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Hey Sjurygg, that leverpostej thing in Ragu is actually really good... I told one of my cook friends about it, and he had the same exact reaction as myself and Darval, but it gives a silkiness to the texture, and a depth to the taste that I wouldn't have thought..  Happy easter! Happy Hat fucked around with this message at 15:14 on Apr 1, 2012 |
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Apr 1, 2012 15:01
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Sjurygg posted:Also every time I use Global knives I get a huge loving bleeding blister on my right middle finger from my weird grip. How weird is your grip? I mean, most people get callouses, but outright bleeding blisters? Happy Hat posted:Hey Sjurygg, that leverpostej thing in Ragu is actually really good... I simply must try this out, it sounds suspiciously interesting... Was it just ordinary (not factory) leverpostej in a basic ragu or something more involved?
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Apr 1, 2012 17:03
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Just ordinary leverpostej
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Apr 1, 2012 18:05
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Happy Hat posted:Just ordinary leverpostej Neat, thanks.
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Apr 1, 2012 19:18
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KozmoNaut posted:How weird is your grip? I mean, most people get callouses, but outright bleeding blisters? Overhand in front of the handle, I pinch the blade between the second joint of the middle finger and the thumb. Index finger follows the spine of the blade. Makes the knife an extension of the arm, and puts the hand further up giving me tighter control of the blade, with the wrist giving me downward pressure. Substitute "knife" for "dick" in the previous sentence and you've got 
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Apr 1, 2012 22:16
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Happy Hat posted:Hey Sjurygg, that leverpostej thing in Ragu is actually really good... Existence: justified.
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Apr 1, 2012 22:17
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Sjurygg posted:Overhand in front of the handle, I pinch the blade between the second joint of the middle finger and the thumb. Index finger follows the spine of the blade. Makes the knife an extension of the arm, and puts the hand further up giving me tighter control of the blade, with the wrist giving me downward pressure. Oh right, I can see how that would scrape your middle finger on anything without a bolster. Can you round off the inside where the bolster would be on a traditional forged knife? Like if the spine is too sharp-edged and digs into your finger, you can round it off slightly.
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Apr 1, 2012 22:40
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I'm in Paris and I've eaten too much cheese for dinner and now I feel queasy. drat you, fromage de Francais!
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Apr 1, 2012 22:58
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Go drink a bunch of absinthe you'll be fine.
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Apr 2, 2012 02:14
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Mr. Wiggles posted:Go drink a bunch of absinthe you'll be fine. Can this just be a post, co-authored by me, in the most helpful thread ever?
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Apr 2, 2012 02:52
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Man, that was a busy week for being unemployed. Freelance can be a pain. Culinary chat seems rather tame for having barely looked at it in a while, what's wrong with you guys?
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Apr 2, 2012 07:04
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Generalissimo
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Nobody has stuck their dick in something unsavory (or had something unsavory stuck in them) lately.
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Apr 2, 2012 07:36
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dunno if im late on this or what, but dear KozmoNaut, shut the gently caress up.
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Apr 2, 2012 08:17
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Mr. Wiggles posted:Go drink a bunch of absinthe you'll be fine.
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Apr 2, 2012 08:22
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mindphlux posted:dunno if im late on this or what, but Whoops, sorry for hogging your cranky glory, won't happen again.
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Apr 2, 2012 09:01
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As soon as I saw it I thought of Dino
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Apr 2, 2012 14:11
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mediaphage posted:As soon as I saw it I thought of Dino Faaaaaabulous!!! Dino, you have single handedly made me re-think vegan foods with your lack of scold and snarky pretense.
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Apr 2, 2012 15:38
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H^H, I could be interested in that dinner club thing! PM email whatevah me - gone for easter, but I will get back to you. (and sorry to revisit the knife debacle, but: Kozmonaut - my gripe with the fiskars is simply that their knives - even the "chef" knife, the one I called a santoku - are way too thin and flexy and flimsy)
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Apr 2, 2012 23:00
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mediaphage posted:As soon as I saw it I thought of Dino
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Apr 2, 2012 23:27
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Dane posted:(and sorry to revisit the knife debacle, but: Kozmonaut - my gripe with the fiskars is simply that their knives - even the "chef" knife, the one I called a santoku - are way too thin and flexy and flimsy) My parents have managed to put a ~3cm crack in one of theirs, probably just dumb luck that it didn't actually snap. The thinness is one of the things I like about it, it's great for slicing meat and such. You're right about it not being a particularly sturdy-feeling knife, but I haven't had any problems with mine so far.
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Apr 3, 2012 00:00
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Oh, MP. <3 @NoSmo: That's the sweetest thing anyone's said to me this month. <3 Thank you. For the record, DnF has a slamming hot bottom. And her ex is adorable. I'm going to my friends Passover seder. Thankfully, she's running it Sephardic style, meaning that I can use actual spices, beans, rice, etc. I offered to make a Quinoa something or other, and the charoset. To the charoset, I'll be adding dates, pomegranate molasses, cinnamon, cardamom, apples, pears, some brandy, pecans (I like pecans more than walnuts for some reason), possibly some dried apricots, grated ginger, and orange juice. Anyone got any other suggestions on stuff to add to it to bump up the flavour? I considered grating in some nutmeg, and a bit of ground clove, but I'm not entirely sure that I want to take away from the taste of the fresh and dried fruits. If I can find decent mushrooms, I think I'll do my stuffed mushrooms too. I take the mushroom stems, and chop them in the food processor with garlic, jalapeno peppers, almonds or cashews, and lots of fresh parsley. Then I stuff the mushroom caps, and bake them with a bit of olive oil drizzled on. They tend to get eaten fairly quickly. Is anyone here doing the Passover thing? I was having a chat to Psychobabble this morning about the whole messy affair, and he was like, "Dude. Your customers are nuts." I've had to refer back to the Kitniyot list more times than I care to admit, and have chunks of the damned thing committed to memory. 
