TehAmelie: the universe tends to unfold as it should, eh
ritchards: so... they forgot to turn off the stream, didn't they?
ChiefEngineerMichael: They very much did
TehAmelie: spilling kilobytes all over the floor
ChiefEngineerMichael: Good thing their connection isn't metered
TehAmelie: i figure it'd be a marginal cost of doing business anyway
maxthefourth: !next
LRRbot: Next scheduled stream: Tinker Tailor Solder Fry (Join Ian and Kathleen for home cooking episode of TTSF) at Thu 06:00 PM PST (2m from now).
GrandLlamaQ: *Goes to get food, comes back* Um...did they forget to actually turn the stream off?
ritchards: yup
ThePerrBearr: i'm waiting for another Paul cameo
ritchards: now, will it be streaming from Studio A cause problems as they want to start streaming from Studio C?
Science_and_Magic: I wonder how many Starks are going to be on the set?
Science_and_Magic: Last season's cooking with Stuart is one of my favourite TTSF
CaptainSpam: It'll be Stark lunacy!
Sarah_Serinde: Sorry, I don't think there will be very many Starks present for this one
CaptainSpam: Oh. Well, that'll be a Stark contrast to last year.
Roadhog123: lrrWOW
BaronSnow: oh, a cooking episode? cool
Sarah_Serinde prepares to type a lot :P
Despoiler98: !next
LRRbot: Next scheduled stream: Tinker Tailor Solder Fry (Join Ian and Kathleen for home cooking episode of TTSF) at Thu 06:00 PM PST (1m ago).
sgowell: !next
LRRbot: Next scheduled stream: Tinker Tailor Solder Fry (Join Ian and Kathleen for home cooking episode of TTSF) at Thu 06:00 PM PST (2m ago).
lurkerspine: Did they forgot to close the stream or is my twitch wonky?
Riandisa: They forgot
silvalunae: its like that on mine too
lurkerspine: oof
Sibwow: !next
LRRbot: Next scheduled stream: Tinker Tailor Solder Fry (Join Ian and Kathleen for home cooking episode of TTSF) at Thu 06:00 PM PST (2m ago).
ritchards: I'm sure Heather will be very happy
maxthefourth: !time
LRRbot: Current moonbase time: 6:03 PM
TheAlanHeffley: So I'm not the only one that sees LLRMTG on my screen
rrtycoon2: Might just roll into TTSF unless that’s been cancelled.
ritchards: inb4 they think they are streaming from studio C but don't realise they are not
Sarah_Serinde: Yeah I'm hoping the remember to send it offline briefly, for the sake of the vods
TheAlanHeffley: she did shopping for it, so I hope it's not
RealGamerCow: !next
LRRbot: Next scheduled stream: Tinker Tailor Solder Fry (Join Ian and Kathleen for home cooking episode of TTSF) at Thu 06:00 PM PST (4m ago).
RealGamerCow: I'm so confused.
MiranFurze: that strange
ladylae just subscribed with Twitch Prime!
LRRbot: lrrSPOT Thanks for subscribing, ladylae! (Today's storm count: 97)
cheetoJack: They will have to go offline briefly. LRRMTG and TTSF are streamed from different machines
Sarah_Serinde: Oh also TTSF is 100% happening, they're just finishing prep
ReydienOnline: This is just what happens when James isn't around. #BlameJames
mercano82: Hopefully prep includes shutting down the stream in studio A
ReydienOnline: that would be pretty comical, them sitting in Studio C going "why can't we go live?"
Animekitty93: Did I miss it or are they late?
LoadingReadyRun: Hold Up. Having weird inject issues
Roadhog123: Studio A is still live. ;)
LoadingReadyRun: thank you
Sarah_Serinde: Animekitty93 Late
CaptainSpam: Could that be because you're still live? :-)
TehAmelie: maybe twitch has taken over the streaming computer
Animekitty93: Lol good to know
ritchards: hehehehe
cheetoJack: I had wondered if they knew
Science_and_Magic: Laughter?
LRRTwitter: @loadingreadyrun> Join @ihorner & @Kathleen_LRR for TINKER, TAILOR, SOLDER, FRY as they make festive foods! | Perogis and gingerbread loaf, respectively. | http://twitch.tv/loadingreadyrun đź“· https://pbs.twimg.com/media/DuV6kY_UYAAa8m-.jpg || https://www.twitter.com/loadingreadyrun/status/1073398865653424128
DiscordianTokkan: Cackle
Sarah_Serinde: I'm rereading an email I sent more than a year ago and past me covered a lot of things in it, good job past me :P
RealGamerCow: Hai Ben!
NimrodXIV: lol Hi Graham
RealGamerCow: Bye Ben!
Vanbael: Bye ben!
CaptainSpam: Ha!
ReydienOnline: wonderful
darkora: oh hi Ben, bye Ben
ThePerrBearr: a graham
BrindleBoar: awk that was unexpected
Scar_Red_Tiger: Disembodied grahm laughter
eiggy64: ha ha ha ha?
control_rig: That was unexpected
ReydienOnline: so they WERE in fact sitting in Studio C going "why can't we go live?"
SAJewers: lrrSPOOP ?
OldMan_PJ: Inject issues? Squeeze your hand into a fist, always works for me
ViralStitch: twas a mistake! I understand!
Vanbael: eyy
Carbonylcookie: Did someone clip that?
LoadingReadyRun: hey look it works now
darkora: that laughter coming from a window i'd minimised wasn't -at all- disconcerting
Science_and_Magic: There we go!
Vanbael: new signal?
MiranFurze: nice
Plasterboard: "ha ha ha ha haaa… commercial!"
Scar_Red_Tiger: Like magic
NathanJay_GA: Oh hey, Im just in time! ^_^
control_rig: Yes that wasn't unnerving. At. All.
Statist42: lrrSIGNAL i guess?
SnackPak_: Hi everyone
Sektor88: lrrSIGNAL
Riandisa: xivCactuar
cheetoJack: just like magic
Vanbael: sure lrrSIGNAL
Cinntoastmin: lrrSIGNAL
VTMonster: lrrHAM lrrHAM lrrHAM
ritchards: That needs to be in the highlights reel
cuttlefishman: wait
cuttlefishman: Perogie?
Sarah_Serinde: YES
TheAlanHeffley: lrrAWESOME lrrAWESOME lrrAWESOME I think this is appropriate
TehAmelie: i did wonder what'd happen if they started the stream from studio C without going offline. . .
ritchards: TehAmelie they tried to and got "weird inject issues"
TehAmelie: prevents live streams from being hijacked at least
planeswalkagogo: "inject" or "ingest?"
TehAmelie: hiya
ritchards: whichever
asthanius just subscribed with a Tier 1 sub. asthanius subscribed for 9 months in a row!
asthanius: Today on Tinker Tailor, we're making a...sub baby? Um...TOS?
LRRbot: lrrSPOT Thanks for subscribing, asthanius! (Today's storm count: 98)
Science_and_Magic: Well, I got my rum and eggnog! If I wasn't an engineering student in the middle of exam season, I might have tried to make Ian's eggnog from last season's TTSF.
Plasterboard: kathleeeeeen!
joviniusmaximus just subscribed with Twitch Prime!
LRRbot: lrrSPOT Thanks for subscribing, joviniusmaximus! (Today's storm count: 99)
RealGamerCow: masa?
poetmarawr just subscribed with a Tier 1 sub. poetmarawr subscribed for 5 months in a row!
poetmarawr: what fun!
LRRbot: lrrSPOT Thanks for subscribing, poetmarawr! (Today's storm count: 100)
sivakrytos: one holiday times
e_bloc: the bones of trees!
Riandisa: Good evening Kathleen, Ian, and Tech Team
korvys: @planeswalkagogo Something involving putting a thing inside another thing
Science_and_Magic: Bacon?
ritchards watches chat reflection on pot...
asthanius: Thanks Twitch, for letting me know LRR is streaming right now.
Forsaken401 just subscribed with a Tier 1 sub. Forsaken401 subscribed for 11 months in a row!
Forsaken401: Yeah fooooood!!
LRRbot: lrrSPOT Thanks for subscribing, Forsaken401! (Today's storm count: 101)
korvys: !uptime
LRRbot: The stream has been live for 4:38.
ladylae: lrrHEART katesHeart rayfkHeart lunarj1Heart
VoidByAnyOtherName: i can see chat on screen andySmug
asthanius: Had no idea :/
ShatteredShamrock just subscribed with a Tier 1 sub. ShatteredShamrock subscribed for 9 months in a row!
ShatteredShamrock: Thanks for all that you guys do!
LRRbot: lrrSPOT Thanks for subscribing, ShatteredShamrock! (Today's storm count: 102)
Wondermoo just subscribed with a Tier 1 sub. Wondermoo subscribed for 64 months in a row!
Wondermoo: boop
LRRbot: lrrSPOT Thanks for subscribing, Wondermoo! (Today's storm count: 103)
Science_and_Magic: Hai reflected chat?
fluttermouse108: I literally have two miniature gingerbread loaves in my fridge to gift at a holiday party this weekend!
anatashi: Notification appeared 4 minutes later XD
Pangogie: Hello. :D
Sarah_Serinde: That does sound pretty great
anatashi just subscribed with Twitch Prime!
LRRbot: lrrSPOT Thanks for subscribing, anatashi! (Today's storm count: 104)
Sarah_Serinde: Ian I remember you mentioning you might try this BEFORE the stream... :D
VoidByAnyOtherName: ooh
DiscordianTokkan: @anatashi The notification showed up, at least! I've had a few times where the second stream doesn't have any notifications
teavian: ooh
Sarah_Serinde: I'm lending LRR a family tradition lrrHEART
asthanius: Any food with Pie in the name is good in my book
VoidByAnyOtherName: i've never made perogis tho i imagine it isn't too hard
bv310: OOooooh, that sounds rad
ShatteredShamrock: lrrWOW
SuperGiraffe: I made egg nog after last years stream, and it went over great with my friends. Excited for this
jeff_sg: Oh yea pierogis!!!!!!!
anatashi: @DiscordianTokkan Yeah, I missed so many good streams due to notifications
VoidByAnyOtherName: that looked like a fax for a second leozThonk
Science_and_Magic: @SuperGiraffe I got to try that when I'm not in exams
KatieAndKia: It's not christmas without perogis!
DarkMorford: I just made a batch of pizza dough, so I'll have pizza tomorrow night! :D
VTMonster: is volume a little low for anyone else?
Sarah_Serinde: We have literally never made the potato one before :D
PunkRockZoologist: Ooh, Kathleen, this reminds me I was going to send you my Mum’s recipe for ANZAC biscuits. I’ll do that when I get home from work today.
Sarah_Serinde: I mean I assume my grandmother did but we didn't for Christmas Eve
VoidByAnyOtherName: i do have my sound all the way up
Sarah_Serinde: Yessss excellent
asthanius: Also, try jam
RiverSmith101: I managed to finally fix my headphones today. Taught myself how to solder. Much cheaper than new headphones
Sarah_Serinde: I approve
korvys: Bacon Jam, also good
asddsa28: dam right
DarkMorford: Oven-roasted bacon, heck yes.
Pteraspidomorphi: "You really should have bacon if you can" - A law for any occasion
maxthefourth: Bacon Jam?
RealGamerCow: I am lucky enough to live close enough to a Polish neighborhood to not have to make my own pierogies
DarklordStratos just subscribed with a Tier 1 sub. DarklordStratos subscribed for 14 months in a row!
DarklordStratos: I love watching cooking shows, and I love LRR. Now I get to watch an LRR cooking show!!!
LRRbot: lrrSPOT Thanks for subscribing, DarklordStratos! (Today's storm count: 105)
korvys: @PunkRockZoologist Make sure to include the legal requirements, such as never referring to them as "cookies"
LoadingReadyRun: http://baconmethod.com/
CyberCypher: is there a way to do it with an instant heat infrared oven?
Stoffern: I find subtracting time a little tricky...
anatashi: @RiverSmith101 That's amazing. It reminds me to when my PS2 died and I learned how to troubleshoot motherboards
Sarah_Serinde: A fine tradition
LoadingReadyRun: I wonder how Ian will remove the hot bacon from the oven
PunkRockZoologist: What if you want your bacon properly cooked and not overcooked in the American style?
bv310: Oh hey, I've used that website before
RavingPenguin: Just give me the recipe Karen
bv310: Her recipe for Pretzels is solid
VoidByAnyOtherName: with his teeth
Stalevar_: I wonder where the word pierogies came from. Because we have this word, but in russian and ukrainian it means something very different.
Sarah_Serinde: I see Ian has a sufficient amount of flour on his end
Science_and_Magic: Black pepper? Interesting...
DarkMorford: bv310, I've used Alton Brown's pretzel recipe a couple times, it's quite good.
RealGamerCow: I always make my gingerbread with a TON of spices.
TacitusVigil: Only the fanciest of molasses!
teavian: EGG
Dashiell: "fancy molasses" is a good old-timey exclamation
JameX_0: !live
VoidByAnyOtherName: decadent molasses
LloydWallace: I was having issues with my speakers, what recipe is Ian sharing tonight?
VoidByAnyOtherName: perogis
TheSoftestBunny: pierogies
LloydWallace: thank ye kindly
Despoiler98: the most decadent
Sarah_Serinde: LloydWallace Specifically, my grandmother's recipe :)
hajnal_endot: have people already made a shogi yogi reference
Skyboss1996: PEROGI
Despoiler98: ALL THE PEROGI
fiftymcnasty: I like to buy my eggs w/o the protective shell
ContingentCat: "shell
LloydWallace: Sarah_Serinde Rad!
Silver__Knight_: that's not enough
Stoffern: Robin Hood sells flour?
ContingentCat: "shell" ?
TehAmelie: a pieroginfinity
VoidByAnyOtherName: mandatory pierogis
Skyboss1996: Eat the perogi Ian. All of them. You will want that many
Sarah_Serinde: Look practically all of that text was relevant to actually making the thing :D
kat2kool: That’s a minimum of pierogis
TehAmelie: pierogingularity
RealGamerCow: Sarah_Serinde is freezing them viable?
marshacado just subscribed with a Tier 1 sub!
LRRbot: lrrSPOT Thanks for subscribing, marshacado! (Today's storm count: 106)
TehAmelie: beaten, but not broken
Sarah_Serinde: RealGamerCow They never last long enough for us to need to! We generally freeze some of the leftover dough, I'm not sure how well they'd do in the freeze after you make them
Stoffern: suck an egg?
