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Comments:
<0> wlfshmn: While I've seriously thought about it, after serving 100+ people last week, I decided I don't want to do that permanently
<1> coma: it's seriously high-stress
<2> Coma: Oh well
<1> coma: I just love cooking though.
<3> Coma: Food serving, or otherwise :P
<0> whyzzyrd: But weird enough, most of the stress came up front.
<1> coma: I need to get some of my favourite recipes online.
<0> Lol
<0> whyzzyrd: I've been working on that for ages already, but haven't come any further than a placeholder
<1> Coma: It does. Once you start cooking, you're doing it, and you just have to deal with what happens, and fix it, or scratch it.
<0> wlfshmn: But hey, if you're ever in the neighbourhood, you're more than welcome to enjoy a meal at El Casa Coma
<1> coma: It's actually quite easy to bbq for 100/150
<1> coma: and with professional-size kit, or even using firepits outdoors, 150-200 isn't any great stress, it's just a lot of prep.
<0> whyzzyrd: Only if you keep with straight up recipes. With such volumes there's hardly any place for culinary stuff
<2> Coma: Sure thing, and if ever in my neighburhood, I'll take you out for pizza ;)
<0> lol
<1> coma: Dunno, it depends how big an army of people you have serving up.
<0> Hmm, also true.
<1> coma: I could do butter-fried chili chicken, in red pepper sauce, with tagliatelle for 200 if I could have 20 people making up plates.
<0> I discovered last week that with the three of us, we were at an absolute mininum
<1> coma: browning chicken breasts 40 at a time in a large tray is quite "normal"
<0> Damn, that just woke appetite
<1> coma: then coating them in chilli sauce, and chucking them in the oven for 20 mins isn't hard.
<0> whyzzyrd: I wish I had a kitchen where I could do all that
<2> Coma: hence the self-serve methodology ,)
<1> coma: Chopping ip a coupla-hundred red peppers and frying them off in olive oil, then liquidising the result would put a major dent in your day, unless you have professional kit.
<0> wlfshmn: There's still a lot of preperation
<1> coma: but warming that up, with a gallon or three of cream wouldn't be hard, and the red pepper paste could be made in advance.
<0> my kitchen looked like a disasterarea after two days of preperation :/
<1> coma: now, 200 people's worth of pasta's got to be fun.
<0> whyzzyrd: Heh, atlast you gave an idea of what to serve next time :)
<1> tagliatelle would have to make way probably for penne, or congichelle. It'd be easier
<0> Whenever that is, really....
<2> whyzzyrd: not to mention it will make you sensitive to capsaicin through your fingertips..
<0> whyzzyrd: Next thing I'm gonna try is handmade tagliatelle + something for 60
<0> Atleast, if I ever manage to convince my fellow conspirators
<2> Coma: your even worked out successfully though?
<2> s/even/event/
<0> Yup, sure did.
<0> We're as good as certain to repeat it next year, and with a little more carefull planning hope to get a few more visitors
<1> coma: Handmade pasta for 60 will be a ****-lot of pasta machine work.
<1> wlfshmn: They're not chilli peppers..
<2> whyzzyrd: he'll have to practice his right arm well in preparation, thats all ;)
<0> wlfshmn: You've never made pastadough, have you?
<0> Just that is quite a workout already.
<4> Hmm, I wonder what the use of interface specifications in a no nat firewall ruleset is besides anti-spoofing..
<4> morning all btw.
<0> mogguh
<2> Coma: hell no
<4> Een goedemorgen Coma.
<2> Coma: I thikn I've seen it doen on TV ;)
<2> Coma: but no, Ican't imainge I would ever get the idea of making pasta by hand..
<1> wlfshmn: If it were me, I'd rig some drive mechanism out of my cordless drill
<1> coma: I've plenty more ideas that you could scale to 200 pretty easily.
<0> wlfshmn: It's a whole lot better than the premade stuff though
<1> Coma: Oh, that it is. There's no comparison
<1> coma: you have a magimix?
<0> A what?
<2> Coma: you can by "fresh" pasta here, but I must say I don't particularily care for it
<5> my inbox is getting crowded.
<2> Coma: Never had truely homemade pasta, as far as I am aware of though
<1> coma: googlify
<0> Hmm, it's either a foodprocessor or an espresso machine
<0> And I've got neither
<1> coma: The food processor. I've a 4100
<1> coma: I bet their espresso machine is pretty good, but I've an ancient riviera&bar one.
<1> coma: As per a lot of my stuff, I was given it broken, and fixed it.
<1> wlfshmn: no.
<2> whyzzyrd: it's the only thing that processes my food.
