jenk: Faye (Food-Kaylee)
Dillettante Fruit Medley (chocolate-covered dried cherries, apricots, strawberries and blueberries) is YUM.

Though possibly not sufficient for lunch on its own.
jenk: Faye (Food-Kaylee)
From an article on a cooking with a wood stove:
Ms. Grube also discussed period-specific practices for determining the stove’s readiness. Ms. Nieves conducted what Ms. Grube called “the paper test” by inserting a piece of paper into the oven after the fire had been going more than an hour.

“When the edges of a piece of paper curl up, it’s just right for breads and pastries” and has reached approximately 360 degrees, Ms. Grube said.

A similar method for determining oven-readiness — “the arm test” — involved reaching into the lighted contraption.

“If you can keep your arm in and count to 10, but no longer, it’s reached about 375 degrees,” Ms. Grube said. “If you can’t keep it in 10 seconds, it’s reached 400 or hotter and you have a fast oven.”

I am appreciating my electric stove (with built-in thermometer) a bit more.
jenk: Faye (Food-Kaylee)
Why am I thinking about homemade pop-tarts? Like, with ginger-apricot jam?
jenk: Faye (Food-Kaylee)
Why I roll my eyes at raw (unpasteurized) milk:
In the past few months, physicians have treated salmonella in Utah, brucellosis in Delaware, campylobacter in Colorado and Pennsylvania, and an ugly outbreak of E. coli O157-H7 in Minnesota, which sickened eight people in June. Epidemiologists not only identified a rare strain of the bacteria but matched its DNA to those stricken, the cows on the farm that supplied them with raw milk, and manure smearing the milking equipment and even the animals themselves. When regulators shut down the dairy farm, supporters promptly charged them with belonging to a government conspiracy to smear the reputation of a hallowed food.
- Slate
Killing dangerous bacteria through heat. I really have trouble believing this is a bad thing.
jenk: Faye (Food-Kaylee)
Everyone makes it differently. I think it's because everyone's mother made it differently.

For [livejournal.com profile] jw1776, it's velveeta, noodles, and hot dogs.

For me, it's "no-meat country gravy" (more traditional cooks will know this as a white sauce) with shredded cheese and seasonings and noodles, or it's Kraft, again with seasonings, and often some extra cheese.

One of the problems I've had with white sauces is making them not taste like flour - well, unless I'm making sausage gravy, at which point the sausage tends to overwhelm any flour taste. Tonight, I came pretty close. I think it helped that I started on the sauce right after I put on a pot of water; meant the sauce had more time to cook.

Besides the cup or so of shredded cheddar, I threw in a few slices of American, garlic powder, dried onion, lots of pepper, some mustard, and a small handful of bacon bits.

I don't know how I managed to get the sauce-to-noodle ratio right. Maybe I dreamed that part? But it's good, and incredibly filling compared to Kraft Dinner.
jenk: Faye (Coffee)
  • 15:14 Discussing how I make cassoulet with Jesse. It doesn't have an exact recipe, more like "need some sausage, some veggies, lots of beans." #
  • 15:15 And: "It's supposed to be a bean stew. Is it mostly beans? If not, add more beans." #
  • 20:37 @seananmcguire @hsifyppah @vixy OMG you have GOT to see this: www.questionablecontent.net/view.php?comic=1644 #
  • 22:06 @hsifyppah A CUTE lizard that craps coffee makes me think of Seanan & then you. I like imagining how you'd use it at work. ;) #

Copied from http://www.twitter.com/jenk3 via LoudTwitter cause it's easy :)
jenk: Faye (SleepyCana)
fyi )
jenk: Faye (Food-Kaylee)
...in this case, I'm going for a cross between my dad's "pot of kidney beans" (with onion, a ham hock, and onion salt) and my aunt's baked beans (with navy beans, molasses, brown sugar, ketchup).

Problem? Well, I got the beans, and onion, and some chicken broth and water into the crock pot as we left the house about 11am, on low. When we got home (about 3pm) I added some seasonings (bacon & tomato paste) and turned it up to high. It's now just past 5, and the kidney beans are ... edible, but not tender.

Of course it could be that I should just, you know, let them cook. Both recipes I'm basing this on were crock pot meals that would cook 8-10 hours. Putting it on high for 2 hours isn't the same as having it on low for 4, especially since heat was lost while I added things. I wasn't really planning on having it done until after [livejournal.com profile] jw1776 and [livejournal.com profile] skydancer finishing gaming (a couple hours from now). I really only checked it because I'm hungry. I can fix myself a sandwich or something.

