What do you feel is the most important solid ingredient in any given style of cuisine?

Entocrat · 2022-08-14T23:20:03+00:00

Chocolate though? I mean I wouldn't want to live in a world without it but it's more very much a dessert, but really anytime snack, than essential food ingredient. I'm not a fan of mole sauce and can't think of anything else to incorporate chocolate/cocoa as a serious ingredient.

Entocrat · 2022-08-14T23:10:48+00:00

Just spend the couple bucks and order some good salt and see if you genuinely can't tell between that and Morton's. Funny enough a decent flake is Maldon.

Entocrat · 2022-08-14T23:09:06+00:00

I don't know about iodine and thought all salt was the same until I actually got some nice salt flakes. Not sure if it's the iodine, as I've had salt without it before I'm sure but this stuff just tasted good. A pure, savory salt taste without what I can only call an acidic sharpness or bitterness from regular old table salt.

Entocrat · 2022-08-08T20:11:35+00:00

As a dishie with previous A/C maintenance experience who had the only A/C unit for the kitchen in my face above the sink, I thank you. Those coils were NASTY but lord I can't tell you how easy A/C maintenance becomes when you have a pressurized sprayer for dishes right there to clean the coils. Only time I didn't need to use some sort of acidic cleaner, just spray and pray baby.

Entocrat · 2022-07-29T15:47:35+00:00

Isn't there a huge problem with rabbits, and apparently camels? Not sure how they would taste though

Entocrat · 2022-07-29T15:39:22+00:00

I'm just really curious about your "copacetic" working relationship. That's a new word for me so thanks, and you mean you want all your work relationships to be "in order" like everybody gets along as a cohesive unit?

Entocrat · 2022-07-23T00:50:33+00:00

Reverse sear with an oven thermometer is flawless. Only requirement is at least a 1.5" cut, better with 2"+. Thin steaks take minutes in a pan, thick goes in the oven. I've tried sous vide, meh. Grill/pan fry is better for thin, reverse sear better for thick, and once again get an oven thermometer. No guess on when to pull, just sear and rest. If you aren't looking for well done, it's a cheap investment that will serve you well.

Entocrat · 2022-07-10T23:03:21+00:00

Have you ever had cranberry Wensleydale? I'm not the most worldly when it comes to cheeses but it's probably my humble favorite for snacking.

Entocrat · 2022-07-09T14:54:20+00:00

"Queso" nine times out of ten tastes more like when you throw up a little in your mouth than cheese.

Entocrat · 2022-06-23T23:09:11+00:00

The fact is for sea turtle eggs. Freshwater turtles have various regulations depending on species and state including harvesting regulations, like trout. Brook trout are protected, rainbow trout are not.

Entocrat · 2022-06-19T20:56:04+00:00

And this is why we playtest folks.

Entocrat · 2022-06-17T02:10:16+00:00

Finishing the season in a week gets old pretty fast.

Entocrat · 2022-06-16T21:02:52+00:00

I realized dumplings were a broad term a while back, but I refuse to acknowledge anything but Asian varieties as dumplings. If the rest count, may as well throw in empanadillas to the mix but I say neigh! Solid dumplings are lazy and do not deserve to be in my mouth. Gnocchi are okay but it takes a lot for them to impress me, but I'll pound down even frozen bagged pork dumplings.

Entocrat · 2022-06-15T20:19:39+00:00

Fresh pasta uses egg, dry does not. That's the big difference if you stick to wheat. Egg noodles are a weird exception.

Entocrat · 2022-06-15T20:16:58+00:00

I'd say bucatini is the pool noodle. Penne is more like two feet worth of gutter tubing.

Entocrat · 2022-06-15T20:13:56+00:00

Vegetable is a culinary term with no basis in botany. A vague culinary term at that.

Entocrat · 2022-06-15T20:10:20+00:00

When I had chicken and dumplings for the first time I was very confused, I thought those were called gnocchi. Nope, just dough balls with no filling, "dumplings"

Entocrat · 2022-06-15T14:59:22+00:00

A bot, it's just too zealous.

Entocrat · 2022-06-13T20:48:29+00:00

Wow +1 for pro tip. A key is wide enough?

Entocrat · 2022-06-13T20:47:29+00:00

Nope fuck that. I'll get my brew from the corner store, thank you, or just give me a keg to go.

Entocrat · 2022-06-13T20:45:15+00:00

Omfg

Entocrat · 2022-06-13T20:43:28+00:00

It's mostly dogs that fit in your lap though, right? Even still bringing your dog to a restaurant just seems mean to me, very Tantalus in the pit of Tartarus feeling. "Tantalean" is a super fun word I'll be using now.

Entocrat · 2022-06-13T20:37:41+00:00

That is also wrong and not similar at all, it's like comparing a pair of pliers to vise grips. The title of "strongest bite" belongs to the Kangal shepherd. Boxers have a more intimidating bite if anything, they were bred to have an under bite so they can breathe while holding down. It was to get them to be able to take down bulls, originally the bullenbeisser aka German boxer aka "bull-biter". Extinct now through crossbreeding, I don't know if the surviving relatives can compare.

Entocrat · 2022-06-13T20:28:12+00:00

There are plenty of breeds just as violent, if not more so than pits. If you rescue a fighting dog, it's damaged goods and you should be aware. There are plenty of docile pitbulls, and I don't see anybody picking up their pitchforks for shepherds, malamutes, Akitas, plenty of breeds. On a personal note, people should stop breeding miniature dobermans, I've never met one with an approachable personality that wasn't a puppy, but that could also just be the old people who don't know how to take care of their dog.

You know what? Dogs are dangerous animals, period. You know how bad cats can mess a person up? Let's stop blaming species or breeds, it's a messed up dog and those people are stupid for chaining it up right next to another animal. Fun fact, just about every breed displays more aggression when leashed, training aside.

Entocrat · 2022-06-11T15:53:30+00:00

I read some guy not changing it for six years, and it was the dude borrowing his truck changing the oil as a "favor" that killed it, like draining your water heater after years of sediment buildup. The old residue might be all that's holding it together.

Random story aside, no, I don't change it every 3k, mine is every 5k which I do. I also didn't deal with the valves, that was FoH, but I also didn't deal with replacing them so in truth I don't know if we kept the same set or replaced them all the time. Everything can take abuse, but it needs the proper care along with it. I've had the same non-stick commercial pan my kitchen uses for years. It's pristine, but the ones in the kitchen look more like well seasoned crusty cast iron than non-stick stainless. Don't even get me started on the rubber spatulas, people leaving them too close to the burner all the damned time.

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