Search found 2013 matches

by PAstrychef
Thu Sep 10, 2009 2:42 pm UTC
Forum: Food
Topic: Boston Cream cupcakes
Replies: 3
Views: 1209

Re: Boston Cream cupcakes

What happens is that you crush the cake aside-it has a fairly loose crumb, or packing density of particles. But you can't get much filling in that way. The commercial machines that do that are using a big push of air to make it work. A much better technique is to remove a core of cake, fill will cre...
by PAstrychef
Wed Sep 09, 2009 2:51 pm UTC
Forum: Food
Topic: Noteworthy Achievements in the Field of Sandwich-making
Replies: 103
Views: 18048

Re: Noteworthy Achievements in the Field of Sandwich-making

One split english muffin
avocado slices
ham or turkey
havarti cheese, with dill

Toast muffin until pale gold
pile on in order
broil until cheese melts.
Try not to burn roof of mouth with hot cheese.
by PAstrychef
Wed Sep 09, 2009 2:48 pm UTC
Forum: Food
Topic: What did you eat today?
Replies: 185
Views: 63479

Re: What did you eat today?

A tasty breakfast of grilled cheese sandwiches followed by a brownie with vanilla ice cream.
Lunch will be salad.
Dinner will be corn soup.
Tomorrow may well be without meat, to give the kidneys a rest.
by PAstrychef
Mon Sep 07, 2009 9:00 pm UTC
Forum: Books
Topic: What's your favourite Geek-fiction book?
Replies: 40
Views: 9287

Re: What's your favourite Geek-fiction book?

Dragon's Egg by Robert Forward.
Loads of fun, involving differing time perceptions, scale and black holes.
by PAstrychef
Mon Sep 07, 2009 4:01 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

One of my roommates had his family over so we used it as excuse to fire up the smoker. We made: brisket grilled chicken a bacon explosion grilled veggies potato salad grilled corn with chili-lime butter green salad baked beans pecan pie key lime pie vanilla ice cream chocolate malted ice cream Today...
by PAstrychef
Wed Sep 02, 2009 2:17 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

Dekker-
You have to go easy on the stout when making stew. I use less than one can-just about 10 oz. for a big batch. Will you try again?
by PAstrychef
Tue Sep 01, 2009 8:53 pm UTC
Forum: Food
Topic: Fruits and Veggies: Where to go from here?
Replies: 65
Views: 8640

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

I cook my beans in a pot of boiling water until they change color and become a bright green. Then I drain them, put a small amount of oil in the pan, heat it up and put the beans back in. Stir once in a while until they're slightly browned/charred and crunchy. Or you can chill them and mix them with...
by PAstrychef
Sat Aug 29, 2009 10:59 pm UTC
Forum: Food
Topic: let's talk about soup.
Replies: 15
Views: 2727

Re: let's talk about soup.

For the leek and potato be sure to wash the leeks thoroughly. Cut them in to rings and then put them in a big bowl of cold water and rub them between your hands to separate them and remove any sand or dirt. Scoop them out of the water and check how much grit is on the bottom. Then change to clean wa...
by PAstrychef
Sat Aug 29, 2009 10:53 pm UTC
Forum: Food
Topic: Alfredo sauce: What did I do wrong?
Replies: 8
Views: 2366

Re: Alfredo sauce: What did I do wrong?

Alfredo can be tricky but it is possible to make it at home. What kind of parm did you use? The stuff in the green can won't work in this sauce. You need the real cheese, and it gets stirred in just before you serve it. What recipe did you use? It may not be a very good one.
by PAstrychef
Wed Aug 26, 2009 12:44 pm UTC
Forum: Books
Topic: Iain M. Banks
Replies: 124
Views: 172331

Re: Iain M. Banks

There is a great tendency, especially in American readers, to see the Culture as a utopia-after all, it's got FTL spaceships, and mechanical Minds and an economy of abundance and so on. But it isn't, really. Banks himself has replied when asked if the Culture is a utopia or a dystopia "yes"...
by PAstrychef
Sun Aug 23, 2009 10:55 pm UTC
Forum: Books
Topic: Iain M. Banks
Replies: 124
Views: 172331

Re: Iain M. Banks

There are very few overlapping characters in Bank's work-if there are any at all, they're ship-Minds, or Minds in general. The Culture books are not a series in the way publishers have trained us to expect a series to work. And I'm thankful for that.
by PAstrychef
Sat Aug 22, 2009 1:42 am UTC
Forum: Food
Topic: let's talk about soup.
Replies: 15
Views: 2727

Re: let's talk about soup.

