*
*
Home
Help
Search
Login
Register
Welcome, Guest. Please login or register.
Nov 01, 2014, 04:14:26 AM

Login with username, password and session length
Search: Advanced search
658143 Posts in 9262 Topics by 3396 Members Latest Member: - vlozan86 Most online today: 54 - most online ever: 494 (Jul 01, 2007, 02:59:53 PM)
Pages: 1 ... 16 17 18 19 20 [21] 22
Print
Author Topic: Cooking is intuitive and experimental until something gets set on fire: FOOD  (Read 21687 times)
0 Members and 1 Guest are viewing this topic.
clare
Registered user

Posts: 5192


« Reply #500 on: Jul 14, 2011, 07:49:38 PM »

I don't get it, either the camp has a "nut-free" policy (in which case there should be no nuts there at all) or they don't. If she's worried about a store-bought bar that says "may contain traces of nuts" then usually those things are OK within a "nut-free" framework, especially if the camp also has a "no sharing food" policy. The big boy has a friend with a peanut allergy, so the school had the "nut-fee, no sharing food" thing going on. That kid also had some other food allergies that were too hard to police in the general population though. There is a spectrum of allergy - it can start with a full anaphylactic reaction, but it can also start with a mild skin/mouth reaction....I oughta read the link, maybe...
Logged

You must have a very long, thin, tapered penis.
FreddyKnuckles
Registered user

Posts: 11705


« Reply #501 on: Jul 14, 2011, 10:18:37 PM »

Well, she was probably feeling terrible not because the peanuts could permeate the packaging but rather because there was a chance her kid would open the thing, pass it around, and kill a kid.  

I know one person (friend of a friend) with a nasty peanut allergy.  If someone around her was eating a peanut bar it probably wouldn't effect her much, but a consumed peanut laced product is death or near death.   So it is fine now.  She knows what not to eat and to steer clear of people eating certain things, but I can imagine if you had a kid under, say 15, with a severe peanut allergy, you'd be damn nervous.
Logged

Quote from: Heathcote
I'm in with Greg Nog, IT'S FUCKING FAFFLE TIME!
jm
Registered user

Posts: 4803


« Reply #502 on: Jul 14, 2011, 10:22:30 PM »

Yeah, it's something that I know I'd be pretty paranoid about, and I'd be freaked out even if I and my family were able to stay nut-free.
Logged

His hand is holding my hands, which are rested on his knee.
jess
Registered user

Posts: 3571


« Reply #503 on: Jul 14, 2011, 10:33:13 PM »

Well, she was probably feeling terrible not because the peanuts could permeate the packaging but rather because there was a chance her kid would open the thing, pass it around, and kill a kid.

This. I did read the article, and it seemed pretty clear to me based on what she said about the camp personnel catching it in time (after he brought it to camp but before it was opened) that the concern wasn't about the allergens going through the wrapper. I mean, I doubt the point of having the bar was just tote it around all day still wrapped anyway, but rather to open and eat it.
Logged
Bernard
Registered user

Posts: 9845


« Reply #504 on: Jul 14, 2011, 11:35:00 PM »

Quote
eta: on re-reading I am going to guess that maybe the kid was too young to know not to eat nuts, and they were worried this lady's kid would give the nut bar to the allergic kid -- on first reading I thought she was worried because the other kid was so sensitive he could be harmed by the nuts through their wrapper
Last Edit: Jul 14, 2011, 04:44:02 PM by Bernard

Does that help?
Logged

Ha, see, and look how Julian Casablancas ended up!!!!
FreddyKnuckles
Registered user

Posts: 11705


« Reply #505 on: Jul 14, 2011, 11:47:15 PM »

Yeah that's what we're saying. Kind of a bizarre first impression though Bernard!
Logged

Quote from: Heathcote
I'm in with Greg Nog, IT'S FUCKING FAFFLE TIME!
jess
Registered user

Posts: 3571


« Reply #506 on: Jul 15, 2011, 12:41:03 AM »

Ah, I didn't see the later edit.
Logged
Bernard
Registered user

Posts: 9845


« Reply #507 on: Jul 15, 2011, 02:16:35 AM »

Freddy, did you look at the timestamp and see that I edited before anybody else posted after me? In fact, you are repeating what I said, not the other way around. It's been two years since I last got more than four hours' sleep in a row -- can you please cut me some slack?
Logged

