The Frying Pan

Cerberus

10:01 AM

> Recipe for Chicken Thighs

> - Prepare the chicken thighs.
Buon appetito!

rfusca

2:47 PM

good morning

AJ Henderson

3:43 PM

@rfusca morning

rfusca

hows the house aj?

AJ Henderson

pretty good, internet tommorow

and I can put my network back together (had to dismantle the network configuration to switch to ICS in the interum

hopefully getting a crib for the baby and maybe getting our closet organizer up tonight

rfusca

nice!

@AJHenderson moving in to your own house, it seems like you'll pretty much have an eternal project list from here on out

AJ Henderson

@rfusca yeah, it's great

not being able to do projects and break out the power tools was one of my biggest frustrations of being in an apartment

rfusca

4:07 PM

@AJHenderson i agree

it was a huge frustration to not be able to change things or even plan to change things

my huge order from webstaurantstore.com comes in today

AJ Henderson

I got the bug while I was working on renovating a youth center during high school

I was constantly working on projects in that place

rfusca

@AJHenderson yup, once it bites lol...

AJ Henderson

4:35 PM

we made our first pizza in the oven last night. It went fairly well, though I need to have Danielle put some flour down before putting the down on the tray so it doesn't stick to the tray.

but it cooked better than it normally did in our electric oven at the apartment, so that is good

I may have to try out the broiler with nachos sometime

rfusca

@AJHenderson half flour and half cornmeal works great

or half flour and half rice flour

they act like little ball bearings lol

Jolenealaska

4:55 PM

Hey, that's my line :)

3

A: Why does my pizza dough stick to my peel?

You might have better luck with cornmeal or semolina flour on the peel, those have a "ball bearing" quality to them, even in addition to some regular flour on the dough. Be sure your pizza is sliding easily before you move to the oven. Practice the motion a bit with just some plain dough some day...

Cindy

5:47 PM

Hi all. Just popped in for a minute. The marshmallow thing reminded me of Alfonso Dente's pasta harvest. m.youtube.com/watch?v=iU4ZdSKL9n8 Check it out.

rfusca

@Jolenealaska lol apparently

rumtscho

Whoever invented neoprene has my undying gratitude.

And my mother has it too, for teaching me how to cook a pot of hot soup.

I fell into the river today. Twice.

rfusca

Your daily random thoughts with @rumtscho ...

rumtscho

@rfusca believe me, when you are coming down from a drowning scare and are facing a getting pneumonia scare, no thought is random.

rfusca

6:03 PM

@rumtscho when was that?

rumtscho

@rfusca a few hours ago, lost track of time. It was my first white water since summer.

A very benign and easy whitewater, I must admit.

But it had a few dams and weirs. And on one dam, I went in wrong, and got turned and tossed even wronger. The third toss capsized me.

I was shaken. Continued, without break, in order to not get hypothermic (it was 2-3 Celsius below zero).

But I had bad shock effects. Missing concentration, missing muscle power, everything

and then when I noticed that I'm heading towards a tree laying across half the river, I could not get away quickly enough. It caught me.

I lost a shoe and a homemade wool sock when getting out of there.

It wasn't even that dangerous, at least the first time. The second could have been, even for an experienced paddler, but there were very little branches to hold me. But I'm just too panicky in such situations. And two of them was too much.

I only went over two more dams, and carried around the other two left until the end.

rfusca

wow, well i'm glad you're ok!

Jefromi

@rumtscho But you're okay! which we are all glad about.

rumtscho

wading through the snow with one foot bare wasn't fun :(

rfusca

no kidding!

rumtscho

6:12 PM

Yes, I don't think it was especially dangerous. As I said, it was a very easy and slow river, barely whitewater.

But I'm really panicky when I get thrown into the water.

I can't roll yet, not even in the pool, and it's my fear which prevents me, they say - I've been doing the movement correctly since the first exercise hour

At least the guys with whom I was are really experienced and patient

They saved my boat, the paddle (I lost it the second time), waited for me to gather myself, helped me get in again.

And then, in the car, didn't mind when I put my feet up on the dashboard, where the warm air was coming from :)

This is what the largest surges in the river look like. But there are not many of them.

rfusca

i took my wife a few years ago on a river with some class IV rapids in a canoe - that was a mistake. I could handle it, but she absolutely freaked out when we tipped.

I told her we would flip at some point, but she thought I was joking... i wasn't lol

rumtscho

The reaction when tipping is unforeseeable, yes. I know people who freak totally out and ones who are unfazed.

