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Miso Beno
Apr 29, 2004


Tryin' to catch me ridin' dirty


Fun Shoe

What the gently caress is thay? It certainly isn't a loving pizza.

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Captain Log
Oct 2, 2006

Captain Log posted:

"I AINT DYING! Choo choo motherfucker!"



Fun Shoe

I had a buddy in college with a crazy tolerance to booze, which I also had. If we weren't going to be around anyone for the night, we would go deep on some Everclear. One time this resulted in me trying to fight a shrub because it looked at me funny. It ended with me, laying on the ground, trying to saw through the bottom of the trunk with my Buck Odyssey.

crazypeltast52
May 5, 2010



Bacardi 151 is no longer produced. I found out a year afterwards and am disappointed that no one wrote a Millennials Killed 151 clickbait article.

Action-Bastard
Jan 1, 2008



pick up some Jim Beam BONDED bourbon whiskey earlier this week and for a $20 (Oregon taxes liquor) bottle its pretty good.

Fearless
Sep 3, 2003

DRINK MORE MOXIE



crazypeltast52 posted:

Bacardi 151 is no longer produced. I found out a year afterwards and am disappointed that no one wrote a Millennials Killed 151 clickbait article.

There's still a kind of Navy rum made by Lamb's available in Canada that is 151 proof.

Pennywise the Frown
May 10, 2010



Upset Trowel


This is a classic in the Anti-Food Porn thread in PYF.

My favorite part is they cook it with literal garbage.

Shaocaholica
Oct 29, 2002

Fig. 5E


I love Brazilian food and if I ever go over there I kinda want to taste that just to say I did.

Link to anti food thread?

Shaocaholica fucked around with this message at 14:52 on May 8, 2020

Pennywise the Frown
May 10, 2010



Upset Trowel

Shaocaholica posted:

I love Brazilian food and if I ever go over there I kinda want to taste that just to say I did.

Link to anti food thread?

Abandon all hope ye who enter here.

https://forums.somethingawful.com/s...hreadid=3766830

Shaocaholica
Oct 29, 2002

Fig. 5E



Haha thanks. We won't need taste buds where we're going.

Internet Wizard
Aug 9, 2009

BANDAIDS DON'T FIX BULLET HOLES


I am currently sanitizing my equipment and am going to start my first ever batch of homebrew tonight

Inshallah I'll have 5 gallons of Fat Tire clone come June.

tarlibone
Aug 1, 2014


Am I a... bad person?
AM I??


Fun Shoe

Internet Wizard posted:

I am currently sanitizing my equipment and am going to start my first ever batch of homebrew tonight

Inshallah I'll have 5 gallons of Fat Tire clone come June.

I need to do this, too. My son has been nagging me to do another batch; it's been a few years. I graduated from a cheap Mr. Beer 1-gallon kit that I'd had forever to a 5-gallon setup a few years back, but I've only used it a few times.

Final Blog Entry
Jun 23, 2006

"Love us with money or we'll hate you with hammers!"

Just got done prepping meat and veggies for gumbo to save me some time tomorrow. Thought about making my roux tonight, but decided to save that for tomorrow. It'll be a good chance to give my wife the kid, tell her I can't stop stirring for 20 minutes, and post up at the stove with a beer.

tarlibone
Aug 1, 2014


Am I a... bad person?
AM I??


Fun Shoe

Thin-cut pork steaks tonight were pretty good.

Tomorrow: red beans and rice. Brown rice, because that's what I have. It'd be fully shelf-stable, but I had to use meat in the form of Johnsonville's Andouille smoked sausage, which I'm sure is nothing at all like andouille. But, it's easy to slice, and it's available, so there's that.

I'll have to soak the beans overnight. I mean, I don't have to, but I still like a good ol' fashioned bean-soaking. These beans are the last thing in our house that we bought at a store that's no longer open: Shop 'n Save. The "best by" date has come and gone, but there are no bugs in them, and they're beans. They'll be OK.

Final Blog Entry
Jun 23, 2006

"Love us with money or we'll hate you with hammers!"



That's a purdy roux right there

Pennywise the Frown
May 10, 2010



Upset Trowel

I made a really good chili two nights ago (don't gimme that no bean nonsense!) and I accidentally forgot about it and left it on the warm setting all day and over night. It went bad of course. So much chili wasted. It's a crime.

Shaocaholica
Oct 29, 2002

Fig. 5E


Chopped up some raw bacon and made fried rice with it. Just enough grease from the bacon to fry up some eggs and onion. Reused leftover takeout rice from the Hawaiian place which had some left over shredded cabbage that goes well with fried rice. Pretty decadent for left overs.

ryanrs
Jul 12, 2011



Wait, why did they kill Bacardi 151?

