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Peaches. The fuzz is horrible. It is bad to me.
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Feb 11, 2012 23:14
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Rule .303 posted:There is this trick. Dip the peaches in boiling water for a count of 5, and then the skin peels right off. I only ate the skin when I was sneaking them from the orchard. I know, which is why my peaches are mostly eaten as either cobblers or peach marmalade. I can submit to such a fate. The main problem is that good peaches have been difficult to get hold of the last few years, a peach shouldn't be crispy like an apple dammit  Lavender is a horrible British fop-thing which I think grew out of the whole Provenco-romanticism of the nineties coupled later with St. Nigella-of-the-Bountiful-Bosom using it, which is weird considering how she otherwise has pretty good taste. I didn't enjoy durian very much the first time, but it's grown on me a lot and now I love the stuff.
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Feb 12, 2012 10:36
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Rose or orange blossom water is delicious, speaking of flower notes. A little sprinkling in quince jelly or in a cassata siciliana filling goes a long way. It makes the whole kitchen smell like a perfume shop in a souk.
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Feb 13, 2012 01:19
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Would you care to give me a breakdown of the term "thermal heft" from the perspective of Newtonian physics plz
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Feb 21, 2012 23:19
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My latest Facebook status seems to accidentally match the recent turn the thread has taken.quote:Somebody should make pig sauce. Like fish sauce only made from pigs. I envision rack upon rack of clay jars filled with pig bits, salt and herbs, slowly fermenting for weeks. It would be one hell of a condiment.
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Feb 26, 2012 05:22
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Red bean paste doesn't really shine until you make it yourself. drat that's some good stuff. Funny that the lady wouldn't touch it, she'll happily down green bean soup, which in itself is one of those weird Asian desserts.
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Feb 28, 2012 09:30
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Good Norwegian Sea shrimp, boiled in unsalted water then scalded with strong brine to make them tender and juicy, is way better than any lobster I've had 
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Feb 29, 2012 09:49
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If you boil shrimp in salted water, they turn too chewy. Boiling them in unsalted water helps them preserve their tender sweetness. Then pour strong, hot brine over them and rinse to give them a salting. There's nothing like September shrimp eaten sitting right on the docks and throwing the heads to the seagulls after suckin them dry.
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Feb 29, 2012 10:30
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For you? For him? Or for an, eh, friend of a friend?
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Mar 2, 2012 22:33
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bunnielab posted:there isnt really any moral requirement to treat them nicely. Actually,
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Mar 2, 2012 22:35
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Some kind of party going on with the Pakistanis upstairs, drums and chanting and stuff. Wonder what's up. Furthermore, wonder what kinds of delicious meaty-spicy goodness is served alongside said drumming and singing.
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Mar 2, 2012 22:37
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My sister just went to see the newest addition to the extended family (goddamn I miss the word "slekt" in English sometimes) being baptized, the church service was an "Environmental Awareness" service and featured Santa Claus doing a projector showing of pictures from Antarctica. Get your kids started early on surrealism.
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Mar 4, 2012 21:19
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Got my sound back up again now. Move-in is finally completed. Spent the evening listening to 70's rock, and eating lasagna and hummus and hanging out with sis. It's good to have family. It's good to have a record player and hummus.
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Mar 4, 2012 23:34
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Ground oats is what we use to add structure to the blood sausage. I hear barley, either flour or pearl, works too.
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Mar 5, 2012 09:44
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Test Pattern posted:Soondae uses noodles. I don't think I've seen any blood sausage without some kind of grain product included. I like blood pudding but not chunks of straight-up congealed blood, and I imagine that's fairly common given the nigh-universality of grain-bound blood sausage and the rarity of pure blood chunks in world cuisine. Curdled blood is big in South-East Asia and China ("red tofu"), so by total volume eaten I'd say it's a big chunk (heh) of the total world consumption.
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Mar 5, 2012 13:21
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Iron Chef Ricola posted:I was positive that this was an article by The Onion. "Life imitates The Onion". Bubbacub posted:What happens if you cook the dark green part of a leek? Every leek recipe I've seen has huge warnings against it. Slice it finely. It's perfectly useable.
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Mar 8, 2012 10:16
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I like to call them "fucktools".
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Mar 11, 2012 16:12
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I like good stainless better than cast iron, if that helps. I don't think I've used my cast iron pan for more than half a year.
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Mar 12, 2012 11:56
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Well Oslo got back a two-star restaurant soooo 
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Mar 14, 2012 14:53
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SubG posted:Also how does this compare to using cast iron.  Frottage between two men with two iron-hard boners, that's what. (Oh you better believe that's not-work-safe. Also it's hilarious and it's been around since like 1999.)
