DeM0nFiRe: !advice
LRRbot: Don't mix fireworks and dynamite together.
GapFiller: !badadvice
DeM0nFiRe: I just realized twitch automatically switched my badge from subathon badge for some reason, weird
Juliamon: it keeps doing that to me too, I think the gift sub badges get priority
Manae: !next
LRRbot: Next scheduled stream: Tinker Tailor Solder Fry (Ian's Tinkering, Tailoring, Soldering or Frying. Either way, something's catching on fire. Game: Spaghetti all'Assassina) at Thu 05:00 PM PCT (0s ago).
Juliamon: so it switches back every time you gift
TheAinMAP:
Manae:
DeM0nFiRe: Oh wow that is lame
TheAinMAP: Title change.
Juliamon: ready for sketti
Manae: I don't think we're ready for this sketti
Manae: It's going to be too saucilicious
Juliamon: I had spaghetti last night and butternut squash ravioli tonight, there's *no way* this will make me hungry for pasta
Manae: I had a good squash and bean soup for lunch. Similar, but will not help me
TheAinMAP: Signal.
DeM0nFiRe:
SnackPak_:
Earthenone:
Dread_Pirate_Westley: @Juliamon That's my secret. I'm always hungry for pasta.
TomatoKigu: Cookin' time!
TomatoKigu: I forgot about that! Whoho!
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IsaTheEngie: Let them cook!
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TheGhostOfZero: 111111
BraveOthello: I have no idea what that pasta dish is and i hope no one is killed for it
letfireraindown: woo
tdapenguin: @BraveOthello Me too
IsaTheEngie: It's a pasta you intentionally burn
Thomas: oh hell yeah
Earthenone: isent most cooking burning with intent?
Thomas: no?
tdapenguin: @IsaTheEngie I am intrigued!
IsaTheEngie:
This moreso than usual. No spoilers though... For a cooking stream 
Thomas: I love making this dish; it's fun and deliciuos
Thomas: maybe I'll make it for dinner too
Thomas: just for Ian solidarity
Juliamon: Ian is notably bad at the intentional burning aspect of this dish.
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sirzechs_666: Time To Use This Prime Sub here on a TTSF Stream
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Thomas: it's harder than it sounds, but it's worth it
IsaTheEngie: burning it the right amount is the hard part!
Thomas: I find it harder to get it as burned as I want it to be!
Juliamon: It's never a bad time to test your fire alarm system.
aerohydra: change the clocks check the battery in the fire alarm, thats what i learned
durketh:
IsaTheEngie: The time change had me check mine last week so I know it's good to go
TheAinMAP: Hello.
Dog_of_Myth:
Weagle subscribed at Tier 1. They've subscribed for 116 months, currently on a 116 month streak!
Weagle: Oh hey a button!
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Thomas:
IsaTheEngie: My DB stuff arrived today! The keychain is lovely.
LoadingReadyRun: Obisoft's cooking spinoff: All'Assassina's Creed
Thomas: Caramelize! Those! Sugars!
sirzechs_666: OOOOH that looks like a good One more Pan
DoodlestheGreat: @LoadingReadyRun "Spaghetti Assassin." Which WOULD be an interesting game idea. Murdering people with various pastas. "He speared Paolo with a linguini!" "Be grateful he didn't use the lasagna."
KBKarma subscribed at Tier 1. They've subscribed for 72 months, currently on a 71 month streak!
KBKarma: Ian's murdering spaghetti?! Oh no!
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LithelyUnshod: Did Tabak stick around?
RayFK: Ian's Ass Spaghetti
GhostValv: D:
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Thanks for subscribing, Texan_Reverend! (Today's storm count: 15)
MacbethSeemsSus: "Resquiat in pesci, in pesto, e in quattro formaggi"
KBKarma: It doesn't exist? Italian restaurants would disagree.
Dog_of_Myth: Very regional
MacbethSeemsSus: Don't ask Sicilians to cook a Milanese dish
LithelyUnshod: There is also an argument that Italian isn't a language
GhostValv: cool
KBKarma: He who controls the spice controls the galaxy?
TheMerricat: Chat, See also Curry and Indian cuisine.
Thomas: Italians are a fun bunch
KBKarma: And everyone he kissed was later found *dead*.
MalFnord: Ain't folk etymology fun?
ghyllnox: "Quick, I need to leave town!" *Packs kitchen equipment*
Thomas: I like to put pancetta in mine, so it's a little closer to an Amatriciana
SnackPak_: *gasp*
CrossXhunteR: acid in the cast iron time
ElektroTal: oh! i actively want to make this
Thomas: @ElektroTal do! it's good!
TomatoKigu: Aguably recipes doesn't exist; there are as many varieties of a dish as there are cooks of it.
better_seasons: I didn't realise I was doing this but also squid ink pasta is real good this way
Thomas: OH TRUE
Thomas: Hadn't thought of the vegan angle
RealGamerCow: is assassina the one with olives? No that's puttanesca
ElektroTal: i grow san marzanos and have a food mill
Thomas: I've done a /LOT/ of pasta learning and cooking lately, even in the past day
The_Lesser_Gatsby: Its 1 pot, but also 1 pan.
CrossXhunteR: as an american, i feel like i only see passata used by a certain montreal-based restaurant youtuber
Doc_Layzah subscribed at Tier 1. They've subscribed for 90 months!
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RealGamerCow: oh that looks like good non-polished spaghetti
Thomas: @RealGamerCow heck yeah, it's important!
TomatoKigu: If you make sure that no Italians are looking you can also just break the pasta, if needed.
Thomas: Paul goes to Sicilian jail
JFK5279: and you make all the Italians mad
CrossXhunteR: now paul got me thinking of yuru camp
DoodlestheGreat: *Italian pasta sense tingles*
Thomas: can confirm, stainless steel is a disaster for this recipe! Ian is wise!
CrossXhunteR: im going to make spaghetti noodles tomorrow, but tossing them with garlic and chili oil like it was chinese noodles
Thomas: Didn't consider cast iron; that's smart
TheGhostOfZero: pasta is not noodles
SquareDotCube: Yeah I got a ceramic lined pot for my instant pot for this very reason
RealGamerCow: If your cast iron seasoned correctly, acid won't do anything to it.
Doc_Layzah: That's how you supplement iron in your diet!
