Lick. My. Choad.Dr. Medulla wrote:I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)Wolter wrote:Anyone who doesn't like Dunkies' coffee can lick my choad.eumaas wrote:Ahh. You play the New England card. Very well, you may pass.Wolter wrote:No, it's from Dunkin' Donuts.eumaas wrote: Did you spoon the grounds into your mouth?
What Are you Eating Right Now?
- Wolter
- Half Foghorn Leghorn, Half Albert Brooks
- Posts: 55432
- Joined: 15 Jun 2008, 7:59pm
- Location: ¡HOLIDAY RO-O-O-O-O-O-O-O-O-OAD!
Re: What Are you Eating Right Now?
”INDER LOCK THE THE KISS THREAD IVE REALISED IM A PRZE IDOOT” - Thomas Jefferson
"But the gorilla thinks otherwise!"
"But the gorilla thinks otherwise!"
- Dr. Medulla
- Atheistic Epileptic
- Posts: 116573
- Joined: 15 Jun 2008, 2:00pm
- Location: Straight Banana, Idaho
Re: What Are you Eating Right Now?
Wash that hobo stank off it.Wolter wrote:Lick. My. Choad.Dr. Medulla wrote:I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)Wolter wrote:Anyone who doesn't like Dunkies' coffee can lick my choad.eumaas wrote:Ahh. You play the New England card. Very well, you may pass.Wolter wrote: No, it's from Dunkin' Donuts.
"Grab some wood, bub.'" - Richard Nixon, Checkers Speech, abandoned early draft
- Wolter
- Half Foghorn Leghorn, Half Albert Brooks
- Posts: 55432
- Joined: 15 Jun 2008, 7:59pm
- Location: ¡HOLIDAY RO-O-O-O-O-O-O-O-O-OAD!
Re: What Are you Eating Right Now?
Make me.Dr. Medulla wrote:Wash that hobo stank off it.Wolter wrote:Lick. My. Choad.Dr. Medulla wrote:I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)Wolter wrote:Anyone who doesn't like Dunkies' coffee can lick my choad.eumaas wrote: Ahh. You play the New England card. Very well, you may pass.
”INDER LOCK THE THE KISS THREAD IVE REALISED IM A PRZE IDOOT” - Thomas Jefferson
"But the gorilla thinks otherwise!"
"But the gorilla thinks otherwise!"
- Dr. Medulla
- Atheistic Epileptic
- Posts: 116573
- Joined: 15 Jun 2008, 2:00pm
- Location: Straight Banana, Idaho
Re: What Are you Eating Right Now?
I'm sending in my second. He knows how to deal with you people.Wolter wrote:Make me.Dr. Medulla wrote:Wash that hobo stank off it.Wolter wrote:Lick. My. Choad.Dr. Medulla wrote:I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)Wolter wrote: Anyone who doesn't like Dunkies' coffee can lick my choad.
"Grab some wood, bub.'" - Richard Nixon, Checkers Speech, abandoned early draft
- Heston
- God of Thunder...and Rock 'n Roll
- Posts: 38370
- Joined: 15 Jun 2008, 4:07pm
- Location: North of Watford Junction
Re: What Are you Eating Right Now?
Super Noodle sandwiches
There's a tiny, tiny hopeful part of me that says you guys are running a Kaufmanesque long con on the board
- Rat Patrol
- Unknown Immortal
- Posts: 15431
- Joined: 15 Jun 2008, 9:23pm
- Location: A flat burning junkheap for twenty square miles
Re: What Are you Eating Right Now?
Do you pooh-pooh the taste of your crack rocks based on the impurities in the blown glass in the pipe?Dr. Medulla wrote:I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)Wolter wrote:Anyone who doesn't like Dunkies' coffee can lick my choad.eumaas wrote:Ahh. You play the New England card. Very well, you may pass.Wolter wrote:No, it's from Dunkin' Donuts.eumaas wrote: Did you spoon the grounds into your mouth?
This is why I make it a point to arson at least one Tim Horton's per week. You've just made it two.
- Dr. Medulla
- Atheistic Epileptic
- Posts: 116573
- Joined: 15 Jun 2008, 2:00pm
- Location: Straight Banana, Idaho
Re: What Are you Eating Right Now?
I love the extremism of this place. It's the one area of my life where I feel comfortably moderate.Rat Patrol wrote:Do you pooh-pooh the taste of your crack rocks based on the impurities in the blown glass in the pipe?Dr. Medulla wrote:I've only had it a couple times, but it seemed average to me. However, I've found that coffee in a styrofoam cup really ruins the taste for me, and both times I had Dunkin's coffee it was in styrofoam. So I would be open to further testing. (And, no, I ain't an ardent Tims defender. It's alright coffee, but nothing to go nuts over.)Wolter wrote:Anyone who doesn't like Dunkies' coffee can lick my choad.eumaas wrote:Ahh. You play the New England card. Very well, you may pass.Wolter wrote: No, it's from Dunkin' Donuts.
This is why I make it a point to arson at least one Tim Horton's per week. You've just made it two.
"Grab some wood, bub.'" - Richard Nixon, Checkers Speech, abandoned early draft
- Dr. Medulla
- Atheistic Epileptic
- Posts: 116573
- Joined: 15 Jun 2008, 2:00pm
- Location: Straight Banana, Idaho
Re: What Are you Eating Right Now?