TehAmelie: okay, the shell should be broken'
Skyboss1996: We brought six eggs. Suck it Horner. - Kathleen
Doc_Rider: Can that be added to the quotes?
kat2kool: @realgamercow In my experience, pierogis freeze quite well
Sarah_Serinde: I didn't catch the exact wording, does Skyboss1996 have it? Because I can add that :)
RealGamerCow: kat2kool my experience as well, before they are cooked that is.
Doc_Rider: 'I bought six eggs. Suck it, Horner.'
Skyboss1996: @Sarah_Serinde : it was more "I bought six eggs. Suck it, Horner"
rockyboy78: PEROGIES?! my Grandma always made these from leftovers
Sarah_Serinde: Doc_Rider Skyboss1996 Thanks!
DiscordianTokkan: 425 BAKE it
teavian: Pizzas
Sarah_Serinde: rockyboy78 This is my grandmother's recipe!
Skyboss1996: Hella bacon
ViralStitch: I like buying the baking sheet sized precut parchment.
Silver__Knight_: some pizza's use 450
ContingentCat: you bake Kit kats?
eiggy64: hella burnt
GlennSeto: I'm guessing that's Fahrenheit?
Sarah_Serinde: !addquote (Kathleen) [now] I bought six eggs. Suck it, Horner.
LRRbot: New quote #5586: "I bought six eggs. Suck it, Horner." —Kathleen [2018-12-13]
hajnal_endot: lrrFINE
FlameReetardantPanda: lol the deep cut references to ian lighting up parchm,ent paper on stream
Anaerin: C R I S P P
ViralStitch: Yum! Bacon!
VoidByAnyOtherName: those do not look like oven mitts...
Lotus_position: Pierogi without onions or potatoes? What blasphemy is this?
TehAmelie: extra crispy bacon. not a metaphor for anytihing.
Doc_Rider: !quote eggs
GlennSeto: So what's the over and under of Twitch delivering smell?
Skyboss1996: mmm. bacon
Ilecto: 425 is higher than my oven will go - there isn't a setting above 265
eiggy64: smellovision coming soon
DarkMorford: @VoidByAnyOtherName Leather welding gloves make *excellent* oven mitts.
Skyboss1996: we're keeping that for fryin'
Sarah_Serinde: Lotus_position So one of the 3 fillings uses sauerkraut, one of them uses potatoes (which Ian is making), and we always eat them with fried onions and bacon
aWabbajack just subscribed with a Tier 1 sub. aWabbajack subscribed for 14 months in a row!
aWabbajack: Huzzah! It's Overcooked IRL! Cooking Mama perhaps?
LRRbot: lrrSPOT Thanks for subscribing, aWabbajack! (Today's storm count: 107)
RealGamerCow: cooking pancakes in bacon grease is katesNice
anemzero: Take the heatsink off your processors and twitch can provide you smellovision of magic smoke.
TehAmelie: is your oven counting in Fahrenheit?
VoidByAnyOtherName: @DarkMorford oh that's what they are
Lynks_9: @Ilecto is it because it's a celcius oven? :P
steelfox13: bacon grease in my mac and cheese roux is a
Anaerin: Ilecto: You need to get a better oven. Most go up to 450. Often 500 as a "Broil". that is Fahrenheit, however.
KilrenKrae just subscribed with a Tier 1 sub. KilrenKrae subscribed for 4 months in a row!
KilrenKrae: love you guys. depression sucks.
LRRbot: lrrSPOT Thanks for subscribing, KilrenKrae! (Today's storm count: 108)
steelfox13: mazing...
Doc_Rider: That looks like some amazing bacon...
aWabbajack: &baconstrips &baconstrips
Skyboss1996: Sarah, does your family fry their perogi?
VoidByAnyOtherName: that bacon looks delicious...
Sarah_Serinde: Skyboss1996 We actually don't, we only boil them
Science_and_Magic: & Bacon Strips & Bacon Strips
Skyboss1996: mmm. A solid choice.
Balthasar_Wiseman: Does anyone know if the cottage cheese could be replaced with plain yougurt?
Science_and_Magic: Ask Sarah
DarkMorford: Measuring dry goods for baking by volume? Tsk tsk. ;)
Sarah_Serinde: Balthasar_Wiseman I kind of doubt it, it's a very different texture
TehAmelie: i'm having chicken and steamed broccoli for dinner. wish i had bacon
Anaerin: A teaspoon, not a measuring spoon.
Skyboss1996: cottage cheese and youghurt dont exactly have... the same bits
Revenant77x: I made chicken fajitas in my new cast iron skillet.
Sarah_Serinde: Communication! :D
Skyboss1996: That's a whole growler Ian.
aWabbajack: mrweebHydrate
Anaerin: Revenant77x: I do hope you seasoned it first.
ElementalAlchemist: It's better to be overprepared than not enough
kat2kool: Mmmm that’s some good eggSMR
Skyboss1996: Forks? LUXURY
Anaerin: Spring whisk.
cheetoJack: communication is strong in this meta
ContingentCat: and forearm strength
Revenant77x: @Anaerin Yup
Sarah_Serinde: Fun fact, I never actually help with the dough part so I'm less of an expert on this bit :P
CaptainSpam: We have bacon grease. Is that close enough?
DiscordianTokkan: "Today on TTSF: We convert a spoon into a fork!"
Camthelion: clove is some of the best smells
Skyboss1996: *doong*
chibi_bento: what are they making?
azureHaights: Don't - stop me now, I'm using such a good clove, I'm smelling it all
Sarah_Serinde: chibi_bento Gingerbread loaf and pierogies
Science_and_Magic: Kathleen: Gingerbread loaf
daft_naft: Fond memories of being Beat By Grandma for stealing food well she was Prepping Holiday supper
Science_and_Magic: Ian: pierogies
chibi_bento: @sarah_serinde - thanks!
rybackgaming just subscribed with a Tier 1 sub. rybackgaming subscribed for 5 months in a row!
rybackgaming: nothing like a baking stream to go try to get to sleep to! whatever I'm asleep for, I'll catch on VOD. thanks for the chill stream!
LRRbot: lrrSPOT Thanks for subscribing, rybackgaming! (Today's storm count: 109)
Skyboss1996: Remember kids. Cooking is an entry level course. Baking is a Thesis
azlinea is continuing the Gift Sub they got from CranberryJeus!
Anaerin: I was quite amused looking up Medieval gingerbread recipes for the SCA. Ginger was optional if you wanted it red, the flavour came entirely from ground black pepper.
Lotus_position: Fortunately, only the glutinous and leavening ingredients are really critical. Flavors are approximate.
rockyboy78: 3
Anaerin: 3
daft_naft: 2.5
Science_and_Magic: 42
Anaerin: 1tsp = 5ml. 1tbsp = 15ml
azureHaights: Show me three-tato salad!
LoadingReadyRun: Anaerin woah that'd be a lot of pepper
kat2kool: Being adventurous with the flavourful ingredients is one of the fun parts of baking
ContingentCat: cooking I'm approaching comfortable throwing stuff together, baking scares me
DarkMorford: Kosher salt or riot!
Skyboss1996: Yup. And if it were colonial cooking, it'd be nutmeg. ALL OF IT
Anaerin: LoadingReadyRun: Not at all.
Skyboss1996: like. nearly everything had nutmeg in a colonial british book
Galactic_pain: Utility salt? Does that go on a utility belt?
DoodlestheGreat: I just got here, what are they cooking this evening?
Skyboss1996: Gingerbread loaf and Perogi!
chibi_bento: baking's not actually that bad - like cooking, there are very simple recipes that you can start with.
DoodlestheGreat: Ooooo.... delish.
Skyboss1996: microwave it?
Skyboss1996: oh
Lynks_9: creaming butter by hand? rough
asddsa28: but it in your boobs is what my friend told me once
Skyboss1996: *blop*
azureHaights: butter goes "thunk"
Anaerin: Unload your butter bell.
kat2kool: You’re beating the butter via spatula?? Dang, major respect
Skyboss1996: PREPARED
steelfox13: Now, the contestants will switch recipes at the half way mark.
aWabbajack: SMAHRT!
Science_and_Magic: @asddsa28 I beg your pardon? The butter?
Gooseblast: Always prepared PogChamp
daft_naft: a roll with a Tear Point is a win
Skyboss1996: and now. The hard part
Mordin_Solus_Sings: Soft butter creams easy. It's only work if it's refrigerated
Skyboss1996: a simpler, more frustrating time.
DarkMorford: steelfox13. Cutthroat Kitchen this ain't. :P
Skyboss1996: and don't forget - Cocaine!
Despoiler98: yay white privilege
CaptainSpam: Next, it turns into Keep Talking And Nobody Doesn't Cook.
Sarah_Serinde: steelfox13 I mean I gave Ian enough notes that Kathleen would probably do okay :P
asddsa28: @Science_and_Magic it was not me who did it or said it it was a friend of mine
KeirenH: a RICH white man
daft_naft: yes
Skyboss1996: and Opium!
Anaerin: Noble Priveledge
Rhynerd: Nah, you had to be a rich white man.
Rhynerd: Or just rich.
Sarah_Serinde: lrrWOW
Spacecarl: the first time you contract an old disease
Science_and_Magic: @asddsa28 Lol, yeah, I get it. It just caught me off guard
KeirenH: The lack of deodorant?
steelfox13: @sarah_serinde I just want to see gingerbread pirogues.
sope: hey ian, trying to cook along, can you summarize the ingredients so far?
Rhynerd: And you had to have a special name that indicated you were richer
Despoiler98: by old timey standards I AM a rich white man *sigh*
Sarah_Serinde: steelfox13 I...would be totally on board with that
Skyboss1996: I mean, during the day? yes. I want my nice bed and shower at night
meagremania: Oh boy, LARPing oppression
Doc_Rider: BTW, who's behind the scenes tonight?
hajnal_endot: @despoiler98 not after inflation
Skyboss1996: Cori's got the chair I hear
aWabbajack: Sounds like Cori?
hajnal_endot: oh wait right gilded Age
TacitusVigil: The past sucks. The presents sucks less. The future has the Borg.
ritchards: need it! need it well!
Sarah_Serinde: Yes that's Cori tiltyhEXTREME
steelfox13: Doesn't Ian attend SCA events?
Despoiler98: @hajnal_endot but I'm still old....I'm 38 so....I'm ancient by 1700s standards
Anaerin: Main turn-off for the SCA? Coffee and Tea are not in-period. Fortunately they're allowed by royal decree.
aWabbajack: woot!
RavingPenguin: Remember children, its only illegal if you're not a rich white man
aWabbajack: I I said G I would be waay off
aWabbajack: if*
Vanderhof: I like having easy access to fresh water, and food, and warmth and medicin
kat2kool: lrrFINE
TheBearBee: I'm too used to the VODs I keep trying to rewind
Skyboss1996: Either that or RSI
Sarah_Serinde: !addquote (Kathleen) [now] I don't think people should beat themselves up if their shit doesn't turn out right. Everything's okay.
LRRbot: New quote #5587: "I don't think people should beat themselves up if their shit doesn't turn out right. Everything's okay." —Kathleen [2018-12-13]
Revenant77x: @LoadingReadyRun Ian have you gotten a chance to play with a Sous Vide machine?
Despoiler98: lrrEFF lrrWOW
Skyboss1996: Ian owns a Sous Vide machine I think
azureHaights: @Revenant77x I mean, cHustle!Ian has... :p
Bobtheninjagoldfish: we'll be Good to Dough?
Bobtheninjagoldfish: Will it be Dough time?
steelfox13: @anaerin That would end in actual bloodshed at the events I've been to.
Sarah_Serinde: Revenant77x Oh yes, he has his own
Vanderhof: I approve... of kathleens lack of approvel
kat2kool: I’ve never not used a mixer when baking, it’s really interesting seeing it done by hand
Drazoth: ahoy chat how goes?
Anaerin: If Ian doesn't own a Sous Vide machine, he can easily make one using a PID and a slow cooker or rice cooker.
PunkRockZoologist: Can see the chat reflected in the pot, breaking down the walls
daft_naft: A messy Holiday dinner is a Normal In my family started with my dad always Setting the oven on fire (They have the Fire dept on speed call)
Galactic_pain: You could say that you're rolling in the dough now, or at least you will be
Revenant77x: @Sarah_Serinde Thanks, I figured if any LRR'er did it would be Ian
Blasteg: Ok, I tried to create a poll and typos the title NotLikeThis
LoadingReadyRun: Anaerin he built one from a coffee urn
Anaerin: That would also work.
daft_naft: you guys have a Counter Stove so you can Show It Cook?
Skyboss1996: Of course he did
Sarah_Serinde: Chilling should help though, Ian\
PunkRockZoologist: My brother’s pizza base recipe is the best. Literally just flour water and oil in a food processor.
TheAlanHeffley: Wishing I was there. Must smell amazing with the bacon and cloves
Vanderhof: @kat2kool Interesting, cause I learned to bake by doing it by hand, despite that we had a mixer.
daft_naft: ment Oven
azureHaights: This pierogi doesn't have enough hardbass in it yet, can we add it to taste
Skyboss1996: So. Cottage cheese
PunkRockZoologist: @azurehaights I agree
raithencore235: What is LRR making today?!
Blasteg: May I link?
chibi_bento: cottage cheese pierogies - Yes!!
ContingentCat: @raithencore235 gingerbread loaf an perogi
Sarah_Serinde: I have literally never even read this part of the recipe :D
daft_naft: the Only hing they are Missing Is a Big Bottle Of Cherri and Constently get hammered through the Show
Sarah_Serinde: Blasteg Sure
Skyboss1996: Cori? Do we have Sherry at the moonbase?
raithencore235: Cool I've made pierogies before!
Gooseblast: Guesstimating is half the fun
kat2kool: Needs some Rye too
JA_Pinkerton: daft_naft - Xerres
Skyboss1996: Or are we saving that for the Cam/Ian Holiday special?
Despoiler98: omg that place must smell amazing
anemzero: wait.. cigarettes?
LoadingReadyRun: Skyboss1996 not that I've seen
Galactic_pain: Clove cigarettes?
LoadingReadyRun: plenty of ... gin?
hajnal_endot: stimulants to get those grades
Mordin_Solus_Sings: I don't think clove cigarettes have been popular for some decades
Lotus_position: Ian, what sort of potatoes did you mash? Yukon gold, reds, russets? I normally prefer Yukon for mashed potatoes, but maybe russets would be fluffier for a filling?
Blasteg: www.strawpoll.me/17041972 my “attempt” of a TTSF poll
FlameReetardantPanda: plenty of gin? time for gin milk! @LoadingReadyRun
Lysander_Gustav: hello everyone!
