the level of culinary depravity and/or ineptitude on this board makes me a sad panda.
do not be surprised if at some point everyone but myself and LMNO are restricted from posting in this subforum.
thank gawdess you guys are here
because I can't figure out where to put the oil
where do I put it, ECH? Do I put it in the pasta water?
(http://i209.photobucket.com/albums/bb163/wompcabal/pastahose.jpg)
I dont need to know how to cook. I just pay people who claim to know what they are doing, its so much easier.
God I love disposable income.
Quote from: Professor Cramulus on December 03, 2007, 03:43:36 PM
(http://i209.photobucket.com/albums/bb163/wompcabal/pastahose.jpg)
:lulz:
I can cook.
I cook very well. :sad:
for dinner tonight, I'm broiling some fresh local oysters with an arugula/creme fraiche puree and a champagne sabayon.
whatchoo got?
Red bull, microwave lasagne and a heart attack in the making.
Quote from: Cain on December 03, 2007, 04:55:16 PM
Red bull, microwave lasagne and a heart attack in the making.
:mittens:
yeah, in reality that's been much like my diet ever since I've been thrust back into semi-bachelorhood.
after all, what's the point in having mad skills if you can't ignore them in favor of getting drunk and microwaving something?
Quote from: East Coast Hustle on December 03, 2007, 03:28:18 PM
the level of culinary depravity and/or ineptitude on this board makes me a sad panda.
please give some examples, so people having posted in this board can have an idea whether they should feel addressed by your complaints.
i like to think of myself as a pretty good cook, of course not to the level as someone like you doing it professionally. so if you think any of my postings here are culinary depravity (and not intended as such, like the toothpasta al dente story), i'd love to hear about it, really.
Quote from: East Coast Hustle on December 03, 2007, 05:18:59 PM
Quote from: Cain on December 03, 2007, 04:55:16 PM
Red bull, microwave lasagne and a heart attack in the making.
:mittens:
yeah, in reality that's been much like my diet ever since I've been thrust back into semi-bachelorhood.
after all, what's the point in having mad skills if you can't ignore them in favor of getting drunk and microwaving something?
I actually haven't been drunk since Halloween. Haven't had a single drink, in fact.
This weekend, I am going to buy a ton Innis and Gunn, I think.
perhaps some of us are trying to kill our stomachs
because the world is so dark and awful
that we wish to starve ourselves as our souls starve
aaaarrrggghhhhh!
Quote from: Rev. What's-His-Name? on December 03, 2007, 06:34:22 PM
perhaps some of us are trying to kill our stomachs
because the world is so dark and awful
that we wish to starve ourselves as our souls starve
aaaarrrggghhhhh!
get back to the goth poetry board, you.
:wink:
Aargh, the forums be cross pollinatin.
Not unlike Mainers and Quebecois!
Next thing we know, someone will experiment with making "fusion cuisine" and posting about it. Much like Maine, it will probably leave people cold and dead inside.
Some peoples cooking can already do that.
word, which is why I generally try to find some sort of excuse for not going to mom-in-law's house for dinner.
Quote from: triple zero on December 03, 2007, 06:29:27 PM
i like to think of myself as a pretty good cook, of course not to the level as someone like you doing it professionally.
I don't know about the actual cooking prowess of this man, but his decriptions regularly pulled a Pavlov on me.
Quote from: Darth Cupcake on December 03, 2007, 07:44:52 PM
Not unlike Mainers and Quebecois!
Next thing we know, someone will experiment with making "fusion cuisine" and posting about it. Much like Maine, it will probably leave people cold and dead inside.
just for that, I am going to invent Punjab-TexMex fusion cuisine.
ECH,
wonders if the world is ready for Rogan Josh with pinto beans
Quote from: triple zero on December 03, 2007, 06:29:27 PM
Quote from: East Coast Hustle on December 03, 2007, 03:28:18 PM
the level of culinary depravity and/or ineptitude on this board makes me a sad panda.
please give some examples, so people having posted in this board can have an idea whether they should feel addressed by your complaints.
i like to think of myself as a pretty good cook, of course not to the level as someone like you doing it professionally. so if you think any of my postings here are culinary depravity (and not intended as such, like the toothpasta al dente story), i'd love to hear about it, really.