I'm one of those who freak out, unfortunately. It's quite cumbersome.

And I've never done IV. A II with a few III places.

And only with a kayak, not a canoe. I don't know which is worse.

rfusca

canoe is much worse

I've done both

rumtscho

The kayak can take much more, without anything happening.

rfusca

6:27 PM

I taught white water adventure canoeing for one summer

rumtscho

But when it's finally in, you have to get the spraydeck open before you can even try to swim up and get a breath

@rfusca that's cool. So you must know it well? How old were you when you learned it?

rfusca

the first time I went was 11 years old and then I just grew up doing it. The summer camp I went to for years started doing it one of the years I was on staff and I just ended up leading it

we would canoe down a river for 5 days and camp along the shore every night

rumtscho

Is whitewater canoe very popular? The people from our club only use canoes for stroll paddling

Why use a canoe in whitewater when a kayak is better suited?

rfusca

6:42 PM

easier to haul overnight gear in a canoe

and teaches teamwork

which was part of the exercise

rumtscho

well, if that worked for you.

If you are a whitewater afficionado, watch this:

vimeo.com/108801552

One of the guys on that team is the son of a board member of our club

They needed to have all their overnight stuff stowed in the boats too!

rfusca

6:58 PM

i'll check it out later

rumtscho

@rfusca Do it, it's amazing. I mean, I don't know how many teams have managed it by now, but ten years ago, 25 had tried and 15 been able to do it.

rfusca

@rumtscho nice

i get my big sous vide container today

i had been using a round pot

and my new wok!

rumtscho

And this guy, carted around on a kayak since the age of 2, practically grown up with it, finishes school and has no desire to start university. And his team has been to Mexico already, has been to Norway, so what's left over? Oh yes, Stikine. Let's do it, they say.

@rfusca congratulations!

What are you going to try out with them?

rfusca

@rumtscho for the wok, its all metal - so i'm going to try Kenji's method of using the grill - which should be vastly superior to my now all-electric stove

for the bigger sous vide, I'm going to do a chuck roast - which would have crowded the other pot

rumtscho

I haven't read Kenji in ages, don't know what his grill wok method is

rfusca

7:05 PM

he did a thing on wok'ing that stuck with me a few years ago

but I couldn't find a wok cheap enough to justify switching

@rumtscho a charcoal grill with a grate that has a hole cut out of the middle

so the wok sits down in it

but mine had wooden handles and a flat bottom, so it wasn't ideal

and I didn't want to drop 30$ on a new wok

but I found the one I wanted for $11

rumtscho

Wow, great price. Now I understand why you got such a large order from that site

rfusca

seriouseats.com/2012/06/…

rumtscho

What a question

0

Q: Can/do apples and pears ripen?

It seems to me that apples and pears are pretty much hard for a long time. Does it make sense to speak of some point at which they are ripe and best for eating? And if they do ever ripen, how do I tell when they are ripe?

The poor guy seems to never have bitten into an unripe pear

or, thinking of the way supermarkets operate nowadays, he maybe never has bitten into a ripe pear

rfusca

indeed

Tom W

Pears sure. Apples, hmm. Apples do keep for a long time. I've eaten them unripe, which seems to just affect the sugar content

rumtscho

7:13 PM

Of course they keep for a long time. But they are ripe.

rbp

@rfusca why not just use the big round pot that you already have?

rumtscho

Yes, it affects sugar and juice. A really underripe apple is not a pleasant thing to eat.

Tom W

I mean the point about supermarkets is probably valid because there's little spoilage risk from keeping them ripe, so they'll probably not be shipped around slightly unripe like most fruit

rfusca

@rbp the food gets too close to the heating element

rbp

@rfusca what device? is the heating element exposed?

rfusca

7:15 PM

@rbp anova sous vide controller

too close to the metal shroud

rumtscho

Yes, the supermarket sells ripe apples

but I have seldom seen ripe pears

rfusca

plus a big plastic tub insulates better and I can put a lid on it

Jefromi

Some people like pears on the slightly unripe/crunchy side anyway.

rfusca

12" x 18" x 9"

rumtscho

Once there were some. They were ripe, and of course already had a few pressed-in spots, colored brown.

