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Tried a new Sichuan joint last night. Just me and the lady, none of our Asian (or Asian looking) friends, so we stood out more than usual. Ordering went like this: Me: We'll have - Waitress: Number nine. Me: ... Actually yeah, dan dan noodles, number nine, and we'll also - Waitress: Number 24. Me: Uh, no, we'll have - Waitress: Number 28. Me: Yeah, chongking chicken. Waitress: [gone] I guess we order the same as other white folks who go in there. Ten minutes later, we realize: she didn't ask us how spicy we wanted it! Sure enough, the food comes, and it's babby's first sichuan food level of spicy. I was annoyed at first, but it turned out pretty good that way. I really got to experience the numb tongue from the Sichuan peppercorns - usually, the spiciness makes it so that I don't know what's going on in my mouth. And there was still enough heat to get a little bit of a sweat going by the end.
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Feb 19, 2012 17:33
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Phummus posted:Does anyone have the 'How to Cook Everything' iPad app? Its really well reviewed, but is it worth the $10? Or should I spend the $10 on schlitz? It goes on sale a lot. I think I got it for $4. It's a good app - it has all the content of the book, and it's really well designed. You can pick out a few recipes and it will build a shopping list. It has timers built in. The recipes are as bland as ever, though.
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Feb 24, 2012 18:56
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Phummus posted:Thanks. I'm surprisingly not a fan of bland food, so I'll pass it up at least until I see it on sale. It's actually a decent book/app despite the boring recipes. The real draw is how he whittles techniques down to their most basic and explains them very clearly. I mainly use it at the grocery store. "Pork shoulder is cheap - how long will that take to cook?"
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Feb 25, 2012 01:34
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Red bean paste is indeed the best. I think it could easily make the leap to becoming popular in America, too. It's sweet and hearty and flavorful and really not weird at all. Put it in everything.
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Feb 28, 2012 02:47
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Someone on Facebook was talking about boycotting amazon because of that article. They're really going to be pissed when they find out where all their clothes, electronics, and food comes from. Edit: not to say that it's not a legitimate complaint. Just weird to single out amazon for treating folks on the bottom of the totem pole lovely. wafflesnsegways fucked around with this message at 09:15 on Mar 3, 2012 |
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Mar 3, 2012 09:06
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bunnielab posted:Suggestions to make things better? Believe it or not, there is an actual labor movement that has accomplished a lot of things in the past 150 years, from safety improvements to the weekend. If you're actually interested in what they think still needs to be improved and how, google it. I'm not going to do it for you. This "just asking questions" without directly responding to anything or stating your own thoughts is bush league.
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Mar 4, 2012 07:02
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Sorry, the correct answer was "yes."
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Mar 5, 2012 05:14
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It drives me crazy when my girlfriend washes disposable forks. We have real forks! The only - only! - reason to use a shittier disposable version is you don't have to wash it when you're done!
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Mar 7, 2012 00:18
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College in New England was all Genny Light, all the time. I don't know how something can taste like water and still taste terrible, but Genny Light figured it out.
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Mar 13, 2012 03:05
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I didn't watch all 20 minutes of that video, but ever since Mark Bittman switched to advocacy, he's become intolerable. I even agree with him about a lot of things, but all of his proposed solutions are kludgy, heavy-handed policies that are often pretty offensive. For example, his column arguing that people only be allowed to buy healthy food with food stamps.
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Mar 18, 2012 17:39
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bunnielab posted:Well, we have been through Main Wife, Stripper pus, and Squashy's assorted perversions, i guess it is time for a GWS swingers group. I'll start working on an OP.
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Mar 29, 2012 02:13
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dino. posted:As for the sickly sweet Kosher wine, we don't have to serve those anymore, as there are some /very/ excellent Kosher wines that are coming out of Spain, Italy, Israel, and California, which taste pretty awesome. They're a touch more pricey than the regular wines, but the flavour is definitely there now. I've yet to find a Cab that I'm loving, but the Rioja (Cardova), the Pinot Noir (Herzog, I belieeeeeve), and the Chard (Wienstock? Or was that Alfasi?) are all quite excellent. Manischewitz was the first wine I ever tasted, and passover isn't right without it. You don't have to drink it, but it has to be there. What are religious holidays for if not a vague nostalgia and sense of misguided tradition?
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Apr 4, 2012 05:59
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I like turtles posted:Here in Arizona they're just called California burritos. I heard that in France they call french toast "toast".
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Apr 6, 2012 03:34
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I'm singing the Kirk/Spock fight music right now. Da da DUN DUN DUN DUN...
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Apr 17, 2012 06:49
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It's a good album, but High Wide and Handsome is probably the best song on it. My favorite Loudon album is probably Last Man on Earth - that's the one to get if you don't have any.
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Apr 24, 2012 16:03
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OK, I'm in the market for a giant cookbook of time-consuming food projects. Which should I get? Ad Hoc at Home? Ruhlman's Charcuterie? The River Cottage Meat Book? Something else?
