all the popular kids are like Æ but I'm doing my own thing with Œ
Broke: SPL
Woke: MLS
I wonder if people fear robots becoming sentient/self-aware and then uprising against us because they read too much science fiction
>>652
you might be onto something. let me support your point with science fiction. it seems like that old stanislaw lem concept, you know, if a real alien appeared we wouldn't be able to communicate with it and it might not give a shit about us. the same could reasonably be predicted for AI.
cooking is frustrating because, like sleep, it's something i will do a lot in my life, nearly every day, so it's worth getting things set up right to do it well. i have a nice mattress and a vitamix.
the frustrating part is that, unlike sleep, there are millions of skilled cooking professionals who do it even more often than i will ever, and consequently i will never be "good" at it. quilting? do it for an hour or two every day, including some reading about techniques, and you'll get good at it, guaranteed. math, or writing? same thing. but not cooking.
the only other thing i can think of that's like this is learning a foreign language. but cooking is obviously more useful than that.
>>655
The grass is always greener, there will always be a 5yo asian kid who does it better than you, etc. Even though I don't think of myself as a good cook, my friends all seem to like what I make.
As usual, the answer is "more onions".
When in doubt, drown the food in ketchup.
>>655
You only need a few years of cooking as a serious hobby to make better food than the majority of restaurants out there. In fact the majority of restaurants aren't really very good. You'll notice the compromises, flaws, and inadequacies as you cook more and more. While you won't have the same volume of practice and as sharp a skill set as professionals, there are a lot of advantages you'll have when cooking too. The amount of thought and care you can put into a dish can reasonably exceed anything done outside of the top few tiers of restaurants. You have more versatility in what you do. You have no expectations to worry about meeting, no limits on the type/theme of food you're making, no worries about the business aspects of developing/making a dish, etc.
As long as you're making things that challenge you instead of just picking something from Allrecipes or the Food Network or something, you're going to notice really quick progress. Library book sales always seem to have a culinary arts textbook for a dollar. You'll learn a lot from those even if they do tend to be Eurocentric. Cookbooks from famous well-regarded restaurants are also a pretty good resource. You'll see a lot of interesting things that you otherwise wouldn't see. The French Laundry Cookbook is really easy to find for dirt cheap and it's a cookbook that's actually very accessible once you know your way around the basics. The Fat Duck cookbook is on the opposite side of the spectrum. You'll likely never make a single dish out of it, but reading through it can give a lot of ideas and a different view of ingredients and components. The Noma Guide to Fermentation is a good read if you're at all interested in fermentation (and Koji Alchemy if you want to delve a bit deeper into using koji). Though you'd probably want to go with something Art of Fermentation by Katz as a primer, but it's really not necessary. All these books and a lot more are on libgen. The more you make different dishes the more you'll notice patterns that. The more you make dishes that challenge you or do something that you're unfamiliar with the more you'll pick up new tools. The more you pick up the better you can improvise on your own. Every once in a while I look back at something I made and think how only a year previous I wouldn't have imagined doing something like that.
tl:dr: You can pretty much disregard all that since it isn't a competition anyway. No reason to worry about how you stack up to other people as long as you're getting a sense of satisfaction from your progress and whatever you produce. I'll never be an elite cook, and I'm ok with that. Or even a moderately competent musician, but I still like to play my instrument a few hours a week.
I watched a snippet of the iCarly reboot and apparently iCarly's caretaker/tutor figure accidentally hires a prostitute to another character through an app. Upon hearing this, iCarly remarks that "this is how my friend Anna paid for law school". Oh yeah, Dan Schneider is an external consultant for this show.
>>662
I have an old 1975 edition I bought at a book sale many years ago. Not sure what the latest edition is like, so I don't really know how a new edition compares to the one I know. Since mine is the 1975 edition, there's some "outdated" stuff for today's audience since tastes and how we view food has changed drastically. There are lot of recipes for molded salads for an obvious example. But if the newer ones are similar to the one I have, it's full of tons and tons of solid info on a lot of different topics even if the recipes are a bit basic. I haven't opened it in years, so I flipped through to refresh my memory and there's actually a lot more in here than I remembered. I opened to a random page and it tells you how to skin and clean a squirrel. Another tells you how to make maple syrup from scratch by tapping a tree. I'm sure if I sit down and read through it all I'll learn some stuff I didn't know before.
