| The Twits. |
[May. 18th, 2008|12:05 am] |
|
These are the twits I twitted. |
|
|
| Oven + power outage = food safety? |
[May. 17th, 2008|07:32 pm] |
Alright. Food safety time.
I put together some cubed chicken breasts with some packaged stuffing/diced tomato topping, shoved it in my 400 degree oven, and 5 minutes later the power went out.
I took the glass dish out of the oven to cool it off, with the intention of putting it in the fridge and reheating it later, but I lost track of time.
2 hours later, the power is now on, and the partially cooked chicken is back in the 400 degree oven to cook for the 45 minutes it originally needed.
Will it be safe to eat?
Also, to make this more relevant to the community: What are good rules of thumb to remember when you've got partially cooked anything and an electricity outage? Are there certain food safety threshholds to think about?
Thanks in advance, everyone!
EDIT: Alright, I'm going to toss it. I'm still curious about food safety in cases like this, so if anyone has any good guidelines to go by, post 'em! Thanks. :) |
|
|
| |
[May. 17th, 2008|05:59 pm] |
Hello everyone! This is my first post here. My name's Michelle from Los Angeles (by way of Chile; South America) and as you can tell, I'm really dorky. I REALLY love to bake and cook and have others enjoy my food. There are some pictures behind the cut and it'll link you to my FlickR page... this is just a sample.
( clicky )
|
|
|
| An Absolutely Peachy Day + Ice Cream Recipes? |
[May. 17th, 2008|06:26 pm] |
| [ | mood |
| |  high on fruit | ] |
For my boyfriend's birthday I took him out to a pick your own fruit orchard near Fredericksburg, Texas. We woke up at 6 so we could get out there by 8 and we stayed out there until 11:30. In that short time we managed to pick approximately 24 lbs of peaches, 7 lbs of blackberries, and 7 lbs of strawberries.
( Pictures of our haul )
We plan on turning the blackberries into pies and I have a peach cobbler in the oven right now, but we want to turn the strawberries and some of the peaches into ice cream. Do any of y'all have any tried and true recipes for knock-my-socks-off peach ice cream and strawberry ice cream? My preference would be for something relatively idiot-proof sine we just bought an ice cream maker attachment for our Kitchenaid and neither of us has ever made ice cream before.
Thanks in advance! |
|
|
| NF. |
[May. 17th, 2008|03:18 pm] |
Okay, so I just started reading Galileo's Commandment: An Anthology of Great Science Writing. The selection of authors and works is interesting, but so far I am most impressed by the editor himself, Edmund Blair Bolles. He discusses topics like the marriage of style, voice, and content; the great conversation that is science (which almost exactly parallels in its nature the conversation that is science fiction); and the imaginations of science and art, in harness or conflict.
The introduction begins, "I love great science writing for the same reason I enjoy splendid autobiography or classic letters and journals. It puts me in direct contact with an active probing mind." In these sentences he has clarified exactly why nonfiction -- and in particular these genres -- are generally more powerful for me than fiction, something I've never been able to understand. And every page of his introductions brings something equally revelatory for me.
Another really interesting book I have read in the last few months is The Best American Sports Writing 2007, edited by David Maraniss. Maraniss's introductions are terse and most of the articles and essays are journalism, not literature, though a couple of them are both. It's an unfamiliar world, interesting or moving or even enlightening. |
|
|
| Dips |
[May. 17th, 2008|05:46 pm] |
We're having a dip potluck at work on Monday so we're all bringing our favorite dips.
If you were coming to our potluck, what would you bring? (And what's the recipe, please?) |
|
|
| Salmon question |
[May. 17th, 2008|12:46 pm] |
So I just got back from the market where I picked up some great looking meats, including a slab of salmon. The smallest they had was about 1.25 lbs and it's still got the skin on one side. I should have had the butcher cut it into portions but I didn't think of it, so now I've got this huge hunk of fish and it's just me! So couple of questions:
1) Is salmon easy to cut if the skin is still on? I haven't tried -- wouldn't know what type of knife (or kitchen shears?) to use and if I'll just wind up making a huge mess and butchering this gorgeous piece of fish. I'd like to portion it before cooking if I can, but not if it'll be an enormous pain in the butt or I wind up hacking the poor thing to bits.
