The only proper way to make a Pozole is under vacuum, cooked sous vide in a thermal immersion circulater, thickened slightly with xanathan gum and Ultratex-3, and garnished with encapsulated lime essence and a quenelle of avacado sorbet.
In this way using these techniques, you capture the true essence of rustic peasant fare, with every bite transporting you to a simpler time and place.
What? If you're not infusing it with Essence of Grandma essential oils, you'll never get the authenticity to the exact right level.
And don't forget to serve with some long thick needles, so the guests can lobotomise themselves, in order to enjoy the meal in a true simpler state of mind.
Quote from: DECI4 on February 12, 2012, 09:13:40 AM
The only proper way to make a Pozole is under vacuum, cooked sous vide in a thermal immersion circulater, thickened slightly with xanathan gum and Ultratex-3, and garnished with encapsulated lime essence and a quenelle of avacado sorbet.
In this way using these techniques, you capture the true essence of rustic peasant fare, with every bite transporting you to a simpler time and place.
:boring: You already used this one. you need to expand your repertoire of third-rate troll techniques.
Quote from: Fuck You One-Eye on February 12, 2012, 11:24:29 AM
Quote from: DECI4 on February 12, 2012, 09:13:40 AM
The only proper way to make a Pozole is under vacuum, cooked sous vide in a thermal immersion circulater, thickened slightly with xanathan gum and Ultratex-3, and garnished with encapsulated lime essence and a quenelle of avacado sorbet.
In this way using these techniques, you capture the true essence of rustic peasant fare, with every bite transporting you to a simpler time and place.
:boring: You already used this one. you need to expand your repertoire of third-rate troll techniques.
Getting more obvious at this point, too.
Quote from: The Freeky of SCIENCE! on February 12, 2012, 11:33:36 AM
Quote from: Fuck You One-Eye on February 12, 2012, 11:24:29 AM
Quote from: DECI4 on February 12, 2012, 09:13:40 AM
The only proper way to make a Pozole is under vacuum, cooked sous vide in a thermal immersion circulater, thickened slightly with xanathan gum and Ultratex-3, and garnished with encapsulated lime essence and a quenelle of avacado sorbet.
In this way using these techniques, you capture the true essence of rustic peasant fare, with every bite transporting you to a simpler time and place.
:boring: You already used this one. you need to expand your repertoire of third-rate troll techniques.
Getting more obvious at this point, too.
When was it ever less obvious? :?
Quote from: Triple Zero on February 12, 2012, 10:53:48 AM
What? If you're not infusing it with Essence of Grandma essential oils, you'll never get the authenticity to the exact right level.
And don't forget to serve with some long thick needles, so the guests can lobotomise themselves, in order to enjoy the meal in a true simpler state of mind.
Technically, it's
Essence of Abuelita.
Quote from: Nigel on February 12, 2012, 06:35:24 PM
Quote from: The Freeky of SCIENCE! on February 12, 2012, 11:33:36 AM
Quote from: Fuck You One-Eye on February 12, 2012, 11:24:29 AM
Quote from: DECI4 on February 12, 2012, 09:13:40 AM
The only proper way to make a Pozole is under vacuum, cooked sous vide in a thermal immersion circulater, thickened slightly with xanathan gum and Ultratex-3, and garnished with encapsulated lime essence and a quenelle of avacado sorbet.
In this way using these techniques, you capture the true essence of rustic peasant fare, with every bite transporting you to a simpler time and place.
:boring: You already used this one. you need to expand your repertoire of third-rate troll techniques.
Getting more obvious at this point, too.
When was it ever less obvious? :?
Occasionally it was. Can't think of any specific examples right now, though.
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
INB4 "he's trolling"
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
We had more respect for you when we thought you were trolling. Now stop shitting up my thread or you're getting an "unlimited" thread.
Quote from: Fuck You One-Eye on February 13, 2012, 01:19:57 PM
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
We had more respect for you when we thought you were trolling. Now stop shitting up my thread or you're getting an "unlimited" thread.
