Author Topic: cooking  (Read 279291 times)

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Offline Spracne

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Re: cooking
« Reply #550 on: April 03, 2014, 04:23:12 PM »
glad you brought up substance. totally forgot to post what I cooked for lunch-



That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.

You should have relished that puppy.

Offline Tobias

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Re: cooking
« Reply #551 on: April 03, 2014, 04:25:54 PM »
You should have relished that puppy.

tonya is classically trained, you think he's gonna relish up that cheeseburger roller? :lol:

Offline The Tonya Harding of Twitter Users Creep

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Re: cooking
« Reply #552 on: April 03, 2014, 04:28:47 PM »
wow, what is this, everyone make fun of tonya day? cmon! thought we were all friends.

guess ill just buy all my food from now on and microwave it or just get jimmy johns or QT stuff. :frown:
I think what my friend Mitch is trying to say is that true love is blind.

Offline puniraptor

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Re: cooking
« Reply #553 on: April 03, 2014, 04:31:36 PM »
QT has great service, I'm sure they wouldn't mine accurately applying your condiments for you.

Offline Shooter Jones

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Re: cooking
« Reply #554 on: April 03, 2014, 04:39:19 PM »
You should have relished that puppy.

tonya is classically trained, you think he's gonna relish up that cheeseburger roller? :lol:

do you guys think it should have relish on it cause there is a hot dog bun involved, or do you actually put relish on your cheeseburgers?

Offline Tobias

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Re: cooking
« Reply #555 on: April 03, 2014, 04:40:22 PM »
there's one guy, and his name is spracne

Offline Spracne

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Re: cooking
« Reply #556 on: April 03, 2014, 04:44:13 PM »
what?  No, I was just telling him to relish that puppy, to really enjoy it.

However, I really don't know what that thing is.  I skipped to the last page and haven't read the rest of the thread.  Guess I need to ketchup. 

Offline EllRobersonisInnocent

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Re: cooking
« Reply #557 on: April 03, 2014, 04:44:56 PM »
what?  No, I was just telling him to relish that puppy, to really enjoy it.

However, I really don't know what that thing is.  I skipped to the last page and haven't read the rest of the thread.  Guess I need to ketchup.

It's a mozzarella stick on a bun w/ marinara and mustard (weird, i know).

Offline pissclams

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Re: cooking
« Reply #558 on: April 03, 2014, 04:46:48 PM »
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?




i'm showing up to fattyfest w/ 2 boxes of these.  one for rowdy and one for stevsie.  may the best man win.


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Offline The Tonya Harding of Twitter Users Creep

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Re: cooking
« Reply #559 on: April 03, 2014, 04:50:06 PM »
I roll that crap up fresh err'day.
I think what my friend Mitch is trying to say is that true love is blind.

Offline pissclams

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Re: cooking
« Reply #560 on: April 03, 2014, 04:53:04 PM »
you must unwrap your own SJ's


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Offline The Tonya Harding of Twitter Users Creep

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Re: cooking
« Reply #561 on: April 03, 2014, 04:57:10 PM »
you must unwrap your own SJ's

I don't eat that processed garbage. I only cook fresh food for myself.
I think what my friend Mitch is trying to say is that true love is blind.

Offline Demo158

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Re: cooking
« Reply #562 on: April 03, 2014, 05:03:57 PM »
glad you brought up substance. totally forgot to post what I cooked for lunch-



That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.

That dry dog turd in a bun is something you should really be proud of then
I found this exchange hilarious.

Offline Emo EMAW

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Re: cooking
« Reply #563 on: April 03, 2014, 05:28:05 PM »
Get this snack crap out of this thread.


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Offline Tobias

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Re: cooking
« Reply #564 on: April 03, 2014, 05:30:01 PM »
case opened!

Offline Shooter Jones

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Re: cooking
« Reply #565 on: April 03, 2014, 05:43:05 PM »
It's a mozzarella stick on a bun w/ marinara and mustard (weird, i know).

would try.

