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Reply #30 posted 05/27/23 5:29pm

TrivialPursuit

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ShellyMcG said:

TrivialPursuit said:


You mean the franchise in general? If that - then yes, I'd agree.

Yeah the franchise in general. ....

I agree.

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Reply #31 posted 05/28/23 12:06am

ShellyMcG

nayroo2002 said:



S2DG said:


I'm not sure I could live on this planet without cheese.



Without cheeze, there would be no pizza...



Life without pizza is no life at all.
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Reply #32 posted 05/28/23 10:46am

S2DG

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ShellyMcG said:

nayroo2002 said:

Without cheeze, there would be no pizza...

Life without pizza is no life at all.



nod


"You cant be liked by everybody, you're not pizza"

I just came to the conclusion that I include cheese in many things and am dependent on the substance.


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Reply #33 posted 05/28/23 12:43pm

ShellyMcG

S2DG said:



ShellyMcG said:


nayroo2002 said:


Without cheeze, there would be no pizza...



Life without pizza is no life at all.



nod


"You cant be liked by everybody, you're not pizza"

I just came to the conclusion that I include cheese in many things and am dependent on the substance.




Seriously, all you need when you're hungry is cheese and a slice of bread. Stick it in the grill for a few minutes, splash on a bit of ketchup if that's your thing and you've got yourself a damn fine snack.
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Reply #34 posted 05/28/23 8:56pm

TrivialPursuit

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I take cheese, either a couple of slices or some grated, put it on a tortilla, and nuke it about 30 seconds. Put some hot sauce on it, roll it up and eat it as a snack.

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Reply #35 posted 05/29/23 10:26am

nayroo2002

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Is it "String Cheese" or "Cheese Strings"???

"Whatever skin we're in
we all need 2 b friends"
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Reply #36 posted 05/30/23 11:12am

nayroo2002

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Christina Ricci is still as cute as a bugs ear!

[Edited 5/30/23 11:12am]

"Whatever skin we're in
we all need 2 b friends"
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Reply #37 posted 05/30/23 1:46pm

S2DG

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TrivialPursuit said:

I take cheese, either a couple of slices or some grated, put it on a tortilla, and nuke it about 30 seconds. Put some hot sauce on it, roll it up and eat it as a snack.


drooling

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Reply #38 posted 06/01/23 3:21pm

TrivialPursuit

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Also: "My Sweet Lord" from George Harrison isn't all that great of a song.

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Reply #39 posted 06/02/23 6:53am

StrangeButTrue

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if it was just a dream, call me a dreamer 2
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Reply #40 posted 06/02/23 7:11am

RJOrion

StrangeButTrue said:




Word...i stopped eating shellfish years ago, when i found out that shrimps and prawns and lobsters, are very closely related biologically to cockroaches and other land based bugs...disgusting ...i know there are certain cultures of peoples that do eat bugs for the protein, but fuck that, ill get my protein elsewhere
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Reply #41 posted 06/02/23 7:17am

RJOrion

TrivialPursuit said:

Also: "My Sweet Lord" from George Harrison isn't all that great of a song.



Wow...Lol...youre a tough crowd...i get that the lyrics may be a little cheesey and preachy for some, but i always liked the song's melody, the guitar parts, and the sincerity with which Harrison and the background singers deliver it.
[Edited 6/2/23 7:19am]
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Reply #42 posted 06/02/23 4:33pm

TrivialPursuit

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RJOrion said:


Word...i stopped eating shellfish years ago, when i found out that shrimps and prawns and lobsters, are very closely related biologically to cockroaches and other land based bugs...disgusting ...i know there are certain cultures of peoples that do eat bugs for the protein, but fuck that, ill get my protein elsewhere


My dude, did you know pistachios and cashews come from the same family as poison ivy? (It isn't propery Herdera ivy.) You not eatin' them Russell Stover turtle globs anymore? lol

Interesting note about lobster: mushrooms are rather resilient when cooking because they contain an enzyme or component that is also in lobster shells. So that's why mushrooms can take a beatin' in a skillet, and sill be edible and not overcooked.

