No.1129700[Last 50 Posts]
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Menu change is happening at the restaurant.
One of the new items is a ham and gruyere sandwich on a baguette. The bread is toasted and then we spread herb mustard on one side and onion jam on the other.
It comes with fries and pickled veggies.
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ohhh, i like the idea of herb mustard!! what kind of herb is inside?
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The mustard is one part whole grain, one part dijon, and one part parsley by weight
The second item change is this chocolate pudding. It comes with a vanilla chantilly garnished with cocoa nibs and sea salt.
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Depending on if I transfer out before the next one my carrot cake is ready to go for spring.
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I missed my submission window for this changeover but if I transfer out it is no longer my problem.
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i like how your food always has a cute, but purposeful garnish, dawn friend c:
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Garnishes are important. >>1129805
Only the best.
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Can't wait to travel around the countries and managing to land at one of the local restaurangs of yours~<3
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You are very sweet.
I would like a nice small place of my own. A bit in the future I think however.
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im just okay sweet... but thank you <3
all in good time~
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I have stolen a lot of ideas for menus.
There is one that I really want to add which is a mushroom and squash risotto.
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wokring like a true mstermind!
ok, that sounds kinda delish! Can't wait to try some when feeling better ^^;
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Are you staying hydrated?
Any broth or soup?
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got hit by a super flu... ( not rona aprently )
been living on water and 3 mango ic-creams and some mashed potatoes since sunday ;-;
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It might be good to get some soup in you.
Do you know how to make stock?
I have plenty of tutorials on soup.
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i haev stuffed called "Warm cup"
that´s like a powder you add into boiled water and make a "soup">Do you know how to make stock?
Dear.. you know im the worst cook there is!
but i happily acccepts tips n tricks!
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I'm not personally a fan of powdered soups but if it is what you have then use it.
I kinda don't like that stuff cause I got sick on MREs as a kid.
Stock is very simple.
For the most basic of veg stocks, all you need are onions, carrots, celery, garlic, and some herbs if you are feeling posh.
Stocks like most things state with your base of onions, carrots, and celery. The ratio that most cooks use for this is 2:1:1. So two part onion, one part carrot, and one part celery.
When I am making my veg stock I like to roast the veg a bit in the oven to bring out a bit more flavor and depth but that is optional. I also leave the skins on my onions as all it does is impart color and not flavor.
For the actual making of the stock get the biggest deepest pot you got and toss in the veg and cover with water. A part I see skipped over is that you want to use low heat. This will keep sediments and other unwanted particles from being mixed into it.
I like to let mine go for about four hours. Then you want to get a fine mesh strainer and strain all the liquid gold out of the pot.
For the chicken stock, I take chicken backs and paint them with tomato paste. Roast them with half the veg and then add it to a pot and do the same but this time I let it go for about 8 hours.
I could go on about demi but I am scared I am already tossing too much.
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>>1129833>sick on MRE as a kid.
And to that you have my fully respect and understanding. im just a lazy ass that have busted equipment.>long hours pots.
well i did get a slow cooker from work as a chirstmas gift. so maybe i should learn on how to use it... however theres another problem with my kitchen that needs to be sorted out first.
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Dad was/is a bit of a prepper and I'm sure I'll have six lifetimes' worth of government peanut butter at some point.
Ah right....you lack a kitchen.
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well gotta give him mad props or soemthing... as how the worlds looks today >.<
well ill do have a kitchen in the house... its just that it´s DANGEROUSLY worn out. Sure we have the kitchen at the apprtment. but im to sick for that 20 minute drive. and if getting better next week imma sleep over there. since its easier for me during the afternoon shifts
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He has his moments.
Please take care of yourself.
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wishes nothing but the best understandings and peace between you and him <3
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I appreciate that.
And I am happy that you are trying. It is important because you are important.
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of course. for my friends and their families/relatives <3>//< t..thank chu
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Blanch them at 250 for 2 and half minutes first, let them cool, and then back in the fryer at 350 until golden.
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Double fried is best fried.
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Only way to do it.
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What's the seasoning? Just salt or maybe something more?
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Salt, pepper, garlic powder, onion powder, and a pinch of cayenne.
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The best part is snacking from the rejects in the seasoning bowl.
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Yeah uh-huh sure. Like the end piece in any meat dish is a reject too.
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No no no, I'm not SNACKING, I'm tasting the dish that's covered with only tasty ingredients each time to confirm their quality what?
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I mean my boss will just open up a fully made boxed lunch and have lunch under that same idea.
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Pffffhahaha, I mean yeah gotta make do some QC on that stuff you know?
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I mean...we only keep prep items for three days, which includes raw proteins.
This means if say....five steaks were out of date, well then they become fair game.
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And wasting food is the greatest sin. So really it's just proper at that point.
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Still, those fries sound fucking bomb as hell.
Do you guys do anything with ketchup?
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We spice it up into a pub sauce with some mayo and herbs, but Chef is not a fan of ketchup so it does not get used a lot.
We have it on hand for requests.
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Mmm. Not a fan of that type of fat. Better options for it.
I could go for an in house bbq sauce if you guys have it though.
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We don't do a lot of bbq in my department but we get requests and the sauce is a secret to one of my sous who does not share.
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Based. I'll go for that then.
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So six racks, a pint of sauce, 10 orders of fries and leave the bourbon?
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Might need that spread out over a few days, but yes exactly.
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Oh I know my guests.
Three days spread. One day spent fly fishing, the next clay shooting, and then a nice day at the spa on the last.
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I'm no good at shootin' but I can give it a go.
And I'm better at giving massages than getting them.
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Can you cook what I catch if I get anything?
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Well technically no, but I am sure the higher-ups with let you if you asked.
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Ahh, it's a sport fly fishing thing? Fair fair.
I assumed if I caught something unwanted like catfish they'd be all for it though.
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Yeah sport fishing sadly.
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It's fine it's fine.
I'll get tasty food from the best chef I can request from there so that's the high point of the whole trip really.
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You keep talking like that and you are gonna make me want to take my master's certification.
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Oh no how dreadful you'll have a certificate stating something I already know.
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Your flattery is nice and if my sister was not already married I would introduce you.
But getting the certification is a very long process but maybe one day.
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Not really flattery if it's true. And I'm flattered you'd introduce me like that.
I'd support you if you decide on it.
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I seek to bring the anime mom to life.
I take you on as kids to make up for being barren. >>1129895
You check the right boxes, more so than her husband sadly.
It would mean I can wear a cool patch on my jacket.
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Oh damn, is he bad or just lousy?
Patches are a must to be cooler than cool.
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I am just being an overprotective big sister.
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Ahhh, you're just mom'ing it up then. Silly girl.
