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Well hello chat thread. I didn't see you there. Has anything interesting happened in the last 450 posts?
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Mar 1, 2012 16:40
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| # ¿ Apr 23, 2024 13:20 |
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Fantastic! I'll check back in another 500 posts.
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Mar 1, 2012 16:47
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There's nothing bourgeois about ordering poo poo from the internet. Bourgeois is going to Nordstrom and having a personal shopper assigned to you. Ordering poo poo from the internet is the new proletariat.
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Mar 2, 2012 16:41
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Oh and read this to see what it's like to work in order fulfillment from one of those online places.
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Mar 2, 2012 16:43
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"I had a botched penile reduction" would be a great excuse for having a small dick.
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Mar 2, 2012 22:34
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Mr. Wiggles posted:Do you think about that a lot? I don't need to, I'm married.
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Mar 2, 2012 23:32
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DU dinner guns represents.
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Mar 5, 2012 17:17
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Even when I make a giant pot of stock, once I get done straining, skimming and reducing, I'm left with a couple quarts at most. which is probably like 5 or 6 ice cube trays. Worst case, you freeze it in batches. And I generally don't freeze all of it, as I will use some the week I make it.
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Mar 6, 2012 17:21
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i shoot friendlies posted:You can skip the whole ice cube step, if you want. just pour it in a ziplock bag and freeze it. Takes up less space that way, usually. But then you can't portion it out. That's the whole point of ice cube trays.
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Mar 6, 2012 17:33
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mindphlux posted:what Yeah but that's not really what the other guy was indicating. Plus, your way wastes a lot of ziploc bags which is bad for the environment. bad bad bad
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Mar 6, 2012 17:52
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gross gross gross
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Mar 6, 2012 18:11
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i shoot friendlies posted:I said a ziplock bag, not a trash bag. Ziplock bags are standard sizes. You use a measuring cup and pour a cup or two in each bag. Yes you said a ziploc bag not multiple ziploc bags. Now whether multiple ziploc bags take up less room than one bag with a bunch of stock cubes in it, I don't know. But I was replying to what you said, not what you were thinking.
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Mar 6, 2012 18:33
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You guys that enjoy reusing stuff that was designed to be disposable will love these.
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Mar 6, 2012 19:01
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I used to go through a shitload of paper towels whenever I cooked, so I now I just pull 2 or 3 side towels out when I start cooking and toss them in the laundry as they get contaminated.
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Mar 6, 2012 19:20
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Darval posted:I've heard a lot about Sriracha sauce, but never actually tried it before today. Holy poo poo. It burns. Burns so good That's great but don't become one of those people who thinks they have to put sriracha on everything. Not everything needs to taste like sriracha. Besides, sriracha is for proles. Sambal oelek is where tha flavor at.
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Mar 8, 2012 15:46
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My lovely beer of choice in college was Cool Colt 45 for a while. It was a mint flavored malt liquor, and it was as awful as you'd imagine. The only thing it had going for it was a market near my apartment that didn't ID and sold 40s for $.79. When malt liquor is cheaper than soda, it's a no brainer.
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Mar 12, 2012 19:26
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Don't forget to tip 15%, 20% if she talked dirty.
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Mar 15, 2012 17:39
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The boy scouts still hate gays, jews, and (unofficially) black people. The girl scouts are much more progressive, and have been in the news lately because of their more worldly views on religion, gender and sexuality.
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Mar 19, 2012 16:32
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Well as you may know Macaroni, the us boy scouts have more recently been taken over by the mormons, so I don't know if that makes them more or less progressive. I was just going off their devoutly christian leaning, and the fact that at the two troops I checked out when I was kid, I heard scout leaders saying racist things. I never joined because of that.
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Mar 19, 2012 17:03
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Don't you need peanut butter?
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Mar 20, 2012 20:59
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I've never heard of using flour in mustard.
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Mar 23, 2012 18:32
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I've never made mustard, but uncooked flour doesn't belong in anything. In conclusion, eat the eggs ricola.
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Mar 25, 2012 21:19
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Hey baby you want a drink from my fupa?
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Mar 27, 2012 15:10
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Not a cooking injury, but I sliced off the tip of my thumb all the way to the bone with a paper cutter. Painful? You betcha.
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Mar 27, 2012 15:32
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Can everyone please put their dicks away.
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Mar 31, 2012 20:22
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Casu Marzu posted:Yeah DnF, put your dick away. Not cool dude. Dnf, you can leave your dick out.
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Mar 31, 2012 20:25
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Every few months I make a trip to the Asian market and buy sauces that I don't recognize, or haven't used before. I'm going to get some with the pissed off Chinese woman today, anything else that's kind of out there I should try?
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Apr 5, 2012 16:44
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Steve Yun posted:You've done XO sauce already? I have not, but I will.
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Apr 5, 2012 19:29
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All my luggage is Briggs & Riley, and it's awesome. They also have a crazy warranty which even covers you if the airline damages it.
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Apr 9, 2012 19:09
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So...do any of you native New Englanders have a whoopie pie recipe you'd like to share? My wife has decided to make some, and I'd rather go with a trusted recipe than a random internet recipe.
Flash Gordon Ramsay fucked around with this message at 15:20 on Apr 13, 2012 |
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Apr 13, 2012 15:01
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Yes please!
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Apr 13, 2012 21:24
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Add a pinch of xanthum gum, just like grandma used to.
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Apr 13, 2012 22:58
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SubG posted:What's the technique here? I always build the sabayon (egg yolk and water) over heat (first whisking to add volume, then over heat until it starts to thicken) and then remove from the heat and whisk in the butter, then a little lemon. Are you blitzing everything with the blender and then heating the finished sauce? Build it like a mayo. Egg yolks and liquid in the food processor, blitz, then add melted butter in a stream with it running.
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Apr 14, 2012 01:35
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She probably does now too.
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Apr 15, 2012 00:23
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Phummus posted:how to make whoopie Thanks! Any idea what the point of the boiling water and (i assume baking) soda part at the end is for? Also, any insight on the filling process would be appreciated. Maybe creme everything but the whites together, then add the whites like you would to a mousse (in thirds)?
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Apr 16, 2012 20:40
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That makes sense. Although I may try the filling with meringue powder since I'll be giving it to at least one of my kids
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Apr 16, 2012 20:51
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Eh, I already have meringue powder. I've also pasteurized my own eggs before, so I have that option as well.
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Apr 16, 2012 21:05
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SubG posted:So I'm still not too sure about the blender hollandaise, but hollandaise in the puddle machine is pretty much falling-off-a-log easy and comes out just so. Method?
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Apr 17, 2012 19:05
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Any of you guys have a discount code for the sous vide demi? Need to get one as a wedding gift.
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Apr 21, 2012 13:51
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| # ¿ Apr 23, 2024 13:20 |
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My daughter busted open her chin when she was 3 and the ER doc glued it shut. Said it was quicker and less painful than stitches.
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Apr 25, 2012 14:25
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