GredGredmansson: anything we can cast from the graveyard?
GredGredmansson: oh wait that's a SACRIFICE
GredGredmansson: i didn't realize that
CanPlayGames subscribed with Prime. They've subscribed for 73 months!
CanPlayGames: I found where they hid the prime sub
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GredGredmansson: 3 times, clock also taps for mana
GredGredmansson: and then the Wrennaissance happened
lirazel64: Deep subject...
MegaDosX: Thanks for stream!
ArdCollider: thanks for the stream, Cori, gg!
pleonasticTautology: thank you for streaming!
GredGredmansson: thanks Cori
MegaDosX: It was an enjoyable stream
CanPlayGames: !updog
LRRbot:
The stream has been live for 20:18:18.
CanPlayGames: rude
Mr_Horrible: Manicotti: The Lazening
CanPlayGames: Should let you eat it
TheWriterAleph: those are two of my favorite things!
letfireraindown: I got this entertainment PC on proper internet, so will twitch load the video as soon as they go live?
Juliamon: It is a mystery
Juliamon:
Juliamon: Did it?
letfireraindown: IT DID!
letfireraindown: Twitch is working better now!
Juliamon:
loufghyslaufey: Cooking?
loufghyslaufey: Oh that's right
loufghyslaufey: I wanted to distinguished leftover pasta from this week into a new platter
lonestarbl: I'll consume the gluten with my eyes
lonestarbl:
Challis2070: I have managed to remember I have a free prime...thingy, and to use it. Go me.
lonestarbl: Squeeze that value fruit
lonestarbl: Summon Ian
Challis2070: Summoning Ian is taking place, make sure to have plenty of space available for the Ian
lonestarbl: Will there be a chef's hat?
Challis2070: I love it! Looking forward to it!
DaxStrife: I do not see tarp. Where is tarp?
Challis2070: hopefully tarp is under the table. I hope.
SquareDotCube: oh boy, it's our favorite appliance Burnie the Toaster Oven
ritchards: !pateron
ritchards: !youtube
ritchards: !patreon
ritchards: !store
lonestarbl: My office won't let me have a toaster oven, you people in Canada know how to live freely
Challis2070: my store has a microwave, etc? but it's in the breakroom, and that's on the second floor and I can't really get to it. Sadness.
gualdhar: the cheese caulking gun is so much fun though
Arclight_Dynamo: It's manicotti... for the lazy man! It's Lazy Man-icotti.
goombalax: spinch!
loufghyslaufey: "pasting shells?"
lonestarbl: PASS-TUH
SquareDotCube: Oh. I'd thought you'd use the giant tubes.
Challis2070: mmm, spinach
goombalax: my olive oil fucks
JocelyneAnne: I reckon there is a genie in that there lamp
lonestarbl: Ninja those vegetables into your pasta & cheese dish
Challis2070: I want the oil beaker for myself
RatherLargeToad: oooo, fancy
Texan_Reverend: Yeah, we wouldn't want something with a huge hole.
Texan_Reverend: In this context anyway.
lonestarbl: Hey Tex, thanks for what you do on the Mastodons
JocelyneAnne: Garlic, the hydra of recipes.
Challis2070: kosher salt=important!
Texan_Reverend: Happy to do so! @lonestarbl I love the place.
goombalax: I like Hunts
Challis2070: We get the store brand, cause I work at a grocery store and get a discount on own-brand items
lonestarbl: I'm a Rinaldi pasta sauce fan
Challis2070: Ooo, crystanthamums! Never thought to use them
Texan_Reverend: Shameless plug of my favorite jarred sauce: Mezzetta Spicy Marinara. Between Classico/Ragu and Rao's on price, but top-tier ingredients like Rao's.
lonestarbl: Oo chili oil
Texan_Reverend: Same, Paul.
Challis2070: Drat, wish I saw this before I went to the Asian market today!
lonestarbl: Quick, to the time machine!
goombalax: scale
goombalax: is for baking
Challis2070: Oh no! A lack of scale! It'll come out American!
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Catcard: food! food! food!
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valravenapocalypse: Pasta is portioned by vibe and how hungry you feel. Anything else is heresy
zimmercj:
do they have a banana for scale? 
lonestarbl:
Challis2070: oh, very good point. That reminds me, I need to check my AC to be sure it's good, and the other one can't be on for that test.
Texan_Reverend: It preheats pretty quickly.
NotCainNorAbel: down due to not enough power and now due to too much power
QuixoticScrivener: did Ian say 375, as in C?!
QuixoticScrivener: ahh
Arclight_Dynamo: Victoria news says: "BC Hydro blames substation crews for some pockets of power outages on April 9"
Texan_Reverend: That toaster oven being small makes it quick to heat, and the induction cooktop is similar - at least with good-compatibility pots.
