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  Topic: Libations and Comestibles< Next Oldest | Next Newest >  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 13 2007,16:13   

I'm gettin hungry!

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"And the sea will grant each man new hope..."

-CC

  
stevestory



Posts: 8884
Joined: Oct. 2005

(Permalink) Posted: June 13 2007,16:18   

the ingredients were so obliterated, I think I'll go ahead and put the chicken in the blender with the other ingredients. Why spend time chopping it into 50 pieces when I could blend it into 5,000?

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 13 2007,16:19   

Quote

did you know there are over 17 different kinds of curry paste available at a decent Thai deli?


My favorite Indian spice store in Berkeley has dozens of different kinds of curry pastes. Patak's are really good to start, but they have dozens of other weird imported brands as well. They also have a growing selection of Sri Lankan spices, which are surprisingly different from Indian ones. Just yesterday I bought a bottle of Larich's 'Red Hot Curry Paste' from Sri Lanka, just because it looked intriguing. I'm thinking of taking that one out for a spin with some chicken thighs this weekend.

I hope it's better than this jar of Sri Lankan biryani paste I bought a couple years ago -- salty to the point of inedibility. Ouch.

I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 13 2007,16:20   

Quote (stevestory @ June 13 2007,16:18)
the ingredients were so obliterated, I think I'll go ahead and put the chicken in the blender with the other ingredients. Why spend time chopping it into 50 pieces when I could blend it into 5,000?

Then you can just drink the whole thing like a milk shake.  :p

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 8884
Joined: Oct. 2005

(Permalink) Posted: June 13 2007,16:22   

that's the consistency it'll be. But then I have to cook it for 30 mins or so.

   
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 13 2007,16:32   

Quote (Arden Chatfield @ June 13 2007,16:19)
Quote

did you know there are over 17 different kinds of curry paste available at a decent Thai deli?


My favorite Indian spice store in Berkeley has dozens of different kinds of curry pastes. Patak's are really good to start, but they have dozens of other weird imported brands as well. They also have a growing selection of Sri Lankan spices, which are surprisingly different from Indian ones. Just yesterday I bought a bottle of Larich's 'Red Hot Curry Paste' from Sri Lanka, just because it looked intriguing. I'm thinking of taking that one out for a spin with some chicken thighs this weekend.

I hope it's better than this jar of Sri Lankan biryani paste I bought a couple years ago -- salty to the point of inedibility. Ouch.

I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.

heh.

funny you should mention Berkeley, as the Thai deli on University Ave. is where I used to buy my Thai curry paste.

--------------
"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 13 2007,16:51   

Quote

funny you should mention Berkeley, as the Thai deli on University Ave. is where I used to buy my Thai curry paste.


This place is on University, too, next to San Pablo.

Whatever else you think about Berkeley, it's a foodie's paradise.

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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 13 2007,16:53   

no argument there.

best delis AND bookstores of any place I have ever lived.

speaking of which...

Is Moe's books still around?

--------------
"And the sea will grant each man new hope..."

-CC

  
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 13 2007,16:58   

You kidding?  I was in the Bay Area for 2 weeks and I never looked you up!  Jeebus, I'm a moron.

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 13 2007,17:05   

I know we had a "where are you" thread a while back.

might be a good thing to resurrect and sticky that sucker, so those on travels might get an idea of who might be hanging at their destinations.

--------------
"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 13 2007,17:06   

Quote (Ichthyic @ June 13 2007,16:53)
no argument there.

best delis AND bookstores of any place I have ever lived.

speaking of which...

Is Moe's books still around?

Yes, but Cody's folded. :(

The Telegraph district is looking a bit raggedy-ass these days. More than usual.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 13 2007,17:07   

Quote (blipey @ June 13 2007,16:58)
You kidding?  I was in the Bay Area for 2 weeks and I never looked you up!  Jeebus, I'm a moron.

Hey, and I wouldn't have even pointed a gun at you!

