Shoot I missed it…. I wanted to know what a mad whaker chef looks like.
points for posting anything Jim…
any more fucking questions?
No, I don't talk quite as much on that site. It's chess by message, so you make a move and say something, and then they have like a month to move and say something. It goes back and forth. People will quit the game or you'll get reported if you're too fucked up, so you have to keep it at an R rating.
It's a Pearl Jam song.
Italian old school classic pasta recipes lately. Tagliatelle bolognese, pappardelle with duck ragout specifically. Most of my restaurant work has been in italian restaurants and a few modern French places. But I wander all over the place with ideas. I buy and read cookbooks like newspapers, so I often get inspired by an idea I see in one and do my own version with the same ingredients.
Yep, indeed. Once, got divorced a few years ago.
In my bedroom.
It's a terrible song- people actually boo them and shit during it. Hahahahahaha
Greek with it mixed in I think.
46" I think. And thick.
No. Arson was never one of my go to techniques. I did get a misdemeanor in Mendocino CA about 12 years back for destroying a campsite's food locker thing that kept your food away from bears. It was bullshit, the park ranger just came by while it was my turn to bash it.
Not nearly as far as some women have spit my man seed.
That picture rings a bell but I can't place it!When was the last time you heard this...
?
Boxers. Since middle school now prob. Sure they ride up but I need the freedom. Boxer briefs always look quasi gay.
Which looks like someone ate it once already, nom nom nom.
yep, while raw. Normally I rinse them in water, then chuck em in the food processor. I hate liver too, and aim at 1/3lb to 1/2 lb when I do it. You won't taste it at all, it just adds an earthiness you can't get without. If you never mention it, guests will never know you used them.
Yeah, of course you can. It won't explode or something without it
but from someone who hates liver and offal and all that shit but knows there's a place for them in some recipes, I'd recommend leaving them in at first, or lightening the quantity. You won't notice it anyway, it will just add a richness you don't get without. And yeah, I hear you on the metallic taste, that's why it's used in pretty limited quantity in this.It won't have the same flavor but it can be done, no big deal. Do 1.5lb of each beef and pork then. You want to try to avoid using the same combination you would use in meatballs or meatloaf though, as that's easy to replicate because you're used to it and it's comfortable. Lamb has a different texture than pork or beef so together all three lend to a nice smooth mouth feel you don't get from just 1 or two of them.
Awesome question, you're dead on. If you make your own, and it's gelatinous when you take it out of the fridge, then you have made good stock. You won't have as much gelatin as restaurant made veal stock, however, so you'll need to add 2 packages of gelatine from the store. The purpose is simply to add that glossy texture you get at primo places because they're using good veal stock... If you're using store bought stock, you'll need to dissolve 4 packets of gelatin in it. If you're using homeade, use 2 packets. Each box I found was 4 packets, equalling 1oz, so use 1/2oz.
I hear ya. But as someone who hates it myself, if you want the real deal, ya gots to do it. It's not much at all.
Yeah veal is usually what I go with but it's way more expensive. I've been making it today and taking the pics. I may do part 2 tonight but I'm pretty drunk so I'll prob wait until later this week when I put it all together.
Probably a good idea...it does look yummy though!
