Anyone bored at work today?

[Azaha]

I am

:(

[kcma]

i'm never bored at work :p not that i ever had time to be bored :D

[Azaha]

What do you do for work ?

[kcma]

What do you do for work ?

http://providencela.com

i work in the kitchen :)

[Chunderpants]

Totally cant be bothered if that counts.

I have a shed load to do though, but seeing as I just got my TBC in the works post through from Amazon this morning my desire to do anything has gone right down hill.

[kcma]

i dont have time to be bored but i do often space out with distractions like, happycow :p

[InfectedWithRage]

Never bored at work... Haven't got the e-mail stating that BC has shipped has got me worried... I do get pissed @ work b/c I can't see sheet on these forums due to SurfControl.
:mad:

[Foonyak]

Day in and day out, Azaha. Why do you think I'm here almost all day?

[Stigg]

I was bored at work as usual, so I took an extra long lunch break :)

[Foonyak]

I'm gonna be doing that here in about 30 minutes. :shocked:

[rgirty]

I finally made it in to work today, I live in an area of the US that was practically destroyed by the ice storm over the weekend. We lost power and all water services on Saturday. My family is currently staying away from home while waiting on power and water services to be restored. It could be days, however I am at work and here browsing the forums as usual.

[TeamRamrod]

I'm bored at work today :( got about 1/2 hour of work done and now i have nothing to do... damn engineers need to give me something to do!

[Foonyak]

damn engineers need to give me something to do!

Sounds like me on a bad day. On a good day, when I've got stuff to do, I'm still bored.

[TeamRamrod]

Sounds like me on a bad day. On a good day, when I've got stuff to do, I'm still bored.

dude i have work like 50-60% of the time if i'm lucky, the other time im on the net, and with the damn web blocker i can't get into that many good sites....gets old quick, think its time for a new job...

[Zaloog]

Picked up my preorder of TBC last night a a midnight release stayed up entirley way to late. All I can think about is lvling my rogue, needless to say nothing is getting done around here.

[Amurko]

I'm skipping school today

[Zaloog]

I wanted to call out sike today, but i'm up for review next week :undecided:

[Tanitha]

Not bored, really. My job is fairly interesting and as I set my own hours and can work from home I can pretty much shape it around BC if I wanted to.

However, my internet connection problems are back at home. Apparently adjusting the frequency affects a number of customers, not just me so they don't want to do that.

Which means I'm back on 5 to 10 minute disconnects again. [sighs]

[Foonyak]

dude i have work like 50-60% of the time if i'm lucky

Yeah, I have work between 40 to 50% of the time I'm here. When I don't have any of my work to do, I'm either slacking (surfing the net) or on loan to another department. When I do have my "work" to get done, I have about ten minutes worth of work to do per hour, and the rest of the time is spent surfing the net.

@Tanitha: I wish I had that kind of flexibility in my work schedule, but alas it wasn't meant to be. That, and your ISP is kinda screwy. I'd suggest switching to another one if I hadn't done that already and been informed that the one you're using is the best for your area.

[Tanitha]

Well, we have one national "ISP". They've recently been forced via governmental intervention to unbundle, but they still own all the wiring. So everybody else has to go through them.

They fixed the problem about a week before I shifted to another provider and are now refusing to re-apply their original fix. Probably because I'm no longer a customer, but that might just be the cynic in me talking.

How do you get so much off-time in work, Foonyak? (I still owe you a response - I'm still thinking and reading up on the CC)

[Sundestroyer]

Bored at work after a 3 day party weekend......yes. What a weekend it was...it is hard coming back to work after perhaps the most memorable weekend in recent years. Especially when it is so SLOOOOOOOOW here. It's almost time for a lunch hour nap. Haha.

[Foonyak]

I test chip sets at Texas Instruments...or rather, a computer tests the chip sets. I have to run the scripts through a DOS prompt, and wait for the software to finish testing. Depending on which chip set I'm testing, the script takes between seven and thirty minutes to run. After the script does finish, I have to take the individual chips out of the sockets on exposed circuit boards, place them in the proper trays, and put fresh chips in the sockets.

While I am for the most part chained to the PC I run from for eight to ten hours a day, I have plenty of free time while the computer does its thing. Some days, like today and yesterday when I'm looking for a miniscule bit of information, it's awesome. Other days, like when the forums are slow or I'm not in a quest for some info online, are downright mind-numbing. I don't complain though, it pays the bills and I don't have to be outside.

And take your time with the other reply. I'm in no hurry.

[TeamRamrod]

Yeah, I have work between 40 to 50% of the time I'm here. When I don't have any of my work to do, I'm either slacking (surfing the net) or on loan to another department. When I do have my "work" to get done, I have about ten minutes worth of work to do per hour, and the rest of the time is spent surfing the net.

@Tanitha: I wish I had that kind of flexibility in my work schedule, but alas it wasn't meant to be. That, and your ISP is kinda screwy. I'd suggest switching to another one if I hadn't done that already and been informed that the one you're using is the best for your area.

the stupid thing is that my boss rags on me for not having alot of "billable time" and im like WTF!!! gimme some damn work then!!and he said would try to get me a raise like a month after working here....7 months later i havent heard crap about that. i know he has to ask his boss and they will see i only work 50% of the time and say no, but how the hell is that fair to me? i cant get a raise because of my low ultilization even though its not my fault? sorry a little pissed today... well i have already applied to a few new places, on their time hahaha! im considering going to phoenix (more $$$).

[Azaha]

wELL BACK IN TODAY !
installed bc last night tooking flipping ages though!

Guess i will be bored agin today !

[Clavina]

Anyone else notice that the longer you are in a job the less work you do? or is that just me?

[InfectedWithRage]

With all of this talk about BC and not having received it in the mail yet, that alone has kept me very anxious @ work and has made my days go by faster than usual.

[Sundestroyer]

Anyone else notice that the longer you are in a job the less work you do? or is that just me?

Yes...the longer you are in a job, the less work you do..and the MORE money you make. Heh. Just had to add to your post some. :grin:

[kcma]

really depends on what your job is :p

[Stigg]

Well hopefully the pay will go up for the longer you have been there...and kcma, you COULD be the next emeril, at which time you could cook for 30 minutes a day and make a million a year :P

[kcma]

i'd slap myself silly if i ever have to say BAM on tv. and most unlikely... despite my whining about work i do love being in the kitchen :)

[Tanitha]

And you guys should see the recipes kcma comes up with. He sent me one for a buttered lobster that ... well ... as a non-seafood eater even I'm tempted by it. Of course, the preparation looks daunting, but I've been assured it's easy as boiling an egg.

[Stigg]

Yea an egg with huge claws and a MUCH harder shell!

kcma - send me it too! I live on the Chespeake Bay....I eat crab usually once every other week....in one form or another. I love my seafood!

[kcma]

break it down to simple components :p i mean, how hard can it be boiling water with vegetables and then strain it out right? or make a risotto? some italians do it everyday just like asians steam rice and americans bake potato ;)

stigg, i dont have it anymroe just ask Tanitha to paste it here if u want it.

[redfishbluefish]

break it down to simple components :p i mean, how hard can it be boiling water with vegetables and then strain it out right? or make a risotto? some italians do it everyday just like asians steam rice and americans bake potato ;)

stigg, i dont have it anymroe just ask Tanitha to paste it here if u want it.

or just like black people cook chicken

[redfishbluefish]

don't be offended................................
wait i don't have to say don't be offended cuz i'm black duh

[Tanitha]

In restaurants, we don't really cook "dishes". we make components. for example, our Kampachi dish has a Summer Truffle Vinegrette, Kampachi, Tomato Relish, quartered baby heirlom tomatos, and micro fin herbs, topped with hair thin julienne truffles. every component takes no longer than 10-15 min to make, simple, tasty and you can make a batch that last a while. sometimes recipes looks LONG and terribly difficult. they're not, they never are. cooking isn't hard. and i'll try my best to break every recipe down to bare comopnents that looks user friendly and not imtimidating :)


Butter Poached Lobster with Wild Mushroom Risotto, and Lobster Espuma:

This is the BEST way to prepare lobster... no other technique/method come close to it. Butter break and seperates into fat and milk solid at around 160 degree F. so to poach lobster in butter means gently cooking lobster (not overcooking it). end result is tender melt in your mouth lobster with all the richness and flavor of butter!

Poaching Liquid:

vegetable stock if you're lazy :)

or 4 gallons of water, 4 onions, 1 bunch of celery, 2 carrots, 2 Leek, 4 bayleaf, a bunch of thyme, 20 black peppercorn, 4 heads of garlic, 1 bunch of parsley.
combine all the ingredients and simmer for an hour. strain, and that's your vegetable stock for poaching lobsters.

Poaching Butter:

don't make this until everything else is ready. butter is very unstable and break easily when heated.

400g of white wine vinegar
1 bunch of thyme
1 bayleaf
4 cloves of garlic
2 shallots

simmer these ingredients together until liquid is reduced to about 150g

then add 150g of heavy (manufacturing if you can get your hands on it) cream, bring to a simmer (it might break but that's ok). straing it into a sauce pan (big enough to poach lobster body meat). while liquid is still hot, whisk in 2 lbs of butter. this will foram a smooth liquid butter mixture (called beurre blanc/beurre monte). keep this liquid in the warm part of kitchen if you dont use it immediately or on extremely low heat (and removed from heat from time to time to stop it from breaking).

Risotto/ Risotto Base:

This is the risotto base, i make alot of base at a time, portion it out. and use it slowly, they last quite a while (and this is how we cut down prep time in kitchen and how i cook at home).

there's no recipe for it... this is something you cook by feel :)

Arborio rice (there are many varieties, but Arborio is the most common and quite good).
Shallots
white wine
butter
Stock

minced the shallots as finely as you can't (don't chop, mince/cut them :D). in a sauce pan, heat butter until they're not but not browned, add shallot to it and sweat it in medium temp. hot enough to cook it but not hot enough to brown it. once the shallots are tender add rice and coat all rice with butter (so... if you're making lots of rice, start with lots of butter!). now that rice is all covered in butter, add the wine, just enough to completely cover the rice, stirrrrr. the wine will eventually be reduced down and rice will be dry. add stock. if you add more, you dont' have to keep on eye on it all day. but if you add too much... it's hard to pull that liquid out. the first time you make rissoto. start with a lil bit of liquid at a time until you know how much liquid you can get away with.

everytime you add more liquid, stir. the stirring makes the rice creamy and yummy!

if you're making a base (to be finished in the future). you stop the cooking when it's about half done. still white and hard in the center. they store very well (make sure all the liquid is cooked out).

to finish it, just add more liquid until it's "al dente" cooked but still got a bite to it, thick of risotto more like a pasta than a rice dish. once you're there, finish with cream and butter to loosen up the texture, and add grated parmasean to tighten up the texture. its' a very rich dish, flavored by butter, cream, and parm (just like a pasta dish! :D)

Sautee Wild Shrooms:

get 2-3 different shrooms, my favorites are gold chantrelle (workhorse shroom in fine dining), black trumpet, and hedgehog. these are great wild shrooms that aren't TOO expensive.

them them down to same attractive bite sizes. but cook them seperately because all mushrooms cook at different timing. very simple, use nice black pan, cast iron pan, or a good heavy pan (important, mushroom releases ALOT of liquids, and you dont want steamed shrooms). heat them up very very hot (hottest setting @ home kitchen for 2-5min, this is the trick, hot pans. i dont know anyone who's ever actually cook food in hot pans before). cover the bottom of pan with GOOD cold pressed extra virgin olive oil. it should start smoking, add your mushrooms, sprinkle minced garlic. season with good sea salt/kosher salt and pepper. let it cook until it's all the way cooked but not mush. this mushroom is now par-cooked and can stay like this for a while.

for finishing, use a HOT pan, olive oil. sautee the mushroom until they're hot with a bit mroe garlic and adjust seasoning. finish with chopped parsley and breadcrumb.

Lobster Cookery (1-1.5lb lobsters):

bring the poaching liquid to boil. break the claws and knuckles apart from the body. break the head and save it if you want to make tasty lobster sauce/bisque. throw away if you dont want to. cook the knuckles and claws for 5 min, and the body for just 3-3.5 min. this will par-cook the lobster which will then be finished in butter. if you dont want the body to curl up. put a skewer into the body before you heat it up. if you're not going to finish the lobster right away, shock it in ice bath as soon as it comes out of poaching liquid.

to finish the lobster, get the poaching butter ready (everything else should be done at this point, finish lobster last and serve it HOT). leave the lobster in the hot butter for 5-8 min until it's heated all the way through and not raw. DONE :D

Lobster Espuma:

after you pull the lobster out, you can use the remaining butter liquid to make a foam. it looks great and serve as a sauce and keep the meat moist. it's like making foam for espresso, tilt it and use an emulsion blender to buzz it up. scoop out the foam and serve it over lobster.

Lobster Sauce:

This one is GREAT! but sauce making is tricky :p eat up oil, sautee the lobster head you've discarded until they're red, deglaze (and FLAMBE!) with brandy. add mirepoix and herb. and tomatos and stock and cook for an hour. chill it and remove the fat, strain it a few times and then reduce the liquid until you have a THICK and RICH sauce

ok i know this looks LONG and complicated. it's not, make 1 component a day and a few days later put it all together (do lobster the last day). let me know how it works out!!


There you go. kcma's buttered lobster thingy.

[Sundestroyer]

Mmmm.../print.

[Stigg]

break it down to simple components :p i mean, how hard can it be boiling water with vegetables and then strain it out right? or make a risotto? some italians do it everyday just like asians steam rice and Irish bake potato ;)

stigg, i dont have it anymroe just ask Tanitha to paste it here if u want it.

Fixed......

[kcma]

american too dood :p oh wait, bake potato's too much work we just goto drive through and order burger adn soda to go with the fries :p

[Stigg]

american too dood :p oh wait, bake potato's too much work we just goto drive through and order burger adn soda to go with the fries :p

No way bud, even THATS too much work. Thats why we have delivery!

[Foonyak]

*pauses in his beating of the CrackDonald's(TM) Fry Guys(TM)*
Umm...I haven't had fries for about six weeks. My wife and I have all but given up on fast food.
*finishes beating the Fry Guys(TM)*
And I think (though I could be wrong) potatos immigrated here with the white folks from Europe.

[HALP]

BOREEED at SCHOOOL

[Stigg]

BOREEED at SCHOOOL

I love posts like that one. L2spell while your there...and a bit about the caps lock button while your at it!

Cmon Foonyak - You uncultured American don't know about the potato famine of Ireland?
:laugh:

[Chunderpants]

Yes we gave you Potato's, you gave us Grey Squirrels, Tobacco & Fast Food restaurants.

[Stigg]

Yes we gave you Potato's, you gave us Grey Squirrels, Tobacco & Fast Food restaurants.

And for THAT, we win!

Edit: Hrm....you did give us Guinness.... wanna call it a tie?

[Chunderpants]

Buds better than Guinness imo.

[rgirty]

I believe it was native americans who passed the tobacco.

[Foonyak]

I know about the great Irish potato famine. I was suggesting to kcma that others (Europeans) were baking potatos before they became American.

[rgirty]

baked is good.

[Foonyak]

I like 'taters anyway I can get 'em. French Fries I like the least, and twice baked I like the best.

[TeamRamrod]

Buds better than Guinness imo.

ewwwww!!!! i despise bud so much, guess i had way too much of it back in college...i would rather drink pbr than bud. im half irish so i love guinness :grin:

[kcma]

dood, we made the most awesome potato back at water grill <3 i'm actually really picky about mashed potato now... they need to be perfectly cooked, rich, smooth and velvety... melt in your mouth...

[Stigg]

dood, we made the most awesome potato back at water grill <3 i'm actually really picky about mashed potato now... they need to be perfectly cooked, rich, smooth and velvety... melt in your mouth...

I can't believe you didn't get sidetracked with that thought...

[kcma]

maybe i did stigg... maybe i did...

[Sundestroyer]

Mmmm...food....and beer. I think I like where this thread is going. Bud is horrible by the way. Hahaha. Sierra Nevada, Anchor Steam, and other micro brews is where it's at. REAL beer...not that pi$$ water Bud calls beer.

[kcma]

i love good microbrews :p but bud has it's rightful place in beer section ;) on a hot sweaty day out there's usually nothing i'd like more than bud light or miller light ;)

[Foonyak]

On any day, in any city or town, province or parish, nation, republic, or kingdom, if you were to hand me a Domestic Light (or Lite) mass produced beer, I'd have to pour it over my head while I was grabbing a Shiner Bock from the cooler.
Micro/small breweries FTW!

[kcma]

well well :) mass produced beer have their rightful place :) just like i work at providence but still eat instant ramen and mcdonald's all the time *wink*

[Foonyak]

You may work in a fancy restaurant and eat inexpensive food, but at least the inexpensive food tastes good. Most domestic pilsners (Bud, Miller, Coors, etc) taste like crap.

[kcma]

i dont know buddy... have u ever bought a cheeseburger from mickey d and let it sit out for 2 months and see what happens? :D

there is definitely a bigger difference between a cheeseburger from mcdonlads and a perfectly made kobe burger than a bud light and the best microbrewed beer *wink*

[Foonyak]

It's not the difference between manufacturing a McDonald's cheeseburger and cooking a real cheeseburger that I'm getting at, it's the difference in flavor.

McDonald's cheeseburgers taste ok. A real cheeseburger tastes great.
Bud tastes like crap. Microbrewed beer tastes great.

That's the differentiation that I was making.

[Stigg]

It's not the difference between manufacturing a McDonald's cheeseburger and cooking a real cheeseburger that I'm getting at, it's the difference in flavor.

McDonald's cheeseburgers taste ok. A real cheeseburger tastes great.
Bud tastes like crap. Microbrewed beer tastes great.

That's the differentiation that I was making.

Maybe....but you still retain the flavor of the McD's burger after the 5th one....with beer...it begins to taste like water....regardless of quality.

So...would you rather eat a good burger mutliple times
or drink a bad beed a few times then drink "water" for the rest?

I'll stick to my 30 pack of Coors light I get for $8.

[kcma]

the difference between mcdonald's burger and what we do in the restaurant is much much much greater than that between budlight and micro :p it's not even on the same scale :p

bud light: 34/100
microbrew: 98/100

mcdonald cheeseburger: 65/100
a great kobe burger with perfect trimming 2344/100

:)

[Sundestroyer]

the difference between mcdonald's burger and what we do in the restaurant is much much much greater than that between budlight and micro :p it's not even on the same scale :p

bud light: 34/100
microbrew: 98/100

mcdonald cheeseburger: 65/100
a great kobe burger with perfect trimming 2344/100

:)

Well...I don't know about the 2344/100...hahahaha...but I'd say bud vs. microbrew IS equal to mcdonald burger vs. gourmet burger. I would take a well made blue cheese burger over mcdonalds ANYday....just as I would take a well made microbrew over a Bud.

[kcma]

simple pleasures of life is drinking budlight and enjoying a big mac <3

[Foonyak]

But you get simple pains with simple pleasures...I hope you enjoy your volcano of butt magma that accompanies your Big Mac and Bud Light.

[kcma]

But you get simple pains with simple pleasures...I hope you enjoy your volcano of butt magma that accompanies your Big Mac and Bud Light.

i'm a line cook baby. tight buns and 6 pack *wink*

[Foonyak]

tight buns and 6 pack *wink*

What does the conditioning of your glutes and abs have to do with the inevitable case of diarrhea that comes with a Big Mac? And stop hitting on me, fruit-cake! :grin:

[kcma]

holding it back baby, holding it back. until your body suck all the water up :D

[Foonyak]

I think it's a muscle other than the abs or glutes that hold that tidal wave of liqui-poo in. Asphinctersezwut?

[Stigg]

I think I just threw up. /sigh

[kcma]

it's the buns that hold it back and the abs that suck it back out <3

[Whitevladje]

u guys call bud and coors beer???

give me a Duvel or a Leffe (real belgian beer).

[Stigg]

u guys call bud and coors beer???

give me a Duvel or a Leffe (real belgian beer).

kc and i are from the US... feel free to send us real belgian beer though!

[Foonyak]

I'm from the US also. Though I don't consider Bud and Coors beer, I would also appreciate some real Belgian beer.

[Tanitha]

Wait. Don't you get foreign beer in America? Even the bottled / non-tap variants?

[Foonyak]

Oh, we get plenty of foreign beers in America. The current discussion was started when kcma said that beers like Bud Light or Miller Lite had some semblance of belonging next to beers like (biased plug here) Shiner Bock or La Fin Du Monde (which is a friggin' delectable French or French Canadien beer).

[Tanitha]

I've only heard good things about Shiner Bock.

A personal favourite is Oranjeboom, Hoegaarden which is delightful and light and airy in summer or when I'm in our local pub with a book and just relaxing I enjoy sipping a Guiness.

Yes I know, that makes me weird. I still prefer a good wine though - a nice, deep Merlot. What kcma says makes sense too though. Sometimes cheap, nasty beer and food has their place in the world.

I'm trying to think of where exactly, but I know that once every few months I have to have a Big Mac or I'll die. Well. Not quite die die but I just feel this ZOMGMUSTHAVEMICKEYDSNOW! kinda thing and before I know it I'm in drive-through...

[Foonyak]

Ooohh, Hoegaarden. My wife's cousin introduced me to that while we were up in Connecticut last winter.

I haven't had a cheap nasty beer or burger in a few months. I figure if I cut all of the nasty cheapness out of my diet, I won't be cheap and nasty anymore.

[Tanitha]

I haven't had a cheap nasty beer or burger in a few months. I figure if I cut all of the nasty cheapness out of my diet, I won't be cheap and nasty anymore.


Hmmm. I think I'll start eating rich and creamy foods.

[Foonyak]

I only eat food that tastes rich and enlightening anymore. The bank account balance is still a little FUBAR, but a wizzened old man I have become. :laugh:

[kcma]

there are better handcrafted beer in the US than many made in Europe. in Pasadena, Craftsman make a few beers as good as any European beer. but then again, i don't want to eat cavier and lobster and foie gras daily now do i? :)

actually i DO eat cavier and lobster and foie gras daily... but alot of times, i just want a pot of instant ramen, maybe a taco from Lucy's 5 blocks down @ 4am, or maybe i want filet-o-fish with fries and coke :)

cutting cheapness out is a bit pretentious i think :) kindda like, i'm now too good to be seen with the rest of my ghetto family. but when i do cook, i do love richness :D

[Foonyak]

But kcma, I am too good to be feeding myself that ****. I mean, seriously, 54g* of fat in a Big Mac. The recommended daily allowance is only 63g*. When a burger is prepped right, you may knock that figure down to 25g of fat, which ain't great but it's a far cry better than the poison that McD's is trying to shove down your throat every time you turn around.


*'s behind fat content are all = iirc

[kcma]

BS on a 25g fat burger that's decent :p a good burger is AT LEAST 30-35% fat. an 8 oz burger will be 260g+, giving it 67+g of fat. not counting any dressing.

want to be healthy, eat a balanced diet and don't be a picky eater :) only thing poisonous is beef and potato everyday for 20 straight years. so for calories, run it off :p

[Tanitha]

kcma, I kinda agree with the philosophy if not the way you expressed that. People are free to eat what they will. I believe in that if you maintain a balanced life style. Get some exercise in, even if it is just a walk to and from work (I do that).

Here in New Zealand they've recently started a campaign against fatty foods. They've gone so far as to name manufacturers who have "excessively high" fat / whatever content and completely neglect to mention that exercise should be part of your every day life and is part of staying healthy.

Refer: http://www.nzherald.co.nz/section/1/story.cfm?c_id=1&objectid=10420419

[kcma]

most people, almost every one, are such picky eaters. i don't eat fish, i don't eat bitter greens like ripinni and rucola, i don't eat eggplant, i don't eat meat, i don't eat beans, i don't eat ________. eat everything :)

and yes, sitting in front of that TV watching back to back football/hockey/basketball/baseball game does more harm to your waistline than a tasty dry aged prime grade rib-eye.

as for fat... what do people think mayo and vinegrettes are? yeh, vinegrettes are lower fat, ONLY 75% fat. omg... people need to learn how to eat sensible meals and not eat meals by counting calories :)

[Tanitha]

Now I'd agree with you kcma if you excluded fish from that list. If God wanted me to eat seafood, He'd have made me a seal. Besides, I had fish when I was a kid and can't eat any seafood without feeling guilty.

[Foonyak]

eat everything

I do eat everything, just not at every place that serves food. Fast food has been proven, time and time again, to be worse for you than a home-cooked meal of the same sort. I'm not saying that I don't enjoy a bucket of KFC or a What-A-Burger every now and then, but I do try to stay away from it.

If God wanted me to eat seafood, He'd have made me a seal.

That's like saying "If god wanted me to eat chicken, he'd have made me a chicken hawk." You just have to use the proper utensil for the proper food.
Fish = Fishing rod and reel
Chicken = Hachet
Deer = 30.06 or a 30/30
Cow = Well, I've never met a cow that ran away from people, so I'm not sure what is used to kill a bovine, but it couldn't be any more complex than a pneumatic bolt hammer like they use here in Texas to whack horses which are then shipped to the French for eating purposes.

[Tanitha]

Fish do not live on the land. I'd need to go into water to catch them. Well, lobsters and all those things anyway. In that respect I retain my catty nature - I don't like getting wet.

Plus, I've never really liked the taste :grin:

What's a 30.06 or a 30/30 though? Killing deer through fractions and long division?

[MixedVariety]

Calibre sizes for bullets, m'dear.

[Foonyak]

For the record I've caught, hook and line, ~250 fish in my lifetime. For none of those catches was I ever in the water. Near the water? Sure. On a boat? Plenty of times. In the water? You're kidding me, right? Fish (and other water-dwellers) defecate, urinate, procreate, and die in there. Why would I want to go in the water?

[Tanitha]

Fish (and other water-dwellers) defecate, urinate, procreate, and die in there.And they also live in there and breathe that. And you're suggesting I should eat them? :wink:

I'm partly teasing, I do like crab occasionally. And I might have a nibble of fish if it's been well prepared and so on. But generally the taste just puts me off.

[MixedVariety]

Hmmm...a good tunafish salad can't be beat, either.

[Foonyak]

I know what you mean...I was playing at semantics. You said, "I'd have to go into water...". Which isn't exactly true. I don't eat seafood all that often either, because I'm not really fond of the flavor. Most of the fish I've caught have been catch and release. The way I see it is, "if I'm not gonna eat it, why should I kill it?" However, whatever I've killed, I have eaten. I'm not big into wasting life.

But for some reason, I'm a huge sushi lover. Something about the way it tastes makes me order about $50 worth everytime I hit up a sushi bar.

[Pipkin]

But for some reason, I'm a huge sushi lover. Something about the way it tastes makes me order about $50 worth everytime I hit up a sushi bar.

I'm gonna creep out from under a rock and ask: which style (out of curiosity) - and what's your favorite filling/ingredient?

[Foonyak]

Oh crap...(not to bust your chops but), now you've gone and thrown that one way over my head. I'm gonna try to sound somewhat in-the-know, but this will probably come out all back-***wards. I believe that sushi is rice, seaweed, and maybe vegetables, and sashimi is rice, veggies, fish and seaweed. If I'm wrong, someone please correct me.

I like sashimi best. I do not like avacado in it. Whatever fish/oceanic invertibrate is in it is fine, I'm not really picky about that part. While I enjoy the cream cheese filled rolls, I don't think that's authentic; I think that was done by California sushi chefs to appeal to the American palate and popularize it here.

All-time favorite rolls = Tuna Tataki(sp?) followed by anything really spicy...and then smother it all in wasabi.

[Pipkin]

Foonyak - no worries, s'all good. :smiley: I was just askin' out of curiosity and, for what it's worth, I'm sitll not all that keen on which is which and what is what myself either.

Of what styles I kind of know, and like:
Nigiri - something sittin' atop a hand-shaped mound of rice.
i like tuna, if it's really fresh - salmon's texture is a bit peculiar to me, shrimp is also pretty nifty but i'd suggest staying away from what i believe was referred to as "sweet" shrimp (to me it tasted "off", extremely bad-fish taste)

Maki - the little rolls, seawood (nori) wrap on the outside, with the rice and other filling in the center and sliced into bites (at least that's how i was taught while i sat clueless at the sushi bar :grin:)
my favorite is referred to as a "spider roll" - awesome soft-shelled crab maki i had while in san jose, CA on business

Then there's the "hand rolled" - which, to me, resembles a cone of nori filled with, well, heh, filling. I don't recall the proper term for it.

