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Dino, I poke through your post history and seeing that reaffirms my current search for a job in Philly. It's a good place. For good folk.
Sextro fucked around with this message at 03:53 on Jun 3, 2015 |
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Jun 3, 2015 03:45
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| # ¿ Apr 23, 2024 14:32 |
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Pretty sure the majority of businesses in the craft brew/distillation industry function off the backs of passionate and stupid young people. That is certainly the way the specialty coffee industry functions, and I would imagine in restaurants too. E: let me tell you about coffee shop management/ownership as a fad for early-retired wealthy folk. Sextro fucked around with this message at 20:58 on Jun 4, 2015 |
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Jun 4, 2015 20:56
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I don't need to drink at work. I just want people to not think I am some sort of villain for having 1 Beer at lunch before going back to work. E: not a surgeon or machine operator. E2: am I paranoid or has serious eats mobile page become non functional on iOS because every page forces the App Store to open. Sextro fucked around with this message at 23:46 on Jun 5, 2015 |
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Jun 5, 2015 22:17
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Move somewhere moist and warm with lots of natural yeasts available in the air. Nothing beats starting your own sourdough sponge with just flour and water. 
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Jun 16, 2015 22:42
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dino. posted:Naengmyeon Seconding this or other cold noodle dish. https://instagram.com/p/32EN4DJXMK/ Yes. Sextro fucked around with this message at 03:27 on Jun 18, 2015 |
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Jun 18, 2015 03:20
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Anyone know of a reputable place to order the odd spice you can't find locally? For example I only am able to find curry leaves 1/4 times I do the rounds on the ethnic grocers I frequent and I've only seen Aleppo chili once.
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Jun 24, 2015 16:59
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I spent a few years as a kid getting 3-5 injections a week as allergy treatment because I used to be allergic to everything ever. Now I've no allergies of any sort and never get sick. So what I'm saying is go rub your kids against a bunch of trees, grasses and animals. Pretty sure that's like the same thing.
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Jul 6, 2015 05:40
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Last wedding I went to I was 14 and my cousin got me drunk on champagne. I think the food was alright.
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Jul 22, 2015 14:12
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I judge my relationship partners based on how well they fit into my most recent food obsession. Bonus points for pastry making and dish washing. Things I lack patience for.
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Jul 26, 2015 06:36
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I call them 'bougie bait.
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Aug 23, 2015 12:50
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Pepperoni is the best pizza topping because it is a reflection of pizza itself. It shares the same shape, the same texture variability between the crisp, raised edges and flat softer center. It is a little greasy. It's salty. It's has a little spice to it. All of these things are also true of a good piece of pie. When you put pepperoni on your pizza you are putting tiny meat-pizzas in microcosm on your pizza giving you more pizza with every bite of pizza. Pizza. 
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Aug 29, 2015 17:38
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Nolet's is my go to. Or if its on hand St Augustine.
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Sep 2, 2015 13:30
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Mr. Wiggles posted:Weights are silly and pedantic. Cups are fine. Volume is fine if you take steps to manage the density of the volume measured consistently.
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Sep 15, 2015 00:29
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Feed your dog your neighbors that let guests park in front of your place. Or their smaller dogs.
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Sep 15, 2015 06:22
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I've had my cuisinart long enough the original blade no longer cuts without significant force. Long enough only being a year of irregular use. Is that normal?
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Oct 22, 2015 01:02
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SymmetryrtemmyS posted:Not at all. Have you made a lot of crushed ice with it or something? I've had my Magimix for a year and a half, and after using it regularly for that time, I can't tell any blade dulling at all. Just last night it cut deep into a sponge by accident. It hasn't had any effect I can actually notice, except for with onions and certain capsicums. The dulled blades tend to damage the structure of them more thoroughly and release more aromatic compunds from them than when the blades were sharp.
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Oct 22, 2015 03:48
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I just feel like a badass walking directly off my flight into an uber. No rolling bags though. Those aren't badass. Also fitting 7-8 days of clothes into 1 bag is real cool.
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Oct 29, 2015 08:04
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I'll stop using Uber soon as it isn't the cheaper and/or more convenient option. Don't want your workers exploited? Sorry try a different economic system. E: Pie crusts! What are the best things to add to crusts for neat effects. I've played around with using rum/bourbon/brandy instead of some of the water in recipes and enjoyed the results. What else to try?
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Oct 29, 2015 23:23
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SymmetryrtemmyS posted:Taxi services, at least around here, don't hike their prices up 8x just because there's a football game. "Surge pricing" is profiteering bullshit. Can't afford the surge? Don't take the ride, or try one of the ordinary cabs? Seems simple enough. Profiteering bullshit? What does that even mean? They have data they can leverage to increase their profits, and incidentally the profits of their contracted partners. Not doing that would be shirking responsibility to their stakeholders.
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Oct 29, 2015 23:37
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pile of brown posted:Cabs are garbage, I've had a cab call me back 2.5 hours later at 430 am after I walked home from the bar I called it from and then try ro take my cc over the phone to pay them a cancellation fee. Chewy or Thin cookie?
