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Lol way to move the goalpost from "good at cooking" to "solve world hunger right now"
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Sep 24, 2018 06:12
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Fearing AI destroying humanity in some tech singularity is just an updated version of the nine billion names of God
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Sep 26, 2018 11:41
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That's a good prank
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Oct 2, 2018 21:01
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Health Dept. Reports are public knowledge so you don't exactly need a self maintained spreadsheet
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Oct 15, 2018 05:50
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I'm pretty sure getting super high and falling asleep in front of Comedy Central infomercials has programmed me to someday become an alpaca farmer
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Oct 21, 2018 06:04
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did you just call his son an idiot
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Dec 14, 2018 19:20
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where do you live that pasta bolognese isn't on any menu
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Jan 28, 2019 22:26
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I did an entree for a while that was pork ribs, cole slaw and potato salad, the potato salad was new potatoes tossed with housemade whole grain mustard (1 part mustard seeds, 1 part vinegar, 1 part white wine, soak 3 days or until seeds are plump and absorb most of the liquid, blend roughly in Vitamix until about half the seeds are cracked), good evoo, parsley, chives, salt and pepper, and we'd regularly get told it was the best potato salad the customer had ever had.
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Feb 10, 2019 05:58
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Cryo pork is always nasty right when you open it
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Feb 24, 2019 06:07
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dino. posted:A goon from this forum texted me to ask for cooking advice, and I’m walking on the clouds now. To think that someone thinks so highly of me that they want my help? I am humbled. It feels so nice. I love y’all very much. Xoxo didn't you like, write a cookbook that people buy
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Mar 5, 2019 01:15
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The Maestro posted:Let the man beam! That was a deep fried Chinese dim sum daikon cake Also I saw you right when you left and was gonna come out and say hi and also told your server to tell me when cool people come in. Also I wasn't making a dig at dino at all I just chuckled at the thought of a successful cookbook author being tickled that someone wanted his cooking advice ~namaste~
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Mar 6, 2019 06:54
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Shameless self plug: https://slice.seriouseats.com/2011/04/top-this-thomas-hill-organics-carrot-pizza-how-to-make-carrot-pizza.html Those are my hands and the back of my head! I created that pizza after someone asked if we had vegan cheese and I was like "is that even a real thing?" I later learned that it was technically a real thing but I challenged myself to make a vegan pizza without fake bullshit that was also good. Fun story: I had a pretty good beard going and the owner told me she wanted me to shave it before the article/photoshoot. I told her if she made me shave I was going to give myself a grotesque handlebar mustache. She said "no you wont." I said "bet?" And that's why there are no pictures of my face in the article. Also fun fact: I ran the pizza oven 5 days, whole place closed 1 day a week, and on the 7th day they used the prep from that pizza to make vegan tacos because they didn't staff or train anyone else to make pizzas. Seven years after I was fired they opened a new location down the street from my current job. Opening menu had vegan carrot and black lentil tacos. pile of brown fucked around with this message at 05:35 on Mar 15, 2019 |
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Mar 15, 2019 05:33
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I loving hate food and drink competitions, honestly. They either list rules and then don't do anything to people who don't follow the rules, or don't list rules and arbitrarily do poo poo like that. The judges are always either random idiots or local industry people who arent impartial. My work just entered a cocktail competition that said it had to be all locally sourced ingredients (we have like 5 or 6 local distilleries), made our own bitters and poo poo and then the winner was a drink that had an amaro from Italy in it. I entered another cocktail contest one time that said it was supposed to showcase the "chemistry" of cocktails and we were one of the only teams who made any of our ingredients at all, the winner at that one was some stupid layered beverage because density.
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Mar 25, 2019 03:37
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I don't.. what.. uh..
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Mar 29, 2019 06:18
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There's a place in my town that does sushi nachos: fried wonton chips, diced ahi, cucumber, avocado, spicy Kewpie, pickled onions, and furikake or sesame seeds or something. They're pretty tasty but they turn into a soggy pile pretty fast
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Apr 12, 2019 06:23
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I haven't read the noma guide to fermentation but pretty sure you want all of your veg under the liquid and as little headspace (air) in each jars aspossible, even with an airlock.