Challis2070: Canada is a very strange mix of fucking weird measurements
QuixoticScrivener: divide by 2
Arclight_Dynamo: Cooking and pool temps!
DaxStrife: Fahrenheit is more granular, so I can see why it'd be preferred for cooking.
zimmercj:
Still made more of the metric system than us USA-ers. If drug dealers can use metric why can’t we? 
Challis2070: they gonna keep cooking a bit, yea
Anexmedia: Always save a cup full of pasta water
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Anexmedia: dash
DaxStrife: Throw 'em in the
Challis2070: god damn do I hate that flowchart
DaxStrife: salt vault.
Anexmedia: Have we hit people with the history of why we do pinky out?
Arclight_Dynamo: @Challis2070 It is 100% accurate, tho.
Challis2070: Me, having been to Canada before, knows this, but it doesn't make me happier about the flow chart.
gualdhar: "salty as the sea" same thing my mom always says
Anexmedia: I do 1 heaping teaspoon per gallon
Sarah_Serinde: If I forget to salt my pasta, I notice it
Challis2070: pasta dough
Sarah_Serinde: *pasta water
butt_ghost: Al Dente's Inferno
Anexmedia: also skip putting the oil in the water, drizzle it on after
Challis2070: I'll probably be eating ramen later, lol, tho we do have pasta, just...rotini, I think.
Challis2070: Oh dear
Challis2070: from my store- we have a lot of premade food
Anexmedia: Pre-made pierogies are big here
Texan_Reverend: Yeah, they would need to be on separate circuits.
Texan_Reverend: Both those devices can hit 1300-1500 watts.
tobolaeh: Oven is prob 1200-1800
Anexmedia: That'd be what ~8 amps for the cooker?
Challis2070: unsurprised
Texan_Reverend: And 1500-1700 is max of any given circuit.
Anexmedia: They're grab and go
Challis2070: we want to split my room off of the computer room, so that that room and my room can have AC on at the same time.
BITs19_ subscribed at Tier 1. They've subscribed for 93 months, currently on a 93 month streak!
BITs19_: oh heck
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Anexmedia: Oh, I like this idea way more
Juliamon: that's what I was afraid of
RatherLargeToad: “Deconstructed”
Anexmedia: the famous bowl approach
Challis2070: ah, bowls, love em
zimmercj: I made a perogi lasagna before and it was so good. So much starch though.
Texan_Reverend: I should say, that's the max of most standard circuits: 15 amps. Some commercial stuff will be 20 amps, but still not the 30 amps you'd need to run both.
ghizmou: but appearance greatly affect appetite
Juliamon: I don't have much room to talk though to be honest, I like to make a 'famous bowl' with a parmesan polenta base and bbq pulled pork and air-fried brussels sprouts on top
Challis2070: So we're torturing Paul here with the food?
Seirhune: I have never made pierogi, but I have made cabbage rolls
Anexmedia: are you a garlic chopper or a garlic smasher/
Seirhune: I never saw my polish grandma make pierogi, she always just picked them up from a local place.
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DaxStrife: More than enough garlic is rarely a bad thing.
Challis2070: nice sharp knives
bosku: 9 cloves is MID
Arclight_Dynamo: I have never been in a situation where I have found there to be too much garlic in something.
gualdhar: look if you don't have your eyes water from the garlic alone, it's not worth eating
zimmercj: I would still triple it
Anexmedia: Jokes on them, I switched to habaneros years ago
bosku: @Arclight_Dynamo My partner eating a overly garlic nyc bagel
Challis2070: yea, because they get used in salsa, etc. But fuck, I hate it.
Texan_Reverend: When my sweat still smells of garlic four days later, that's too much garlic.
bosku: I want slightly less spicy habanero
SmithKurosaki: @bosku yes
Anexmedia: i've been big on ancho chilis lately
zimmercj: I don’t like jalapeños because the flavor isn’t very good and heat level is too inconsistent
Texan_Reverend: I've found serrano peppers to be a good alternative which have not been getting less spicy.
Juliamon: as someone who can't taste anything over spiciness, I appreciate milder jalapeno in salsa
SmithKurosaki: I can tolerate habanero cooked into things
Anexmedia: Serrano's are also good
Juliamon: for me, eating something spicy is like standing next to the speaker at a concert
emberBecky: yeh jalapeños have kinda an acidic flavor I don't love, regardless of heat. they're better chopped up tho.
zimmercj: The Wisconsinite in me is screaming “use it all”.
LoadingReadyRun:
chipotle peppers are my favorite source of heat
Anexmedia: I want to play that game with a rack of ribs
SmithKurosaki: @LoadingReadyRun Chipotle powder is interesting to cook with
emberBecky: or diced up small I mean. the big chonky jalapeños slices with seeds are a bit much. ohh yeah chipotle's a nice flavor tho
Challis2070: We (ie, sister) makes candied jalapenos!
