sporkraptor: gladiating
Molladia: Cam is too classy for a mullet.
Marvoleath:
is besieged still in EA after those 10 years? 
wedge_x: before sunrise
Sethalidos: !next
LRRbot: Next scheduled stream: Tinker Tailor Solder Fry (Cook with Ian - Mille-Feuille Nabe Pot) at Thu 05:00 PM PST (3m from now).
Sethalidos: !next
LRRbot: Next scheduled stream: Tinker Tailor Solder Fry (Cook with Ian - Mille-Feuille Nabe Pot) at Thu 05:00 PM PST (30s from now).
Sethalidos: damn so close
TheAinMAP: Title change.
Molladia:
spethycakes:
DeM0nFiRe:
TheAinMAP: I finished the latest "Checkpoint" just in time.
LostThePirate:
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TheAinMAP: Hello.
definenull: thats a chonker cabbej right there
Mollylele: Tinker Tailor Solder French
niccus: two pounds of butter?
definenull: literally can't go too wwrng with nabe
definenull: *wrong
Sarah_Serinde:
Can confirm nabe with friends is pretty great
iris_of_ether: Mmm nabe
Shurtal: My Train's wifi is chugging. *badumtish*
definenull: release the chonk!
ghyllnox: Unwrapa the napa
Ravynn: Mille Feiuille is actually a relatively recent nabe preparation, the recipe is from around 1991
definenull: just one cookbook is such a goated site
Ravynn: "Nabe" itself is from the Edo period, but this particular 'layering' technique is pretty modern
iris_of_ether:
Beat me to it by a few seconds
Sarah_Serinde:
I win! 
SymphonySolstice: cabbig!
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definenull: ironically this is not the first brassica talk on stream in the last 24 hours
Ravynn: Clay or cast iron yup
Fuzzra:
The stew equivalent of a fondue party. 
Ravynn: Japanese hot pot also traditionally much less seasoned than say Chinese or Taiwanese, and less likely to be spicy
spethycakes: strategically inserting the nob, yes
Ravynn:
Also preserves it basically forever
ghyllnox: When you're cooking with wine, if you want a good dish, use good wine
Fuzzra: No! Cooking wine bad! Cook with the same wine as you plan to serve with the course.
Ravynn: That's true of western cooking wines, but less so of Asian cooking wines
definenull: yeah asian cooking wines go deeeep
MalFnord: I was gonna ask
Ravynn: Yeah, don't swap shaoxing wine for say...white wine.
Fuzzra: @Ravynn Fair point. Ingredient category versus colloquial term
Ravynn: Fuzzra Totally
Cptasparagus: its how they butcher it
Master_Gunner: it's the purpose it's used for
Ravynn: Kosher salt does not have iodine
ghyllnox: Kosher salt is flaky, it's used for -koshering-
MalFnord: Kosher salt is used specifically for koshering, i.e. drawing all the blood out of kosher meat
Sky_Kast: Hi ian
LordZarano: Kosher salt is called kosher salt because it's the type of salt that's used for koshering meat
Ravynn: Kosher salt is basically a corase grain salt that was originally for koshering, but is relatively consistent by grain size compared to say table salt or sea salt
definenull:
ponzu 
Sky_Kast:
Also hi chat and maybe Adam 
HbombAndFriends: Ponzu schemes take time.
definenull: boooo
Geldaran:
@HbombAndFriends 
NotCainNorAbel: You didn't tell my you were going to kill it
definenull:
look at that cross-section 
QuixoticScrivener: friends? you mean bonus protein?
BrokenGolem: generally still pretty fibrous
jvetting83: I hear a spoon works.
definenull: no spoon tech?
definenull: ah there it is
Ian Weaver: Does LRR still make Friday Nights? YES
Ian Weaver: And of course I will be WORKING WHILE IT PREMIERES. I'll have to catch the replay later.
QuixoticScrivener: The Tick has entered the chat.
