Search found 1791 matches

by PAstrychef
Tue Apr 18, 2017 2:41 pm UTC
Forum: Food
Topic: Food fleeting thoughts
Replies: 28
Views: 2037

Re: Food fleeting thoughts

I haven't been able to find ginger root lately so my soups are tasting definitely lacking. The problems of living too far north I guess. Got to make a chocolate cake for a confirmation dinner in May and I don't think there's room in my fridge for one. Bit unsure of how to solve the logistics on tha...
by PAstrychef
Mon Apr 17, 2017 8:11 pm UTC
Forum: Food
Topic: Stocks vs Broths
Replies: 8
Views: 646

Re: Stocks vs Broths

Just found this linky from epicurios about their favorite boxed broth/stock, which has its own link to an article about the differences.
by PAstrychef
Mon Apr 17, 2017 1:19 am UTC
Forum: Food
Topic: Stocks vs Broths
Replies: 8
Views: 646

Re: Stocks vs Broths

You use stock when the flavor of the soup/sauce is not that of the broth itself. You make broth from stock when the end result is a broth, like chicken soup with motzah balls, or minestrone. This means that the labels are switched from what I learned in food school, but it doesn't really matter. Sto...
by PAstrychef
Wed Apr 12, 2017 12:48 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

So, it was seder: Chicken soup Vegetable soup Matzah balls Hard boiled eggs in salt water Chopped liver Gefilte fish Charoset Salmon coulibiac Vegetable coulibiac Asparagus Noodle kugel Chocolate whipped cream roulade Coulibiac is a layered terrine wrapped in pastry. In many ways it isn't kosher for...
by PAstrychef
Sun Apr 09, 2017 9:40 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Did some oven braised ribs finished on the grill with a sticky sauce. Alas, they stayed on the grill too long and got dried out. :cry: will try again when I've restocked my charcoal supply. For tonight it's a batch of gnudi, with brown butter and crispy sage leaves. I think there will be sautéed shr...
by PAstrychef
Wed Apr 05, 2017 7:37 pm UTC
Forum: Serious Business
Topic: Why is dog fighting morally wrong?
Replies: 60
Views: 4980

Re: Why is dog fighting morally wrong?

Even treating animals as things in the meat industry isn't as abhorrent as dogfighting. Dog fighting trains one dog to kill another animal for the sport and entertainment of humans. The dogs are most emphatetically NOT things. They are effectively enslaved individuals used to harm others. It's close...
by PAstrychef
Tue Apr 04, 2017 3:15 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Baked up a pan of Dublin Coddle, or bangers and potatoes with onions. Bangers are British suausages. The recipe I started from suggested using bratwurst instead, but I'm glad I can get the real thing. The textures of the two are completely different. In the morning I may end up doing a full English ...
by PAstrychef
Sun Apr 02, 2017 2:37 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Very nice indeed for those circumstances!
I made pasta with a spinach cream sauce.
by PAstrychef
Wed Mar 29, 2017 4:30 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

In March the wind blows down my door
And spills my soup upon the floor.
It laps it up and roars for more.
Blowing once, blowing twice
Blowing chicken soup with rice!
by PAstrychef
Tue Mar 28, 2017 3:07 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

The Persian chicken was very nice. First time I made this dish, instead of eating it at a restaurant. I will cook the walnuts a bit more and I added too much liquid when I added the chicken so the sauce was thinner than ideal, but the taste was very close to what I want. Tonight I made a Thai red cu...
by PAstrychef
Sun Mar 26, 2017 2:33 am UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 171
Views: 56090

Re: Who likes BREAD?

A sauce bernaise? Over roasted chicken thighs?
by PAstrychef
Sat Mar 25, 2017 1:33 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Simple dinner-steak, baked potatoes, steamed broccoli, sautéed mushrooms and onions. Tomorrow may get fancier with a pot of Persian chicken baked with walnut pomegranate sauce.
by PAstrychef
Thu Mar 23, 2017 5:38 pm UTC
Forum: Food
Topic: Volume of the platonic diet
Replies: 12
Views: 827

Re: Volume of the platonic diet

That's false in that it provides more net calories than nothing. However, 2000 Calories requires 12.5 kg of raw celery, so I do think a typical person locked in a room with infinite celery would get pretty hungry. That, in a celery stalk, is the panda's problem. Limited diet with low nutritional de...
by PAstrychef
Wed Mar 22, 2017 11:17 pm UTC
Forum: Food
Topic: Volume of the platonic diet
Replies: 12
Views: 827

