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by PAstrychef
Thu Dec 31, 2009 5:18 am UTC
Forum: Food
Topic: What did you eat today?
Replies: 185
Views: 62176

Re: What did you eat today?

After last night's lobster extravaganza I had ramen for breakfast, a swedish meatball sandwich for lunch and a bowl of potato-leek soup for dinner.
by PAstrychef
Wed Dec 30, 2009 5:31 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

So there was this sale on lobster at a local store, and Mom asked I was into having a lobster dinner. And since she had 6 8 oz. tails in the freezer we could make lobster bisque as well. It sounded like fun, so we set up to do it this week. I thought it was on Wednesday, but it was on Tuesday instea...
by PAstrychef
Mon Dec 28, 2009 3:14 pm UTC
Forum: Food
Topic: Winter Cooking
Replies: 11
Views: 2538

Re: Winter Cooking

Butternut squash are the long round tan ones. They are pretty dang easy to peel with a vegetable peeler. Most of the other winter squash have corrugated sides. I only use those in preparations where I can bake the squash first and scoop it out of its skin with a spoon. Sometimes you can find a chunk...
by PAstrychef
Mon Dec 28, 2009 3:07 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

My dear Nath, you did not make something with such an uncouth name as "chickencake". You made chicken croquettes. Croquettes have been the favored method of using up leftovers for centuries. And wonderful things they are. Just about any diced leftover, meat or veg, glued together with mash...
by PAstrychef
Sat Dec 26, 2009 5:24 am UTC
Forum: Food
Topic: slow roasting chicken
Replies: 7
Views: 1805

Re: slow roasting chicken

Glad you liked it! :D
by PAstrychef
Thu Dec 24, 2009 10:57 pm UTC
Forum: Food
Topic: Winter Cooking
Replies: 11
Views: 2538

Re: Winter Cooking

I'm happy to get out the slow-cooker and make braised stuff. I've got a big pork shoulder I'm going to marinate tonight and put in the cooker tomorrow. Still deciding what to make the marinade out of.
by PAstrychef
Thu Dec 24, 2009 10:55 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

That's known as a spritz gun and the cookies spritz cookies. They're usually a nice shortbread sugar cookie.
by PAstrychef
Tue Dec 22, 2009 11:35 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

Try it in anything with pears-they're a great pair.
by PAstrychef
Wed Dec 16, 2009 3:14 pm UTC
Forum: Food
Topic: The 'I Need a Recipe' Thread
Replies: 302
Views: 52413

Re: The 'I Need a Recipe' Thread

Well, I've been searching for a recipe for a nice knish for years now. Even old Jewish cookbooks don't seem to have them. Want me to ask my mom or grandmother? I guarantee you one of those old Jewish biddies will have a knish recipe. Please do! I'm looking for the dough that wraps the potato fillin...
by PAstrychef
Fri Dec 11, 2009 2:08 pm UTC
Forum: Food
Topic: Recommendations for a good oven mitt?
Replies: 13
Views: 2646

Re: Recommendations for a good oven mitt?

I once knew I wasn't going to last long in a kitchen when I asked for mitts and was told they were for wussies by the chef. Who wasn't the one moving big trays full of water and custards out of the oven in a space too narrow to do so with out tilting the tray.
by PAstrychef
Fri Dec 11, 2009 2:06 pm UTC
Forum: Food
Topic: slow roasting chicken
Replies: 7
Views: 1805

Re: slow roasting chicken

The orange-honey-cumin glaze can be used to good effect on whole chickens, chicken parts, pork chops, pork tenderloins, quail, venison steaks......
It will work fine on a slow roasted item as well.
by PAstrychef
Thu Dec 10, 2009 12:28 am UTC
Forum: Food
Topic: Recommendations for a good oven mitt?
Replies: 13
Views: 2646

Re: Recommendations for a good oven mitt?