Ravynn: The other bonus of using a spoon is it rips up the surface of the youngest part of the ginger, making it more fragrant and exposing the ginger juices
Sarah_Serinde:
Morrigan9: um
definenull: IAN
spethycakes:
as a redhead, 
GhostValv: D:
BrokenGolem:
SymphonySolstice: ask for consent first
Fuzzra: Ginger grows well in a big pot on a wondowsill.
Juliamon: yeah, with some honey and lemon!
QuixoticScrivener: @symphonysolstice maybe don’t skin people, even with consent
Juliamon: my mom always has some ginger tea steeping
BrokenGolem: ginger bug
LoadingReadyRun: Next on TTSF: Hacks to Juice your Ginger
Ravynn: You 'could' use bacon, but the smoky flavor will obscure everything else
definenull: paul plz
Ravynn: Back bacon is ham, and also incorrect
Ravynn: Back bacon will not work because it won't stand up to the cook style, it'll dry out horribly and become like leather
Ravynn: It does have a grain, but the grains are relatively short
Ravynn: It's not as bad as back or loin, so you won't suffer nearly as much problem with toughness that you might with a steak
LadyAiluros: I live so far in bumble-eff nowehre I can't get prok belly anywhere
Ravynn: LadyAiluros No butcher? Most of em will probably get it for you if you have one, it's a cheap and easy cut of meat. Unless you're really in a pork drought area
LadyAiluros: We have butvhers
LadyAiluros: I live in farm land
CrossXhunteR: im aware of the terms mille-feuille and nabe, but have never seen them combined before
LadyAiluros: i prolly just have to call and like order one
LadyAiluros: I think they usually make it into bacon
Ravynn: CrossXhunteR Basically a relatively modern nabe dish that rose in popularity because it's very pretty. Belly (or other meat) layered with cabbage to look like a flower
CrossXhunteR: @Ravynn oh yeah, i have seen that somewhere before
Ravynn: It's basically a braised pork and cabbage stew
firehawkzoa: What happens if you add more than just salt to the broth
CrossXhunteR: i just sat down with some teriyaki spam, fried cabbage and carrots, and rice with furikake. got too lazy to assemble into musubi and just made a bowl
definenull: ah deconstructed musubi
firehawkzoa: Can't stop my autocorrect from "helping me"
Cptasparagus: the citrussy
Ravynn: Mmmmm, spam donburi
Mollylele: Paul pls
HbombAndFriends: I already made that joke, Paul. Chat didn’t like it.
Molladia: Are we seeing a problem with the skin, or does that knife need sharpening
Ravynn: It's actually probably a problem with the temp of the belly, if it was partially frozen (like 30 mins in the freezer) it'd be easier to cut
mente_de_vilao: this is not magic the gathering
SymphonySolstice: time to run it back?
Juliamon: Things made with pork belly always look so tasty, but I cannot tolerate fat texture at all. It sucks.
mente_de_vilao: :T
CrossXhunteR: my favorite part about office-based TTSF streams is how not-perfect the office space is for TTSF
Juliamon: mente_de_vilao No, it's Food & Drink
Juliamon: Magic was earlier
Sarah_Serinde: mente_de_vilao No it's not, Magic was before this, and will also be tomorrow
ghyllnox: Ponzu scheme: Get another person to give you ponzu, and tell them you'll give them ponzu later. Then, ask another person to give you ponzu, but give it to the first person
Ravynn: Juliamon This dish does work really well with chicken as well if you're interested
SymphonySolstice: cabbage: the slathering
LoadingReadyRun:
@HbombAndFriends It's all in the Delivery 
Spades_Slicc: @mente_de_vilao Wrong MTG, common mistake, this is Make Things Good
Duncan: WE'RE SO BACK
Mollylele: MTG - manage these (in)gredients
Juliamon: Ravynn I am unfortunately also fairly chicken-averse, but for the opposite reason (love the texture, hate taste)
ContingentCat: !advice
LRRbot: Don't hit 0 hitpoints.
mente_de_vilao: @spades_slicc lol, this guy cant cut a slice of bacon properly 😂
Ravynn: Juliamon Aha. Hmmmm, well I'm sure it can be made in other ways, even totally vegeterian I imagine, I just haven't tried that personally
Juliamon: hey, let's be chill about Ian's cutting job. He's done much more heinous things.
