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bartolimu posted:Sorry about the food poisoning. I trust the cooks in Vegas restaurants (especially big-name spots) more than most, simply because a food poisoning outbreak can cause entire casino F&B departments to die. Unfortunately, bad things happen here too and I'm glad you were able to take it in stride. Just to be clear, me being in bed and sick right now has nothing to do with the food poisoning, that was over on Friday. I just have a lovely track record with red-eye flights and getting sick from whatever the gently caress gets circulated on the plane during them. But yes, we were surprised about it but honestly, I couldn't find it in me to get pissed about it. The intricacy and sheer volume of dishes was such that I was seriously impressed with them just pulling it off, forget little to no mistakes. I did call the restaurant early the next morning to let them know so they can potentially check to make sure it wouldn't carry over to the next night, and it seems they took it pretty seriously too since the manager gave me his cell to update him. bartolimu posted:Lotus spiciness can vary a bit. There are a few servers who assume non-Thai people don't really mean they want something spicy, so they downgrade the number when they tell the kitchen or ask the chef to go easy. That even happens to us regulars sometimes. I happened when I took The Macaroni, actually, which made me sad. Still, even when they don't take you seriously on the spice you can be assured the flavors will be spot on. That must have been it. My boyfriend's white and when he asked for a 7, I did express surprise because he's usually a huge pansy about spicy food. quote:I have a new recommendation for Bouchon diners: get the olives. It's six bucks for a big stack of assorted olives (all fantastic) with a couple of roasted garlic cloves. Probably the best deal on the menu, and a perfect appetizer or accompaniment to anything else besides maybe the french toast. Aw, I didn't get this. I do have to say that if they have something written on their 'today's specials' chalkboard, to get it. It's usually limited and was fantastic. (At least in my limited experience, where my boyfriend got the chalkboard stuff, and I got the recommended Esturgeon Confit and Escargots a la Bourguignonne.) Rurutia fucked around with this message at 18:30 on Nov 27, 2012 |
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Nov 27, 2012 18:25
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So... what the hell is sa cha sass?
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Nov 24, 2014 05:34
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fart simpson posted:
I think part of the reaction comes from the fact that traditionally the entire point of hot pot or shabu shabu is to quickly cook thinnly sliced meat in just a few seconds at the table. Shabu shabu, the name, comes from the sound of swishing a slice of meat through the broth. I'm not sure how Charmmi did it since vegetables tend to take longer to cook, and I'm pretty intrigued as to what would be used for a vegan hotpot, but I understand the sentiment that fish balls etc are a core component which would be sorely missed. Either way, I'm sure it was delicious.
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Nov 24, 2014 15:00
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^^ I've always done it your way for home style as well.fart simpson posted:Well here in China it's not just meat that's used in hotpot. There's like 10 different types of tofu, different mushrooms, potatoes, sweet potatoes, lotus root, carrots, spinach, broccoli, cauliflower, cabbage, wheat and rice noodles, etc. I didn't mean to imply that vegetables weren't used. If I understand the motivation behind hot pot correctly, it is that thinly sliced meat is best with a very short cooking time and eaten straight out of the pot. My intrigue comes from the fact that if they only used what you listed, there would be a lot more throwing things into a pot and waiting - where it becomes similar to just doing a stovetop soup. Vs the usual, one person throwing the veggies/noodles/fish balls etc into the pot, and everyone swishing their own meat and eating that while fishing the other stuff out from deep under. I'm wondering if Charmmi did something to emulate the latter more than the first. Just to be clear, there's no judging here. Just understanding where Grav was coming from, even if I don't necessarily agree with what he posted, and curiousity at something done differently than my usual experience growing up and with various chefs. I've never had potato/sweet potato in my hot pot anywhere. Is that a new thing or a regional thing? I'm not sure if I like the sound of it, hm. Rurutia fucked around with this message at 15:28 on Nov 24, 2014 |
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Nov 24, 2014 15:23
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contrapants posted:Maybe I'm using the wrong word. I think you're referring to hydration.
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Nov 24, 2014 21:37
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Echeveria posted:I think they suck equally for both sexes, as it is the bladder where the infection occurs. Men have much longer urethra's, so bacteria has further to travel to get to the bladder, which is why male UTI's are uncommon. You usually piss the bacteria out before it can reach the bladder and replicate. Since we're still talking about this... After getting UTI's one time too many (despite obsessive hygiene around sex), I looked into prevention. Now, if I feel even the tiniest of potential itch, I take 2 of these: http://www.amazon.com/D-Mannose-500-mg-120-Caps/dp/B000JN4CR0/ref=sr_1_1?ie=UTF8&qid=1416866415&sr=8-1&keywords=UTI+prevention I haven't had a UTI for 3 years now, and I used to get 1-2 per year.
