and everyone is all like oh plaxico is this guy now and i'm thinking wait plaxico? i know i know that one. but not really. i should just give up. i know enough people probably.
― scott seward, Friday, 16 March 2012 00:40 (twelve years ago) link
Scott - the late great is Vah1d! I had to ask a couple days ago but I was happy to find out he's back. :)
― wolf kabob (ENBB), Friday, 16 March 2012 00:40 (twelve years ago) link
- all because someone mentioned food in a thread lex happened to read.
― free societies must let drunken gay Texans have sex (Je55e), Thursday, March 15, 2012 5:35 PM (2 minutes ago) Bookmark Flag Post Permalink
this matters to you
― Fozzy Osbourne (contenderizer), Friday, 16 March 2012 00:42 (twelve years ago) link
i know who carne asada is! i think...
― scott seward, Friday, 16 March 2012 00:51 (twelve years ago) link
who is scott seward
― Θ ̨Θƪ (sic), Friday, 16 March 2012 01:19 (twelve years ago) link
so who did you used to be? are you old too? i don't know the name. or the late great either. so confusing.
Assume you were addressing me, since you probably know who Alfred is - I have been around since 2005. I was Jesse until last year when I killed off my old Yahoo email account. I was some form of "Jesse" in the sandboxes, too.
― free societies must let drunken gay Texans have sex (Je55e), Friday, 16 March 2012 01:23 (twelve years ago) link
whooooooooooooooooooo are you
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 01:49 (twelve years ago) link
I'm just Jesse in the 'box.
― free societies must let drunken gay Texans have sex (Je55e), Friday, 16 March 2012 02:08 (twelve years ago) link
i also recommend this book:
http://www.amazon.com/How-Peel-Peach-Other-Things/dp/0471221236
― flesh, the devil, and a wolf (wolf) (amateurist), Friday, 16 March 2012 02:18 (twelve years ago) link
One of the best cookbooks I have had is an Australian cookbook/encyclopedia, by Stephanie Alexander called "A Cooks Companion".
It's a big fat book, organized alphabetically, with an entry for common vegetables and meats, fruits and seafood. For each entry there's a section on varieties, storage, preparation, and then a selection of recipes for that ingredient. I still use it to this day, if I come across a veggie at the market that I'm not familiar with, or I try a new cut of meat at a restaurant, I can refer to it and figure out how to go about cooking it or preparing it, it's so useful. Her recipes can be a bit bossy/complicated, but I've had it for like, 15 years and I love it to death. I carted it with me in my carryon luggage when I moved.
I don't know if there's something equivalent to that here, but that seems like it would be less intimidating, and a little more instructional than a regular cookbook. I dunno.
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 02:28 (twelve years ago) link
i see that in every kitchen
― some crap (electricsound), Friday, 16 March 2012 02:28 (twelve years ago) link
Yeah it's kind of a mong cliche, but it's pretty great. Taught me a lot.
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 02:32 (twelve years ago) link
yeah that's a pretty universal book, although I do not own it.
How to Cook Everything is a popular cookbook that has a bit of that to it. It's not quite as encyclopedic but it's fairly expansive and very good as a beginner's cookbook. One thing I like about it is that he'll give you a simple recipe and then like five variations (basic broiled fish and then broiled fish with various kinds of sauces, e.g.)
― the prurient pinterest (Hurting 2), Friday, 16 March 2012 02:34 (twelve years ago) link
Ya I find I consult bittman a lot for basic ideas and simple recipe bases
― A Little Princess btw (s1ocki), Friday, 16 March 2012 03:23 (twelve years ago) link
alinea requires too much specialized equipment, get him the french laundry one instead
my chef instructor was telling the class how thomas keller pushes his soups/sauces through a tamis seventeen times to get the ideal smoothness. that's fairly specialized and very labor-intensive.
― the kids of boris midney high (get bent), Friday, 16 March 2012 03:24 (twelve years ago) link
I have to admit Ive never used my copy of Cooks Companion for a THING :/
― Medical Dance Crab With Lesson (Trayce), Friday, 16 March 2012 03:27 (twelve years ago) link
But u kno, its kind of like owning a dictionary or shakespeare, you dont really read it, its there for reference.
― Medical Dance Crab With Lesson (Trayce), Friday, 16 March 2012 03:28 (twelve years ago) link
This is a thread I mentioned yesterday and the first post is hilariously befuddling.
The super-basic questions thread for non-cooks
is there anything technically wrong with this? any way i could make it better?
http://farm1.static.flickr.com/183/415409461_68654b7a14.jpg?v=0
It could be made better by not doing whatever is going on there, also by getting a stove w/ burners. What's w/ that stove?
― free societies must let drunken gay Texans have sex (Je55e), Friday, 16 March 2012 03:29 (twelve years ago) link
Lol
― A Little Princess btw (s1ocki), Friday, 16 March 2012 03:30 (twelve years ago) link
yeah something really weird is going on there
― call all destroyer, Friday, 16 March 2012 03:30 (twelve years ago) link
also to cut to the chase: plastic colander over heat = fire hazard so
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 03:32 (twelve years ago) link
That initial post and image have been stuck in my head for 5 years now and I'm glad I finally tracked it to ground! Jergins was a little defensive in that thread, but I think things were learned and lives were saved. (literally. he was doing dangerous shit w/ chicken)
― free societies must let drunken gay Texans have sex (Je55e), Friday, 16 March 2012 03:33 (twelve years ago) link
Joyriding?
