Entries from April 2008 ↓
April 30th, 2008 — misc, what i'm eating
“From food all creatures are produced. And all creatures that dwell on earth, by food they live and into food they finally pass. Food is the chief among being. Verily he obtains all good who worships the Divine as food.” -from Upanishads
Ran across this on a post at Mahanandi, which is probably my favorite food blog right now. I’m back on a bit of an Indian food kick, when I’m cooking at all.
More often than not lately it’s peanut butter on crackers, or ramen noodle/tofu soup, or Warner whipping up some scrambled eggs with some sort of vegetable, etc. in them.
It has been the end of the semester, and I have a very big paper to turn in next Monday. So it has been a little busy/crazy. Plus, we’ve had several +80°F days already, and the heat always makes me lose my appetite for anything but plain yogurt, popsicles, and cucumbers.
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April 16th, 2008 — cooking, what i'm eating
Yesterday I made:
- a big pot of brown rice
- a pot full of chole
- a stir fry full of carrots, green beans, celery, cabbage, and chewy twice-fried tofu
- Strawberry passionfruit banana lime sorbet
- New York style cheesecake
I also did a lot of dishes.
So the cheesecake is for Warner’s birthday, which is today. I used the basic New York style cheesecake recipe from Joy of Cooking. It is truly a monstrous, formidable concoction, calling for 2.5 pounds of cream cheese (of course I used full fat), 5 whole eggs and two yolks, and half a cup of heavy cream for good measure. It was nearly too much to fit into the springform pan. The top got too dark on one side, but it is nonetheless delicious. I think I like Ken’s recipe better, though.
The sorbet was because Warner got a bag of passionfruits on quick-sale reduced price, and something needed to be done with them. So I made up the recipe and it worked and is delicious.
It is such a good feeling when you know you have learned the skeleton of a certain type of food, so you can start being creative with the recipe.
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April 15th, 2008 — cooking, equipment, misc
Item!
Sous-vide now has an Library of Congress Classification number:
Home economics
- Cookery
– Cooking processes
— TX690.7 Sous-vide
One day I want a vacuum sealer and an immersion circulator. And then I make the perfect eggs. Yes.
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April 1st, 2008 — recipes, snacks and sweets
Guinness/milk chocolate ice cream
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