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Oct 30, 2015 01:40
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Skin your chicken, sous vide the meat, fry or bake the skin separately, use Superior Crisped Skin as a garnish.
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Nov 7, 2015 13:35
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Last minute invite to a friendsgiving potluck tomorrow, my brain is being lazy and saying to just make an sausage stuffing or a vegan mushroom stuffing. Any more interesting ideas that'll travel/make ahead well?
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Nov 23, 2015 17:01
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Didn't even consider cranberry sauce. That's the way I'm going. Also an excuse to go to the liquor store again.
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Nov 23, 2015 20:35
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Has anyone released a Sriracha ketchup yet? Also brown gravy and malt vinegar are pretty much the best on fries.
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Nov 25, 2015 15:47
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Sausage mcgriddle with a round egg, add hot sauce and a chunk of hash brown. The mcmuffin muffin is a depressing imitation of an English Muffin.
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Nov 25, 2015 20:46
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I'm alone this thanksgiving but I still made a full turkey/sides/everything so I can eat thanksgiving leftovers for the next Eternity. Everything came out as expected and planned, the smoked turkey even finished within 15 minutes of estimated time. This has been a good and successful holiday. Now to go drink on the beach and watch the sun set.
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Nov 26, 2015 22:25
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Wherever I live the kitchen ends up the social center of my place as everyone just hangs out while I cook. So a breakfast bar with window into the kitchen is a good thing I like.
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Dec 4, 2015 16:00
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Uh. I did exactly that. That setup still works better than my actual smoker for stuff like fish, nuts and salt.
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Dec 12, 2015 08:56
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Until recently I lived in Florida and 90% of strawberries have been trash for years. I feel there's a downward trend in the quality of a lot "ordinary" produce even as heirloom/rare varietals of fruits and veggies become more available and delicious.
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Mar 13, 2016 16:05
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Rurutia posted:A sv machine is a godsend for advanced food prep. I don't use it much for eggs because a nice sunny side up is faster and more convenient, but I use it regularly on prepping bulk chicken breast for salads for the week or duck or chicken confit for a meat that reheats beautifully that I use throughout the week. Any dinner party I host usually has the meat main done sv because it's easy to precook and hold or reheat gently. For confit in the SV do you freeze the oil? Or is there a sub-chamber-sealer vacuum machine capable of pulling a vacuum on liquids?
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Apr 18, 2016 02:10
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mindphlux posted:don't use liquid oil. use solid pork or duck fat, or lard, or crisco, or butter, or ghee, or or or or or or Butter flavored crisco. I've seen this and always been so curious. Finally a justification!
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Apr 18, 2016 06:58
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Scientastic posted:I stand by what I said. Bagels are just OK, and people make out that they're a doughy second coming. Outside of Montreal, LA, Philadelphia and NYC you'd be hard pressed to find a bagel that justifies the adoration people have for them. I'll second bialy as excellent though.
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May 21, 2016 08:08
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THE MACHO MAN posted:Jersey bagels fo' life. I said NYC and Philly already though?
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May 22, 2016 08:22
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At least as far as places in Tampa and in Miami go, even otherwise top-notch restaurants, I'd have a hard time picking fried bone-in chicken from them over publix.
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Jun 12, 2016 13:19
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I always make a roast veggie pot pie and a dessert pie of seasonal appropriateness. Low effort and pie crust is somehow still impressive to people.
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Nov 21, 2016 04:41
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I thought I wanted to own a house so I could stop renting and dealing with lovely bottom end appliances and vent hoods that don't even vent outside. Turns out I just wanted to get an LLC and rent commissary space from time to time when I wanted to do stupid things.
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Apr 26, 2017 05:52
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Sous vide (beer cooler style even) and a cast iron pan will do wonders for you as well. Or cast iron pan for 1 minute per side then throw it in the oven if you buy thick enough steaks.
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Jun 7, 2017 00:06
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But wait, I thought butter was ok now anyway?
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Jun 17, 2017 03:11
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Chemmy posted:Nobody really knows. Eat things in moderation and get some exercise. How about I binge eat every fad food in-between meals at cookie cutter gastropub/new american restaurants that put out dishes with caloric values that'd shame cheesecake factory? Also I'll buy a fitbit. Seriously though, has there been a conversation on this explosion of color by numbers style of "hip" restaurant?
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Jun 17, 2017 12:48
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mindphlux posted:speaking of beaches and travel - open goonalert, I'll be with my gal in miami next weekend. never been. suggestions? miami food goons? Haven't been in a year or so, but MC Kitchen is impressively good Italian with a pretty ok selection of wines, but if you aren't sick of them yet they have pretty much everything dogfish head on tap or on hand. Other than that? I dunno. Pay $800 for a bottle or jack daniels at any number of lovely clubs? I don't much like Miami.
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Aug 3, 2017 14:16
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