Offline pissclams

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Re: cooking
« Reply #566 on: April 03, 2014, 06:07:47 PM »

Get this snack crap out of this thread.


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Offline jtksu

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Re: cooking
« Reply #567 on: April 03, 2014, 11:39:48 PM »
I feel like eating a case of slim jims would mummify you from the inside or something.   Also, I think you're supposed to add baking soda (or baking chowder?) to the water when cooking eggs.   Makes the shell peel right off.   (And mummifies you from the inside a little.)

Offline 8manpick

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Re: cooking
« Reply #568 on: April 08, 2014, 10:49:34 AM »
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.
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Offline HerrSonntag

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Re: cooking
« Reply #569 on: April 08, 2014, 11:12:01 AM »
I got a just regular old knife block set as a housewarming gift that I've used for the last 4 years.  I've only had them sharpened once (bought whetstones and did it myself, but you can take them places) and they still work great.  I don't know how much they cost originally, but I don't think they were expensive, I know they are cast rather than forged steel so the whole set was probably under $100.   One thing that has made them last 4 years, still sharp is just handling them properly.  Only cut on wood/platics cutting boards, hone the blade prior to every (most every) use, hand dry on a kitchen towl and return to the block after you're done (never in the dish washer)

If you're having problem with dull knives, i'd imagine you might be committing one ore more of the above sins.  If that's the case a really nice knife can get dull just as fast as a cheap one if mishandled.  If you do care for your knives and just crave a super sharp edge, look for forged knives versus cast/pressed/stamped blades.  That's the functional distinction between different levels of quality. 

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=forged%20knives&sprefix=forged+knive%2Cgarden

Offline asava

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Re: cooking
« Reply #570 on: April 08, 2014, 11:13:13 AM »
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.

Chef's knife is by far and away the most important part, imo. You can also get a more versatile knife like a 7 or 8 inch santoku knife as your main piece instead of a true chef's knife.

Offline HerrSonntag

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Re: cooking
« Reply #571 on: April 08, 2014, 11:18:50 AM »
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.

Chef's knife is by far and away the most important part, imo. You can also get a more versatile knife like a 7 or 8 inch santoku knife as your main piece instead of a true chef's knife.
Asava, i'm more partial to my santoku than my chef's knife, its pretty much my go to blade.  I just prefer the balance and feel in my hand to my chef's knife.  They both came in a knife set, so it could be the case that the set had a nice santoku and a shitty chef's knife.   In what instances should I use one versus the other?  Do they serve different niches or is it just two different approaches to the same problem?

Offline AST

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Re: cooking
« Reply #572 on: April 08, 2014, 11:26:38 AM »
the 3 high quality knives i can't do without are santoku, paring, serated utility.  once you get the hang of a nice 5" or 7" santoku the only thing you will need a chefs knife fore is melons, cabbage, lulettuce and the like.  a cheap but sharp chef's knife can handle those.

Offline asava

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Re: cooking
« Reply #573 on: April 08, 2014, 11:36:00 AM »
really a chef's knife is designed to take away the difficulty of prepping for long periods of time, hence the added weight and the typical length of the blade. for most people, they aren't cutting or prepping for more than half an hour to an hour at a time, so this benefit doesn't do much for them. a chef's knife can also be more readily used for breaking down certain cuts of meat, or crushing (think nuts or hard chocolates) than a santoku knife, but a sharp santoku can otherwise handle most other things just as well, if not better (ex: veggies), than chef's knives and won't feel like you are wielding a rough ridin' sword in the kitchen. supertramp has the right idea with the santoku, paring, and serated blade for most kitchen set ups. a good fillet knife is also important if you cook a lot of fish. skinning is one of those jobs that is super tough to do without the proper blade, but it can be done.

Offline 8manpick

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Re: cooking
« Reply #574 on: April 08, 2014, 12:24:23 PM »
:thumbs: Thanks guys! gE is simply the best.
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