But I still will probably do a temp test before I use the crock pot again.
jenk: Faye (Food-Kaylee)
I occasionally watch Barefoot Contessa on the food network. She makes pie crust very easily - slices of butter and flour into the bowl, turn on the mixer, and presto.

[livejournal.com profile] jw1776 roasted a turkey Saturday so I made a pot pie with some of the leftovers. First problem is that I have a hand mixer, not a standup mixer. After getting flour all over my shirt I switched to a deeper bowl, which got less flour on the rest of the kitchen, but still didn't cut up all the butter slices as much as I'd like, so I got out a butter knife to cut it up a bit more.

The question for those of you who make pie crust is: Would a standup mixer help? Should I just be more patient? Don't mention a pasty cutter - every one I've tried bends and drives me nuts. I'd rather not use stick margarine to avoid the taste I mean trans fats.

(The pie is a success - both [livejournal.com profile] jw1776 and [livejournal.com profile] skydancer have gone back for seconds.)
jenk: Faye (Coffee)
Spotted on twitter:

Other fav breakfasts was oreos in a bowl with hot coffee poured over them. Yes, you read that right. I loved it as a kid.


Followups include:
[O]reos must be intact. Coffee seeps into them & makes them soft, but not too soft, there is a texture window

If the oreos get too soft they just make your coffee lumpy and it's a mess. Must eat while cookies still look like cookies.


(I am now strongly tempted to buy Oreos just so I can try that one evening as dessert.)

[Poll #1455913]
jenk: Faye (Food-Kaylee)
From [livejournal.com profile] bittenblog_nyt: blackberry pizza. I am not a blue cheese fan, but am blanking on alternate cheeses...though maybe swiss?
jenk: Faye (Food-Kaylee)
"It's easy once you know that sauces are made in only a few different ways. One way is to reduce a liquid till it's syrupy and then add the cream. What you get is essentially pineapple-flavored cream, or wine-flavored cream, or beer-flavored cream, or whatever. Hell, you could do it with Coke, but who'd want to." - Spenser on sauces, from Early Autumn

My parents taught me some basic recipes, but I think I learned to actually cook from Robert B Parker's Spenser novels. The pages shortly before the above quote includes a lot of what I learned. Spenser creates dinner out of what's in his client's fridge. (Lesson: Sometimes you make up a dish to match what you have, not matching ingredients to recipes.) He cut the eyes out of the pork chops and throws the rest away. (Lesson: It's okay to trim meat and only use what you want.) He browns meat and adds garlic and pineapple juice, lets that cook down, then adds cream, and some pineapple and orange segments. (Lesson: One way to make a sauce; also, this was a flavor combination I'd never considered before.) He cooks rice in chicken broth with thyme, parsley and a bay leaf. (Lesson: You don't have to cook rice and then mix it with things, you can use broth or what-have-you to flavor the rice while cooking.) Finally he makes a salad out of half a head of lettuce and a dressing of oil, vinegar, mustard, and garlic. (Lesson: You can make salad dressing! Without a mix!)

I was reminded of this tonight as I went to make dinner. My initial "food" thought was spaghetti with clam sauce and mizithra at the Old Spaghetti Factory, but the drive time was prohibitive for me. I do have a couple types of clam spaghetti in my repertoire, but usually if I want a specific dish then a close dish is just going to be more frustrating. I considered mac & cheese. I remembered we have some fresh green beans I should do something with, and considered stir-frying them with garlic and maybe some bacon. Or doing a cheese sauce with bacon. Eventually I made bowtie pasta with a cream sauce that had green beans, some chicken, some bacon, and some mushrooms that were almost gone. And the cream sauce was made by sauteing the mushrooms and garlic, adding a can if chunk chicken (with its broth) and a handful of bacon bits and spices and the green beans, letting that cook down until it was a bit syrupy, and then adding cream ;)
jenk: Faye (Default)
Up here in Redmond the sun is rising before six, and it's not setting until 8:30, which is nicer than the 4:30 in winter and hey! So far it hasn't screwed up my sleep patterns yet! And it does still get dark!

I liked this writeup of Klingon.

[Creator and linguist Marc Okrand] cribbed from natural languages, borrowing sounds and sentence-building rules, switching sources whenever Klingon started operating too much like any one language in particular. He ended up with something that sounds like an ungodly combination of Hindi, Arabic, Tlingit, and Yiddish and works like a mix of Japanese, Turkish, and Mohawk. The linguistic features of Klingon are not especially unusual (at least to a linguist) when considered independently, but put together, they make for one hell of an alien language.

