whim
Inphrequent Poster
Posts: 119
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« Reply #480 on: March 09, 2011, 08:56:05 PM » |
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One of the first things a Google Search reveals about asafoetida is that it is alternatively known as devil's dung. Um... no thanks. I have seen this word somewhere before but I just can't place where. Odd.  |
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Vlad!
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« Reply #481 on: April 10, 2011, 03:15:32 PM » |
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Made a mango-topped tres leches cake. Man, it was freaking involved. Took about two hours, not counting the fact that it had to chill in the fridge overnight.
Was delicious though :d
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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Vlad!
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« Reply #482 on: July 15, 2011, 10:13:44 AM » |
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There is a farmer's market quite close to my house, which I visit most Saturdays. It is an excellent source of fresh fruit and vegetables, various meats, cheeses, eggs, and (of course) hand-made ice cream with fresh peaches. Last Saturday I bought a whole chicken, which I put in the slow cooker a few mornings ago. I love coming home from work to the smell of delicious chicken. I then put it on a salad, which included fresh blueberries and fresh cherry tomatoes. Sadly, in March this market will be forced to move from its current location. There is a petition in place to relocate it down the street to A.M. Howard Farm Park, which wouldn't be much further away and would provide more space. Here's hoping the Town of Cary does something useful for once and approves this move! (Here's also hoping that the Town of Cary doesn't annex all of Morrisville wholesale, which I think it really wants to do. I'd really rather not live in Cary, and I'd also really rather not have to decide whether I don't want to live in Cary so much that I'm going to move). |
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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Vlad!
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« Reply #483 on: August 11, 2011, 01:24:10 PM » |
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Apparently the Triangle area's food trucks warranted a video. And they caught me and some of my cow-orkers while they were filming. I'm the out-of-shape nerd in front of the pizza truck. What, not specific enough? I'm the out-of-shape nerd in the yellow shirt in front of the pizza truck. |
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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Aaron
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« Reply #484 on: August 11, 2011, 01:38:00 PM » |
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I did not picture Vlad having facial hair. Not sure why..
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enemy anemone
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« Reply #485 on: August 11, 2011, 01:39:43 PM » |
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xD congratulations on your film debut! (should have been posted on the movies board, in my opinion!  ) |
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Vlad!
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« Reply #486 on: August 11, 2011, 03:39:27 PM » |
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I did not picture Vlad having facial hair. Not sure why..
I've had some variety of facial hair since grad school. xD congratulations on your film debut! (should have been posted on the movies board, in my opinion! ) Behold my breakout role as engineer #4 |
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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whim
Inphrequent Poster
Posts: 119
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« Reply #487 on: August 11, 2011, 10:54:27 PM » |
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I did not picture Vlad having facial hair. Not sure why..
I didn't either. |
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enemy anemone
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« Reply #488 on: September 02, 2011, 07:49:43 PM » |
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recently I tried these instructions for oven sweet potato fries. I think my oven gets hotter than it should, and the initial 15 minutes was too long, so they became burnt shells of fluffy nothingness, but I tried it again with a slightly lower temperature and shorter baking times. (also I didn't have coarse salt and just used regular salt and skimped on the oil and substituted cayenne pepper for the black pepper.) this time the results were yummmmmmm. |
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Vlad!
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« Reply #489 on: September 02, 2011, 08:18:30 PM » |
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!! Sweet potato fries are most excellent! There's another food truck we frequent (which I've talked about before), and they sell such divine delights as tater tots fried in duck fat and some of the world's best sweet potato fries. I believe they are making the RTP area into a regular Tuesday stop. I plan on personally keeping them in business all by myself if necessary. |
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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Vlad!
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« Reply #490 on: October 03, 2011, 12:31:36 PM » |
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It's ironic that I said I would keep Kokyu in business all by myself, since the last time I went there they inadvertently charged my debit card for $1200 rather than $12.00. Fortunately, Suntrust caught the error and called me within minutes. Anyway, the Only Burger truck was in RTP today, and since it was such fantastic weather we made the trip. I love Only Burger because their burgers are delicious, they offer many varieties of excellent cheeses, and they will gladly make any of their burgers with ground turkey. Today they had a breakfast burger, which was a burger topped with a fried egg and including some fried green tomatoes, which combined with the turkey patty to make what was in actuality the best thing ever. I could have eaten about eight (and then died, but it would have been sooo worth it). |
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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Vlad!