And how am I supposed to make strong tropical cocktails now?

e: apparently they just changed the name to cruzan 151.

ryanrs fucked around with this message at 00:03 on May 11, 2020

Shaocaholica
Oct 29, 2002

Fig. 5E


Final Blog Entry posted:



That's a purdy roux right there

Gumbo?



Khachapuri from the local bakery. Basically a pizza with a special dough without the tomato sauce and just cheese (some Eastern European type cheese)and eggs. There's sausage in there too by request. It's great when the dough is still chewy and dense in the end parts.

Don't mind the pastrami sandwich in the shot.

Shaocaholica
Oct 29, 2002

Fig. 5E


Dry brining some rib eyes for tomorrow.

charliebravo77
Jun 11, 2003



Made some ramen for dinner. Started the noodles (https://www.seriouseats.com/recipes...en-noodles.html) last night, then tonight made a soup base from turkey stock made with thanksgiving's bones, dashi, miso, etc. Cooked some pork belly sous vide then crisped and glazed it in the bag juice, agave and soy sauce. Also started some soy eggs the other day for tonight. Had some mushrooms that needed to be used so sauteed them with some onion and seasoned with togarashi. Not exactly authentic, but tasted great.





Bakedbaking soda is kind of a pain in the dick and it smells weird, but the noodles had that classic ramen bite to them so I guess I can't argue with the results of making your own caustic powders at home.

Shaocaholica
Oct 29, 2002

Fig. 5E


Lol you still have thanksgiving bones around? I just boil up a rotisserie chicken carcass. Eggs look good soft boil. Could be a hair softer for my tastes. I've got a tub of roast pork broth in the fridge I need to make into ramen although it will def be store bought noodles.

charliebravo77
Jun 11, 2003



Shaocaholica posted:

Lol you still have thanksgiving bones around? I just boil up a rotisserie chicken carcass. Eggs look good soft boil. Could be a hair softer for my tastes. I've got a tub of roast pork broth in the fridge I need to make into ramen although it will def be store bought noodles.

Yeah, I threw them in my chest freezer after thanksgiving and forgot about them until a couple of weeks ago when I made the broth. I think putting the eggs into the still-hot marinade put them a bit over where I would have wanted them too. Gotta cool it down a bit more even though the recipe said dump them right in.

tarlibone
Aug 1, 2014


Am I a... bad person?
AM I??


Fun Shoe

I didn't take a picture, but the red beans and rice were delicious, especially considering I was working with dry kidney beans with a use-by date in 2018. Also, the "andouille" was a sextet of Johnsonville smoked sausages that are essentially glorified hot dogs.

I only had brown rice, or so I thought. I did have some instant white rice--name brand, too! So I made a couple cups of that up. Everything was done in just over 3 hours. Well, the beans were soaking overnight, and I didn't drain/rinse them until about 4 PM. But man... the spices were pretty much perfect. I mean, I was following a recipe, but still, it just all came together. I love red beans and rice, as does my son, but my wife can take it or leave it. I got that "Oh my gosh, this tastes pretty gosh darned good!" look from her tonight. Haven't seen that on bean night since the last time I did some really fancy baked beans.

There was a run on beans here. People who I'm sure have never cooked dry beans suddenly needed all the dry beans. So, I've been buying a bag of them when I see them. I recently stopped, because I have a lot of beans in the house now.

I think next time, I'll do some pintos.

Miso Beno
Apr 29, 2004


Tryin' to catch me ridin' dirty


Fun Shoe

awww yeah raw men.


fake edit: i made a loco moco with mashed tatoes steamed broccoli, and kimchi. oh yeah and a young coconut with rum.


Shaocaholica
Oct 29, 2002

Fig. 5E


Did you use powder gravy?

Miso Beno
Apr 29, 2004


Tryin' to catch me ridin' dirty


Fun Shoe

No, household dietary restrictions meant I had to make it from scratch.

Final Blog Entry
Jun 23, 2006

"Love us with money or we'll hate you with hammers!"


Yup! Chicken and sausage. Used regular smoked sausage instead of andouille this time so my one year old can eat some. Just made it and tossed it in the fridge last night, it'll go back on the stove when I get home from work for dinner tonight.

Shaocaholica
Oct 29, 2002

Fig. 5E


Final Blog Entry posted:

Yup! Chicken and sausage. Used regular smoked sausage instead of andouille this time so my one year old can eat some. Just made it and tossed it in the fridge last night, it'll go back on the stove when I get home from work for dinner tonight.

Can you get andouille at the regular grocery store? I never really checked. My totally no traditional gumbo just has rando proteins thrown in.



Also I made steaks.







Reverse seared. Kinda medium because I fiddled with the heat too much but still very good.

