KeytarCat: Today I'm having TWO baked potato!
DoodlestheGreat: Paked botato!
Thefluffiestguineapig subscribed at Tier 1. They've subscribed for 103 months, currently on a 29 month streak!
Thefluffiestguineapig: I guess my sub is seafood scented this time
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KeytarCat: Peak bodatto!
Singenmeister: Teak dopatto?
Thefluffiestguineapig: Leak fopatto?
KeytarCat: Lake Focaccia
Thefluffiestguineapig: Hey KeytarCat!
protojman:
KeytarCat: Hiya, Fluff!
protojman: closest thing to an oyster I have
Juliamon:
Thefluffiestguineapig: I do hate that the generic image for "food and drink" on twitch is a horrible aspic thing
public_key_reveal_party subscribed at Tier 1. They've subscribed for 50 months!
public_key_reveal_party: The half year!
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LoadingReadyRun: @Thefluffiestguineapig that is unfortunate.
RockPusher:
SPOONţ 
Thefluffiestguineapig: @LoadingReadyRun The goal here is to try for edible food and I would argue that almost no aspics are edible
Thefluffiestguineapig: SPOONS not required for most oysters
saucemaster5000: I live right next to an oyster farm, this'll be fun to watch
IanAllenBird: howdy folks
Thefluffiestguineapig: My biweekly Ian and Paul cast
DeM0nFiRe: Based on what is on the table, I assume this is a Gundam stream
RockPusher: I see some kevlar gloves which is safety step 1
gnyrinn: Oh look! A bottle of booze!
public_key_reveal_party:
@saucemaster5000 wow a farm run by oysters 
RatherLargeToad: aw shucks
saucemaster5000: they really have trouble controlling the pigs @public_key_reveal_party
DeM0nFiRe: tinker, tailor, solder, eat
RatherLargeToad: love a good monger
Thefluffiestguineapig: Those shells could be used for later things too!
jessicaengle: Hello
public_key_reveal_party: Fish are one of the few things you can monger anymore. It's like, fish or war
RockPusher: good good
Juliamon: public_key_reveal_party And cheese
RockPusher: I see a proper shucking knife too
public_key_reveal_party: How could I forget cheese?
RockPusher: Ian full-assing safety today
Juliamon: But yeah, mostly just those three
gnyrinn: @public_key_reveal_party And Iron, any old.+
Thefluffiestguineapig: @public_key_reveal_party Because you were focused on the funny joke
ElektroTal: in the 1880s it was said that you should eat a gross of oysters before your meal
ElektroTal: that's 144 oysters in modern numbers
saucemaster5000: was gonna mention, those sound local
gualdhar: oysters, one of the few aquatic animals that it's beneficial to farm
Thefluffiestguineapig: @ElektroTal Mercy that's so many oysters
TheCactaceae: @public_key_reveal_party You can still rumour-monger
Thefluffiestguineapig: That was a genuinely good segway!!
NotCainNorAbel: nice shift
Thefluffiestguineapig: Aaaaaaaand there it is
LoadingReadyRun: Find a reputable Monger to mong you some oysters
ArdCollider: can't tell me what to do, Horner
RockPusher: Mouthful-mode the CPU
public_key_reveal_party: Instructions unclear, my PC tower has been smooched
Shadowsoflife: o/
Cptasparagus: instructions clear: wallet in mouth
Mollylele: let's start a metal band called Oystermonger
Shadowsoflife: dew it
RockPusher: \m/
Wrexadecimal: a KNOIFE
Thefluffiestguineapig: @Mollylele Oystermonger is my Blue Oyster Cult cover band
Juliamon: Won't cut, but *will* stab
Spades_Slicc: Plate gauntlet
Wrexadecimal: chainmail
Spades_Slicc: Alabile armor
Thefluffiestguineapig: Also remember: you will use a HUGE amount of force to open these things
DoodlestheGreat: Aw shucks.
saucemaster5000: ngl I hate shucking oysters... but I really like em so worth it
Thefluffiestguineapig: This episode will be a source of so many quotes
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Wrexadecimal: oxo's a good brand.
Thefluffiestguineapig: "Why not try some oyster shucking"
Thefluffiestguineapig: Is going to live rent free in my brain
Juliamon: oaxacafeller, I presume
SnackPak_: yoooo
eshplode: Oooh
Thefluffiestguineapig: That sauce sounds like it would be amazing on other things too
DoodlestheGreat: Oysters Rockefeller Skank.
LadyAiluros: I love a poblano
jessicaengle: You still have Zoidberg.
Wrexadecimal: poblanos are wonderful
jessicaengle: You all still have Zoidberg.
Thefluffiestguineapig: Roasted poblano peppers are great
neisan2112: I use poblanos for my chili
niccus: it's usually pretty mild, but watch out
Juliamon: love poblano in salsa
e_bloc: @neisan2112 poblanos are great for chili imo. good heat, nice flavor
e_bloc: good luck Ian, no wounds
Spades_Slicc: thinks about osmosis jones oyster scene
Juliamon: giving the lads a nice grooming before their execution
Thefluffiestguineapig: Yeah, you should have memorized the Walrus and the Carpenter for this
Juliamon: Oh that's cloudy already
KeytarCat: I have a lot of it memorized from a whim in high school
e_bloc: the oysters became concerned when Ian showed up at the store with "How to Serve Oysters"
Dreamlettuce subscribed with Prime. They've subscribed for 24 months!
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QuixoticScrivener: time to name them and give them personalities!
e_bloc: barnacles was the common, somewhat pejorative term people I knew for Magic hangers-on in my teens
betweenmyself:
it’s like an internship 
niccus: usually you expect freshwater oysters in streams
Juliamon: the least-vegan stream
brainbosh: Until you do a crawfish boil
e_bloc: @Juliamon some believe you can eat oysters as a vegan because of a lack of sophisticated nervous system
ContingentCat: and that deep instinct of what smells bad is pretty reliable
TheAwkes: So we don't count all the yeast paved over in the baking or brewing experiments?
Thefluffiestguineapig: So as a vet tech, smell tells you way more than you think even in medicine. If something smells rancid in food or in medicine either throw it away or consult a professional
Spades_Slicc: If my oyster wants to tell me about its struggles in childhood I should drop it immediately? Ian's entering his toxic era
e_bloc: my favorite, not-entirely-true fact about oysters is that you should only eat oysters in months that contain an R
QuixoticScrivener: which LRR stream currently has the highest body count?
Juliamon: Was just reading about Louisiana(?) having a brain-eating parasite issue in their oyster supply earlier this week
Geldaran: @QuixoticScrivener One More?
e_bloc: didn't Adam nuke like an entire army in the first of the new series of choose your own adventure books
PrinceNimzar: one where cam hits his funny bone?
DoodlestheGreat: @e_bloc That does sound like Adam.
betweenmyself: Let’s Nope randomly shoots at least on Twitch chatter per stream…
7gorobei: wouldnt caviar have a pretty high body count?
Thefluffiestguineapig: @Juliamon This is why the USDA and FDA being understaffed and now having their regulatory legs cut from under them is a big deal. Issues have been happening more and more in food supplies in the last two years
e_bloc: @DoodlestheGreat it's funny because it was the 'good ending' . . . I think the author hit his word count and then just hand-waved the ending
Juliamon: Caviar depends on where in the fertilization process you consider the egg to be a body
Thefluffiestguineapig: @7gorobei I think caviar is unfertilized? If your caviar is fertilized in most places that is not a legal harvested product I believe for most species
Thefluffiestguineapig: Rice vinegar, my beloved
public_key_reveal_party: Does desert bus count? Because Jacob made bread there and that probably killed a lot of yeast
e_bloc: I've gone on dates with two employees of the FDA this year, and I came away with many concerns regarding prescription medicines and food safety
Sethalidos: @Thefluffiestguineapig surprise surprise letting companies regulate themselves is a bad idea
Mai_Andra:
careful you don't get your cutting and your eyeballing crossed. 
Thefluffiestguineapig: Hehehehehehe
TheAwkes: There are surely exceptions, because fish are crazy diverse, but generally fish eggs are fertilized after being laid, and caviar eggs are harvested from inside fish.
Thefluffiestguineapig: Maybe need specific cooking bowls now?
e_bloc: regionally, it's listed Bonjour Base Lunaire in parts of Quebec
paulthemapguy: welcome back to FRY
Thefluffiestguineapig: @TheAwkes That was my thought too and I'm not invested enough to look at every species but smelt roe is unfertilized
7gorobei: @TheAwkes seahorse males carry the fertilized eggs in a pouch, i assume there are more
DrakoniteDev: a super sharp knife helps with onion. the irritant gets released in much higher quantities when using a dull knife
Singenmeister: dicing (and just finely cutting) shallots is one of the few parts of home cooking that I find supremely annoying.
Thefluffiestguineapig: @Singenmeister Agreed, it gets so fiddly so quickly
Territan: He's going to be at this all night.
morteica: Yah we definitely don't put in that much effort. No time.
Territan: I just haven't worked with shallots before. Once, maybe.
e_bloc: maybe a dumb question: is there ever consideration for doing some of the more extensive slicing pre-stream? like dice one, then pull out the rest in a bowl, like one of those fancy cooking shows
KeytarCat:
Do the taiko stance and SQUAT 
saucemaster5000: Ian is correct
morteica: Chefs have to be fast. The amount of difference that could make is negligible when you are cooking it. It's fun when cooking at home though.