Challis2070: they are very tasty
Arclight_Dynamo: Look, none of you are pro chefs. But a few of you are pro layout folks. Place a line exactly halfway down a page in publishing software, by eye.
Anexmedia: how long did you bury the pressure cooker/
TheMerricat: "Adobo Sauce is made from chili powder, vinegar, sugar, garlic and herbs."
LoadingReadyRun: @SmithKurosaki I like that, too
Scorpio_o7: We use those cheese graters
Arclight_Dynamo: I need to track down some filé powder for a gumbo...
SmithKurosaki: @SmithKurosaki Im generally a cayenne/chili person
Anexmedia: the bench scraper gets a lot of use on my cutting board
zimmercj: is adobo an ingredient in mole or the other way around.
Juliamon: Yeah, we just have a straight plane grater and cheese just... goes *flying*
Anexmedia: @zimmercj mole uses the adobo
Scorpio_o7: I wish we had an ikea on the island
Anexmedia: imagine the flex of using the mandolin
Arclight_Dynamo: @Anexmedia Truffle blade.
TheMerricat: So 'true' adobo sauce has no tomatoes in it, and according to google it was originally used as a preservative for meats....
Anexmedia: @Arclight_Dynamo I didn't need finger tips anyway
emberBecky: I think of adobo as like soy sauce, vinegar, garlic
mitomanox:
oh Ian. how we need you in our lives 
Critterbot:
In my language graters have a nickname. We sometimes call them a mother in law, because as they as graters tend to be abrasive. 
Arclight_Dynamo: @NotCainNorAbel Oh ho! Thank you much!
NotCainNorAbel:
DapperKoala2: Can I skip the ice bath and just yell "BOO" when I want mine to stop cooking?
SmithKurosaki: @Critterbot hehehe
Scy_Anide: Manicotti with shells? Is this just stuffed shells (which is also great)?
wedge_x: Shock the Manacotti
Challis2070:
100
Anexmedia: I need 20 minutes to compose myself
Arclight_Dynamo: @Scy_Anide Yes. That's why it's "lazy" manicotti.
Scy_Anide: Oh, cool
bosku:
@wedge_x Sounds like a band name 
ghizmou: say cheese
Sarah_Serinde: Yup, that's ricotta
Challis2070: Mmm, cheesy
Anexmedia: That'd be a fun cooking stream, steak au poivre
wedge_x: it's my Peter Gabriel cover band
bosku: I hate it when it is uncoooked, grossss
TheWriterAleph: ricotta so good
Juliamon: I love ricotta on pizza
bosku: @wedge_x reminds me, I should find my old _ is my _ cover band shirt from Paul & Storm
Anexmedia: and calzones
ghizmou: ricotta is so easy to make too
malfnord: Ricotta with fresh basil and dried mint on toast is delicious
Texan_Reverend: Same @juliamon I was super saddened when Mod Pizza stopped having it available.
Arclight_Dynamo: Ricotta has always tasted kind of bland and grey to me. What am I doing wrong, chat?
Arclight_Dynamo: (Yes, I've been eating Saputo)
SmithKurosaki: @Arclight_Dynamo Lasagna?
Larkonus: @Arclight_Dynamo Try updating your taste bud firmware. (/j)
ghizmou: Ricotta is just a nice light cheese with an acidic kick
Arclight_Dynamo:
Ah. Well then.
Challis2070: what is saputo?
Arclight_Dynamo: Yep, super grainy.
Anexmedia: I'm not a grainy person, one of the reasons I don't enjoy pears
Arclight_Dynamo: @Challis2070 Canadian dairy brand.
bosku: Can you describe what you hope the final dish will be like?
TheMerricat: @Challis2070 a brand of cheese
Juliamon: oh I love skyr
Challis2070: ah, okay
Anexmedia: I need the weather to start cooperating, I have brie that needs to meet my smoker
ghizmou: it's packed with protein
Juliamon: it's like a custard with probiotics
Texan_Reverend: This stream inspired me to have some pasta, too. (However, it's just cavatappi with jarred sauce.)
ArdCollider: Sarah Gailey, the SF author, has a novella about cooking over at Reactor this week and their lemon ricotta pasta sauce recipe is just "Suggested lemon ricotta sauce: Combine the zest of 1 lemon, 1 cup ricotta, lots of black pepper, and about 1 ladleful of pasta water. Stir to combine. Consistency should be thick and smooth."
zimmercj: Speaking a Romance language the ‘puto’ at the end of the brand is throwing me off.
ArdCollider: you might see if making it into a sauce with the emuslfying powers of pasta water would help the texture.
SmithKurosaki:
@Texan_Reverend If you have time and stuff to do caramalized onions and peppers for the sauce
Anexmedia: Milk new game+
Orxolon: hello Ian,Paul and chat
Orxolon: are we cooking?
