| Author | Message | ||
     Sifo |
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| Ebutch |
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| Ebutch |
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| Sifo |
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| Ebutch |
bernies honey-moon in russia 1988 WATCH  https://ntknetwork.com/video-surfaces-of-bernie-sanders-shirtless-drinking-while-visiting-the-ussr/ | ||
| Aesquire |
Quick product review. Aroma rice cooker/multi cooker. 2-8 cup. Thumbs up. I had a super cheap rice cooker, $13 at the outlet mall kitchen store. It worked fairly well, but the mechanical switch, the only control, ( what more do you need? ) have a very faint clunk when cooking was over, and it switched to warming mode. Easy to miss, and warming mode scorched the unattended rice in about 5 minutes. For those who would say, "I just use a pot on the stove, what kind of idiot needs a special rice cooker?" This idiot. Call me lazy, a bad cook, a gadget freak, guilty. I scorch rice more often than the cheap cooker. The Aroma has a not annoying, but audible alarm. Big improvement. Don't know about the warming mode yet. Also has a brown rice mode, a simple timer so that in 2-10 hours it will auto start. ( but you have to do the mental calculations on timing ) And, this is important, will automatically adjust the heat to optimize cooking. Asked for, & got for Christmas, yea! Finally cooked rice last night. Worked fine. Nits? The inner lid removes for cleaning, a bit more work than the cheapo. The book said 32 minutes, but it only took 20 to cook up 2 cups. ( small batches challenge these things ) The non stick on the inner pot had some sticking, but it was first use, and unrinsed Jasmine, starchy sticky rice. Yeas? Cool touch sides, yadda yadda. My sister is even more of a gadget freak, and has a Zojirushi cooker with fuzzy logic, a timer so you toss in rice and water, tell it you want the rice ready at 5:43 pm. And it is. Perfect. Every time. Computer controlled heat, The only downside is it can take more than 45 minutes to cook a large batch, due to it's gentle programming. But it will be freaking perfect. It's also 6-10 times as expensive as the Aroma. ( about $35 ) So do I recommend it? Yes. Is it perfection? No. Perfection is available. If you must have perfect, get a Zojirushi. If good enough is, then skip the cheapest option and go for the Aroma. Full disclosure, it was the America's Test Kitchen best buy. That's why it was on my wish list. | ||
| 86129squids |
Too bad my sweet Dominican lady can't teach you her method for rice- stovetop, pan and love is all that's needed.  Her best buddy is an amazing home cook, but she depended on a rice cooker until my honey showed her the way...  No matter, congrats and enjoy! They DO make the task easy and foolproof. ATK is one of our fave shows, but I miss Christopher Kimball. He's got his own show now, "Milk Street", but our dang PBS station never airs him when we're watching the boob tube. They're WAY too heavy airing Martha  and the new ATK. Nick Stellino is just the coolest, most suave chef you've ever seen, IF you can catch his show. Lidia Bastianich makes us drool regularly. Also- Ming Tsai and that silly black dude from NOLA, Kevin Belton. Another fave that I rarely see anymore is that Cajun doing "Hooks, Lies and Alibis", John Folse. Silly, but I come home from restaurant work and still love to watch these folks. | ||
| Sifo |
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| Aesquire |
https://www.breitbart.com/entertainment/2019/01/30 /ariana-grande-misspelled-japanese-tattoo-translat es-to-charcoal-grill/ Snort. Giggle. I knew I'd get feedback on just using a pot. Half the time I forget I have a pro model Kitchen Aid and mix cookie dough by hand. ( reminds me, make cookies ) I tossed the never made me happy pod coffee gizmo and bought an electric kettle. Now I can make cup o noodles & French press without burning a pot! Yeah, I can burn water. | ||
| 86129squids |