And potatoes

Final Blog Entry
Jun 23, 2006

"Love us with money or we'll hate you with hammers!"

Shaocaholica posted:

Can you get andouille at the regular grocery store? I never really checked. My totally no traditional gumbo just has rando proteins thrown in.

I generally just get the Johnsonville version that Publix carries. It's cheap and serviceable for my gumbo or jambalaya without seeking out something more authentic for marginal improvement of the overall dish.

tarlibone
Aug 1, 2014


Am I a... bad person?
AM I??


Fun Shoe

Yeah, I've only seen authentic Cajun at local grocers a few times. There are a few of the smoked sausage variants that are more andouille-style than anything else, but like Final Blog Entry said, they work for jambalaya, red beans & rice, and other stuff. Usually, I find the rope sausage version, but this last time, i had to settle for links.

And, it was just fine. Overall, the dish came out great.

Shooting Blanks
Jun 6, 2007

Real bullets mess up how cool this thing looks.

-Blade




I've always found that including tasso makes a bigger difference than using andouille vs. regular smoked sausage.

Final Blog Entry
Jun 23, 2006

"Love us with money or we'll hate you with hammers!"

I think I've only used tasso in mine once and that's just because I had seen some at a specialty shop and picked some up, it's just not something I'm going to put extra effort into finding for a pot of gumbo good as it may be. Lots of okra in mine, no filé, and served with a bunch of Crystal on it.

Internet Wizard
Aug 9, 2009

BANDAIDS DON'T FIX BULLET HOLES


Attention homebrewers: if I'm going to skip the secondary ferment stage, do I leave the beer in the initial vessel for the amount of time it was supposed to spend in the secondary vessel, or go straight to the bottling?

Internet Wizard
Aug 9, 2009

BANDAIDS DON'T FIX BULLET HOLES


And of course all of my googling before that post was fruitless, but as soon as I make that post the next thing I find is this thread where somebody asked the same question and the consensus is that if you're skipping secondary fermentation to do the total amount of time in your primary vessel https://www.homebrewtalk.com/thread...ntation.159157/

Shooting Blanks
Jun 6, 2007

Real bullets mess up how cool this thing looks.

-Blade




Final Blog Entry posted:

I think I've only used tasso in mine once and that's just because I had seen some at a specialty shop and picked some up, it's just not something I'm going to put extra effort into finding for a pot of gumbo good as it may be. Lots of okra in mine, no filé, and served with a bunch of Crystal on it.

Tasso is also something you can sorta-fake, if you want. But as with anything, it all comes down to

I'm fortunate to live in an area where my local grocery store keeps good quality andouille and tasso in stock. I should make some gumbo.

tarlibone
Aug 1, 2014


Am I a... bad person?
AM I??


Fun Shoe

Internet Wizard posted:

Attention homebrewers: if I'm going to skip the secondary ferment stage, do I leave the beer in the initial vessel for the amount of time it was supposed to spend in the secondary vessel, or go straight to the bottling?

As long as you're not brewing a high-alcohol beer, you don't have to use a carboy for secondary fermentation. I usually do, but it's optional. Just make sure all fermentation is done, and you can go straight to bottling. My brewing buddy who has all kinds of special equipment never does secondary fermentation in a separate vessel.

Action-Bastard
Jan 1, 2008



Forgot to post this yesterday



Even though I'm sick I can still cook. Doing this really kicked my rear end though.

Miso Beno
Apr 29, 2004


Tryin' to catch me ridin' dirty


Fun Shoe



I made shrimp, sausage, and cheesy grits. Then I learned that a pho bowl is way too big for grits.

poeticoddity
Jan 14, 2007
"How nice - to feel nothing and still get full credit for being alive." - Kurt Vonnegut Jr. - Slaughterhouse Five

Miso Beno posted:



I made shrimp, sausage, and cheesy grits. Then I learned that a pho bowl is way too big for grits.

Seriously, you need to monetize your ability to photograph food if you're not doing so already.
I very rarely use recipes, but I'd buy a cookbook if the photography was done like that...and I had a coffee table to put it on.

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Miso Beno
Apr 29, 2004


Tryin' to catch me ridin' dirty


Fun Shoe

poeticoddity posted:

Seriously, you need to monetize your ability to photograph food if you're not doing so already.
I very rarely use recipes, but I'd buy a cookbook if the photography was done like that...and I had a coffee table to put it on.

Aww thanks.

I decided I actually liked eating. That said, I generally use recipes as guidelines, instead of as hard and fast rules and will poll three or four recipes for a dish before committing on a way forward.

edit: I'd totally help on a book titled Apocalypse Cooking: How to Eat Like a Queen At the End of Civilization

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