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MAKE NO BABBYS posted:A fancy food store owned by a disgusting groper, a racist and a woman who enslaved a house maid. Well gently caress, when you put it that way... therattle posted:Are those all the same person? I didn’t realise the Trump empire extended to foods. Three different people! Although two are mother and son. https://ny.eater.com/2017/12/11/16759540/mario-batali-sexual-misconduct-allegations http://www.grubstreet.com/2018/01/joe-bastianich-racist-sexist-comments-masterchef-video.html https://nypost.com/2011/08/18/celebrity-chef-lidia-bastianich-enslaved-employee-lawsuit-charges/
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Nov 14, 2018 20:31
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I went to the eataly in la before the batali stuff came out and it was real nice, but i haven't been back since. it's such a shame, sometimes you want to waste some money on googaws the local italian grocery doesn't carry
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Nov 15, 2018 00:22
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They were just discontinuing a bunch of pasta tools that were originally like $20, down to $2.50. I don't feel guilty about buying something they're taking that kind of loss on 
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Nov 15, 2018 01:54
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i like nice words
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Mr. Wiggles posted:MC - congrats Not to be a dick, but man, you marry and divorce pretty quickly. Have you considered slowing down the relationship train?
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Nov 15, 2018 06:28
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Um, huh?
Mr. Wiggles fucked around with this message at 07:11 on Nov 15, 2018 |
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Nov 15, 2018 07:03
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Let's see, oh, GWS, haven't been in a while, lemmecheckrealquick...hrm, still the same old chat thread since 2013 ... what the waaahh, 750 pages? Yeah, I'm just gonna assume you've all now interbred and intermarried and interdivorced and interpr0k's mom'd. Hi.
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Nov 15, 2018 11:41
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That is not dead which can eternal lie, and with strange aeons, even pr0k's mom may get off the couch.
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Nov 15, 2018 17:21
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Can I just say that I'm super disappointed this forum isn't named dorks with sporks after the name change
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Nov 16, 2018 03:53
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Casu Marzu posted:Can I just say that I'm super disappointed this forum isn't named dorks with sporks after the name change me too, since you mention it
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Nov 16, 2018 06:09
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I just had a pancake revelation. I added about a tablespoon of mawa powder to a single-egg batch. So good. It adds this creamy, rich, slightly tart, decadent flavor like cream cheese, and it softens the crumb. They do brown a little faster, so turn down the heat a bit.
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Nov 16, 2018 22:48
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Just looked up mawa powder. Milk powder with fat included yeah?Livestrong posted:Milk mawa powder is also likely to have a different texture than regular milk powder. This is due to the fact that mawa powder may be curdled before it’s evaporated, giving it a final texture that’s rough or granulated. While nonfat milk powder and low-fat varieties can clump up in extended storage, they tend to be smoother and have smaller granules. Looks like I'll try this with nonfat this weekend, adding some extra butter to counteract the lack of fat. Thanks!
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Nov 16, 2018 23:37
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It has a different flavor, but adding milk powder should be nice too. Try cultured butter or creme fraiche instead for the tanginess.
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Nov 17, 2018 01:40
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My wife’s usual breakfast is a gram flour pancake topped with tahini and malt syrup. I’m not wild about the pancakes but the topping is absolutely incredible. I have it on toast sometimes.
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Nov 17, 2018 11:53
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Why the hell did the burg thread get locked? 
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Nov 18, 2018 05:04
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Casu Marzu posted:Why the hell did the burg thread get locked? I was just wondering and could only assume that after the last picture posted it had no where to go but downhill from that heady height.
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Nov 18, 2018 17:47
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Someone realized people had just been posting warm sandwiches all along.
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Nov 18, 2018 17:51
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Casu Marzu posted:Why the hell did the burg thread get locked? I don't know, maybe my finger slipped last time I was on the thread. I reopened it.
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Nov 18, 2018 19:07
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More things of interest for me. Anouva is down to 100bux. And I have 10% more off from Amazon Move. So gently caress it, I bought my sous-vizzle. Now I just need a Kitchenaid... which my mom promised to buy me one because she's nice like that.  E - and I made my first doctor appointment in regards to transitioning. Mercedes Colomar fucked around with this message at 08:02 on Nov 20, 2018 |
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Nov 20, 2018 05:53
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Manuel Calavera posted:More things of interest for me. Anouva is down to 100bux. And I have 10% more off from Amazon Move. So gently caress it, I bought my sous-vizzle. Now I just need a Kitchenaid... which my mom promised to buy me one because she's nice like that. But what really matters: What are your opinions on beans in chili? Do you. gently caress anyone who gets in the way of you being you. Love yourself. Do whatever you need to be you. But kidney beans in chili are bullshit
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Nov 20, 2018 14:00
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J33uk posted:
Agreed stick with great northerns.
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Nov 20, 2018 14:39
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Croatoan posted:Agreed stick with great northerns. ¿Porque no los dos? Pintos and black beans are better.
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Nov 20, 2018 14:41
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I prefer my chili sans beans. But with is also valid. Just like me.
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Nov 20, 2018 15:08
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I'm a light red kidney beans kind of person, if a chili is gonna have beans. Which is fine. It's also fine if it doesn't.
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Nov 20, 2018 15:32
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The Midniter posted:I'm a light red kidney beans kind of person, if a chili is gonna have beans. Which is fine. It's also fine if it doesn't. Most of the time I want to stretch the chili I make so I add beans. I like using scarlet emperor now. So big and creamy
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Nov 20, 2018 16:08
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The Midniter posted:I'm a light red kidney beans kind of person, if a chili is gonna have beans. Which is fine. It's also fine if it doesn't. TBH I use a mix of light red kidney beans since they keep their texture well and the great northerns because they don't and make it kind of creamy. Beanless chili is fine it's just preferences.
