OFFICIAL THREAD: General Cookery and Discussion

[RedLantern]

Best TG side I have eaten is a truffled parsnip puree that one of my brother's ex GF's made. Thankfully he got the recipe.

 

[brokencycle]

This sounds like the cooking version of the option strategy currently being touted in the investing thread.

Don't knock it until you try it.

 

[Texasmade]

Don't knock it until you try it.

The option strategy or the pie crust strategy?

 

[brokencycle]

The option strategy or the pie crust strategy?

Options.

 

[lawyerdad]

Is “pie crust” one of the magic chart shapes for technical trading?

 

[venividivicibj]

Got the "Flour Water Salt Yeast" bread book, excited to start. (Think someone here has it/recommended it?)

 

[vdubiv]

Got the "Flour Water Salt Yeast" bread book, excited to start. (Think someone here has it/recommended it?)

Sounds good, please report back with updates,
I have a "cough" bread machine book, lol

 

[Beckwith]

@otc knew Stephanie in college, curious to hear how the food is. Have not eaten at one of her places as I don't get to Chicago often.

Turkey
Grilled wagyu skirt steak from Blackhawk Farms (first time)
Mashed potatoes
sausage cornbread stuffing
baked brie
mac n cheese

Not sure what the wife and kids will eat though

 

[Fueco]

Got the "Flour Water Salt Yeast" bread book, excited to start. (Think someone here has it/recommended it?)

I posted it a few months ago. I still need to finish reading.

 

[venividivicibj]

I posted it a few months ago. I still need to finish reading.

Nice, tried anything?

 

[Texasmade]

Nice, tried anything?

I'm guessing the bread recipes.

 

[otc]

@otc knew Stephanie in college, curious to hear how the food is. Have not eaten at one of her places as I don't get to Chicago often.

Her places tend to be pretty good, although I always thought her flagship restaurant (The Girl and the Goat) was way overhyped.

Like, food was good, but there were a number of other places that served similar food that was equally good but with some combination of lower price points, easier to get reservations, no 3-hour waits for tables, etc.

edit: but hey, if you're a chef-owner, that's probably exactly what you want. Customers who are there to see-and-be-seen, pay the same amount for the food (and probably drink more).

 

[Beckwith]

I believe she trained under Bayless, another fellow alum, and long time Chicago staple. Next time I am in Chicago I will have to check one out. Maybe I will go with remember me from freshman year?

 

[Fueco]

My first batch of shortbread cookies (ever). They spread more than I thought they would, but still taste great.

 

[Piobaire]

I think Ed might also like that book so...