The silicon mitts can be too stiff to get a good hold on a sheet tray or baking pan with out smashing some of the product. But they will let you reach into a pot of boiling water and not really notice it.
by PAstrychef
Wed Dec 09, 2009 4:02 am UTC
Forum: Food
Topic: Recommendations for a good oven mitt?
Replies: 13
Views: 2646

Re: Recommendations for a good oven mitt?

Your best bet is to go to a restaurant supply store and get a nice heavy pair of bakers mitts. Failing that, you can look for the ones sold with the weber label, or a pair of welder's gloves from the hardware store. The bakers mitts are designed to be washable, which the others aren't. Try them on a...
by PAstrychef
Fri Dec 04, 2009 5:50 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

A very nice lamb and bean stew from an old magazine clipping given to me by a friend. It used a spice mix called baharat, which seems to be a sort of chili powder in the american sense. I was all set to mix my own when I noticed that the Spice House shop near me sold it. I may try my own mix so I ca...
by PAstrychef
Fri Nov 27, 2009 4:29 pm UTC
Forum: Food
Topic: Hacking fast food
Replies: 61
Views: 26102

Re: Hacking fast food

Just remember that a wonderful milkshake from B&R will fulfill your daily caloric needs quite nicely. So skip lunch and dinner that day.
by PAstrychef
Fri Nov 27, 2009 4:26 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

But it was the feast day of overconsumption! If I had time to post, I wouldn't have had time to make: Cornbread-apple-sausage stuffing (yes, I made the cornbread, no, I didn't make my own sausage this year) barley-mushroom-lemon stuffing turkey stock and gravy bourbon-spiked pumpkin cheesecake Sri L...
by PAstrychef
Wed Nov 25, 2009 4:17 am UTC
Forum: Food
Topic: slow roasting chicken
Replies: 7
Views: 1805

Re: slow roasting chicken

Orange juice, honey and cumin. 4 oz. OJ, 2 oz. Honey, 1 TBS ground cumin. And pull off that foil for at least half of your cooking time, the evaporation causes the glaze to thicken and make a luscious crust. Otherwise you get flabby, rubbery skin that's no fun at all. Barbecue is always great, beer ...
by PAstrychef
Wed Nov 25, 2009 4:12 am UTC
Forum: Food
Topic: Chicken
Replies: 5
Views: 1573

Re: Chicken

Best Roast Chicken ever: Turn the oven to broil. Rinse the chicken off, inside and out. Make sure there aren't any bags of innards still inside. Deal with the innards later. Get a heavy sharp knife and slice the bird open along the breast bone. Pull the halves apart and press down on the spine until...
by PAstrychef
Fri Nov 20, 2009 4:35 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 80431

Re: Who likes BREAD?

Decker wrote:I'm looking for a very easy to make, moist, dense bread. Any suggestions from anyone here?

You'll do best with an Eastern European sourdough. Try the Bread in 5 minutes a day books, the second one has some denser varieties.
by PAstrychef
Wed Nov 18, 2009 4:32 pm UTC
Forum: Books
Topic: Over-analysing books and School
Replies: 97
Views: 17959

Re: Over-analysing books and School

Quite. Feminist criticism isn't about forcing every text to espouse a particular viewpoint on feminism, it's about asking what a text has to say about feminist topics. Very different ideas. And it's especially good at showing the unconscious norms of the culture the author is writing in/for. What a...
by PAstrychef
Sun Nov 15, 2009 5:32 am UTC
Forum: Books
Topic: Over-analysing books and School
Replies: 97
Views: 17959

Re: Over-analysing books and School

If I eat a bowl of soup and I wold swear that there was paprika in it, and the cook insisted that there was no paprika, then I would have to think that they wanted the soup to taste like paprika was in it-because the soup they served had that flavor as part of the taste. They added all of the spices...
by PAstrychef
Sun Nov 15, 2009 5:19 am UTC
Forum: Food
Topic: Cookbooks
Replies: 18
Views: 3686

