Tcoat's Lunch? [OFFICIAL THREAD] GONE SEXUAL!!!

[spike021]

Originally Posted by humfrz

Well, no shit - I learned that the second time I put my hand on a hot stove burner -

This reminds me of a story.

I was like 7 or 8 years old. We lived in this 9 or 10 unit townhome-plex. One of the guys living there was in his 60's or thereabouts. Was always in his garage with the door open working on his dune buggy. He had bikini ladies posters plastered all over the garage walls. He even had a dog named Bully.

So anyway, for some reason my older brother and I thought the dude was cool but honestly looking back on it the guy was kind of a quack (I guess we all are in one way or another).

But what happened was that one day he had just gotten back from maybe test driving his dune buggy or running the engine. He was working in the garage with the door open. I'm admiring the header/manifold (whatever exhaust piping was sticking out of the back) because it looked super cool, and I think either I wanted to see what a weld felt like or he was trying to goad me into it (he was super troll-y about things) but thought I wouldn't.

So of course, I touched it and burnt my finger.

Anyway he felt so guilty that later on he brought a box of popsicles over to our house.


This is the best example image I can find:




The end!

[Sapphireho]

Originally Posted by spike021

This reminds me of a story.

This is the best example image I can find:




The end!

That's a Baja bug. Tons of people were cutting up their bugs and making them in the 70's. Dune buggies were also VW bugs, but dune buggy body.

[humfrz]

Originally Posted by spike021

This reminds me of a story.



The end!

Neat story -

[spike021]

Made hodge podge mac n cheese today for dinner, sodium citrate and pasta water method (no milk or other emulsifier handy).

Used 224g of cheese, two random blocks of cheddar, some gouda. Then used some hard parm reggiano on top when serving. Also added some custom crushed pepper. One mix has some ghost pepper and other super spicy ones and the second mix has chipotle and other smokier chilis.

Much better than my previous attempts at this. I just wish it was a bit creamier after it cools off. Basically once you start spooning it into a bowl it stops being as creamy. Obviously if using milk or similar then it'll stay creamy but trying to figure out why this method can't do it, because internet recipes say the sodium citrate and pasta water should be able to make a sauce.

[Sapphireho]

Tonight's dinner was pretty good. Homemade beef stew on mashed potatoes, asparagus, milk, and a nice cab.

[Sapphireho]

Originally Posted by spike021

Made hodge podge mac n cheese today for dinner, sodium citrate and pasta water method (no milk or other emulsifier handy).

Used 224g of cheese, two random blocks of cheddar, some gouda. Then used some hard parm reggiano on top when serving. Also added some custom crushed pepper. One mix has some ghost pepper and other super spicy ones and the second mix has chipotle and other smokier chilis.

Much better than my previous attempts at this. I just wish it was a bit creamier after it cools off. Basically once you start spooning it into a bowl it stops being as creamy. Obviously if using milk or similar then it'll stay creamy but trying to figure out why this method can't do it, because internet recipes say the sodium citrate and pasta water should be able to make a sauce

Stick with a roux and bake with a panko-butter-spice top. Sodium citrate sounds like something I should clean my brake calipers with.

[spike021]

Originally Posted by Sapphireho

Stick with a roux and bake with a panko-butter-spice top. Sodium citrate sounds like something I should clean my brake calipers with.

Heh. Fortunately it's just another type of salt, not some weird chemical. It helps with alkalinity.

But yeah baked, casserole style using a roux is tasty too.

I just didn't have all the ingredients to do that handy.

[Sapphireho]

Picked up this sexy beauty last week. I'm converting all my Wüsthof from 20° to 15°. Knives are like new.

[Sapphireho]

Chicken tostada with a glass of sangria. Wonderful.

[x808drifter]

[Sapphireho]

Eggs Beni and home fries.

[spike021]

The other night I did another mac n cheese. This time using evaporated milk to bind it all together/make it creamy.

It came out way better, consistency-wise, than the sodium citrate one.

I think the sodium citrate method works just fine in a pinch if I don't have milk/evaporated milk handy. But the texture of the final dish definitely suffers a bit.

Also, I need to buy more: https://www.flatironpepper.com/

Used almost the very last bits of my two bottles of four pepper blend and the dark smoky blend.

[ScoobsMcGee]

Originally Posted by spike021

So anyway, for some reason my older brother and I thought the dude was cool but honestly looking back on it the guy was kind of a quack (I guess we all are in one way or another).

Back when I still lived in an apartment, whenever I worked on the BRZ a bunch of the kids who lived in neighboring buildings would come out to ask what I was doing and "help." While there were no bikini clad posters that I hung up in the middle of the parking lot, if any of them remember me when they're older, I genuinely hope they describe me exactly the same way.

[Sapphireho]

I made Spike's no-knead bread. First time made it just like the recipe, and is was delicious, but such a tiny loaf. So, I doubled the recipe. The result was perfect, and it fit perfect in my 4qt Dutch oven.