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Mr. Wiggles posted: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. stick it back in the toaster oven for like five seconds hell, it doesn't even have to be on, just let it carry over
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Jul 10, 2020 04:28
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Hauki posted:stick it back in the toaster oven for like five seconds Pffft what kind of bougie rear end in a top hat has a toaster oven even why I never.
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Jul 10, 2020 04:44
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I use spreadable butter for toast. Cold butter may mention but also cools the toast and often mangles it when being spread. Mashing it on the side of the plate to soften it is usually sufficient - but spreadable is easier. I apologise for this incredibly boring post.
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Jul 10, 2020 10:14
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I never ever use spreadable butter, I just leave my butter in a covered butter dish and it is wonderful. You live in the UK, right? Get a butter dish.
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Jul 10, 2020 10:50
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Scientastic posted:I never ever use spreadable butter, I just leave my butter in a covered butter dish and it is wonderful. Maybe I will... I would need two though. My son is coeliac so we have GF and unclean spreadable butters then a block of normal butter for cooking and baking which stays GF. I feel like our countertops are cluttered enough already.
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Jul 10, 2020 11:47
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God drat it Steve Yun broke the chat thread because CoD: Butter
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Jul 10, 2020 13:37
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therattle posted:Maybe I will... I would need two though. My son is coeliac so we have GF and unclean spreadable butters then a block of normal butter for cooking and baking which stays GF. I feel like our countertops are cluttered enough already. If you trust yourselves, you could consider keeping the butter dish always GF. If you need some for wheat bread, get a serving of butter first and take it from there, which I think is more reasonable with a stick of butter versus a bowl of pre-spreadable stuff. You can also just keep the dish inside of the cabinets if you have room; it doesn't have to sit out. Anyway GF chat, made some gluten-free brioche recently for some friends that socially distant came over for ribs the other night. Worked well, tasted / texture was more like a quick roll or other super buttery bread vs traditional brioche, but it got the thumbs up.
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Jul 10, 2020 13:46
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I want to socially distance drop in on my grandma. We share a deep love of seafood, what would be the best takeout to grab and distantly share? Something that would keep well in the drive over (there's a fantastic local seafood place near her I love https://www.popeisbethpage.com/DinnerMenu and it's Long Island so fresh yums) but not be a super huge mess. Would steamers do ok, or do they get weird if they sit too long? This lady can put away a solid pound of steamed seafood, and she's a tiny thing. I figure she can be up on her porch with my aunt (gotta get her some too), we'll picnic on the lawn.
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Jul 10, 2020 15:23
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We ran out of gin and I had to resort to a vodka martini after work. I was in extremis obviously, but why would anyone willingly choose such an obviously inferior option?
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Jul 10, 2020 15:31
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Butter is more contentious than I'd anticipated
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Jul 10, 2020 15:41
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Scientastic posted:We ran out of gin and I had to resort to a vodka martini after work. I was in extremis obviously, but why would anyone willingly choose such an obviously inferior option? Gin is just too flavoured for some people.
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Jul 10, 2020 15:53
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Scientastic posted:We ran out of gin and I had to resort to a vodka martini after work. I was in extremis obviously, but why would anyone willingly choose such an obviously inferior option? I made damson gin in January but ran out of gin (there were a lot of damsons), so did some with vodka. I decanted and filtered it last week so tasted both. Gin was noticeably better.
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Jul 10, 2020 16:05
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Mr. Wiggles posted:Gin is just too flavoured for some people. now if you want to make this chili spicy, just add a half tsp of ground black pepper
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Jul 10, 2020 16:15
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Just lol if you don't have Enrique carry butter in his speedo. Just lol.
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Jul 10, 2020 16:17
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Mr. Wiggles posted:Gin is just too flavoured for some people. It’s not that there is too much flavor there, it’s that the flavor that is there is terrible.
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Jul 10, 2020 16:18
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I just ordered a new round bottom wok and will be using it on my gas range. Is there such a thing as a universal wok ring, can i possibly use it without a ring, or what. Tell me what to do. I'm replacing my old flat bottom carbon steel wok whose handle fell off.
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Jul 10, 2020 16:34
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Doom Rooster posted:It’s not that there is too much flavor there, it’s that the flavor that is there is terrible. Whoah, check out this bad post.
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Jul 10, 2020 16:36
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Doom Rooster posted:It’s not that there is too much flavor there, it’s that the flavor that is there is terrible. condolences on your broken palate
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Jul 10, 2020 16:41
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unpopular opinion i think tonic is loving gross that said gin is nice with soda and lime
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Jul 10, 2020 16:48
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Bad tonic is loving gross and there's a lot of bad tonic out there. Good tonic is pretty tolerable. Gin is nice with a straw.