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Apr 3, 2012 00:23
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dino. posted:If I can find decent mushrooms, I think I'll do my stuffed mushrooms too. I take the mushroom stems, and chop them in the food processor with garlic, jalapeno peppers, almonds or cashews, and lots of fresh parsley. Then I stuff the mushroom caps, and bake them with a bit of olive oil drizzled on. They tend to get eaten fairly quickly. Do you happen to have a recipe for said stuffed mushrooms, or do you just wing it? I'm a vegetarian going to a meaty Iowan Easter dinner, and I would like to bring a delicious thing.
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Apr 3, 2012 00:43
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If you want the one from the book, I just took a screen shot:  Click the image for the bigger version. I hope this helps! Tig Ol Bitties posted:Do you happen to have a recipe for said stuffed mushrooms, or do you just wing it? I'm a vegetarian going to a meaty Iowan Easter dinner, and I would like to bring a delicious thing.
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Apr 3, 2012 01:08
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Ahaha, thanks Dino.
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Apr 3, 2012 01:12
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Interesting... Japan is trying to get its citizens to eat more rice and less wheat http://www.slate.com/articles/life/...ce_.single.html And a neato machine that makes bread out of rice!
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Apr 3, 2012 01:38
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dino. posted:If you want the one from the book, I just took a screen shot: I just bought your book because of this. Thank you, dino.!
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Apr 3, 2012 02:07
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Made home made creme eggs tonight. I think I might have diabetes. I certainly have nausea and never want another Cadbury creme egg ever again, even though I haven't even had one of my home made ones. Well that's one way of curbing a sweet tooth.
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Apr 3, 2012 03:33
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Toriori posted:Made home made creme eggs tonight. I think I might have diabetes. I certainly have nausea and never want another Cadbury creme egg ever again, even though I haven't even had one of my home made ones. Well that's one way of curbing a sweet tooth. Some knowledge is best left ungained...
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Apr 3, 2012 04:48
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So how do you get kids to shut up? You claim a 5 hour drying time... 
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Apr 3, 2012 09:12
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Steve Yun posted:Interesting... Japan is trying to get its citizens to eat more rice and less wheat I wouldn't mind having a Gopan machine. https://www.youtube.com/watch?v=3EKGAnWKHmI
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Apr 3, 2012 12:10
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Is there a GWS google + hangout? If not, is there any interest in one?
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Apr 3, 2012 13:01
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Phummus posted:Is there a GWS google + hangout? If not, is there any interest in one?
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Apr 3, 2012 13:17
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Where's the IRC?
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Apr 3, 2012 13:22
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irc://irc.synirc.net/foodchat if you have a client already http://mediaphage.net/foodchat.html otherwise
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Apr 3, 2012 13:26
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Phummus posted:Where's the IRC? irc.synirc.net #foodchat EDIT: Tater beat me to the thingie. In other news, I went to Steve's home town with him to be there for when he was giving the sermon for his old church. After that one, it finally sunk in why he really wants to go to Seminary. http://youtu.be/nWMbws8WDPM PS he got the acceptance four days after we got back. dino. fucked around with this message at 13:29 on Apr 3, 2012 |
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Apr 3, 2012 13:26
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dino. posted:
I am sort of doing it (avoiding bread, cakes, biscuits etc, but not strictly), and we are hosting first-night Seder. So, you work at a kosher restaurant? Poor devil. I can't recall if the place you work at is South Asian, but it makes me think of a couple of Indian places I went to a couple of times in Murray Hill - Pongal and another one, which were kosherlicious (my brother is kosher. It's insane).
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Apr 3, 2012 14:56
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dino. posted:To the charoset, I'll be adding dates, pomegranate molasses, cinnamon, cardamom, apples, pears, some brandy, pecans (I like pecans more than walnuts for some reason), possibly some dried apricots, grated ginger, and orange juice. Anyone got any other suggestions on stuff to add to it to bump up the flavour?  Only thing I'd quibble with is the brandy--but it's just because I'm used to red wine.BTW, got your book! It's awesome!
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Apr 3, 2012 15:30
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The Macaroni posted:Sounds pretty awesome and full of flavor to me. I'm used to charoseth being soggy granola.
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Apr 3, 2012 17:46
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dino. posted:possibly some dried apricots, grated ginger, and orange juice. Anyone got any other suggestions on stuff to add to it to bump up the flavour? Prunes and oranges work very well together. They are hella sweet and strong so you'll want to be careful with them. Plus they'll up your moisture content quite a bit.
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Apr 3, 2012 17:52
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Phummus posted:Is there a GWS google + hangout? If not, is there any interest in one? It's this: https://plus.google.com/hangouts/_/extras/talk.google.com/spoongoons Generally, when people are on it, they tell the IRC channel #foodchat that they're in it so that fellow goons with spoons can join.
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