Search found 2013 matches

by PAstrychef
Wed Jul 15, 2009 2:48 pm UTC
Forum: Food
Topic: Recommend me a food
Replies: 53
Views: 8170

Re: Recommend me a food

Real American peanut butter. The Israeli kind is (or was) just weird.
If your friend can get them any of the varieties of Claey's hard candies are yummy. Tootsie rolls are great, as are tootsie pops.
by PAstrychef
Wed Jul 15, 2009 2:43 pm UTC
Forum: Books
Topic: The Lonely Reader
Replies: 23
Views: 3937

Re: The Lonely Reader

One thing some of you lonely readers should do is see if there's a local Great Books Reading group in your area. Asking at the library is a good start. The Great Books set up was started to encourage people to read "the great books" and discuss them. It offers excerpts and selections and s...
by PAstrychef
Mon Jul 13, 2009 6:57 pm UTC
Forum: Books
Topic: I need a book recommendation (Renamed : Recom'd me a book)
Replies: 338
Views: 196570

Re: Recommend a book

So what adult books have you tried and why have they failed you? You want a book that talks about big ideas, that's easy to get into-try Zen and the Art of Motorcycle Maintenanceby Pirsig. A great introduction to philosophy and a nice travel story too.
by PAstrychef
Mon Jul 13, 2009 2:42 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

The can is mostly full of the beer. As the bird cooks the liquid in the can a) keeps it moist and b) flavors the meat. It also stands the bird up on its butt, so that more fat drains away. It's a vertical roaster made from items found around the home. You can vary the liquid in the can for different...
by PAstrychef
Mon Jul 13, 2009 2:43 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

A beer-can chicken on the grill. Rubbed the bird down with a mix of paprika, coriander, fennel, ginger, garlic and black pepper, then stuffed the can of beer up it's fundament. Cooked it over indirect heat for about 2 hours. Roasted corn on the cob on the grill too. It was very tasty and nice and ea...
by PAstrychef
Sat Jul 11, 2009 4:15 pm UTC
Forum: Books
Topic: I need a book recommendation (Renamed : Recom'd me a book)
Replies: 338
Views: 196570

Re: Help finding a book to read

Time for you to venture out of the YA corner into the world of "adult" reading. :) You might enjoy Guy Gavriel Kay's books-start with Tigana . If you haven't tried them yet Le Guin's Earthsea books are great. John Varley's Red Thunder and it's follow-ups are fun too. John Crowley,( Engine ...
by PAstrychef
Thu Jul 09, 2009 7:45 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

You must be from NZ 'cause that's the only place I know where a whole type of cheese is called tasty. Also plenty of lambs offal readily available. In the US butternut are just squashes-pumpkin is reserved for the orange Halloween-types. Baked squash really is a wonderful food. Far too few people kn...
by PAstrychef
Thu Jul 09, 2009 7:39 pm UTC
Forum: Food
Topic: cakewaffles
Replies: 24
Views: 2970

Re: cakewaffles

These are easy enough that you could probably do them yourself. Think of what a treat it would be for your mom and dad, to be offered a tasty cakewaffle on a Sunday morning.
Unless you can't make waffles because you can't reach the waffle iron or some such. Then subdue with alacrity.
by PAstrychef
Wed Jul 08, 2009 9:19 pm UTC
Forum: Food
Topic: cakewaffles
Replies: 24
Views: 2970

Re: cakewaffles

Just saw this whilst searching for other info- this works great with brownie batter. You can keep a bowl in the fridge and bake up a brownie whenever you really really need one. I've done other fun things with waffles too, like adding a slice of sharp cheese on top after the top is set but before it...
by PAstrychef
Wed Jul 08, 2009 9:12 pm UTC
Forum: Food
Topic: Nachos
Replies: 15
Views: 2674

Re: Nachos

Mark Bittman over at the NYTimes.com has a great new idea for nachos that uses lamb, feta and a nifty sauce. I like to bake mine in the oven, nuking them makes them soggy and weird. Spiced ground beef, maybe some chorizo, onions, refritos, shredded cheeses-chihuahua and cheddar mostly. Salsa and cre...
by PAstrychef
Wed Jul 08, 2009 9:07 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

