Foodgasms
- Thread starter tortoise
- Start date
- Status
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
- Posts
- 42,431
I was going to post my recipe for "Seeds and Stems in a Gunpowder Vinagrette" today, but on account of the threadstarter's birthday I will instead post my recipe for "The Idea Of A Cake".
Preheat oven to absolute zero
24 hours in advance of party, define a field within an ψ-dimensional manifold such that a sequence of adjoining n-statements contain only such n-segments as immediately follow one another without overlapping. Let this field be known as the (well-defined) set of all cakes and pies, or f (xΠ).³
On the day of the party, increase the frequency-limit according to the appropriate sequence. This may be alternately, perhaps more intuitively conceived as selecting a radius, or more precisely a very narrow area, or a circle of infinite diameter, where any set of successive areas must correspond with, eg., torts and strudels, or bundts and scones. (Thus, (c→p).(p→c)→((pc→cp)).
Following a series of elemental logical transformations, too trivial to enumerate here, remove cake from oven, insert n candles into icing, light and serve.
³ This protocol was originally proposed by Schlegel (Logik der Mathematischebaking 1933). While I am indebted to his programme, his remarks as to the simplicy of freely adjustable parameters are clearly contradictory to the meaning, if not the intent of this recipe.
Preheat oven to absolute zero
24 hours in advance of party, define a field within an ψ-dimensional manifold such that a sequence of adjoining n-statements contain only such n-segments as immediately follow one another without overlapping. Let this field be known as the (well-defined) set of all cakes and pies, or f (xΠ).³
On the day of the party, increase the frequency-limit according to the appropriate sequence. This may be alternately, perhaps more intuitively conceived as selecting a radius, or more precisely a very narrow area, or a circle of infinite diameter, where any set of successive areas must correspond with, eg., torts and strudels, or bundts and scones. (Thus, (c→p).(p→c)→((pc→cp)).
Following a series of elemental logical transformations, too trivial to enumerate here, remove cake from oven, insert n candles into icing, light and serve.
³ This protocol was originally proposed by Schlegel (Logik der Mathematischebaking 1933). While I am indebted to his programme, his remarks as to the simplicy of freely adjustable parameters are clearly contradictory to the meaning, if not the intent of this recipe.
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
- Posts
- 42,431
CrackerjackHrt said:
undecideable proposition.
Saint Peter
shoots left
- Joined
- Apr 29, 2002
- Posts
- 94,047
Horse saliva is expensive in these parts. Could I sub cat piss instead?
Batch
Airship Captain
- Joined
- Jan 22, 2002
- Posts
- 52,619
an interesting idea, *gag* from one of my hobbies
I post this disclaimer first and foremost: I have nver tried this, even though I raise silkworms.
http://www.flavorandfortune.com/dataaccess/article.php?ID=247
SIlKWORM PUPAS WITH GROUND PORK
Ingredients:
6 to 8 ounces of silkworm pupas
6 ounces ground pork butt
2 Tablespoons cornstarch
½ cup water
1 teaspoon sesame oil
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
1 teaspoon sugar
1 clove garlic, minced
1 scallion, minced
1 Tablespoon chopped fresh cilantro
½ teaspoon ground ginger
1 Tablespoon rice wine
1 teaspoon solid shortening
Preparation:
1. Clean then chop the silkworm pupas, then mix them with all the other ingredients except the solid shortening. Stir only in one direction when mixing them.
2. Rub solid shortening on a baking dish and pour the mixture into it. The size of the dish should be such that the contents are about one inch deep.
3. Steam for ten minutes and then serve immediately.
Serves four.
Approximate nutrient analysis for four people. Each serving has 207 calories, 8 g carbohydrate, 19 g protein, 376 mg sodium, 10 g total fat, 1 g saturated fat, and 21 mg cholesterol.