rbp

7:17 PM

@rfusca i have the anova, too. i used a precision lab thermometer and there are no hotspots

rumtscho

I hadn't planned to get pears, but just finding these tasty, aromatic, ripe pears was so serendipitous that I grabbed a bag

rbp

i'd rather keep the money and the space :)

rfusca

@rbp shrug It just allows me more space to cook in it :)

rumtscho

at the register, the cashier looked at them and asked "are you sure you want them?" "Yes", I said. "Then I'll give them to you for half price".

rfusca

i'll often be cooking for 6-10 people, so bigger options help

rbp

7:19 PM

@rfusca more cooking space makes sense! if there was a hotpot, i would have dropped my toaster oven wire rack into the pot to separate the anova from the bags

rumtscho

@Jefromi Maybe it's common in America. You people seem to make a big deal out of textures, but to really neglect aroma. In some cases, I have the feeling that less aroma is nicer for you, or at least less complex.

rfusca

@rbp what have you done with yours?

@rumtscho hmm interesting

rbp

@rfusca only 2 dishes so far: flank steak (was awesome!), and a halibut(wife) and salmon(me) filet (perfectly done, but a little dry)

rfusca

@rumtscho that would never happen here - a clerk couldn't make that decision

@rbp I did flank as well

rbp

@rumtscho "you people" is considered an insulting term in American English

rfusca

7:23 PM

I did carrots but they were challenging - the bag kept trying to float and too much air in the bag meant they were a big underdone

the pork ribs were excellent

rbp

right now i am 30 hours into a 72-hour short rib recipe

rfusca

oh nice!

thats high on my list to do

rbp

but I want to cook some thighs for dinner tonite! cooking.stackexchange.com/questions/52346/…

rumtscho

@rbp Thank you, I wasn't aware of that. I just couldn't think of a better word, I was trying to say something like "your co-citizens", but this is not a real word in English.

rfusca

but I think my next is chuck steak/roast

rbp

7:25 PM

@rumtscho no offense taken, since i figured you ain't from around these parts

Jefromi

@rumtscho Well, I'd prefer good ripe flavor and crisp texture but you have to compromise; depending on how I want to eat a pear I'd probably favor different things.

rfusca

@rbp I'd throw some chicken in there

rumtscho

@Jefromi Interesting. I think there are pear varieties which stay rather firm even when ripe. I'm not sure which ones, maybe Alexander.

rfusca

the only negative I can see is the slight temp that will happen when its first introduced. but given how much longer your ribs have, I wouldn't expect this to effect them much

rbp

@rfusca that's what I'm thinking too

Tom W

7:27 PM

Bollocks. Intended to simmer my curry on 1 (lowest). Accidentally turned it to 6 (highest)

rfusca

@rbp however, if your ribs aren't good for some reason - you'll always be left wondering if the chicken somehow screwed it up

rumtscho

Nashi is always very firm, you'll probably like it a lot if you are into crisp pears. By the way, I like my pears soft, but I absolutely love Nashis.

@TomW oops, I hope you noticed it early enough to save it

Tom W

It's been 15 minutes. The top looks fine but there's a burny smell and there is definitely something stuck on the bottom.

rfusca

@TomW thats not good

rbp

@rfusca yes, it introduces another variable, but i;m brave, and we need to eat tonite :)

Tom W

7:28 PM

If I leave it for a while to cool and reabsorb some liquid it should free the bottom if it's not too badly burnt, usually works

rfusca

@rbp then go for it :)

rumtscho

@TomW CAreful spooning of the upper layer without touching the bottom - even leaving a good thick layer of good curry on the bottom - is your best option

don't scratch the bottom with the spatula to see exactly how badly it's burnt, this will distribute charcoal throughout your poor curry

Tom W

I am quite familiar with this, I do it a lot

rfusca

@rumtscho before bothering with that, taste the top and make sure the burnt taste hasn't permeated yet lol

@TomW burn food?

rumtscho

@TomW OK, then do it the way it works best for you.

Tom W

7:29 PM

Yeah. Electric hobs are S***

Temp takes too long to drop for a gentle simmer. I actually moved it to a different ring this time, and just messed up the temperature setting

Jefromi

I generally just stir a little more frequently as it cools and it's fine.

rbp

when I burn the bottom, i just take whatevers at the top, and try not to stir anything up

rfusca

i miss gas

a lot

Jefromi

I also rather like not having a lot of heat going out the sides, and in conclusion, vim > emacs.

rfusca

and I need to level the dang stove

its like 10 degrees sloped backwards

rumtscho

7:35 PM

@Jefromi we are all geeks here, but having your stove run vim sounds over the top to me :P

Tom W

7:46 PM

Well, I've seen worse. Most of it salvageable

rfusca

@Jefromi I just use butterflies

Real programmers set the universal constants at the start such that the universe evolves to contain the disk with the data they want.

