GM's thread about nothing (44 Viewers)

[Doctor Detroit]

movember at its finest: my attempt at a movember version of Costanza on a Couch

one hour left to donate

What am I donating to?

prostate and other men cancer research

About The Campaign

During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men.

Once registered at www.movember.com, men start Movember 1st clean shaven. For the rest of the month, these selfless and generous men, known as Mo Bros, groom, trim and wax their way into the annals of fine moustachery. Supported by the women in their lives, Mo Sistas, Movember Mo Bros raise funds by seeking out sponsorship for their Mo-growing efforts.

Mo Bros effectively become walking, talking billboards for the 30 days of November. Through their actions and words they raise awareness by prompting private and public conversation around the often ignored issue of men’s health.

At the end of the month, Mo Bros and Mo Sistas celebrate their gallantry and valor by either throwing their own Movember party or attending one of the infamous Gala Partés held around the world by Movember, for Movember.

The Movember Effect: Awareness & Education, Survivorship, Research

The funds raised in the US support prostate cancer and other cancers that affect men. The funds raised are directed to programs run directly by Movember and our men’s health partners, the Prostate Cancer Foundation and LIVESTRONG, the Lance Armstrong Foundation. Together, the three channels work together to ensure that Movember funds are supporting a broad range of innovative, world-class programs in line with our strategic goals in the areas of awareness and education, survivorship and research.

For more information on the programs we are funding please visit the following:

Prostate Cancer Foundation

LIVESTRONG, The Lance Armstrong Foundation

Awareness & Education

Global Action Plan

Yeah I had to catch up, I don't frequent this thread. Should I just donate to the team or to an individual?

 

[dharmapunk]

movember at its finest: my attempt at a movember version of Costanza on a Couch

one hour left to donate

What am I donating to?

prostate and other men cancer research

About The Campaign

During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men.

Once registered at www.movember.com, men start Movember 1st clean shaven. For the rest of the month, these selfless and generous men, known as Mo Bros, groom, trim and wax their way into the annals of fine moustachery. Supported by the women in their lives, Mo Sistas, Movember Mo Bros raise funds by seeking out sponsorship for their Mo-growing efforts.

Mo Bros effectively become walking, talking billboards for the 30 days of November. Through their actions and words they raise awareness by prompting private and public conversation around the often ignored issue of men’s health.

At the end of the month, Mo Bros and Mo Sistas celebrate their gallantry and valor by either throwing their own Movember party or attending one of the infamous Gala Partés held around the world by Movember, for Movember.

The Movember Effect: Awareness & Education, Survivorship, Research

The funds raised in the US support prostate cancer and other cancers that affect men. The funds raised are directed to programs run directly by Movember and our men’s health partners, the Prostate Cancer Foundation and LIVESTRONG, the Lance Armstrong Foundation. Together, the three channels work together to ensure that Movember funds are supporting a broad range of innovative, world-class programs in line with our strategic goals in the areas of awareness and education, survivorship and research.

For more information on the programs we are funding please visit the following:

Prostate Cancer Foundation

LIVESTRONG, The Lance Armstrong Foundation

Awareness & Education

Global Action Plan

Yeah I had to catch up, I don't frequent this thread. Should I just donate to the team or to an individual?

It's all good. Team or individual. Goes to the same place.

 

[Notorious T.R.E.]

movember at its finest: my attempt at a movember version of Costanza on a Couch

one hour left to donate

What am I donating to?

prostate and other men cancer research

About The Campaign

During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men.

Once registered at www.movember.com, men start Movember 1st clean shaven. For the rest of the month, these selfless and generous men, known as Mo Bros, groom, trim and wax their way into the annals of fine moustachery. Supported by the women in their lives, Mo Sistas, Movember Mo Bros raise funds by seeking out sponsorship for their Mo-growing efforts.

Mo Bros effectively become walking, talking billboards for the 30 days of November. Through their actions and words they raise awareness by prompting private and public conversation around the often ignored issue of men’s health.

At the end of the month, Mo Bros and Mo Sistas celebrate their gallantry and valor by either throwing their own Movember party or attending one of the infamous Gala Partés held around the world by Movember, for Movember.

The Movember Effect: Awareness & Education, Survivorship, Research

The funds raised in the US support prostate cancer and other cancers that affect men. The funds raised are directed to programs run directly by Movember and our men’s health partners, the Prostate Cancer Foundation and LIVESTRONG, the Lance Armstrong Foundation. Together, the three channels work together to ensure that Movember funds are supporting a broad range of innovative, world-class programs in line with our strategic goals in the areas of awareness and education, survivorship and research.

