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by PAstrychef
Thu Apr 09, 2009 3:18 am UTC
Forum: Food
Topic: Stomach in rebellion... iron constitution melting, melting..
Replies: 20
Views: 5113

Re: Stomach in rebellion... iron constitution melting, melting..

It's probably too late for you this time-but plain rice will help. So will a comfy cushion and a good book in the bathroom. If the problem is one of looseness, then bananas are binding, as is cooked hard-shell squash-pumpkin, butternut, acorn, or the box from the freezer section with an orange brick...
by PAstrychef
Thu Apr 09, 2009 3:14 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4509
Views: 817950

Re: Today I Made:

Steak.
Grilled slab-o-cow and a baked potato. Yum. Saved half of the slab for tomorrow.
by PAstrychef
Tue Apr 07, 2009 8:29 pm UTC
Forum: Books
Topic: Books that made you cry
Replies: 296
Views: 44148

Re: Books that made you cry

Almost anything by Barbra Kingsolver-especially Pigs in Heaven . But I can get caught up in a story and start crying just because, even if the book is nothing simple. Lindsey Davies' Course of Honor about the Emperor Vespasian and his life-long love. The end of The Dark Tower Series made me cry too,...
by PAstrychef
Tue Apr 07, 2009 8:17 pm UTC
Forum: Books
Topic: Maud Hart Lovelace
Replies: 6
Views: 806

Re: Maud Hart Lovelace

The Betsy-Tacy books were among my favorite reading when I was a kid, and I still forced them on unsuspecting children when I worked in the library. I miss kids books that aren't all about the Problem of the Week TM . Some of the best ones I remember from those long gone days were even about-gasp!-a...
by PAstrychef
Tue Apr 07, 2009 8:06 pm UTC
Forum: Food
Topic: Let's Talk About Theobromine - that means Chocolate.
Replies: 186
Views: 57966

Re: Let's Talk About Theobromine - that means Chocolate.

Well, since ganache is equal weights chocolate ans cream, you could be onto something there!
by PAstrychef
Tue Apr 07, 2009 3:29 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4509
Views: 817950

Re: Today I Made:

A chicken braised in milk with lemon, sage, garlic and cinnamon. Farking amazing.
Also pumpkin gnocchi, which sopped up the sauce perfectly.
by PAstrychef
Sun Apr 05, 2009 6:53 pm UTC
Forum: Food
Topic: Food you hate
Replies: 244
Views: 18770

Re: Food you hate

You know why the bulk mushroom grower got in trouble? Charges of loose morels. The cops said-you are in deep shiitake, boyo. He didn't worry, though. He knew his lawyer would be his champingon. They would have the whole thing buttoned up in no time. :wink:
by PAstrychef
Wed Apr 01, 2009 2:41 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4509
Views: 817950

Re: Today I Made:

Today around the world is the Edible Book Tea, an annual event celebrating food, art, books and fun. For this year I made [u]The Three Mousseketeers] by Alexandre D'mousse. So I made four kinds of mousse: D'ark Tangan Aramint Poire-tos Atholes. (this is a Mexican drink flavored with cinnamon and thi...
by PAstrychef
Wed Apr 01, 2009 2:33 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4509
Views: 817950

Re: Today I Made:

Persian spinach and rice pie Recipe please? This is a recipe from Molly Katzen, of Moosewood cookbook fame. Here's a link . I have used white rice without any problems, but the brown makes it a much healthier dish. I've also subbed in cream cheese when I ran out of yogurt and it was still yummy. Th...
by PAstrychef
Wed Apr 01, 2009 2:28 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 74518

Re: Who likes BREAD?

