Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
I guess I should be fair, now that I'm not at work and can write some savory stuff, as this is a great question and once I saw 4 I had to do it. It's not even a question.
1 - Of all things, the adult beenie weenies I take in my crock pot to gatherings. I think of course "most" is literally quantity as most ppl who have my food don't have the same thing very often. But use Bush's Best (like 3 different big cans) and either kielbasa or smoked andouille slices.
1 - hon mention. Vietnamese lady friend declares I make better cà ri gà (which I can provide recipe for) than she does (I say it's a wash).
2 - Pork loin roast. Tenderloin is so easy it's cheating. I've tried fast cook, slow cook, dry brining - I can NOT get regular pork loin anything but mildly tender and moist. It's like WTF?!
4 - Pri fixe at this place in SF. I am trying to remember the name. Basically me and my friend went to this SUPER expensive place (after a couple stout old fashioneds at the Comstock) to check their pre fixe (Sunday evenings). In jeans btw. But being SF, we went in and the m-d's did a pretty hilarious combination of inspection of attire and that moment of "maybe that means they're REALLY fucking rich" and said it's a special night so PF is pretty expensive. We said yeah how expensive. Like 750 with 250 wine course (or maybe it was 1000/250) - either way - ow. We looked at each other going "technically we could do this" but said no, this is the end of (my, out there) vacation, already spent a lot etc etc.
Soooo we went to the sister place next door. Same kitchen, much more relatively reasonable. PF there was about $250 or so, with wine course. And it was QUALITY courses too, and not just 3 more like 5. What was the pre fixe centered around?
Fried fucking chicken.
It was the most incredible chicken I've ever had and even though I could go on like this about a couple other places, meals etc, this was just the most astonishing pinnacle of food - basically tied with how many best meals of my life, but the utter shock that fried chicken could ever be at such a height.