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So I ended up getting a few cook books over the weekend at a rummage sale. In the stack is a set of McCalls magazine cookbooks from the mid-1960s. I ended up with 4 out of what seems to be an 18 book/magazine set. I got M1- Cookie Collection, M2- Casserole Cooking, M3- Practically Cookless Cookbook, and M10- Do-Ahead Party Book. In the party book, there is a bride's cake recipe that has a fruitcake layer at the top. I've never heard of this before, but it's written of as a given for the party planner.
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http://www.cookingforengineers.com/

I figure some people would be interested in this site. :)
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Saturday- Mino's Sushi/Thai (Albany). I had been here once before with [livejournal.com profile] tetsujinnooni and [livejournal.com profile] chickipu_no_oni. This time it was [livejournal.com profile] tetsujinnooni, [livejournal.com profile] hotspurre, [livejournal.com profile] zimarra, and [livejournal.com profile] marnen (who had not been there before). The food is better then Bangkok on Wolf Road, and cheaper.

Sunday Suruchi- Indian (New Paltz). Marnen picked me up from my Rebekah's penny social in Highland, and we decided to go over to New Paltz for dinner. While wandering around, we found a street fair that was closing up on Church St. (To find out it's a weekly thing on Sundays). While wandering through the dregs of the merchants, we went to the Indian restaurant that I has noticed there before. Good gods... it's good. They had about the best samosas I've ever had. There's lots of vegetarian dishes, and they also cater to the range free/organic/vegan lifestyles too. They specialize in dosas it seems. Usually, and Indian place might have a single style of dosa as a special- Suruchi has several styles on their regular menu, with options of what to put in it as well (like adding paneer or spinach, or tofu) . I had the Goa Marsala one with paneer. It was HUGE. About 2 and a half meals worth of dosa. Even the nice waiter said that he can only eat a full one if he has no appetizers and hasn't eaten in hours.

Wednesday- Sukhothai (Beacon) I had leftovers from Mino's for lunch, and when someone asked me where I had gotten Thai food I mentioned that I hadn't found a Thai place around here. Another co-worker heard me and told me about a place which is about a block from his apartment. I arranged to pick Marnen up from the Beacon train station (after watching Clerks 2- good movie). The food is really good. They have some things on the menu that I've not seen, and Marnen hasn't seen in a while. They have a weekday special of a curry sampler (10 oz portions of 4 different curries) where you can choose what to add (vegetables, tofu, pork, beef, chicken, or shrimp). Its enough for two people and I still brought some leftovers home, and we split a grilled banana split for dessert (with coconut ice cream). The prices are decent.
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This class covered sauteing and braising.

The menu:
Shrimp Bisque (3 teams, all mixed into 1 pot at the end for "The Melting Pot of Shrimp Bisque)
Mashed Potatoes with Horseradish and Creole Mustard (only 1 team, mine)
Haricot Vert (only 1 team, not mine)
Polenta Gratin (only 1 team, not mine)
Ratatouille (only 1 team, mine)
Pork Saltimbocca (2 teams)
Salmon en Papillote (3 teams, including mine)
Braised Lamb Shanks
Lemon Parfaits with Fresh Fruit.


My team did the Mashed Potatoes with Horseradish and Creole Mustard, the Ratatouille, and a set of Salmon en Papillote.

Here's the pictures. They're from the camera on my phone. One of the other ladies had a digital camera
The only things I didn't get pictures of was the lemon parfaits and the Haricot Vert.

Afterwards, [livejournal.com profile] marnen headed up to Albany for [livejournal.com profile] zimarra's birthday dinner up in Albany. After dinner we watched some Full Metal Alchemist. I need to watch more. Sunday I hung out with [livejournal.com profile] tetsujinnooni and [livejournal.com profile] chickipu_no_oni. Jon lent me his car so I could grab the later (and cheaper) train.
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So while I was on the exercise bike on Sunday, I saw part of a show on Food Network- Easy Entertaining with Michael Chiarello. First of all, the recipes I saw looked yummy, and he had this neat little nutmeg microplane. I'm looking for that shape, but I found something similar- the Microplane Nutmeg Grate-N-Shake.


One of the recipes I saw in the making that I liked was this one: Pizzettas with Olive Tapenade and Pecorino Cheese.
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Ok... I love my class. We had people from all walks of life, from a young lady who wanted to learn how to cook so her boyfriend could eat her food (she did great in the class, btw), to a little old must be a grandmother, to a lady who used to run a deli and wanted to see if she could handle being a student (because she's thinking of enrolling full time), to a couple of guys who were there because they love to cook.

