Geek Eats
You have to bring something to the potluck; why not bring something relevant?
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You have to bring something to the potluck; why not bring something relevant?
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Geek Eats
- Thread starter Elizabeth Grunewald
- Start date
It all looks so tasty- going to make the dip sometime soon
*looks at his "Geek to the Core" badge*
*shakes head*
This is one way in which I'm not much of a geek. I tend to eat a bit healthier than that. Lots of salad, fruit, a moderate amount of meat and cheese, and few complex carbs, almost all of which come from whole grains or potatoes.
...and I drink more green tea than mountain dew... well, actually I drink the Shasta knockoff of mountain dew. But not much of it.
*shakes head*
This is one way in which I'm not much of a geek. I tend to eat a bit healthier than that. Lots of salad, fruit, a moderate amount of meat and cheese, and few complex carbs, almost all of which come from whole grains or potatoes.
...and I drink more green tea than mountain dew... well, actually I drink the Shasta knockoff of mountain dew. But not much of it.
How much tea is in a bag of earl gray tea? All of my Earl gray is loose leaf.
edit: after doing some research I have found that 4 bags of Earl gray tea is about equal to .35 oz
edit: after doing some research I have found that 4 bags of Earl gray tea is about equal to .35 oz
Random moment of "wtf" of the day:
Open a random article on the escapist and immediately ask "Is that scott bakula?"
Sounds interesting I wish I could cook but alas the only thing I can make is a mess of things.
Open a random article on the escapist and immediately ask "Is that scott bakula?"
Sounds interesting I wish I could cook but alas the only thing I can make is a mess of things.
Rose Tyler with Parmesan Cheese?
She'd have Tesco value cheese scrapings.
And gravy/curry sauce.
This is a proper Rose Tyler chip supper.
She'd have Tesco value cheese scrapings.
And gravy/curry sauce.
This is a proper Rose Tyler chip supper.
You're making me really want to live in London right now, and I don't even like fish all that much!The_root_of_all_evil said:Rose Tyler with Parmesan Cheese?
She'd have Tesco value cheese scrapings.
And gravy/curry sauce.
This is a proper Rose Tyler chip supper.
I was personally intrigued by the choice of using nutmeg on the chips. I personally would swap it out for some freshly grated parmesan cheese and garlic powder, but that's me. The cupcakes looked interesting as well. I'm not much of a dessert guy but I may have to investigate that. Until then I'll stick to my chicken parmesan, chili, and a thing I call the Triple Play: Bratwurst on a salted pretzel bun with beer cheese sauce, topped with tomato and fresh peppery cole slaw and mustard. It reminds me of all that is good at baseball games, because quite frankly I hate the game of baseball, so all that is good is food related.
The chips recipe sounds more like a gratin recipe where someone forgot the cream. I've got to admit, though, my heart sank a little when you disposed of the bacon renderings and added mayonnaise in the Swiss Bacon dip.
Pro Tip: Instead of mayo, drain and reserve the bacon fat. Whip one chicken yolk (Just the yolk, mind you; no albumen) with a sprinkling of salt until the yolk thickens slightly and is notably lighter in color. Add about a tsp of dijon mustard (or less if you like; the lecithin from the yolk should provide all of the emulsifying power you need, really.), a pinch of ground red pepper (cayenne), and whisk to combine. Once everything is fully integrated, SLOWLY pour the bacon renderings into the yolk while you continue to whisk. Drizzle that liquid love in. If you pour too quickly, or, God forbid, just dump it in, you'll end up with a nasty oil slick instead of a lovely sauce. After you've established a good emulsion and added all of the bacon fat, season with salt, black pepper, and lemon juice to taste. I personally would run a garlic clove through a microplane, or use the flat of a blade to turn it into a paste, and add that to the bacon aioli.
Pro Tip: Instead of mayo, drain and reserve the bacon fat. Whip one chicken yolk (Just the yolk, mind you; no albumen) with a sprinkling of salt until the yolk thickens slightly and is notably lighter in color. Add about a tsp of dijon mustard (or less if you like; the lecithin from the yolk should provide all of the emulsifying power you need, really.), a pinch of ground red pepper (cayenne), and whisk to combine. Once everything is fully integrated, SLOWLY pour the bacon renderings into the yolk while you continue to whisk. Drizzle that liquid love in. If you pour too quickly, or, God forbid, just dump it in, you'll end up with a nasty oil slick instead of a lovely sauce. After you've established a good emulsion and added all of the bacon fat, season with salt, black pepper, and lemon juice to taste. I personally would run a garlic clove through a microplane, or use the flat of a blade to turn it into a paste, and add that to the bacon aioli.
I'd like to see a recipe for Bachelor Chow, personally. This stuff all looks pretty tasty though.
My best recipe? Fresh bread, mozzarella, mexicana doritos and ham. Microwave for 25 seconds. Enjoy.
