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Post Post #12  (isolation #0)  » Sun Aug 15, 2010 3:33 pm

Have you considered sushi? Most people get confused and think that sushi only involves raw fish, but really it just refers to the rice. I could see a BBQ pork roll (with complimenting veggies, maybe some cabbage?) being pretty tasty.
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Post Post #22  (isolation #1)  » Mon Aug 16, 2010 1:47 am

What effing snobs.
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Post Post #24  (isolation #2)  » Mon Aug 16, 2010 1:56 am

so I think I mean to call them pittsfords.
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Post Post #36  (isolation #3)  » Tue Aug 17, 2010 11:23 am

She cooks at a retirement home? Then just feed them the same thing over and over again. It seems to me that if they think it was the same thing they had yesterday, it wouldn't matter, because they probably also think it was pearl harbor yesterday.
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Post Post #56  (isolation #4)  » Wed Aug 18, 2010 11:31 pm

Are you pan frying the fish? If so, I feel like a really nice pan sauce could be made with the fond, some citrus, some fish stock, and some white wine.
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Post Post #64  (isolation #5)  » Thu Aug 19, 2010 10:11 pm

For the record, yeah. That's what fond is. So much flavor, but I keep forgetting you're cooking in bulk. Pan frying seems pretty ridiculous for that many people, unless you have an army of minions.
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Post Post #69  (isolation #6)  » Thu Aug 19, 2010 10:55 pm

I like pork chops pan fried, then slow cooked in sourkraut. Soooo good.
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Post Post #72  (isolation #7)  » Thu Aug 19, 2010 11:19 pm

maybe some mushrooms if it's not for me (shittiest allergy ever).

Ouch, dude. Mushrooms are one of the greatest things ever.
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Post Post #78  (isolation #8)  » Fri Aug 20, 2010 12:19 pm

shaft.ed really likes him some asian cooking.
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Post Post #230  (isolation #9)  » Sat Oct 23, 2010 8:38 pm

Flemish fries: these are thicker than your standard french fries, and thus much healthier.

lolwut
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Post Post #261  (isolation #10)  » Sun Oct 24, 2010 3:51 pm

sirdanilot wrote:
Thestatusquo wrote:
Flemish fries: these are thicker than your standard french fries, and thus much healthier.

lolwut

Hey Thestatusquo perhaps it's a good idea to use your brain before you post?

When deep frying, the more surface you have, the more fat goes into your food. Thinner fries mean more surface thus more fat. Thicker fries mean less fat.


I like your righteous indignation especially in light of the fact that you're wrong. Keep up the good work.
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Post Post #266  (isolation #11)  » Sun Oct 24, 2010 4:28 pm

Ok, like listen. Scientifically you're wrong. I've had thick steak fries, I've had mcdonalds fries, I've made my own fries, both thick cut and thin cut multiple times. Sirani claimed that "Thicker cut fries will always be healthier than thin cut fries" which is just...scientifically wrong. JD has already explained why, the exact opposite thing is true. When you have a thicker cut you have to cook the fry longer, and the only thing that effects oil saturation is cooking time.

Take your cultural chauvinism and shove it. Just because you happen to like your fries a certain way does not make them healthier.
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Post Post #268  (isolation #12)  » Sun Oct 24, 2010 4:56 pm

bv310 wrote:@Xine, Soaking them overnight is supposed to make them crisp up on the outside faster, according to my grandmother. Then again, she also believes that cooking in lard is healthier than margarine, so you may want to get a better opinion.


Lard has a higher surface area, right?
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Post Post #271  (isolation #13)  » Sun Oct 24, 2010 5:22 pm

We probably do. Mine used to go on about how "the [removed] wanted to steal [her] lawn flamingos."

Oh those were the days.
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Post Post #277  (isolation #14)  » Tue Oct 26, 2010 1:22 am

Hey, I remember that time that sirani got absolutely face crushed and then stopped posting in the thread.
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Post Post #300  (isolation #15)  » Tue Oct 26, 2010 8:57 pm

Its funny because the only person making any value judgement at all was him. but good try.
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Post Post #309  (isolation #16)  » Wed Oct 27, 2010 4:23 pm

sirdanilot wrote:Xine, I think you are mixing too fast. Perhaps it's better to mix it by hand (but I don't know the quantity in which you're making it). Eggs should be room temperature in recipes but I think you know that. Oil should be incorporated very slowly.

I think the real problem is the mixing speed tbh.

Frankly, theres shouldn't be eggs in your aioli in the first place.
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