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Nov 24, 2014 23:02
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EcoBlue posted:I found a recipe for pot pie, but the pastry-making part of the directions are confusing me. Chicken Pot Pie. Why is it telling me to mix stuff that's in a food processor with my fingers? What am I likely to mess up making the pastry? Your butter should be really cold/solid so there's very little moisture in your mixture, so the food processor turns the butter/flour mixture into a sand. Adding the water causes it to clump together a bit more, but you don't want to add enough that it forms a dough inside the food processor. Just enough so that it would form a dough if you press it together. Then you use your fingers to press it together to form a dough. What you are likely to mess up is handling it with your hands for too long, or even leaving it out in ambient temperature for too long. You want to keep the butter from melting as much as possible, because it needs to form into thin sheets to create the flakiness of pastry. I work fast, clutch ice every so often, and actually tend to pop anything I'm not currently working with in the freezer. I also toss most of the items I use into the freezer for 10min before hand. Rurutia fucked around with this message at 03:37 on Nov 25, 2014 |
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Nov 25, 2014 03:28
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Help. I'm going to be in Chicago for dinner tonight, breakfast/lunch tomorrow, and breakfast Sunday. I want to cram as much awesome Chicago-ness in as possible, where should I go? I have a rec for deep dish pizza, but what about ramen? I wish I was there for dinner Saturday night so I could try and grab Alinea tickets. 
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Dec 5, 2014 20:35
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therattle posted:Why not kill two birds with one stone and get a ramen pizza? I can't even joke about this because it sounds so horrible.
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Dec 5, 2014 20:54
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Safety Dance posted:You take that back you uncultured hillbilly. Thanks! Also to you mich. At the airport so I'm not going to respond to everything (including the raven pizza atrocity wtf grav). But, just fyi, Alinea often has last minute seats up for grabs via Facebook and Twitter. But yes, I would've booked months in advance except the only real dinner I'm in town for is for a wedding.
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Dec 5, 2014 22:32
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GrAviTy84 posted:Goons with spoons - Nice shoes, wanna pho? How long have you been saving that one?
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Dec 11, 2014 22:35
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GrAviTy84 posted:Been saving it for the right girl You're married! Slut!
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Dec 11, 2014 22:42
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posh spaz posted:Ok, I made a Pho thread but the Vietnamese text hosed up the title. If someone could fix it, that'd be rad. Your pun is using the wrong pronunciation. 
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Dec 11, 2014 23:21
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posh spaz posted:Was the joke too meta? I think it's funny how people get so passive aggressive and defensive with no good reason.  (I was teasing at worst.) posh spaz posted:Well, for one, there are several "correct" pronunciations in Vietnam, depending on the region. Some sound kind of like "fuh" some sound kind of like "foe" and some have two syllables. Like this lady says it "fuh-uh?" http://youtu.be/ySSDmBVf9J8 Eh, I don't think someone needs to know pronunciations in all regions to be qualified as being able to 'properly' speak it. But, I'll give you that I didn't know it was actually pronounced as 'foe' in some regions. Must be pretty rare? I've never heard a Vietnamese person say it that way.
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Dec 12, 2014 01:33
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I tend to simmer/braise my meat for a few hours with the bone in (or my potatoes if I'm using them) while my other ingredients are reserved on the side so they don't turn to mush. I do this in a large pan for maximum reduction and either the starch from the potatoes or the gelatin from the meat (or both) gives me a nice thick gravy. The only curry I don't do this for is thai. That will forever be watery and it's really supposed to be more of a soup so it works.
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Feb 8, 2015 16:59
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GrAviTy84 posted:There really isn't cornstarch thickening in Indian curries. Yeah, gravy thickened with cornstarch has a more gel like texture than what you want with curry.
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Feb 9, 2015 02:24
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It's a reference to casu's name. If anyone's confused.
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Mar 12, 2015 23:51
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EAT THE EGGS RICOLA posted:Bear in mind that ~america~ has waaaaay cheaper meat than anywhere else, that would cost me significantly more It's not even an america thing. If you live in 'hippier' areas, it's super hard to find even pig foot/pork bones for less than $4/lb. I know I can't, and I've looked in every ethnic, hole in the wall grocery around here. All the other butcher shops are all high end, grass fed, $7/lb for ground meat deals.
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Mar 25, 2015 20:14
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Are you guys seriously nitpicking and making GBS threads on someone talking about trying a lifestyle change to see if s/he will feel better? If you have something against the commonly used vernacular of 'whole foods' and 'processed foods' I'm not sure now is the best time to bring out the drums. You know what he means, why be a dick about it? I don't think he's 'making GBS threads on' white flour or whatever the gently caress is going on here.