Territan: I'm still waiting for them to introduce the Moonbase Test Kitchen.
e_bloc: dicing shallots to order honestly sounds insane
Thefluffiestguineapig: The other thing I do is as someone with texture issues (which I often mention my solution) is I will put all the things I know will cause issues, put it in a bowl and use my immersion blender so I erase all the texture stuff all at once
jessicaengle: @Territan That's kind of this show innit?
Territan: Just recently got myself a 14-cup food processor. Take that, texture!
e_bloc: OTOH the vibe is very chill
TheAwkes: Makes a ton of sense for an edited cooking show with a crew and a stage being paid for under a very different production model to what LRR does for streams.
Thefluffiestguineapig: @Territan That sounds super satisfying
Territan: Haven't used it yet, but looking forward to taking it for a ...spin?
e_bloc: so you say slow-cooking an entire pig is out
jessicaengle:
realbadatthis_: Pigquest
Thefluffiestguineapig: The one you've been talking about on Fridays?
Athelgar: this brisket is going to cure for a week before we smoke it next "wee"
Athelgar: week**
Territan: Also took a field trip to a local butcher shop. And I mean literally: they do cows every other day and pigs on Thursday. I didn't feel like grabbing six pounds of pork belly on my first trip, though.
Thefluffiestguineapig: @Territan I am super jealous that sounds amazing
Thefluffiestguineapig: I wish I had that level of freezer space
saucemaster5000: Did you hear about the allium who got to meet the star of dune? It was Timidly Shallot-met
e_bloc: it's illegal here in maryland not to own and display an item which can be used to break down crabs, but typically a smaller mallet than that
DrakoniteDev: nice mallet
saucemaster5000: aw man I miss blue crab feasts in baltimore
Territan: @e_bloc Which part of Maryland? The place I went was the "Sudlersville Meat Locker."
ThePixelSavage: Ians brother runs a bar in japan?
e_bloc: @Territan went to elementary school in Sudlersville, moved to north of DC now.
ThePixelSavage: does Ian's brother need someone to clean and crash on his couch?
Territan: So still technically within range. Coolcool.
e_bloc: that's cool though, first time I've ever heard someone mention Sudlersville online
morteica: Cold onions make you cry less. Stick them in the fridge until they're nice and cold. Cut them while cold. Then let them sit to come up to room temp.
jubale1: this looks like a frying day as opposd to tinkering tailoring or soldering
Strebenherz: If I may ask Ian, did you grow up in japan, or did your brother move their of his own interest?
e_bloc: that's awesome
jubale1: cutting technique can drastically affect how many tears an onion gives
Thefluffiestguineapig: He plays it on the tv in the bar??? That's amazing!!
e_bloc: send him an invoice for the marketing
pleonasticTautology: hi everyone!
Thefluffiestguineapig: If you are interested in more stories about when Ian lived in Japan, come join us on Tiltyhouse on Fridays!
jubale1: aeronautic arrowdynamic
e_bloc: @Thefluffiestguineapig and/or if you are a Yakuza enjoyer
Territan: I'm surprised Ian doesn't have an infrared thermometer for the kitchen.
Thefluffiestguineapig: We also talk about corvids and Ian's efforts to become the legendary Peanut Man across generations
saucemaster5000: it depends what you are doing with them, but typically lightly toasting spices makes a big difference
ThePixelSavage: for pointing at yourself and exclaiming "yup, still hot"
morteica: Dry roast your spices and your peppers if you can.
Thefluffiestguineapig: @ThePixelSavage To quote one of my favorite old crapshots "Ow my hand"
ghizmou: one,s escaping
Thefluffiestguineapig: Peppercorns are hard
Territan: I'm kind of close to my own deep-frying adventure, with a Dutch oven and 96 ounces of peanut oil. Hot crisp French fries, die in a house fire, win-win.
morteica: I'm jealous of your mallet. I want one.
realbadatthis_: @Thefluffiestguineapig Ya got some ice i could believe in?
fiinnnaaaaannnnnnnn: a full sensory experiencfe
jubale1: this IS all it’s cracked up to be
e_bloc: this reminds me of how I open garlic by sticking it in a bag and then slamming my fist on top of it
Thefluffiestguineapig:
@realbadatthis_ 
SquareDotCube: what I'm taking from this is that Ian needs a miniature quern
KOneSix: I was sleeping while lurking! WHYYYY?
KOneSix: (I'm kidding.)
Spades_Slicc: 4 teatables
jubale1: triple the pepper
Thefluffiestguineapig: Just triple
Sethalidos: @KOneSix Because MAWP
Territan: Did that myself once. Tripled the sriracha in a hot and sour soup. Gooooood soup.
DrakoniteDev: what if I'm allergic to pepper?
e_bloc: Ian will name the mallet in your memory
Thefluffiestguineapig: "With cream" would be the literal translation
morteica: Mmmm. Poblanos are such an underutilized pepper. They're my fav.
e_bloc: they even make a helmet for that
saucemaster5000: Also, if you worry about getting "spicy hands" just try not to touch the seeds or pith
realbadatthis_: Can also get them Texas AM Jalapenos if you aren't much on heat
e_bloc: @saucemaster5000 in my experience is that's a mistake you make once
morteica: You should save the seeds and plant them
Spades_Slicc: I hear The Loaner is cursed
saucemaster5000: yeah... especially if you have to pee right after....
e_bloc: or you get an itch in your eye
e_bloc: or in my case, both
saucemaster5000:
Territan: "Thermal grease."
e_bloc: theres probably a smart way to make the burning go away, but i didn't find it in the 12-ish hours that I was miserable
morteica: I appreciate that you only used a tiny bit of oil. Most people use way too much. Oil moves and expands so a little bad will do ya.
morteica: Dab*
Territan: If it was consumed, the remedy would be dairy to neutralize the heat. Other membranes, I wonder how that would work. It'd look weird.
morteica: And that you're using the correct oil. EVOO is used way too much and in the wrong circumstances
4 raiders from McGurganatorZX have joined!
Territan: The other problem with EVOO is it has a very low smoke point. Oil that canola or peanut would be all right in would make the taste of burning.
Territan: What the hell did I just type??
Juliamon: stock and future stock
morteica: Very true. People tend to use it for everything cuz it's a buzz word. They're like afraid of veggie and canola oil for some reason.
InconsiderateHat: I constantly make scrap broth.
e_bloc: sadly i throw entirely too much food away
Territan: EVOO does have excellent floral notes and flavors, but heats needed to cook food would obliterate those notes of quality.
betweenmyself: @territan I believe we should all strive to make the taste of burning wherever and whenever the opportunity presents itself.
e_bloc:
1074
kingandcommoner: thanks shallot
morteica: Imo, EVOO works best when it can be a part of the flavor, not just a tool.
Territan: Now I'm trying to think how to integrate kewpie mayo and bonito shavings into poutine.
Anubis169: Tinker Taylor Oyster Fry
Anubis169:
'ello all 
kingandcommoner: @Territan Could you get away with using the Kewpie mixed into the gravy?
morteica: I'd say swap out the gravy for a different sauce that goes better with a fish taste, but it's not poutine withoth the gravy...hmm...
Territan: @kingandcommoner I'm not quite sure. Is the gravy roux-based?
LoadingReadyRun: I mean, mayo on fries is a traditional french canadian thing and I think bonito would totally work on poutine
morteica: Generally gravy's are roux based
Territan: I'll officially consider that idea blessed!
e_bloc: it probably helps if you can dice a shallot in like 3 seconds
Mollylele: ah yes, the only kind of Depression my grandparents recognize 🫠
kingandcommoner: @Territan I think it's a standard beef gravy, so yes
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Anubis169:
The thing I've found out about food prep videos, I've become acutely aware of how much editing out is done. A video that shows somebody chopping a cabbage and then cut-to putting it in the pot. Nobody ever shows the cleanup or the annoying bit that isn't cut right 
Thefluffiestguineapig:
@Mollylele But that's the only valid kind of economic depression, your personal one is clearly just you not trying hard enough
kingandcommoner: You could thicken with kewpie instead of flour and butter; it might work better with a chicken broth instead though, since kewpies already fairly rich.
Territan: @Anubis169 That's a problem for me, because one of the reasons I'm looking at getting butcher shop pork belly is for homemade okonomiyaki.
e_bloc: @Mollylele just this weekend I got to enjoy hearing my ex-Father-in-law explain why anxiety is just something people can completely cure by pure force of will.
Thefluffiestguineapig: @kingandcommoner Maybe? You might still need corn starch to thicken it though, because adding something thick doesn't mean it will thicken it, if that makes sense
Anubis169: @Territan pm for a sec
kingandcommoner: @Thefluffiestguineapig Generally no, but mayo is egg based so you should be able to thickin it with careful heat
kingandcommoner: thicken*
Thefluffiestguineapig: @e_bloc Ah yes, like how I should simply just NOT with my autism for the comfort of others
LostThePirate:
I'm allergic to shellfish, so I won't be prepping any myself, but good to know what someone trying to murder me in the kitchen looks like
morteica: You can use a different kind of starch. Potato, rice, tapioca...
Thefluffiestguineapig: @kingandcommoner True, that would require trial and error
morteica: All new amazing recipes require trial and error. Experiment away!
kingandcommoner: How many recipes do you think assume you're going to double garlic and vanilla and cut it in ihalf on purpose?
e_bloc: @Thefluffiestguineapig yeah he can borrow my panic disorder of a month. which he either forgot I have or just didn't care. probably both
DrakoniteDev: smashing it releases the flavor!
