The very many questions-not-worth-their-own-thread question thread XXII

[Farm Boy]

What do you mean by tack clothing it?

Tack cloth, wax coated mesh cloth. After you use a superfine sandpaper between coats, one that almost feels just like paper, the tack cloth picks up the dust and debris from the surface(while also just barely smoothing things itself) allowing you to put the next coat on a clean surface. I almost always use tack cloth between coats of stain/polyurethane anymore, it seems like it helps.

 

[hobbsyoyo]

Oh ok thanks. I never heard of that.

 

[Atticus]

I heard eggplant should be easily peeled after cooking (in oven). However, I had frustrating difficulties with it. Any suggestions what could be the trouble?

They were first in 200 C for 20 minutes, and then almost 40 minutes more in 150 C.

 

[Borachio]

You mean an aubergine?

You surely didn't peel one of those. What on earth for?

I cook mine in a pressure cooker for a max of 5 minutes and they're done. Just eat the skin.

You don't peel grapes as well, by any chance?

 

[Antilogic]

Borachio, you are sooo British.

 

[Atticus]

Normally I would eat the skin, but the recipe tells me to peel them, and who am I to question it's authority?

 

[Antilogic]

Normally I would eat the skin, but the recipe tells me to peel them, and who am I to question it's authority?

Ghostwriter?

Why is it hard to peel? Is the skin too thick or rubbery? Or does it have a little give after being cooked so the peeler can't cut through it?

 

[Borachio]

Borachio, you are sooo British.

Well, not really. Aubergines are a Mediterranean vegetable. And so to "Soooo British" people they're just foreign muck.

I've never seen a recipe that required peeling an aubergine, but I have for tomatoes.

And, like a bit of a fool, I have peeled tomatoes. It can be done OK, if you soak them in very hot water for a couple of minutes. But why why why?

Peeling sweet peppers is another thing I've done, which is also daft. For those, you have to bake them under a grill till the skin begins to blacken. Maybe the same trick works with aubergines.

 

[Antilogic]

Well, not really. Aubergines are a Mediterranean vegetable. And so to "Soooo British" people they're just foreign muck.

I've never seen a recipe that required peeling an aubergine, but I have for tomatoes.

And, like a bit of a fool, I have peeled tomatoes. It can be done OK, if you soak them in very hot water for a couple of minutes. But why why why?

Peeling sweet peppers is another thing I've done, which is also daft. For those, you have to bake them under a grill till the skin begins to blacken. Maybe the same trick works with aubergines.

I was just joking!

 

[Borachio]

OK. Though I don't mind if you weren't.

 

[bhsup]

Can someone tell me which website I might have made this at? It's been so many years, I just don't remember. Hoping it clicks with someone...

 

[ShahJahanII]

Is there a link to the rules for starting a thread that is part of a series? (Like the raves/rants threads or "what music are you listening to?")

 

[bhsup]

Yeah. It's actually in the rules of the now-locked old OT. Go down to the part of the post about "1,000 post threads."

http://forums.civfanatics.com/showpost.php?p=10497162&postcount=1

 

[Cheezy the Wiz]

You mean an aubergine?

You surely didn't peel one of those. What on earth for?

I cook mine in a pressure cooker for a max of 5 minutes and they're done. Just eat the skin.

You don't peel grapes as well, by any chance?

Really? I steam my for 20-30 minutes, and eat the flesh. Preferably with pasta and marinara sauce.

 

[Borachio]

Really? I steam my for 20-30 minutes, and eat the flesh. Preferably with pasta and marinara sauce.

Yeah, I used to have a steamer, but really it just filled the house with steam. So I gave the thing to a charity shop.

Pressure cookers are the business. And aubergines belong in ratatouilli, fyi.

 

[ShahJahanII]

Yeah. It's actually in the rules of the now-locked old OT. Go down to the part of the post about "1,000 post threads."

http://forums.civfanatics.com/showpost.php?p=10497162&postcount=1

Thanks!
I have a question for any Game of Thrones fans. How does the HBO series sync with the books? As in, have the episodes followed the same order as the book(s)? And which books are covered in the series? I would like to read the book and watch the show in parallel (starting with Season 1, Episode 1). Episode-by-episode would be nice, but if anyone knows where each season ends relative to the book(s), that would also be an alternative.
EDIT: And please no spoilers in your answers.

 

[MagisterCultuum]

I could not give you an episode to chapter comparison, but I can say that the first season covers the first book and the second season covers the second book.

That trend will not continue, however. The third season of the show (which premieres tonight) is only going to attempt to cover the first half of the third book. The later books are longer and cannot be adequately covered in a single season. Frankly, a single season wasn't really long enough for the earlier books either. The producers had to cut out several characters who were introduced early in the book but only became really important later. I've heard that a major focus of the third season is trying to introduce these characters whom we should have met already.


Note that the fourth and fifth books are actually split based on characters and geography rather than chronology. Although the fifth book is longer and continues on to a later point than the fourth book, they start at the same time. (Near the beginning of each is a chapter that covers the exact same conversation with the exact same dialogue, but which are from the perspectives of different characters who are keeping different secrets from one another.) Many fans recommend reading these two books at the same time.

The show will probably mix scenes from those two books to keep things more chronological. It is also possible that the show will get around to covering the sixth book before it is actually published.

 

[Atticus]

Ghostwriter?

Why is it hard to peel? Is the skin too thick or rubbery? Or does it have a little give after being cooked so the peeler can't cut through it?

Me? No!

After cooking eggplant is too soft to use a peeler, I just used thumb and knife. The skin came off mostly in small strips, and after I got bored, too thick too.

B: Tomato must absolutely be peeled for some dishes, since otherwise the skin will roll up into pointy sticks.

 

[Borachio]

I just eat those "pointy sticks." Tomato skin is indigestible, I believe. So it's essential roughage.

But I agree, for tomato soup and some other things, the skins would look rather unappetizing. So for soup, I remove the tomato skins at the same time as the seeds - with a sieve.

 

[LamaGT]

If you'll ever want to make tomato sauce you'll have to peel that bastard.