...and this tackles the question of whether the modern 1st-world food supply is more or less safe than it used to be. One example is the recent peanut butter recall; modern tracking meant we could identify loads of foods that used the factory's output, but modern distribution meant there were thousands of products using peanut butter and paste from the one factory. Bagged lettuce means a bad head can be scattered among many bags and affect more people. Then there's Ms. Tardiff, a California nurse, who bought organic and less processed foods whenever possible, including raw milk which caused in an intestinal illness and nerve disease. She woman still can't stand or use her hands. Her illness was caused by campylobacter, which is killed by pasteurization.
jenk: Faye (RainInSeattle)
1. It's raining.

2. Jet City Pizza - at least the Redmond location - has closed. The Redmond Jet City number now rings Garlic Jim's.

3. Courtesy of Slog and Seattle PD comes this brief lesson in how not to get a job.
jenk: Faye (Default)
Seriously - saw this tonight on the Food Network and OMG it's nifty. Go to about 4:30 into this to see Alton Brown explaining chicken anatomy with a T-Rex toy skeleton.

I repeat: A toy T-Rex skeleton.

This is followed by butchering a whole chicken using Dino-Cam to illustrate where the bones are.

jenk: Faye (Food-Kaylee)
I first had cassoulet at Voila. I first read a recipe for it in Tony Bourdain's cookbook, where he notes that it's one of the standard French restaurant offerings because you can vary the meats and veggies to use up what's around. Or, if you do it with duck confit (like his restaurant does) it doesn't matter that it takes multiple days because you can just have it be a standard kitchen background task.

OTOH, this cassoulet recipe wouldn't take all day, much less multiple days. Might have to try it.
jenk: Faye (Food-Kaylee)
Now this Christmas Eve tradition I could get behind:

It turns out that since Christmas itself is a feast day, Christmas Eve is technically a fast day, which means you can eat as much fish as you want to, seven being the preferred number - maybe because there are seven sacrements, but don’t ask me. Fish, evidently, was the moral rough equivalent of brown rice or steamed spinach when these traditions were established. Maybe I got this wrong; again, don’t ask me.

Regardless: For this I could get psyched.
http://bitten.blogs.nytimes.com/2008/12/29/abbondanza/
Me too :) Hm...how about bacon-wrapped scallops, smoked salmon, and the lobster-and-English Muffin thing from the article* as appetizers; clam chowder for soup, shrimp/prawn scampi for pasta, halibut steaks for entree, and a crab louis for salad? (Yes, I'm mixing the Italian pasta course with the French salad-after-entree course.) Other thoughts?

*"[A] kind of food-magazine creation of English muffins (they do have a focaccia-like crust, don’t they?) topped with a combination of butter, cheese, another ingredient or two, and lobster."
jenk: Faye (Food-Kaylee)
[livejournal.com profile] skydancer checked in from Orycon. I mentioned that I'd made chicken soup with minced garlic and garlic powder and hot sauce and cilantro and [livejournal.com profile] jw1776 sang out, "And a partridge in a pear tree".

After hanging up I tried, "4 chopped carrots, 3 chopped potatoes, 2 cloves of garlic..." and got stuck on the first item. Then [livejournal.com profile] jw1776 sang, "Five cups of broth..."

Below is what I eventually settled on:

On the 1st step of soup-making we added to the pot: a touch of freshly cracked pepper
On the 2nd step of soup-making we added to the pot: 2 chopped shallots and a touch of freshly cracked pepper...

Tell you what, let's just skip to the 12-step version: I tried to make the 12-step version a plausible recipe, but no, the recipe has not been tested. But it's reminding me that Donna Andrews' latest Meg Langslow mystery has Meg running a holiday parade that's Twelve Days of Christmas themed :)
jenk: Faye (Food-Kaylee)
After having yam fries at Cafe Flora, mashed yams at Coastal Kitchen, and [livejournal.com profile] jw1776's mashed yams tonight, I have come to a conclusion:

Yams Are Delicious.

Apparently it's the colored marshmallows Mom would smother them with before baking that I loathe, although I don't think adding the copious piles of margarine, maple syrup, brown sugar and God-knows-what-else really helped either.

mmm

Oct. 13th, 2008 01:01 pm
jenk: Faye (Food-Kaylee)
Spinach goes well in a ham, mustard-seed gouda, & whole-wheat sandwich ...

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