>>655
If it makes you feel any better, I am also not very good at anything I do regularly, and I don't even have any tips for coping with it.
My latest confirmation of this is that after practicing FPS aim almost every day since 2019, I just got a copy of KovaaK, where all my scores are legit 1-10%ile on every challenge. Like sure the top scores might be a self-selecting group of showoffs, but damn.
Still, you can specialize in a kind of cuisine you like and be the local/family "expert". Sometimes, expertise is just about being the person who bothers and is available, not absolute terms.
>>662
Books on cooking technique are surprisingly rare. The info is all out there on the Internet now, if you weren't fortunate enough to have someone teach you any (you could drop some money on night classes...), but a thorough listing of techniques is still a good thing to have.
I will hunt you down and I will kiss you. You will never feel sad in this town again. Trust me, I can turn people loved-up and I can turn you into a happy little puddle, if you weren't one already.
>>667
you should be thanking them, for helping you curb your livestream addiction
Oversimulated
Understimulated
Couple of typos on https://4-ch.net/guide/view/history
>It's sucess is attributed to it's early start in the social adoption of the Internet
virgin near vs chad yanderedev
I like the feeling of wet clay on my skin until it turns m hands raisin-like and the dirt seeps across the moisture gradient into my dermis.
She is lying to me but I'm too afraid to call her out.
It made me slightly nostalgic seeing there are people who freak about Fox News like it's 2006.
It also made me kinda wistful that there are people who worship Scandinavia/Northern Europe based on stats like it's the early 2010s.
>>667
European timed stuff is fun. It gives you something to do during the morning and early afternoon
Can I get a tuxedo roll?
islamic state of italy and sicily
>You only need a few years of cooking as a serious hobby to make better food than the majority of restaurants out there.
I already do, but the thought that I've devoting thousands of hours of my life to this (and will devote thousands more) and there will always be someone better than me in the same small town in bumfuck nowhere is somehow quite surprising. Like yeah, the head chef at the local restaurant isn't cooking all (or any of) the meals himself, and the food that restaurant puts out is often tainted by shoddy work (due in part to high staff turnover because of rampant labor exploitation in the industry) doesn't mean he isn't a better cook than i'll ever be. probably extends to the line cooks. I'm pretty sure most of them are miles ahead of me if you put them on a home cooking schedule (as opposed to a restaurant where everything is permanently needed 20 minutes ago) and give them enough time to learn the recipes (which they will if they work at an establishment for long, but that thing about turnover).
Like, maybe i came off and somewhat dismayed or something, and maybe i am a little bit, but cooking is still clearly a really really good hobby (healthy, promotes social cohesion, makes people around you happy) and worth doing.
>>665
as for books with techniques...
for entry level i'd recommend "food lab" by lopez-alt.
once you know the basics i recommend the textbooks published by the culinary institute of america (libgen).
i wouldn't bother with anything published before y2k unless you live on a farm, but that's just me.
i have the french laundry one but tbh i don't think most 'famous restaurant' books have much relevance to the home chef.
Lol, MAMA-san's le vacation was only three days long and started on a friday
Returning to Steam after so many years and noticing all the games that are in my library but not in the store... it's kind of sad.
(Also noticing EA put Dragon Age II back in at some point haha)
Mr. Blobby's Pink And Spotty Bulbous Salutation
>>681
I'd think that if your practice is producing high volumes of shoddy food, you're not going to be gaining much outside of sharpening the mechanical skills involved. Most restaurants have rigid, static menus that change once every few months if that, so the average line cook is making the same set of dishes without getting much experience outside that. This isn't even considering the restaurants that are little more than reheating and mixing stations for premade foods ordered from corporate or Sysco/US Foods (a lot of chain and family restaurants in the US are like this. I'm not sure how prevalent this practice is in other countries). That's what I was trying to highlight with the advantages of someone coming at home. This is anecdotal, but most people I know in the food industry aren't really that passionate about it. A lot view it the same way a spreadsheet jockey views their job. Since a lot of people here are into programming I think it would be familiar to look at it like the distinction between the passionate amateur and the guy who just does it as a 9-5.