Instead of putting ice/water in the oven just before the bread and misting the bread, I just put a pan of water on the floor of my oven when I turn it on to pre-heat. Can you comment on why doing that instead of misting is/isn't a good idea? What you want is a burst of steam in the oven, enough to ...
by PAstrychef
Sun Mar 29, 2009 9:03 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 74518

Re: Who likes BREAD?

niko- baguettes are actually a tricky loaf to make. It took several months of doing dozens a shift before I felt like I made a good one. Once the dough is mixed let it rise in bulk for about an hour. Punch it down and scale it to size-cut it into the number of loaves you want to make- and make each ...
by PAstrychef
Sun Mar 29, 2009 8:44 pm UTC
Forum: Food
Topic: Let's Talk About Theobromine - that means Chocolate.
Replies: 186
Views: 57966

Re: Let's Talk About Theobromine - that means Chocolate.

OOOH, the pretty ones are so much more fun to make. And the true art is in the eating, so don't feel guilty. We're coming up with new and fancier things to do to food all the time.
by PAstrychef
Sun Mar 29, 2009 8:39 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4509
Views: 817950

Re: Today I Made:

Been offline :( But this week I made: pork tenderloin braised in beer with herbs and garlic colcannon potatoes from leftover spuds and cabbage Persian spinach and rice pie Orange glazed roast chicken Roast beef Chocolate souffle roll with whipped cream filling. Ate lots of leftovers from my roommate.
by PAstrychef
Fri Mar 20, 2009 2:01 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4509
Views: 817950

Re: Today I Made:

yesterday I made:
Amadeus cookies
corned beef
cabbage
carrots
spuds
Today I haven't even made tea yet.
by PAstrychef
Wed Mar 18, 2009 1:36 pm UTC
Forum: Food
Topic: Curious Local Flavours
Replies: 55
Views: 4978

Re: Curious Local Flavours

Chicago's Italian Beef sandwich. The cheese steak has escaped Philly but the true italian beef hasn't gone very far.
Imagine a french-dip with spicy cooked beef, and garnished with sweet and hot peppers, on a roll sturdy enough to hold up to the gravy.
A great treat.
by PAstrychef
Sun Mar 15, 2009 5:55 pm UTC
Forum: Food
Topic: Grill without a grill?
Replies: 8
Views: 1269

Re: Grill without a grill?

You could go looking for a grill pan- a frying pan with ridges that does much the same as a regular grill. Broiling somethings is close to grilling them. Do use the broiler pan, one of the reasons to grill is so that the fat can drain off of the product. A grill pan can be found online for about 30 ...
by PAstrychef
Thu Mar 12, 2009 2:56 am UTC
Forum: Books
Topic: Destroyermen
Replies: 2
Views: 944

Re: Destroyermen

Hey! I just finished all three of these, they're a hoot. They did fall into the simplistic politics common to the genre, but they're pretty well written and I will be reading at least the next one.
I like the way a new species or a variant just pops up at critical plot points.
by PAstrychef
Wed Mar 11, 2009 6:31 pm UTC
Forum: Food
Topic: What is your favourite animal to eat?
Replies: 95
Views: 10768

Re: What is your favourite animal to eat?

I'm an opportunistic carnivore-I'll eat damn near anything! Bison, cow, pig, deer, birds, fishes, crustacea-there's too much good stuff to choose a favorite.
by PAstrychef
Wed Mar 11, 2009 6:28 pm UTC
Forum: Books
Topic: Writing?
Replies: 95
Views: 15818

Re: Writing a book

As for the idea that writing is a huge time investment-so is doing anything really well. I try to get in 1,000 words a day, and that usually takes between 1 and 3 hours. But it's what I want to be doing with that time. I want to be writing more than I want to be playing games or watching TV or going...
by PAstrychef
Wed Mar 11, 2009 6:18 pm UTC
Forum: Books
Topic: The best realised universe
Replies: 64
Views: 9201

Re: The best realised universe

Interesting question-you sure do gets lots of detail in The Wheel of Time , but who wants to read all of it? It ruins any pace the story has. Which is glacial to begin with. A book/movie that drops me into a coherent place and time, where I'm not think but what about?.....is what I'm after-love LeGu...
by PAstrychef
Wed Mar 11, 2009 6:10 pm UTC
Forum: Books
Topic: How do you read?
Replies: 136
Views: 21120

Re: How do you read?

