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Happy Pi Day
Mar. 14th, 2019 09:01 amVisiting Pie Town, NM sounds like it would make for a nifty little road trip, and Oatmeal Pecan Pie sounds yummy.
I can't say I've ever thought this much about metal spatulas in my life, but I'm definitely sold on the fish spatulas now.
Yeah, I'm a dork.
Yeah, I'm a dork.
You Suck at Cooking
Nov. 19th, 2017 06:04 pmI made my first roasted butternut squash this past week after watching a previous roommate make them many times. She always cut it in half and then baked, and I decided to try out a recipe that called for cubes, so that I could get extra experience points towards my cooking badge. I had almost decided that because of the effort involved in peeling I may never make this again, but I think I just need more practice and a differently designed peeler, as our 3 potato peelers suck at peeling a butternut squash, and I'm most likely to chop off a finger the way I ended up peeling it with the carving knife. (Kind of like that time I almost chopped off a finger trying to open a box of raisins with a steak knife - I have the scar to prove it.)
The recipe, Garlic Parmesan Roasted Butternut Squash, was deemed an excellent success by the women of the house, while the men turned their noses up at the thought of eating this tasty vegetable, because they suck.
I went to look at videos to see if there were any helpful tips for peeling a butternut squash, and the first video I came across was this wonderful little gem, which I describe as a cross between My Drunk Kitchen and Tim "The Toolman" Taylor.
Bon Appétit
The recipe, Garlic Parmesan Roasted Butternut Squash, was deemed an excellent success by the women of the house, while the men turned their noses up at the thought of eating this tasty vegetable, because they suck.
I went to look at videos to see if there were any helpful tips for peeling a butternut squash, and the first video I came across was this wonderful little gem, which I describe as a cross between My Drunk Kitchen and Tim "The Toolman" Taylor.
Bon Appétit
The Truffle Burp
Nov. 16th, 2016 04:05 pmI've always wondered, and now I know.
"You get what we call a truffle burp, ten minute (sic) later. The truffle goes down, your stomach acids work on it, the gases are released. You actually taste the truffle when the gases are released and come back up from your stomach through your olfactory senses."
This conversation happily brought to you by my hearty lunch - truffle mushroom swiss Smashburger making its return trip "through my olfactory senses."
"You get what we call a truffle burp, ten minute (sic) later. The truffle goes down, your stomach acids work on it, the gases are released. You actually taste the truffle when the gases are released and come back up from your stomach through your olfactory senses."
This conversation happily brought to you by my hearty lunch - truffle mushroom swiss Smashburger making its return trip "through my olfactory senses."
Mini Grill
Oct. 4th, 2016 08:51 amI've been watching the Texan in Tokyo and the Rachel and Jun video blogs on YouTube. They are two American wives of two Japanese husbands, and both couples are really fun and entertaining to watch, as well as pretty informative. (Rachel was in the previous video I linked about the differences in our ear wax/sweat genes.)
Jun has his own cooking YouTube channel, and I was watching this video when at 1:45 I caught sight of the most amazing thing ever. A tiny mini grill attached to the stove. WANT.
Yeah, I know you can get a stove top that comes with a plancha and/or regular grill on top, but this tiny little grill drawer was too cute not to share.
Jun has his own cooking YouTube channel, and I was watching this video when at 1:45 I caught sight of the most amazing thing ever. A tiny mini grill attached to the stove. WANT.
Yeah, I know you can get a stove top that comes with a plancha and/or regular grill on top, but this tiny little grill drawer was too cute not to share.
Texas State Fair Fare
Sep. 29th, 2016 04:52 pmEdible Cola Cups, et al
Although, really, the newest meat popcicle of the year is probably a must try:
"Lollipop Fried Bacon Wrapped Quail Breast on a Stick"
I still love the fried banana with chocolate and whipped cream that we had a few years back. Surely that can still be found.
If I come across the fried peppermint candies again, though, I'm going to have to have words with someone.
-----
The State Fair of Texas website has some wonderful tricks up its sleeve when you check out the different options listed under the Schedule drop-down. There is a tablet-friendly, interactive guide with a tutorial, printing, emailing, and even note-taking capabilities (hopefully that link works for you). The Daily Schedule has a browser-saved Itinerary (which can also be printed off and/or downloaded) that lets you mark items from the online schedule for easy reference. Lastly, there are recommended guided itineraries to makes things even easier if you don't want to spend time combing through the schedule of events.
Reminder: The TX-OU game is Oct 8. We made the mistake of going that same day a few years ago, and I swear I almost had a heart attack thinking I'd lost one of the much-younger-at-the-time nephews in the crowd of thousands packed in like sardines (NOT exaggerating). We were working our way through to a concessions tent only to stand in line for over an hour just to get a couple sodas. Roommate Tom went with us that year, and he really was a life saver that day.