Re: Cookbooks

I was just given a pair of cookbooks on savory baking. They look very interesting-I'm planning on making the dijon chicken brown betty soon and the thyme-lemon-sea salt shortbread next week. It's the first time in a while that I've opened a cookbook and really wanted to play with the recipes. What n...
by PAstrychef
Sun Nov 15, 2009 5:15 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

Mom had a dinner party, so I got to make:
mini spanikopetes
Mushroom and leek tartlettes
sun-dried tomato mini cheese cakes
also
refrigerator chocolate souffles-a hotel kitchen recipe
lemon chiffon angel pie (a pie with a meringue crust)
A nice day and a half puttering about.
by PAstrychef
Sun Nov 15, 2009 5:09 am UTC
Forum: Food
Topic: Chilli
Replies: 26
Views: 3629

Re: Chilli

I can handle pretty hot foods, but hate it when the burn overpowers all other flavors. I would rather have more subtle, complex flavor profile than sheer vast burning heat. As for adding fewer chilies,the seeds and pith carry a disproportionate amount of the oils that burn, so you can keep the compl...
by PAstrychef
Thu Nov 12, 2009 3:57 am UTC
Forum: Food
Topic: Worst Food Decisions, or WHY DID I EAT THAT URGRGRBLEH
Replies: 79
Views: 15538

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

So you cooked something inedible, but then didn't eat it? Cheater! :lol:
by PAstrychef
Wed Nov 11, 2009 5:26 am UTC
Forum: Books
Topic: Over-analysing books and School
Replies: 97
Views: 17959

Re: Over-analysing books and School

Literary analysis is a way to get you to look under the surface of what you're reading and think about what may be intended as a deeper structure of the work. If you look at analysis of a "classic" work like "Midsummer Night's Dream" over different periods you will see a changing...
by PAstrychef
Wed Nov 11, 2009 5:09 am UTC
Forum: Food
Topic: Recommend me a food
Replies: 53
Views: 8239

Re: Recommend me a food

Couscous also comes in different sizes. The larger size is sometimes called maftoul or Israeli couscous. It's great under just about any kind of stew, or you can mix dryish stuff in with it-chopped chicken and veg, spiced nuts and mint and raisins and so on. I've served a sweet couscous made with a ...
by PAstrychef
Wed Nov 11, 2009 5:05 am UTC
Forum: Food
Topic: How to clean dishes?
Replies: 12
Views: 2099

Re: How to clean dishes?

In Amsterdam beverages served in bars come in glasses with the soap sliding down the side. It's how they show that the glass has been washed. It threw me for a loop the first time I saw it, and I still tend to wipe my glass when it's put in front of me.
by PAstrychef
Tue Nov 10, 2009 5:24 am UTC
Forum: Food
Topic: How to clean dishes?
Replies: 12
Views: 2099

Re: How to clean dishes?

Air drying is fine-some consider it better than drying with a towel that goes from dish to dish. As for your glasses, chances are they're responding to the soap and minerals in your water. You can try scrubbing a dry paper towel around the inside bottom of each glass and see if it comes up tinged wi...
by PAstrychef
Sat Nov 07, 2009 7:34 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

A kind of clafouti, which is a kind of pancake with cooked fruits . I used some pears going soft-with the soft parts cut out-an apple and some cranberries, tossed in some sugar and spices and spread them in a pie plate. The batter was 2 eggs, some buttermilk left from a great batch of cornbread and ...
by PAstrychef
Thu Nov 05, 2009 2:30 am UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 80431

Re: Who likes BREAD?

