| chu | I *have* (begrudgingly - i.e. it was at a "special event") eaten shark's fin soup (and some other fancy Chinese "cuisine" I don't remember), bear and (forest) rat before. But not something I would do by choice. | 00:00 |
|---|---|---|
| chu | would not* | 00:00 |
| elky | chu: so no lambchop | 00:21 |
| elky | ? | 00:21 |
| chu | Nah, can't stand lamb. | 00:21 |
| chu | That's one meat I actually don't like - not just some crazy irrational/emotional attachment. | 00:22 |
| elky | lamb will stink up your entire house for days, so understandable | 00:22 |
| chu | Yep. | 00:22 |
| elky | which is fine if it's a stink that is nice to you | 00:22 |
| chu | And you get the "layer" of lamb fat in your mouth. Even if you cook the heck out of it and turn it to rubber, | 00:22 |
| elky | lamb shank soup cooked overnight in a slow cooker? you won't get rid of that smell for like a week | 00:22 |
| elky | yeah lamb you have to eat hot, or in a soup/braise where the fat renders off into the gravy | 00:23 |
| elky | shank and loin tend to not have so much of the fat, but the cheaper cuts do | 00:24 |
| chu | Yep, and I am *very* cheap :p | 00:24 |
| elky | yeah, once upon a time, lamb shanks were cheap and you got them from the butcher direct because they're "offal". now they're like $5 a piece | 00:25 |
| chu | Yep, same as lamb's neck - I think "Masterchef" did an episode making "Osso bucko"(sp? Slow cooked etc) and they sky-rocketed in price.\ | 00:27 |
| elky | osso bucco is shin | 00:27 |
| chu | Shin? | 00:27 |
| chu | Oh I see. Excuse my ignorance. | 00:28 |
| elky | yes. it's usually beef but i'm guessing there's a lamb cut similar? | 00:28 |
| elky | it's grossly underrated because it's a slow cook cut, and nobody has the patience for slow cooking | 00:29 |
| chu | My brother a slow-cooked stew-like dish, except lamb and I've always known it as "osso buco", I don't know what the "real" recipe is. | 00:29 |
| chu | makes a* | 00:29 |
| elky | chu: in my experience necks are normally really fatty. they're usually for soup afaik | 00:34 |
| valorie | fat to protect all those nerves and vertebrae | 00:35 |
| elky | yeah, marrow fat is different to muscle fat though | 00:36 |
| elky | marrow fat is divine | 00:36 |
| elky | there's lots of both | 00:36 |
| elky | i honestly don't miss cooking meat. | 00:37 |
| elky | it's so finicky | 00:37 |
| elky | also smelly | 00:40 |
| bazhang | raw is so much better | 00:42 |
| chu | Not sure if I ever eaten raw red meat. | 00:42 |
| bazhang | steak tartare | 00:43 |
| genii | Yup | 00:43 |
| pleia2 | beef carpaccio :d | 00:43 |
| valorie | I think that would stick in my craw | 00:43 |
| bazhang | the sauce is usually fairly unique | 00:44 |
| chu | I've definitely had raw sashimi (idk is all sashimi raw?) and if I have ever eaten raw red meat it would have been in Japan I think, but I don't know. | 00:44 |
| valorie | sashimi \o/ | 00:45 |
| bazhang | yep sashimi is by definition raw | 00:45 |
| bazhang | salmon is a better slice of that | 00:46 |
| chu | Sashimi is amazing, and with a big green salad <3 | 00:46 |
| genii | I'm starting to get hungry now | 00:46 |
| valorie | with all this talk of eating, I should make some dinner | 00:46 |
| bazhang | bwhahaha | 00:46 |
| genii | valorie: Hehe | 00:46 |
| valorie | 'tis almost 6pm here | 00:46 |
| bazhang | @random sashimi HURD | 00:46 |
| ubottu | HURD | 00:46 |
| bazhang | !! | 00:46 |
| valorie | i hurd sashimi was yummi | 00:47 |
| bazhang | hehe | 00:47 |
| bazhang | !yum | 00:47 |
| ubottu | Uh, don't you mean !apt ? | 00:47 |
| chu | bazhang: ubottu is a True believer. | 00:48 |
| bazhang | very tru chu | 00:48 |
| elky | i've not eaten raw, but blue-rare steak is odd | 01:09 |
| elky | i still haven't managed to convince myself to eat raw fish | 01:09 |
| bazhang | black and blue is what customers often called it | 01:10 |
| elky | i prefer medium rare but will eat rare | 01:10 |
| bazhang | with sashimi, it's so lathered up with soy, hot shredded radish and wasabi you really dont notice | 01:11 |
| elky | i'm bad with spicy because of dry mouth, so that doesn't exactly help | 01:12 |
| chu | I actually pick the radish off, I don't enjoy it. But then again, I also can't stand miso(I think? The uber salty soup). | 01:12 |
| bazhang | yeah | 01:12 |
| bazhang | seaweed, bits of tofu in it as well | 01:13 |
| bazhang | for insanely nasal clearing spicy, there's nothing quite as bracing as kimchi fried bacon | 01:14 |
| chu | I don't mind the slightly "fried" (I think) tofu, with like a crusty outside (I assume fried) but soft inner core. I actually think that's amazing. | 01:14 |
| elky | baked tofu i think is what you'd ask for to get that | 01:14 |