There are proportions to use, and you can find some great recipes at the Rival website-they own the name Crock-Pot. In general you want to use less liquid than you think necessary, since you don't lose any to evaporation. If there's enough liquid and you have the heat on low, then you don't have to ...
by PAstrychef
Thu Aug 20, 2009 1:29 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

Pork chunks braised in a liquid of orange juice, soy sauce, maple syrup and sesame oil, with one hot dried chili pepper, plenty of garlic and ginger, some choopped cilantro and a shake of cumin and black pepper. Dang good. Also a huge pot of steam/fried veggies. Cleared out the fridge and ate well t...
by PAstrychef
Thu Aug 20, 2009 1:25 pm UTC
Forum: Food
Topic: Improvising a Meal
Replies: 9
Views: 1772

Re: Improvising a Meal

Banana pudding and smoothies are two good uses. Also muffins. Because they're mush once thawed, you can only use them in things calling for a banana puree. Banana ice cream is nice, with or without chocolate chunks. I've made a banana pastry cream and filled eclairs with it. It might work in a sauce...
by PAstrychef
Wed Aug 19, 2009 7:49 pm UTC
Forum: Food
Topic: let's talk about soup.
Replies: 15
Views: 2727

Re: let's talk about soup.

You can make great stock in a slow-cooker, so you might want to scout craigslist and garage sales to find a cheap 4 quart one and a larger 6-7 quart one. That way you can make soup to eat right away and soup to store for later. Soup in the freezer is as good as money in the bank! You can also use a ...
by PAstrychef
Wed Aug 19, 2009 2:43 pm UTC
Forum: Books
Topic: Iain M. Banks
Replies: 124
Views: 172331

Re: Iain M. Banks

I like both the "M" and "non-M" books. Crow Road is amazing, and Whit is a blast. Song of Stone was my least favorite of that set. It's a hoot-I got mine in Glasgow, and they have printed on the covers-not for sale in the USA.
by PAstrychef
Tue Aug 18, 2009 4:09 pm UTC
Forum: Food
Topic: Improvising a Meal
Replies: 9
Views: 1772

Re: Improvising a Meal

Making a cheese sauce is probably your best bet. Start by adding just a little water or milk, until it's the thickness you like. Or you could toss it with some broccoli or green beans or cauliflower cut up small, then bake it for about 20 minutes. The veggie juices will make it sauce-like. It won't ...
by PAstrychef
Sun Aug 16, 2009 10:04 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

Grilled chicken and corn on the cob and potatoes, together with green salad for dinner with my family. Brother and wife and kids all in town. Finsihed up with mom's plum cake and ice cream.
A nice summer meal. A bit hot and sticky, so after dinner on the screened porch we went inside for dessert.
by PAstrychef
Thu Aug 13, 2009 2:47 pm UTC
Forum: Food
Topic: I have an eating disorder (& am talking about it on Reddit)
Replies: 8
Views: 1817

Re: I have an eating disorder (& am talking about it on Reddit)

It's great that you're working to deal with this. Do you like any kind of hot sauce? If you have a food where the texture is ok, but the flavor is off you can try masking it with sauce. If you can drink pulp-free juices, you can try getting a juicer-there will be cheap one at thrift shops-and making...
by PAstrychef
Wed Aug 12, 2009 5:45 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

A batch of cream cheese brownies to take to a job interview. At this point, of a bribe will help, I'll do it. And they are great brownies.
by PAstrychef
Fri Aug 07, 2009 2:25 am UTC
Forum: Food
Topic: Kitchen equipment
Replies: 13
Views: 2626

