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Posts Tagged ‘cooking’

The egg white went into a biscuit. Which needed cheese.

November 25, 2008 Leave a comment

Individual chocolate pot de creme. Nuked, natch.

So good, it makes me wish they sold containers of egg yolks next to those containers of egg whites at the grocer’s. I mean, it would only be fair.

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And that's when I realized everything might be ok (eventually)

November 25, 2008 Leave a comment

I was commuting to work, thinking about creating a recipe for gingerbread men/ginger snap cookies, when it hit me. Everything I cooked for Thanksgiving was done “to taste” and “to feel.”

The recipes were blueprints only, and I disagreed with them on several points and went my own way. A cheesecake is a cheesecake is a cheesecake, and even a bad cheesecake is probably good.

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Also, I have the “Akbar’s fish sticks from the sea” jingle stuck in my head.

November 25, 2008 Leave a comment

I was commuting to work, thinking about creating a recipe for gingerbread men/ginger snap cookies, when it hit me. Everything I cooked for Thanksgiving was done “to taste” and “to feel.”

The recipes were blueprints only, and I disagreed with them on several points and went my own way. A cheesecake is a cheesecake is a cheesecake*, and even a bad cheesecake is probably good.

*And a ganache is a truffle is a frosting is a block of fudge.

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Anything good for you can also cause cancer

March 13, 2008 Leave a comment

Why is Greek yogurt so much better than regular yogurt? It’s not just that it’s strained and thick! What makes it so mild and pleasant tasting? More distinct active live yogurt cultures? Shorter incubation period?

Update:
I incubated a batch of yogurt for four hours using Brown Cow (whole milk, plain) as a starter. So far it is mild and pleasant tasting! It is reasonably thick when cold and runny at room temperature. Now if I have time, I will strain it to get a thicker consistency.

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August 6, 2005 6 comments

So, rum and crystal light aren’t as bad together as you might think.

OK, they are. They are that bad.

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Some surprising facts

April 11, 2005 2 comments

1) On Friday night, after a lifetime spent scoffing at individuals who choose “Kraft Easy Mac” instead of “Kraft Incredibly Arduous to Make 10-Minute Macaroni & Cheese,” I found that easy mac is actually quite tasty, even after you’ve had about 6 pints on an empty stomach and cannot properly wield a spoon.

2) In the Lord & Taylors “Petite” section, the shirts are hung quite high on the wall. Think about that for a moment. Such a cruel, cruel joke! Damn you, Lord & Taylors, for hanging your petite things just high enough that actual short people can get them down only by jumping, and cannot get them back up at all!

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Grim satisfaction

January 31, 2005 2 comments

Oh, and after two weeks of spectacular adventures/failures in cooking low-fat turkey-spinach meatballs (1. An ill-fitting lid got vacuum sealed by sauce to the pan, thus forcing me to dent the lid – it took some doing – to liberate the meatball goodness inside, 2. The dreaded wooden spoon incident in which spoon bits were pureed into the mix by the blender, 3. Ground turkey from Perdue – that stuff is DISGUSTING), I finally achieved sweet, tasty, delicious success.

Note: Cooking is hard to do when you are so hungry your hands don’t work. Maybe next time I won’t jog three miles and do weight training before I start.

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