Texan_Reverend: @smithkurosaki I have not the ingredients, but I'm not complaining; I really like this sauce as-is.
bosku: Jumbo/large shells?!
SmithKurosaki:
@Texan_Reverend
bosku: I usually just do cheese stuffed shells. I may need to add some of these...
SmithKurosaki: @Orxolon Stuffed shells a la Manicotti
Anexmedia: the cheese binder is close to concrete
dtigertron: no preprerelease for Outlaws Of Thunder Junction ?
Anexmedia: delicious concrete
bosku: hand stuff or spoon?
Arclight_Dynamo: I'd almost want to do a ravioli, honestly.
Scy_Anide: I make stuffed shells a few times a year. They're so good.
Wolf_Appledore999: Do you got a Youtube Channel?
Scy_Anide: And a lot of work.
Sarah_Serinde: @dtigertron That was last Friday
Juliamon: dtigertron They did a Pre-Launch Showcase last week instead
Juliamon: !youtube
ArdCollider: it is not the spoon that slots, it is yourself
Scy_Anide: I just use a colander but a skimmer is a good idea.
TheMerricat: That's an interesting reflection in the water....
Challis2070: Mmmmm, pasta
Juliamon: If it sticks, blame Paul
jjcard: I wish there was more foods we threw at walls to check them
Challis2070: yea, they gotta drain
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kmusky: woot
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TheMerricat: So chat, I'm about to speak heresy, but does anyone else cook their pasta in the microwave instead of the stove?
Wolf_Appledore999: Can't find a playlist for this show on the Main Channel.
SmithKurosaki: @TheMerricat No, but I cold start on the stove now.
bosku: @TheMerricat what is this, EZ Mac?!
TheMerricat:
@bosku 
kireawolf: How do you cook pasta in the microwave?
Lysander_salamander: hello everyone
Arclight_Dynamo: I generally don't see a benefit to boiling things in the microwave as opposed to on the stove or in a kettle.
TheMerricat: @kireawolf Add a lot less water and salt, set the timer on the microwave long enough boil the water then run it at half power after that for however long you are suppose to cook the pasta at minus the boiling time.
Anexmedia: @Arclight_Dynamo it gets the molecules all out of order
bosku: Pour ALL the CHEESE
Lysander_salamander: why is it called "lazy" manicotti?
bosku: okay some cheese for top of dish
Juliamon: Lysander_salamander Because you spoon the filling into shells instead of manicotti tubes
Arclight_Dynamo: @Lysander_salamander It uses shells instead of manicotti tubes.
bosku: @Lysander_salamander the jumbo shells
Lysander_salamander: oh
Anexmedia: that and canned sauce
Anexmedia: which is totally fine to use
Lysander_salamander: Is the different from "stuffed shells?"
bosku: @Lysander_salamander no idea
jjcard: huh, nutmeg?
Scy_Anide: @Lysander_salamander So far, no
Anexmedia: This is closer to stuffed shells
Anexmedia: because it's not using the tubes
Mai_Andra: no pinch?
SmithKurosaki:
@Anexmedia I think thats the lazy part 
Juliamon: 'pinch an entire nut'
Challis2070: Fuck yea, if you got fresh nutmeg, use it
zimmercj: Nutmeg used to be used just as frequently as salt and pepper so I’m not surprised to see it here.
Anexmedia: it's like the generational vanilla extract
TheMerricat: Heirloom Nutmeg
Challis2070: you can look it up, probably
NotCainNorAbel: There were no dates then
ghizmou: at least, it's after 1947
Challis2070: okay, so it's not *fresh* nutmeg, exactly
Arclight_Dynamo: They were bought out in 1996 and ceased production, it seems.
butt_ghost: That's a lot of grahams
malfnord: That mysterious foreign beverage, "egg nog"
SmithKurosaki: Dang it butt
ArdCollider: yeah, when you google a food company and it's all Etsy and eBay links, they're now just set dressing for realtors and the like.
Scy_Anide: I was gonna say, it's hard to eyeball but easy to weigh.
Lysander_salamander: I should get a cleaver someday
Challis2070: it's labeled *vintage*
bosku: If you get the kitchen scale- Can you play the Cut in Half game?
Anexmedia: Google says around 1950
Juliamon: Our heirloom pantry object is/was a tin of cream of tartar. It has no date but it has a very old sale sticker on it.
ghizmou: does it fetch a good price?
Anexmedia: @ghizmou about 20 bucks
Anexmedia: oh that's 20 CAD
Challis2070: I mean, tbf, your mom *could* have just refilled it at some point
Sarah_Serinde:
Arclight_Dynamo: "The Wagner Museum is dedicated to the history of John Wagner & Sons, a manufacturer active in the area since the mid-1800s. Visitors can see displays of historic artifacts and documents including photographs, business ledgers, bottles, machinery, signs, and more."