If you have a problem with me, text me. If you don't have my number, you don't know me well enough to have a problem with me.
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Reply #43 posted 06/03/23 1:04pm

S2DG

avatar

StrangeButTrue said:




Guess I eat bugs then lol


Lobster clearly looks like a bug but fresh, cooked with garlic and butter and forget about it drooling


I think I need to go eat some lunch, damn foodnow

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Reply #44 posted 06/03/23 1:16pm

RJOrion

TrivialPursuit said:



RJOrion said:



Word...i stopped eating shellfish years ago, when i found out that shrimps and prawns and lobsters, are very closely related biologically to cockroaches and other land based bugs...disgusting ...i know there are certain cultures of peoples that do eat bugs for the protein, but fuck that, ill get my protein elsewhere


My dude, did you know pistachios and cashews come from the same family as poison ivy? (It isn't propery Herdera ivy.) You not eatin' them Russell Stover turtle globs anymore? lol

Interesting note about lobster: mushrooms are rather resilient when cooking because they contain an enzyme or component that is also in lobster shells. So that's why mushrooms can take a beatin' in a skillet, and sill be edible and not overcooked.



That makes sense, because Im allergic to pistachios, cashews, pecans, etc...i dont eat any nuts besides peanuts once in a blue moon...im confused about "turtle globs"...i dont eat that, or even know what that is.
[Edited 6/3/23 13:17pm]
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Reply #45 posted 06/03/23 4:24pm

TrivialPursuit

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RJOrion said:

That makes sense, because Im allergic to pistachios, cashews, pecans, etc...i dont eat any nuts besides peanuts once in a blue moon...im confused about "turtle globs"...i dont eat that, or even know what that is.


It was a general candy reference. It's those confections that are nuts (usually pecan or walnut), caramel, sometimes nougat, and covered in chocolate. I think they were called turtles because the nuts often jutted out on the sides, giving it the look of turtle legs.


If you have a problem with me, text me. If you don't have my number, you don't know me well enough to have a problem with me.
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Reply #46 posted 06/03/23 7:38pm

WhisperingDand
elions

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ShellyMcG said:

I don't like vinyl records. Like, at all. I've listened to music on vinyl and then listened to the same album on CD and the CD sounds better to me. No crackle or any of that nonsense. Unless you grew up listening to music on vinyl and still love the nostalgia (like I do with CDs) or you're a hipster millennial, then vinyl records really shouldn't be taking up space in your house.

Properly cleaned there's minimal crackle.

My vinyl hot take would be most vinyl hipster nerds actually prefer their vinyl all gunky and crackly and nasty. It's all about the best master, but digital is a superior capture format ultimately. Vinyl is only truly superior for stuff recorded in analogue before CDs were common place, because the CDs for those usually used old dubbed rotting copies of tapes because the analogue masters were often lost in the 70s.

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Reply #47 posted 06/03/23 7:49pm

WhisperingDand
elions

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Pizza Hot Take:

Nobody's favorite pizza toppings should be just pepperoni and nothing else. If after decades upon decades of pizza consumption you're still ordering pepperoni pizza lock step every time out like you're in 3rd grade with the limitless cornucopia of potential and hypothetical pizza toppings out there you're doing it wrong.

Indian Hot Take:

Stop with the Tikka Masala and Butter Chicken, try something else on the menu. Not for me, but for you. The pizza take is for me.


Soups Hot Take:

Soups are lame. Pho is the most overrated dish ever. Only Mexican has decent soups. Pozole, Albondigas, Menudo. Pho'k dem other soups.

[Edited 6/3/23 19:58pm]

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Reply #48 posted 06/03/23 7:52pm

WhisperingDand
elions

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TrivialPursuit said:

Also: "My Sweet Lord" from George Harrison isn't all that great of a song.

Noice, noice.


On a similar plane All Things Must Pass would've been a much better album if ole George limited himself to his four best songs, let Ringo sing two, and let Paul and John write the rest.

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Reply #49 posted 06/04/23 7:10am

ShellyMcG

WhisperingDandelions said:

Pizza Hot Take:


Nobody's favorite pizza toppings should be just pepperoni and nothing else. If after decades upon decades of pizza consumption you're still ordering pepperoni pizza lock step every time out like you're in 3rd grade with the limitless cornucopia of potential and hypothetical pizza toppings out there you're doing it wrong.

