Search found 2013 matches

by PAstrychef
Sat Jan 12, 2019 3:31 am UTC
Forum: Food
Topic: The Joys of Good Cookware
Replies: 253
Views: 85074

Re: The Joys of Good Cookware

Saw an ad for a lovely cast iron enameled Dutch oven from Staub (they call it a cocette) at 1/3 the usual price, so I got one. They call the color turmeric, and it is a nice orangy shade. I was thinking I really didn’t need it, what with the instant pot for braising, but it is great for other uses.
by PAstrychef
Sat Jan 12, 2019 3:22 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

A biryani with bacon and chorizo-the Spanish, not the Mexican variety. I used a new Staub pot I got just because it was (relatively) very cheap and the recipe came from Staub. In the original recipe it says “slide into wood-burning oven” but I used the plain old gas one with fine results.
by PAstrychef
Sat Jan 12, 2019 2:06 am UTC
Forum: General
Topic: Bored and Horny, or: suggestions for a lazy Friday night
Replies: 7
Views: 3918

Re: Bored and Horny, or: suggestions for a lazy Friday night

Try your hand at a paper craft like origami or quilling.
Read the book at the bottom of the To Be Read pile.
Knit, crochet or embroider.
by PAstrychef
Wed Jan 09, 2019 5:05 pm UTC
Forum: News & Articles
Topic: Trump presidency
Replies: 8644
Views: 845763

Re: Trump presidency

I mean, fair's fair; there's plenty of times I see people engaging in 'frivolous' hate -- hate that's clearly not a survival mechanic, or doesn't come from a clearly identifiable place of pain (people sending death-threats to Anita Sarkeesian, for example). Uh... it's really not that hard. It's guy...
by PAstrychef
Tue Jan 08, 2019 6:43 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Crystallization is what makes the caramel, or any other candy, crack when cold. Most caramels are chewy, and are cut and wrapped in waxed paper. Toffee is basically a hard crack caramel, so you might try that instead. Never tried to make a vegan version myself.
by PAstrychef
Tue Jan 08, 2019 11:49 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Braised some artichokes and chicken with lemon and garlic and served them over gnocchi and orzo-I had way less orzo than I thought I did when I started. Tomorrow is going to be prime rib roast fancy dinner-spuds in the pan, Brussels sprouts, salad, something fancy for dessert. Maybe molten chocolate...
by PAstrychef
Sat Jan 05, 2019 12:14 am UTC
Forum: Food
Topic: Two food combinations..
Replies: 14
Views: 9410

Re: Two food combinations..

I’ve had fun making different savory grain based pilafs. And in Japan, smoked or grilled fish is often part of breakfast over rice. Served cold.
by PAstrychef
Fri Jan 04, 2019 3:16 am UTC
Forum: Books
Topic: What are you readioactive now(and other book related stuff)?
Replies: 1821
Views: 471968

Re: What are you readioactive now(and other book related stuff)?

Just finished Richard Powers’s newest, The Overstory . As usual, a fantastic read. It’s a pleasure to have read enough (all) of his books, so that the seemingly random multiple beginnings don’t drive me crazy, but let me anticipate the eventual braiding of many themes into a much larger image than f...
by PAstrychef
Thu Jan 03, 2019 6:14 pm UTC
Forum: Food
Topic: Food fleeting thoughts
Replies: 274
Views: 53417

Re: Food fleeting thoughts

The best bread for French toast is:
Brioche
Challa
White sandwich bread (fairly dense, NOT American air bread)
Sourdough
Cinnamon swirl, with or without raisins
Pound cake
Angel food cake (best topped with ice cream)
How do I make this a poll?
by PAstrychef
Thu Jan 03, 2019 2:10 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

For that kind of batter, the parchment is your best bet, but do loosen the sides before you turn it over. It does need to cool for a while first. I’ve had bundt cakes fall into piles of crumbs when turned out too soon.
by PAstrychef
Thu Jan 03, 2019 2:07 am UTC
Forum: News & Articles
Topic: News in brief
Replies: 328
Views: 103826

Re: News in brief

Now I could see a program that offered tax breaks to small industry that opened in poor areas, with some of the jobs going to people who volunteered to move into those areas otherwise loosing population, with funding for services shifted from NYC to Herkimer or New Paltz or Miller’s Kill or wherever...
by PAstrychef
Wed Jan 02, 2019 8:12 pm UTC
Forum: News & Articles
Topic: News in brief
Replies: 328
Views: 103826

Re: News in brief

No, they just get underserved in a different place. Not to mention the hostility of the locals at having this new population arrive en masse.
by PAstrychef
Wed Jan 02, 2019 7:28 pm UTC
Forum: News & Articles
Topic: News in brief
Replies: 328
Views: 103826

