The Frying Pan

Ohh poultry delete. Also would stuff bits of turkey in te chicken then stuff the chicken in the duck so the fattiest poultry is on the outside and gradually get less fatty in each layer. Probably will result n better meat overall

derobert

@Mien Ouch!

Jay

8:27 PM

Poultry delight*

I'm on my phone and I don't know how to edit yet lol

Sobachatina

@derobert Sounds like the name of @mien's culinary metal band.

derobert

@Sobachatina Could be. Or maybe Sauté of Slaughter?

Sobachatina

@derobert That's their one-hit.

derobert

@Mien, you owe #TheFryingPan an MP3. Or Ogg Vorbis.

Sobachatina

Then there is their metal cover of U2's "under Pressure"

Sous Vide and all you know.

derobert

8:29 PM

LOL

Jefromi

You guys this is crazy: meta.french.stackexchange.com/questions/334/…

(Full disclosure: I know Kareen.)

derobert

@Jefromi LOL, makes perfect sense that you complain here. Everything happens here.

Jefromi

Haha, yeah, I know. It's just this really weird situation where the community is small, and many people there don't have much experience with other sites, including this mod, etc etc

I'm glad our mods don't like edit wars!

derobert

@Jefromi I agree with the 'who cares" answer, btw. As long as it doesn't go through the edit queue (e.g., is done by a user with enough rep to edit)

Jefromi

Well like she pointed out... not everyone agrees, and I certainly don't value my own sense of style to impose it on everyone else.

I do generally agree that you should mostly leave things as they are - it's just that in my mind, that extends to leaving things the way someone wrote them.

derobert

8:45 PM

Some people like to fix every missing the on Stackoverflow. Its no big deal, except when they bloody send it through the edit queue.

Jefromi

There's a difference between tiny mistakes and things that were correct to begin with, though.

And yeah, it's definitely a lot more obnoxious in the edit queue.

derobert

Fixing a grammatical error very marginally makes the site better. And as long as its someone with enough rep to do it without the edit queue, then it doesn't eat anyone else's time.

Jefromi

Yeah, her question isn't about grammatical errors though.

I'm all for fixing the errors; so is she.

derobert

Switching from one style guide to another, well, seems silly. But as long as people don't edit war over it, seems harmless.

At least as long as its only done on new questions. Editing old ones pulls them to the front page, generating a lot of annoyance on smaller sites.

(small = not SO)

Jefromi

Yeah, fun fact: their position on that there was "it's a small site without much traffic, so it doesn't matter if things get bumped".

rfusca

8:49 PM

so i'm not sure the photos will do justice to the difference between the steam vs non steam loaf

Sobachatina

Someone edited one of my posts to add degrees C but they put the C as the main and F temp in parens. I almost reverted it.

Jefromi

I guess my thought about it being harmless is... if there are any two people who have different styles and are willing to edit based on it, it's suddenly not harmless at all.

derobert

Its bad if you take over the front page, and bump off the actual new content.

Jefromi

Yeah, I think they all use the questions page instead of the front page, and don't care?

Sobachatina

@rfusca Photograph someone eating the two different types. We'll judge the bread based their facial expressions.

rfusca

8:50 PM

@Sobachatina well, one loaf is gone already lol

Jefromi

@rfusca Okay, photograph people after they've eaten it!

derobert

@Jefromi Well, unless they can agree one one style. Or agree that first person to claim it gets it. Or whatever.

rfusca

the steam loaf came out gorgeous though

Sobachatina

@rfusca I've been heckling you all afternoon and that was the first time you've responded.

derobert

@Jefromi Seems like if the post comes in with a consistent (and sane) style, they ought respect that. Not like the site has an official style guide.

rfusca

8:52 PM

@Sobachatina :D

derobert

@Jefromi e.g., I'd never think of editing SO and doing a s/colour/color/g

Jefromi

@derobert Which leaves you with this really weird situation where if a question is in one style, then it can be edited, then it must be left alone. So if two people are zealous, the result is that everything ends up in the style it wasn't written in.

@derobert Yeah, fortunately they've at least established that Quebec vs France is not a good thing to do.

Sobachatina

@derobert I wouldn't- but I would revert it if someone did it to me. :)

derobert

Lol, yeah

@rfusca some of this things on the list (e.g., changing curly quotes)... well, I guess if you're already editing the post to make other changes.

rfusca

derobert

8:57 PM

@rfusca looks tasty.

Jay

Is that a batard shape.

Jefromi

Is that the one that's gone?

rfusca

@Jay ya

Mien

Oh BTW @Sobachatina I pinged you Saturday.

rfusca

@derobert it was

Mien

8:57 PM

I really needed you!

rfusca

@Jefromi ya

Mien

Our chickens were dead, bitten their head off by something.

My mom asked me to pluck and clean them, but I had no idea how.