KBKarma: You really want a crisp bottom.
shushu2539: would using a little oil prevent the sticking?
Thomas: smart smart smart
DoodlestheGreat: @KBKarma ...as well.
Thomas: explains why I can't get it as burned as I want in my non-stick
xantos69: That is why I bought a titanium pan. It doesn't stick, and you can use metal on it.
DoodlestheGreat: It's Elmer's Glue!
tinaun: I made this before a few times I love it
accountmadeforants: Beware the splatters
SnackPak_: its so wee
Texan_Reverend: You certainly are fancy, Ian.
LiveFaust: Uh oh. Ian's clickbaiting us.
TomatoKigu: Looks like a wasabi grater
CrossXhunteR: i think my box grater has something like that as a detachable bottom
MacbethSeemsSus: *downloads spaghetti*
TomatoKigu: Tube paste is the best paste
GasCityGaming: You wouldn't download a Spaghet
CrossXhunteR: that's probably a good sound
DoodlestheGreat: "You wouldn't download a lasagna?"
LRRbot:
If you see something funny or particularly noteworthy, make a Clip of it! Your clip could appear in a fortnightly video or be seen at https://www.twitch.tv/loadingreadyrun/clips (Named clips with no autocaptions are preferred but not required!)
Texan_Reverend: Become what? Who knows; just become!
LoadingReadyRun: how does that sound for noise reduction?
KBKarma: Sounds grand.
JFK5279: good
Texan_Reverend: Stove sound is well damped.
TheMerricat: Good for me!
Dread_Pirate_Westley: My solution: make more of the recipe.
DoodlestheGreat: Good for me.
Cptasparagus: I freeze mine into cubes lol
LoadingReadyRun: (I can't really hear the noise folter on my end)
LiveFaust: If you add water to the unused tomato paste in the can, though, you can get a little tomato sauce or juice out instead.
CrossXhunteR: korean one?
DoodlestheGreat: Close enough!
Strebenherz: @LoadingReadyRun it's audible noise, but it's not obtrusive, and ian's clearly audible over it
RealGamerCow: gochugaru, looks like. I find it provides a bit more earthy flavor than traditional red pepper flakes
TomatoKigu: "So spicy the spaghetti has been assassinated!" and it's only a teaspoon.
TheGhostOfZero: italian-style chili flakes are usually roasted or otherwise cooked, hence the difference on flavour
Scy_Anide: Can people really taste 2 cloves of garlic in a dish? I can really only taste raw garlic so I just assume it's not there unless you're using half a bulb.
Dog_of_Myth: Rummo is a great brand.
MacbethSeemsSus: Preferably, mom's spaghetti
Dog_of_Myth: Use that one all the time
BraveOthello: What's in the glass tonight?
Cptasparagus: google says internal circuit error :x
TomatoKigu: Remember when hobs had knobs?
DoodlestheGreat: I like to use Garafolo for my spaghetti, Barilla if I'm feeling cheap.
shushu2539 is gifting 2 Tier 1 Subs to LoadingReadyRun's community! They've gifted a total of 4 in the channel!
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Thanks for the gifts, shushu2539! Welcome to MichaelSnowbird and PolarisNF! (Today's storm count: 18)
LiveFaust: It's important to sauce your cook.
TheGhostOfZero: molisana dried pasta is pretty good if you can get it
TomatoKigu: Bronze extruded pasta ftw
TheGhostOfZero: done in bronze, uses good wheat, fairly cheap
Juliamon: Spaghetti is one of the easiest ingredients to go upscale with, so cheap
maxdamnit: @TheGhostOfZero that one is my favorite
Thomas: bronze extruded is worth the extra few cents, for sure
LordZarano: Ooh non-teflon spaghetti
DoodlestheGreat: Yeah, Garafolo is bronze-extruded, Barilla is teflon extruded.
TomatoKigu: I always weigh my pasta.
TomatoKigu: Scales produce reproducable results.
Engage_rage: Ian's dome looking shiny and majestic today
Thomas: scale is absolutely a good investment, for sure
TheGhostOfZero: I remember when I was a kid, my father, siblings, and I all used to take a piece of dry spaghetti whenever we were having it, and eat it like a long, thin biscuit. pretty sure my sister still does it, her daughters do
Thomas: cheap and easy to store too
Cptasparagus: @TomatoKigu I started weighing my liquids instead of using volume and my cooking has gotten better. But I also am a biomedical engineer and we do volumetric measurements for all of our experiments so it feels wrong lol.
GasCityGaming: it's helped me with portion control and i've lost some weight, along with exercise
Thomas: @GasCityGaming neat!
MacbethSeemsSus: Cooking wise, scales are super useful the first few times you make a recipe. After a while I get used to eyeballing the ingredients.
aitsu100: now thats my level of garlic
Strebenherz: looks good
Juliamon: who doesn't love top-down grinding
62MGcobra: i hate oz. is it weight? is it size? which one!!!!
DeM0nFiRe: Why is Ian rubbing garlic on an iphone? (jk)
TomatoKigu: @Cptasparagus Weighing and going by ratios rather than absolute amounts, and thermometers, will make everyone look like a chef by the results lol
eshplode: @DeM0nFiRe It's a more secure alternative to FaceID
DeM0nFiRe:
@eshplode 
Juliamon: toooooom
TheGhostOfZero: when I can be bothered to weigh my tea, lately I've been using a traditional chinese hand scale
MacbethSeemsSus: The pot doesn't look very stable
Texan_Reverend: Ohhh
TomatoKigu: Next time on TTSF: DIY toom and shawarma ?
Texan_Reverend: Yeah, that can definitely be an issue with pots that aren't fully flat.
RealGamerCow: yeah that does not look flat
SnackPak_: o7 pot
7gorobei: next on TTSF, hot hammering a pot bottom flat
Strebenherz: No worries, chill is good
Cptasparagus: ttsf hammering out a pot
62MGcobra: I think next time Ian is flattening pans
shushu2539: adding some thermal paste under the pan, like with a CPU
eshplode: The Halal Cart Chicken is one of my favourite recipes. I should make it again...
before_damage: Hey Ian, do you have any experience fixing a soundboard?
Juliamon:
thermal paste, tomato paste, what's the difference really 
Texan_Reverend: Do we need to get you a toaster oven that has a rotisserie?
