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  #1501  
Old 06-22-2012, 10:50 PM
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Quote:
Originally Posted by John View Post
Did it not turn black with mold, or get all hard and crusty? Or maybe it just developed a rind, like brie?
It was wrapped pretty tightly in plastic wrap in a fridge I keep extra cold; Lots of discolored spots, but most of it looked a-ok considering it's from March, give or take a month. After surgery it looked just fine. Didn't smell off either.

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Was this a conscious decision?
Semi. It was sitting on an open shelf in my fridge the whole time. There was nothing stopping me from reaching in and disposing of it sooner. But I finally got off my rear to make some cheesecakes and I figured it was time to finally deal with it. I was hoping to use it, hence the surgery and tasting. I almost used it anyway, if only to satisfy my own morbid curiosity, but then I'd be out a bunch of expensive ingredients for a cake I wouldn't actually serve because seriously now.
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  #1502  
Old 06-24-2012, 01:07 PM
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Please be careful with that. Soft cheeses are prone to having invisible spores of potentially dangerous molds. Simply cutting off the discolored spots might not be enough. This can work on very hard cheeses, but as a general rule, it's better to be safe about your cheese and discard it if it tastes a way other than it should or if you see any mold or strange discoloration.
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  #1503  
Old 06-25-2012, 06:45 PM
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Yeah, the possibility of death spores is why I ultimately pitched it. Err on the side of caution and all that. It's made for an amusing factoid to tell friends this past week though, so considering I didn't become gravely ill as a result of eating it, I'll call it a wash.
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  #1504  
Old 07-07-2012, 02:08 PM
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I was flipping through an old cookbook of my grandmother's titled
New Deal Young Homemakers
New Deal, Texas
1981

and laughing at all the recipes calling for Oleo, and at recipe names like "Chicken a la Pie", "Taco Meat", "Impossible Pie", "Stir and Fry Vegetables" (do not confuse this with actual stir-fry), as well as the little notes at the bottom of each page like "A raisin is a grape that's had too many worries." All the section title pages have little hand drawn pictures as well

But then I found this recipe for "Elephant Stew"


ELEPHANT STEW by Addy Lois Dunn
1 elephant
2 rabbits (optional)
Sale and pepper, to taste

Cut elephant into bite size pieces. This will take about 2 months, add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465°. This will serve 3800 people. If more are expected; two rabbits may be added, but only do this if necessary, as most people do not like to find hare in their stew.
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  #1505  
Old 07-07-2012, 02:23 PM
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most people do not like to find hare in their stew.
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  #1506  
Old 07-19-2012, 03:31 PM
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Went to the fanciest restaurant in Davis for our anniversary today:



Gnocchi alla Leonardo - Black & white homemade gnocchi served in a saffron sauce with peas and shrimps.



Linguine alle Vongole - Barilla Linguine in a white wine ,garlic , oregano & clams sauce.



Crema Bruciata - Silky and light vanilla creme brulee topped with fresh berries

Pictures like this are the reason you should be reading my blog.

Last edited by Falselogic; 07-19-2012 at 07:45 PM.
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  #1507  
Old 07-19-2012, 07:00 PM
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Quote:
Originally Posted by Falselogic View Post
Went to the fanciest restaurant in Davis for our anniversary today:

What are the black things in there? They look like insects.
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  #1508  
Old 07-19-2012, 07:13 PM
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probably squid ink pasta, or millipedes
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  #1509  
Old 07-19-2012, 07:44 PM
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Quote:
Originally Posted by Torzelbaum View Post
What are the black things in there? They look like insects.
Black gnocchi.

Quote:
Originally Posted by mopinks View Post
probably squid ink pasta, or millipedes
No, Mopinks my gustatory adventures don't nearly reach your level.

Yeah I should label those....


one sec
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  #1510  
Old 07-20-2012, 08:34 AM
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Ok... I'm sorry but those gnocchi look like giant pillbugs. That would kill my appetite right there.
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  #1511  
Old 07-20-2012, 11:53 AM
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Quote:
Originally Posted by Daikaiju View Post
Ok... I'm sorry but those gnocchi look like giant pillbugs. That would kill my appetite right there.
Delicious, delicious, bugs.

More seriously, while the other pictures were like, "Yeah that looks like good food", the squid ink gnocchi was made me go "OMG, must eat now!"
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  #1512  
Old 07-20-2012, 12:16 PM
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I was going to say they look like those slimy black eel larva that crawled into Chekhov's ear in Wrath of Khan.
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  #1513  
Old 07-23-2012, 11:38 PM
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I'd eat that in a heartbeat! I love Gnocchi...
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  #1514  
Old 08-06-2012, 05:03 AM
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Just now, I ate one too many doughnuts. Then I ate another.
Couldn't leave that last one till later. Why would I ever eat just one doughnut?
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  #1515  
Old 08-06-2012, 12:50 PM
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Everybody loves donuts. Lord knows I do.
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  #1516  
Old 08-06-2012, 02:15 PM
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Out at a county fair,
One morning I was there,
When I heard an English baker
Wheel in his wares!