Also handy to flash at people trying to tell you what to do while cooking.
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Well, if you have room for a very adult disaster son...
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Like I've said I want a place small enough where I can just do it all. >>1129900
You act like I don't already see you as that.
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Ah, fair point. Well, happy to disappoint.
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If I ever win that lottery it's yours.
You met all my expectations. >>1129903
It will be great.
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I know it will.
Heading to bed?
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I'm coming up on 40 hours up so yeah.
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Get some rest then.
I'll tell you about all the places I ate at in Rhode Island tomorrow.
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ohhh, are you in rhode island, tracer?? why are you there?
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I was there from the 19th to today to be on a boat and eat fish.
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fish are fun c: i love fish!!
why are you on a boat?
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i'll take 12
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i will also take 12!!
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have a sandwhich and fry fun time ^_^
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I made jackfruit burritos.
Kind of thinking of finding a cooking class to take. My meals ideas are getting stale...
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Was all right all around. Only cared about driving in the mountains, food, and colder weather.
The donuts kinda sucked.>>1129915
Cheaper than renting an air bnb or hotel.
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Yes, and you met them all. >>1129919>>1129922
Comeing up. >>1129927
I can recommend a few foodtubers if you are interested.
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Most tubers are food. I'm happy with carrots I've got.
Besides I want to meet some people too. Less chance to do that in a comment section.
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Got to remember that one when I am back at work.
I feel that. There are always a lot of them out there so it shouldn't be that hard.
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Alright, so one of the best sandwiches I've had was at 401 Deli in Exeter, RI. Had a "Real" Italian sandwich with Prosciutto, Genoa Salami, Hot Capicola, Banana Peppers, Onion, Lettuce, Tomatoes and Seasoned Oil and Vinegar. Fucking 10/10 and was toasted to perfection. Will go there again.
Went to a few of the tourist spots that were mostly dead because it wasn't summer. Iggy's Doughboys & Chowder House had really good fucking Fish and Chips. Was a good Fried Cod. Doughboys are fried dough covered in sugar, so naturally delicious.
Best dinner was just cooking steak outside drinking scotch and smoking a cigar.
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Sounds great could use some Doughboys right now.
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Is that code for someone with a dad bod?
I see through your subtle ruse.
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I mean I should be given both.
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You just want something comfy to lay on/cuddle while you eat sugary treats.
I only know how to make beignets, doughnuts, scones, churros, and castagnole. I fear doughboys would be too hard for me to make.
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I lived in South Louisiana for 5 years, of course I know beignets.
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I just love Beignets.
A plate of Beignets is gold to me.
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You want powdered sugar, cinnamon, regular sugar, honey, or a vanilla glaze?
I can make bourbon chocolate glazes/dips as needed as well.
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I mean bourbon chocolate is the best choice IMO.
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It shall be done.
When available I'll make it.
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And you will be trapped like Wheat is.
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I'm super strong.
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That is what the dad bod is for.
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Noh, you have Wheat for feeding. I'll keep lifting heavy things to not be fat.
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I will always have a place set for you.
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You're welcome at my house anytime as well.
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Your roommate would be doomed if we cooked together.
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He'd be very upset at the weight scale for certain. Might need to cook light for him.
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Oh, it will be light.
But you know how French cooking is.
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I do, about 4 pounds of butter folded into a "Light" pastry.
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Now go get some sleep.
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It's free of charge.
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what's with those fries, actually?
They look kinda weird.
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i think they still have the potato peel/skin on em!
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Yay i guessed it right!!
I think it's herbal salt or something
but the long lanky shape, the darker colours and the gritty texture reminds me a bit of potpourri food.
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I mean, fries with like a herbal salt topping can be really good.
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There is no parm on these.
I do not understand what you mean by lanky. These are all cut to a standardized size, the difference in lengths comes from the potatoes themselves.
The color is due to our double-blanching method,
I assume the reason you are calling them gritty is due to the salt crystals. We use a large kosher salt for seasoning them, I can assure you that they are not gritty. >Potpourri
They do smell great.
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As a Belgian I suppose I am used to seeing fries in a lighter colour and stubbier shape.
I should probably consider taking a picture if I decide to make fries fresh somewhere in the future.
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artee is belgian, and knows his fries veeeeeeeery well c:
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By the looks of it he only knows one type of fry very well.
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a belgian might say, there are other ways to fry potatoes. But only the Belgian fry, is a fry.
(i do not speak for artee, i just make a joke!)
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I'm sure Belgians would love to claim ownership of the origin.
But I don't think "No true Scotsman"ing a fry will accomplish much.
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you know who is not good at french fries?
Chinese! our fries, they are no good at all!!
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That is all.
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Curly fries are my favorite.
Wholly a very ineffective shape to eat but the fights part of the fun.
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But posh tots.
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Now we're talkin'
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Peel and slice potatoes super thin on a mandolin, cover in duck fat and bake until tender.
Weight it down overnight and then cut it into tots and fry.
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Duck fat? Very nice. Recommendations for seasoning?
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Salt, pepper, rosemary, thyme, garlic, and onion powder.
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All good. I'd still use them with ketchup though.
I'm fine with using an au juis to dip them in too though
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Both sound great.
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i have heard tell of recipe, it is called salchipapas
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Just to mention, I make no judgement on whether Dawn's fries are bad or anything. I don't have the chance to taste them.
I just thought they looked a bit odd and wondered if there was something special about them.
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Nice thick slices, it looks like it could be seared a bit more IMO.
The lemon and herb bother the shit out of me.
The cakes look good.
How was the bacon it looks like it could have been cooked a bit more?
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i garnish my plates with rigatoni!!
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Was good. Wasn't crispy though, you're right. Not using stale bread more than likely. Custard was decent though.
The garnish added nothing to the dish, you're right. It was simply to add color to the plate.
Was cooked well. Right in-between where I like it. Not too crispy.
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Your macaroni art is the best little moon. >>1130531
Yeah, I have made so much now that I just can tell when it is off. It sucks for when I go out to eat cause I am stuck on judging dishes.
If color was an issue add a sauce or berries. You should be able to eat everything on the plate.
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Hey, sometimes you have to eat the ok food to really appreciate the good stuff.
It's weird because they HAVE a berry one on menu. So they could have just added a few blueberries or raspberries and it would've been fine.
Just wanted something salty to offset the sweet.
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It is more I see stuff go out in places and KNOW I would get my ass chewed for that.
Lazy and most likely a chef that was trained in the 80s
Best test for bakers is how much salt they use.
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Well to be fair you've raised the bar pretty high compared to a lot of places.
More than likely. Interesting you can age a chef by how they plate.
Salt is the door to flavor.
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I don't do anything special just the justification for our steak to be $60 is up there vs the $12 one at Texas Roadhouse.
