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About Yagathai

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  1. What's For Dinner v. 6

    A little bit, but this time I super-duper washed and then skinned the pork shoulder, and also made sure that my braise was more acidic. Seemed to do the trick.
  2. What's For Dinner v. 6

    Today I ordered pickled szechuan vegetables with hot peppers for lunch, and just taking the lid off of the takeout container was like being pepper sprayed. It was amazing. Earlier this week I made a pork shoulder stew that I've been working my way through for dinner. Leeks, onion, cabbage, garlic, charred tomatoes, whole peppercorns, assorted spices, bone-in pork shoulder, Ephemere Poire from Unibroue as the braising liquid. It needs some acid and some heat, which I add to the bowl when I eat it. Balsamic works OK but red wine vinegar or umeboshi vinegar is the best, and of course sriracha or Angry Chef.
  3. Valley Forge 2017: a NASFiC Bid

    You can come to both, Peadar! We're the week after Helsinki!
  4. What's For Dinner v. 6

    The short ribs are bubbling away. For dinner tonight I threw together a huitlacoche omelette with parmesan cheese and deep fried garlic. I thought I would miss queso fresco, but actually the parmesan was perfect. My only regret is that now I'm out of parmesan. Also it was great cooked in butter but next time I'm going to use the last of the duck fat. Note to self: buy more duck fat next payday.
  5. What's For Dinner v. 6

    Tonight I'm going to do some short ribs braised in stock and beer. Leeks, tomato paste, mushroom for extra umami, celery, cabbage, various herbs & heavy on the black & white pepper. Should be ready by the morning for lunch tomorrow.
  6. I can't speak for anyone else, but I am categorically refusing to consider any Castalia Press works. They will all rank below No Award for me. It's the whole white supremacist, pro-apartheid,anti-women's suffrage,supporting acid attacks on literate women thing. Lie down with that dog and I'm just going to assume you've got fleas.
  7. That's a quitter's attitude.
  8. I made a pot roast. A 2.5 lb hunk of beef, half a cabbage, two onions, celery, chicken broth, red wine vinegar, garam masala, salt and pepper,heavy cream. It was tangy, tender, creamy and aromatic. My whole house smells AMAZING. I had been planning to eat that over the course of the week. Instead,I ate it all. Myself. In a single evening. Uuuurgh. Instant regret.
  9. What happened to the old knife thread? Anyway, this is a thing: http://kotaku.com/gothic-lolita-themed-kitchen-knives-exist-1766111051
  10. Valley Forge 2017: a NASFiC Bid

    (the individual you, not the collective you. Cheaper membership for thee.)
  11. Valley Forge 2017: a NASFiC Bid

    Good news everyone! If you have been wondering how to support our bid with your blood and treasure, we have opened membership in the Illustrious Order of Procyon, the Great Celestial Trash Panda (aka pre-supports) to all fans! Visitwww.valleyforge2017.org/contributefor more information. (this is where you give us money to help us prosecute our bid -- if we win, the money you gave us gets translated into cheaper membership for you.)
  12. Hey guys. So, uh, we're doing this: http://www.valleyforge2017.org It's a bid for the 2017 NASFiC, which all y'all can vote on at Worldcon this year. Most of the bid committee is BWB, including Xray, Mr X, Eefa, Lugajetgirl, etc. LOOK UPON OUR GLORY AND DESPAIR, MORTAL W- Er, I mean, it would be really great, unless you're already backing the San Juan bid, if you would vote for us.
  13. Yeah, pork shoulder is my most frequently-purchased cut. From carnitas to goulash, it's super versatile as long as you put the time in.
  14. I really hope Furiosa takes off, even though I suspect there will be many more Finns, Reys and Poes.