GasCityGaming: It has an exam coming up
TomatoKigu: @Juliamon Thermal conductivity?
Scy_Anide: Kenji's Halal chicken recipe is how I learned to toast my rice, and it's so good
ElektroTal: it actually comes from the name of the ancient Mughal ruler Shah Varman, because the round rotisseries of meat resembled his thighs
CookieMom: Good evening!
Thefluffiestguineapig: FUCK I'm late for the cooking
RealGamerCow: just jam some tin foil under there
Juliamon: Only a little late!
Thefluffiestguineapig: I got distracted, how late am I
Thefluffiestguineapig: Ok, good
ElektroTal: it is absolutely not true
KBKarma: Yeah, somehow I suspected that.
MWGNZ:
Juliamon: Basically just discussed the dish origin and have been struggling with boiling water with a deformed pot
Cptasparagus: E7 o7
Thefluffiestguineapig: @Juliamon I got distracted playing Silksong watching Foxmar's stream (I was playing Silksong while watching Foxmar play something else) and didn't check if Ian was live cooking! I love Ian and Paul chat about stuff
thefakeinyellow: if someone managed to warp a castiron pan i'd be impressed
Texan_Reverend: Here comes the fun, little darlin'.
Thefluffiestguineapig: Also Hi Paul!!
TomatoKigu: @ElektroTal If LRR still made "The Whole Story" skits we'd be halfway to a sharamwa sketch by now.
Thefluffiestguineapig: @thefakeinyellow I mean...........can I use any method?
Texan_Reverend: Really dang hot.
KBKarma: @thefakeinyellow Not that hard. You'd just need a blowtorch.
Texan_Reverend: Leidenfrost effect.
Juliamon: Strap in, it's science time.
TomatoKigu: So, basically wok technique?
Texan_Reverend: I may not have spelled that correctly.
KBKarma: Is that where the water do the bubble thing?
Thomas: seems right
KBKarma: Ah, yes.
Mysticman89: its a fancy word for 'magic'
CobaltShuriken:
dance water dance!
RatherLargeToad: Dance, water, dance
Strebenherz: what
MacbethSeemsSus: Dance my pretty!
Texan_Reverend: L in response to me and Ian: "Nerds!"
Cptasparagus: the same effect protects me from liquid nitrogen when I touch it at work lol
RealGamerCow: you *can* get your pan too hot for the leidenfrost effect
KBKarma: I once heated a pan so hot that the water rolled around at speed. Then I put in the oil and chicken breast, and discovered that preheating a pan on gas for ten minutes was A Bad Idea when the flame just missed my eyebrows.
TomatoKigu: The leidenfrost effect is also why you can put your hand (briefly) in a bucket of liquid nitrogen without ill effect.
KBKarma: It was *fine*, I didn't set anything on fire and the pan was mostly ok afterwards.
northos: @KBKarma that "mostly" is doing a lot of work
KBKarma: My parents would have been both upset and feeling pretty justified, as they were gone and worried I'd burn the house down.
KBKarma: @northos I think there were still scorch marks after attacking it with steel wool.
shushu2539: a force field of steam
KBKarma: The spaghetti is a maglev?
SymphonySolstice: ooh spaghetti time, good evening everyone
KBKarma: Hi hi.
Thefluffiestguineapig: I forget, do we have a list of these recipes somewhere on LRRscord?
TomatoKigu: If deep frying had the same PR team as desktop convection ovens, we'd call it "immersion steaming"
KBKarma: @SymphonySolstice Ian's about to burn the spaghetti. On purpose.
SymphonySolstice: @KBKarma I expected nothing less from ian
MacbethSeemsSus: The strong/weak forces of the universe: gravity, nuclear, oil
KBKarma: But this time, the recipe tells you to do it.
ArdCollider: I absolutely keep forgetting that the moonbase departed my local timestream.
GasCityGaming: Similar to a risotto that way
LithelyUnshod: @ArdCollider I got up early for the PPR and still missed an hour xD
TomatoKigu: One of those dishes where mise en place is important I suppose.
SnackPak_: not dancing yet
Juliamon: We got some dancies!
MacbethSeemsSus: Currently on the waltz-salsa continuum
SnackPak_: found the water
TomatoKigu: You also risk burning the oil if you pur it in too early
gsyhiap: I'll bet that smells amazing already
MacbethSeemsSus: Yeah at that heat the garlic will quickly start to burn
Thefluffiestguineapig: Garlic cooking is just one of the best smells
CookieMom: My mind is blown at this concept.
SnackPak_: no one likes burned garlic
melegaunt_: it's almost risotto style; you're toasting your starch first.
WiJohn: Tongs are great
TomatoKigu: Tongs are great for cooking with
Thefluffiestguineapig: @SnackPak_ ^Having done that while cooking, even just one piece is such a bad taste
MacbethSeemsSus: Tongs are soooo useful when cooking
Thefluffiestguineapig: Oh I love cooking with them
Thomas: same, Ian!
Thomas: They're on my wishlist xD
TomatoKigu: The tweezers I fail to see the purpose of; I use chopsticks for all those use cases.
gsyhiap: Cooking chopsticks could also be useful for this one
RealGamerCow: I just use Korean chopsticks, they're close enough to metal tweezers
Thomas: @TomatoKigu not everyone is as skilled with chopsticks
Thefluffiestguineapig: @TomatoKigu Seconded
TheMerricat: I'll be honest, chopsticks or tweezers, I'm still going to get most of the food anywhere but where I wanted it to be.
Thefluffiestguineapig: @Thomas (It is a good excuse to practice! I practiced a lot to get that good with them)
MzJesse: I have the long tweezers. They're.... fine? I prefer tongs and chopsticks. I actually have Chinese style cooking chopsticks.
TomatoKigu:
@Thomas It's an acquireable skill, if one choose to acquire it. 
TheGhostOfZero: chef Cadence Gao (look him up on youtube, good cook, good stories) calls those tweezers "white people chopsticks"
TomatoKigu: @TheGhostOfZero lmao
Thomas: I can use them, just not as well as I need to when cooking 😅
Thefluffiestguineapig: @TheGhostOfZero There's a lot of things that I look at and think "this is such a white people/rich people thing"
MacbethSeemsSus: This is surprisingly risotto like
MzJesse: I think the tweezers are better for plating than tongs are.