2) I plan on grilling at least part of the salmon for dinner tonight. (Charcoal grill with hickory smoking chips.) Assuming I wind up having to do the whole thing, does anyone have good recipe ideas for leftover grilled salmon?
Thanks! |
|
|
| Dear Hive Mind, |
[May. 17th, 2008|12:21 pm] |
Just as last year, I am teaching the Novel Writers Workshop this summer, which involves a lot of reading and preparation. However, I am insane, so (also as last year), I am planning on also taking Jim Gunn's short fiction Writers Workshop.
I find myself once more in the position of writing three stories in a limited time. Last year, I only had an idea for one of them, so I asked ![[info]](http://p-stat.livejournal.com/img/userinfo.gif) athenais to pick two topics from my LJ interests list. She selected macaques and gazing into the abyss, and I wrote "26 Monkeys, Also The Abyss," which is in this year's July Asimov's.
For the third story, I posted a poll, intending to use the top two ideas to get going. In the end, I used the top four: extinct birds, sex, the Tibetan Book of the Dead, and a chatty fool to write "Wife reincarnated as a solitaire—Exposition on the flaws in my spouse's character—The nature of the bird—The possible causes—Her final disposition." I sent this precisely one place before I decided that the world probably wasn't interested in my Tristram Shandy pastiche, however successful I think it.
Both the poll and the LJ interests thing worked rather well, so I am going to see what happens this time. A few of these are leftover from last year, but that doesn't mean they're any more intriguing to me than the rest on the list. You don't have to pick four, though you're certainly welcome to.
Poll #1189521 What do you think? 2008 edition
Open to: All, results viewable to: AllWhat should the stories include? |
|
|
| spice |
[May. 17th, 2008|01:00 pm] |
I was watching Sara's Weeknight Meals where she was cooking with an Indian chef and she had this beautiful Indian spice kit for making curries and other Indian food. A quick search on the web and I've found a few, but does anyone know a quality spice store onlilne with reasonable prices that carries these?
Or generally, suggestions for good spice purchasing? I need to fill my spice cabinet back up and I dont want to go to the lame-o grocery store. Also any good spice websites that give advice on good quality, preservation times and etc? |
|
|
| Y HALO THAR. |
[May. 17th, 2008|10:52 pm] |
|
Hey guys! ^______________^ Made a cheesecake some time ago, and have a TONNE of buttermilk left. Any ideas on what I could do with it? Thanks! ♥ |
|
|
| Super Stupors. |
[May. 17th, 2008|01:39 am] |
I have to say when it comes to Super Stupors I love Rumble Bee. It's like Kara Kent and the Wasp had a illicit affair when she was a student at cross-faction Middle School. Though I wonder if anyone else has found any favorites for themselves yet?
Also, before the flames: Yes, I realize the Wasp is a female. Said for irony and, let's be honest... Kara Kent and a woman capable of manipulating her size? Oh the possibilities. |
|
|
| The Twits. |
[May. 17th, 2008|12:04 am] |
|
These are the twits I twitted. |
|
|
| Risotto |
[May. 16th, 2008|11:32 pm] |
| [ | mood |
| |  confused | ] |
Maybe it's the type of chicken broth I use (store bought) but I think the flavors are way too intense for a risotto. I have pleurotte & porcini mushrooms at home and I want to make a risotto because I love the texture but with what should I replace the chicken broth?
I was thinking about peeling the mushrooms and making a simple broth out of that. With a bit of white wine.
What do you think? How do you make your risotto? |
|
|
| Cinnamon rolls, but not cinnamon rolls... :) |
[May. 16th, 2008|06:50 pm] |
What are some variations on flavoring for cinnamon rolls?