LostThePirate: X amount of garlic? Let's add double! [Proceeds to add triple]
Thefluffiestguineapig: @morteica For thickening? As a gluten free person corn starch is the most reliable one for sauces but I love tapioca starch because it's used to mango sticky rice
Xafty: no such thing as too garlicy
Thefluffiestguineapig: @LostThePirate Sometimes you only add double because you need to balance with the also double ginger you added
e_bloc: substitutes are better. I didnt have any butter so I used coffee creamer
vinewood_og: "Sir, are you listening to me?"
public_key_reveal_party: @e_bloc I adore trying to figure out the logic on the assumptions they make about when they do substitutes
TomatoKigu: "I don't like carrots so I used kale instead and it tasted horrible, one star"
Thefluffiestguineapig: @TomatoKigu .........Yup your review checks out, your logic does not
morteica: @Thefluffiestguineapig O yah! That's a good one. I'm not gluten free so I tend to forget about that one 😅
kingandcommoner: remember, apple sauce is magical and can subsitute for anythign
e_bloc:
@kingandcommoner I find this is only true for banana bread 
e_bloc: ah the recipe of theseus
morteica: Same
Kentosaurus: the gravy boat of theseus
e_bloc: I was all out of Ares, so I used Mars instead
kingandcommoner: Reshipe of Theseus
Thefluffiestguineapig: @morteica All good! There's a couple of us in TTSF chat who are gf and can give good advice on starch substitutions if you ever want them. We are here to help!
Thefluffiestguineapig: Close to too much butter, so add more cheese
LostThePirate: Calls for 2 Tbsp? Eh, let's use 4.
tehfewl: "too much butter" you are weak and you will not survive the winter
Territan: Or lemon juice to add some brightness back in.
TheAwkes: It's a handy thing to learn which ingredients contribute to a recipe chemically rather than just texturally or for flavour.
Thefluffiestguineapig: @Territan In the case of this recipe, more tequila
e_bloc: I like the Paula Deen mashed potato recipe: 47.5% potato, 47.5% butter, 5% garlic
MTigress: @TheAwkes absolutely this
morteica: @Thefluffiestguineapig This is my 1st time watching Tinker, but I saw he was cooking and thought it'd be fun to talk to some other cooks and watch Ian being awesome 😄 I hope to join in more. This is fun.
Thefluffiestguineapig: @TheAwkes Learning that from TTSF has transformed things a lot for me
Territan: Nothing of a drinker myself, but in this case I won't yuk someone else's yum.
betweenmyself:
If you have enough butter on hand to sculpt a life-sized dairy cow, you are *close* to “too much” butter. 
Thefluffiestguineapig: @morteica Welcome!! We try to answer any questions you have and if we/Ian say anything baffling please ask
NotCainNorAbel: are you saying that you are cooking four eggs in one pan?
Territan: @betweenmyself On the other hand, if you have enough butter on hand to sculpt a life-sized Paula Deen...
Thefluffiestguineapig: @NotCainNorAbel If so you may be making something delicious like paella
tehfewl: lock out/tag out
morteica: @Thefluffiestguineapig Thank you! I love the LRR community so much. You're all wonderful people
NotCainNorAbel: @Thefluffiestguineapig I just had dinner and now you have made me hungry
Territan: @NotCainNorAbel This is the stream for it!
betweenmyself: @territan when last measured, Paula Dean was an astonishing 264% butter by weight.
Thefluffiestguineapig: @NotCainNorAbel If my mentioning paella can make you hungry then add it to your list for next week. I use it as my "cook leftovers" recipe
e_bloc: @betweenmyself 19% racist too
Territan: That little?
Thefluffiestguineapig: @e_bloc The first doesn't surprise me, the second is very low
NotCainNorAbel: @Thefluffiestguineapig I think the percentages are switched
Territan: Naah, the 19% is low for either.
RustZenith: Ask Mr about how I take my akin off
kingandcommoner: @Thefluffiestguineapig Not really, being more than 25% racist involves using paint swatches to measure how much you're supposed to hate someone
e_bloc: fair. I only remember reading about it once but no one is ever racist once
Thefluffiestguineapig: @RustZenith If you can take your skin off PLEASE SEE A DOCTOR
morteica: The skins can also be acidic when charred/blackened/baked until dark so best to discard them.
Thefluffiestguineapig: Those look tasty
Thefluffiestguineapig: @morteica I didn't know that, I'll make a note
RustZenith: @Thefluffiestguineapig Ah. I need a doctor
Thefluffiestguineapig: OH NOOO
Thefluffiestguineapig: Am Ian ok?
morteica: @Thefluffiestguineapig Yah that smoky flavor will penetrate into the pepper itself, but the skin can just taste acidic or burnt so you don't need it. I've only really found it to happen in poblanos so it's not a universal rule.
LRRbot:
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DrakoniteDev: magnetic? or ferris?
e_bloc: hey at least it's not something you find out getting an mri
niccus: tent minute break
Thefluffiestguineapig: Again PLEASE DO NOT TAKE YOUR SKIN OFF
Shadowsoflife: fine, ugh
InconsiderateHat: Swap your fluids, rest your skin, check your posture
e_bloc: @Thefluffiestguineapig deglove is a wonderful word and a terrible thing
TheAwkes: If there's any upside to sunburns and blisters, it's being able to take your skin off after it heals underneath.
Thefluffiestguineapig: Sorry chat, I know people here have a higher level of sense than normal humans but whenever I have a day in clinic and have seen what people do to their animals I get very worried
WiJohn: @Thefluffiestguineapig How am I going to run it through the laundry without taking it off? I won't fit in the washer I've tried
Thefluffiestguineapig: @e_bloc Yes, I have seen it done to appendages on animals and its NOT GOOD
e_bloc: @Thefluffiestguineapig I immediately regret saying thi
Thefluffiestguineapig: @e_bloc There are many medical words that become much less good when you have seen them in action
e_bloc: yeah there's a couple i won't mention here that as a result of personal experience I have a very strong reaction to
e_bloc: it doesn't help that one of my dogs just had surgery and the second one might need it soon. not life-threatening or anything, but sedated dogs are sad
Thefluffiestguineapig: @e_bloc As someone who has worked with horses, paraphimosis immediately makes me giggle but it's not a good thing to have happen
e_bloc: as someone who can't not google something, I got really scared and then immediately happy that I don't think that can happen to me
Thefluffiestguineapig: @e_bloc I'm sorry, I'm glad they are doing ok
e_bloc: @Thefluffiestguineapig I appreciate it! the older one actually messed up his spine last year and needed emergency surgery so he could move his hind legs again, but a year later he's fully recovered. so him getting a small, non-cancerous growth removed from above his eye before it impacts his vision is so much less stressful
tycoonbosh: Good evening all. I feel like I might have missed the first way, could someone enlighten me as to how oysters have been enjoyed?
Thefluffiestguineapig: @e_bloc Spinal surgery is really stressful and credit to you all for keeping up with the home care, that stuff has to be super on point for them to recover ok
Thefluffiestguineapig: @tycoonbosh So far the sauces are being prepped
tycoonbosh: @Thefluffiestguineapig Thanks!
Juliamon: "Oaxaca"
betweenmyself: Oysters WakkaWakkafeller
tycoonbosh: "Oaxaca" = "Whoa-hocka"
kingandcommoner: @tycoonbosh Crash Bandicoot's favorite cheese
morteica: Or "oaxaca" as in the cheese. Nomz! Lol
Thefluffiestguineapig: Then it might be a TB
Thefluffiestguineapig: *TV
public_key_reveal_party: sous vide electronics will be the next big thing surely
e_bloc: that was a series of cursed phrases
morteica: Now I want oaxaca....
RustZenith: I don't like being "abnormally moist"
e_bloc: "better if no skin"
margieargie: I prefer to deep fry my displays personally
betweenmyself: ‘Abnormally Moist’ was the less successful follow up to Pink Floyd’s ‘Comfortably Numb’
84 raiders from sergeafterdark have joined!
Thefluffiestguineapig: Welcome raiders!
Juliamon: Welcome raiders! We're struggling with pepper skins a bit.
LostThePirate: Hello Serge's nighttime gremlins
Juliamon: Oh, I'm just not bothering.
e_bloc: @betweenmyself I think that was the working title for the Scissor Sisters disco cover of "Comfortably Numb"
Juliamon: It's funnier if people clip it instead
Lord_Hosk: LOL I walk in with a raid and the first thing Ian says is "Yeah... thats how you want your skin to come off"
Thefluffiestguineapig: Are they different from the Brew Crew?
e_bloc: Serge after dark roast
Territan: I like dark roast too, but it's 9:30 PM. I have enough trouble sleeping.
margieargie: Maybe still the brew crew, but the other kind of brew?
Singenmeister: The Mechanized Mocha
RustZenith: They appreciate to be lightly roasted.
private_dirt: Pealing a sunburn is the best.
Territan: Aloe. By the bucket.
Sethalidos: Ian,No
mercano82: entitled to or already possess?
