The Cooking Thread
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@Zerosquare said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
I wouldn't feel comfortable leaving the oil fairly exposed like that.
Yeah, it'd be a terrible thing if it caught
It's only supposed to catch fire in somebody else's house.
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What genius decided to cook on a muffler?
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@boomzilla said in The Cooking Thread:
What genius decided to cook on a muffler?
I don't know, but my dad occasionally cooked on the engine block.
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@boomzilla said in The Cooking Thread:
What genius decided to cook on a muffler?
You've never popped the pull tab or knocked a hole in a tin can of something with a pocket knife and then tucked it into an exhaust manifold to heat it up?
Actually, that might be a Midwest construction retard thing? I've eaten a lot of cans of soup warmed on a Cat diesel exhaust and I probably should have read this article before making this admission.
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@Polygeekery you're fine. The screenshot clearly says car, not Cat.
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@Polygeekery said in The Cooking Thread:
that might be a Midwest construction retard thing?
As I said, my dad did that, and he was neither Midwest, construction, nor retard.
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@boomzilla said in The Cooking Thread:
@Polygeekery you're fine. The screenshot clearly says car, not Cat.
To be fair, you can also make a "hobo packet" on a car exhaust manifold.
To also be fair, this takes place a long way from the actual exhaust outlet.
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@Polygeekery said in The Cooking Thread:
I've eaten a lot of cans of soup warmed on a Cat diesel exhaust
I will never forget the day the Caterpillar factory rep asked us why there was a bunch of black residue and some bailing wire on an exhaust manifold of a new machine that was acting up.
The bailing wire was to keep the can from falling out. Good times.
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@DogsB I'd bet that not a single person here had their high school guidance counselor tell them this was a career option and this seems proof enough that they all need massive retraining.
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@DogsB said in The Cooking Thread:
How do people pronounce parmesan? I keep hearing par-meee-san. I will not stand for this.
I pronounce it as appropriate for an Italian word. So ~ par-meh-zan.
@MrL said in The Cooking Thread:
Probably the only simple thing about Polish language.
In Czech loan words are usually both written and pronounced close to whatever they are in the original language. I thought it's similar in Polish.
Some words people do struggle with though, because the rules of the source language are unexpected to them. E.g. “gnocchi”–the ‘n’ is soft in Italian, while doubling the ‘cc’ makes it hard (k) even before ‘i’, but most people expect, and pronounce it, the other way around.
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@boomzilla said in The Cooking Thread:
You may think that the sourdough craze started in 2020 when the world was stuck at home with nothing but a bag of flour some filtered water and endless amounts of time, but oh no, you would be wrong.
Around here in central Europe proper bread means one made with sour dough and some rye flour (because sour dough is always from rye flour; I'm not sure if it'd even grow on wheat), so most people wouldn't think that here.
@Zerosquare said in The Cooking Thread:
I don't know about that. Sounds like something that is likely to give you dysentery.
Au contraire, it's a well bred, tried and tested sour dough. Starting sour dough is a hit or miss. You might get a good yeast strain, but you might get a bad one or even mold, and it takes several tries to get good one. So what everybody does instead is they grow the existing one and always leave part around to grow further. So every bakery has some and most of them will be going on for hundreds of years. Of course always getting fresh four.
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@boomzilla said in The Cooking Thread:
It's fucked olive oil. Refining (as done to pomace olive oil) fucks it pretty hard.
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@Bulb said in The Cooking Thread:
I'm not sure if it'd even grow on wheat
I believe it will, and there are recipes online that seem predicated on that. Starting a batch from scratch is tricky though, as you said.
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@Bulb said in The Cooking Thread:
it's a well bred, tried and tested sour dough
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@Bulb said in The Cooking Thread:
“gnocci”
You missed an
h
:gnocchi
, otherwise the italianc
would be pronounced here likeč
instead ofk
.Oh btw, I am sometimes unsure how to pronounce some slav names which may have non-slav origin. Slovak president
Fico
:fiko
orfitso
? According to wikipedia, it's the latter version, but I had to look it up to be sure...
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@Bulb said in The Cooking Thread:
E.g. “gnocci”–the ‘n’ is soft in Italian
The 'n' is part of the 'gn' sound and it reads the same as in lasagna.
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@BernieTheBernie said in The Cooking Thread:
@Bulb said in The Cooking Thread:
“gnocci”
You missed an
h
:gnocchi
, otherwise the italianc
would be pronounced here likeč
instead ofk
.Oh btw, I am sometimes unsure how to pronounce some slav names which may have non-slav origin. Slovak president
Fico
:fiko
orfitso
? According to wikipedia, it's the latter version, but I had to look it up to be sure...