He already has one, but I've been lazy recently.
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
You might be funny if you stopped being a dick.
Quote from: Nigel on February 13, 2012, 03:34:49 PM
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
You might be funny if you stopped being a dick.
Missing the point here, Nigel. DECI4 is one of three things:
1. A persistent troll sent by Fang,
2. A hopeless fucking aspie who CAN'T behave in any other way, or
3. All of the above.
I gave up months ago. Anything DECI4 says, I automatically assume is a copypasta troll. Even Wade showed more imagination, even if he was every bit as odious and useless a person as DECI4 has demonstrated herself to be.
In fact, the ONLY difference between DECI4 and the other basement cases over at Totse2, is that DECI4 has managed to technically operate within the rules, thus avoiding a ban.
But she's still being driven around by Fang. It's fucking obvious.
Quote from: The Good Reverend Roger on February 13, 2012, 04:09:39 PM
DECI4 is one of three things:
1. A persistent troll sent by Fang,
2. A hopeless fucking aspie who CAN'T behave in any other way, or
3. All of the above.
4. he's got an unhealthy and creepy stalkerish obsession with Suu's feet.
Quote from: Triple Zero on February 13, 2012, 05:33:47 PM
Quote from: The Good Reverend Roger on February 13, 2012, 04:09:39 PM
DECI4 is one of three things:
1. A persistent troll sent by Fang,
2. A hopeless fucking aspie who CAN'T behave in any other way, or
3. All of the above.
4. he's got an unhealthy and creepy stalkerish obsession with Suu's feet.
But what red-blooded American man doesn't?
Quote from: The Good Reverend Roger on February 13, 2012, 05:34:24 PM
Quote from: Triple Zero on February 13, 2012, 05:33:47 PM
Quote from: The Good Reverend Roger on February 13, 2012, 04:09:39 PM
DECI4 is one of three things:
1. A persistent troll sent by Fang,
2. A hopeless fucking aspie who CAN'T behave in any other way, or
3. All of the above.
4. he's got an unhealthy and creepy stalkerish obsession with Suu's feet.
But what red-blooded American man doesn't?
Does that explain why everytime I nick myself some kind not blood oozes out now?
:funky:
Quote from: Pope Coyote of the Wolffnords on February 13, 2012, 05:36:10 PM
Quote from: The Good Reverend Roger on February 13, 2012, 05:34:24 PM
Quote from: Triple Zero on February 13, 2012, 05:33:47 PM
Quote from: The Good Reverend Roger on February 13, 2012, 04:09:39 PM
DECI4 is one of three things:
1. A persistent troll sent by Fang,
2. A hopeless fucking aspie who CAN'T behave in any other way, or
3. All of the above.
4. he's got an unhealthy and creepy stalkerish obsession with Suu's feet.
But what red-blooded American man doesn't?
Does that explain why everytime I nick myself some kind not blood oozes out now?
I said "American". You, sir, are No American. You are a commie of some kind, a wretched pinko from the left coast, and we'll put you in a cage before long. Old people will spit at you, and children will poke at you with sticks. An Example must be made, or you freaks will fuck everything up.
Quote from: The Good Reverend Roger on February 13, 2012, 04:09:39 PM
Quote from: Nigel on February 13, 2012, 03:34:49 PM
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
You might be funny if you stopped being a dick.
Missing the point here, Nigel. DECI4 is one of three things:
1. A persistent troll sent by Fang,
2. A hopeless fucking aspie who CAN'T behave in any other way, or
3. All of the above.
I gave up months ago. Anything DECI4 says, I automatically assume is a copypasta troll. Even Wade showed more imagination, even if he was every bit as odious and useless a person as DECI4 has demonstrated herself to be.
In fact, the ONLY difference between DECI4 and the other basement cases over at Totse2, is that DECI4 has managed to technically operate within the rules, thus avoiding a ban.
But she's still being driven around by Fang. It's fucking obvious.
