- Dec 20, 2012
- Reaction score
^ That was like point, point, score, point, point, extra point, extra point, score, WTF, Miller Highlife, negative 10 billion points, game over.
STYLE. COMMUNITY. GREAT CLOTHING.
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That reminds me, I actually tried some of that sodium citrate someone mentioned in this thread a month or so ago and its fucking awesome. Have only tried with cheddar so far but I can't imagine doing queso dip or similar without it again. I probably need to get some MSG to really send it over the top next time.TBF the tacos looked pretty shitty, but tasted good though, so the beer's not that out of place lol. The secret ingredient for my queso is MSG.
Enjoy. We are starting a week long beach house vacation tomorrow, although it's only about 30 minutes away from our house. I'd call it a "staycation" if that word didn't make me irrationally angry. We also just bought what has turned out to be probably the sweetest (and most gigantic) cantaloupe I've ever tasted.Just cut up some fresh fruit to enjoy while watching the sunset on the beach (first night of a month long beach house vacation, which I am super pumped about). I got lucky and picked out a great cantaloupe (which i think is technically musk melon), honeydewand watermelon.
I have determined that, at its best, honeydew is the superior melon. Problem is finding a good one is exceedingly rare.
That being said cherries are my favorite for beach snacking during the day, interspersed with pistachios. Cherries have been particularly great this year.
We are about 90 minutes away, but then need to take a 30 minute boat ride. We have rented the same place every year for a while so it sort of feels like a second home. The ferry ride makes it seem like its further away than it is. I can feel myself unwind on the ride over.Enjoy. We are starting a week long beach house vacation tomorrow, although it's only about 30 minutes away from our house. I'd call it a "staycation" if that word didn't make me irrationally angry. We also just bought what has turned out to be probably the sweetest (and most gigantic) cantaloupe I've ever tasted.
Looks good. How much was that plate??
All cooking is chemistry.Yeah you simply must measure out your ingredients. Baking is a chemistry and you'll find rather quickly that a cup is meaningless.
Sure but like when making a salad or whatever if you like tomatoes you can just throw in a handful more. When baking bread you can't really go i like yeasty flavors so ill just add a tablespoon of yeast.All cooking is chemistry.
Prissy fucks on the internet like to say things like “cooking is art, baking is science” and imply that if you don’t measure everything down to the last atomic particle or deviate at all from the canon recipes your kitchen will explode.
As NY noted: dough a bit too wet? Add a bit of flour. Too dry? A bit more water. Don’t have OO flour? Use regular all-purpose or whatever is in the pantry.
That shit is flour, water, yeast, salt, maybe a bit of fat. It’s going to taste fine.