Those Keurig pods and their ilk never appealed to me, plus they're in the same category as plastic straws- gobs of waste. A classic French press is the antithesis, and as good if not better. I remember my great-grandma and grandparents using the old percolators, I always thought they were cool, fun to watch as a kid. My sweetie has the metal stovetop percolator that does Cuban coffee... a little Bustelo perks beautifully. That stuff WILL wake you up!  | ||
| 86129squids |
Switching things up- playing this as I type, just released, Rodrigo Y Gabriela covering Pink Floyd's "Echoes"! One word: Wow. One drawback, a big one for me, is that few of my favorite artists will even stop in Tennessee for a show. Looks like these two are busy touring Europe.  (Message edited by 86129squids on January 31, 2019) | ||
| Ourdee |
Those Keurig pods and their ilk never appealed to me, plus they're in the same category as plastic straws- gobs of waste. Keurig is my lazy way to get a quick cup. I only run distilled water in it for a truly soulless cuppa. My favorite comes from my aerobie press and fresh ground coffee. I do use the K-cup in the keurig that I load with fresh ground coffee at times. And if there is a crowd I break out the french press instead of the aerobie press for speed. A word of caution: if the keurig is in a public place, I avoid it. I have seen mold growing in them and you can't tell what water has been ran through the holding tanks. | ||
| 86129squids |
I do understand their appeal for those who drink a cup at a time. We share a full fresh pot of Kroger brand French roast, whole bean, ground as needed every morning (or before bed with the timer, if I remember). There's always 2-3 cups left over, which her brother has after work on his way home. You really can't beat a French press, especially if it's an insulated version. Simple, easy to clean, fun to use, and dang tasty! Very good point on unknown Keurigs. Given my line of work, I'm always watching for stuff like that. We took some friends to dinner at Applebee's a couple of weeks ago- food was tasty and hot, but I couldn't help scanning the dining room. About 6, maybe more tables with dirty dishes piled on them. That's a tell for what you DON'T see. I honestly probably could've run the entire FOH with one ace server and a good manager. Oh well. | ||
| Ourdee |
The server is the key to success. Good managers still have to have great servers before they can have great success. I think I know someone who would have removed the dishes before they piled up. Great people are solutions. | ||
| Aesquire |
The Keurig was my guest coffee solution. I don't usually drink it. Mine never made enough or good enough and it died not pulling water. Good riddance. But I do like a good cup from time to time. The French press is a basic Bodum glass rig I use for camping. I'm blessed in that not only are there multiple coffee roasters, the Big Grocery Chain has decent coffee. I've got some tasty Kenyan now. I've got 3 excellent pizza joints within a few miles. ( out of 6-7 ) And that's out in the sticks. The Big Grocery Chain is Wegmans, the Rochester home town store, and my sister in Syracuse's "favorite restaurant" . With subs, a sushi bar, etc. Also the C.I.A. Secret Weapon. They take potential defectors there to brag on the joys of Capitalism in America. Cheating, really, since it's exceptional. They hauled some KGB guy to the Pittsford store, in a high traffic areas full of fancy shops in rich suburbia. He accused them of taking him to a Party Store. ( in the USSR, stores only open to Party Elites, like Bernie ) So they took him out in the parking lot & followed & chatted with, a homeless guy pushing his cart of deposit bottles, who cashed out & bought a sub, & went on his way. THAT freaked the KGB guy out. No class distinction, the poorest Americans eating better than the richest Muscovite. I often forget how lucky I am to be born in America. And Bless all our legal immigrants who brought us their foods! | ||
| 86129squids |
RD- honestly, I was sorely tempted to clear ALL those dishes myself. The manager clearly looked to not be enjoying himself, and was doing the work his staff should've been doing, had he actually been doing his job. There are so many moving parts to a great service, and yes, they require the best to execute. I'm blessed to be part of a crew like that. Over the years, I've been FOH or BOH, all positions except broil or sautee, including management. The crew I work with now is family really, they amaze me regularly. If it weren't for my commute, I'd be content, in general. | ||
