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Sauce.
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Apr 16, 2012 09:08
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Hendricks.
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Aug 20, 2012 13:30
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Looks impressive, and the wine monopoly has it! Will give it a try.
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Aug 20, 2012 14:10
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GrAviTy84 posted:So true. Classic examples of this are oxtails, shanks, lobster, oysters, and pork belly. Whale. Used to be the poorest man's meat for ages. Now it's highly priced and sought after. Also delicious, which it might not have been in earlier years due to bad temperatures of the meat before bringing it onto shore.
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Sep 20, 2012 03:27
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Sjurygg posted:...and how some are richer in primes than others and how prime numbers aren't magic or supernatural at all. Now you're just being silly.
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Sep 25, 2012 11:00
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So I'm planning a trip to tokyo in July. Any must-dine places? Gonna try to get a spot at Sukyabashi Jiro Ginza atleast.
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Oct 31, 2012 21:53
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That's great Casu, I've been genuinely worried about your taste. To a larger extent than usual. Oh, the ball was there, I had to shoot.
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Nov 1, 2012 06:47
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EAT THE EGGS RICOLA posted:Find a Canadagoon, they're produced here under license. It took me atleast half a minute to figure out that the twinkies were licensed.
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Nov 21, 2012 00:58
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I'm looking forward to the Goons in Platoons chickencheese MRE.
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Nov 21, 2012 22:09
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I brought a jar of marmite from the UK. What should I do with it?
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Nov 24, 2012 00:23
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Yeah I'm mostly gonna use it for its umaminess, had some on toast right now. Spread thin, and it was quite salty. The lingering aftertaste is nice however.
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Nov 24, 2012 02:07
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I will be making a marmite soup next week!
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Nov 24, 2012 03:02
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Initially I wanted to make this a thread of its own, but it might have limited appeal and would fit better here. The question is: What has cooking done for you? I started getting interested in cooking real food in 2008. I'd just gotten out of a short relationship where all dinners were somewhat cooked from the ground up. Prior to that, I'd been living on instant rice, chicken and powdered bearnaise sauce. After that ordeal, I wondered what it took to make a real sauce, soup or stew from scratch. A few youtube videos later and I was hooked. I had to know what technique to chop an onion or a carrot, and after many iterations I also learnt the flavors. 4 years later I feel confident in cooking a piece of meat by touch, potatoes or some pasta. No longer am I following the cooking instructions, instead, I'm recognizing that it's done. I'm not shunning a meat ball cooked pink, and definately not a rare piece of tenderloin. I also feel that I can improvise to a larger extent, when I know how ingredients will react or complement eachother. All of this is not just because of GWS, but it's been a great inspiration for me to get out of the food hell that was once my life, and for that I thank you GWS. Sorry, GWC!
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Dec 5, 2012 04:18
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bartolimu posted:The more common turn of phrase is probably pulling the plug, but cord gets the point across. Pulling the plug insures that the connection inside the plug stable. I usually don't care and pull the cord on alot of cables I rig. This leads to cables that can no longer function. I feel it's a legit interpretation of the idiomatic phrase.
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Dec 14, 2012 05:36
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What's the beef with Scandinavians in general is more like it. It's quite complicated.
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Dec 19, 2012 15:55
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The thing about onions being poisonous is several hundred years old, since only poor people ate onions, as potatoes and finer veg were for the upper classes. Also this: quote:Their stomachs cannot metabolize...onions. Celiacs cannot metabolize breads!
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Dec 21, 2012 17:36
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Do you have insurance?
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Dec 24, 2012 13:26
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Had turkey on christmas eve for the first time at some friends of the family. Internal temperature of turkey when I arrived? 208 fahrenheit/98 centigrade.
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Dec 25, 2012 03:20
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Flash Gordon Ramsay posted:That's when you say "How'd you get the turkey so crispy on the inside?" Luckily, the legs were removed before this atrocity and actually quite nice, brussel sprouts, potatoes, carrots and gravy were nice too. I filled up on desert, however.
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Dec 25, 2012 04:23
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Happy holidays Casu! (I hope you're tasting again)
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Dec 25, 2012 04:29
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How is it wierd? Sensory deviations fascinate me, as they're kind of the gut punch of my long since finished bachelor's paper.
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Dec 25, 2012 05:05
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Casu Marzu posted:Ugh never again will I let my parents "help" in the kitchen. Details! I had well done veal the other day 
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Dec 25, 2012 17:56
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My dad redeemed himself with a great slow roasted pork rib. I used to live with a guy who meant frozen=fresh. Thanks for putting my steak in the freezer, dude.
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Dec 25, 2012 18:24
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Casu Marzu posted:Yeah, that's what I ended up doing two years ago. Food sucked, asked everyone to chip in Hosts were happy I guess? :v
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Dec 25, 2012 22:09
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and I started cooking everything instead.
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 does it best. We chug ammonium chloride by the gallons!
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Dec 28, 2012 13:29
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 BOW DOWN
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Dec 28, 2012 13:33
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 DENMARK GET OUT, You're not even taking this seriously!
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Dec 28, 2012 13:51
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I know. Norwegian candy is marzipan and poo poo. I hate it.
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Dec 28, 2012 13:52
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Never. Also, I'm allergic to almonds. I was 18 or 19 when I realised that marzipan was ground almonds.
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Dec 28, 2012 15:09
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http://ipad.dagbladet.no/2012/12/28/tema/mat/oppskrifter/mat_og_drikke/brimi-mat/24996066/ So this a norwegian article for making a burnt pepper tenderloin. Burnt pepper. Meat is done when it's 143 degrees. This is a famous chef.
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Dec 29, 2012 05:58
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I hope so, but it clearly says burnt(brent) pepper. To me, burnt is burnt.
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Dec 29, 2012 06:05
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Welcome back!
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Dec 30, 2012 03:49
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Happy Hat posted:That means that I messed up my sentence construction yet again, does it not? I teach English to upper secondary students. There's nothing wierd about your syntax. ACCENT HOWEVER!?
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Dec 30, 2012 03:50
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I'm making a beef bourgogne, got any coke?
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Jan 2, 2013 16:35
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Speaking of cocaine, my gf gave me a trip to Paris for christmas. Any restaurant tips?
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Jan 2, 2013 16:36
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Hey guys! I failed a job interview and I'm really happy. When I got there, I clearly stated that I didn't want the job and they were pushing for me anyways. Oh well! Autistic, undiagnosed killer-in-the-making, guess I won't know you!
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Jan 2, 2013 21:26
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Close, primary school!
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Jan 2, 2013 21:42
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Because I'm grossly over qualified and in desperate need of money. Not in enough need of money, but still.
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Jan 2, 2013 21:55
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I never met the guy, he's seemingly alright, but he lacks empathy. He's the kind of kid who punches someone and never apologizes, 'cos they deserved it. And yes, it's gallow's humor to a large extent.
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Jan 2, 2013 23:14
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| # ¿ Apr 26, 2024 10:17 |
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Yawgmoth posted:This is what I was wondering. If you didn't want the job, why did you go to the interview? In fact, why did you apply in the first place? I wasn't told what the job was before the interview. I'm a teacher and applied for a teaching assistant position.
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Jan 3, 2013 16:52
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