SymphonySolstice: I can smell that through the screen
TomatoKigu: It's a spagotto
TheGhostOfZero: @Thefluffiestguineapig my former mother-in-law had a spaghetti measurer and having come from an italian family I was completely mystified
Dog_of_Myth: That has to smell amazing
CrossXhunteR: but tomato-y all the way through
SnackPak_: oh baby
thefakeinyellow: it's escaping containment
TheGhostOfZero:
@TomatoKigu there's a part of me that read this and thought you'd just misspelled the singular of spaghetti 
SymphonySolstice: dare I ask what the first smell is
Thomas:
not as pleasant when it's melting plastic, Paul?
melegaunt_: You can always add more liquid if needed. This style of pasta/grain prep seems finicky at first, until you realize that the liquid side of things actually gives you lots of wiggle room.
melegaunt_: And that oil will emulsify into absolute deliciousness.
Thomas: @melegaunt_ 100000%
GasCityGaming: Love that idea of tomato paste+water=broth, seems obvious but wouldn't have thought of it
TomatoKigu: @TheGhostOfZero hah, fair lol
Sethalidos: @SymphonySolstice Gibb
CrossXhunteR: ian's going to make 20 lbs of spaghetti
Thomas: better to have it and not need it, etc
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MacbethSeemsSus: Is the aim al dente or fully cooked?
melegaunt_: After a certain point, you can get away with straight water. But... Do you ever say "I wish this was *less* flavorful?"
TheMerricat: @MacbethSeemsSus I don't know about Ian's aim, but my understanding is the 'traditional' version is al dente
GasCityGaming: I know it was mentioned earlier but I was busy, where is the recipe from?
CrossXhunteR: the old country
melegaunt_: @TheMerricat You're generally looking for that whenever you're doing a risotto/risottata.
Thomas: you also want to keep pushing the noodles apart so they don't glue together
Thomas: and making sure the water gets to all of them
GasCityGaming: Always looking for new ideas for vegetarian boyfriend and myself.
CrossXhunteR: so much starch all up in that pan
melegaunt_: This looks so damn good.
melegaunt_: It makes sauce cling to the pasta so much better.
Thomas: rougher pasta = more surface area! 👨🔬
TomatoKigu: However when you boil it in a bot; I find that bronze extruded clings less to each other in the pot; but also clings to the sauce when done…overall just better
aerolend: Triforce
TheMerricat: For those wondering the reason bronze extruded is rougher is because the pasta actually 'sticks' to the extruder nozzle when coming out where the teflon nozzles are _litterally_ non-stick and the pasta just shoots out of it smoothly.
melegaunt_: Absolutely. It works. Any broth, too.
CrossXhunteR: i feel like it not being fried in that case would be a bit odd
radiowasabi2014: the tears of the pasta gods
radiowasabi2014: nonna would be proud!
melegaunt_: This is my kind of cooking. I'm at the point that my wife now teases me whenever I mention starch and emulsified sauces.
TomatoKigu: If you want guanciale in your assassinated pasta, go for it
GasCityGaming: I'd love some shrimp in this tbh
KBKarma: Right, I'm gonna run. Good luck!
melegaunt_: Nah, straight. This don't need no meat.
Thomas: if you add anything to this, you wanna cook it separately and add it at the end
SymphonySolstice: ^
GasCityGaming: Yeah, especially shrimp, so easy to overcook.
radiowasabi2014: you want it to burn and blacken slightly
TomatoKigu: I'd probably fry the guanciale first, then take it out and fry the garlic in the fat from the guanciale, then add it back in after the pasta has combined with the sauce.
Cptasparagus: does this qualify as regular crispy?
gsyhiap:
@Thomas I was just typing the same things 
Xavorin: All of this talk of sauce reminds me of that fever dream meme audio of "Did you know, know that whenever you sauce on pasta, taste sauce pasta? This. This because sauce and taste pasta and sauce is how the pasta taste when you sauce on pasta."
melegaunt_: @Thomas If it's something very fatty, a long cook to render the fat out just builds it into the rest of the process.
melegaunt_: So, fun fact - it takes much, MUCH more energy to evaporate water than it does to bring it to a boil from room temp. This means that keeping your stock hot actually doesn't help you all that much.
Thomas: @gsyhiap ^______^
Thomas: @TomatoKigu this is The Way
Thomas: I mean, if we're burning pasta, would that not be "Extra Crispy"???
Thomas: Or is "Extra Crispy" jsut fully dry pasta
melegaunt_: Nah, crunchy, not crispy.
DoodlestheGreat: @Thomas At that point, we've gone past "crispy" to "crunchy."
MacbethSeemsSus: He crisped too greedily, and too deep.
TheGhostOfZero: @Thomas a crunchy treat for all ages
melegaunt_: To make this crispy you'd want to add a starch & flour slurry at the end.
x0den: sieg zeon?
Thefluffiestguineapig: @Thomas I don't think so because there is sauce so I think it is sauce in the middle
shushu2539: it looks amazing, I'm salivating like Pavlov's dog
GasCityGaming: IAN!
Juliamon: !clip
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If you see something funny or particularly noteworthy, make a Clip of it! Your clip could appear in a fortnightly video or be seen at https://www.twitch.tv/loadingreadyrun/clips (Named clips with no autocaptions are preferred but not required!)
Thefluffiestguineapig: I don't like char in my food
omdorastrix: Carbon is NOT a flavour
TomatoKigu: lol
Astramentha: IAN
Thefluffiestguineapig: ah there it is
radiowasabi2014: quattro baggina
bujabin: i understood
Cptasparagus: Quattro Formaggio Bajeena
DoodlestheGreat: Yes yes, Ian. You big silly.
Strebenherz: That went over my head what show do i need to watch
Juliamon: that's OG Gundam
SnackPak_: o7
Strebenherz: damn. deep cut Ian xD
radiowasabi2014: oooh
radiowasabi2014: that's what you want
chaos5896:
god bless 
SymphonySolstice: oh thats the good crisp
Thomas: PERF
Strebenherz: Also surprised it took an hour 4 minutes to get a round of IAN, unless i missed some earlier
thefakeinyellow: looks great
bujabin: thats flavor
melegaunt_: Now I want to try doing pasta in a "hanetsuki gyoza" style. *Crispy* pasta.