Ha, see, and look how Julian Casablancas ended up!!!!
peacocks
Registered user

Posts: 4615


« Reply #508 on: Jul 15, 2011, 04:36:58 PM »

I'm making burritos to take to the movie theater tonight!
Logged

dick-check your priviledge
Ah_Pook
Registered user

Posts: 6082


« Reply #509 on: Jul 15, 2011, 04:40:30 PM »

Tatertot nachos.

that is all.
Logged

Blame it on the girls who know what to do
Blame it on the boys who keep hitting on you
milly balgeary
Registered user

Posts: 11512


« Reply #510 on: Jul 17, 2011, 01:28:36 AM »

I've got a meat-cooking problemo. First, let me preface this by saying, I am not a GOOD cook. I read a work of literature once by someone like Nabokov, or maybe it was philosophy, that went into grievous detail about how most people consider themselves really good at a lot of things, but in truth -- they are good at only 1, maybe 2 things, if they are a genius.

So basically, people think they are good 1, cooks, 2, sexually, 3, writers, 4, workers, etc, but realistically, they aren't good at any of that shit, or they are good at 1 of those things. Well, I'm not a good cook. I don't sit around like some cooky weasel trying to fool someone, because I don't particularly care if I'm good at something or not. HOWEVER.

HOWEVER. And now we're hitting the 'meat' of the 'meat'. I am a horrible cook.

I cook like a porno film's reception in a fervent church. That's fine. I don't care particularly. But, I would like to know how to cook MEAT better. Everytime I make meat, it comes out MURKY.

MURKY.

The sun turns away.

The stars evade.

A young man hears a lilting and beautiful tune in his mind and he escapes through a window, fleeing from his abusive father, to lie beside running water and ... (wait that's the movie Immortal Beloved).

No, but every time I cook meat, it comes out MURKY. I can salt it up. I can do anything. But it comes out bad.

Can someone please post their methods for making decent tasting meat. I am talking chicken mostly. Chicken is like my satanic feast. It never TASTES RIGHT when I make it. I needs the helps.
Logged

clare
Registered user

Posts: 5192


« Reply #511 on: Jul 17, 2011, 04:20:16 AM »

Well, with meat in general, depending on the cut, you've either gotta cook it fast  or cook it slow. If you cook it in-between it will taste like warm boots.

Is the problem textural or flavour? I love chicken, but not so much chicken breast - it can dry out so easily, and has less flavour than almost all of the rest of it.

I reckon I can cook well when I put my mind to it, but I know I can also cook badly.
Logged

You must have a very long, thin, tapered penis.
cold before sunrise
Registered user

Posts: 2500


« Reply #512 on: Jul 17, 2011, 04:41:25 AM »

Darling, this is how I did it tonight:

Preheat your oven to 350. Take a whole chicken and salt the cavity, stuff it with fresh rosemary, thyme, mint, and sage. Roast 20 min. Toss 3 lbs of fresh plums, halved and pitted, with 2 tbsp honey and place in pan. Roast 20 min. Remove plums to baking sheet, dot with pats of butter plus a shake of rosemary leaves, and keep everything in the oven another 25 min. Start with a simple green salad and serve with potatoes smashed with dill and lots of butter, herb salt and fresh pepper. Hello heaven.
Logged

Riding a tidal wave of whiskey on a surfboard made out of don't care.
Antero
Registered user

Posts: 7526


« Reply #513 on: Jul 17, 2011, 05:45:54 AM »

This is how my family does chicken:

Preheat oven to 450 (hot!)

Take a whole chicken.  Chop up some rosemary and garlic real fine, add salt and pepper and whatever, mix that into some olive oil.  Take that seasoning and put it under the chicken's skin.  Squeeze some lemon juice on top to help it crisp.

The chicken goes in a roasting pan surrounded by onions, potatoes, carrots, that sort of stuff.  Start with the chicken breast side down - this makes the white meat not suck.  20 minutes.  Flip it over.  20 more minutes.  Turn the oven down to 350.  15 more minutes. 