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@Polygeekery Take care! I might troll you in . Others might chime in and add , , ,,...
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Late lunch. BBQ pulled pork pizza with onion.
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Bloody Mary pizza:
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@Polygeekery said in The Cooking Thread:
Bloody Mary pizza
The recipe for this is from a book called "Revolutionary Pizza", which I think was written by a guy who owned a famous pizza place in Chicago. The sauce is made with:
- 32oz bottle of tomato juice
- 12oz can of tomato paste
- 1tbsp of celery salt
- 1/4 cup of Worcestershire sauce
- 1/4 cup of hot sauce
Put it all in a blender until well mixed. This makes way more sauce than needed. In the cookbook it recommends drinking the rest as a Bloody Mary drink but it is way too thick for that, but not half bad if you cut it 50/50 with Spicy Hot V8 and add a heavy splash of steak sauce and a little splash of the olive brine.
The pizza itself is that sauce, mozzarella, pepperoni, sliced celery, sliced olives (buy good whole olives and slice them yourself). I even like the name they gave the pizza, "The Cure".
Side note: I knew a bartender who made the absolute best Bloody Marys. Her secret was the steak sauce and olive brine. Part of being hungover is your body is all out of whack on blood sugar and electrolytes. The tomato juice in a Bloody Mary helps with the sugar, the addition of the olive brine helps with the salt part of it, and it adds a nice umami flavor in the background. Since knowing her I have always ordered Bloody Marys "dirty". It always gets a peculiar look but I once had a bartender exclaim that it was a genius idea that he couldn't believe he had never thought of before and he made a second one for himself and loved it.
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could have gone in the Reminds you users, if you imagine a can of beer on the counter top to the right
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@Polygeekery said in The Cooking Thread:
Is it getting cold where you are? Do you have a Keurig? Mott's (I miss @mott555, when was he last around?) makes K-Cups of spiced apple cider that are surprisingly fairly good. Add a splash (or several glugs) of bourbon and you have something to warm you up in two ways.
You're welcome, or I'm sorry, depending on how many you decide to drink in a night.
Tonight was a fairly cool evening here where we are. Several of the neighbors ended up hanging out in my shop and I decided to introduce them to this cocktail and after this evening there's a strong possibility that many of those neighbors will not be allowed to play with me anymore.
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My mother has thoughts about my cooking again.
I think DogsB should cook.
How about a mince pie?
You did that before. How about chicken and mushroom pie?
How about you cook that?
... mince sounds okay.
Chicken and mushroom sounds good.
Fine.That was yummy. Thanks DogsB.
and you mother?
I'm not fond of mushrooms but it was alright.
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@boomzilla my wife has that power. I have whatever the opposite of that is. I either choose a container that is 2X too big or too small.
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@boomzilla I was partially afraid that you were quoting one of my most recent posts in the garage.
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Seems legit to me.
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@boomzilla I don't know what else they expected from the
dollara couple of dollars, because inflation menu item.
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@Polygeekery said in The Cooking Thread:
@boomzilla I don't know what else they expected from the
dollara couple of dollars, because inflation menu item.:@mcdonalds: This isn't Burger King, you can't have it your way.
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@izzion said in The Cooking Thread:
:@mcdonalds: This isn't Burger King, you can't have it your way.
Apparently you can, you just won't like the results.
It reminds me of how back in high school I had a friend that would always order his McD's fries with no salt, then he would add the salt when he got to the table. It was his little hack to make sure that he always got fresh fries as they would take his from a batch straight from the fryer and then salt them after they filled his order. Pretty ingenious.
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@Polygeekery said in The Cooking Thread:
@izzion said in The Cooking Thread:
:@mcdonalds: This isn't Burger King, you can't have it your way.
Apparently you can, you just won't like the results.
It reminds me of how back in high school I had a friend that would always order his McD's fries with no salt, then he would add the salt when he got to the table. It was his little hack to make sure that he always got fresh fries as they would take his from a batch straight from the fryer and then salt them after they filled his order. Pretty ingenious.
I don't recommend doing that when you're a regular at a specific McDonald's, because once the staff picks up on the fact that you're being a dick and causing them to have an increased risk of burns for no reason, you're going to get "bonus sauce" in your sandwiches PDQ.
At least at the place I worked at, unless it was during high volume periods, we'd be fine with a customer coming up and saying "I want to wait for new fries" and/or sometimes "I would like fries right after they came out of the frier before you add salt but scooping them out of the tray is fine". Because otherwise, pouring fries out of the hot basket into the no-salt fry scoop is moderately difficult and has a noteworthy risk of burning yourself with the fresh-out-of-the-frier basket.
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I like salmon.
I like grilling.
I like grilling salmon.
I like grilling salmon in a thunderstorm — not so much.