DoodlestheGreat: Really? I thought it was the toy company making more money than God with the models.
Juliamon: Strebenherz He's still recovering from Desert Bus, it takes a lot outta ya
melegaunt_: Approaching ideal tenderness rapidly.
CrossXhunteR: cronch
SymphonySolstice: lov the cronch
JAGxTERRA: tomato sauce in cast iron. That some crazy work right there.
Shadowsoflife: @DoodlestheGreat I ever get that phrase, who does God need money?
adept_nekomancer: When you play card games on motorcycles in Italy rather than Japan, the Spaghetti Realm is where you end up if you lose.
melegaunt_: @JAGxTERRA It'll be fine. Not like it's getting baked for a long time.
Juliamon: JAGxTERRA As mentioned at the start of the show, if tomato is too acidic for your cast iron, you didn't season the cast iron correctly
thefakeinyellow: truly one of the most unusual pasta recipes
omdorastrix: @JAGxTERRA Iron is a required mineral for humans - it's fine
Juliamon: also yeah, iron fish exist for a reason
Thomas: love me a deep bottom
melegaunt_: @omdorastrix It's actually more of an issue for the seasoning usually with acidic foods.
CrossXhunteR: mmm, wet toast
melegaunt_: Dry brining improves *every* meat.
Thefluffiestguineapig: @Juliamon I should probably get one of those because my doctors don't believe me that my iron levels are not good even though all the trends are falling
TomatoKigu: Dry brine life hack right there
JAGxTERRA: @Juliamon def did not say anything like that. Just saying its crazy work.
omdorastrix: @melegaunt_ Even unseasoned (yes the sauce can erode seasoning) it's still fine. At least it's not being served on vintage fiestaware...
Scy_Anide: I'm very jealous of Alton Brown having that kind of space in his fridge, both for the fan and for a rack.
hhhaammmm: Do you place the steak on a napkin or direct onto plate?
melegaunt_: Dry-brined, reverse-seared bone-in fatty pork chops will change your life.
adept_nekomancer: I didn't think it was a kind of cat, but I certainly heard "pelican" the first time and was equally confused.
Thomas: i thought the concernwas water droplets tho
CrossXhunteR: what if the fan is really, really strong
BrowneePointz: the man knows a thing or two about gastronomy
gsyhiap: I still don't want to accidentally drop something else into/onto raw meat though
Thefluffiestguineapig: Ok, real question, I was given sealed lamb from a friend but I don't know how to cook it, any suggestions?
TomatoKigu: o7 noodle
MacbethSeemsSus: noodle 07
Lysander_salamander: I should get a castiron pan
Thefluffiestguineapig: Hopefully it is delicious
melegaunt_: @Lysander_salamander 100% yes.
Thomas: @Lysander_salamander absolute
Shadowsoflife: o7
Thefluffiestguineapig: I don't know where to get a castiron pan that won't be trash
TomatoKigu: @Thefluffiestguineapig Herbs! Herbs are your friends! Also things like turkish yoghurt is great for marinades
MacbethSeemsSus: @Lysander_salamander They're great to cook with
TheGhostOfZero: I've a couple of carbon steel pans, but I should get a cast iron
JAGxTERRA: @Thefluffiestguineapig season it right and you're fine.
SymphonySolstice: @Thefluffiestguineapig a friend made lamb curry for me once and it was amazing, do recommend
paulplayssomegames: @Thefluffiestguineapig you can get a 'trash' one and then sand it down a bit and turn it into a very good one
thefakeinyellow: i think my cast iron is from costco. seems fine
Thefluffiestguineapig: @TomatoKigu Ok, I will look at what I have. I can also ask in the LRRscord because IIRC we have a cooking channel
melegaunt_: ATK + Serious Eats will get you so far in the kitchen.
Lysander_salamander: Darned subscriptions
x0den: can you do a justtherecipe and maybe get it from that?
Thomas: there's a fun video about assassina
MacbethSeemsSus: Starter assassin
omdorastrix: @Thefluffiestguineapig Lamb can have a gamey flavour that some don't like - lean herbal - My mom's big on mint with it.
thefakeinyellow: i've used a vintage cast iron and it was real nice, but probably from 50 years of excellent care/seasoning
melegaunt_: @Thomas How did I know that was either going to be Dan Souza or Adam Ragusea
Thefluffiestguineapig: I live a lot by an old Chinese cook book I inherited from my dad which is why I know I need to wash my rice EXTENSIVELY and also why I can be a rice snob. But that book has been an absolute life saver
JAGxTERRA: doesn't look like a lodge from here. We got specs on the castiron?
Thefluffiestguineapig: Then you need to go to a hospital
Thomas: Is Paul gonna get to try this dish?
MWGNZ: who up ironing they soup?
BrowneePointz: Lehnsherr
x0den: I have access to a cast iron pan and at this point i'm too scared to use it.
ghyllnox: Get a surgeon to remove the bullet
TomatoKigu: Eric McMagneto
Thomas: @melegaunt_ naturally
shushu2539:
Thefluffiestguineapig: Magnus Lehsherr?
Thefluffiestguineapig: I forget how to spell his name I apologize
MacbethSeemsSus: You might feel a pinch. Everywhere
chaos5896:
Dr. Eric McNeat-o
pressptopausetopee subscribed at Tier 1. They've subscribed for 44 months!
pressptopausetopee: trying
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Thanks for subscribing, pressptopausetopee! (Today's storm count: 20)
DoodlestheGreat: He went from Magneto to Electronic Ignition.
Mustang_Redcloak: Nominal determinism is strong in the comic book universe
aerolend: Erik Lehnsherr, born Max Eisenhardt
ErynTzun: Yeah people would change them later for various reasons
Simonark: No, Dr Magnus created the Metal Men, different metal obsessive
omdorastrix: Yeah - but *spelling* of the name was quite variable.
adept_nekomancer: Although names may have been transliterated differently depending on how they were heard.
pressptopausetopee: just came in, Spaghetti al assassino?
