Ex-fucking-actly. The dumbest part of this it would be very easy to create a bagel roll that solves the issues but people are too locked into existing product + BEC.Nonlinear FC wrote: ↑Wed Aug 31, 2022 2:21 pmI just don't understand the appeal of having a chewy bagel when you've got toppings that slide all over the place and drop on the plate/ground.
Culinary Hot Takes
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Re: Culinary Hot Takes
- A_B
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Re: Culinary Hot Takes
IN my experience of eating east coast bagel sandwiches, this was not a problem at all. I guess it's just the hardscrabble hillbilly in me, not afraid to work for my breakfast.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Culinary Hot Takes
Well. How was it?
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
Re: Culinary Hot Takes
Baking giant cookies in cast iron pans is a total baller move.
My avatar corresponds on my place in the Swamp posting list with the all-time Home Run list. Number 45 is Paul Konerko with 439.
Re: Culinary Hot Takes
Two summers ago during the pandemic we got this big-ass, pre-seasoned cast iron pan, about 24 inches in diameter. Can probably cook a whole rack of lamb if I tried. We were first calling it "The Gavone", but then I changed it to "Clemenza". And I got to learn its tendencies, specifically that the heat is more evenly distributed, and to consider the low end on cook times as it stays hot longer. Cooking meats was easy, especially switching it to the oven to finish. I also learned the proper way to clean it. Simply toss some Kosher salt in it when it cools off, rub deep chars over with a paper towel, rinse off, dry completely, and drop a tablespoon or two of a non-tasty oil into the pan and wipe it around the surface. Every three to five times I use it, I'll clean it with some soap and water with a soft bristle brush, and dry it completely and use the oil to keep it seasoned.
We really got to like using it, so we got three more cast iron pans in smaller sizes, "Luca", "Rocco", and "Al Neri". The smaller-sized ones allow better use when making pan sauces. For the cookie, we use the second smallest (Rocco), which is about 12 inches across. The heat at 325, along with the frequent oiling of the pan, is enough that 28 minutes is really all that's necessary to go from dough to soft, cookie goodness.
We really got to like using it, so we got three more cast iron pans in smaller sizes, "Luca", "Rocco", and "Al Neri". The smaller-sized ones allow better use when making pan sauces. For the cookie, we use the second smallest (Rocco), which is about 12 inches across. The heat at 325, along with the frequent oiling of the pan, is enough that 28 minutes is really all that's necessary to go from dough to soft, cookie goodness.
My avatar corresponds on my place in the Swamp posting list with the all-time Home Run list. Number 45 is Paul Konerko with 439.
- A_B
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Re: Culinary Hot Takes
I implore you to NOT put this take on Twitter, lest you be roasted. Hell, Mr. D is probably typing concurrently to me right now.L-Jam3 wrote: ↑Tue Sep 20, 2022 1:29 pm Two summers ago during the pandemic we got this big-ass, pre-seasoned cast iron pan, about 24 inches in diameter. Can probably cook a whole rack of lamb if I tried. We were first calling it "The Gavone", but then I changed it to "Clemenza". And I got to learn its tendencies, specifically that the heat is more evenly distributed, and to consider the low end on cook times as it stays hot longer. Cooking meats was easy, especially switching it to the oven to finish. I also learned the proper way to clean it. Simply toss some Kosher salt in it when it cools off, rub deep chars over with a paper towel, rinse off, dry completely, and drop a tablespoon or two of a non-tasty oil into the pan and wipe it around the surface. Every three to five times I use it, I'll clean it with some soap and water with a soft bristle brush, and dry it completely and use the oil to keep it seasoned.
We really got to like using it, so we got three more cast iron pans in smaller sizes, "Luca", "Rocco", and "Al Neri". The smaller-sized ones allow better use when making pan sauces. For the cookie, we use the second smallest (Rocco), which is about 12 inches across. The heat at 325, along with the frequent oiling of the pan, is enough that 28 minutes is really all that's necessary to go from dough to soft, cookie goodness.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
Re: Culinary Hot Takes
I have to pull the LeCreuset cast iron pans out of my wife’s hands when she wants to “clean” them with dish soap.
Noli Timere Messorem
Re: Culinary Hot Takes
Hell, I would prefer to never use soap on it and just stick it in a hot oven until the baked-on detritus just flakes off, but there are times when you have to do it for appearances for her.