I really really love language for it's own sake-I love the sound and mouthfeel of words as unique properties separate from their meanings. But I tend to have a very conscious narration going on in my head most of the time anyway. There are actually separate brain systems that deal with aural and vis...
by PAstrychef
Tue Mar 10, 2009 11:30 pm UTC
Forum: Food
Topic: My new HFCS-free life
Replies: 28
Views: 2970

Re: My new HFCS-free life

One way to start liking more veggies is to vary how you cook them. Start by steaming them in a small amount of water in the microwave, then try sauteing in olive oil. Roasting with a bit of oil and salt is also great, Try to see if the problem is flavor or texture-do you want more crunch or more mus...
by PAstrychef
Thu Mar 05, 2009 4:45 pm UTC
Forum: Food
Topic: Frying Pan Maintenance
Replies: 23
Views: 2479

Re: Frying Pan Maintenance

Letting grease congeal in your pan, then scraping it into the garbage is much better for your plumbing. And if it's bacon grease you save it in the fridge to use later, when frying spuds or ham, or to coat a cornbread pan before adding the batter or to add some oomph to any dish that gets a bit of f...
by PAstrychef
Wed Mar 04, 2009 4:37 pm UTC
Forum: Food
Topic: Yogurt: Still Healthy?
Replies: 20
Views: 2602

Re: Yogurt: Still Healthy?

A nice greek style plain yogurt is a very tasty food, and pretty good for you. You can drain the yogurt and get a thick spreadable cheese-add some chopped herbs and have it on crackers or toast. (Put the yogurt in a coffee filter lined strainer and leave over a bowl for several hours or overnight. D...
by PAstrychef
Wed Mar 04, 2009 4:31 pm UTC
Forum: Food
Topic: Let's Talk About Theobromine - that means Chocolate.
Replies: 186
Views: 57966

Re: Let's Talk About Theobromine - that means Chocolate.

For this to work really well you need to candy the ginger first. Put 8 oz (weight) water in a small pan Add 8 oz sugar. bring to a boil, stirring a bit, and add 2 oz peeled, sliced ginger. Let it simmer for a few minutes, then turn off heat and let it cool. It can rest over night. Strain the ginger ...
by PAstrychef
Thu Feb 12, 2009 3:45 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 172
Views: 74518

Re: Who likes BREAD?

Laugenbrotten (pretzel bread) can be found! It can even be made at home. the trick to the great texture is dipping it in a lye bath before baking, so that the crust sets and the crumb can't expand everywhere. It has small amounts of milk and butter in it to give it that slightly rich taste. It's wor...
by PAstrychef
Tue Feb 10, 2009 9:36 pm UTC
Forum: Books
Topic: Writing?
Replies: 95
Views: 15818

Re: Writing a book

one more hint-the first readers of your work should only be people who have never seen you naked. That means no girlfriends or family. They will only tell you how wonderful you are, and what you need are people who can tell you what you did wrong.
by PAstrychef
Mon Feb 09, 2009 7:02 pm UTC
Forum: Books
Topic: Writing?
Replies: 95
Views: 15818

Re: Writing a book

One good way to get started is to give yourself a daily goal-500 words, or 1,000 words aren't too hard to manage. Do it EVERY SINGLE DAY. There are lots of good books out there about writing, go read some of them. But get in your word count, and soon you will have a story or a novel. It may be crap,...
by PAstrychef
Mon Feb 09, 2009 6:58 pm UTC
Forum: Books
Topic: Books you wouldn't recommend to a friend
Replies: 73
Views: 8173

Re: Books you wouldn't recommend to a friend

How about a book I would actively discourage a friend from reading? The DaVinci Code. Trite, an unoriginal mash-up of anti catholic stories (and I'm not big on the Church!), bad pacing, horrible dialog, etc. etc. The very fact that so many people loved it is enough to make me worry about it. Nothing...
by PAstrychef
Sun Feb 08, 2009 5:53 pm UTC
Forum: Food
Topic: Let's Talk About Theobromine - that means Chocolate.
Replies: 186
Views: 57966

Re: Let's Talk About Theobromine - that means Chocolate.