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Jul 10, 2020 17:45
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Anyone talking trash on gin can go to hell. Where I will be taking tickets on the express train. And drinking gin.
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Jul 10, 2020 18:39
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I heard tonic cures COVID-19.
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Jul 10, 2020 20:21
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I mean I love gin, but I totally can see why some people don't like the juniper forward stuff.
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Jul 10, 2020 20:44
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in case anyone's wondering what $200 will buy you at Sur La Table, even with the store closing discounts...
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Jul 10, 2020 21:15
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10 items isn't bad at least. Also on alcohol. Discuss. Meyer's Dark Rum, is good.
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Jul 10, 2020 21:26
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Croatoan posted:I heard tonic cures COVID-19. well gently caress me rip then
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Jul 10, 2020 21:49
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Manuel Calavera posted:10 items isn't bad at least. Meyers always has a place in my bar.
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Jul 10, 2020 21:53
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I just picked up a bottle of Bumbu and that is a pretty tasty sippin' rum with a lot of vanilla/caramel flavors
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Jul 10, 2020 22:12
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Carillon posted:I mean I love gin, but I totally can see why some people don't like the juniper forward stuff.
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Jul 10, 2020 23:44
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I am cooking Mexican ground chorizo and this white stuff is forming at the side that is cooking. Never happened, done this dozens of times. Is this normal or should I throw this poo poo out? Imgur notthegoatseguy fucked around with this message at 00:10 on Jul 11, 2020 |
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Jul 10, 2020 23:54
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notthegoatseguy posted:I am cooking Mexican ground chorizo and this white stuff is forming at the side that is cooking. Never happened, done this dozens of times. Is this normal or should I throw this poo poo out? can you add anything more specific than "white stuff" or perhaps a photo ?
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Jul 11, 2020 00:02
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I like my gin to have citrus notes along with the botanicals. Manly Spirits Co. gin is good as they use interesting Australian native botanicals. https://manlyspirits.com.au/gin/ If I want a British gin I usually go for Hendricks. Finding a good tonic can be harder, Fever Tree is good as is Fentimans but I can't get that in Aus. There's a local tonic called Cascade that's quite citrusy, so goes well with a lot of gins if you like citrusy G&T's.
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Jul 11, 2020 00:07
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mediaphage posted:If you trust yourselves, you could consider keeping the butter dish always GF. If you need some for wheat bread, get a serving of butter first and take it from there, which I think is more reasonable with a stick of butter versus a bowl of pre-spreadable stuff. You can also just keep the dish inside of the cabinets if you have room; it doesn't have to sit out. I didn’t respond. I appreciate the suggestion but it’s a solution in search of a problem. Separate spreadable butters works perfectly. Fever Tree is good. Schweppes used to be ok but some years ago they started using artificial sweetener even in the regular tonic and it’s now gross.
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Jul 11, 2020 00:10
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Hauki posted:can you add anything more specific than "white stuff" or perhaps a photo ? Fair enough, Imgur
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Jul 11, 2020 00:11
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notthegoatseguy posted:Fair enough, Imgur huh, just looks like some kind of gelled protein like purge in ground beef or whatever, but i haven't seen that in loose chorizo either
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Jul 11, 2020 00:30
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notthegoatseguy posted:I am cooking Mexican ground chorizo and this white stuff is forming at the side that is cooking. Never happened, done this dozens of times. Is this normal or should I throw this poo poo out? Albumin, maybe? The white stuff that you'll often see form around bacon, pork chops, squirt out the ends of sausages, etc. Edit: I've always understood it to be a good thing, because it indicates the presence of a high degree of protein. Meaning your sausage isn't made out of wood chips and rendered insect fat or whatever. litany of gulps fucked around with this message at 04:22 on Jul 11, 2020 |
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Jul 11, 2020 00:32
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therattle posted:I didn’t respond. I appreciate the suggestion but it’s a solution in search of a problem. Separate spreadable butters works perfectly. oh yes i don't think you should change at all, this was merely thinking about potential future rattlesbutterdishpurchases. honestly for most eating on bread stuff, i actually think spreadable butters cut with oil are more than good enough :V
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Jul 11, 2020 01:18
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therattle posted:I didn’t respond. I appreciate the suggestion but it’s a solution in search of a problem. Separate spreadable butters works perfectly. I like fever tree. i didnt know if they were local or not because i really dont look at labels very much, but their tonics are sold near the "local artisan" section of my state-run liquor store. glad to see they're sold all over cuz i enjoy them very much in a g&t
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Jul 11, 2020 04:18
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For gin, btw, my favorite after all these years and all these gins is still Gordon's.
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Jul 11, 2020 04:27
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Tell me thread is there such a thing as a good coconut rum
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Jul 11, 2020 04:31
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