She was at work, and my dad is too big of a pussy for that :P

Sobachatina

@Mien What did you do?

Mien

I searched the internet a bit first.

Then I heated water in a large pot and put a chicken in.

Jay

Wait something ate the heads of your chicken! Holy

rfusca

8:59 PM

I hadn't made bread really since the kiddo was born. Been so busy

Mien

And then I plucked it (or at least, I tried to)

How do you do it?

derobert

@Mien Wait, I thought that chickens kept walking even without heads? That's what the expression says, at least.

Sobachatina

I skin them instead of plucking- it's faster and not as messy.

Mien

@Sobachatina Yes, I wanted to.

Especially since they were also bit in their bodies, so the skin was broken.

I don't even like the skin for eating.

Sobachatina

That makes sense.

Jay

9:01 PM

I'd be worried about catching something from the chicken

Mien

Well, now you now why I pinged you :P

Sobachatina

The skin is useful if you are roasting them- otherwise you have to cover the meat to keep it from drying out.

Mien

@derobert They don't keep walking forever. I don't know when they were bit.

derobert

@Mien but, nice crispy skin is the best part....

Sobachatina

I cut off the head, feet, and the last joint of the wings...

Mien

9:02 PM

@Jay I hope some thing and not some one !

Sobachatina

Then pull the skin off like a sleeping bag starting at the neck and leaving it connected at the vent.

Mien

The wings were really hard to pluck.

Thick feathers and you know there's hardly any meat :(

Sobachatina

Then cut around the abdomen where the fat is below the ribs, reach in and scoop out all the entrails and the windpipe.

Mien

@Sobachatina Is the vent the tail?

Sobachatina

Then carefully cut around the vent and let it all fall.

The vent is the anus of the chicken.

Mien

9:03 PM

Vent is Dutch for "guy" or "dude".

:D I'm glad to know!

Sobachatina

:)

Mien

I didn't get to the entrail part, I got tired of plucking. I put it back in the fridge.

Sobachatina

In general "vent" is an opening that air flows through for whatever reason. In chickens it has a more specific meaning.

Mien

But you don't use a hot water bath then?

Sobachatina

The hot water is just for plucking.

Mien

9:04 PM

@Sobachatina Short for ventilation I guess?

Okay :)

But thanks for the input. Although I hope our chickens won't get bitten a lot.

Jay

I tibk the hot water opens the pores and makes it easier to pluck. At least it makes sense to me

Mien

Yes, that's what I would think too. But do the pores still react when they're dead?

Jay

Oh so vent can be made dirty. I'll save that for the futre

Sobachatina

@Mien Yes. It scalds the skin so the feathers aren't so firmly connected.

Chickens don't really "run" without heads.

It's more like a brief, shuddering, spasm with some muscle memory.

Jay

Btw where do you keep ur chicken

Sobachatina

9:09 PM

@Jay @mien or @me?

Jay

At mien since she's the one with the headless chckens

Mien

@Jay In our garden normally. But right now, one half in my belly, the other half in my moms belly and another one in the freezer.

derobert

Mike the Headless Chicken

Mike the Headless Chicken (April 1945 – March 1947), also known as Miracle Mike, was a Wyandotte chicken that lived for 18 months after his head had been mostly cut off. Thought by many to be a hoax, the bird's owner took him to the University of Utah in Salt Lake City to establish the facts of the story. Beheading On September 10, 1945, farmer Lloyd Olsen of Fruita, Colorado, United States, had his mother-in-law around for supper and was sent out to the yard by his wife to bring back a chicken. Olsen chose a five-and-a-half-month-old cockerel named Mike. The axe missed the jugula...

Sobachatina

@Mien Nice. We need the word "belly" more in cooking chat.

Mien

@Sobachatina I think we've used 'pork belly' multiple times already :P

rfusca

9:11 PM

the other loaf - no steam:

done as identical as possible

Jay

Stop making me hungry.

derobert

@rfusca The other one has a much nicer browning on it

Jefromi

Yeah, the browning is really obvious, even though I had to scroll up (and couldn't see side-by-side).

rfusca

@derobert for sure

which translated into a much crispier crust

Sobachatina

@derobert Mike the Headless Chicken is now an institution in Fruita, Colorado, with an annual "Mike the Headless Chicken Day"

derobert

9:13 PM

yeah, you can see the crust differences too, it has more texture on the other one

Sobachatina

That seems a little morbid to me.

rfusca

@derobert ya

Sobachatina

@rfusca I am interested in a comparison between steam injection and steam from a preheated pan on the bottom shelf.

I know steam helps but I want to know if the injection is enough of a difference from what I already do.

Mien

@Sobachatina Boy, are they crazy in the US or what!?