Indian Hot Take:


Stop with the Tikka Masala and Butter Chicken, try something else on the menu. Not for me, but for you. The pizza take is for me.



Soups Hot Take:


Soups are lame. Pho is the most overrated dish ever. Only Mexican has decent soups. Pozole, Albondigas, Menudo. Pho'k dem other soups.

[Edited 6/3/23 19:58pm]



The only pizza toppings I will eat are chicken, bacon, pepperoni, ham and, if I'm feeling adventurous, spicy meatballs.
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Reply #50 posted 06/04/23 4:01pm

RJOrion

Hot Take #4

An Andre Cymone solo album shouldve been Prince's 1st side project ...Prince owed it to the man who was more of a brother to him than his own brothers...Supremely gifted in his own right and blessed with almost as much good looks and charisma as P himself...Andre and his family saved Prince from being on the streets of North Minneapolis. Prince shouldve done better my Andre in terms of finances, access, and career opportunities...but i suspect theres more to that story than the general public knows...a woman ive known from St. Louis Park for years, swears that she knows for a fact that "When U Were Mine" was about Kim Upsher messing with Andre...i cant guarantee her honesty, but it sure makes sense...regardless, Andre Cymone shouldve been a lifetime partner/friend/employee...no disrespect at all to the very humble and GREAT, Mark Brown...but Andre Cymone shouldve had an office and parking spot at Paisley Park
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Reply #51 posted 06/04/23 4:33pm

TrivialPursuit

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I'm surprised Prince didn't do more for Andre when he left. It was circa-1980, so maybe Prince didn't quite have the clout to get him in as a protege or something.

Also, while Andre is talented, his albums are a bit on the generic R&B side. Maybe they've not aged well, but I get really bored trying to listen to them. I wanted to get into them because I respect him so much. But honestly - most of them are a yawn fest.

In contrast, even some of Morris Day's solo stuff was pretty generic songwriting, sans the occasional hit. But then you have someone like Jesse come out of there who got progressively better. The Revue album was really good, Shockadelica was really decent, but (for me) Every Shade of Love was just stellar. Heavier on the R&B tip, but very melodic, varied, fun, big sounding.

So I don't know how Andre landed the way he did. I'm also surprised he didn't get a bit in Purple Rain the way Dez did. Almost feels like it should've been Andre singing "Modernaire" instead of Dez.

If you have a problem with me, text me. If you don't have my number, you don't know me well enough to have a problem with me.
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Reply #52 posted 06/04/23 5:26pm

S2DG

avatar

WhisperingDandelions said:

Pizza Hot Take:

Nobody's favorite pizza toppings should be just pepperoni and nothing else. If after decades upon decades of pizza consumption you're still ordering pepperoni pizza lock step every time out like you're in 3rd grade with the limitless cornucopia of potential and hypothetical pizza toppings out there you're doing it wrong.

Indian Hot Take:

Stop with the Tikka Masala and Butter Chicken, try something else on the menu. Not for me, but for you. The pizza take is for me.


Soups Hot Take:

Soups are lame. Pho is the most overrated dish ever. Only Mexican has decent soups. Pozole, Albondigas, Menudo. Pho'k dem other soups.

[Edited 6/3/23 19:58pm]



You had me until that soup bullshit... lol

My soups are meals and hot pots have saved me when I've been sick.

Everyone's choosing their own adventure but for me, soup is a winter thing unless it's Gazpacho.

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Reply #53 posted 06/04/23 5:30pm

S2DG

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Hot take #47

Reality television has nothing to do with reality.

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Reply #54 posted 06/05/23 2:23am

ShellyMcG

S2DG said:

Hot take #47

Reality television has nothing to do with reality.



So true.
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Reply #55 posted 06/05/23 2:27am

WhisperingDand
elions

avatar

TrivialPursuit said:

I'm surprised Prince didn't do more for Andre when he left. It was circa-1980, so maybe Prince didn't quite have the clout to get him in as a protege or something.

Also, while Andre is talented, his albums are a bit on the generic R&B side. Maybe they've not aged well, but I get really bored trying to listen to them. I wanted to get into them because I respect him so much. But honestly - most of them are a yawn fest.

