Just a d00d and his f00d
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Yep. I installed the OpenID WordPress plugin. Not super useful since I’m the only one who really needs to log in. But the plugin author plans to add server and delegation capabilities, so eventually I could be my own OpenID provider (not that I couldn’t already if I really wanted).
Posted: September 10th, 2008 under Gadgets, Geeked, f00die.com.
Comments: none
We can’t stop the tomatoes; we only try to contain them.
We’re getting 10 lbs a week from the farm share these days, plus nearly that much from the garden. Two weekends in a row included a peel & seed session and a batch of crockpot red sauce. Three gallons in the freezer so far, separated into 1 quart containers.
Today also involved some tomato peeling & seeding, but this time for gazpacho. That’s what’s going on in the background of the photo. In the foreground you see the ingredients for some salsa verde (sans the zucchini) that will be constructed later on today. Below is the rough recipe I went by. It’s crimped from both Cook’s Illustrated and Bittman’s HTCE with adjustments for what I had and how I like it.
Peel, seed and loosely chop the tomatoes and the cucumbers. Preserve as much of the juice from these as you can, discarding the skins, seeds and pulp.
Chop or tear the pita bread into chunks and soak in the reserved juice plus water to cover if necessary
Working in batches if necessary (and unless you have an industrial sized Cuisinart, it will be,) load up a food processor with all the ingredients except the olive oil. Pulse a few times, then leave on for 20-30 seconds to get everything very well blended. With the machine still on, slowly drizzle in the olive oil. Note: since it’s all going to get stirred together in the end I don’t worry about perfectly divided batches; for instance, i’ll do all the bread with the first batch and all the olive oil in the last
Pour each batch into a large, non-reactive container and chill for a couple of hours before serving.
There’s several additional things you can do to spruce this up for serving:
Posted: September 1st, 2008 under Growing Stuff, Recipes.
Comments: none
My favorite is the gas range. I like how when everything is off the flat lever controls make a nice straight line, giving you a visual clue, even from a distance, that one of the burners is on. Don Norman would approve.
My least favorite aspect? Probably the submarine galley nature of it all: exposed pipes, that hulking gas hot water heater, and the 6″ threshold between the kitchen and the bathroom. I hope they keep a good supply of incense matches in there.
Posted: August 22nd, 2008 under Gadgets, On The Road.
Comments: none
Yum!
Thought of another thing to add to my list: faux lump crab meat. You know, the stuff where the ingredients list consisted entirely of the vague “whitefish”.
I worked at a Subway briefly in college. I used to eat the crap out of those seafood salad subs. And when I was mixing up the “seafood” & mayo in the back, if any stray bits of meat were left I’d eat those too.
Posted: August 7th, 2008 under Don't Do This.
Comments: none
2 cups home cooked crockpot black beans
1 1/2 Cups cooked corn
2 Stalks Celery
1 Medium Shallot
1 Teaspoon Sugar
1 Tablespoon Lemon Juice
2 Tablespoons Red Wine Vinegar
4 Tablespoons Canola Oil
Salt and Pepper
Handful of Cilantro
Mix together and let it sit for a half an hour. Enjoy!
Posted: July 27th, 2008 under Recipes.
Comments: none
As an experiment I created a Wordle word cloud from the f00die feed:
Todo: try in using a separate feed for just my Recipes category.
Posted: July 22nd, 2008 under Food 2.0.
Comments: none
Is it a green? Is it a herb? Don’t care. Love it.
Arugula makes a really simple addition to potatoes of any kind. I’ve added handfuls of fresh arugula to smashed potatoes, but it’s too hot for boiling potatoes these days. I prefer to keep the cooking outside on the grill, which means hobo packs.
Give the potatoes a good scrubbing but don’t peel. Cut them in half lengthwise and then slice into 1/4 inch thick half-circles. Toss with the olive oil and s & p.
Lay out two sheets of heavy-duty foil, one on top of the other. Spread a little extra olive oil in the middle of the sheet and pile on 1/2 the potatoes. Lay another square sheet of foil on top so that the edges line up. Fold up each side of the square to seal in the pack. Lay the packs directly on the grill over at least medium heat. They’ll need to cook for ~20 minutes. Move/turn them around frequently to make sure everything’s cooking evenly. You should be able to hear the contents inside sizzling.
Put the chopped arugula in a good-sized serving bowl. Pull the packs off the grill and carefully open one side. Check that the potatoes are done. If not just reseal and leave on the grill a little longer (or abort and nuke them in the microwave–but not in the foil!) Assuming the potatoes are done, you should be able to tip the contents of each into the bowl on top of the arugula. Toss the hot potatoes with the arugula and serve.
Posted: June 17th, 2008 under Recipes.
Comments: none
Picking up our first weekly share today. It ante’s up the challenge of planning a menu for the week when you’re not sure what you’re getting and how much of it. Fortunately, the new CSA seems like they’re going to be good about e-mailing weekly guesstimates.
The weather acts as a foil as well. I can pencil in “Grilled Chicken Breasts”, but they might end up being stuffed and baked instead (and vice-versa).
Posted: June 15th, 2008 under Weekly Menu.
Comments: 2
We did a mixed grill thing w/ some friends last night using several meat share items: a ribeye, a sirloin, some lamb kebabs and some garlic+cheese pork sausage. After pulling the meat I threw on a hobo pack of fresh peaches and let it sit while we polished off dinner.
Peel, pit and slice the peaches. Lay out two square sheets of foil on top of each other. Spray the center with non-stick spray or canola oil spray. Pile the peach slices in the middle. Sprinkle with the brown sugar and dot with the butter. Lay another square of foil over the top and roll up the edges to seal the pack.
While you’re eating whatever it was you fired up the grill for, let the hobo pack sit over the dying coals. When you’re ready for desert, pull them off. Put a shortbread in each of four bowls. Divvy up the peaches over the shortbread. Spoon a big dollop of yogurt on each and finally drizzle each with a tablespoon of honey.
I’ve also grilled unpeeled peach halves directly on the grill grates, and this can be good too. However, peaches are notorious for soaking up pesticides. Most of that is going to be in the skin, so I figure a hobo pack is the way to go, even though you may not get that nice, smoky “grill flavor”.
Posted: June 2nd, 2008 under What's for Desert.
Comments: 1
I knew I wanted to make some kind of pilaf thing to go with some lamb chops. The lamb chops recipe was sort of moroccan–braised in a sauce of onions, tomatoes, coridander, cinnamon–so I wanted to complement that.
Cook the quinoa in the broth. Add the mint, jalapeno and red onion and toss with a fork. Mix the lemon juice with the honey, then whisk in the olive oil. Drizzle the oil mixture over the quinoa. Add the feta and toss again.
Posted: May 19th, 2008 under Recipes, What's for Dinner.
Comments: none