I have been lucky in my sourdoughs starters-they just tend to work for me. So all I can say is feed them regularly, even if you don't use them. Once well developed they live in the cooler for ages fed once a month or so if you don't have time to bake. I have some starter that's over 10 years going b...
by PAstrychef
Thu Nov 05, 2009 2:25 am UTC
Forum: Food
Topic: When Good Food Goes Bad
Replies: 40
Views: 7464

Re: When Good Food Goes Bad

I have a case of raspberries. Because they are raspberries (trust me on this) there is a spectrum of edibility in the case. I go through the berries and sort them. Some are beautiful-I put those aside to use as garnishes. Some are a bit soft, but otherwise ok-those go into baked preparations. Some h...
by PAstrychef
Thu Nov 05, 2009 2:08 am UTC
Forum: Books
Topic: I need a book recommendation (Renamed : Recom'd me a book)
Replies: 338
Views: 198946

Re: I need a book recommendation (Renamed : Recom'd me a book)

If you haven't yet, do read Le Guin. She wrote lots of stuff that has nothing to do with Earthsea. If you read he Earthsea books when younger, her adult writing is better. The Dispossessed is some of the best SF ever written. Mary Gentle has a great series, Lost Burgundy and also the nifty Golden Wi...
by PAstrychef
Wed Nov 04, 2009 3:23 pm UTC
Forum: Food
Topic: When Good Food Goes Bad
Replies: 40
Views: 7464

Re: When Good Food Goes Bad

Once veg have gone to the slime gods there isn't much you can do with them except add them to the compost. At the least they will taste bad-if the possibility that they'll make you sick as a dog isn't enough to keep you from putting a rotten piece of vegetable int your mouth. Here is one instance wh...
by PAstrychef
Wed Nov 04, 2009 3:17 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4615
Views: 868963

Re: Today I Made:

Yesterday I made an Orange-Cranberry bundt cake for the folks at the internship. Alas, they only ate a few slices, but they were complaining about the number of people who were out of the office. They perked right up when I offered a pumpkin chocolate chip one for next week. Feels like it might be a...
by PAstrychef
Mon Nov 02, 2009 2:47 am UTC
Forum: Books
Topic: Shakespeare Thread
Replies: 59
Views: 9223

Re: Shakespeare Thread

Hey, when Merchant was written converting someone to the (right brand of) Christianity did make everything all right. For an SF version of The Tempest see Forbidden Planet . While it's fun to see versions of the plays using modern dress and periods, knowing the context they were written in is import...
by PAstrychef
Mon Nov 02, 2009 2:42 am UTC
Forum: Food
Topic: When Good Food Goes Bad
Replies: 40
Views: 7464

Re: When Good Food Goes Bad

Depending on the product and the type of organism growing on it it could well kill you or at least make you wish you were dead. While not that many people die from food related toxicity each year and most of those are connected with professional food handlers, plenty spend time they didn't need to o...
by PAstrychef
Sun Nov 01, 2009 4:21 pm UTC
Forum: Food
Topic: Immersion Blender Question
Replies: 5
Views: 1433

Re: Immersion Blender Question

The plastic used in kitchen appliances is formulated to be safe at high temperatures. Don't worry about it.
by PAstrychef
Thu Oct 29, 2009 5:07 pm UTC
Forum: Books
Topic: I need a book recommendation (Renamed : Recom'd me a book)
Replies: 338
Views: 198946

Re: I need a book recommendation (Renamed : Recom'd me a book)

So I need a little help from someone who has read more fantasy/sci-fi than me. I'm looking to start a new series, and I'm trying to decide which to pick up first. My choices are mostly from what I've read in this thread. A Song of Ice and Fire by George RR Marthin Wheel of Time by Robert Jordan or ...
by PAstrychef
Thu Oct 29, 2009 5:00 pm UTC
Forum: Books
Topic: I need a book recommendation (Renamed : Recom'd me a book)
Replies: 338
Views: 198946

Re: I need a book recommendation (Renamed : Recom'd me a book)

Amishdemon wrote:hello can some one recommend me a sci-fi war book.

Almost anything by David Webber or John Ringo will count as military SF. Harry Turtledove has written some good stuff as well, and Haldeman's Forever War is a great anti-war SF piece.

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