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NosmoKing posted:Naga Jolokai wings SOUNDED like a good idea... ha, I know how you feel as I sometimes eat bhuts and other super hots raw (mostly on an empty stomach too unfortunately as I'm not a big eater during the day), just to get a feel for them. The reds seem worse for me, bhut jolokias, red 7 pots, brain strain etc are pure pain, not in my mouth or throat, but stomach and intestines onwards... I'm growing some bih jolokias which are a little milder, but over all I prefer the yellow chillies. Yellow 7 pot, bonda ma jacques, fatalii, and even milder baccatums like aji pineapple for sandwiches are much more milder. Only time I use a naga is in a hot indian curry, it's a cross breed I have, it's not a bhut jolokia, but some cross off a dorset naga. I like it because it has a lot of heat, but a mild slightly fruity flavour, doesn't overpower a dish full of spices like a habanero can with it's strong flavour, it's way more subtle in the taste department.
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Feb 5, 2013 10:20
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Sociopastry posted:Ahhh, right, then I'll try it the next time. I'm just really not fond of the fish taste. I hardly use fish sauce except for thai cooking, very strong smell to fish sauce, but I found it goes great with anything to do with limes. But you could use Worcestershire sauce like I do for most beef/tomato dishes, as that has anchovies in it too.
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Mar 5, 2013 14:12
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Just ignore it and rock on. I prescribe INXS, "The Loved One": https://www.youtube.com/watch?v=lJwVltn8ioc Of course if you were fancy and 1981 wasn't good enough, about a decade later "Never Tear Us Apart" was released. Fo3 fucked around with this message at 20:02 on Mar 13, 2013 |
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Mar 13, 2013 19:55
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Which fish sauce is the best fish sauce? I normally just grab some unpronounceable name brand from a small asian market I go too. Had some just then with juiced lime and chilli in a "Thai" salad. It was nice. Edit: I read the back of the label, it was Tra Chang from Thailand. Aged two years they say... Well it was only $1.15 Fo3 fucked around with this message at 11:44 on Mar 22, 2013 |
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Mar 22, 2013 11:41
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Where's Happy Hat?
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Mar 30, 2013 16:53
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Casu Marzu posted:He's at socialist camp Have they brainwashed you over there so much that you think that the population over there needs "socialist camp"? I bet they love it enough without needing indoctrination. ;-) Sorry, this place just seems so quiet recently, nothing personal.
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Mar 30, 2013 17:16
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mediaphage posted:I can't imagine it not being one. Like, I'm pretty any of these people would eat normal food if they were dying of starvation. ^sure I came for the Red Alert tourney.
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Apr 1, 2013 18:09
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Don't thank me, you're pretty anyway.
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Apr 1, 2013 18:31
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DekeThornton posted:Man, I'm really glad I read up on intermittent fasting before starting my diet. I've never been a breakfast person, so saving time in the mornings plus being allowed to eat a couple of big meals later in the day instead a several smaller ones spread out over the whole day is ace. I think I'll stick by this eating pattern once I'm back to eating as usual as well. That's how I eat, doesn't seems to be the best way to go about it though, I'd probably be better off skipping dinner. In fact the only time i lost weight was when I never ate after 5PM. Doing it the other way around normally makes me gain weight. What's up everyone? I'm loving up stock and listening to Queen.