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Mar 15, 2012 09:59
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I still crack up whenever I read "AN ANUS IS NOT A VAGINA."
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Mar 15, 2012 09:59
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i shoot friendlies posted:Here is a fun exercise: Emphasize each word differently in this sentence to change the meaning: Pragmatics is fun. Now try doing the same thing in Mandarin, without the aid of pitch accents.  (Of course it's possible - anything that can be conveyed in one language can be translated into another, with a bit of hammerwork and some industrial lube).
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Mar 17, 2012 08:39
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Now on this bright morning, I look around this room. And brothers and sisters, I see a great many sinners. I see men, fathers of children, with the alcohol whisp of Satan still on their breath! And I see sinful wives and disobedient daughters with the mark of Jezebel on their brows! It's time for Sister Rosetta to shred the stain of Satan from your souls, take it away sister! http://www.youtube.com/watch?v=Ls53x9nybec
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Mar 18, 2012 16:32
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therattle posted:She's amazing! Thanks. Hahaha, the hair. Oh Jesus, I can't stop giggling. How's he growing? dino. posted:Marilyn Monroe OWNS. She is a goddess. So is Merly Streep, but Marilyn Monroe. Homans. Did you see all those dresses? I could have died! She was absolutely divine. I think this must be the most....fabulous...sentence I've ever read.
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Mar 18, 2012 20:12
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Danish cookies.
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Mar 20, 2012 12:55
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I liked to get tipsy off this lovely ruby port I had standing next to my screen while typing my masters thesis. Liquid inspiration, and the Ballmer peak is definitely real.
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Mar 22, 2012 13:10
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Cut an inch into my hand. Nothing much.
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Mar 27, 2012 08:18
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Couple more paring knives, hooked paring knife.
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Mar 31, 2012 10:36
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The cai dao (tsai dao) is not a cleaver. It's made for finely shredding vegetables and meat, hence the name (cai means vegetable). It's got an edge that would easily be broken and chipped on bone and should never be used for chopping through bony meat, also it's much thinner and lighter than Western cleavers who have thick blades for adding weight, and who are also usually ground with a concave edge to make it easier to maintain as you're working - meat wears down edges fast as hell, butchering demands you sharpen the blade all the time so usually you'll have a sharpening tool in your belt. For actual cleavers the Chinese use either the traditional Western cleaver tool or a huge gently caress-off traditional cleaver with a tall, curved pointed blade, both of which are referred to as simply "qie rou dao".
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Apr 1, 2012 09:13
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Also every time I use Global knives I get a huge loving bleeding blister on my right middle finger from my weird grip. You're not caramelizing as far as I know, you're Maillardin'.
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Apr 1, 2012 09:28
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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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Happy Hat posted:Socialist holiday (part 1) finished - I ate stuff, and it was good! The French will switch to English in a heartbeat rather than hear their already twirly little Roccocco language being mangled further. Actually being able to carry out a conversation in French with a Frenchman means you're speaking near-perfect French. Saffron: risotto milanese (doooo iiiiit), various Persian rice pilafs, weird sweet-savoury Sicilian pasta recipes.
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Apr 16, 2012 09:41
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Noooooo! I was gonna post a link to this awesome Persian jeweled rice recipe on fxcuisine.com, but F-X seems to have dropped the site. It hasn't been updated in ages, but now it doesn't even reply
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Apr 16, 2012 09:43
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ShadowHawk posted:I meant if I whipped it to the point where it's solid and needs to be squeezed out a tube. A proper sauce Béarnaise is almost as thick as mayonnaise, does this qualify?
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Apr 16, 2012 09:45
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i shoot friendlies posted:Blend the veggies into the liquid? How can you possibly have a smooth rich sauce like that? All that cellulose just blended in. Has anyone else tried this? Yeah yeah, go ahead, it'll be great. Meat cooked in vegetable juice sounds gross.
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Apr 17, 2012 21:15
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Needs minced liver and strutto (pork fat). Also a whiff of cinnamon.
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Apr 20, 2012 13:41
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I didn't say that, you did. One day I'm going to have the rare meat, offal, porcini and Marsala constellation required to make an authentic Vincisgrassi in my kitchen. One day.
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Apr 20, 2012 14:52
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For Satan, mand, there's even a Wikipedia article about them.
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Apr 22, 2012 08:12
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| # ¿ Apr 23, 2024 09:45 |
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Hey, it might not be a sword smite across the chin, but a scar's a scar nonetheless. The medals of stupidity and brashness.
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Apr 25, 2012 13:17
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