Retrieving recipes is so far pretty much the only reason I ever revisit my blog. It's a bit silly, though: since I'm not about to drag my computer into the kitchen (I'm a messy chef with a small workspace) and since I don't have a printer, I end up scribbling down the instructions on a scrap of paper every single time. Not efficient.
I'm totally a kitchen laptop user. You can see the evidence all over my computer.
I demand the iStove. Wirelessly download and display recipes, and it preheats itself as necessary.
I see you have the NYT no-knead bread recipe- have you actually tried it? I did it a couple times with mixed success- best attempt was to put a ceramic casserole dish inside a large cast iron dutch oven to contain the bread- if I just used the dutch oven I got a very flat focaccia-shaped bread. Also worked better when I reduced the suggested amount of water by a 1-2 tablespoons.
Hmm, this seems like a comment better suited to the other blog.
I haven't tried the NYT bread recipe yet. I just bought a dutch oven and that's one of the reasons I was excited to get it -- NYT bread! I've had it when JM's made it and it's been delicious.
About a third of the time I've made it, I've been very pleased with the results. The rest of the time, the bread comes out of the oven and I look at it and think, my God, what is that thing, but it's been rather tasty and highly complimented. So.
Also, there seems to be a Typepad error that is ordering the posts on the Category pages by, I think, date instead of by name. I reported it to Six Apart and apparently it's a known issue. Annoying.
What I want is a program that takes a list of things about to go bad in my refrigerator and spoots out recipies that use as many of them as possible. A program other than the trivial one that always prints DUMP IT ALL IN A POT YOU BONEHEAD.
What I want is a program that takes a list of things about to go bad in my refrigerator and spoots out recipies that use as many of them as possible.
also, cooks them for me.
What you need is a good valet, Standpipe.
Cool blog, Becks! (And a belated thanks for all the hospitality you so generously showered everyone with during UnfoggeDCon Part Deux).
8: Or the one where you plug in what's left in your fridge to epicurious, find a recipe, read the reviews, and everyone says "well, I didn't have green onions, so I used apples, and I didn't have orange zest, so I used pomegranate juice, and I added more salt and used arugula instead of bok choy, and it didn't turn out at all."
This program would also compliment my haircut.
This program would also compliment my haircut.
Hmmm. A good valet would find a tactful way of telling you the truth, so perhaps that's not what you need.
What are the comment ethics? Frex, you've got a recipe there for pasta with zucchini and pine nuts and other stuff, which is a lot like something I make a lot. Andd I was all, "You know what's good when zucchini's out of season, you can make it with steamed broccoli instead." And then I thought, I don't want to scribble all over a casual acquaintance's recipe book, that's really out of order.
You don't like it? I knew I shouldn't have gone for layers and the inverse mohawk.
14 - Comment away with suggestions and such. Squashi made some great suggestions for the wheatberry salad and muesli.
The most recent issue of Cooks Illustrated (or maybe the one before that, by now--it's the one with "still life with grapefruit" on the cover) had an article with some suggested improvements to the no-knead bread recipe. Haven't tried it, but I can endorse the French onion soup recipe from the same issue.
So Becks, can we call you Little Miss Sunshine Peppercorn from here on out?
Will the valet software also secretly despise you?
Unobservable internal states don't exist.
In other news, la la la, look at the cute bunnies GONG! GONG! GONG! hate bunnies hate bunnies hate bunnies
Unobservable internal states don't exist.
Sure they do. West Virginia, for instance.
You don't like it? I knew I shouldn't have gone for layers and the inverse mohawk.
I'm sure that most people will find your haircut most extraordinary, sir/madam.
I store all of my recipes on redtailfoxshrub's blog. Well, they arent actually my recipes. But it works just as well.
Sunshine peppercorn is totally salad dressing with LSD.
Actually, Jesus, it's LSD with salad dressing on top (Cool Ranch seems to be the most popular, although Zesty Italian also has its devotees).
Nice try at being all hep and down with the kool kidz though.
Actually, Jesus,
What's with everyone either misattributing my comments to other people or attributing other people's comments to me? The "posted by" tag is right under the comment, guys.
I'll be looking at it regularly Becks! Usually about 5.30pm each night as my children start saying they're hungry ...
Also, we got measuring cups in cups for Christmas from my cousin's wife, so now I don't have to bother trying to convert to weights! Excellent.
That green rice recipe looks wonderful.
Since we're on cooking, does anyone know if this thing works? I went to a restaurant the other night and the owner told me that he had a produce storage box with vents. He claimed he could keep spinach for a week in it without the spinach turning disgusting but couldn't remember the actual name of the product. I looked on google for 'produce box vents' and the above link is all I could find.
I'm not averse to cooking the whole bag of spinach at once and eating it the same day, but it would be nice to buy the huge bags and not feel wasteful when three-fourths of it spoils in a day.