LoadingReadyRun: might not have milk
PunkRockZoologist: The Cam and Ian Christmas traditionally features whisky I think.
Despoiler98: time for Gin Rummy!
Vanderhof: I was taught to cook, and bak by both my mother and father, and they were.. well not young, so I learned it by hand and by "a pinch" and "about that much" for recipes xd
Lysander_Gustav: oh hey a cooking show!
RealGamerCow: gin...milk? nooooo.
Lotus_position: @flamereetardantpanda I’m actually going to make myself a French 75
FlameReetardantPanda: Lotus_position niice
cheetoJack: that reminds me, I need to find some bourbon tomorrow
Doc_Rider: Kathleen's mixture looks like oatmeal.
daft_naft: I was Refing a Old Cooking show My mum used to watch Btw
Anaerin: Someone get Ian a honing steel, stat!
Despoiler98: 4 DAYS?
PunkRockZoologist: @lotus_position What’s in a French 75?
Despoiler98: to sharpen!?
Middlegirl: @Vanderhof I'm trying to learn my grandma's recipes, and I cannot tell you how many are basically improvised...
Skyboss1996: BOOO
aWabbajack: find your local blacksmith
control_rig: Oh wow that pun
raithencore235: I feel bad for Ian, sharp knives are the BEST for cooking.
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mister_nibbles: 36 months! that's slightly longer than 4 days.
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Despoiler98: There's a sharpener I know who will do it while you wait
RealGamerCow: There's a knife sharpener that goes to my local farmer's market, and they are awesome.
TehAmelie: now i want to start a baby store and call it Midwife Crisis just because
dtrain_67: I have a recepie from my grandmother for a Jello salad where one of the steps says "add water" and one of the ingredients is "a can of mandarin oranges"
Anaerin: raithencore235: Sharp knives are the best, period.
FlameReetardantPanda: "your local blacksmith"
Probevoyages: @PunkRockZoologist I wouldn't know, but I imagine a French 76 contains mostly nylon.
Vanderhof: @Middlegirl oh that is basically my mother recipe book, its all "about" and "ish" measurements lol
EmteeAK: Holiday Cooking!?!?
Gooseblast: Waltz over to the local smithy 🤔
PunkRockZoologist: Just get your own sharpeners or get some ceramic knives. They’re super sharp but a little brittle.
Skyboss1996: Holiday Cooking!
Despoiler98: @FlameReetardantPanda one of my best friends is a smith so yes I have a "local blacksmith" :D
Lotus_position: @punkrockzoologist 2 oz gin, 1 oz lemon juice, 1/4 to 1/2 oz simple syrup. Stir to combine then pour into chilled Collins glass and top with champagne.
raithencore235: @Anaerin true dat
daft_naft: He Ian you Own any Cast Iron frying Pans? EMBRACE THE GREY!
Vanderhof: We got an awesome butcher just down the stress, like 100 feet, and they sharpen knifes for free, and good lord the are SHARP
Sarah_Serinde: Amazingly most of these pierogi recipes have measurments. But there's also one filling that basically says to use "equal parts" of 3 ingredients and that's it. Ian isn't doing that one... :D
Mordin_Solus_Sings: It's worth it to grab a small two0-sided whetstone and just keep the knives sharp all the time. A quick couple passes will touch up most anything.
Lysander_Gustav: I need to get a new sharpening tool. The one I have is wearing out
PunkRockZoologist: @lotus_position Mmm, sounds nice for this damp summer we’re having in Straya right now
Anaerin: raithencore235: When you don't need to use it?
Skyboss1996: Sugar cane goo
Middlegirl: @raithencore235 Whilst acting on stage. If I'm doing stage combat, I don't want sharp points anywhere near me. :P
TheAlanHeffley: when you want to cut something slowly and in efficiently
asddsa28: that it is
maxthefourth: When you don't want perfect cuts
Raurrrrr: @raithencore235 when someone is attempting to insert it into you?
Skyboss1996: It's sugar cane goo
LegionLoyalist: Yup, boiled down sugar
FlameReetardantPanda: byproduct of making refined sugar
e_bloc: no one actually knows what molasses is
Mordin_Solus_Sings: Molasses is what they pull out of raw sugar to get white sugar
LavenderCreations: it's the liquid left -after- refining out the crystal cane sugar
raithencore235: @Raurrrrr I would argue against a dull knife stabbing
anemzero: Brown Sugar is sugar before the molasses was taken out.. or sugar that had molassas taken out and put back in because of conspiracy.
daft_naft: I Heart Maple Suger
Galactic_pain: @Raurrrrr That sounds like it would hurt more
Skyboss1996: There used to be a whole buttload of different kinds of molasses. Mostly ranging from the locations it came from
Vanderhof: @raithencore235 I mean if you are gonnahave a sweater vest knife fight, you NEED a butter knife ;)
Skyboss1996: Not by itself you wiredo
Mordin_Solus_Sings: We usually call the raw sugar Turbinado, which is different from light or dark brown sugar
e_bloc: can I breathe it?
Vampiricsloth: molasses is really good
FlameReetardantPanda: that sounds like a poor mans life
Sarah_Serinde: We would have molasses on top of vanilla ice cream
Skyboss1996: The Deep North
Lysander_Gustav: egad
ContingentCat: if you like licorice you will probably like molasses
steelfox13: How lickable is molasses?
Middlegirl: Molasses is dang tasty, but I'm not drinking it straight from the bottle. (I will eat brown sugar straight from the box, though.)
KeirenH: @anemzero raw sugar is sugar before molasses is removed, brown sugar is molasses added to processed
Science_and_Magic: Nougat?
Skyboss1996: If you get unsulfured its ok
Vampiricsloth: my favorites too
rockyboy78: add one teaspoon to your hot coffee
NimrodXIV: I thought those were "peanut butter" candies?
cassaclyzm: It's so rare to get ones that are good, there are lots of crap ones
Skyboss1996: Anything that's got sulfur in it is going to taste awful
couldntpickausername: hi chat
Countjondi: damn you Ian & kathleen, now im really hungry around 3 in the morning....
PunkRockZoologist: Un-sulfured is interesting, because I tried drinking some mineral water from a spring once that probably had high-ish Sulfur levels, and it had the same aftertaste as golden syrup.
Field94: the real question: beet derived or cane derived molasses, cause it does matter
Doc_Rider: Welp, now you know, the next time she gets those candies, they go to Ian.
daft_naft: Cori it smell good yet?
LaconicLad: I used to work at a C&H co-generation plant. All my clothes smelled like molasses all the time.
TacitusVigil: I, for one, blame Onion James.
Science_and_Magic: Wait, nougat is something else
holir_: I tuned in at the wrong time
couldntpickausername: for the record I've been feeling a little repetitive lately so probably no strawpolls until at least the new year. maybe not until after pax south
Skyboss1996: this weird, chunky goo is correct
anemzero: @KeirenH Historically that distinction didn't exist. "Raw" sugar was called brown sugar long before refined brown sugar became a thing.
LoadingReadyRun: daft_naft it's onions frying in bacon. it's amazing
Sanityis0verrated: i missed the beginning what are we making
Anaerin: Baking === Food Alchemy
Skyboss1996: If you do not mush the bag after day three, and don't seperate it, it will explode
Middlegirl: @LoadingReadyRun Will the recipes be posted to the forums? I really want to try making that gingerbread.
Mordin_Solus_Sings: Pierogis and Ginger bread
ContingentCat: @Sanityis0verrated gingerbread loaf and perogi
couldntpickausername: I hope that despite my lack of strawpolls you'll still tune in to the stream. I realize I'm the sole reason you come but Ian and Kathleen are really wonderful, and you should watch
Sarah_Serinde: Man I'm looking forward to Christmas Eve even more now, gonna make this with my mom and brother
Sanityis0verrated: nom
Skyboss1996: Dough's ready
Sarah_Serinde: Well, not the potato ones, but still :P
LoadingReadyRun: Middlegirl other people in the chat may be able to do that right now
Sarah_Serinde: The dough will keep
Pteraspidomorphi: Nope. Sorry, couldntpickausername. I'm never coming back.
e_bloc: I've had no appetite all day because of a cold but I'm pretty sure I'd pay like 20$ for some of those
Vanderhof: I must say I am not a fan of cottage cheese it selve
Doc_Rider: I'm surprised Cori hasn't tried to sneak in and snag a piece of bacon.
Science_and_Magic: Gingerbread loaf recipie
daft_naft: Hope you Have deccent Airflow Or that smell will be stuck in that Studio for a Week....
Skyboss1996: that's a healthy scoop
Sarah_Serinde: I'd suggest putting the dough in the fridge since you don't need it yet, it'll be a bit easier to work with chilled LoadingReadyRun
cassaclyzm: Kudos to you guys for going to the trouble of setting this all up, just thinking about it makes me tired
FlameReetardantPanda: idk, you have a LOT more space in front of you than I have available in all the flat spaces of my apartment hahaha
Middlegirl: @Science_and_Magic Thank you kindly!
Sarah_Serinde: And yes we have a better kitchen than this :D
Science_and_Magic: @Middlegirl No problem!
Vanderhof: @Science_and_Magic thank you kind <3
Sarah_Serinde: cassaclyzm This is why we only make pierogies once a year :D
Anaerin: Glutinous Maximus?
Vanderhof: My mother never managed to make gingerbread, she did however reinvent concrete xD
Sarah_Serinde: Well you can take some of it and put the rest in the fridge
Skyboss1996: Mini loaf pans are a bit of a pain
asddsa28: yous butter on nthe sides that what i sdid the other day it worked well
e_bloc: Camera Lauder
dougma: butter the paper and pan, the paper will stick to the bottom
El_Spectre: Better as a building material for houses, Vanderhof :)
daft_naft: Maybe a bowl of Ice If he Does not Use all of it
Skyboss1996: then shake and tap
Sarah_Serinde: If the pierogi dough is sticky, add more flour
Sarah_Serinde: And/or put it in the fridge
Sarah_Serinde: I saw Ian looking pensively at it :D
Vanderhof: @El_Spectre oh yes, my roleplaying friends and I had gotten a lot of christmas cookies, we had to break a gingerman over a table...by stomping on it.
Lysander_Gustav: oh cool you're making perogi! I used to make that with my family when I was a kid
Sarah_Serinde: Lysander_Gustav It's my grandmother's recipe :)
SydPreviouslyHeadache: i'm feelign personally attacked
Science_and_Magic: @Vanderhof Did you role play a scene of your torturing it for information?
Lysander_Gustav: awesome
Sarah_Serinde: It's still going to be sticky regardless. This is a sticky dough
SydPreviouslyHeadache: that's basically my pretzle dough when i don't feel like making it into loaves
Skyboss1996: Oh boy.
Sarah_Serinde: It likes to shrink back into shape after you stretch it
Sarah_Serinde: Which is why a pasta roller makes it easier than a rolling pin
Lysander_Gustav: are you going to use a noodle crank for yo
Sarah_Serinde: Yes
Lysander_Gustav: for the dougg?
Doc_Rider: I made pizza dough a few nights ago, and it was so sticky...
Sarah_Serinde: We switched to that at home for rolling out sheets of dough and it made our lives a lot easier
Lysander_Gustav: danged phone keyboard
Vanderhof: @Science_and_Magic Well you know... we really needed to know where the cultists of Hastur were at... after the breaking we submerged it in cheap Cola.. the next morning it still wasn't soft xD
Comeback323: watching this made me have to get a snack, I hope you're happy :P
DiscordianTokkan: "Where would you like it to go?" "Lower" "W h e r e W o u l d Y o u L i k e I t T o G o"
Middlegirl: All right - I'm off to Christmas Movie Night. I can't wait to check the VOD and see how everything comes together. Happy baking, everybody!
Anaerin: Vanderhof: Did you take it's little gun-drop buttons, you monsters?
Sarah_Serinde: dougma Aww that's awesome
Skyboss1996: basically, full loaf pans can be a butt
Lotus_position: @punkrockzoologist I actually the ratios a little wrong. Check out Forgotten Weapons on YouTube. He just did a 1 million subscriber special featuring the French 75
El_Spectre: Sounds like hard tack, Vanderhof
Vanderhof: @Anaerin I plead the 5th? xD
Skyboss1996: Pots : they're bowls with handles
LoadingReadyRun: borrow?
Vanderhof: @El_Spectre honestly it was concrete xD
El_Spectre: Lotus_position, he's doing more and more cocktail stuff on the Patreon feed, too.
Skyboss1996: "borrow"
margieargie: Okay, the problem with this stream is it makes me so much more impatient to do my own holiday baking over the weekend...
cassaclyzm: So much oof
dougma: Yikes I am just realizing how much my kid has grown up in the past 6 months... teenagers are scary
Sarah_Serinde: !addquote (Kathleen) [now] I live dangerously. I do what I want. I'm a strong independent woman who don't need no gastrointestinal tract.
LRRbot: New quote #5588: "I live dangerously. I do what I want. I'm a strong independent woman who don't need no gastrointestinal tract." —Kathleen [2018-12-13]
teavian: un oof
Anaerin: Oof Oof Oof Oof Oof Oof
Skyboss1996: much egg
e_bloc: there's a 4%?
e_bloc: @Anaerin ouef?
RakdosEnigma: I just got here what are they making?
Skyboss1996: ricotta
Anaerin: Oeuf, yes.
Sarah_Serinde: RakdosEnigma Gingerbread loaf and pierogies
Skyboss1996: Yay Matt
cassaclyzm: What are they cooking in? Do they have someone on fire blanket duty?
Science_and_Magic: Kathleen: Don't eat raw flour! Don't eat raw eggs! I live dangerously! I do what I want. I'm a strong independent woman who don't need no gastrointestinal tract! I'll salmonella any time I choose!
Anaerin: Oh yes, Canadian (and American) eggs must be refrigerated.
ContingentCat: yay matt, yay refrigeration
Skyboss1996: Oh nooo
MiranFurze: most are cooking is on the eve
Skyboss1996: Halls. Fully Decked
Science_and_Magic: !addquote (Kathleen) [now] Don't eat raw flour! Don't eat raw eggs! I live dangerously! I do what I want. I'm a strong independent woman who don't need no gastrointestinal tract! I'll salmonella any time I choose!
