The Frying Pan

4:00 PM

@derobert I got the 200 F temperature from meathead, where barbecue may end up at that temperature. I think you are right for braises.

But that better is an issue other than the speed of collagen to gelatin conversion, I think.

derobert

Probably. Not sure all the protein denaturing is actually done by 165.

Don't have a copy of McGee at work to check.

rumtscho

@derobert There are six types of collagen, but I think the magic number for the most important one is 68 Celsius.

derobert

@rumtscho I've been meaning to look that stuff up at some point, as the sous vide temperatures used to tenderize tough cuts are far lower than 68C. 55C works, for example.

SAJ14SAJ

@rumtscho What do you mean by magic number?

derobert

Indeed. That should come from a constant. Banish the magic numbers!

#define SIXTY_EIGHT_C 154.4

problem solved. (and edited, once I realized I'm American)

SAJ14SAJ

4:08 PM

@derobert It pretty much is. Actin is the last at 150 F or so, but I left a big margin i nthat question. Source: amazingribs.com/tips_and_technique/meat_science.html

derobert

Hmmm, so I wonder what's still happening above that temperature, then? I mean, there is a definite difference between chicken breast cooked to 160F, and cooked to 190F.

Which I don't think is just the extra water loss.

rumtscho

chicken breast has practically no collagen

SAJ14SAJ

@derobert That is a damn good question, but I dfon't think it is related to the major protein groups which form the structure of the meat.

rumtscho

ahh I get your question now

you seem to think that "denaturing" is a binary event

actually, proteins have a very complicated structure

the "denaturing" part we want is the dissolution of the ternary and quarternary structures

it happens at different amounts of energy for different proteins

but after that part is unravelled, proteins can also lose their secondary and later even their primary structure

and after that, they can fall apart into amino acids too

keep putting energy inside, and you get atoms first, plasma later... but I hope nobody is trying that in a pan :)

derobert

Now that you say it, I must try to create plasma in my frying pan...

rumtscho

4:16 PM

@derobert Do it, if you like. You live a third of a planet away. You have my permission.

derobert

:-/

Not sure my burner is hot enough. I don't know if it can even get the iron pan to glow.

rumtscho

@derobert you can

at least, I can

SAJ14SAJ

@rumtscho Plasma fried steak! A classic dish!

rumtscho

don't ask me why I know :P

derobert

I know I can leave the iron pan over medium heat, and it tops out somewhere 650–700F... I've never dared leaving it over higher heat.

340–370C

SAJ14SAJ

4:19 PM

@derobert The melting point is at least 1100

derobert

@SAJ14SAJ I hope my iron pan doesn't melt at 1100.

rumtscho

@SAJ14SAJ this is far above mere glowing.

Jolenealaska

Did you guys see the conversation about burner heat that Jefromi, Cerby and I had a couple of pages up?

rumtscho

@Jolenealaska I didn't, haven't been following transripts lately

derobert

@Jolenealaska Nope...

SAJ14SAJ

4:20 PM

@Jolenealaska I don't obsessively read everything I slept through.l

Jolenealaska

It's worth a look considering what you're discussing

derobert

@rumtscho 1100 isn't that glowing. At least not in a bright room.

Jolenealaska

Its just a page or 2 back

rumtscho

@derobert then it won't be melting either

iron starts glowing long before it melts

derobert

Unless we're talking 1100C. Then that's pretty glowing.

SAJ14SAJ

4:22 PM

@derobert And melted through your floor. And house on fire.

derobert

@SAJ14SAJ Wiki informs me iron doesn't melt until 1538C.

The floor, OTOH...

rumtscho

The day I learned to respect my induction burner involved discovering the self-ignition point of vegetable oil

SAJ14SAJ

@derobert I don't remember which page I used, but it had several iron alloys, and the lowest of them aas about 1150, the others around 1500

I was being way conservative. Which is why I said "at least."

derobert

@rumtscho Did you carefully record the measured temperature in your lab journal?

rumtscho

it is below 1100 F I think. A bit before 400 C, if I remember correctly.