Thefluffiestguineapig: I only don't sun burn because of the extensive sun screen, hats and other protective clothing I use
e_bloc: yeah, 2025 seems about right for when TTSF pivoted to cannibalism
Thefluffiestguineapig: !clip
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RustZenith: But, if I'm sunburned, could I remove the skin then?
e_bloc: I know there's an app that will give you recipes
Sethalidos: just say no to long pork Ian
Thefluffiestguineapig: There are websites that do that
Thefluffiestguineapig: No, I know of ones that are not AI
e_bloc: yeah I want to say my ex had one like ten years ago
betweenmyself: AI Cooking Assistance: When you need meal prep advice with too many fingers.
e_bloc: they just send you a pizza and take your food to a food kitchen
morteica: O dear God, DO NOT depend on AI for recipes.
saucemaster5000: I mean, part of my job is giving my clients shopping lists after researching their local stores so they have the ingredients they need for their mealplans
Thefluffiestguineapig: @betweenmyself And ingredients that don't exists
e_bloc: @morteica what do you mean? AI is infalliable. I looked up a M:TG rule this morning and it gave me three accurate paragraphs with a youtube video of basketball strategy in between
InconsiderateHat: @saucemaster5000 That's cool!
Shadowsoflife:
private_dirt: I was really hopping Ian would go there.
private_dirt: ^hoping
Cptasparagus: @morteica add in a splash of bleach for a cleaner flavor
morteica: AI is good for a lot of things, if not anything that should be investigated or art
Sethalidos: don't keep your partner in a jar folks
kingandcommoner: @e_bloc Yes, but did you see the gorilla?
morteica: @Cptasparagus Exactly. 🤣
e_bloc: @kingandcommoner I mean if it was /that/ video it would have sent me
KingKool2099: What was she doing there anyway?
TomatoKigu: I too am very fond of my brand name microplane…it's infuriatingly good at its job.
Cptasparagus: next TTSF can we build a really tiny model plane
InconsiderateHat: I've tried using Kitchen Pal to help me figure out recipes from what I have in my kitchen, but the effort vs quality of results ratio was poor.
e_bloc: the problem with the gorilla video is I read about it before I ever saw a video, so I never got to experience the phenomenon
DrakoniteDev: Q for chat: are there any good dairy free sour creme substitutes?
ShaneLeeAtk: I live 20 minutes from the MicroPlane tm manufacturing facility
e_bloc: zesting a lime is satisfying and smells great
saucemaster5000:
Every time I hear a beep on this stream I instinctively check every gadget in my kitchen 
InconsiderateHat: @DrakoniteDev I think President's choice makes one? ...I might be thinking of yogurt.
e_bloc: just don't mistake lime use for Rose's
saucemaster5000: @DrakoniteDev there are some okay tofu based substitues you can buy, and some fairly more complex recipes beyond that
morteica: I much prefer lime over lemon for seafood. The sweetness compliments the seafood better imo. If you can use key limes....omg try it
Thefluffiestguineapig: @morteica Agreed
Thefluffiestguineapig: Agreed Paul
tycoonbosh: I prefer lemon on salmon, but otherwise, yes Paul.
e_bloc: I don't know if a French 75 would be better with lime
saucemaster5000: yeh I also prefer lemon for salmon, but every other fish that readily comes to mind is better with lime
Rebelcow: longfin yellowtail is also wonderful with lemon
morteica: I'm not big on citrus on salmon. But I really just love the taste of plain salmon so you can ignore me 😆
calculated_uncertainties: Lime is more interesting, somehow. Lemon is frequently just citric acid pretending to be a fruit
Dylanthesquig: just got hear, those publanos?
saucemaster5000: I like to glaze my salmon with a bit of maple syrup
Juliamon: sure are Dylanthesquig
tycoonbosh: I don't disagree @morteica , but if I'm adding a citrus, it'll be lemon, not lime.
morteica: @saucemaster5000 Ok so I have to correct myself. Maple crusted salmon is delightful. But that's really my only exception
Dylanthesquig: Baja recipe?
Thefluffiestguineapig: @morteica I'm similar but I'm also super picky about salmon. If I'm having salmon I will go out of my way to find good stuff so i'm not wanting to add a bunch of toppings to it
e_bloc: now I just want fish tacos
tycoonbosh: Like a nice salmon filet with a side of poached asparagus is *chef's kiss* but you're not going to get that everywhere.
Thefluffiestguineapig: @e_bloc Same, some shrimp, which others? I don't have a great recipe for white fish like tilapia now
tehfewl: mezcal makes a Mean Old Fashioned
e_bloc: @Thefluffiestguineapig I don't think it's universally well-regarded, but cod rarely lets me down. especially if you can slip some capers in there
saucemaster5000: got a great recipe for halibut tacos with bacon pineapple salsa and a light crema, but halibut is sooooo annoyingy expensive
KingKool2099: GODZILLA FIGHTS PANKORR
Juliamon: The food doesn't know what day it is
Dylanthesquig: not only the best for these moonfolk
Spades_Slicc: Being able to smell things sounds so useful
morteica: OMG TY IAN! So much truth
Thefluffiestguineapig: @saucemaster5000 yeah but that does sound amazing, hmmmmmm
kingandcommoner: I do make my own but only because I don't usually get all the way through a loaf of milk bread before it would go bad
TomatoKigu: "Evolution gave us senses to protect us from bad food; use them"
tycoonbosh: @e_bloc Cod is universally the best whitefish, it can just be hard to get these days.
e_bloc: when you eat a few slices of bread and then notice the mold on the next slice
Juliamon: Bag salad goes slimy SO fast
TomatoKigu: @Juliamon About 0.4 seconds after paying for it in my experience.
morteica: @kingandcommoner Mmmmm old milk bread sounds like it'd make a good French toast.
DrakoniteDev: I don't know about Canadia, but in the US there is a legally required best by date of no more than five years, even if the food never actually goes bad
morteica: *stale milk bread
Thefluffiestguineapig: @morteica Also good croutons
e_bloc: that being said, you can't tell me pickles, kim chi or most salad dressings ever go bad
morteica: @e_bloc Pickles can definitely go bad
KingKool2099: I'd rather pitch it than die because of bad mustard
morteica: Once they're mush, I'm out
Juliamon: Pickles can go horrid
kingandcommoner: @morteica It DOES, but I live alone and there are only so many days you can eat french toast
e_bloc: avocados should have a 'only good during these six hours' date
tycoonbosh: @DrakoniteDev and this is why Feeding America has alternate guidelines for the food banks that follow its standards
morteica: @kingandcommoner Lol truth. But now you have me wanting to try to make milk bread.
Dog_of_Myth: Working in a grocery store, I've seen most everything at one point go bad.
saucemaster5000: depends on the avocado varietal -- ones from oregon tend to go bad faster than californian
margieargie: I've had a head of lettuce literally start browning surprisingly much on the walk from the store to my apartment, less than a block away...
kingandcommoner: @morteica It's nice to make, but it's the kind of thing I only make whne i have a plan for at least half of it
e_bloc: I suppose since both my son and I eat pickles like every day, I've never found out. the closest was when I got the costco-sized jar of pickles
Dylanthesquig: Ferments go hard...they're not gonna lose terf to some upstart spores
ShaneLeeAtk: Pourble sour cream, essentially
teaandvalkyries: i've made my own mexican crema with heavy cream and buttermilk, it's pretty easy
ShaneLeeAtk: ^
ghizmou: low is acidic
Dylanthesquig: yes. sour cream is...basic tehe
e_bloc: you could probably even take a bath in sour cream
morteica: @e_bloc I definitely forgot a jar of pickles in the back of the fridge (ADHD out of sight out of mind) and bit into a very mushy disgusting pickle. Now they stay at the front of the shelf 🤣
Thefluffiestguineapig:
@e_bloc You and Adam both I guess
e_bloc: @Thefluffiestguineapig I can't hear sour cream without thinking about Adam saying that.
Thefluffiestguineapig: @e_bloc Me neither, I started giggling the second they brought it up
Dylanthesquig: Darn. Now I'm craving oysters and horseradish
Sethalidos: wat?
Thefluffiestguineapig: He's brought it up SEVERAL TIMES
e_bloc: let's nope, probably about 6 weeks ago
saucemaster5000: He was talking about "duck tales"-ing into sour cream
Juliamon: I'm pretty sure it's in at least one highlight reel
tycoonbosh: @tehfewl as does scotch
Mai_Andra:
Paul, don't pause there...
e_bloc: @Juliamon I believe you're correct
Thefluffiestguineapig: WHY REAL MILK
Juliamon: You don't have to put a lot of milk into it, even for a real milkbath
e_bloc: as someone with the same first name and the same height, I feel like my parasocial relationship with Adam is really strong
kingandcommoner: It sounds luxurious in the same way that buying a life size t-rex statue does. Sure it's something to talk bout, but what then?
e_bloc: milk shower sounds more reasonable
saucemaster5000: you gotta trust the process
Thefluffiestguineapig: I'm just thinking about the smell
morteica: I worked with a boudoir photographer for a long time. Milk mixed with water. Saves money and looks the same.
saucemaster5000: uh-huh, sure paul
Thefluffiestguineapig: Of course it's for a sketch
Mollylele: I regularly use a facial toner that theoretically has milk in it so there may be something to that
Juliamon: I remember the Loading Time for it, you hit your head on the bath tap
Zandivya: And if you leave it awhile you can have a yogurt bath
Juliamon: (and if you don't remember hitting your head on the tap, well, now you know why)
morteica: @Zandivya I just threw up a little in my mouth 🤣😂🤣😂🤣
e_bloc: sounds perfect t ome
Thefluffiestguineapig: @morteica That phrase is profoundly cursed
Mai_Andra: I remember Kurt Angle talking about when he got drenched in milk as a pro-wrestling spot, then had to get on a plane for a few hours...
e_bloc: is it still a snuff film if it's an accident
morteica: @Thefluffiestguineapig News to me. How so?