Sarah_Serinde: Science_and_Magic That's mod-only, and I already added a version of that :)
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ContingentCat: yay good mom kathleen lrrHEART
RakdosEnigma: thanks @Sarah_Serinde
Science_and_Magic: Aww, right
Skyboss1996: We need to hide the evidence from the Tree Police
Drasvin: The bones of trees?
holir_: Make sure ot use lye to erase the evidence
Sarah_Serinde: Ehh I'd make it a little less runny
Sarah_Serinde: Yes a bit more ricotta
senshisun: and the skins of beasts. it's festive
Skyboss1996: Aaaahd Moah Ricottah
Science_and_Magic: @Sarah_Serinde Yeah, and in hindsight, context isn't needed for the quote. It's perfect that way
PigmyWurm: My parents have a similar christmass story about how when they got their first tree together they left it outside and it got hit by freezing rain and they had to taw it for a day or so in the tub before they could put it up
Galactic_pain: I'm a fan of more ricotta
Anaerin: Dough! A Deer! A Ukranian deer!
Skyboss1996: We're ready to d-d-d-d-d-d-d-dateline Kansas city!
Skyboss1996: wait
jammininmypjs: wouldnt ricotta make it more runny? it gets watery when warm
Sarah_Serinde: Ooh yes if you're rolling out the dough, a second person is very helpful
Doc_Rider: That was a very poor attempt, Ian.
ContingentCat: hm I wonder how that would be with goat cheese instead of riccotta
cassaclyzm: Many hands make light work!
TacitusVigil: Dough? That reminds me of Homer Simpson's catchphrase, [annoyed grunt] lrrBEEJ
Sarah_Serinde: Anaerin Lithuanian in this case :)
asteriskreaper: night guys, need to get some sleep
mariomario42: I found my pasta machine for like $5 at a thrifty shop and it's lovely
Sarah_Serinde: jammininmypjs It's got an egg in there to bind it
Anaerin: Pasta machine? Somebody contact This Old Tony!
Sarah_Serinde: Until it looks right, Kathleen :P (This is literally what we do)
Vanderhof: My gf and myself don't like children, and have not desire to have any ourselves. But we are holding a christmas baking fun times, for out friends with kids, so that is 8 kids and 3 adults. Because kids should have fun, and a magical christmas if possible
Doc_Rider: copyThis pastaThat
Sarah_Serinde: Oh, DEFINITELTY flour the pasta machine!
Skyboss1996: our brand new - to us - pasta machine
Camthelion: :O
Sarah_Serinde: Hmm yeah that dough is probably still a bit gloopy
Science_and_Magic: UNCLE TETSU!
ContingentCat: Oooo!
Riandisa: Ooo would love to watch that
DahmrMCM: uncle tetsu changed my life
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Doc_Rider: You guys should make takoyaki on the show.
Sarah_Serinde: :D Cori
senshisun: Cheesecake would be awesome
laskotheking: What's Ian making?
Sarah_Serinde: Ok this looks better!
Anaerin: laskotheking: Perogies.
senshisun: Pasta
ContingentCat: or similarly those T H I C C japanese pancakes
laskotheking: Amazing
Skyboss1996: Ian's making Perogi, using Sarah Serinde's grandmother's recipie
Sarah_Serinde: That's probably pretty good, Ian
Vanderhof: Tetsui... doesn't that mean Warrior or something in.. one of the Asian languages?
senshisun: Or not
anatashi: just pointing this out, but amazing job from Cori with the camera angles
LoadingReadyRun: wash u hands
Sarah_Serinde: A little hard to tell from here, but I'm doing my best. :P Also please flour the machine!
ChiefEngineerMichael: !next
LRRbot: Next scheduled stream: Now Kiss (Join Kathleen and cohosts as they befriend, date, and kiss their way through the internet's best—and worst—dating sims and visual novels. Game: Ozmafia) at Fri 09:30 AM PST (14:26 from now).
Skyboss1996: WASH U HAND
e_bloc: assemble a contraption
Vanderhof: @LoadingReadyRun yes madame xD
thegreatwyrdling: A live TTSF? What joy!
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couldntpickausername: @Sarah_Serinde is there anything you don't know?
thegreatwyrdling: What are they making?
Saintnex: Perogies
Sarah_Serinde: couldntpickausername Yes, but this is my grandmother's recipe so I'm the most expert one here at the moment :P
thegreatwyrdling: Some kind of pasta I'd imagine?
mariomario42: get a handle of the situation Ian
Anaerin: Read The Fine Manual!
KeirenH: perogis
7gorobei: handle shmandle, just use a power drill
ContingentCat: isn't the handle completely necessary in these things?
Skyboss1996: More Flour Kronk!
TheSoftestBunny: thicc
Anaerin: Flour the heck out of the machine, Ian.
e_bloc: t h i c c
chesul: Ian, did it come with a clamp?
Science_and_Magic: @ContingentCat yes, but this is value village we're talking about
I_Like_Big_Bots: These are my absolute favorite TTSFs
LoadingReadyRun: all credit to me
rockyboy78: flour the maker
Skyboss1996: Thank you Based Cori
Sarah_Serinde: You definitely want to go through a few different levels. Also it'll help to have Kathleen hold the dough as it comes out, this is going to get long
senshisun: (In Yezma Voice) Wrong Flour!
Anaerin: Longggg.
Vanderhof: #CreditCori #BlameJames
Sarah_Serinde: Wait actually Ian, maybe run like half or less of that through the machine, don't do all of it at once
Skyboss1996: Crank dat
Sarah_Serinde: It'll get really long
asthanius: Kathleen, saying what we're all thinking
Anaerin: Long long dough!
e_bloc: TOS
Sarah_Serinde: Haha yes thank you Kathleen :D
7gorobei: krankor?
TacitusVigil: And that's how Crank-or was born. Kappa
Skyboss1996: KRANKOR
Saintnex: Ive never thought to use a machine for the dough of the perogies, this is very intersting
Spacecarl: Crank that Solder boy
Lotus_position: Ugh, that poor pasta machine. It sounds like it’s full of sand and gravel. Whoever pawned it off on Value Village did not take care of it.
Tomasu82: dat dough tho
Sarah_Serinde: I recommend putting the other half back in the fridge if there's a handy Matt around
Skyboss1996: "In a good way?"
Sarah_Serinde: It looks like you might want to start it thicker?
cassaclyzm: Yup, flour that boy up
LoadingReadyRun: Sarah_Serinde matt was told to take the bowl away
Sarah_Serinde: And probably even less dough
asthanius: "Where's it going?" "Onto my hand" "In a good way?" "Sort of?" "It's goopy"
Sarah_Serinde: LoadingReadyRun Ah well, it should be fine
Skyboss1996: Needs Kneed
mariomario42: The one time I made pierogies, the dough turned out way too tough
senshisun: How much flour is enough?
laskotheking: Wait, Matt is there?
cassaclyzm: Learning is half the battle!
chesul: Ian, you probably want to work your way down to that thickness, and if there's a clean C clamp in the building you'll want to clamp the machine down.
seeweda: Ya that dough looks way to pliable for pasta
Sarah_Serinde: Yeah it should probably fall apart less than that :P
Scar_Red_Tiger: "This Halloween..."
Vanderhof: @Anaerin Long Dough Silver - for all your recovered and salvaged baked goods?
asthanius: @laskotheking DB matt, not LRR alumni matt
ChiefEngineerMichael: @laskotheking Not the Wiggins
Bobtheninjagoldfish: @seeweda cause it's not pasta
Anaerin: Well, I was making a "Long Long Man" reference...
ChiefEngineerMichael: This is Other Matt
rockyboy78: start dough thicker?
Anaerin: Put the machine at it's thiccest setting.
Sarah_Serinde: Yeah I'd also suggest starting the dough at a thicker setting
DiscordianTokkan: katesTry
asthanius: Add xanthan gum for thickness Kappa
Sarah_Serinde: See it looks good from here, but it was definitely coming apart too much in the roller
Vanderhof: @Anaerin I don't know that, so it wasn't that you made a poor reference, it was that I don't know it :D
cheetoJack: I'm under the impression you're supposed to start with the thickest setting and then go one or two settings thinner until its the right thickness
Scar_Red_Tiger: Like Ash turning his hat back
Skyboss1996: We need 4K for Sarah to see the dough
NathanJay_GA: that beard got a little too close to the food for a second there
Science_and_Magic: I thought you were getting Tsundere with this dough or something...
Sarah_Serinde: It's interesting trying to help from here, especially since my mom is more the expert on the dough :D
RomanGoro: Maybe it needs to rest a bit?
asthanius: give 'em the clamps!
e_bloc: give em the clamps
Spacecarl: So, Ian's getting down with the thickness?
jammininmypjs: use the heel of your hand to kneed it
Skyboss1996: Give 'em the clamps!
Bobtheninjagoldfish: are you guys gonan get ROLLED by the game again? lol
Skyboss1996: More flour!
jammininmypjs: oh nvm kathleens got it
MiranFurze: also tomorrow for magic
TacitusVigil: Is the plan fire?
asthanius: Put the table through a car wash
DiscordianTokkan: I'm looking forward to Pandemic Legacy, and then Betrayal Legacy once PL is done
Skyboss1996: Is it a vaccum?
GlennSeto: Just hose it down.
Sarah_Serinde: Honestly a wet cloth should help a lot of it
e_bloc: (buy a new table)
Science_and_Magic: Move moonbases
NathanJay_GA: I hope the plan is not a vacuum cleaner
Lotus_position: That quality ikea honeycomb. Nice and strong until it isn’t.
Sarah_Serinde: But you will have flour everywhere
Doc_Rider: @DiscordianTokkan Agreed
Camthelion: thats ok jobs ghost employees all the time
Saintnex: Plan is to just get a new table and burn this one to the ground Kappa
Skyboss1996: Show us the Loaf!
Vanderhof: @Anaerin thank you kindly...also I want that candy... I don't know waht it is... but I want it now xD
Skyboss1996: katesBread
SSnakeAce: Ian's not allowed to disappear
DiscordianTokkan: katesBread
SuperGiraffe: I've done that. I had a boss who screamed at people when they tried quitting, so I decided to not bother with my 2 weeks
ContingentCat: katesBread
cassaclyzm: Loaves are looking nice
kat2kool: katesBread
azureHaights: lrrAWESOME
TheSoftestBunny: katesBread katesBread
Skyboss1996: It's gonna be a sticky dough
NathanJay_GA: All those sealed Magic boxes...
Skyboss1996: Never not sticky
seeweda: @bobtheninjagoldfish if they are making pierogi’s it’s basically ravioli
Anaerin: Dough is thicc, and always sticc...
Sarah_Serinde: Yeah it's a sticky dough, and you want a degree of stickiness anyway so that the edges stay together
RuiFaleiro: Just got here. What's the end goal for this dough?
DiscordianTokkan: The Buterfold diet? :D
asthanius: Silly Dale
holir_: who not a slap mehtod
Sarah_Serinde: RuiFaleiro Pierogies!
Bobtheninjagoldfish: @seeweda But it's not pasta dought, there for the dough.. isn't pasta.
DiscordianTokkan: (Saturday is TREAT day)
mariomario42: lrrDILLY
SydPreviouslyHeadache: oh that's great
DiscordianTokkan: Yessss
Armstrong11139: katesBread katesBread katesBread
jammininmypjs: ian is so gental with the dough
Sarah_Serinde: See now I'm wishing I asked my mom for more tips on making the dough :P
Anaerin: katesBread katesBread katesBread
GlennSeto: katesBread katesBread katesHeart katesBread katesBread
Sarah_Serinde: Kathleen is correct
RuiFaleiro: pierogies! *drool*
Lotus_position: My understanding is that pierogi dough should not stick as long as you keep it moving but glue itself to everything when you stop.
Sarah_Serinde: Hers still looks pretty sticky, hmm
Skyboss1996: Engage the rollers!
Anaerin: Enthicken the pasta maker!
DiscordianTokkan: Oh no, ian's sleeves!
Sarah_Serinde: Yeah that's looking better than before
Skyboss1996: That's... good!
NathanJay_GA: ok dough is coming out now
asthanius: Dooooooooooooough's coming out so you'd better get this party started
TieTuesday: gettin there!
ChiefEngineerMichael: ITSHAPPENING.GIF
Skyboss1996: and also expected!
Gooseblast: Things are happening!
Sarah_Serinde: I'm pretty sure I warned Ian about the flour :P
Vanderhof: the bases of a pigroi is being born! Huzza!
El_Spectre: I Am Bread : The Tabletop Game
Ringo_The_Monkey: katesBread
Science_and_Magic: IT"S WORKING!!
Skyboss1996: too fast
Mr_sandmens: what are they making
GlennSeto: Qwerpline really needs a cooking segment.
mariomario42: you should go maximum thickness, thats a huge reduction
Skyboss1996: still too goopy
ContingentCat: Congradulations!
Anaerin: Mr_sandmens: Perogies.
Doc_Rider: LUL
jalais: How long did they knead it for?
Drasvin: If you don't have a pasta machine, would you use a rolling pin for this part?
Camthelion: Sarah_Serinde where did he go wrong? i wasnt here for all of it.
asthanius: corngrabulations
Sarah_Serinde: It's getting closer but probably still a bit too sticky
Skyboss1996: Hand shape time!
Vanderhof: Ian and kathleen makes artificial skin xD
Sarah_Serinde: You could totally try it by hand though
TehAmelie: we could Swede The Abyss with that
cassaclyzm: Dough has a surprising appetite for water
Sarah_Serinde: I wish I knew how much flour mom ended up using
TieTuesday: for what it's worth messing up baking the first 10 times is maybe the best part of baking imo
Skyboss1996: flour the pin
TieTuesday: it's where the learnin lives
e_bloc: just flour everything to be safe
DiscordianTokkan: It could be the reason that pasta machine was at Value Village toooooo
Sarah_Serinde: TieTuesday Last I heard, Ian was telling me he was going to practice this at home before trying it on stream........
Sarah_Serinde: That did not happen :D
Skyboss1996: *numberwang*
plotholetsi: Yeah pierogie dough has a high fat content. You can't really use a pasta press on it
plotholetsi: not enough gluten
TieTuesday: haha practicing before going live is for chumps
Science_and_Magic: CORI!
Anaerin: To the Batloaf!
TheSoftestBunny: katesBread katesBread
cassaclyzm: Would you say they look... loavely??
ContingentCat: do do doot doot dott doo doo doot doot doot
Sarah_Serinde: plotholetsi We literally use this instead of a rolling pin now when we make my grandmother's recipe and it makes our lives easier
Science_and_Magic: Nice
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Doc_Rider: Cori, how does it smell now?
LoadingReadyRun: like cloves
Anaerin: And let all the heat out of the oven.
Sarah_Serinde: katesNice
NathanJay_GA: Let's rotate the loaves!
TieTuesday: wait bread that smells of cloves oh dang that sounds tight
Vampiricsloth: i like those oven mits :3
Sarah_Serinde: TieTuesday It's gingerbread loaf!
