The Cooking Thread
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@Karla said in The Cooking Thread:
I do not like New England (contains Boston) clam chowder.
Versus Manhattan clam chowder? I will take New England anytime, even if it contains Boston. Manhattan clam chowder is a crime against humanity.
The first time that I had Manhattan clam chowder was actually in Manhattan. I didn't even know it was a thing until they brought it to me. I assumed that it being Manhattan (generally known for good cuisine and also very close to where clams are harvested) that it would be good. I was wrong.
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@Polygeekery said in The Cooking Thread:
@Karla said in The Cooking Thread:
I do not like New England (contains Boston) clam chowder.
Versus Manhattan clam chowder? I will take New England anytime, even if it contains Boston. Manhattan clam chowder is a crime against humanity.
The first time that I had Manhattan clam chowder was actually in Manhattan. I didn't even know it was a thing until they brought it to me. I assumed that it being Manhattan (generally known for good cuisine and also very close to where clams are harvested) that it would be good. I was wrong.
I don't eat much seafood (mostly the occasional shrimp). Never been into creamy soups. So I'm obviously not a connoisseur, just really picky.
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@Karla said in The Cooking Thread:
I do not like New England (contains Boston) clam chowder.
While I don't think I've ever had it, I assume that I'd like New England clam chowder on the grounds that I like numerous things that are pretty similar in ingredient terms. Most fish and shellfish dishes are pretty good in my book.
Except stargazy pie. Because why would you leave the bones in?!
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@dkf said in The Cooking Thread:
Except stargazy pie. Because why would you leave the bones in?!
Same reason for sardines, they're crunchy.
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@Gribnit said in The Cooking Thread:
Same reason for sardines
I take the bones out of sardines before eating. The cat thinks they're great, almost as good as chicken.
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@dkf said in The Cooking Thread:
I take the bones out of sardines before eating.
I know how you do it and it isn't that difficult but instead of that method I prefer to imagine you with a jeweler's loupe scrunched in one eye, an overhead lamp and an assortment of tweezers laid out in front of you.
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@Polygeekery I leave the bones in and throw out the whole fish.
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@Polygeekery said in The Cooking Thread:
I prefer to imagine you with a jeweler's loupe scrunched in one eye, an overhead lamp and an assortment of tweezers laid out in front of you.
Don't need the loupe; I'm sufficiently near-sighted still.
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Cooking status: Sharoned the pizza. I swear, some days I just...
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Srsly.
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Yep, I'd eat it. At least once.
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@antiquarian said in The Cooking Thread:
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While watching a video from a different thread, I was led to this one...
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@dcon they are probably not using more fat than I use at home.
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@dcon I remember mentioning something that has actually become a bit of a favorite, but I'm not sure where; I've scrolled back a ways, and it doesn't appear to be in this thread (or maybe I just didn't scroll back far enough).
With all the dietary restrictions I have (gluten, sugar, fat, cholesterol), one thing my primary care provider told me is, "You can eat all the cruciferous vegetables you want." Cruciferous veggies are, of course, the cabbage-family veggies people love to hate, cauliflower, kale, broccoli, and most of all, Brussels sprouts.
I like cauliflower and broccoli, and every once in a while (like once a year) I get an urge for Brussels sprouts. My son has generally refused to eat them, although he once mentioned that he'd eat them cooked differently, like his aunt does. So I figured I'd give that a try. It turned out really good.
1 lb (~0.5 kg) Brussels sprouts, halved
1 head of broccoli, cut into individual florets
1 head of cauliflower, cut into individual florets
1 red bell pepper, chopped (mostly for color, and a little sweetness)
1 HEB 3-pepper sausage (12 oz., 340 g), sliced (Sorry, you poor sods who aren't lucky enough to live in will have to make do with whatever similar sausage you can find in your second-rate country.)
Salt, pepper, rosemary, garlic, cayenne to taste.Parboil the halved Brussels sprouts briefly (~2 minutes, maybe a little more; 3–4 is probably not too long), because otherwise they take significantly longer to cook than the other veggies.
Toss the veggies and seasonings in a little oil. I use a minimal amount of oil, because of dietary restrictions; it might be better with somewhat more oil, but that's one of the trade-offs I have to make. Roast at 450 °F (230 °C) until tender.
I did pick up a few tips from the video that can make this better.
Salt the water when parboiling. I haven't been doing that.
Parboil a little longer. The Brussels sprouts getting tender is still the gating issue in deciding when the meal is adequately cooked. I'm not quite sure where parboiling (to facilitate a later cooking step) crosses into plain boiling ((almost?) fully cooking), but I can push it a bit longer.
Divide the food between two pans for faster cooking and better browning. I've been stirring/tossing it occasionally while roasting for more even cooking, but using two pans would help even more.
