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I'd be a bad goon if I didn't come in here to mention that pr0k's home smoked bacon is really loving good. I think I'll finally be making the jump into smoking my own meats. Also, gourd made really tasty spicy lamb meatballs that were so good that hours later I burped and the burp tasted like good meatballs. Oh and frisbee is the lamest of all sports/excuses. Ninja edit: the main page of the GWS wiki hit over a half million page views. We're sharing food education with the Internet! Croatoan fucked around with this message at 13:49 on May 30, 2012 |
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May 30, 2012 13:47
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| # ¿ Apr 19, 2024 17:50 |
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I go away for a while to raise a kid and come back to find chicken cheese mania. What the hell goons. Good job. It's almost like the goold old days up in here. Anyone had his way with pr0k's mom lately?
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Nov 15, 2012 16:53
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therattle posted:Croat! I just made a main wife reference in a post. Oh man it's been a fun ride. The little dude is just fine. Here's a channel I set up for my family to see him from wherever. Check out the first few to see how small he was and the most recent was just a week ago or so. http://www.youtube.com/playlist?list=UUoZ7iTu-i5-paWUU4zUu7bA I hope that worked?
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Nov 15, 2012 19:34
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Doh004 posted:Kind of. I knew of butchers and fishmongers, but I had never heard of a cheesemonger. It makes sense and I just chalk it up to my inexperience in buying my own food and trying to find more specialized stores. I just did a quick search and found a couple that I could go to. Go learn about cheese. Here's an awesome thread that was closed for very little reason. http://forums.somethingawful.com/showthread.php?threadid=3088948
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Nov 26, 2012 00:13
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Start here http://www.goonswithspoons.com/Cheese In fact,this is a good place to start. Even my local cheesemonger uses a copy for recommendations. Croatoan fucked around with this message at 01:51 on Nov 26, 2012 |
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Nov 26, 2012 01:46
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Damnit Mom I told you to leave me alone on here, you're embarassing me.
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Nov 28, 2012 20:09
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dino. posted:Suprise beer is nice. Suprise gin is Best Feeling (for me; your mileage may vary). Going to your in-laws and they offer you a beer. "Sure, I'll take one, thanks". Beer tastes funny. Look at "Born on" date and it reads 4 years ago.  I sipped it for a while before I could throw it out without them noticing. They don't drink beer and I think it was the beer I brought them the last time I was there.
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Dec 4, 2012 17:20
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I found this at a store today. Merry Christmas GWS!
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Dec 17, 2012 00:29
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Hey ATL goons! Where can I get authentic Haggis in Atlanta? I found one joint who proudly proclaims "Our haggis is made right here in the U.S. using 100% beef, with traditional Scottish spices."  Paging mindphlux. Will mindphlux please come to the chat thread.
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Dec 25, 2012 05:19
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Well that's probably for the best anyway. Good to see he's going for the longest rap sheet ever.
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Dec 25, 2012 05:44
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Hello everyone. So, as it turns out, a "chip butty" is really good even though I'm ashamed to admit it due to the fact that it sounds disgusting. Hoever, today I read an article and there's a "bacon butty". What the gently caress is that? Is it basically a BLT without the L&T? You Brits are weird. Explain to me what one is and why it is good or why it is bad. That's goonier than french fries and butter on white bread. What the hell. Also, here's the article. It comes from the "Well I'm glad we spent money to figure that out" category. Croatoan fucked around with this message at 18:33 on Mar 7, 2013 |
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Mar 7, 2013 17:56
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therattle posted:Good god, Green & Black's Sea Salt chocolate is fiendishly good. I enjoy your posts best when I read them in the main character's voice from there will be blood.
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Mar 8, 2013 00:09
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Oh hey guys
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May 31, 2013 01:17
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mindphlux posted:"I don't always drink ranch dressing soda.... but when I do, I wear a thumbring." ~~ <themostinterestingtrailertrashintheworld> Not my hand. Not my pic.
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May 31, 2013 04:43
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Hey Wiggles, you know Costco has two roaster chickens for $6 in a twin pack.
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Jun 4, 2013 20:57
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Just so everyone knows he's probably not dead. Happy Hat stated on facebook that he was going to get off the computer and do real life things. I guess he meant all things internet and not just facebook.
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Jun 12, 2013 19:23
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Did she get decked or something? That's one heck of a shiner.
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Jun 27, 2013 14:28
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Eww
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Jun 28, 2013 14:26
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Steakandchips posted:How the hell was the bill $1000 if you have insurance? And what on earth could possibly cost $60k? Sounds like some lady out there is gonna start cooking blue meth.
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Jun 28, 2013 21:49
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Most of y'all remember Croat babby and he was a million dollar baby after all that PICU time. Almost 4 months at around $300K a month! Thank god I had a max out of pocket. Otherwise I'd have been hosed.
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Jun 28, 2013 22:54
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ATL spicy vinegar BBQ is the best everyone else likes total poo poo.
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Jul 10, 2013 03:39
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My kids think I have magic abilities since I started making them homemade potato chips. Kids are suckers. Edit: potato chip snype. 
Croatoan fucked around with this message at 20:48 on Jul 13, 2013 |
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Jul 13, 2013 20:45
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mindphlux posted:week one of copper pan use : I don't know man. I recently upgraded to the All-clad D5 set this spring and I'd say it's well worth the extra cash. I loving love cooking on these things.
