Search found 2043 matches

by PAstrychef
Mon May 10, 2010 1:28 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

Fired up the smoker, did some ribs and brisket. Ribs had been vacuum-sealed with a rub of brown sugar, salt, black pepper, cumin, garlic powder and cayenne. I don't remember what the roommate put on the brisket. Fire was a bit too bog, one rack of ribs got charred beyond edibility. Can't convince th...
by PAstrychef
Fri May 07, 2010 1:58 pm UTC
Forum: Food
Topic: Worst Food Decisions, or WHY DID I EAT THAT URGRGRBLEH
Replies: 79
Views: 15814

Re: Worst Food Decisions, or WHY DID I EAT THAT URGRGRBLEH

Red bean paste is a sweet, kind of gummy paste. Natto are fermented beans. I can handle red bean paste in moderation, but natto is beyond me.
by PAstrychef
Fri May 07, 2010 1:55 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

What the recipe probably forgot to tell you was to butterfly the steak. You need a long sharp knife. Freeze the meat for about 15 minutes, which makes it easier to cut cleanly. With the grain of the meat running up and down (If the steak was a piece of paper it would be in portrait orientation) Slic...
by PAstrychef
Thu May 06, 2010 10:33 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

A flank steak is a fairly compact cut and it cooks up in about 10 minutes in one piece. A skirt steak is long and thin, and often works best cut into portions. They only need about 5 minutes to be ready for eating. I do like my meat rare-you may want more time on the heat.
by PAstrychef
Wed May 05, 2010 3:32 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

Flank steaks on the grill-marinated in soy, sesame, chili/garlic paste, plenty of ginger. Also soba dressed with miso and sesame, served cold.
Good stuff. And great leftovers!
by PAstrychef
Mon May 03, 2010 5:09 pm UTC
Forum: Books
Topic: The 50 book challenge
Replies: 76
Views: 14064

Re: The 50 book challenge

I have read over 100 books already this year. I'm not sure I <i>could</i> read more books than I do now. I suppose I could read more demanding books (advanced maths, physics, time travel, etc.) but I get through about 1 a day at the moment. I would post the list but our benevolent overlord doesn't l...
by PAstrychef
Wed Apr 28, 2010 2:05 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

Fish tacos with spinach from a recipe at the NY Times.com. A twerk or two-one roommate can't eat cilantro and I made some salmon, some perch because I like salmon better. Very tasty, but grilled fish would be way better than steamed, as well as roasting the tomatillos instead of boiling them. It was...
by PAstrychef
Sat Apr 24, 2010 3:13 am UTC
Forum: Books
Topic: I'd like to know the name of this book/short story/comic
Replies: 664
Views: 259599

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

Sounds like Wings of a Falcon by Cynthia Voigt. Could be one of her others in the same sequence-On Fortune's Wheel or Jackaroo, but I'm pretty sure it's Falcon.
by PAstrychef
Fri Apr 23, 2010 3:24 am UTC
Forum: Books
Topic: I'd like to know the name of this book/short story/comic
Replies: 664
Views: 259599

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

This is Orbit by John Nance.
It was a good read. His other books are nice too.
by PAstrychef
Fri Apr 23, 2010 3:21 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

A lamb and chorizo chili and some marinated chicken wings on the grill. Cooked a tri-tip roast on Sun and have been using slices all week-in ramen bowls, chopped into scrambled eggs, sauteed and served on toast. Nice and very simple. Not much time to cook, alas.
by PAstrychef
Fri Apr 16, 2010 4:38 pm UTC
Forum: Food
Topic: Famous Spanish “Jamon”
Replies: 3
Views: 1752

Re: Famous Spanish “Jamon”

Jamon is my favorite snack for eating on the Ramblas in Barcelona. Also Chocolate al taza and churros.
Bellotas are acorns. Ilberico just became allowed into the US this year and is still very very expensive, but I can get nice chorizos now.
by PAstrychef
Fri Apr 16, 2010 4:35 pm UTC
Forum: Food
Topic: Do grapefruit rinds/zest have much flavor.
Replies: 9
Views: 3133

Re: Do grapefruit rinds/zest have much flavor.

