Stoner/Doom Bassists Thread, Part 90: Maxed Out

[mbelue]

Anybody else watch Tusk?
Finally got around to watching it last night.
F'd up and really funny. Very compelling low budget effects.
Like all his movies, good dialog or in this case monologues.

That's all I got.
Except for: the history of sour dough yeast is kinda disgusting. Might make great bread but it's hard for me to wrap my head around eating some early American settler's pit-funk.

 

[Kaa]

Last mothers day I made about 450 omelettes, and another 300 orders of eggs. You start to get "tunnel vision" on orders because they are all special. I work in a call kitchen, so I dont see any orders. The chef calls back in to the kitchen and you cook what he calls.

I bet you can make 2 eggs over medium where the white isn't gooey and the yolk is still runny, though. They seem to have missed that day in class. I have learned the easy route: order a cheese omelet well done, LOL. My buddies keep tempting fate and ordering the medium eggs, and sending them back.

 

[Squanch72]

Anybody else watch Tusk?
Finally got around to watching it last night.
F'd up and really funny. Very compelling low budget effects.
Like all his movies, good dialog or in this case monologues.

That's all I got.
Except for: the history of sour dough yeast is kinda disgusting. Might make great bread but it's hard for me to wrap my head around eating some early American settler's pit-funk.

I keep skipping it over, have to watch it now.

 

[Kaa]

Anybody else watch Tusk?
Finally got around to watching it last night.
F'd up and really funny. Very compelling low budget effects.
Like all his movies, good dialog or in this case monologues.

That's all I got.
Except for: the history of sour dough yeast is kinda disgusting. Might make great bread but it's hard for me to wrap my head around eating some early American settler's pit-funk.

Is that the one about the giant hog? or is that "Razorback"?

 

[CL400Peavey]

Yummy, is that a potato pancake as a side on a high end dish, awesome! I am actually stoked to eat the simple every day food back home. So many good and different styles of pizza, potato pancakes, kielbasa, steak hoagies, ice cream stands, Northern BBQ(smoked with seasoning and sweet relish instead of sauce!!!)
View attachment 643658 View attachment 643659 View attachment 643660

Yep that is a latke. We have latkes, risotto cakes, root vegetable cakes, and several other options. Depends what is in season, what prices are, and what entrees we are serving.

 

[mbelue]

Is that the one about the giant hog? or is that "Razorback"?

It's the one about the walrus. Starring the "I'm a Mac" guy, the "I see dead people" kid and Edward Scissorhands. Set in Canada. Very cheesy but demented.

 

[Pelham Bleu]

Sup?

 

[CL400Peavey]

I bet you can make 2 eggs over medium where the white isn't gooey and the yolk is still runny, though. They seem to have missed that day in class. I have learned the easy route: order a cheese omelet well done, LOL. My buddies keep tempting fate and ordering the medium eggs, and sending them back.

2 at once?

They need to baste their eggs. You have a squirt bottle of water, and you put about half a teaspoon of water in to the pan and then cover it for about 30 seconds. The steam causes the top of the egg to cook a bit, and once you have the top of the white cooked, it retains heat and being thinner cooks faster. Additionally, if you use court bouillon instead of water, it imparts a lot of flavor to your eggs as well and the vinegar helps the eggs release from the pan.

 

[Squanch72]

Yep that is a latke. We have latkes, risotto cakes, root vegetable cakes, and several other options. Depends what is in season, what prices are, and what entrees we are serving.

That is killer, my Gramma would be proud, oh I miss her and her good cooking, RIP!

 

[Kaa]

It's the one about the walrus. Starring the "I'm a Mac" guy, the "I see dead people" kid and Edward Scissorhands. Set in Canada. Very cheesy but demented.

Netflix-able?

 

[CL400Peavey]

That is killer, my Gramma would be proud, oh I miss her and her good cooking, RIP!

I am trying to get them to do kapusta as a side...

 

[Squanch72]

I am trying to get them to do kapusta as a side...

Cool. I need to stock up on some of these while back home.

 

[Kaa]

2 at once?

They need to baste their eggs. You have a squirt bottle of water, and you put about half a teaspoon of water in to the pan and then cover it for about 30 seconds. The steam causes the top of the egg to cook a bit, and once you have the top of the white cooked, it retains heat and being thinner cooks faster. Additionally, if you use court bouillon instead of water, it imparts a lot of flavor to your eggs as well and the vinegar helps the eggs release from the pan.