"Oi've got a luverly bunch uv donuts,
See 'em there, awl standing inna row...
Big ones!
Small ones!
Some as big as yer 'ead!
Give'em a taste
Don't let 'em waste!"
is what the baker said!

Last edited by Daikaiju; 08-06-2012 at 02:42 PM.
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  #1517  
Old 08-07-2012, 07:53 AM
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Yes the disgusting Cthulu larvae make me feel a little queasy.
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  #1518  
Old 08-07-2012, 04:24 PM
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Think Geek has a toaster oven/coffee maker/skillet combo thing that looks nifty.
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  #1519  
Old 08-07-2012, 06:03 PM
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Cheap, too! The ultimate hangover kit.

Last edited by Klatrymadon; 08-07-2012 at 06:59 PM.
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  #1520  
Old 08-08-2012, 11:28 PM
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A friend of mine posted some pictures of his birthday swag today.

The one that I'm posting about is this one:


Cookie Butter? The name alone fills my mind with delicious thoughts, I have to try some.
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  #1521  
Old 08-08-2012, 11:32 PM
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they sell chocolate bars filled with cookie butter, too. THEY TOTALLY DO THAT

the chocolate-covered potato chips are also great!
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  #1522  
Old 08-08-2012, 11:41 PM
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Quote:
Originally Posted by Red Silvers View Post
Cookie Butter? The name alone fills my mind with delicious thoughts, I have to try some.
I've had that exact stuff. It's awesome.
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  #1523  
Old 08-09-2012, 01:02 AM
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Cookie butter is good on a whole mess of things. Like spoons.
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  #1524  
Old 08-09-2012, 01:08 AM
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Apparently they don't have Trader Joe's in Utah, but there's one coming?

Either way, I will find a way to try this.
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  #1525  
Old 08-09-2012, 03:41 AM
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Quote:
Originally Posted by Red Silvers View Post
A friend of mine posted some pictures of his birthday swag today.

The one that I'm posting about is this one:


Cookie Butter? The name alone fills my mind with delicious thoughts, I have to try some.
ThisIsWhyYou'reFat.tumblr.com
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  #1526  
Old 08-18-2012, 05:30 PM
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Anyone have Mark Bittman's How to Cook Everything? We just picked it up, and being married to a vegetarian it's a godsend. The vegetables chapter is basically "You like vegetables, huh? Well here's 5 or 6 really varied recipes for every single one of them."
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  #1527  
Old 08-18-2012, 06:28 PM
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Quote:
Originally Posted by taosterman View Post
Anyone have Mark Bittman's How to Cook Everything? We just picked it up, and being married to a vegetarian it's a godsend. The vegetables chapter is basically "You like vegetables, huh? Well here's 5 or 6 really varied recipes for every single one of them."
I actually have the iPhone app of that. It's pretty great for coming up with something to cook when you're at the grocery store on the way home from work or what have you.

It cost about 5 bucks, but I'm not sure if it has all the recipes of the print version. Still, pretty good!
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  #1528  
Old 08-18-2012, 06:31 PM
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Quote:
Originally Posted by taosterman View Post
Anyone have Mark Bittman's How to Cook Everything? We just picked it up, and being married to a vegetarian it's a godsend. The vegetables chapter is basically "You like vegetables, huh? Well here's 5 or 6 really varied recipes for every single one of them."
Yeah, we've had that for quite a while. I think it's an essential cookbook.
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  #1529  
Old 08-18-2012, 08:10 PM
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Quote:
Originally Posted by taosterman View Post
Anyone have Mark Bittman's How to Cook Everything? We just picked it up, and being married to a vegetarian it's a godsend. The vegetables chapter is basically "You like vegetables, huh? Well here's 5 or 6 really varied recipes for every single one of them."
Actually, we have his How to Cook Everything Vegetarian which contains in depth chapters on different categories of vegetables, legumes, tofu/tempeh/seitan and everything like that. I can only imagine it goes more in depth on vegetables than the one you have. As you said, godsend for being married to a vegetarian - we've found some great recipes in there and in general just improved the way we prepare dishes.

I've told my mom this, but I believe it - this is our generation's Joy of Cooking. Every household should have either the original or the vegetarian version.
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  #1530  
Old 08-18-2012, 08:27 PM
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I think we have something else by Bittman instead of that one, but yes. Great stuff.
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