Not to shit on them just the first one that came to mind.
I suppose it would be better to make fun of Ruby Tuesday seeing as we are owned by the same family.
Trends. They come, they die and they live again.
And people are afraid of it.
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>>1130540> the $12 one at Texas Roadhouse.
It's 18 now.
I used to get the Ultimate Colossal Burger from RT when there was one open near me.
It's both negatives of change and tradition mixed together.
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Of course it is.
Nothing wrong with chains they exist for a reason. I might not like they dominate my industry but I am just a lowly grease monkey.
I can't wait to hear how our generation of cooks were morons for not doing something. It will be fun.
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Hey, you get to style on literally everyone else in terms of skill.
And you can bitch about how new chef's are using too much element y in their salads.
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Not my pup. She belongs to a friend I stayed with in RI.
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She is yeah. Makes me want one of my own.
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I would like a pupper too.
Maybe a poodle.
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oh oh, puppers!! i love this too!
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I'd want a mutt like he has.
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I would love to try your breakfast. >>1130565<3>>1130567
Mutts are the best.
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mondo says, the kids, they call hotdog nowadays, they call it, the glizzy
if you have dog, it is, cold glizzy
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The implications of this are disturbing.
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i'll make you my famous breakfast pasta!
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Me too! Despite you and I sharing a border with Canada, I feel we've been rather poutine-less
It looks good!
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>>1130649>Despite you and I sharing a border with Canada
You wanna look at a map there buddy?
You are technically correct.
The most incredibly annoying kind of correct.
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Making Kasudon this weekend.
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That's yet to be seen. But I'll take some pics.
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Today i eat traditional Chinese food: tofu pudding! This is a savory one, with vinegar, soy sauce, seaweed, pickled cabbage, spring onions, krill, and pork floss!
It is a very healthy, inexpensive meal. The tofu tastes like a steamed egg!
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i also took a photo of this turtle chips because it has one of those furry things and i know how much everyone on ponyville loves those
That is a strange friggin' mascot.
I do wanna try the flavor though.
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couldn't find anything of her on e621
she's a true unknown
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I just like katsudon. >>1130724
Tofu is great I need to eat more of it. >>1130725
Turtle chips are god-tier.
God bless the culinary geniuses in South Korea. >>1130733
Are we being horny in here?
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What's not to like about fried pork with egg and broth over rice?
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it's just strange not to find an aesthetically pleasing furry character on there is all
it's a mystery!
i am so surprised you like turtle chips, dawn friend! they are nice, but i had not thought anyone knew what they were!
what is e621? is this like a wikipedia for furry people?
the vanilla flavor is a new flavor of turtle chips
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Please, you can't lie to me.
I see your animations. >>1130790
They are so good! There is a Korean market here that sells them.
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uhhh... all i can say is proceed with caution>>1130793>>1130794>>1130795
look all i'm saying is i want this particular turtle to choke on a straw iykwim
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What do you call a switch demon? You call her Dawn and ask very nicely for more.
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still, gotta drink water
cause you're gonna get thirsty ;9>>1130802
oh ho ho! finally we have an answer, and she's twice as enticing ;9
also glad you liked the vid ^_^
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I like all your animations silly.
Honestly, they make me want to try my hand at content creation too.
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and each time it makes me especially happy to hear you like them <3
ooh? that sounds awesome! what do you wanna make?>>1130808
YOU'LL NEVER TAKE ME ALIVE!!!
Wait, you want me to take you dead?
That's a little bit out of my comfort zone there buddy
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to experience life to it's fullest, you gotta get out of your comfort zone sometimes ^_^
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I've been thinking about doing cooking streams.
Make things start to finish and develop easy things for people to make daily to maybe get them into the kitchen.
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that is perfect for you! and it's something that literally anyone can and should get into!
i believe you could amass a grand following that way!
Tina Belcher, thy name is NaviDoodlez>>1130814
Sounds like a good idea to me!
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Like, go over the points of making your own stock and comparing them to some store-bought ones.
Do a cost analysis of buying whole birds vs prefabricated portions.
You know be that cool aunt that teaches you cool stuff and how to get ahead and sneaks you wine.
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never had a zombie thing. to much rot and non-fun fluids for my taste :PP
vampires and werewolves though, that's some classic fuel for the flames ;9>>1130817
i was making a sexual innuendo, but i do kinda like how you went in a different direction :PP>>1130818
i'd watch that! i know nothing about stock other than it's good in soup and food!
and food price comparisons are good to know!
and you are the best auntie ever! just please don't ever be like my actual aunt and explain everything to me like i'm 5 ><
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What is this about Werewolves?
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Stock is one of the most important building blocks of good food.
Well, a pack of six breasts costs about as much as a whole bird which gives two breasts, two thighs, and two legs. You just need to know how to break it down and I would love to show you how to do that and what to do with scraps.
Nah, I'm that auntie you only met when you are like 12 but is a ride or die for you.
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No horny allowed in wholesome food thread.
See, this guy gets it. So, back on track... stock, huh.
Ultracheapo boulion cubes: Yea or Nay, with a side of Whai?
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they started it.>>1130829
There is nothing wrong with bullion cubes, and I use them in a pinch.
I would say add some dried herbs to help the punch of it but freshly made stock is always going to be king.
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Uh huh sure thing there switch demon
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Never said I didn't exacerbate it.
I feel like there's a few big obstacles to getting people cooking, and two of those are:
- fear of failure
- (imagined or real) initial costs
The cubes are not on the same level as real stock. But, you can't beat the ease and convenience of use, and you can't beat the price, and in a place where using real stock would be better, they're still superior to just using nothing. I have this idea that the hardest bit is getting people to cook at all, and once they are comfortable with doing something at all only then will they naturally develop from there, and recommending using a little cheat like the cubes could bootstrap that. I feel they're the perfect accompaniment for some chill low stakes home cooking, especially for beginners, with how much bang-for-the-buck they bring. They're never going to be amazing, but they're always going to be pretty decent, and you can't really fail at picking them wrong because even the storiest of the store brands will be "yeah sure that's okay enough".
Which isn't to say that I don't just use them myself when I can't be bothered otherwise. They're just conveniently packaged flavour ready to toss in. And since lately I've been doing less "real cooking" and more "tossing things together in a deep pan", they do appear in play relatively often.
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Got to be a bit silly.
Doc's orders. >>1130834
I agree, they are the best things that keep people out of it.
For failure, I still mess up and I work as a chef. There is nothing wrong with failure only not learning from it.
The initial cost is an issue because people get sold on the idea that they need certain tools or ingredients when in all honesty they have the majority of what they need.
Oh I fully agree with this as well.