For more information on the programs we are funding please visit the following:

Prostate Cancer Foundation

LIVESTRONG, The Lance Armstrong Foundation

Awareness & Education

Global Action Plan

Yeah I had to catch up, I don't frequent this thread. Should I just donate to the team or to an individual?

I say donate to the individual you've drank the most with.

 

[krista4]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

It's on!

 

[Doctor Detroit]

movember at its finest: my attempt at a movember version of Costanza on a Couch

one hour left to donate

What am I donating to?

prostate and other men cancer research

About The Campaign

During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men.

Once registered at www.movember.com, men start Movember 1st clean shaven. For the rest of the month, these selfless and generous men, known as Mo Bros, groom, trim and wax their way into the annals of fine moustachery. Supported by the women in their lives, Mo Sistas, Movember Mo Bros raise funds by seeking out sponsorship for their Mo-growing efforts.

Mo Bros effectively become walking, talking billboards for the 30 days of November. Through their actions and words they raise awareness by prompting private and public conversation around the often ignored issue of men’s health.

At the end of the month, Mo Bros and Mo Sistas celebrate their gallantry and valor by either throwing their own Movember party or attending one of the infamous Gala Partés held around the world by Movember, for Movember.

The Movember Effect: Awareness & Education, Survivorship, Research

The funds raised in the US support prostate cancer and other cancers that affect men. The funds raised are directed to programs run directly by Movember and our men’s health partners, the Prostate Cancer Foundation and LIVESTRONG, the Lance Armstrong Foundation. Together, the three channels work together to ensure that Movember funds are supporting a broad range of innovative, world-class programs in line with our strategic goals in the areas of awareness and education, survivorship and research.

For more information on the programs we are funding please visit the following:

Prostate Cancer Foundation

LIVESTRONG, The Lance Armstrong Foundation

Awareness & Education

Global Action Plan

Yeah I had to catch up, I don't frequent this thread. Should I just donate to the team or to an individual?

I say donate to the individual you've drank the most with.

 

[Notorious T.R.E.]

OH SNAP KRISTA, SOMEONE IS BACK IN THE LEADAlso, it appears we're now eligible for incredible prizes:

Hey Trevor, Congratulations! As a result of your recent donation you are now eligible for the following rewards: • $100 Draw - Mo Bros who raise over $100 will automatically go in the draw to win 1 of 2 limited edition "Movember Country Gentleman Axes from BestMadeCo. • Free Gala Parté Ticket - come along and celebrate the end of Moustache Season at a Movember Gala Parté! To claim/view more info on your rewards (and see what else is up for grabs) please visit the Rewards section of your Mo Space. Well done and keep up the great work!.Movember – changing the face of men’s health

Edit: It appears these are awards for getting $100 individually

 

[krista4]

OH SNAP KRISTA, SOMEONE IS BACK IN THE LEADAlso, it appears we're now eligible for incredible prizes:

Hey Trevor, Congratulations! As a result of your recent donation you are now eligible for the following rewards: • $100 Draw - Mo Bros who raise over $100 will automatically go in the draw to win 1 of 2 limited edition "Movember Country Gentleman Axes from BestMadeCo. • Free Gala Parté Ticket - come along and celebrate the end of Moustache Season at a Movember Gala Parté! To claim/view more info on your rewards (and see what else is up for grabs) please visit the Rewards section of your Mo Space. Well done and keep up the great work!.Movember – changing the face of men’s health

Edit: It appears these are awards for getting $100 individually

I'd try to get you and Guster over $100 but promised I wouldn't donate again. Congrats, guys. It's been hugely fun to watch your evolution, or rather devolution.

 

[Tiger Fan]

movember at its finest: my attempt at a movember version of Costanza on a Couch

OMG

When one of my boys (9 months now) was probably about 6 months or so, he consistently did a great Costanza pose in his crib. Those of you who are privileged enough to be my FB friends can see it. Funny stuff.

 

[Tiger Fan]

If I might brag on the talented Mr. krista for a minute...yesterday he got a call from someone at the hands-down best restaurant in Memphis (which is not as close to being the tallest midget as you might think, as this place is led by a James Beard semifinalist, Food & Wine best new chef winner), Restaurant Iris, offering him a job. He accepted today and starts tomorrow (he'll keep his other job for a couple of weeks, too). This is positively huge for someone who only started cooking professionally about six months ago.

lobster “knuckle sandwich” with tarragon and tomatoes 13

 

[jplvr]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

I wonder what kind of sides would be prepared.

