The Frying Pan

Jolenealaska

00:26

Well thar she blows. White completely set, yolk not set at all:

Jolenealaska

00:57

I don't believe it. I having same damn problem with my internet connections as 2 days ago.

rfusca

01:33

@Jolenealaska nice!

@rumtscho it bakes using the heat of a lightbulb

Jolenealaska

@rfusca That's how the Easy Bake Oven of my childhood worked. Not anymore. And based on the Amazon reviews, it's not as cool as it was back then. And it doesn't look right either! It should be shaped like an oven, not shaped like something from the Jetsons. It's terrible, I tell ya!

Cerberus

02:00

@Jolenealaska It is a little bit hard to tell, but I believe you!

rfusca

@Jolenealaska weird

The easy bake oven now bakes up to to 375F !

Jolenealaska

@rfusca I thought that was the best part of the whole page, I chuckled for five minutes!

rfusca

@Jolenealaska 375F is nuts for a 8 year old to use as a toy

Jolenealaska

Where do you see that it gets that hot? I don't think it does.

Preston Fitzgerald

05:27

@rfusca Haha nice.

Phrancis

06:52

You folks have a pretty cool site on SE!

Been on SE since last May, can't believe I just now found SA :)

Preston Fitzgerald

Aww thanks @Phrancis. We like it well enough. :P

Good to have you around these parts.

Phrancis

Hope I have something good to contribute. I answered a really old question here today, over on CodeReview.SE we call them zombies :)

Preston Fitzgerald

You necromancer, you.

Your poutine post made me hungry, by the way. :S

Phrancis

Hahah

That recipe problem had been haunting me for a while, I'm hoping next time using the stronger beef broth will work out good

Jolenealaska

07:09

HA!

I liked the dinner at that diner.

But I could sense that McCormick's a mile away.

Preston Fitzgerald

haha

Phrancis

lol

Jolenealaska

I will never forget the waitress.

Phrancis

TTGTB

Jolenealaska

It was as if I was asking how to use a spoon...she was just speechless for a moment.

Good night?

Is that what that means?

Phrancis

07:15

(time to go to bed)

Preston Fitzgerald

seeya

lol @Jolenealaska

Jolenealaska

yes, quick on the Google...G'night!

I may type for shit, but I'm quick on the Google.

He's my buddy.

Preston Fitzgerald

He's a good guy.

Jolenealaska

He's smart.

ElendilTheTall

07:34

My ears are burning...

:D

Jolenealaska

Ha!

Preston Fitzgerald

Puh-lease

Jolenealaska

I bet you get the subtle reference.

I've got one more turn before I let my croissants rest for the night. I was expecting a perfect rectangle to be hard. Pfft.

I'll bake half of them tomorrow, freeze the other half. Of the half I bake, half will be chocolate. My dad is going be quite impressed. (I was going to say "shit himself", but I'm a lady).

ElendilTheTall

08:08

Lol

Jolenealaska

See how you are?

ElendilTheTall

I just imagined you in an Austenesque drawing room, dress, curls, the works, cup of tea in hand, pinkie raised. "I hear you baked croissants for your father, Miss Alaska. How wonderful!" "Yes, he quite shit himself! "

Jolenealaska

ha!

ElendilTheTall

You Americans are so uncouth

:)

Jolenealaska

Ah yes...that reminds me.

Is "travelers" equivalent to "gypsies"?

ElendilTheTall

08:12

Only roughly

Jolenealaska

I've read the wiki...

I figured

ElendilTheTall

Travellers aren't necessarily 'ethnic' gypsies

But they live a similar lifestyle

They are more like travelling new age hippies

Jolenealaska

I don't know why I kind of thought that was the case, but I did.

You can choose to be a traveler, but you're born a gypsy.

right?

ElendilTheTall

Yes

Having said that, confusingly, there are Irish travellers too, which is more an ethnic thing

So there are gypsies, Irish travellers, and hippy travellers

Jolenealaska

It was actually the "Irish Travelers" wiki that I read.

ElendilTheTall

08:19

Right. Well, that's less a choice

Jolenealaska

Gotcha

ElendilTheTall

Irish travellers also refer to themselves as gypsies, just to make things more confusing

Whereas I believe true gypsies are 'Romany'

Jolenealaska

For some reason, I knew that.

