Geekfood Mk2.

Post by **Dr. kitteny berk** » December 19th, 2007, 14:56

Lateralus wrote:You fail. I did home-made pizza the other day with goat's cheese, olives and butternut squash. Needed bacons, but I was feeding a vegetarian too. Can't remember the dough recipe off the top of my head, but it was dead easy.

There's a dough recipe either in this thread or in the wiki, tis most win.

Post by **HereComesPete** » December 19th, 2007, 15:01

Dog Pants wrote:Ghee! That even turns my worktop yellow through a sheet of aluminium and I've got to bleach the bastard stuff off.

Hmm, good point, vegetable butter. I use a highly clarified version that looks quite pale, but still retains the ability to stain anything and everything a really golden yellow, the only other thing I've ever encountered with this ability is juicee concentrate, bought from home bargain stores across the country, it has the ability to stain the glass it's in.

I wonder what the Chinese restaurants use if they are high class all natural Asian cuisine ones, probably still use food dye. I think I'll google it.

Post by **Roman Totale** » December 19th, 2007, 19:12

HereComesPete wrote:the only other thing I've ever encountered with this ability is juicee concentrate, bought from home bargain stores across the country, it has the ability to stain the glass it's in.

You Sunny Delight drinking motherfucker

Post by **Dr. kitteny berk** » January 15th, 2008, 10:04

Anyone have any recipes for a couple of bambi steaks?

Post by **FatherJack** » January 15th, 2008, 10:20

I put them in a frying pan and do them like beef steaks. Serve with a veg, maybe stirfried green things, chips or a tin of refried beans if I'm feeling lazy.

Post by **HereComesPete** » January 15th, 2008, 17:46

This. But of course less fat and young meat (hur hur fnar) is less forgiving when cooked wrong. Sealed at super high heat, left very rare (I know this won't be a problem for you Berk

)

Then some sauce for it - bordelaise is always good, you could try marsala or madeira sauce, but obviously not the creamy versions as they'd get too claggy tasting and mask the meat flavours, the straight up old school frenchie versions.

But of course going for a properly thickened frenchie sauce means making sauce espagnole and bone stock to make demi glace sauce stock to make your sauce. Or you could just buy demi glace. Or just make a bit of beef stock then throw a splash of whatever alcohol you want in then reduce it, pour it on and eat it, that seems easiest really. But no doubt you'll want to have a go at the long winded version at some point.

Post by **Joose** » January 15th, 2008, 18:49

Roman Totale wrote:Sunny Delight

I used to work in the factory that makes the stuff. No one touch it. Ever. Seriously.

Its not just the standard "I worked in a factory that makes this, dont touch it" either. The place made a load of the orange juice cartons you get from supermarkets, and those I will happily drink. But not Sunny D. Never Sunny D.

Post by **Dr. kitteny berk** » January 15th, 2008, 18:50

Tell me more.

Post by **Dog Pants** » January 15th, 2008, 19:02

He spuzzed into it to get his own back on the chavs who annoyed him on the bus for generations to come?

Post by **HereComesPete** » January 15th, 2008, 19:25

I'm intrigued too, tell us moar!

Most industrial processes contain a particular element of cost cutting/time saving that is disturbing to look at. John smiths/boddies/tetleys and other 'smooth flow cask ale' is actually created with green goo that arrives in large plastic containers, it carries the dubious name of brewing syrup. I can imagine something similar happens with sunny d.

Hehulk · Post by **Hehulk** » January 15th, 2008, 19:27

Indeed, more info please

Post by **TezzRexx** » January 15th, 2008, 20:12

TELL US MOAR

buzzmong · Post by **buzzmong** » January 15th, 2008, 20:21

MAOR!

Mr. Johnson · Post by **Mr. Johnson** » January 15th, 2008, 20:28

i'm interested in that too.

Post by **fabyak** » January 15th, 2008, 21:56

ROAR!

Post by **Joose** » January 16th, 2008, 6:18

Im surprised I havenet mentioned this before

ok, interesting (read: horrible) facts about Sunny Delight:

1) Before they made it sugar free, a 1.5 litre bottle contained 15 tablespoons worth of sugar. god knows what they put in it now.

2) One of the ingredients is basically oil, like you would cook with. Not something that normally mixes well with water, yet Sunny Delight never ends up seperating.

3)On all of the other production lines, you are allowed to grab a carton of juice and keep it with you to drink through the day. You are not alowed to do this with sunny delight, as it is harmful to drink for several hours after production.

4)Like in all industrial stuff, every now and then one of the machines goes a little wrong. Often, it will mildly mangle a bottle and juice will go everywhere. On the other lines thats not a problem, they just hose the floor down and get on with it. In the Sunny D bit, it means that they have to fill in the large pot holes in the concrete floor on a monthly basis.

5)One of the ingredients for sunny D is kept in the big cold store: one of those places you need to dress like you are going on an arctic expedition to enter. Unlike the other stuff, which is stored 4 barrels to a pallet, this is stored one barrel to a pallet, and the barrel gets a good coating of frost within seconds of coming out of the store, so it must be pretty bloody cold. Some numpty of a fork lift driver left a barrel of it out in the sun once, next to the canteen. The canteen now has a new wall.

And thats just the stuff that ive got reasonable evidence to back up, theres a load more unverified claims of the engineers and such. It is not good stuff.

Post by **deject** » January 16th, 2008, 6:55

good thing I don't drink Sunny D...

Lateralus · Post by **Lateralus** » January 16th, 2008, 7:51

Pffft, sounds lovely, where can I buy some?

Post by **Dog Pants** » January 16th, 2008, 8:08

Christ almighty, there's five more reasons not to drink it (after the fact that it's fucking horrible).

bomberesque · Post by **bomberesque** » January 16th, 2008, 8:16

sounds like a buffy episode Joose; is the secret ingredient ... people?