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I will never again . . . (Part 4)


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#151 Porthos

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Posted 15 December 2013 - 01:56 PM

Loki, never put much of anything in the garbage disposal.  They are a plumber's cash cow.

Or go S-L-O-W-L-Y. I generally take about a minute with the peels from about 5 pounds of potatoes. As long as I take my time I don't have problems.


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#152 haresfur

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Posted 16 December 2013 - 12:14 AM

 

Loki, never put much of anything in the garbage disposal.  They are a plumber's cash cow.

Or go S-L-O-W-L-Y. I generally take about a minute with the peels from about 5 pounds of potatoes. As long as I take my time I don't have problems.

 

 

 

Loki, never put much of anything in the garbage disposal.  They are a plumber's cash cow.

Or go S-L-O-W-L-Y. I generally take about a minute with the peels from about 5 pounds of potatoes. As long as I take my time I don't have problems.

 

Wouldn't it be easier to toss them in the compost or even the trash?


It's almost never bad to feed someone.

#153 chileheadmike

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Posted 17 December 2013 - 12:04 PM

Use a box cutter to open the plastic wrapping that was bundling a 4 pack of Coke 2-liters.

Bad idea.
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That's the thing about opposum inerds, they's just as tasty the next day.

#154 Special K

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Posted 17 December 2013 - 01:22 PM

Put artichoke refuse in the garbage disposal.

 

Or asparagus. :sad:

 

That was 20 years ago, and I still think twice about putting anything in there. We ended up replacing the disposal altogether.

 

Reminds me of a joke:

 

Guest:  Where's the switch for the garbage disposal?

 

Host:  We don't have a garbage disposal.

 

Guest:  Oops!


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#155 Beebs

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Posted 17 December 2013 - 03:28 PM

I accidentally garbage disposal-ed a small shot glass once and toasted the motor.  I will never again put shot glasses in the garbage disposal side of the sink.  Fortunately it wasn't very difficult to install a new GD ourselves and save on the plumbing bill.


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#156 Quiltguy

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Posted 18 December 2013 - 05:28 PM

Use a box cutter to open the plastic wrapping that was bundling a 4 pack of Coke 2-liters.

Bad idea.

Since no one else has asked. What happened? Did you get a 2 liter Coke shower? Or, was it more painful?



#157 ChrisTaylor

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Posted 30 December 2013 - 12:49 AM

I will never not ever no matter what repeat this chemistry lesson I just experienced.

 

So, you know how some sausage making literature advises you to sterilise your mincer with (diluted) bleach? Do not do this. Boil it. Steam it. Park it in the oven. Use that shit they sell at the home brew store. Do. Not. Bleach. It. No matter what. Take food poisoning and possible death over the combination of bleach and stainless steel. Beaucoup bad shit. Too beaucoup.

 

Had a real good time cleaning off the shitty residue. 


Edited by ChrisTaylor, 30 December 2013 - 12:52 AM.

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#158 chileheadmike

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Posted 30 December 2013 - 07:41 AM

Use a box cutter to open the plastic wrapping that was bundling a 4 pack of Coke 2-liters.

Bad idea.

Since no one else has asked. What happened? Did you get a 2 liter Coke shower? Or, was it more painful?


The kitchen and I got a coke shower. Kids learned some new words. They thought it was pretty funny.
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That's the thing about opposum inerds, they's just as tasty the next day.

#159 SylviaLovegren

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Posted 30 December 2013 - 07:57 AM

I will never not ever no matter what repeat this chemistry lesson I just experienced.
 
So, you know how some sausage making literature advises you to sterilise your mincer with (diluted) bleach? Do not do this. Boil it. Steam it. Park it in the oven. Use that shit they sell at the home brew store. Do. Not. Bleach. It. No matter what. Take food poisoning and possible death over the combination of bleach and stainless steel. Beaucoup bad shit. Too beaucoup.
 
Had a real good time cleaning off the shitty residue.


Really? I use bleach on stainless steel fairly regularly (we have a stainless sink). Never had any problems. Was there some coating on your mincer that caused the issue maybe?

#160 ChrisTaylor

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Posted 30 December 2013 - 02:21 PM

 

I will never not ever no matter what repeat this chemistry lesson I just experienced.
 
So, you know how some sausage making literature advises you to sterilise your mincer with (diluted) bleach? Do not do this. Boil it. Steam it. Park it in the oven. Use that shit they sell at the home brew store. Do. Not. Bleach. It. No matter what. Take food poisoning and possible death over the combination of bleach and stainless steel. Beaucoup bad shit. Too beaucoup.
 
Had a real good time cleaning off the shitty residue.


Really? I use bleach on stainless steel fairly regularly (we have a stainless sink). Never had any problems. Was there some coating on your mincer that caused the issue maybe?

