The Frying Pan - 2014-08-29

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1:52 AM

@Cerberus I can't know, nor do I have a good basis to form an opinion. One man making up allegations like that would be rare, two together would be astronomically rare, three or more (as this was) would seem impossible without some kind of strange, powerful, outside influence (a cult leader with an axe to grind, or something like that).

Since nothing like that (the hypothetical cult leader) was revealed, I have to believe that the allegations are true. It the same time, I look back at watching this man for years. He was so kind, so respectful, and just so damn nice that it's really hard for me imagine him as a pedophile. Of course the bad acts were from when he was a pastor...

@sourd'oh What's tonka flavoring, and what are you doing with it?!

@Jolenealaska I understand.

The thing is, when you're being really nice to children, you may do things that the children seem to like or be indifferent to at the time, but that they will feel very bad about later.

I don't know what he did with these children exactly.

2:09 AM

He died broke and in disgrace. The man who sparked my love of a hobby that has been my major hobby for 35 years! I think I read that it was actual rape, but I'm not positive.

Yikes.

As in, the child was crying and trying to get away? That is hard to misjudge even for a deluded but nice man.

I stick with great man, great flaws.

Now I'm curious, I'll see what I can find out. I've got another celebrity chef scandal, wanna hear it?

Haha sure...

Ever hear of Make a Wish Foundation?

Vaguely.

2:24 AM

They give children dying of cancer or other diseases gifts of things like trips to Disneyworld. Every star who has ever played a super hero has visited hotel rooms in costume, because make a wish asked them too.

Oh, dear...

So a dying kid makes a wish, and the foundation tries to make it happen.

Ever heard of Ina Garten, aka The Barefoot Contessa?

barefootcontessa.com

Several cookbooks, a couple of TV shows. Well known, but not uberfamous.

A make a wish kid had always enjoyed watching her show with his mother. Sometimes they would cook what they just seen on the show.

The kid's wish was to cook with Ina Garten. Not to be on her show, not to travel with her, just to cook with her.

Ina is new to me.

Yeah, I would would expect so. She's only mildly famous over here. Her cookbooks sell well and her recipes are always very highly rated on the Food Network site.

So that it even more shocking: She tuned Make a Wish down. She was too busy with her new book.

Who the HELL do you think you are??!!

Haha.

2:35 AM

It has become pretty well known, her career has taken a hit as a result.

That is slightly less scandalous than the other...affair.

Oh yeas, less scandalous, but quite shocking none the less. I know I'll never spend a dime on anything with her name on it. Who turns down Make a Wish?

In general, I am sympathetic towards resisting pressure from organisations. But in this case the sacrifice would have been small, and it would have been a good career move, so I don't really understand why she refused.

Sitting presidents have found time...

She claims her publicity agent boo-booed, but I'm not buying it, because the request was repeated by a bigwig at the foundation. I doubt seriously that it would have been declined without Garten's knowledge.

If it was done by a publicity agent, that is the worst publicity agent on the face of the planet.

Heh.

It seems more likely she just didn't want to do it.

2:44 AM

Yep. I'm sure Robert Downey Jr gets tired of dressing up as Iron Man to visit kids in hotel rooms too. Price of fame. Suck it up, buttercup

Celebrity culture...

@Cerberus Is this sentence punctuated correctly? - You really rarely need to measure ingredients, except for baking, once you're pretty competent.

@Jolenealaska I would say yes?

What is troubling you?

Funny I would ask someone with a different native language :) It just reads a bit funny.

Heh.

The "really rarely" is informal and a little bit awkward in writing.

3

Q: Mayonnaise in stand mixer is very runny

I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results. Last week the food processor was busy with something else, and so I decided to make the mayo in the stand mixer. Using the whisk attachment and turning it up to high s...

equipment mayonnaise emulsion

I have mayonnaise exactly like that in my fridge now.

I am looking forward to an answer.

2:59 AM

Yep, I think that's it. That and "pretty competent"

Right, also informal.

Did you slowly dizzle in the oil? With a food processor or a blender, you can get away with pouring faster, but since a mixer moves more slowly, it needs more time to fully emulsify as it goes.

Hmm.

I started out fairly slowly.

But I thought the result of going too fast would be for the emulsion to fail? Is that not true?

I actually used a hand mixer with two...what are they called? Not paddles?

Blades?

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I wouldn't know what to call those in Dutch.

Dingen, probably.

3:17 AM

Yep, that should be fine, like whisking. I don't know for sure, I've never seen it, but I did answer that question with my best guess. That recommendation would stand for you too.

3:43 AM

@Jolenealaska Hmm the aïoli she ends up with is fairly thin, only slightly thicker than my mayonnaise.

