CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: Anaxilus. on April 04, 2013, 06:53:27 AM
-
Feeling adventurous. Pistachio gelato w/ wasabi covered pistachios. Will report back after thawing. :-\
-
popcorn
-
It's been about 30 minutes... is he dead?
-
While I like pistachio gelato and wasabi covered pistachios, I never considered consuming them together. Sounds awesome though :)p6
-
He can't die yet! The sea monster is not complete! :(
-
It's been about 30 minutes... is he dead?
After surviving several near-death experiences involving obscene amounts of voltage from experimenting with power amps, Analmort is finally deceased by way of pistachio.
-
Sounds absolutely delish and a little lethal.
-
I...I...I think this might be working! :) Chocolate and Chilli...meet Wasabi Pistachio Gelato!
-
Argh, already I'm starting to lose my sense of taste... Chili+Chocolate... "Perks" of having a Mexican friend, for some... Definitely not for me. I SORT of liked the Watermelon candy covered in chili, ONCE the chili was gone :)p14
-
It's been about 30 minutes... is he dead?
After surviving several near-death experiences involving obscene amounts of voltage from experimenting with power amps, Analmort is finally deceased by way of pistachio.
ARRRG! I agree!
It's going to take more than eating sweet, hot, nuts to kill an Analmort. Rememeber that time he ate a 9 volt battery to prove an old audiophile myth wrong? He farted sparks for a week! He's friggn' immortal I tell you! :)p1
-
Actually Chilli and Chocolate sounds okay since there are some who use chocolate in curries. So.... is it nice?
-
I am very dissapointed, clicked on this thread hoping for an Animaniacs appreciation thread...
-
I am very dissapointed, clicked on this thread hoping for an Animaniacs appreciation thread...
Same here....
For those who don't know...
http://www.youtube.com/watch?v=2dJOIf4mdus
-
Try something more interesting like chocolate porridge with dried fish. I was told it was good but somehow i still can't imagine it.
-
Lol, "whistle while you eat."
-
I am very dissapointed, clicked on this thread hoping for an Animaniacs appreciation thread...
Same here....
For those who don't know...
http://www.youtube.com/watch?v=2dJOIf4mdus
:)p4 Pirate alert in the segment that starts at 2:11. He's a complete wuss, though.
Yes, I'm a few months late on this one but I finally watched some of the video.
-
1. Buy vanilla ice cream
2. Drizzle adequate amounts of espresso/double-strength black coffee
3. Magic fingers
-
Good news, apparently it exists. The 31st of August international bacon day is celebrated. I am invited for a celebration and consummation of a bacon menu...
-
Think I'm going to try my hand at a grilled coffee crusted Ribeye in the not too distant future.
I hear butter and soy sauce is some kind of magic too, we'll see.
Oh btw, Yoplait frozen Greek yogurt pops w/ honey and caramel are pretty yummy.
-
For Ribeye I like to make a marinade of equal parts worcestershire/soy sauce then I coat the outside with coarsely ground black pepper. The only person I know who hasn't liked it is my brother, but he likes Kraft Onion BBQ sauce on his steak. The latter definitely falls into the bad idea category.
I used to love freezing those yogurt tubes. My mom got this popsicle maker where you can put your own ingredients in the mold and it freezes in 20 minutes. Might have to try the yogurt, honey, and caramel combo.
-
Greek yogurt btw.
I don't trust people that ruin a good steak. I'm pretty traditional w/ the Prime Rib roast. Sea Salt, ground pepper, fresh Thyme, crushed garlic rubbed all over. 200-225F for 1-1.5 hours per lb and finished w/ a nice sear or browning. Bone-in of course. I know Lawry's uses a separated layer of rock salt under the roast during cooking, haven't tried that yet. Just made an Au Jus tonight, need to figure out Yorkshire pudding one of these days though technically your supposed to only dip it in blood run-off from the meat. I think you can mix the blood w/ a warm au jus w/o the blood curdling and getting sent to the chefs penalty box.
Did a really nice slow cooked BBQ Beef rib rack w/ a house special rub and Guiness BBQ sauce about a month ago. Took about 7 hours. Suffice to say, I won't ever pay for beef ribs again at a restaurant like Lucille's.
-
Simple is always better if you are buying quality meat. People are obsessed with sauces and seasonings that just cover up that delicious meatiness. I will see if I can get my family yorkie recipe if you are interested in trying it out. Not sure where it came from but I have been eating them on Sunday's for pretty much my whole life and I think they are pretty authentic based on what I have had in the UK. I am skeptical on the effect of the rock salt on the roast. What exactly is that supposed to add?
I think beef ribs are up next for me. I got a smoker at the beginning of the summer and have been cooking up a storm. So far I have done side ribs, back ribs, whole chickens, tri-tip, salmon, and pork shoulder. I decided to man up and try to make a brisket this weekend. I am going to pick it up from my butcher tomorrow. Thinking of keeping it simple using only salt and pepper, but I may add in some other spices if I feel the urge. I rarely eat out for exactly the reason you mention. If you have the time it is not difficult to surpass what you get in a restaurant for a fraction of the price.
