Brent pretending he knows stuff about food, nothing new to see here folks.

lack of "fiyah" and "beaucoup good" shows a poor understanding of psychographics

please steven, educate me on food

tl;dr - it tastes like it looks 95% of the time

You cannot teach those who are unwilling to learn.

[QUOTE=MarkPop;18702887]lack of "fiyah" and "beaucoup good" shows a poor understanding of psychographics[/QUOTE]

lol

as in "that alligator sausage is beacoup fiyah, nigga"

modern new orleans conversation

theres a place here that has supposed cajun food

i had an andouille sausage po boy it was aight

There's a really good Creole restaurant downtown here but it's expensive.

im gonna make spinach ravioli with pesto alfredo. pretty lame but i cook 40 hours a week so this is very elaborate for me

yo who wants to go see radiohead in houston or ATL with me in February

Think I'm gonna make a bunch of naan tonight.

i will succeed to your level of cooking skills through this new interest i have in boiling things and putting random spices in them

so far everything i make it utterly repulsive

[QUOTE=Haz;18702784]you do stock in pressure cookers? never tried it

I really have to make another one soon i'm almost out[/QUOTE]

try it, it does wonders with dark stocks.

if you take an existing batch of stock and run it at full pressure for an hour or so, it'll come out with a noticeably deeper flavour

i mean a finished stock, just the liquid

also you get a shitload more gelatin out of it in a much shorter time

[QUOTE=12XU;18702916]im gonna make spinach ravioli with pesto alfredo. pretty lame but i cook 40 hours a week so this is very elaborate for me[/QUOTE]

if it's homemade pasta that's good effort

who the hell makes homemade pasta

me

it's easy to boil a pot of water and make a basic sauce

[QUOTE=fingers mccoy;18702927]try it, it does wonders with dark stocks.

if you take an existing batch of stock and run it at full pressure for an hour or so, it'll come out with a noticeably deeper flavour

i mean a finished stock, just the liquid

also you get a shitload more gelatin out of it in a much shorter time[/QUOTE]

I will, thanks man

[QUOTE=zinc;18702932]who the hell makes homemade pasta[/QUOTE]

mamma mia

Haven't attempted making my own pasta yet, should give it a shot.

[url]http://www.thedailymeal.com/ideas-foods-butternut-squash-cavatelli-grilled-mushrooms-en-papillote[/url]

good homemade pasta recipe

I often just make a mornay sauce and boil some penne, drizzle with a little bit of olive oil and parsley

I always make my own pasta.

i just brewed a nutmeg, basil, cumen, allspice and artificial sugar tea

as in, you make the dough from scratch? i feel like some people are talking about rolling and shaping the pasta dough and some are talking about making the garnish components

there's no point doing that, it's a long, messy process and pasta can be bought for dirt cheap

i trolled the apple store the other day

[QUOTE=Haz;18702968]there's no point doing that, it's a long, messy process and pasta can be bought for dirt cheap[/QUOTE]

this

I was talking about making dough haha, I make pasta all the time with my own sauces and stuff.

[QUOTE=Haz;18702968]there's no point doing that, it's a long, messy process and pasta can be bought for dirt cheap[/QUOTE]

sometimes the fresh stuff is the best

Yeah, I'm not gonna be rolling dough and making pasta shapes myself, haha. Wouldn't know how to do all that.

no doubt

but I think the amount of time you spend making it vs. convenience makes it a kind of negligible choice, for me personally

might be a bit different running a fine dining restaurant or something