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Happy St. Paddy's DayFollow

#1 Mar 11 2017 at 11:52 PM Rating: Excellent
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The river is green(er than usual), the beer is green(er than usual), and all the young lasses are out in their finest green halter tops.

Slainte!
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#2 Mar 12 2017 at 1:02 PM Rating: Excellent
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Brave women. It's chilly out there!
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#3 Mar 12 2017 at 2:02 PM Rating: Excellent
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Jophiel wrote:
Brave women. It's chilly out there!

That's what the beer is for!
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#4 Mar 13 2017 at 7:46 AM Rating: Good
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Internet says you were a week early. Smiley: dubious
#5 Mar 13 2017 at 9:10 AM Rating: Good
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Yeah, Paddy's is next week yo.

Edited, Mar 13th 2017 11:25am by lolgaxe
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#6 Mar 13 2017 at 9:48 AM Rating: Excellent
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Parade was this past weekend so I assume that was the catalyst for the thread.
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#7 Mar 13 2017 at 12:00 PM Rating: Excellent
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Where's beer?
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#8 Mar 17 2017 at 11:11 AM Rating: Good
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Now we can celebrate St Paddy's Day.
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#9 Mar 17 2017 at 1:49 PM Rating: Good
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lolgaxe wrote:
Now we can celebrate St Paddy's Day.

As a Catholic, I wish to register a complaint with the Irish. I thought we were cool, bros. But somehow Corned Beef and Cabbage Day got dropped on Fish-only Friday.
#10 Mar 17 2017 at 1:54 PM Rating: Excellent
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The archbishop of the Chicago Archdiocese has issued a dispensation for today with the suggestion that you fast later in the week or perform some other act of penance.
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#11 Mar 20 2017 at 4:54 PM Rating: Good
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Jophiel wrote:
The archbishop of the Chicago Archdiocese has issued a dispensation for today with the suggestion that you fast later in the week or perform some other act of penance.


Yeah. Same here (I'm assuming the same everywhere that it's celebrated). You just don't mess with St. Patrick's day!

For the record, I went to my sister's in-laws and had corned beef and cabbage on Friday (and soda bread, and beer, and beer with whiskey, and coffee with whiskey, and... well, maybe some more whiskey). Then made my own corned beef and cabbage on Saturday (I also attempted to make soda bread, but the combination of me being used to yeast breads with rise times, and literally using the bake feature on my new oven for the first time lead to less than successful results). Then went to my Sunday game night where the host prepared... corned beef and cabbage (and my contribution of a much more successful second attempt at soda bread). Yum....

I'd also like to file a complaint with stores that apparently hide buttermilk in some random (tiny) spot in the midst of a frankly insane number of variations of milk. Seriously? Reduced fat half and half? Why? Just... why? Just enjoy the full flavor of stuff like this and consume it in moderation. I just don't get the idea of eating something that has an inherent amount of fat/flavor, and then removing some portion of fat/flavor to make you feel better about eating it. And then the same people who do this also jump up and down about chemically altered foods, or GMO, or what have you. Um... You know what they had to do to that milk to make it reduced fat, right? Oh no. You don't. Cause you're just following really dumb food fads. You probably love kale too!

/rant off
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#12 Mar 21 2017 at 2:18 AM Rating: Good
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gbaji wrote:
(I also attempted to make soda bread, but the combination of me being used to yeast breads with rise times, and literally using the bake feature on my new oven for the first time lead to less than successful results)
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Smiley: tongue
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#13 Mar 21 2017 at 10:57 AM Rating: Excellent
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gbaji wrote:
I'd also like to file a complaint with stores that apparently hide buttermilk in some random (tiny) spot in the midst of a frankly insane number of variations of milk. Seriously? Reduced fat half and half? Why? Just... why?


I... have no idea. I've never seen such a thing. Why not just use... milk?

I think buttermilk is hard to find (in CA, at least) because a lot of people don't bake their own biscuits anymore. I use it for corn bread, mostly.
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#14 Mar 21 2017 at 1:22 PM Rating: Good
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#firstworldsmalltownproblems
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#15 Mar 21 2017 at 4:22 PM Rating: Decent
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Samira wrote:
gbaji wrote:
I'd also like to file a complaint with stores that apparently hide buttermilk in some random (tiny) spot in the midst of a frankly insane number of variations of milk. Seriously? Reduced fat half and half? Why? Just... why?


I... have no idea. I've never seen such a thing. Why not just use... milk?


Yeah. I've got nothing. What makes it half and half is that it's an even mixture of milk and heavy cream. So... yeah. For bonus points, what's the difference between heavy cream and milk? The fat content. A bit of research reveals that how they make "reduced fat" half and half is that they use less cream, and instead add corn syrup. I can only assume they're banking on people reading just the big words on the front and not the little words on the back.

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I think buttermilk is hard to find (in CA, at least) because a lot of people don't bake their own biscuits anymore. I use it for corn bread, mostly.