-
Chilly Chocolate - Lot of people like it, I have seen lot of people buy it in Lindt factory outlet in my town.
http://www.amazon.com/Lindt-Excellence-Chocolate-3-5-Ounce-Packages/dp/B002RBTY66
-
I don't know, but Lawry's knows what they are doing: http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html (http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html) For what it is, my last meal there was pretty perfect in the areas that matter most. Think the most perfect meal from 1940s-50s America before we became more fickle from more sophisticated European culinary influences.
If I had to guess, perhaps using the hot fat runoff to ionize the salt as air circulates during convection. Not at all sure though. I know David Burke uses an entire wall of Himalayan pink Sea salt to age his meats though that is more functional helping to inhibit bacterial growth during the aging process. Plus pink salt is sharper so would enhance more flavor in such an indirect manner.
-
I don't know, but Lawry's knows what they are doing: http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html (http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html) For what it is, my last meal there was pretty perfect in the areas that matter most. Think the most perfect meal from 1940s-50s America before we became more fickle from more sophisticated European culinary influences.
If I had to guess, perhaps using the hot fat runoff to ionize the salt as air circulates during convection. Not at all sure though. I know David Burke uses an entire wall of Himalayan pink Sea salt to age his meats though that is more functional helping to inhibit bacterial growth during the aging process. Plus pink salt is sharper so would enhance more flavor in such an indirect manner.
I freaking love Lawry's. Haven't been there in awhile due to finances, but it might be time to go back.
-
I'm pretty traditional w/ the Prime Rib roast. Sea Salt, ground pepper, fresh Thyme, crushed garlic rubbed all over. 200-225F for 1-1.5 hours per lb and finished w/ a nice sear or browning. Bone-in of course.
Damn! I am now officially hungry
-
Tonight I blended Alfredo sauce with Pesto. It was awesome. :)p1
You need to be careful with the pesto because with the best quality stuff you'll ruin the entire batch if it boils or nears boiling. The basil loses too much of its aroma and gets a woodier taste to it. :vomit:
So I made the Alfredo and let it cool for a while and then stirred in some pesto. Simple as that, and wonderful!
-
Tonight I blended Alfredo sauce with Pesto. It was awesome. :)p1
You need to be careful with the pesto because with the best quality stuff you'll ruin the entire batch if it boils or nears boiling. The basil loses too much of its aroma and gets a woodier taste to it. :vomit:
So I made the Alfredo and let it cool for a while and then stirred in some pesto. Simple as that, and wonderful!
I can attest to this combo, it works. Try adding some mushrooms if you don't have any already in the sauce. Preferably slightly browned on the edges first. The shrooms add woodiness to the sauce w/o wrecking it, and basil/garlic always works w/ mushrooms.
-
I don't know, but Lawry's knows what they are doing: http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html (http://www.huffingtonpost.com/jay-weston/lawrys-the-prime-rib-dona_b_742443.html) For what it is, my last meal there was pretty perfect in the areas that matter most. Think the most perfect meal from 1940s-50s America before we became more fickle from more sophisticated European culinary influences.
If I had to guess, perhaps using the hot fat runoff to ionize the salt as air circulates during convection. Not at all sure though. I know David Burke uses an entire wall of Himalayan pink Sea salt to age his meats though that is more functional helping to inhibit bacterial growth during the aging process. Plus pink salt is sharper so would enhance more flavor in such an indirect manner.
I freaking love Lawry's. Haven't been there in awhile due to finances, but it might be time to go back.
Ahh, I went to Lawry's last year when I was down there for H3. I may have to revisit this weekend when I'm down there.
+1 to hating people ruining a good steak with all sorts of extra curricular sauces and stuff.
-
K. Pecan Pie with Talenti Sea Salt Caramel gelato. :)p1 Yeah, not so adventurous this one...
-
K. Pecan Pie with Talenti Sea Salt Caramel gelato. :)p1 Yeah, not so adventurous this one...
I can see those flavors working well together. Where did you get the gelato?
-
I can see those flavors working well together. Where did you get the gelato?
Up north, you should be able to get it at any local Safeway. We don't have those here. Vons, Albertsons, Stater Bros, Ralphs. That's the brand's best flavor and gelato consistency IMHO. Their Vanilla is hopeless. The Pistachio is decent, but it's not Sicilian Pistachio I don't think.
-
Btw, has anyone tried the soy sauce and butter combo yet? Supposed to be otherworldly.
-
pics!!
-
Up north, you should be able to get it at any local Safeway. We don't have those here. Vons, Albertsons, Stater Bros, Ralphs. That's the brand's best flavor and gelato consistency IMHO. Their Vanilla is hopeless. The Pistachio is decent, but it's not Sicilian Pistachio I don't think.
Thanks. There is Safeway not far.
-
pics!!
Ooops....too late. Best I could manage:
(http://www.bdlive.co.za/incoming/2013/04/16/p1604-health-stomachscan.jpg/ALTERNATES/crop_400x250/P1604+health+stomachscan.jpg)
Next time! ;)
-
Thanks. There is Safeway not far.
Btw, if you die of a heart attack Ron, it's not my fault. I'll just point the investigators to the IP addresses on your hard drive.
