unbibium: (Default)
So last night I carved my chicken without consulting the Dino-Cam video, and it turned out passable I suppose. there was a lot of meat still left on the carcass.

[livejournal.com profile] tamtrible says that you need to use five or six chicken carcasses to get a decent amount of stock going, of which I am skeptical, considering the inconvenience of having to store that many cubic feet of raw chicken around.

I used the electric frying pan this time, figuring I'd be able to control the temperature better, and the lid would do an even better job of trapping the oil mess. However, it also trapped in heat and water, as evidenced by the more rapid browning I saw on the top side of the chicken. Since it's steam pushing out of the meat that keeps the chicken from being greasy, I suspect that precaution no longer worked, since there was also steam on the outside. The good news is that it's doubtful I undercooked any of it, although I still can't find my probe thermometer.

Guests will be showing up soon. One of them will be getting the wing I forgot to season before dredging.
unbibium: (Default)
I took tonight's dose early, my brain feels less vinegary; I've cooked curried chicken with peaches even though I still have leftover pasta, and fresh hamburger meat. And I bought yet another whole chicken which I will fry Sunday. I'll eat like a king all week.

And none of you cunts can have any unless you've been nice to me.
unbibium: (Default)
so I didn't feel like cooking. so I ordered Thai carry-out and biked a mile in 110°F to pick it up.

The first half-mile wasn't so bad.

And this is just a few hours after a morning trip to the doctors, so I knew how bad it was already.

I guess I just craved peanut sauce.
unbibium: (Default)
P.S. Coincidentally, before I learned about Desert Sweet, I had an excellent shrimp po'boy from some restaurant on the west side of town. It was a foot-long but I was only hungry enough for half of it. So I put it in my vacuum-sealer and it became a panini.

I ate the rest of it today. It was delicious.
unbibium: (Default)
So apparently, at multiple times over the last few years, I would walk through the canned fruit aisle and think "gee, someday I'm going to want some pineapple."
unbibium: (Default)
So I got home intending to start making my own literature translations in a wiki dedicated to English without French/Latin/Greek loanwords, so that my favorite Python sketches and 4chan copypasta could exist in the same weird parallel universe as the Banded Folkdoms of Americksland.

Thanks to some discussion I had on #xkcd, I was inspired to run across the street to Whole Foods and try some raw milk cheese for the first time. I bought two such cheeses: one raw milk swiss, and one "naked goat", and bought a third pasteurized cheese because I couldn't pass up "Pepper Garlic Feta from Black Mesa".

By the time I was done with that, the novelty of Anglish had started to wear off a bit.
unbibium: (Default)
Sometimes the Japanese use English too well. Last night at the Super L Ranch Market, I found a box of "Not Only Crispy, But Tasty".

They're sesame flavored, and the title is otherwise accurate.
unbibium: (bread)
This batch of cheese bread has a lot more cheese in it. But the dough is a lot looser and it doesn't seem to keep itself in a tight ball while I'm letting it sit to rise.

If it turns out OK, I'll have it as a packed lunch tomorrow, and perhaps dinner.
unbibium: (dnd greg)
I just realized that I made fried chicken on MLK day.

I assure you, it's a coincidence, and I apologize to the entire African-American community.

But while I'm on the topic, I should point out that as a white person, I didn't realize that fried chicken and watermelon were considered offensive stereotypes until I was in college. There was a story about Tiger Woods playing in some tournament, championship, open, mini-golf benedit, I don't even remember. And some old white guy said he imagines they'll be serving fried chicken and watermelon at the crafts table, luncheon, I don't remember that clearly. I just remembered thinking that fried chicken is awesome, but kind of heavy and unhealthy, which would make watermelon a refreshing, vitamin-rich contrast. Also, Lee Travino used to do ads for salsa.

Anyhow, if you're white, but haven't been around enough racists to know what the stereotypes are, you can find out most of them by renting Bamboozled. It's a movie about a frustrated black TV producer, who tries to take the piss out of his network by producing a revival of the blackface shows of the 1920s, pitching the offensiveness as "edgy". Hilarity ensues.
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The new Cornish Pasty Company location is so much larger than the old one. And brighter, too; not like a coal mine at all.

Ordering a Royale with Cheese, and enjoying a Guinness, why the hell not.

Incidentally, I tried some of the cheese bread before I left. It's not that different tasting from the cheeseless bread I've been baking. Either it's supposed to be subtle, or I need to add more cheese next time.
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I'd like to fry my own chicken.

Alton Brown says I should carve my own, but I think the first time out I'll let the butcher do it. Everything else I'll do according to his plan.

Fry Hard 2: The Chicken (Fried).
unbibium: (Default)
Hey, I just remembered that French toast exists.

Suddenly I can't wait for it to be morning.
unbibium: (Default)
Target is clearing out their nursery so they can fill it with Xmas trees. But there's an A&P nursery just a few miles away, and they say I can get fresh fruit and herbs growing on my balcony for probably under $100 total.