In contrast, even some of Morris Day's solo stuff was pretty generic songwriting, sans the occasional hit. But then you have someone like Jesse come out of there who got progressively better. The Revue album was really good, Shockadelica was really decent, but (for me) Every Shade of Love was just stellar. Heavier on the R&B tip, but very melodic, varied, fun, big sounding.

So I don't know how Andre landed the way he did. I'm also surprised he didn't get a bit in Purple Rain the way Dez did. Almost feels like it should've been Andre singing "Modernaire" instead of Dez.

Andre hustled more on the songwriting/producing end, so he was able to broker deals for a consistent solo career based on those connects alone. It's like how Lee Hazlewood has like 30 solo albums when 99/100 people polled probably would have no idea who he is beyond maybe 1 person making the Nancy Sinatra connection.

I felt like based on the intimacy he had with Andre along with their long history and along with Andre actually being the true songwriter of the definitive Prince slow jam in the crucial first phase of Prince's career maybe he went out of his way not to help him, or, Andre could have easily went out of his way to reject any hand outs. Other protege relationships had kind of power dynamic things going on. These two considered themselves equals and peers.

[Edited 6/5/23 2:28am]

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Reply #56 posted 06/05/23 3:43pm

TrivialPursuit

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S2DG said:


My soups are meals and hot pots have saved me when I've been sick.

Everyone's choosing their own adventure but for me, soup is a winter thing unless it's Gazpacho.


I make great soups. I love pasta e ceci, 16-bean pasta e fagioli, roasted potato & leek soup, homemade roasted tomato soup, Tuscan white bean soup, and more.

I've never had Gazpacho. It just seems like salsa. haha

If you have a problem with me, text me. If you don't have my number, you don't know me well enough to have a problem with me.
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Reply #57 posted 06/05/23 5:39pm

WhisperingDand
elions

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I maintain pozole and albondigas are next-level superior to all these aforementioned soups.

Soups just seem so miniscule, like potato & leek, that's a meal? Seems like it'd be like celery where you're burning more calories scraping the bowl than you get in the actual soup. Bisques can be a little heartier, I don't mind bisques as much. Stews, not even part of the conversations, stews are solid.

Dem Mexican soups bring the hefty quantities in spades, though. You ever try to whip up Albondigas, TP? Don't forget the lemon.

[Edited 6/5/23 17:40pm]

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Reply #58 posted 06/05/23 10:04pm

TrivialPursuit

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The only real difference with a bisque is that it has cream in it. It's still a soup. Yes, potato & leek soup is a meal. Big ol' piece of crusty bread on the side, maybe a salad. Not fattening, so you can go back for another bowl a little later.

My new beef stew is pretty great. I've refined the recipe over the years. It feels like a hot mess at first, but trust the process.

1 TBSP olive oil

3 lbs beef stew meat, cut into large chunks (medium bite size)

2 1/2 TBSP all-purpose flour

1/3 cup tomato paste

3 TBSP balsamic vinegar

1-2 long fresh oregano sprigs (or 1.5 TSP dried oregano)

1 TBSP chopped fresh rosemary (or 3-4 sprigs unchopped) (dried isn’t great for this)

6 cloves garlic, peeled & smashed

1 pound white onions, peeled and cut into large chunks (about 2 large onions) (medium bite size)

1 pound carrots, peeled and cut into 1 1/2” sections (medium bite size)

1 pound new potatoes, scrubbed, not peeled, halved if large chunks (medium bite size)

3 cups water + more as needed (see below for alternate option)

2 TSP salt + more to taste

1 TSP fresh ground black pepper

1.5 cups frozen corn (optional, see below)

1 TSP red wine vinegar (optional)

Note: you can use any herb bundle you wish. Tying the herbs together makes it easy to fish them out after cooking.

Preheat oven 350ºF/185ºC.

Preheat large cast iron pot (like a 6qt Le Creuset or Lodge). Add oil until shimmering.

In a bowl, toss beef and flour. Add beef to hot oil, brown on all sides. Work in batches if necessary as not to steam the meat. You want it to brown. Set cooked meat aside on plate until all meat is browned.