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Apr 23, 2019 18:52
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Wiggles just has an irrational vendetta against Costco
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Jul 20, 2019 00:03
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Fuckin detective Pikachu
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Aug 1, 2019 18:50
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The flavor Bible is dope but I reccomend it judiciously because it's a tool that is easy to misuse. I pick up a really upsetting cookbook about sandwiches every so often and it never fails to entertain me
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Aug 17, 2019 20:35
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It's been literally years since I cut myself on a mandoline and I use one almost daily... What the hell are you guys doing with your mandolines?
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Aug 30, 2019 00:33
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Link for racism?
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Sep 12, 2019 23:27
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Errant Gin Monks posted:Charcuterie check. Two of the first lomos case hardened like crazy so they got tossed. But this guanciale came out loving fantastic If the only issue is hardening, you can vacuum seal for a couple months and moisture will equalize
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Sep 22, 2019 06:00
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I had some duck prosciutto that got forgotten in a corner and I thought it was toast but 2 months in vac made it right as rain. Pretty miraculous
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Sep 22, 2019 21:06
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I love chilis in general but jalapeños are the worst tasting one except green bell peppers which I don't count because I don't consider them food
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Sep 27, 2019 21:49
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Coasterphreak posted:Hey GWS: I’ve got a whole pork tenderloin defrosting in the fridge, the gently caress should I do with it? The way you're saying "a whole pork tenderloin" confuses me, usually they are 1-2 pounds... I'd just season it with salt and a spice rub, get a pan hot and sear it all the way around, then finish in a 350 degree oven for 5-10 minutes until the center temps 125F, then rest it for 8 mins under foil.
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Oct 2, 2019 05:00
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I think that it's safe to assume domestic producers of fake parmesan will keep their product at the 25% less (or whatever it costs) compared to real parm when the price goes up
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Oct 6, 2019 10:23
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Wanna mail me some?
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Oct 14, 2019 05:02
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I can't imagine a chip that is large enough to need repair but small enough to call a chip
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Oct 26, 2019 02:58
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Frozen whole cranberries, oranges, ginger, jalapeno, shallot, cilantro through a meat grinder, add sugar salt and a lot of black pepper. Awesome fresh cranberry chutney.
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Nov 9, 2019 09:10
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My sister potato peelered her thumb and we've talked about it every year since
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Nov 28, 2019 10:48
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Make a Waldorf salad and add the canned chicken to it
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Dec 18, 2019 09:10
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Mr. Wiggles posted:Have you tried crushing and snorting the pills You can't do that anymore, they're full of these weird plastic beads now
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Jan 12, 2020 08:41
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Manuel Calavera posted:I'm sorry to hear about you being single, I hope it's not because he passed or anything Widow doesn't mean "single," comrade
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Jan 13, 2020 10:31
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bloody ghost titty posted:Welcome back! May I recommend An Everlasting Meal by Tamar Adler? I picked it up after she got Twitter roasted for having a custom forged https://www.google.com/amp/s/www.nytimes.com/2018/03/26/dining/alice-waters-egg-spoon-me-too-movement.amp.html given to her by Alice waters. Is it possible to criticize a silly overpriced gadget without being sexist? NY Times says no. I'll bet if you searched hard enough you could even find an NYT piece about how silly it is to buy a $300 immersion circulator without any mention of gender.
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Jan 17, 2020 01:46
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My egg laser would like a word
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Jan 17, 2020 04:19
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All the other food also comes on refrigerated trucks though
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Jan 23, 2020 22:59
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Liquid Communism posted:I'm just amused that Imperfect Foods is a thing. I'm confused by your amusement, your intended use is literally what that service does, as a brokerage that doesn't involve direct contact to dozens of individual vendors just like normal produce companies work.
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Jan 25, 2020 11:03
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Liquid Communism posted:It's nothing new. It's a startup doing the 'what if we have a really good ad campaign for something that already exists and charge a premium'. I've never examined their sales model, are they actually charging a premium for what they advertise as undesirable produce?
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Jan 26, 2020 11:59
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Arrgytehpirate posted:I tried adding anchovies to pasta e olio and it did not go well. The anchovies never really completed melted so the oil was very lumpy and a gross brown. The anchovie taste was overpowering. I used one tin. I’m not sure if I used too much or didn’t let it cook long enough or what but I ended up throwing the plate away heating up some canned pasta sauce and using the rest of the noodles like that. Use less and also finely chop and lightly fry them in oil first too, maybe with a lil minced garlic
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Feb 7, 2020 08:57
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| # ¿ Apr 26, 2024 11:09 |
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We have mauviels at my new job, the handles are plain and fine
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Feb 11, 2020 03:49
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