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May 13, 2012 23:10
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Don't do so much physical activity in jeans. Get work pants that breathe, you'll be happier and less smelly. And if, like me, you work at an office where you can get away with wearing nice jeans, those jeans are basically jackets for your legs, and can be washed as such. Edit: good point on the humidity, though. That makes everything gross. wafflesnsegways fucked around with this message at 17:14 on May 18, 2012 |
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May 18, 2012 17:12
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Do we have to challenge every person with some kind of eating requirement to justify themselves before talking about food with them? I've seen this happen with vegans, people trying to avoid saturated fat, pretty much anyone with any kind of diet restrictions. People with allergies are told that they probably don't have allergies. Seriously, the anger here is kind of disheartening. Who cares if it's a fad diet, and who cares if someone tries to go gluten free who isn't actually gluten intolerant? People trying to better themselves and control what they eat is a good thing. Why not assume that people can care for themselves? Or why not at least keep it friendly, instead of challenging them aggressively? I'm not trying to stir up poo poo, I'm speaking earnestly about something that bothers me on these forums, which I actually really like.
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Jun 23, 2012 16:57
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But why are we even having that conversation in the first place? Someone came in and asked a question about avoiding gluten, and then had to spend several big posts proving that they actually have a reason for avoiding gluten. A while back, I said something about reducing saturated fat in my diet, and ended up giving my medical history to shut up someone who kept insisting that saturated fat is good for me. That's lovely.Yawgmoth posted:Also there's a lot of people here in the food/medical industry, and saying "My friend had a stomach ache so he went to the doctor and found out he has celiac disease, so he's eating gluten free. I have a stomach ache now, so obviously I have celiac too and will feel better if I go gluten-free!" I was in an Indian restaurant this week, listening to a woman try to order without hanging up her cell phone, while shouting at the Indian dude with limited english "Does that have gluten in it? Gluten!? Is there GLUTEN!? Whatever, I'll take that." But just because that woman was a monster doesn't mean that I have to be a dick to everyone who decides to try out a gluten-free diet and see if it helps them.
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Jun 23, 2012 18:09
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I don't think anyone's being mean intentionally.Yawgmoth posted:People want to have a complete picture before they give an answer. If you want to just throw out a question with no context and get answers from people who don't need/want a complete picture before giving an answer, there's sites for that. But on this forum people like to know as much as possible before answering, because "how do I lower my saturated fat intake?" for example is not a question one can answer without knowing what you're eating currently. In that exchange, I wasn't asking for anyone's help. I was sharing a couple things I like to eat with someone who asked. Sort of like how Toriori was just making a chatty "eating gluten-free is tough" post when everyone piled on. Basically, everyone has to decide who they trust when it comes to making diet decisions, and GWS posters with funny names are never going to rank that high, so why play food police? You're probably not going to change anyone's mind, and you probably will scare people away.
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Jun 23, 2012 20:29
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SubG posted:Is it your position that it is improper to say this because it isn't true, or that it is simply impolite to say it regardless of its truth? I'm actually asking for your option here, I'm not baiting a trap or anything. I don't think there's anything wrong with pointing out that people are wrong about allergies all the time. It's the sense of hostility that bugs me.
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Jun 24, 2012 06:55
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In unrelated news, I just finished bottling the last two batches of homebrew I made for my wedding. 600 beers in all, 5 types. I figure either all 600 will run out early, or we'll have 450 left over after. Nothing in between. Luckily, all of these except the IPA should age well.
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Jun 24, 2012 07:01
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Yawgmoth posted:Okay here's an honest question or three: Why are GWS posters any less trustworthy than the first hit on google, or the morning show host you only watch because she has huge tits? We have a lot of people here who are professionals in the food and/or science industries. They know their poo poo. Hey man, I don't make the rules. I'm not saying you're not trustworthy. Yawgmoth posted:And why shouldn't we ask "hey are you following that diet because a doctor told you or because you read it on dietz4u.com?" Honestly, if being asked questioned about your choices is going to scare you away from a forum, then you should probably reexamine those choices and why you made them. You should be ready to defend your opinions and choices at any time, not just in GWS. This isn't a massive task, it just requires a little metacognition. Go ahead and ask. But there's no reason to be a jerk about it. That's all I'm saying.
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Jun 24, 2012 17:23
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I've made a lot of variations of this barbecue sauce. (Ignore the whole recipe, the non-sauce parts aren't particularly good.) I usually cut down the liquid smoke and up the chipotles, and throw in whatever else I have. I've tried lots of recipes, but I keep returning to some combination of molasses and chipotles. I also like to swap out the crushed tomatoes for whole canned tomatoes (or fresh if it makes sense), and pull them apart with my hands, to give it a lumpier, sloppier feel. I never use the blender. quote:SAUCE wafflesnsegways fucked around with this message at 18:05 on Jul 1, 2012 |
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Jul 1, 2012 18:00
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mindphlux posted:chattin with ol' mike ruhlman about sous-vide duck confit while he's on vacation at loving midnight like a boss Buy him an account!
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Jul 11, 2012 21:55
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I'm about to take I-70 from Utah to Virginia. What and where should I eat along the way?
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Aug 2, 2012 03:18
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A New York cop once told me that he wanted the city to build a giant mirror on the jersey side of the Hudson, so all the New Yorkers could look at the skyline. That's what I think of whenever I talk to a New Yorker who has gone too far up their own rear end.
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Aug 4, 2012 01:29
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