Although, really, the newest meat popcicle of the year is probably a must try:
"Lollipop Fried Bacon Wrapped Quail Breast on a Stick"
I still love the fried banana with chocolate and whipped cream that we had a few years back. Surely that can still be found.
If I come across the fried peppermint candies again, though, I'm going to have to have words with someone.
-----
The State Fair of Texas website has some wonderful tricks up its sleeve when you check out the different options listed under the Schedule drop-down. There is a tablet-friendly, interactive guide with a tutorial, printing, emailing, and even note-taking capabilities (hopefully that link works for you). The Daily Schedule has a browser-saved Itinerary (which can also be printed off and/or downloaded) that lets you mark items from the online schedule for easy reference. Lastly, there are recommended guided itineraries to makes things even easier if you don't want to spend time combing through the schedule of events.
Reminder: The TX-OU game is Oct 8. We made the mistake of going that same day a few years ago, and I swear I almost had a heart attack thinking I'd lost one of the much-younger-at-the-time nephews in the crowd of thousands packed in like sardines (NOT exaggerating). We were working our way through to a concessions tent only to stand in line for over an hour just to get a couple sodas. Roommate Tom went with us that year, and he really was a life saver that day.
Now I want candy that I don't need.
Sep. 22nd, 2016 01:12 pmAll because someone had to go and bring up Skittles. The 1-minute video at the top of that article sums it up quite nicely.
Who would have ever thought I would use both the "politics" and the "food/cooking" tags for the same post?
Although, now that we're on the subject, this is your friendly reminder to tune in with a HUGE bag of popcorn and your favorite alcoholic and soda drink (which at some point might accidentally spew out your nose) for Monday night's Round 1 of the Official 2016 Popcorn Hunger Games. I even know what will make the perfect coffee table centerpiece for this event. (Baubles is SUCH a media-whoring, killing machine in that video.)
I am so looking forward to watching Trevor Noah on The Daily Show and Colbert on The Tonight Show afterwards.
Who would have ever thought I would use both the "politics" and the "food/cooking" tags for the same post?
Although, now that we're on the subject, this is your friendly reminder to tune in with a HUGE bag of popcorn and your favorite alcoholic and soda drink (which at some point might accidentally spew out your nose) for Monday night's Round 1 of the Official 2016 Popcorn Hunger Games. I even know what will make the perfect coffee table centerpiece for this event. (Baubles is SUCH a media-whoring, killing machine in that video.)
I am so looking forward to watching Trevor Noah on The Daily Show and Colbert on The Tonight Show afterwards.
I <3 Caprese
Sep. 21st, 2016 08:27 amI love Caprese salad and even managed to pull off my own homemade basil pesto a few weeks back to create bite-sized minis drizzled with balsamic glaze, similar to the ones pictured as skewer appetizers.
I'm even digging on the Caprese flatbread pizza idea. Hey, at least it's still Italian.
But when an actual Italian cheese and milk brand name does THIS to a Caprese, enough is enough.
( Can't seem to get image smaller on DW even though it's a decent size on LJ, so cutting to save space )
PS - I also discovered that pre-making the Caprese salad and sticking it into the fridge does horrible, horrible things to the mozzarella, especially if you're full and saving it overnight to eat the next day. Do not pre-make Caprese salad. Just keep the ingredients separated, and the mozzarella stored in water until you're ready to serve and spend the couple minutes to plate them nicely at that time.
I'm even digging on the Caprese flatbread pizza idea. Hey, at least it's still Italian.
But when an actual Italian cheese and milk brand name does THIS to a Caprese, enough is enough.
( Can't seem to get image smaller on DW even though it's a decent size on LJ, so cutting to save space )
PS - I also discovered that pre-making the Caprese salad and sticking it into the fridge does horrible, horrible things to the mozzarella, especially if you're full and saving it overnight to eat the next day. Do not pre-make Caprese salad. Just keep the ingredients separated, and the mozzarella stored in water until you're ready to serve and spend the couple minutes to plate them nicely at that time.
I stayed for the Watermelon-Eating-Baby, although who's eating whom I'm not 100% sure of.
(Only the first clip in this video is worth the watching, up to 30seconds)
(Only the first clip in this video is worth the watching, up to 30seconds)
That Fugu That You Do
Aug. 13th, 2016 08:52 amNon-poisonous fugu is not really this month's news. Japanese scientists have been working on isolating the cause of the puffer fish's tetrodotoxin for a few years now.
What I'm potentially excited about is the possibility of trying fugu in my lifetime and without having to make a trip to another country (not that I wouldn't jump at a chance to go to Japan) nor pay an arm and a leg (and possibly a literal torso and life) for it.