A brownie pie/cake like thing from an old Hersey's cookbook. Very nice indeed. Last week saw a number of mediocre meals, not worth posting about. Quiche are very easy, whether or not you make your own crust. You can use just about anything you like in the filling. I like to make the custard separate...
by PAstrychef
Tue Jun 30, 2009 5:05 am UTC
Forum: Books
Topic: David Eddings
Replies: 8
Views: 1937

Re: David Eddings

I always found Eddings to be like the giant bag of Doritos you open as you head out on a road trip. The first few handfuls are great, but somewhere in the third or fourth hour you feel kind of queasy and swear you will never eat an orange powdered food object again. Then, just as you're pulling into...
by PAstrychef
Tue Jun 30, 2009 5:00 am UTC
Forum: Books
Topic: Predictability - Good or Bad?
Replies: 11
Views: 2717

Re: Predictability - Good or Bad?

How much does your daughter know about stereotypes and formula characters? It will be interesting to see if she becomes aware of this on her own. If she's old enough she might enjoy Campbell's Hero with 1,00 Faces, which will show her how stories fit together.
by PAstrychef
Mon Jun 29, 2009 4:22 pm UTC
Forum: Books
Topic: I'd like to know the name of this book/short story/comic
Replies: 663
Views: 249172

Re: Things you remember reading -Merged: Searching for a...

This might be a hard one because I've never actually read it, only heard about it briefly and second-hand. - A book or a short story. - Possibly by Kurt Vonnegut. - A man is shot at by a gunman. The man survives, does a bunch of stuff, but in the end it's revealed that he doesn't actually survive, ...
by PAstrychef
Sat Jun 27, 2009 4:21 pm UTC
Forum: Food
Topic: Narsil needs a cookbook, details inside
Replies: 8
Views: 1469

Re: Narsil needs a cookbook, details inside

A nice general guide is Mark Bittman's How To Cook Everything . He focuses on the techniques that you can use on anything, and less on specific recipes. His Minimalist column and videos for the NYTimes.com are also nice. Michael Rhulman just had [u]Ratios{/u] come out-it shows how using a set of sim...
by PAstrychef
Wed Jun 24, 2009 2:42 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

Garlic-Parmesan fried chicken wings. Did a not-bad job on replicating the ones from Wing Stop, a chicken wing franchise. Joint the wings- that is, cut them into pieces at the joints. Save the tips to make stock. Heat the oil to 350F and fry the wings until they're nice and crispy. I do this in 2&quo...
by PAstrychef
Thu Jun 18, 2009 3:17 pm UTC
Forum: Food
Topic: Tea Snobbery
Replies: 351
Views: 130774

Re: Tea Snobbery

Horchata is easy to make at home, especially if you have a blender. * 1 cup long grain white rice * 2 cups skinless almonds * 1-inch piece cinnamon bark * 8 cups water * 1/2 cup sugar * 1/4 teaspoon vanilla extract * Ice cubes Directions Wash and drain the rice. Using a spice grinder (an electric co...
by PAstrychef
Wed Jun 17, 2009 4:31 pm UTC
Forum: Books
Topic: Predictability - Good or Bad?
Replies: 11
Views: 2717

Predictability - Good or Bad?

There are several authors whose work I love, who nonetheless often have extremely predictable parts to their stories. Lee Child's Jack Reacher will get in a big fight, and he will win-because that's who Reacher is. Once in 14 novels I found the knowledge that Reacher would win made the fight sequenc...
by PAstrychef
Wed Jun 17, 2009 4:16 pm UTC
Forum: XKCD Meetups
Topic: The Chicago-area small n' cozy meetup (MEETUP 3: MARCH 21)
Replies: 108
Views: 16986

Re: The Chicago-area small n' cozy meetup (MEETUP 3: MARCH 21)

I would love to meet up with others in Chicago-never checked this thread before. Can be induced to make arrangements, etc. if necessary.
by PAstrychef
Mon Jun 15, 2009 5:56 pm UTC
Forum: Books
Topic: Writing?
Replies: 95
Views: 16133

Re: Writing?