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 13 2007,17:07   

Quote
The Telegraph district is looking a bit raggedy-ass these days. More than usual.


inevitable.

it was being torn apart by the introduction of chain stores starting in the mid 80's, and it was just getting worse by the time I left in the early 90's.

*sigh*

--------------
"And the sea will grant each man new hope..."

-CC

  
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 13 2007,17:11   

I've been thinking about a last trip to berkeley to see how the new life-sciences building and library worked out; see what remains of the people I studied with while I was there.

I think Doug Long still hangs around the paleo dept., and I'm reasonably sure Roy Caldwell is still there in the "integrative biology" dept.

need more reliable transportation than i have at the moment though.

--------------
"And the sea will grant each man new hope..."

-CC

  
Louis



Posts: 6436
Joined: Jan. 2006

(Permalink) Posted: June 14 2007,04:36   

Quote
I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.


NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!! MAN WAS NOT MEANT TO MEDDLE IN THESE MATTERS!!!!!

You know the saying:

Don't let the bottom fall out of your world. Have a phall and let the world fall out of your bottom.

Louis

P.S. If you absolutely, positively have to do this to your insides I have two recommendations: 1) buy/make some lassi and get hold of at least 2 litres of cheap lager, preferably Indian lager. These are the only things to quench the fires  successfully. 2) Put a roll of toilet paper in the fridge at least 3 hours before eating. I am not joking. Preferably use one of those aloe vera infused luxury ones that will leave cooling balm on your brown eye. I really am serious about this. A properly made phall is part of India's revenge on Britain and as such is classified under the Geneva convention as a chemical weapon. If, when said curry has passed through to the latter stages of your digestive tract, you are not found crying like a 5 year old girl with a skinned knee and holding onto the toilet with molten lava shooting out of your arse, then you will have earned my eternal digestive respect! Good luck soldier. Stiff upper (?) lip!

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Bye.

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 14 2007,09:25   

Quote (Louis @ June 14 2007,04:36)
 
Quote
I also bought some of the spices necesssary for a home-made phaal, having been inspired by Louis.


NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!! MAN WAS NOT MEANT TO MEDDLE IN THESE MATTERS!!!!!

You know the saying:

Don't let the bottom fall out of your world. Have a phall and let the world fall out of your bottom.

Louis

P.S. If you absolutely, positively have to do this to your insides I have two recommendations: 1) buy/make some lassi and get hold of at least 2 litres of cheap lager, preferably Indian lager. These are the only things to quench the fires  successfully. 2) Put a roll of toilet paper in the fridge at least 3 hours before eating. I am not joking. Preferably use one of those aloe vera infused luxury ones that will leave cooling balm on your brown eye.

"I walked in to a burnin' ring of fire..."

(Wow, two Johnny Cash references on ATBC in one day! What are the odds?)

 
Quote
I really am serious about this. A properly made phall is part of India's revenge on Britain and as such is classified under the Geneva convention as a chemical weapon. If, when said curry has passed through to the latter stages of your digestive tract, you are not found crying like a 5 year old girl with a skinned knee and holding onto the toilet with molten lava shooting out of your arse, then you will have earned my eternal digestive respect! Good luck soldier. Stiff upper (?) lip!


Now, you see, Louis, talk like this just makes me want to do it all the more!

(You can expect to hear from my lawyers in the morning.)

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 8884
Joined: Oct. 2005

(Permalink) Posted: June 14 2007,18:36   

tonight's libations: Twisted Tea and Corona.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 14 2007,18:50   

Quote (stevestory @ June 13 2007,15:51)
Optimally I would just get it at some restaurant. Problem is, most jerk chicken you get is just a dry rub. The type I'm hooked on is a very wet saucy type over rice, kind of like the consistency of curry chicken from an indian place. It's the kind I used to get at Alfie's in Raleigh, which has unfortunately closed down. I can't find it that style anywhere around here, so I'm stuck making it myself.