It certainly works in marmalades. It isn't as potent as lemon or lime zest when added to give a bright note or a bit of flavor burst, but it is usable.
by PAstrychef
Thu Apr 15, 2010 12:01 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

Cornish game hens on the grill-made a rub of ras al hanout spice mix, garlic and a hot pepper (shredded it while frozen on my microplane) and rubbed it under the skin of the breast and thighs. Spatchcocked the birds, threw them on a hot grill bones down first, skin down to finish. It took less than ...
by PAstrychef
Thu Apr 08, 2010 2:50 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

We tried to get the grill gowing for a grilled prime-rib roast dinner in celebration of Spring, but it became to damp to keep a good fire going. So we cooked it inside and ate lovely rare beef with roast potaoes. Plenty of leftovers, too. Planning on making a batch of kumquats in honey-ginger syrup ...
by PAstrychef
Wed Mar 31, 2010 1:55 pm UTC
Forum: Food
Topic: Eating Sticky Cinnamon Buns Neatly
Replies: 15
Views: 2772

Re: Eating Sticky Cinnamon Buns Neatly

Jorpho wrote:
PAstrychef wrote:I always try for the one with the least frosting.
How counter-intuitive.

I just can't tolerate the old enough sugar to make your teeth hurt feeling anymore. I also like to taste the cinnamon and the bun.
by PAstrychef
Wed Mar 31, 2010 3:37 am UTC
Forum: Food
Topic: Eating Sticky Cinnamon Buns Neatly
Replies: 15
Views: 2772

Re: Eating Sticky Cinnamon Buns Neatly

Hold bun wrapped in napkin in non-dominant hand.
With dominant hand unroll a section of bun.
Bite off section and enjoy.
Repeat.
Do Not grasp bun with out napkin!
I always try for the one with the least frosting.
by PAstrychef
Mon Mar 29, 2010 2:35 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

We had Seder early because none of the celebrants could make it on Tuesday night. Lemon curd never really thickens until it's chilled, so you weren't doing anything wrong. I could see a camelized meringue as being quite tasty. As for the meatloaves, I'm an unobservant Jewish athiest, so I get to eat...
by PAstrychef
Sun Mar 28, 2010 3:20 pm UTC
Forum: Books
Topic: I need a book recommendation (Renamed : Recom'd me a book)
Replies: 340
Views: 203757

Re: Recommend me some non fiction science or technology book

gbagcn2 wrote:Recommend me some non fiction science or technology books.

Chaos by James Glieck
Basin and Range by John McPhee
Longitude, by Dava Sobel
by PAstrychef
Sun Mar 28, 2010 3:15 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

Having Seder early this year, so I made a fancy chocolate mousse bombe with pecans and a ganache glaze. Also the ususl suspects-matzoh balls, gefilte fish, two kinds of haroset. Just to keep the meme of Chinese food on holidays strong it's out for dim sum this morning. Also a pair of bacon wrapped m...
by PAstrychef
Fri Mar 26, 2010 1:35 pm UTC
Forum: Food
Topic: Eat your words
Replies: 0
Views: 1344

Eat your words

Next Thursday is April 1st. Fun things happen on April 1st. One of them is the Edible Book Teas. These events are hosted around the world. People-some cooks,some book artists, create edible book-like or book related objects to show off and then consume. Here in Chicago we've been doing this for 11 y...
by PAstrychef
Fri Mar 19, 2010 4:17 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

Grilled pork chops and a broccoli-rice cheese casserole with crispy breadcrumbs on top. Very tasty.
by PAstrychef
Wed Mar 17, 2010 4:49 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 83816

Re: Who likes BREAD?

