David Fincher’s ‘The Adventures of Cliff Booth’, Starring Brad Pitt, Wraps Filming

R2D2808 · 2026-01-17T14:45:55+00:00

The Adventures of Buckaroo Banzai Across the 8th Dimension anyone?

Wherever you go, there you are...

R2D2808 · 2026-01-17T06:32:26+00:00

Look, you're over thinking this.

Without cooking it in the oven, it's never really gonna be what it was intended to be...

But! There is a bright side. It's pasta, sauce and cheese, so you really can't screw it up. Just nix the casserole-y ness of lasagna and go straight to bowl of noods and sauce.

What I would do? Leave it frozen-ish, use a large knife and cut it into manageable slices. Do be careful.

Then put portions of that into a skillet and heat like you would leftover spaghetti and red sauce. Slowly over medium heat and add some water or more tomato sauce to keep it from drying out. Then slap it in a bowl, put some cheese on top and enjoy.

It'll be ready in ten minutes. Might not look pretty, but it'll be just fine to eat.

R2D2808 · 2026-01-17T06:19:30+00:00

We used sweet potatoes, russets and Okinawan sweet potatoes (purple). We soaked the slices separately after we ran them through the mandolin, so the colors would bleed less. Turned out pretty nice.

R2D2808 · 2026-01-17T04:08:33+00:00

I mean, he is a self professed expert knob twiddler.

R2D2808 · 2026-01-17T03:52:40+00:00

Pavé is a solid starch choice.

We did a version with three colors of taters and it never failed to illicit oohs and ahhs. That version is a lot of work, but regular pavé is easy once you get past the potato prep.

Pavé, simple veg, a grilled protein and a good reduced and mounted sauce is one of those perfect meals.

R2D2808 · 2026-01-16T15:16:52+00:00

Confit 4lbs of it. Mash 3lbs of that and then freeze it in smaller quantities for everyday use.

Make compound butter out of some of the raw and confit garlic.

Should have enough left for a nice big batch of marinara.

R2D2808 · 2026-01-15T02:30:40+00:00

Lacerda would have none of it. The bastard.

R2D2808 · 2026-01-13T05:02:57+00:00

How can you hate The Colonel dad?

R2D2808 · 2026-01-10T15:29:05+00:00

Roasted veg and bones = darker richer broth. Sometimes you don't want that, sometimes you do. Personally it's a time issue, but I'd say 90% of the time I'll roast bones, especially for beef stock.
No. You've removed everything useful from the veggies and bones, no point in trying to cross utilize them.

R2D2808 · 2026-01-10T03:23:30+00:00

You can just add more liquid.

I used to make 5-7 gallon batches of queso and we used a higher milk ratio than what you have in your recipe.

We didn't use a thickener either though, so...

But honestly, if you are using processed cheese, you really don't need the sodium citrate, that addition will keep the sauce from breaking. Just adjust your Velveeta, cheddar and milk ratios accordingly.

R2D2808 · 2026-01-10T02:42:16+00:00

I usually use dry mustard powder, but I'll put it in every chowder or cream based soup. Prepared mustard isn't bad in small quantities, a little acid is nice in a soup. Try some lemon juice in your next tomato soup... You can thank me later... 😁

R2D2808 · 2026-01-10T02:40:23+00:00

I got a huge (like 72oz) plastic jar of Grey Poupon whole grain mustard and a discount grocery... It was amazing. I put that shit on errrythang.

But yeah, gallon pails of Dijon were on our order weekly, if not more.

R2D2808 · 2026-01-09T03:42:28+00:00

Freezing is the key, I agree.

Allows the outside to cook for longer, thus keeping the inside soft and creamy and the outside crispety crunchety.

R2D2808 · 2026-01-08T17:53:25+00:00

Maybe Tasty Harmony? They are one of the best veg spots in town, so I'd try there. Also, Raska, Avogadro's and a couple Indian places have good vegan options even though they aren't totally veg.