The Class and link to photos )
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Zombie Alton Brown

I found out about this last night from Basia (one of the fencers at the practice I go to).

Cheyenne Wright is an illustrator that Basia knows (she and John know some *really* cool people) and who has done some work with Studio Foglio (of Girl Genius fame) and some game companies, including Cheapass Games.

Cheyenne also likes Alton Brown.

Apparently, Alton has seen the graphic, and now there's talk of them making shirts. In fact, one is already up on Alton Brown's website.
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Nickelodeon and Kellogg to be sued for promoting junk food to kids

I heard a little about this on the radio before getting into work. Basically, a consumer group and some parents are putting together a lawsuit against Nickelodeon and Kellogg to try to stop marketing junk food (and other low nutrition foods like sugary cereals) in venues (like Nickelodeon) where most of the audience are kids. Since they're filing in the lawsuit in Massachusetts, they have to notify the company 30 days in advance of filing.

While I understand that more kids are getting fat (speaking as someone who was one of the fat kids in school), I don' t think that a lawsuit is the best way to deal with it.

Parents have a responsibility to buy and serve healthy foods to their children and teach them about good nutrition. Parents also need to learn how to not to give into a child's demands for junk food, or if they do give in to limit the amount that the child has. Parents also need to encourage exercise, and lead by example in all healthy habits.

I also understand that it's hard to tell a kid no when they go to the store and see a box of super sugary cereal or Pop Tarts with Spongebob Squarepants on the front and it's their favorite show and they're begging for it.

But this food isn't illegal. Selling it to (or giving it to) kids is legal (unlike tobacco products and alcohol). And the junk food for kids market is there and strong and companies won't really change until the demand goes down (by parents not buying the product) and the demand for healthier kid-oriented food grows.

Pressuring them with a lawsuit is only going to encourage them to get creative in how they continue working the junk food for kids market and not solve the underlying issues..
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Artichoke-Stuffed New Potatoes
I'm not a big fan of mayo, but could work out something...

Marinated Feta I'm a sucker for feta anyway....

Cheese and Herb Mini Sweet Peppers

Praline Cheesecake Squares

Cranberry Cheesecake Tarts

Rum Babas Ok, a Russian recipe mixed among gourmet desserts... I have to try it... shit... it has yeast, and I've not tried baking with yeast...
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but I want to try this

http://www.nytimes.com/2005/12/21/dining/211frex.html

Recipe: Deep-Fried Garlic Cloves and Green Olives
Adapted from "Roast Chicken and Other Stories" by Simon Hopkinson (Ebury Press, 1999)
Time: 45 minutes

About 36 large garlic cloves, peeled
1 cup pitted green olives, like Manzanilla or Picholine
1 cup flour
1 teaspoon salt, more for sprinkling
1/2 teaspoon pepper
3 eggs
1 cup fresh bread crumbs or panko
Oil for deep-frying.

1. Put garlic cloves in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 1 minute. Drain and repeat with fresh water. Drain and repeat once more, simmering about 5 minutes or until soft, testing often. Gently lift garlic cloves out of pan and drain on paper towels until cool. Meanwhile, place olives on paper towels to drain.
2. When ready to cook, mix flour, salt and pepper on a plate. In a bowl, beat eggs. Spread bread crumbs on another plate. In a heavy pot, heat 3 inches of oil to 375 degrees: when hot enough, a chunk of bread will fry in 30 seconds.
3. Working in batches, roll garlic cloves and olives in seasoned flour, then in beaten eggs, then in bread crumbs. Repeat process and drop into oil. Cook until golden brown, about 2 minutes. Drain on paper towels and sprinkle lightly with salt. Let oil come back to 375 degrees between batches. Serve immediately.

Yield: Snacks for 6 to 8 people.

and this

Recipe: Spicy Orange Segments
http://www.nytimes.com/2005/12/21/dining/212srex.html
Time: 3 1/2 hours, plus 3 days' soaking

4 large navel oranges
7 tablespoons orange blossom honey
9 ounces rice vinegar (1 cup plus 2 tablespoons)
1½ cups firmly packed brown sugar
4½ teaspoons coriander seeds
1 tablespoon mustard seeds
¼ heaping teaspoon whole white peppercorns
Fine salt to taste
1 stick cinnamon
1 whole clove

1. Wash whole oranges, and pierce all over with fork. Soak in cold water for three days, changing the water every day.

2. Strain oranges and put them with remaining ingredients in heavy pan; simmer for 3 hours.

3. Remove pan from heat and let stand until oranges cool. Do not peel. Cut oranges into segments and serve as an accompaniment to red meats and poultry.