Re: Volume of the platonic diet

Google tells me that the empty volume of the human stomach is about one liter, and the fully expanded volume about four liters. Foods change volume once cooked, so how much you can eat will depend on several factors.
by PAstrychef
Wed Mar 22, 2017 5:38 pm UTC
Forum: Food
Topic: Volume of the platonic diet
Replies: 12
Views: 827

Re: Volume of the platonic diet

Since caloric density is so variable, your question is essentially unanswerable. Give me a list of foods and I could could generate some data for you.
by PAstrychef
Wed Mar 22, 2017 3:58 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Chocoflan is as wonderful as it looks.
by PAstrychef
Wed Mar 15, 2017 10:41 pm UTC
Forum: Food
Topic: Who likes BREAD?
Replies: 171
Views: 56090

Re: Who likes BREAD?

Just put a loaf of Dakota bread in the oven. It uses multi grain cereal mix so you don't need to fill the oantry with bits of odd flours going rancid and breeding moths.
by PAstrychef
Wed Mar 15, 2017 2:12 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

An almost Chinese roast duck. Broke the duck down into quarters, more in the French style than the Chinese method of "whack it into bits with a cleaver", then steamed it for 20 minutes in the instant pot, using teriyaki sauce, loads of ginger and a few chopped up clementines for the liquid...
by PAstrychef
Sun Mar 05, 2017 2:37 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Cider braised chicken, sautéed Brussels sprouts and boiled red potatoes for dinner.
by PAstrychef
Thu Mar 02, 2017 2:18 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Braised some pork buttin the instant pot in apple cider and beer, with cumin and fennel seeds. Made spaetzle, which were a bit lumpy, and some sautéed cabbage and apples. Overall, I'd say a B+ dinner.
by PAstrychef
Wed Mar 01, 2017 2:55 pm UTC
Forum: Movies and TV Shows
Topic: Star Wars Episode 3.5: Roguey One Kenobe
Replies: 95
Views: 6683

Re: Star Wars Episode 3.5: Roguey One Kenobe

I have been suspending my disbelief about these movies since I was 13, the year the original was released. I enjoyed most of them. In this particular film they failed at continuity. I have ignored the whoke extended universe of novels, cartoons, action figures, breakfast cereals, etc.
by PAstrychef
Wed Mar 01, 2017 4:20 am UTC
Forum: Movies and TV Shows
Topic: Star Wars Episode 3.5: Roguey One Kenobe
Replies: 95
Views: 6683

Re: Star Wars Episode 3.5: Roguey One Kenobe

I feel like I want my wasted time returned to me. The cinematography was so dark that you couldn't see what was happening, or who most of the characters were. Just saw the film and I couldn't tell the pilot from the captain if you showed me character photos. It was almost as good as an installment i...
by PAstrychef
Mon Feb 13, 2017 9:48 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Got some nice shrimp on sale, so last night I made two kinds of Chinese-ish shrimp dishes. Kung Pao and honey walnut. One spicy, one sweet. Neither was very complicated, and the contrast was nice. Just plain rice to go with, using up leftovers.
by PAstrychef
Sat Feb 11, 2017 10:47 pm UTC
Forum: Books
Topic: A poem for a day
Replies: 84
Views: 23124

Re: A poem for a day

A necessary reminder- The New Colossus BY EMMA LAZARUS Not like the brazen giant of Greek fame, With conquering limbs astride from land to land; Here at our sea-washed, sunset gates shall stand A mighty woman with a torch, whose flame Is the imprisoned lightning, and her name Mother of Exiles. From ...
by PAstrychef
Sat Feb 11, 2017 10:42 pm UTC
Forum: Books
Topic: I'd like to know the name of this book/short story/comic
Replies: 623
Views: 197507

Re: I'd like to know the name of this book/short story/comic

That was my first thought, but the reviews I could find made me think I was wrong. I will check with a copy from the library. I only need to read the last chapter, after all.
by PAstrychef
Sat Feb 11, 2017 9:51 pm UTC
Forum: Books
Topic: I'd like to know the name of this book/short story/comic
Replies: 623
Views: 197507

Re: I'd like to know the name of this book/short story/comic

Ok, folks, here goes. Long novel. Published in the 1980s. Fantasy. Ends with the release of the angel Uriel from some kind of captivity. Uriel has forgotten that he is an angel and not constrained by physics. Maybe Clive Barker? I don't think Tim Powers. My books are in storage or I could just look ...
by PAstrychef
Wed Feb 08, 2017 12:00 pm UTC
Forum: Movies and TV Shows
Topic: The Expanse
Replies: 11
Views: 1440