Anexmedia: @Arclight_Dynamo oh snap I can go there
TheMerricat: "John Wagner & Sons products have been sold at The Rosemary House since 1968. The company was eventually sold to another company in 1996, and is no longer available."
Lysander_salamander: I think my family had similar spice bottles they used to store assorted nails and screws, when we had a tool room.
Juliamon: three types of parmesan
butt_ghost: first young sheldon now they're doing young cheddar??
Arclight_Dynamo: Cheddar is so tragic. Good cheddar is GOOD. Mot cheddar is not that.
RatherLargeToad: M-M-M-Multi-Cheese!
Arclight_Dynamo: *most
Anexmedia: I wish we would have grabbed onto gruyere sooner as a society
ghizmou: pizza cheese is its own kind of cheese though, according to the FDA
Challis2070: it's the nacho region of north american, thank
SmithKurosaki: @ghizmou I mean, most of the time in Canada its just Mozza
Anexmedia: France does NOT mess around with their regional variants
Lysander_salamander: I think with "american" cheese they're mostly counting on purchaser's jingoism as the draw.
Arclight_Dynamo: The French are famously not terribly keen on regal titles.
zimmercj: if it’s French it would be Naché.
malfnord: Isn't that part of that whole "become a Scottish lord!" scam thing that was going around YouTube?
bosku: canadien cheeze
Arclight_Dynamo: I have absolutely ruined a Chicago deep dish pizza by trusting the recipe and not pre-cooking the garlic.
Anexmedia: Speaking of regional wines, PA has a big thing near the lakes about "Ice Wine" which is just grapes that have been hit with frost then pressed
SmithKurosaki: @malfnord Theres one company that does conversation with that whole setup, but yea, the title isn't really legit
RatherLargeToad: It’s high in iron
MacbethSeemsSus: This stream's reminding me as soon as I see basil at the market to make pesto for the year.
RatherLargeToad: or maybe aluminum
Scy_Anide: I feel like the lazy method is to use frozen spinach (I def use frozen spinach)
Arclight_Dynamo: @Anexmedia That's also a specialty of the Niagara wine region.
bosku: @Anexmedia Does it concentrate the sugars? or better remove water?
Anexmedia: @Arclight_Dynamo that tracks, basically the same area
Arclight_Dynamo: Yup
Lysander_salamander: it breaks up the connective fibres
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TheMerricat: @bosku "The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop."
Anexmedia: @bosku it doesn't necessarily concentrate it but you don't need to add any sugar
LoadingReadyRun: Ice Wine is very common in Canada as well
Challis2070: do not burn the Ian
Lysander_salamander: maybe you're smelling the kelp?
Lysander_salamander: ah
Juliamon: Overcooked spinach is why most spinach-haters hate spinach
Anexmedia: nothing worse than mushy spinach
TheMerricat: So I'm mostly a raw or canned spinach eater, what is overcooked spinach like?
SmithKurosaki: @TheMerricat Mushy
SmithKurosaki: A lil slimy
TheMerricat: "Blanching vegetables can cause a 10–20% loss of nutrients, including vitamin B and C. Blanching can also reduce vitamin C by 25%, folate by 35%, and vitamin B1 by 10%. However, blanching and freezing spinach can help maintain its nutritional value."
Juliamon: My dad's family was a "pressure cook ALL VEGGIES" family
Scy_Anide: My parents always boiled veggies. And they were always bad.
Anexmedia: @Anubis169 I was too at first, but it's much less scary now with the digital ones
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Arclight_Dynamo: I don't mind "losing" nutrients. I'm not trying to min-max my food intake. Spinach is healthy no matter what you do to it.
Anubis169: @anexmedia mum had a stovetop one that was basically a bomb waiting to happen
Juliamon: Arclight_Dynamo Unless you have trouble with oxalic acids, like my mom...
Arclight_Dynamo: @Juliamon Fair.
TheMerricat: There _are_ enzymes that actually break down completely when you boil veggies. But blanching is especially meant to cut off below where most heat-stable ones would be inactivated.
ghizmou: ironically, processing is all about monetizing that water content
Anexmedia: @Anubis169 Yea the old school ones got spicy if they got slightly unsupervised
Anubis169: also, i tend to cook my veggies thoroughly 'cause even with washing, caught ecoli twice now
Anexmedia: re-coli is never fun
50keyz:
@Anubis169 stop pooping in the garden, that solved it for me 
SmithKurosaki: @Anubis169 oof
Scy_Anide: Garlic bread for maximum "fuck me up"
Challis2070: surely as an occasionally meal, it's fine
Anubis169:
re-coli 
Anexmedia: I started doing sauteed squash and zuchini and putting it on toasted baugette slices, I call it hillbilly brushetta
TheMerricat:
@Anubis169 Last year I tried picking up cooking with fresh broccoli to try to save money over the normally frozen stuff get. First head I purchased put me out of action for a week and a half.