I don't think that is going to be doable for these folks. I'm sure they are nice people, but.....thinking upon it more, nope, I just can't see it going down. They have a hard time hitting the sweet spot of "not raw....yet not a carbon-dating experiment" with bacon, if you know what I mean.

 

[mbelue]

Netflix-able?

Amazon Prime, as of last night.

 

[Squanch72]

Netflix-able?

It was on Netflix Instant, so probably still is.

 

[The_Janitor]

So much delicious food in those photos. I miss the deep-fried, the starchy, the fatty foods. Don't get wrong, I love the vegetables and lean protein that I've been shoveling in my pie hole for the past 4 weeks - but I wouldn't mind a pile of deep-fried awesome with a side of fries.

Stupid health.

 

[Muddslide]

I just showed up to a restaurant and applied. The owner hired me because I was smart, and I was fortunate to train with the chefs there, no school. Since then I have worked with a lot of people that have come through culinary school. Some of them are really great, some of them not so much. For the most part, they cant hang with me when it gets crazy on the line. They may be able to make one plate super extravagantly, but takes them 20 minutes. In that time I can crank out 50 plates, and I am consistent.

I really detest and resent the idea that a person has to have certain training or a certain degree in order to be considered a "professional." I myself have a BA and a Master's but I only did it because I wanted to try for a higher salary (so far with mixed success.)

But the idea that I am somehow "smarter" or better or more qualified is, I think, mostly ridiculous. Sure, I may have been exposed to certain professional protocols or had some specific training, etc. but for the most part, in most any profession, I don't agree that having certain training, certification, degree, etc. makes one more capable, competent or more suited to job X or job Y.

I bet most of us have worked as frontline grunts with a group of people managed by complete boobs, or supervisors who clearly have little real-life experience and couldn't do the work that keeps a business going if their lives depended on it. Yet they make far more money.

I've been in supervisory roles in a few different fields--nothing like being CEO or CFO of a billions-dollars multinational corporation or anything--but I have always tried to convey that just because I have this or that degree or title, it doesn't mean I am above doing any of the grunt work and I spent years doing it, so I know how.

I'm second in command at the little library where I work and I STILL work the circulation desk and shelve books. I don't have to, but I think it shows solidarity with the staff and I also need a distraction from my other duties now and then.

 

[Blank_0101]

Happy belated B day man!!!

Everytime you post about baking I...1, get really hungry for some real bread, and 2, makes me want to be a baker.

Did you go to some sort of school? Or did you just find a shop that took you under its wing and showed you the way...

If I dont get this Sprinklerfitter apperenticeship I have no clue what I want to do...I be back at square one. Why cant i just stumble into some aging master of a random skill thats wants to pass on his wisdom to me. Beekeeper, Syrupmaker(@bassboysam), cheesemaker, baker, luthier...anything.

I hope it goes well, but if it doesn't maybe do some student loans and work and learn this fall? At my old Community college they had tons of trades.

I just showed up to a restaurant and applied. The owner hired me because I was smart, and I was fortunate to train with the chefs there, no school.

Just Showing up and start asking is probably the greatest method to get something going besides knowing someone already in the field.

Yummy, is that a potato pancake as a side on a high end dish, awesome! I am actually stoked to eat the simple every day food back home. So many good and different styles of pizza, potato pancakes, kielbasa, steak hoagies, ice cream stands, Northern BBQ(smoked with seasoning and sweet relish instead of sauce!!!)
View attachment 643658 View attachment 643659 View attachment 643660

While I can't deny kielbasa, hoagies and pizza are good. And I want to try pirogues really bad since all you guys talk about them.

That northern BBQ is insane. I detest relish, and don't see how lunch meat ham and hot dog toppings are "BBQ". lol. I hope there's a story behind that food.

 

[mbelue]

I bet most of us have worked as frontline grunts with a group of people managed by complete boobs, or supervisors who clearly have little real-life experience and couldn't do the work that keeps a business going if their lives depended on it. Yet they make far more money.

This I identify with. Every job I've ever had.

I myself have a BA and a Master's but I only did it because I wanted to try for a higher salary (so far with mixed success.)

Tried this, student loans got well ahead of actual achievable income. Makes me have a hard time telling my nieces and nephews to goto college, feels very hypocritical.

 

[Muddslide]

Sup?

Oh, you know...just little stabs at happiness and wild times.