| 86129squids |
FWIW, I just finished a brisket sandwich from Martin's in Nashville, topped with melted artisan blue cheese, no need for sauce...  | ||
| Ourdee |
Now, I will hate you for a few minutes.  | ||
| Aesquire |
https://www.mirror.co.uk/news/world-news/rollercoa ster-breaks-leaving-tourists-left-13932757 I'm a coaster fan. But this one? The good news is the fail safe worked. Brisket? Jealous. | ||
| Shoggin |
86129Squids, I was at Martins last night too! about 8pm With a 6'8" blond guy and 2 very blond girls. Did ya see us? | ||
| 86129squids |
As much as we all love and worship BBQ, if youns make it to Nashvegas, go find a Martin's location. Just like Jim's Smokin' Butts, there's a line out the door for lunch or dinner, but they're open 7 days. Really fantastic stuff. I visited a few months back, and just for something different, got a smoked turkey sandwich- edit, Pimento Cheese Club with smoked turkey. Blew my mind and tastebuds. And beware the Devil's Nectar. It is what it sounds like, friggin' delicious, but HAWWWWTTTT!! Shoggin, sorry- I came to town Monday to attend a memorial service for a cousin. Doubled right back home, but made sure to stop and pick up 1.5# of brisket to make my honey and her brother happy. There are standing orders that if me or my sweetie and her BF head to Tunica, on the way back there must be a Martin's BBQ stop. FWIW- on that trip a few months back, I was on the Beemer, wanted to slab it halfway then take the secondaries. Got off I40 at the Hwy 70 exit for gas and grub. Pulled up at a well-worn local gas station, better prices for gas, and the other choice was too shiny anyway. Well, dang if there wasn't a nice, big smoker set up out front, big enough to have an aluminum carport set up... very nice redneck engineering. Watched an old man working the meats... Started to speak to him and compliment his work... seemed he was mute or deaf. Oh well, left him to his work. Got gas, then needed grub. They had smoked <everything>- bologna, burgers, chicken, pork of all kinds, just wow. I got a burger topped with brisket, sauce, slaw and cheese. GREAT hole in the wall place. Lemme see if Gargle can hep me here... Wow. The Super Truck and Travel Plaza! Google Earth shows the 'cue smoker rig and a giant pile of wood right next to it... https://www.google.com/maps/place/Super+truck+%26+Travel+plaza/@36.1304097,-85.4796203,34m/data=!3m1!1e3!4m8!1m2!2m1!1sgas+station+Cookeville+exit+hwy+70+with+BBQ!3m4!1s0x886723aa143b5e95:0x304c623477c9bdff!8m2!3d36.1302917!4d-85.4796316 https://www.martinsbbqjoint.com/ (Message edited by 86129squids on January 31, 2019) | ||
| S2t_bama |
Rice cooker.....not for me once I learned about the heat retention method, and have never scorched or had rice with bad texture since. Simply add white rice and water in proportions on package, then bring to a boil. Stir once, then turn off heat and cover. Once steam stops roaring out, cover (wrap) the pot in a couple of dish towels to hold in the heat. Leave there for the cook time recommended on the package (20-25 min for white rice). Uncover, and "fluff" with a fork. No sticking, and great texture. | ||
| 86129squids |
"No sticking, and great texture." No "pegado", no "concon"? You can get great rice AND the crusty deliciousness at the bottom of the pan/kettle. Missing out if there's no crust at the bottom, and yes, the fluffy, proper rice is the star. Rice without concon, not in our house. https://www.dominicancooking.com/1007-the-secrets- of-the-perfect-concon.html | ||
| 86129squids |
It's like pizza without great crust. True. | ||
| Slaughter |
... and in another directionless thread hijack:  | ||
| Ourdee |
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| 86129squids |
OK RD, Dang... That was stupid. RECON | ||
| 86129squids |
Whoops, dang you Slaughter! 0 Bunch of F'in Aisshats.  | ||
| Ourdee |
Reenactment of an actual nuclear accident that happened. The real person died. | ||
| Aesquire |
https://en.m.wikipedia.org/wiki/Louis_Slotin |