 

[-fish-]

congrats, OH!

 

[jplvr]

Nice job Mr. Krista.

 

[rickyjgo]

Anyone in here have luck with a long distance marriage?I have the opportunity to apply to a job 3 hours away - the first job opportunity about which I've been excited in 2+ years. I ran it past Mr. YSR tonight, and he's excited that I'm excited, but understandably upset.Can this type of thing work? It's an easy 3 hour drive, and our work schedules would allow weekend visitations every weekend. Anyone have any experience?

I do not highly recommend everyone try such a thing, but it CAN work. Many success stories and many horror stories...really depends on the people involved. First three years of our relationship we were a minimum of 6 hours apart. I was young and dumb...no way we should have gotten this far, but we did. The entire year before I left for the Middle East we lived 4 hours apart while she attended school here in Oregon. After 18 years together that worked just fine. Not ideal, but you do what you have to do. Everyone really needs to be on-board and I think that you need to have an end in sight. Our initial time-frame was only 2 years, we decided to keep our daughter in the same school system and it ballooned to 4...still 16 months remaining, but we are doing as great as can be expected. It sucks.If you do not have a plan that puts you both in the same place and happy later down the line I would stay away. Happy to answer any questions as to our struggles/success...your mileage may vary.

 

[cosjobs]

Crap. no one mentioned deadline on movember donations.

But in honor of their service, I will send a box of crap to all contestants who PM me their address

 

[Mr. Pickles]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

I wonder what kind of sides would be prepared.

Ribs.

 

[Oliver Humanzee]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

Accepted.I will crush you.Last week I made a fresh goat's milk marscapone-ish thing at work for laughs (our local goat cheese purveyor--the excellent Bonnie Blue Farms--gave us a few quarts of goat's milk. I was bored and never before worked with goat's milk.)and it was truly awful. The lemon and salt that one uses to make marscapone doesn't work well at ALL with the tangy goatiness of the milk--makes it taste like sour garbage. BUT--I remembered once having chevre' with a raspberry vinaigrette and it tasted great. So I took the other two quarts of goat milk and steeped in it a handful of IQF raspberries and some chervil, strained it, salted it, heated it up very slowly, and added a bit of raspberry vinegar and vegetable rennet to get it to curdle. Let it simmer until I got some nice, fat curds, and dumped the works into a perforated hotel pan lined with some cheese cloth. Put another hotel pan on top of the works and weighted it down with whatever the hell happened to be near me and could fit into a hotel pan (in this case, it was a few gallons of pommace-grade olive oil). Put the whole mess in the walk-in cooler and forgot about it for a while. Remembered it 48 hours later and checked it out. Pulled out a shiny, slightly pink, dimply sheet of pressed goat curds that were as firm and waxy as a deli provolone, but slightly porous and inconsistent in texture. It tasted pretty good--not nearly as good as the BBF chevre', but still pretty good and pleasantly raspberry-ish. So I cut the sheet into squares, coated a few with flour, egg-wash, and a mixture of panko and toasted, ground pine nuts. Fried 'em crispy in a sautee pan, served them to some of my coworkers with an arugula salad, lardons, and a raspberry vinaigrette made by taking the raspberry reduction we use for some desserts and whisking in cider vinegar. It was a good lunch. The servers liked it, and my chef was able to use some of the curd squares for vegetarian specials. That was the first time I ever tried to fry a curd and a handful of people payed actual money for the privilege of eating it.I will crush you.

 

[Mr. Pickles]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

Accepted.I will crush you.Last week I made a fresh goat's milk marscapone-ish thing at work for laughs (our local goat cheese purveyor--the excellent Bonnie Blue Farms--gave us a few quarts of goat's milk. I was bored and never before worked with goat's milk.)and it was truly awful. The lemon and salt that one uses to make marscapone doesn't work well at ALL with the tangy goatiness of the milk--makes it taste like sour garbage. BUT--I remembered once having chevre' with a raspberry vinaigrette and it tasted great. So I took the other two quarts of goat milk and steeped in it a handful of IQF raspberries and some chervil, strained it, salted it, heated it up very slowly, and added a bit of raspberry vinegar and vegetable rennet to get it to curdle. Let it simmer until I got some nice, fat curds, and dumped the works into a perforated hotel pan lined with some cheese cloth. Put another hotel pan on top of the works and weighted it down with whatever the hell happened to be near me and could fit into a hotel pan (in this case, it was a few gallons of pommace-grade olive oil). Put the whole mess in the walk-in cooler and forgot about it for a while. Remembered it 48 hours later and checked it out. Pulled out a shiny, slightly pink, dimply sheet of pressed goat curds that were as firm and waxy as a deli provolone, but slightly porous and inconsistent in texture. It tasted pretty good--not nearly as good as the BBF chevre', but still pretty good and pleasantly raspberry-ish. So I cut the sheet into squares, coated a few with flour, egg-wash, and a mixture of panko and toasted, ground pine nuts. Fried 'em crispy in a sautee pan, served them to some of my coworkers with an arugula salad, lardons, and a raspberry vinaigrette made by taking the raspberry reduction we use for some desserts and whisking in cider vinegar. It was a good lunch. The servers liked it, and my chef was able to use some of the curd squares for vegetarian specials. That was the first time I ever tried to fry a curd and a handful of people payed actual money for the privilege of eating it.I will crush you.