SAJ14SAJ

4:23 PM

@rumtscho "flash point"

rumtscho

@derobert no, my infrared thermometer only goes to 300 C.

derobert

Must have been smoking like crazy first.

I'll have to let you borrow mine next time, I think it goes to 900F or so.

SAJ14SAJ

@derobert Yeah, i would be the fire alarms would go off.

rumtscho

indeed it was. Let's say that I made some bad decisions that day.

SAJ14SAJ

@rumtscho :-)

rumtscho

4:25 PM

@SAJ14SAJ luckily, there are no fire alarms in my flat

my iron waffle iron always smokes like crazy at normal waffle making temperatures.

SAJ14SAJ

@rumtscho That doesn't sound like luck, it sounds like a safety problem. iwould rather have the inconvenience when cooking than die.

derobert

@rumtscho that's legal???

rumtscho

@SAJ14SAJ It is not a safety problem. They are rare in Europe, and as far as I have looked into it, the statistics don't show a domestic fire increase for Europe.

@derobert yes, absolutely.

SAJ14SAJ

@rumtscho They don't prevent fires. They prevent being caught in fires.

rumtscho

@SAJ14SAJ or being caught in fires, or whatever

SAJ14SAJ

4:27 PM

If fire alarms really are safety theater, i want to know. We spend a lot of time, energy, and effort on them as a nation.

rumtscho

I looked into the matter to see if there would be any sense, and found people who had researched exactly this problem

Jolenealaska

Here rental units have strict smoke detector rules

rumtscho

I forgot what metrics they used exactly, it was a long time ago, but they looked sensible at the time.

SAJ14SAJ

@Jolenealaska So do new private units built in the last few centuries.

derobert

I think newer multi-unit buildings here actually require not just alarms, but sprinklers...

rumtscho

4:28 PM

@SAJ14SAJ yes, that was the conclusion I read. Not as bad a safety theater as your flight security. They had some positive effect, but it was tiny.

SAJ14SAJ

@derobert This is true.

derobert

@rumtscho Interesting. I confess I never thought to look into it.

Jolenealaska

I have no doubt. I've never heard a smoke detector go off where it was doing any good, usually it's just an annoyance - like 'cause I'm searing a steak or something.

derobert

I wonder how much it depends on building style—e.g., I live in a three floor townhome, which I think is around 1200 ft². A fire on a different floor could go unnoticed for a while.

rumtscho

@derobert but how often does a domestic fire start without a person present?

Maybe it used to, back in the days of bad electric wiring

derobert

4:31 PM

But if I were in two or three-room single-floor building, it'd be much harder for it to go unnoticed.

SAJ14SAJ

Of interest: freakonomics.com/2012/02/06/…

derobert

@rumtscho Not sure. Hopefully not that often.

Jolenealaska

I was just thinking that. In a high-rise I'd definitely want working smoke detectors

rumtscho

but nowadays, it is much more common that somebody does something wrong while cooking, or bumps a candle from the table, or something

SAJ14SAJ

@rumtscho There was the thanksgiving, candle, tablecloth....... maine coon. But we caught it early.

derobert

4:34 PM

Yeah. And with lighting all being switched to fluorescent or LED, that's another unattended heat source gone.

rumtscho

@SAJ14SAJ good argument, I wasn't thinking of homes with pets

of course, one would hope that a terrified pet runs to the owner for solace, but who knows, maybe they prefer to jump into the garden instead.

derobert

Wonder how effective the sprinklers are. They of course cost even more than the alarms.

SAJ14SAJ

0

Q: Do fire alarms actually save a significant number of lives?

Almost all fire safety organizations and codes require the use of fire alarms in new business and residential construction. The idea is that they save lives, as mentioned in this article from FEMA. This article from Freakanomics calls into question their actual efficacy in saving lives, compar...

rumtscho

Time to go home. 12 hours, that's enough worktime for this week :)

derobert

(And, on a side note, the alarms seem to be designed to be as annoying as possible. Mine, for example, have 9V battery backups for when the power is out. The batteries of course need replacing routinely. When the battery gets low, the alarm starts making a very loud beep every 12h. Then after a bit, it switches to every hour. They have indicator lights on them, but none for low battery.)