Jefromi

I was trying to figure out how these stoves were so special: butterflyindia.com/kitchen-appliance-types/ss-lpg-stoves

Cindy

Hi everyone.

rfusca

@Cindy hola

Cindy

Hope everyone is well.

rfusca

7:57 PM

@AJHenderson know any PHP or know any Christian PHP devs?

got a friend looking for some extra help on a church website

Jefromi

Would it be insane to migrate this to Judaism?

0

Q: How was kosher cheese made?

I understood that cheese is made by throwing in Stomach liquid into milk and letting it congeal. How was kosher cheese made (where one's not allowed to mix milk and meat)? Now we use chemicals or microbes, but how was it done naturaly?

cheese kosher

Tom W

A kosher question has been thrown over the wall before iirc

Jefromi

There is a culinary question ("can you make cheese without animal rennet?") but there's also I think an implicit Judaism one ("can cheese made with animal rennet be kosher?").

I guess we probably want to keep it around here to answer the culinary one too.

rumtscho

Did Jews eat cheese before there was non animal rennet?

AJ Henderson

@rfusca I do know PHP, but not sure of my level of free time atm

Jefromi

8:12 PM

I googled [kosher cheese rennet] and the very first result says "If the source of rennet is a kosher species of animal, ritually slaughtered under rabbinical supervision, it may be used to turn milk into cheese."

rfusca

@AJHenderson thats my status too. I've written millions of lines of php - I just don't have time

Jefromi

So it sounds like "can't mix milk and meat" is an oversimplification.

rfusca

if you know anybody, let me know. Supposedly the pay is pretty decent

AJ Henderson

how much work does it need? I know a few people I can ask

rumtscho

@msh210 do you think this question could be better suited to your site than to ours?

0

Q: How was kosher cheese made?

I understood that cheese is made by throwing in Stomach liquid into milk and letting it congeal. How was kosher cheese made (where one's not allowed to mix milk and meat)? Now we use chemicals or microbes, but how was it done naturaly?

cheese kosher

@Jefromi indeed, kosher eating is very, very complicated.

AJ Henderson

8:15 PM

@rfusca Ironically, one of the people I know just called me offering me a C# project

msh210

@rumtscho AFAICT it's on-topic on SA, but I don't know your rules and mores at all. I think SE quasipolicy is that if it's on-topic on a site then don't move it just because it'd be more on-topic elsewhere.

AJ Henderson

like in the last 30 seconds

rumtscho

@msh210 I always find migration politic confusing. In this case, I think it's on topic here, but I don't know if we have somebody who knows the answer

Jefromi

@msh210 If the OP actually wants to know how people made kosher cheese, we probably can't truly help given that none of us know how all the rules work.

rfusca

@AJHenderson asking

rumtscho

8:18 PM

@Jefromi I wouldn't say that "nobody" of us knows it, our site sees Jewish users from time to time. But I can imagine people not really knowing it just jumping in with assumptions and confusing everybody.

msh210

@Jefromi That's a good point. I'll tell you what I might do on MY, but, again, I want to stress that I don't know SA mores. I'd edit it to the on-topic portion (in this case something like "assume I can't use rennet at all; what can I do?") and comment suggesting the other site if the OP wants to know whether rennet's usable.

rfusca

@AJHenderson 15-20 hours a week for 3 to 5 months

AJ Henderson

@rfusca oh wow, so they need a lot of work

rfusca

its a legit thing - this guy owns a company that does all kinds of contracts and sometimes they get in over their head lol

but he's legit

@AJHenderson indeed - ask around to anybody you know

AJ Henderson

yeah, most of the people I know are in similar situations and likely couldn't absorb that much work load

I keep in touch with a lot of the local site developers around here so that if they have anything particularly elaborate, they know who to talk to for the heavy duty back end stuff

rfusca

8:21 PM

@AJHenderson ya, that was my thought as well

AJ Henderson

I'm guessing that's also probably including a lot of front end coding too?

not just back end stuff

rfusca

@AJHenderson I'm not sure, they have a product they sell to churches to handle attendance, kids, contacts, etc and I think its customization work on that for a big church

Monica Cellio

@msh210 that's what I would do too, for what that's worth. The culinary question about rennet-less cheese fits here; the question about dietary law can be separated out and asked on Mi Yodeya.