Juliamon: (also it's not bacon)
Mollylele: @mente_de_vilao you shoulda seen him with the burger grinder
spethycakes: The website linked above has a vegan dashi recipe and suggests alternatives for those of us who don't eat pork belly!
phoenixletmeuseadashd: touch bacon get bacon
DoomBringerIL: how much bacon is the in Kg? @LoadingReadyRun
Sarah_Serinde: oh no I forgot about the grinder
Juliamon: the grinder was indeed what I was implying
spethycakes: I actively try not to remember the grinder
Sarah_Serinde: yes, yes I do
Molladia: Yes Paul, we all do
Mollylele: @dandygeek just stared into the middle distance and said "i cannot forget the grinder"
QuixoticScrivener: more of a pastrami man myself but
Sarah_Serinde:
Ravynn:
Mollylele lol, Dandygeek was indeed directly responsible for that
CrossXhunteR: mmm, pig
Grumpingtoon: That’s the story of a lot of cuisine. Peasant foods get elevated and become less available to the peasantry
CrossXhunteR: is peameal bacon a thing in canada?
DandyGeek: @ravynn it was a lesson seared into my brain about what happens when you let Ian run wild, that’s for sure
CrossXhunteR: Tasting History with Max Miller?
CrossXhunteR: Townsends?
wedge_x: ok, too thin to slice any more, just pass that last bit and I'll take care of it
Ravynn: DandyGeek I remember all of us being in voice watching it, formative learnings happening there
ObjectPermanence: of COURSE it's townsends
Sarah_Serinde: Wild Ian is a hell of a thing
Mollylele: never underestimate Ian's commitment to a bit
Morrigan9: portable
hyalopterous: Townsends is pretty great
DandyGeek: it was…very stressful to watch
Cptasparagus: boullion?
Sarah_Serinde: I remember a lot of chat being stressed too
CrossXhunteR: i just noticed the cabbage. that's a large piece of tupperware
ObjectPermanence: tough knife to use for this
QuixoticScrivener: I think dehydrated water has more practical applications
Thefluffiestguineapig: Oh we French today?
Rafael Shinohara: We're Sobek
Juliamon: Japanese imitating French
ghyllnox: @CrossXhunteR It's handy for storing "soup kitchen" or "church potluck" amounts of food
LurkerSpine: Just cut it sideways
LordZarano: Is it significantly different from powdered instant soup?
Sarah_Serinde: I wouldn't even say imitating, it's not like this is a Japanese version of mille feuille
Juliamon: yeah, I'm not sure of the right word
LostThePirate: "Fat is flavor" - my stepmom
Sarah_Serinde: taking inspiration from, possibly
QuixoticScrivener: @juliamon shin mille-feuille?
Thefluffiestguineapig: @ghyllnox Or ADHD requires it to be frozen so you can thaw it when you forget to eat
Ravynn: Asian cuisine in general has a wider range of 'textures' than north american cuisine
CrossXhunteR: also, flabby chicken skin doesnt generally fly in the west but is had in various dishes in the east
TheMerricat: I mean we avoid fat and salt because we were told it was horrible horrible horrible for us in the 1950s-90s in the US. Before that....
wedge_x: fat netting, always an Iron Chef high point
Morrigan9: legends say it's till cooking today
ObjectPermanence: hopefully the cutting is done, looked like the struggle to cut could be quite dull now
Juliamon: anyone else trying to push Ian's glasses up for him?