So you get to put up with it beeping and waking you up hourly for a while, until it finally gets low enough that it switches to every few minutes, so you can find which one it is.

SAJ14SAJ

4:39 PM

@rumtscho We were in the room, cleaning up. It would have been foolish to have lit candles unattended. The cat in question, who wishes to remain anomymous, jumped up onto the table to investigate the leftovers, but she didn't get good traction, and started slipping off, pulling the tablecloth with her. The candle fell over and ignited the tablecloth. The kitty ran at approximately .97 C. We put out the fire.

rumtscho

0.97 celsius is very cold for a kitty.

SAJ14SAJ

That isn't a temperature.

But she is a main coone, she could have handled it :-)

rumtscho

I know, but interpreting it this way is funnier

SAJ14SAJ

@rumtscho :-)

derobert

You might thing finding a loud beep would be easy, but that's because you assumed the building codes didn't require 4 different smoke detectors within a 5 ft radius.

rumtscho

4:41 PM

besides, I think the speed constant is written with a small c

SAJ14SAJ

I thought a hypervelocity cat was pretty funny.

derobert

And cat temperatures are given in Kelvins, anyway.

SAJ14SAJ

@derobert Cats are reactionaries, they probably want Rankin.

rumtscho

A hypervelocity cat is a hyperbole. A cat running at a low temperature is absurd. I prefer my humor to be of the absurd/surreal kind.

@SAJ14SAJ do you mean reamur?

Or however this is written in French, I only know the Cyrillic transliteration

derobert

@SAJ14SAJ next time, say the cat ran at 3.1415… c, that should please @rumtscho.

SAJ14SAJ

4:43 PM

@rumtscho I don't know what that is.

derobert

@SAJ14SAJ Rankine? Yeah, that'd probably make more sense.

rumtscho

@SAJ14SAJ a scale for measuring temperature

SAJ14SAJ

I should have typed Rankine.

rumtscho

Réaumur scale

__NOTOC__ The Réaumur scale (°Ré, °Re, °R), also known as the "octogesimal division", is a temperature scale in which the freezing and boiling points of water are set to 0 and 80 degrees respectively. The scale is named after René Antoine Ferchault de Réaumur, who first proposed something similar in 1730. Réaumur’s thermometer contained diluted alcohol and was constructed on the principle of taking the freezing point of water as 0°, and graduating the tube into degrees each of which was one-thousandth of the volume contained by the bulb and tube up to the zero mark. He suggested that t...

SAJ14SAJ

@rumtscho No, didn't mean that.

rumtscho

4:44 PM

It is the only scale I know which starts with an R

SAJ14SAJ

Rankine scale

Rankine () is a thermodynamic (absolute) temperature scale named after the Glasgow University engineer and physicist William John Macquorn Rankine, who proposed it in 1859. (The Kelvin scale was first proposed in 1848.) The symbol for degrees Rankine is °R Zero on both the Kelvin and Rankine scales is absolute zero, but the Rankine degree is defined as equal to one degree Fahrenheit, rather than the one degree Celsius used by the Kelvin scale. A temperature of −459.67 °F is exactly equal to 0 °R. Some engineering fields in the United States measure thermodynamic temperature using ...

derobert

@rumtscho Rankine is Kelvin, but with Fahrenheit instead of Celsius.

rumtscho

@derobert I see why it isn't known in Europe. We barely have heard of Fahrenheit.

Or had, before we started using information systems made in the USA

derobert

Its not used here either, AFAIK.

SAJ14SAJ

@derobert Not for much anyway.

rumtscho

4:46 PM

Reaumur is not used here either, but it is somehow known. It is in physics textbooks for the sixth grade. Some old thermometers with a double scale have it.