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Nov 20, 2018 16:14
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I put kidney beans, black beans, garbonzo beans, and northern beans in my chili. And corn.
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Nov 20, 2018 19:24
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My dad apparently puts lima beans in his? I didn't know this until I stopped by while he was doing prep a couple weeks ago and saw the bag of lima beans.
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Nov 20, 2018 19:26
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totalnewbie posted:I put kidney beans, black beans, garbonzo beans, and northern beans in my chili. Same. The serious eats vege chili recipe is great for a no effort, insanely delicious weeknight dinner.
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Nov 20, 2018 20:33
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therattle posted:Paging dino.! Oh man, everything about this post is so great. I’m thrilled to bits that you don’t even bother with a recipe for daal anymore. That’s the biggest compliment someone can pay me. Also, great on getting the little one eating variety. That’ll keep him in good standing all his life. Also, I’m keeping an eye out for NoSmo posting about his family. MC: good on you! Keep us posted. We’re pulling for you. Wiggles: yay wedding. Share pics of the spread, please. dino. fucked around with this message at 00:59 on Nov 21, 2018 |
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Nov 21, 2018 00:55
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Thanks dino. You're one of the folk here I was kinda sorta hoping to hear positive feedback from. Your posts are the best. I gotta find my copy of your book so I can learn things. Cuz Indian is cheap and delicious. And it'll impress any boys or girls I have visit to hang out.
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Nov 21, 2018 02:11
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DOUBLE POST A DAY LATER. Modernist Cuisine is half off on Amazon. I can't justify $90 on a book though.
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Nov 22, 2018 00:31
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I just spatchcocked, cooked, rested, parted out, and wrapped a turkey for tomorrow, in less then 2 hours. And had a full meal of picking off the carcass. Tomorrow I can make hella time and a half at work and not worry about getting dinner on the table 
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Nov 22, 2018 02:00
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Manuel Calavera posted:DOUBLE POST A DAY LATER. I thought you were talking about the regular Modernist Cuisine, not MC@H, being $90 on Amazon. It's still a killer deal, but I'm disappointed now...
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Nov 22, 2018 02:55
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My bad, sorry for the confusion.
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Nov 22, 2018 03:40
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Suspect Bucket posted:I just spatchcocked, cooked, rested, parted out, and wrapped a turkey for tomorrow, in less then 2 hours. And had a full meal of picking off the carcass. Tomorrow I can make hella time and a half at work and not worry about getting dinner on the table Spatchcocking poultry is so great. Nice job on the efficiency. My family is all getting together in Minneapolis for Thanksgiving, leaving me alone for the first time in ten years or so. I'm taking the opportunity to experiment with things I've been wanting to cook but haven't had the time. On the menu for tomorrow: ghormeh sabzi with goat and a caramel pear tart. Friday will be mapo tofu, using the recipe from Land of Plenty. Saturday I'm going to smoke a couple pounds of beef shank and make smoky osso bucco (mostly because, while house sitting, I have access to an awesome smoker and wouldn't be able to forgive myself if I didn't use it for something). Sunday is hassenpfeffer. Vegas folks: the Mob Museum is doing a Prohibition Repeal Day celebration at their speakeasy on December 5th. $99 per person, open bar, "heavy tray passed hors d’oeuvres," jazz band, etc. It looks like it'll be a pretty good time, especially if you care to go in costume (I don't, fat person clothes are expensive enough as it is). There are tickets still available if you're interested in doing a mini-drunken-goon-meet thing, possibly with dinner before (I suggest Esther's Kitchen). Also Vegas folks: George Racz, the owner/founder of Las Vegas Distillery, passed away unexpectedly on Sunday. He was an amazing man. He moved from Hungary to the US, learned English while earning a film degree in New York, moved to Vegas, wrote the legislation that allows craft distilling in the state and guided it through the State Legistlature, and founded the LV Distillery in what would become the Henderson Booze District. He was a massive, towering man with an even bigger personality - a devoted father, fanatical consumer of all things locally crafted, and just a fuckin' hell of a guy. The cluster of three great breweries we have in Henderson wouldn't exist without him; hell, maybe none of them would individually. Those of us who knew him will miss him. He was also the distiller-in-residence at the Mob Museum, so I'm using this whole Repeal Day thing as an opportunity to pay him a little tribute while enjoying some of the product he poured his life into crafting. e: Modernist Cuisine at Home is absolutely worth $90 to non-vegetarians. I'd caution those with dietary restrictions to reconsider, because like 85% of its content is meat-based. But it's really good content, with legendarily great photography. bartolimu fucked around with this message at 04:07 on Nov 22, 2018 |
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Nov 22, 2018 03:54
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Bart send me the info on tickets - I'll be there.
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Nov 22, 2018 09:04
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My brother gave me MC@H, and it’s a great gift but my wife is a vegetarian. I’m thinking of selling it.
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Nov 22, 2018 09:20
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therattle posted:My brother gave me MC@H, and it’s a great gift but my wife is a vegetarian. I’m thinking of selling it. Keep the book, ditch the wife imo.
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Nov 22, 2018 10:28
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Same thing with The Food Lab and CI's The Science of Good Cooking 
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Nov 22, 2018 13:33
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Larousse Gastronomique is on sale for £22 in the UK Amazon.
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Nov 22, 2018 14:29
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