kistha: (Default)
The ridiculously fun Viking Game I mentioned (A logic physics game with frozen Vikings. Be sure to read the little posted signs.) It's a free flash game.

And the berry that changes your taste buds:

The Wiki
The NY Times Article
kistha: (Default)
Here is an actual recipe for Bagna Cauda. (Bunyacowda) It's one of the focus background threads on an episode of B5 second season. The doctor puts everyone on a "food plan" (not diet) and they all hate it. It's also Garibaldi’s birthday, and making Bagna Cauda is a ritual of family and honoring his father. Every time I see that episode, I wondered if it was a real dish, and if I could find a recipe. I watched it yesterday, and today [livejournal.com profile] rhienelleth posted about good quality olive oil and I finally remembered to look it up. He described it as "Sort of Italian fondue" and that's how I found it. The ingredients also match. So with no further ado, I give you...

BAGNA CAUDA (ITALIAN FONDUE)

6 to 8 cloves garlic
2 cubes butter
2 sm. jars olive oil
2 tins anchovies
Vegetables
Seafood
Steak
French bread sticks for dipping

Mix or press garlic into shallow fondue or electric fry pan. Add butter and oil. Cook on low until garlic is soft, but not brown. Add anchovies; simmer until anchovies almost disappear. Meanwhile, slice bread thickly and set aside. Skewer veggies (mushrooms, broccoli, cauliflower, etc.), scallops, shrimp, and steak (cubed) or anything you want to dip. Simmer 1 to 3 minutes. Use bread as bed to soak up juices as eaten.

Ironically I don't think I'd eat it because of the anchovies, but since they are a fish I've never knowingly tried, I don't know if it has the "tastes like bad fish smells" problem. (Weird thing I've got going. I know, I know how many can one person have? A lot, apparently.)
kistha: (Bleeding)
So after one seriously busy week at the temp gig, which finished on time with serous kudos from the 'boss', and making a new and geeky friend I came home to deal with the consequences of my going from snoozing as long as I want to getting up at 6, and living bleary eyed and sleepy for a week.

So obviously, dinners were kind of catch as catch can. (Except for Thursday, where spicy potato soup saved the day, all hail the crock pot.) We have started using Pioneer Organics a local delivery service. They deliver a random selection of veggies and fruits weekly or biweekly and it's not terribly expensive either. I like the convenience, and the quality has been lovely so far. While you can have infinite control (list of never want items, and you can change any order before it arrives to customize) other than things I know we won't eat, I go for the random element. That was kind of the point - to expand the veggie selection, and stretch those cooking muscles.

The last delivery included beets, and I wondered what to do with them. I had always liked the Borscht that my Uncle's mother made, but when I ordered it recently in a fit of nostalgia at the Piroshki place in Crossroads I was shocked to discover that it was sweet! [livejournal.com profile] dthon was unsurprised by the sickeningly sweet taste of the Borscht, but I couldn't stomach it. So when the beets came up I decided to find a recipe that didn't include sugar (Launch the browser!) I got all the ingredients and then got that pesky temp gig.

Fast forward to tonight. I get home to the next arrival of fruits and veggies, and still have the stuff for Borscht about to go bad, plus the box of stuff to fit in the fridge. So tonight at 8 I began the process of making Borscht. Suddenly my already mighty respect for Mrs. J is even higher. What a pain in the ass! The recipe isn't hard, but beets are a bitch and if there is ever a next time, the cabbage is going in the Cuisinart. I'm beginning to understand why as a child I never was involved in cooking the beets...

A ramble about my Uncle's just off the boat Polish mother. )

Now it's quietly simmering on the stove, and I managed not to permanently dye anything in the kitchen or cut myself.

Lets just say, that if it's not fabulous, the beets are getting boiled next time.
kistha: (Default)
So I have a couple of tried and true (and totally experimentally originated) tofu recipes that I use. By a couple I literally mean 2. (OK 3) They all involve soaking the tofu in chicken broth* and then either baked in oil, deep fried in oil, or pan cooked in oil (I use virgin olive oil). All pretty similar. So I decided I'd have a look around in my vegetarian cookbooks and see what I could find.

I started with the heavy hitter: 1000 Vegetarian Recipes. How many recipes you ask? None. Not one tofu recipe in 1000. Seriously shocked I started an inventory and here's what I found:

1000 Vegetarian Recipes -0
Healthy Vegetarian Food -0
Easy Vegetarian - 1
One Pot Vegetarian Cooking - 2
Betty Crocker's Vegetarian Cookbook - 3

Stunned and seriously annoyed I looked in the least likely book, a cookbook that I picked up for diabetic reasons, that looked good at first, then didn't and it's been languishing on my shelf since.

Vegetarian Express - 20!

Admittedly, not all of them are entree's, but at least there are some choices there. I guess I should get some Vegan cookbooks, so they have to use something other than cheese for the protein.

Silly me, expecting Vegetarian cookbooks to include Tofu. Ludicrous!

*yes, I'm not a real vegetarian - it's kind of complicated, but basically if I can identify it [i.e. - find tendons, blood vessels, or tell where it originated, great example ribs.] I can't eat it. One too many Kinesiology and Anatomy classes complete with cadaver videos. If I never hear a joint or connective tissue example that uses fried chicken again it will be too soon. It doesn't bother some people, but I just can't do it. I eat more actual meat if I don't prepare it, or pre-prepare it then freeze it. The only way I eat steak it in a restaurant.

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