Peelee's Chicken Fried Random Banter Thread #220

[Florian]

Ingredients:

Measurements in cups always make me want to scream in frustration.

Besides that, the recipe looks good. Personally, I´d add a bit more Mediterranean/French flavor by marinating the cheese in olive oil seasoned either with an aglio e olio (garlic, pepperoncino, parsnip) or herbes de provence mix and re-use the marinating oil for the biscuits, adding a bit a lemon juice to complement the cheese.

Edit: You might note that I´m not so into sweet breakfast.

[Insane Jeenyus]

I know a pretty good property manager and an excellent realtor if you ever want to move back.

I see how it is, you don't wanna join my game nights but Kyrell's is fine. It'll be a cold day in hell before I recognize Missurah!

either way, without a vehicle I am pretty much stranded. there is some sort off a hold on my dl from missouri.

[thorgrim29]

So based on a typo I just made discussing my summer vacations I have figured out the best possible name for a London-based sex-shop. It is Kink's Cross. Not sure if it exists but if it doesn't I give my permission to anybody to steal the name.

[SZbNAhL]

So based on a typo I just made discussing my summer vacations I have figured out the best possible name for a London-based sex-shop. It is Kink's Cross. Not sure if it exists but if it doesn't I give my permission to anybody to steal the name.

Alternatives include Kinksbury, Kinkston, Seven Kinks, Barkinkside and Darlston Kinksland.

[FinnLassie]

Your FinnL internship eh? Glad you are enjoying it :)

I'll forgive you for that pun.

I'm so, so sorry about the mess! I was planning on hoovering it this weekend but then I completely forgot about it!

Wow, that's pretty awesome all around! Congratulations Finn!
And now you have me really curious about the looks of your apartment.

I didn't seize this corner from Amidus for nothing! But, I can see that this dust hasn't been accumulating for months, so I assume you've done some routine check ups. Good lad, good lad.

Also, this year marks 6 years from when we met and last saw! Memories, oh memories. I'm not sure if there's really been UK meet ups since Scotland...

No proper hosting service, so no pics... :(

Good to hear that everything seems to be going well. I'm jealous of all that, apartment and internship (and apparently friends within visiting distance), but, glad that at least someone has it.

Yeah, my friends are mostly 45min bus ride away. And well, it's not like I'd meet them often even if I lived near them, being an introvert it's very taxing to hang out with people on a... regular basis.

Measurements in cups always make me want to scream in frustration.

It took me a few number of moments to realise you weren't talking of (metric) measurement spoons standing in in a cup.

[thorgrim29]

Alternatives include Kinksbury, Kinkston, Seven Kinks, Barkinkside and Darlston Kinksland.

Kinklington? Shibari Wharf?

[HalfTangible]

So based on a typo I just made discussing my summer vacations I have figured out the best possible name for a London-based sex-shop. It is Kink's Cross. Not sure if it exists but if it doesn't I give my permission to anybody to steal the name.

Alternatives include Kinksbury, Kinkston, Seven Kinks, Barkinkside and Darlston Kinksland.

Kinklington? Shibari Wharf?

I thought all 3 of these were the same poster for a second xD

[thorgrim29]

Good old stock avatars :) But no, I've been around here long enough to know the double posting rules.

[Rockphed]

Measurements in cups always make me want to scream in frustration.

Besides that, the recipe looks good. Personally, I´d add a bit more Mediterranean/French flavor by marinating the cheese in olive oil seasoned either with an aglio e olio (garlic, pepperoncino, parsnip) or herbes de provence mix and re-use the marinating oil for the biscuits, adding a bit a lemon juice to complement the cheese.

Edit: You might note that I´m not so into sweet breakfast.

Are you objecting to cups, or to volumetric measurements for things like flour? The first I can somewhat understand (though the cup is defined as 240 ml these days), but the second is a bit of a snobbish position. I understand that mass/weight measurements for powders are more accurate, but having a scale is not common in the US for whatever reason.

[SZbNAhL]

I thought all 3 of these were the same poster for a second xD

If it makes you feel better, I sometimes mistake thorgrim's posts for mine, and I am me. The fact that I a) don't normally bother to read my own posts and b) don't have a very interesting signature may be something to do with that, though.

[Knaight]

Alternatives include Kinksbury, Kinkston, Seven Kinks, Barkinkside and Darlston Kinksland.

These are all terrible. I'm American, and yet clearly able to tell how they're supposed to be pronounced. Is there no kinklouchestershireburrough or something?