You do realize that the extent of shuke's cheese curd cooking prowess involves picking up a package of these things from the local Meijer and throwing them in a pot of oil.

 

[CGRdrJoe]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

I still remember the moment you discovered these things

 

[Oliver Humanzee]

Nice job Mr. Krista.

Thanks! To all of y'all who took a second to say congrats to a dude you don't know! So nice! I am not that nice. Sorry! I am very excited, and it is a really cool thing. A guy who used to work at my current restaurant was promoted to Sous there and took it upon himself to ask me if I wanted to work there. He is a helluva cook--it is quite a compliment. I've heard a few chefs say, as a point of pride, "I've been a chef for 20 years and I've never had a resume." Meaning that they've never had to look for a job--employers know who they are and come to them. Would like to be able to say the same about myself one day. On my way.

However, my excitement is tempered by the knowledge that it is avery junior position at a very competitive place. I will be taking a cut in both hours and pay and will have to prove myself all over again before I get a chance to cook the really cool stuff. I have a great many weeks of oyster shucking, shallot mincing, pantry organizing, and Yes Chef-ing ahead of me.

Still, thanks for the thanks.

 

[Idiot Boxer]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

Accepted.I will crush you.Last week I made a fresh goat's milk marscapone-ish thing at work for laughs (our local goat cheese purveyor--the excellent Bonnie Blue Farms--gave us a few quarts of goat's milk. I was bored and never before worked with goat's milk.)and it was truly awful. The lemon and salt that one uses to make marscapone doesn't work well at ALL with the tangy goatiness of the milk--makes it taste like sour garbage. BUT--I remembered once having chevre' with a raspberry vinaigrette and it tasted great. So I took the other two quarts of goat milk and steeped in it a handful of IQF raspberries and some chervil, strained it, salted it, heated it up very slowly, and added a bit of raspberry vinegar and vegetable rennet to get it to curdle. Let it simmer until I got some nice, fat curds, and dumped the works into a perforated hotel pan lined with some cheese cloth. Put another hotel pan on top of the works and weighted it down with whatever the hell happened to be near me and could fit into a hotel pan (in this case, it was a few gallons of pommace-grade olive oil). Put the whole mess in the walk-in cooler and forgot about it for a while. Remembered it 48 hours later and checked it out. Pulled out a shiny, slightly pink, dimply sheet of pressed goat curds that were as firm and waxy as a deli provolone, but slightly porous and inconsistent in texture. It tasted pretty good--not nearly as good as the BBF chevre', but still pretty good and pleasantly raspberry-ish. So I cut the sheet into squares, coated a few with flour, egg-wash, and a mixture of panko and toasted, ground pine nuts. Fried 'em crispy in a sautee pan, served them to some of my coworkers with an arugula salad, lardons, and a raspberry vinaigrette made by taking the raspberry reduction we use for some desserts and whisking in cider vinegar. It was a good lunch. The servers liked it, and my chef was able to use some of the curd squares for vegetarian specials. That was the first time I ever tried to fry a curd and a handful of people payed actual money for the privilege of eating it.I will crush you.

I so want to see you on Chopped. You'd be the second person I 'know' to have been on the show.

 

[dharmapunk]

Who is a fully funded PhD candidate with an attached teaching assistant gig?

<- THIS GUY, that's who!

 

[Tiger Fan]

Who is a fully funded PhD candidate with an attached teaching assistant gig?<- THIS GUY, that's who!

congrats...what field? (sorry if you already mentioned earlier)

 

[El Floppo]

Who is a fully funded PhD candidate with an attached teaching assistant gig?<- THIS GUY, that's who!

 

[Bogart]

Who is a fully funded PhD candidate with an attached teaching assistant gig?

<- THIS GUY, that's who!