OK...
example: ECH makes a blanket statement about everyone else on the board and is taken seriously, even by people who KNOW that they have plenty of kitchen skills.
:lulz:
srsly though.
you people make me sick.
Quote from: East Coast Hustle on December 03, 2007, 10:53:39 PM
srsly though.
you people make me sick.
like, vomiting sick?
here's a forum for you:
hxxp://p205.ezboard.com/ProEating-Disorder-Society/bproeatingdisordersociety
How do I made toast?
What? Microwave it?
8)
Quote from: Professor Cramulus on December 03, 2007, 10:55:38 PM
Quote from: East Coast Hustle on December 03, 2007, 10:53:39 PM
srsly though.
you people make me sick.
like, vomiting sick?
here's a forum for you:
hxxp://p205.ezboard.com/ProEating-Disorder-Society/bproeatingdisordersociety
heh, I was there before any of you were. My better half found that place.
Quote from: East Coast Hustle on December 03, 2007, 10:53:23 PM
example: ECH makes a blanket statement about everyone else on the board and is taken seriously, even by people who KNOW that they have plenty of kitchen skills.
:lulz:
zomg, you were totally trolling me, riling me up and conducticting social experiments on me!!
you make me sick too.
:)
Quote from: Payne on December 03, 2007, 10:56:30 PMHow do I made toast?
What? Microwave it?
8)
i know a girl who tried to prepare pasta by putting it in the microwave.
... still inside the plastic packaging bag.
You told me that story in IRC, LERN2REMEMBER n00b!
Also, I know someone who tried to make toast in the microwave. Even buttered it first.
I lol'ed.
Quote from: Professor Cramulus on December 03, 2007, 10:55:38 PM
Quote from: East Coast Hustle on December 03, 2007, 10:53:39 PM
srsly though.
you people make me sick.
like, vomiting sick?
here's a forum for you:
hxxp://p205.ezboard.com/ProEating-Disorder-Society/bproeatingdisordersociety
Thanks, Cram!
I've needed something like this for a related troll!
Quote from: triple zero on December 03, 2007, 11:26:16 PM
Quote from: East Coast Hustle on December 03, 2007, 10:53:23 PM
example: ECH makes a blanket statement about everyone else on the board and is taken seriously, even by people who KNOW that they have plenty of kitchen skills.
:lulz:
zomg, you were totally trolling me, riling me up and conducticting social experiments on me!!
you make me sick too.
:)
yeah, I know...but I've been housebound for 2 days because of this blizzard and I'm REALLY FUCKING BORED.
apologies for my lame socio-lol-ical experiment.
Today I made walnut bread from my sourdough, mainly experimenting with agar agar and its uses in baked goods.
Agar agar is quite interesting. Usually, you warm the stuff and it makes it into jelly. Like gelatine or boxes of jelly. The funny thing about combining agar with a sourdough riser (I didn't feed my good one so it died on me, thus I turned lazy) is that it developes a smell I've never smelled ever before in my entire life. It's like the stench that's stuck in your nose after snorting some bad cocaine coupled together with the smell of instant tomato soup before you add water and Dr.Pepper.
Other than that, the experiment was quite useless, having no impact on taste, texture or smell.
For breakfast I had the bread with some hummus I'd made the day earlier with a few slices of cucumber on top.
For lunch I had some truly vile shit they passed off as vegetarian lasagne.
For dinner I had tofu (frozen, thawed and then pressed before marinating in grape, lime, lemon, sesame oil and sesame seeds) which was oven baked in small cubes with grilled aubergine and lightly roasted Torrino tomaters with salt and pepper. To go with this I had a risotto with truffel oil and a small salad with whatever was left of my raspberry balsamic reduction. As I was hungry as hell, I had a few slices of bread with some dauro on top of it.