SAJ14SAJ

@rumtscho Well, you have to fill up the children with useless knowledge. That is as good as any.

derobert

@rumtscho Hah. So in Germany, they know of some obsolete temperature scale named after a Frenchman, and in the US we know of the obsolete temperature scale named after a German.

rumtscho

but now I am off the clock, I can at least also go home. See you later.

derobert

Wonder what obsolete temperature scale the French know...

SAJ14SAJ

Au revoir, Rumster.

@derobert Metric was invented in france, so being quite the nationalists, they probably have forgotten everything else.

derobert

4:49 PM

Nah. They probably have one with ideal temperatures for wine and cheese as its endpoints.

SAJ14SAJ

@derobert :-)

Jolenealaska

Ok guys, quick. I need 1 1/2 cups whole milk. I have 2% and heavy cream. It doesn't have to be perfect. About how much of each?

SAJ14SAJ

1 1/2 cups 2% milk. No cream. This is in the noise for almost everything. What are you making that needs more precision?

derobert

@Jolenealaska Ummm... I think that's something like 1 ½ cups 2% milk + 2 tsp heavy cream

Jolenealaska

It doesn't need whole milk, I just want decadence. I'm only making french toast with the brioche. Unworthy crotchety neighbor Is going to get some just cause he's got syrup and I don't.

Thanks @derobert

derobert

5:03 PM

If you just want decadence, then go ahead and add as much cream as you'd like...

SAJ14SAJ

Is it real maple syrup? He doesn't deserve it for the fake stuff.

I make french toast with half and half, so....

Jolenealaska

I'm sure he just has the fake stuff, but it's better than nothing.

I actually just thought of that, I'm going heavier on the cream.

SAJ14SAJ

@Jolenealaska FALSE!

derobert

You know, jelly works well on French toast too. Better than fake maple syrup, even.

Actually, I think I'd go with preserves/jam/jelly over even real maple syrup

Jolenealaska

Nah, doesn't sound good. I don't have any jelly that I like enough.

SAJ14SAJ

5:07 PM

If you take the density of the milk as 1.03 (which is close enough), and 1/2 cups is 355 ml, then it weighs 355 grams. 2% of that by weight is milkfat, or about 7 grams. So you are about 7 grams shy. Add 9 grams butter.

derobert

@SAJ14SAJ getting the butter to emulsify is hard. Much harder than mixing in cream.

SAJ14SAJ

@derobert Bananas aand whipped cream are also quite effective.

@derobert Bah!

derobert

I did 2% fat, add another 1% (approximately) to get to 3% fat + a little more for whole milk. I ignored fat having a different weight than milk. Then heavy cream is somewhere around 40% fat, if I remember correctly. Gets to 2 tsp or so.

SAJ14SAJ

@derobert You know, Josie finds a lot of excuses to give her best cooking to Crotchety Neighbor whom we know is in wuv with her..... me thinks she may be a bit touched herself :-)

@derobert 35%

Jolenealaska

I probably should use up the cream anyway. I don't have any plans for it in the next week or so and it's open.

derobert

5:10 PM

@Jolenealaska No jelly you like more than imitation maple syrup????

Jolenealaska

Nope. I don't buy it to eat, just for occasional cooking. Sometimes I'm gifted with homemade, but that goes fast.

SAJ14SAJ

So you just solve the following system of equations: 2 x + 35 y = 4 (x + y), x + y = 355 grams where x is milk and y is cream.

derobert

I mean, Welch's or Smucker's grape jelly would be better than imitation maple...

SAJ14SAJ

@derobert Corn syrup from the bottle is better than imitation!

Jolenealaska

I actively dislike grape jelly.

derobert

5:12 PM

I've never tried Kero on my pancakes. But that's because I have real maple syrup. And syrup is for pancakes, not French toast!

Jolenealaska

I think that stems from some kind of childhood trauima.

SAJ14SAJ

Important correction formula above. Write it down Josie, I think that is something you need to know so you don't have to keep asking :-)

derobert

@SAJ14SAJ yeah, or 1.5 cups * 1% / 0.4 into Google. Sure, I'm no doubt off by a good bit, but... close enough.