[SZbNAhL]

These are all terrible. I'm American, and yet clearly able to tell how they're supposed to be pronounced. Is there no kinklouchestershireburrough or something?

The only unpronouncable places I can think of in London are Leicester Square (pronounced Lesster Square), St Mary Axe (Simmery Axe) and Holborn (Hoe burn). Other than that last one (which is clearly a slang term for chlamydia) I can't think of any sexual connertations, much less sex shop names.

Edit: How could I forget Hertfordshire (hart-ford-sheer)? I used to live there! Also, while we're doing punny shop names, the minute cannabis is legalised I'm opening Burnt Toke.

[Qwertystop]

I made the biscuits (except with cheddar, because that's what I had). I don't know how much of the issue was the volumetric measurement of flour, how much was my judgement of how much cheese per biscuit and how thickly the dough needed to wrap it, and how much was possible density differences between cheddar and goat cheese, but I only got five, not eight (with lots of left-over cheese of the 3oz).

Very tasty, though.

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[DataNinja]

Yeah, my friends are mostly 45min bus ride away. And well, it's not like I'd meet them often even if I lived near them, being an introvert it's very taxing to hang out with people on a... regular basis.

Yeah, I really understand both of those. My closest friends are, like, an hour and a half bus away, and being around people too much (admittedly, usually family) can get really, really draining. (See: Christmas Break, wherein there were about 7 events in less than 2 weeks. Ugh.)

[Algeh]

Measurements in cups always make me want to scream in frustration.

Besides that, the recipe looks good. Personally, I´d add a bit more Mediterranean/French flavor by marinating the cheese in olive oil seasoned either with an aglio e olio (garlic, pepperoncino, parsnip) or herbes de provence mix and re-use the marinating oil for the biscuits, adding a bit a lemon juice to complement the cheese.

Edit: You might note that I´m not so into sweet breakfast.

I am also a savory rather than sweet breakfast person. Before I started making these regularly, I'd usually do omelettes with some kind of fiber/starch-based side, but I realized that I really wanted something handheld rather than utensil-requiring in the morning.

I made the biscuits (except with cheddar, because that's what I had). I don't know how much of the issue was the volumetric measurement of flour, how much was my judgement of how much cheese per biscuit and how thickly the dough needed to wrap it, and how much was possible density differences between cheddar and goat cheese, but I only got five, not eight (with lots of left-over cheese of the 3oz).

Very tasty, though.

Spoiler: picture

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When I've made them with cheddar (or mozzarella), the issue becomes that you need to use more dough to wrap each of the biscuits since it will all melt out if you don't seal it well. Goat cheese is less melty, so it can work even with a thinner biscuit layer. It's a matter of preference - I've gotten as few as 4 and as many as 16 biscuits out of the same amount of dough and cheese, and I used to use half a Costco goat cheese log (so 5-6 ounces) instead of a third of one until I decided the portion was a little bigger than I wanted. The dough/cheese ratio kind of depends on whether you want "bread with a cheesy center" or "warm cheese baked in a bread wrapper" as your end product as well.

I am now tempted to weigh both cheddar and goat cheese to see if there is a major weight/volume difference between them, but as suspected by others in this thread, I don't have a kitchen scale right now. (I don't actually have a scale of any kind right now.) I'll probably get a kitchen scale eventually, but it's not a priority since I pretty much can eyeball what dough needs more of for the things I make regularly, and most of the non-baking cooking I do is pretty forgiving of varying amounts in different batches. When I used cheddar, I used cubes that were probably about 3/4 inch, and when I used mozzarella I'd be cutting up string cheese into pieces, but I no longer recall how many pieces since it didn't work very well (too melty) so I only did it a few times.

[SZbNAhL]

I am now tempted to weigh both cheddar and goat cheese to see if there is a major weight/volume difference between them, but as suspected by others in this thread, I don't have a kitchen scale right now (I don't actually have a scale of any kind right now).

According to the Journal of Food Process Engineering*, cheddar has a density of 1050-1102 kg/m³ (1.05-1.102 g/cm³). Two goat cheeses were analysed: Tulum is 1110 kg/m³ (1.11 g/cm³) and Gjetost is 1230 kg/m³ (1.23 g/cm³). Of course, there's no reason to assume that just because these cheeses were denser than cheddar, all goat cheeses are. Also, I've just realised that it's 3 AM and I'm using university resources to research cheese density. I may need to reevaluate my life.

