I get it, context and all, but it's very funny to me that you say you got bummed out by couple seconds of advertising for a cancer drug or treatment interrupting your video of bumbling hack frauds shouting about AIIIIIIIIIIIIIIIDS. Hell, Mike literally can't help but laugh at geriatric women describing their health problems.
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when does ff15 get good?
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Sympathies. That tightrope walk of dealing with someone who is misinformed but not malicious is tough. It's important to challenge them, but not so stridently as to teach them not to engage with you, as you don't want them to retreat further into that space. I wish I were more successful at it, but my mouth tends to outrun my brain. How did your colleague react to that reality check?
How did you season this?
He just seems like a guy I could have a beer with, y'know?
100%
I definitely have some ideas for some variations with cheese and herbs that I think will go great with some sort of chicken dish.
I hear you. I'm blessed with more choices for potato ingestion than I need or deserve in the supermarket aisle. a benefit of living in middle-America, I suppose. I've heard that you can approximate them by squeezing as much moisture as possible out of grated potato using a cheesecloth or tea towel, and then freezing the shreds before frying them off in a pan, but that degree of foresight and prep work doesn't factor into most of my breakfasts lol.
all fried potatoes have a place in my heart (lodged into the arterial walls, secured with cholesterol glue), but I'll always insist that hashbrowns are shredded potatoes, not cubed. don't get me wrong, I'd happily house this entire bowl and ask you for seconds, but these are what I usually picture.
did you hand cut the potatoes? they're very neatly done. I'm useless at consistency when it comes to anything smaller than 1 cm dice.
since you brought red-eye gravy up, are your familiar with its preparation? I've read that it's often made by frying up a ham steak with maybe a little supplementary fat (butter, lard, or bacon grease) and creating a roux from the drippings. rather than milk, as might be done with sawmill/country gravy, the liquid added is strong black coffee.
this combination of ham, coffee, and roux has long fascinated me, as I imagine a real roller coaster of flavors there. however, I've not had the opportunity to order it in a real Southern diner, so I don't know if I'm off-base here, especially because, as I think about it, I'm pretty sure the first time I came across the dish as a concept was in an alternate-history novel in which racist South Africans time travel to the American Civil War and hand out AK-47s to the Army of Northern Virginia. In other words, citation very much needed lol.
- 250 g AP flour
- 1 TBSP sugar
- 1 TBSP baking powder
- Pinch salt
- 6 Tbsp (90 g) butter (cold)
- 2 Tbsp (30 g) butter (melted for topping)
- 2/3 cup (150 ml) whole mil
Add flour, sugar, baking powder and salt to bowl. Take your very cold butter, and grate it into the dry ingredients using a box grater. Quickly work the butter into the flour mix with a fork or your hands. Add a portion of the milk, and mix until a shaggy dough forms, adding more milk as necessary (I did not use the full allotment). Turn out onto a work surface dusted with flour. Knead with your hands until you have a solid mass which does not stick to your work surface. Roll it into a rough ball/lump, then flatten it out into a rough rectangle approximately 1 inch thick. Fold one half of the rectangle on top of the other half, and then knead it back out to a 1 thick rectangle. Turn the dough 90 degrees, and repeat a couple times. I think I maybe did 5 reps. Once you have your final rectangle, cut out your biscuit rounds if you have the tool to do so. I did not, so I just cut the rectangle into thirds and then half using a chef's knife. Lubed a baking pan with cooking spray, hucked the bits of dough in, and set into a 425 degree F (~220 C) oven. Baked until the dough had puffed up at least twice it's initial size, and the surface was dry and unyielding to my finger (roughly 15, 20 min? I don't know, tbh, this was all feel at this point). Notably, the biscuits had not acquired much of any color other than their bottoms. I was worried about over cooking them or scorching the bottoms if I let it go until the tops were golden brown, so I brushed them down with butter and then hit em with a full broiler grill fro several minutes, until the coloration seen here was achieved. Reapplied more melted butter, cracked over some fresh salt, and voila.
here is the process that i used this morning. the other posters are correct that American biscuits are apparently quite different than what biscuits are elsewhere. as someone else shared with you, I've often heard that the closest European equivalent would be a butter scone, but I've also heard folks who care more than I about these things that that's also not exactly 1:1. in any case, it's a very lightly sweet and buttery quickbread. it has a crispy exterior, and a very soft, tender crumb interior, sometimes with distinct, laminated layers (similar in principle to a croissant). it is equally at home in both savory and sweet applications. this morning, I ate them with elderberry jam, while I served them as a side for beef stew this evening. I used it to sop up the remnants in my bowl. equally delicious.
Liberally, and frequently!
Thank you! The broiler did most of the work at the end there.
Indeed! I felt like a mad man when I was dusting my counter down with flour, but thankfully I was able to do so right next to my sink, so cleanup was just pushing the leftover cruft into the sink and giving a quick wipe down. Still, definitely not a breakfast fit for a workday, that's for sure.