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Apr 4, 2013 15:39
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Joining the club with beef. Most of my info is from US forums/sites/recipes, and often they have different names in AU so I don't often know what I'm getting. Pork is almost as bad. I normally leave the shop with chicken as I know what a chicken breast, leg, thigh and wing is, why does beef pork or lamb have to have such stupid names that aren't descriptive and vary form region/country to region/country. The new proposed names are just as dumb though, butt should just be called pork shoulder. In 3 years I've go to know what a denver cut is and describe it to my local butcher? Not that I know what the gently caress a 'flat iron' is called here, because I've never seen one anyway. Maybe one day I'll buy one under a different name and not know what the hell it is if I come across that cut anyway. All I know is chuck, shank, flank, skirt, sirloin and round. Yeah, I'm going to stick with chicken... Down here we have 'gravy beef', 'oyster blade steak' edit; and 'topside', and stuff I've never seen elsewhere from US sites/forums/recipes. I can google it all but that still won't put it into a US recipe, just give me a vague idea. Why not have a more descriptive name for everything in the first place so I don't have to shop with a smartphone or lots of money in my pocket, but I can instantly recognise what is from where and how to cook it? Fo3 fucked around with this message at 07:13 on Apr 5, 2013 |
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Apr 5, 2013 06:58
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I've always wondered how magnets are supposed to hold stainless steel since that wasn't supposed to be able to have a strong magnetic bond? I've got some loose neodymium magnets though and just then tried them out to see if they are enough to attach to kitchen knives. They are quite securely attached but no where as good as normal steel (you have to really forcefully pull these magnets off normal steel, but it's quite easy to pull them off kitchen knives, but my kitchen knives are cheap as well... I know that's a plus when pulling them off the rack you don't need superhuman strength, but it does make me wonder that it's easy to buy a dud mag strip if you get one made too cheap with weak magnets. So you need really good magnets, ie rare earth type, and probably not really high quality stainless steel knives to make a magnet wall rack work. My main knife set is an ancient cheap mundial knife set, the magnet grips really well on them - they have very soft steel by the way. My only half decent knife is a santoku style knife made by Felix, much thinner and stronger knife that keeps its edge better than the mundials, it's grip by the magnet is much weaker though. I definitely wouldn't trust any magnet behind wood or plastic to look better/protect the knife, grip on the bare knife alone is what I would call adequate, any less then I would not consider it secure. The only good thing about the mundials I bought 15 years ago is they came in a block, the felix has to live in a drawer. Fo3 fucked around with this message at 19:12 on Apr 7, 2013 |
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Apr 7, 2013 19:05
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Happy Hat posted:Aren't red bell peppers just green bell peppers that has ripened to the final stage? I find green ones normally bigger than red, so they are probably a different variety to reds. Greens are probably a variety that grow big fast (but would be a type that ripens slowly). Red's would be a type that ripens quickly. Yellow and orange would also be completely different varieties, they would be types where that's their ripe colour. There's about 32000 chilli varieties, wouldn't surprise me if there's 5 different bell pepper varieties. Fo3 fucked around with this message at 14:16 on Apr 10, 2013 |
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Apr 10, 2013 14:11
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dino. posted:Bell peppers are the hookers of the chili world. They'll cross-pollinate with /anything/. Annuums are the hookers of the chilli world for sure. I had a baby birdseye plant I bought once, wasn't supposed to be a baby birdseye though. Useless, full of seeds, yes it's hot though. I did nothing to it, now have longer thai size pods from it's offspring, size and heat of a cayenne, but I've never bought a cayenne plant or seed, also had an albino plant, ie ripe white pods on it. Edit: also had an offspring that had purple tint in it's flowers, pods went from green to brown to red. Probably a cross of the crosses and maybe some hungarian black annuum thrown in. I bought some takanotsume seeds and I don't think they were ever that either, that's the risk you take when buying any annuum seeds. Heaps of nearby chinense and jalapeno appear all growing wrong and no heat too in them, so I know what you mean. Capsicum annuum is a hooker, Capsicum chinense is a bit more stable, got plenty of choc habs, choc trinidad scorps, bih jolokias, peruvian browns, yellow 7 pot, red 7 pot etc. I get my best results with Capsicum baccatum though - aji pineapple, aji lemon, aji amarillo. I have seen colours change on pods more times to count, but the bell peppers at the shops seem very colour stable, so I think they are different varieties. Why would a farmer go "yep, picking these early so I can sell them for half price", rather than "I'm going to sit on the porch for 4 weeks and do nothing, then double my money"? And even then, not force ripen them like tomatoes that are also picked green? I think they are different varieties grown for each purpose, so flavour and size might be different and the green type might not be even economical to ripen to red. Fo3 fucked around with this message at 17:24 on Apr 10, 2013 |
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Apr 10, 2013 17:14
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Is that the bigger jalapeno with no heat? If so, I'm having trouble on growing a jalapeno with any sort of heat as well. Also if I didn't say it before, you can grow anything from seed and it will be what it is, cross pollination doesn't occur during fruiting, it only occurs maybe if you plant the seed from those fruit. So true bell peppers will grow properly right next to a hot chilli. Just don't bother planting any seeds you save from either plant later on.