I finally have my dough recipe all nice and tweaked, and want to branch out flavor-wise. I don't have much experience with sweet breakfast pastries due to diet restrictions (long story).
I'm thinking something orangey? |
|
|
| How to "healthy up" garlic mashed potatoes? |
[May. 16th, 2008|05:01 pm] |
| [ | mood |
| | curious | ] |
So first of all, thanks to everyone for their steak suggestions last night. I went for the simple salt n' pepper, then brushed with a little olive oil and butter. Some hickory chips on the charcoal for some flavour and they were FAB. I definitely owe you all one.
Here's another question for ya. I made my first attempt at garlic mashed potatoes last night. They came out GREAT (recipe to follow) and I had a bunch left over which I'm looking forward to making into potatoe pancakes. Today, though, I've been thinking about ways to make my garlicy potatoes healthier. I know I could include the skins, but aside from that I'm a bit at a loss. I pondered (very briefly) garlic mashed sweet potatoes but I think that might be a disaster of flavour. I'm trying to eat better these days and would love to figure out a way to incorporate the potatoey garlicy goodness into a healthy diet.
Ideas?
EDITED TO ADD: So just now, in responding to a different post, I caught myself about to type that I often replace mashed potatoes with blended steamed cauliflower for healthiness. I'm thinking I may have answered my own question here. Will have to try it next time. Any other suggestions are still welcome, though!
( Garlic mashed potatoes recipe ) |
|
|
| Important Science Fiction Authors List |
[May. 16th, 2008|04:06 pm] |
Dear SF scholars and avid readers:
James Gunn and I are putting together an updated list of SF authors whose books we want to ensure our library collects. The only guideline is that they're important to the genre. Here's what we have so far... any suggestions for names to add?
Basic Science Fiction Library: Authors
( big list o' names )
Thanks!
Best,
Chris |
|
|
| Grill |
[May. 16th, 2008|12:40 pm] |
Yesterday my husband and I replaced our craptacular tiny charcoal grill with a less craptacular gas grill. It's quite small (we lack a backyard, but do have a patio/balcony type thing for the apartment, it's great). Not a lot fits on it at once.
What are some of your favorite interesting things to grill? I don't eat meat, but my husband does, so both meaty and meatless recipes are of interest here! Is there any significant difference between the way food cooks on a gas grill as opposed to a charcoal grill?
I think I'd like to grill some kind of a veggie patty type deal, like, a patty actually made up of vegetables. What vegetables do you think would work best for something like that? I'm afraid of picking vegetables that would end up falling apart and getting all mushy...
Yay for almost summertime! :-) |
|
|
| Coconut Macadamia Shrimp with Warm Tropical Salsa |
[May. 16th, 2008|02:13 pm] |
This is x-posted from my personal journal. It was a celebratory dinner for my husband. He just received a job offer we'd been hoping for. More recipes can be found in my journal (some f-locked). New foodie friends are always welcome.
**********
First, let me say if you happen to be vegetarian, the salsa alone is worth the price of admission. It is out of this world. If I weren't trying to slim and tone, I could've happily been a complete glutton with it.
This whole meal was outstanding. Really. I don't even like shrimp and I ate nearly a half pound! D, of course, loved it. We've been so conscientious about no fried food or shellfish that Darryl must've thought he'd truly died and gone to heaven. For his birthday, I plan on surprising him using these as an appetizer and adding my Cheddar Bay Biscuit knock-offs, a nice steak, double-baked potatoes, tossed salad and his favorite banana pudding for dessert. Modified slightly and picture taken from an old SL.
Warm Tropical Salsa
3/4 cup orange marmalade
1 TBSP fresh lime juice
1 TBSP orange juice
1 1/2 tsp horseradish
1 1/2 tsp Dijon mustard( Read more... ) |
|
|
14 (29.2%)
