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OFFICIAL THREAD: General Cookery and Discussion

budapest12

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^ That was like point, point, score, point, point, extra point, extra point, score, WTF, Miller Highlife, negative 10 billion points, game over.
 

javyn

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It's the champagne of beers yo. And 8 bucks for a 12 pack of long necks.
 

budapest12

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I know, I know. I try not to be this way and yet, ugh, it's shitty beer. Great-looking food. Shitty beer. But I shouldn't sound like such a judgmental prick, judging you on your shitty, shitty, shitty ass beer.
 

javyn

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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.
 

Thrift Vader

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Going to try this tomorrow night.

Legit recipe for Ratatouille. Cook off?
 

edinatlanta

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reidd

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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.
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.
 

Lizard23

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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), honeydew, and 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.
 
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NakedYoga

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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.
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.
 

Lizard23

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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.
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.

If the maintenance and insurance of owning a house on a beach didn't freak me out so much, i would strongly consider buying our own vacation house/rental property. We love it. Eventually we will probably get some sort of lakehouse, but not in this market.
 

Omega Male

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Ate out for the first time in a while. Had Tomales Bay oysters and Ling Cod with a potato and green tomato cake.

IMG_2227.jpg


Two people, four glasses of wine, $200 with tip. It isn't getting any cheaper to keep the good restaurants open.
 

Thrift Vader

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Ate out for the first time in a while. Had Tomales Bay oysters and Ling Cod with a potato and green tomato cake.

View attachment 1441283

Two people, four glasses of wine, $200 with tip. It isn't getting any cheaper to keep the good restaurants open.
Looks good. How much was that plate??
 

lawyerdad

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Yeah you simply must measure out your ingredients. Baking is a chemistry and you'll find rather quickly that a cup is meaningless.
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.
 

Piobaire

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Yup. The majority of times I make a dough of any kind I end up adding a splash or two of water or a little extra flour. You just toss the basic recipe into the mixing bowl and then tweak for current weather conditions, etc.
 

edinatlanta

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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.
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.
 

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