Ravynn: TheMerricat That's also very true, social pressures pushed down a lot of different cuisines
Thefluffiestguineapig: @Ravynn White people strike again
Juliamon: Now you have to layer
Ravynn: Layering it is also a big time consuming part of the prep unfortunately heh
Ravynn:
Moonbase needs a salad spinner
CrossXhunteR: anyone else get freaked out by the "dancing" bonito flakes on takoyaki?
definenull: if you think about it, the studio lights are doing their own form of slow cooking over time
jvetting83: Next moonbase will have a kitchen set?
Thefluffiestguineapig: @Ravynn That's part of why I've never attempted something like this, I prefer things like sukiyaki where I can just put it in a container to marinate overnight/all day then in my wok to cook
Geldaran: skewers or a cooling rack over the tub would be good for drainging them too.
CrossXhunteR: can't wait to see the whole roast turkey dinner for thanksgiving, at the office of course
Thefluffiestguineapig: @jvetting83 Define "kitchen set" because they have Ian's home set up for a lot of things
Thefluffiestguineapig: @CrossXhunteR Roast not fried?
QuixoticScrivener: cups and milliliters threw me
CrossXhunteR: good ol hondashi
Sarah_Serinde: it's very convenient, and also something I can actually get my hands on fairly reliably
LadyAiluros: Yeah
LadyAiluros: Skipjack tuna
definenull: yep that rings a bell
CrossXhunteR: yeah, i think skipjack
Ravynn: Skipjack is most common
LostThePirate:
As someone who strongly dislikes fish and is allergic to shellfish and mushrooms, most Japanese cuisine is off limits to me
Thefluffiestguineapig: @Sarah_Serinde Oh man, that's going in the bookmarks folder I have created from TTSF
Sarah_Serinde: You can make dashi with kelp or mushrooms yeah
Ravynn: Some Dashi's are made with sardines as well
LadyAiluros: I do konbu and bonito flackes
Sarah_Serinde:
@Thefluffiestguineapig It's the site Ian got this recipe from 
CrossXhunteR: justonecookbook has never steered me wrong before
Sarah_Serinde: I've got a few different recipes I like to use regularly from there
definenull: perfect
Thefluffiestguineapig: OH MAN this website is going in my absolute top of list
Thefluffiestguineapig: They have subdivided into dinner, quick and easy, pantry holy shit this is a good ass website
definenull: joc was a life-saver during college
Ravynn: Poor Makiko Itoh
Thefluffiestguineapig:
As someone with big health problems I will send good vibes
definenull: i also recommend cooking with dog for another resource for japanese cooking
CrossXhunteR: is cooking with dog making new videos still? loved their stuff many many years ago
Thefluffiestguineapig: For all this show is haha jokes in a lot of ways, it has leveled up my cooking and made me as a neurospicy person who is very poor and on SNAP much happier
Ravynn: Sort of, they are very infrequent, but there was a new Cooking with Dog video like 2 months ago? It was seafood monjayaki
definenull:
I know Francis crossed the rainbow bridge a while ago 
, so idk how it works now
Ravynn: Yeah I think that's a big reason, so looking at the channel it looks like there were 4 or 5 videos last year, but it's pretty sporatic
Thefluffiestguineapig: @Ravynn If they had content based on cooking with their animal present and the animal was sick that might be why
Thefluffiestguineapig: Also who else here is excited for Yakuza tomorrow?
Molladia: We've had some new music these past 2 weeks right?
Juliamon: yep
Juliamon: Bradley Reins back catalogue
Thefluffiestguineapig: Oh, new BGC drop?
Sarah_Serinde: New to these sections, old to LRR
Thefluffiestguineapig: Ah, ok, so new to playlist, gotcha
Molladia: Oh is it new music made for Friday nights?