Re: News in brief

Also, dumping a large population of the under or un employed on a rural area (cause that’s where rents in upstate NY are low) will only stress local services beyond capacity. Not to mention the lack of jobs. Which is why rents are low in the first place. The program in Utah found that focusing on th...
by PAstrychef
Wed Jan 02, 2019 11:10 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

I use pan spray and no flour. Parchment after the spray. Mostly the flour is to give batters something to cling to as they rise. Bread dough doesn’t really need it. You can also use a long thin knife or offset spatula around the loaf to make sure the corners are loose.
by PAstrychef
Tue Jan 01, 2019 3:39 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

The next step would be a piece of parchment in the bottom of the pan. Or a baking stone and hand formed loaves. Or the Dutch oven technique used with no-knead recipes. I’ve had a few loaves tear that way, but not many. I tend to turn mine out onto a rack as soon as they come out of the oven.
by PAstrychef
Sat Dec 29, 2018 10:31 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Corn chowder, with some bacon. I’m going to cook some bacon and chop it for a garnish, then fry small diced potatoes in the fat to add in. Maybe some small diced red pepper? Right now it’s very beige.
by PAstrychef
Sun Dec 23, 2018 2:54 am UTC
Forum: Movies and TV Shows
Topic: Fleeting Thoughts: Movie and TV Shows
Replies: 171
Views: 35269

Re: Fleeting Thoughts: Movie and TV Shows

I am the new number two!
by PAstrychef
Sun Dec 23, 2018 2:04 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Instant pot sticky ribs. Found a recipe from a paleo blogger, so I used soy sauce instead of the coconut amino liquid specified, and they came out very well. I seem to have figured out just how long to leave things under the broiler without turning them to char. Now I have another full slab of ribs ...
by PAstrychef
Thu Dec 20, 2018 1:11 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Beef and barley and mushroom soup. I added an old ham hock from the freezer and now it’s too salty for mom. I think that tomorrow I will get some unsalted broth, cook more barley in it and add it in. Given that overnight the current barley will soak up most of the liquid, adding more broth will be n...
by PAstrychef
Wed Dec 19, 2018 10:12 pm UTC
Forum: Food
Topic: Controversial opinions about food
Replies: 1101
Views: 225763

Re: Controversial opinions about food

Since peanuts are legumes they cost a fraction of what it takes to grow pecans, which is why they are so much more prevalent.
by PAstrychef
Wed Dec 12, 2018 4:15 pm UTC
Forum: Food
Topic: Controversial opinions about food
Replies: 1101
Views: 225763

Re: Controversial opinions about food

In reply, there is just one word-FRANGO.
by PAstrychef
Mon Dec 10, 2018 2:54 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Besides vast numbers of latkes for hannukah last week, tonight I braised chicken thighs in apple cider with cabbage and bacon. Made a nice sweet and sour sauce from the cooking liquid.
by PAstrychef
Sat Dec 08, 2018 10:23 am UTC
Forum: Books
Topic: Recommend a book
Replies: 484
Views: 264756

Re: Recommend a book

Dewey Lambdin has a series similar to Hornblower: British, Napoleonic Wars, naval settings. The first one is The King’s Coat. Rather more “adult” than Hornblower-Alan Lewrie is fond of women. Then there are plenty of books about solo sailors such as Tristan Jones’ Ice! and Gypsy Moth Circles The Wor...
by PAstrychef
Mon Dec 03, 2018 3:27 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

My mom is vegetarian half the month, so I made mushroom risotto for her. Except that risotto rice is expensive as hell considering it's Peasant origins. The second time I made it, I used California Rose rice instead. Much cheaper and they didn't notice a difference. I detected less of a bite, as th...
by PAstrychef
Sat Dec 01, 2018 2:13 pm UTC
Forum: Books
Topic: Books fleeting thoughts
Replies: 45
Views: 18296

Re: Books fleeting thoughts

I’m listening to some of P.D. James’s mysteries, which are set in the late 1990s. Still excellently written, they have taken on a sheen of history-many of them are concerned with the movement of women out of the home and into professions. Indeed, one of them is titled An Unsuitable Job For A Woman. ...
by PAstrychef
Wed Nov 28, 2018 6:23 pm UTC
Forum: Serious Business
Topic: Circle of Life as Political Philosophy
Replies: 63
Views: 13812