Thefluffiestguineapig: @morteica The "leaving milk a while you can have a yogurt bath" as a cursed phrase?
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e_bloc: in my experience, it's largely dependent on where it's harvested
saucemaster5000: oysters actually pair very well with strong flavors a lot of the time
e_bloc: chesapeake bay oysters are often briny and smaller
Juliamon: My big fear of oysters is texture
tehfewl: as a Floridian, i ate my oysters raw right out of the shell
saucemaster5000: my personal fav oyster topping is pickled watermelon rind
morteica: @tehfewl Hi! Ex Floridian here!
tycoonbosh: as a person from New England, I throw my oysters back into the sea and eat scallops instead.
Juliamon: hell yeah Atlantic scallops
tycoonbosh: But, oysters are not bad, despite my heritage.
Thefluffiestguineapig: @tycoonbosh Scallops are one of my favorite kinds of seafood for sure
tehfewl: @morteica I still claim FL even though i'm not living there anymore. Once a Florida Man...
private_dirt: @tycoonbosh Love a good scallop.
e_bloc: watermelon rind sounds great---that makes me want to try something like pickled daikon or radish
morteica: @tehfewl Yah it's hard to get FL out of your veins. It has a way of clinging to you ...
saucemaster5000: fun thing -- gooeyduck is a delicacy in japan and very similar to scallops, but they grow in the pacific northwest, who don't eat much gooeyduck ... so it's all shipped to japan
Thefluffiestguineapig: @e_bloc I have been topping more and more things with pickled daikon and have been finding it is just a great way add some nice mild acidity
e_bloc: I love scallops, but I feel like they have a very high ceiling but also can be really bad if not prepared correctly
LoadingReadyRun:
ya I like scallops, clam and muscles but somehow never got around to oysters
tycoonbosh: @e_bloc Great description of shellfish in general, but yeah, scallops are particularly picky.
Thefluffiestguineapig: @e_bloc Oh absolutely, they can so easily turn into rubber if you do it wrong
private_dirt: Crab though, thats where its at.
Juliamon: I'm the weirdo who likes the weird chewy nubby bit of the scallop
Thefluffiestguineapig: @LoadingReadyRun My dad had me try them when I was a kid which was probably not the greatest idea because texturally for a second grader that was not fantastic
morteica: @private_dirt Omg yasssss
saucemaster5000: the scallop nipple, one might say
e_bloc: I've definitely turned many scallops into rubber. but scallops with rissoto made well are so good
Territan: Eh, the green flecks are color.
Thefluffiestguineapig: @Juliamon I like that bit if they are super well flavored
saucemaster5000: yah scallops overcook so damn fast
tycoonbosh: @Juliamon You're like the person who likes the clam neck (assuming most people like the rest of the clam). Nothing wrong with that.
private_dirt: @e_bloc I like mine in a nice butter sauce.
Juliamon: I just really love that nub texture. A satisfying chew.
Juliamon: I also do prefer clam strips to whole clams
Thefluffiestguineapig: @private_dirt White wine and garlic sauce for me
e_bloc: @private_dirt yeah honestly scallops in like a 3-ingredient dish is a S-Tier dish
Juliamon: let me chew on all the seafoods
private_dirt: @Thefluffiestguineapig Thats sounds devine.
Thefluffiestguineapig: @Juliamon Agreed
e_bloc: @Juliamon just save the Fugu for last
tycoonbosh: @Juliamon Do you prefer lobster legs over other parts of lobster? I think that's the true crucible for chewing out your shellfish.
Spades_Slicc: Ian can have little a taste, as a treat
Thefluffiestguineapig: @e_bloc That's true, 3 ingredient things for scallops is great
saucemaster5000: what are folks' opinion on soft shell crab?
Juliamon: All parts of lobster are good, except the brain goo
LoadingReadyRun: question for viewers: have you noticed any screen tearing-type effects when things are moving on the stream?
saucemaster5000: not on my end
tycoonbosh: @LoadingReadyRun I had a freeze when Ian was pulsing the blender.
morteica: @Juliamon Agreed!
e_bloc: @saucemaster5000 delicious. I always find soft-shell fried in the shell a little weird. I'm the one Marylander that hates picking crabs though
Thefluffiestguineapig: @saucemaster5000 Never had the chance to try it but would be interested with not the bun since I'm gf
Thefluffiestguineapig: @morteica I'm with Juliamon on this
private_dirt: I think I've only ever had lobster tail.
Juliamon: everyone's all about lobster tail but like, the claws have all the good salt
Thefluffiestguineapig: @LoadingReadyRun Nope, all good here
saucemaster5000: @e_bloc awww that's the fun part to me (though doing the blue crabs whole where you have to remove the..."mustard" does sometimes wig me out)
morteica: @saucemaster5000 They're on my good bucket list. Any recommendations for where the get the best ones? I travel for food destinations
tycoonbosh: Claws are my favorite part of the lobster - you see the tail more because the kitchen is saving the good stuff... I assume.
morteica: *food
e_bloc: my most unpopular food opinion--I think lobster doesn't taste good at all
iris_of_ether: There's a book now too I think
public_key_reveal_party: it is a great show tbh
Territan: I'm a Marylander who has never picked crabs before. Didn't like it that much. But I got a UV light for the kitchen for when I try making a crab dip.
saucemaster5000: @morteica maryland is a good option
IsaTheEngie: @iris_of_ether It was the name of her cookbook first IIRC
iris_of_ether: @IsaTheEngie That's fair!
Juliamon: for a couple years Costco did lobster 'salad' that was just lobster claws and it was a GOOD TIME
avjamethyst: hey now
tycoonbosh: @e_bloc History is on your side - it was a garbage food that was fed to prisoners before it became a delicacy.
morteica: @saucemaster5000 Any specific places?
Thefluffiestguineapig: @e_bloc You do you, enjoy what you want to enjoy
public_key_reveal_party:
complicated piping you say 
Juliamon: e_bloc My dad isn't a fan either, and personally I could do without crab
saucemaster5000: @morteica a lot of places/restaurants in downtown baltimore will do you right, but I haven't been there in a decade so can't give you a specific place
Territan: And full.
morteica: @saucemaster5000 Okie dokie 😄
Juliamon: also I learned I don't like calamari when I ordered clam strips and they picked the wrong breaded food product
Territan: Overtime was 30 minutes. I just rewatched Pork Belly a day or two ago.
e_bloc: oh yeah I don't feel bad about it or anything, I just feel like i have a wholly different experience with lobster than everyone else. also I used to go to Maine just about every year, and unsurprisingly, the family I visited would have a day where they just boil a billion lobsters, since they're much cheaper up there
MTigress: "you're trapped here cooking until one of you wins"
tycoonbosh: The Chairman just locks the doors... "Your special ingredient is... grit!"
public_key_reveal_party: the final challenge is a 2/3 vaseline or lipbalm head to head
morteica: You know....I've pipped stuff for decades and STILL start squeezing at the wrong place in the bag 🤣😅
MTigress: a steel cage comes down on kitchen stadium
e_bloc: crab is essentially only good in cake form. if you tell me I need to both break down the crab, and eat it, I am so out
Thefluffiestguineapig: @tycoonbosh "Select one of your assistants to send over to the opposition to be their meat"
morteica: @e_bloc To each their own
tycoonbosh: @e_bloc Preach!
private_dirt: I recently heard lobster used to be peasant food.
Juliamon: crab is just nooooot worth the work
7gorobei: crab is only good if it is dungeoness
Spades_Slicc: @tycoonbosh Excellent I love grits
Territan: @e_bloc I dunno, I've had some very nice crab dip—a bolt of lightning I hope to recreate.
e_bloc: @morteica agree 100%. I think anyone who gets upset for someone about their food preerences really should get their priorities in order
Juliamon: eating crab is an understanding that you are going to bite down on some shell at some point and ruin the whole thing
e_bloc: @Territan excellent point. I forgot all about crab dip
public_key_reveal_party: I have had crab rangoons with fresh real crab and those were amazing, but I would not want to make that myself in any way
morteica: I think of crab as a social food. It's best when you and some people you like are sitting around cracking them open together and are all complaining about how annoying they are to crack 😂
Territan: @Juliamon And that's why I got the UV light: Crab meat does not flouresce. Crab SHELL DOES.
iris_of_ether:
KingKool2099: urghhh
saucemaster5000: dungeness and blue crab are such different propositions and preparations I put them in different categories
KingKool2099: This is not foil ASMR
Thefluffiestguineapig: @e_bloc For me it's the same as people who get mad at me for my autistic food texture stuff. I am food adventurous but I just have certain textures I cannot deal with. I now know if I work around them life and food are so much better
e_bloc: @morteica 10000%. pretty much everyone I know just wants to sit there and dismember t hem
saucemaster5000: or, may I propose.... crab cakes!
Juliamon: Thefluffiestguineapig shoutout to every person who's tried to tell me that the squidgy fat layer on a steak is "where all the flavour is" and "it's healthy fat actually" without listening to me saying BUT IT SQUIDGEY
KingKool2099: @Juliamon I don't know about any of that, but I LOVE the gristle
Thefluffiestguineapig: @e_bloc For me the one time I used crab is when I was baby sitting, the parents gave me gas money and money for a meal and I got two elementary age boys some crab legs
saucemaster5000: ugh. I don't like the squidgey bit
Territan: @Juliamon Same reason I don't like raisins in cookies.
tycoonbosh: @Juliamon You cook it with the fat bit for the flavor, then you don't eat the fat bit because it's the squidgy fat bit.
iris_of_ether: @Juliamon I love the fat layer which is good, because my husband cannot *stand* it
morteica: @Thefluffiestguineapig I'm autistic so I get it. There are some textures I just can't do and I've definitely felt like some people judge me for it. So don't worry. You're not alone.
