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Things that are making you happy*******food and drink edition******

Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.

  1. kwilkinson

    kwilkinson Well-Known Member

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    Chocolate obsession is one thing I do not understand.
     
  2. itsstillmatt

    itsstillmatt Well-Known Member

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    You will when you get your period. Or so I hear.
     
    2 people like this.
  3. erictheobscure

    erictheobscure Well-Known Member

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    +1

    I like chocolate fine, but I can't tell the difference between one high quality chocolate and another. Or if I can tell the difference, I don't find it particularly exciting or interesting.
     
  4. Piobaire

    Piobaire Well-Known Member

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    It's not my thing but de gastibus... and all that. Twenty years ago I would have told you it was insane to drop a couple c-notes on fish eggs.
     
  5. Rambo

    Rambo Well-Known Member

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    I'M IN MIAMI, BITCH
    

    :)
     
  6. b1os

    b1os Well-Known Member

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    @indessertum
    It seemed a little too solid. I let it sit in my cupboard a little too long, that might be the reason. Other Amedei's etc. weren't nearly as difficult to break, that's why I asked.

    It's not bad, certainly not more expensive than Amedei.. I just feel better with Amedei. Just had two different Domori, one that won a bronze medaille at AoC (Teyuna, I think) and the 100% one. The bronze winner I did not like, too sour. And 100% is a little too much for me. Also, Domori is owned by illy.
    Amedei's black 70% is affordable and just great. Porcelana is even greater but nothing to eat everyday, unless you've got a big purse.
     
  7. kwilkinson

    kwilkinson Well-Known Member

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    Why is it called a c-note anyway? I'm guessing because cent = 100. Or Roman numeral?
     
    Last edited: Nov 22, 2011
  8. ehkay

    ehkay Well-Known Member

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    roman numeral for 100
     
  9. itsstillmatt

    itsstillmatt Well-Known Member

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    Here.
     
  10. kwilkinson

    kwilkinson Well-Known Member

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    You're too kind. What is this "Google" you link to?
     
  11. Rambo

    Rambo Well-Known Member

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    You're such a bitch
     
  12. Piobaire

    Piobaire Well-Known Member

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    Not sure if happy yet. I will find out Friday when I try to use this. Sausage casing that is already pre-tubed. You just soak for a couple of days then slide over the end of your stuffer extrusion tube.

    [​IMG]
     
  13. KJT

    KJT Well-Known Member

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    What do you mean pre-tubed? Isn't all sausage casing a tube?
     
  14. Piobaire

    Piobaire Well-Known Member

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    Usually, you have to thread the intestine on the tip of your extruder. See the red plastic that intestine is threaded with? I just slide the plastic on the extruder then pull it out from the lumen on the intestine. Usually takes several minutes and some effort to thread that stuff on. This will make the least pleasant part of stuffing much faster and easier. Here, check out the instructional video.

    http://www.tsmproducts.com/demo/Pretubed_Casings/Pretubed_Casings_Demo.html
     
  15. mgm9128

    mgm9128 Well-Known Member

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    I am officially under vacuum.
    [​IMG]
     
  16. b1os

    b1os Well-Known Member

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    Nice one! Have fun with it.
     
  17. KJT

    KJT Well-Known Member

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    Will you look at that. To me, the hardest part of threading the intestine on the extruder is finding the opening. Usually end up blowing on the end until it opens up. Thanks for the link.
     
  18. KJT

    KJT Well-Known Member

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    Fancy fancy.
     
  19. gomestar

    gomestar Well-Known Member

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    have fewer glasses. A set of 8 Spegeleau "bordeaux" glasses could, IMO, serve most white and red purposes.
     
  20. kwilkinson

    kwilkinson Well-Known Member

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    Less is never the answer on SF!

    Although FWIW, I do find a set of 8 bordeaux glasses good enough to serve most reds and whites, I think at least 4 "burg" style glasses would be much better suited to pinot, old world chard, and nebbiolo. A few champagne flutes and you can drink well to your heart's content!
     
    Last edited: Nov 23, 2011

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