>i don't think most 'famous restaurant' books have much relevance to the home chef
I strongly disagree with this. There isn't really anything in French Laundry that isn't easily accessible to someone who enjoys cooking. The only real barrier is the heavy use of a lot of seasonal or regional ingredients which prohibits when you can make something and whether you'll need to find an appropriate local substitution. There isn't anything in terms of technique or equipment that's unavailable to anyone cooking at home. In fact I've personally made more use of French Laundry, Momofuku, Baco, and Angie Mar's cookbooks individually than for example Food Lab since you mentioned that. And I think that's a pretty good book. I'd even say some of the stuff in CIA's Charcuterie book is comparable to French Laundry in terms of complexity.
IT'S COMING HOME
>This isn't even considering the restaurants that are little more than reheating and mixing stations for premade foods ordered from corporate or Sysco/US Foods
Even in the US, there is a lot of hole in the walls and bistros, etc that aren't like that and are worth going to.
It's sad how much of the modern world is like this, radio and some podcasts are like this. There are "prep services" that have jokes and bits ready-made for you, even with the set-up for bits included.
i wonder how many years are we away from hinamizawa syndrome becoming real, maybe 4-5?
>>690
if/when wet bulb temperatures start going past 35 C, there's going to be people that will go delirious just by walking on the street, as they become physically unable to cool their brain as it slowly fries inside their skull
Non-Leftists is an anagram of Flintstones
I'm kind of surprised Buddhism hasn't gotten more popular in the west, considering Siddhārtha Buddha's story sounds like what a lot of people (especially those from wealthy countries or backgrounds) who
are going through depression and the dissatsification with modern life complain of.
I wonder if it never became widespread in the west is because it's too exotic in its supernatural element, because there's no middle-ground between lay life and asceticism or perhaps because a lot of its teachings are categorized or described with very complex and foreign-sounding words that a lot of westerners find it hard to get into teachings or are mystified by the Theravādas and your Mahāyānas.
I don't know, I thought it would be more popular by now considering most peoples beef with religion is the Abrahamic teachings not approving of homosexuality. (Which I'm aware is controversial itself in Dharmic religion, but the exotic and progressive marketing that a lot of temples do to attract westerners would omit this.)
Oh, and vegetarianism, but that has become a secular fad diet so I don't think it would hurt it too much anyway.
>>695 I think it's a stretch to say disapproval of homosexuality is what most people's beef with religion is, it's certainly one for some but I think there are lots of reasons why less people today have time for religion. I think that's also why it hasn't led to any other religion like Buddhism becoming more popular, people aren't looking to fill that gap with a different kind of spirituality
To the person who liked spankbang, don't you think it's a bit saturated with big ass interracial porn?
for the record i am now completely open to the idea that dennis ritchie was assassinated
>>695
I think most people disapprove of homosexuality, not Christianity. And I think Buddhism didn't catch on outside of Asia because we simply just don't believe it. Buddhism came out as an offshoot of Hinduism which is an offshoot of Vedism at around 500 BC and it had its chance in Ancient Greece, and Greeks ended up influencing Buddhism rather than the other way around, and it died off never having a fraction of the popularity of that of the Bible (Septuagint, New Testament)
Hi, it's me, the CEO of Wife-Beating Industries, may I interest you in some mangosteen supplements
500 years ago: spend big money to slaughter animals and process their skin to record religious texts and legal documents for future centuries
now: https://i.redd.it/s79dznzfj5871.jpg
>>702
Man, no matter how much reddit changes they will always love weed and freak about the church
>>695
The West has already had Stoicism for millennia and it is easier to for Westerners to swallow because its concerns are mostly secular and thus it doesn't require you to adjust your existing beliefs on the supernatural by very much. Eastern religion was given a fair shake in the 60s/70s, but largely a lot of WASPs who felt a spiritual awakening in those days decided not to be lumped in with people who smelled of patchouli and weed and switched from mainline to evangelical denominations.