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Jun 22, 2015 05:54
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CommonShore posted:Your AV suggests that you should be on team flour. I'm not sure why they're mutually exclusive teams. My two main forums are YLLS and GWS. It's hard BUT I WILL MAKE IT WORK DAMNIT.
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Jun 22, 2015 06:03
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Sorry for rageposting while wrestling with my dissertation at 2am in the morning. fwiw Grav, I wasn't referring to you. I noticed your touch of restraint. ;D Rurutia fucked around with this message at 13:50 on Jun 22, 2015 |
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Jun 22, 2015 13:48
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SymmetryrtemmyS posted:I can think of a bunch of American breakfast, but nothing I would define as the standard meal. Are you talking about eggs, bacon, and toast? I was thinking an omelet? Onion, bacon/sausage, tomatoes/we else in the pan. Eggs in, cheese in the middle, fold onto plate. Either way, you all are wrong. Chinese breakfast best breakfast. Congee, century egg, sardines in black bean sauce, pickles, chinese donut. Savory tofu pudding. Comes with the benefit of not having to cook in the morning cause congee keeps so well and everything else is preserved.
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Aug 3, 2015 22:00
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100g of fat is literally 900 calories alone. Christ, don't eat like normal then drink 900 calories of oil. Keep doing what you were doing with the avocados and cheese.
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Aug 20, 2015 18:21
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SubG posted:A gram of avocados has about 0.1 g of fat and 2 calories. To get 100 g of fat from avocados you'd therefore have to consume around a kg of avocados, which would be about 2000 calories. I was just saying if you eat like you normally do then drink 900 calories of oil, it's kind of gross. I don't actually disagree with anything you've posted. You can make it work well with whole foods through things like salami, cheese, nuts, avocados. edit I went back and re-read and I think I misread Mr. Wiggles' post? I thought someone did say to eat his normal meals then drink the oil allowance.
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Aug 22, 2015 01:38
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Fevertree is by far my favorite tonic. Bombay Sapphire has been my favorite cheap gin so far too, but I might have bad taste in liquor.
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Sep 2, 2015 12:39
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Fo3 posted:Yeah, 101 is $70+ here. 86 proof is $50 for fucks sake, I only buy 86 proof when it's on sale for $40. But my main point was the relative prices between bombay and tanq, it's only a couple of dollars, so bombay is not a "cheap" gin. I only meant it as cheap as it's on the lower end of the price scale for gins here. It's the best one I'm comfortable with buying regularly?  My local ABC don't carry Tanqueray so I haven't tried it yet. Fo3 posted:I didn't really get into gin until I was 40. and even then it's just a summer drink when I don't feel like beer or wine. My friends and I are mid to late 20's and gin&tonics are pretty popular amongst our social groups. No one really drinks whiskey or scotch, although I do have a handle I'm working my way through...
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Sep 2, 2015 16:16
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Just picked up a quarter cow. I'm kind of mad because they gave me a bunch of cube steak that I said I didn't want on the phone and the other steaks were cut to quarter inch thickness. I don't understand why they had to chop up everything so much or pound things I wanted whole. I haven't had a chance to go through the whole thing but am I being unreasonable here?
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Sep 5, 2015 16:19
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I wouldn't even be mad if they weren't quarter inch! I don't understand wtf I'm supposed to do with quarter inch steaks. It's either sv to medium rare or sear for color. I guess I can sv, then freeze before sear. I'm trying to get my anger down before I email about this.
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Sep 5, 2015 17:14
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mindphlux posted:smash with the textured end of a meat hammer, bread, fry, and top with sausage gravy you big idiot Mmm deep fried ribeye and tenderloin I paid out the rear end for.
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Sep 5, 2015 17:20
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mindphlux posted:I think I missed that crucial detail in my exuberance. Yeah, it was my first time and I was really confused, and didn't get angry until it was all loaded and we were 20 minutes away and I really started to think about it. I won't make the same mistake again. Thankfully, after I got home I went through the whole batch and found that the other cuts were correct (roasts, organs, oxtail, marrow bones, etc) so that calmed me down a lot especially since they gave me a few extra organs (from other cows) as a bonus. I agree that I'll be trying to figure out how to make them taste right, korean bbq's a good idea. I'm Chinese, we're the kings of cutting meat into itty bitty tiny pieces so I really shouldn't have panicked about it.  I'm not sure about going the meat glue route, but it'd be interesting! I'm tempted to try it just for  .