Juliamon: no, it's old stuff
TheAinMAP:
Sarah_Serinde: Someone who's done music for LRR in the past and also is doing the music for the new season of Friday Nights
Juliamon: Strip Search, TTDM, etc
Juliamon: They are probably holding back the new FN stuff until airing
BrokenGolem:
stack that
Molladia: Pork Cabbage Stack, Is this Pork Kim-chi?
Sarah_Serinde: Yeah it would make sense not to use the new stuff until after FN is out
Molladia: If that was Paul talking, we didn't hear you.
Ravynn: This is actually the 'easier' way to do it, but you can do it sliced. Part of the problem though is that doing it sliced makes for some inconsistency with the cabbage
Juliamon: It's part cooking, part flower arranging
Ravynn: This is the part of work that usually my mother delegated to me
Thefluffiestguineapig: If someone would tolerate me enough to date me that would be a FANTASTIC valentines gift
definenull: tbf nabe is a fantastic meal
definenull: especially when food is a preferred love language
Ravynn: Nabe also very much a not very messy meal to be eating
Ravynn:
So good for dates
CrossXhunteR: tried my hand at 3d modeling again tonight and made myself some custom MTG state reminder tokens. love how they look after 3d printing.
SnackPak_: nini pork
Plasterboard:
But what if both are pork? 
definenull: I have slight concerns on whether it will all fit in the pot though
Thefluffiestguineapig: Paul with the excellent educational questions while Ian is doing more of the repetitious part of the TTSF
Juliamon: definenull It's important to be packed tight in the pot
SnackPak_: fill this cabbage with pork
Too_Many_Knives: Doing that cleanly would need an incredibly sharp knife
Too_Many_Knives: Pork is sticky
Thefluffiestguineapig: Nasty visually, delicious taste ideally
definenull: drat
spicyFerret_:
Ravynn: #learning
SnackPak_: now we know
spicyFerret_:
@ravynn not on this stream 
Werdnae: What if you leave the bottom on, but hold the top (i.e. the piece you're chopping off)
serramarkov: Until a novice developed knife technique, would skewers be acceptable for transferring to pot?
Ravynn: spicyFerret_ Lol I'm doing my best to be educational!
CrossXhunteR: pack it up, pack it in
BrowneePointz: lettusu lettusu le-ttus-u....cabbitsu! cabbitsu! cabbitsu!
Juliamon: BrowneePointz been thinking about that all night
BrowneePointz: wait
BrowneePointz: I got it inverted
BrowneePointz: my memes...they're falling out me brain
Ravynn: The cabbage will wilt and give space
Juliamon: Cabbage is good at shrinking
Ravynn: One thing though that I was taught when making this dish is to put the stem most pieces in the center, because they need the most cook
spicyFerret_: @browneepointz i mean, with how fast they pass us by now, unsurprising tbh
niccus: nabe pot ratatouille
Thefluffiestguineapig: Like the Great British Baking Show top of the fruit pie but with cabbage and pork
Ravynn: So batches of cut layered cabbage/pork are separated by how close to the stem they are
BrowneePointz: a huge amount of Cruciferous wilt a lot when cooked
Ravynn: To be fair, you could always just chop it all up for leftovers and make okonomiyaki
T_K_Maxximus: Ohhhh Cabbage and Pork belly hotpot???
serramarkov: Pocket bacon!
Juliamon: T_K_Maxximus yup yup!
Thefluffiestguineapig: @BrowneePointz Yeah, same reason I overestimate spinach/bok choy. I will start with less and just add more to hot pot things after about 5 minutes as it cooks down
T_K_Maxximus: Nice! Seen these popping up on reels and shorts lately, looks delicious
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definenull: * and aromatics, don't forget the aromatics!
