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GM's Thread About Everything/GM's Thread About Nothing (29 Viewers)

DVR'd the 4th quarter of the big game last night because I'm old and have to get up early.  Figured I could skim through and catch any big plays.

Woke up this morning to find out the kid has a 2 hour weather delay, so I have a couple hours to "work" from home before taking her to school. Great! I'll avoid the internet, fire up the DVR and see how the game turned out.

Just as I finished my shower, my wife turned on CNN in the bedroom (and then promptly dozed off again of course), and as I walked through the room I catch 5 seconds of audio: "They shook up the world! Clemson yada yada yada" :wall:

 
heckmanm said:
DVR'd the 4th quarter of the big game last night because I'm old and have to get up early.  Figured I could skim through and catch any big plays.

Woke up this morning to find out the kid has a 2 hour weather delay, so I have a couple hours to "work" from home before taking her to school. Great! I'll avoid the internet, fire up the DVR and see how the game turned out.

Just as I finished my shower, my wife turned on CNN in the bedroom (and then promptly dozed off again of course), and as I walked through the room I catch 5 seconds of audio: "They shook up the world! Clemson yada yada yada" :wall:
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There was a game last night? Basketball?

 
cosjobs said:
But he's our lawyer, especially since @Idiot Boxer abandoned us, and you caan't get Krista unless you're willing to incorporate and pony up a seven eight figure retainer. And Leeroy and Thorn are no good unless major real estate is involved. (sorry if I omitted any other ambulance chasers)
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You rang?  

I'll settle for a six-figure retainer.

 
proninja said:
I am no longer offended by insinuation that I have not lived up to my potential, mostly because I'm completely fine with that fact because I have everything I want in life. #underachiever
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This might be my favorite GMTAN post ever.

Also, love how prolific you guys were last night.  

 
Shakshuka

Has anyone made this dish before?  I found this, it looks awesome and easy to make, but also looks like there are tons of variations of what you can add to it.  Curious if anyone has, what they like or don't like in it before I give it a shot.

 
gianmarco said:
Shakshuka

Has anyone made this dish before?  I found this, it looks awesome and easy to make, but also looks like there are tons of variations of what you can add to it.  Curious if anyone has, what they like or don't like in it before I give it a shot.
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I've had it at a middle eastern restaurant here and it's fabulous.

I don't know their recipe, but I would substitute the "hot" fresh chili with Aleppo or something else smokey (Aleppo's my new favorite dried pepper to throw into anything bland).  There's a definite heat-smokey thing that the authentic dish has that I don't think is being captured here unless you use really smokey Spanish paprika.  The heat's suppose to build versus being right out front.

You also need a great sopping bread for the sauce.    

 
Sammy3469 said:
I've had it at a middle eastern restaurant here and it's fabulous.

I don't know their recipe, but I would substitute the "hot" fresh chili with Aleppo or something else smokey (Aleppo's my new favorite dried pepper to throw into anything bland).  There's a definite heat-smokey thing that the authentic dish has that I don't think is being captured here unless you use really smokey Spanish paprika.  The heat's suppose to build versus being right out front.

You also need a great sopping bread for the sauce.    
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Yep, that's my thought too.  I'm going to give this a go tomorrow and I'll report back.  Do they add anything at the end?  I'm leaning toward doing some chorizo and some feta, maybe some olives, but that's about it.

 
gianmarco said:
Yep, that's my thought too.  I'm going to give this a go tomorrow and I'll report back.  Do they add anything at the end?  I'm leaning toward doing some chorizo and some feta, maybe some olives, but that's about it.
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They'd serve it with/without some slender merguez sausage that seemed to be cooked in it from the beginning (ie it was submerged in the tomato sauce under the eggs).  They never had feta/olives/pistachios in it though I see some of the recipes do.  I'm not sure those would really go well with the deep smokey/spiced taste that I've had it with anyway.  

 
Last week I tried tried some silly day ribs. They turned out pretty good comma butt not all that. Saturday put some in the suit of the day 4 24 hours at 160 degrees. I then put them in the fridge for a couple of days. Last night I slice them into chunks and Grill them on a very hot Grill for about 1520 minutes. They were phenomenal using this method. This voice recognition stuff is interesting.

 
cosjobs said:
Last week I tried tried some silly day ribs. They turned out pretty good comma butt not all that. Saturday put some in the suit of the day 4 24 hours at 160 degrees. I then put them in the fridge for a couple of days. Last night I slice them into chunks and Grill them on a very hot Grill for about 1520 minutes. They were phenomenal using this method. This voice recognition stuff is interesting.
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I'll have the suit du jour

 
I have some beef short ribs and thus even a noun. They are at 167 degrees and I will cook them for 24 hours or 1400 + 40 minutes.

 
I picked up a shoe safe cooking steak on Amazon for about 80 bucks. One of the best value kitchen appliances I have ever acquired

 
Dan Lambskin said:
Cos doing voice to text might be my new favorite shtick 
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What do you think about this year's Fantasy League. Some of those guys are real #######s and made the experience less than desirable last season. But I think they're all beatable so I reckon I'll play again. Voice recognition really hitting its stride as long as I don't try and cook it in a CD

 
cosjobs said:
What do you think about this year's Fantasy League. Some of those guys are real #######s and made the experience less than desirable last season. But I think they're all beatable so I reckon I'll play again. Voice recognition really hitting its stride as long as I don't try and cook it in a CD
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Ill be back.  Assume @Peyton Marino will be too

Yeah some thin skin in that league but overall a good league.  I know you had a lot of personal #### going on that distracted you from it

 
I've had a brisket point raining in the fridge for a week. I have taken it out and I am decelerating it now. Getting the smoker fired up comma I'll throw it in at 2 and a quarter for a few hours then Suzy it 4 20 hours. I'm hoping it ends up is pastrami

 
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