Ask the bakery person. In the US it's required to have that info available, if not on every item sold at retail. When one of my favorite regional bakeries sold out to a bigger concern, they not only dropped my favorite loaves altogether, the new ones they introduced had more sugars and less crust an...
by PAstrychef
Tue Mar 16, 2010 7:02 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 83816

Re: Who likes BREAD?

I've tried at bakeries where I was a baker to get them to have an afternoon baking, to capture the folks coming home. They just wouldn't do it. It would spread the schedule out too much and confuse the early morning guys, yada yada yada. Sad, really. But at least it is now possible to find quite goo...
by PAstrychef
Tue Mar 16, 2010 4:20 am UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 83816

Re: Who likes BREAD?

I think it's the flour. I've used european flours and they can give very different results from american flours. I may have used some from NZ when working in Antarctica, but not much. As for sourdoughs, what ever culture you start with will eventually be replaced with local yeasts and develop it's o...
by PAstrychef
Mon Mar 15, 2010 11:29 pm UTC
Forum: Serious Business
Topic: Problematic Language
Replies: 54
Views: 9654

Re: Problematic Language

Calling someone gay who is in fact homosexual isn't an insult. Calling someone gay meaning " you're an effeminate twit who is a poor excuse for manliness" is an insult. Using the term in a pejorative way is what makes the word problematical. There are some words whose usage over time has r...
by PAstrychef
Mon Mar 15, 2010 2:41 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 83816

Re: Who likes BREAD?

Have faith! you can make excellent bread at home, even baguettes. The tricky part of a baguette is that the dough is very plain-and so it's less forgiving than enriched doughs. But it still isn't hard . Shaping a baguette takes practice, so if you first several are lumpy log shaped loaves don't desp...
by PAstrychef
Sun Mar 14, 2010 6:48 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

Some crispy, spicy orange beef that turned out neither crispy nor all that spicy, but did have nice orange flavor. Some things just work out better than others. I shouldn't have been surprised at the lack of crisp though-I forgot that you don't velvet meat (by marinating it with egg white, cornstarc...
by PAstrychef
Fri Mar 12, 2010 9:56 pm UTC
Forum: Food
Topic: Broccoli
Replies: 59
Views: 9851

Re: Broccoli

boil broccoli remove broccoli from water blend broccoli into paste add just enough boil water back so it's soup consistence tastes good, but is missing something. can't for the life of me figure out what it is; needs zazz in some form. Well, most things taste better with some salt-despite what NY l...
by PAstrychef
Fri Mar 12, 2010 2:54 pm UTC
Forum: Food
Topic: Broccoli
Replies: 59
Views: 9851

Re: Broccoli

Nath wrote:Why would you call it 'broccoli saag'?

Because a similar dish made with spinach or other greens is know as saag in Indian cooking. If you add cheeses it's saag paneer.
Mighty tasty stuff.
by PAstrychef
Thu Mar 11, 2010 3:36 am UTC
Forum: Books
Topic: Iain M. Banks
Replies: 124
Views: 172059

Re: Iain M. Banks

At the same time, it very much doesn't address 'conservative' values. If you think that religion, family, tradition, duty, are the things that give meaning to life, then the culture isn't in any sense an improvement over our current world. Perhaps no worse either, but that's about it. But the peopl...
by PAstrychef
Mon Mar 08, 2010 5:49 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4729
Views: 908300

Re: Today I Made:

The burgers were this recipe from the NY Times. I added some cumin, just because I like it. I would have liked to have gotten the bulgur really dry, but didn't squeeze it that well. The crispy tofu and sweet potatoes I got from Molly Katzen's Still Life With Menu , but it's easy enough to describe. ...
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: 259599

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: 8140

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: 5056

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: 4729
Views: 908300

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: 53535

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: 3288

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: 4729
Views: 908300

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: 9156

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: 172059

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.

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