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« Reply #491 on: October 17, 2011, 10:48:35 PM » |
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Deep fried PB&J plus epic ice cream...
State fair.
No regrets.
...yet
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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enemy anemone
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« Reply #492 on: December 02, 2011, 11:19:10 PM » |
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any recommendations for pumpkin cookies that aren't too soft/cakey/fall-aparty?
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whim
Inphrequent Poster
Posts: 119
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« Reply #493 on: December 02, 2011, 11:26:28 PM » |
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Are you looking for recipes or cookies that are already made?
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enemy anemone
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« Reply #494 on: December 02, 2011, 11:32:57 PM » |
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recipes. (I actually do believe in baking my own cookies and don't eat premade dough from the store. ) |
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whim
Inphrequent Poster
Posts: 119
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« Reply #495 on: December 02, 2011, 11:39:10 PM » |
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I have never made pumpkin cookies (I don't like pumpkin anything) but sometimes I will take crunchy store-bought cookies and mash them up. Then I will melt some butter, mix it all together, and mash it into a pan to form sort of a crust. Maybe you could try something similar, or use less egg?
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Vlad!
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« Reply #496 on: December 03, 2011, 08:04:23 AM » |
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In my experience, you have three options:
* Pumpkin cookies that are very soft/cakey/fall-aparty
* Pumpkin cookies which are firm but not very sweet/rich (borderline pumpkin biscuit)
* Pumpkin cookies which are the ideal consistency but which don't taste very much like pumpkin
When I make pumpkin cookies it's a bit of an experiment each time, but here's what I do:
Preparing the puree
* Scoop guts out of pumpkin, bake until soft
* Scoop pumpkin meat off of rind. Bake at 250 (if you have a dehydrator it might also be appropriate to use that instead) until not completely soggy. Allow to cool.
* I've been reasonably successful adding cornstarch or tapioca flour to the puree to thicken it a bit
Cookies
* Preheat oven to 375F
* Combine 225g flour, 225g rolled oats, baking powder, ground cinnamon, ground cloves, nutmeg, and ginger (call this A)
* Cream 2 sticks (1 cup) butter, 175g dark brown sugar, 100g granulated sugar (call this B)
* Add 2 eggs and vanilla extract to B. Beat in until combined
* Add 1/2 of A to B in 2 stages, mixing slightly after each stage
* Add enough pumpkin puree that the result will taste of pumpkin but not so much that your batter is liquid (this is the hard part), combine
* Add remaining A to B, mix until combined
* Add nuts if desired
* Dollop on cookie sheet covered in parchment paper
* Bake at 375 for 18 minutes. If you are using multiple racks, rotate your cookie pans halfway through
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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enemy anemone
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« Reply #497 on: December 03, 2011, 01:14:50 PM » |
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ah! I was afraid those three options might be the case. thanks for posting your recipe! I actually do have a kitchen scale now and can measure in grams if I want to!
I feel the need to confess that I use pumpkin puree from a can from a store and not from an actual pumpkin grown in my own garden tended with my own hands. I've read that for pumpkin pie from scratch, non-pumpkin winter squashes result in a more satisfactory puree, but I have forgotten why. now I'm curious if the puree in the can from the store is pumpkin or other winter squash.
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Aaron
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« Reply #498 on: December 03, 2011, 02:06:49 PM » |
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I use pumpkin in can all the time!
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Vlad!
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« Reply #499 on: December 03, 2011, 03:47:51 PM » |
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Pumpkin puree from a can is fairly reasonable. Labeling laws should prevent something sold as pumpkin puree from being entirely non-pumpkin, but it may be a mix. I very strongly suspect that all pumpkin in a can has been dehydrated and dyed orange, though.
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If you don’t have freedom as a principle, you can never see a reason not to make an exception. There are constantly going to be times when for one reason or another there’s some practical convenience in making an exception.
rms
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