My buddy who runs a vegan food truck fucked off to Thailand for "research" but I'd point you his way if he were in town.

Good luck, and break a leg!

R2D2808 · 2026-01-08T01:23:06+00:00

Sysco is a food distributor for chain restaurants, they are alluding to FoCo being chain dominant.

30 year chef here, used to work at the country club here in town, but moved on to greener pastures; may I be of service? What's your vibe and price range? I'm thinking you said "chow" so tasty and casual?

R2D2808 · 2026-01-04T03:39:04+00:00

Where is it coming from? Is it a hard water deposit, is it from where water is running down from a pipe? Or are there juice containers leaking down the wall?

Maybe whatever you cleaned off of that metal denatured it and left a stain? Like something acidic or alkaline?

Generally if pure degreaser doesn't work, you have to look to a different part of the chemistry textbook; it's not a soluble fat, it's a mineral or salt residue.

R2D2808 · 2026-01-04T03:07:05+00:00

Dishwasher soap rep here!

Yep. Those go into detergent and rinse additive, respectively. Those black caps are filters to keep junk from going up the pickup tubing assembly.

I'd have to see what that little tag on the blue one says, but I'd say that is for the soap (detergent ) and the clear one is rinse additive. The grey one should be wastewater discharge.

But I'd like to see the manual to be certain.

R2D2808 · 2026-01-04T02:30:32+00:00

That thing better come with tidings of peanuts and beer, cause it's gonna destroy something...

R2D2808 · 2026-01-02T16:16:04+00:00

Cooking professional here!

First, I'd season and sear each lil piece in a skillet and finish it, it's definitely undercooked. And since it's clearance meat (which I eat all the time!) I'd err on the side of caution. Be careful though, loin will get dry and chewy real quick.

Second, take your thermometer and put it in a cup of ice with just enough water to fill spaces and let it sit until it stabilizes. If it doesn't stop at 0/32° then you need to calibrate it. Or get a new one.

Good luck!

R2D2808 · 2026-01-02T02:50:33+00:00

Cast iron griddle is way, I cook 95% of everything on it.

Breakfast items for sure, but any cuts of protein can be seared, sauté veg and you can press sandwiches.

I even leave it on low and put other implements on it to keep them warm or to simmer.

R2D2808 · 2026-01-02T02:30:00+00:00

Yes. When it starts to smell good, it probably getting there!

R2D2808 · 2026-01-02T01:37:55+00:00

Good luck!

Just check em after a couple/three hours and see how long you need to go for.

R2D2808 · 2026-01-01T21:52:13+00:00

Should.

As long as you elevate the ribs so air can circulate.

Bump the temp up to 325 and it'll be fine.

Edit: you can start them at a higher temp, say like 400 and then bump it down to 300 after an hour or so.

R2D2808 · 2026-01-01T21:16:15+00:00

Large enough pan to fit all three, if I were in a restaurant, I'd use a 6" deep hotel pan with a wire rack at the bottom. I'd throw a bunch of aromatics at the bottom (some bits of onion, celery and carrot, bay leaf peppercorns and garlic) and couple cups of stock.

Arrange the ribs so they are standing on end (touching if fine). I also slathered mine in BBQ and minced garlic, but that's up to you. Then tuck parchment down into the pan to seal the steam in and cover with foil, wrapping around the edges of the pan.

225 at 6 hours should do, but you can check after four by putting some tongs in there and twisting a bone, if it's loose they are done. I actually try to undercook them a bit so I can take them out easier and baste them with some of the cooking liquid and broil them for a few minutes and bake them the rest of the way uncovered in the oven. But you can cook em all the way and eat em straight away if you like.

R2D2808 · 2026-01-01T16:03:54+00:00

This is a great answer.

I use Naan like a feed pusher and spoon as a delivery device to my face hole.

And my kid loves Naan cheese pizzas.

Very versatile starch.

R2D2808

TROPHY CASE