Re: The Expanse

Holden feeling guilty keeps many things going throughout the series-I just know the books, not the TV show.
by PAstrychef
Tue Feb 07, 2017 9:19 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

At least you don't seem to be making your own wedding cake!
by PAstrychef
Mon Jan 30, 2017 10:16 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Miniature scotch eggs using quail eggs. They were great-the whole sausage/egg/deep fried goodness, but not the size of your head nor so greasy that you didn't want to eat ever again. I will make again!
by PAstrychef
Mon Jan 30, 2017 10:11 pm UTC
Forum: General
Topic: [SAFESPACE] Woman Thread - All Things Women. Period.
Replies: 27332
Views: 2248465

Re: [SAFESPACE] Woman Thread - All Things Women. Period.

My 83 year old mom went in Chicago. At the pie shop where I work we raised over $300 for a coalition of civil rights lawyers.
by PAstrychef
Tue Jan 24, 2017 8:09 pm UTC
Forum: Food
Topic: The Joys of Good Cookware
Replies: 246
Views: 49140

Re: The Joys of Good Cookware

Serious Eats did a compare and contrast of recipes on the stove/oven, in a slow cooker and in a pressure cooker. Different types of foods had better results in each method, and they had some hints on how to figure out which would do best where. I just can't find the article at the moment.
by PAstrychef
Tue Jan 17, 2017 8:25 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Monte Cristo sandwiches are fantastic. I didn't even deep fry them. Last night was breaded duck tenderloin pieces over polenta with sautéed red cabbage. I got a five pound bag of the duck, and am thinking up fun things to do with it.
by PAstrychef
Sat Jan 14, 2017 10:18 pm UTC
Forum: Food
Topic: The Joys of Good Cookware
Replies: 246
Views: 49140

Re: The Joys of Good Cookware

I have done lots in my pressure cooker, and quite like it. If you check out "instant pot" recipes you will find a huge variety. My instant pot does beautifully as a rice cooker, especially of multigrain mixes. I have made stew in about an hour and chili in 30 minutes. Getting an electric p...
by PAstrychef
Mon Jan 09, 2017 2:09 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Bistilla, a Moroccan chicken pie. Not my favorite recipe-the filling ended up a bit too gloppy for my tastes. It's wrapped in a phyllo crust and traditionally dusted with powered sugar before serving, which got me thinking about Monte Cristo sandwhices. Maybe for Tuesday lunch...
by PAstrychef
Wed Jan 04, 2017 3:20 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Had good luck with an improvisation tonight. Braised a large (6#) chicken with orange juice, buckwheat honey quartered clementines and a whole head of garlic. Let it cook covered in a low oven for the afternoon and it was great. Ended up pulling out the bones and shredding the meat, mixing it all up...
by PAstrychef
Mon Dec 26, 2016 4:35 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Wanted to revive a holiday tradition with my mom-making cinnamon buns. But the dough got a late start, then we went out, so now it's in the cooler and I will finish them tomorrow. We had the whole assembly line thing going when I was a kid. It took decades for me to realize that the buns themselves ...
by PAstrychef
Mon Dec 26, 2016 4:31 am UTC
Forum: Movies and TV Shows
Topic: Passengers will please refrain
Replies: 0
Views: 1428

Passengers will please refrain

Went to the movies with mom, it's what Jews do on christmas. We saw Passengers, which was some what better than expected. But the fun thing was the twists on the story I was thinking up as we ate our (also traditional) Chinese food-so he convinces the girl to go into medical hibernation. After a few...
by PAstrychef
Thu Dec 22, 2016 12:04 am UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

As muffins got sweeter, larger and more often topped with crunchy bits and/or glaze they became harder to differentiate from cupcakes. Usually muffins have a coarser texture due to their mixing method. Of course, with the advent of the cupcake-only bakery cupcakes have had to get bigger and fancier ...
by PAstrychef
Wed Dec 21, 2016 7:44 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Zohar wrote:Whaa? Isn't a cupcake just a muffin with frosting?

FTFY
by PAstrychef
Wed Dec 21, 2016 2:36 pm UTC
Forum: Food
Topic: Today I Made:
Replies: 4005
Views: 608532

Re: Today I Made:

Because they're baked in loaf pans. For the most part. Personally, I would have made soup and raviolis.

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