Thread of What You've Eaten, Cooked and/or Drunk Lately

[DubCoffman62]

People are lazy. With the generations that are coming some of these things may be lost. Not too many kids these days want to work a trade. Been making sourdough since before it became a fad a few years ago. Been using the same starter (mother) for years.

It's actually a combination of "it's cheaper to do premixes" and "we can hire unskilled labor to do this shit"

 

[Thump]

Nowadays most places don't even make their own dough, they use literal premade frozen crusts, it's terribel

AND “terrible!”

 

[ExpatAkronite]

Funny, can't think of a single pizzeria that doesn't make their own dough (maybe some chains or places in the burbs...?) .The bigger debate would be if you have any clue where the wheat for your flour is grown.

 

[BuckeyesGunn]

It's actually a combination of "it's cheaper to do premixes" and "we can hire unskilled labor to do this shit"

Could be cheaper, but if the management can't train a person to make dough...um...

 

[BuckeyesGunn]

Funny, can't think of a single pizzeria that doesn't make their own dough (maybe some chains or places in the burbs...?) .The bigger debate would be if you have any clue where the wheat for your flour is grown.

Where it's grown? They probably don't even know it's grown.

 

[DubCoffman62]

Where it's grown? They probably don't even know it's grown.

Flour is wildly inconsistent depending on the gluten content and the grind. Not every wheat harvest produces the same product

 

[DubCoffman62]

Could be cheaper, but if the management can't train a person to make dough...um...

There's a competency crisis happening in this country, the young people who would be taking these lower level jobs are brain dead

 

[DubCoffman62]

pork tenderloin and apples

 

[Nutriaitch]

frozen burgers from Dollar General.
Traveller’s Whiskey.
1990’s era rock

good enough for a 16 hour work day (i seriously thought those days were behind me, but here we are)

 

[ExpatAkronite]

Just in time for St Paddys got something for @Jaxbuck

 

[Tomateaux Quinoa Gumbeaux]

 

[Tomateaux Quinoa Gumbeaux]

My Christmas Brisket.

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Much better than Lincoln Riley’s

 

[BuckBackHome]

@Tomateaux Quinoa Gumbeaux - Question regarding a crawfish boil. Do the spices go in while cooking the crawfish, after or both?

 

[Tomateaux Quinoa Gumbeaux]

@Tomateaux Quinoa Gumbeaux - Question regarding a crawfish boil. Do the spices go in while cooking the crawfish, after or both?

Personally I do a bit of both.

Lighter amount in while cooking and then go heavier after

I personally love heavy strong flavor in just about everything.

So if someone is into a more balanced or milder flavor, then my approach might not be best.

 

[DubCoffman62]

Personally I do a bit of both.

Lighter amount in while cooking and then go heavier after

I personally love heavy strong flavor in just about everything.

So if someone is into a more balanced or milder flavor, then my approach might not be best.

I'm doing a pound of shrimp right now. I quart of water, one whole onion quartered, one lemon quartered, a few gloves of garlic, about a teaspoon of Tony Chacere, let it simmer about a half an hour and ya