brian trageskin Posted November 16, 2020 Share Posted November 16, 2020 36 minutes ago, dingformung said: . looks like a simplified martino sandwich (very popular in belgium), delicious in my book i'd add a touch of tabasco + olive oil or vinegar/lemon juice/worcestershire sauce or something though you could also toast the buns for the twist and extra taste/texture 1 Link to comment Share on other sites More sharing options...
iococoi Posted November 16, 2020 Share Posted November 16, 2020 2 minutes ago, brian trageskin said: toast the buns now we're talking Link to comment Share on other sites More sharing options...
Limo Posted November 16, 2020 Share Posted November 16, 2020 1 hour ago, brian trageskin said: i'd add a touch of tabasco + olive oil or vinegar/lemon juice/worcestershire sauce or something though Oh come on. Not everything needs to be covered in sauce. But ... really ... raw pig? You guys trying to get tapeworms or something? Link to comment Share on other sites More sharing options...
dingformung Posted November 16, 2020 Share Posted November 16, 2020 The painter I used to job for years ago called it "Thuringian Sushi", lol. Raw pork is completely fine. I wouldn't use that stuff from the supermarket, though and instead get high quality minced meat from the butcher. When I cook pork I usually leave it medium, too. It's only birds that you should never leave raw (except birds with dark meat like ducks, I like my duck medium). Link to comment Share on other sites More sharing options...
brian trageskin Posted November 16, 2020 Share Posted November 16, 2020 19 minutes ago, rhmilo said: Oh come on. Not everything needs to be covered in sauce. But ... really ... raw pig? You guys trying to get tapeworms or something? who said anything about covering anything in sauce? just add a touch of those and you're fine not sure about the raw pork part though. the french and the belgian use beef meat only for tartare Link to comment Share on other sites More sharing options...
brian trageskin Posted November 16, 2020 Share Posted November 16, 2020 1 Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted November 16, 2020 Share Posted November 16, 2020 There used to be a problem with North American pigs, trichinella was and may still be very common I'm not sure. So most people in Canada and the US grew up (rightfully) fearing undercooked pork. I think in other countries where food handling practices are better, or perhaps the pigs aren't farmed in parasite infested mass pig farms, raw pork is probably more acceptable & safe. 2 Link to comment Share on other sites More sharing options...
Braintree Posted November 16, 2020 Share Posted November 16, 2020 I'm the Lindbergh baby. Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted November 16, 2020 Share Posted November 16, 2020 olivall 1 1 Link to comment Share on other sites More sharing options...
Zephyr_Nova Posted November 16, 2020 Share Posted November 16, 2020 He pronounces it reasonably twice around the minute point. Wonder what happened there. 1 Link to comment Share on other sites More sharing options...
ambermonk Posted November 16, 2020 Share Posted November 16, 2020 To his credit though, he seems to know the appropriate application of olive oil for each dish he uses it in. Plus he doesn't use it when making egg fried rice. Hell, the man straight-up got the Uncle Roger seal of approval. So here's my confession: I used to think Gordon was prime meme material (and I guess he still is). But I'm starting to have more respect for him as a culinary practitioner. Sure, he tends to have an intense demeanor, but there's no denying that he knows what the hell he's doing. Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted November 16, 2020 Share Posted November 16, 2020 The guy still has a 3 Michelin star restaurant I imagine he knows what he’s doing at least a little bit lol Link to comment Share on other sites More sharing options...
cichlisuite Posted November 16, 2020 Share Posted November 16, 2020 didn't you know that olivoll is actually a special blend for high temperatures? 2 Link to comment Share on other sites More sharing options...
TubularCorporation Posted November 16, 2020 Share Posted November 16, 2020 I think you all are burying the real lead, whihc is that he pronounced "gnocchi" "nocky" 1 Link to comment Share on other sites More sharing options...
ambermonk Posted November 16, 2020 Share Posted November 16, 2020 While we're at it... 3 Link to comment Share on other sites More sharing options...
xyrofen Posted November 17, 2020 Share Posted November 17, 2020 On 11/15/2020 at 3:57 PM, IDEM said: What's wrong with Italo Disco? I mean, nothing in my opinion, but I've definitely been made fun of for it. It's like how I'm a huge Vsnares fan, but this forum used to have a huge hate train for him. Link to comment Share on other sites More sharing options...
Acedia Posted November 17, 2020 Share Posted November 17, 2020 (edited) 11 hours ago, dingformung said: There is another regional dish here that's called Tote Oma ("dead grandmother"), which is a thick sauce made from blood. Well, actually it's made from a sausage that is made from blood - blood and tongues. I think he uses it wrong. He uses olive oil for high heat searing, a temperature at which olive oil tends to burn. Ok so this honestly sounds kinda interesting, and my question is, why does stuff like this have to be so taboo in the US? I feel like if the animal is going to die why not use every part of its body that you can. Edited November 17, 2020 by Acedia 1 Link to comment Share on other sites More sharing options...
Extralife Posted November 17, 2020 Share Posted November 17, 2020 5 hours ago, toaoaoad said: Confession: So I'm packing up my apartment and it struck me how many books I have that actually belong to other people, in some cases people I haven't seen in a very long time. These people "lent" me these books and never got them back. I'm that guy. Apparently it happens a lot Dude I want my book back. 1 Link to comment Share on other sites More sharing options...
zkom Posted November 17, 2020 Share Posted November 17, 2020 I've tried to get my friends to "loan" books from me hoping that they would not return them so I can save shelf space but the bastards keep bringing them back 4 Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted November 17, 2020 Share Posted November 17, 2020 (edited) Y’all can read? Lucky. Edited November 17, 2020 by Hugh Mughnus Link to comment Share on other sites More sharing options...
dingformung Posted November 17, 2020 Share Posted November 17, 2020 Y'all have friends? Link to comment Share on other sites More sharing options...
diatoms Posted November 17, 2020 Share Posted November 17, 2020 7 minutes ago, dingformung said: Y'all have friends? That's what watmm's for:) 2 2 Link to comment Share on other sites More sharing options...
Limo Posted November 17, 2020 Share Posted November 17, 2020 1 minute ago, toaoaoad said: Or maybe that's just sad, not funny It’s hilarious. Link to comment Share on other sites More sharing options...
brian trageskin Posted November 19, 2020 Share Posted November 19, 2020 1 Link to comment Share on other sites More sharing options...
dingformung Posted November 19, 2020 Share Posted November 19, 2020 1 hour ago, brian trageskin said: That's pretty interesting! Link to comment Share on other sites More sharing options...
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