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1:29 AM
Sometimes you really have to wonder.
We have a question asking if mayo was hurt by being refrigerated.
 
 
2 hours later…
3:08 AM
Nah it only lost an arm and a leg.
 
3:44 AM
Hi Cerby
 
Hi.
I'm hungry, and who are you?
 
Is it not almost breakfast time for you?
 
No?
 
What will you have to relieve this state? A bitterbaltart? :-)
 
Heh.
If only such a thing existed...
But I suppose I could fry some potatoes...
Hmm.
What are you up to?
We watched the stupid film Badass.
 
3:50 AM
Late night snacks are what leftovers are for :-) I am watching streaming tv.
 
But I have no leftovers! Ate dim sum this afternoon as a kind of "dinner".
 
What is the Dutch equivilent of peanut butter and jelly sandwiches then?
You could make cinnamon toast!
 
What is that like?
Something pancake like?
I suppose I could make pancakes...
Then again, I was trying to lose some fat.
 
No, its literally toast, with cinnamon on top. You make toast, butter it, and then sprinkle on cinnamon sugar.
 
Ah OK.
 
3:52 AM
Carrots for you then!
 
Heh.
I don't even have carrots...
I do have apples, broccoli, chicory, and iceberg.
Perhaps I shall make broccoli soup, why not?
 
You could make salad with your apples and some mayonaise, and serve them on the lettuce.
 
Or just broccoli with parmesan?
 
Why would you defile lovely parm with broccoli?
 
You're not a cabbage man, eh?
 
3:53 AM
I have all cruciferous vegetables.
But I loath nothing more than the brussel's sprout.
 
@SAJ14SAJ Yes, I was planning to make chicory with apple, cheese, and nuts a few days ago.
I'm not a huge fan of Brussels sprouts either, but they can be all right if prepared well.
 
It would be very French if you use blue cheese, I think.
@Cerberus Word on the street is that roasting them works; i feel that is like guilding a turd.
 
I would prefer to use feta, but I only have parmesan, which is still great.
 
Are you not required by law to use regular cheese for at least 80% of your cheese based dishes?
 
@SAJ14SAJ You have to heat them just long enough so that they are still fresh green, but soft inside. Then add lots of bacon and/or cheese.
@SAJ14SAJ We have fake cheese on cheap pizze, why?
 
3:56 AM
I suppose if you use a 1,000,000,000:1 ratio of bacon to sprout, it might be sort of not terribly horrible.
@Cerberus You would have to tell me. Even here in the US we use real cheese on our pizzas.
 
If the taste is really anathema to you, then you might still dislike the preparation I mean. If, like me, you normally don't like it, but don't actually deeply hate it, it can be good.
@SAJ14SAJ No, I meant, why your question?
 
I really, really, really hate brussel's sprouts.
@Cerberus I was being silly... the mere notion of "regular cheese" from which other cheeses must be distinguished implies overwhelming frequency of use.
 
Hmm.
Or just a high frequency.
 
hi frequency cheese can image the pizza to a finer resolution. This is the Cheesequist theorem.
 
Does it have bacterial stabilisation?
 
4:09 AM
@Cerberus It depends on whether the diameter of the bacteria exceed twice the frequency of the cheese.
Well, I suppose twice the wavelength of the cheese.
 
That seems unlikely.
Cheese is clearly neither a wave nor a particle, but a field.
Or at best a string.
I believe this oddity is sold in your parts.
 
It is but I decline to partake.
 
Wise.
By the way, I didn't know that PH was logarithmic.
 
They are evidently quite popular with children.
 
Evidently?
 
4:12 AM
@Cerberus So is Richter.
 
That I knew—I think.
 
@Cerberus I have not personally surveyed children and assessed their string cheese consumption.
Also anything measured in bels, or more commonly decibels.
 
And yet it is evident?
Yes, decibels I know.
 
Maybe its only rumored.
Or perhaps made up.
Or even made the #%#% up.
 
Tsk.
 
4:18 AM
Have you solved your snacking dilema?
 
Nope.
I am torn between "drink tea" and "make broccoli soup".
But, seeing as I seem to be too lazy to make broccoli soup now...
 
