ShellyMcG said:

TrivialPursuit said:

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

Yeah the franchise in general. ....

I agree.

nayroo2002 said:

ShellyMcG said:

nayroo2002 said:

Without cheeze, there would be no pizza...

Life without pizza is no life at all.

"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.

S2DG 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.

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

Christina Ricci is still as cute as a bugs ear!

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

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.

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

StrangeButTrue said:

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?

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.

StrangeButTrue said:

Guess I eat bugs then


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


I think I need to go eat some lunch, damn

TrivialPursuit said:

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.

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.

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]

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.

WhisperingDandelions 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.

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...

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.

Hot take #47

Reality television has nothing to do with reality.

S2DG said:

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]

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

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]

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.

TrivialPursuit said: