[The Culinary Institute of America]
The real reason you learn to make sauce Mornay ['cheese sauce'] is not for eggs Benedict, Welsh rabbit, or potatoes au gratin. The real reason you learn to make sauce Mornay is that you bought some foolishly expensive herbed, veined goat cheese to impress your girlfriend's parents at Thanksgiving, which they politely ate but did not finish, and now that it's nearly Christmas with no food in sight, you're fucking hungry and you don't care whether that's a 'delicate rind' or 'disgusting crust of mold.'
Sauce Mornay: because you paid too much for that cheese to admit it's gone bad.
- Z
Zobar's Journal
My Podcast Link
12/15/2007 18:31 #42527
what the cia won't tell youCategory: food
12/13/2007 23:16 #42509
in swedishCategory: tidbit
'television static' translates to 'myrornas krig,' or 'battle of the ants.'
- Z
- Z
jenks - 12/18/07 22:47
Tiny, I wonder what the french phrase is for when you sit in your car later and smack yourself in the head when you come up with the PERFECT COMEBACK that you SHOULD have said, instead of the "ummmmmm YOUR MOM" that you mumbled frantically.
Tiny, I wonder what the french phrase is for when you sit in your car later and smack yourself in the head when you come up with the PERFECT COMEBACK that you SHOULD have said, instead of the "ummmmmm YOUR MOM" that you mumbled frantically.
tinypliny - 12/14/07 00:17
Ooohh, that is so kool. Kind of looks like it too. Never thought about it!
So now when I spray vinegar all over my kitchen nooks and crannies, I can do my death dance and chant krrigs, you are being riggged. Or wait, is it myrornas which means "ants"? That would so defeat the rhyme. :/
You know, I heard something like this recently. I forget where. If you are at a party and someone says something clever, and you are left at a loss for words, and then just as you are leaving the party and hovering over the staircase leading out, you think of a riposte, it's called esprit d'escalier, which means "The wit of the staircase" in French. So it's an answer thought up too late. Some European languages are so visual-driven, it's amazing.
Ooohh, that is so kool. Kind of looks like it too. Never thought about it!
So now when I spray vinegar all over my kitchen nooks and crannies, I can do my death dance and chant krrigs, you are being riggged. Or wait, is it myrornas which means "ants"? That would so defeat the rhyme. :/
You know, I heard something like this recently. I forget where. If you are at a party and someone says something clever, and you are left at a loss for words, and then just as you are leaving the party and hovering over the staircase leading out, you think of a riposte, it's called esprit d'escalier, which means "The wit of the staircase" in French. So it's an answer thought up too late. Some European languages are so visual-driven, it's amazing.
11/30/2007 09:38 #42339
'gay bowel syndrome?'Category: politics
Has the American conservative movement lost its focus? According to the statistics page 
from 'Conservapedia: The Trustworthy Encyclopedia,' it seems as though American conservatives are just as preoccupied focused as ever.
- Z
from 'Conservapedia: The Trustworthy Encyclopedia,' it seems as though American conservatives are just as - Z
libertad - 11/30/07 21:15
Check out this fascinating read. I can't wait to start a book club! :::link:::
Check out this fascinating read. I can't wait to start a book club! :::link:::
james - 11/30/07 17:25
god damn it. Can't we all just have a big orgy and get all this over with?
That was directed at the scary conservatives, not you all who posted or left comments. Just to be clear.
god damn it. Can't we all just have a big orgy and get all this over with?
That was directed at the scary conservatives, not you all who posted or left comments. Just to be clear.
jason - 11/30/07 16:22
Gay Bowel Syndrome is not a Conservapedia invention, or even a conservative invention, although why they still call it that is beyond weird.
Gay Bowel Syndrome is not a Conservapedia invention, or even a conservative invention, although why they still call it that is beyond weird.
jim - 11/30/07 12:23
Gay Obsession Syndrome is more like it.
Gay Obsession Syndrome is more like it.
carolinian - 11/30/07 12:15
"The fossil record does not support the theory of evolution."
Taken from :::link:::
Make your own judgement.
"The fossil record does not support the theory of evolution."
Taken from :::link:::
Make your own judgement.
drew - 11/30/07 10:07
hahahahaha. I can't believe that they made their stats public.
hahahahaha. I can't believe that they made their stats public.
11/27/2007 21:12 #42309
are you man enough for thisCategory: a series of tubes
OK, I admit to being a webcomics geek, and a tagline of 'Poorly-drawn cartoons inspired by actual spam subject lines' sounds like the kind of thing that's already been done a bajillion times before. But when faced with 'Are you man enough for this,' Steven Frank of Spamusement came up with 'Derek Jeter, carrying a fishing pole and a keg, atop a riding lawnmower on the flatbed of a pickup, deep-fried and smothered with country gravy.'
That is unusual talent.
- Z
That is unusual talent.
- Z
11/08/2007 20:22 #42051
"in hell, this is all you get"Category: a series of tubes
To anyone who considers him or herself an adventurous eater, I recommend "Steve Don't Eat It," a website wherein a guy named Steve eats things he ought not to.
I think the term "ROFL" is used too often and never literally, but I came very close. Don't worry; there is a happy ending.
- Z
a website wherein a guy named Steve eats things he ought not to.
I think the term "ROFL" is used too often and never literally, but I came very close. Don't worry; there is a happy ending.
- Z
james - 11/09/07 12:35
I read this site a long time ago. The Natto article nearly made me throw up.
In fact, I need to choke something up now.
I read this site a long time ago. The Natto article nearly made me throw up.
In fact, I need to choke something up now.
jbeatty - 11/09/07 07:23
that was pretty amusing.
that was pretty amusing.
paul - 11/09/07 01:23
Wow, that was seriously insane.
Wow, that was seriously insane.
tinypliny - 11/08/07 22:53
ROFL and L and L and L and now Hicupping and H and H and L...
" For all those times I wondered what it would be like to gnaw on my grandmother's thigh, I was about to find out."
Good Grief.
ROFL and L and L and L and now Hicupping and H and H and L...
" For all those times I wondered what it would be like to gnaw on my grandmother's thigh, I was about to find out."
Good Grief.
My only experience with scrapple was at a stuckey's in Northern Va. Probably why I'm not too fond of it. But I must try the pork roll.
Yuck. Pork rolls sound like scrapple.
Pork rolls :::link::: are totally gross-looking but are actually pretty decent. As I recall it's very similar in taste and form to bologna [though it's a little chunkier], but it's used like peameal bacon [which is how it ended up on my 'jersey benedict' in the first place].
- Z
Because the sort of person who eats old moldy cheese that's been sitting around too long is COMPLETELY the same demographic that has caviar all the time.
This post is making me hungry. Btw what is a pork roll?
If your eggs benedict come out tasting like cheesesteak, you really need to re-evaluate your life. I once made eggs benedict with Velveeta and something I have only ever seen in New Jersey called 'pork roll?' and it was definitely still somewhere along the benedict/mcmuffin axis.
That's not to say I have anything against hollandaise - it makes a wonderful sauce for, eg, fried smelt.
The thing about homemade vs store-bought mayo is that they're kind of totally different. Homemade is quite a bit thinner, more of a sauce that you spoon onto things, whereas store-bought really is better suited to spreading on sandwiches or putting on french fries. Believe it or not [and I cringe to say this], "reduced fat mayonnaise" actually tastes better than regular. I agree that mayo should be refrigerated in the store, if not for practical reasons then at least to give the impression that you're buying something perishable.
If I were invited to a party and the host said: "bring caviar," I'd probably go with blini, but I don't actually eat caviar either [unless you count tobiko on sushi]. Thing is, where I'm from people are not easily impressed and if you show up with beluga on toast points you're totally going to get pwn3d by just some really well-executed mini potato pancakes that cost less than two cents each to make. Rather than that, I'd tend to go with just real standard smoked salmon canapes - cream cheese, minibread, and some dill sprigs from the garden, if available. People totally scarf those and enjoy them, rather than eating them delicately and wondering silently whether they should be enjoying them more.
- Z
i'm with you Z. Sadly, good hollandaise is hard to find (but I don't understand why) It should be lemony and zingy, not just some bland yellow tasteless garbage.
Hmm... I think I would stay far away from a restaurant that couldn't serve a proper hollandaise, let alone kept it festering all day in an enormous stock pot. That's probably why its seperated. Heat during the emulsification process will help the suspension stay together while being held in a steam well. You should try it and maybe someone will say 'Hey this guy really knows what he's doing in the kitchen.' And your benedicts won't taste like a philly cheese steak. Lol.
It worries me that you don't buy mayo in the refrigerated section of the grocery store. Imagine it sitting on the shelf for months or years before some sorry sap walks into Wilson Farms to pick up his favorite condiment for the ol' classic turkey club. Personally I make my own in about 2 minutes using this tiny B&D food processor and people say 'Hey take my money and show me how to do that!'
No toast points? Do you prefer your Beluga straight up or what? Personally I'm a crackers guy.
Hollandaise _used_ to go on eggs benedict, until I'd had enough of restaurants totally ruining the experience with that separated oily runny crap that you know has been festering tepid in a huge stock pot for way longer than is reasonable. When I make eggs benedict, I go with a sharp cheddar sauce, with just a little bit of american [yup]. And everybody goes: 'Hey! This is like eggs benedict, only instead of being terribly depressing it's something I actually enjoy eating!'
I wouldn't eat _any_ cheese on "toast points" because "toast points" is something Martha Stewart does, and she's a ridiculous human being.
But the whole point of the post is that blue cheese is milk that has been forgotten about so long that it is neither fluid nor particularly white, and if you're looking at the thing and trying to tell how much of the mold is P roqueforti and how much is R stolonifer ... you really need to get a grip. If it still smells basically like moldy cheese, which is what it is, and there's nothing else in the house, which there isn't, chuck it in a pot and boil it.
- Z
Hollandaise goes on eggs benedict and if you wouldn't eat the cheese straight up on say some toast points or something why would you make a sauce out of it???
yeah. I never have this problem 'cause I would never have leftover cheese.
Hey, you've never done a thing to impress my folks. You've never had to, they irrationally adore you beyond all reckoning.
And that was good cheese, but we ran out of crackers.
But it was really good on the macaroni too...
I am a big fan of so called 'garbage cheese'
I mean, it is rotten milk, how much worse can it get?