Some bit of info from way back....

I watched a documentary a bit ago, about a bad guy who was a "traveler"

ElendilTheTall

Google 'my big fat gypsy wedding'

An eye opener

Jolenealaska

We don't use that descriptor at all. My first thought was Scientology, but then I got a tickle at the back of my brain.

OK brb

Oh for heaven's sake. As far as I know, I've never actually known a Gypsy/Traveler. But, you know me. Mi casa es su casa, but put down the rhinestones and no one gets hurt.

ElendilTheTall

08:42

Some have LEDs!

Jolenealaska

shit

Do you want to hear today's bitch about CN? Or should I keep it to myself?

ElendilTheTall

08:58

if you must

:)

Jolenealaska

09:21

Alright. Shithead. I was doing the third turn on my croissants when the phone rang.

Of course it was him.

"How long are you going to be banging shit up there??"

Oh, I don't know. I might bang shit for another minute an hour from now. How long has it been since you made anything?

Oh, and it was like 6pm.

Maybe 10 bangs, twice in two hours. Give me a break.

Jolenealaska

09:43

Dammit!

AARRGGH

I just knocked the bottom shelf of my fridge loose.

CYA in a bit, after I clean the mess.

DAMMIT!

Jolenealaska

10:00

@GdD..let the moisture...out I assume?

(I know nothing about the subject, I just noticed what seems to be a missing word)

ElendilTheTall

13:41

@Jolenealaska Christ. I would have been jumping all over the fucking place in combat boots for the rest of the night

rumtscho

15:45

@ChrisCudmore I'm replying to your flag here, because the flag handling message is too small. I hope you don't mind the public venue, as I see not much need for privacy in this specific flag.

I looked into the history of your post, but there is no revision I can see which would contain the text you remember.

I see a single edit, made by you, on the date you created the post.

So, I see three possibilities:

1) You wrote the text you remember, but in an answer to a different question, and now we are looking in the wrong place for your lost text. Sometimes questions are very similar, to the point of needing the same answers. Or, sometimes we answer duplicates, forgetting that there is a previous question asking the same thing.

2) You wrote the edit back then, but something went wrong with the submission. Maybe your browser crashed and you didn't notice. Or you left the draft open, left the computer, it restarted for updates, and you came back, forgetting that you hadn't hit "submit". There are many possible scenarios.

3) There is a bug in the Stack Exchange software, and your text was lost despite proper submission.

If you wish, you can file a bug report, so a Stack Exchange employee can investigate the situation. This is done by opening a question on Meta and using the bug tag.

I would have liked to help you more, but we moderators don't have access to the database or the source code of the site. Only Stack Exchange employees do.

The only place I could look was the version history, and it shows me no more than it shows to you, apparently.

One other thing which may have contributed to the confusion: there is a deleted answer on this question, quite comprehensive. Another user posted it, and somebody noticed it was plagiarised from another site. Basically, it was the text from this link: articlesalley.com/article.detail.php/31210/109/Coffee/….

Chris Cudmore

16:44

@rumtscho I don't mind the public venue at all.

@rumtscho I do remember writing the text, and I do remember reading it later, when I stroll down memory lane when it was upvoted.

@rumtscho I'm going to look through my entire answers and see if I had written this twice.

Mine wasn't plagiarised, I didn't go into the italian history that linked article.

OK, found it cooking.stackexchange.com/questions/23326/… My mistake. Deflag my flag.

Jolenealaska

@ElendilTheTall Are you still here?

ElendilTheTall

17:04

Yup

@jolenealaska

Jolenealaska

I'm up I think. I left my croissants in the freezer overnight cause I want to finish them when I get back from PT (6ish), they still want 8 hours in the fridge, so I'll put them in the fridge at 10am. and finish them upon my return.

I was expecting that keeping them in near perfect rectangles was going to be hard. It wasn't, Despite CN's bitching the hands on time was pretty minimal, and the dough was cooperative.

so far, it feels like these are going to be really good.

Jolenealaska

17:22

I think I'm going to cut the dough in half (as soon as it's reasonably cuttable) and pack half well and put it back in the freezer. CN gets one chocolate croissant and and one butter croissant. If they are as good as I think they are going to be. he'd better not grunt an obviously obligatory thank you.