Anubis169: Ack!
Critterbot: Not to be confused with oiling it up.
Anubis169: Yeah I boil my fresh broccoli 🥦
loufghyslaufey: Wait
Anubis169: first time i caught it from a bag of spinach, second from a load of strawberries
loufghyslaufey: Is that how Content Warning genre supposed to be used on Twitch?
Scy_Anide: I often blanch my broccis
Challis2070: One of our produce guys at work just passed away (terrible) and uh, the produce *is* suffering it. Which sucks for everyone involved.
LoadingReadyRun:
oops, I should remove that slide
Juliamon: I'm glad I've never had issue with bad broccoli, seeing as I can only eat it raw now (awful heartburn from it)
Arclight_Dynamo: Oh man! Thinking of veg that you need to blanch to not get sick, it's almost fiddlehead season! Can't wait!
Juliamon: oh good, I don't have to tell you
Anubis169:
sorry to hear challis
Anubis169:
what's a fiddlehead? 
Juliamon: it's a fern
Challis2070: fiddlehead is a type of fern, a plant
Juliamon: they're considered a delicacy
LoadingReadyRun:
@Juliamon
Anubis169: you can eat a fern?
Juliamon: only if you prepare it right!
Arclight_Dynamo: It is very important that you only eat *ostrich* ferns, since other species, like bracken, can be carcinogenic.
Arclight_Dynamo: You need to blanch fiddleheads to avoid getting an upset tummy. They're not sure if there's a compound in them, or if it's a bacteria.
Arclight_Dynamo: So, balnch, then sauté with wild onions and lemon juice. Delightful.
Juliamon: I rank them with romanesca as "veggie that looks cooler than it tastes"
Scy_Anide: Blanching brocci also good way to multitask boiling pasta
Juliamon: also, loufghyslaufey "Content Warning" is the name of a game
SK__Ren: Woo! Nutmeg, criminally underutilized imo
Anubis169: and you cannot lie
Sethalidos: Ian
Arclight_Dynamo: Paul, that's lead cutlery, and you need to get rid of it.
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Scy_Anide: I hate super heavy cutlery and I don't know why. My parents use it though.
SmithKurosaki: !badadvice
LRRbot: Boop its nose.
SmithKurosaki: @Scy_Anide I've got the small utensil adhd variant
Anubis169:
Paul: Downstairs I have a novelty teaspoon with a 1metre long handle. It's a decadence joke spoon for eating pot ice cream 
7gorobei: tungsten carbide cutlery, for those really tough cuts of meat
Juliamon: My dad has heavy cutlery to combat his essential tremors, but I need something light and smooth or else it hurts to hold
Scy_Anide: Plating is nice, but taste and texture are king.
Scy_Anide: All pasta is pasta shapes.
Anubis169: Pasta is simple
4 raiders from BrowneePoints have joined!
Arclight_Dynamo: I do like the consideration of pasta topology for, like, retention of different sauces.
SmithKurosaki: Rigatoni is v good for meat sauce
Scy_Anide: I want to try it on toast (with tomato sauce).
Anubis169: it's pretty flaky, so might go good with those ridged pasta tubes
Anubis169:
Bless you! 
TheMerricat:
"It's very hard to remove salt" - as anyone in any online community would tell you.
Arclight_Dynamo:
@Anubis169 You might just be on to something there.
Arclight_Dynamo: New pasta: Cascatelli
Dreamlettuce: Pasta design is what AI should be focused on.
Anubis169: what?
Juliamon: oh I remember that tumblr post
Arclight_Dynamo: Spaghettini is just think spaghetti.
SmithKurosaki: yea
SmithKurosaki: I like gemelli for pasta sauce
Arclight_Dynamo: The long macaroni is bucatini.
ghizmou: I highly prized my Mickey Mouse pasta
Anubis169: Eww no.. can you imagine keeping that nozzle clean?
wedge_x: Sierpiński pasta
Scy_Anide: I think you can also just cut and shape pasta.
BrowneePoints: bucatini/perciatelli is the hollow spaghetti I thought @loadingreadyrun
Arclight_Dynamo: @BrowneePoints Correct.
Dreamlettuce: If you don't have homemade pasta, extruded is fine too.
Arclight_Dynamo: Oh, go with me on this: lasagne sheet origami.
Challis2070: Hmmmm, interesting idea
Anubis169: this is my non-euclidean pastabomination
SmithKurosaki: @Arclight_Dynamo oh?
Scy_Anide: This is why I make more shells than I need.