But her starter, with just the egg and the garlic and the salt and the old mess mixed in, that looks thicker.

It'll thicken up a little in the fridge, she didn't whisk very long.

I bet if she whisked a little linger it would be thicker. Generally aiolis are a bit thinner anyway (as is homemade mayo, now that you metion it). My homemade is never as thick as Helmanns.

Mine didn't thicken up in the fridge. If anything, it became thinner.

@Jolenealaska I once made very thick mayo with an immersion blender.

A cheap one.

But the last time I tried that, with the exact same blender, it failed utterly, twice.

It split.

Hmmm...weird :)

Yeah.

Perhaps the blender has deteriorated in some way.

Mayo is weird.

At some point, I thought I had mastered it, it was easy and it always turned out great.

But then later...

Yes, it's also a food group.

3:51 AM

A food group?

On that note, I need to get busy on my sandwiches! I'm doing the Mexican Torta tonight, since my avocados are of perfect ripeness...I'll be around, but busy...(Food group = So awesome life wouldn't be right without it :)

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There has obviously been some mistake...

Ah okay, those kinds of groups.

3 hours later…

6:33 AM

@ElendilTheTall Ping me when you get here! The sandwich thing is heating up :)

1 hour later…

8:02 AM

@Jolenealaska ping

Hi hon! In about 3minutes I'll have a few pictures (just of the process, not the pictures), I've got the Mexican recipe nailed. I just came up with a great idea for the Greek sandwich.

@ElendilTheTall This is really good. This could easily be the $25,000 winner. I've got the instructions down too, in a way that makes it really easy to toast the bread, then spread the beans and melt the cheese.

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8:17 AM

oooh, looks good

perhaps a little salad would be nice?

lettuce, tomatoes, red onion?

It's a great sandwich! I'll add the tomato, lettuce and avocado to the "perfect" one I'll make after it gets light.

ah, ok

you did mention that yesterday

I made all 4 versions of the sauce, I have to decide now which 2 make the sandwich.

decisions, decisions

take a blind taste test onto the streets of Anchorage

I made a paste/marinade out of ehem their olive oil and garlic, mixed with salt, oregano, cumin, cayenne and black pepper.

I spread it on the chicken and put it in the fridge for an hour or so...

Mixed a couple of tablespoons in with the can of refried beans (perfect for 4 sandwiches, btw) and spread a bit on the cut sides of the bread.

I heated the broiler to high and put the shelf at the 2nd highest position. I put the bread and chicken in at the same time.

I meant to say that the bread is now spread with the marinade, NOT the beans, yet...

I pulled the bread out as soon as it was toasted, after about 2 minutes.

I left the chicken in until it just started to char...10 minutes. Flipped, gave it 7 more minutes.

8:28 AM

ok

In the meantime, I spread the bread with the beans and arranged the cheese to cover.

when the chicken was done, I pulled it, turned off the broiler and put the bread back on the broiler pan, door open at first.

By the time the chicken was cool enough to slice, the beans were warm and the cheese was perfectly melted.

AHA!

And the sandwich is really, really good.

sweet

Mezzetta products: Olive oil, garlic, cilantro chimichurri, red pepper and chipotle spread, hot or tamed jalapenos.

perhaps a little paprika, perhaps smoked paprika if you can get it, would be nice in the marinade too

colour, a little heat, flavour

Didn't I say that?? Yeah, it has almost as much smoked paprika as salt. (great minds and all that)

8:38 AM

ah

S@B :)

That sandwich could easily win. I think it's a helluva lot better than last year's winner:

makethatsandwich.com/2013-winners/grand-prize-winner.htm

absolument!

Just think, if I win, I'll have to post a picture! :)

I'll start packing for Alaska!

hi

8:40 AM

snow shoes, check. bear repellent, check. flannel shirts, 3 dozen, check

And get this for the Greek one:

@Mudit hi there

Hi Mudit!

I love your avatar, boy does THAT bring back memories!

What this group is about ?

thank you :)

This is the cooking site...we sometimes talk food here, usually not.

8:42 AM

ohh..I don't know how to cook :p

@Jolenealaska that is specifically the OSX Terminal icon

Right now Tall and I are talking about a recipe contest that I'm entering. I have to have to have my entries done by Sep 1.

are you that much of a geek and I never knew it?!

okay..All the best for your contest and yes I like coding.

currently I'm in my office. :D

Na, I saw it briefly and thought it was C>_

8:44 AM

C:/> :)

Yeah, yeah, yeah

i have become much more acquainted with the Terminal since getting a raspberry pi

I don't know how to cook but I know good places where I get good food.

That too is a valuable skill

yup :D

what @jolenalaska @ElendilTheTall you both do ?

