Topic: What's Cookin'? (Read 94976 times)

Brentai · « **Reply #160 on:** March 22, 2009, 07:19:31 PM »

Tycho-shaped plastic squeeze bottles! You're brilliant!

Niku · « **Reply #161 on:** March 28, 2009, 09:57:54 PM »

My bag of sour patch kids included inside of it a horrible mutant sour patch kid, an unholy fusion of a Green one with an errant watermelon SPK from their single-flavor brand. It was

jsnlxndrlv · « **Reply #162 on:** April 07, 2009, 03:52:57 PM »

We made some chili that went desperately awry. Is there a way to remove the spiciness from a dish after it's become incredibly spicy?

Norondor · « **Reply #163 on:** April 07, 2009, 03:55:51 PM »

1) Make more
2) potatoes

Brentai · « **Reply #164 on:** April 07, 2009, 03:57:55 PM »

1) Give it to me
2) Give it to me

Mongrel · « **Reply #165 on:** April 07, 2009, 05:33:47 PM »

I know a scrawny white guy who's so into spicy food that he actually buys high-grade capsicum just to sprinkle on his food. And by 'sprinkle' I mean, 'sandstorm', and by 'sandstorm', I mean 'OHSWEETJESUSICANSEEFOREVER'.

Brentai · « **Reply #166 on:** April 07, 2009, 06:02:16 PM »

Aren't more than one or two drops of distilled capsicum potentially fatal?

Mongrel · « **Reply #167 on:** April 07, 2009, 06:03:30 PM »

Who's distilling anything? The guy practically snorts it.

Norondor · « **Reply #168 on:** April 07, 2009, 06:11:48 PM »

So you're saying your friend is dead

Mongrel · « **Reply #169 on:** April 07, 2009, 06:21:02 PM »

Well, it's more like a state of non-suspended animation.

Brentai · « **Reply #170 on:** April 07, 2009, 06:22:02 PM »

So, on the ground, spasming.

Mongrel · « **Reply #171 on:** April 07, 2009, 07:23:38 PM »

Well, he's very animated, that's for certain.

Büge · « **Reply #172 on:** April 08, 2009, 08:18:27 AM »

Quote from: Iron_Mongrel on April 07, 2009, 05:33:47 PM

I know a scrawny white guy who's so into spicy food that he actually buys high-grade capsicum just to sprinkle on his food. And by 'sprinkle' I mean, 'sandstorm', and by 'sandstorm', I mean 'OHSWEETJESUSICANSEEFOREVER'.

I've had horrible experiences with spicy food getting into my eyes.

It was like this:

MadMAxJr · « **Reply #173 on:** April 12, 2009, 09:26:24 AM »

Breakfast, since I had no bread, I was required to use ham.

Two ham steaks lightly spiced with meat magic.
a quarter carton of egg beaters, mixed with a sprinkle of red pepper flakes and pepper.
finely cubed Cracker Barrel sharp cheddar.

Good eatin.

EDIT: Too much, gonna save half this guy for later.

TA · « **Reply #174 on:** April 12, 2009, 10:11:13 AM »

Quote from: MadMAxJr on April 12, 2009, 09:26:24 AM

egg beaters

Arc · « **Reply #175 on:** April 12, 2009, 10:54:38 AM »

Quote from: MadMAxJr on April 12, 2009, 09:26:24 AM

Cracker Barrel sharp cheddar.

Quote from: Minor Tweaks

I prefer Cracker Barrel Extra Sharp Cheddar to most frou-frou cheeses. It's just good, honest cheese. It's a cheese that's not afraid to be what it is. It's a cheese that stands up and says "Hey, I'm ordinary cheese -- and you know what? That's okay." There's no novelty packaging, no precious and almost certainly apocryphal backstory. None of that. It's just cheese.

That's short selling. The block is easily sharper than 75% of other gourmet 'sharp' cheeses on the market.

Fredward · « **Reply #176 on:** April 12, 2009, 03:06:38 PM »

How do you use sharp cheddar effectively in cooking? I find it is generally too greasy and too strong to be of any use melted.

Lady Duke · « **Reply #177 on:** April 12, 2009, 03:10:45 PM »

I use it all the time in macaroni and cheese, and it comes out just fine. Greasiness comes from poorly made cheese.

MadMAxJr · « **Reply #178 on:** April 12, 2009, 03:45:15 PM »

Quote from: TA on April 12, 2009, 10:11:13 AM

Quote from: MadMAxJr on April 12, 2009, 09:26:24 AM
egg beaters

The stuff has a longer shelf life than most of the eggs I see. That and the lack of egg shell mess are why I use it. It is not the greatest tasting product, simply the most easily stored / used for me.

François · « **Reply #179 on:** April 18, 2009, 06:34:15 PM »

I made some gingerbread cookies just now, and they furthered my theory that it is impossible for me to make food failures out of cookies no matter how badly I mess up. My dough was all dry and crumbly and terrible to work with but I still managed to transform it into delicious little things.

The worst is I can't even tell what I did "wrong". Apparently, crumbly dough comes from either too much flour, not enough liquid, or unsufficiently warm butter, but I'm incredibly anal about following baking recipes to the letter and I know I got everything measured correctly. Plus it's the second recipe I "screw up" in this exact way. Hmm. Must be something about my method, I don't know.

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Author Topic: What's Cookin'? (Read 94976 times)