Re: Circle of Life as Political Philosophy

Going all the way back to the original question why do you want to fit The Lion King into this framework? There are plenty of examples of anthropomorphic animals dealing with this issue, from Aesop’s the stork and the fox to Brian Jacque’s Redwall. Given that LK is also seen as a variation on Hamlet...
by PAstrychef
Wed Nov 28, 2018 1:31 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Some really good meatloaf. A mix of beef and pork, plenty of Worcestershire sauce and glazed with bbq sauce, instead of my usual bacon wrapping. (Had bacon for breakfast, did not actually want more) I have been making two loaves at a time so that one can go in the freezer for a day without energy or...
by PAstrychef
Wed Nov 14, 2018 1:37 pm UTC
Forum: Food
Topic: Happy Thanksgiving Everyone
Replies: 15
Views: 4017

Re: Happy Thanksgiving Everyone

Mom and I are going to my nephews in Miami because I just don’t want to have to cook and deal with the whole meal after one of the busiest weeks of the year at work.
by PAstrychef
Wed Nov 14, 2018 3:08 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Some really nice banana bread with walnuts and chocolate chips. Mom insists on buying bananas, only to not eat them so we have loads in the feeezer. Some become smoothies, but I finally baked with a few. I made many small loaves, so they can be frozen.
by PAstrychef
Mon Nov 12, 2018 11:42 pm UTC
Forum: Food
Topic: Food fleeting thoughts
Replies: 274
Views: 53417

Re: Food fleeting thoughts

It really depends on the filling, but an all butter crust with very little sugar, a bit more salt and some chopped herbs works well. If you can get good leaf lard that makes a fantastic savory crust. If the pie has two crusts then it doesn’t get par-baked. If it only has one then par-baking is a goo...
by PAstrychef
Mon Nov 12, 2018 2:58 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Another big pot of chicken soup. Very careful carrying it downstairs, will be even more careful bringing it back up tomorrow.
by PAstrychef
Sun Nov 04, 2018 3:02 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Sautéed skate in brown butter with pepitas and roasted chiogga beets. There was brown butter cooking at work and the smell had me thinking about how good it is as a sauce. Gnocchi are traditional, but I wasn’t interested in carbs. Went to the good fish shop and saw the skate.
by PAstrychef
Fri Nov 02, 2018 1:43 am UTC
Forum: Serious Business
Topic: Ethics of Research
Replies: 76
Views: 17366

Re: Ethics of Research

One answer to the question of “if it can be done, should it be done?” can be found in the film Jurassic Park.
by PAstrychef
Wed Oct 31, 2018 4:10 pm UTC
Forum: Serious Business
Topic: Ethics of Research
Replies: 76
Views: 17366

Re: Ethics of Research

If a person is capable of doing X must that person do it? Who’s to say that character was any good at cancer research? Very few researchers actually advance their subject in any substantial way.
The concept of what is “owed” to society by individuals is relative.
by PAstrychef
Tue Oct 30, 2018 9:50 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Just made a batch of what we call Washington cookies-oatmeal, walnut, chocolate chip. The scale went wonky when I was weighing the sugars so they spread like anything. I’m not sure if they will be extra crispy when cold or stay flexible.
by PAstrychef
Tue Oct 30, 2018 2:36 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Since I never use the app to control my circulator I’ve never had any issues. I look up times and temps, manually set the temp and start a timer. It does suck that the company wants your data, but you don’t have to make it available. If you find a used Bluetooth model, it shouldn’t be a problem.
by PAstrychef
Mon Oct 29, 2018 8:42 am UTC
Forum: Serious Business
Topic: Ethics of Research
Replies: 76
Views: 17366

Re: Ethics of Research

1) no
2) no
by PAstrychef
Mon Oct 29, 2018 12:10 am UTC
Forum: Food
Topic: Food fleeting thoughts
Replies: 274
Views: 53417

Re: Food fleeting thoughts

I love leftovers. I toss them together in a frying pan in whatever combination appeals, add a fried egg and dinner is cooked. Of course, this only works when I’m dining alone. Luckily I seem unable to cook in small enough quantities for me and mom that there aren’t leftovers on a regular basis.
by PAstrychef
Fri Oct 26, 2018 1:13 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

I got an Anova circulator when it was on sale as a birthday present to myself. I use it once or twice a month and really like the results. Usually it’s a matter of needing to get something cooking that I don’t have to watch, often I start whatever it was from frozen. I haven’t played with cooking eg...
by PAstrychef
Wed Oct 24, 2018 2:07 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4751
Views: 922863

Re: Today I Made:

Sous vide pork chops. I added some chopped tangerine peel, sesame oil and soy sauce to the bags, which worked out pretty well. They were huge chops, over an inch thick. I let them go for about 3 hours and then seared them in a smoking hot cast iron skillet. A few days ago I did a chicken noodle broc...

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