SAJ14SAJ

She said 2%.

derobert

@SAJ14SAJ :-P

Jolenealaska

5:13 PM

What I do have that might be ok is the Hazelnut syrup I put in my coffee.

SAJ14SAJ

@Jolenealaska NASTY

derobert

@SAJ14SAJ 2% milk + another 1% = 3% (give or take), whole milk is something like 3.25%

SAJ14SAJ

@derobert If absolutely required to eat pancakes, I prefer peanut butter.

Jolenealaska

yes, I'll copy and paste the formula.

derobert

But water is heavier than fat, so that 3% give or take is a little above 3. Which I'm calling close enough to 3¼.

Especially since that comes to 1.7, which I rounded up to 2 :-P

SAJ14SAJ

5:15 PM

@derobert The percentages were by weight to start with, you don't have to adjust.

Also, the weight difference between water and fat is less than 10%. But milk is heavier than water due to the dissolved sugars.

derobert

@SAJ14SAJ Well, I'm not sure, because I was working with volume.

But close enough to not worry about it.

SAJ14SAJ

The whole thing is a "who cares" :-)

derobert

Yep. Because the right answer was to add plenty of cream, because its tasty.

SAJ14SAJ

I can endorse that.

French toast is not notably a low-fat food.

derobert

Especially not when made with good brioche.

And its not like you can die from a heart attack twice.

SAJ14SAJ

5:19 PM

This was the wild horned brioche of Southern Alaska.

derobert

@SAJ14SAJ That sounds like a it'd need to be braised for hours...

SAJ14SAJ

There are great herds of the Horned Brioche roaming the tundra. The crashing of their horns as the bucks compete for the females is a sigh to behold. Crumbs everywhere. litttle scavenger pigeons swooping in with tiny spoons of jelly and butter.

3

derobert

But not grape jelly.

SAJ14SAJ

@derobert Evidently not. Mostly huckleberry.

rumtscho

@Jolenealaska did you get that one to work well, or are you still buying?

Jolenealaska

5:27 PM

Best of all possible worlds! Crotchety neighbor isn't home. I raided his fridge. He's got good boysenbery syrup. So I swiped it!

SAJ14SAJ

@Jolenealaska You have a key? It must be wuv.

Jolenealaska

@rumtscho get what to work?

rumtscho

@Jolenealaska congratulations. Sometimes the glass is full full.

@Jolenealaska the hazelnut syrup

Jolenealaska

nope, the hazelnut syrup is store bought. I haven't messed with that whole thing for some reason. I keep saying I'll do it tomorrow.

@SAJ14SAJ No, no wuv, it's just a thing 'cause we both have medical issues. I really have no feelings of warmth for him at all. Right now I appreciate that he has boysenberry syrup though.

SAJ14SAJ

@Jolenealaska Syrup based wuv. Josie and Crotchety sitting in a ...

Jolenealaska

5:34 PM

Crotchety neighbors - occasionally useful - only for syrup

I don't have the energy for a limerick...maybe later

The great hordes of scavengers aren't pigeons (we don't have those), they're huge ravens.

Jolenealaska

7:41 PM

I don't normally even eat breakfast, but yum!

SAJ14SAJ

It looks just like giant slugos fritos!

Jolenealaska

Not long ago I needed to get a computer file to a friend whose internet was out. The only removable media I had was the thingy (technical term) from my camera. I loaned it to him 'cause I was in a hurry. When I returned for it he looked very oddly. "Why do you have 3000 pictures of food?"

SAJ14SAJ

@Jolenealaska I think the real question is why anyone would not.

I mean, cameras can take pictures of things other than cats.

Jolenealaska

Yes! Food, cats and dogs! That's the trifecta.

SAJ14SAJ

I am not really following you on that last one :-)

She is alert and ready for action!

Jolenealaska

7:50 PM

I don't know for sure that I had ever had brioche French toast. That was really good. :)

SAJ14SAJ

I usually make french toast from challah.