I post this disclaimer first and foremost: I have nver tried this, even though I raise silkworms.
http://www.flavorandfortune.com/dataaccess/article.php?ID=247
SIlKWORM PUPAS WITH GROUND PORK
Ingredients:
6 to 8 ounces of silkworm pupas
6 ounces ground pork butt
2 Tablespoons cornstarch
½ cup water
1 teaspoon sesame oil
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
1 teaspoon sugar
1 clove garlic, minced
1 scallion, minced
1 Tablespoon chopped fresh cilantro
½ teaspoon ground ginger
1 Tablespoon rice wine
1 teaspoon solid shortening
Preparation:
1. Clean then chop the silkworm pupas, then mix them with all the other ingredients except the solid shortening. Stir only in one direction when mixing them.
2. Rub solid shortening on a baking dish and pour the mixture into it. The size of the dish should be such that the contents are about one inch deep.
3. Steam for ten minutes and then serve immediately.
Serves four.
Approximate nutrient analysis for four people. Each serving has 207 calories, 8 g carbohydrate, 19 g protein, 376 mg sodium, 10 g total fat, 1 g saturated fat, and 21 mg cholesterol.
Saint Peter
shoots left
- Joined
- Apr 29, 2002
- Posts
- 94,047
Batchoohus said:
Let Fluffy go! Please.
Rambling Rose
My Aim Is True
- Joined
- Jul 11, 2001
- Posts
- 10,901
With the lack of a good tortoise's tending, this thread has taken a decidedly ugly turn.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
http://bp0.blogger.com/_m1msLT6daOU/RbGHyOz94VI/AAAAAAAAAHQ/JHg90ufTYYU/s320/foodloop.jpg
The Food Loop
it's meant to take the place of string or toothpicks in your kitchen.
- heat resistant to 675°F/357°C
- non-stick, food safe and really flexible to use
- can be used in any pan on the stovetop, in the oven, in the microwave or freezer
- non-stick
- reusable and cleans up easily in soapy water or in a dishwasher (mesh dishwasher/storage bag included)
The Food Loop
it's meant to take the place of string or toothpicks in your kitchen.
- heat resistant to 675°F/357°C
- non-stick, food safe and really flexible to use
- can be used in any pan on the stovetop, in the oven, in the microwave or freezer
- non-stick
- reusable and cleans up easily in soapy water or in a dishwasher (mesh dishwasher/storage bag included)
1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle - perfect shaped pancakes every time.
3. To keep potatoes from budding, place an apple in the bag with the potatoes.
4. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
5. To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing.
6. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop-skillet will be much easier to clean.
7. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.
8. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up."
9. Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.
10. Place a slice of apple in hardened brown sugar to soften it back up.
11. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. (ah, an old 1940’s Fannie Farmer trick!)
12. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.
13. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
14. Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.
15. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.
16. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.
2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle - perfect shaped pancakes every time.
3. To keep potatoes from budding, place an apple in the bag with the potatoes.
4. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
5. To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing.
6. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop-skillet will be much easier to clean.
7. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.
8. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up."
9. Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.
10. Place a slice of apple in hardened brown sugar to soften it back up.
11. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. (ah, an old 1940’s Fannie Farmer trick!)
12. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.
13. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
14. Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.
15. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.
16. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.
S
ShamelessFlirt
Guest
Superbowl bump for tortoise
Ancho Chili Flourless Cake
1 pound dried ancho chilies
4 cups water
1 pound chocolate
2 1/2 cups butter
3 cups sugar
10 whole eggs
Chocolate or fruit sauces and fresh fruit as garnish, optional
Make 1/4 cup ancho puree by simmering the pound of dried ancho chilies in 4 cups water for 30 minutes, then straining. Set aside.
Melt chocolate and butter in a double boiler. In another bowl, mix sugar, eggs and ancho puree. Fold into chocolate and butter.
Pour into a greased 8-inch baking pan. Bake at 300 degrees in a water bath (see note) covered with foil for 1 1/2 hours. Uncover and bake an additional 20 minutes. Refrigerate overnight.
Cut into 12 pieces and serve garnished with drizzled chocolate and other sauces and fresh fruit as desired.
Makes 12 servings.
