Ask armati a question

[tzor]

You remember this bird?

Somewhere in the back of my mind. Quick, let me close the door before it escapes.

[2dimes]

I think they were ostriches. The game was joust and I remember being pretty bad at it and not getting much value per quarter. I played it once as an adult and did much better.

[BoganGod]

I think they were ostriches. The game was joust and I remember being pretty bad at it and not getting much value per quarter. I played it once as an adult and did much better.

Great game. Shows up in "Ready Player One" which I believe is being made into a movie. A dystopian sci fi young adult novel, in a similar vein to Enders Game.

RGJ

[nietzsche]

New round. BoganGod. go

[riskllama]

did u try those "Montreal fries" yet?

[2dimes]

How farmiliar are you with Chicago versus NewYork and which is yours?

I have only really had good and proper NewYork from one place here they only did it briefly, they changed to gluten free.

[riskllama]

Chicago fries? are you talking about fast food chains? I have had New York fries, they're good.

[riskllama]

the Montreal fries I was referring to was a dish served at the restaurant where I worked as a stoned teenager. basically just French fries smothered in spaghetti/meat sauce and mozzarella cheese. Bogan said he doesn't know how to make French fries or a decent spaghetti sauce, tho. so, I'm guessing he probly hasn't.

[2dimes]

Chicago fries? are you talking about fast food chains? I have had New York fries, they're good.

I was asking Bogangod a question. As for fries I try to avoid them. New York Fries can be ok. There are a few places here that I like better. Crispy on the outside. Ever go to The Palomino? I refuse to call it barbecue but they make some good food there, including these crazy delicious garlic fries.

[riskllama]

no, never been.

[2dimes]

Downtown, good food, not properly smoked in my opinion, no parking. It becomes a bar, no minors after 8pm. It was our son's favorite restaurant from as soon as he could talk, for several years.

[khazalid]

any pro tips for hollandaise?

is vinegar an acceptable substitute for lemon? i always taste lemon if someone uses it to make it...

[BoganGod]

did u try those "Montreal fries" yet?

Yes, quite nice. Can't deliver them, as they don't travel as well as some other starch options.

[BoganGod]

How farmiliar are you with Chicago versus NewYork and which is yours?

I have only really had good and proper NewYork from one place here they only did it briefly, they changed to gluten free.

I often have "NY Fries" on my special board. See ok, sure how authentic they are. Culinary world takes license when naming things. Often for humorous or marketing reasons. Greek lamb is about as greek as P. Diddy. Mexican chilli shaker fries, are mexican like Hilary is healthy.

[BoganGod]

any pro tips for hollandaise?

is vinegar an acceptable substitute for lemon? i always taste lemon if someone uses it to make it...

Hollandaise should be made with a white wine, and white wine vinegar reduction. You can use anything acidic, lemon, lime, verjuice, apple cider vinegar etc. Will just taste rubbish.
If approached carefully and correctly, 1 standard size egg yolk(from a 55gram egg) will yield upto 250mL(1 metric cup) of coating consistency warm or cold emulsion sauce. I don't like to risk the sauce splitting or having a slightly weird mouth feel. I use 6yolks, 3tblspoons champagne vinegar, lemon, parsley, peppercorn reduction, 1L clarified butter, s&p. This yields a amazing, satiny, smooth, thick, buttery, slightly sharp, sauce. Hollandaise should ideally be made to order. If you have all the ingredients on hand is a very swift process.
You can also cheat and use a blender.
Blend reduction and yolk together until they change colour and go a lighter/whiter yellow/yolk colour. Whilst the blender is running slowly drizzle in the hot(but not boiling) clarified butter. When thick enough, season to taste, and enjoy.

Bernaise is my favourite warm emulsion, or sauce cheron (hollandaise mixed with tomato, and sometimes a little brandy and scallions)

[khazalid]

that blender cheat looks legit. thanks, i'll give it a try!

[BoganGod]

that blender cheat looks legit. thanks, i'll give it a try!

Use the smallest blender possible, otherwise you have to make say minimum 2eggs, or the blades fully make contact in the beginning.

[nietzsche]

BoganGod, do you consider people should have 3 sizes of blender in their homes, small, medium and large?

[2dimes]

How farmiliar are you with Chicago versus NewYork and which is yours?

I have only really had good and proper NewYork from one place here they only did it briefly, they changed to gluten free.

I often have "NY Fries" on my special board. See ok, sure how authentic they are. Culinary world takes license when naming things. Often for humorous or marketing reasons. Greek lamb is about as greek as P. Diddy. Mexican chilli shaker fries, are mexican like Hilary is healthy.

I'm surprised you don't know what I meant. There are many locations of New York fries here.

Since you and llama are talking about fries for some reason. What are Chicago fries? I have never heard of them. New York Fries is just a brand here like Happy Jack.

[riskllama]

let's start over, 2dimes - how about you tell us wtf u r talking about.

[TA1LGUNN3R]

let's start over, 2dimes - how about you tell us wtf u r talking about.

I was assuming he meant pizza styles.

-TG

[riskllama]

aha! progress.

[2dimes]

let's start over, 2dimes - how about you tell us wtf u r talking about.

I was assuming he meant pizza styles.

-TG

Um, Bogangod being of making pizzas for glorious eatings of Australian people. So yes, Chicago style versus New York...

[riskllama]

in my experience, the best grease wheels are made by Greeks.

[TA1LGUNN3R]

Says the guy whose favorite pizza is pepperoni and mushroom.

-TG