Thefluffiestguineapig: The often didn't speak English but the spelling of the names was often changed
thefakeinyellow: my ancestor's name lost an E but then he added it back later *shrug*
ladyjessica: Michael c Jordan
Cptasparagus: Robert Downey Mjolnir
lichen_subscribe: There's technically no Robert Downey III
accountmadeforants: xXx_Robert_Downey_420_xXx_Jr
adept_nekomancer: "We're only allowed to have one!"
gsyhiap: What did they call the *second* "SAG-AFTRA office"?
RealGamerCow: domino effect
Ka2Zen: Fuck that looks so goooood... Thumbnail Guy here who is currently in the Moonbase and I can say it also smells amazing.
Thomas: "Why should I change my name?! He's the one that sucks!"
DeM0nFiRe: That's how hermit crabs get their names
Juliamon: Ka2Zen Go get you some!
DoodlestheGreat: "I'll be 'Pickletits McBumstuffer!'" "Sorry, sir, there's already three people ahead of you."
loufghyslaufey: Wait. Did- did Ian kill this Ghetti!?
7gorobei: nominative musical chairs
TomatoKigu: The ghetti has been assassinated.
NotCainNorAbel gifted 6 months of Tier 1 to Ka2Zen. They've gifted 1199 months in the channel!
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Thanks for subscribing, Ka2Zen! (Today's storm count: 21)
omdorastrix: This isn't the americain kennel club, more than 34 people can have the same name
TomatoKigu: broff
RealGamerCow: risotto is mostly technique too. Usually a dead simple ingredient list
Thomas: like all the best pasta dishes, simple ingredients, patient technique
loufghyslaufey: I watched him stare emptily into the frying pan
accountmadeforants: From experience, it's also in the "fuck it, it'll work out" of it all.
Thefluffiestguineapig: ian
Thefluffiestguineapig: The pan might be burning
loufghyslaufey: Is Studio A foing to be okay? Chat?
BrowneePointz: welcome to Italian Cuisine
Thomas: @pressptopausetopee not no
ladyjessica: Huh
ladyjessica: You’d think it would…
SnackPak_: cast iron loves hot spots
RealGamerCow: do you usually use electric or gas at home, Ian?
Thomas: "Oh no, it smells too good in the Moonbase"
jvetting83: Hot spot depends on the coil size.
Nicarrow subscribed with Prime. They've subscribed for 112 months, currently on a 112 month streak!
Nicarrow: hi all
LRRbot:
Thanks for subscribing, Nicarrow! (Today's storm count: 22)
MacbethSeemsSus: Memories of Tomato is my RHCP cover band
TomatoKigu: Induction hobs tends to like copper+aluminium core pans to spread heat evenly.
BrowneePointz: no Paul
accountmadeforants: Depends on the pan and the coil size
BrowneePointz: Yankee would be
omdorastrix: Coming this fall to Preseident's choice memories of chili
BrowneePointz: "Forgotten Bolognese
Juliamon: memories of tomato... the new fragrance from Maison Margiela Replica
ladyjessica: Memories of spaghetti, a new sauce from presidents choice
loufghyslaufey: Inductor Cooker built locally?
Thefluffiestguineapig: @BrowneePointz Also a lot of many other cuisines, I adore the memories I have talking to a local Indian restaurant in Ireland which had the best Indian food I've ever had talking about his children and how proud he was of them and the small number of ingredients in good food
Juliamon: actually it might be more Etat Libre d'Orange
Thomas: these are just savory LaCroix
LithelyUnshod: I have many memories of Windsor
adept_nekomancer: @Thomas I think the LaCroix flavor would be "water that was once near a tomato"
Juliamon: ELDO's more game for weird shit like that
MacbethSeemsSus: That was a good sizzle
SymphonySolstice: give noods
LoadingReadyRun: LaCroix tomato ceaser
Juliamon: Kai is the Thumbnail Guy
gsyhiap: *sound of running footsteps*
loufghyslaufey: Kay
aitsu100: Large white plate to the stage large white plate to the stage
loufghyslaufey: Sir? Sir! I thought I ordered ramen noodles...
ghyllnox:
SnackPak_:
cheese
Thomas: spoken like an Italian, Paul
Strebenherz: I mean free spaghetti, I'd come running too
Micalovits: Cheese! Cheese for everyone!
patbaer: Ian, I'll also take cheese on mine, thanks.
aitsu100: pepper cannon lets go
BrowneePointz: i only buy peppercorns now
Thomas: Ctiron xD
RELDnahcire: puegot
ArdCollider: Peugeot.
CrossXhunteR: peugot
accountmadeforants: Porsche Design makes things of everything
niccus: peugeot
glitched_goddess: Larger the grinder, better the pepper
butt_ghost: taking notes for Mail Time now, what's the biggest pepper grinder canada post will allow me to send
MacbethSeemsSus: This pepper grinder is also the restaurants defense plan
BrowneePointz: that's called an Italian Molcajete
IgnisDragon: I just realised im about.... a week late? to the ppr arent I?
LRRbot:
If you see something funny or particularly noteworthy, make a Clip of it! Your clip could appear in a fortnightly video or be seen at https://www.twitch.tv/loadingreadyrun/clips (Named clips with no autocaptions are preferred but not required!)
pressptopausetopee: I am now imagening a Pepper grinder that hangs from the ceiling and can be moved through the room. Mansized.
LithelyUnshod: @IgnisDragon Just a day
Shadowsoflife: @IgnisDragon yup
loufghyslaufey: I'd like ramen noodle more often actually. Since the pasta I've eaten recently hardly gets cooked in soup.
Thomas: The reason is VOLUME, they're using it so often and don't wanna run out!
Strebenherz: (also for real, i appreciate Ian making spaghetti for friends. internet media full of nonsense sometimes and then we have "let's make food for friends")
aitsu100: OK
TomatoKigu: Okeeee
aitsu100: Spagetti OK
TheWriterAleph: o-kaaaay
Strebenherz: ehh it's fine
Ka2Zen: Thank you I only watch the vods when I make the thumbnails that's and I usually don't have time to watch any streams so that's why I don't have a sub.
thefakeinyellow: O-kaaay
Thefluffiestguineapig: Paul: OK
IgnisDragon: @Shadowsoflife yeah oops guess ill watch the vods
Sarah_Serinde: Never need an excuse for not being subbed to a channel
aitsu100: its like saying Chef in a pro kitchen
Thomas: Confirming with three senses
Thomas: @IgnisDragon the vod just released an hour ago or so
MacbethSeemsSus: Grana Padano
Strebenherz: mother busser this sounds wonderful
gsyhiap:
IsaTheEngie: I would eat the heck out of that pasta
Strebenherz: crisp that bottom
Micalovits: Only blast the bottom with consnt
Its_VeeBot: The NYC subway system, I recently learned, uses the pointing but not the speaking. Conductors will point at black and white strips in the ceiling of stations to ensure the train is in the right place and stuff
IgnisDragon: hey this bottom likes being blasted
TheWriterAleph: unless asked
niccus: that's the bidet's job
Strebenherz: PFFFFT
shushu2539: bottom blasted: okaay
gsyhiap: Pfft
butt_ghost: turns out the largest pepper grinder in the world was made by cabinetry students in Ottawa, Canada!