In the evening, I made a pasta salad to bring to my exam in about five hours.
Student + living in norway = impossible to make anything real nice but I've gotten to be a damned good baker.
today....
my fiance made me a sammich.
it was tastey. and im still hungry.
always hungry.
Quote from: East Coast Hustle on December 04, 2007, 01:19:50 AM
Quote from: triple zero on December 03, 2007, 11:26:16 PM
zomg, you were totally trolling me, riling me up and conducticting social experiments on me!!
you make me sick too.
:)
yeah, I know...but I've been housebound for 2 days because of this blizzard and I'm REALLY FUCKING BORED.
apologies for my lame socio-lol-ical experiment.
well i have to admit i socio-lol-ed a bit.
:D
Quote from: East Coast Hustle on December 03, 2007, 04:51:24 PM
for dinner tonight, I'm broiling some fresh local oysters with an arugula/creme fraiche puree and a champagne sabayon.
whatchoo got?
2 everything bagels from the local bakery, buttered.
Pre-sliced pepperoni
provolone cheese
oven at 425 for 10 minutes...
DELICIOUS.
I am 22, single, poor, and angry.
I have beer for dinner! :D
Martinis on the classy days!
The good news is, that prevents my cooking from being able to make ECH sick, as it does not exist!
Quote from: Darth Cupcake on December 04, 2007, 04:06:06 PM
I am 22, single, poor, and angry.
I have beer for dinner! :D
Martinis on the classy days!
The good news is, that prevents my cooking from being able to make ECH sick, as it does not exist!
I have beer for lunch... More EXPENSIVE beer on classy days. hehe
beer is always an appropriate meal.
Quote from: East Coast Hustle on December 03, 2007, 04:51:24 PM
for dinner tonight, I'm broiling some fresh local oysters with an arugula/creme fraiche puree and a champagne sabayon.
whatchoo got?
Fresh roasted whole trout, stuffed with bacon, shallots, sea salt, and thyme, with spicy carmelized garlic brussel sprouts, and a bottle of an Oregon pinot noir..
I should be enjoying some decent eats tonight. It's the agency's annual celebration/beg-a-thon sponsored by a leading insurance company. It's Maine so I'm sure there will be some form of dead Marine life on my plate.
I'm making gumbo with sausage, salmon, cod, and shrimp.
I need to go to the grocery store so for tonight it's more... ALCOHOL!
-DC
Lives a very healthy lifestyle
Quote from: LMNO on December 06, 2007, 04:30:44 PM
Quote from: East Coast Hustle on December 03, 2007, 04:51:24 PM
for dinner tonight, I'm broiling some fresh local oysters with an arugula/creme fraiche puree and a champagne sabayon.
whatchoo got?
Fresh roasted whole trout, stuffed with bacon, shallots, sea salt, and thyme, with spicy carmelized garlic brussel sprouts, and a bottle of an Oregon pinot noir..
1. how does trout stand up to pinot noir? I wouldn't have thought that was a doable pairing.
2. spicy caramelized garlic brussels sprouts? recipe plz.
Sardines, basmati rice, beansprouts, peas, carrots and water chestnuts.
:hammer:
Quote from: East Coast Hustle on December 06, 2007, 10:50:30 PM
Quote from: LMNO on December 06, 2007, 04:30:44 PM
Quote from: East Coast Hustle on December 03, 2007, 04:51:24 PM
for dinner tonight, I'm broiling some fresh local oysters with an arugula/creme fraiche puree and a champagne sabayon.
whatchoo got?
Fresh roasted whole trout, stuffed with bacon, shallots, sea salt, and thyme, with spicy carmelized garlic brussel sprouts, and a bottle of an Oregon pinot noir..
1. how does trout stand up to pinot noir? I wouldn't have thought that was a doable pairing.
2. spicy caramelized garlic brussels sprouts? recipe plz.
It's a light pinot, so you get more of the gentle fruit, and the dark flavor of the bacon ground it with the floral notes in the thyme.