Yield: 32 segments.
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Went to the home of [livejournal.com profile] nounsandverbs, [livejournal.com profile] 11th_letter, [livejournal.com profile] ioldanach, [livejournal.com profile] purpura, and assorted children. There were a lot of people there for Thanksgiving.

The cheeses went over fairly well, except for the buffalo cheddar. It's good but was too hot for some and others didn't try it for their own reasons.

I learned that while carmelized onions taste yummy in this, the French's Fried Onions are necessary. The texture isn't right without them. And for the [livejournal.com profile] stonetimber and [livejournal.com profile] ioldanach friendly version (using cream of potato soup and slices of potato), I should par-boil the potato slices first.

There's a lot of people I got to see and a couple meet (like Charlie and [livejournal.com profile] gryphon_m.... oh shiny knives....).

It was a good day.

And today I am at work.
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three of the people on my desk had birthdays this past week. So I made a cake...

devil's food cake with chopped peppermint patties baked in, with more melted patties on top, then frosted with vanilla frosting. Then I had red and blue gel that I striped across the cake then used a knife to make patterns (but they're kind of cut up now)
The gel was put on in alternating blue and red diagonal stripes with a lot of space between, and when I took the knife and dragged it through I changed how I did it, alternating between a wavy drag and a straight drag, with the draging was at a 45 degree angle to the stripes

it looked cool.

then I had 3 more patties, which I cut 2 into quarters, and left the third whole. I then placed them on the cake in an X shape, with the whole patty in the center (and the cut ones laid such that if squished together they'd be together correctly).

Ok... so I was bored.
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he brought me a pack of Blue Diamond Wasabi & Soy Sauce Almonds. We found them on the way back from Pennsic and I've not had any since (I can't find them in the gas stations around here).

*wiggle*
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the next time you guys are down here I have to take you guys to Taco Land. It's cheap, it's good, and for those of us who like green stuff and we pay a couple of extra dollars overall we can get guacamole made at the table to our taste (including spices).
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[livejournal.com profile] marnen and I went to the Sheep & Wool festival. We spent a lot of time in the specialty foods area. The cooking demo really needed a microphone, but we had a good time. And we developed a shopping list for me the next day, when I was returning with my lunch cooler (so I could pick up some really yummy cheese).

Saturday night we went to the Bonefish Grill that just opened in Poughkeepsie. If you like fish and seafood, this is a good place. The wait was long, so we ended up eating at a "community table" in the bar area. I ordered the Ahi Tuna (pan-Asian style) and Marnen got the trout with Lime Tomato Garlic sauce. I also ordered the house "martini" (Stolichnaya vodka, Champagne, cranberry juice, garnished with an orange slice) which was very nice to drink. Then they brought out a warm loaf of bread with a dish of olive oil and a little bit of pesto. But the pesto was strong enough to hold it's own and blend nicely with oil. Then our salads came out (very well too), and then our main dishes. Marnen even ended up bringing leftovers home, which almost never happens. I brought home most of mine as well.

Later on, I was able to get Marnen to watch Real Genius. And to find out, he tends to dislike wiz-kid movies, and why (the sterotypes).

Sunday, Marnen had a concert and rehearsals, so I went back to the Sheep & Wool festival. I picked up the cheese (a very nice and strong bleu), and some other spice mixes and a wasabi sauce.

I also got a larger pair of knitting needles, some lambs wool, a ball of nettle yarn (more on that another time, but basically it has to to with my childhood and the story of the Seven Swans), and I found a skien of wonderful silk yarn in a bargain bin. It's already on my size 8 needles... and I'm on my 9th row. It's wonderful and soft... if I don't want it to stay the natural off white I'll dye it later... I had to start working with it before I pawed it to death.

Update...

Jul. 18th, 2005 05:49 pm
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I've gotten behind on the posting my WW journal online. I will start again tomorrow.

Friday Night- Lincoln Center and Indonesian theater )

Friday Night: Tsukski, aka I still have an incredible yummy feeling in my mouth )

Saturday: visitng friends )

Sunday: Visitng Family )

Back to the grindstone )

Now to have samosas before going to dance practice.

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Mildred Cady

August 2010

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