Search found 1991 matches

by PAstrychef
Sun Nov 15, 2009 5:15 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4531
Views: 834463

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: 3595

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: 15259

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: 17813

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: 8131

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: 2071

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: 2071

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: 4531
Views: 834463

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: 76888

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: 7379

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: 194269

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: 7379

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: 4531
Views: 834463

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: 9106

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: 7379

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: 1422

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: 194269

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: 194269

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.
by PAstrychef
Thu Oct 29, 2009 3:23 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4531
Views: 834463

Re: Today I Made:

I'm not sorry to have spread the bao meme. I made pork roast braised in milk with sage, garlic and lemon. Very easy, faster than I expected and damn fine. Whole wheat bulgar pilaf and broccoli to go with. Also chicken soup because a roommate is under the weather. Chicken soup in the freezer is bette...
by PAstrychef
Mon Oct 26, 2009 5:30 pm UTC
Forum: Books
Topic: Shakespeare Thread
Replies: 59
Views: 9106

Re: Shakespeare Thread

Once more, the accuracy of Shakespeare as historian is questioned: Agincourt numbers off? After all of these years of thinking of these plays as depictions of real things, it's funny to see them as being closer to fiction. I wonder why people assume so much of this stuff must be accurate. I would ha...
by PAstrychef
Sun Oct 25, 2009 9:37 pm UTC
Forum: Food
Topic: Winter Local Vegetables
Replies: 6
Views: 1642

Re: Winter Local Vegetables

As a long-time Chicago resident there is no way to eat fresh local veggies in the winter if you don't preserve them yourself. If you have the time, space and foresight to can, freeze or dry stuff in the summer you can eat local, but there just aren't many fresh foods growing around here from Novembe...
by PAstrychef
Fri Oct 23, 2009 9:37 pm UTC
Forum: Books
Topic: Shakespeare Thread
Replies: 59
Views: 9106

Re: Shakespeare Thread

Chicago Shakespeare Theatre has Richard III running now, in a lovely performance.
Quick-does it matter how much or how little this Richard resembles the historical figure? Was he a mis-formed scum or was he libeled big-time by More?
And for extra points, how many of the plays have ghosts in them?
by PAstrychef
Fri Oct 23, 2009 9:31 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4531
Views: 834463

Re: Today I Made:

nice batch of pistachio korma. The only hassle is getting the skins off of the pistachios, but at least I can get them shelled! Also some mac and cheese, with extra cheese.
by PAstrychef
Fri Oct 23, 2009 9:27 pm UTC
Forum: Food
Topic: Fruits and Veggies: Where to go from here?
Replies: 65
Views: 8370

Re: Fruits and Veggies: Where to go from here?

persimmons need to be soft to the point of mushy before they develop any really sweetness. Then they make great puddings and baked desserts.
by PAstrychef
Sun Oct 18, 2009 3:38 pm UTC
Forum: Books
Topic: Books/series you'll never read again
Replies: 33
Views: 6970

Re: Books/series you'll never read again

Stopped reading Laurel Hamilton when Anita Blake became a one-woman lust machine and every 300 page or longer story had maybe five pages of plot and 295 pages of slightly kinky sex. So you stopped pretty quickly, then? ;) I stopped when the twelfth book came out (Danse Macabre iirc?) and the premis...
by PAstrychef
Sun Oct 18, 2009 3:30 pm UTC
Forum: Books
Topic: Shakespeare Thread
Replies: 59
Views: 9106

Re: Shakespeare Thread

Just saw an amazing version of Othello done by the Joffrey Ballet. Even the three year old sitting near us was mesmerized. I'm just glad I didn't have to explain the plot... Soon it will be Richard III , then Rosencrantz and Guildenstern are Dead . I'm fascinated by interpretations of Shakespeare, f...
by PAstrychef
Sun Oct 18, 2009 3:23 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4531
Views: 834463

Re: Today I Made:

Char Siu Bao, or bbq pork steamed buns. The shaping needs more practice but the bao are great.
Also a nice batch of granola with olive oil and a bit of salt. Plenty of dried fruits and nuts too. It's nice to have a recipe that doesn't start with a 50# bag of oats...
by PAstrychef
Thu Oct 15, 2009 4:37 pm UTC
Forum: Books
Topic: Iain M. Banks
Replies: 124
Views: 170524

Re: Iain M. Banks

@PAstrychef: Banks is very clear that the Culture is a utopian society, in his honest whole-hearted opinion. Do you think of the Culture as a utopia? Would you live in it, if you could? Good grief yes, to both! What's not to like? ...Well, unless you're actually a fascist or a power junkie or since...
by PAstrychef
Thu Oct 15, 2009 4:25 pm UTC
Forum: Books
Topic: Books/series you'll never read again
Replies: 33
Views: 6970

Re: Books/series you'll never read again

Stopped reading Laurel Hamilton when Anita Blake became a one-woman lust machine and every 300 page or longer story had maybe five pages of plot and 295 pages of slightly kinky sex. Got no problem with pron, but Hamilton has scraped away at the story so much that NOTHING HAPPENS except Anita screws ...
by PAstrychef
Thu Oct 15, 2009 4:19 pm UTC
Forum: Books
Topic: Author's original work, or edited versions?
Replies: 7
Views: 8872

Re: Author's original work, or edited versions?