Scy_Anide: Having a full tray also means the shells can stand upright more easily.
Anubis169: no clue how I'd survive without my microwave and slow cooker
wholovesclutch: heyheyhey
Anubis169: yoyoyo
SmithKurosaki: @Anubis169 Same, but I also cook a bunch on the stove and my toasteroven/convection thingy
Catcard: I want some 😭
DoodlestheGreat: @Anubis169 Just practice and experimentation help a lot. Stick to the simple things first. And get a rice cooker & a electric kettle for additional dead-easy cookery.
Anubis169: only done that since we moved. We have a small gas stove now
Anubis169:
branching out into stirfry and pans 
Anubis169: can finally cook chapchae properly (one of the few things I'm semi-ok at)
iris_of_ether: Take how much cheese the recipe calls for --> add like 25-75% more
Anubis169: cheese divider, remainder "block"
Anubis169: what's imitation crab made of?
iris_of_ether: Processed cheese dust
Juliamon: Pollock usually
Anubis169: ahh
iris_of_ether: Some imitation crab also has wheat gluten in it
Juliamon: any cheap white fish they can compress well
Anubis169: here it'd probably be coley
Arclight_Dynamo: God, now I just want lobster fresh off the boat...
Scy_Anide: I always check & turn at the halfway point.
Scy_Anide: It's especially useful for checking the doneness of my roast veggies.
Scy_Anide: Because I always have to use less time than recipes say for veggies.
Anubis169:
it's al dente... as opposed to cooking it too long, which is al danté
Arclight_Dynamo: I wonder if smoked parm would be good.
Anubis169: ohh... i haven't had a wine and cheese night in many a year. Thankies for the reminder
MacbethSeemsSus: "too much parmesan" is a minsnomer
Scy_Anide: I will need to try that as I use pre-grated parm pretty often.
SmithKurosaki: I just wish I could get a block at the store
Texan_Reverend: There's a sort of coil whine.
iris_of_ether: Induction heaters: purposely inefficient transformers.
Scy_Anide: Yeah...my humidifier wants to connect to my fricken' wifi.
asddsa28: what
Anubis169:
Thank you for calling it a convection oven and that an air fryer 
Anubis169: and not*
butt_ghost: Ian do you remember the name of the TFAL device?
Juliamon: granolatisserie
asddsa28: a reverse ice cream maker
Arclight_Dynamo:
Air popcorn maker.
Anubis169:
cafetiere
asddsa28: popcord pot
asddsa28: pop corn pot
Arclight_Dynamo: Mesh.
iris_of_ether:
Anubis169: YES!
Anubis169: Alex might love that
iris_of_ether: You could potentially even trade Alex some time helping him learn to do electronic debug, per his current Discord projects
DoodlestheGreat: I know folks who use those for heat treatments and powder coatings.
Ed25519: "not once" as in "more than once"?
Juliamon: We've had exactly zero issues with hot air on this program, yup
Arclight_Dynamo:
That hot air gun is a menace. I love that this stream has a recurring villain.
DoodlestheGreat: @Juliamon ConcernDoge
Juliamon: The Jiffy Pop disposables
Mathwyn: Just grab a corn cob and point the hot air gun at it
SK__Ren: bacon grease?!
Arclight_Dynamo: Duck fat popcorn.
Juliamon: decadent...
Ed25519: @SK__Ren bacon "sauce".
asddsa28: i have made popcorn with bacon grease cos an old lady said they uset to do that so i have to try it was ok i dont recamind it
Arclight_Dynamo: You know how the US Navy had ice cream ships in WWII? I wonder if they had popcorn ships, too...
Scy_Anide: I collect it in a jar and then forget to use it.
TheMerricat: don't you need to filter it to make sure it's 'ok' to use?
asddsa28: haha
butt_ghost: THRIFTED bacon grease
Arclight_Dynamo: That's retirement grease!
Sethalidos: IAN
Texan_Reverend: Tangentially related to movies, Ian will likely appreciate my recent Goodwill find: a Proxima projector from 2001. 30"-400" screen size with all the right inputs for vintage computers and consoles.
Scy_Anide: I agree, I would not use someone else's bacon grease.
50keyz: aaaand theres the typical ian highlight
Texan_Reverend: I intend to recreate something I did in high school: Dreamcast on a big projector screen.
iris_of_ether:
Working on it 
Texan_Reverend: Oh yeah, it was originally $11k.
Arclight_Dynamo:
Stupid technology is cheap and just works. Where's all the fun?!
Hawkwreak: That looks very melty.
Texan_Reverend: I also snagged a couple big CRT TVs from my local recycling center just yesterday.
DigitalSeahorse: love that little dish
Mathwyn: Gotta poke it with a spoon to make sure its dead before eating
tehfewl: GDQ uses a bunch of CRTs as well
Texan_Reverend: 32" Sony Trinitron with component input was the highlight, but the 36" Sanyo with S-Video is also great.
