How to do things The Right Way™

[morethanpretty]

The right way to drink:

Open bottle of liquor
Bring to lips
Tip bottle of liquor up to a 70degree angle
Take 1 large swallow
Lower bottle of liquor
Sigh and wipe your lips
Repeat

[Flint]

Originally Posted by Flint

I'm surprised nobody has commented on the hair dryer.

Originally Posted by Undertoad

I thought that was an Alton Brown innovation. It's in his book.

I did not know that. I learned it from my dad. He only used it to revive dying coals in an emergency. I, however, use it to produce the same perfectly heated coals every time. That, and as mentioned, for the "cleaning cycle" during which those half-a-bottle of lighter fluid sized flames are directed towards all parts of the grill, cauterizing the grates and burning away and lurking lighter fluid vapors.

[lumberjim]

to make an omelet:

1. 3 eggs. (fuck tone loc) crack them one handed into a cereal bowl.
2. whip up to fluffy with a fork .....you have to lift it as you stir to inject air into the eggs.
3. heat the pan and put a nice blop of real butter in there to melt
4. before the butter burns, pour in the eggs
5. let the eggs cook until a bubble begins to rise
6. using a batter spreader or a spatula, lift the edge of the cooked eggs, and tilt the pan so the raw egg wash runs under the cooked part
7. repeat this at different spots around the pan until there is no more egg running well enough to flow under the cooked parts.
8. let the bottom firm up a bit
9. flip eggs using a 'little e' motion
10. add omelet ingredients to left side of the circle
11. as the omelet firms up, slide the left side off onto the plate, and flip the right side over on top of it to close it
12. sprinkle shredded cheese, or segmented sliced cheese if desired
13. serve with hashbrowns or homefries and toast

[Queen of the Ryche]

Originally Posted by lumberjim

to make an omelet:

1. 3 eggs. (fuck tone loc) crack them one handed into a cereal bowl.
2. whip up to fluffy with a fork .....you have to lift it as you stir to inject air into the eggs.
3. heat the pan and put a nice blop of real butter in there to melt
4. before the butter burns, pour in the eggs
5. let the eggs cook until a bubble begins to rise
6. using a batter spreader or a spatula, lift the edge of the cooked eggs, and tilt the pan so the raw egg wash runs under the cooked part
7. repeat this at different spots around the pan until there is no more egg running well enough to flow under the cooked parts.
8. let the bottom firm up a bit
9. flip eggs using a 'little e' motion
10. add omelet ingredients to left side of the circle
11. as the omelet firms up, slide the left side off onto the plate, and flip the right side over on top of it to close it
12. sprinkle shredded cheese, or segmented sliced cheese if desired
13. serve with hashbrowns or homefries and toast

Now that is a friggin work of art. Impressive.

[limey]

Originally Posted by lumberjim

... let the bottom firm up a bit ...

He said "bottom" :p

[dar512]

The easiest way to do rice is to buy a good rice cooker, but we already have too much c**p in our kitchen, so I learned to cook it in a regular pot.

• Buy some good-quality long-grain rice. I can vouch for Basmati (from India) and Jasmine (from Thailand). If you have easy access to an Indian or Asian food store, go there. But the stuff they have at Sam's in the big burlap bag is not too bad.
• Rinse one cup of rice in a sieve/strainer. Run cold water over it for a couple of minutes.
• Dump the rice in a pot and add two cups of water (depending on how firm you like your rice).
• Bring to boil.
• Turn down to simmer and cover.
• Do not stir the rice. It will cook faster and better if you leave it be.
• Rice is done when all the water is gone. (You'll have to experiment. For me it's ~14 minutes).

Once you get the hang of this, your rice should be as good as chinese-restaurant quality.

Japanese/short-grain rice is a whole different thing and I have no idea how it should go. I don't care for it.

If you've got the meat cut up and marinated, you can do stir-fry by the time the rice is done. Quick and tasty.

[Aliantha]

Now I'm hungry again.

[HungLikeJesus]

I water down everything I drink - even water.

[capnhowdy]

I agree. My scotch isn't perfect until the end of the second or start of the third drink. And the barkeep knows to NEVER empty my glass until I'm leaving.

[Flint]

Originally Posted by capnhowdy

I agree. My scotch isn't perfect until the end of the second or start of the third drink.

Just imagine if you could have that "perfect" drink--every time! . . . Buy my book.

[sugarpop]

well, since I only drink red wine and ales, ice would be definite no no.

[Flint]

That sounds right. You leave it alone, and when you come back it has little steam holes running through it.


However, for Mexican dishes, the recommendation is to burn the rice in a skillet, to seal the outside before cooking.

[Flint]

Pour a Cup of Coffee

• Fill the bottom of the cup with a .75" layer of ice
• Add dairy product of your choice (milk, heavy cream, egg nog)
• Swirl around the ice cubes to chill the creamer
• Pour in a cup of steaming hot coffee
• Instantly enjoy a drink of perfect-temperature coffee without burning your mouth

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