Jolenealaska

17:37

If these are as good as I think they are going to be, I expect appreciation for gifting him with a few. I'll show the recipe (of course emphasizing the "hard parts"), and kindly leave him with a still warm from the oven Pain au Chocolate, butter croissant, and a cheesy one with aged Gouda

Jolenealaska

17:52

If he doesn't react appropriately, if he grunts a mumbled "thanks" as I offer them to him, I'm gong to tell him that I am done. He will get no more goodies from my kitchen until (at his expense, food expense is always mine.) reciprocates in kind.

My kitchen sink/faucet need work. A trained monkey can do it and CN has been trained

Tom W

18:32

Guys, halp. I need to justify buying Le Creuset instead of a cheaper and almost identical brand :D

Jolenealaska

You'll get no help from me if the other brand is Lodge.

Tom W

hey they look nice

extortionate to ship over though I guess, the main selling point of cast iron being its mass

about half the price too I think

For clarity, Le Creuset are extortionate over here - probably everywhere. Probably not all that expensive for the lifespan you're meant to get out of them, though, but kitting out a kitchen is going to get painful fast

Jolenealaska

I sent @rumtscho a link not long ago. That was from Germany I think, but it was reasonable

ElendilTheTall

@TomW sorry, it's really not worth it

You're paying for the name

Tom W

but they're pretty

I mean...er...manly things

Jolenealaska

18:48

The lodge is pretty too!

ATK tested them side to side, sure they prefer Le Creuset, but it wasn't $250 worth of preference.

Tom W

19:07

Hm. Pink chicken.

...fuck it. I've already eaten some

Tom W

19:19

Anyway, overpriced cookware is far from my only concern. I don't seem to be able to draw myself away from the £200 toasters, for one

(I've just bought a flat and it is empty. The kitchen needs populating, and the shiniest candidates are inevitably the most expensive ones)

Jolenealaska

Been There

rumtscho

@TomW Don't buy stuff just because the flat is empty.

Believe me, they tend to accumulate crud over time. The emptier you start out, the better.

Tom W

Oh yeah, I'm looking forward to the clutter not overwhelming everything

Jolenealaska

Trust me, spend a few weeks shopping pawn shops, newspaper sales, Craigslist, thrift stores and garage sales. Choose items with care, and you might have enough money left for stuff you really want.

Tom W

I definitely do not need a banana guard, or a device specifically for peeling avocados

for example.

Jolenealaska

19:29

nobody needs those.

rumtscho

@ChrisCudmore Sorry if I expressed it wrong. I didn't mean to say that your answer might be plagiarized, I was imagining a possibility where you intended to write some info, noticed somebody has written it, and did not write. Now the other one is deleted and you think you wrote it back then. Or something similar.

@ChrisCudmore Glad to hear it's resolved.

ElendilTheTall

@TomW enjoy your campylobacteriosis!

Also, for shiny yet cheap stuff: Dunelm!

Phrancis

Greetings

Quick question about this site. I wrote what I feel is a good answer to a pretty bad question, and wanted to ask if something like this was discouraged or just fine here.

0

A: Relating the Color of meat to doneness

As much as I don't like how broad and strange this question is, I will venture an answer. TL;DR: You can't in most cases. Not by color. Here are some things to keep in mind: Cooking method can make color vary widely. Take chicken or pork, for instance; cooking it in liquid will make its co...

Jolenealaska

I've got the chance for 1 more hour of sleep. I think I'm going to do it...back soon!

rumtscho

@Phrancis It's not only fine, you might even get a badge for it

We are always looking for good answers, even if the trigger for writing them is not so great

and I don't think it's a very bad question. It's a question based on a wrong assumption. But we all start out as beginners and make the wrong assumptions. Sometimes we keep them well after we've become experts, and continue believing in myths.

2

Phrancis

19:44

Well said, thank you :)

Tom W

19:54

@ElendilTheTall thanks dude.

Phrancis

What's your site criteria for an answer to not show as unanswered on SA?

Er... question. Duh.

rumtscho

@Phrancis are they site specific?