(Hi, Seasoned Advice. Long time no see -- maybe since the last time a kashrut cross-over question came up. Sorry; I meant to write. :-) )

AJ Henderson

@rfusca I mean, if he wants, I can take a look at the project and see if it is something I could fit in or if it is something I can get one or more people I have contact with on board for

rumtscho

@MonicaCellio But I think we can't automatically separate the question and migrate only one of the two.

rfusca

8:25 PM

@AJHenderson whats your email address, i'll hook you guys up

msh210

@rumtscho Right. Hence suggesting it in a comment.

AJ Henderson

hard I know

rfusca

whew tough

Monica Cellio

@rumtscho yeah, understood. Ideally you'd engage the OP in a conversation about it; I see it's a 1-rep user, so that may be harder (assume OP is less familiar with the network).

AJ Henderson

removing it just so some spam bot doesn't find it

msh210

8:26 PM

I've gtg. TZT, as we say over in MY chat.

rumtscho

@MonicaCellio I just looked at the question again. It seems that while I was making a mod conference here, Jefromi went and engaged the user :)

AJ Henderson

so much blue....

rumtscho

@msh210 OK, thank you for coming and discussing it. Have a nice time too

AJ Henderson

and former blue

Monica Cellio

@rumtscho ah, I see now. :-) Feel free to send the kosher part over if y'all like -- up to you.

rfusca

8:28 PM

ok, he's going to email you @AJHenderson - his name is Mike

told him you didn't know if you could or couldn't, but that you'd discuss it with him

AJ Henderson

yeah, if nothing else, hopefully I can get him some manpower even if I can't get him one guy to do it all

rfusca

indeed

rumtscho

@Jolenealaska I think a migration is the best thing for the kosher cheese question. After all, we frequently close other food tradition questions, as they are not so much on topic, and hard to answer by cooks. Kosher happens to be a well documented tradition, but the Mi Yodeya users are more likely to have good info on it.

@Jolenealaska could you please save your answer somewhere so I can migrate without fearing that you'll lose what you wrote? You can complete it after the migration, if you have a mi yodeya account. As for the culinary part, I'll suggest to the OP to write it up separately, if he feels like it.

Jolenealaska

@rumtscho I've got no problem with migrating it. It doesn't seem to me that we've got any experts on the subject. I don't plan to answer it, it's way out of my comfort zone. The link I provided is about all I have to offer.

rumtscho

@Jolenealaska ah, OK. I misunderstood your comment then - thought that you're in the middle of writing an answer, and didn't want the question to disappear right in front of your eyes, answer draft and all. I don't know if this is what would have happened, but didn't want to risk.

Jolenealaska

8:38 PM

Thanks for the consideration, I do hate it when that happens :)

Monica Cellio

I'll bow out now. How to make cheese without rennet might be an interesting question on SA, if there's more to it than "buy a bottle of 'vegetarian rennet'" (which I've done) or "make soft cheeses that don't require rennet at all". But we're way out of my area of knowledge at that point. :-)

(Having made paneer a couple times doesn't make me any sort of expert. :-) )

Jolenealaska

That's me too.

rumtscho

@MonicaCellio thank you for coming in and discussing the question. I think we'll migrate, so you may soon be writing the answer to the kosher tradition part. Bye!

@jefromi I'll migrate. I wrote the OP a comment suggesting that he posts the cooking part separately if he wants to. He'll find it when he comes back to the site, since he gets notified of the migration, and also can see the closed one on the main site.

Monica Cellio

@rumtscho happy to help! (Might not be me personally, but somebody on MY will help.) Take care!

Jolenealaska

9:25 PM

I think this is my project for the afternoon.

cookscountry.com/recipes/7354-dakota-bread?extcode=MASKZ00L0

rfusca

11:06 PM

Ok, verdict on the order from that web store - very very nice! All the products were excellent and exactly as described

The Carlisle container for the sous vide is a great great size and super sturdy for only 17 dollars

I'm most excited about trying out the wok

rbp

11:50 PM

@Jolenealaska i envy you. my breadmaking sucks

@rumtscho for those not into kashruth, the (interesting, at least to me) answer to the question is that the soured milk in the belly of a kosher cow is still milk for a certain period of time, and therefore the rennet is not yet part of the cow (meat)

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