BlueChloroplast:
Snouut: this looks delicious
Snouut: making me hungry now
Thefluffiestguineapig:
Simply fig the ginger wherever makes sense 
Thefluffiestguineapig: @Snouut Same
Snouut:
welp to the kitchen I go 
@thefluffiestguineapig
Thefluffiestguineapig: @Snouut I'm putting things in the fridge to thaw so tommorrow morning I can prep things to marinate for dinner of sukiyaki
Snouut: I missed the start my apologies but did you do anything with the pork Ian? (if you used pork)
Juliamon: He just sliced it
CrossXhunteR: he cut it
Juliamon: that's it
Ravynn: Snouut Nope, nothing done but slicing. You can in theory marinate it but it's not necessary
Snouut: oh okay that's nice and straightforward, wasn't sure if it was marinaded at all, thanks peeps
Ravynn: There's a version of this dish (that isn't Japanese but Korean) where the cabbage used is kimchi and the meat is marinated in a sweet style, it's very good
definenull: *rubs hands together* yeess... yesss....
Snouut: @ravynn oooh i love kimchi, that sounds delicious.
Rourke9: that sounds amazing
definenull: turns out meat + cabbage is a very versatile combo
Thefluffiestguineapig: @Snouut TTSF chat we try to be polite and answer questions
Ravynn: Get to know your local butcher/fishmonger/bakers friends
BlueChloroplast: Clearly 1 infinity for each viewer
Snouut: buy local not chain
Thefluffiestguineapig: Yeah, it's one of those things. I find that when you go to international grocery stores, particularly ones that will take food stamps is they will be more likely to have butchers
Thefluffiestguineapig: @Snouut ^^^^^^^^^
Despoiler98:
get back in the pot ginger
Snouut:
@thefluffiestguineapig I remember when I lived in Canada (i'm british) they selection they had was the most unbritish things I could think of aha
Sarah_Serinde: Ian you keep rubbing that mic or a cable or something
LostThePirate: Mawp
Sarah_Serinde: it is unpleasant
definenull: (occasional mawps)
Sarah_Serinde: When you bend or gesture or just then when you adjusted in the chair
Thefluffiestguineapig: @Snouut Yeah I live in the US as a low income person and it's as miserable as you think it is. I miss living in the UK
Ravynn: One of the great small tweaks you can do, if you don't know how much cabbage or how big a port needs, is to have a bunch of mushrooms to pack in the center of the pot
ghyllnox: The mic is chafing
Ravynn: *pot
MungoDude: might be pulling on the apron
Sarah_Serinde: thanks Paul
gualdhar: it's the Picard maneuver making the collar hit the mic
BrokenGolem: winter is static season
TheAinMAP:
SnackPak_: hi Paul
Thefluffiestguineapig: Hey Paul!
Snouut: @thefluffiestguineapig as much as i hate the u.k. it really does have it positives in some instances
LostThePirate: Hey Paul
ghyllnox: Bubbles!
BlueChloroplast:
Thefluffiestguineapig: @Snouut Anyways, back to discussing good food
spicyFerret_:
The Department of 
BlueChloroplast: Mic 5!
herph: mic five!
SnackPak_:
definenull: we did it
spicyFerret_: Mic 5!
Thefluffiestguineapig: The joke is on the nose!
ghyllnox: \o/
MungoDude: so I missed the start of this, what exactly are the ingredients in the pot?
BlueChloroplast: Pork & cabbage
Juliamon: Napa cabbage, pork belly, dashi, ginger, water
MungoDude: thanks Juliamon
Juliamon: Very simple
Thefluffiestguineapig: @Juliamon Oh man, I'm so jealous of how that must smell
Ravynn: Lid will make it go faster
definenull: using a lid would help with the theatrics on the reveal
Ravynn: You should probably crack the lid a bit though because you want it to reduce a bit
spicyFerret_ sneaks in and wangjangle all the cabling
Snouut: Would you say Pork is the most prominent meat featured in Japanese cooking Ian?
Eriandis: Oh, JOC! I love her recipes. I came in late and I'm happy to see that.