Re: Kitchen equipment

Well, besides the stand mixer there are it's many attachments, especially the grinder and the grain mill.
Then the rice cooker
the pasta machine
the spiral slicer
the mandoline
the vacuum sealer
the ice cream machine
and various baking tools too numerous to list.
by PAstrychef
Thu Aug 06, 2009 3:43 pm UTC
Forum: Food
Topic: Courgette / Zucchini Recipe
Replies: 16
Views: 2438

Re: Courgette Recipe

This is really good with the larger specimens. Stuffed baked Courgettes Cut them in half, then scoop out much of the insides, leaving a wall about 1/2" thick. Chop up the insides. Chop up some mushrooms and onions, and saute them with the squash insides until soft. Add some ricotta or cottage c...
by PAstrychef
Wed Aug 05, 2009 2:33 pm UTC
Forum: Food
Topic: What did you eat today?
Replies: 185
Views: 63479

Re: What did you eat today?

Croissant dough isn't hard, it just takes time because it needs to rest between rollings. If you have a day where you do stuff around the house you can make your own, and if you make enough at a time to be worth it you can freeze them to bake later. If interested I can give instruction.
by PAstrychef
Wed Aug 05, 2009 2:30 pm UTC
Forum: Food
Topic: Will chocolate ramen ever exist? With your help it might.
Replies: 1
Views: 952

Re: Will chocolate ramen ever exist? With your help it might.

I would suggest researching how regular ramen is made. I don't think you could do this with home equipment, even for a prototype-it's would be like making your own doritos-it's hard to get the cheese spray just right.
Good luck!
by PAstrychef
Wed Aug 05, 2009 4:40 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

A Chinese-ish dinner for a friend who had gone over my extra books and found the salable ones and sorted the rest into "give away" and "sell really cheap" boxes. So-Phoenix and Dragon in Lotus leaves, or chicken and shrimp in mu shu pancakes with a tangerine sauce; 5 spice beef w...
by PAstrychef
Tue Aug 04, 2009 2:35 pm UTC
Forum: Food
Topic: Recommendations for Stew seasoning?
Replies: 10
Views: 2123

Re: Reccomendations for Stew seasoning?

You can make this a typical stew, in which case you would be seasoning it with thyme and rosemary, and a hit of mustard powder, along with a few cloves of garlic. Or you can make a curry type dish, in which case you might use cumin seed, coriander pods, mustard seeds, a cinnamon stick, some dried ho...
by PAstrychef
Sun Aug 02, 2009 4:37 pm UTC
Forum: Food
Topic: What did you eat today?
Replies: 185
Views: 63479

Re: What did you eat today?

Well, yesterday I had waffles and maple syrup, then there was a dark chocolate peanut butter cup for snacks, then yakisoba noodles with snap peas and chicken and mushrooms, then crackers and hummus then pizza-sausage and caramelized onion on one and ricotta, poblanos and spicy chicken sausage on the...
by PAstrychef
Sat Aug 01, 2009 4:47 am UTC
Forum: Food
Topic: Anyone ever had Vita herrings?
Replies: 2
Views: 1010

Re: Anyone ever had Vita herrings?

My mom likes them. I won't eat herring, myself.
by PAstrychef
Sat Aug 01, 2009 4:46 am UTC
Forum: Food
Topic: Cookbooks
Replies: 18
Views: 3800

Re: Cookbooks

I own a wall-o-cookbooks, but I've been a professional in the industry since 1990. The ones I really like are the 1974 and earlier J oy of Cooking, Rose Berenbaum's Cake Bible and the New York Times Cookbook . I use most of the rest for reference or for a specific recipe or two. I really like Cook's...
by PAstrychef
Fri Jul 31, 2009 6:28 pm UTC
Forum: Food
Topic: Food Noob
Replies: 47
Views: 5956