The sausage, IMHO, really makes the dish, for multiple reasons. 1, Meat! 2, Spiciness. 3, It contributes some (well flavored) fat to the cooking. If a doctor told me I had to reduce the amount of sausage, I'd grumble. If a doctor told me I had to eliminate it, I'd probably ignore him/her.
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@HardwareGeek said in The Cooking Thread:
You can eat all the
cruciferousBrassicaceae vegetables you want.FTF
Cruciferae was the old name, but has been replaced. I've been told the rule is that taxonomic groups must have names derived from a specie. Though that's very slow to be adopted, there's still too much talk of Cruciferae, Compositae and Gramineae, and not enough of Brassicaceae, Asteraceae and Poaceae.
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@remi said in The Cooking Thread:
I've been told the rule is that taxonomic groups must have names derived from a specie.
Brassicaceae would be a family name (anything ending in -eae is a family); Brassica is the type genus of the family. However, edible plants of the family are still called cruciferous vegetables, despite the taxonomic turmoil caused by non-traditionalists renaming the family.
TIL:
A dislike for cabbage or broccoli can result from the fact that these plants contain a compound similar to phenylthiocarbamide (PTC), which is either bitter or tasteless to people depending on their taste buds.
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@boomzilla It's long been know that the body is able to absorb nutrients from some sources more easily than others. Just within the last week or so, one of my doctors was talking to me about a particular nutrient (I don't remember which one), and said something like, "... but not spinach; it has lots of $nutrient, but not in a form our bodies can use."
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@HardwareGeek said in The Cooking Thread:
However, edible plants of the family are still called cruciferous vegetables, despite the taxonomic turmoil caused by non-traditionalists renaming the family.
Most likely because proper taxonomy only matters to
anal-retentive biologyscientists, who are more likely to get into a spin about the imprecision of the word "vegetable" than about Brassicaceae/Cruciferae.geeksnerdsOnly on TD can you find people willing to on a minor aspect of something that's absolutely clear to everyone, while ignoring another thing that would actually be hugely more important, if one wanted to have any sort of rigorousness!
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@HardwareGeek said in The Cooking Thread:
spinach; it has lots of $nutrient
How long before someone mentions the element that popular culture would have you believe spinach contains a lot even though it actually doesn't contain that much?
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And no, I haven't really got anything better to do with my time than random almost-shitposting here.
Filed under: xkcd 303
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@HardwareGeek said in The Cooking Thread:
... but not spinach; it has lots of $nutrient, but not in a form our bodies can use.
I think I've heard this with $nutrient=iron.
@remi said in The Cooking Thread:
How long before someone mentions the element that popular culture would have you believe spinach contains a lot even though it actually doesn't contain that much?
I think I just did.
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@PleegWat In this case, it would have been either calcium or vitamin D, since those were the nutrients the conversation revolved around. Probably calcium, since the discussion about vitamin D was that the supplements my primary care provider told me to take are 10x what this doctor said I should take. "That much can be toxic. You shouldn't take more than ..."
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INB4 Nope you eat it
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@boomzilla said in The Cooking Thread:
INB4 Nope you eat it
Nah. I'm good. I have a strong feeling that the end result would be similar to that lunch trip to Hooters.
Also, is this a Sunday-only meal? Or does the junk mail that ends up deposited on top just add more fiber?
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@Polygeekery said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
INB4 Nope you eat it
Nah. I'm good. I have a strong feeling that the end result would be similar to that lunch trip to Hooters.
Also, is this a Sunday-only meal? Or does the junk mail that ends up deposited on top just add more fiber?
Or if my DMV sticker will still stick to the license plate after soaking in tomato sauce...
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@dcon said in The Cooking Thread:
Or if my DMV sticker will still stick to the license plate after soaking in tomato sauce...
Next time you're in a crappier part of town pay attention to the stickers. Most of them will be put on the wrong side so that they obscure the month-day. I have to assume this is on purpose to make it more difficult to know if the plates are slightly expired unless the police do a DMV lookup on the plate number.
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@Polygeekery said in The Cooking Thread:
@dcon said in The Cooking Thread:
Or if my DMV sticker will still stick to the license plate after soaking in tomato sauce...
Next time you're in a crappier part of town pay attention to the stickers. Most of them will be put on the wrong side so that they obscure the month-day. I have to assume this is on purpose to make it more difficult to know if the plates are slightly expired unless the police do a DMV lookup on the plate number.
I use Occam's Razor and assume the driver of the vehicle is an idiot.
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@Polygeekery said in The Cooking Thread:
Next time you're in a crappier part of town pay attention to the stickers. Most of them will be put on the wrong side so that they obscure the month-day. I have to assume this is on purpose to make it more difficult to know if the plates are slightly expired unless the police do a DMV lookup on the plate number.
The first vehicle my brother bought was from a friend of the family, his father could no longer drive (legally or physically) and my brother bought his old ford ranger from him. It had multiple trailer ball hitches on it. He was pulled over within a few days as apparently thieves will use that to hide the fact that the plates are stolen.
