Forgive me if this question sounds naïve to some.
But from time to time I see members of this board, who have clearly been here since the year 2000, with the word “guest” next to their names.
Didn’t everyone become a Charter Member c. 10 years ago? It was my understanding all people who became a member from a certain time ago would.
Also, what are the differences between being a “Charter Member” or a mere “Guest” from 2000?
Just wondering…
:)
Charter members became members when we spent some time in a pay-to-post model. If you pay each year you can keep that status. If you decide not to pay you revert to ‘Guest’ status.
Easy-peasy.
C’mon now. One clear and correct answer and the thread dies? In ATMB? Where are the wise-cracks, if nothing else? Someone has got to blame poor mod actions or cheapskates or something already.
I am so disappointed in you all.
If I’m a guest, where are the snacks?
Thanks! I knew either you or Kayaker would save us.
In Cafe Society, of course.
wanders off
Be careful, those chicken rolls, - they aren’t really chicken.
The Powers that Be like to constantly remind us that we remain here solely at their whim and discretion.
And they’re not really rolls, either. I mean, look at them. They’re so flat-bottomed and lopsided. They wouldn’t roll downhill downwind at gunpoint.
Oh, wait, those are the crab rangoons. Nevermind.
If you get snacks, we Elite should have dinner with Cecil. Filet Mignon is my favorite.
And Brussels sprouts or asparagus with Hollandaise. I am not picky.
Hey! I just planted some Brussels sprouts seeds last week. Check back with me in October.
(Holy crap! And I’m going to make Hollandaise sauce and steamed asparagus later.)
Obviously a gentleman of class.
Do you use a double boiler? Mine does not stay cohesive when it cools.
Actually, some hours beforehand (or the previous night) I freeze a stick of butter. Then I use quite low heat and this little cast iron pot from France (we have a set - came with the SO 30 years ago.) Cut the butter into chunks, toss in a chunk as the last one melts, whisking constantly. This method has never failed me. Quite low heat.
(OMG - we’re in ATMB!)
And that, in my opinion, is the type of posting that Café Society was intended for. Anyone else?
You know, there are always going to be some guests to come to visit and eat all the snacks and cold-cuts, and then just sort of move in and never leave. TPTB@SDMB seem inexplicably charitable and hospitable towards them.
You amaze me, Sir. I used to make it in a pan, melting all the butter first, then adding the yolks, and generally had good results. With a double boiler, adding the yolks and then pats of butter, as the NY Times cook book demands, not so good. Do you believe the amount of lemon juice and when it is added is important?
From the forum description : “For all questions, comments, and complaints about the SDMB.”
So, yes, I can understand the confusion as to whether such posts go in Café Society or the BBQ Pit. However, since we are not currently addressing barbecuing, perhaps I can shed some light and help you out as to which forum would be appropriate for this hypothetical example by adding the following.
I just mix the lemon juice in with the yolks, salt, pepper, some water and (a little) hot sauce first, put on low heat, then, as the mixture becomes warm, start adding the butter chunks, whisking all the while. I generally put in more lemon juice than what the recipe calls for, as we like our Hollandaise with a bit of a bite.
Therefore, you can see from what I elucidated that Café Society would perhaps be a better fit for your hypothetical, should you ever wish to try it out IRL.
I paid for membership (and was a “Charter Member”) for three or four years. I became disenchanted with board timeouts and such.
It’s the “and such” that’ll get you every time.
Ahem
Maltaise, thank you very much.
If you boil down the (blood) orange juice you get the concentrated taste without the extra liquid.
I do the bowl-on–bowl-off method. Less fuss.
ETA: great t-shirt from Charles (?) at foodwishes.com: Hollandaises Can Smell Fear.
ETAII: Clarified butter makes for a firmer Hollandaise.
ETAIII Actually i like Hollandaiae better.