My avatar corresponds on my place in the Swamp posting list with the all-time Home Run list. Number 45 is Paul Konerko with 439.
Re: Culinary Hot Takes
I’ve used a cast iron skillet for ages. I rarely use soap and water, and if I do, I re-season it immediately afterwards.
LJam, I recommend using a high-smoke point oil for seasoning your cast iron, like peanut oil. Using low-smoke point oils can create odd tastes and has that whole burnt-oil-as-a-carcinogen issue.
LJam, I recommend using a high-smoke point oil for seasoning your cast iron, like peanut oil. Using low-smoke point oils can create odd tastes and has that whole burnt-oil-as-a-carcinogen issue.
THERE’S NOWT WRONG WITH GALA LUNCHEONS, LAD!
Re: Culinary Hot Takes
Risotto is labor intensive, but when you nail it right, it’s worth every turn of the whisk and then some.
My avatar corresponds on my place in the Swamp posting list with the all-time Home Run list. Number 45 is Paul Konerko with 439.
- A_B
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Re: Culinary Hot Takes
Just don't try it in on chopped!
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
- DaveInSeattle
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Re: Culinary Hot Takes
Or Top Chef. Almost everyone who has tried it on Top Chef has been sent home.
When we did the cooking class in Italy, the chef made risotto and stirred it once, when he poured the broth in. And it turned out perfect.
(And he didn't really use broth either....he used a bouillon cube dissolved in some hot water)
Re: Culinary Hot Takes
So my wife was out at Wegmans this past weekend and she picked up a couple Motor City Pizza Co. frozen pizzas. The four cheese and the supreme.
The four cheese was good, but man...this supreme pizza - I'm having trouble remembering a better tasting frozen pie.
Anyone had this before?
The four cheese was good, but man...this supreme pizza - I'm having trouble remembering a better tasting frozen pie.
Anyone had this before?
Noli Timere Messorem
Re: Culinary Hot Takes
Fairly certain in this thread there was a discussion about the "frozen pizza from Costco" and "how good it is." It lives up to the Swamp hypeEnochRoot wrote: ↑Mon Nov 14, 2022 7:07 pm So my wife was out at Wegmans this past weekend and she picked up a couple Motor City Pizza Co. frozen pizzas. The four cheese and the supreme.
The four cheese was good, but man...this supreme pizza - I'm having trouble remembering a better tasting frozen pie.
Anyone had this before?
This is the brand. For the price, $13 or so, you get a 2 pack. Costco near me only has the ultimate meat option, but it's fantastic.
If I see that supreme in stock I'm getting it though because there's no olives on it. I hate olives.
https://www.motorcitypizzacompany.com/
mister d wrote:Couldn't have pegged me better.
EnochRoot wrote:I mean, whatever. Johnnie's all hot cuz I ride him.
Re: Culinary Hot Takes
Well then I second that notion. The crust is superb. Of course, I ate about half of it, so we'll see how well it re-heats.Johnnie wrote: ↑Mon Nov 14, 2022 7:17 pmFairly certain in this thread there was a discussion about the "frozen pizza from Costco" and "how good it is." It lives up to the Swamp hypeEnochRoot wrote: ↑Mon Nov 14, 2022 7:07 pm So my wife was out at Wegmans this past weekend and she picked up a couple Motor City Pizza Co. frozen pizzas. The four cheese and the supreme.
The four cheese was good, but man...this supreme pizza - I'm having trouble remembering a better tasting frozen pie.
Anyone had this before?
This is the brand. For the price, $13 or so, you get a 2 pack. Costco near me only has the ultimate meat option, but it's fantastic.
If I see that supreme in stock I'm getting it though because there's no olives on it. I hate olives.
https://www.motorcitypizzacompany.com/
Noli Timere Messorem
Re: Culinary Hot Takes
Definitely going to try this:
mister d wrote:Couldn't have pegged me better.
EnochRoot wrote:I mean, whatever. Johnnie's all hot cuz I ride him.
Re: Culinary Hot Takes
If you're a fan of mojitos then get yourself down to Elkton, MD, because I have an absolute bumper crop of mint.
My avatar corresponds on my place in the Swamp posting list with the all-time Home Run list. Number 45 is Paul Konerko with 439.