I love sushi, and I have favorite fishes and not favorite fishes. Octopus is too damned rubbery, whereas whitefish is yummy and salmon melts in my mouth. I still stand by the idea that "super white tuna" (read: escolar) is worth the 1-2 days of bathroom drama just to try at least once. You will never forget how rich and buttery it tasted. Likewise, you may never forget that your body rejected the food in the long run, so the likelihood of trying it a second time goes down significantly, unless you are some sort of masochist (I'm not judging).
In regards to fugu, I'm mostly curious. How does it taste? Does it really taste as good as my precious salmon? Is it a fish that once I've tasted it I'm going to want more, or will it become one of my take-it-or-leave-it staples?
What I'm potentially excited about is the possibility of trying fugu in my lifetime and without having to make a trip to another country (not that I wouldn't jump at a chance to go to Japan) nor pay an arm and a leg (and possibly a literal torso and life) for it.
I love sushi, and I have favorite fishes and not favorite fishes. Octopus is too damned rubbery, whereas whitefish is yummy and salmon melts in my mouth. I still stand by the idea that "super white tuna" (read: escolar) is worth the 1-2 days of bathroom drama just to try at least once. You will never forget how rich and buttery it tasted. Likewise, you may never forget that your body rejected the food in the long run, so the likelihood of trying it a second time goes down significantly, unless you are some sort of masochist (I'm not judging).
In regards to fugu, I'm mostly curious. How does it taste? Does it really taste as good as my precious salmon? Is it a fish that once I've tasted it I'm going to want more, or will it become one of my take-it-or-leave-it staples?
Buttered French Toast Coffee
Apr. 22nd, 2016 11:55 amFrench Toast Coffee + Flaherty's Hot Buttered Rum Batter
+ 
+ Mini Combs
Apr. 6th, 2016 08:45 amI found Making a Simple Hexagon Tile Base from this Tumblr page.
When I first saw the image, I thought maybe they were making pancakes or something, which makes me now want to cast an iron pancake frying pan into the same design. Instead of scraping it so it creates individual little honey combs, the pan would have a lip so a layer of pancake would hold it all together. After cooking, flip it out and over and there would be tiny crevices all along the honey comb to catch butter and syrup while looking really cool in the process. Yum.
(Hey, Silicon Shaman, didn't you get a kiln up and running?)
When I first saw the image, I thought maybe they were making pancakes or something, which makes me now want to cast an iron pancake frying pan into the same design. Instead of scraping it so it creates individual little honey combs, the pan would have a lip so a layer of pancake would hold it all together. After cooking, flip it out and over and there would be tiny crevices all along the honey comb to catch butter and syrup while looking really cool in the process. Yum.
(Hey, Silicon Shaman, didn't you get a kiln up and running?)
Let Them Eat Cake!
Oct. 22nd, 2015 04:48 pmCurious about "Texas Sheet Cake" versus "Texas Sheath Cake", I was reading a few articles and looking at some pictures. While doing so, I came across this lovely gem that does a splendid job of writing up a recipe for Mug Chocolate Cake despite the slightly comical Engrish.
I do have to say, I wonder how those dry ingredients in the mug are supposed to blend on their own. Lol.
I do have to say, I wonder how those dry ingredients in the mug are supposed to blend on their own. Lol.
I'm so cheesy
Sep. 3rd, 2014 07:26 pmI was curious how string cheese was produced.
An hour later, I have plans to make some mozzarella and ricotta with my nephews in a mad science experiment one of these days.
I'm thinking spending a day making homemade cheese and then making homemade manicotti and "fake" pizzas. Mmmmmm. I think they would get a kick out of that.
An hour later, I have plans to make some mozzarella and ricotta with my nephews in a mad science experiment one of these days.
I'm thinking spending a day making homemade cheese and then making homemade manicotti and "fake" pizzas. Mmmmmm. I think they would get a kick out of that.
WWWWAAAAANNNNNTTTTTT
Jun. 21st, 2014 10:23 amAlso - it's hilarious seeing Anthony Bourdain in a suit.
Fancy Grilled Cheese
Nov. 25th, 2012 07:36 amI wonder if there could be a niche market for grilled cheese eateries. I was thinking something along the line of what we currently find in shopping malls or perhaps a booth at a fair. There's already dedicated shops for pretzels, cookies, cinnamon rolls, corn dogs, roasted pecans, funnel cake, and various fried foods (at least at the state fair here in Texas).
My favorite grilled cheese ever was a creation I made previous when I found a small jar of truffle butter at my local grocery store. I had specialty cheeses left over from a fondue party, so I made one of the fanciest, tastiest grilled cheese sandwiches I've ever had the pleasure to eat until I finally ran out of the ingredients. Cooked in a sandwich maker, which made it even look fancy.