Jolenealaska

THAT I have had several times. I'm pretty sure that's what the snooty country club my parents belong to uses for theirs. Many, many Sunday brunches there. Challah is hard to find around here, and I don't think I care to try to make it now that I have discovered the joy of baking brioche.

The brioche was pretty fun. It looked so small when it came out of the fridge - I was close to thinking it was going to fail.

SAJ14SAJ

Challah is sufficiently snooty

Jolenealaska

Yes, almost (but not quite) as snooty as brioche.

What just killed me is that it weighed nothing. It was like pure air. :) The whole loaf weighed 380 grams and 120 of that was butter!

Cerberus

8:22 PM

@Jolenealaska I always have that with anything I bake, unless I've made it before.

Jolenealaska

Nervousness?

Cerberus

Well, it's just that it always looks weird or different from what you expect.

Jolenealaska

Yep. Baking is funny that way, especially if you're like me and like the novelty of doing things you've never done before.

Cerberus

Yes, what you must go through every day!

My lemon tart can hardly trick me any more.

I know the custard is supposed to appear too thin.

I know the crust is supposed to appear too soft.

shakes fist You cannot fool me no more!

Jolenealaska

I'm pretty picky about recipe sources anymore. I've been burned by bad recipes too many times. Now, there are plenty of good sources online. I'd never bake anything from allrecipes.com when I can go to epicurious or foodnetwork.

Aint experience grand:)

My tiny brioche won't scare me next time!

Cerberus

8:30 PM

Yay!

Jolenealaska

And it won't have horns!

Cerberus

No horns?

Jolenealaska

I didn't believe it was going to rise to the top of the pan, so I didn't bother oiling the plastic wrap. So it had horn projections on the top of the loaf where the plastic pulled at it.

When I first shaped the loaf, the dough was less than an inch thick. I didn't know that anything but souffles could rise that much.

Cerberus

Ohh...

So what's the magic that makes it rise so?

Jolenealaska

I don't know. It goes together like halfway between normal bread and cake. Neither of which rise like that. It's a puzzle to me! Maybe I'll ask on main. epicurious.com/recipes/food/views/Basic-Brioche-351237

Cerberus

8:38 PM

The temperature? Egg?

Jolenealaska

It proofed at room temp (where it got just to the top of the pan), then it went crazy in a 350F oven. The eggs aren't whipped, they're mixed and kneaded in.

I can't explain how it poofs so much. It doesn't even use as much yeast as a normal sandwich loaf.

I just had French toast made with it. It was sublime :)

Cerberus

Yay!

But that's odd: bread often even collapses a bit at high temperatures?

Jolenealaska

350F is low/normal for bread. I was expecting it to collapse a bit coming out of the oven, but it didn't.

I think I will post a question on main. I'm curious, I bet someone will know the answer.

SAJ14SAJ

@Cerberus Yeast + time = rise.

Jolenealaska

8:56 PM

But how did it rise so much higher than regular bread? That loaf prior to proofing took up less than half of the volume of the pan than average bread. It rose significantly higher than average bread. How?

SAJ14SAJ

What are the enrichments, exactly?

Cerberus

@SAJ14SAJ But that can't be all there is to it! And, if it rose too long, it will collapse in the oven.

Jolenealaska

3 eggs (not whipped) and 1/4 lb butter. Nothing that I haven't used in many cakes. Also, just over half of the yeast of typical sandwich bread.

SAJ14SAJ

No sugar?

No honey?

Nothing like that?

Jolenealaska

A small amount (2 TBS maybe?) of granulated sugar.

SAJ14SAJ

9:04 PM

That is a relatively large amount; it might be part of the cause.

The slow bake will also allow a much longer oven spring.

Jolenealaska

It still doesn't seem like enough. My go-to sandwich bread calls for 3TBS honey, twice the yeast and also bakes at 350F. It rises to maybe 2.5 the volume of the punched down dough.

SAJ14SAJ

Didn't you also knead this half to death to get a good gluten structure despite the overwhelming enrichments?