* Full reference: R. Iezzi, F. Locci and G. Mucchetti, J. Food Process Eng., 2013, 36 462-469

[LaZodiac]

I made the biscuits (except with cheddar, because that's what I had). I don't know how much of the issue was the volumetric measurement of flour, how much was my judgement of how much cheese per biscuit and how thickly the dough needed to wrap it, and how much was possible density differences between cheddar and goat cheese, but I only got five, not eight (with lots of left-over cheese of the 3oz).

Very tasty, though.

Spoiler: picture

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Wh...what's inside of them...?

[Qwertystop]

Wh...what's inside of them...?

Cheese. Cheddar. Like I said.

[enderlord99]

Wh...what's inside of them...?

Cheese. Cheese is inside of them.

[LaZodiac]

Cheese. Cheddar. Like I said.

I...I don't recall ever seeing cheddar, white or yellow, getting that LIQUIDY while inside a bread. Am I just misunderstanding or something?

[Peelee]

I...I don't recall ever seeing cheddar, white or yellow, getting that LIQUIDY while inside a bread. Am I just misunderstanding or something?

Melty cheese is no problem. But it looks really.... beige. Maybe that's just the lighting?

[enderlord99]

I...I don't recall ever seeing cheddar, white or yellow, getting that LIQUIDY while inside a bread. Am I just misunderstanding or something?

It was baked with the bread, not added afterwards. Of course it'll be melted!

[LaZodiac]

Melty cheese is no problem. But it looks really.... beige. Maybe that's just the lighting?

It's absolutely the lighting but it looks...wrong, in ways I find hard to describe.

It was baked with the bread, not added afterwards. Of course it'll be melted!

Yeah but it looks more like come than anything else. That doesn't look like cheese.

And like that's NEVER happened the times I've cooked cheese bread. It melts, yeah, but it doesn't melt LIKE THAT.

[Qwertystop]

Looks normal for melted white cheddar to me.

[2D8HP]

Dang 2D8HP, that is some wholesome wisdom. I'll take it to heart :)

That makes me feel better about still sometimes pining for my ex...

Glad to help!

I just love that Simpsons quote, really. The older I get, the more it's clear that Abe is the best character.

No, that Missuruh pronunciation is a real thing. It drives the rest of us crazy. Also, yes Abe is awesome.

Master Sergeant of the Flying Hellfish Abraham Jebediah Simpson is hero of the ages!

...just simply plugging your ears and saying "nanananana I'm right you're wrong" doesn't make it so. Of course, since we're at that point already, I doubt my telling you that will help, but hey, call me an optimist.

Of course not!

You need to do it loudly, like so:

NANANANANA!!!

(I'm sure you know this, it's a foundation of educational success and continued employment)

*lurks*

*cleans dust off of the corner*

Ah, yes, a brief FinnUpdate.

Began my last internship required for my degree today. I feel very welcome and already today I got to give some input to the organisation that was recieved well and ended up in a decision to work on a certain smaller project.

I moved on Dec 30th and I've enjoyed my time here. It gets a bit lonely at times, but then again, I'm an introvert. My apartment is amazing (LaZodiac and AuthorGirl can confirm), and I've gotten to decorate it just how I've always wanted.

FinnLassie, I'm very glad to learn such good news!

[enderlord99]

Are "rosé" and "bordeaux" rougelikes?

EDIT: Pardon my French; those were very colorful words.

[Florian]

I am also a savory rather than sweet breakfast person. Before I started making these regularly, I'd usually do omelettes with some kind of fiber/starch-based side, but I realized that I really wanted something handheld rather than utensil-requiring in the morning.

Breakfast culture in Brandenburg, the state I live in, is pretty much a working class and bourgeois affair. The three go-to options are all based on half a bun, buttered, with one of three toppings:
- Mett. Minced raw pork, lightly seasoned, raw onions.
- Egg Salad. Boiled eggs, pickled cucumber, mayonnaise, raw onions (all diced and mixed).
- Chicken Salad. Chicken sausage (in strips - think Ring Bologna), pickled cucumber, pineapple, mayonnaise (diced and mixed).
I think most households around here have those three in the fridge in one form or the other, plus either some frozen buns or a bakery nearby.
I'm originally from the state of Bayern, so one of my go-to breakfast options is a pretzel, sliced in half, buttered and sprinkled with chopped chives.