But despite none of the Stoic knowledge being suppressed (and being repeatedly cribbed--often poorly and in fragments--by self-help authors), it's now easier than ever to live in a bubble, and the bubbles we live in like nothing more than to obscure the harsh truths that we need to address to have agency and fulfillment in our lives. Particularly, our lives are highly influenced by crass consumerism, which has no incentive to teach you about erasing your worldly desires.
Also, the Stoic view on suicide is not very Big Tech Padded Cell-friendly, but it's more or less how I've managed to put it off for decades.
The witch from sword and the stone looks like Gianna Michaels
>>686
i guess you don't know me but i'm basically the poster child for occupational burnout here, it's not a huge leap of faith for me to assume that it happens all the time in an industry with rampant wage theft, no benefits, high turnovers, and no sick days. but i still think most of those people are better cooks than me.
some advantages pro cooks have that i will never:
the beef i have with famous restaurant books is, they're all implicitly a byproduct of the industrial process that is a restaurant kitchen. since i've never worked in a restaurant and never will, the fact that such and such recipe was adapted from an industrial process featuring e.g. a steam jacket kettle and how that would save time isn't necessarily obvious to me. it's more or less the same problem i have with cookbooks that feature "healthy" substitutions by default in all the recipes and don't mention it anywhere. i have to translate all that shit back myself.
for the restaurant books, i don't get the same economy of scale at home, my local supermarket ain't great, and there's nobody i can outsource procurement to. it goes beyond "but it's not ramp season, and i'm not in the northeast USA". the result (to me, after all the adaptations i have to make) is a 4-hour recipe (it'll take me 2 hours next time, but this is the first time) that leans very heavily on parm-regg, shallots, et cetera. my local supermarket doesn't even sell these things! like yeah i can make the trip to costco on occasion for the parm-reg but that shit takes all day and they don't sell shallots either. i have seen supermarkets in some cities that sell shallots for like $8/lb. chinese markets in those same cities that carry shallots have them for like $2/lb. i'm not paying $8/lb for a damn allium, so again it's an extra trip or i'm picking another recipe. like yeah i could just use onions but at that point why not just open up another book? in a restaurant the fresh shallots are delivered on a regular basis. they don't have to play this stupid game.
of course there's something i can learn from any cookbook (written by a competent cook), but i can learn it a lot faster from something less "world class", because i don't have to adapt it as much. examples of this type of book would be '660 curries' by iyer, 'food of taiwan' by erway, and 'home-style taiwanese cooking' by wan (it might be hard to find these kind of books for murikkkan food, but i happen to live with people from these countries and they appreciate my shenanigans). i can take those recipes and dress them up with my fancy techniques rather than working backwards.
>>706
fucking typos all over my post, i am sorry
-first bullet point should be 'how many ways have i juiced ...'
-second bullet, yeah i know the local sushi place isn't exactly using the choicest cuts, and ingredient prices are maybe 30% the menu prices, but in the aggregate it's still wayyyyy more money than i'm working with over here.
-third bullet, the point is that if you fuck up in a pro environment it's a big problem, so workers in that situation learn to produce consistent results. consistency is at least half of being a good cook.
and yeah, i'm not talking about the industrial food factory type of places with the sysco. 'fine dining' establishments that i'm too poor to visit, the workers there still live on streets like mine.
My main issue with the modern interpretation of Christianity is how the imagery has never really moved past High Renaissance art. You could say that you don't mess with perfection but I feel like it is a deliberate misinterpretation to look cool because biblical-accurate angels and heaven etc are a lot more abstract and some of it kind of creepy
Angry Birds 2 was the best movie of 2019
>>708
that's probably why they forbade idols, graven images and praying to objects before the church openly embraced it
>>706,707
Ok I understand the discrepancy now. We have two different concepts of what it means to be "good at cooking." I was basing my interpretation mostly on the idea and quality of outcome while it seems you were leaning a bit more into the mechanics or the "cooking" itself.