7gorobei: zeta shift rotate the loaves
TehAmelie: that's a lot of gingerbread lrrAWESOME
TieTuesday: yooooo
Comeback323: let's get this bread
Sarah_Serinde: Yes they are small
Vanbael: when in doubt, more flour
jammininmypjs: dont pull it when it comes out of the machine just guide it
TieTuesday: yea they're lil' dumplings, just potato based generally
CaptainSpam: This dough seems very kneedy.
Sarah_Serinde: We always make this dough the night before and leave it in the fridge
plummeting_sloth: oops, we turned this crank to evil
mariomario42: visual check of the roller spacing
Anaerin: Sticky is good, because it has to stick to itself.
Sarah_Serinde: Hmm maybe I was not specific enough about that in my email :(
Saintnex: Yea... if you want to use the machine, letting the dough rest would help a lot
anemzero: Always forward, maybe learning
NathanJay_GA: Do you have a pierogi form or will you be making them freehand?
Sarah_Serinde: But that's why I was advocating for the fridge earlier...
LoadingReadyRun: Sarah_Serinde it'll be ok. We'll know for next time :D
Vanderhof: @TieTuesday I love that nearly all cultures, around the world has a variation on dumpings
Sarah_Serinde: I said we make it ahead of time but I guess I didn't specify refridgerating it
TieTuesday: also yea can confirm the #1 rule of baking is you legit always need more flour on it
Sarah_Serinde: LoadingReadyRun I would've preferred "next time" being the stream time though :P
LoadingReadyRun: :P
TieTuesday: @Vanderhof it's just a good stuff nugget everyone loves it! Food... but inside of bread.... it's just smart
TacitusVigil: If there is one thing that I've learned about human society, it's that sooner or later, every society invents pocket-based food.
Sarah_Serinde: Ooh size, um...did the recipe specify size?
JeracotIII: Welcome to the Let's Try show slytqShrug
Sarah_Serinde: I'd say roughly 4 inches square??
Sarah_Serinde: Okay yeah or that
RomanGoro: Fridging may be the whole issue, tbh, the dough may need rest and maybe drying a bit
plummeting_sloth: god, the last time I tried to made periogi's I had such a hard time getting the periogi's unstuck from each other. Like, I was crying by the end out of frustration
Vampiricsloth: derpchEhe
Saintnex: Just based on how I make dumplings at home (Chinese) going by hand will probably be the easiest if you cant rest the dough
seeweda: Just make 2 12” by 6” pierogis
Sarah_Serinde: Ian, 4 inches was literally me pulling out a ruler just now and deciding "that's probably about the size we cut them?"
TieTuesday: that's a calzone
jammininmypjs: might need to reflour the machine
Sarah_Serinde: Always flour
Sarah_Serinde: Never not flour
asthanius: The good part about this is if you can't get this to work, you can always just roll it out with a rolling pin and make one enormous pierogi
DiscordianTokkan: Seeweda Pierogie Calzones, or piezones?
holir_: is there enough flour in the machine still?
AmoriLinguae: porous rolling materials also are Much less likely to stick
Sarah_Serinde: asthanius I mean the traditional way is the rolling pin, we just switched to the pasta roller because it worked well for us
plummeting_sloth: 3 inches round, 4 inches square, 2 inches tesseract
Anaerin: Come together, right now, over me?
Sarah_Serinde: We run it through roughly 3 times on different thicknesses
RomanGoro: Ooooo I've just realized you're actually doing varenikes
Vanderhof: @TieTuesday absolutly, and I was so lucky that a mate of mine knows I love cooking, and in the dorm he lived in, there were... ether Chinese or Japanese girls ( I am so ignorant about Asia) living that made dumping all the time, and he got their recipe for me
Skyboss1996: We take a spoon, and fill the perogi, oh geez that's too much filling
Doc_Rider: Did they forget the bacon?
Sarah_Serinde: Put in an amount of filling until it looks right, try not to add too much because you'll be folding it in half and sticking the edges together
Skyboss1996: It old country recipie.
Anaerin: RomanGoro: Yes. Romanization of Ukranian words are difficult.
plummeting_sloth: eh, you're gonna boil it. I wouldn't worry too hard
NathanJay_GA: Hey yeah, the bacon
Sarah_Serinde: Yes!
Skyboss1996: Bacon is to eat along side
Sarah_Serinde: Kathleen has it :)
RomanGoro: They're called varenikes here and I live in a latin language country, Anaerin :P
Sarah_Serinde: Kathleen I'm proud :D
Sarah_Serinde: Yayyy
RomanGoro: (We had a loooot of central and eastern european immigants)
Sarah_Serinde: Thinner than that for sure, Ian
DiscordianTokkan: benginTry
Skyboss1996: Hand forming! an old country tradition
RomanGoro: Sarah, would you mind putting the recipe in the Discord's cookbook?
plummeting_sloth: ah, not salt pork. Probably tastier but I have grown accustomed to the other way
NathanJay_GA: Make a loop of dough and feed that through the roller endlessl
Doc_Rider: Flour the machine...
Skyboss1996: THATS IT
jammininmypjs: just pinching the edges without the roll should work and be easier
LadyTL: so what are they making tonight?
Sarah_Serinde: RomanGoro Undecided...maybe?
TehAmelie: it's weird how after 8000 years or more we haven't settled on one technology to flatten dough
Sarah_Serinde: LadyTL Gingerbread loaf and pierogies
Ckiva: any dumpling topology experts in chat?
FerociousPeach: did ian do anyhting with they bacon or did he forget about it?
Vanderhof: @NathanJay_GA ohh a morbious loop of dough!
Anaerin: RomanGoro: The English word "pierogi" (plural: "pierogi", "pierogies", or "pierogis") comes from Polish pierogi [p??'r?g?i], which is the plural form of pierĂłg ['p??ruk], a generic term for filled dumplings. It derives from Old East Slavic ???? (piru) and further from Proto-Slavic *pir?, "feast". Varenyky comes from Ukrainian ???????? (varenyky), the plural form of ??????? (varenyk), which derives from Ukrainian ??? (var) "boiling liquid", indicating boiling as the primary cooking method for
Sarah_Serinde: Can I see Kathleen's first pierogi because it looked like she was doing that one the way we do :)
LadyTL: @Sarah_Serinde thank you ^_^
Skyboss1996: YES YES
Lotus_position: Ian don’t forget to fold the dough in thirds and run through that thickness a couple times.
asthanius: "it"
Sarah_Serinde: lrrHEART Matt
plummeting_sloth: fork is definitely one way, yeah, just don't press too hard
cheetoJack: perhaps Matt's next task should be to hold the pasta roller in place for ian...
VoidByAnyOtherName: a dought klein bottle
Saintnex: yikes
Skyboss1996: oops
RomanGoro: No pressure, Sarah, I agree with being protective with family recipes
Mystaira: "Hear it for Matt. Or not" XD
Sarah_Serinde: Yeah we may be better off going with Kathleen's method today :D
TheMadPunter: Wiggins, or a different Matt?
anemzero: If we just put in another 4 minutes rolling we'll be able to save 2 minutes of rolling.
LadyTL: looks likes Ian's dough is too soft for the roller
Bobtheninjagoldfish: without a clamp.. rollers are kinda useless. lol
Sarah_Serinde: We never actually use the fork version but I know that's a common way. We fold the edges over
RomanGoro: @Anaerin and then again my polish grandma and greatgrandma called them varenikes :)
Vanderhof: I am so worried about Ian's fingers
plummeting_sloth: it's the John Henry story of periogi making
Sarah_Serinde: Kathleen, ours look SO MESSY. Granny's were the neatest, the rest of us not so much\
Skyboss1996: We always did the laz way
asddsa28: i want a gif of that
Doc_Rider: Can we get a gif of Kathleen doing that.
Bobtheninjagoldfish: @Sarah_Serinde I've always done both when I've made Cornish Pasties.
Sarah_Serinde: Ooh yeah that's really runny, we tend to make it thicker
plummeting_sloth: they can look like handpies
Saintnex: well the danger is the water getting inside the perogies if they are sealed well :/
ElementalAlchemist: This food is beautiful. This other food is not. They both look like poop after.
holir_: The lazy priorgi, just plate it, no fill
VoidByAnyOtherName: babby calzone
Sarah_Serinde: Kathleen, dumpling fold is what we do. Filling is more liquidy than what we end up with. More ricotta?
Anaerin: RomanGoro: They're the same thing. Pierogy is the little parcel, Varenike is the cooling method.
Saintnex: arent sealed well
Vanderhof: @holir_ lol just boiled lumps of dough xD
Skyboss1996: In comes the tried and true dough cup!
Lotus_position: @loadingreadyrun are you going to boil the pierogi or maybe fry some?
Sarah_Serinde: Saintnex Yes that is definitely a danger we have experienced :D
Anaerin: Lotus_position: They've said they're going to boil.
RomanGoro: Anaerin ah, that's interesting, it means one of the words was lost here
Skyboss1996: She will learn. In time
goldheartache56: hey good look looken (people) what do we have cooking?
holir_: @Vanderhof basically ends up like noodles with priogri toppings
Sarah_Serinde: Would it be a hardship for Matt to fetch more ricotta for the cheese filling?
plummeting_sloth: deep fry, pan fry, bake or boil. So many options!
Anaerin: goldheartache56: Cooking currently are Gingerbread loaves. They're preparing Perogies.
IcanBUrGyroBaby: how does "solder" factor in to this equation?
NimrodXIV: nothing wrong with being a picky eater. everyone likes different foods
LadyTL: picky eating is fine as long it doesn't keep you from ever trying new things
Skyboss1996: Pick a camera Ian!
TehAmelie: i wonder what a culture's style of dumplings says about them. like, the swedish "kroppkaka" is literally just the dough mashed into a fist-sized ball around a pork filling
Sarah_Serinde: That's very fancy! Neater than we end up with :P
Saintnex: @Sarah_Serinde, it happens to me all the time... with chinese dumplings though, but they are fairly similar from what I have heard
Sarah_Serinde: Ian. FLOUR
Skyboss1996: Engage the water!
goldheartache56: thanks @anaerin
Vanderhof: @holir_ xD I am sure we could sell it with some clever marketing xD
Skyboss1996: More flour
Sarah_Serinde: FLOUR THE PAN
DiscordianTokkan: Meeeee! But I'm in Ottawa, so I can hold off. :D
RomanGoro: Yeah, please flour that pan!!
Saintnex: the dumplings are gonna stick right to the pan lol
LoadingReadyRun: Sarah_Serinde they're very busy no time for flour
plummeting_sloth: yes, floor the tray and keep them spaced!
Sarah_Serinde: I guarantee those will stick, and then rip when you try to put them into the water if you don't flour that pan
Skyboss1996: We're goin' off the rails
Anaerin: There is ALWAYS time for flour!
Sarah_Serinde: Thank you :D
plummeting_sloth: I had SUCH sadness when I didn't
Galactic_pain: I would like to try them, but I'm in Texas
RomanGoro breathes again
NathanJay_GA: That's what's called a "near miss"
Lotus_position: Let’s do Kathleen pierogi and Ian pierogi. But how will we tell them apart, aside from quantity?
Sarah_Serinde: I mean I guess it's a good start that they weren't sticking much when you pulled them off? But still, always flour :P
Vampiricsloth: can't bake without flower/making a mess :D
Vanderhof: @Anaerin hahah xD I love Evolution xD its such a silly movie
jammininmypjs: flour the machine!
Sarah_Serinde: !addquote (Kathleen) [now] I'm a pierogi machine, no one can stop me! I'm mad with dumpling power.
LRRbot: New quote #5589: "I'm a pierogi machine, no one can stop me! I'm mad with dumpling power." —Kathleen [2018-12-13]
Anaerin: Isn't it, though?
seeweda: @lotus_position I’m willing to bet we’ll be able to tell because Kathleen’s won’t fall apart during cooking :)
Sarah_Serinde: !addquote (Ian) [now] I'm a glutton for punishment, but I'm having fun and that's what matters.
LRRbot: New quote #5590: "I'm a glutton for punishment, but I'm having fun and that's what matters." —Ian [2018-12-13]
Lotus_position: I’m a glutton for gluten, myself.
Sarah_Serinde: So much effort to quote and backseat cook at the same time :P
Anaerin: I'm a Gluten for punishment?
holir_: the lack of clamp is painful
Sarah_Serinde: And yeah we always anchor that pasta machine to the table
Krimarie: is it broken?
RealGamerCow: no clamp for pasta roller?
plummeting_sloth: yeah, I love when fancy pants recipes are like "Reserve 1 tbs for flowering the work surface" and I'm like "Oh, you sweet summer child
Skyboss1996: No, but it is slow
Ckiva: this is very sensual
MadCmdrMoe: its like a scene from Ghost?
Bobtheninjagoldfish: @RealGamerCow doesn't fit on the table, apparently
Skyboss1996: Crank dat
Sarah_Serinde: plummeting_sloth ahahahahahahahahaha 1 tbs
Anaerin: Let the machine do the work, don't try and pull the dough through faster.
Sarah_Serinde: Definitely needs to be thinner but not bad
Bobtheninjagoldfish: OH GOD.. CORI'S FACE
DiscordianTokkan: Thicc Pieroggii
Lotus_position: It means one table plus one spoon.
plummeting_sloth: A scene from the polish version of Ghost
Anaerin: He thicc, he sticc, but most importantly, he thicc!
Skyboss1996: that's good
DiscordianTokkan: I forget, did the loaves get taken out yet?
asthanius: cheating has been called
Skyboss1996: buy a bag just for flouring surfaces
holir_: !judge
Bobtheninjagoldfish: lrrJUDGE lrrJUDGE lrrJUDGE lrrJUDGE
Saintnex: wait there are recipes that seriously just say 1 tbs for the flour on the surface??? madness
Galactic_pain: lrrJUDGE
Skyboss1996: Loaves?
kat2kool: @discordiantokkan No, but they’ve been rotated
Sarah_Serinde: Oh hubris happens at our table all the time :D
Sarah_Serinde: Kathleen is following a fine tradition
DiscordianTokkan: @kat2kool Excellent. Thanks! :D
RealGamerCow: I am always greedy with the gyoza filling when I make them.
Vanderhof: Back when I lived in my dorm, someone knicked my rolling pen, so I ended up using a wine bottle for the reason of the time I was there, worked surprisingly well
plummeting_sloth: Never get The Bread Bible. Really bad about flour estimats
asthanius: Pierogis are like burritos: whatever you're using as filling, you have too much
seeweda: @saintnex ya flour in dough recipes is kind of a guideline so many things can effect the amount of flour needed.