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Apr 10, 2013 17:37
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GrAviTy84 posted:Re: Bell varieties. There are a shitton, not just 5. And they come in crazy colors apart from orange, red, yellow, and green. There are purples, mottled ones, maroon ones, brown ones... There are sweet ones, bitter ones, big ones, small ones, stout ones, longer ones, thin skinned, thick skinned, thick fleshed, etc. Yay heirloom varieties! Of course there's more than 5, that was just a joke after I said there was something like 32000 hot chilli varieties, yet people thought there's only one bell pepper and green is just an unripened red.
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Apr 10, 2013 17:49
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salsamole, ketchamole, whatever.
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Apr 18, 2013 21:06
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Lasagna without pasta is called mousaka, use eggplant (slice and salt them for about an hour before rinsing them off and using the slices).
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Apr 22, 2013 13:17
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Looks like some kind of manufactured meat product in Canada Land.
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Apr 24, 2013 16:58
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dino. posted:Dear Australia: your tv programmes are really fun to watch. And I've found myself asking my mates "how ye going" more than I care to admit. It's "How yA goin' " BTW. "Ye" is too old english. "Going" ie, pronoucing the last 'g' is too much effort. How ya goin' Also, you have two choices in speech for extreme aussie: 1) try to speak really nasally, and end words with a 'sing song' up-note, like you are asking a question enthusiastically. 2) Speak really gruffly and low from your throat like you are about to spit That's the country Au speak anyway, in a suit and in the city it's somewhere in between, but still stands out as still being very different from everywhere else that speaks english because it has that mix between deep and gruff and sing song nasally speaking quality. Edit: BTW, what were you watching? Fo3 fucked around with this message at 17:18 on Apr 24, 2013 |
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Apr 24, 2013 17:13
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Does spam claim to be premium pork? Spam https://www.youtube.com/watch?v=anwy2MPT5RE
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Apr 24, 2013 17:43
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Just personal experience, they are either whinging in a nasal tone, or agro. 
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Apr 24, 2013 19:11
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Head Movement posted:Yeah, it's true that I'm being overly picky. It's just that any orthographic vowel in English does get used to represent schwa at some point. Since you're here, why do we like saying 'carsill' for 'castle'
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Apr 24, 2013 20:25
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Mr. Wiggles posted:Edit: stupid kidney stones. 
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May 1, 2013 15:02
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Mr. Wiggles posted:Edinburough Where the gently caress is that? Stay happy and healthy guy from the internet.