:P

rfusca

@Sobachatina ya i know. it'll be a followup post probably

derobert

9:16 PM

@Mien "Olsen's success resulted in a wave of copycat chicken beheading, but no other chicken lived for more than a day or two.[citation needed]"

Jay

I keep my steam pan top shelf because my baking stone is on the bottom

Mien

So they are crazy.

rfusca

Mien

It's been too long since I made bread :(

Sobachatina

@Mien Aren't you the one who posted the couple who saved rice thrown at weddings.

Jay

9:17 PM

Should I be putting the steam pan on the very bottom?

Sobachatina

Less morbid but not less crazy.

Mien

@Sobachatina Hahaha yes :D

derobert

miketheheadlesschicken.org ... wow

rfusca

the main thing this will prove is that the steam inject does work well. not how it compares to other steam methods

Mien

@rfusca Will you include your bread recipe as well in the blog?

rfusca

9:18 PM

those are 75% loaves btw

Sobachatina

@derobert "Mike's will to live remains an inspiration. It is a great comfort to know you can live a normal life, even after you have lost your mind."

Mien

Ah.

I had to star that.

derobert

Sobachatina

It deserves a star but it isn't mine.

Mien

Lol

rfusca

9:19 PM

@Mien ya but the recipe isn't anything special. 75% water, 3% salt, 1/2% yeast

Sobachatina

@rfusca What kind of flour?

rfusca

@Sobachatina ah, ya that is important. KA AP

Mien

@rfusca Yes, I read the 75% part :) But still, temperature plays a role too.

It's just that it looks very nice.

You gave me the urge to go baking :P

rfusca

lol

the most important part is the stretch and fold technique

thats a blog post that needs to be done

Mien

I never tried that.

rfusca

9:20 PM

two loaves. traditional knead vs stretch and fold

Mien

I saw videos about it though.

But seems a bit surreal :P

derobert

@rfusca Yeah, I need to do that sometime.

rfusca

i simply can't make high hydration bread come out worth a flip with traditional kneading

Jay

Holy shit. This crazy Latina is having a cat fight with this white woman on the train. Wow.... Shit is going down

derobert

@Jay Quick! Find a bookie!

rfusca

9:23 PM

you can't tell in those photos because I happen to slice into a few big holes, but the steam one has a much more open crumb than the non-steam.

Jay

Two conductor are intervening and the women are both screaming. Lol this is too crazy

Sobachatina

@rfusca I leave it in the mixer for the first couple rises and then fold once outside of the mixer.

rfusca

@Sobachatina ic - work out well?

Sobachatina

@rfusca I haven't done side by side comparisons but I think so.

Obviously you can't do all the rising in the mixer because it isn't gentle enough.

rfusca

sure

Sobachatina

9:25 PM

The first couple are fine though because it's more about yeast and flavor than bubbles.

rfusca

indeed

Sobachatina

Btw- my love for my rye malt has cooled considerably.

rfusca

lol thats good

Jay

Why? Just lust not love?

Sobachatina

It tastes great but if I use more than just a tiny amount the starches in the bread don't ever set and I get something between pudding and chewed bubble gum.

Not good eats.

Jay

9:27 PM

I hate when people toy around with their feelings like that :'(

rfusca

lol

Sobachatina

I am saving it for pancake batter because I don't trust it in bread anymore.

rfusca

awesome

Jay

Rye malt pancakes sound good. Make me some?

Sobachatina

@Jay Anytime- let me know when you're coming.

derobert

9:29 PM

@rfusca Time to go home. I assume you'll mail or ping when the post is ready?

Sobachatina

@rfusca- I've been meaning to ask- are the slight lines in the flour caused by your proofing container or something else?

Mien

Is there anybody here that grows zucchinis?

Jay

@sobachatina you do understand pancakes for me means a night of passion and then pancakes the next morning right?

Sobachatina

@Jay Hmmm. You might have to take them to go then.

Mien

I never made pancakes as you know them.

Jay

9:38 PM

Haha well at least you are still offering me pancakes. I'll take what I can get

Mien

But don't worry, they're on my list.

Jay

What do you mean @mien

Mien

On my to-try-to-make list

Only a few people here know pancakes like you now them. Here, crepes are the norm.

We call crepes pan cookies actually

Jay

Ohhh i see. American pancakes are so fluffy. I love it

Mien

I am curious :)

But I'm not sure I like maple syrup :P

Sobachatina

9:41 PM

I like crepes too- they just take a lot longer to cook a meal's worth.

@Mien I just got a bottle of real maple syrup for Father's day. :)

Mien

There is fake maple syrup?

But good for you!

Jay

Yum

Sobachatina

@Mien A sugar syrup with maple flavoring is most common. Cheap and cheap tasting.

Real maple syrup is much more complex and satisfying but also quite expensive.