TehAmelie: pride goes before the filling
Anaerin: Even your altitude can affect how much flour you need.
Skyboss1996: Twice the filling, double the fall
Eggmojii: pierogis are like burritos, i dont have one and im sad
theunknownpoetb: My father always said, there is a difference between a clean cook ,and a messy cook. Looking at the them, which would you say is which? lol
Twilight_Spark: anneS I fear for your carpet.
Lotus_position: @seeweda that’s a thought. What kind of flour are they using? AP or bread flour?
asthanius: @Twilight_Spark They clean glitter out of the carpet every so often. Don't worry
plummeting_sloth: and worse comes to worse, if all your periogi's start to fail, throw them all back in the pot and make potato soup
Skyboss1996: yup
Anaerin: Lotus_position: Robin Hood All-purpose, from the looks of the bag.
ContingentCat: Just go to your optometrist and ask them to adjust them, they get that your glasses shouldn't fall off your face
plummeting_sloth: wait, not potato flour?
Skyboss1996: potato and onion soup, with solid dumplings
Sarah_Serinde: Kathleen you're doing great
Saintnex: @seeweda oh yea, nowadays I either learn from a friend by watching them, or I go with my instincts
Anaerin: Except when Cheemo make Curry Perogies.
plummeting_sloth: it's a heavy wonton
Twilight_Spark: I've needed to fill a new prescription for ages, but I also need a new pair of backup frames. The old ones are...bad. But I like these frames, and kinda don't want to pay an arm and a leg. </glasses_shower_thoughts>
Nicarrow: hi all
eric_christian_berg: I'm amused that this and Life of Boris doing piroshki went up the same day. :)
seeweda: @lotus_position most recipes are referring to AP unless they mention it but humidity, and things like the variance in egg sizes and such can change the amount of flour you need to get the right consistency
RealGamerCow: Sarah_Serinde do you find they stick together fine without an egg wash on the edge?
Skyboss1996: Perogi, plmeni, wontons, dumplings, all the same.
silvalunae: way better than what i could do
Skyboss1996: everybody's got onke
asddsa28: i cant waite to see how they trun out
RealGamerCow: They look like perogi to me!
asthanius: They look like something I'd eat too many of
Lotus_position: Is there a difference between Ukrainian and Polish pierogi?
Anaerin: 3-5 minutes.
Galactic_pain: You know, I have a little cookbook of Austrian recipes, I've been needing to make something for a while
Pteraspidomorphi: I know nothing about perogis
Erin_Dwight: What are perogis?
Skyboss1996: that's if they're frozen
Saintnex: I would say these are more like chinese dumplings in terms of the looks rather then wontons, but thats just my culture making me a bit pedantic lol
Cw3040: oh damn i missed stuff
Vanderhof: I offer no opinion as I haven't made perogis
zerg539: boil till they float
Sarah_Serinde: RealGamerCow We don't use an egg wash, as long as you fold the sides over well enough and don't get wet cheese mixture on the edges, they mostly stick together fine
kat2kool: They float, yes
eric_christian_berg: I miss knowing a Polish couple who made pierogi en masse every fall.
FerociousPeach: i prefer pan fried perogies, fried in bacon grease
Vanderhof: The all float down here
Skyboss1996: ^^^^^\
holir_: @eric_christian_berg just move to a polish catholic town
DarkMorford: I haven't used my deep fryer in a while, I should get it out again.
Science_and_Magic: Perogies can be DENSE!
asthanius: That is...a very interesting outlook. In a good way.
asddsa28: what noo
NathanJay_GA: uh
NimrodXIV: wat
Science_and_Magic: Urp!
ContingentCat: w h a t
Cw3040: i need to make perogis (for the first time) and/or cheburek (for the second time after i 200% botched it the first)
Gooseblast: Hmmm
Anaerin: Have they done Cabbage Rolls on TTSF yet?
AshBurnem: lrrGARBO
Skyboss1996: well, until Katheen came along
asthanius: Rice is good. Ranch is good. Ergo-
Sarah_Serinde: Ok so fun fact, Ian asked about this recipe more than a year ago, so I actually took some photos last Christmas to use as reference and then completely failed to send them :P
silvalunae: I do that with cattelina ;a;
kat2kool: w h y
plummeting_sloth: You know that I like with a perogi with a center with a lot of salty savory stuff, like salt pork or bacon? JAM. I love jam on some kinds of perogis
steelfox13: it skips a sibling it seems.
Sarah_Serinde: (I sent some google image search photos for reference along with the recipe)
eric_christian_berg: @holir_ I am in Buffalo. :)
Sarah_Serinde: So here chat, have some pictures https://twitter.com/Sarah_Serinde/status/1073420651011170304
PunkRockZoologist: Australia’s favourite condiment
asthanius: So, very alike lrrBEEJ
Science_and_Magic: Oh! What was Graham's chracter? It sounded like Euphamia Flunt...
Sarah_Serinde: You'll notice that Ian's and Kathleens largely look neater than ours :P
Saintnex: @Sarah_Serinde nice!
asthanius: Smarter? She put ranch on rice
Skyboss1996: Very big perogi
asddsa28: but your the funny one
Morrigan9: so that's like cooking
Skyboss1996: very nice and filling
plummeting_sloth: pfft, I bet she can't pull off a anglerfish mask look though
kat2kool: I refuse to believe that Kathleen
TehAmelie: i submit you can put any kind of sauce on rice
Anaerin: "Bic Osmoroid". It's a pen-name, see.
Galactic_pain: That just gave me an interesting idea, ranch and boudin
Sarah_Serinde: I told you that in the email! I'm sure I said that! :D
Scar_Red_Tiger: Like me and my brother then. straight dark hair vs blonde curls
ContingentCat: hey writing comedy requires being smart too, just in a different way
TiredNiall: I'm imagining her but all I cam come up with in ky mind is either of the Double Clicks
Sarah_Serinde: I sent that email before we made our annual pierogies
Skyboss1996: Engage the water!
Vanderhof: so... kathleen has hard hair, and her sister has strawberry blond... confermation that Kathleen is the evil sister Kappa
aWabbajack: Now I am hungry again! :D
aWabbajack: just had dinner
Sarah_Serinde: Also my grandmother made them very neatly, she had a lot more practice than us. Sadly I don't have any photos of hers
Skyboss1996: I just kinda hamfist them. They look wierd but taste just as well
Bobtheninjagoldfish: #Phrasing
asthanius: Comedy requires a level of psychological knowledge to some extent
Pteraspidomorphi: They seem fine
asthanius: Conscious or not
Aziraphalesshop: katesBread katesBeans katesHeart katesLewd slytqPie lrrCHKN lrrDILLY lrrAWESOME
Aziraphalesshop: So many food emotes
Saintnex: well, now I kinda want perogies :/
cheetoJack: what was the bacon for anyway?
Skyboss1996: and b
Anaerin: !addquote (Cori) [now] Fill me..... up!
Skyboss1996: Hooraaaay
TehAmelie: and also lrrHAM
plummeting_sloth: do you have a mesh cooling rack dry them on?
aWabbajack: ciraLove slytqPie mrweebHypeham kathle3HEX
Cw3040: i have that exact same kettle
Skyboss1996: that's not enough :p
SompSmash: isnt this about the time you said the ginger bread would be done?
Lotus_position: Also, what toppings for the pierogis? Butter, sauerkraut, sour cream?
asthanius: Eat that filling straight
ContingentCat: and if they do you'll make perogi soup
asthanius: Bake once. Bake again.
steelfox13: You lost me...
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thefileclerk: food tinkering is lovely
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Vampiricsloth: i seen an interesting picture the other day of someone making spaghetti in a kettle xD
delta__vee: StinkyCheese ?
Science_and_Magic: So they're deviled egg potatoes
ContingentCat: aturnatly step 1 can be make too many baked potatoes the night before
Skyboss1996: butter, sour cream, saurkraut, pickled cabbage, teriaki sauce, hot sauce, soy sauce, all good to add
plummeting_sloth: crack some eggs on top of that filling , put it in the oven and there's breakfest
Skyboss1996: *flop*
thefileclerk: @skyboss1996 not all at the same time
Skyboss1996: No.
asthanius: GET OUT
NimrodXIV: No
silvalunae: boo this man
Saintnex: boooo
cheetoJack: lrrJUDGE
thegreatwyrdling: BOO
Galactic_pain: @plummeting_sloth Sounds great
Styxseus: Nice
NathanJay_GA: Ian
ContingentCat: N O
chesul: Ian, you know where the door is.
Erin_Dwight: lrrJUDGE lrrJUDGE lrrJUDGE
thefileclerk: into the sea
Anaerin boos the man
Bladinus: benginPun
Skyboss1996: The sea.
Skyboss1996: Go
anemzero: Thats too far!
rogerivany: Well, I gotta dough
DarkMorford: benginPun benginPun benginPun
Cw3040: @Vampiricsloth i have used mine to boil those 30 cent noodle packs, didn't put in the seasoning
quietcat: benginPun
chesul: Get doighing.
Science_and_Magic: My uncle who's in the restaurant business told me that the secret to mashed potatoes is to add butter until butter comes back out.
Galactic_pain: What are we going to dough with you Ian?
Mysticman89: and so, no one ever heard from ian again.
Skyboss1996: How's those loaves?
plummeting_sloth: plastic wrap?
Vampiricsloth: seems great for noodles honestly easy pour option :D
Skyboss1996: STAB EM
asthanius: They smell good, usually
NathanJay_GA: toothpick method?
NimrodXIV: get stabby
Vanderhof: Unfortunally I have to pop off to bed... its 4:40 am here and the gf just came out of the bed room and gave me THE LOOK... and I value my life, so off to bed with me it is
Anaerin: Stab 'em. If no guts cling to your knife, they're good.
OldMan_PJ: Such strong wills to not have devoured all that bacon by now
RedGriffin42: Cut one open, as an example to the others!
Skyboss1996: Hello, welcome to our mess
Sarah_Serinde: My friend is apparently highly amused watching me flail at Ian on stream :P
TiredNiall: Why are we no-ing Ian?
ContingentCat: @TiredNiall bad pun
Vampiricsloth: lol rip
Skyboss1996: That's why I stabby
Skyboss1996: it more fun
asthanius: Flap on down
plummeting_sloth: no soggy bottom. so Paul Hollywood is happy
Vanderhof: Have a wonderful <your time zone> and stay ever lovely chat <3
Skyboss1996: Flap on down to the Apple Patch
ContingentCat: shouldn't you let them cool out of their hot tins?
Skyboss1996: *Ding*
NimrodXIV: ding
thegreatwyrdling: ding
wowot: ding fries are done
plummeting_sloth: Ricotta is ALWAYS neccessary
Antiagone: The versatility of the LRR set never ceases to amaze me.
ritchards: Kathleen is Gonna Wreck It!
NathanJay_GA: One* piece of bacon for Ian! *(One piece may refer to several pieces that are stuck together)
insane_42: chives
Anaerin: ContingentCat: It helps them cool faster, but it's not that necessary.
Skyboss1996: you don't need to
Sarah_Serinde: I don't think you need to salt the water
Skyboss1996: you can do basically anything with that water
Skyboss1996: You can even use broth
Cw3040: tbh you could probably live in the moonbase for an extended period of time if necessary @Antiagone
Anaerin: Salting the water just increases the boiling point.
teavian: Viola
Sarah_Serinde: No wait I just remember things wrong
MadAran87: Goodness.
NimrodXIV: that was a lot of salt
Sarah_Serinde: You totally do :P
Saintnex: dont need to, but it just speeds the water boiling
Skyboss1996: Jeeeze
Anaerin: Okay, so we're brining the perogies...
wowot: @Anaerin salting the water lowers the boiling point
cheetoJack: Tinker Tailor Solder Fry: An Exciting Mess, 5 stars
Sarah_Serinde: I would advise cleaning that off first :D
Skyboss1996: 24 dollars too much?
frage069: A dishwasher wont clean that out
SuperGiraffe: Anybody else seen that vid of the woman pouring a "shot" of vodka into a recipe? Ian did that
Sarah_Serinde: We tend to run some paper towel through it
DirgeNovak: Proper smetana is like 45% fat and it's glorious
plummeting_sloth: ah, to clean that you'll need to run sponge bread through it
holir_: Next up: Ian and Kathleen might a right mess with Steak & Ale pie.
Skyboss1996: All the cameras!
Sarah_Serinde: Well then I'm gonna say you probably didn't use enough flour :P
Skyboss1996: Needed. More. Flour.
NathanJay_GA: Salt will raise the boiling point of the water, but the difference is negligible. Salting the water is to make the food taste good
LoadingReadyRun: yup right on camera
Sarah_Serinde: I was very clear about this, Ian :D
eric_christian_berg: The gingerbread cake reminds me I gotta go spritz my fruitcake with brandy.
Antiagone: It cannot be worse, than when I added 1 cup of flour to my beef stew to thicken it.
plummeting_sloth: man, that sucker heats fast
Anaerin: NathanJay_GA: Given how much salt he just dumped in there, it may have an actual difference.
Antiagone: Stewloaf is a weird food to eat.
DirgeNovak: CRONCHY bacon
steelfox13: Bottom line, Ian admits he hecked up.
ContingentCat: @Sarah_Serinde I think it's pretty clear at this point Ian didn't read your instructions particularly closely
Erin_Dwight: how does bacon taste? LUL
Vampiricsloth: i will admit to liking my bacon slightly soft baked :3
NathanJay_GA: @Anaerin Yeah, that's a good point
Cw3040: i take the nuclear option with the bacon i cook
wowot: @Anaerin actual temperature sure, however the salt can act as a boil easer due to the flat surface of the pot not allowing the "air" to form bubbles, its complex
plummeting_sloth: I know there's a can there, but I prefer to imagine that's just going straight on the floor
Sarah_Serinde: ContingentCat I mean any time he's been surprised by something, I've gone back to check my instructions and I guess some things I could've been more specific about? Not the flour though :P
Anaerin: wowot: The salt added to a hot pot can provide nucleation sites for bubble formation, true.
Cw3040: 450 for like 25 min in the oven makes for glorious bacon
TehAmelie: salt: it does things
Skyboss1996: Prepare the dishwasher!
Cw3040: 450 F
Mysticman89: I do appreciate the application of actual chemistry to cooking.
Sarah_Serinde: Hahaha
Skyboss1996: more of this
Sarah_Serinde: Priorities!
aWabbajack: be sure to wash yer hands!
NimrodXIV: this, after that
Skyboss1996: WASH YE HANDS
aWabbajack: lavos de manos!
Vampiricsloth: tinker tailor solder boil :P
holir_: whelp, I got work in the morning. Good luck!