I just want to give people a little confidence boost and teach them how to do something that I feel with make them feel proud of themselves and fill their bellies.
People need to feel they can do something before they jump into it and having a friendly face that encourages them rather than a drill sergeant is nice.
Failure is just part of how it works, but "they" don't need to know that at the start or they'll get discouraged. Me, I approach it this way - I will eat this food. If it's good, that will be my reward for the job I did. If not, my penance. Unless it's truly awful, but that hardly ever happens.
Either way though the food isn't wasted and I learned something, and so far I can say the failures tend to teach you in bigger strides while successes tend to let you refine and zero in better.
We have a similar idea about this then, even if we're coming at it from somewhat different directions. You're like "hey, you can do it!" towards people you wish to spread the basic cooking skills, and I'm like, "hey just look at me, I'm eyeballing this and doing whatever and hey look, food, and it's nice. It's fine, no need to actually stress about these things".
Though speaking of the cubes, I've been toying with the idea of making some of my own. Basically the rough outline of the scheme I concocted is this:
- get a chicken
- toss it into a slow cooker with some select veggies - an onion, celery root, a carrot
- slow cook it for an entirely unreasonable amount of time
- open the slow cooker, turn it up to high, slow cook it for even more of that unreasonable amount of time
- remove the non-liquid contents of the slow cooker... and keep going until it reduces
- once it's reduced do... something. I'm not sure what yet. Maybe portion the result into an ice cube tray. But the bottom line of this step, "preserve the concentrated stock"
Think that would work?
That was the thing in culinary school too.
You had to eat your dish. Good or bad.
I like to take the encouragement route because I had a drill sergeant in my face about it.
You are making a weak demi in doing that and it will work fine.
Really? Huh. Interesting. Well, it makes sense to me... so long as they left that escape hatch in case of an unexpected true inedible failure. Maybe, like, I don't know - if power cut out 20% into baking a bread.
Yeah, that's actual school for you, I imagine. I'd assume they feel they can push much harder because they assume if you're there, you're already motivated enough not to quit. Going all Gordon Ramsey caricature on people about how they're fucking up the simplest things won't help when their big issue from the get go is the idea that they're just not cut out for it and it's all too much and too difficult for them. But yeah, what I mean with our two approaches is that one is "encourage to try" (gently, not Full Metal Saucepan style) vs "convince them task isn't actually that difficult to begin with by example".
Hmm... actually, that is a good point. Perhaps I could just skip all that and buy some demiglace in a jar? How would that work as cheat-stock for my hypothetical maybe ice-bullion-cubes?
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I mean they would not make you eat something that would make you sick.
I have seen a lot of talented people drop out because of how the brigade culture breaks them.
I think it will work just as well, demi is full of flavor and adds a good mouth feel to dishes.
That's reasonable. Is that the sole cutoff?
Oh I'm not saying this is healthy or good, just that I assume this was the reason why they'd even have the idea they could treat the students like that at all. But then this is just suppositions. The one thing I can actually say for sure is "from what I've heard, I don't think I'd make it in culinary school", heh.
I've been eyeing a jar of demi in this one shop I happen to be in every so often, but could never justify actually getting it. This might just be the push for me to pick it up the next time.
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i am at the park! maybe i will have pizza tonight
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I mean I can't speak for all schools.
I just know that I have eaten things that made me really hate certain foods.
Get it! >>1130841
It looks so pretty
That's an oof. At a certain point it seems less educational and more counterproductive. You're still supposed to be able to cook that good in the future, and there's no way you'll be at your best doing that if you hate that food.
I haven't so far because they only have it in a large (900ml, I assume that's "large" at any rate) jar at what seems like a pretty ridiculous price (I could literally get 10 kilo of bullion cubes for what they're asking for it). But yeah, I'm leaning towards "gotta try it at least once" now.
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Personal feelings don't come into it. I dislike our hummus because I have made so much of it but I still make it to the best of my ability.
I would recommend it.
I don't expect you'll be spending much thought on how to make it better though. Then again I guess that's different if you're already drilled in making it vs having to learn and improve the technique on your own from the ground up.
I'll probably be in that store tomorrow. If they have The Jar, I will stare at it for a while, torn between wanting to get it and not wanting to pay that much, and then probably pick it up. That is, assuming it's something which keeps well (I am willing to freeze part of it as cubes if I need to to make it happen). If it's something I'd have to use up quickly, that might change things.
I would do what you feel most comfortable doing.
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When you gonna get your masters certificate?
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I can get up to a Certified Sous Chef (CSC) at the moment.
More than likely I will start with a Certified Chef (CC) and then work up each time an exam opens.
These are the requirements to apply for the exam of a CMC:
ACF Certification Requirement
Current CEC® or CCE® with special permission.
Mandatory Course Requirement:
30 Hour Wine Course
30 Hour Human Resource Management Course
30 Hour Advanced Sanitation Course
30 Hour Cost Control Management Course
Letter of financial support
Letter of support from one Current CMC®
To get a CEC you need this:
Five years as a chef de cuisine, executive sous chef or chef in charge of food production in a foodservice operation. Must have supervised at least five fulltime people in the preparation of food.
Experience must be within the past ten years.
High School Diploma/GED plus 150 Continuing Education Hours (CEH)
250 Continuing Education Hours (CEH)
Associate’s Degree in Culinary Arts
ACFEF Apprenticeship Program
Mandatory Course Requirement:
30-hour course in Nutrition
30-hour course in Food Safety & Sanitation
30-hour course in Supervisory Management
30-hour course in Beverage Management
30 hour course in Cost Control Management
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Hoh. Well if anyone can do it it's you.
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Fun fact there are currently only 68 CMCs.
In 2010 there were 61.
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So you'll be 69? Nice.
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Now just gotta play the waiting game.
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It is night time in Central Park
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Where's the pizza Moon?
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I've noticed that a lot of the CMCs have become consultants and I can't blame them they earned the right to ask for money when people have questions. >>1130858
Central Park always looks pretty in pictures.
I will stand by my love of Charleston as a Carolina girl. >>1130859
Also where is the pizza little moon?
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I sorta do that with my Master Certifications with the IICRC. Not sustainable money though, so I'm happy just giving two cents.
It's not like they're not cooking anymore. Just more at their leisure and pleasure.
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Putting the majority of your life into something should entitle you to a bit of restitution when people come for advice.
I mean I think that is the end goal of all cooks.
To cook and master your craft and then teach others so you can make nice little brunches for your family and sip good whiskey in peace.
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Nah nah. Water/mold/fire restoration is piss easy. 80% common sense and just knowing the right people. Only took about 6 years to get 2/3 of the masters certs from them. And that's about double the amount of time it would take if I rushed it. If more people asked me for my advice I'd charge more.