BrokenGolem: i've used a drop-lid; keeps things in place but controls a bit better
Ravynn: I would not, I would say chicken is
Ravynn: Yeah, Fish was maybe 20-30 years ago
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Rourke9: I wonder how much overfishing has to do with that
Ravynn: Yes, Beef was prominent in Japan but not for commoners
Thefluffiestguineapig: Yeah, from the mainland I think
BlueChloroplast: I watched Cullinary Class Wars and the Korean chefs were definitely more comfortable with seafood than land meat
Foxmar “Foxmar”: 😀
Thefluffiestguineapig: Ooooooohhh man
definenull: helps keep broth clear
BlueChloroplast: Cool!
Ravynn: Reduces impurities as well in the broth
BrokenGolem: all those proteins and bits floating up
Cptasparagus: but how long IS Ian?
Thefluffiestguineapig: ACTION stomach rumble
definenull: we can only get so much hungrier, ian :<
spicyFerret_: Oo, cozy
DoodlestheGreat: Sounds a bit like shabu-shabu.
Ravynn:
It's also a lot of work
definenull: and because even though its simple, the effort, as seen by this stream, is non-trivial
MungoDude: regular medium
Snouut: Does Victoria have a good selection of good quality Asian produce?
Ravynn: Are you prepping a dipping sauce for this nabe?
Thefluffiestguineapig: Damn
DimeStoreGaming: Do you like the induction burner there?
Thefluffiestguineapig: I'm jealous
Snouut: yeah me too aha, i love asian cuisine
Lord_Hosk: Fujiya is currently inaccessible
gualdhar: aShop hmart. Shop H-Mart
Snouut: this town is only big enough for the one china town
serramarkov: Nice, gualdhar!
wedge_x: if the H Mart opens there and they have the warmer station with little sweet potatoes in paper bags absolutely grab one and eat them in the parking lot, highly recommend
Thefluffiestguineapig:
drewm1022: I like my stew like I like my women. Opaque.
niccus: any word yet on which satellite food court restaurants are coming along with hmart?
Thefluffiestguineapig: That sounds just strictly better
skilde: love sweet potato and chestnut season in japan
Snouut: that reminds me of the irish drinking story, you're accent aha, "if you're ill, put a hat on one end of the bed and don't stop drinking until you see it on the others side"
wedge_x:
I would absolutely come to Vic and drive a sweet potato kei truck around town, that sounds dope
Snouut: food truck tacos are hard to beat
DimeStoreGaming: Here in Portland Or, there are huge food truck pods. 15-20 strong
DimeStoreGaming: Many beepers issued
wedge_x: I dream about the bannock truck that was at the museum when we were there
calculated_uncertainties:
100
definenull: maybe it could benefit from a lower heat and longer cook time
Thefluffiestguineapig: DAMNIT
Thefluffiestguineapig: I'm so hungry now
Juliamon: drooool
Cptasparagus:
aroma
DimeStoreGaming: Suggestions for an induction burner?
Thefluffiestguineapig: Now who else is at the moonbase who gets to benefit
Juliamon: Sweet & sour is a flavour bomb
Snouut: i can never use chopsticks no matter how hard i try it's so frustrating aha, always need a fork on standby
definenull: or glass noodles in the nabe (if there was space)
Eriandis: I could see adding noodles or rice to the leftover broth at the end
Thefluffiestguineapig: @Snouut Yeah, for me I need a double, where the chopsticks and a spoon to catch anything that might drop, but that's partially because if I drop anything I have cats who are sharks
Snouut: @thefluffiestguineapig yeah i have dogs who are like vacuums whenever food drops on the floor aha, always a clean floor in the kitchen!
MungoDude: the recipe that Sarah_Serinde linked earlier talks about having the broth that remains once all the pork and cabbage has been eaten with noodles or rice
TheAwkes:
That sake becoming less and less relegated to cooking, eh? 