Texan_Reverend: And to my surprise they both work perfectly.
SaxPython:
@Texan_Reverend 
bosku: how soft/hard are the shells now?
Catcard: ough
Texan_Reverend: I'm going to be checking in on them in the future, as they were happy to give them away and not have to deal with them.
50keyz: looks great!
DigitalSeahorse: I regret letting my family make me get rid of my CRT monitor despite it's size
Juliamon: mmmmm gooey cheese
Texan_Reverend: That looks fantastic, Ian.
bosku: I wish Ian much fiber in future movements
Scy_Anide: Yum, lewd.
DoodlestheGreat: @Texan_Reverend The primary reason people get rid of CRTs nowadays is picture size. Hard to find a 50-inch CRT. Power requirements are a close second.
bosku: @DoodlestheGreat but but what about ol school duck hunt?
Snowcookies: ty for the stream
niccus: next up, the Wanted: Dead lasagna
50keyz: thanks for the stream
Texan_Reverend: Yeah, 40" or 42" was the biggest ever, and those were actually super rare. The 36"-38" size was realistically the biggest that saw common use.
DigitalSeahorse: be responsibly generous
SaxPython: @niccus Grenade! has a much different meaning
bosku: can you mail me a shell for sub? =P
Texan_Reverend: !patreon
Texan_Reverend: !learning
Riandisa: Thanks for the great show, all!
Texan_Reverend: !schedule
DoodlestheGreat: Thankee for the strem, Ian, paul.
jajahealer:
Scy_Anide: 'Is your mouth free?" is a hell of a question.
jajahealer: Sunday is gayday.
Texan_Reverend: Wanted: Dead has been so much fun to watch.
Scy_Anide: It's been amazing to watch.
Juliamon: What???
Arclight_Dynamo: Huh.
TheAinMAP: Oh?
iris_of_ether:
Scy_Anide: That is peak W&P game.
Juliamon: I mean... it was kinda necessary
Arclight_Dynamo: Now it's a match three game.
jajahealer: It's like a troll trolling another troll
Arclight_Dynamo: But, yeah, TBF, the combat has not been great.
Scy_Anide: Wow
jajahealer: Let him cook.
50keyz:
DoodlestheGreat:
Okay. 
MacbethSeemsSus: She's also Quiet from MGS5
NotCainNorAbel:
500
jajahealer: Are we making soup today
jajahealer: ?
Juliamon: jajahealer We just finished making a baked pasta dish
KWardJenx: Meeting or confrontation?
Juliamon: WOO more Rerunner!
Juliamon: Right, I still need to watch that
Texan_Reverend: It was a terrific Jackbox stream.
Juliamon: I was stuck on a highway!
Texan_Reverend: Jackbox Arty Pack
Juliamon: For 9 hours!
jajahealer: so he is a cook?
jajahealer: Bobblebattle.
Texan_Reverend: !ttsf
RatherLargeToad: This looks nuts
jajahealer: thats crazy'
RatherLargeToad: from the trailer
50keyz: like bubble bobble?
iris_of_ether:
TheAinMAP: I have a CtS VoD to catch up on, don't I?
jajahealer: mind. raft.
50keyz: brinecraft
Texan_Reverend: @jajahealer This show is Ian crafting, cooking, and tinkering. So, it's not just food.
RatherLargeToad: They lost the C and went to sea
DoodlestheGreat: @50keyz 👏
TheAinMAP: Minec Raft
jajahealer: @Texan_Reverend interesting ty
jajahealer: hm let me think...
Catcard: oh looking forward to that
Texan_Reverend: !prime
LRRbot: If you have Amazon Prime, you get one free Twitch sub per month to use on any channel you wish (it's hidden in the Subscribe button's popup, you need to click on the elevate your subcription button, and it does not autorenew). Any of those subs that make their way to LRR are greatly appreciated, but it's free money for any channel you choose to support!
DoodlestheGreat: Content Warning is crazy fun.
TheAinMAP:
Catcard: Ian has never read out my sub before, this is momentous :3c
KWardJenx: Thanks so much for the great stream and vibes.
Texan_Reverend: !discord
LRRbot:
LRR has an official Discord server! And you don't even need to be subbed or anything! You can join here: https://discord.gg/lrr
Texan_Reverend: !mastodon
LRRbot: LoadingReadyRun is now on Mastodon! You can find them at kind.social/@LoadingReadyRun, and LRRMtG at kind.social/@LRRMTG
TheAinMAP: Thank you for streaming.
Catcard: thank you for stream!!
wedge_x: o7
50keyz: thanks!
jajahealer: tinker tailor solder fry
DigitalSeahorse:
DigitalSeahorse:
Anubis169: o7
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