I won't listen to abridged audiobooks, but often review copies or ARCs are sent out months before the final text is ready to print. If the published version and the ARC differ, the author did the editing. If the editing was done by a third party I would still want to read the original. That said, I ...
by PAstrychef
Tue Oct 13, 2009 2:36 pm UTC
Forum: Food
Topic: Shrimp 100 Ways
Replies: 10
Views: 1920

Re: Shrimp 100 Ways

Sorry, as a midwesterner I have only the faintest grasp of CA geography. A visit to trader Joe's is always fun in its own right. Do you stock up like folks in Alaska visiting Anchorage? And to stay remotely on topic, last night I made shrimp in a dill burre blanc (white-wine butter sauce) served ove...
by PAstrychef
Sun Oct 11, 2009 3:45 pm UTC
Forum: Food
Topic: Shrimp 100 Ways
Replies: 10
Views: 1920

Re: Shrimp 100 Ways

PictureSarah wrote:We, uh, don't exactly have local ethnic markets. We live in a town of 3500, that is mostly homogenously white, and the only ethnic populations of any size at all are Latino and Native American. We may have to order online.

Well, here's a place you might make a day trip to:
chestnut ranch
by PAstrychef
Sun Oct 11, 2009 3:41 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4531
Views: 834463

Re: Today I Made:

Challah french toast and some crispy slice of the braised pork belly. I'm not totally happy with the pork. I think It needs to be in barely enough liquid to cover and the slow cooker was a smidge too small, so I had to use more liquid than I wanted to. Tasty, but not perfect. Also I think a bit over...
by PAstrychef
Sat Oct 10, 2009 2:56 pm UTC
Forum: Food
Topic: Shrimp 100 Ways
Replies: 10
Views: 1920

Re: Shrimp 100 Ways

Check out your local ethnic markets. I've found them in Italian, East European ans Asian markets. Mostly they're vacuum sealed in a foil bag. Sometimes they're roasted, sometimes steamed-it doesn't matter. You can use fresh chestnuts, but peeling them is a PITA. You can also order them online-find a...
by PAstrychef
Thu Oct 08, 2009 4:08 pm UTC
Forum: Food
Topic: Shrimp 100 Ways
Replies: 10
Views: 1920

Re: Shrimp 100 Ways

Shrimp with cabbage and chestnuts, from Bittman's The Minimalist . I've made it several times and it's lovely. What with the cabbage it doesn't really need more carbs. These days getting peeled chestnuts is pretty easy. Trader Joe's has them vacuum sealed year 'round. I have also found them at ethni...
by PAstrychef
Wed Oct 07, 2009 2:15 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4531
Views: 834463

Re: Today I Made:

Been a busy couple of days: A set of lovely rib eyey steaks marinated in red wine and spices with orange a la Medieval Venice. Served with a huge pot of mashed potatoes and roasted asparagus and carrots. A large pot of split pea soup with smoked pork bits. Roast chicken and potatoes A nice meat sauc...
by PAstrychef
Mon Oct 05, 2009 2:32 am UTC
Forum: Books
Topic: The Lewis Carroll Thread
Replies: 7
Views: 1523

Re: The Lewis Carroll Thread

Reciting Jaberwocky is one of my favorite parlor tricks. I can manage bits of Snark and some of the Lobster's Quadrille , but that's it. You might try reading the stories on their own first, and then reading the annotated versions. While I like the annotated editions I found they distracted from the...
by PAstrychef
Mon Oct 05, 2009 2:27 am UTC
Forum: Books
Topic: A slightly random Rant on Harry Potter (Spoilers, naturally)
Replies: 80
Views: 12962

Re: A slightly random Rant on Harry Potter

Not to mention that those basic classes, like algebra and world history seem to missing from the curriculum too. It can't hurt anyone trying herbology to know some basic plant science, nor anyone who uses astronomy for any purpose to know some physics. I mean, even in the wizarding world objects fol...
by PAstrychef
Mon Oct 05, 2009 2:21 am UTC
Forum: Food
Topic: What did you eat today?
Replies: 185
Views: 61059

Re: What did you eat today?

Only soft foods because I chipped a tooth whilst eating granola. And I had soaked it in the manner of proper museli sot it was supposed to soft too-I have no idea what caused the dentition to break. Tomorrow will only be worse as I go to the dentist..... :cry:
by PAstrychef
Mon Sep 28, 2009 7:23 pm UTC
Forum: Books
Topic: Someone help me identify this map of middle earth
Replies: 7
Views: 3944

Re: Someone help me identify this map of middle earth

It's framed. Pull it out of the frame and examine the back and edges. Is there a signature? A copyright mark and date? Is it a poster-quality print or something that looks like "real" art? You may have an original piece that was tossed as part of an estate.

Go to advanced search