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by PAstrychef
Sun Mar 07, 2010 10:34 pm UTC
Forum: Books
Topic: I'd like to know the name of this book/short story/comic
Replies: 664
Views: 253142

Re: I'd like to know the name of this book/short story/comic

I've had this list of books that I can't remember the title of for a while, but I only remember a small amount of details from them (otherwise Google would have solved my problems) 3. Dark science fiction - a group of humans is traveling in a spaceship (I believe to colonize other worlds) and they ...
by PAstrychef
Sun Mar 07, 2010 10:31 pm UTC
Forum: Books
Topic: Good books that piss you off
Replies: 38
Views: 7936

Re: Good books that piss you off

So are we looking for books whose characters are horribly irritating, like Thomas Covenent, or where the story itself pisses you off, like Handmaid's Tale ? Plenty of non-fiction will get the blood roiling, and the kinds of fiction where you wonder (knowing that it's probably really happened somewhe...
by PAstrychef
Sun Mar 07, 2010 10:17 pm UTC
Forum: Books
Topic: Alternative worlds in fiction
Replies: 24
Views: 4965

Re: Alternative worlds in fiction

Jay Lake's Mainspring is based on a world where the gears the run things are plainly visible and are part of the plot. Getting across the equatorial gear-wall is a huge part of the story. Robert Forward wrote Dragon's Egg , where half of the character exist on the surface of a very dense object that...
by PAstrychef
Sun Mar 07, 2010 10:10 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

Company dinner- Twice baked cheese souffles spinach, mushroom and almond burgers crispy fried tofu and sweet potatoes with peanut sauce Lemon-herb butter glazed broiled salmon green salad cinnamon-chocolate chip shortcakes with vanilla ice cream Vegetarian friends who will soon be moving to Californ...
by PAstrychef
Sat Mar 06, 2010 3:45 pm UTC
Forum: Food
Topic: The 'I Need a Recipe' Thread
Replies: 302
Views: 52482

Re: The 'I Need a Recipe' Thread

Until the outside is dark brown and crispy. It should take about3-5 minutes on one side, flip them over and another few minutes on the other side.
by PAstrychef
Wed Mar 03, 2010 10:17 pm UTC
Forum: Food
Topic: I Gotta Learn To Cook.
Replies: 9
Views: 3213

Re: I Gotta Learn To Cook.

The only way to really know how to cook is to do it. That your parents showed you that good cooking is possible is a big first step. There are a few good books to stick in the bathroom and read through that will help. How To Cook Everything by Mark Bittman and Ratio by Michael Rhulman will get you e...
by PAstrychef
Tue Mar 02, 2010 11:13 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

A chicken tagine with artichoke hearts, chickpeas and preserved lemon (preserved them myself). Seasoned with onions and a bunch of a spice mix called Baharat-I could mix my own but the Spice House makes a very nice one and it's very convenient. I added too much liquid at first, so I scooped most of ...
by PAstrychef
Thu Feb 25, 2010 11:59 pm UTC
Forum: Books
Topic: Anti-Recommend a Book!
Replies: 45
Views: 8939

Re: Anti-Recommend a Book!

Hey-Tim Findley wrote bunches of great stuff and Pilgrim was nifty! Unwanted on The Voyage was my favorite. As for books to avoid-how about most of "James Patterson"'s stuff? (Quotes because he actually writes very little of the stuff published under his name.) I'm sure there must be a tol...
by PAstrychef
Thu Feb 25, 2010 11:55 pm UTC
Forum: Books
Topic: Iain M. Banks
Replies: 124
Views: 171286

Re: Iain M. Banks

Transition was a good read-not a Culture book at all. That sounds wrong. It's not a Culture book and it was good. The Culture books are good too. It feels a bit flighty after the density of Matter and The Algebraist . Still plenty of nifty ideas to go around. ANd easily returned to in another story.
by PAstrychef
Thu Feb 25, 2010 11:51 pm UTC
Forum: Books
Topic: What's the Temeraire series like?
Replies: 3
Views: 2094

Re: What's the Temeraire series like?