Add any remaining flour to the pot, plus tomato paste and vinegar. Work together until it's blended. About 3 minutes. Use a wooden spoon to deglaze the pan.

Add herb or herb bundle, then layer in garlic, onions, carrots, and potatoes, 2 TSP salt, 1 TSP ground black pepper. Add meat and any juices from plate. Add water.

Bring to a vigorous simmer. Gently toss everything together. Some veggies will stick out of the top. That's fine.

Transfer covered pot to oven. Cook 90 minutes. Check water level, add another 1/3 cup water (at most) if necessary. The liquid won't and shouldn't cover all the ingredients.

Cook 1 more hour. If using corn, add corn 30 minutes from end of cooking (at 2 hour mark).
Overall, it cooks 2.5 hours total.

After 2.5 hours, remove pot, let sit covered for 15 minutes. Fish out the herbs and discard. Taste for salt and pepper. Stir in red wine vinegar (this adds a subtle brightness to the end of it). Stir and serve.

___________

I know the tomato paste, balsamic and water seem the exact opposite of a good stew, but trust me. When it all comes together at 2.5 hours, it's magic and fucking amazing.

If you have a problem with me, text me. If you don't have my number, you don't know me well enough to have a problem with me.
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Reply #59 posted 06/06/23 5:04am

ShellyMcG

TrivialPursuit said:

The only real difference with a bisque is that it has cream in it. It's still a soup. Yes, potato & leek soup is a meal. Big ol' piece of crusty bread on the side, maybe a salad. Not fattening, so you can go back for another bowl a little later.

My new beef stew is pretty great. I've refined the recipe over the years. It feels like a hot mess at first, but trust the process.


1 TBSP olive oil


3 lbs beef stew meat, cut into large chunks (medium bite size)


2 1/2 TBSP all-purpose flour


1/3 cup tomato paste


3 TBSP balsamic vinegar


1-2 long fresh oregano sprigs (or 1.5 TSP dried oregano)


1 TBSP chopped fresh rosemary (or 3-4 sprigs unchopped) (dried isn’t great for this)


6 cloves garlic, peeled & smashed


1 pound white onions, peeled and cut into large chunks (about 2 large onions) (medium bite size)


1 pound carrots, peeled and cut into 1 1/2” sections (medium bite size)


1 pound new potatoes, scrubbed, not peeled, halved if large chunks (medium bite size)


3 cups water + more as needed (see below for alternate option)


2 TSP salt + more to taste


1 TSP fresh ground black pepper


1.5 cups frozen corn (optional, see below)


1 TSP red wine vinegar (optional)

Note: you can use any herb bundle you wish. Tying the herbs together makes it easy to fish them out after cooking.

Preheat oven 350ºF/185ºC.



Preheat large cast iron pot (like a 6qt Le Creuset or Lodge). Add oil until shimmering.

In a bowl, toss beef and flour. Add beef to hot oil, brown on all sides. Work in batches if necessary as not to steam the meat. You want it to brown. Set cooked meat aside on plate until all meat is browned.

Add any remaining flour to the pot, plus tomato paste and vinegar. Work together until it's blended. About 3 minutes. Use a wooden spoon to deglaze the pan.

Add herb or herb bundle, then layer in garlic, onions, carrots, and potatoes, 2 TSP salt, 1 TSP ground black pepper. Add meat and any juices from plate. Add water.

Bring to a vigorous simmer. Gently toss everything together. Some veggies will stick out of the top. That's fine.

Transfer covered pot to oven. Cook 90 minutes. Check water level, add another 1/3 cup water (at most) if necessary. The liquid won't and shouldn't cover all the ingredients.

Cook 1 more hour. If using corn, add corn 30 minutes from end of cooking (at 2 hour mark).
Overall, it cooks 2.5 hours total.

After 2.5 hours, remove pot, let sit covered for 15 minutes. Fish out the herbs and discard. Taste for salt and pepper. Stir in red wine vinegar (this adds a subtle brightness to the end of it). Stir and serve.

_____

I know the tomato paste, balsamic and water seem the exact opposite of a good stew, but trust me. When it all comes together at 2.5 hours, it's magic and fucking amazing.



I am 100% going to try this tonight. Would it work with slightly less garlic though?
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