Useless Conversation

[Hawkbit]

I just realized the last three months of reports are fucked because the person that took over the tools I built decided to hand count the entered values instead of letting the tool do the sum functions.  Like, as in, what's a sum()?

WHO LET YOU NEAR THE DATA?  

I'm putting bear traps around it next time.  Not only do I have to fix it, but I'm just groaning at how much time was wasted to get incorrect results.  

Hey, welcome to Seattle if you make it.  (We have stupid people here, too!)  There's a few of us here from F13, so let us know if you need anything.

[Xanthippe]

Tucson, AZ to Seattle, Washington (probably not Seattle itself, likely a suburb like Issaqua).

Where is the weather better for you?

It's pretty around Seattle. Green. Rainy.

When I lived in WA (decades ago), there was no Mexican food to be found. I assume that's no longer the case. I also started to miss the brown hills of California.

[Hawkbit]

It's actually still the case.  Seattle has mediocre pizza and virtually no authentic Mexican food.  I have yet to scratch that itch.  I will happily take suggestions from those that know Seattle better.

This summer was actually somewhat hot and dry, quite a spell of 85+ degree days and it only rained a few of the days from April-September.  It's finally cooling off now though, just started up the furnace to kick the cobwebs out.

[Rasix]

Tucson, AZ to Seattle, Washington (probably not Seattle itself, likely a suburb like Issaqua).

Where is the weather better for you?

I have no idea.  I've lived around Tucson/Phoenix my entire life.  I don't like cold and wet, however.  I assume that's something I'd have to get used to.  Hot as hell is something I've learned to tolerate, although it does tend to turn you into a layabout in the summer.   Our October through March is going to be hard to beat, especially since Tucson is stay nice a lot longer than the Phoenix area.

Funny, the one time I visited Seattle as a kid it hit 100 and didn't rain a drop. 

[Ard]

It's actually still the case.  Seattle has mediocre pizza and virtually no authentic Mexican food.  I have yet to scratch that itch.  I will happily take suggestions from those that know Seattle better.

These guys for mexican.  About as real as anywhere I'd seen in San Diego.
http://www.elrinconsito.com/

edit:  I've got a decent pizza place also, but it's over in redmond and what people like in pizza varies alot:    http://www.frankiesredmond.com/zgrid/proc/site/sitep.jsp

[Sky]

I grew up in a very Italian city, pizza wars are a thing. Around here it's mostly thin vs thick (not that chicago abomination) and slicing methodology. We had one place try several times and fail because they put the sauce on top of the pizza. I go to an old Italian guy from NYC who makes the best simple city pie.

It's got to be pretty difficult to break into a new market with a pizza joint. At best nobody knows what good pizza is, at worst they've been trained to enjoy bad pizza.

Tangentially, is it me or is the average palate poorly trained? I mean, I'm no snob - keep the overtones of feet out of my cheese, thanks. But I can count on one hand the amount of good meals I've had at restaurants, with good meaning better than I could do in my kitchen. Being, you know, not a professional chef/cook. I can't ask people for restaurant recommendations because they think Appleby's is a good restaurant.

On the other hand, the little lakefront place around the corner from my mother's new digs (The Mansion, seriously it's an old artist's community mansion straight out of the Shining) served up the most amazing swordfish I've ever had (which isn't saying much as it's the first time I've had it). All I could think was that it tasted like beef rib, just really savory. Then these little ricotta croquettes of pure nirvana.

[Chimpy]

Chicago style rocks, silly New Yorker.

[Sky]

I'm sure it's a fine food product.

But it's not pizza.

[Yegolev]

Fights over food preferences are silly.  The right food is the food you're selling, and the right person is anyone.

[Merusk]

Tangentially, is it me or is the average palate poorly trained? I mean, I'm no snob - keep the overtones of feet out of my cheese, thanks. But I can count on one hand the amount of good meals I've had at restaurants, with good meaning better than I could do in my kitchen. Being, you know, not a professional chef/cook. I can't ask people for restaurant recommendations because they think Appleby's is a good restaurant.

On the other hand, the little lakefront place around the corner from my mother's new digs (The Mansion, seriously it's an old artist's community mansion straight out of the Shining) served up the most amazing swordfish I've ever had (which isn't saying much as it's the first time I've had it). All I could think was that it tasted like beef rib, just really savory. Then these little ricotta croquettes of pure nirvana.