I found these to be thoroughly enjoyable. They worked especially well as audio books. There are some problems, especially in the relationship between the dragons and the British, but all in all a fun read. I'm looking forward to the next one.
by PAstrychef
Thu Feb 25, 2010 11:45 pm UTC
Forum: Food
Topic: Onion Rings
Replies: 73
Views: 9057

Re: Onion Rings

If your pot has a heavy bottom it will do fine. And you can often find cast iron pots at thrift stores.
by PAstrychef
Wed Feb 24, 2010 11:33 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

A pork roast seasoned with a dry rub of kosher salt, orange zest, maple sugar, hot chili pepper powder, cumin and garlic salt. Rubbed all over the meat then sealed in a vacuum bag overnight, seared in a cast iron skillet and roasted at 350 sitting on some sliced onions. Made a pan sauce with some be...
by PAstrychef
Wed Feb 24, 2010 3:22 am UTC
Forum: Food
Topic: The 'I Need a Recipe' Thread
Replies: 302
Views: 52482

Re: The 'I Need a Recipe' Thread

I just bought OSTRICH MEAT. I have a bit over half a pound; what should I do with it before inserting it into my facehole? Treat it like a fairly lean cut of beef. Cut into cutlets it's nice floured and pan fried. You can make a sauce in the pan if you want to. You can use it in a stir-fry, or roas...
by PAstrychef
Wed Feb 24, 2010 3:19 am UTC
Forum: Food
Topic: Lentils
Replies: 14
Views: 3293

Re: Lentils

There's great little recipe for an Egyptian dish whose name I now forget. you take equal amounts of cooked lentils, rice and macaroni-I use elbows-and mix them with tomato sauce flavored with plenty of cumin and some sumac. You can add meat, but I've never found it really necessary. Now that I think...
by PAstrychef
Wed Feb 24, 2010 12:23 am UTC
Forum: Food
Topic: Bacon!!
Replies: 34
Views: 5147

Re: Bacon!!

I found a magic product at my local favorite ethnic market-stuffed bacon. This is slab bacon that has been split and loaded with a mildly spicy sausage mixture and rolled closed. It's about 8" in diameter. I got 1/4" slices and fried them up and served them on toast. I think it's a German ...
by PAstrychef
Mon Feb 22, 2010 6:44 pm UTC
Forum: Books
Topic: Good books that piss you off
Replies: 38
Views: 7936

Re: Good books that piss you off

Eliot Pattison's novels about Tibet make me want to beat the Chinese Government upside the head.
by PAstrychef
Sun Feb 21, 2010 7:40 pm UTC
Forum: Food
Topic: Celebrity Cooks that you Enjoy Copying
Replies: 19
Views: 3819

Re: Celebrity Cooks that you Enjoy Copying

The Sainted Julia, Jacques Torres, and a few others known in professional circles but not yet (thankfully) on TV.
by PAstrychef
Sun Feb 21, 2010 7:38 pm UTC
Forum: Food
Topic: Breadmaking 101
Replies: 4
Views: 1592

Re: Breadmaking 101

One nice thing about bread is that on the whole it's rather forgiving. While having a starter is lovely, you really don't need one to made really good bread. I made the white bread from the Joy of Cooking for years before I became a baker. If you like the science/math parts of cooking R. Berenbaum's...
by PAstrychef
Thu Feb 18, 2010 10:03 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

Did everybody eat out all week?
A big pot of spaghetti sauce with meatballs, spicy sausage and smoked pork left over from the cassoulet. And a skillet apple pie, but I only made it to use up some vanilla ice cream I made months ago that I just found in the freezer. Really.
by PAstrychef
Thu Feb 18, 2010 9:59 pm UTC
Forum: Food
Topic: It's All Greek To Me
Replies: 18
Views: 2938

Re: It's All Greek To Me

I've always called the strips-of-meat-on-a-spit product shawarma, and the ground meat gyros. Shawarma is a wonderful food, but gyros are also wonderful.
by PAstrychef
Mon Feb 15, 2010 3:09 am UTC
Forum: Food
Topic: Analytical Cooking... What do you think?
Replies: 30
Views: 5922

Re: Analytical Cooking... What do you think?

