https://www.youtube.com/watch?v=dqp_0B3zq1E
― now all my posts got ship in it (dayo), Friday, 6 July 2012 10:14 (eleven years ago) link
endorse (privately)
fresh organic vegetables and fresh baguettes
good canned italian tomatoes (san marzano) and imported pasta
having different types of olive and cooking oil, ditto vinegars (no you cannot substitute red for rice) and peppers (i realize my five types of salt is excessive)
non-junky trail mix and granola (ie just walnuts, almonds, berries)
low sodium stock
oat cereal vs flakes
do not endorse, act out privilege and get snobby about'fucking w/ asian food w/o tools, w/o ingredients and w/o skills
homemade mexican that costs 4x as much as the taco shop that uses non-certified organic from mexico
― the late great, Friday, 6 July 2012 10:23 (eleven years ago) link
do not endorse:
bread that is good for longer than two weeks, pastry that is more than 12 hours old
orange juice with pulp
― the late great, Friday, 6 July 2012 10:25 (eleven years ago) link
pseudy pizza with random things on it ≠ haut cuisine
they sell a cold dough at trader joe's that you can cook in a weber grill
enables you to do these cucina italiana things which are close to that interpretation of italian pizza
http://lacucinaitalianamagazine.com/article/le-mani-in-pizza
btw italian pizza kinda sux but different conversation
― the late great, Friday, 6 July 2012 10:28 (eleven years ago) link
bruschetta is Italian so it should be a hard k sound but I always say "sh" because I feel a bit wanky if I don't? I dunno why, for years in the UK people pronounced "chorizo" like it was Italian and I didn't mind making a thing of pronouncing that slightly less wrongly
― put a fillyjonk on it (a passing spacecadet), Friday, 6 July 2012 10:29 (eleven years ago) link
fish and chips: requires incredibly greasy, heavy batter, and ketchup and not tartar sauce and a damn slice of lemon
― thomp, Friday, 6 July 2012 10:33 (eleven years ago) link
whoa now hold on there
ketchup on fish n chips?
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 6 July 2012 13:45 (eleven years ago) link
Yeah that's some crazy talk - malt vinegar only!
― just1n3, Friday, 6 July 2012 14:13 (eleven years ago) link
Oh god sorry, brusketta is the right way, I meant the opposite. Got caught up in that rant I was having. Sorry for the confusion.
― how did I get here? why am I in the whiskey aisle? this is all so (Laurel), Friday, 6 July 2012 14:14 (eleven years ago) link
do not really endorse imported pasta, i make it sometimes but in the end dry pasta is dry pasta.
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 14:47 (eleven years ago) link
Oh my god I am so snobby about potato gratin. A perfect food to get snobby about
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:05 (eleven years ago) link
I'm not snobby about roasting a chicken but I've roasted so many and feel a 10-minute salt water pre-boil is a necessary step.
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:07 (eleven years ago) link
really??
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:10 (eleven years ago) link
i will cover it in kosher salt and let it sit, wrapped up, for 24-48 hrs
i dont think i've ever heard of that pre-boil technique
is that sort of like a quick brine or what
― just sayin, Friday, 6 July 2012 15:11 (eleven years ago) link
It is so, so good. Boil a raw chicken for 10 min in salted water, pat dry inside and out, untie, season, no oil or butter, roast as you would (me: 50 min at 375). Moist, crisp, everything.
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:17 (eleven years ago) link
Actually I said "375" but I don't know my Fahrenheit. 220 C, w/e that is.
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:19 (eleven years ago) link
i will try it this sunday
― just sayin, Friday, 6 July 2012 15:19 (eleven years ago) link
i roast a chicken by doing that dry-brine, heating up a cast iron pan till it smokes, putting the chicken in the pan, then putting it in a 475-500 oven, turning it twice, total of like 45 minutes. it is the BEST.
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:24 (eleven years ago) link
still dont own a cast iron pan, my secret shame :(
― just sayin, Friday, 6 July 2012 15:25 (eleven years ago) link
everyone should! they are the best and for the most part CHEAPEST pan you can buy, there is really no excuse
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:26 (eleven years ago) link
Yah slocki that sounds like the best of the best, an overnight brine beats a 10 minute poach any day
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:27 (eleven years ago) link
i just rmde snobbily at you, just sayin
― nicest bitch of poster (La Lechera), Friday, 6 July 2012 15:27 (eleven years ago) link
I meant to post this here and not in the 5 guys thread:
What DD is passing off as a bagel is much more offensive than what McD's passes off as a hamburger (or Olive Garden passes off as pasta even)
― Drew Careymore (Stevie D(eux)), Friday, July 6, 2012 7:33 AM (2 hours ago) Bookmark Flag Post Permalink
DD bagels make Lender's look like H&H
― Drew Careymore (Stevie D(eux)), Friday, July 6, 2012 7:34 AM (2 hours ago) Bookmark Flag Post Permalink
― Drew Careymore (Stevie D(eux)), Friday, 6 July 2012 15:27 (eleven years ago) link
give it a try, there is no turning back. plus the rendered fat in the pan sort of 'fries' the skin in a wonderful way xxp
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:27 (eleven years ago) link
i am mad snobby about bagels this is true. and 'montreal smoked meat.' but whatever, of course i am
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:28 (eleven years ago) link
Roast chicken is the only food where addition of anything more than salt + pepper is patently disruptive
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:28 (eleven years ago) link
I enjoy stuffing lemons up the chicken's bum from time to time, doesn't interfere with the flavor overly but gives it a nice citrus 'lilt'
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 6 July 2012 15:29 (eleven years ago) link
Also I roasted a chicken for the first time a few weeks ago and, as per Cook's Illustrated, I sautéed it in a Dutch oven w some vegs for like 5 min on each side, then put it in the oven covered at 225* for 1h and it was perfection. Used some the drippings + lemon juice to make a jus and it was maybe the best chicken I've ever had.
