hugeinjapan replied to your post: dailybaxter replied to your post: I’m sure you’ve…
Do you leave the steel in the oven all the time, or do you remove it? I’m using quarry tiles at the moment, and I just keep them in there.
Yeah, I leave it on the bottom rack when I’m not using it because A: it’s heavy and I’m lazy, and B: I think it helps to regulate the temperature in the oven (though I have absolutely no proof of the and I’m mostly just lazy)
hugeinjapan replied to your post: radiantmeatball replied to your post: I didn’t…
Which is why a lot of folks bake with it. I need to find a reliable source.
My grocery store actually sells rendered leaf lard in 1.5lb containers. I’ll bring a couple ice fishing.
hugeinjapan replied to your audio post: Here’s my favorite songs of 2012 in no specific…
Can we have this in list form for those who can’t use/are boycotting Spotify?
What, you want me to make you a cassette, too?
hugeinjapan replied to your post: Do you have a meat grinder you would recommend? Looking around on Amazon it’s hard to find one people have had consistently good experiences with that isn’t in the $300 range.
I think I’ve asked this once, but whatevs: what’s your sausage stuffer of choice these days?
hugeinjapan replied to your post: obitoftheday replied to your link: The Allure of…
I keep hoping we’ll catch enough fish to do a few different preps. THIS IS THE YEAR.
I’m really hoping for an opportunity for walleye or northern pike sashimi
hugeinjapan replied to your link: Video: Alton Brown on the Future of Recipe Writing | Serious Eats
I guess the comments sections of some sites work like this now, with people volunteering amendments, adjustments, etc. Granted, there’s a ‘tyranny of the commons’ element at work and it’s sometimes hard to separate the wheat from chaff.
Right. I mean, I have a list of Tumblrs that I will always listen to when it comes to input on a recipe, but it takes time to get to know and trust that someone knows what they’re doing.
hugeinjapan replied to your photo: Dinner tonight Pasta carbonara with salted capers
Much better!
Much better picture, or much better carbonara than last time?
Because correct on both counts.
hugeinjapan replied to your photoset: Kel bought a lighting kit today for portraiture…
I got one of the tungsten work lamps from Lowe’s for like $10. You’ve got to tweak your white balance, but it’s nice and easy. I also bought a sheet of white and black foamboard that I can use to contrast whatever plates I’m using.
Yeah, Kel hipped me to the white balance thing, which I didn’t really know anything about. I’m kind of an idiot when it comes to photography (also, I’m colorblind, so that’s not helping much either). I definitely need a stronger light, but I like the CFL from the “doesn’t get really hot and burn my house to the ground” angle. I need to find a 100 or 110 watt equivalent, I think.
hugeinjapan replied to your post: OK, so roasted swedish potato sausage with…
I think the kraut/pickles combo is redundant, but not distressingly so. Still, I’d deep fry the sprouts.
The sprouts are already pickled. I wonder how deep fried pickled sprouts would taste?
hugeinjapan replied to your photo: Kel made me go to one of those hair cutting places…
I don’t mind them costing more than $8 but I do mind them taking more than 8 minutes with the expectation that I do something other than sit mutely and pray for it to be over.
Pretty much. Apparently this hairdresser (is that what to call her? it seems so weird to say hairdresser) is awesome and is ok with me just sitting there silently reading on my iPad. That’s how you earn big tips from me.
I once attempted to emphasize the need to secure buy-in for a tricky project lest management “smother it in the crib.” One SIDS mom and an HR visit later, and it was the worst Thursday ever.Can you hear me ugly-laughing? I am crying.
That is AMAZING.
hugeinjapan replied to your post: I can’t wait to have someone in town that I can go…
I will travel to fish.
As soon as the salmon come into the harbor (usually mid-October) you should definitely come up for the day.
hugeinjapan replied to your post: I’ve been having the hardest time trying to find a…
The guy from Goose Island is doing a dry cider. Maybe not exactly what you’re after but quite good.
Apparently Woodchuck has a dry-hopped cider, but I’ve been unable to find it, just their regular ciders.
hugeinjapan replied to your post: hugeinjapan replied to your post: If there is a…
I stand by my original statement. Humiliated, of course, but I’ll back it.
hugeinjapan replied to your post: If there is a finer song to play really loudly in…
On that topic: Family Tradition is not all bad.
“All My Friends”, not “All My Rowdy Friends”