LoadingReadyRun: @Juliamon "it's a good squidge actually"
drewm1022: At my restaurant one of the ways we do oysters is on a mound of kosher salt, drizzled with harissa mignonette, and topped with a shaved honeydew melon ice.
ContingentCat: Ok I'm starting to wonder if I'm losing my mind, is that Carl Sagan game on the top left a recent addition? I don't remember Carl smiling down on us
Juliamon: we are all now aware of Our Overlord Sagan
tycoonbosh: I've sent a person through a dishwasher before, I dunno if Ian is ready to hold true to the statement that "everything is going through the dishwasher tonight."
Dog_of_Myth: Just Carl Sagan in front of Horrified
Thefluffiestguineapig: @iris_of_ether I literally have to pick out onions chunks from things because the texture of undercooked onions will make me gag and dry heave, so now I literally use an immersion blender on all sauces and soup bases and things where I worry the texture will be an issue. It's great
public_key_reveal_party: That is brilliant, I have never heard of putting a wet paper towel under a cutting board
LoadingReadyRun:
@ContingentCat Carl Sagan mask from the EoE PPR 
e_bloc: people say I'm lazy, but being lazy takes so much time
ContingentCat: @LoadingReadyRun Ahhh thanks
drewm1022: Oh, and pink peppercorns.
Chesul: Cut gloves are SO helpful, mine has saved my fingers multiple times.
saucemaster5000: on the squidge thing, no person, especially no chef worth their salt, should EVER say you are "wrong" about what you like and don't like in food
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morteica: @Thefluffiestguineapig My bestie does that for her fiance who is autistic and can't do the texture. They both swear by emersion blenders.
e_bloc: thank god, I've seen so many oyster shucking accidnets thanks to enjoying food-based reality tv.
Juliamon: (also shrimp tails get stuck in my teeth and I have no qualms about splitting them to get the good bits out)
public_key_reveal_party: I should really get one of those gloves, I nic a finger like, once a month minimum no matter how careful I am
wedge_x: ahh, they oyster's best joke
e_bloc: @Juliamon pet peeve: shrimp served in a dish like a pasta but they don't take the tail off
Juliamon: e_bloc and they don't give you a lil dish to put the tails on!!
DrakoniteDev: "Place it on your belly, take your favorite rock out of your pouch, and bash it repeatedly" -- otters
Thefluffiestguineapig: Here on TTSF we are about helping people enjoy things, hobbies and food included, so if you want to ask about advice the hive mind might have feel free. It's helped me SO MUCH
LoadingReadyRun: @e_bloc hard agree. annoys me in sushi as well
Thefluffiestguineapig: @e_bloc OH MY GOSH YES
tycoonbosh: @e_bloc omg - same for when they just put a whole clam or mussel in there.
e_bloc: @Juliamon right! they should provide a small tail bowl or something
Thefluffiestguineapig: You shelled the rest of the shrimp, just split the whole tail off
Hauwulf: mussel at the top? I thought these were oysters
tycoonbosh: Watch out for pearls Ian!
Juliamon: thankfully the thai place we usually go to recently started removing the tails for the pad thai, based
e_bloc: @tycoonbosh oh yes agree 100%. mussels I don't mind as much, because kinda a forgone conclusion. all I ask is everything you serve on a plate is edible
saucemaster5000: You did really good!
Thefluffiestguineapig: @Juliamon Thinking about the process of consuming the food first as the priority is indeed most based
DrakoniteDev: well, shucks! good joob
morteica: Congrats Ian!
tycoonbosh: The fact that you still have all of your flesh and blood is impressive!
Juliamon: Our cat is voicing an opinion. I think she's jealous.
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Lysander_salamander: hello everyone
Thefluffiestguineapig: @Juliamon Hello Juliamon's cat!
Thefluffiestguineapig: Hey Lysander! We are on the second oyster!
Juliamon: I actually know of a perfumer that makes one based on good oyster smell
e_bloc: there either is or was a museum in Baltimore where you could shuck oysters and get paid $1 for each day. might even have been company scrip. the more capitalism changes, the more it stays the same
tycoonbosh: I mean, no one is shucking oysters and being happy about it these days. It is *difficult*
Juliamon: oyster milk
e_bloc: I believe speed-shucking was part of a quickfird on top chef
morteica: I'm curious which has the stronger taste. My money is on the wild one
tehfewl: oyster liquor*
Juliamon: I know it's called liquor, I'm calling it milk
saucemaster5000: I'll call it oyser cu-
morteica: Oyster milk has bad mouth feel 😆
e_bloc: I don't want to consider oyster with nipples
LoadingReadyRun: I believe they aren't actually "wild", just farmed on the shore instead of in a frame
Spades_Slicc: Oyster piss
Thefluffiestguineapig: @saucemaster5000 NO, bad!!
saucemaster5000: @Thefluffiestguineapig (scurries back to the hamster wheel)
tycoonbosh: So now we throw in the third way and pull a bottle of tobasco out, right?
Territan: Tabasco??
tehfewl: tobasco and saltine cracker
tycoonbosh: on an oyster, yes.
Juliamon: Why would they use Tabasco when they have all those specialty sauces
drewm1022: Tabaco on raw oysters is right up there.
saucemaster5000: yeh tabasco genuinely goes good on an oyster
drewm1022: *s
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Thefluffiestguineapig: Does Cori need to put a hard limit on your oyster budget?
morteica: Does Cori need to put a hard limit on how many he eats today? 😆
Territan: [digs out Professor Pfardtpounder's Colon Cleaner]
tycoonbosh: Like, seriously, I'm a hot sauce person, but tabasco is special for some seafood.
Thefluffiestguineapig: @Territan That phrase got me
public_key_reveal_party: I am very sad I never liked seafood when I lived in new england as a child, and now I love it as an adult and live in the american midwest
morteica: @tycoonbosh Agreed. I don't actually like Tabasco on anything besides some shellfish
Wrexadecimal:
DrakoniteDev: I had a grocery order prepped to place tomorrow. thanks to all this chat, the size of that order has nearly doubled in the last two hours.
tycoonbosh: A stuffed quahog with it - perfecdtion.
Chesul: Tabasco is actually a really good sauce, it's just not a great "Hot Sauce". I use it as a hot vinegar.
tehfewl: i gotta go find a fish monger and pick up some oysters now....
tycoonbosh: perfection* even.
Territan: @Thefluffiestguineapig That's the actual branding of it. I also have an Australian hot sauce with a worse name.
morteica: @public_key_reveal_party Something something prairie oysters 😂🤣😂🤣 j/k
RatherLargeToad: No one’s piloting the Moonbase! Panic!
Dog_of_Myth: Sounds good Paul
Juliamon: All good
ThePixelSavage: @RatherLargeToad its on the moon. its piloting itself.
Territan: You sound fine, thanks Paul.
ContingentCat: Sounds good
DrakoniteDev: Paul is 5 by 5
saucemaster5000: The moonbase gonna crash into an autopiloted tesla
RockPusher: Roving Oyster Critic Paul Saunders
tycoonbosh: Paul, your baritone is great.
RatherLargeToad: @thepixelsavage That’s what They want you to think
Juliamon: just vore it
afterlanterns: lol
NotCainNorAbel: JULIAMON!
Dog_of_Myth:
@Juliamon
tehfewl: *slams Vore Alarm*
Juliamon: am I wrong
public_key_reveal_party: reset the vore counter everyone
NotCainNorAbel: @Juliamon no
Dog_of_Myth: Legit made me laugh at that one
public_key_reveal_party: you're not wrong is the distressing part
Thefluffiestguineapig:
ThePixelSavage: man just thinking about an oyster ... already dry heaving
RustZenith: Vore Count: 1
NotCainNorAbel: I'm impressed. I don't think I would want my first oyster on live internet.
Thefluffiestguineapig: @NotCainNorAbel We aren't laughing because you are wrong
saucemaster5000: to me, a good oyster "tastes like the sea" and I don't know what that means
tycoonbosh: Iodine tastes like the pills we used to hand out when I worked in the nuclear industry
NotCainNorAbel:
Shadowsoflife:
xVoxtric:
morteica: @tycoonbosh I'm curious why you were handing out pills.... But I'm also not sure I want to know...
Thefluffiestguineapig: And all brought up more questions
Juliamon: Because iodyne fills your thyroid to keep radiation out
NotCainNorAbel: if you know you know is iodine defined
morteica: @Juliamon Today I learned
tycoonbosh: @morteica I did emergency management work - if you lived in a 10 mile radius of a power plant you got pills (unless you were allergic to shellfish) in the very very very unlikely case of an incident.
morteica: That's pretty wild to me.
Juliamon: (similarly, if you get blood tests for thyroid conditions, you need to be aware of your iodine intake)
tycoonbosh: For the reason Juliamon mentioned - block those receptors
RockPusher: "If you hear the 'Oh Shit' siren, take your Iodine pills immediately, seal the house, and await further instructions."