Good food is expensive and requires people who know how to cook and prep it. Most folks alive these days grew up in the fast food world and know nothing of fresh ingredients and actual cooking.  I can count on one hand the number of people I know who make meals from scratch daily.

I do it now because I joined Cook Smarts for the menu planning but I accept that I won't be eating until 7:30 or 8pm if I start immediately upon getting home at 6:30 (and even then I use some pre-processed things like Pasta and all the condiments.)  If there's anything at all going on in the evenings, forget it, pre-prepped or take-out it is.

Even doing this I still make use of a lot of frozen ingredients because I can buy meat and vegetables in bulk for use later. Same as restaurants d.

So it's no wonder that our food tastes have declined. Fast food, frozen ingredients and low-end restaurant standards are what we expect. Hell, I've had my kids tell me pretty regularly for the last 2 months that the food I make is bland because it's not laden with sugar and salt like the prepackaged.

[MrHat]

Even doing this I still make use of a lot of frozen ingredients because I can buy meat and vegetables in bulk for use later. Same as restaurants d.

Do you just make sure to plan ahead your defrosting or do you do counter defrosting or microwave defrosting?

I'm just curious what other people do.  We don't plan our meals really, its more like, ok here's what we have in the fridge lets make it and throw some veggies in there.  But that's frustrating with frozen proteins (except fish/shrimp since that defrosts super fast).

[HaemishM]

My wife took a trip in August and then again in September and ended up getting walking pneumonia and having to stay on the second trip a month instead of two weeks. In that time, I discovered that I have some ability to cook decent food, to the point where I've been the one cooking most nights since she got back. I tend to try to plan my defrosting proteins ahead of time, because microwave defrosting sucks balls. I'm not doing elaborate stuff, mind you but my Parmesan Crusted Pork Chops taste good. 

[Viin]

If you use sous vide to cook your meats, you can throw them in frozen and add 30 mins to the cook time.

[Sky]

I used to use frozen a lot more, but I get picky about the texture. I thaw in a container of cold water in the fridge, keep it under 40 until it's being prepared.

[Sky]

Fights over food preferences are silly. 

Yes, in most cases. Let me illustrate. What is pizza called in Chicago? Deep dish. What is pizza called in NY? Pizza.

NY style pizza is pizza.

 

[schild]

Fights over food preferences are silly.

Yes, in most cases. Let me illustrate. What is pizza called in Chicago? Deep dish. What is pizza called in NY? Pizza.

NY style pizza is pizza.

I love NY Style Pizza. I love Chicago Style Pizza.

But the one true god is Detroit Style pizza. Everything else is... not as good. Literally the only good thing left in Detroit.

[Salamok]

Tucson, AZ to Seattle, Washington (probably not Seattle itself, likely a suburb like Issaqua).

Well if nothing else this will present some great opportunities to transition to another company, I would imagine the job market in Seattle is infinitely better than it is in Tucson.  I hate the cold but for the several months I spent in Seattle it did not overly bother me, on the other hand not seeing the sun on a regular basis got old fast.

[Signe]

My sister just got one of those new iPhones.  It's HUGE!  It's like some kind of giant joke phone.  This xmas I'm buying her one of those six foot tall toothbrushes to prove my point about the silliness of that thing.  I'm not sure men can fit these things in their back pockets, either.  They'll have to start carrying handbags again like in the 80s.  And not a cute little clutch, either, chappies.  You're going to need a proper sized bag for these ridiculous looking things.

[Salamok]

Fights over food preferences are silly.

Yes, in most cases. Let me illustrate. What is pizza called in Chicago? Deep dish. What is pizza called in NY? Pizza.

NY style pizza is pizza.

I love NY Style Pizza. I love Chicago Style Pizza.

But the one true god is Detroit Style pizza. Everything else is... not as good. Literally the only good thing left in Detroit.

I just love good pizza with a nice list of quality ingredients to choose from, if it's good then the style doesn't matter to me.  My current Austin favorites (in awesome to less awesome order) are: whatever that food truck behind craft pride is, pint house pizza, sarpinos, pour house pints and pies.  I have not yet tried home slice.  If I missed any must eat at Austin pizza places suggestions are welcome.

[Yegolev]

Thaw frozen meat in hot water.  Frozen peas will thaw while cooking.  Most other vegetables are a race to eat between me and various fungi.

[WayAbvPar]

It's actually still the case.  Seattle has mediocre pizza and virtually no authentic Mexican food.  I have yet to scratch that itch.  I will happily take suggestions from those that know Seattle better.