[Algeh]

Breakfast culture in Brandenburg, the state I live in, is pretty much a working class and bourgeois affair. The three go-to options are all based on half a bun, buttered, with one of three toppings:
- Mett. Minced raw pork, lightly seasoned, raw onions.
- Egg Salad. Boiled eggs, pickled cucumber, mayonnaise, raw onions (all diced and mixed).
- Chicken Salad. Chicken sausage (in strips - think Ring Bologna), pickled cucumber, pineapple, mayonnaise (diced and mixed).
I think most households around here have those three in the fridge in one form or the other, plus either some frozen buns or a bakery nearby.
I'm originally from the state of Bayern, so one of my go-to breakfast options is a pretzel, sliced in half, buttered and sprinkled with chopped chives.

Interesting. That's really different from breakfast here. "normal people" seem to go for something sweet, like sugary cereal or toast with jam and/or peanut butter on it, or something like pancakes/waffles/french toast if they're feeling fancy. Savory breakfasts tend to involve fried eggs, bacon or sausage, and a side of hashbrowns, toast, or pancakes (which are still sweet). There are also bagels and donuts as breakfast food on the go, and most fast food restaurants have some kind of egg, ham/sausage, and egg sandwich for a breakfast option. Some people also do yogurt and fruit. I can't face sweets until at least noon most days.

My family also considered rye crispbread with sliced cheddar cheese or smoked salmon an appropriate breakfast, but when I got to college I learned that everyone else thought that was deeply weird. (When I was too broke to buy smoked salmon in grad school I'd also do kippers as a topping. One year mom got Christmas gifts of smoked salmon from multiple vendors at work who used gift-giving to clients to justify fishing trips, and that was a nice winter for breakfasts indeed.) These days, I tend to get eggs and hashbrowns out places for breakfast, maybe some kind of hollandaise sauce and avocado will get involved if the restaurant has a vegetarian version of eggs Benedict as an option. At fast food places I tend to get an egg and cheese sandwich, which is pretty reasonable as vegetarian fast food options go.

As a little kid, my mom would take me to the mall and let me have either a donut or a pretzel as a treat. I'd choose pretzel every time. I'm still pretty much the same way, and will choose cheese and beer over sweets any day. (Pretzels are still pretty good too, but I try not to keep anything made with white flour in the house bread-wise, and I'm too lazy to make my own pretzels from scratch using whole wheat flour, so it's pretty much only when I go out to eat someplace that makes good ones. The German restaurant I used to go to a few times a year closed, so that's been less often lately.)

[factotum]

Interesting. That's really different from breakfast here. "normal people" seem to go for something sweet, like sugary cereal or toast with jam and/or peanut butter on it, or something like pancakes/waffles/french toast if they're feeling fancy. Savory breakfasts tend to involve fried eggs, bacon or sausage, and a side of hashbrowns, toast, or pancakes (which are still sweet).

By jam do you mean marmalade, or just regular jam? In the UK marmalade on toast is a definite breakfast item, but with jam, not so much. Although the "full English" breakfast is fried eggs, bacon, sausage, beans, and whatever other items you might fancy, it's all savoury, and it's something most people will buy rather than make themselves, because who has time for that faff first thing in the morning?

[Algeh]

By jam do you mean marmalade, or just regular jam? In the UK marmalade on toast is a definite breakfast item, but with jam, not so much. Although the "full English" breakfast is fried eggs, bacon, sausage, beans, and whatever other items you might fancy, it's all savoury, and it's something most people will buy rather than make themselves, because who has time for that faff first thing in the morning?

Marmalade is somewhat uncommon here. I mean, it's available at the store, but the most common types of jams and jellies are strawberry jam and grape jelly. You'll also see raspberry, blackberry, boysenberry, and marionberry more often than marmalade in terms of what people I personally know buy. Most restaurants tend to have mostly grape and strawberry in their little jam caddies, but sometimes you'll find other stuff in there. My grandma always is pleased when there's a marmalade in there as well, which isn't often. I always check for blackberry, which I seem to find about half of the time. ...and now I'll have little single-serve Smuckers packets haunting my recent Amazon searches for a while.

As a kid, I'd always dump out and organize the little jam caddies so that each of the 4 spots had a single type of jam in them rather than all jumbled up if possible. I also remember once on a road trip going to a diner where the little cream containers had different pictures on top of different containers (I think they were local landmarks) and sorting them all by type, but that's less useful since they were all the same thing. Waiting for my food at diners is much nicer now that I'm an adult and have coffee to drink (and either someone with me to talk to or a book to read) while I wait rather than when I was a kid with nothing to do except try not to drink all of my glass of milk before the food got there and to talk to my parents, who I'd probably been cooped up in a car with all day on a road trip or else we wouldn't be eating at a diner in the first place.