Mien

Maple syrup here is quite expensive, and no alternatives available.

rfusca

@derobert yes, i will

Mien

9:43 PM

So I guess it's the real stuff here.

rfusca

@Sobachatina yes, i have cane bannetons

Sobachatina

I'm hoping that keeping the real stuff around will cause me to eat less sugar since I won't need so much. (and I won't want to waste it since it's expensive.)

@rfusca Do they have to be cleaned?

rfusca

6

Q: How should I clean, or care for, a banneton (brotform, proofing basket)?

How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest that a quick washing is OK, but it still feels like the wrong thing to do if I want to prolong the ...

Sobachatina

@rfusca Well look at that. Something good has come from this experiment that is SE.

rfusca

@Sobachatina :D

i like my A LOT

they release very well when properly floured

i use a mix of ap and rice flour, 50/50, for flouring. I've tried several things, i like that mix best by far

Sobachatina

9:48 PM

They look awesome. I'll put it on my list.

rfusca

if you willing to risk a tad of sticking, then I'll flour the basket slightly less and you get really clean awesome looking lines

Mien

I don't think we have rice flour here. Do you @rumtscho?

rfusca

@Mien just grind up rice

Mien

Does it matter what type of rice?

rfusca

@Sobachatina the 'trick', for me, was to sprinkle flour in the basket and then sprinkle some on the loaf and kinda rub it on the surface of the loaf, then put the loaf down in the basket.

@Mien not that i'm aware of

but i've never had to grind it up

i bought a small bag nearly a year ago now and i'm not 1/2 through it

Mien

9:51 PM

And you bake a lot of bread!

rfusca

yup

Mien

Myeah, I don't own a banneton.

I never had the need for rice flour.

rfusca

i have a shaker that I fill with 50/50 ap, rice flour and then just use that to sprinkle as needed

Mien

But apparently, you can use it to grow mushrooms.

@rfusca Good thinking.

rfusca

@Mien my bread process is very streamlined. the whole process dirties only one bowl (no spoons or such) and doesn't take more than a few minutes of my time

Mien

9:54 PM

That's nice.

I dirty the bowl of my scale, the table and my hands.

So it's okay :) However, I'm quite slow.

rfusca

@Mien lol ya, but you haven't done it 10000 times

Mien

That's true.

I think perhaps 5 times :P

rfusca

gosh, my first several loaves were utter diasters

largely cuz I had tried sourdough first

Mien

All were edible. Some were a bit too heavy though.

rfusca

they were flat, dense, and waaaay too sour

Mien

9:57 PM

:)

I didn't try that yet.

Sobachatina

I still can't say I've had a sourdough loaf turn out very well.

I kind of gave up on them- especially since my wife doesn't care for sourdough anyway.

Mien

I think I'll buy one in the bakery first, to see whether I like it or not.

rfusca

@Sobachatina i've had some turn out pretty good, but they generally just take too much work

Sobachatina

The valve is a nice touch.

rfusca

thanks

Sobachatina

10:07 PM

What is the fitting from the pressure cooker to the valve?

Is that the original stem or did you remove it and add something you could attach to?

rfusca

the original steam is still on there. it was threaded for the jiggler

so I just threaded onto it

i could unscrew all this and use it as a pressure cooker if I wanted

Sobachatina

My jiggler isn't threaded.

rfusca

the valve is actually the only part that makes it dangerous. if you close it and forget to open, it builds pressure

Sobachatina

I'll keep my eyes open for a garage sale pressure cooker.

rfusca

but the safety button is still active

Sobachatina

10:09 PM

@rfusca It still has the safety valve.

Yes- what you said.

rfusca

it blew once

i forgot to open the valve

Sobachatina

At least it was just water and not soup.

rfusca

sounded like a gunshot

took me dang near an hour to find the little button

Sobachatina

Too bad you weren't filming that.

rfusca

lol ya. Half the kitchen was just solid steam

it was suddenly like a sauna

Sobachatina

10:11 PM

@rfusca Sounds like a feature.

rfusca

@Sobachatina lol yup

i find the whole thing much, much easier to use than pans in the oven and such

Sobachatina

Time to catch a train.

Later

rfusca

@Sobachatina ciao

Mien

Bye

rfusca

10:33 PM

"Adding steam to the oven is transformative - loaves rise, crusts brown and crackle, and baby unicorns take up residence in the open crumb. (Ok, maybe not all of that happens...but trust me, its good.) "

Mien

Heh :p

Jefromi

@rfusca Yes there are always unicorns on stackexchange sites apparently.

rfusca

@Jefromi yup!

Mien

Was Rainbow Unicorn Attack a hype in the states as well?

(two years ago or something)

games.adultswim.com/…

Mien

10:49 PM

@Jefromi are you sure 'farm' is meant instead of 'firm'?

0

Q: About Farm Chicken

For two years, I've been eating chicken grown up in farms. They don't taste like village chicken (chickens raised in villages here eating natural food). Why not? Are there any differences besides flavor?