The Song Fight Bulletin Board

Float a few of those on top.

Märk wrote:

fluffy wrote:Why would your fingers stink after making or eating curry? (Did you just trick me into setting you up for a poo joke?)

Yeah, what Obscurity said. It's not good food to eat the day before a hot date. Garlic has nothing on curry, IMHO.

I eat curry as much as humanly possible - and I always smell fresh as a daisy (it does however occasionally give me a hot date).

Caravan Ray wrote:

Märk wrote:

fluffy wrote:Why would your fingers stink after making or eating curry? (Did you just trick me into setting you up for a poo joke?)

Yeah, what Obscurity said. It's not good food to eat the day before a hot date. Garlic has nothing on curry, IMHO.

I eat curry as much as humanly possible - and I always smell fresh as a daisy (it does however occasionally give me a hot date).

HaHa! I don't even speakah your language, but I get it.

I thawed a bowl of chili from a batch that I made from scratch (well, the tomatoes came from a can) the Sunday before last. It was muy delicioso.

I'll thaw some more in a couple of days.

Scotch, beer... and if I'm STILL hungry after that... Cup-O-Noodles

fluffy wrote:Well I was thinking more about the fact that getting that hot probably requires a heck of a lot of current (which means the power cord will also get hot), and for it in such a small space means that the device itself will also probably get really hot.

You're right about that, I have an electric ceramic kiln, it uses a 230v circuit with pretty beefy wiring, but it is UL listed, the insulation is as critical to the heat as the electricity. It gets hot, but you can touch it, for a short time. The gas coming out of the vent though is a killer, so you've got to be careful where you place it. It's got one layer of firebrick (very light almost like pumice), maybe 2 would keep it safer. I used to do raku firing with a friend, and that was 1100 deg, you'd take the pottery out when hot, using tongs and insulated gloves. Imagine your cooking dishes glowing red-hot. 900 deg won't make ceramic glow red, but it will make aluminum slump, and glass melt easily, so yeah, I can see various objects being tested by dimwits/drunks/the curious.

Wow, I'm sure glad this thread turned into a discussion about ovens.

Anyway, I cooked a pork chop on the fire pit tonight. I let the coals die down to a dull red glow, put a grill over the pit, and let it slow cook. It was delicious.
[edit] I ate it with a side dish of beer.

We made something from Cooking Light, I think; it was chicken in a ginger chili sauce, over rice, with a side of steamed bok choy. very nice. if we make it again i think i'll suggest sliced peppers and onions in it also. it seemed a lot like a thai dish, but low-cal, very nice. the main flavor comes from this korean chili-garlic paste i bought from the korean food mart.
-bill

I wonder if that's anything like the Rooster sauce I get? I love that stuff in my dishes.

I wish people would understand that "rooster sauce" or "cock sauce" is properly called Sriracha. It is a close relative to Sambal, which is probably what HeuristicsInc used.

yeah, the recipe called for something "like sambal oelek" but i'm not sure that's really what i found. it's labelled thusly:

haechandle
taeyangcho gochujang
red pepper paste

ok, according to google + wikipedia (can i say that now? edit: yes i can) it appears that the paste is called gochujang. i have half a mind to work on learning korean at some point.
-bill

You just had to say cock sauce, didn't you?

That Sriracha, that's the red sauce in the squeeze bottle with a rooster on it? That's good stuff, I've used it when having pho out - but I don't think I'd be able to use much here, it's a bit spicy for M. That's Vietnamese vs. the paste I used, which is Korean.
I really like that brown sauce that they use in pho, though... mmmm. Oh, that's hoisin. Tasty stuff. With pho I often mix in some sriracha then add hoisin to a spoonful.
-bill

anti-m wrote:Hey, has anyone tried to BBQ pizza? I'm a pizza aficionado, and I hear you can get good results on the grill. Anyone done this / have some tips? I'm having a house warming soon, and I plan to fire up the weber!

Thanks to all who gave me tips on this subject! The pizza turned out fantastically. Our technique involved putting the stone on the grill, then the pizza on tinfoil directly on the stone. Next time, I plan to add hickory and/or mesquite to make things smokier. Yum!

-em

Ahh, so you went the stone route. I haven't tried that yet, but I've heard good things. And it makes perfectly good sense.

I'm on days off, and basically an insomniac, so I started doing house cleaning. I bought some steaks on Saturday, and didn't freeze them, so figured I'd better use them up soon. (they weren't very good to begin with) I cubed them, along with a few potatos, onions, jalapenos, and some corn into a big pot, threw in a shitload of spices, soy sauce, worshestershire, hot sauce, salt and pepper, added water till it just covered everything, and put it on the stove on low. I hope this tastes good tomorrow Wish me luck.

[edit] I'm still awake, and it's starting to smell *really* good.

Märk wrote:I'm on days off, and basically an insomniac, so I started doing house cleaning. I bought some steaks on Saturday, and didn't freeze them, so figured I'd better use them up soon. (they weren't very good to begin with) I cubed them, along with a few potatos, onions, jalapenos, and some corn into a big pot, threw in a shitload of spices, soy sauce, worshestershire, hot sauce, salt and pepper, added water till it just covered everything, and put it on the stove on low. I hope this tastes good tomorrow Wish me luck.

[edit] I'm still awake, and it's starting to smell *really* good.

A can of stewed tomatoes and you'd have a perfect goulash.
If you have any red wine in the house, about a quarter cup to what you described would intensify the flavor. But only if there is a good 30 minutes of cooking time left. You always want to cook off the alcohol and sulfite.

Also, you can serve that over noodles with a good crusty sourdough bread and a salad for a perfect meal.

....next caller, you're on the air...

I just had my first taste of it... oh god. This is good. The beef, which was basically inedible as a steak, has the consitancy of tuna fish, and is falling apart. (I suppose slow cooking it for 11 hours helped)

Truth told, some of the toughest cuts of beef have the best flavor. They just need to be cooked right. Try some flap meat sometime, you'll be amazed if you prepare and cook it right. If you cook it wrong, it's like eating rubber bands, if you cook it right, it's the most flavorful steak you've ever eaten.

"Flap meat" sounds dirtier than it should.

It sure does. But where the cut comes from is even better. It comes from the underbelly. The other, more expensive cut from the plate, is called a hanger steak and is referred to the underbelly hanger.
Flap and hanger meat is the diaphragm, which grosses people out when called that. The flap is a cheap cut, but the hanger is harder to find because on average, they only get about a pound to a pound and a half of hanger. My hanger is about 2lbs.