Good stuff, fun afternoon/evening dinner with friends, a sushi bar. :thumbsup:

[kcma]

Tanitha: you just never had fish and seafood preped well *wink* i'm gonna have to cook for you one of these days.

as for sushi, i love both nigiri and maki <3 i do what i preach and i eat EVERYTHING :)

but my favorite raw fish are all species of salmon, sea trout, artic chars, tuna, hamachi and kampachi. as well as snappers, tai... you know what i love them all :p but salmon and hamachi/kampachi stands out from the rest :)

and for shrimp. Santa Barbara spot prawns are GREAT raw. we actually cut them while they're still alive and the muscle still twitchs when you bite into them. as soon as they die, the sweetness starts going away... after a couple of minutes, it's just raw shrimp and nothing really special about them. but freshly cut up... YUM... :)

[Azaha]

Hoegarden loving that to ! not to common in uk though!!!

[Whitevladje]

over here in Belgium (country of beer) most pubs do have like more than 40 different kinds of beer, from blond draft to dark brown beer.
from a low alcoholic beer (4.2%) to stronger ones (12%).
Love it to go and drink some beers after work.

Mostely Jupiler or Stella ( as normal draft)
or sometimes stronger beer as duvel or leffe.

just great to live in a country with more than 300 kinds of beer.

[kcma]

yardhouse in southern cali has 300+ beer on tap :p

[Idol]

I'm very bored at Sixth Form College. On wednesdays I turn up at 9:00, have a 75 min lesson, then catch the bus home again at 15:50.

I don't get bored at work though, not enough time. We have 4 people working in the Kitchen, me as washer boy, and on an average day get about 50 customers.

Besides, even when I do have nothing to do, my workmates are bloody hilarious. Listening to Ren (my boss, head chef, and a tiny little phillipino guy) shouting at Adam (a 7ft tall Polish dude) is so funny.

You kinda remind me of Ren KCMA. You are quite alike, right down to the endless sexual innuendo. ;D

[kcma]

that and foul language is just everywhere in the kitchen :p

i was a dishwasher for a couple of hours last week after service because our dishwasher got sent home from drinking on the job and being drunk :p

[Foonyak]

Mostely Jupiler or Stella

Stella; that's a beer I haven't had in a few years. And good stuff too; it's almost impossible to find in the States unless you have a beer boutique (similar to a liquor store, but beer only) in your (area of) town, though.

[Dutchgrass]

I'd have to agree with the love for Belgian beer. Glad it's close to the Netherlands because most of our popular and common beer is rather vile.

[Foonyak]

most of our popular and common beer is rather vile.

How would you compare your common/popular beers to beers like Bud, Busch, Miller, etc? Are they better than American pisswa...I mean pilsners? Worse? Equally detestable flavors with different qualities? Sorry to ask so many repetitive questions, but I'm curious about the common beers from places that never make it to the States.

[Dutchgrass]

How would you compare your common/popular beers to beers like Bud, Busch, Miller, etc? Are they better than American pisswa...I mean pilsners? Worse? Equally detestable flavors with different qualities? Sorry to ask so many repetitive questions, but I'm curious about the common beers from places that never make it to the States.

I'll have to admit I'm not familiar with American beer.
But for comparative material, even though it probably tastes slightly different as an import, the staple Dutch beer Heineken is comparable with a lot of the leading brands. I personally find beers like Amstel, Grolsh, Bavaria all tasting equally horrid. Their lack of taste is nice for an evening of binge drinking, but that's where their usefulness stops at.
For the more flavour rich stuff you really need white beers, like for instance Hoegaarden.

[Foonyak]

I envy your beer selection, my friend. If the worst that you have available are beers like Heineken, Amstel and Grolsh (all of which are readily available here), you have it good. Those three are considered 'good, quality' beers by the majority of American beer drinkers.

[piscene]

Stella; that's a beer I haven't had in a few years. And good stuff too; it's almost impossible to find in the States unless you have a beer boutique (similar to a liquor store, but beer only) in your (area of) town, though.

You need to live in a better town. I buy Stella at my local beer store and they have it on tap at one of the local bars. I've got it in my fridge right now...and its gooood. :grin:

[Dutchgrass]

I envy your beer selection, my friend. If the worst that you have available are beers like Heineken, Amstel and Grolsh (all of which are readily available here), you have it good. Those three are considered 'good, quality' beers by the majority of American beer drinkers.

Ouch, guess I'm either picky or we do have a significantly better beer market going. :grin:

A sidenote though, we can also buy the import version of Heineken (the green bottles, Dutch regular comes in brown bottles), and there is a difference in taste. I personally prefer the import ones, and it could be quite likely that the version you get over there is also different from the regular Heineken. I believe it has something to do with the overall taste preferences of a country, I recall seeing/reading somewhere that for instance staple ice-cream brands have distinct differences in taste (more/less suger, type of chocolate etc) depending on the target country.