I probably won't save money or anything, but I'll have the freshest everything, and won't have to worry about $5 worth of cilantro going bad in the refrigerator, and I'll always have a lemon wedge for my fish when I need it.

My balcony is 11 feet wide, faces south by southeast at a 20-degree angle, and has a very porous terrace-like structure that will definitely let in more sunlight than the solid stucco wall I usually have. The ceiling extends as far as the floor does, being that it's my upstairs neighbor's floor.

I recognize that this interest might be fleeting, and that I tried to buy a window box five years ago and never planted anything in it. So I'm going to give it another few weeks of thought, to make sure it's something I'm really going to put to use.

On produce

Nov. 14th, 2008 12:40 am
unbibium: (hungry)
I didn't know they made orange trees that fit in three-gallon pots. Then the Adam Carolla Show tuned me in to the existence of dwarf citrus trees.

You can even order them online, unless you live in California, Arizona, or Florida. We take our oranges seriously here, and don't want any filthy Texas oranges ruining everything.

But tomorrow, I'm going to head to Target to see if they sell them locally, and see what kind of upkeep they require. With luck, I can keep it indoors and it'll be my house plant too. With no luck, my shady balcony doesn't get enough sun for anything edible.

I may also choose a lemon or lime tree instead, because I can eat oranges as they are, and they last forever in the fridge. But limes and lemons are more often used as garnishes, or in recipes, so when I buy them, they stay in the fridge too long.

Even if I don't use the fruit, it might be worth having a miracle of nature in my apartment, just to prove that if I follow instructions specifically, I can keep it alive.

BTW, [livejournal.com profile] tamtrible had me plant a green onion I had left over. It's not dead, but I think it's growing too tall to support its own weight.
unbibium: (Default)

OK, I think I didn't pre-heat it enough. Even though it doesn't look very brown, the crust is very stiff. Also, I don't think I used enough dough; even after two hours of resting at room temperature, the dough didn't fill the bottom of the loaf pan, and after 40 minutes of baking, it was still the same size and shape it seemed; sliding around the loaf pan when I took it out....

I'm letting it cool down overnight. I'll bring it to work and share it.
unbibium: (Default)
Found my book, and my second attempt should be coming out of the oven any time now. I'll probably be giving it away at work, considering I won't really have time to eat it before it goes stale, what with election night plans, and all my plastic containers are full of red beans and rice, so if I make tuna salad, I have to use it all. Funny, I remember having more than three. Maybe I'll make sandwiches and ziploc them until it's all used up... the trick, of course, will be slicing the bread properly.
unbibium: (Default)
I finally bought it. But, it's not very useful yet, because I haven't bought any new lights for it, not until I'm positive I can get mounting brackets for the spare light and lock that I have.

Also, I made a big batch of red beans and rice, but forgot to put salt in the rice cooker. And when I add salt to things after I've cooked them, it doesn't seem to have the intended effect. I'll try it with a bowlful, and if it doesn't work, I'll throw out and re-make the rice for my leftovers.

Also, the bread book's first sandwich bread recipe calls for a loaf pan that's nine by four inches. The one I have is nine by five. Wish me luck.
unbibium: (Default)
I ordered a pizza for lunch today, from Papa John's, and decided to try their chocolate pastries.

They taste more like chocolate than anything I've eaten in months. Granted, chocolate plays a large part of the American snackscape, but it's usually Hershey's chocolate, which is widely recognized as the cheapest substance you can make that can still legally be called chocolate.

It makes me wonder if my palate has been trained wrong.

I still have two left. I'm going to see if I can really taste what's in there. For all I know, they're just using really strong vanilla extract. That would actually make more sense. Think about it: Of all the places where I buy prepared food, why would Papa John's be the one place that didn't cheat me on the chocolate?
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[livejournal.com profile] tamtrible convinced me that herbs bought at the 99-cent store could be trusted. Plastic bags would have been unacceptable, but I chanced upon plastic jars, so I bought them. And I used some 99-cent rosemary and thyme in my latest half-batch of dough.

If you thought my apartment smelled good before, then just you wait.

Now, my nose isn't very well-trained, so if this stuff turns out to be mistletoe and crab grass, I can't say I'll be able to tell in time. I suppose I should at least buy a more expensive brand of dried herb. But later.

I suppose it might be in my best interest to grow an herb garden, but I have a very shady south-facing balcony; anything I grow wouldn't get all that much sun in the winter, and practically no direct sunlight in the summer.


Oct. 21st, 2008 12:10 am
unbibium: (Default)
The ciabatta turned out good, but I'm not sure that what I made really counts as ciabatta. Is it really just the shape of it, or should the texture be different enough to notice?

I don't have an experienced baker checking up on me, so what I'm making could be wildly different from what the books is trying to get me to make. It's a minor point now, as long as the bread tastes good, but I don't want to be an unwitting victim to my own bad habits.

Also, I definitely need to learn better knife technique. It's another thing that I wish I had learned through teaching in person, instead of written language.


unbibium: (Default)

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