Perhaps you are craving chocolate chip cookies, which is a reasonable thing to do.
 
Don't!
I don't have any chocolate anyway.
And it would take too long, I'm supposed to fall asleep in 40 minutes.
 
Its not nearly morning there? I thought you all were about 7 hours ahead of maryland.
 
Sure.
So what?
 
4:23 AM
Why would you wait until then to go to sleep?
 
Several reasons.
I don't want to go to bed.
And I don't sleep well when I go to bed relatively early.
And I drank some alcohol that I prefer to get out of my system before bed.
 
Again with the tipsy :-)
 
Little bit.
 
What is your beverage of choice for attaining this state?
 
Beer.
Not that much.
Maybe 5 glasses.
 
4:29 AM
That sounds like a lot... many trips to the bathroom!
 
Nah.
That's about 1.5 litres total.
 
@SAJ14SAJ aha! beat you to a food safety question!
a dubious honor, to be sure
 
@derobert I couldn't be bothered... you will note my comment is earlier :-)
How you are this late evening?
 
Good. I should be working on my mail server. But I'm doing my best to dodge that, it seems.
 
I could not find out how big the chicken was in that video, and after playing through about 30% of it for a second time, i wanted to commit blumicide. So I quit.
 
4:32 AM
Good evening.
 
@Cerberus They must be small glasses. Here beer is often sold... well... more than that I think per glass. I guess they are probably 12 or 16 oz.
I am not a beer drinker.
 
@SAJ14SAJ Hah, I only watched it once.
I've had chicken at 140°F. Its weird.
Even weirder is chicken a little lower...
 
The basis of the method is sound... but the temp is way too low in my opinion.
 
@SAJ14SAJ I actually drank mostly cans, and a regular can is like 300 or 350 ml.
Glasses can be large or small. Large would be 300 ml, small would be...I don't know, maybe 150 ml.
 
@SAJ14SAJ Indeed. A slightly warmer oven, and a higher target—I'd go with mid-150s.
 
4:35 AM
A can here would be 12 oz, about 350 ml if I can do math this late
@derobert Me too.
Sounds like a sous vide use case. Bring the whole thing to 155, then blast it to brown.
 
@SAJ14SAJ Okay so not much different.
 
@Cerberus I don't think I ahve ever had 5 cans of soda at once.
 
At once?
 
If I were doing sous vide breasts, in the water bath, I might do lower...
 
Spread out over a longer period.
 
4:37 AM
Mid 140s
 
@Cerberus in a couple of hours?
@derobert I think they would taste weird, even if perfectly safe. We are used to a certain texture in chicken.
 
@SAJ14SAJ You've never drunk 5 cans of something fizzy over 5 hours?
 
@Cerberus 5 hours is a long time.
 
It was actually 7 hours for me.
 
i don't know... probably.
And you are still tipsy?
I would htink that wouldn't ever get you there over that rate.
 
4:38 AM
Not really.
It all depends on when you drink what.
 
3
Q: What temperature should I use for sous-vide chicken breasts?

BrianI'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart. What I'm wondering about is the texture of the meat itself. I've been cooking chicken on the grill and in the oven and in the pan and...

... there is apparently a question on that
 
I cannot endorse those answers.
 
Of course, you don't have a sous vide setup.
 
@derobert Yes, but I have tasted poultry cooked to those temperatures when i was experimenting. Its not the heat delivery method.
White meat 150 is.... its got a wierd texture, and the flavor isn't quite there.
 
The texture is definitely different.
I haven't actually made any 62.5°C chicken for a while. Hmmm.
 
4:47 AM
Well, soon you will have your new toy. Maybe.
 
Yep. Maybe. Then I'll have two sous vide baths
 
@derobert Two?
 
Yeah, I have the sous vide supreme demi already
 
@derobert If you only have half of one, wouldnt' the water just flow out the cut side?
 
@SAJ14SAJ :-P ... depends on how you half it! If you cut off the top, its fine.
 
4:50 AM
Aha....
 
It's what they call the smaller model... I think its mainly shorter.
 