I haven't talked to "fang" since I started posting here, he's not even a mod at T2 anymore and I wouldn't know how to get a hold of him if I wanted to.
Quote from: Nigel on February 13, 2012, 03:34:49 PM
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
You might be funny if you stopped being a dick.
I think I'm pretty polite considering how whatever I post I'm attacked instantly by a group of rabid little doggies foaming at the mouth.
Quote from: DECI4 on February 13, 2012, 06:55:35 PM
Quote from: Nigel on February 13, 2012, 03:34:49 PM
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
You might be funny if you stopped being a dick.
I think I'm pretty polite considering how whatever I post I'm attacked instantly by a group of rabid little doggies foaming at the mouth.
:lulz:
"You're all a bunch of cunts. Discuss, and let's keep things civil."
:troll:
Quote from: DECI4 on February 13, 2012, 06:52:23 PM
Quote from: The Good Reverend Roger on February 13, 2012, 04:09:39 PM
Quote from: Nigel on February 13, 2012, 03:34:49 PM
Quote from: DECI4 on February 13, 2012, 07:11:45 AM
Don't be retarded guys. Yes my comment in this thread was meant to be tongue in cheek. That doesn't mean my previous comments on sous-vide were meant to "troll" anybody. Get over yourselves.
You might be funny if you stopped being a dick.
Missing the point here, Nigel. DECI4 is one of three things:
1. A persistent troll sent by Fang,
2. A hopeless fucking aspie who CAN'T behave in any other way, or
3. All of the above.
I gave up months ago. Anything DECI4 says, I automatically assume is a copypasta troll. Even Wade showed more imagination, even if he was every bit as odious and useless a person as DECI4 has demonstrated herself to be.
In fact, the ONLY difference between DECI4 and the other basement cases over at Totse2, is that DECI4 has managed to technically operate within the rules, thus avoiding a ban.
But she's still being driven around by Fang. It's fucking obvious.
I haven't talked to "fang" since I started posting here, he's not even a mod at T2 anymore and I wouldn't know how to get a hold of him if I wanted to.
I don't believe you. We're all still banned, so Fang is still a mod (half of the people banned did nothing at all). And if you're lying about that, you're lying about not talking to him.
You don't have to log in to view the forum headers :roll:
Oh you are probably perma banned right? www.anonymouse.org Select English and then navigate to Totse2 from the box provided. That should get you in.
Also why would T2 unban all of you just because Fang got demodded? Here is the thread where they announce demodding him. http://www.totse2.com/showthread.php?9028-Update-02-06-12
Quote from: Fuck You One-Eye on February 10, 2012, 11:20:47 PM
Two years ago, if you had asked me what my best dishes were, I would have said they were my pan-seared scallops in lobster sauce, my apricot-ginger glazed duckling, and my chateaubriand.
But though I do believe that I excel at those dishes, that would have been the wrong answer.
Fois Gras terrine, salmon mousseline, halibut cheeks en pappilote....fancy stuff that has it's place, but that only a small percentage of the world's population even has the skills to attempt let alone be good at.
I have come to the conclusion that the true test of one's culinary skill lies not in the ability to make something that hardly anyone else can make, but to make something that EVERYBODY can make and to make it better than anyone else can make it.
Ask me that same question now and my answers are: lasagna, pozole, chicken & dumplings. Simple stuff. Peasant food. Anyone can do it and almost everyone is familiar with it and likes it. But one things (among many) that this job has taught me is that I take far more pleasure out of hearing someone say "this is the best damn lasagna I've ever had! It's better than my grandmothers!" than I do out of being praised for something that can generally only be found in high-end restaurants for $30 a plate.
Now, that's not meant to discourage people from taking chances in the kitchen and learning new and fancy things, but I would exhort you not to do so at the expense of figuring out how to make that meatloaf or homemade mac 'n' cheese goddamn perfect. And in the end, refining your techniques and learning about the flavor profiles of such simple fare will aid you greatly when you do decide to move on to trickier and more exacting dishes.