[Foonyak]

@ piscene - I haven't had the motivation to look for a beer store since I moved back to Houston last January. While I do enjoy a good imported beer, I'm glad to be back in civilization, where every grocery store, corner store, quickie mart, wal-mart, k-mart, target, and gas station carries Shiner Bock (www.shiner.com). Great locally brewed dark beer, though not as dark or heavy as Guinness, nor does it have that annoying coffee aftertaste.

guess I'm either picky or we do have a significantly better beer market going.

It's probably a combination of the two. I'm pretty picky myself.

[Idol]

that and foul language is just everywhere in the kitchen :p

i was a dishwasher for a couple of hours last week after service because our dishwasher got sent home from drinking on the job and being drunk :p

hehe, our Kitchen is fairly laid back. Ren doesnt get angry often but, when he does, he explodes. ;D

But working in a kitchen rocks, if only because I get free food, Guinness and (at my pub) damn good hours.

And you lot discussing beer, Guinness is the win. I've been drinking that for about 14 years now, and I love it muchly.

[kcma]

every bar i been to in LA have stella in bottle if not on tap... /shrug... i dont knwo where you guys go to...

[Steamboat]

I don't think all you beer snobs bagging on light beer are true beer fans.

I think true beer fans will happily drink anything with a beer label on it.

Sure when I have a choice I will choose Guinness or a micro-wheat of some sort. But that can get expensive, and often those are not choices. Don't give in to racial beer-profiling. Love all beers equally.

[Foonyak]

I don't think all you beer snobs bagging on light beer are true beer fans. <snip> Don't give in to racial beer-profiling.

I have to disagree with these statements. If I'm gonna spend my money on something, I'll spend it on something I enjoy. If you like light beer by all means drink your fair share, and mine too 'cause I hate the ****. I'd rather go without beer than spend eight dollars on a case that tastes like crap.

It's similar to the "What class should I play" threads, where the only correct answer to the question is try them, and play what you enjoy most. People will give their opinions on the various classes, but the answer is the same every time. I've tried many many beers, and all of the mass produced domestic or domestic lights aren't very enjoyable to me. Don't call me a snob when I drop my opinion on the subject, please. :smile:

[kcma]

but it IS snobish when you're too good for something ;) and when it comes to food and drinks, it's always funny to see certain food and beverage snobbed since i'm tasting some of the best food and beverage every day without feeling like... i've become TOO good for ____ :) just my thoughts :D

[Steamboat]

I have to disagree with these statements. If I'm gonna spend my money on something, I'll spend it on something I enjoy. If you like light beer by all means drink your fair share, and mine too 'cause I hate the ****. I'd rather go without beer than spend eight dollars on a case that tastes like crap.

It's similar to the "What class should I play" threads, where the only correct answer to the question is try them, and play what you enjoy most. People will give their opinions on the various classes, but the answer is the same every time. I've tried many many beers, and all of the mass produced domestic or domestic lights aren't very enjoyable to me. Don't call me a snob when I drop my opinion on the subject, please. :smile:

Easy there, Thunder.

I jest.

[TeamRamrod]

I just spent the last 15 mins flicking rubber bands at the ceiling and catching them.....god im so bored.

[piscene]

Actually, I drink really good beers at home, but when out for a long night of drinking, I'll stick with Miller Lite. Cheap, watery, low-calorie American swill that I can drink for hours and hours and still go to work the next day. It all depends on the situation.

Just down the road we have a little wine bar that now added 6 high quality beers on tap, which they rotate regularly, so there is always something new to try, and a lot of microbrews. Great Lakes is in not too far away(Cleveland), and they brew some excellent selections.

[kcma]

i feel that way too. except light beer is something i do when it's just too hot for anything dark and heavy... and i just want soemthing mild and bubbly, but... something a bit heavier than club soda :)

[Foonyak]

but it IS snobish when you're too good for something

But I'm not too good for them. If I were too good for them, I'd never have tried them in the first place. I tried them, I don't like them, I don't buy them. If you invited me over to your place to help you kill a twelve pack, I wouldn't say anything about your beer selection; I'd help you kill your twelve pack and we'd probably ahve a good time. But not the kind of good time you'd have with happycow or AnA. All I said was I don't enjoy them, and I'm not spending my money on them.

Easy there, Thunder. I jest.

No biggie. It's just kind of annoying to be called something you're not.

[kcma]

happycow is a total snob on alot of things :p see, it's ok to be a snob ;) she can be picky down to how a person pour a glass of wine, i can't remember how many times i've seen people pour wine the wrong way and she just shakes her head... "no class..."

but it's so cute the way she does it <3

[Foonyak]

but it's so cute the way she does it

As opposed to my "I'd rather go without beer than spend eight dollars on a case that tastes like crap." comment. :grin:

[kcma]

yep, you on the other hand is not cute :p