Beyond that, geography looks like it's a huge source of disparity that I didn't really think about. I haven't lived anywhere in the past 15 years where shallots or various imported cheeses were a difficult or expensive find. For the last 8 years especially, all the places I've lived were at most within 20 miles of a dedicated cheese shop. And until today I never would have imagined shallots would be out of the ordinary in any part of the country since for as long as I can remember I've been getting them for pretty cheap. Though I don't quite understand your point about the restaurant books. I can't recall any recipes that haven't been adapted for home use. There may be a few sous vide recipes in some of them, or might require something uncommon in most home kitchens like a fine tamis or chinois, but I think that's as far as they go with anything you'd really consider specialized. They've all been very competently adapted in my experience. Or if I'm misinterpreting what you mean and you're saying an adapted for home version wouldn't be an authentic recreation since you're not using the types of equipment they would be using, I'd argue you're making a purer form. Their specialized equipment, e.g. steam jacketed kettle, is a workaround for not being able to do things a la minute like you would be doing at home. Sorry if I was a little vague, but I didn't mean to imply looking at places like El Bulli, Alinea, Fat Duck or other molecular gastronomy/deconstructivist/modernist type restaurants where a lot of the concepts hinge on things produced with very specialized or custom equipment. Though I do really like the Fat Duck Cookbook as a sort of culinary artbook.
Also something I tend to lose sight on is that cooking for me went beyond what an average person would see as a hobby and edging into full blown autism territory. Outside of the height of the summer heat, I usually spend a few hours most days cooking or otherwise engaged in food related activity and entire weekends with some frequency. Tomorrow night I'm going to make some Norcina sausage and some fresh pasta for dinner which I expect to take somewhere between 2-3 hours. But what else would I want to be doing with that time? I've gone as far as ordering ingredients internationally before for certain things I wanted to try. Recently I've been contacting local farms trying to get them to sell me their next year's pullet eggs (no luck yet) for a ravioli filling that won't work with adult chicken-sized yolks. Many of my other hobbies--gardening, foraging, hunting, fishing, and fermentation--were all branched out from my interest in cooking. I briefly flirted with going into the food industry in my last year of high school, finishing an occupation program offered by the school for culinary arts, before deciding against it when I found out how miserable most people in the industry were. The only person I know in the industry who is relatively happy is a guy who does part time work as personal chef. Now it's my belief that the fastest way to kill a passion is to turn it into a job.
What this all really means, though, is that you, >>707, should just stick with today's special.
The best name for # is, of course, capital 3.
Think they have (probably speed) metal concerts in hell?
>>715 Probably not, unless you really detest speed metal, in which case you get permanent front row seats
I think I would be more into ASMR if they all didn't do that annoying lip smacking thing
"Biblical-accurate angels" is a rather stupid term, the bible features multiple different groups of angels, all with radically different appearances. Most angels that show up are described as looking human.
Besides, the creepier angels still get some representation in iconography.
my hobby is sitting in front of the computer and randomly getting anxiety attacks
Crazy how a guy was able to successfully make walking part of his brand by just adding the word "Lindy" in front of it.
niggywalk
"Find a job doing something you love, and you'll work until the day you die, you stupid son of a bitch."
Japanese people are still saying "I am a pen" after all these years and I don't have any idea how this came to be.
Wow the job I want is one building over in the same complex from my current one. Wonder if I can try to convince my employer to train me on some stuff that isn't very relevant to my current position that the other company is looking for.
Wow, television is shit compared to film. Youtube series, Minecraft survival collabs, late-night throwaway current event stuff are in the top-rated lists on IMDb. No matter what you think of their programs, HBO has no competition these days.
No wonder people just re-watch Seinfeld and The Office when they want to watch light television.
gin & juice is self-referential. a song about being at a party, meant to be played at parties. i wonder if it was intentional.
i can see why it popular around the same time as all these annoyingly self-referential TV shows like the simpsons and mr. show. 90s zeitgeist.