Sounds like the ideal to me too. Maybe get your own tv show out of it.
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I suppose, but safety and sanitation are very important to me.
Maybe, but I would rather just do the streaming thing I talked about. Make an auntie persona and just teach people the basics and some life lessons.
Like you can't rush dishes just like you shouldn't rush yourself to grow up or to meet some expectations. Good food and good people take a lot of time to be ready.
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You're just planning to use me in your future restaurant.
I'll donate 100 dollars if you dress and talk like Julia Child.
Fair. I feel like I burnt myself out by working on call the last 1/3rd of my life. Missed a lot of dates and friends.
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I mean accurate but rude.
No, I feel that. I missed a lot because of obligations I had with my family. Most of which has turned out to be pointless now, but oh well life is life and we can only move forward.
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I'll tend bar/bounce. Leave the cleaning to kids with younger backs.
It's a deal.
True true. I don't have too many regrets. I've been slowly reaching back out to people and getting a few bites here and there. Shocked how many fucking kids they pumped out in that amount of time.
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They got to learn. I will do the onion test on them.
Easiest money I've ever made.
Most of the old group I hung out with are childless and will remain that way thank god.
I ran with a really not nice group.
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I'm not familiar with that one.
I'll be the judge of that. I'll need at least 10 takes of you saying "More butter!"
I think you discussed them briefly. I had a few of those, but they bred unfortunately.
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You leave an onion in the corner of dry storage and see how long it takes for them to notice it.
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You're much less harsh than my teacher was:https://www.kenelec.com.au/products/partsens-portable-particle-counter-surfaces/
Not going to lie, I think a cooking stream would be pretty cool. Hardest thing is getting kitchen and cameras to all work together nicely. Mic set ups, stuff like that.
I feel sorry for the kids, anyway.
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I mean the punishment is a deep cleaning of everything before the shift is over.
True but I have seen people do it so I know I can try to replicate it.
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Ah, so same punishment we had.
Definitely couldn't hurt to learn from them and improve further. Let me know if I can help in any way.
Alrighty, got to head in. Have an asbestos job I need to monitor early tomorrow. You get some rest too.
Oh, before I forget, I paid my stupid tax and got a lotto ticket. So if I get anything I'll help out with the Cafe idea.
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...um, so funny story...
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It was a very beautiful night in Central Park when i took these photos... a few hours ago.
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as i took them (you may remember this one), i heard a loud bang
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the entire area lit up like it was daytime
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It turns out, it was fire works
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They were so close by. The photos do not do it justice. i was looking almost straight up. The sound was so loud
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The fireworks were like a second sun they were so bright
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After it was done... i thought, huh, weird.
i decided to leave, to get pizza...
but, i did not ... look where i was walking. because i was so distracted
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...i ended up... here. where is here, you may ask?
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The other side of this, is the answer. i had wandered into the New York Marathon.
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...so i walked through the security thing, and back out, and nobody said anything...
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...then, on the way back downtown, i ran into some friends... they are Italian. they had a ... private event. i cannot share photos. i know the Italians very well.
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but i did have some pizza! It was very good pizza. i also had calamari and shrimp. and, coincidentally, rigatoni
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...the end c:
i am on my way home now. i ate too much.
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I wish I had pizza. Maybe I'll make some.
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what will you cook? c: >>1130889
did you make pizza? c:
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I will tonight. I'll make a pumpkin and spinach one and a grilled eggplant one.
I mean, nothing with that, seeing as they were out.
At this point though I'm fully flipped over to "I want it" so I went ahead and ordered some online. They had it in smaller jars so that is nice. The plan is to use it to just add some flavour to whatever might use some, rather than to cook anything specific.
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I got myself in trouble.
I found me a tray of fresh lemongrass battons and I haven't got the faintest clue what to do with it.
Do you have no idea at all? It's good for adding that nice lemony aroma to a whole bunch of things of your choice. Maybe a listing some broad options that come to mind would help:
- aroma infuser (e.g. stuff it into a fish, bake the fish, remove the lemongrass)
If you're looking for the easiest use then that is probably to just crush it a bit and then toss it into some rice that you're steaming / cooking in a rice cooker. Remove it afterwards, and you now have rice which has a unique nice aroma to it.
Generally though, "crush/bruise it and then treat it like a bay leaf, except with things that would work well with a lemony aroma" is the way to go with these, so maybe you can just keep it on hand for a while seeing if an opportunity to use it randomly arises? It freezes pretty well.
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you can make a lemongrass porkchop c: this is common Vietnamese food! Also not uncommon in Chinese food of South China!>>1130941
gosh, it looks like quite a cutlet, tracer!! did you eat it?
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Yeah. I didn't have a hammer so I used a skillet to hammer them flat. Wasn't flat enough though so texture's off. Fried alright though.
I fucked up on the sauce I think. Made too much when I added the egg. Didn't congeal how I wanted it to. Hm hm hm.
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it does not need to be too flat! often at home, i just use hands to flatten it, by hitting at it in between two paper towels, to get surface moisture out too.
did you cut each cutlet in half, too, before flattening?
i happen to think you did a great job, tracer!!
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The dashi soup stock mix didn't seem to mesh well with the egg when it cooked. Texture seemed off.
Also I really need to get bowls that can handle kasudon.
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hm... what kind of texture did it end up like?
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Egg solidified but was a dark brown color, didn't adsorb all of the broth and it was quite runny.
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ohh... hm. sometimes runny is not too bad! dark brown... is also a bit odd
when you fry the chicken too, do you use, shallow fry, or deep, i wonder?>>1130978
dawn friend knows!!
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At home, I normally stick to shallow frying.
At work, I abuse my deep fryer/
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I'd give it a C.
I did make onion rings while I had hot oil though.>>1130979
I used the wok, deep fry.
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I do love some onion rings. >>1130984
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Life is too short not to enjoy onion rings.
Besides nothing, a good long jog or pushups won't solve.
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Crunches, planks and burpies
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Then you earned them.
No shame in enjoying the food you made.
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I suppose I suppose. Will make pork chops tomorrow out of leftover tenderloin.
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I know a few people like in the image irl.
It always reminds me of the logical problem of how to make a sandwich.
Sounds very yummy.
We made some hot wings and roasted veg for family meal
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As do I. It saddens me that there are actually people who can't even make ramen. The level 1 of cooking.>It always reminds me of the logical problem of how to make a sandwich.
Get a cute wife?
I have this special rub I use for them from a place called the hitching post in CA. Shit's PERFECT for pork. I just try not to use it too often because it's powdered gold.
Oh hell yes. Your own hot sauce?
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Look man, I am not gonna pretend I still constantly google very, very basic info even now that I am actually making "real" food more often.