I can picture an eatery that offers various flavored butters and fillings, up to and including dessert sandwiches. Line up a bunch of sandwich makers, let the customer pick their butter and filling, price according to what ingredients are used, and voilà, an instant shopping mall hit. Sandwich types could include for girls, for boys, for teens, for goofs, for fancy, for summer, for Valentine's, and for real(?).
This video gives me the idea of creating a sandwich maker plate that will create mini bite-sized sandwiches, just like how kids love donut holes and kid-sized donuts.
Add a bowl of soup on the side, which would be easy enough.
My favorite grilled cheese ever was a creation I made previous when I found a small jar of truffle butter at my local grocery store. I had specialty cheeses left over from a fondue party, so I made one of the fanciest, tastiest grilled cheese sandwiches I've ever had the pleasure to eat until I finally ran out of the ingredients. Cooked in a sandwich maker, which made it even look fancy.
I can picture an eatery that offers various flavored butters and fillings, up to and including dessert sandwiches. Line up a bunch of sandwich makers, let the customer pick their butter and filling, price according to what ingredients are used, and voilà, an instant shopping mall hit. Sandwich types could include for girls, for boys, for teens, for goofs, for fancy, for summer, for Valentine's, and for real(?).
This video gives me the idea of creating a sandwich maker plate that will create mini bite-sized sandwiches, just like how kids love donut holes and kid-sized donuts.
Add a bowl of soup on the side, which would be easy enough.
Beef for Dinner
Nov. 22nd, 2012 09:46 pmMy first ever Beef Wellington went over fantastically. I butchered a full beef tenderloin this morning, so I had enough meat and other ingredients to make two. I decided to make one regular and one without the duxelles in case anyone had issues with mushrooms (I have at least one friend who's allergic and one who simply prefers not to eat them). There was a turkey roast made on the side as a just in case measure, but it wasn't touched. I'm glad it was made, but I'm also glad everyone filled their bellies on the beef. I also made stuffing and other sides as well.
My one hiccup was the actual cooking of the Wellingtons. Based on the recipe I was using, it was supposed to cook at 200-degrees for 35 minutes. I have a feeling the oven didn't register that low a temp because it's right next to the Warm setting. After the 35 minutes, I saw that the puff pastry was still completely uncooked. After another 30 minutes I finally turned the temperature dial up after realizing my mistake. By then I was getting impatient and turned it up slightly more than I probably should have and almost over cooked it. As it was, it turned out well-done when I would have preferred medium at most. A lot of liquid came out during the cooking process, and I wasn't thinking about removing them from the pan to cool, so the bottom of the pastries soaked up a bit of those juices. It wasn't a complete mess, and the juices still added more flavor back in, but I was able to learn a couple lessons from this go at it.
Also, a blender doesn't cut it when a food processor is what you're actually needing. Yeah, that was a sheer duh moment.
EDIT: *headdesk* I was following a Gordon Ramsay recipe, so 200 was in fact 200C not 200F. So I should have actually been cooking them at 400F, which sounds a heck of a lot saner. Yet another duh moment.
My one hiccup was the actual cooking of the Wellingtons. Based on the recipe I was using, it was supposed to cook at 200-degrees for 35 minutes. I have a feeling the oven didn't register that low a temp because it's right next to the Warm setting. After the 35 minutes, I saw that the puff pastry was still completely uncooked. After another 30 minutes I finally turned the temperature dial up after realizing my mistake. By then I was getting impatient and turned it up slightly more than I probably should have and almost over cooked it. As it was, it turned out well-done when I would have preferred medium at most. A lot of liquid came out during the cooking process, and I wasn't thinking about removing them from the pan to cool, so the bottom of the pastries soaked up a bit of those juices. It wasn't a complete mess, and the juices still added more flavor back in, but I was able to learn a couple lessons from this go at it.
Also, a blender doesn't cut it when a food processor is what you're actually needing. Yeah, that was a sheer duh moment.
EDIT: *headdesk* I was following a Gordon Ramsay recipe, so 200 was in fact 200C not 200F. So I should have actually been cooking them at 400F, which sounds a heck of a lot saner. Yet another duh moment.
I noticed that Food Network online has an option to view a recipe in full page mode, making it easy to read while cooking with a monitor or laptop/tablet nearby.
Not only that, but the page has a built-in timer, and you can add up to 5 timers on the page. Now that's pretty handy. However, the timer doesn't seem to have an audio alarm as part of it's programming, which makes it quite a bit less handy than I was hoping.
Not only that, but the page has a built-in timer, and you can add up to 5 timers on the page. Now that's pretty handy. However, the timer doesn't seem to have an audio alarm as part of it's programming, which makes it quite a bit less handy than I was hoping.