Re: Culinary Hot Takes
Seconded. Olives are gross. No idea how the pizza tastes.Johnnie wrote: ↑Mon Nov 14, 2022 7:17 pmFairly certain in this thread there was a discussion about the "frozen pizza from Costco" and "how good it is." It lives up to the Swamp hypeEnochRoot wrote: ↑Mon Nov 14, 2022 7:07 pm So my wife was out at Wegmans this past weekend and she picked up a couple Motor City Pizza Co. frozen pizzas. The four cheese and the supreme.
The four cheese was good, but man...this supreme pizza - I'm having trouble remembering a better tasting frozen pie.
Anyone had this before?
This is the brand. For the price, $13 or so, you get a 2 pack. Costco near me only has the ultimate meat option, but it's fantastic.
If I see that supreme in stock I'm getting it though because there's no olives on it. I hate olives.
https://www.motorcitypizzacompany.com/
BFJ is the town wizard who runs a magic shop. He also has a golem that he has trained to attack anti-Semites.
Re: Culinary Hot Takes
Yes. Thirded. Olives r horrible
Re: Culinary Hot Takes
I know I've said this, but the only base food we won't eat are olives. The only two times we've actively enjoyed them have been on pizza (in tapenade) form at this place in Asbury Park.
- Nonlinear FC
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Re: Culinary Hot Takes
Had tapas last night for dinner and ate so many olives
I felt aswirl with warm secretions.
- Nonlinear FC
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Re: Culinary Hot Takes
I can deal with a tapenade. Just had that on a sub from a gourmet place in Potomac a few weeks ago. (They could've put on more, to be honest.)
You can lead a horse to fish, but you can't fish out a horse.
Re: Culinary Hot Takes
Do olive haters discern between cheap canned black/green ones and the fancy artisanal bullshit? Pretty big difference.
- Johnny Carwash
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Re: Culinary Hot Takes
I like all olives. Just now had pizza with black olives. Sue me, you bunch of snobs.
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Re: Culinary Hot Takes
I think it's actually the other way around these days. I WISH I could enjoy them, as they are often put out as part of a nice charcuterie spread. They seem like something I should like, as I'm overly into salty/savory as opposed to sweet.
You can lead a horse to fish, but you can't fish out a horse.
Re: Culinary Hot Takes
I've despised every type of olive I've ever tried. Canned, jarred, black, Spanish, katamala, diced up and added to toppings, them in a mix on a muffaletta, high end, low end. Everything. I hate the flavor.
mister d wrote:Couldn't have pegged me better.
EnochRoot wrote:I mean, whatever. Johnnie's all hot cuz I ride him.
Re: Culinary Hot Takes
AgreedJohnny Carwash wrote: ↑Fri Jun 30, 2023 12:09 pm I like all olives. Just now had pizza with black olives. Sue me, you bunch of snobs.
"What a bunch of pedantic pricks." - sybian
Re: Culinary Hot Takes
Yup. It's one of the rare foods that I truly hate the taste. Most of my anti-food takes are due to texture.
well this is gonna be someone's new signature - bronto
Re: Culinary Hot Takes
Exact same page. I'm mad I can't make myself enjoy them.Nonlinear FC wrote: ↑Fri Jun 30, 2023 12:15 pm I think it's actually the other way around these days. I WISH I could enjoy them, as they are often put out as part of a nice charcuterie spread. They seem like something I should like, as I'm overly into salty/savory as opposed to sweet.
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Re: Culinary Hot Takes
Yeah, you are wrong not to love them. Wondering if it's one of those things where some people taste them differently, like the poor souls who taste soap when they eat cilantro. I love all kinds of olives. Kalamata and feta is one of the greatest flavor combos ever. We have a Costco box black olive snack packs for my daughter. She hasn't worked up to loving the more flavorful olives yet, but she is getting there.mister d wrote: ↑Fri Jun 30, 2023 12:57 pmExact same page. I'm mad I can't make myself enjoy them.Nonlinear FC wrote: ↑Fri Jun 30, 2023 12:15 pm I think it's actually the other way around these days. I WISH I could enjoy them, as they are often put out as part of a nice charcuterie spread. They seem like something I should like, as I'm overly into salty/savory as opposed to sweet.
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-Pruitt
Re: Culinary Hot Takes
Does olive oil trigger the hate?