So how did your jerk chicken come out?

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 8884
Joined: Oct. 2005

(Permalink) Posted: June 14 2007,18:59   

I wound up putting the chicken in the blender too. so the recipe was something like

1 cup chicken broth
1 cup tomato paste
1/4 tsp of cloves, cinammon, nutmeg, and ginger
1 tsp allspice
1 scotch bonnet pepper
1 habanero pepper
1 tsp ground pepper
1 clove garlic
1 tbsp oil
1 red onion damn near liquified in the blender
1 chicken breast, ditto

simmer for about an hour on the stove, serve over rice.

it was soooo good. Not quite hot enough. liquifying the chicken made the whole dish a real smooth sauce. It was actually really tasty. Simmering the sauce for an hour, with a whole, liquified onion in there and a clove of garlic, and no top on so it would reduce to a nice thick sauce, kind of pissed my roommate off, and she aired out the apartment today.

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 14 2007,19:07   

Quote (stevestory @ June 14 2007,18:59)
I wound up putting the chicken in the blender too. so the recipe was something like

1 cup chicken broth
1 cup tomato paste
1/4 tsp of cloves, cinammon, nutmeg, and ginger
1 tsp allspice
1 scotch bonnet pepper
1 habanero pepper
1 tsp ground pepper
1 clove garlic
1 tbsp oil
1 red onion damn near liquified in the blender
1 chicken breast, ditto

simmer for about an hour on the stove, serve over rice.

it was soooo good. Not quite hot enough. liquifying the chicken made the whole dish a real smooth sauce. It was actually really tasty. Simmering the sauce for an hour, with a whole, liquified onion in there and a clove of garlic, and no top on so it would reduce to a nice thick sauce, kind of pissed my roommate off, and she aired out the apartment today.

Sounds yummy, I may well try that recipe!

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?

(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 8884
Joined: Oct. 2005

(Permalink) Posted: June 14 2007,19:23   

Quote (Arden Chatfield @ June 14 2007,20:07)
(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

You know this stuff?



I can drink that straight up. The two peppers distributed over a total of about 3 cups of sauce wasn't hot enough. It's hot enough when my scalp starts sweating.
Quote

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?


Yeah, more garlic is always good. And don't liquify the chicken. The smoothness was nice, but you want some texture. don't liquify the onion either, same reason.

There's a little bit of a difference between the habanero and the scotch bonnet. Not much. Really the only two essential ingredients to jerk is allspice and any retarded-hot pepper.

Edited by stevestory on June 14 2007,20:25

   
snoeman



Posts: 109
Joined: April 2006

(Permalink) Posted: June 14 2007,19:46   

Quote (stevestory @ June 14 2007,19:23)
Quote (Arden Chatfield @ June 14 2007,20:07)
(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

You know this stuff?



I can drink that straight up. The two peppers distributed over a total of about 3 cups of sauce wasn't hot enough. It's hot enough when my scalp starts sweating.
 
Quote

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?


Yeah, more garlic is always good. And don't liquify the chicken. The smoothness was nice, but you want some texture. don't liquify the onion either, same reason.

There's a little bit of a difference between the habanero and the scotch bonnet. Not much. Really the only two essential ingredients to jerk is allspice and any retarded-hot pepper.

The liquefaction of your onions is why you might reconsider investing in a food processor.  They tend to be better for keeping stuff chunky.  Blenders are much better for creating smoother sauces, soups, etc.

  
stevestory



Posts: 8884
Joined: Oct. 2005

(Permalink) Posted: June 14 2007,19:47   

that is for sure

   
stevestory



Posts: 8884
Joined: Oct. 2005

(Permalink) Posted: June 14 2007,19:51   

Quote
Edited by stevestory on June 14 2007,20:25


:angry:

I don't like this "Edited..." business. I should be allowed to make sneaky changes later on to thwart my enemies. It's almost as if the site admins here decided that with power should come...should come...some kind of like obligation to do the right thing, if there's a word for that.