<1> wlfshmn: food processor do stuff with food. microwaves destroy food.
<0> lol
<2> whyzzyrd: depends on what you put in I would say. It's not like I cook from a list of ingredients ;)
<1> coma: so, if you want to make a sauce, what do you blend it in?
<0> Oh, I've got one of those small, handheld.... erm, whatever it's called
<1> ****ing idiots.. http://news.bbc.co.uk/2/hi/uk_news/england/hampshire/5068716.stm
<0> It looks like a dremel, but you use it in the kitchen ;)
<1> coma: yeah, blender-type thingy. Turns cream in sauces into butter..
<2> now, a dremel I have atleast ;)
<0> If you're not careful, yes
<1> petrol into bbq.
<2> and while I use it in the kitchen, that is because I don't primarily use my kitchen for food ;)
<1> b00m!
<1> w00sh!
<6> anyone here that knows a bit of shell script?
<1> wlfshmn: So, you eat microwave meals.
<2> whyzzyrd: or fastfood, pretty much, yeah
<0> To: just about everyone does
<6> I've a small problem.. downloaded some software, and the files endup with a space....
<6> anyone can help me with a script to rename the files to remove the scape?
<1> coma: The pisser about that is, it's so *easy* to cook.
<2> well, lunches are typically a little better, but it's bulk food nonetheless. lots of thai woks lately
<6> something like mv "fdgdf.rar " fdgdf.rar for each file?
<2> whyzzyrd: actually, I find resource logistics much more difficult than the actuall cooking
<1> To_: What's in the RAR files?
<0> To: something like for i in *; do mv "$i" `echo $i | sed -e 's/ //g'`; done
<2> whyzzyrd: anyone can put togeather something eddible given the resoruces and a recepie
<0> wlfshmn: You mean you don't have stores in sweden?
<2> Coma: Sure do. I just never manage to come out of them with the right stuff.
<1> coma: Lets give him something simple.
<6> thanx Coma:)
<1> wlfshmn: You can obtain b33f up there?
<2> whyzzyrd: ofcourse.
<0> I mean, I live in the middle of nowhere and yet manage to get rather exotic ingredients when needed
<1> wlfshmn: potatoes?
<1> wlfshmn: oil, mustard, cream, salt?
<2> oil mustard and salt I actuall have in the kitchen
<1> right.
<1> Peel spuds & chip, in whatever shape you like eating fried potatoes.
<2> cream I don't. It turns bad in the time it takes me to make up my mind about cooking something
<1> Start frying spuds.
<1> Start frying steak in hot pan.
<1> actually, IRC is a bad meduim for this.
<6> whyzzyrd: www.rarsoft.com
<6> whyzzyrd: has you should know, you can download the src or a bin
<1> To: I know what a fscking rar *is*, I wanted to know what you'd "acquired" that was in rar files.
<6> oh
<6> photoshop cs2 for my brother
<1> Ok. Peel & chip spuds, fry until gently floating, extract, keep to one side.
<6> now I understand why his ftp client on windows didn't worked
<7> Jostein: I smell WAREZ!!!
<2> er, floating?
<6> lftp or ncftp download the files with that space without any problem... those win ftp clients didn't
<1> Take steak, put in hot pan. Fry on both sides until you're happy with the cookedness. I generally do a very very hot pan for 2/2.5 mins a side.
<1> Remove steak from pan, remove pan from heat. Put "chips" back in oil to refry.
<6> Jostein: it is, when it's ff
<1> Flood base of pan with cream. Add one large dollop of mustard. stir.
<1> Drain chips, put steak on warmed plate, put chips next to steak, pour sauce over steak.
<1> Almost the simplest recipe in the world.
<6> ff-> forced freeware
<1> To: forced?>
<6> ;)
<1> Coma: I know which I'd prefer to eat.
<2> Coma: it's only been 5 minutes. ;)
<0> whyzzyrd: Same here.
<0> Besides, I don't even have a microwave anymore
<1> Coma: Steak with a pepper sauce is just as easy.
<2> whyzzyrd: me to. It's a matter of beeing to lazy as uninterested to rectify it
<1> Coma: you do the same steps, but in a side-pan, warm a little butter, drop in some peppercorns and a little freshly ground pepper, let it toast a little
<0> Too bad it's not dinner time yet
<1> Coma: drop in some cream, and deglaze the steak pan with some banyuls, and drop the juices into the sauce. Voila.
<1> banyuls is quite kicking stuff.
<1> Costco has some 1964 banyuls just now, and I'm tempted by a bottle. It's only 30 quid.
<2> banyuls?
<0> wlfshmn: wine
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