Quote from: DECI4 on February 13, 2012, 07:17:45 PM
Oh you are probably perma banned right? www.anonymouse.org Select English and then navigate to Totse2 from the box provided. That should get you in.
Why give the bastards the traffic? They've made their feelings clear.
I just wonder why you keep dragging things along.
Quote from: Charley Brown on February 13, 2012, 07:26:45 PM
Quote from: Fuck You One-Eye on February 10, 2012, 11:20:47 PM
Two years ago, if you had asked me what my best dishes were, I would have said they were my pan-seared scallops in lobster sauce, my apricot-ginger glazed duckling, and my chateaubriand.
But though I do believe that I excel at those dishes, that would have been the wrong answer.
Fois Gras terrine, salmon mousseline, halibut cheeks en pappilote....fancy stuff that has it's place, but that only a small percentage of the world's population even has the skills to attempt let alone be good at.
I have come to the conclusion that the true test of one's culinary skill lies not in the ability to make something that hardly anyone else can make, but to make something that EVERYBODY can make and to make it better than anyone else can make it.
Ask me that same question now and my answers are: lasagna, pozole, chicken & dumplings. Simple stuff. Peasant food. Anyone can do it and almost everyone is familiar with it and likes it. But one things (among many) that this job has taught me is that I take far more pleasure out of hearing someone say "this is the best damn lasagna I've ever had! It's better than my grandmothers!" than I do out of being praised for something that can generally only be found in high-end restaurants for $30 a plate.
Now, that's not meant to discourage people from taking chances in the kitchen and learning new and fancy things, but I would exhort you not to do so at the expense of figuring out how to make that meatloaf or homemade mac 'n' cheese goddamn perfect. And in the end, refining your techniques and learning about the flavor profiles of such simple fare will aid you greatly when you do decide to move on to trickier and more exacting dishes.
Good point. I'll split the thread after lunch.
Quote from: DECI4 on February 13, 2012, 07:17:45 PM
Oh you are probably perma banned right? www.anonymouse.org Select English and then navigate to Totse2 from the box provided. That should get you in.
:? Why would anyone do that just to be able to log into the second-most boring forum on the internet?
Quote from: The Good Reverend Roger on February 13, 2012, 07:27:19 PM
Quote from: Charley Brown on February 13, 2012, 07:26:45 PM
Quote from: Fuck You One-Eye on February 10, 2012, 11:20:47 PM
Two years ago, if you had asked me what my best dishes were, I would have said they were my pan-seared scallops in lobster sauce, my apricot-ginger glazed duckling, and my chateaubriand.
But though I do believe that I excel at those dishes, that would have been the wrong answer.
Fois Gras terrine, salmon mousseline, halibut cheeks en pappilote....fancy stuff that has it's place, but that only a small percentage of the world's population even has the skills to attempt let alone be good at.
I have come to the conclusion that the true test of one's culinary skill lies not in the ability to make something that hardly anyone else can make, but to make something that EVERYBODY can make and to make it better than anyone else can make it.
Ask me that same question now and my answers are: lasagna, pozole, chicken & dumplings. Simple stuff. Peasant food. Anyone can do it and almost everyone is familiar with it and likes it. But one things (among many) that this job has taught me is that I take far more pleasure out of hearing someone say "this is the best damn lasagna I've ever had! It's better than my grandmothers!" than I do out of being praised for something that can generally only be found in high-end restaurants for $30 a plate.
Now, that's not meant to discourage people from taking chances in the kitchen and learning new and fancy things, but I would exhort you not to do so at the expense of figuring out how to make that meatloaf or homemade mac 'n' cheese goddamn perfect. And in the end, refining your techniques and learning about the flavor profiles of such simple fare will aid you greatly when you do decide to move on to trickier and more exacting dishes.
Good point. I'll split the thread after lunch.
Thanks, I was gonna ask. Everything after the post where I ask her to stop crapflooding the thread would be good.
It's like Requia and IANAR had a love child FFS.