If you have that, why get another device? Are you a toy junky?
 
Well, for one thing, its really slow to heat—its got like a 400 or 500W heater.
Getting it to 85C for veg is a long wait
Even when starting it with hot water.
 
Who does sous vide in a hurry? :-)
 
Hah, well, veg is only like 45 minutes of cook time. A strip steak isn't much longer.
If you could do both at once, that's in the doable-for-weeknight-meal range
I think that thing takes an hour or so to get up to 85°C, though. The new one has three times the heat.
 
4:55 AM
I am streaming a chew episode from last week. Michael Simon just made an applie pie milkshake. Which doesn't sound horrible, ice cream, pie, half and half, bourbon.... and then he added bacon.
That is just.... eeeew. Wrong.
 
Apple pie milkshake sounds good. Bacon... wtf.
 
That was my reaction.
Did you ever buy RAID controllers for your video server?
 
Its been a while since we built those. Used 3ware (later AMCC, now LSI) controllers
 
I have never heard of any of those brands. I assume they are commodity like.
 
3ware was sort of the pioneer in RAID with cheap disks (e.g., PATA)
LSI has high-end products too
Oh, wait, checking their page, it's been bought! Now Avago Technologies.
Well, not really high end, but at least SAS. And I think they have Fiber Channel too.
MegaRAID is now them, too, if you've heard of that one
 
5:01 AM
As far as I know, the vendors of raid controllers include Adaptec. Also Adaptec.
 
There are a few more... Or at least were. Not sure how many have been acquired.
Reviews seem to take the high-end LSI MegaRAID stuff over the high-end Adaptec controllers
 
Well... I don't build servers, so I am not going to research the raid controller market.
 
I thankfully don't build them, but I pick the specs.
 
I say to the architect, "What specs do I need?"
 
Silly big company people! I could ask the architect what specs I need, but then someone would look at me funny for talking to myself.
 
5:11 AM
Yeah... it was a culture shock when I first got here how many things I have to ask other people to do.
 
Of course, the someone with the job of looking at me funny might be me as well.
 
Do you know I don't even have admin accesss to the domain?
@derobert You are very comprehensive in your job duties.
 
Yeah. I have root on everything, domain admin on the Windows domain (which, given I have root on the Samba servers that run it...)...
 
The amazing thing about not having the access... is that I don't hae to fix the problems. I am not on call. I haven't taken a midnight call in seven years.
 
Thankfully, there aren't really any midnight calls for me either. There aren't many things that anyone actually cares about at midnight
Heck, could lose the production reporting database at midnight and no one would care... until the next morning, at least.
 
5:16 AM
I don't miss the off hours calls.
 
I don't think anyone looks forward to one. At least if they're on salary, and don't get paid extra.
 
Yeah, well. ui never liked them even when billing by the hour. my time is my time darnit.
 
@SAJ14SAJ Sure. But if after hours is at a higher rate, at some point it gets tempting.
 
I have never experienced that personally.
 
I've only heard rumors of it. Never had after-hours on call, except on salary.
 
5:30 AM
I am afraid sleepiness is hitting for me.
 
5:47 AM
@SAJ14SAJ It is getting late. Really need to work on that server...
 
:-)
 
@SAJ14SAJ Its terrible, every time I'm like 'hmmm, just one more episode of Chopped ...' and then its too late.
 
I know the feeling. they are addictive but not nutritious.
 
@SAJ14SAJ Yes. Like fries.
Could do something truly terrible: watch Chopped while eating fries.
 
It could be worse. They could be curley fries. With nacho cheese.
 
5:52 AM
STOP TEMPTING ME
I have a can of nacho cheese that needs opening & repacking into mason jars (to freeze)
 
@derobert For the love of any deity you may believe in, why?
 
its so much cheaper in the big can!
 
I am not sure you understood the spirit of the question :-)
 
Where else does nacho cheese come from?
I mean, its not nacho cheese if you use real cheese.
 
My oh my.
 
5:57 AM
And its good on, say, Doritos, once you add some hot sauce to it
 
I like the nachos at hard times.
 
Hmmm. And some of those might even still be open at 1AM
 
The one in germantown is a full sized pool hall. It is probably still open.
 