| bazhang | thats called dou-gan, meaning dried dou fu | 01:15 |
| elky | i miss japanese food. outside japan (i'd assume is the important factor here) it is amazingly difficult to get sushi that's not glutened. | 01:16 |
| elky | and that problem starts with the vinegar | 01:17 |
| chu | Yep, but the problem is.... There's this Japanese restaurant in Canberra my family used to go to heaps (like, once every week), but then when we actually went to Japan, I couldn't eat there anymore. | 01:17 |
| elky | and of course finding somewhere that uses pure soy sauce is difficult because it's usually thai or tamari and thus too expensive for most shops if you're not paying top dollar for the product | 01:18 |
| elky | thai pure soy sauce is a rather light sauce | 01:19 |
| elky | ime anyway | 01:19 |
| bazhang | good point | 01:19 |
| chu | Yep | 01:19 |
| bazhang | some soy can be unbearably heavy and cloying, like instant BP raising | 01:20 |
| elky | there's a place in sydney at the west ryde station that has _awesome_ don. it's not dry, it's actually saucy, and there's actually vegetables and a soft egg. if you ever end up there, highly recommended | 01:20 |
| chu | Thais generally have their little 4-piece rack with like dried chilli, wet chilli (in fish sauce), sugar and salt. They kind of go on the idea "You can have it however you wan, we give you *this* dish, and you add to it as you need to". | 01:20 |
| bazhang | sounds great | 01:21 |
| bazhang | and that thai mini dish is fun to add from | 01:21 |
| chu | Yeah dude, it's awesome. You can actually do so much with the flavours here. Although, I tend to think Thais generally use too much sugar. | 01:22 |
| elky | assuming they're still run by the same people of course. they also give you a plate piled high with shredded cabbage and carrot that's been drizzled with a ginger dressing. and their agedashi tofu is nice too | 01:22 |
| chu | Is it like that purple cabbage? | 01:23 |
| elky | a mix of green and purple if i recall | 01:23 |
| chu | I love purple cabbage. | 01:23 |
| elky | sydney is weird with good eats. some of the best are right next to train stations. at parramatta station there is/was a really good thai place | 01:24 |
| chu | Yeah, Canberra has "Amazing, flashy French(insert other fancy country) cuisine" but it's ridiculously expensive, or "Terrible, cheap take-away(insert other fast food chain)" and really, very few in between. | 01:25 |
| chu | From what I understand, there's interest in making a section of the CBD sort of the "food capital" of Canberra, but there are always new proposals and very little action, so I don't know what will happen. | 01:27 |
| bazhang | yikes insanely huge earthquake just now | 01:44 |
| valorie | where, bazhang? | 01:45 |
| bazhang | taiwan valorie | 01:45 |
| valorie | :( | 01:46 |
| valorie | damn old ring of fire | 01:46 |
| bazhang | unusual for taipei to have such a huge one | 01:46 |
| bazhang | the computer nearly came clean off the desk | 01:46 |
| valorie | yikes! | 01:46 |
| bazhang | ikr | 01:46 |
| genii | Whoa! | 01:46 |
| elky | geonerding commencing in 3... 2... | 02:23 |
| elky | not quite 30km down, probably shallow enough to wipe out slums and stuff :-/ | 02:29 |
| elky | wait how did this turn into an offtopic channel? | 02:31 |
| ubottu | lotuspsychje called the ops in #ubuntu (spawn`) | 09:05 |
| Ben64 | 101 lines of off topic isn't enough? | 09:19 |
| Tm_T | it's enough, which is why I quieted them now | 09:20 |
| Tm_T | what bothers me is the behaviour of other people in the channel | 09:20 |
| Ben64 | no you haven't | 09:20 |
| Tm_T | ha you're right, fixed that | 09:20 |
| Ben64 | i just don't see the point in letting people like that continue | 09:22 |
| Tm_T | I would have stopped them long time ago if other wouldn't have been too hostile from the begin with | 09:22 |
| Ben64 | well that makes no sense | 09:23 |
| Tm_T | when there's several people slapping around it's less easy to tackle the case with a clear cut | 09:24 |
| Tm_T | oh boy, I'm getting more annoyed by people behaving badly because there's troll than the troll themselves ): | 09:26 |
| Myrtti_ | it took me a while to realise I did it too, some years back. now its painful to watch when others do it. | 10:07 |
| === Myrtti_ is now known as Myrtti | ||
| bynarie | hello is anyone available? i would like to inquire about getting my ban lifted from #ubuntu please | 17:47 |
| Pici | bynarie: I'm afraid that we're not willing to do that at this time. | 18:38 |
| bynarie | ok no problem | 18:41 |
| bynarie | thanks for atleast replying | 18:41 |
| bynarie | have a good day | 18:42 |
| === bazhang_ is now known as bazhang | ||
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