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A Cooking For Engineers featured article, Beer Can Turkey:

http://www.cookingforengineers.com/recipe/144/Smoked-Beer-Can-Turkey

Until you have a reason to cook. Then cooking gets awesome.

http://www.cookingforengineers.com/

Just go to your nearest Whole Foods (or other real food distributor) and get Grade-B maple syrup. It's not as filtered as the standard Grade-A syrup that most are used to. The flavor is incredible compared to the processed crap that everyone is used to.

FWIW, maple syrup grades are more dependent on when the trees were tapped than on filtering and processing. (Actually, they're most dependent on what state, provincial, or national body is defining the grades, but that's a different story.) Early in the season, trees produce sap that tends to be higher in sugar and water, and lighter in flavor and color. This sap becomes grade A syrup. As the season progresses, the sap tends to become thicker, less sugary, darker, and stronger flavored, eventually becoming grade B and beyond. This varies from season to season and even from tree to tree, but is generally true.

If you're really hardcore about your maple, you can round up some Vermont Grade C syrup, "commercial grade", that's usually used in large-scale baking operations. It's extremely thick and strong -- my wife calls it maple sludge. If you like maple, that's as close to the taste of the tree as you can get without gnawing on some bark.

Cooking for engineers has quite nicely displayed recipes, and there's a post about classifying baking in terms of wet/dry, butter, and egg content here.

A site in a similar vein.

The various cup sizes on Wikipedia are between 180mL and 284mL. They're inconvenient for me for several reasons:
- unfamiliarity, I can't visualise them
- lack of equipment -- nothing I own is calibrated in cups
- inaccuracy. I'm quite happy to guess when it doesn't matter, but I was always told by my mother (who was a trained to cook) that it does matter for baking. I remember screwing stuff up when I was a child so I'm sure she's not completely wrong.

I also find it much more convenient to measure weight rather than volume. I stick my favourite bowl on the balance, hit "zero" and add butter until it says 125g, then add sugar until it says 250g. Mix, add the eggs, mix, and return to the scale, hit zero. Add flour until it says 125g. Total washing up: 1 bowl, 1 spoon, and the mixer things.

Incidentally, Cooking for Engineers says Most American kitchens have a set of measuring cups, but don't have a kitchen scale. I think most European kitchens have a scale, but no cups.

Actually I find the recipe from Cooking For Engineers to be quite satisfactory.

Keep the lid of the grill closed, don't touch the steak, don't fuss with it. A kitchen timer or watch is essential.

http://www.cookingforengineers.com/recipe/31/Grilled-Porterhouse-or-T-Bone-Steak

Using carryover heat to your advantage to finish cooking the meat is useful, as is resting the meat so that the first cut doesn't cause all the juices to vacate your steak.

The problem is that cooking courses are not designed for engineers. Most engineers can't just take something at face value without understanding why it is so (which is why many are such bad cooks). You did a cost benefit and decided it wasn't worth understanding how cooking worked - that's what a good engineer does.

The great chefs understand how food works, not just some recipe. Understanding if something is going to burn or come out evenly cooked means that you really understand the thermodynamics involved. Like science, cooking is just trial and error until you get a good handle on the boundary conditions.

If you're interested, try out the cooking for engineers website.

Mmm Beef Stroganoff
Best with those fine vermicelli egg noodles, with poppy seeds. My favorite!

What you have there is a convection oven, a nifty little appliance that integrates a fan into your run-of-the-mill oven. This, in turn, allows for more even heating and a higher rate of heat transfer (i.e. faster cooking). 25 degrees is a common approximation of the gain of a convection oven over its conventional counterpart, though this gain is actually neither constant nor linear.

I'm a bit bugged that so many Slashdotters couldn't put this together, either blaming calibration, altitude, or errant physical constants. Kitchen technology is technology, too -- often cool technology to boot. Maybe there's something to that "gender roles" thing after all.

(Full disclosure -- I'm a twenty-four year old male with an engineering degree. Though I do love being in the kitchen. Maybe I should follow Winnie's lead and do a cookbook for single male computer scientists. These guys are already leading the way.

Yes, the gyros failed due to a lack of tzatziki.

They need to stop off at Alexandros (best take-out gyros in Toronto -- Danforth and Logan -- just behind the statue of Alexander) to pick up some tasty replacements.

(I'm getting hungry just thinking about it. Alexandros is too far from work, and it being Monday, the Market is closed -- )

I offer the following to NASA for information on fixing their gyros properly;

http://www.cookingforengineers.com/recipe.php?id=1 88&title=Anghelika's+Tsatsiki+(Tzatziki)

1. You will probably need most of the money to live, even if you live frugally, so any strategy you choose should allow you quick access to your money in the case of emergency.
2. The stock market is probably a bad idea short term, and since you need to pay off your student debt ASAP when you finish (interest rates won't always be this low,) the volatility of the stock market makes it a poor choice at this time. I'd choose the highest rate bank account I could find.
3. You haven't said what your living arrangements are. If you are living in residence, then you probably have a meal plan. Stick to it, and don't buy too much expensive food otherwise. Otherwise, invest in "The Joy of Cooking". Buying prepared meals is much more expensive than you think, and this book will give you a good start on cooking your own meals. I'm on my second copy, having worn out the first. Also invest in basic kitchen necessities.
4. There's also Cooking for Engineerson the internet. It goes into the science of making the food.

there's always:

http://cookingforengineers.com/

and

http://www.livejournal.com/community/2600_cuisine/

I don't know if it's strictly "open source" but if you're into cooking, I must instead recommend the obligatory http://www.cookingforengineers.com/

From the article: "some familiarity with a Linux system, the inherent power of using the command-line and the dangers of using root are necessary."

In otherwords, you can go to cookingforengineers.com, but you have to use Lynx to find out that although it sounds tasty, using ginseng in your stir-fry will completely overpower the delicate flavor of penguin.

I prefer the format used by Cooking for Engineers.

That sounds pretty much like "cooking for engineers".