Jolenealaska

The brioche was more like 6 times.

Nope, no more than average bread. The sponge was done separately, but it only fermented for a couple of hours. It wasn't dramatic.

I was floored when I opened the oven and saw that fluffy thing.

I was expecting it to be no bigger (or even not as big) as a normal loaf.

SAJ14SAJ

Well.... unless Sour comes back, or Rfusca has some deep experise, this one may remain a mystery. That is all I have.

Jolenealaska

Where is Sour?

SAJ14SAJ

9:13 PM

It may simply be magic.

I think he lives in Arizona.

Jolenealaska

"unless Sour comes back"?

SAJ14SAJ

To chat.

Jolenealaska

Ah. Actually I'm working as we speak on a question on main.

Is Sour mad at us?

SAJ14SAJ

I am not sanguine on your chances for a satisfying answer.

I don't know that you can read much into absence. It could mean anything. Vacation. Less time available. New puppy. Hates you personally. You don't know.

Jolenealaska

Gotcha.

Your question on Skeptics is doing alright.

SAJ14SAJ

9:18 PM

@Jolenealaska No they are being pain the #^#%#$ word-lawyer @#%2%@%s instead of looking at the spirit of the question. I don't expect a good answer there either ;-|

Jolenealaska

They are fairly pedantic there. Arqade, however, is a hoot!

SAJ14SAJ

I don't understand the point of arqade. Gamers go to much better and more specialized resources for each game.

Jolenealaska

The highest voted question there is "How can you tell if a corpse is safe to eat?" There are several comments on it that say they were very relieved that the question wasn't on the cooking stack.

SAJ14SAJ

@Jolenealaska Yeah well..... I don't think I would answer that on this site!

Jolenealaska

Yes, the "is it safe to eat" questions we DO get are quite enough.

SAJ14SAJ

9:25 PM

@Jolenealaska If a moose eats a wild Horned Brioche, can you still barbecue it?

Jolenealaska

Moose always make good BBQ. Every time one is hit by a car, the cops give the dead moose to the person highest on the road-kill list.

Never mind that piece of headlight. That's just fiber.

Cerberus

Really??

Jolenealaska

Yep, really.

adn.com/2011/01/09/1640479/troopers-need-help-to-pick-up.html

It kind of puts the Arqade corpse question into a different light. :)

SAJ14SAJ

9:45 PM

@Jolenealaska You can add a comment for them.

Jolenealaska

There are already a gazillion funny comments to that question. Mine would just get lost.

SAJ14SAJ

11:42 PM

@Jolenealaska How did you find an actual question in the wet bread post?

Jolenealaska

I didn't really. Before he edited it just that his bread was wet and he didn't how it got that way. That struck me as a bit unsafe from the get-go. Something tells me he didn't really appreciate my comment. Go figure.

I'm trying to figure out what I'm going to do with chicken thighs for dinner. I'm still kind of full from breakfast, that's not helping my creativity. What would help is cleaning out my fridge. There are probably good ingredients in there that I have forgotten about. That sound awfully industrious though.

I had the same question as you about the stew. I mean it doesn't sound good, but I don't know what I'd fix.

SAJ14SAJ

Chicken thighs are easy easy easy.

Jolenealaska

yes they are.

SAJ14SAJ

Make a spice rub of any variety you like.

Spread on chicken.

Place chicken in oven until cooked.

Eat chicken.

Jolenealaska

I think I'm going to spice them up. Kind of Buffaloish. That sounds good and I'm pretty sure I've got some left over bleu cheese dressing in that fridge somewhere. Oh God...new question.

SAJ14SAJ

11:55 PM

What your mutant ceyenne and butter?

Jolenealaska

No. It's a "is it still safe to eat?" question.

Oh that. Yeah, cayenne and I think I have some frank's red hot too.

SAJ14SAJ

I always want to answer safe-to-eat questions one of two ways. 1. Yes, my preciouses. Its very safeses. OR 2. If you have to ask, then no.

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