Ages ago in college, we had magic special plastic bags that were supposed to breathe, and so keep leafy greens fresh. I remember them working, although it might have been the placebo effect.
Is there a historical reason that the Brits use weights and the US uses measures?
And what does the rest of the world use? Is this one of those things like the metric system where the US is a freaky standout?
What's with everyone either misattributing my comments to other people or attributing other people's comments to me?
I blame the brown acid.
Becks! Great idea. I will now commence to steal it, since my "save recipes in del.icio.us" strategy is vulnerable to link-rot.
32: In places that use weights, you can also buy measuring cups with markings that show approximate volumes for certain weights of common ingredients. I have one in Berlin with markings for flour and for sugar by the 100g.
28 - Rfts and I (following her example) tend to parboil a giant bag of greens and squeeze out the water the day we get it. It lasts for a weekish afterwards.
These green bags? We use them for our farmshare vegetables, and they're really helpful. The effect doesn't last as long as the bag, though.
32: One of the baking cookbooks I have been reading recently attributes this to the expense and difficulty of transporting scales, say, on the pioneer trail. Hence early American recipes that say "butter the size of a walnut" - that was a measure everyone could be expected to understand.
I don't know if this is accurate or not. Also, hi everyone. I lurk here.
I lurk here.
Not no more you don't. Welcome.
Although! Now as my fingers are poised over the keys to create a new blog... would a wiki work better or just as well? Hmm. It bears thinking...
A wiki seems like it might work better.
42: Thanks, I hope that's a good thing.
I feel like I should say that I can only comment sporadically, because I have a job and a life, etc., but I bet everyone thinks that in the beginning, don't they?
I'm not a huge fan of wikis but maybe that's just because I haven't seen any good free/cheap wiki software.
Aren't nearly all wiki's running on free software?
Some of them only amount to a couple of pages of code (or less), so there are hundreds floating around.
because I have a job and a life, etc., but I bet everyone thinks that has those in the beginning, don't they?
First hit's free.
Is there a historical reason that the Brits use weights and the US uses measures?
It's a direct result of the Napoleonic occupation of the British Isles.
The War of 1812. The US came out on top over both types of Napoleonists: Standard (French) and the Liberal-Napoleonists. New Orleans!
misattributing my comments to other people or attributing other people's comments to me
It's consistently between you and Jesus McQueen. I blame Jesus Jones.
Sunshine peppercorn and || rainbows
It's consistently between you and Jesus McQueen.
Those names don't look similar at all. Personally I tend to think strasmangelo jones's comments were written by soup biscuit, or vice versa.
Also, having both "Witt" and "Will" is a bit disturbing. Especially with one of them being female.
AWB likes PBWiki, which is what I used for the attempted Lexicon game. It's free and seems to work well enough.
51: this is why it's so important that will stay will and not try to become Will.
It's consistently between you and Jesus McQueen.
Yeah, I thought M/tch was jerking stras's chain. If not, that's kind of weird.
Pabst Blue Wiki is such a hipster brand.
Check out efoodi, people. A friend started it, could be fun.
It actually stands for "Peanut Butter," which I found a little odd.
In Sweden they use measurements as much as weights, but metric measurements. I was so happy the day I found some decilitre measuring cups in this country.
Also, my daughter just made a pecan pound cake with 1.25 decilitres of brandy in it. Almost flawless.
48: Speaking of Napoleon, I read the other day that margarine and something else I can't remember were invented when Napoleon challenged people to come up with foods that would travel well with the army.
Shortening came at the behest of Napoleon? Go figure.
Canned food was industrialized/commercialized for Napoleon's army, I think. Developed a little before, but that was when it got big.
And Chicken Marengo. I remember that from Connections.
Oddly enough, the Napoleon pastry was developed for Wellington, as a studied insult.
And Beef Wellington was developed for Napoleon, so that he could simulate his fantasies of smothering his adversary and cutting him to shreds.
Seems to me, ell bee, that with that kind of explanation it's not odd at all.
if i don't make something often enough to keep it recipe memorized, its probably not good enough to bother making.
strasmangelo jones and Jesus Mcqueen are both two bitpart pseuds, and they both contain the "j" sound rather prominently. It's a wonder one can distinguish between them at all!
But seriously, with people I haven't met, I often mix them up if their pseuds are even somehow vaguely similar. For example, I often read a comment by Hamilton Lovecraft as one by Standpipe Bridgeplate (both have two parts and compound-type words). And before I met Becks and Jackmormon, I would often confuse their comments (both female and contain "ck"). I think the cure is for everyone to post photos of themselves.
So, the first attempt at a recipe wiki has hit some snags. I'm installing the semantic wiki extension to see if that gets me what I want.
So far, though, Becks is still looking like a genius.
68: Thanks for updating us, Jesus.