prices 
|
|
#
?
Jul 10, 2020 00:00
|
|
|
Drink and Fight posted:Because I want spreadable butter, obviously. You can't butter toast with fridge-cold butter. Yes you can, I do it every day.
|
|
#
?
Jul 10, 2020 01:30
|
|
|
I just leave my butter on the butter dish, and it's fine even in Vegas summer. It's good for toast. It doesn't smell weird. I go through about a stick a week like that. Really this seems like a solution looking for a problem.
|
|
#
?
Jul 10, 2020 03:13
|
|
|
Helith posted:Yes you can, I do it every day. Sorry about your lovely cold toast with holes in it.
|
|
#
?
Jul 10, 2020 03:28
|
|
|
Mr. Wiggles posted:I just leave my butter on the butter dish, and it's fine even in Vegas summer. It's good for toast. It doesn't smell weird. I go through about a stick a week like that. I bet there's a noticeable change in the smell or taste unless it's reasonably cool most of the time. But that doesn't necessarily mean bad; sometimes it just makes it taste more like butter.
|
|
#
?
Jul 10, 2020 03:49
|
|
|
Guys please come up with a name for the tan you get from wearing PPE all day
|
|
#
?
Jul 10, 2020 03:54
|
|
|
Drink and Fight posted:Sorry about your lovely cold toast with holes in it. lmao, hot toast melts the butter. Sorry about your lovely existence where the laws of physics are reversed.
|
|
#
?
Jul 10, 2020 04:00
|
|
|
if I want buttered toast I make toast, I take a slice of butter from the fridge, put it on the toast, and then it melts and I spread it and my toast is still plenty warm and also now buttered or, y’know, “cold lovely toast with holes in it” lol; efb
|
|
#
?
Jul 10, 2020 04:01
|
|
|
If you aren’t putting butter on untoasted bread and then putting it in the toaster oven you’re living your life wrong.
|
|
#
?
Jul 10, 2020 04:10
|
|
|
Steve Yun posted:Guys please come up with a name for the tan you get from wearing PPE all day Fomite's tan?
|
|
#
?
Jul 10, 2020 04:22
|
|
|
It takes way too long to wait for toast to melt butter. And that's time that I could be taking to spread Vegemite on the toast after the butter.
|
|
#
?
Jul 10, 2020 04:24
|
|
|
Steve Yun posted:Guys please come up with a name for the tan you get from wearing PPE all day The reverse version - tan up to your biceps and then pasty white - is the "farmer's tan", so pick your favorite epithet for your profession and call it that. "dish bitch tan", as it were.
|
|
#
?
Jul 10, 2020 04:25
|
|
|
|
| # ? Apr 26, 2024 21:27 |
|
|
GWS General Chat: The Butter Battle Book
|
|
#
?
Jul 10, 2020 04:25
|
|