Way to go!!!The showing of Blue Velvet the thing that put you over the top??

 

[dharmapunk]

Who is a fully funded PhD candidate with an attached teaching assistant gig?<- THIS GUY, that's who!

congrats...what field? (sorry if you already mentioned earlier)

Thanks all.English with a creative dissertation (likely a novel).

 

[Idiot Boxer]

Who is a fully funded PhD candidate with an attached teaching assistant gig?<- THIS GUY, that's who!

congrats...what field? (sorry if you already mentioned earlier)

Thanks all.English with a creative dissertation (likely a novel).

Congrats. Just don't write a book.

 

[Bogart]

The Movember party at Rahr and Sons Brewery was really a blast last night. I need to get some pics (phone was dead last night) of the festivities because it was mustas-tic. The North Texas Beard Alliance (yeah, who knew?) was there and giving away awards: most creepy, best pure Movember stache, best redbeard, best Grizzly Adams, most stylish, best angry goatee, best overall beard. These guys take their facial hair seriously. My brother made the finals for the pure Movember stache, and the guy that ran it came up to me later and said I should have entered the most creepy contest. Thanks, I think.

And anyone in the DFW area, you have to check out the tour at Rahr and Sons. 7 bucks gets you a pint glass, a tour and 3 coupons for "samples" of their beer. And by samples they mean full pint glasses. I highly recommend their Ugly Pug Black Lager, their Iron Thistle Scottish Style, their Winter Warmer English Dark and a new one they call Visionary. I'm not a fan of their IPA, but that may just be my own taste.

 

[urbanhack]

Who is a fully funded PhD candidate with an attached teaching assistant gig?<- THIS GUY, that's who!

congrats...what field? (sorry if you already mentioned earlier)

Thanks all.English with a creative dissertation (likely a novel).

Congrats!!

 

[dharmapunk]

Who is a fully funded PhD candidate with an attached teaching assistant gig?<- THIS GUY, that's who!

congrats...what field? (sorry if you already mentioned earlier)

Thanks all.English with a creative dissertation (likely a novel).

Congrats. Just don't write a book.

 

[dharmapunk]

The Movember party at Rahr and Sons Brewery was really a blast last night. I need to get some pics (phone was dead last night) of the festivities because it was mustas-tic. The North Texas Beard Alliance (yeah, who knew?) was there and giving away awards: most creepy, best pure Movember stache, best redbeard, best Grizzly Adams, most stylish, best angry goatee, best overall beard. These guys take their facial hair seriously. My brother made the finals for the pure Movember stache, and the guy that ran it came up to me later and said I should have entered the most creepy contest. Thanks, I think.

And anyone in the DFW area, you have to check out the tour at Rahr and Sons. 7 bucks gets you a pint glass, a tour and 3 coupons for "samples" of their beer. And by samples they mean full pint glasses. I highly recommend their Ugly Pug Black Lager, their Iron Thistle Scottish Style, their Winter Warmer English Dark and a new one they call Visionary. I'm not a fan of their IPA, but that may just be my own taste.

I wish they had something like that where I live. It would have made this way more fun.

 

[Bob Sacamano]

Anyone in here have luck with a long distance marriage?I have the opportunity to apply to a job 3 hours away - the first job opportunity about which I've been excited in 2+ years. I ran it past Mr. YSR tonight, and he's excited that I'm excited, but understandably upset.Can this type of thing work? It's an easy 3 hour drive, and our work schedules would allow weekend visitations every weekend. Anyone have any experience?

You'll work and constantly miss seeing him. He'll drink a lot, watch a ####load of pron, and become reacquainted with his hand of choice. What could go wrong?

 

[Bob Sacamano]

Anyone in here have luck with a long distance marriage?I have the opportunity to apply to a job 3 hours away - the first job opportunity about which I've been excited in 2+ years. I ran it past Mr. YSR tonight, and he's excited that I'm excited, but understandably upset.Can this type of thing work? It's an easy 3 hour drive, and our work schedules would allow weekend visitations every weekend. Anyone have any experience?

We did it...for six weeks. So OK, I actually do have several friends who've done this for longer, years even, and oddly enough they have some of the best marriages I know of and are all still married.

Of course they do. It's easy to be married when you never see each other.ETA: And have no responsibilities. When there are kids involved, it's a game-changer.