Also:
-In the largest saute pan you can find, render a piece of thick-cut country bacon (not maple flavored, or any other flavor for that matter), chopped.
-Leave the fat in the pan, remove the bacon. Add a 1/4 tsp of red chili flakes, and a good pinch of kosher salt. Raise the heat to medium.
-trim and half about a pound of brussel sprouts. Add the sprouts, cut side down, in the pan. if you run out of room, just put the rest on the top of the ones touching the pan.
-Cover, and leave alone for about 6 minutes.
-Check the cut side for carmalization. They should be golden brown, but a little black is ok, too.
-Toss with chopped garlic, and throw the bacon back in. Cover again and let sit, tossing occasionally, until cooked through. Season to taste.
sounds like an awesome recipe, but i thought caramelisation has to do with browning sugar?
It's the term for whenever sugars burn.
This includes the sugars naturally found in the sprout, as well as the garlic.
sweet.
BEER!
Jesus its been a long month.
I do have skills.
Unfortunatly, I reside in a college dorm. Had I the money, the time, and the tools, I would make something amazing every night of the week, except those nights that I was eating left overs from the amazing meals I made the night before.
Quote from: LMNO on December 07, 2007, 02:05:54 PM
-In the largest saute pan you can find, render a piece of thick-cut country bacon (not maple flavored, or any other flavor for that matter), chopped.
-Leave the fat in the pan, remove the bacon. Add a 1/4 tsp of red chili flakes, and a good pinch of kosher salt. Raise the heat to medium.
-trim and half about a pound of brussel sprouts. Add the sprouts, cut side down, in the pan. if you run out of room, just put the rest on the top of the ones touching the pan.
-Cover, and leave alone for about 6 minutes.
-Check the cut side for carmalization. They should be golden brown, but a little black is ok, too.
-Toss with chopped garlic, and throw the bacon back in. Cover again and let sit, tossing occasionally, until cooked through. Season to taste.
I just made this, and it's good.
only thing I did different was to deglaze the pan at the end with a splash of sherry, which I would definitely recommend.
thanks dawg.
Oooh. Good call.
Bumped for the benefit of all the spaggots who think microwaving brussel sprouts are a good idea.
Quote from: East Coast Hustle on December 13, 2007, 01:37:13 AM
Quote from: LMNO on December 07, 2007, 02:05:54 PM
-In the largest saute pan you can find, render a piece of thick-cut country bacon (not maple flavored, or any other flavor for that matter), chopped.
-Leave the fat in the pan, remove the bacon. Add a 1/4 tsp of red chili flakes, and a good pinch of kosher salt. Raise the heat to medium.
-trim and half about a pound of brussel sprouts. Add the sprouts, cut side down, in the pan. if you run out of room, just put the rest on the top of the ones touching the pan.
-Cover, and leave alone for about 6 minutes.
-Check the cut side for carmalization. They should be golden brown, but a little black is ok, too.
-Toss with chopped garlic, and throw the bacon back in. Cover again and let sit, tossing occasionally, until cooked through. Season to taste.
I just made this, and it's good.
only thing I did different was to deglaze the pan at the end with a splash of sherry, which I would definitely recommend.
thanks dawg.
Quote from: LMNO on December 13, 2007, 03:17:33 PM
Oooh. Good call.
We love sprouts at our house, I have no idea how I missed this post. Gonna try this this weekend.
AND I'm not offended cause I am an amazing cook! :lulz:
i still like cooking sprouts in microwaves.
i also like this recipe.
but microwaves are cool. also, your recipe misses out on peanutsauce.
So, what exactly is the problem with oil in pasta water anyway?
Quote from: Grand Moff Hoopla on May 16, 2008, 04:35:12 PM
So, what exactly is the problem with oil in pasta water anyway?
:walken:
Don't get me wrong, I don't do it... but why is it a problem?
All this talk of cooking is driving me nuts. I'm going to have to go home, clean the kitchen up just so I can make it messy again.
Think I'll make some Pad Khing. That sounds really good.