Using an analytical approach to cooking is the basis of being a real cook. You can follow recipes all you like, but you have to be able to look at a bunch of ingredients and know both what you want from them and how to get it all by yourself before I think you can say you know cooking. The differenc...
by PAstrychef
Mon Feb 15, 2010 3:00 am UTC
Forum: Food
Topic: It's All Greek To Me
Replies: 18
Views: 2938

Re: It's All Greek To Me

In the Chicago area much of the gyros served is made by Chronos-the NY Times online has a video about them. They use a mix of lamb and beef, ground and flavored then shaped on a core, so that the spit can be fitted in the cone. And they make a very nice product. As for great Greek foods-spit roasted...
by PAstrychef
Thu Feb 11, 2010 4:44 am UTC
Forum: Food
Topic: Ice Cream.
Replies: 56
Views: 9330

Re: Ice Cream.

You add the crunchy bits just for the last few moments of churning. The ice cream should still be fairly soft at that point.
by PAstrychef
Sat Feb 06, 2010 11:47 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

A project off and on over the last few days- a big ass pot of cassoulet. I had some duck confit I made a while ago, and I added some smoked bacon, some pork roast and some lovey garlicky sausage made by a local butcher. Topped with bread crumbs and parsley drizzled with duck fat. Luckily I invited p...
by PAstrychef
Wed Feb 03, 2010 3:41 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

Baked apples stuffed with a filling of raisins and walnuts. Waiting for dinner to eat them.
by PAstrychef
Tue Feb 02, 2010 11:22 pm UTC
Forum: Food
Topic: Bacon!!
Replies: 34
Views: 5147

Re: Bacon!!

Ah yes, the varieties of pork product that are called bacon. They don't all come from the same part of the pig, either. I like belly bacon cooked crispy and back bacon nicely browned. Pancetta gets crumbled for use in sauces. Peameal bacon gets fried up in butter.
They're all wonderful.
by PAstrychef
Tue Feb 02, 2010 11:17 pm UTC
Forum: Books
Topic: what I read last month
Replies: 1
Views: 858

what I read last month

Here's what I read in January. What did you read? January: The Cloud Pavilion, L. Rowland Shades of Gray, J. Fforde London in Chains, G. Bradshaw Peter and Wendy, J.M. Barrie* Take Three Tenses, R. Godden* Man Corn Murders, Lou Allin Sorrow Wood, R. Atkin Breathless, D. Koontz Mariposa, G. Bear Last...
by PAstrychef
Fri Jan 29, 2010 4:36 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

I've made jambalaya with lots of things but never with kids-were they tasty? Last night it was maple-soy glazed salmon, maftoul (the big couscous) and sauteed zucchini and yellow squash with onion. It was great having a real meal and real food for lunch. The night before one of the roommates made po...
by PAstrychef
Mon Jan 18, 2010 8:56 pm UTC
Forum: Food
Topic: The 'I Need a Recipe' Thread
Replies: 302
Views: 52482

Re: The 'I Need a Recipe' Thread

You can halve a whole chicken either along the breast bone -just whack through it with a heavy knife or use poultry shears. This is called butterflying or by cutting out the backbone. You put the bird on a cutting board in a sheet pan (to keep raw chicken juices from covering your counter), breast d...
by PAstrychef
Mon Jan 18, 2010 8:45 pm UTC
Forum: Books
Topic: Strong Female Protagonists
Replies: 101
Views: 21118