All right, GoodRudeFun- you have to pony up here. Set yourself a small goal, like 250 words a day. Your fantasy idea sounds workable-you can start by asking some questions about the situation. Why do the alchemist have slaves? Why does the scholar wander around? Set your character a goal-he wanders ...
by PAstrychef
Sat Jun 13, 2009 6:31 pm UTC
Forum: Food
Topic: Bacon and Cheese Stuffed Pizza Burger!
Replies: 25
Views: 3203

Re: Bacon and Cheese Stuffed Pizza Burger!

Would it still fell as bad if it were marked "serves 20?" I don't look at 5 tier wedding cakes and think "I'm going to be eating all of that by myself" Even the most calorie laden goody can be enjoyed in small amounts. I would have made the burger thinner so it covered more of th...
by PAstrychef
Fri Jun 12, 2009 3:39 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

Took some leftover poached salmon and buzzed it in the FP with some mayo and herbs and made salmon spread. Wonderful on toast under a bit of mimolette (french "cheddar") warmed until just soft but not bubbly. Also added a splash of white wine. A much better snack than cheeze-puffs or Dorit...
by PAstrychef
Fri Jun 12, 2009 1:42 am UTC
Forum: Books
Topic: Writing?
Replies: 95
Views: 16133

Re: Writing?

Heck kiddo, I'm 48. I wrote on and off all my literate life, mostly poetry up through college. I only started writing fiction 2.5 years ago. One thing I've noticed about the folks who get published very young is that they get a big burst of PR by virtue of their age and often don't keep writing once...
by PAstrychef
Thu Jun 11, 2009 4:32 am UTC
Forum: Food
Topic: Poor single people eat weird things
Replies: 261
Views: 58124

Re: Poor single people eat weird things

Crikey-you can use rice as a base and eat well for years.
Rice will work well under just about any sauce.
Rice and beans are a great combo.
If you want specific recipes, just ask I have dozens.
by PAstrychef
Thu Jun 11, 2009 4:30 am UTC
Forum: Food
Topic: Cow pooling
Replies: 18
Views: 2340

Re: Cow pooling

I have several times gone in with friends and gotten a side of bison. A much cheaper way to purchase a hard-to-find product. Most places even finding any bison that isn't ground is a challenge. I repack any cuts that aren't vacuum sealed with my foodsaver and it doesn't get freezer burn. While fresh...
by PAstrychef
Mon Jun 08, 2009 3:51 pm UTC
Forum: Books
Topic: Books that make you genuinely laugh
Replies: 107
Views: 16989

Re: Books that make you genuinely laugh

Carl Hiassen gets me every time. His thrillers set in Florida have such real-life bad guys and just-plain-crazies that when listening to them as audiobooks I have to pull over so I can control myself.
by PAstrychef
Mon Jun 08, 2009 3:48 pm UTC
Forum: Books
Topic: Cyteen
Replies: 10
Views: 10083

Re: Cyteen

The thing to remember is that these are part of a much larger story-cycle that includes Downbelow Station and 40,000 in Ghenna among others. So lots of the background on the Union and it's cloning methods is in other places. But this is typical of Cherryh's style-you get to figure stuff out at the s...
by PAstrychef
Mon Jun 08, 2009 3:41 pm UTC
Forum: Books
Topic: Underrated/overrated poets
Replies: 14
Views: 4621

Re: Underrated/overrated poets

I like Marvin Bell and find his work is relatively unknown.
by PAstrychef
Sat May 30, 2009 4:54 pm UTC
Forum: Food
Topic: Frying Vegetables
Replies: 19
Views: 1994

Re: Frying Vegetables

Sounds like you have the heat too high, and your pieces of veg a bit big. I cut asparagus stalks into 2-3" pieces. Drying isn't a big deal, just roll the stems on a paper towel or two. A nice heavy pan, whether wok or saute pan, makes things easier. Go with less fat rather than more. I often us...
by PAstrychef
Fri May 29, 2009 3:29 am UTC
Forum: Books
Topic: Kushiel
Replies: 5
Views: 1013