ContingentCat: @holir_ g'night
Cw3040: @holir_ Goodnight, frand
Lotus_position: More that after this. Can we get that quoted?
LoadingReadyRun: they appear to be licking their hands and just flinging garbage
holir_: I hope only the first one falls straight apart.. may the rest be delicious.
LoadingReadyRun: jk
Cw3040: oh no
aWabbajack: ooh like having someone lick the batter off the mixer
aWabbajack: be sure the mixer is off
Cw3040: okay 1. no and 2. no
Bobtheninjagoldfish: we're gonna come back to Kathleen smealing Perogi felling across her face screwming WITNESS ME!
Skyboss1996: WITNESS
TacitusVigil: I was picturing more Apocalypse Now style, but sure. Kappa
eric_christian_berg: That's how to cook.
Skyboss1996: I gotta get the good scotch for Sunday
VoidByAnyOtherName: sounds like a good segment for loadingreadylive Kappa
Skyboss1996: Or maybe... the Black Absinthe!
eric_christian_berg: Christmas, Powered by the Apocalypse.
MadCmdrMoe: Christpocalypse?
VoidByAnyOtherName: i prefer Apocalypsemas
Mrjugglingbear: Hey, so i am checking in pretty late to the stream... what are we doing today?
PunkRockZoologist: @skyboss1996 That’s a thing?
eric_christian_berg: Christ-mega-don!
LoadingReadyRun: boiling water
Sarah_Serinde: Mrjugglingbear Gingerbread loaf and pierogies
Mrjugglingbear: Facinatig
TStodden: G'Evening... What's being set ablaze tonight? lrrBEEJ
Mrjugglingbear: ohhhh christmas cooking :)
dalefriesen: Mmmm, pierogies.
Sarah_Serinde: Hi Dale! Have you been watching me flail at them? :P
Mrjugglingbear: @dalefriesen soo delicious
LoadingReadyRun: now we are gathering spoons
ContingentCat: @Mr_sandmens gingerbread loaf has been made, and perogis assembled just going to cook them now
dalefriesen: No, I'm just taking a quick break from game prep. How's the flailing going?
Sarah_Serinde: Thank you for this essential commentary Cori
Mrjugglingbear: @LoadingReadyRun the plot thickens
eric_christian_berg: Sauerkraut pierogi are my favorite..
VoidByAnyOtherName: for some dastardly spoon ritual
VoidByAnyOtherName: surely
eric_christian_berg: Hard to find, though.
Skyboss1996: SPOON
Sarah_Serinde: dalefriesen There's...a fair amount of it? Hopefully they turn out well :D
Anaerin: Ian is going to learn to play the spoons?
Skyboss1996: Oh hey it's Dale
dalefriesen: Hopefully indeed, Sarah!
dalefriesen: Hi @Skyboss1996 !
Sarah_Serinde: eric_christian_berg That's one of the ones we do every year
Skyboss1996: @PunkRockZoologist : indeed it's a thing
Mrjugglingbear: @eric_christian_berg sounds delicious, where might one look to find those?
Sarah_Serinde: It's also the one of the 3 fillings that Ian elected not to do
Skyboss1996: A very powerful thing.
eric_christian_berg: @Sarah_Serinde Cool! Our friends always made those and the potato and cheese ones.
heyluckyannie: charity250 #charity I love Tinker Tailor! Missed most of this due to a work thing, but I'll catch the VOD this weekend. Happy holidays to Ian, Kathleen & the rest of the crew.
$60,268 total raised so far for Direct Relief! 14 more days to show support. Cheer and include #charity. Learn More at https://link.twitch.tv/blizzardofbits
Skyboss1996: at 66.6% ABV to be exact @PunkRockZoologist
eric_christian_berg: @Mrjugglingbear : Locally, I occasionally find them at Wegmans.
Sarah_Serinde: eric_christian_berg For some reason we've never made the potato and cheese ones at home even though it's one of the filling recipes. We do ricotta + cottage cheese, and the sauerkraut ones
eric_christian_berg: Man, I gotta make pierogi now.
heyluckyannie: I need to make friends with people who make homemade pierogis.
Mrjugglingbear: @eric_christian_berg oh im all out of luck then... European here...
delta__vee: on the subject of following directions, what do you get if you combine TTSF and keep-talking-and-nobody-x? unarmeHmm
Mrjugglingbear: @delta__vee chaos probably
Skyboss1996: There's also - personal favorite - Pelmeni. which are filled with meats and sometimes potato
dalefriesen: Now I want pierogis. I'll have to hit the restaurant downtown some time soon.
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Bergor_Terraf: I now have a few ideas to try for the holidays. To The Kitchen! *looks at the time* To Bed!
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DirgeNovak: ooohh has lrr ever streamed keep talking?
Skyboss1996: Yup
Skyboss1996: Twice.
LoadingReadyRun: ian is dancing with the spoons
Skyboss1996: It's been a blast both times
DirgeNovak: cool I'll look for that tonight
Sarah_Serinde: dalefriesen I went there when I visited and I want to go back
eric_christian_berg: @Skyboss1996 Been wanting to try those since I started watching Boris.
Bobtheninjagoldfish: @LoadingReadyRun are we at "Dogs and Cats living together" Levels of strange yet?
VoidByAnyOtherName: @LoadingReadyRun stream or it didn't happen
Mrjugglingbear: @DirgeNovak and they did "keep talking and nobody legos" durin desert bus. same thing but less explody
Lysander_Gustav: darn, I don't think I have the noodle press anymore.
Skyboss1996: @eric_christian_berg : find yourself a Russian/ Ukranian supermarket. They're usually in the frozens.
dalefriesen: @Sarah_Serinde It scratches my itch
eric_christian_berg: Huh, there's one around the corner from the university where I work. I'll have to check.
Anaerin: eric_christian_berg: If you're in Canada, you can find them in the frozen section of most (if not all) grocery stores.
Rockario: I've managed to findd frozen perogies in most Superstores and Safeways I've been to in Canada
DirgeNovak: damn i missed desert bus this year I'm going to be so behind on all of the memes
Skyboss1996: Ian no
Sarah_Serinde: Perfect
Skyboss1996: Godspeed Horner
TehAmelie: the spoon spoon!
Rockario: @DirgeNovak Wark wark lrrBEEJ
Mrjugglingbear: Somebody save Horner from himself...
NathanJay_GA: A cooking utensil to surpass Metal Gear?!
Anaerin: I mean, it's good, Ian, but it's no Wangjangler...
dalefriesen: Okay, break time is over.
Riandisa: Spatul-spoon is underappreciated
Sarah_Serinde: Sarah wasn't talking about the water :D
Catastrophil: Man, I think my favourite thing in food is the fact that basically every culture developed a dumpling of some kind
ContingentCat: that seems like an energenic boil
LoadingReadyRun: seeya dale
Mrjugglingbear: but it boils at 100 C
Sarah_Serinde: But yes Ian's right, I wouldn't want the boil to be too strong
Mrjugglingbear: so 120 is like super boiling
Sarah_Serinde: Because they could come apart
chrono2x: Don't forget that there is salt in the water, which makes boiling happen at a higher temp
Lysander_Gustav: I once made perogi with my own filling, but store bought noodles. Specifically those made for springrolls and wontons.
Rocketman210: oh boy are we making the ukrainian national dish?
Anaerin: chrono2x: You need 116g per liter to increase the boiling point by 1c.
TehAmelie: you know, astronomers recently established a moon can have a sub-moon, and decided that'd be called a moon moon
Cw3040: wait is that Dale as in the Dale-vil?
Skyboss1996: and now, we play the waiting game
eric_christian_berg: @Catastrophil It's like gyro, shwarma, donar kebab, etc. Variations on a theme. :)
Zyme86: @chrono2x at the amount of salt being added the change in insignificant, salt in a practical sense is for taste
chrono2x: Ah, didn't know that
Sarah_Serinde: Rocketman210 This is my Lithuanian grandmother's recipe but basically yes :P
RedTrinket1: !next
LRRbot: Next scheduled stream: Now Kiss (Join Kathleen and cohosts as they befriend, date, and kiss their way through the internet's best—and worst—dating sims and visual novels. Game: Ozmafia) at Fri 09:30 AM PST (13:30 from now).
OneColdCanuck: mmm verynyky
Zyme86: @chrono2x I thought that for the longest time and I do a all from scratch cooking
NathanJay_GA: phrasing?
Mrjugglingbear: The prince rturns
heyluckyannie: a watched pierogi never boils
Rocketman210: all the former commonwealth understands the greatness of pierogi
Skyboss1996: Oh, a collendar. Good catch
Skyboss1996: Not quite
Skyboss1996: let it flatten
VoidByAnyOtherName: as long as what rises is not cthulrogi
CaKnuckleguy: Oh hey! A hat! R'amen!
Anaerin: Zyme86: Like I said 116g of salt to raise the boiling point of a litre of water 1 degree celsius.
Sarah_Serinde: I would give it more time Ian
Lysander_Gustav: is the recipe available on the discord?
Erin_Dwight: what are pierogi though? are they just dumplings?
Sarah_Serinde: Lysander_Gustav No, haven't decided whether to put it there or not yet
Catastrophil: @eric_christian_berg Yea, there's just some nice, general patterns of food that people generally wind up at that work really well
Anaerin: Erin_Dwight: Pretty much.
Lysander_Gustav: no problem
Rocketman210: @Erin_Dwight dumplings with wonderful filling
plummeting_sloth: that's a good bake
Erin_Dwight: huh. What are they filled with?
Cw3040: @Erin_Dwight yeah dumplings basically
heyluckyannie: What fillings did they make, for those of us who arrived late?
dougma: 5-7min from my experience, but that is not for this recipe
Cw3040: uhhhh
DirgeNovak: what's the filing?
Rocketman210: @Erin_Dwight like a traditional style italian calzoni
plummeting_sloth: a little too long is better than a little too soon, IMO
Erin_Dwight: Huh. Well, that seems tasty.
asthanius: oh lawd they comin
OneColdCanuck: my favourite have saurkraut and kolbasa filling
Sarah_Serinde: The recipe card says 10 minutes, but I didn't pay enough attention when mom was doing it
LoadingReadyRun: My guess is gonna b 4 minutes for prime pierogi
Sarah_Serinde: So I don't know if we stick to that
Catastrophil: Oh yea, potato and onion sounds good
plummeting_sloth: my favorite are salt pork and cabbage
Gooseblast: This is too intense
Rocketman210: did you get the pickled beets?
Erin_Dwight: what's the bacon for?
TehAmelie: sausage filled dumplings. . .now i gotta try some things
Cw3040: i agree, 4-5 for top pierogi
CaKnuckleguy: What isn't bacon for? HMMMMM?
Sarah_Serinde: Erin_Dwight Garnish, it's delicious with pierogies
eric_christian_berg: @plummeting_sloth That sounds delicious.
kat2kool: @erin_dwight A delicious topping
Galactic_pain: Bacon is for topping
Rocketman210: you can have pierogi without pickled beats but its only half the experience
NathanJay_GA: Every country's got their own filling for pierogi. Ukrainian is potato and onion, Polish is mushrooms, Russian is Cabbage I think
VoidByAnyOtherName: you should see them bloat up as well
OneColdCanuck: needs smetana
Erin_Dwight: Oh. Well, that's a strange choice.
Sarah_Serinde: I mean you're probably ok to pull them out before then if they look ready. But yeah sorry I'm not sure how long we do them for :(
plummeting_sloth: err on longer time
dougma: There will be cary over cooking
ContingentCat: you can always take some out early and leave in others and see
Snes_Controller: What's cookin', good lookin'?
DirgeNovak: cabbage vareniki are the best eastern european dumpling, but pierogi are great too
OneColdCanuck: they are pretty much done
Skyboss1996: that's good
VoidByAnyOtherName: yah they look like they have super thick skin
plummeting_sloth: ah, you need a slottled spoon
wowot: usually once it starts to float its done
Skyboss1996: all floating properly and flat
Sarah_Serinde: Yeah they might have made them a bit thick, I couldn't really tell
Anaerin: plummeting_sloth: They have a colander
Lightningbro: question at chat, how do you set the phone app for chat only?
Skyboss1996: also, looks like we've had no leaks!
Sarah_Serinde: :D
Skyboss1996: or leeks :p
DirgeNovak: with the gear icon
Sarah_Serinde: Skyboss1996 I'm both proud and impressed :P
kat2kool: @lightningbro Tap the video, select the gear
TehAmelie: look, with your big dough eyes
zerg539: @lightningbro the little gear wheel for setting then choose audio only
Lightningbro: thanks chat!
VoidByAnyOtherName: now i want dumplings
Skyboss1996: Kathleen? am Kathleen ok?
Sarah_Serinde: Curious to see if the cheese ones are runny once those are cooked
Sarah_Serinde: OH GOOD, IAN
Sarah_Serinde: Glad to hear it :D
DirgeNovak: Cheemo is trash
ContingentCat: Success then!
plummeting_sloth: ah, but better than Mrs Pauls though :P
Lightningbro: I sadly found that I am not a fan of perogis.
Master_Gunner: I always throw perogis on the frying pan after boiling, just until they get a tinge of golden-brown
Sarah_Serinde: Yeah they can get kind of doughy, especially on the folded bits
Skyboss1996: I love to fry em after boiling
DasGreatBrit: they are making.... pierogies?
ContingentCat: yup
azureHaights: Steaks? Not ground beef?
Sarah_Serinde: DasGreatBrit Yes!
eric_christian_berg: Same here.
Skyboss1996: gives them that nice crisp
plummeting_sloth: I like 'em with a good butter saute
Rocketman210: Pierogi, dolmades, and pickled beats, now that an ash wednesday
DirgeNovak: baked is surprisingly good
DasGreatBrit: yep, pan fried up with some onions, yum
OneColdCanuck: butter and bacon
Anaerin: With T H E M A C H I N E
Sarah_Serinde: We butter them to stop them sticking together, and have bacon, fried onions, and sour cream to go with them :3
grennysohail: hi
VoidByAnyOtherName: big ol' batch of ian andySmug
RuiFaleiro: @sarah_serinde Is your recipe posted anywhere?
Sarah_Serinde: RuiFaleiro Not at the moment
Skyboss1996: they look nice and fluffy now
plummeting_sloth: yeah, I don't usually do ricotta because of that. Blue cheese or feta are my cheese go to
Sarah_Serinde: Yes good, Cori is doing it right :P
Doc_Rider: It's food. I don't think Cori cares.
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Skyboss1996: Jam!
Sarah_Serinde: (I don't actually like sour cream much but I still approve :P)
Rocketman210: i wonder if you could sous-vide a pierogi...