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Sep 7, 2015 14:31
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Mr. Wiggles posted:I got better, though. I'm so excite! I hope bart follows through with chasing off shitposters. Either way, I'm committed to this forum. I remember my first thread asking about how to make peking duck and how to structure a meal around it because it was my boyfriend's favorite dish, and I was a poor undergrad just starting out with poor college food. I got trolled a bit, but got good advice and when I posted a fairly successful meal, it felt really awesome. My then-boyfriend is now my husband, and I'm far better at cooking now than I was then (where making a pureed squash soup was something that made me have a meltdown over because I destroyed the blender...). I would love to give back to this community that is so unique and I have been sad to see slowly change for the worse. I'll follow above and toxx myself to participate in the next ICSA and to host one in the next year. Rurutia fucked around with this message at 18:02 on Sep 26, 2015 |
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Sep 26, 2015 17:54
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bartolimu posted:I just wanted to quote this - not because I want to call out CdC in particular, but because Happy Hat is articulating what I've tried to whenever people complain about the forum being slow, nobody participating, etc. That message has for the most part fallen on deaf ears in the past. I expect the same to happen now, but still can't stop myself from trying again because god drat it I really do like what this forum can be. You have power here. I know you don't like that the GWS regulars are a bit insular, but I think most of the regulars are incredibly welcoming. For the most part, even when people disagree and tell you you're wrong here, support and reasoning is given. Valuable lessons are taught and learned. Our community here deserves to be protected and promoted by you, even if some posters have been particularly... not nice to you. I have often felt the backlash against you was over the top. However, the one big mistake you have made in the past couple years is to spend most of your time trying to cater to new people, and not enough time considering if it'd be good for the people who generate the content and make this a place worth staying. I know you care about this forum, and I agree in general what you said about new posts being good and new blood being good, but quality over quantity. Cater to those who produce good content, and the forum will thrive.
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Sep 26, 2015 18:05
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SymmetryrtemmyS posted:I'm going to try and take passable food pics for this ICSA. I have a few ideas on what to cook for it. My dessert is locked in, at least. I'm going to make candied sesame seed cakes dripping with honey and a few interesting twists. Probably sesame encrusted fish for the entrée, or something less boring maybe. I think for most of us, we'll never compare to them. But that's ok. The point is to step out of your comfort zone.
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Sep 27, 2015 02:35
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I have a huge box of apples. What am I missing apart from apple sauce and apple butter?
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Sep 29, 2015 18:18
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contrapants posted:Apple pie Sorry if I wasn't clear, I'm looking for things that I can make enmass and freeze. I try to not make pastries because, unfortunately, I have no self control around pastries. Otherwise this box of apples would be gone. I'll try brewing some cider, but I was concerned about how much space it'd take and how it'd keep if I didn't want to set up a bottling/canning situation.
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Sep 29, 2015 18:34
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Eugh I love duck confit.
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Oct 9, 2015 22:47
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I can drink gin and tonics all day long. I also regularly do 5+ shots of tequila within the span of an hour and been good. 2 shots of tequila and 1 gin and tonic wrapped me around a toilet while my friends weren't looking (and then later couldn't find me cause I was hiding in a stall). So yeah, at least in some people, never ever mix.
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Nov 30, 2015 11:00
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mindphlux posted:I regularly drink a shitload of wine - the same goddamn white wine day by day, week by week. It adds up to a lot of standard measures of alcohol. I never have a hangover beyond dehydration and being a bit groggy in the morning. Like I said, I have the same exact experience. It's happened enough times in a variety of situations that I'm pretty convinced for myself at least. My friends and I shoot a LOT of tequila when we go to this one bar which have super cheap top/middle shelf shots. And the times I've mixed gin and tonics in, I've taken way less shots (like 2) and only 1 gin and tonic. It's not amount of alcohol for me, and I'd like to think that I'm not stupid enough to fall for confounding factors given my degree in stats.
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Dec 1, 2015 12:58
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I don't understand how the sugar covered glazed tart is less sticky than a blueberry enclosed in a velvet skin. I too regularly eat 2 lbs of blueberries a day during berry season. In the first trimester of my pregnancy, I was eating 2 lbs of strawberries a day because it was the only thing I could stomach (that and canned soup...).
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Mar 15, 2016 13:29
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bongwizzard posted:Knife and fork? Also I guess I mean stuff like apples, peaches, plums, and the larger hold-n-bite fruits. You can use a knife and fork (or a spoon) for any of those. I just don't buy the sticky argument. :| I'm not a huge pie fan though, and even when I make a tart, I never do a sugar glaze. They're just too sweet and heavy for me.
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Mar 15, 2016 14:29
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