"My double life as a software developer... and luddite"
-
-
@hardwaregeek you have never made spatchcock poultry?
I have a recipe for you:
When I was a bachelor I would make that fairly regularly. Super simple, super tasty, looks a lot fancier than it actually is.
-
@polygeekery Yeah, definitively for bacon (especially after frying). Also for other thin meats (like when preparing escalope or something similar, or cutting meat into strips).
Some people use scissors for things like chives but I have always found a knife to be quicker.
Depends on the situation. If there's a cutting board and a decent knife handy, I'll use that. If it's for a soup or a stew, scissors are kinda convenient since you can cut it directly into the stuff you're preparing.
-
@cvi said in "My double life as a software developer... and luddite":
Yeah, definitively for bacon (especially after frying).
I snip it before frying. Trying to cut raw bacon with a knife is not efficient at all. It just smooshes even if you have a really sharp knife. I used to toss it in to the freezer for 15-20 minutes to firm it up for cutting then one day the scissors popped to mind. Works great.
-
@polygeekery said in "My double life as a software developer... and luddite":
I snip it before frying.
I find it easier to fry when it's still in bigger pieces/strips, especially if I want to have the bacon crispy.
-
@cvi said in "My double life as a software developer... and luddite":
I find it easier to fry when it's still in bigger pieces/strips, especially if I want to have the bacon crispy.
@cvi I find the opposite. There is more than one way to skin a cat, to each their own.
-
@cvi said in "My double life as a software developer... and luddite":
cutting up herbs ... dicey proposition
-
Earlier this week, I was accused of having high culinary skills because I claimed to know how to make garlic sauce.
-
@polygeekery said in "My double life as a software developer... and luddite":
@hardwaregeek you have never made spatchcock poultry?
No, can't say that I have.
@polygeekery said in "My double life as a software developer... and luddite":
Cornish Game Hen
I think I've eaten that once or twice, but never cooked it. My own cooking with poultry normally involves whatever has the lowest price/pound of useable meat (that I can eat before it spoils or I get disgusted with eating it for every meal, so something like a whole turkey is generally out; I did that for Thanksgiving one year, and I had leftovers in the freezer for years, literally), e.g., 5–10 pound bags of frozen, machine-deboned chicken breasts.
@polygeekery said in "My double life as a software developer... and luddite":
Super simple, super tasty, looks a lot fancier than it actually is.
Interesting. I'd say that I'd give it a try, but I don't have a cast-iron skillet, nor in my current living situation do I have an oven. (Nor do I have a brick, although that problem, at least, is cheap to remedy.)
-
@hardwaregeek said in "My double life as a software developer... and luddite":
Interesting. I'd say that I'd give it a try, but I don't have a cast-iron skillet, nor in my current living situation do I have an oven. (Nor do I have a brick, although that problem, at least, is cheap to remedy.)
Once you get back to civilization you should give it a shot.
-
@hardwaregeek said in "My double life as a software developer... and luddite":
I don't have a cast-iron skillet
(gasp!)
Mine is from when I got my first apartment. About 35 years ago. And that was a hand-me-down from my mom. (no idea on the actual age)
-
@dcon Most of my cookware is from a $40 (? — something like that, for the entire set of pans and lids) set of pans from Walmart that are so cheap that the instructions literally warned against anything more than medium heat because it would damage the pans. Three or four layers of aluminum foil would be thicker. If I did have any really nice pans, my ex-wife would probably have them.
-
@polygeekery said in "My double life as a software developer... and luddite":
spatchcock
That's what the use to fill holes in walls, right?
-
@bb36e homophone attack thread is
-
@bb36e said in "My double life as a software developer... and luddite":
@polygeekery said in "My double life as a software developer... and luddite":
spatchcock
That's what the use to fill holes in dykes, right?
FTFY.
-
@anotherusername said in "My double life as a software developer... and luddite":
@bb36e said in "My double life as a software developer... and luddite":
@polygeekery said in "My double life as a software developer... and luddite":
spatchcock
That's what the use to fill holes in dykes, right?
FTFY.
Dykes don't generally dig cocks.
-
@polygeekery ...when the cocks are attached to men, anyway. But there are always the plastic strap-on kind... or the fleshy strapless kind...
-
@anotherusername no true dyke?
-
@polygeekery said in "My double life as a software developer... and luddite":
frying [...] bacon
Bake at 400°F.
-
@greybeard said in "My double life as a software developer... and luddite":
@polygeekery said in "My double life as a software developer... and luddite":
frying [...] bacon
Bake at 400°F.
If I am making bacon to eat out of hand, yes. If I am cooking a small amount to out on top of a salad or something then I prefer the pan. Bacon strips get cooked in the oven because starting from a cold over renders the fat really well without making it super crispy. Bacon bits just work better in a skillet for me.
-
@hardwaregeek said in "My double life as a software developer... and luddite":
so cheap that the instructions literally warned against anything more than medium heat because it would damage the pans
Probably excessively thin metal that causes poor heat distribution, and therefore you get zones that overheat the Teflon coating. And if they are that cheap, the Teflon is probably not top-grade. The fumes from overheated Teflon aren't the most healthy things you can possibly breathe, by the way.