8:47 AM

Jojo is a mild-mannered home cook by day, but by night she fights crime in Anchorage

I am retired. I was a Veterinary Technician and cafe/lodge/bar owner.

This is my business card

> Film and TV VIP. Seeker of the peace. Part-time chandelier cleaner. A legend in his own time. Oppressor of champions. Soldier of fortune. World traveler. Bon vivant. All around good guy. International lover. Casual hero. Defender of Reason. Philosopher. Wars fought, bears wrestled, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.

Okay nice :)

Where you both are from ?

alaska ?

Yes, for 15 years. Grew up in Iowa-many places in between.

food in the pics above looks delicious :)

8:49 AM

you will have to guess my location

<secures bunker>

That's a work in progress, one of my contest entries.

Okay

I'm hoping it will win me $25,000

helo guys

kool...what you will do of $25000 ?

8:50 AM

@hilmanshini yo

yo @ElendilTheTall

Well,another guest. And me without my makeup. Hi hilmanshini

hi

what is $25000 about

I'm entering a recipe contest.

8:51 AM

and that is the prize?

wow 0_0

that's how much she is paying Gordon Ramsay to create the recipe

I've got a good shot.

jolene is a multi-billionaire

2nd prize is $5000, 3rd is $1000

she uses $25,000 to light bonfires

8:53 AM

if i have $250000 i will buy crackers , that will be a werehouse of crackers

makethatsandwich.com

@hilmanshini jolene already has one of those

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wow lol

this is Cracker Warehouse No. 3

Especially if you have that many crackers! (you have an extra zero :)

8:56 AM

lol

not crackers in the box , but wherehouse full of crackers

like swimming in crackers

A wherehouse is the place to get directions

lol yeah

I have to decide on my sauces before my sandwich gets cold...back in a bit.

do u know food from indonesia?

Rendang!

Nasi goreng

lots and lots of chillies

8:59 AM

Semur

is rendang exists in your country?

wow u know all

I had Rendang on Monday

that is spicy beef isnt it?

yes

where do u live? i dont know there are rendang out there?

wow i need that.

9:02 AM

anyone of you ever ate Indian food ?

I had Indian food (in the international sense, not 'real' indian food) last night

biryani?

Biryani is technically Persian :)

i just know biryani

oh persian?

yes, ohh is not Indian I didn't know that :D

*BIRYANI

9:03 AM

in India it is a speciality of the Parsees

Parsees = Persians

that has a historical essences

it's very delicious

sweet ? spicy or ?

spicy

oh

ouh man, you make me hungry rite now

9:05 AM

I just made Saag Paneer a few weeks ago. I ate it with Chicken Tikka Masala

though not generally as spicy as other dishes

In my city I get three types of Biryani..chicken,mutton and veg

Lucknow is famous for its biryani, IIRC

tonight I'm going to eat :D

yes

indian food, uww yummy

9:06 AM

how you know Lucknow ?

I don't know Lucknow per se, I just know Lucknow is famous for biryani

and for having a fort that was besieged in the 1800s

ohh okay :D

I just had lunch but started feeling hungry again ..talking about food :D

that is why we try to avoid it here :)

And the executive decision is: 1:3 chimichurri to sour cream on one side, 1:2 chipotle spread to sour cream on the other! Woo-hoo Recipe complete!

And it's a $25,000 sandwich!

<continues packing>

9:14 AM

I had better get to writing..and making meatballs for the Greek one...That reminds me, get this, Tall:

My Greek sandwich is Greek inspired meatballs in a pita with their feta artichoke spread and kalamata olives and pepperonis and such.

ok

sounds good

perhaps a tzatziki for freshness?

For a vegetarian version I am making Felafel with canned chickpeas, lemon and oregano...otherwise, exactly the same sandwich.

Yes, tzatziki on the side.

side, pff

get it in there

Cause the sandwich will already have the artichoke/feta spread

(one of the Mezzetta ingredients)

Although I will use "Mezzetta garlic" in the tzatziki

Anyway, I have got to get to work...time is running short. Try to stay "pingable" if you can, Tall. I may want to run something else by you. Hmm, I was going to say goodbye to our guests, but I guess they're gone.

Anyway, TTFN

(but I'll stay pingable :)

ok

@Jolenealaska testing

<runs away>

9:28 AM

run fast! :)

faster than a speeding bullet...

Making stromboli tonight

it's been regular pizza for a while, but tonight - stromboli

9:41 AM

@ElendilTheTall How 'bout this for a name? Torta de Mezzico?

works for me

just clever enough for the average marketing to drone to get

:)

Sounds good! Perfect! Not too cerebral. One down, 2.5 to go.

