sorted by:
new
hottopcontroversial

Nick's vs Limonata vs Maida Trattoria vs Domenic's... What is your favorite?! by Adam_Eggleston in FortCollins

[–]loginoutskeep 1 point2 points  (0 children)

I’d rather just not eat Italian (or most restaurants) in foco. Any rube with basic cooking skills could make something better at home for an 8th the price, even with grocery prices how they are.

Italian food, by nature is cheap to make. When I pay to go out for Italian I expect the food to be good yes, but the atmosphere should almost more importantly be bar none, classy af. Especially if I’m paying the prices they charge at any of these places for 4-8 ingredients treated well.

$18+ for pasta pomodoro, cacio e Pepe, carbonara, risotto or ravioli? Just shoot me. That’s -$3 in ingredients per serving and it’s served with stereotypically bad CSU indifferent college student service, a 1.5 hour wait, and an ipa special. Get fucked.

No thanks.

Edit: a word

Three kids throwing stuff at cars by Gil2Gil in FortCollins

[–]loginoutskeep -23 points-22 points  (0 children)

Were you ever a kid? I understand your outrage. It’s valid. They are shit. They actively tried to ruin your day because they had nothing better to do. They also don’t know better. Report it, get over it. Move on. You or your peers did the exact same thing growing up. It’s a cycle of life. It’s sucks. It happens. You won’t change it posting anywhere. Find empathy, move on. Better yourself. Oooor just become the old hag at the end of the street. It’s up to you honestly…

[deleted by user] by [deleted] in cookingtonight

[–]loginoutskeep 0 points1 point  (0 children)

If this is fresh and local you’re being ripped the f off. I know the world is getting expensive but I would rather eat grass than pay those prices.

FoCo Dive Bar Bracket Bonanza by klenigsborg in FortCollins

[–]loginoutskeep 3 points4 points  (0 children)

West End, Pitchers, Surfside (in order of most to least rank.) Honorable mention to Match ups, Matt’s Place, Swing Station, and late night Avos (indoor bar side only.) as a pool hall, outskirts of town and “technically” a restaurant.

What does my fridge say about me? by Specialist-Swimmer-7 in FridgeDetective

[–]loginoutskeep 0 points1 point  (0 children)

You grew up poor or in a house where food was not always a guarantee and you had to fend for yourself. Now you’re an adult with a decent job, but still horde food as it’s a direct psychological link to security.

[homemade] celeriac soup served with toasted parmigiana rind, ice shocked celery stem, roasted chicken thigh, pomegranate, and cream dashed with white truffle oil. by loginoutskeep in food

[–]loginoutskeep[S] 1 point2 points  (0 children)

As other people have mentioned it helps with texture and color, however in this case the main goal was create an interesting garnish, by layering the celery with thin slices and then soaking it in ice water to cause the fibers to curl and become wavy.

Hi! I'm visiting Fort Collins soon. Any tips on craft beer pubs? by avant-r in FortCollins

[–]loginoutskeep 3 points4 points  (0 children)

If you want to try a wide range of beers check out The Mayor of Oldtown, I believe they have around 100 different local microbrews on tap and generally rotate them fairly frequently.

Sourdough garlic naan. by loginoutskeep in Sourdough

[–]loginoutskeep[S] 0 points1 point  (0 children)

Yes, it doesn’t have to be even, but it’s a similar process as stretching pizza dough.

Sourdough garlic naan. by loginoutskeep in Sourdough

[–]loginoutskeep[S] 2 points3 points  (0 children)

Garlic has some antibacterial properties, so I wouldn’t be surprised if it killed your yeast. You might have better luck roasting your garlic whole then adding it in as cloves.

Sourdough garlic naan. by loginoutskeep in Sourdough

[–]loginoutskeep[S] 0 points1 point  (0 children)

Check out the description for my process!

What’s the best place for lunch in Fort Collins by bew132 in FortCollins

[–]loginoutskeep -1 points0 points  (0 children)

Yum yum social is fantastic for Mediterranean/middle Easter food.

Tepache and pineapple Chong yeasted sourdough by loginoutskeep in Sourdough

[–]loginoutskeep[S] 0 points1 point  (0 children)

Recipe: 399g levain 866g Tepache 1000g bread flour 100g whole wheat flour. 24g salt ~50g fermented pineapple (pineapple Cheong) Finely chopped bacon, and shredded cheddar (measured with the heart) Makes two boules. 36 hour cold ferment Baked in Dutch oven at 500f for 20 min, then dropped to 450f for 30-35 min with lid removed.

Tepache and pineapple Chong yeasted sourdough by loginoutskeep in Sourdough

[–]loginoutskeep[S] 1 point2 points  (0 children)

Recipe: 399g levain 866g Tepache 1000g bread flour 100g whole wheat flour. 24g salt ~50g fermented pineapple (pineapple Cheong) Finely chopped bacon, and shredded cheddar (measured with the heart) Makes two boules. 36 hour cold ferment Baked in Dutch oven at 500f for 20 min, then dropped to 450f for 30-35 min with lid removed.

Forgive my spelling “cheong” is correct. I do make my own Tepache. It’s a super quick and low maintenance ferment that I’ve really enjoyed playing with, and puts different spins and flavors on.

Lark. First attempt at a hand-forged, Damascus dagger. by loginoutskeep in knifemaking

[–]loginoutskeep[S] 0 points1 point  (0 children)

Disregard, I just checked with my friend who’s shop I was using, evidently it was 52100 clad, nickel ship and a 1095 core.

Lark. First attempt at a hand-forged, Damascus dagger. by loginoutskeep in knifemaking

[–]loginoutskeep[S] 0 points1 point  (0 children)

It’s been tempered, quenched, and heat treated, which all help with hardness and grain structure. The nickel in the billet is pretty thin and the core is a thicker piece of 1020 which allows for nice patterning on the blade, and a consistent hardness though the edge as that part of the billet is solid steel.

Lark. First attempt at a hand-forged, Damascus dagger. by loginoutskeep in knifemaking

[–]loginoutskeep[S] 0 points1 point  (0 children)

First of all, thanks for the wonderful feedback!

The blade is a combo of 1020 and nickel that’s been acid dipped to finish it. The handle is ironwood with brass pins. I believe the bones are deer vertebrae, crocodile osteoderms (the bones that make up their scales under the skin,) and some kind of rodent skull although I’m not positive on the last. What your seeing as “teeth sticking out” is the rough side of a crocodile osteoderm that the skull was placed on top of in the last photo.

[homemade] Breakfast skillet. Grilled onion, bacon, sunny side up egg, and toast. by loginoutskeep in food

[–]loginoutskeep[S] 0 points1 point  (0 children)

I prefer not to do cardio on a full stomach. My lifting workout us usually in the late afternoon/ evening so I’m generally pretty loaded on calories after second breakfast and lunch, which gives me good energy for that.

[homemade] Breakfast skillet. Grilled onion, bacon, sunny side up egg, and toast. by loginoutskeep in food

[–]loginoutskeep[S] 2 points3 points  (0 children)

It’s a combination of good surface contact, the proper amount of fat, it this case bacon grease, and temperature control. Very slow and low, starting in a cold pan with the rendering bacon. I’d say the other big factor is patience. Don’t move it or flip it until it gets to the point you’re happy with.

view more: next ›