I think it's when the question has at least one answer with a positive score

Phrancis

Ok. Is it fine to post an answer to a really old question in the chat room to bring attention to it?

rumtscho

@Phrancis You can do pretty much anything in chat, it's nowhere as regulated as the main page

Phrancis

Ok. On my primary site the chat room is really busy so we try not to clutter it too much with unneeded content. This room here seems pretty laidback though :)

0

A: Salt in boiled meat

Short answer: Not really. Doing some armchair math, you have two liters of water and 55g of salt, which is about 0.25 liter. That gives you 12.5% the amount salt as there is water in your original solution. The logical solution would be to then cook the meat, then measure the quantity of salt af...

rumtscho

20:10

Good thinking on the "dirty" solution, but I don't think this is relevant to the OP

It seems that he really wants to know, as stated in the body, "how much sodium is in the meat". He's probably on a low sodium diet.

So, he'd want to know the final amount of sodium in the meat, not caring where it came from. And possibly not realizing that meat contains sodium.

Phrancis

Sounds fair enough. Sounds like they need to talk to a nutritionist, if that's the case.

rumtscho

I doubt that a nutritionist could help.

Phrancis

Ok. Should I delete my answer, in your opinion? Sorry for my inexperience on this site!

rumtscho

@Phrancis No, there is no need to delete it.

I think that by bringing up the point of "dilution", which nobody else though of, you remind everybody how complicated the whole thing is, thus making it less likely that people believe in a single easy answer

also, I could have misunderstood the OP's intention. Or, some other readers could arrive, looking for the "clean" numbers.

Phrancis

Cool.

rumtscho

20:19

I don't find it a good enough solution to upvote, but also not a bad enough to downvote or to want to see it deleted. And I welcome a diversity of opinions on the site.

And no need to apologize for being inexperienced, nobody is expecting it of you :)

Preston Fitzgerald

Gosh @Phrancis. Breaking all the rules!

Phrancis

Pimping useful answer!

Phrancis

20:45

0

A: Do I need to freeze this puree and syrup?

It has been said: Better safe than sorry. You haven't measured the absolute sugar or acidity levels. Freezing it will do no harm. – SAJ14SAJ Jan 29 at 1:47 I'm definitely not an expert with baking, but I've worked with fruits in other contexts. The only time I would be worried about freezi...

@Jolenealaska That orange puree/syrup sounds mouthwatering!

Jolenealaska

The cake was great. That was sooo long ago.

Phrancis

Still have the recipe around? I bet my wife would love to bake one of those!

> When they were tender, I added the supremed segments of those oranges and simmered the everything for another half hour.

What is supremed?

Preston Fitzgerald

Sliced from the orange instead of peeled out, basically.

Phrancis

Ah ok nice, so you just cut out the flesh huh. Is that mostly for texture or does it also reduce bitterness?

Jolenealaska

If I remember right, It was an Italian olive oil cake. Orange supremes are cut from the membranes, so they are sections without memrranes

both

no pith (no bitterness)

no membranes (no weird texture)

Phrancis

20:52

Just use a sharp knife, or is there a special tool needed?

Jolenealaska

just a sharp paring knife.

It's simpler than it seems

Preston Fitzgerald

►

It sure looks fancy though.

Phrancis

Cool I'll try that. Stupid question, works with other citrus too right?

Jolenealaska

Yep. Limes and lemons are harder.

ElendilTheTall

21:09

You will get a piece of lime about the size of an anaemic snail

Preston Fitzgerald

fiesta lime escargot

now at Applebees

Phrancis

lol

Man you got the wheels turning for my next marinade

Thinking doing an orange puree like in above, but less sweet (maybe use starch or flour to thicken), grind up some ginger and a habanero pepper, simmer that all together and marinate some boneless chicken

Might be good with fish too, as a sauce

Jolenealaska

Originally, that chunky syrup married with very good EVOO to become a cake.

Phrancis

EVOO?

Jolenealaska

Here's a hint: Tty to find oranges with seeds. Navel (seedless) oranges have nearly flaverless zests

Extra Virgin Olive Oil

Phrancis

21:24

@Jolenealaska Good tip, didn't know that!

Jolenealaska

stick around, we're full of those.

Phrancis

Planning on it, this place is fun!