 

 

Maybe. But there's also boat loads of people online banging on about how you should wash your sink with CLR, vinegar, baking soda, dish washing detergent, the tears of babies and basically anything but chlorine-based bleach. I'm not sure if it's real or some kind of old wives' tale derived from the experience someone had long ago with, say, all the critical bits of an 800W Tefal mincer.


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Chris Taylor

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#161 ChrisTaylor

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Posted 30 December 2013 - 02:29 PM

While we're at it, permit me to add another gripe. I will never again come across as so accommodating to the fruity dietary preferences of guests. No. I mean, leaving out a particular element that's a second tier element (say, the lettuce in a burger)? That's fine. No problem. I won't make you pick it out. But deciding, a few hours before, that you'd like to come to an event ... when two of the main elements of the dish contain trace amount of an ingredient you must never not ever consume for a somewhat irrational (but heart-string-tugging) reason? Fuck it. I'm not making something extra. I'm not buying something else. Bring your own ketchup, man.

 

Sorry. I'll stop being a bad person.


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Chris Taylor

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#162 Darienne

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Posted 29 December 2014 - 01:01 PM

What is this urge in us to confess our stupidity?  It has hit me again.

 

A couple of days ago I threw a bunch of semi-dried figs into my food processor to make them into a more or less puree.  Of course, they were hard to get out of the processor.  But why did I swipe around the bottom of said processor with my finger?  Right.  The edge of the food processor blade is alarming sharp and now, days later, I am still suffering from that cut finger tip. 

 

Stupid, stupid, stupid.  :wacko: :wacko: :wacko:


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Darienne


learn, learn, learn...

Cheers & Chocolates

#163 CatPoet

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Posted 29 December 2014 - 01:28 PM

Darienne, we all have times when the brain goes on holiday without telling us.

 

I tried Mac'n Cheese again, nah still dislike it, why  did I put in my mouth even? Urgh..   I got handed it at the store at their test kitchen, today lactose free  Mac and cheese and NO. I dont like it, never have and most likely never will.


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#164 andiesenji

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Posted 29 December 2014 - 02:06 PM

What is this urge in us to confess our stupidity?  It has hit me again.

 

A couple of days ago I threw a bunch of semi-dried figs into my food processor to make them into a more or less puree.  Of course, they were hard to get out of the processor.  But why did I swipe around the bottom of said processor with my finger?  Right.  The edge of the food processor blade is alarming sharp and now, days later, I am still suffering from that cut finger tip. 

 

Stupid, stupid, stupid.  :wacko: :wacko: :wacko:

Last evening I decided to make some orange spice syrup so zested a couple of oranges and then swiped my finger THE WRONG WAY on the microplane.

I'm going back to my proven safe methods of handling citrus peel when I need more than a spoonful. 

Taking the peel off with a vegetable peeler - allowing it to dry for half an hour or so and then whizzing it in a spice grinder - even adding some of the spices when needed.

Works much better for me personally. 

Not serious, but a bit painful.  At least I didn't bleed into the syrup...


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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
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#165 minas6907

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Posted 29 December 2014 - 05:22 PM

I just realized I could contribute. I candied some plums a while back and saved the liquid that remained after they were finished. I always wondered if I could make hard candies from it just by boiling and taking it up to 310f and pulling. Well a few weeks ago I wasn't feeling too well, sort of sick. By I didn't want to go to bed, so I was getting some stuff done around the apartment when I realized now is a good time to boil that syrup, so I did. The final syrup has a lot of glucose in it, so it was very very foamy during thw whole boiling process. Part of the way through (because of the very foamy nature of the syrup) I was stirring it with a wooden spoon to calm the bubbles. I think I stirred too aggressively, as two blobs of hot sugar landed on the top of my right foot. Its hurt pretty bad haha, the sugar was around 270f. I think I may have a high pain tolerance, cause even though it was a huge shock and really hurt, I cleaned it off, continued to monitor the sugar temp, poured it out and pulled the candies. When I tasted some of the candied and say that just tasted like caramelized sugar and no fruit flavor, I tossed the batch went to bed in pain. Walking was difficult for the next few days, but I've seen big improvement. Its kind of funny since the two burn marks are about 1 inch in diameter and look like splatters.

#166 JoNorvelleWalker

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Posted 26 January 2015 - 08:59 PM

I am currently anovaing three bags of pork baby back ribs, following Douglas Baldwin, as I have done before.  This part is all well and good.  However Baldwin calls for brine.  So I brined the ribs 24 hours in a 70:30 brine.  The pyrex baking dish I used was a little small.  It contained the meat, but the brining liquid came up to the top.  Because I was afraid the liquid might spill in the refrigerator, I covered the dish with plastic wrap and cleverly placed the sealed dish in a plastic grocery bag to catch any drips.

 

Needless to say the brining dish did spill and the grocery bag had a hole in it.  Lots of sugary pretty pink pig juice in the bottom third of the refrigerator.


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