I am not a smart man in a kitchen and I forget shit.
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Hey, at least you're trying. Which is more than a lot of other people.
And everyone learns from recipes. Show me one top chef who knew how to perfectly cook everything as a kid.
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It worries me that they might not get proper nutrition, but I think that has a lot to do with other factors. The best I can do is help where I can.
It does solve the problem and I do like being in the kitchen.
I am familiar with The Hitching Post actually.
Yep, some juice from fermented peppers and some leftover rib glaze. >>1130999
Again don't look down on that. I want to help them.
It is always a confidence issue.
Eh, I am hardly being a "chef", I am just cycling through a set of recipes I have found that I like and occasionally spending an hour looking up a few new ones.>>1131001
There's also the issue that when you love alone, portioning stuff gets a bit wonky, cause at least where I live, buying ingredients pretty much exclusively come sin "family of four" sizes. So its' a whole mess of "how long does this keep? Can I find a way to make like, three differeny recipes out of as many of the same things as possible? How much does rice or pasta expand?" etc. I have no clue about any of these things, and my brain will much rather focus on something I wanna draw, a video I am making or something, so that information leaves me immediately after I make the damn food.
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Well, I do believe a minority have some severe psychological issues with food. Like ones that can only eat pizza or can only eat one type of food. Some people's bodies may have allergic reactions to a lot of things too. I think that for the majority of people who would rather order an uber of McDonalds and wait an hour for the delivery and pay a total of 60 bucks for cold burgers, fries, tots and a watered down soda and consider that "the better option" just need to be shown how much easier, tastier, and cheaper it is to cook things yourself.
You and Wheat just gotta get that cottage style house with the stainless steel kitchen. Sandwich problem solved.
Oh? It's been much too long since I've been there but I thought the food was quite good.>Fermented peppers
Oh nice, that'll pep up the back end flavor without cranking the heat too much. Glaze would do for sweetness too. Sounds like good wings.>>1131002
Just stating that you haven't been doing the craft long enough to be considered stupid with it.
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I mean all of those things come with time and learning and for retention of information I would keep a journal.
I have a small pocket that I use at work all the time. >>1131003
All reasons I want to do the stream!
I mean he can get whatever he wants whenever he wants. If I can make his current kitchen work I can work out of anywhere.
We have a lot of wimps that work FOH so I try to not go crazy on it.
I dunno how much I am "doing the craft" as I am just "finally eating somewaht decently more often">>1131005
I'm not exactly going for a career here, I just twanna eat that night.
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Very true. I can see it being successful too. The thing I love most of all to watch is an expert doing their craft. So satisfying.
Hoh, best wife confirmed.
Bah, a little flavor never killed anybody. Those babies can have some ice cream after.>>1131006
One becomes the other.
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And I am telling you means that I think will help develop your skills to make it easier over time. >>1131007
I love watching master bakers decorate.
You know it.
Sweet potato ice cream.
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They're basically painters/sculpters at that point.
Not sure you should move down south though, I think your guy's house would be better closer to where you are. But that's mostly me saying how much I hate the weather down here.
I have at least managed to make a dish I really wanna make for a friend sometime.>>1131009
Mm yeah, point.
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Be sure to take pics.
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The Head Pastry Chef here is just amazing.
I plan of becoming a dragon and absconding with my treasures into the mountains. >>1131013>>1131014
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You've sung their praises before, which means they must be damn impressive. Anything off the top of your head you're thinking of when you think of their dish?
Good girl. Don't make your treasures too fat now.
Oh, it's a while off.
I'm in that lovely situation where I live in buttfuck nowhere and everyone BUT me actally have something slightly resembling lives.
I did a while ago - I'm referring to a Gumbo I made.
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Still, would like to see pics of food when it's made.
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Their use of nontraditional items.
Taking port and reducing it down into sugar syrup for ice cream.
Using cornbread as a garnish to amplify the rest of the dish. He screams southern cooking master.
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Now that's damn impressive. Very patient of them too. Would be a very unique flavor.
Yeah but the cornbread isn't in the shape of a little ear of corn so it's not "True" cornbread.
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Not exactly fancy looking, but here is the pic I took when I made it last.
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That looks pretty good to me.
Tasted pretty damn good too and was surprisingly easy to make.
I might have gone a little hard on the spice, but rather that than too little.
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It is divine.
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Some of the best food is easy.
Just takes practice to eyeball it correctly. Easier to add than to subtract.>>1131026
Gonna head in soon?
Yeah, I suppose.
I just also kinda go by "it says two teaspoons, and that means "dunk that fucker in there and plop whatever you dig up in the dish", not "carefully scrape off anything from the top until you have nothing but the exact, flat teaspoon"
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for katsu, often it is better to shallow fry! this is what i have found, at least. unless one is very good at the deep frying, like they can do, at the very fancy places.
i share video of fancy frying placehttps://www.youtube.com/watch?v=xfaAXpG-SMM
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The fry wasn't the issue. For me it was the broth at the end that mixes with the egg.
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Since Traver asked for food pics
Pork cutlets cooled in a tray with amix of onion, leek abd Mornay sauce, served with rice
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Made chocolate chip banana bread and hot chocolate with coffee syrup. Nezi ate half the loaf already.>>1131064
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When you take béchamel and you add emmental, that's a mornay...
I know it ain't fancy looking, but ye. Tastes nice.>>1131075
Took me a moment.
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i was so proud of that joke, but maybe it was hard to understand :c
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it was a funny joke, Moony
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thank you artee <3 silly.
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I attemted to make the local hotchpot dish over the weekend.
I have it sitting in the fridge with as a soupy mess since Sunday.
I kinda wanna finish it tomorrow, but I hope I don't salmonella myself.
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i had Eggplant Parm! Garnished with the traditional accoutrements for Dawn friend
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Like you just have raw chicken sloshing around your fridge?
If you are worried about it, heat to an internal temp of 165F or 74C. Salmonella is killed instantly at these temps.
Use soap to clean any spills and a sanitizing agent like food-safe bleach on any surfaces. >>1131207
My god, I could demolish an eggplant parm right now.
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You did lovely.
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Add some cucumbers to it.
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Let me get my quick pickle brine recipe for you.
Pickled red onion goes great with salmon.
-2 whole red onions sliced thin
-2 cups rice wine vinegar
-3 tbsp Kosher salt.
-1 cup H2O
-1 tsp toasted cumin
-1 tbsp jalapeño powder or fresh
-1 tbsp red chili flake
-juice of an orange
Mix everything in a pot except the onions and the OJ.
Thinly slice the onions while you bring the pot to a boil.
Remove from heat and add the juice.
Cover the onions and chill.