Thefluffiestguineapig: @Snouut That does mean that learning to use something like chopsticks requires a safety net of spoon or second smaller bowl/paper towel
Snouut: oyster sauce and worcestershire sauce are always next to me too, lovely ingredients for norths
BrokenGolem: or chicken feet
Snouut: *broths
Ravynn: Nabe and udon very common, but I'm always partial for using broth to make congee
Thefluffiestguineapig: Yeah, dumping in noodles/rice into extra broth from other things is absolutely one of my favorite things
IsaTheEngie: I guess I'm an old man by japanese standards because I love rice in miso soup.
Sarah_Serinde: !patreon
Simonark subscribed with Prime. They've subscribed for 83 months!
LRRbot:
Thanks for subscribing, Simonark! (Today's storm count: 23)
Thefluffiestguineapig: Thank you as always!!!!!
Snouut: been a pleasure thank you Ian
Sarah_Serinde: !youtube
IsaTheEngie: Thank you, Ian!
Sarah_Serinde:
And Friday Nights premiere tomorrow! Which I definitely don't keep forgetting about
ArdCollider: thanks Ian!
Thefluffiestguineapig: Thank you mods
Riandisa: Thanks for the great show, all!
Simonark: Yay, namechecking my old friend spite.
niccus: but they're adding Yakuza folks to fortnite!
ContingentCat:
Thefluffiestguineapig: Exciting!!!
NotCainNorAbel:
500
Dog_of_Myth: Woooooo!
Sarah_Serinde: The video says season 9
definenull: hype!
Thefluffiestguineapig: The season that was aggressively kickstarted
Mai_Andra: Nintendo's "Friday Nights U"
Simonark: I'm holding out for episode 8, the all surrealist black and white extravaganza
Sarah_Serinde:
According to Graham, about 4.5 of 8 episodes are "normal"
Thefluffiestguineapig: Holy shit
Sarah_Serinde: So look forward to that
Orestes290: Can't wait
Simonark: The smell by the name rendering plant is mighty pungent
definenull:
serramarkov: Thanks for this- I think I could add it to my teeny tiny reper
definenull: oops, i guess?
serramarkov: *repertoire.
Mai_Andra: Lord of the Rings Extended Edition credits, eh?
Simonark: And once Friday Nights is back, the economic engine of the channel shifts back to people asking when QWERPline is back. The circle of life, etc. etc.
Thefluffiestguineapig: YEEESSS
Thefluffiestguineapig: MORE CHAOS
Juliamon: Simonark I think Panalysts comes before Qwerp
Mai_Andra:
didn't they just do a new querpline? when is new panalysts? 
DoodlestheGreat: The helicopter guillotine is especially delightful.
Thefluffiestguineapig: They asked you?
Thefluffiestguineapig: That's amazing
Simonark: @Juliamon Look, maybe I have a favorite horse in this race...
Sarah_Serinde: but that's part of the fun
Sarah_Serinde: pfft
Thefluffiestguineapig: You do the fun solution
Juliamon: They don't have to be efficient, they don't have to be good, they just have to work.
DoodlestheGreat: That's a game where the creator died before release
wedge_x: Pool 2 is my favorite Blur song
Orestes290: Now with ads!
LurkerSpine:
100
TheAinMAP:
Dreamlettuce subscribed with Prime. They've subscribed for 19 months!
LRRbot:
Thanks for subscribing, Dreamlettuce! (Today's storm count: 24)
jessicaengle:
Sarah_Serinde:
well that's just not true
SnackPak_:
Simonark: But also Nobody.
TheAinMAP: Thank you for streaming.
Juliamon: I was GONNA say, there's some RIGHT there
wedge_x: o/
jessicaengle:
Thank 
MrSarkhan:
DeM0nFiRe:
o/ 
ArtOfStuttering: Was a good nom nom nom. Good luck cleaning up!
SnakeBrine: Cannot wait for the chaos that the cast is about to cause
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