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Jul 25, 2013 15:25
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Chef De Cuisinart posted:I will never understand sperging over cookware. Is it tri-ply? Congratulations it will last basically forever. Because, and I mean this in the nicest way possible, you're a dumbass. Having better tools helps you pull off some techniques you otherwise wouldn't be able to do. Now don't get me wrong, you can do just fine with lovely pans, I did it for years. However once you can finally afford really nice pans (thank you Mr. Bonus for showing up when I wasn't completely broke for once!) you should upgrade. Also, that shits expensive, it's cool to show off your new toys. Edit: and one other thing, tri-ply is great but they're not invincible. One of the bad sides is if they can warp. Having an additional layer of stainless steel helps prevent that. All copper is sweet too but warping is really easy because its soft and you have to be OCD about keeping it clean. Croatoan fucked around with this message at 14:59 on Jul 27, 2013 |
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Jul 27, 2013 14:54
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Have I invented a dish that no one else has? I think that's impossible. I've found that subing chicken with boudin noir in alfredo is pretty much one of the tastiest things ever. I googles it but I don't see anyone ever posting anything about it. You should try it. It makes it grey instead of white but drat it's tasty. Also, blood sausage is one of the tastiest things ever so if you haven't tried it, you should. Don't be a pussy, dino.
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Jul 30, 2013 19:37
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dino. posted:Wow. Didn't realise there was that much contempt for me. Sorry guys. I was teasing you Dino. You're awesome 
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Jul 31, 2013 12:35
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Flash Gordon Ramsay posted:Hey what temp should a sous vizzle a thick rear end ribeye at for medium rare? Is it too late to suggest 105*F for a few days?
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Aug 2, 2013 17:36
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There's a banner ad that's telling me that the "Never Ending Pasta Bowl XVIII" starts in 4 hours and 43 minutes at The Olive Garden.  Who's coming with me?
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Aug 5, 2013 16:18
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That sounds completely plausible.
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Aug 29, 2013 01:27
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Bertrand Hustle posted:I don't get the whole "cumin smells like armpits" thing. The only people whose armpits smell like cumin are people who already eat fuckloads of the stuff. I think it's hyperbole like in "This tastes like poo poo". Oh really? You've eaten poo poo?
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Sep 17, 2013 20:18
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I miss Mommie Dearest. No offense mindflux but you're no Mommie Dearest on eviscerating someone for making a poo poo thread. That "pizza" thread is just downright dumb. When did GWS become GBS+food? Oh and sweet kitchen man! Knock them off so you can inherit it! edit: i spell the dumb Croatoan fucked around with this message at 15:30 on Sep 20, 2013 |
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Sep 20, 2013 15:25
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I genuinely think that a good portion of ex-regulars who know a lot and can contribute a poo poo ton of information are timid to post or just have lost interest in GWS after whirled peas. I know that I still make some crazy fun things in the kitchen but talk about them in IRC or just don't bother to post because what's the point if I have to stand on par with someone who's idea of a good thread is titled "Pizza" and took a dump on a tortilla and called it good. That's pretty loving elitist of me, I know, but that's also something that comes with confidence and knowledge of a certain subject matter. Can we at least be dicks to someone for not trying like we used to if we’re still helpful in the long run?* I love encouraging newbies who show that they want to try (mentos, grav, & PF for examples who are now superstars) but I don’t like the simple fact that our subforum has basically the same “bar” to meet as just about any food forum on the internet. *as long as we’re helpful in the long run and not just douchebags of course Just a suggestion, take it for what it's worth.
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Sep 20, 2013 17:56
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Anybody got a good chicken liver recipe? It's Offal night at the house so it's Chicken Livers and Hearts. The hearts are gonne be churrasco de curacao.
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Sep 23, 2013 16:42
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geetee posted:Son of a bitch. Wake up this morning, notice my wifi is dead, Holy crap I must be tired. I did not read that the right at first. I thought this was about to be another facebook killer type thing. "Yeah the wife's dead YOLO"
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Sep 25, 2013 14:46
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pr0k posted:still not posting That counted as posting.
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Oct 22, 2013 20:12
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Me in Reverse posted:I think the spectre of lovely heavy modding hangs over GWC from the threadocaust and Whirled Peas. This. Also I support mindphlux for mod as well.
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Oct 23, 2013 15:45
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Can we change the drat name back to Goons With Spoons? Chickencheese was funny but come on, all good things in moderation. (I even enjoy when FYAD trolls us) Another idea. All of us regulars have some type of "signature style" or dish even. Why don't people post their bad-rear end recipes in threads again. People have already mentioned Jizzer's carbonara thread and I don't mind tooting my own sukiyaki thread horn. That poo poo is awesome to see and learn from.
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Oct 23, 2013 20:58
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If you guys get Gourd to post again and contribute he and I always intended to make a polish food thread. Make Gourd post again.
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Oct 24, 2013 18:30
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She also keeps a jar of it. You know, better to be prepared?
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Nov 15, 2013 16:20
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| # ¿ Apr 19, 2024 17:50 |
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Man, is there any way to get the recipes from Cook's Illustrated without keeping a membership? I kept mine up for two years and got sick of their spam. Edit: Oh wait, there's a cookbook I don't own. Nevermind, carry on, nothing to see here.
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Nov 15, 2013 18:54
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