I am writing that down for another time I think, I just kinda want to make a quick snack tomorrow to use some stuff I have that I won't end up using for anything else, but that does sound VERY good. Could do that for a much bigger serving sometime.
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Pickled red onions are great.
My personal fav is them with some scrambled eggs and avocado.
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They are too expensive but that is the irony of being a cook.
Well so is salmon or I'd buy it a LOT more often.
But one pack should be enough for these two snack wraps.
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You grossly overestimate how much I am paid. >>1131231
I want a garden
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I miss having space to do things.
so was I.
I'm crashing right now so I'm just gonna fuck off.
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Awe, feel better.
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rest well, dawn friend... we love you <3
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It is lobster season, in the northeast c: it is time for cheap lobsters!
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Making chicken stock. Will make chicken soup tomorrow.>>1131501
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i hope i get to see, chicken stock
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Nothing special. Dawn's chicken stock looks better.
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I want to get some shortribs and make a beef stock out of them.
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Fuck yeah. I still need to visit my butcher and see if I can get beef bones for cheap to make bone broth.
What you going to use beef stock with?
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You should go soon before Thanksgiving ruins any chance of it.
I want some French Onion soup.
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Yeah. Might not be making turkey for Thanksgiving though. Roommate says that he's serious about diet and if I make the thanksgiving sandwiches he'll spiral. And I don't feel like cooking a bird like that for myself.
Based. It's essential for French Dip sandwiches too.
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No that is a lot to do on your own. I'll cook enough for the both of you I promise.
I pushed having the dip for the ham sandwich.
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I appreciate the sentiment. However muddled by me not getting to eat your food. Just don't overwork yourself.
Good girl. Dips are essential.
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I will try not to.
They are, and just having some for grilled cheese is good too.
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Good. I'll still try to make something on Thanksgiving at least.
It boosts any sandwich really.
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I'm curious. Do you take multivitamins, Dawn?
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Unless it is something like PB&J.
That is more the bread as dips are a bit hard to play with sweet sandwiches. >>1131608
I take a multi as well as a skin/hair/nail supplement and have also started taking a fiber supplement.
Why do you ask?
Perhaps better to say *savory sandwich
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I mean you could do something interesting with it.
Like a toasted pbj with a hot honey maple dipping sauce.
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If you played with the flavor of the nut spread to be more in line with like a peanut sauce or something like that.
Or a savory pecan spread.
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I can make most things work.
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Naturally. You just have a lot of talent in this field.
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I needed that.
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Well if you need someone to state the obvious to you you know where to find me. I'll happily let you know.
We all need a bit of assurance now and then.
But for the record, I find myself impressed in here again and again.
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Were you able to make beef stock?
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Not today sadly.
We have a few surprise guests who all wanted to order at once.
Lots of special dinners and preparing for the holidays.
Hopefully soon, once all the stress is out of the way and we get into the new year.
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Damn. I had to run into work today too and wasn't able to get what I wanted done either. Sorry to hear of your surprise guests.
I can't wait to see the stock. Hopefully with pictures and recipes.
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I just need a few things in the background to finalize and I can relax a bit and do some prepwork for my idea.
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Let me know if I can help any.
Should be finalizing that Cabin Airbnb in April shortly to drive down dragon tail.
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It will be fun.
Let me know what days.
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Of course. Once I set in the days I'll let you know.
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Just to set expectations I cook better than I look.
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Just to set expectations I look better than I cook.
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Some people don't introduce additional nutrients into their body. Just wanting to know if you take vitamins and supplements besides just consuming food. Not a requirement, but it's healthy to be attentive to your own body.
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Got a 24 pound turkey for 12 bucks today.
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49 cents a pound was hard to ignore.
Will start thawing on the 18th so I have time to dry brine.
Hope my favorite chef here has a recipe for making a good turkey stock out of leftover turkey bones.
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hi dawn tracer thread <3
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Sharing cooking recipes?
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Yes, exact lyrics, exactly as I remember we sung them everyday on the playground
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Well it's her and Wheat in those lyrics if you wish to continue the song.
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you are so silly c:
are you cooking... turkey, tracer?
andrea are you making any food ? c:
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For the price it was hard to ignore. So it looks like I'm not making Ribeye for Thanksgiving. Maybe I'll save it for Christmas.
I have a pretty good recipe for Turkey I'll use. Prep just takes time.
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...thanksgiving is ... next week?
next week... oh no!! i am not ready!!
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Coming pretty quick.
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oh gosh, i just want to rest more. i am not... recharged enough... for another big gathering of family and stuff.
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I don't have that sort of concern on my end.
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🎵 Dawn and Whole Wheat sittin' in a tree
Sharing cooking recipes🎶
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...i love chocolate chip cookies so much... and yet, have no personal recipe
i would like to steal one. a proper, American one. my Chinese cookies they are no good, tracer.
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2 sticks unsalted butter
½ cup white sugar
1½ cups brown sugar
11 ½ ounces flour
1 Tbsp kosher salt
½ tsp baking soda
¾ tsp cinnamon
1 bar cooking chocolate
-Brown 2 sticks of unsalted butter. once browned refrigerate until solid.
-In the bowl of a stand mixer, add the butter along with ½ cup of white sugar and 1 ½ cups of brown sugar. Mix well to combine.
-Next add 2 eggs to the mixture, mix to combine.
-In a separate medium bowl, whisk together 11 ½ ounces of all purpose flour, 1 Tbsp of kosher salt, ½ tsp of baking soda, and ¾ tsp of cinnamon.
-Add half of dry ingredients to the stand mixer, mix to combine, and then add the other half of the dry ingredients.
-Add your chocolate by cutting it into chunks, stir just until everything is well combined and remove dough from mixer. Place in a bowl and refrigerate for 12-24 hours.
-Bake in a 350°F oven for 12-17 minutes.
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what kind of cookie does this produce? will it be gooey or crunchy?
is this, a family recipe of old, tracer?
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I used that recipe to make these: >>1131953
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woooah, that is your own photo?? they look great, tracer!! okay, i try!!
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i made a quesadilla today
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I tried to wash my vegetables
but I'm still muching so much dirt.
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do you put the whole vegetable into a water bath? sometimes, i will even scrub scrub with a toothbrush! sometimes, even with a little salt, to use as an abrasive!
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I rinsed them under the tap, then washed them submerged in the sink.
My plate still looked like someone stepped on it with sandy sandals, though.
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the veggie in question was celeriac, though, so maybe that's just what you get
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ohhh, celeriac is very tough to clean. like a rutabaga, so many crevasses.
for such a vegetable, i use the toothbrush. also sometimes, some abrasive salt. and i will still cut off the feathery parts that might hide sand that cannot be reached.
but, i also think, a little dirt builds character c: so i don't mind it on some vegetables, like beets.
