Foodies BS Thread.

Exactly.

A sharp ass sour dough will collide with chocolate like a shart and depends.

 

That's probably not so sharp

 

Years ago in Vancouver there was a small French Bakery/breakfast cafe across the street from me that made these. The weekend morning ritual was to start the kettle for coffee, scoot across the road and get a brioche and a newspaper and make it home just as the water was ready to pour over the grounds. Brioche, coffee and a morning paper.

Sadly Cafe Creme is gone and I no longer live in Vancouver, but I still make my own cheese and spinach brioche.

 

Anybody try the Oxo measuring cups with the angled measuring on the inside?
The one you can read from above.

Edit: I do wonder about easy of oil cleanup vs. glass

 

looks like a solution in search of a problem

 

Reinventing the wheel is my modus operandi

 

No, I’m a borosilicate man (note, Pyrex was bought out and isn’t guaranteed borosilicate anymore). I have everything from tsp/tbsp up through an 8 cup and love that I can count on it surviving hot/cold extremes. I even have some lab glass. Plastics in most things has been a disappointment to me, other than in cutting surfaces. Silpats are are also on my favorites…

 

Making Sunday sauce

 

The French ones are still the right way. There's a way to tell but I couldn't tell you what it is. I'm a cast iron fan but obviously not for measuring and mixing bowls. My mixing bowls are metal.

I use plastics for cutting surfaces because they just go right in the dishwasher. Bottom rack don't care. They're cheap and if they get smoked in a year I'll buy a new one for 5 bucks.

I have wooden cutting boards as well but hardly use them anymore.

On a Monday O.O

 

Retired day unknown

 

Yep, I didn’t mention telling the difference, because I don’t recall the method. I have come across the inferior tempered that will crack. I’m with you that I prefer metal, but have both (I also have some Visions). I prefer my 5qt lift bowl as my favorite. I loved cast iron too, but it’s terrible on electric stoves, which has been my standard since ~2000. My daughter has all the ones I inherited and got lucky with a wonderful stove at her apartment. Same on the cutting boards, she has most of them other than the gorgeous presentation ones I have.

 

Talk to me… is that caramelled mushrooms? Or beef tips? Sauce type?

 

Retired?

 

Own them, use them, love them…That being said I have a full set of old Pyrex measuring cups as well. I have had my oxo’s for several years. Clean up is not an issue.

 

Let’s see what should I whip up for dinner. Not much in the fridge and lacking creativity. Nicely seasoned ground beef, some egg noodles, and a Parmesan garlic cream sauce. Hit the spot.

 

Your definition of "not much in the fridge" and mine differ wildly.

 

Hahaha. I wanted to make burritos, but I’m out of tortillas and refried beans. I had a pound of ground, some minced garlic, a little sour cream, a little heavy cream, half a bag of shredded mozzarella and a couple handfuls of grated Parmesan. Oh and a third of a bag of egg noodles. Maybe it’s just that I normally have a broader selection, but I just got paid haven’t been to the store yet.

 

Ok OK I'll talk

Those are hunks of pork loin, well browned.

The sauce is from our plain canned tomato sauce from last year I woke it up with pork loin, smoked pork shoulder, onions, garlic, lots of herbs, sauteed kale finished in balsamic - taste was deep and rich, but will be better tomorrow.

Yeah I never know what day of the week it is! So Sunday sauce on Monday.

 

Silpats are silicone based.

Interestingly I got a note from the assay lab we were using that that they were changing their glassware from glass to borosilicate and hence the lower detection limit for Boron went 2 parts per million to 10 parts per million due to possible contamination from the glassware.