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May 4, 2013 17:13
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But what about the ale wiggles, what about the ale? Glad you're feeling better. I know what you mean about the souvlaki/gyros/kebabs. It's the late night food for Europe and strangely enough Australia. You guys have Tex-Mex for that role, and down here we would probably have only 3 Tex-Mex restaurants/take aways in the whole city (pop 1M). We just went the kebab route like Europe, they are any place where there's late night eating, as well as heaps of Indian restaurants serving UK type curry foods. Seems any place can't have both them and Tex-Mex, then again I'm fine with that as Tex-Mex easier to make at home, and I just go out for souvlaki/gyros/kebabs. On the other hand, you guys get Banh Mi, and while a lot of Vietnamese down here have a business baking or running delicatessens, not many of them do Banh Mi, none around where I live. As far as coffee, I've never heard of Illy, was it chain coffee shops you went to? Maybe they don't drink much coffee there so it's stale, maybe if it's a chain shop they employ teens that don't know what they're doing/buried under the managers way to do things? I'm suprised after I googled Illy, it's a thing down here with it's own .au domain. But no, haven't heard of it and certainly not going to try it. The best coffee comes from a little independent cafe with it's own roaster down the road, big brand coffee names usually suck. Even at home I buy local names like '5 senses' and "fiori' which are both in Perth and I try find a pack on the shelf with a 'roasted on' date of 2-3 weeks ago (none of this 'best before' date the big name brands put on their packs, which is at least a year from when roasted). As far as "let's actually let people take time at their meal and not just hope customers snarf everything into their mouths as quickly as possible so we can turn over tables", put simply, the servers aren't tipped, they are paid hourly so don't care whether they seat 8 tables or 3 for the whole night. Edit: there's pluses and minuses either way to the customer, and the server/restaurant, so forget I said that. Fo3 fucked around with this message at 21:27 on May 10, 2013 |
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May 10, 2013 21:12
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There's British lager?
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May 11, 2013 20:16
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NosmoKing posted:Arrrrgh!! Why do I have to go to work!?!?! In the second half it's just them sitting down with Gordon, her going crazy, and Gordon removing the cameras for the show, walking out saying he can't help them. No service happens, no other staff are in the scene, just those three. edit: I'm totally wrong, the second part is the service, sorry. First 10min of part 2 is the dinner service, last 10min of part 2 is what I described. No wonder why they are so crazy on their facebook page, all hope lost, no help happened, and they remain completely delusional. Fo3 fucked around with this message at 11:58 on May 14, 2013 |
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May 14, 2013 11:46
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Molly Bloom posted:The only other episode that compares for me is 'Piccolo Teatro'.
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May 14, 2013 13:25
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I've only seen the UK series before. The censorship on swearing in any lifestyle/reality show aired in the US drives me insane. *Beep* *Beep* *Beeeeeep* *Beeep* *Beep* *Beep* *Beeeeeep* *Beeep* *Beep* *Beep* *Beeeeeep* *Beeep* *Beep* *Beep* *Beeeeeep* At least in the UK series Ramsey can say loving hell! Or gently caress off! And I don't have to listen to that annoying *beep* Fo3 fucked around with this message at 14:36 on May 14, 2013 |
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May 14, 2013 14:30
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therattle posted:True dat. Moist vegetables, lettuce, humous, fried aubergine, tahini and/or garlic sauce - but that then is not falafel, but a shwarma in which the falafel is a component. I thought shwarma was the meat version? Falafel is falafel in pocket bread no matter what the sauce. Sour cream and garlic or greek yoghurt with mint with some chilli garlic sauce* would be my pick. *not huy fong style chilli and garlic but redhawk's grounds for divorce sauce type garlic and chilli sauce. http://redhawkpeppers.com/ I don't really ever show much support for anything, but this guys sauce is the best chilli garlic sauce. I knew him ages ago when I was in chilli growing forums. Basic Grounds For Divorce is just real nice spicy and garlicky, the XXX version is only a little bit hotter, but hits the spot exactly for anyone used to a bit of heat. Edit: most other sauces are good too, but I haven't tried the full range since postage costs so much to Australia. Fo3 fucked around with this message at 17:29 on May 14, 2013 |
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May 14, 2013 17:22
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Well the wiki page on Eddie Antar sure is enlightening.
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May 16, 2013 19:39
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pr0k posted:My grandfather would have been 102 this year - he drank a martini (gin, vermouth, one olive) or a Manhattan (rye, sweet vermouth, bitters, one cherry) every day. He was particular about the glass, had to be one of these: Unless that's bigger than it looks in the picture, that looks just like a sherry glass.