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@izzion said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
@dcon said in The Cooking Thread:
Or if my DMV sticker will still stick to the license plate after soaking in tomato sauce...
Next time you're in a crappier part of town pay attention to the stickers. Most of them will be put on the wrong side so that they obscure the month-day. I have to assume this is on purpose to make it more difficult to know if the plates are slightly expired unless the police do a DMV lookup on the plate number.
I use Occam's Razor and assume the driver of the vehicle is an idiot.
Yeah, I think when you get pulled over it's standard to check license and plates.
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@Dragoon said in The Cooking Thread:
It had multiple trailer ball hitches on it.
I'm assuming you mean something like this:
(no, this is not a toy from @error's playroom)and not several of these next to each other?
Because the latter one would look like a huge / for the police.
(TIL about the former one though... all the trailers I've interacted with here are compatible with the same size of ball, but then again I've never interacted with very large trailers (the largest ones are 2-horses vans))
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@remi said in The Cooking Thread:
very large trailers
Which will usually be a pintle hook connection.
When things get calmed down from the move I have a ton of good stories from the construction world involving trailers and what can go wrong.
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@ObjectMike said in The Cooking Thread:
Yeah, I think when you get pulled over it's standard to check license and plates.
Yes. But if you cover the month and day that the plates expire then the police cannot tell at a glance if your plates are expired by a few months.
If you get pulled over it won't matter, but I think that some do it just as a way to obfuscate whether their plates may be slightly expired at a glance.
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More like this:
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@Polygeekery said in The Cooking Thread:
Yes. But if you cover the month and day that the plates expire then the police cannot tell at a glance if your plates are expired by a few months.
My year sticker on my car still says 2019, I have the 2023 one in my glovebox, one day I might apply it. :)
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@Dragoon said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Yes. But if you cover the month and day that the plates expire then the police cannot tell at a glance if your plates are expired by a few months.
My year sticker on my car still says 2019, I have the 2023 one in my glovebox, one day I might apply it. :)
If I parked on the street with that I’d get a $100 fine.
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@Dragoon said in The Cooking Thread:
@Polygeekery said in The Cooking Thread:
Yes. But if you cover the month and day that the plates expire then the police cannot tell at a glance if your plates are expired by a few months.
My year sticker on my car still says 2019, I have the 2023 one in my glovebox, one day I might apply it. :)
PA did away with the month/year stickers a couple of years ago, so I don't actually have one on my license plate at all
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@e4tmyl33t said in The Cooking Thread:
PA did away with the month/year stickers a couple of years ago
So......what do they do instead? Is there no easy way for a person or police officer to tell at a glance if license plates are valid?
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@Polygeekery It's just all in a database somewhere, and I'd assume they'd need to run the plates to verify (which they're already doing if they're pulling you over, and PA cops 99% of the time care way more about spot-checking your inspection/emissions stickers on the windshield than they ever did about your license plate sticker)
Upside is that now I can renew my license plate registration for 2 years at a time if I desire to and have no plans on replacing the car (which, short of it exploding or being crushed by something, I never plan to)
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@e4tmyl33t said in The Cooking Thread:
I'd assume they'd need to run the plates to verify (which they're already doing if they're pulling you over
People keep saying this and it is true but also beside the point. If cops can tell that your plates are expired at a glance then they can pull you over just for that reason alone.
I assume you need your registration paid up in order to get your emissions and inspection sticker? I bet they are using that as a stand-in for the one on the plates. Another possibility is that they are using ALPR from their vehicle mounted cameras to do it all automatically.
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@Polygeekery said in The Cooking Thread:
I assume you need your registration paid up in order to get your emissions and inspection sticker?
This seems to be the case for every (legitimate) inspection place I've ever been to, yes.
@Polygeekery said in The Cooking Thread:
Another possibility is that they are using ALPR from their vehicle mounted cameras to do it all automatically
This is possible as well, I'm not sure. I try not to interact with police as much as possible, and it's been probably near a decade since I've been pulled over for anything.
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@Polygeekery said in The Cooking Thread:
If cops can tell that your plates are expired at a glance then they can pull you over just for that reason alone.
Oh, my sweet naive summer child. These days the cops run every plate that their camera sees every time. No need for such an obsolete technology as a MK1 Eyeball to tell if a license plate is valid.
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@izzion said in The Cooking Thread:
Oh, my sweet naive summer child. These days the cops run every plate that their camera sees every time. No need for such an obsolete technology as a MK1 Eyeball to tell if a license plate is valid.
@Polygeekery said in The Cooking Thread:
Another possibility is that they are using ALPR from their vehicle mounted cameras to do it all automatically.
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@Polygeekery
You seriously expect me to read the entire post? What kind of murderous slayer are you?pardon me while i go hang my head in shame and turn off the internet for the rest of the day