The one in Fairfax is open until 2AM, but it'd take 30 minutes to get there...
 
They use real cheese. And chili. And chips. And tomatoes. And those nasty onions they do, so I always tell them to leave them off. And light on the jalapenos cause I am old and wimpy.
 
6:02 AM
Supposedly the Germantown one is only open 'til 1AM
 
I have never checked.
 
Anyway, surely too late to go. Haven't been to Hard Times in a while, not too surprising since the closest is 30 min w/o traffic
I need to clear off enough counter, table, fridge, & freezer space to make chili myself again. Then I could make my own nachos.
With real cheese, even.
 
I don't think chili is in basic nachos.
 
No, it's not, but we're talking good nachos :-P
 
I do like them with chili.
Chicken nachos are good too. Not traditional ,but red hot and blue used to do a barbecue chicken nacho that was quite tasty.
 
6:09 AM
Hmmm. Serious Eats tells me I should give BK fries a go.
 
@derobert Hmmm
 
Of course, they're probably closed too. And now I'm playing with Google Maps instead of working on this server. ...
Powers of procrastination are impressive, I think
 
Maybe you should work on it tomorrow when you are awake and coherent.
 
Maybe. But I only got up at 1PM today, so I'm still pretty awake
And I probably only have an hour or two left on it...
Then I could go watch Chopped until I fall asleep on the sofa, without guilt!
 
@derobert :-)
 
6:20 AM
Or, even worse, Top Gear!
 
6:31 AM
@derobert I don't know that one
 
Top Gear is a British television show about motor vehicles, primarily cars, and is the world's most widely watched factual television programme. It began in 1977 as a conventional motoring magazine show. Over time, and especially since a relaunch in 2002, it has developed a quirky, humorous and sometimes controversial style. The show is currently presented by Jeremy Clarkson, Richard Hammond and James May, and has featured at least three different test drivers known as The Stig. The programme is estimated to have around 350 million views per week in 170 different countries. First run ep...
Not about cooking at all.
 
 
9 hours later…
3:33 PM
Happy sunday everyone
 
4:00 PM
Hello.
 
@Cerberus Did you sleep at all?
 
Why would you think I did not sleep?
Yes, I have slept.
How about you?
 
@Cerberus I've got a question for you. What is the word for "daughter" in Dutch? I've recently learned that it is the same word in Swedish and English - which I find interesting.
 
Dochter.
Greek thugatêr.
 
Hmm...have I asked you that before?
 
4:12 PM
Nope?
Or at least I don't remember...
 
Weird, I kind of predicted your answer, including spelling.
 
Heh.
I really wouldn't know.
Perhaps you saw it in an English etymology?
 
I have recently looked at the word on ELU, so that might explain it.
What is Dutch for "father"?
 
@Cerberus Not as much as I would like... but then you never get to.
 
@Jolenealaska Vader. Greek patêr.
@SAJ14SAJ Yeah, such is life. At least I do get a decent number of hours if I'm allowed to sleep in.
(Which is called sleep out in Dutch, btw.)
 
4:25 PM
Sounds like a 70s disco sound. "Sleep out! Da, da, da, da!"
 
Far out, man!
 
I am sure you were disco king 40 years ago :-)
 
Sleep out? Wow, cool thing to have learned for the day. I'm off now to kill zombies and to learn of an obscure herb from a guy who lives to cry for trees. I'm training a new member of my team...I dunno, the floating skull doesn't like him, but he's happy to have new teeth.
 
4:52 PM
@SAJ14SAJ Yes, except that it was a decade before my birth...
@Jolenealaska Have fun! Is this a computer game, or an outdoors game?
 
@Cerberus And you let a trivial little thing like that stop you?
 
5:14 PM
No, I tried to buy a time machine on Ebay.
But my bid came to late so I didn't win it.
A vicious circle.
 
@Cerberus Cerborborous.
 
5:35 PM
As I drifted off to the world of Planescape Torment (an old computer role playing game, @Cerberus) I checked my email. Breaking news: foxnews.com/politics/2014/01/12/…
 

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