>>729
It was produced by Dr. Dre. The lyrics in most of his (singles) music are just texture to the music. It's meant to stick in your head, the sort of stuff meant to be put on a cassette and played in your shitbox car with the fun but cheap bass
>>713
yeah i'll say it sounds like we have different goals and you spend more time on it for sure.
but back to my point about the restaurant books! you may have changed my view slightly.
first, as far as i can tell the steam-jacketed kettle is not a workaround, but actually saves time because you can throw liquid in there and not worry about it scorching. so you don't have to actively baby whatever's in there, you can go work on something else while it's warming up. perhaps i misunderstand how they work; i have never seen one IRL. but more importantly, obviously the recipes in the book are written in such a way not to require such specialized equipment, but i think still they formed an integral part of the refinement of the recipe in the restaurant setting, and therefore you're getting a recipe that looks very different from what might have evolved in a home-cooking environment. it might be adapted in the obvious ways (no kettle), but it's not optimized and i have to do that optimization myself (perhaps the recipe is written such that A is prepared before B, but preparing B before A is easier in the home kitchen because keeping A warm is easier than keeping B warm. so first i have to notice that, and then second switch it).
i opened up the french laundry, per se (because i know the meaning of the phrase 'per se', i assumed this was the only french laundry book. 'per se' is such a stupid name for a restaurant. anyway tell me if i dun fucked up and the other book is better or something) and i looked at a few recipes to see if i was being a total asshole. it wasn't completely terrible. i read the section on liaisons and yeah, the usual suspects like agar, gelatin, cornstarch, found out there's another term for roux, beurre something. unfortunately nothing interesting about tapioca. but, the ratios are very informative and i might consider adding something like that to my personal cookbook someday. an interesting fried eggplant; some salmon aspic thing that i have absolutely no interest in.
anyway, i found an interesting recipe about 2-1-1 little onion pickles. but it requires a chamber vacuum sealer. well, to be clear it says this is optional, but it is clearly the most interesting part of the recipe. vacuum-sealing the pickles makes them crisper. this is interesting, i'd like to try it, and i probably will try it someday, but it's gonna cost me $600 and i'll have to reorganize half my kitchen to fit a vacuum sealer in it. that's not too much money for me to consider, but unlike a stainless saucier, a vacuum sealer might break someday, so not at the top of the list either.
contrast: from the iyer book, lime pickles! and all you need is a glass jar, salt, spices, sun, and mustard oil. (canola a reasonable substitution if i'm scared of mustard oil). lime pickles??? that's pretty fascinating i'd like to try it. asked my buddy and he says yeah it's a pretty common thing in india. and i can do that one tomorrow if i want. life is unfortunately all about opportunity cost and i can try three recipes of this type in the time it takes to do one recipe from keller's. maybe when i move apartments and get a vacuum sealer set up it will be different, but until then. (i do have a sous-vide circulator from ebay, incidentally)
i keep forgetting words recently, "little onion" pickles. i think you know what i mean. the word for the wooden stick lime juicer is "reamer", god damn that was annoying to forget
>>730 i tend to think of the chronic as a pretty angry album in contrast with doggystyle which is all about partying, but you're kinda right, 'let me ride' is self-referential and that was on the chronic. a song about riding in your car to play while riding in your car. for contrast, 'nuthin but a g thang', not self-referential, just braggadocio. all great songs tho
>>729
The Simpsons isn't even that bad compared to how meta a lot of comedy is. Stuff like Sonic Boom which is well-liked is so self-referential and meta it is hard to buy into it as fiction when it tries to have an actual narrative, but perhaps the utmost goal of a pure comedy is to get a laugh and everything else is a far second.
Freddy Got Fingered should have become an "Adult Swim Original Movie"
Girls who wear hi-top sneakers are adorable!
>>732
I think with that sort of equipment, it's to do things like replace a staff member standing over a pot who could be doing something more productive. A workaround to paying for extra labor. Just automate the mindless tasks to get better use out of the staff. The way the French Laundry book has recipes laid out is the order the components can be made before you bring the full thing together. I recently did the scallops with asparagus puree and morels as a course for a dinner guest we had over and it was pretty easy to finish up after prepping the components earlier in the day. Though it was my second or third time making it, so there was a bit of memory and practice involved. Still the recipes have been very coherently presented where I haven't felt overwhelmed even on a first time.
Yeah I was actually talking about The French Laundry Cookbook, not The French Laundry, Per Se. I haven't looked through the Per Se book before. I never come across it used at thrift stores or library book sales for some reason (where French Laundry and Ad Hoc At Home tend to be somewhat common) and wasn't interested enough to download it off libgen, so I'm not sure what the contents really are and how they differ with The French Laundry Cookbook.