Quote from: LMNO on May 16, 2008, 02:14:53 PM
Bumped for the benefit of all the spaggots who think microwaving brussel sprouts are a good idea.
:lulz:
Quote from: Hoopla on May 16, 2008, 04:40:25 PM
Don't get me wrong, I don't do it... but why is it a problem?
It's no problem at all, as long as you have a baggie for your teef and a teddy bear for your ghetto shrine.
paralelle universe is real? :eek:
More real than you can imagine.
LIES, ALL LIES!
It's fake. More fake than you can imagine.
What are we talking about?
my cooking book (the one that explains the chemistry behind cooking) says about pasta and oil:
Quote from: Cook & Chemista lot of recipes recommend olive oil in the pasta water to prevent stickyness. we do not recommend this because the oil will cover the pasta like a film, causing the sauce to attach itself less to the pasta.
boil the pasta until it is 'al dente', but keep a littlebit of the pasta water. serving is where it often goes wrong, not everybody is at the table yet, the salad isn't ready, etc. the pasta will keep absorbing water as long as it's above 80 degrees Celsius (176F). some sauces, especially the ones that contain a lot of water, get absorbed so easily that the pasta turns into a big lump when mixing. this is when you use the saved pasta water, the hot liquid will soften the pasta again. if you wait any longer it will start sticking together, so eat it right away!
which is odd because i always thought you don't add oil to the pasta water because it will be mostly thrown away with the water, so it's useless. which is why i usually add a bit of oil afterwards. i should check out the sauce-sticky thing, i suppose. though i think i always make a pretty kickass pasta.. :)
Quote from: triple zero on May 17, 2008, 05:20:15 PM
my cooking book (the one that explains the chemistry behind cooking) says about pasta and oil:
Quote from: Cook & Chemista lot of recipes recommend olive oil in the pasta water to prevent stickyness. we do not recommend this because the oil will cover the pasta like a film, causing the sauce to attach itself less to the pasta.
boil the pasta until it is 'al dente', but keep a littlebit of the pasta water. serving is where it often goes wrong, not everybody is at the table yet, the salad isn't ready, etc. the pasta will keep absorbing water as long as it's above 80 degrees Celsius (176F). some sauces, especially the ones that contain a lot of water, get absorbed so easily that the pasta turns into a big lump when mixing. this is when you use the saved pasta water, the hot liquid will soften the pasta again. if you wait any longer it will start sticking together, so eat it right away!
which is odd because i always thought you don't add oil to the pasta water because it will be mostly thrown away with the water, so it's useless. which is why i usually add a bit of oil afterwards. i should check out the sauce-sticky thing, i suppose. though i think i always make a pretty kickass pasta.. :)
Thanks 000... its nice to know some people can still answer a simple fucking question.
2nd'ed. I've been waiting for quite a while to have this "oil in the pasta water" nonsense explained. I chose not to voice my confusion along woth Hoopla because then it would have been like this:
LOL, yuo don't get it! :pokewithstick:
I just didn't know how to put it in the right words.
But I guess saying "it makes a film and your sauce won't stick" is exactly the right words.
It just sounds less redneck-y coming from 000
Quote from: Squid on May 17, 2008, 08:58:58 PM
I just didn't know how to put it in the right words.
But I guess saying "it makes a film and your sauce won't stick" is exactly the right words.
It just sounds less redneck-y coming from 000
It makes a film and your sauce won't stick.
\
(http://img517.imageshack.us/img517/6831/dutchredneckzt1.png)
Quote from: triple zero on May 17, 2008, 10:16:47 PM
Quote from: Squid on May 17, 2008, 08:58:58 PM
I just didn't know how to put it in the right words.
But I guess saying "it makes a film and your sauce won't stick" is exactly the right words.
It just sounds less redneck-y coming from 000
It makes a film and your sauce won't stick.
\
(http://img517.imageshack.us/img517/6831/dutchredneckzt1.png)
:coffeemoniter:
BAAAAAAAAAAAAAHAHAHAHAHAAAAAaaaa!