Jolenealaska

There is a tremendous amount of combined knowledge here.

saveur.com/article/Recipes/Orange-Scented-Olive-Oil-Cake

Phrancis

@Jolenealaska Looks yummy!

Jolenealaska

it was, but it took finding very flavorful oranges (not naval) to make it happen.

the first one was marginally OK

Phrancis

21:35

0

Q: Old questions where comment should be an answer

I've been looking through unanswered questions, working my way from older ones. I seem to notice a trend where someone posted a good comment, that really could have been a legitimate answer. What could I do to help with this trend? Is there a type of flag to migrate a comment into an answer? O...

Jolenealaska

21:46

Funny, that one actually WAS an answer, but it didn't specifically answer the question. It was downvoted, so I deleted the answer to make it a comment.

Preston Fitzgerald

lol

Jolenealaska

Sometimes, I have a tendency to read between the lines and answer what they should be asking. That doesn't work real well. The better option is to directly answer the stupid question, then answer the the real question as an "incidentally"

Phrancis

^^ I like that approach. That's often how I answer on other sites. Address the obvious, then address other potential issues/details.

Jolenealaska

Yep. Your very helpful answer can be deleted here because the OP didn't ask the question with a good answer,.

So answer first, instruct second.

Phrancis

22:14

Going to an Indian restaurant tonight for special occasion and would like to try something unique, any suggestions?

Menu

I like spicy foods a lot

Had the goat curry last time. Not bad but tastes an awful lot like lamb. It was chopped chucks with the bone in, which made it a PITA to eat and not much meat in the dish

Preston Fitzgerald

I'm a huge fan of mattar personally.

I like mushrooms usually, but it looks like maybe they only have it with peas

Too hungry now. Must stop looking at menu.

Tom W

If you like spicy, probably the hottest thing on there is the vindaloo

ElendilTheTall

Get them to use chicken tikka (marinated and cooked in the tandoor) in your curry, not just plain chicken

Phrancis

@TomW I think I had the vindaloo first time there, WOW that was hot

Tom W

my old man loves it

ElendilTheTall

22:27

Ha! My toddler has vindaloos. You need to try a phaal.

Tom W

usually too hot for me, although I do like them spicy

ElendilTheTall

One bite of that and you can see through time

2

Tom W

@ElendilTheTall the one time I've tried a phaal, I managed almost half of it and had to stop speaking because I couldn't keep the drool in.

And that's quite enough discussion of bodily fluids in a conversation about dinner.

Ha.

oxfordfinefood.com/baron-pouget%E2%80%99s-oxford-sauce.html

> This is a terrific sauce, the recipe came more or less by accident when the decimal point on the chilli content was mis-read at the time of conception. It is therefore pretty hot and those who have tried it either adore it or hate it.

Phrancis

So now the question is; beer or wine? :D

Usually go for beer, might just stick to that

ElendilTheTall

Beer with a curry

Preston Fitzgerald

22:32

water

ElendilTheTall

Actually milk

Preston Fitzgerald

>_<

ElendilTheTall

But beer if you must

Water is no good for reducing heat

Tom W

beer

ElendilTheTall

Spicy heat

Preston Fitzgerald

22:33

Oh I don't really care to reduce heat. I just think beer is gross.

:D

Phrancis

@PrestonFitzgerald SACRILEGE!

Preston Fitzgerald

I know I know

But hey. More moldy bread water for you, eh?

Phrancis

Sounds much less appealing when you describe it like that :)

ElendilTheTall

Oh, I agree. Foul stuff

I'll stick to the water that's been through thousands of digestive systems and sewers

Phrancis

Do you guys/gals explicitly describe substances like that a lot? °_°"

ElendilTheTall

22:37

Only when we haze the newbies

2

For breakfast I think I'll have some bee vomit on toast

Tom W

don't get me started on cheese

ElendilTheTall

Deal. I'm off to bed. G'night y'all

Phrancis

Night!

> Non Vegetarian Thali

A traditional Indian meal served in silver platter with Tandoori Chicken, Chicken Tikka Masala, Lamb Saag, Dal, Rice, Raitha, Naan, Kheer (Dessert).

$15.95

That sounds like a pretty good deal, no?

Phrancis

23:02

See you all later, time to go home :)

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