Skyboss1996: you can
plummeting_sloth: hah, I actually do like my with actual jam!
Cw3040: yes but why
RealGamerCow: There is not much better food in my world than sauteed onions.
Sarah_Serinde: Oh good! The ricotta mixture looked runnier than ours so I was a bit concerned
lulanirisaka: milk jam!
DirgeNovak: Milk jam is dulce de leche, Ian :D
VoidByAnyOtherName: you can but they're so easy to cook it's pointless
Rockario: I just realised that I typically top my perogies like I top a baked potato
Sarah_Serinde: Yayyy
Cw3040: @RealGamerCow caramelized (we're talking jammy dark here) onions
wowot: everyone in the moon base come eat! lol
Rocketman210: smetna or sour cream?
Rocketman210: smetana*
plummeting_sloth: Merry Candlenights to all, and to all a periogi
Cw3040: smetana == sour cream? @Rocketman210
Sarah_Serinde: :D
Rocketman210: usually its a bit thicker
Rocketman210: like, not at all runny sour cream
RealGamerCow: Cw3040 oh yeah, definitely. I make a french onion soup with 5 pounds of onions cooked for 3 hours.
Sarah_Serinde: Oh Ian, you can totally freeze the dough if you want to
ContingentCat: well said Cori
plummeting_sloth: I do like a thiccc periogi though
DirgeNovak: Smetana is fatter than regular sour cream
Cw3040: Tilty Tailor Solder Fry, Ian?
Lightningbro: ah, that's why I must not like perogis. TMJ makes "chewy" good physically painful to me.
Sarah_Serinde: Yeah it can be a bit tricky to get enough filling in there without overstuffing it
PunkRockZoologist: Cori.exe has encountered a food
Sarah_Serinde: Haha
Lightningbro: "Chewy" food*
Rocketman210: a riccota pierogi is like an eastern european ravioli
Sarah_Serinde: It may have been Ian
plummeting_sloth: IMO it's better to err on underfilling, because the opposite can lead to critical failure
Skyboss1996: Perogi, Pelmeni, dumplings are all fantastic batcherlor food. Make big batches, and freeze. Boil when you're hungry
Sarah_Serinde: plummeting_sloth I err on the side of caution, my mom and brother are on the side of hubris :P
Cw3040: alternately, the perogi from hell: cheburek @Skyboss1996
Rocketman210: things you can carry in a bag
RealGamerCow: Dumplings of the world food truck. I want to make it happen.
plummeting_sloth: See, if you underfill, that just means you need to eat more to get same amount of filling! More periogis!
DarkMorford: Filled dumplings are everywhere.
Skyboss1996: @Cw3040 : From hell,, but definately worth the hell
Rhynerd: Filled dough is good.
ContingentCat: it's a good idea to wrap food in dough
Rocketman210: calzones, tamales, pierogi, pastys, chinese dumplings, etc. everyone has one
TehAmelie: International house of dough
LoadingReadyRun: Sarah_Serinde most important. the dough tastes correct
Sarah_Serinde: LoadingReadyRun Oh good!
dougma: likely the mill of the flower
Cw3040: except when you forget to add salt and pepper to your filling and end up with pallid garbage like last time i made chebureki @Skyboss1996
Skyboss1996: awww!
Cw3040: ikr
Rocketman210: If you make them with semolina flour they are extra chewy
plummeting_sloth: recipies ALWAYS asks for too little fluor. Probably cause it's easier to add more to correct than take away
Sarah_Serinde: You don't need to freeze if if you're doing it tomorrow, you could leave it in the fridge overnight and then put it in the freezer afterwards if you don't end up using it
Skyboss1996: katesBread katesBread katesBread katesBread katesBread
Sarah_Serinde: Also I'm jealous of this warm gingerbread loaf :P
ContingentCat: I think I need to try perogis, I think I've only had bad ones that basically just tasted like mashed potatoes
Dashiell: katesBread
TehAmelie: just a random tip, you can melt chocolate and dip gingerbread in it
rendelnep: and time for Beej to eat the whole thing
Rocketman210: is that like a gingerbread rusk?
Erin_Dwight: Gingerbread and cheese. Yum.
Revenant77x: cream Anglase
plummeting_sloth: also, I recently went to the King Arthur factory store in Vermont and totes recommend if you get the chance
Laogeodritt: Hey y'all!
LoadingReadyRun: a good bake
Anaerin: Gingerbread loaf and custard? Sounds good to me.
Sarah_Serinde: Laogeodritt slytqHi
RealGamerCow: yeah it is good with clotted cream
Cw3040: glaze on gingerbread + a nice cup of quality coffee
thegreatwyrdling: SoBayed
DiscordianTokkan: Gingerbread and bacon. Mmmmm
Rocketman210: doesnt everyone?
dougma: heck yea
Skyboss1996: Butter that bread!
Sarah_Serinde: I butter banana bread
plummeting_sloth: when it's soft like that, I like to toast it and spread apple butter on it
DarkMorford: Banana bread with butter is good
Erin_Dwight: I butter all breads
ContingentCat: maybe like apple jam
Laogeodritt: @Sarah_Serinde Hey~ How goes?
Rockario: Again, butter is not a jam lrrBEEJ
frage069: Marmalade
Laogeodritt: "butter [...] if that's your jam" Hmm, butter as jam? D=
MinniChii: apple butter!
Cw3040: ian no
Anaerin: loadingreadyrun: Ginger Marmelade is a real thing.
RealGamerCow: I have made ginger peach jam that would be real good on this.
Rocketman210: Is butter cow wax? lrrBEEJ
LoadingReadyRun: RealGamerCow correct
Lotus_position: Maple cream on gingerbread
PunkRockZoologist: Just some butter, spread on reeeeally thick.
Sarah_Serinde: Laogeodritt It's been interesting watching them make by grandmother's pierogi recipe and shouting at them over the internet :P
eric_christian_berg: My wife makes ginger cookies that have fresh ginger, ground ginger, and candied ginger. They are amazing.
Erin_Dwight: Gingerbread and Cottage Cheese!
Laogeodritt: Oh man, we made pierogi! I have to watch the VOD later and see them being made =3
Rhynerd: Now I'm thinking of that bourbon butter that tastes like a cinammon roll
Laogeodritt: @Sarah_Serinde Ooh, right! I remember you mentioned your recipe, I'm glad we finally got to them~
Sarah_Serinde: Laogeodritt Yeah this started during one of Ian's streams over a year ago :D
VoidByAnyOtherName: @Rocketman210 udder wax
Rockario: If your perogies aren't done yet, consider proroguing the perogies for a short time
PunkRockZoologist: Definitely sending my Mum’s Anzac Biscuit recipe, and maybe some old Dutch recipes too.
Sarah_Serinde: Yup delicate is good
Rocketman210: @VoidByAnyOtherName i always forget that cows actually secrete a wax, and its gross
bearsofinsanity just subscribed with a Tier 1 sub. bearsofinsanity subscribed for 6 months in a row!
LRRbot: lrrSPOT Thanks for subscribing, bearsofinsanity! (Today's storm count: 118)
Skyboss1996: It will have fresh loaf for... until tomorrow afternoon
Sarah_Serinde: :D
NimrodXIV: :D
aWabbajack: lrrAWESOME lrrAWESOME lrrAWESOME
ritchards: don't forget the cookies Bartleby makes
ContingentCat: hey someone sets a precident that's their mistake
Skyboss1996: One. Spoon. Per.
PunkRockZoologist: Yeeeees.
plummeting_sloth: It's a square deal. a periogi in every pot!
aspie8675: HI from Burlington Ontario Canada
Sarah_Serinde: We usually have a few pierogies break and lose filling, so if you guys avoided that, I'm impressed :P
MadAran87: Phrasing.
PunkRockZoologist: Just gonna come out and say it, sour cream is the best condiment to have with pretty much anything savoury.
Rockario: @PunkRockZoologist Second
plummeting_sloth: Prince of Pierogie is my favorite sports anime
MousseFilledCat: I'm impressed
heyluckyannie: Bareback Pierogis is a great band name
Sarah_Serinde: Good job! Clearly not enough hubris :P
Sarah_Serinde: :D
silvalunae: the progy-eatest?
Skyboss1996: Perogfessionals
meisbored: Pierofessionals?
Laogeodritt: tbh I prefer other toppings than sour cream for pierogi normally <.< One spoon per sounds like *way* too much for me XD
VoidByAnyOtherName: MLG pierogi
CranstonSnord: pier-yogis
control_rig: Perogeniuses
Rocketman210: You guys should make dolmades on stream some time, they are extrmely good fresh
Sarah_Serinde: !addquote (Kathleen) [now] I'm trying to put "pro" into "pierogi" and it's already there!
LRRbot: New quote #5591: "I'm trying to put "pro" into "pierogi" and it's already there!" —Kathleen [2018-12-13]
aspie8675: I make chocolate pierogies with blue berry or strawberry cream
MousseFilledCat: Got here late because family is visiting, what has been made so far besides Pierogis
bearsofinsanity: Kathleen! Ian! Don't you know you're not supposed to eat on stream?
MousseFilledCat: ?
ContingentCat: @MousseFilledCat ginglerbread loaf
Sarah_Serinde: MousseFilledCat slytqHi
Sarah_Serinde: slytqLOL
MousseFilledCat: Cool, thanks ContingentCat
MrQBear: Aw man, I missed food stream! What did they make?
aspie8675: Last week I made the ultimate dessert bars and yes I froze them for the holidays. Bottom layer of chocolate chip cookie dough, then a layer of full size resses peanut butter cups, then top layer brownie. Baked that in the oven. Iced them with chocolate fudge Iciing. Then topped with mini chocolate chips, toffee bits and I mini resses pieces
Rockario: "Pierre Trudeaugie prorogued the Parlogiement"
MousseFilledCat: benginHey Sarah_Serinde
Skyboss1996: MOAR GOLF
Rhynerd: Did Ozmafia get worse or is it still just super dumb protag?
AlonsoSwift: GOLF! PogChamp
ContingentCat: LRL!!
wolf2012pack: scotch!
Laogeodritt just subscribed with Twitch Prime. Laogeodritt subscribed for 17 months in a row!
Laogeodritt: Yay pierogi! Makes me miss the prairies. The flat prairies part and the 128 centimetres of snowstorm, not so much.
LRRbot: lrrSPOT Thanks for subscribing, Laogeodritt! (Today's storm count: 119)
Skyboss1996: Yes That's the plan
Sarah_Serinde: AlonsoSwift Well congrats on graduating!
Lotus_position: Would love to see more of the Decadence series of Crapshots, maybe one that puts Greg in the same canon somehow.
bearsofinsanity: I really want to watch Ian and Cam drink scotch and do nothing else together, that sounds like the best time
Sarah_Serinde: Yay Dice Friends with many good people lrrHEART
Lotus_position: Ian, what’s the scotch this year?
Anaerin: Laogeodritt: Here in Regina, Saskatchewan, slap-bang in the middle of the prairies, we're going to have a brown christmas. Thanks Climate Change.
Skyboss1996: Ian! Tell us about the scotch!
Sarah_Serinde: You can talk about it after :D
delta__vee: "talk about"
Skyboss1996: We will... SEE
aWabbajack: feliciaASMR feliciaASMR
Sarah_Serinde: Oh I'm sure chat will be all over that
eric_christian_berg: Chat needs something to do. :)
Pteraspidomorphi: We're bound to see it on mail time anyway
Lotus_position: Which also reminds me that I need to track down some Hibiki 12 or 17.
Skyboss1996: It's always a welcome game to play
Lynks_9: not decanting the scotch Ian? :P
AlonsoSwift: Wait, when's the Cam and Ian Christmas this year?
Sarah_Serinde: !patreon
LRRbot: 2252 patrons for a total of $12,812.42 per month. https://www.patreon.com/loadingreadyrun
Skyboss1996: remember Late Night Dub FIte?
Laogeodritt: @Anaerin Holy crap, seriously? That happened like *once* when I was a kid, and it was a big thing. (I grew up in MJ and Regina)
Dashiell just subscribed with a Tier 1 sub. Dashiell subscribed for 45 months in a row!
LRRbot: lrrSPOT Thanks for subscribing, Dashiell! (Today's storm count: 120)
Sarah_Serinde: AlonsoSwift Sunday, you can see it on the event page
AlonsoSwift: @Sarah_Serinde I see. I'll probably have to work, but it'll be a great VOD to pull up when I go home for Christmas :P
Sarah_Serinde: I like that we still have the lrrCOW there :D
joviniusmaximus: <3
NathanJay_GA: alright then. thanks for the stream! I think I know someone who would be interested in watching the vod :D
Lotus_position: Oh, Ian. If you get a chance, maybe you and Cam can do a TTSF where you make your own whiskey blend/infinity bottle? Get to talk scotch shop for a bit before the fireside show.
Anaerin: Laogeodritt: https://www.theweathernetwork.com/ca/14-day-weather-trend/saskatchewan/regina - Temperatures in the + for this whole week. though dipping into the negatives to make the roads skating rinks. So no snow, but plenty of glare ice.
aWabbajack: lrrHORN lrrHORN lrrAWESOME
ArcOfTheConclave: 32>5 it's true
Laogeodritt: @Anaerin Man, that sounds miserable. Don't die D=
ContingentCat: lrrDARK lrrDARK
Anaerin: !charity
LRRbot: From December 12-27, cheer with #charity and Twitch will donate $.20 for every 100 Bits to Direct Relief.
Laogeodritt: @Anaerin My first encounter was black ice was as an excited kid going to the mall. Jumped out of the car, slipped backwards and almost hit my head on the door.
bearsofinsanity: LRRbot has your back!
Xirrahnos just subscribed with a Tier 1 sub!
LRRbot: lrrSPOT Thanks for subscribing, Xirrahnos! (Today's storm count: 121)
asddsa28: wow i love it
Anaerin: Laogeodritt: Yeah. Just straight penguin-walking everywhere. And slowing down at least 2 blocks early 'cause the corners have literally no grip.
Drasvin: Sorry about the caps lock
Sarah_Serinde: That playmat looks amazing
RealGamerCow: everyone's pose is so amazing
Xirrahnos: Glad to be here!
Sarah_Serinde: Xirrahnos lrrHEART
Phailhammer: cya :)
PunkRockZoologist: I don’t even play Magic or watch JoJo but I want that.
Anaerin: PunkRockZoologist: It'd make a good mousepad.
ritchards: hey, they went offline!
ContingentCat: they do that sometimes
thegreatwyrdling: Oh man, I hadn't considered it as a mousepad.