These guys for mexican.  About as real as anywhere I'd seen in San Diego.
http://www.elrinconsito.com/

edit:  I've got a decent pizza place also, but it's over in redmond and what people like in pizza varies alot:    http://www.frankiesredmond.com/zgrid/proc/site/sitep.jsp

My wife and I used to go to Frankie's when I lived in Kirkland and when we lived in Bellevue. It is too far out of the way now. http://amantepizzaandpasta.com/ is decent for chain/delivery, and http://www.pagliacci.com/ is excellent (but no where near my house   ). Used to get delivery from them like once a week.

Those El Riconsitos are EVERYWHERE, but I still haven't had the guts to try one out. Fast food Mexican makes me a bit leery. I will have to check them out. I don't know how authentic http://pesoskitchenandlounge.com/ is, but the food is fucking fantastic. Even better is http://toulousepetit.com/ next door (they are owned by the same folks), but that isn't Mexican.

[schild]

Fights over food preferences are silly.

Yes, in most cases. Let me illustrate. What is pizza called in Chicago? Deep dish. What is pizza called in NY? Pizza.

NY style pizza is pizza.

I love NY Style Pizza. I love Chicago Style Pizza.

But the one true god is Detroit Style pizza. Everything else is... not as good. Literally the only good thing left in Detroit.

I just love good pizza with a nice list of quality ingredients to choose from, if it's good then the style doesn't matter to me.  My current Austin favorites (in awesome to less awesome order) are: whatever that food truck behind craft pride is, pint house pizza, sarpinos, pour house pints and pies.  I have not yet tried home slice.  If I missed any must eat at Austin pizza places suggestions are welcome.

The only truly good pizza in Austin is Via313. Which is... Detroit Pizza. Maybe one of the only legit Detroit pizza places outside of Detroit. We're actually a really shitty pizza city. They fuck up everything almost everywhere except the toppings. So I guess we're a great "topping-smothered" bread city. But pizza wise? Man, Home Slice is fucking inedible. East Side Pies, Salvation, and Brooklyn Pie Company are probably the closest we get to decent pizza and it's all kind of shit.

Fake Edit: After I made this post, ahhahaha, the food truck behind Craft Pride is Via 313. I never ever go to Rainey, only ever been to their other location.

[Nebu]

We have a global base here.  Can we argue about what constitutes bacon next or what a chip really is?   

[Salamok]

The only truly good pizza in Austin is Via313. Which is... Detroit Pizza. Maybe one of the only legit Detroit pizza places outside of Detroit. We're actually a really shitty pizza city. They fuck up everything almost everywhere except the toppings. So I guess we're a great "topping-smothered" bread city. But pizza wise? Man, Home Slice is fucking inedible. East Side Pies, Salvation, and Brooklyn Pie Company are probably the closest we get to decent pizza and it's all kind of shit.

Fake Edit: After I made this post, ahhahaha, the food truck behind Craft Pride is Via 313. I never ever go to Rainey, only ever been to their other location.

lol yes, well we are on the same page as to what constitutes a good pizza at least.

[Ard]

Those El Riconsitos are EVERYWHERE, but I still haven't had the guts to try one out. Fast food Mexican makes me a bit leery. I will have to check them out.

They're way less sketchy than the majority of the taco stands in San Diego, and most mexican food trucks in general, or at least the one I go to near Redmond is.  The clientele is almost 100% mexican as are the workers though, and they serve cuts of meat I couldn't even find near the border, as well as menudo on the weekend.  It made leaving San Diego a lot easier to handle after I found them.

[Merusk]

Even doing this I still make use of a lot of frozen ingredients because I can buy meat and vegetables in bulk for use later. Same as restaurants d.

Do you just make sure to plan ahead your defrosting or do you do counter defrosting or microwave defrosting?

I'm just curious what other people do.  We don't plan our meals really, its more like, ok here's what we have in the fridge lets make it and throw some veggies in there.  But that's frustrating with frozen proteins (except fish/shrimp since that defrosts super fast).

Since CookSmart is a menu planning site I can plan ahead. I know that in the next day or two I'll be making tilapia, beef or chicken so I pull it out and put it in the fridge to thaw.  Before this we'd counter thaw the day of, having decided the night before on the next day's meal.