Re: Strong Female Protagonists

Much of Charles De Lint's stuff has great female protagonists, especially The Little Country . Sherri Tepper's books- The Gates To Women's Country and Shadow's End and Grass are great as well. In General Fiction, old but still great are Rumer Godden's Books- In This House of Brede , China Court, and...
by PAstrychef
Sun Jan 17, 2010 6:35 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

Spaghetti carbonara, using my brothers home-cured bacon. The sauce is a bit loose, but it's still tasty.
by PAstrychef
Fri Jan 15, 2010 7:29 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

Cream of mushroom soup. A bit over salted but still nice. Thinking of some oven-smoked robs for this weekend.
by PAstrychef
Fri Jan 15, 2010 7:26 pm UTC
Forum: Food
Topic: The 'I Need a Recipe' Thread
Replies: 302
Views: 52482

Re: The 'I Need a Recipe' Thread

Plain roast chicken with veg cooked in the pan is great and simple. I like to cut the chicken in half along the spine, spread it open and press it flat with my hand. This will work with already cut up chicken too. Turn on the broiler in your oven. Put a rack in the second slot down from the broiler....
by PAstrychef
Fri Jan 15, 2010 12:21 am UTC
Forum: Food
Topic: Ideas for a Mushroom Surplus
Replies: 4
Views: 1325

Re: Ideas for a Mushroom Surplus

SOUP!!! Also made into a duxelle-sauteed with a bit of onion and white wine and butter until dry, they freeze wonderfully and can be used in beef wellington, salmon in pastry, mushroom raviolis and anything else. Add some spinach and cooked grains and they make a tasty burger. You could send some to...
by PAstrychef
Wed Jan 13, 2010 4:17 am UTC
Forum: Food
Topic: Healthy Snack Foods
Replies: 19
Views: 3626

Re: Healthy Snack Foods

You could try googling diabetic snack recipes and see what pops up.
by PAstrychef
Wed Jan 13, 2010 4:07 am UTC
Forum: Food
Topic: Help!
Replies: 5
Views: 1437

Re: Help!

Starting at the bottom of the list, blackberries make a wonderful cobbler-and don't worry about copyright for this size project. There are several recipes out there for ham cooked in cola. And steaks either braised in coffee of crusted with coffee grounds. You could use edamame for soy-lent green. I...
by PAstrychef
Fri Jan 08, 2010 4:10 pm UTC
Forum: Books
Topic: Flatland
Replies: 8
Views: 2144

Re: Flatland

And of course, females in Flatland are straight lines. It's all they're capable of being. I do love the protagonists amazement as he figures out that a sphere exists.
by PAstrychef
Fri Jan 08, 2010 4:05 pm UTC
Forum: Food
Topic: Steamers
Replies: 8
Views: 1673

Re: Steamers

I find counterspace too precious to give it to most of these kinds of equipment. A basket steamer and a pot with a good lid on the stove work just great. They're cheap and you can use them for plenty of other stuff too! Look at your rice cooker-it should have a "steam foods" setting. At le...
by PAstrychef
Mon Jan 04, 2010 1:48 am UTC
Forum: Food
Topic: Healthy Snack Foods
Replies: 19
Views: 3626

Re: Healthy Snack Foods

You could make a fruit crumble bar using granola for the crust and a sugar-free fruit jam for the filling, then just oats with a bit of sweetener for the topping. It wouldn't be perfect, but it would be better and look familiar. You could also check out the world of Japanese snacks, which have a muc...
by PAstrychef
Sat Jan 02, 2010 3:00 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4626
Views: 870864

Re: Today I Made:

Duck breasts with a ginger-tea crust and pineapple reduction. Thank you, food network Canada, for the recipe. A very simple recipe and I had bought a duck on sale, made confit with the back end (a big pot of cassoulet is happening in the next few weeks) and did this for dinner with the breasts. Serv...

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