 

[Bob Sacamano]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

Accepted.I will crush you.Last week I made a fresh goat's milk marscapone-ish thing at work for laughs (our local goat cheese purveyor--the excellent Bonnie Blue Farms--gave us a few quarts of goat's milk. I was bored and never before worked with goat's milk.)and it was truly awful. The lemon and salt that one uses to make marscapone doesn't work well at ALL with the tangy goatiness of the milk--makes it taste like sour garbage. BUT--I remembered once having chevre' with a raspberry vinaigrette and it tasted great. So I took the other two quarts of goat milk and steeped in it a handful of IQF raspberries and some chervil, strained it, salted it, heated it up very slowly, and added a bit of raspberry vinegar and vegetable rennet to get it to curdle. Let it simmer until I got some nice, fat curds, and dumped the works into a perforated hotel pan lined with some cheese cloth. Put another hotel pan on top of the works and weighted it down with whatever the hell happened to be near me and could fit into a hotel pan (in this case, it was a few gallons of pommace-grade olive oil). Put the whole mess in the walk-in cooler and forgot about it for a while. Remembered it 48 hours later and checked it out. Pulled out a shiny, slightly pink, dimply sheet of pressed goat curds that were as firm and waxy as a deli provolone, but slightly porous and inconsistent in texture. It tasted pretty good--not nearly as good as the BBF chevre', but still pretty good and pleasantly raspberry-ish. So I cut the sheet into squares, coated a few with flour, egg-wash, and a mixture of panko and toasted, ground pine nuts. Fried 'em crispy in a sautee pan, served them to some of my coworkers with an arugula salad, lardons, and a raspberry vinaigrette made by taking the raspberry reduction we use for some desserts and whisking in cider vinegar. It was a good lunch. The servers liked it, and my chef was able to use some of the curd squares for vegetarian specials. That was the first time I ever tried to fry a curd and a handful of people payed actual money for the privilege of eating it.I will crush you.

Congrats on the new gig.

 

[St. Louis Bob]

Team GMTAN is up to $435 with the last minute push!

WTMF is my message?!!

The only way we are going to climb above #6 is if SLB moves to Canada.

Or I can move to Bakersfield..

THEY EITHER ATE AT A GREEK RESTAURANT OR SHE LIKES IT IN THE ### YOU MORONS.

Thank you.

If I might brag on the talented Mr. krista for a minute...yesterday he got a call from someone at the hands-down best restaurant in Memphis (which is not as close to being the tallest midget as you might think, as this place is led by a James Beard semifinalist, Food & Wine best new chef winner), Restaurant Iris, offering him a job. He accepted today and starts tomorrow (he'll keep his other job for a couple of weeks, too). This is positively huge for someone who only started cooking professionally about six months ago.

Very cool.

Anyone in here have luck with a long distance marriage?

I have the opportunity to apply to a job 3 hours away - the first job opportunity about which I've been excited in 2+ years. I ran it past Mr. YSR tonight, and he's excited that I'm excited, but understandably upset.

Can this type of thing work? It's an easy 3 hour drive, and our work schedules would allow weekend visitations every weekend.

Anyone have any experience?

We did it...for six weeks. So OK, I actually do have several friends who've done this for longer, years even, and oddly enough they have some of the best marriages I know of and are all still married.

Of course they do. It's easy to be married when you never see each other.ETA: And have no responsibilities. When there are kids involved, it's a game-changer.

I think I'm going to give it a shot.

 

[urbanhack]

Anyone in here have luck with a long distance marriage?

Yes! I had a great luck. It helped me realize I didn't want to be married any longer!!

 

[Thorn]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

Accepted.

I will crush you.

Last week I made a fresh goat's milk marscapone-ish thing at work for laughs (our local goat cheese purveyor--the excellent Bonnie Blue Farms--gave us a few quarts of goat's milk. I was bored and never before worked with goat's milk.)and it was truly awful. The lemon and salt that one uses to make marscapone doesn't work well at ALL with the tangy goatiness of the milk--makes it taste like sour garbage.

BUT--I remembered once having chevre' with a raspberry vinaigrette and it tasted great. So I took the other two quarts of goat milk and steeped in it a handful of IQF raspberries and some chervil, strained it, salted it, heated it up very slowly, and added a bit of raspberry vinegar and vegetable rennet to get it to curdle. Let it simmer until I got some nice, fat curds, and dumped the works into a perforated hotel pan lined with some cheese cloth. Put another hotel pan on top of the works and weighted it down with whatever the hell happened to be near me and could fit into a hotel pan (in this case, it was a few gallons of pommace-grade olive oil). Put the whole mess in the walk-in cooler and forgot about it for a while.