― A Little Princess btw (s1ocki), Friday, 16 March 2012 03:34 (twelve years ago) link
i was kidding, i know that the french laundry is probably the hardest cookbook out there that's not molecular gastronomy or pastry
― the late great, Friday, 16 March 2012 03:34 (twelve years ago) link
chicken sounding?
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 03:36 (twelve years ago) link
https://www.youtube.com/watch?v=ss8LDBNcsWc
― free societies must let drunken gay Texans have sex (Je55e), Friday, 16 March 2012 03:37 (twelve years ago) link
sweet lord, that female co-anchor's reaction face is one of my favorite things in the world
― free societies must let drunken gay Texans have sex (Je55e), Friday, 16 March 2012 03:38 (twelve years ago) link
hahahha
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 03:38 (twelve years ago) link
that is fantastic
One-pot cooking is my favourite thing.
― Sick Mouthy (Scik Mouthy), Friday, 16 March 2012 04:07 (twelve years ago) link
yeah, but it's amazing, such a great thing to have and stare at and imagine learning things from.
― Fozzy Osbourne (contenderizer), Friday, 16 March 2012 04:10 (twelve years ago) link
Anyway, ate a huge meal at a Beefeater last night, which is why I'm awake now. It was satisfactory.
― Sick Mouthy (Scik Mouthy), Friday, 16 March 2012 04:14 (twelve years ago) link
And half price with a free hotel room.
― Sick Mouthy (Scik Mouthy), Friday, 16 March 2012 04:15 (twelve years ago) link
I have Delia Smith's Complete Cookery Course (or similar - 400+ pages, black, she's wearing red on the cover) which is kind of my reference guide. I seldom cook a recipe from it but it gives me lots of basic facts and ideas. I have lots of Nigel Slater, Hugh Fearnley-Whittingstall, and Jamie Oliver books, plus a few by the likes of Madhur Jaffrey, Gordon Ramsay, and so on and so forth. Slater is my favourite. Oliver is like an adolescent version of Slater. I do a lot of recipes from The Guardian, toot here is a huge amount to be said for owning a few good knives and some good pans and learning a few basics (like dicing an onion! The flavour changes depending on size of pieces, oil used, heat applied, etc etc), and then just experimenting.
― Sick Mouthy (Scik Mouthy), Friday, 16 March 2012 04:22 (twelve years ago) link
Keller's Ad-Hoc At Home is a much more down-to-earth book. Also big ups to the Culinary Institute of America's book The Professional Chef.
― s.clover, Friday, 16 March 2012 04:30 (twelve years ago) link
Ruth Reichl's complete reworking of The Gourmet Cookbook has been a handy resource for me.
― Carlos Pollomar (WmC), Friday, 16 March 2012 04:33 (twelve years ago) link
labensky's on cooking is really intimidating but also really useful:
http://vig-fp.prenhall.com/bigcovers/013715576X.jpg
between the page count and all the sidebars/tangents, it's kinda the infinite jest of cooking texts.
― the kids of boris midney high (get bent), Friday, 16 March 2012 04:35 (twelve years ago) link
^ how not to sell a copy to me
― Fozzy Osbourne (contenderizer), Friday, 16 March 2012 04:37 (twelve years ago) link
Books weren't how I learned my fundamentals.
Keith Floyd on TV is where I got much of mine from!
― Medical Dance Crab With Lesson (Trayce), Friday, 16 March 2012 04:38 (twelve years ago) link
most of my heroes dont appear on no stamps
― A Little Princess btw (s1ocki), Friday, 16 March 2012 04:39 (twelve years ago) link
But they are on Channel 4 quite often. Or BBC2.
― Sick Mouthy (Scik Mouthy), Friday, 16 March 2012 04:40 (twelve years ago) link
oh god the keep fuckin that chicken clip just sent me into like 10 minutes of conniption fits. that will never not be funny.
― flesh, the devil, and a wolf (wolf) (amateurist), Friday, 16 March 2012 04:40 (twelve years ago) link
my theory was that ernie was just really bored that day. wkiw ernie.
― flesh, the devil, and a wolf (wolf) (amateurist), Friday, 16 March 2012 04:41 (twelve years ago) link
Ha Trayce! I loved Keith Floyd. My secret favorite was Jeff Janz (sp?)
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 04:56 (twelve years ago) link
I swear that guy is actually saying "keep pluckin' that chicken" and erryone just wants to wilfully mishear it.
― Medical Dance Crab With Lesson (Trayce), Friday, 16 March 2012 05:49 (twelve years ago) link
I hada pesto chicken sandwich today, thanks to this thread.
― "marvellously inoffensive" (Eazy), Friday, 16 March 2012 05:50 (twelve years ago) link
yum
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 06:24 (twelve years ago) link
i dunno, trayce. the slow-it-down part of the tube makes it seem pretty clear that he said "fffffffuuucckkiinnn", but maybe they doctored it or something...
― Fozzy Osbourne (contenderizer), Friday, 16 March 2012 06:31 (twelve years ago) link
'okay whatever' is what this thread is notably fucking lacking.
― Andrew Farrell, Friday, 16 March 2012 10:10 (twelve years ago) link
i don't get what's wrong with this? i've done it myself. with broccoli, not beans
― lex pretend, Friday, 16 March 2012 10:33 (twelve years ago) link