Yeah. My brief bit of research suggests that you want to use buttermilk in breads that use baking soda as part (or all) of the leavening. Half of the chemical process for the rise comes from heat, but the other half comes from introducing an acid. If you fail to use acid, you'll get an off flavor from the soda not fully reacting (and it may not rise as well either, I suppose).

Corn bread is pretty much the only thing I've used it for in the past as well (might have been baking powder though, or maybe a combination?). Ah. More research shows that baking powder has cream of tartar, which is an acid, so you can use it instead and then maybe not have to use buttermilk? Hmmm... See? Research is fun!
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#16 Mar 21 2017 at 5:09 PM Rating: Good
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gbaji wrote:
See? Research is fun!


There you go again, stating things that are demonstrably false, as though they were facts! Smiley: tongue
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#17 Mar 21 2017 at 9:57 PM Rating: Excellent
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Yeah, if you don't want to go to the store you can use a teaspoon of cream of tartar in a cup of milk, same effect. Slightly different flavor.
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#18 Mar 21 2017 at 10:09 PM Rating: Excellent
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So I've learned that if cruel fate ever delivers me to San Diego, I should bring my own bagels and buttermilk.
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#19 Mar 21 2017 at 11:09 PM Rating: Good
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Jophiel wrote:
So I've learned that if cruel fate ever delivers me to San Diego, I should bring my own bagels and buttermilk.


Don't forget to pack some water.
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#20 Mar 22 2017 at 8:45 AM Rating: Good
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Samira wrote:
Yeah, if you don't want to go to the store you can use a teaspoon of cream of tartar in a cup of milk, same effect. Slightly different flavor.



You can also add vinegar to the milk to make sour milk. Just look up Soda Bread recipes made without buttermilk. I can't remember if I save link for great set of soda bread recipes and don't have time to look right now.
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#21 Mar 22 2017 at 9:37 AM Rating: Excellent
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Timelordwho wrote:
Jophiel wrote:
So I've learned that if cruel fate ever delivers me to San Diego, I should bring my own bagels and buttermilk.


Don't forget to pack some water.
And a "I love Dean Spanos" bumper sticker.
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#22 Mar 22 2017 at 4:03 PM Rating: Good
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Samira wrote:
Yeah, if you don't want to go to the store you can use a teaspoon of cream of tartar in a cup of milk, same effect. Slightly different flavor.


The odds of me having cream of tartar in the pantry is about as high as the odds of me having buttermilk in the fridge though. I suppose if I start making my own mayo or something, I'll have a supply on hand. When it comes to the kitchen, I kinda pick my battles.

Jophiel wrote:
So I've learned that if cruel fate ever delivers me to San Diego, I should bring my own bagels and buttermilk.


Eh. It's usually on the shelf. I don't use it often, but I've never not found it. This time it was missing from the first store I went to (I found the section on the shelf with the buttermilk label, but just a gap and no buttermilk), and I literally spent like 20 minutes (and went back three times to look through the entire milk section) to find the very last quart of the stuff in the second store. If I had to guess, I'd suspect that I'm not the only person who decided to make soda bread for St. Paddy's day, and the stores didn't up their supply sufficiently to manage the sudden increase in demand. On the flip side, they have ridiculous amounts of extra corned beef.


Oh. But my main observation was just how freaking many varieties of milk there are these days. I don't normally pay that much attention. I buy basic milk. You know. Comes is a red container and has whole milk in it. If i need heavy cream for a recipe, I use that. I only really noticed because I had to go one section at a time looking at every single container to see if it was buttermilk, or some other random thing. It was pretty much all full of "other random things". Grrr...


Edited, Mar 22nd 2017 3:21pm by gbaji
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#23 Mar 22 2017 at 4:48 PM Rating: Good
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On the milk issue:

A good friend of mine has an uncle who will only drink goat's milk. I was all "where the **** does he get that?".

Safeway. Safeway carries goat's milk.

/headassplode
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Jophiel wrote:
Last week, I saw a guy with an eyepatch and a gold monocle and pointed him out to Flea as one of the most awesome things I've seen, ever. If I had an eyepatch and a gold monocle, I'd always dress up as Mr. Peanut but with a hook hand and a parrot.
#24 Mar 22 2017 at 8:21 PM Rating: Excellent
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Ha, my mom used to take us to a goat farm to buy milk sometimes. It was a family farm, and in the spring they let us play with the new kids. So cute.

I had nearly forgotten that.
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#25 Mar 23 2017 at 8:03 AM Rating: Good
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Friar Bijou wrote:
A good friend of mine has an uncle who will only drink goat's milk. I was all "where the **** does he get that?".
"From goats" would be my answer.
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#26 Mar 23 2017 at 12:32 PM Rating: Excellent
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lolgaxe wrote:
Friar Bijou wrote:
A good friend of mine has an uncle who will only drink goat's milk. I was all "where the **** does he get that?".
"From goats" would be my answer.


Female goats, specifically.
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