IgnisDragon: nothing wrong with a little char
chaos5896:
@shushu2539
SymphonySolstice: instructions unclear, put spaghetti directly into eyes
gsyhiap: Sense of whimsy?
aitsu100: my sense of time
ContingentCat: Sense of adventure
pressptopausetopee: I am sense a disturbance in the sauce...
omdorastrix: trust the process
ContingentCat: Normally this is when you clean up
gsyhiap: Let's hope this doesn't become an 'unwatched pot bursts into flames' situation
aitsu100: wrap your sub sandwiches it does help
Thomas: my mouth is watering, watching this and imagining its smell
butt_ghost: [mid 5k] oh crap my steak
chaos5896: *gasp* my spinach puffs!
QuixoticScrivener: did we disable the smoke alarm?
Shadowsoflife:
@butt_ghost 
pressptopausetopee: my cabbages!
MacbethSeemsSus: But you'll never season your skillet!
aitsu100: skillet issue
Omnipotrevor: my favorite kids in the hall line: "I was at home, washing the dish (because when you live alone, you only need one)"
TomatoKigu: The difference between a good cook and a great cook is knowing when steam turns to smoke.
SymphonySolstice: aw yea
Shadowsoflife: that why you buy pre-season skillets
aitsu100: the bes tpart
ContingentCat: Niiice
butt_ghost: now THAT's regular crispy
Thomas: @TomatoKigu *nod*
TheWriterAleph: crisp tops and blasted bottoms: o-kaaay
omdorastrix: When did the past become apples
Ka2Zen: I like a crisp top
chaos5896:
@TheWriterAleph
butt_ghost: "just say when"
Thomas: very Morgan
accountmadeforants: Valid amount of parmesan
BrowneePointz: oh, so he was annoying
juzztshay: the legal limit
Strebenherz: I mean valid
Mysticman89: I will use your cheese stores.
Xavorin: Go get another brick if you have to.
BrowneePointz: signed, former fast food worker
MacbethSeemsSus: We require additional cheese
SymphonySolstice: "my dude I will eat the whole brick if you hand it to me"
ContingentCat: There is no too much
BrowneePointz: there is too much
BrowneePointz: just like there is too much garlic
BrowneePointz: good food is about balance
Thomas: "accept your pasta/fate"
gsyhiap: *further sounds of excited German running*
EdibleDragon: God has no place here and the cheese has no limit.
adept_nekomancer: Pasta status: accepted
Thomas: Damn, Ian, this looks incredible
SymphonySolstice: oh yeah the curls
thefakeinyellow: oo i gotta get one of those
juzztshay: LOL
TomatoKigu: Microplane gets too much of my money
BrowneePointz: it's a clothing outlet
Juliamon: no??
bujabin: outlet
BrowneePointz: in the states
aitsu100: no clothing and utinsels mostly
Juliamon: are you thinking PF Changs
ErynTzun: TJ Maxx is a discount clothing store
Thomas: I would not eat anyhthing you find in a TJMaxx
thefakeinyellow: maybe a vegetable peeler would work in a pinch?
Thefluffiestguineapig: @BrowneePointz Not quite a restaurant
DoodlestheGreat: TJ Maxx is a discount store.
MacbethSeemsSus: No, clothing store
RELDnahcire: paul might be thinking of TJI Friday?
EdibleDragon: You don’t want to eat anything in TJ Maxx
butt_ghost: I've had my knuckles destroyed by ribbon planes
chaos5896: no, not in the states
Thefluffiestguineapig: TGI Fridays is the restaurant
Uniclonus: TJ Maxxx is an outlet store. Discount clothing, kitchenwares, etc
Sorator13: @Thomas Eh, they might have candy at checkout
BrowneePointz: TGI Fridays and PF Changs are restaurants
patbaer: Paul are you thinking of TGIFridays?
BrowneePointz: TJ Maxx is an outlet
Thomas:
@Sorator13 honestly, still nah; probably expired 
ArdCollider: mysteriously also known as TK Maxx elsewhere
gsyhiap: Paul cooks his clothes at TGI Maxx
TomatoKigu: Something tells me Paul likes it
pressptopausetopee: @ArdCollider Target Kids Maxx?
Thefluffiestguineapig: It getting the Paul seal of approval means it is truly delicious
SymphonySolstice: I had spaghetti yesterday but I think I have to make it again today now
Ka2Zen: Hmmmm this is goood
sirzechs_666: I Thought it was TK Maxx or at least it is in the UK
butt_ghost: starting a gofundme to aleviate my lack of pasta
Juliamon: sirzechs_666 iirc it was renamed in the UK because of a competitor
Thomas: "Ogres are like Spaghetti al'Assassina. They both have /layers/"
Thomas: @sirzechs_666 it is!
ghizmou: what do you mean softness, is it not al dente ?
sirzechs_666: @Juliamon oh Right TJ Hughes
shushu2539: I love thyme and/or oregano with pasta
butt_ghost: was not able to attend desert bus this year but in a future year I would 100% donate to win a chance to have Ian cook dinner for me (ideally as a guest on the show)
ErynTzun: Al Dante? Dante's inferno?
Ka2Zen: I'm pairing it with a fine mountain dew baja blast
omdorastrix: like the crispy rice on dolsot bimibop?
butt_ghost: do NOT put your spaghetti in the toaster
adept_nekomancer: Can't do an assassination on an empty stomach
Thefluffiestguineapig: @adept_nekomancer I think this is assassinating your empty stomach?