Remembered it 48 hours later and checked it out. Pulled out a shiny, slightly pink, dimply sheet of pressed goat curds that were as firm and waxy as a deli provolone, but slightly porous and inconsistent in texture. It tasted pretty good--not nearly as good as the BBF chevre', but still pretty good and pleasantly raspberry-ish. So I cut the sheet into squares, coated a few with flour, egg-wash, and a mixture of panko and toasted, ground pine nuts. Fried 'em crispy in a sautee pan, served them to some of my coworkers with an arugula salad, lardons, and a raspberry vinaigrette made by taking the raspberry reduction we use for some desserts and whisking in cider vinegar. It was a good lunch. The servers liked it, and my chef was able to use some of the curd squares for vegetarian specials. That was the first time I ever tried to fry a curd and a handful of people payed actual money for the privilege of eating it.

I will crush you.

I don't know what any of the bolded words/terms mean.Which is to say,

1. Congrats on your dream job; and

2. I look forward to dining where you work so I can read each menu item looking for the one or two words I know, e.g. Menu: Goat's Milk Cheese Curds Marscapone in a chervil and IQF rasberry rennet reduction, panko-crusted and pan-seared, then sprinkled with pommace-grade olive oil. Served with lardons and arugula salad. Me: Fried cheese with other fancy stuff! I'll get that!

 

[Bob Sacamano]

THEY EITHER ATE AT A GREEK RESTAURANT OR SHE LIKES IT IN THE ### YOU MORONS.

Thank you.

Opa!

 

[Thorn]

dh>

 

[heckmanm]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

Accepted.

I will crush you.

Last week I made a fresh goat's milk marscapone-ish thing at work for laughs (our local goat cheese purveyor--the excellent Bonnie Blue Farms--gave us a few quarts of goat's milk. I was bored and never before worked with goat's milk.)and it was truly awful. The lemon and salt that one uses to make marscapone doesn't work well at ALL with the tangy goatiness of the milk--makes it taste like sour garbage.

BUT--I remembered once having chevre' with a raspberry vinaigrette and it tasted great. So I took the other two quarts of goat milk and steeped in it a handful of IQF raspberries and some chervil, strained it, salted it, heated it up very slowly, and added a bit of raspberry vinegar and vegetable rennet to get it to curdle. Let it simmer until I got some nice, fat curds, and dumped the works into a perforated hotel pan lined with some cheese cloth. Put another hotel pan on top of the works and weighted it down with whatever the hell happened to be near me and could fit into a hotel pan (in this case, it was a few gallons of pommace-grade olive oil). Put the whole mess in the walk-in cooler and forgot about it for a while.

Remembered it 48 hours later and checked it out. Pulled out a shiny, slightly pink, dimply sheet of pressed goat curds that were as firm and waxy as a deli provolone, but slightly porous and inconsistent in texture. It tasted pretty good--not nearly as good as the BBF chevre', but still pretty good and pleasantly raspberry-ish. So I cut the sheet into squares, coated a few with flour, egg-wash, and a mixture of panko and toasted, ground pine nuts. Fried 'em crispy in a sautee pan, served them to some of my coworkers with an arugula salad, lardons, and a raspberry vinaigrette made by taking the raspberry reduction we use for some desserts and whisking in cider vinegar. It was a good lunch. The servers liked it, and my chef was able to use some of the curd squares for vegetarian specials. That was the first time I ever tried to fry a curd and a handful of people payed actual money for the privilege of eating it.

I will crush you.

I got a lardon just reading that.Congrats on the new gig!

 

[GroveDiesel]

movember at its finest: my attempt at a movember version of Costanza on a Couch

one hour left to donate

What am I donating to?

After viewing the pictures, I thought for sure it was NAMBLA.

 

[krista4]

You do realize that the extent of shuke's cheese curd cooking prowess involves picking up a package of these things from the local Meijer and throwing them in a pot of oil.

Mr. krista doesn't really know the people here too well and just might have taken that "challenge" a little too seriously based on too much port consumption. There's a good chance I'd like shuke's version of the curds better, though.

Anyone in here have luck with a long distance marriage?

I have the opportunity to apply to a job 3 hours away - the first job opportunity about which I've been excited in 2+ years. I ran it past Mr. YSR tonight, and he's excited that I'm excited, but understandably upset.

Can this type of thing work? It's an easy 3 hour drive, and our work schedules would allow weekend visitations every weekend.

Anyone have any experience?

We did it...for six weeks. So OK, I actually do have several friends who've done this for longer, years even, and oddly enough they have some of the best marriages I know of and are all still married.

Of course they do. It's easy to be married when you never see each other.ETA: And have no responsibilities. When there are kids involved, it's a game-changer.