Re: Food Noob

Some chili recipes use tomato, but most get their color from the chili spices. You can check out allrecipes.com for some simple recipes. just search chicken chili.
by PAstrychef
Wed Jul 29, 2009 1:30 pm UTC
Forum: Books
Topic: Ulysses
Replies: 23
Views: 14041

Re: Ulysses

The first time I really heard about this book I was fifteen and Orson Scott Card was going on about how it was just a mindless ego-trip on the part of the author that faux-intellectuals pretended to go along with only because they didn't have the courage to venerate any real fiction. Knowing OSC's ...
by PAstrychef
Wed Jul 29, 2009 1:21 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

A lasagna with homemade pasta. Used the pasta made a few days ago. Very tasty lasagna with spinach and mushrooms, ricotta, parm and mozzarella. Most if it will be getting frozen for quick meals. Roasted chicken and potatoes go in for dinner tonight, but not for quite a while. Oh, and some melon sorb...
by PAstrychef
Wed Jul 29, 2009 1:17 pm UTC
Forum: Food
Topic: Food Noob
Replies: 47
Views: 5956

Re: Food Noob

An excellent book with this sort of useful information is the newly published Ratio by Michael Rhulman. Instead of recipes, it gives you the proportions of ingredients for foods-pie crust, for example uses 1 part water to 2 parts fat to 3 parts flour-all measured by weight. So you can make any type ...
by PAstrychef
Mon Jul 27, 2009 2:10 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

Fresh pasta for lasagna. Faced with few funds and plenty of time I used my eggs and semolina flour to make the pasta. Now I need to get the ricotta, then I can assemble. No idea why the thought of a lasagna is so appealing in the summer heat.... Also a nice kugle with coconut milk, caramelized pinea...
by PAstrychef
Mon Jul 27, 2009 2:02 pm UTC
Forum: Food
Topic: Food Noob
Replies: 47
Views: 5956

Re: Food Noob

You can do loads with boneless chicken breasts. Put 2 or 3 in a pot with just enough cold water to cover. Add a bay leaf, a stalk of celery, some fresh thyme and a few peppercorns. Bring to a boil, then skim off the foam. Reduce the heat and simmer for 20 minutes. You now have a mild chicken broth t...
by PAstrychef
Sun Jul 26, 2009 3:21 am UTC
Forum: Food
Topic: Food Noob
Replies: 47
Views: 5956

Re: Food Noob

A good roast chicken is simple to do, mighty tasty and leaves wonderful leftovers. Heat oven to broil Line pan with aluminum foil, oil with olive oil or pan spray If you have a whole chicken unwrap it and make sure you pull out the packet of innards. Then rinse the inside. Take a big knife and split...
by PAstrychef
Sat Jul 18, 2009 4:17 pm UTC
Forum: Food
Topic: Food that gives you headaches or other reactions. . .
Replies: 79
Views: 12642

Re: Food that gives you headaches or other reactions. . .

There are people who have adverse reactions to chlorophyll. So if you don't spend much time in the great outdoors or walking barefoot on grass you might not notice it, until you eat a green vegetable.
Counting my blessings that my digestion seems to remain pretty omnivorous.
by PAstrychef
Sat Jul 18, 2009 4:11 pm UTC
Forum: Food
Topic: Canning! Pie fillings, syrup, jam...
Replies: 6
Views: 1372

Re: Canning! Pie fillings, syrup, jam...

Your best bet is to keep the berries as plain as possible, so that you can use them later in other things. You could probably make up a spicy blueberry chutney to go with pork or fish that would can well, but other than what you already plan to make that 's all I can think of. Check out some books o...
by PAstrychef
Fri Jul 17, 2009 5:12 am UTC
Forum: Food
Topic: Real Squeeze Bacon
Replies: 8
Views: 1838

Re: Real Squeeze Bacon

You tested it on your co-workers? How long did it take to get them dressed out and cooked? Are you allowed to do your own slaughtering in your town?
by PAstrychef
Wed Jul 15, 2009 2:51 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4763
Views: 926260

Re: Today I Made:

Spinach and leek risotto with shrimp. Now I have leftover risotto to make arancini with.

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