Re: Kushiel

It's interesting that there are so many books out which play on the whole "Jesus went to France and had a family" theme. These are quite good over all. As for amount of sex-if the sex was all "normal" it would be considered romantic or erotic. Because some of it isn't "norma...
by PAstrychef
Thu May 28, 2009 2:07 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

A sadly mediocre chocolate as snacks for the roommates. It was better with powdered sugar on top and I think I'll glaze the half not yet cut into. It might be nice as part of a frozen cake-and ice cream thing.
by PAstrychef
Wed May 27, 2009 5:28 pm UTC
Forum: Food
Topic: Cheese
Replies: 156
Views: 15919

Re: Cheese

Last time I was in the UK I demanded than we go to Neil's Yard so I could buy cheese. I was in the country for another week, so I had plenty of time to enjoy my Lancashire Poacher, Caerphilly and the rest. About 40 dollars worth of wonderfulness! It's getting to be Market season in the Midwest, so f...
by PAstrychef
Mon May 25, 2009 7:38 pm UTC
Forum: Food
Topic: Gourmet Picnic Foods
Replies: 38
Views: 3747

Re: Gourmet Picnic Foods

In a thermos, some chilled cucumber soup. A selection of miniature quiches, baked and frozen. They will thaw on the hike and be safe when you get there Some fresh strawberries, to go in the bubbly-some proseco or cava instead of champagne. Both are lower in alcohol and lighter in body. A chocolate c...
by PAstrychef
Sun May 24, 2009 5:39 pm UTC
Forum: Books
Topic: Robert J. Sawyer
Replies: 3
Views: 861

Re: Robert J. Sawyer

No, he's not that obscure. I also find him intolerably smug about many of his ideas-and the whole "Humanity is eevil!" business is a shallow dodge for a considered plot. In the Neanderthal books he has his neanderthal society destroy aggressive individuals. Yet they love to hunt and kill t...
by PAstrychef
Sun May 24, 2009 5:31 pm UTC
Forum: Books
Topic: Writing?
Replies: 95
Views: 16133

Re: Writing?

Tolkien did a huge disservice to fantasy writers everywhere with his interest in linguistics, etc. Many of the almost writers I know have become mired down in the world-building part and forgotten the story. Phillip Pullman on the other hand, has answered questions about the world Lyra lives in with...
by PAstrychef
Sun May 24, 2009 4:01 am UTC
Forum: Books
Topic: Writing?
Replies: 95
Views: 16133

Re: Writing?

You can't worry abut how silly your ideas seem, you still have to work with them. I mean, what else are you going to write about ? Someone else's ideas? Some part of the story grabbed your attention- a person, a situation, a visual image. Explore that. Who is this person, how did they get into this ...
by PAstrychef
Thu May 21, 2009 3:39 pm UTC
Forum: Food
Topic: Cooking Alchemy and Basic Recipes
Replies: 14
Views: 2066

Re: Cooking Alchemy and Basic Recipes

As long as we're talking baked goods-when making any kind of quick bread or muffin, that is, not a yeast raised loaf-don't mix the batter very much. The gluten proteins are the ones that make yeast doughs rise with lots of little bubbles. They start to form when wet and get stretchy when worked, ie....
by PAstrychef
Thu May 21, 2009 3:30 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

A lovely chicken curry with cashews from the book 50 Great Curries of India . Also the peanut butter chocolate volcano cookies from Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book . And a plain roast chicken with potatoes cooked in the pan for my unadventurous room...
by PAstrychef
Wed May 20, 2009 1:48 pm UTC
Forum: Food
Topic: Cooking Alchemy and Basic Recipes
Replies: 14
Views: 2066

Re: Cooking Alchemy and Basic Recipes

Interesting that I used tap water for 18 years as a professional baker and had no problems getting my doughs to behave, even sourdoughs and long fermented ones. I used most of the varieties of pre-ferments when necessary-biga, poolish,levain, etc. If your bread is too dense you haven't developed the...
by PAstrychef
Fri May 15, 2009 3:57 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4586
Views: 851861

Re: Today I Made:

Beer-batter cheese bread, cornmeal-lemon cookies and some spicy beef stirfry with loads of bok choy.

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