Take it out, let it sit for ten minutes before carving.  You will look like a fucking genius.
Logged

Quote from: nonotyet
this has been OPINIONS IN CAPSLOCK
Bernard
Registered user

Posts: 9845


« Reply #514 on: Jul 17, 2011, 05:20:13 PM »

ooh, those plums sound great
Logged

Ha, see, and look how Julian Casablancas ended up!!!!
jm
Registered user

Posts: 4803


« Reply #515 on: Jul 17, 2011, 06:47:08 PM »

Plum is my favorite fruit, it's true.
Logged

His hand is holding my hands, which are rested on his knee.
elpollodiablo
Registered user

Posts: 32624


« Reply #516 on: Jul 17, 2011, 07:24:19 PM »

Have you guys ever had a doughnut peach? They may be my favorite fruit, though I don't come across them that often.
Logged

think 'on the road.'
mixed cats
Registered user

Posts: 3200


« Reply #517 on: Jul 17, 2011, 07:55:33 PM »

You can get those fairly readily in NJ. They are good!
Logged

call me, and we'll sit down and work it out
over pancakes and orange juices
alex
Registered user

Posts: 6287


« Reply #518 on: Jul 18, 2011, 04:16:08 AM »

I had to look up what that was, even though I just ate one of them 10 minutes ago - in retrospect, kind of makes sense though. Around here, they are sold as "wild peaches", a name that bothers me a bit because I am sure that they are no more or less wild than any other kind of peach I'd be able to buy at the market or my fruit and veg shop (don't think I've seen them in the supermarket yet, but they are widely available otherwise). I've been buying them quite regularly lately, although I don't think I really prefer their taste over the "normal" kind of peach; I just like the fact that I can eat them without getting juice all over my hands and face, which means that I eat more of them.
Logged
elpollodiablo
Registered user

Posts: 32624


« Reply #519 on: Jul 18, 2011, 08:28:32 AM »

I don't think I really prefer their taste over the "normal" kind of peach; I just like the fact that I can eat them without getting juice all over my hands and face, which means that I eat more of them.

Agreed!
Logged

think 'on the road.'
Greg Nog
Registered user

Posts: 21629


« Reply #520 on: Jul 18, 2011, 10:48:50 AM »

As far as cooking chicken goes, I'm a big fan of beer can chicken.  You can get pretty creative with the spice rub, as long it's basically 1/3 salty (so: salt, or someting that's mostly salt, like Old Bay), 1/3 savory/spicy (black pepper, garlic powder, curry powder, etc) and 1/3 sweet (I usually use brown sugar).

I'm a pretty good cook but a terrible worker.
Logged
Bernard
Registered user

Posts: 9845


« Reply #521 on: Jul 18, 2011, 02:03:00 PM »

Are the donut peaches less juicy? Or is it just the shape that makes it easier to get a whole bite in your mouth intact without the rest of it liquefying?
Logged

Ha, see, and look how Julian Casablancas ended up!!!!
clare
Registered user

Posts: 5192


« Reply #522 on: Jul 18, 2011, 06:51:40 PM »

I finally googled them, and they're funny looking. I hope they're not less juicy. Juicy is the point of a peach.
Logged

You must have a very long, thin, tapered penis.
Thermofusion
Registered user

Posts: 10000


« Reply #523 on: Jul 18, 2011, 07:23:14 PM »

Man I love messy peaches. They level the playing field, by which I mean anyone who eats a properly juicy peach ends up looking like someone who doesn't know how to eat like an adult. There you are, clad in your sunday fucking best, but you've got peach juice dribbling down your chin, forming beadlets in your facial hair, dripping onto the ground, and everyone around you is staring like you're a guy with some kind of "problem."

Also, 22 pages. "Do I Dare to Eat a Doughnut Peach: FOOD" too cornball?
Logged

triple paisley minimum
Bernard
Registered user

Posts: 9845


« Reply #524 on: Jul 18, 2011, 09:23:48 PM »

Make a new thread, dude, I have something to post.
Logged

Ha, see, and look how Julian Casablancas ended up!!!!
Pages: 1 ... 16 17 18 19 20 [21] 22
Print
LPTJ | Last Plane Forums | Departure Lounge | Topic: Cooking is intuitive and experimental until something gets set on fire: FOOD
Jump to:  

Powered by SMF 1.1.19 | SMF © 2013, Simple Machines
Board layout based on the Oxygen design by Bloc