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hopkinsnhorns

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Posts posted by hopkinsnhorns

  1. 17 hours ago, fattyflattie said:

    Damn, I had the exact opposite read on that. Not a chance in hell I’m dealing with one of those camps for that.  

    You're spot on.  My friend is the move-in coordinator for Mobile Loaves and Fishes Community First! Village in Austin.  It's a planned community of tiny homes to help the unhoused find permanent housing.  Let me tell you, I wouldn't wish that kind of responsibility on my worst enemy.  She is a god damned saint to put in the effort and care she does to ensure that people have proper housing, especially at her meager salary.  Mental illness is a big issue with most of their residents, so if you like being berated by those not of sound mind, go ahead and apply for the encampment director position.

    • Hook 'Em 1
    • Like 1
  2. 12 hours ago, VABuckeye said:

    Everything I’ve ever heard or read from a true Italian cook is the opposite. You want a lot of water in the pot so the water continues to boil when you drop the pasta. 

    Then cook to al dente and transfer the pasta dripping with water into the pan with the sauce to finish the pasta.  This helps the sauce to bond to the pasta. 

    But, scientifically, that doesn't make a lot of sense.  For dishes like cacio e pepe or carbonara, the starchier the water, the more easily the sauce binds.  The starch is what makes a combination of melted cheese and water (w/ fat and egg, in the case of carbonara) become a creamy sauce.  When you cook with the least amount of water, you create a highly concentrated starch solution, vs. using the minimally starchy drippings from pasta cooked in a tons of boiling water.  This makes a better, creamier sauce.

  3. 40 minutes ago, Kyrie Eleison said:

    please don't take this as critical because you did a fantastic job and i would plow the shit outta that. 

    however, one thing i would add that Toups didn't on Babish's show is minced chicken liver.  traditionally, it's pig liver, but chicken liver is a great sub without the intensity of pork liver.  

    that said, again, great job.

    I'll definitely try to source good liver next time.  This was just ground beef (using up frozen meat reserves), and it was still fantastic, though I did miss that minerally liver flavor.  Next on the list are the red wine caramel rillons.  Those look fucking incredible

  4. 12 minutes ago, PorscheGuy said:

    Wow!  I tried making this recently and it did not turn out like that.  Any tips or links to the recipes your followed for the sauce and the pasta would be much appreciated

    Here's a good primer.

     

    • Like 1
  5. Here's that oatmeal bread recipe I mentioned:

    Quote

    2 C boiling water

    1 C oatmeal (quick or old fashioned)

    1/2 C honey

    1 T salt

    2 T butter

    Mix in stand mixer on medium with dough hook until cooled to warm (a few minutes)
    Meanwhile bloom 2 T active dry yeast with 2/3 C non-chlorinated warm water and a couple teaspoons of honey in a medium container.  Mix then set aside (will foam quickly; don't use a small bowl).  Once the oatmeal mix is cooled to ~100F or less, add in the yeast.  With mixer running, add AP flour 1/2 C at a time until dough comes together (I think it's about 6 C total).  It's a moist dough, but shouldn't be too sticky.  Once the dough comes together, transfer to a large greased bowl, cover with plastic  and let rise in a warm area until doubled.  Once doubled, punch down and knead for about a minute, then divide in half.  Form each half into a rough loaf shape then transfer to a greased non-stick loaf pan. Cover with towel and let rise another 20-30 minutes (while your oven preheats).  Score down the middle, then bake @ 350F for about 40 minutes

    Finished product should look something like this.

    No photo description available.

    • Like 2
  6. I’ve got a badass recipe foray easy honey oatmeal loaf bread (can be made into rolls in you prefer). Makes the best fucking toast you’ll ever have.

    I’ll pull out the recipe book and transcribe it tomorrow. It’s my aunt’s recipe, and she might be the only cook/baker better than my mom in my life. I honestly have no idea how my uncle doesn’t weigh like tree fiddy with her amazing cooking.

  7. Bangers and mash with some peas. Traditional pork bangers were acquired from Costco.

    0986206402a96d77312fcd4dde0dfa56.jpg

    Burnt the fuck out my my hand grabbing the metal handle of the pan I just pulled from a 400F oven a minute earlier. Whatever, these were worth it.

    • Like 1
  8. 4 hours ago, South Austin said:

    Italians think that American's use too much garlic when we make Italian food.  I say if you like garlic, use as much as you want.  And the roasted garlic adds a nice flavor.  But you may be Dutch-ovening your wife all night.

    True story - my wife and I almost broke up one night after I ate about a head of garlic that had been cooked in the crawfish boil.  That shit tasted so good, but I legit thought I was going to die the night.  If you stuck me with a pin, there would be nothing left of me but a pile of shitty skin.  And the smell... hands down, the worst farts of my life.  Like rotten garlic pranced through a field of dog shit.  If the gas didn't kill me, I was pretty sure she would.  The smell woke her from a dead sleep a few times that night.  I've never felt so much shame and regret.

  9. 16 minutes ago, Bevo said:

    Surprisingly, grand rounds in Houston was saying that fomites were the major spreaders rather than airborne particles.

    That's what my body (research physician at Methodist) has told me as well.  Mostly contracted touching fomite then touching your face.

    He also said that he suspects that Houston may have had a bout of this pass through as early as December of last year.  He said that he thinks it's possible that it was actually COVID19 that sent my wife to the hospital on NYE.  She never tested positive to any form of flu and we didn't have any knowledge on the new virus at that time.  Her symptoms fit the virus as well, with rapid onset atypical pneumonia (damaged/inflamed lung tissue vs. fluid in the lung).  It made a lot of sense when we were talking about it last night.  Whatever it was, I had it before her and it knocked me on my ass big time.  It also burned through all of our friends and relatives in the area over the next few weeks.  As far as I know, none of them tested positive for any known flu at that time either.

  10. 1 minute ago, atomheartbevo said:

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    maintains social distancing, and any fluids are going to result from serious injury to one or more limbs, so cv will be far down the list of worries.  

    Also this maintains social distancing between athletes   

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    Dude, timber sports and strong man competitions would be the best programming lineup they've had since Stuart Scott died.  Count me in.

    • Like 3
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