Edited by stevestory on June 14 2007,20:52

   
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 14 2007,21:21   

Quote (stevestory @ June 14 2007,19:23)
 
Quote (Arden Chatfield @ June 14 2007,20:07)
(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

You know this stuff?



I can drink that straight up. The two peppers distributed over a total of about 3 cups of sauce wasn't hot enough. It's hot enough when my scalp starts sweating.
   
Quote

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?


Yeah, more garlic is always good. And don't liquify the chicken. The smoothness was nice, but you want some texture. don't liquify the onion either, same reason.

There's a little bit of a difference between the habanero and the scotch bonnet. Not much. Really the only two essential ingredients to jerk is allspice and any retarded-hot pepper.

Is that supposed to be regular Tabasco sauce or their habanero sauce? Regular Tabasco is warm but not all that hot.

Well, clearly, you're going to have to keep upping the dosage with the habaneros. Try four next time.  :p

My philosophy with garlic is that it's almost impossible to put in too much garlic.

--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 14 2007,23:08   

Quote

You actually ascertained that there's a difference between scotch bonnets and habaneros?


There is, technically, a difference.  There are insane people out there who think that habaneros aren't hot enough.  Actually, depending on flavor of dish I might be one of those people.

Anywho, scotch bonnets are the result of habaneros that have  been specially engineered to be hotter.  I believe they are about the 3rd hottest pepper around now.  The habanero species is not as hot a the bird pepper species: pequin, etc.

There are several varieties of habanero and bird peppers.

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
Ichthyic



Posts: 3325
Joined: May 2006

(Permalink) Posted: June 14 2007,23:43   

Quote
There are insane people out there who think that habaneros aren't hot enough


Guatemalan Insanity Peppers, baby!

--------------
"And the sea will grant each man new hope..."

-CC

  
Arden Chatfield



Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 14 2007,23:44   

Quote (blipey @ June 14 2007,23:08)
 
Quote

You actually ascertained that there's a difference between scotch bonnets and habaneros?


There is, technically, a difference.  There are insane people out there who think that habaneros aren't hot enough.  Actually, depending on flavor of dish I might be one of those people.

Anywho, scotch bonnets are the result of habaneros that have  been specially engineered to be hotter.  I believe they are about the 3rd hottest pepper around now.  The habanero species is not as hot a the bird pepper species: pequin, etc.

There are several varieties of habanero and bird peppers.

This little rascal is sposta be the hottest pepper in the world.



--------------
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  
stevestory



Posts: 8884
Joined: Oct. 2005

(Permalink) Posted: June 15 2007,04:15   

Wiggum: Afternoon, Homer.  Care for some chili?  I've added an extra ingredient just for you. The merciless peppers of Quetzlzacatenango! Grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.
Homer: Uh, Wiggy?  My chili's getting cold.

   
blipey



Posts: 2061
Joined: June 2006

(Permalink) Posted: June 15 2007,04:52   

Quote (Arden Chatfield @ June 14 2007,23:44)
Quote (blipey @ June 14 2007,23:08)
   
Quote

You actually ascertained that there's a difference between scotch bonnets and habaneros?


There is, technically, a difference.  There are insane people out there who think that habaneros aren't hot enough.  Actually, depending on flavor of dish I might be one of those people.

Anywho, scotch bonnets are the result of habaneros that have  been specially engineered to be hotter.  I believe they are about the 3rd hottest pepper around now.  The habanero species is not as hot a the bird pepper species: pequin, etc.

There are several varieties of habanero and bird peppers.

This little rascal is sposta be the hottest pepper in the world.

Jumping Jeebus on a pogo stick, that's hot.  That's twice as hot as anything I've ever put in my mouth...ack, I mean, uh...ooooh

--------------
But I get the trick question- there isn't any such thing as one molecule of water. -JoeG

And scientists rarely test theories. -Gary Gaulin

   
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