Mezzitos Sandwich for the Greek

what's the other one?

perhaps Mezzitovlaki

10:00 AM

Nice!

The other one is tougher...it's a play on a Chinese pork bun (Char Siu Bao)

And I just had a thought...

I need to defrost another chicken thigh STAT.

running water

Mezzibao!

Maybe instead of the spices in my marinade, I can just use the chipotle spread and olive oil. Mix it in the refrieds just like I did, toast the bread with it just like I did.

Mezzibao! I love it!

Maybe some extra cayenne for heat...

and some extra garlic...

but other than that...

Then I only need the one sauce at the end.

sounds good

I think so too...and it showcases the ingredient more. After all, that's the big thing they're looking for.

absolutely

10:09 AM

I actually have a thigh marinating in the "old" marinade. I'll just rinse it off and make the switch.

I am sooo going to win this! :)

ah, American confidence

it's interesting to contrast a pre-match interview with say, an American Football coach with a Premier League 'soccer' coach

the American will be all "We are going to absolutely destroy them. They'll wish they were never born!"

the Brit will be 'Well, they're a tough opponent, we can't overestimate them, we'll have to be really careful and hopefully we'll scrape a win"

10:27 AM

heehee...I had better write this down before I forget. 1/3 cup their spread, 1/3 cup "their" olive oil, 1/2 TBS "their" garlic, 1/2 tsp cayenne, 1/2 tsp cumin. Tastes good!

10:39 AM

OK the thigh is in the fridge sporting its new marinade! It's gunna get its picture taken in a few hours. Then it's going to get famous for being the thigh that won me $25,000! Ok, back to work with chickpeas. Cya later.

I thought you called them garbanzo beans

which always sounded like a 1920s magician to me: THE GREAT GARBANZO!

11:00 AM

@ElendilTheTall How much longer are you likely to be around? I want to time my torta picture well - natural light and your input. If I've got the timezones right it's noon on Friday there now, 3 am here. Huh, I just realized that it's my birthday! How bout that?!

oh, how convenient

;)

HAPPY BIRTHDAY JOJO!

So at 7am here, the light will be perfect. Will you still be around in 4 hours? Thank you <nods, smiles and waves>

       iiiiiiiiii
      |:H:a:p:p:y:|
    __|___________|__
   |^^^^^^^^^^^^^^^^^|
   |:B:i:r:t:h:d:a:y:|
   |                 |
   ~~~~~~~~~~~~~~~~~~~

best I can do without an address :D

nice! :)

I should still be around in 4 hours yes

what am I, French?

;)

11:04 AM

cool...heehehehheee

I'll try to time everything to take the all important picture in 4 hours.

cya then!

okey doke

2 hours later…

1:30 PM

@Jolenealaska Happy birthday, pal!

1:44 PM

Thank you! Wanna give me a present?

LOL, he left at that! :)

2:28 PM

@ElendilTheTall Getting close! the photogenic (I hope) chicken thigh is under the broiler. The veggies are appropriately sliced and cut...away we go!

2:46 PM

It's getting light out...I hope it will be light enough at 7am, it's going to be close. The chicken is out (10 min on one side, 7 on the other was perfect). The cheese is melting in the now turned off oven.

3:02 PM

@ElendilTheTall Whew! ping me when you're here!

3:19 PM

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3:37 PM

Since I can only include one, I'm thinking the last one is best. Just as it is, no cropping.

Check it out: google.com/…

aaah, jojo, I'm sorry

got snowed under at work

I like the last one, but it might need a little straightening up

it's tilted a few degrees clockwise

I understand! You're at work! Can you do that without me snapping another picture? (I still have the untouched plate, so I can revisit it)

(I didn't do anything dumb like adding acid to the avocado) :)

4:00 PM

I am sooo stuffed. I only ate as much as I reasonably needed to to get the recipe tweaked just right. Apparently that was a lot. (Good Sandwich :)

4:22 PM

Damn! I forgot the damn jalapeno slices. @ElendilTheTall, could you photoshop (or whatever) a couple of Jalapenos onto the avacados in the background??

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I don't think it will be a deal breaker, but dammit, that's one of their signature products.

5:21 PM

@Jolenealaska Hilarious!!

@Jolenealaska Delicious! I want!!

@Cerberus I'm hoping that will win me $25,000!

Yay!

Any idea how many contestants there will be?

6 hours later…

Captain Giraffe

11:55 PM

The top is a little too high. I'd prefer it to be maybe twice/thrice the bottom. That bleed into the top bun looks absolutely delicious though. The open sandwiches looks amazing to my eyes. Not too much topping either, you can easily eat that. Do you deliver?

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Aug '1429

The Frying Pan

Sometimes hot, always heavy. (cooking.stackexchange.com)

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