DrakoniteDev: @morteica They used to hand out iodine pills to resident near nuclear plants, with instructions to take them if there is an alarm. the iodine prevents the body from absorbing as much radiation
NotCainNorAbel: most of it is water, but not all
morteica: And suddenly I'm very happy I don't live near a nuclear plant.
Juliamon: It is purely preventative though, it won't *remove* radiation from the body
ThePixelSavage: @morteica it fills your thyroid with non radiactive iodine isotopes so you do not absorb the radiactive (usually iodine 131) ones
ThePixelSavage: *radioactive
tycoonbosh: @morteica Only thing I'll say about this because it's bound to tangent to a topic we don't need in chat - these plants are safe, we've learned from past mistakes.
morteica: I've just learned a lot about nuclear radiation that I wasn't expecting to learn on a stream about cooking oysters 🤣
theambivalentagender: @Juliamon Yeah I think I remember my sister saying something about that - she had her thyroid removed as a teenager and was advised NOT to take iodine pills because it could actually harm her
e_bloc: at my last job I worked for a company that enriched uranium for use in reactor. as an accountant, the only thing I learned was the insurance premiums were insane
ThePixelSavage: "canned oysters" sounds like a disaster about to happen.
Thefluffiestguineapig: I want to learn how to make oyster dressing
Juliamon: anyway, that's why iodized salt became standardized
public_key_reveal_party: @e_bloc did they store the accountants anywhere near the reactors?
morteica: @Juliamon Today I learned
butt_ghost: do we have a top down view available?
ThePixelSavage: @butt_ghost the person in control is in the shot currently
Chesul: It's more a prybar than a knife.
RockPusher: Iodised salt is more just to ensure people get enough dietary iodine so they don't get goitres
Thefluffiestguineapig: As a kid the person who made it in family gatherings was good, then they got divorced and it became a disaster because the person who made it would no longer try it when cooking it
e_bloc: @public_key_reveal_party no, but the there are like 300 employees who worked in an building containing a number of centrifuges
morteica: @RockPusher Didn't know that either. Thanks for the fact.
Territan: Barnacles!
NotCainNorAbel:
public_key_reveal_party: @e_bloc I think I can understand why the premiums may have been a bit high
Thefluffiestguineapig:
They were worried about the smell during Talking Sim
paulthemapguy: This stream is part tinker, part fry
public_key_reveal_party: @paulthemapguy the soldering comes later when we need to put the shells back together
e_bloc: @public_key_reveal_party I guess the only thing I learned beyond that is that there are extremely strict protocols regarding disposal of equipment that was exposed to radiation. even moreso if the DOE provide any of the machinery
Thefluffiestguineapig: !clip
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theambivalentagender:
Have they ever made clothes on TTSF? For the tailor part
paulthemapguy: The oven is driving Ian to drink
public_key_reveal_party: @e_bloc probably all good things to be honest, but that is a cool story either way
LoadingReadyRun: heather has done some knitting and Ian has done a lot of leatherwork
NotCainNorAbel: @theambivalentagender James and Ben? made under-clothes
Juliamon: The panties weren't TTSF
RockPusher: NotCainNorAbel that was good old 18GaC
tycoonbosh: @e_bloc The reason nuclear plants cost what they do in the US is the amount of regulation - which isn't a bad thing, and is a good reason they are as safe as they are.
LoadingReadyRun:
@NotCainNorAbel That was James and I
Thefluffiestguineapig: @Juliamon Sorry, what
e_bloc: @public_key_reveal_party yeah, it was an interesting place to work. assuming they don't have to cease buying their uranium from Russia (which is the #1 supplier)
NotCainNorAbel: They weren't? well in my mind they were.
theambivalentagender: @Juliamon I have questions
RockPusher: Heather's "break out if crafting" kit
Juliamon: Thefluffiestguineapig 18 Games and Counting rolled "arts and crafts" once and made panties... with a stapler
Thefluffiestguineapig: @Juliamon OH, that explains......some things?
theambivalentagender: @Juliamon I have no further questions
Juliamon: Kate tried them on (over her pants) at the end
saucemaster5000: gotta make sure the bottom is fully exposed for the shlorping
Thefluffiestguineapig: @Juliamon That makes so much sense
e_bloc: @Juliamon these answers are giving me even more questions
theambivalentagender: Wait ok I have one question...what material other than the staples did they use?
Spades_Slicc: The shame muscle
DrakoniteDev: @theambivalentagender whatever came in the DIY panties kits
butt_ghost: I feel like mollusks are one of the only animal which we eat in its entirety - like that's the whole dude
Spades_Slicc: @butt_ghost silk worm
Thefluffiestguineapig: @Spades_Slicc Do we eat silk worms?
butt_ghost: @Spades_Slicc i have yet to ingest
NotCainNorAbel: slurrrrrp
Thefluffiestguineapig: Giant chickens aren't often the most flavorful
Spades_Slicc: @Thefluffiestguineapig yeah
e_bloc: @tycoonbosh I agree outside of terrorism, working in the vicinity of a nuclear power plant is marginally dangerous at worst
Juliamon: (not beef)
butt_ghost: @Thefluffiestguineapig tell that to my T-Rex ribeye, fifteen hours on the grill and you've got good eats
e_bloc: disproven
RockPusher:
If you have reputable farms and a reputable monger then 
e_bloc: yeah I've always been told that that's true
butt_ghost: who's running the oyster calendar market
RatherLargeToad: Don’t wear white after Labor Day but do eat oysters
morteica: I mean.... We're only a few days off....
butt_ghost:
@RatherLargeToad but my oyster eating bib is white 
tycoonbosh: @e_bloc And even then, other types of power plants don't have four foot thick concrete walls and robust security teams with sensors that get tripped by wild turkeys.
Thefluffiestguineapig: @butt_ghost I have questions about how you got a ribeye from an avian
DrakoniteDev: may june july august are only months without an R, and are consecutive
saucemaster5000: That oyster was TWO days away from breeding!
butt_ghost: @Thefluffiestguineapig with great difficulty
Territan: So close to its retirement...
7gorobei: i think some of the shellfish prohibition is about algae blooms during warmer months
Thefluffiestguineapig: Also probably depends on the part of the world
RockPusher: Thefluffiestguineapig older chickens tend to be more chicken-y - sadly we've roided up chickens so they are huge while still young to meet market demand which makes for bland chicken
Juliamon: The folk rule also probably differed by language
e_bloc: @DrakoniteDev yeah, its a really easy to remember because the months are consecutive. I incidentally was learning a bit about it after I ate oysters and had a bad case of food poisoning
butt_ghost: what's the filling? Butter with herbs?
ThePixelSavage: the "poop on the oyster" step
Thefluffiestguineapig: @RockPusher Yeah, it's one of many reasons rescued meat chickens are so prone to bumble food
betweenmyself:
Pinching the end of my bag is what happens when I sit down on the toilet wrong 
Thefluffiestguineapig: *foot
DrakoniteDev: oh, way more sauce than I expected
Sogheim: oysters, eh? anyone start reciting "The Walrus and The Carpenter"?
butt_ghost: huff that grey vapour!!!
saucemaster5000: he' huffing poblano! TOS
DrakoniteDev: @betweenmyself Ian has also demonstrated that on TTSF
afterlanterns: whoa
Spades_Slicc: Ian, I don't think there are any other freaks like you (affectionate)
morteica: @Sogheim I'm not the only one!
butt_ghost:
oh yummy!!! Thank you for answering 
Despoiler98: Oysters Rockefeller is delish
butt_ghost: oh man i could fuck with that
questionablchoices: thanks so much for TTSF Ian
saucemaster5000: would you eat them before or after @butt_ghost
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Hawkwreak: 40 Months? Thats like 4 10's! A number of sub babies!
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tycoonbosh: @saucemaster5000 Off the stomach of your partner, clearly.
ThePixelSavage: lol
Hawkwreak: *Release the oyster*
LoadingReadyRun: Hey Rockefeller, Hit it!
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saucemaster5000: @tycoonbosh This is hilariously cursed. Instead of oyster licquer you got belly button licqeur
morteica: I was worried about the peppercorns. Black pepper packs a punch
butt_ghost: oh to be eating mollusk of different varieties right now
tycoonbosh: @saucemaster5000 Oh ni
Territan: And don't forget the ones in the oven, please.
tycoonbosh: No, even.
e_bloc: my brother used to have a job at Purdue that was just electrocuting the chickens
ThePixelSavage: "Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's by Jules Alciatore, son of founder Antoine Alciatore."
ThePixelSavage: it was named after rockefeller
RockPusher: Well slurped
Territan: "Poultry Shocker" was not a job I expected to hear about tonight.
Thefluffiestguineapig: !clip
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schordash:
butt_ghost: ASMR: Overdoing it at 1$ Oyster Night
e_bloc: ASMoysters
morteica: @e_bloc Fired 🤣
e_bloc: damn we do only have one brain
Mollylele: that was a hearty slurp
DrakoniteDev: "The dish was named "oysters Rockefeller" after John D. Rockefeller, the then-wealthiest American, for its extreme richness"
morteica: I appreciate the truthfulness of the tasting.
tehfewl: taking away from the oysters is sometimes a positive
tehfewl: depending on the person
butt_ghost: so like dubai chocolate but for shellfish
Hawkwreak: I dont really do seafood. What are oysters *Like* if you were to draw a comparison to another food?