After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.
"Grab some wood, bub.'" - Richard Nixon, Checkers Speech, abandoned early draft
- Heston
- God of Thunder...and Rock 'n Roll
- Posts: 38370
- Joined: 15 Jun 2008, 4:07pm
- Location: North of Watford Junction
Re: What Are you Eating Right Now?
I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.
There's a tiny, tiny hopeful part of me that says you guys are running a Kaufmanesque long con on the board
- Dr. Medulla
- Atheistic Epileptic
- Posts: 116573
- Joined: 15 Jun 2008, 2:00pm
- Location: Straight Banana, Idaho
Re: What Are you Eating Right Now?
I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.Heston wrote:I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.
"Grab some wood, bub.'" - Richard Nixon, Checkers Speech, abandoned early draft
- Heston
- God of Thunder...and Rock 'n Roll
- Posts: 38370
- Joined: 15 Jun 2008, 4:07pm
- Location: North of Watford Junction
Re: What Are you Eating Right Now?
I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.Dr. Medulla wrote:I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.Heston wrote:I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.
There's a tiny, tiny hopeful part of me that says you guys are running a Kaufmanesque long con on the board
- Dr. Medulla
- Atheistic Epileptic
- Posts: 116573
- Joined: 15 Jun 2008, 2:00pm
- Location: Straight Banana, Idaho
Re: What Are you Eating Right Now?
Yeah, next time I'll switch to a wooden spoon—the shape of the spatula wasn't conducive to aggressive stirring.Heston wrote:I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.Dr. Medulla wrote:I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.Heston wrote:I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.
"Grab some wood, bub.'" - Richard Nixon, Checkers Speech, abandoned early draft
- Heston
- God of Thunder...and Rock 'n Roll
- Posts: 38370
- Joined: 15 Jun 2008, 4:07pm
- Location: North of Watford Junction
Re: What Are you Eating Right Now?
Years ago, I worked in a shop that sold frozen scrambled egg in a packet. It was surprisingly tasty.Dr. Medulla wrote:Yeah, next time I'll switch to a wooden spoon—the shape of the spatula wasn't conducive to aggressive stirring.Heston wrote:I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.Dr. Medulla wrote:I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.Heston wrote:I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.
There's a tiny, tiny hopeful part of me that says you guys are running a Kaufmanesque long con on the board
- Purple Hayes
- Unknown Immortal
- Posts: 3855
- Joined: 16 Jun 2008, 7:54am
- Location: Still scoring from corners..
Re: What Are you Eating Right Now?
I consider myself a bit of a maestro when it comes to scrambled eggs too, can't let 'em settle in the pan for more than 10-20 seconds if you don't want shitty brown burnt bits, wooden spoon is ideal for this, as far as adding anything, all they need is a drop of milk, knob of butter and a sprinkle of ground black pepper, I also drain before serving, nothing worse than that eggy water stuff making your toast soggy.. :(Heston wrote:I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.Dr. Medulla wrote:I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.Heston wrote:I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.
'People like Coldplay and people voted for the Nazi's, you can't trust people Jeremy':- Super Hans
'Hayes ... is one of the most godforsaken places I have ever struck. The population seems to be entirely made up of clerks who frequent tin-roofed chapels on Sundays and for the rest bolt themselves within doors.' - George Orwell
'Hayes ... is one of the most godforsaken places I have ever struck. The population seems to be entirely made up of clerks who frequent tin-roofed chapels on Sundays and for the rest bolt themselves within doors.' - George Orwell
- Heston
- God of Thunder...and Rock 'n Roll
- Posts: 38370
- Joined: 15 Jun 2008, 4:07pm
- Location: North of Watford Junction
Re: What Are you Eating Right Now?
A true maestro wouldn't need to drain, he would have found the perfect consistency within the allotted cooking time.Purple Hayes wrote:I consider myself a bit of a maestro when it comes to scrambled eggs too, can't let 'em settle in the pan for more than 10-20 seconds if you don't want shitty brown burnt bits, wooden spoon is ideal for this, as far as adding anything, all they need is a drop of milk, knob of butter and a sprinkle of ground black pepper, I also drain before serving, nothing worse than that eggy water stuff making your toast soggy.. :(Heston wrote:I've found a wooden spoon is better for manipulation of the egg mixture. I've always used a saucepan too, though the olive oil is a new one on me, I've always used best butter.Dr. Medulla wrote:I learned from my mother, who used a frying pan, using a spatula to move the mixture back and forth. This recipe involves far more agitation, which requires the saucepan. I also haven't used olive oil before, and that really comes through in the texture and taste.Heston wrote:I consider myself a Grandmaster of the perfect scrambled egg, but I will cross reference with this slightly dubious recipe (fucking chives?). The stirring part is obvious, I've always stirred my scrambled eggs continuously. I will report my findings within the next month.Dr. Medulla wrote:After coming across this recipe for scrambled eggs the other day, I wanted to give it a try. And today I did. I didn't have all the ingredients—sea salt, chives, fresh cream—but the technique yielded the best scrambled eggs I've ever made. It involves a lot of stirring, but the results are immense.
You have a lot to learn, Grasshopper.
There's a tiny, tiny hopeful part of me that says you guys are running a Kaufmanesque long con on the board