Several couples I know who have done it had kids. No doubt that makes it a lot more difficult, though. Not saying it would be easy in any way, but for YSR and husband without kids (or so we think), seems doable.

 

[shuke]

OH would love the challenge of cooking for a GMTAN cornhole.

I challenge him to a fried cheese curd cookoff.

Accepted.I will crush you.Last week I made a fresh goat's milk marscapone-ish thing at work for laughs (our local goat cheese purveyor--the excellent Bonnie Blue Farms--gave us a few quarts of goat's milk. I was bored and never before worked with goat's milk.)and it was truly awful. The lemon and salt that one uses to make marscapone doesn't work well at ALL with the tangy goatiness of the milk--makes it taste like sour garbage. BUT--I remembered once having chevre' with a raspberry vinaigrette and it tasted great. So I took the other two quarts of goat milk and steeped in it a handful of IQF raspberries and some chervil, strained it, salted it, heated it up very slowly, and added a bit of raspberry vinegar and vegetable rennet to get it to curdle. Let it simmer until I got some nice, fat curds, and dumped the works into a perforated hotel pan lined with some cheese cloth. Put another hotel pan on top of the works and weighted it down with whatever the hell happened to be near me and could fit into a hotel pan (in this case, it was a few gallons of pommace-grade olive oil). Put the whole mess in the walk-in cooler and forgot about it for a while. Remembered it 48 hours later and checked it out. Pulled out a shiny, slightly pink, dimply sheet of pressed goat curds that were as firm and waxy as a deli provolone, but slightly porous and inconsistent in texture. It tasted pretty good--not nearly as good as the BBF chevre', but still pretty good and pleasantly raspberry-ish. So I cut the sheet into squares, coated a few with flour, egg-wash, and a mixture of panko and toasted, ground pine nuts. Fried 'em crispy in a sautee pan, served them to some of my coworkers with an arugula salad, lardons, and a raspberry vinaigrette made by taking the raspberry reduction we use for some desserts and whisking in cider vinegar. It was a good lunch. The servers liked it, and my chef was able to use some of the curd squares for vegetarian specials. That was the first time I ever tried to fry a curd and a handful of people payed actual money for the privilege of eating it.I will crush you.

You do realize that the extent of shuke's cheese curd cooking prowess involves picking up a package of these things from the local Meijer and throwing them in a pot of oil.

I HAD TO MAKE THE BATTER, TOO, ****.

 

[shuke]

the guy that ran it came up to me later and said I should have entered the most creepy contest.

"ouch"

 

[shuke]

Who is a fully funded PhD candidate with an attached teaching assistant gig?<- THIS GUY, that's who!

Congrats on whatever this means.

 

[Keys Myaths]

I HAD TO MAKE THE BATTER, TOO, ****.

 

[shuke]

OK, let's get serious for a minute. I need a win this week to get clinch a first round playoff bye.Pick my WR3amian Williams @BUFDenarius Moore @MIAMario Manningham vs. GBPDarrius Heyward-Bey @MIARiley Cooper @SEA

I'm definitely leading towards Williams at this point. Moore didn't actually practice yesterday, was just in pads. But let's throw Doug Baldwin into the mix here. He's available, and Sidney Rice is done for the year.By the way, if I want to pick up Baldwin or Den D I'd have to drop someone from this list, except for Cooper who I can't drop until next week. Obvious choice is probably Cin D. Even though I'm planning on playing Ten against Ind week 15, Cin has St. Louis, and I would hate for a potential opponent to pick them up.QB Cam NewtonQB Matthew Stafford RB Matt ForteRB Arian FosterRB Marshawn LynchRB Darren Sproles WR Greg JenningsWR Brandon LloydWR Damian WilliamsWR Denarius MooreWR Mario ManninghamWR Darrius Heyward-BeyWR Riley Cooper TE Jimmy Graham K Jason Hanson D CincinnatiD Tennessee

 

[Idiot Boxer]

I HAD TO MAKE THE BATTER, TOO, RICK.

Did anyone else read this in the voice of Louis the cat? And then imagine Louis making cheese curds and texting Rick?

 

[krista4]

I HAD TO MAKE THE BATTER, TOO, RICK.

Did anyone else read this in the voice of Louis the cat? And then imagine Louis making cheese curds and texting Rick?

+1

 

[Homer J Simpson]

I had no idea that Oliver Humanzee was Mr Krista.

My notebook is turrible.

 

[Bob Sacamano]

I had no idea that Oliver Humanzee was Mr Krista. My notebook is turrible.

psst. Mrs. BSR is also married to BSR.