MacbethSeemsSus: @adept_nekomancer Make sure to wait 30 minutes after eating to swim or assassinate
Strebenherz: Daisuke Jigen?
accountmadeforants: There are ways to make Spaghetti all'assassina fast but it still requires constant attention.
Thomas: reheating it you would just fry it back up
Thomas: easy-peasy
butt_ghost: this is a "90% of the ingredients are already in your pantry and you can do it on a slow weekend" recipe
ghizmou: Passata !
Thomas: the bottle of passata is basically perfect size for two makes of assassina
accountmadeforants: On a related note, the best part of making risotto is making arancini from the leftovers the next day.
SonofThoth: Yup, just about to have army stew and sou sauteed green beans
butt_ghost: What variety of wine is Ian drinking?
Khuasta subscribed at Tier 1. They've subscribed for 86 months!
LRRbot:
Thanks for subscribing, Khuasta! (Today's storm count: 23)
xantos69: Yea, I choose to support you folks
ladyjessica: It is my will but with intention
JKBalch: Nice
Dog_of_Myth: !store
LRRbot:
Have you been needing more drinkware options, or maybe stationery? Then boy howdy does the LRR Store have new goodies for you! The Dice Friends glass stein is perfect for staying hydrated during long sessions, and every Qwerpline fan should have a set of Tugger Nutts notebooks! Check them out here: https://store.loadingreadyrun.com/ and maybe make Beej happy and buy something?
TheMerricat: I thought you all were so excited about killing off daylight saving?
SonofThoth subscribed at Tier 1. They've subscribed for 65 months!
LRRbot:
Thanks for subscribing, SonofThoth! (Today's storm count: 24)
MacbethSeemsSus: Chain your porpoises
LithelyUnshod: @butt_ghost Oyster Bay New Zealand Pinot?
LithelyUnshod: IIRC
shushu2539:
DoodlestheGreat: Bon Appetit!
Shadowsoflife: o/
Thomas:
thanks, Ian, Paul!
Thefluffiestguineapig: Thank you so much for the stream!!
tinaun: Thanks!!
Juliamon: So much dumbassery, despite our directions
MacbethSeemsSus: *cries in bioware*
DoodlestheGreat: Chillpoint will be amusing. We had a couple minor things.
IanAllenBird: : o
Dog_of_Myth:
Shadowsoflife:
@MacbethSeemsSus 
eshplode:
NorthstarVixen:
something good in gaming
DoodlestheGreat: Um, Persona 1 & 2 are being remade, so there's good news.
Shadowsoflife: @DoodlestheGreat Neat
Juliamon: The set is Mystery Booster Commander
Vinewood_OG: Wooooooo!
Vinewood_OG: Final*
DoodlestheGreat: @Shadowsoflife Mind you, it was an unplanned leak. I imagine someone in Marketing was miffed.
thefakeinyellow: so excited for dice friends
Juliamon: the subseries finale
Shadowsoflife: @DoodlestheGreat Oh yeah, sounds like it
SarkhanGluedBackTogether:
still only "just getting started" with the Lone Wolf books
Vinewood_OG: Best cliffhanger since Best of Both Worlds
MacbethSeemsSus: There were a shocking number of Lone Wolfe books donated if I recall
WiJohn: Adventures will continue until morale improves
ContingentCat: Very cute game
Juliamon: Y E S S
Dog_of_Myth: Wooo
xantos69: Oh I'm interested in that one
xantos69: Oh and that one!
SymphonySolstice: pubgrub!
xantos69: Well if James teamed up with me, I wouldn't have to keep nading him.
Juliamon: oooooh
Dog_of_Myth: Game is good
IanAllenBird:
DoodlestheGreat: GARBAGE DAY
SymphonySolstice: crok!
chaos5896: ooooo
thefakeinyellow: love a good crok
Juliamon: Ooh!
ghyllnox:
Cam and Cori make dresses!
ghizmou: last year probably
Juliamon: It's almost like people aren't around thanks to some Magical convention!
Dog_of_Myth: Yeah MagicCon is happening
DoodlestheGreat: Will Alex be joining you?
DoodlestheGreat: Yay!
iarethel0ser: Moonbase Standard Time
thefakeinyellow: congrats on the timezone
Micalovits:
Easier to watch for us in EU
ErynTzun: Mountain Time
Micalovits: MST
Juliamon: Phlip very kindly scraped together something to make !next display in PCT, but the other schedules will go with MST
xantos69: I hope my country joins you in this choice.
SymphonySolstice: for the first time I DON'T have to remember! I'm free!
TomatoKigu: I think the idea is solid, but I'd never opt for them choosing permanent daylight savings over permanent normal time.
chaos5896:
ContingentCat:
Juliamon: (technically not until January, but....)
MacbethSeemsSus: There's one senator in the US holding it up and he's still there.....
ErynTzun: I have the schedule in my calendar and it's a bit off it doesn't understand the timezone issue
xantos69:
50 Bits
NotCainNorAbel:
500
Texan_Reverend: Washington long ago voted to keep Daylight Time, but congress has to approve it.
Thefluffiestguineapig: @MacbethSeemsSus There's a lot of things in the US that most of the country think would be great
ArdCollider subscribed with Prime. They've subscribed for 66 months!
LRRbot:
Thanks for subscribing, ArdCollider! (Today's storm count: 25)
SymphonySolstice: dabits
Dog_of_Myth:
Shadowsoflife: da bits
Shadowsoflife: Dabits
Ashmantle:
KWardJenx: Thank you for the stream. Always appreciate knowing Paul is being fed.
Texan_Reverend: Fantastic stream, Ian! It got L making a version of it currently.
ErynTzun: There have been two bills to stop daylight savings but neither have passed both the senate and the house
SymphonySolstice: enjoy the rest of your spaghet ian
ghyllnox: Thanks for the stream o/
DeM0nFiRe:
o/ 
ErynTzun:
nighty night toons
chaos5896: Thanks mods and crew for all you do!
Thefluffiestguineapig: Thanks everyone!!
Pheonix888 subscribed with Prime. They've subscribed for 102 months!
LRRbot:
Thanks for subscribing, Pheonix888! (Today's storm count: 26)
rogerivany: Oh yeah, time didn't change in BC.
Juliamon: Time changed. BC ignored it.
Juliamon: or: Time is made up anyway.
Juliamon: Whichever you like more.
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