Note: Make a water bath by placing the baking pan with the cake mixture in a larger, shallow glass dish filled about halfway with water. Do not let the water bath go dry during cooking.
Ancho Chili Flourless Cake
1 pound dried ancho chilies
4 cups water
1 pound chocolate
2 1/2 cups butter
3 cups sugar
10 whole eggs
Chocolate or fruit sauces and fresh fruit as garnish, optional
Make 1/4 cup ancho puree by simmering the pound of dried ancho chilies in 4 cups water for 30 minutes, then straining. Set aside.
Melt chocolate and butter in a double boiler. In another bowl, mix sugar, eggs and ancho puree. Fold into chocolate and butter.
Pour into a greased 8-inch baking pan. Bake at 300 degrees in a water bath (see note) covered with foil for 1 1/2 hours. Uncover and bake an additional 20 minutes. Refrigerate overnight.
Cut into 12 pieces and serve garnished with drizzled chocolate and other sauces and fresh fruit as desired.
Makes 12 servings.
Note: Make a water bath by placing the baking pan with the cake mixture in a larger, shallow glass dish filled about halfway with water. Do not let the water bath go dry during cooking.
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
- Posts
- 42,431
What happened to him, anyway?
Maybe he's living in the wilderness now.
Maybe he's living in the wilderness now.
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
- Posts
- 42,431
johnnycakes
I had one of those gasms like in the first post of this thread whilst adding my cooking wine to my butter and beef fat for reduction. I'm starting to catch on to the Julia Childs type cooking.
But the reason for this post is to give the recipe for JOHNNYCAKES.
Several years ago, I was a cook in a lumber camp in the North Woods. One day I invented these JOHNNYCAKES to make use of some old cornmeal I had lying around and the boys went mad for them. Nothing would do from then on out but johnnycakes, johnnycakes, johnnycakes, breakfast, dinner and supper. They fill your desire for greasy fried foods but are actually very light. I use MAZOLA brand unsaturated corn oil...it's healthful!
These johhnycakes go very well with Hester's chicken soup.
mix:
1/4 cup cornmeal
1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt (I used more
)
1/2 cup cows milk
1 small onion chopped fine
1 hot pepper chopped fine (I use real hot ones)
1/2 tsp thyme leaves
heat a good ammount of oil very hot in frying pan and drop blobs of batter in, fry till golden brown.
I had one of those gasms like in the first post of this thread whilst adding my cooking wine to my butter and beef fat for reduction. I'm starting to catch on to the Julia Childs type cooking.
But the reason for this post is to give the recipe for JOHNNYCAKES.
Several years ago, I was a cook in a lumber camp in the North Woods. One day I invented these JOHNNYCAKES to make use of some old cornmeal I had lying around and the boys went mad for them. Nothing would do from then on out but johnnycakes, johnnycakes, johnnycakes, breakfast, dinner and supper. They fill your desire for greasy fried foods but are actually very light. I use MAZOLA brand unsaturated corn oil...it's healthful!
These johhnycakes go very well with Hester's chicken soup.
mix:
1/4 cup cornmeal
1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt (I used more
)1/2 cup cows milk
1 small onion chopped fine
1 hot pepper chopped fine (I use real hot ones)
1/2 tsp thyme leaves
heat a good ammount of oil very hot in frying pan and drop blobs of batter in, fry till golden brown.
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
Tatiana0706 said:
I miss all of you, too, dammit! Been a busy turtle.
The Johnnycakes sound so damn good, rapscallion. I should make a batch of those for my superbowl party. I haven't finalized the "menu" for that (all finger/snack foods, so hardly a menu). Hummus, for sure, in various incarnations: "plain", sundried tomato, roasted red pepper. Baba ghanouj. Maybe a tapenade. It's been a while since I've made dolma, but that might be more labor intensive than I'm looking for for this big crowd. Oh, and definitely my cauliflower spanish tortilla thingies, at least two, cut into sixteenths. Edamame. Marcona almonds. Various olives.
- Status
