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Spork

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Everything posted by Spork

  1. I’m new, duh. Ive followed this blog from the beginning. The candor strikes me. Thank you, I feel much more at home.
  2. Proper torque along with bending moment is an art form. Chop Sticks for retrieval under any method other than the fork knife cross hatch.
  3. Sourdough starter was my guess until looking at the quantity called for, not near enough.
  4. Coat the outside of the pan with dish soap before putting it on the grill.
  5. The details of this are from teen/tween memory. Shelled White Oak, or Post Oak( a white oak) shelled kernels in the spring house for days in a feed sack. The overwhelming part of that went to the kitchen for ground meal. Part of that went to the “lab” for flavoring. The “lab” was mobile. Acorns were not the only flavoring used in the lab, many fruits made an appearance. Chestnuts, seemed to be a hometown favorite. Strawberry or Apple seemed to be a Yankee favorite ( I now know that now as targeted marketing). Hometown, Chestnut or Acorn was/is a spit flames in the fire (120 proof). Fruit mixes were/are watered to 80 proof. I prefer straight corn, as my father, and grandfather before me. But, they were aware of marketing, and provided. Quartered acorns, after soaking, dried on screen racks is the memory.
  6. It’s good to hear a welcoming crowd. It’s good to hear some methodical research. Skunk, bitter, in candy and pastry, is a good thing. I aim to turn off any juvenile.
  7. I looked, and couldn’t find a better thread, other than insects in China. Lol I had begged, for years, for street food in China. I got it in 2015. I’ve got the pics, I’d just have to dig.. It was a quickly scheduled trip, one week notice. I insisted, obviously knowing the timing, that there better be one helluva birthday party for me in Beijing on the return down days. I was not disappointed. After a full day on the streets snacking, one final stop for Rock and Roll and more beer. Lol. Unbeknownst to me, one of my cohorts petitioned the band for Country Roads. Everybody in the place knew the words. I had several fruit, cheese, and meat dishes gifted during that song. I arrived in WV two days later with that same smile on my face. That was was the fourth time I heard it that day, and the most memorable time I’ve ever heard it.
  8. From my travels in China, Country Roads. Restaurants, hotel lobbies, elevators, etc, it’s played everywhere.
  9. I really identified with the guy. My professional career, and the associated globe trotting, paralleled.
  10. Spork

    Ramps: The Topic

    Dating my wife, my Father in Law told this story. It's rather short, and parallels many stories that my Grandfather told me. He quoted his Father when setting down at the table for the first mess of spring greens every year, he had eight brothers, "Boys, we've made it another year".
  11. Spork

    Ramps: The Topic

    This was lunch yesterday. Ramp, greens and bulb separated. Dandelion and greenbrier buds. Pair that with pasta and a rainbow filet.
  12. I need some sort of personality profile. A country boy/girl, White Trash Cooking iregardless of race/ethnicity. A geek, Modernist Cuisine at Home. Something in between those two could be The Four Hour Chef. Athletic, Feedzone and/or Feedzone Portables. Living alone/college, The Joy of Cooking for One, or maybe Tinned Fish, or Not Your Mother’s Microwave. Give us a bit of personality profile?
  13. It it may be tomorrow on a response to that. Mom’s faucet replacement and Schnitzel are forefront.
  14. And, I can’t stand the taste of ‘balloon’.
  15. It only removes what atmosphere pushes out.
  16. I would disagree that vacuum will remove air from the cavity. Can you rotesserie a spatchcocked bird?
  17. Broil/Grill, and become intimate with the critter/cut/and preference. Im late, I know.
  18. Uh, use them for a sourdough starter?
  19. Sparkpeople.com has a nice browser interface and app. Linked to the USDA database as well as allowing user input. Track calories, macros, and micros. It’s a bit of a steep learning curve, but it’s a nice set of tools. It’s free, for all of the above, too.
  20. Iffin your gonna judge a cook on the presumed proper use of the English laquage, I best cut and run now. I hope we can agree as to a poser.
  21. Settling has its consequences. But, if foundation issues show in cabinet work we need to reasess the integrity of the entire structure.
  22. “2. Buildings were not square and level because they were built before laser tools.” Buildings are not plumb, level, and square because the ‘craftsmen’ now rely on cheap gadgets. The plumb bob, water level, and the teachings of Pythagoras seem lost.
  23. When the chef serves, I’ll tip them(sashimi/sushi the norm), that’s bar food. At a ‘bar’ I certainly tip the tender. Tableside it’s only to the waitress, and that is by merit. My tip to the chef, buss, and management is repeat business. Beyond, there is tip equity. Wait staff can get things done in the kitchen, and should be rewarded, and should reward those that made it happen. Tips are a gratuitous gesture for a job done/well done. Gratify those deserving, lay a bit more on those deserving all the way up and down the line.
  24. If it’s ‘copper’ we’re talking about, you just slick treed. Well, kinda sorta.
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