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May 31, 2013 17:00
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On your grill, pounding and pounding away until she was sore and then started stomping on it
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Jun 3, 2013 18:38
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mindphlux posted:if by therapy you mean having good friends to talk to, then ok Heh. I'm probably one of those people that should be in proper therapy as I'm pretty self destructive and physically moved away from any good friends through no choice of mine own but for financial reasons. But in saying that, talking about my lovely situation, vocalizing the fact that my future is destined to be a life of mediocrity out loud to even a therapist would destroy me mentally. I only wake up each day because denial gives me the strength to carry on. Speaking about it would turn depression into a breakdown where sharps would have to be kept locked away from me. I'll take rivers in Egypt, Alex. edit: Also I will say when being hosed up and have nothing to do except drink, don't decide to spend some time reading history, when suicide was so de rigueur Fo3 fucked around with this message at 16:56 on Jun 16, 2013 |
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Jun 16, 2013 16:50
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Thanks for the video Dino. Re: the lemon rice, Dino has some recipes on his old blog http://altveg.blogspot.com.au/search?q=lemon+rice
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Jun 25, 2013 15:46
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Happy Hat posted:English question... Atheists, agnostics? What I mean is strict followers of judeo-christian-islamic AKA Abrahamic religions, would call the above and followers of any other religion "infidels", unfaithful to their one true god. edit: CoE 
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Jun 29, 2013 11:34
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NosmoKing posted:Well the doctors tell me I have Lyme disease. That sucks, hopefully it was caught early enough, and now it's identified you'll get better soon. I hope it doesn't cost too much as well.
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Jul 1, 2013 15:25
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Doh004 posted:Gravity, was it you who posted a big thread/post on the different types of chiles and their uses out there? Or am I mistaken? Anyone know? I know grav has posted about them, dino. too. What info do you need? If it's Mexican or annuums I'm clueless, they never do well for me, so I haven't bothered with getting many. But I have a bit of knowledge on South American, Caribbean, Indian and Asian types (mainly chinense and baccatum though) But if it's annuums and Mexican, I think you're right and grav has posted about them in detail before, and probably mentioned them recently in the herb/garden thread too. Fo3 fucked around with this message at 18:00 on Jul 3, 2013 |
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Jul 3, 2013 17:53
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There's three sub species mainly used for culinary purposes. Annuum (from central Mexico but spread by the Portuguese to Europe, West India, lower africa, and asia). Baccatum which pretty much stayed in South America. Also Chinense (from the Yucatan peninsula where habaneros are from), to the Caribbean islands and even spread to West Africa by the slave trade, and to India by the British. There's also the sub species of Frutescens and Pubescens, plus a bunch of wild sub species. If you want to look at a source like thechileman.org, they list 3773 different chilli varieties. If you are only interested in culinary types, good online seed stores sell about 200 types at least. Like https://www.pepperseeds.eu If you want to buy from a supermarket or whatever, lucky if you have the choice of three different types fresh, and 4 others in canned or dried form. If you don't want to grow any, but want to try heaps, best bet is to find and join a local general growers forum, or specialist chilli growing forum and buy heaps of fresh or dried pods in your mid/late summer season, as the home enthusiast or small time grower has a lot more variety than the supermarket or big time grower. Edit: This guy http://www.oldbarnnursery.com/store/index.php/podsdried sells a lot of varieties in the USA, as he and his family were into it as much as I was at one time. If you buy from there, tell him fo3 sent you, I was known as fo3oz in his forum. Also, I can't go without mentioning Jeff's dried peppers. http://driedhotpeppers.com/ The site probably renders shite, but these guys are in the middle of nowhere, I took a couple of years getting to know them and they are genuine hard working people and would trust them with my life. Fo3 fucked around with this message at 18:44 on Jul 3, 2013 |
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Jul 3, 2013 18:13
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if you want some type of primer on chillies (or any spice), Gernot Katzer has a page on it too. http://gernot-katzers-spice-pages.com/engl/Caps_fru.html#chili-general
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Jul 3, 2013 18:52
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