Salt! I used salted butter, so I had not added any to the actual dough. My first sample told me I needed a little more salt to balance out the sweet, so I spread a little more melted butter on top and cracked over a bit of salt. Vast improvement!
I sympathize with you entirely. While I know there's a perfectly reasonable explanation for almost every baking mishap (too dry, too wet, too much gluten, not nearly enough, overworked, underworked, and on and on), I can't help but feel that some loaves are just cursed by fate
- 250 g AP flour
- 1 TBSP sugar
- 1 TBSP baking powder
- Pinch salt
- 6 Tbsp (90 g) butter (cold)
- 2 Tbsp (30 g) butter (melted for topping)
- 2/3 cup (150 ml) whole mil
Add flour, sugar, baking powder and salt to bowl. Take your very cold butter, and grate it into the dry ingredients using a box grater. Quickly work the butter into the flour mix with a fork or your hands. Add a portion of the milk, and mix until a shaggy dough forms, adding more milk as necessary (I did not use the full allotment). Turn out onto a work surface dusted with flour. Knead with your hands until you have a solid mass which does not stick to your work surface. Roll it into a rough ball/lump, then flatten it out into a rough rectangle approximately 1 inch thick. Fold one half of the rectangle on top of the other half, and then knead it back out to a 1 thick rectangle. Turn the dough 90 degrees, and repeat a couple times. I think I maybe did 5 reps. Once you have your final rectangle, cut out your biscuit rounds if you have the tool to do so. I did not, so I just cut the rectangle into thirds and then half using a chef's knife. Lubed a baking pan with cooking spray, hucked the bits of dough in, and set into a 425 degree F (~220 C) oven. Baked until the dough had puffed up at least twice it's initial size, and the surface was dry and unyielding to my finger (roughly 15, 20 min? I don't know, tbh, this was all feel at this point). Notably, the biscuits had not acquired much of any color other than their bottoms. I was worried about over cooking them or scorching the bottoms if I let it go until the tops were golden brown, so I brushed them down with butter and then hit em with a full broiler grill fro several minutes, until the coloration seen here was achieved. Reapplied more melted butter, cracked over some fresh salt, and voila.
For what it is worth, I found it thrilling as a snot nosed teen who watched it in class for some reason or another. It suffers a little from its reputation as "the greatest film ever made", but, it remains a very good character drama. Interest in the history of film and filmmaking will also go a long way towards making the movie compelling.
I've mentioned this elsewhere, but it's a drum worth beating; if you live somewhere with a public library, there is a very good chance that they have a collection of cookbooks that are available to check out for free. Alternatively, no one has ever batted an eye at me making copies of the specific recipes I want to try right there at the library. I have to pay $0.10 a copy, but it's worth it. Especially since I know how I cook, and this keeps the library's books out of harm's way. My local library has stuff ranging from the latest James Beard winners, to tried and true standbys like The Joy of Cooking, as well as stuff with a local focus (either ingredients, or historical).
I agree, Event Horizon is the best Anderson movie I've seen, with the caveat that I haven't seen his post-Resident Evil stuff, nor Soldier, and I've got a big soft spot for Kurt Russell. However, I am slightly more lukewarm on Event Horizon than a lot of folks. I haven't watched it in some time, but I recall being underwhelmed. To some extent, I think it was over hyped to me, as my dad raved that it was terrifying when he saw it in the theater. I did not find that to be the case, but, in so far as haunted house movies go, it's a decent one of those (IN SPAAAAAACE). My letterboxd says I gave it 3.5 stars and that still feels correct to me.
The thing that holds it back is that I think, in a different director's hands, there is a legitimately terrifying movie to be made using most of the same ingredients. I'm by no means equivocating these movies, but an interesting point of comparison is the Solaris remake that Soderbergh and Clooney did in the early 00s. They share the conceit of "there is a mysterious entity in space which keeps showing one of the characters visions of his dead-by-suicide wife to disastrous effect" (insert weird-that-it-happened-twice.gif).
By all accounts, the Solaris remake is not an exceptional movie (in fact, EH is rated slightly higher with a 3.3 vs Solaris' 3.2, for whatever that's worth). Also, Solaris is very much a character drama first and foremost, but there are a few sequences which I found legitimately unsettling in ways that EH mostly failed to evoke, despite covering similar beats.
In fact, I think I've talked myself into doing this as a double feature. Solaris I saw on television probably close to 20 years ago, and Event Horizon I watched on a laptop in Afghanistan, so I could stand to revisit both of them. I'm curious if watching them together will enhance the experience in any way, or if it will just give me tonal whiplash lol
Not OP but overexplaining jokes is my PaSsIoN.
If you do a raw substitution of Roman numerals for Arabic numerals when writing FF15, you wind up with FFIV. Of course, because of the way Roman numerals work, FFIV ≠ FF15 (as that is properly written as FFXV). Instead, FFIV refers to Final Fantasy 4.
The joke is that the only way you can make FF15 (or FFXV, if you prefer) good is to misunderstand the numbering and play a different game instead.
Edit: aw beans someone beat me to it.