― Drew Careymore (Stevie D(eux)), Friday, 6 July 2012 15:30 (eleven years ago) link
xp The superiority of Montreal bagels to all challengers is well documented, you're not a snob for dismissing graven images
― is capybara gay? (Ówen P.), Friday, 6 July 2012 15:33 (eleven years ago) link
― is capybara gay? (Ówen P.), Friday, July 6, 2012 11:28 AM (6 minutes ago) Bookmark Flag Post Permalink
i stuff some fresh herbs under the skin, not gonna lie
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 15:36 (eleven years ago) link
rosemary is killer with chicken! i also stuffed some chicken with ramps back when they were in season and it was delicious.
i'm snobby about seafood. and chocolate.
― john zorn has ruined klezmer for an entire generation (bene_gesserit), Friday, 6 July 2012 16:24 (eleven years ago) link
ya fresh rosemary. fresh sage. fresh thyme.
maybe i'll try and work something out with these scapes i've been entangled with all week
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 16:30 (eleven years ago) link
flavorless dried herbs are a thing to be snobby about. i used to be snobby about vanilla, but i realized one day that all vanilla is kind of magical.
― uncondensed milky way (remy bean), Friday, 6 July 2012 16:34 (eleven years ago) link
being snobby about using fresh herbs is a false grail. sometimes dried is the way to go.
― funny-skrillex-bee_132455836669.gif (s1ocki), Friday, 6 July 2012 16:45 (eleven years ago) link
whoops – i was distinguishing between 'good dried herbs' and 'bad dried herbs' not 'dried herbs' and 'fresh herbs'
― uncondensed milky way (remy bean), Friday, 6 July 2012 16:52 (eleven years ago) link
my dad buys parsley for $.59 at the CVS ding and dent sale, and swears it's great
i stuffed some scapes under the skin of some chicken thighs a few weeks ago (and some rosemary and sage) and it was great. however it is far too hot out now to roast anything :(
― john zorn has ruined klezmer for an entire generation (bene_gesserit), Friday, 6 July 2012 16:53 (eleven years ago) link
http://gothamist.com/2012/07/05/tip_preserve_your_herbs_in_olive_oi.php
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 16:57 (eleven years ago) link
I also freeze some herbs in a ziploc bag sometimes but not for more than a week or two.
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 17:07 (eleven years ago) link
certain dried herbs are fine but fresh basil is 1000x better than dried basil
― (✿◠‿◠) (ENBB), Friday, 6 July 2012 18:20 (eleven years ago) link
I have an awesome herb garden growing right now with oregano, basil, cilantro and boxwood basil. I have tons of this boxwood basil right now. Wonder if I can make a pesto out of it. Hmmm.
― (✿◠‿◠) (ENBB), Friday, 6 July 2012 18:21 (eleven years ago) link
I won't even bother with dried basil
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 18:22 (eleven years ago) link
Or dried mint
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 18:23 (eleven years ago) link
Oh I should plant some mint esp since I think it's supposed to be easy to grow which I consider a bonus. I don't really ever make anything with mint though. I guess I could put it in iced tea. Hmmmm.
― (✿◠‿◠) (ENBB), Friday, 6 July 2012 18:27 (eleven years ago) link
Mint is awesome with feta and greek salad. I use it more and more in savory salads and not just w/sweets.
― Love Max Ophüls of us all (Michael White), Friday, 6 July 2012 18:31 (eleven years ago) link
you can find some great vietnamese salads that use mint, so delicious and refreshing.
also mojitos :D
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 6 July 2012 18:31 (eleven years ago) link
and in fruit salad
mmmm i love mint pureed into a paste/sauce on seafood (scallops esp, but tilapia ok too) or on a curry
― nicest bitch of poster (La Lechera), Friday, 6 July 2012 18:33 (eleven years ago) link
mojitos man
― chupacabra seeds (Abbbottt), Friday, 6 July 2012 18:55 (eleven years ago) link