-
Btw, if you die of a heart attack Ron, it's not my fault. I'll just point the investigators to the IP addresses on your hard drive.
I will extend the same courtesy to you my friend. Actually, the last 30 years of data seems to be showing that we eat way too much carbs and not enough fat and protein. Which may account for the increase in cardio disease and diabetes type 2. My last physical my doc was pleased with my lipids, especially my LDL. It was high on the "healthy" diet. Now it's below 100. Go figure. You might be prolonging (our) lives. :) My best lipid profile and my wife's was when I was cooking Julia Child's recipes 5 times a week. No joke.
-
Yes, I know. The Paleo/Atkins does work if people are educated and execute properly. On that note...
Archiving for future reference (The Pacemaker):
http://peepmyeats.com/2015/05/27/the-pacemaker/ (http://peepmyeats.com/2015/05/27/the-pacemaker/)
(https://peepmyeats.files.wordpress.com/2015/05/img_4061.jpg?w=936)
You will need the following
Maple syrup breakfast sausage links (2)
Burger Buns
Carton of eggs
Bacon
Hash browns or Tator tots
Fresh ground beef
You will need to do quite a bit of multitasking. Let’s get started!
-First you’re going to want to start cooking your bacon, in that same pan you want to add your sausage links (you will only be browning your sausages before you stuff them in your burger)
-In a bowl scramble 2 eggs. (You will be using this to French toast your burger buns).
-Dip your buns in your eggs and start to fry your buns in a separate pan
Time to season your fresh ground beef. If you remember my previous “how to” on stuffed mozzarella burger this is the same concept. Take a circular ring (ex) a cookie-cutter ring or the top of the Styrofoam cup.
-Fill in the bottom of your ring with your ground beef
-Take your sausage out the pan that has been browning (cut if necessary) place on top first layer of your patty, cover with more ground beef (Pack in Tight)
Remove your toasted buns out the pan, sprinkle with a dash of cinnamon.
-Place Your newly formed stuffed patty in the pan (or you can deep fry it for about 5-10 minutes at 350°)
Do not forget to check your bacon!
-After patty has cooked melt your choice on cheese on top. Clean your pan, place a egg to fry, remove when done.
* if you have a hash brown patty already pre-made you can skip this step*
Making your hash brown patty with tator tots.
-Make sure your tots are room temp. Add 1 whole egg (2 if your are using whites) and mix together.
-Place your hash brown mix on the pan in your circular ring. Cook, flip, until golden brown.
Stack everything together, top with syrup and enjoy!
-
hello,
i think my bad cholesterol level just hit 11 :money:
-
Yes, I think we have discussed this before. MARGARINE KILLED MY DAD! So did all those other "healthy" trans-fats. Thanks for the archive. I'll make the P.M.er this week and report back on my heartburn. Oh and the taste. I have some ranch eggs that are less than a week old.
-
A week old? Don't tell any hippie buddies up there. You'll get excommunicated from NorCal. If that happens you'll never be allowed into hell and have to spend eternity up in the boring clouds. :)):-*
-
A week old? Don't tell any hippie buddies up there. You'll get excommunicated from NorCal. If that happens you'll never be allowed into hell and have to spend eternity up in the boring clouds. :)):-*
Even better, get your own chickens. Make them wear tags that say "fuck hippies, celebrate life" and treat your chickens well. Let them walk around, shit, eat and sleep. You will always have fresh healthy eggs and less garbage to dispose off. Chickens eat a lot.
When you have a chicken too many, slaughter it for its meat or pass it on. The eggs you can share with your neighbours and the hippies simply stare at you with eyes that flash jealousy as you practise while they only preach.
I am not fond of hippies who "green-wash" their double standards...
-
A week old? Don't tell any hippie buddies up there. You'll get excommunicated from NorCal. If that happens you'll never be allowed into hell and have to spend eternity up in the boring clouds. :)):-*
"Less" than a week old. I tried to have her get them to me while they were still warm, but it was a cold morning. BTW, I keep my curtains and blinds closed when cooking things like the PMer. Safer that way. I also buy a couple of cases of organic tofu. I dump it out, and make sure everyone sees me put the empty container in the garbage. Keeps them off my trail. :)
-
Damn! I am now officially hungry
just back from a trip to (supposedly oh-so-foodie) Portland OR, and one good/bad idea I brought with me is this simple dish from Pok Pok:
sticky thai rice with mango and coconut milk!
depending on your preferences (sweet tooth?), this can be desert or a side dish to a spicy roasted meat dish.
I bought purple sticky thai rice, cut some mango, and simply mixed it in with the rice once it was cooked and drenched in some slightly sweetened coconut milk. of course, some people might opt for condensed milk instead.
-
Well that's actually a staple dish of Thai cuisine. That would be like me talking about making hot dogs. Now if I used peanut butter and Italian peppers in a potato roll, that might be something to ponder. :o
-
Nah, not hotdogs. Try making a good curry wurst in California. Then try again. Some things are only simple unless you know what you're doing.
-
I've had curry wurst in Germany. Still not sure it's a good idea...