Rarely we'd go, "oh shit, forgot to pull that out" and microwave thaw.. which inevitably tastes like shit because it parboils while thawing. In the first few months of this year I started using the hot water method Yeg mentioned instead of microwaving because of it.

[Hawkbit]

It's actually still the case.  Seattle has mediocre pizza and virtually no authentic Mexican food.  I have yet to scratch that itch.  I will happily take suggestions from those that know Seattle better.

These guys for mexican.  About as real as anywhere I'd seen in San Diego.
http://www.elrinconsito.com/

edit:  I've got a decent pizza place also, but it's over in redmond and what people like in pizza varies alot:    http://www.frankiesredmond.com/zgrid/proc/site/sitep.jsp

My wife and I used to go to Frankie's when I lived in Kirkland and when we lived in Bellevue. It is too far out of the way now. http://amantepizzaandpasta.com/ is decent for chain/delivery, and http://www.pagliacci.com/ is excellent (but no where near my house   ). Used to get delivery from them like once a week.

Those El Riconsitos are EVERYWHERE, but I still haven't had the guts to try one out. Fast food Mexican makes me a bit leery. I will have to check them out. I don't know how authentic http://pesoskitchenandlounge.com/ is, but the food is fucking fantastic. Even better is http://toulousepetit.com/ next door (they are owned by the same folks), but that isn't Mexican.

Our West Seattle Amante was really good, but now they moved onto Alki and it's a pain in the ass to get to from Morgan.  Pagliacci and Zeeks are both good, but damn expensive.  A large pep is $20 at either of those, going to eat at Zeeks with a beer or two?  $60 check for pizza.  However, we live a block from the West Seattle Zeeks, so it's become our takeout de facto.

Good to hear about El Rinconsito.  Their menu always scared me because they have cabeza as an option on the menu.  I'd prefer my chicken burrito/enchiladas to not be prepared next to the cabeza, thank you.  Pesos might be good, but again, cost!  Mexican shouldn't really cost that much.  $10-$15 bucks should be enough to buy more food than I can eat.  I'm not sure I trust a Mexican place with a wine list. 

I think I must be a cheap bastard.

[Mandella]

Rarely we'd go, "oh shit, forgot to pull that out" and microwave thaw.. which inevitably tastes like shit because it parboils while thawing. In the first few months of this year I started using the hot water method Yeg mentioned instead of microwaving because of it.

I have had good results with precisely weighing the meat (we all have a digital kitchen scale, right?) and using the defrost function on the microwave. Err on the side of caution too. Underthawed is better than overthaw.

But yeah, the absolute best is to toss it in the fridge the day before, or with seafood a few hours before. Also also, you want a really cold freezer, and as airtight a packaging as you can get.

And hot water? Not to be a safety freak, but you are playing with fire there. Specifically, the surface of the meat is going to be in microorganism comfort zone while the inside is still a frozen brick. Sticking with the microwave may not be as tasty, but there is less time for tiny unwanted civilizations to set up base on your burger...

[Sky]

And hot water? Not to be a safety freak, but you are playing with fire there. Specifically, the surface of the meat is going to be in microorganism comfort zone while the inside is still a frozen brick. Sticking with the microwave may not be as tasty, but there is less time for tiny unwanted civilizations to set up base on your burger...

This. Tossing it in cold water in the fridge is really the best way I've found to thaw, maximizing thermal transfer and keeping everything under 40F.

[Viin]

We have a global base here.  Can we argue about what constitutes bacon next or what a chip really is?   

Bacon in New Zealand is awesome.

[Trippy]

Not crispy enough.

[HaemishM]

Also, it looks like someone tricked you and put bananas on your pancakes without you noticing. I'm sure the bacon clouded your vision.

[Viin]

Not crispy enough.

No, you don't understand. These *melt* in your mouth. I normally get crispy bacon, but these are thick, juicy strips that literally melt in your mouth.

And bananas on pancakes is awesome. Freak.

[Trippy]

Don't believe you. Send some samples ASAP.

[Yegolev]

And hot water? Not to be a safety freak, but you are playing with fire there. Specifically, the surface of the meat is going to be in microorganism comfort zone while the inside is still a frozen brick. Sticking with the microwave may not be as tasty, but there is less time for tiny unwanted civilizations to set up base on your burger...

This. Tossing it in cold water in the fridge is really the best way I've found to thaw, maximizing thermal transfer and keeping everything under 40F.

I'm interested in finding out how these microorganisms can survive the cooking process.