atg's recent activity
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Comment on HBO bosses used ‘secret’ fake accounts to troll TV critics in ~tv
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Comment on Where have all the girlbosses gone? in ~life.women
atg Link ParentDidn’t she advocate for the abolition of bosses? I can’t help but feel she’d hardly appreciate the title?Didn’t she advocate for the abolition of bosses? I can’t help but feel she’d hardly appreciate the title?
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Comment on Small kitchen appliances; does quality exist? in ~food
atg Link ParentI have one, I will say that it is enormously useful but not necessarily extremely high quality in my view. I've seen countless reports of units failing and in my own unit I have some rattling in...I have one, I will say that it is enormously useful but not necessarily extremely high quality in my view. I've seen countless reports of units failing and in my own unit I have some rattling in the rear fan. It should also be noted the unit is also extremely difficult to repair. I'd still get another in a heartbeat because of the insane amount of utility you can get out of it, being one of the most versatile cooking implements ever invented as far as I am concerned, but to be able to get a combi-oven to consumers at a reasonable price point some corners had to be cut.
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Comment on What are some of your favorite cookbooks that you find yourself returning to time and time again? in ~food
atg Link ParentI didn't win the lottery or anything, I just cut back on non-essential expenses like feeding my kids. To see if the books are worth it, I managed to get an inter-library loan of the first volume...I didn't win the lottery or anything, I just cut back on non-essential expenses like feeding my kids. To see if the books are worth it, I managed to get an inter-library loan of the first volume of the first book. I'd say I probably learned the most from book 2 Techniques and Equipment and book 3 Animals and Plants. Book 1 History and Essentials has a few useful chapters at the end of the book about physics, but for the rest of it it's history and food safety, which is interesting but non-essential.
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Comment on What are some of your favorite cookbooks that you find yourself returning to time and time again? in ~food
atg Link ParentI would like to recommend the entire Modernist book series. I'd say you could probably do at least 50% of the recipes from the big book with maybe one or two hundred dollars worth of extra...I would like to recommend the entire Modernist book series. I'd say you could probably do at least 50% of the recipes from the big book with maybe one or two hundred dollars worth of extra equipment. Even the recipes you can't do at home are informative and teach about the underlying science of whatever you're making. Additionally, huge sections of the book don't have recipes at all and are just about science and techniques.
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Comment on What have you been eating, drinking, and cooking? in ~food
atg LinkI just did short ribs with a cola braise from the excellent TV show The Bear. I somewhat used the Binging With Babish recipe, but I cooked it sous vide for 72 hours at 62 °C instead of actually...I just did short ribs with a cola braise from the excellent TV show The Bear. I somewhat used the Binging With Babish recipe, but I cooked it sous vide for 72 hours at 62 °C instead of actually braising the ribs.
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Comment on The racists on Gab are sharing obscene advice for cooking pasta (and other goodies) in ~food
atg Link ParentHere is the article if you are interestedHere is the article if you are interested
The problem is that first stage of cooking—the one in which starch molecules first burst and release their starch. With such a high concentration of starch right on the surface of the pasta, sticking is inevitable. However, once the starch gets rinsed away in the water, the problem is completely gone.
The thing I find funniest about this is that as head of HBO the man is up to his neck in extremely talented writers, yet, somehow, this is what he chooses to publish. It almost makes me question his judgment on the creative endeavours he chooses to support.