For the pickles I'd think you could use a regular suction type vacuum sealer with similar result. I picked one up years ago at an Aldi for $30 or $40 with a big roll of the bag, and it's been pretty good and lasted for a few years with no issue yet. And the footprint is very small. Mine is about 1.5 feet by 7 inches or so. I use it frequently for freezing large quantities of cubed and portioned beef/pork to use for grinding when there's a good deal on roasts. It's pretty good for sous vide too since you mentioned it, but I usually use jars (for weekly yogurt or some custard/dessert type things) or zipper bags. I only really use the vacuum sealer for sous vide if it's something in a flavorful liquid or something that tends to float. But back to the onion pickles. An alternate method you could try is with a whipping siphon and N2O cartridges. Here you'd be pressurizing it instead to similar effect. Just don't use CO2 carts unless you want to carbonate your onions. Though that might actually be pretty cool for some applications like a nice summer salad opposite to some fruits. Overall I find my whipping siphon pretty useful if you're thinking about getting one. Mostly I use it for carbonating doogh which is a drink made from diluted tart yogurt commonly seasoned with mint and salt. A lighter, carbonated version with some ice is really nice in the summer and early fall while a thicker, still version is nice in colder months.
Also I'm assuming you're were talking about beurre manie. If what you're referring to is an uncooked butter-flour clump you throw into a relatively large volume of liquid. There is also beurre monte which is heavily used in The French Laundry Cookbook. Not sure about the Per Se one. It's just butter that slowly melted with some water and constant agitation to prevent it from separating. Though it's not really a thickener, it's used a lot in the book to provide body to various things.
>>736
yeah beurre manie was probly it.
that's another beef (i will specify at this time that this pun in intended) i have. mise orders in most books seem to be the standardized on the principle you describe, in order that the ingredients are used. i prefer it the "major" ingredients appear first, and this takes priority over prep order for me. ingredient lists should be minimally detailed and ordered with un-substitutable ingredients first so that i can quickly check if i have that shit in my fridge or can get it all from the store i'm about to go to. for me this doesn't substantially affect prep time because if i can't mise the entire recipe out on my countertop at once, i'm not cooking it, period. it's just sad to me that there's seemingly no room for experimentation like this, because my refusal to cook anything larger than my countertop is probably common to a lot of home cooks.
i think i'm autistic but my autism is a neurotic all-consuming hatred for diminishing returns. i will only ever make a recipe to 95% of what's in a fancy cookbook, when the last 5% takes half the time and i can spend that time making some other recipe to 95% instead. an example from french laundry per se would be dissolving salt in the cold water for shocking vegetables after blanching. i truly believe that will make a difference in final flavor, but there's no way that's worth the time it takes to me. honestly you can shock blanched veggies in water straight out the tap, no ice (especially in winter), and it does 90% of the job of ice water.
anyway you might try kala namak with that yogurt drink u got there. i like it but i can imagine the taste might turn some ppl off. interesting to hear about the nitrous but i might not need an new excuse to keep that in my house LoL
popcorn and beverly hills cop
I'm never going to be happy, I'm just going to suffer for the rest of my life.
Happiness is a choice
It's all fun and games until somebody shits their fucking pants.
>>737
I've had 2 big chunks of kala namak in my pantry for probably the better part of 5 years now. I still probably won't use it for this though. I don't think adding an eggy flavor will be very pleasant in the hot summer. I'll try it in the winter with the thicker version though.
>>741 I was just thinking earlier how funny it would be to go to some faraway town I'll never return to, then go to the supermarket and shit myself and just wander around
>>742 the same could be said for yoghurt but in india they're steady drinking exactly the thing you described with kala namak all the damn year
also, you're not getting any better flavour from solid than ground when it's kala namak, get the ground stuff
https://rekishinihon.com/2014/12/30/forced-affection-rape-as-the-first-act-of-romance-in-heian-japan-an-essay/
God, I wish I was a Heian aristocrat and could rape beautiful and sexy Japanese girls in an act of cool romance, stealing their virginity and impregnating them under the roof of their traditionally built homes.
Life is cruel, and this is not the reality for me in what is certainly an unfortunate circumstance.