The best hot chocolate EVAR is to be found in Madrid-at the chocolateria San Genes, near the Puerto Del Sol. It's just about a hot chocolate pudding, eaten with fresh churros. You can get the chocolate needed to make this from Valor-LaTienda.com and Belgian Chocolate online both carry the bars. Trad...
by PAstrychef
Sun Feb 08, 2009 5:37 pm UTC
Forum: Food
Topic: crockpot love
Replies: 43
Views: 20197

Re: crockpot love

One of my favorite dishes in the crock pot: Slice up one big peeled sweet potato. Cube up some cheap pork shoulder or "country style" ribs. You want a fair amount of fat and collagen. I use 2-3 pounds. Brown the meat with some onion, put it into the crock. Add a diced jalapeno or tow, or w...
by PAstrychef
Wed Dec 31, 2008 3:39 am UTC
Forum: Books
Topic: personal agendas disguised as fiction
Replies: 100
Views: 13157

Re: personal agendas disguised as fiction

Well, in Pournelle and Niven's Fallen Angles the science agenda is as obvious as any of the religious agenda in Left Behind . :wink: In reality there is NO WAY for an author not to have her personal worldview shape her writing. Some authors do paint a bigger target to be shot down than others, and s...
by PAstrychef
Sat Dec 27, 2008 1:43 am UTC
Forum: Books
Topic: Recommend a book
Replies: 481
Views: 243701

Re: Recommend a book

The Phantom Tollbooth by Norton Juster. One of the all time great reads about letters, numbers and the ideas behind them. This story, about a boy named Milo, "Who didn't know what to do with himself, not just sometimes, but always." He finds a package in his room one day, which proves to ...
by PAstrychef
Sat Dec 27, 2008 1:23 am UTC
Forum: Books
Topic: Iain M. Banks
Replies: 124
Views: 170061

Re: Iain M. Banks

Banks's books are now being properly released in the US! Wonderful writer, his non-SF stuff is also quite good, especially The Crow Road. If you like a long and winding tale, these are a good choice.
by PAstrychef
Fri Dec 26, 2008 7:12 pm UTC
Forum: Food
Topic: The Xkcd Cookbook (with an unfinished index in the OP)
Replies: 685
Views: 252161

Tasty snacks

I got tired of finding only sweet protein bars so I worked up this recipe. You can wrap and freeze them, they thaw pretty fast. Thai-style meal bars You need three bowls, a whisk, a rubber spatula, a 9x13 pan and measuring cups and spoons. A food processor is nice but not necessary. Bowl 1 5 T UNFLA...
by PAstrychef
Fri Dec 26, 2008 7:03 pm UTC
Forum: Food
Topic: Bison/Buffalo.
Replies: 4
Views: 960

Re: Bison/Buffalo.

Bison is good stuff. To find it you can go here and find a bison rancher in your state. You can get all the same cuts that you can from a steer, so there are roasts, etc. as well as steaks and burgers. It's usually the most frequent red meat on my table. It makes a great stew or chili. If there's a ...
by PAstrychef
Sun Dec 21, 2008 7:14 pm UTC
Forum: Food
Topic: Let's Talk About Theobromine - that means Chocolate.
Replies: 186
Views: 57966

Re: Let's Talk About Theobromine - that means Chocolate.

Actually I am an expert! The world of chocolates has expanded so much in the 18 years I've been a pastry chef that every one is kind of spinning around trying all the fun new stuff. The South American products have become fantastic, from being mediocre just a few years ago. Personally I love Valhron...

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