Territan: @tehfewl Apparently these oysters have a decent, fresh taste to them.
butt_ghost: @Hawkwreak Snot
Juliamon: The seafood taste is kind of inherent to it
morteica: I can't think of a comparison
7gorobei: something between a jellied aspic or flan
e_bloc: @Hawkwreak a salted, half-melted rubber ball I'd say
Hawkwreak: Oh taste wise I can make a general assessment food, but texture is my confusion. Ohhhh. There we gol
butt_ghost: @7gorobei Oyster Aspic
Territan: Oystré Jus.
drewm1022: We do a deviled fried oyster salad over spinach with sauteed pancetta and mushrooms.
Hawkwreak: So.. jellied sea is what im hearing.
butt_ghost: @drewm1022 holy gosh that sounds heavenly
morteica: I can't think of a way to describe the texture that doesn't read as unappetizing even though it is actually really very nice.
drewm1022:
It is so good My favorite salad that we do.
Hawkwreak: I mean, that doesnt sound horrrid, it certainly sounds interesting! Makes me feel bad that im texture averse!
Territan: Oven??
butt_ghost: @drewm1022 How do you devil and then fry an oyster?
Territan: Yes, I'm going to worry.
morteica: @Hawkwreak I'd say trump e
morteica: Ignore that
morteica: Hit the wrong button
Hawkwreak: See, now you said "Sweet bread" And now I just want Melonpan.
betweenmyself:
dunk it in your coffee, young child
Thefluffiestguineapig: Check oysters?
morteica: @Hawkwreak I'd say try it even if you spit it out and don't like it. At least then you'd know.
e_bloc: kinda like a thicker slime from nickelodeon
Hawkwreak: @morteica I mean, Oysters are relatively cheap here so I might give it a shot at some point
CrossXhunteR: last time i ate a raw oyster was when i was at a party. i ingested, walked outside, and puked seconds later
NotCainNorAbel: horseradish is my favorite with oysters
e_bloc: oh horseradish is the truth
Chesul: Tabasco is just hot vinegar, and that's not a bad thing.
schordash:
it's been nice 
saucemaster5000: tabasco is a weird un in which it's a very average hot sauce for many things but is REALLY good for certain things like oysters
Thefluffiestguineapig: Me too Paul
morteica: I'm very big on texture. It's the autism. But I do always suggest trying something even if you have to spit it out and hate it. You never know what will and won't pass the texture test. Plus, then you can say you've tried it and do/don't like it with confidence.
e_bloc: a lot of times I end up getting some sort of spicy cocktail sauce
drewm1022: @butt_ghost The deviled part refers to the paprika in the breading.
juliebean78: interesting … “East Coast oysters are known for their smooth shells, high brininess, and complex, savory, mineral-forward flavors, while West Coast oysters feature a ruffled, frilly shell, a deep cup, and a creamier, sweeter taste with notes of cucumber or melon. ”
Mai_Andra:
I just put cayenne pepper in everything.
Hawkwreak: @morteica Same reason why im weird on the texture aversion. But if im ever offered them I will at least give them a shot. Cumbrae oysters arent horrifically expensive.
NotAFireDemon: Where are those limes from? Looks like they don't have Hong Long Bing, I can't find any like that around me
ThePixelSavage: to your previous description ... this is basically lime and jello then
drewm1022: @butt_ghost We put paprika in the flour dusting, and then put a black pepper vinaigrette on the baby spinach.
Hawkwreak: @NotAFireDemon I just had to learn what that was. I've never seen limes like that..
saucemaster5000: you should call the lime a mean name then eat the oyster
morteica: @Hawkwreak Yay! Yah autism is a hard thing to work with, but we do what we can. Can't let it inhibit our good time anymore than it absolutely has to and all that 😆
ThePixelSavage: mr two spoons rockefeller over here
e_bloc: typically I get a mix of chesapeake bay oysters and ones from Oregon
Thefluffiestguineapig: @Hawkwreak We here are at TTSF support "try something once" but also support neurodivergent stuff. Blending as needed and we are as a chat good for suggesting substitution ingredients
butt_ghost: for those who know more about mollusks, how would yall describe the flavour between a clam, oyster and mussels?
butt_ghost: *differentiate
ThePixelSavage: that man burned his mouth ....
saucemaster5000: I do live almost literally next to a very well regarded oyster farm that provides for california
e_bloc: @saucemaster5000 shucks to be you
Thefluffiestguineapig:
Micsig: firmness
drewm1022:
And as a professional sommelier, I would recommend something like a cotes du rhone with peppery oysters.
Hawkwreak: @Thefluffiestguineapig Oh for sure, its one of the reasons that I *Adore* TTSF. I love cooking generally, just seafood is something I havent really experimented with
morteica: @Thefluffiestguineapig Blending is an amazing workaround. Sonos infusion like putting things in tea bag and letting them soak in the food, then removing the bag. Might take longer, but it works well even if blending isn't possible.
saucemaster5000: @e_bloc aw shucks.
Wrexadecimal: That sounds great
morteica: I support trying things in multiple ways
butt_ghost: mezcal >>>
Kaaosa: mescal #1
Thefluffiestguineapig: @Hawkwreak If texture is an issue for you I would try starting with white fish maybe because it's lighter and easier to break apart plus easier to use whatever flavors your already like
morteica: Once as intended, then by doing things like blending or infusion to still experience the taste even of the texture isn't something someone can do
Hawkwreak: @Thefluffiestguineapig Im in scotland, there have been times where I have basically lived off of chipshop food. Lots of cod and haddock.
drewm1022: Syrah from the southern rhone often has peppery, bacon fat notes.
e_bloc: I believe in raw oysters
saucemaster5000: yeh, I like a simple topping to oysters.
drewm1022: Oops my sub wore off.
drewm1022 subscribed with Prime. They've subscribed for 26 months!
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morteica: As a cook, I'm always interested in how to help people enjoy food to the fullest even if alterations need to be made to the OG recipe. Imo recipes are meant to be messed with so if the issue isn't the taste, just the texture, once the we realize that's the problem we can find a workaround. Just gotta figure out where the issue lies. Easiest way to do that is just to eat everything and have a trash can close at hand 😆
Thefluffiestguineapig: Cooking methods having such drastic influences are fascinating to me
Cptasparagus: @drewm1022 for a second I was trying to figure out if Syrah was a name and why you knew what notes they had
ShardsSystem subscribed at Tier 1. They've subscribed for 140 months!
ShardsSystem: You gotta do the cooking by the book!You know you can’t be lazy.
LRRbot:
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Thefluffiestguineapig: Thank you for the stream!!!!
butt_ghost: It was a shuckin' good time!!!
drewm1022: @Cptasparagus Hehe nah I'm a wine nerd.
Shadowsoflife: thanks for the stream
e_bloc: thank you, the stream was awesome
Hawkwreak: I appeared late, but stream was great! I will be back for the vod later!
e_bloc: as Ian suggested, up yours
Chesul: On it, the due date is in November.
SnackPak_: well workshop that
NotCainNorAbel:
500 - from the trust of NotCainNorAbel
Hawkwreak: Nice rhyme!
niccus: you're free from fortnite...
morteica: This has been awesome. Thank you Chat for the awesome convo and TY Ian's and Paul for the stream and facilitating the great convo!
IanAllenBird: in... 2 fortnights, never in fortnite?
Serivus: "in two fortnites, but never in fortnite two"
butt_ghost: has there been a schedule change?
e_bloc: yes, since the end of the subathon
Hawkwreak: @butt_ghost Yeah, check the website for the schedule!
corpocracy: Better than Gundam Card Game
LostThePirate: What happens in months with 5 Tuesdays/Thursdays under the new schedule? Will the schedule just shift to the 3rd week of the month the next month?
Thefluffiestguineapig: Alrighty, I need to go to bed, thank you so much for great chats as always!
Juliamon: LostThePirate It's 3 weeks on 1 week off, month-agnostic
e_bloc: that could get very violeht veryfast
SnackPak_:
Shadowsoflife:
IanAllenBird: that can't be right, that means august is almost over
LostThePirate: @Juliamon Ok, they're sometimes saying it like that, and sometimes saying '4th Tuesday/Thursday' so I wasn't sure if it was based on the months or based on the number of weeks since last show.
Hawkwreak: @IanAllenBird Im sorry to inform you, but you should look at your calendar.
IanAllenBird: @Hawkwreak ack!
Juliamon: Afterlove is a slow burn
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Lord_Hosk: I played hundreds of hours of Hardspace Shipbreaker. And I didn't like it after that, because thats when they did the full release with the last story beat, which changed the way I had been playing the game.
MTigress: yey more ratshaker
fcloud: you grab a rat and shake it. thats the game
e_bloc: my understanding that it's just a rat-shaking simulator
LoadingReadyRun: @Lord_Hosk I do still enjoy shipbreaker, though
Hawkwreak: Shipbreaker was damn excellent. The music was wonderful.
e_bloc: thank you again!
IanAllenBird: o7
Hawkwreak: Macaroni and Saffron. Thats decadent!
drewm1022: Ciao everybody
e_bloc: safe dreams
Mai_Andra:
do you get to put hot dogs in it?
LoadingReadyRun: I just wish shipbreaker had been able to continue with some expansions and new mechanics
boon_army_cadet: @LoadingReadyRun The good news is the developer bought the rights back recently so we should be getting more Hardspace eventually
LoadingReadyRun:
oh really? that's great. How cool would it be if they could do some marketing tie ins with other franchises, kind of like Powerwash Sim. Take apart a 40k imperial dreadnaught or the Normandy from mass effect
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