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it might build character, but it wasn't very tasty.
Well, I mean, I do enjoy the flavour of celeriac and rutabaga in principle.
Beets not so much.
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i read that in northern Europe, but particularly in Germany and the Benelux, beets are considered a particularly unwelcome food, as they are associated with poverty and hard times in the culture
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Listen, all this fancy cooking stuff is fine and good
But on thursday when I am not home between 8 PM and 9:30 PM, I am quite fine with just throwing in a frozen pizza - although I do usually buy a topping or two extra to put on it
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It's nothing like that for me.
Real beets just have a pretty bland taste.
I feel like cabbages are more the "poor people"'s food.
Or carrots perhaps, but carrots are really nice.>>1132077
getting like mozzarella or a pack of meatballs to add to storebought pizza can be good
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beets are so great though!! very sweet.... i like beets so much that i often just will roast them in the oven with only a little oil, no salt or anything, to eat. >>1132077
you are so funny, esher. are you eating pizza now? >>1132082
chicken and wiener pizza?
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I'd call it wiener and chicks for fun
Look, chicks and wieners tend to make for a very fun combo alright>>1132084
Well, I WAS.
It's all gone-gone into my tum-tum now.
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I'll probably get me a pizza tomorrow.
Saturday I will need to come up with an idea to make pasta.
I mean it's better than what I'll be doing,
The screenings at the film festival aren't spaced out far enough for it to be possible to get some food between each movie, so I am just gonna have to buy a sandwich or something before I even go in there that I can scarf down at some point.
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where are you watching the screenings from?
Livestream accross the internet? Or are you going out for it?
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So I made a quick thing of seafood for dinner and it's pretty good.
- a tray of frozen mixed seafoods
- leek, chopped
- juice squeezed out of half a lemon
- white wine for cooking
- semi-instant pad thai noodles
- salt, pepper, thyme
- set aside a bowl and rehydrate the semi-instant pad thai noodles with hot water in it as you go. Once they're done, strain them
- toss some butter into a frying pan, add leek, cook stirring until it softens nicely
- add frozen seafood tray contents, add herbs and spices, cook stirring on low heat for a bit, then add a sensible amount of white cooking wine and lemon juice and turn the heat back up
- cook until the wine is reduced somewhat and the seafood is cooked just right - already actually cooked, but not yet rubbery
- reduce the heat again, and add the cream. Stir lightly until the liquids in your pan combine into a uniform sauce
- toss in the pad thai noodles, mix everything well, serve. Ideally in something that's actually presentable instead of in a random blue plastic bowl you have lying around
The dish is pretty quick and easy if you have the ingredients around, and the "unusual" ones in it (the noodles and the seafood mix) are pretty good for long term storage so you can pick them up and keep them for whenever. The flavour is very nice, too, and the pad thai noodles do a good job at carrying it. All in all I'm pretty happy with how it turned out.
it looks almost like a ceviche!!
i have never heard of this before.
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>>1132324>what is stunt food?
No one should give a single shit about these people, past the food waste.
Giving them attention is what they want and why shit like this continues.
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I got my ass beat for wasting food.
And now people get paid to do it.
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Kids seem to find it the most entertaining. Odds are they haven't gone hungry.
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It is beyond frustrating.
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I wouldn't be surprised if they actually ate it all...
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I see pop-up "food influencers" do this all the time.
Stunt food will always be a thing only thing to do it to ignore it and let them "starve" as it were. >>1132334
I don't care and sure it is because of the implications.
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is this the same like when in New York, they will make weird stuff like mustard donuts or macaroni cheese ice cream for pop up shops?
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maybe you should have a tik tok or something dawn friend, where you can cook and show off ingredients!
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...are you okay, dawn friend?>hugs <3
you must be tired. you deserve to rest, and rest well.
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...will you take a vacation anytime soon? maybe we can go to florida someday.
Not until the start of the new year.
I don't really know. A lot of things are in flux.
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Wouldn't recommend coming to Florida unless it's near the beginning of December.
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...flux can be scary, but often it is necessary <3. you can do it, dawn friend.
if i can do it too, may we go to florida?>>1132416
oh... why then?
hi tracer c:
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Less tourists, weather is low 70's.
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Turkey heading in.
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27 pounds of flavor
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wow, look at this birb!
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I have been day drinking so take my cornbread recipe and have a better day.
3g baking soda
1 large egg
84ml unsalted butter, melted
Preheat oven to 400F (204C)
Get a baking dish, I use a cast iron skillet but anything will work, and allow it to heat up in the oven with a small amount of oil/fat (around 14ml)
In one bowl mix the dry items and in another mix the wets.
Slowly add the wets to the drys mixing until well incorporated.
Add the batter to the hot skillet and bake for 20 minutes or until a cake tester/toothpick comes out clean.
Let rest/cool for 30 minutes.
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Mandatory cast iron cornbread mold though.
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Again I am too nice for my own damn good and it belongs to my sister now so I just have normal skillets.
Annoys the shit out of me.
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I propose a long con where I get invited to your sisters house for a holiday/event and I'll steal it back.
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Honestly, it isn't worth it.
She needs something.
I'm being a horrible sister.
Right now I am just thinking of walking to the corner store to get a bag of chips and ponder how bad tomorrow is gonna hurt.
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Thanksgiving weekend is bad there?
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When the last thing a boss says to you before your weekend is "please don't quit" I think it says all that needs to be said.
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Jesus. You definitely need a break then.
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I got an email from one of the other departments on the resort begging for people because they lost a quarter of their staff in two days.
Not food related and dealing with kids so not worth the seven-day work week.
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>>1132840> they lost a quarter of their staff in two days
Holy shit. That's impressively sad. How mismanaged is that place?
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The concierge has almost a 200% turnover.
Most of the money that my location makes is being used to prop up the sister locations because COVID demolished them.
Our average tenure is 2 years for cooks.
FOH is six months.
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>>1132843>Bleeding money to prop up other areas>In doing so bleeding their own staff dry
It's just going to get worse in that case.
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The thing is that we survive on the back of externships so it is not like staffing cooks will ever be an issue.
Two years here gets you a pedigree for other places.
I might have to start looking because the housing market here is just not sustainable.
Or maybe I should invest in that cooking vtuber thing.
I mean I will never make it as big as Giri but it has to pay better than 30K a year.
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Housing market is terrible. And simply not livable currently.
Whichever route you decide on I'll assist any way I'm able.
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I have thought about getting my teaching degree and just getting a home ec job in the middle of nowhere.
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Only thing that would suck about that is the pay wouldn't be great.
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I mean it would be about the same as I make now.
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Would have more fun with it too, probably.
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Wouldn't need to prep that many turkeys ever again.