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Geek Food: A Cookbook for the Technologically Inclined
thaen writes: "Might want to check out the latest offering from arstechnica.com. Somebody has compiled a 51-page book of recipes written by geeks, for geeks, and originally posted in the arstechnica 'Lounge' forum. Mmmm...the omelette..." I seriously hope that the macaroni and cheese recipe really needs "tabasco sauce", rather than "tobacco sauce", because I can't even imagine... no. Not going to think about it.
I'm not implying anything but I've found that bachelors' cookbooks are great sources for easy to make food for geeks. Also, the recipes are great for college people who live in their own apartments and have a kitchen!
Check out ISBNs: 0919845622 and 0962845302
me
Rangers Lead the Way!
The best Web site on the net is just such a cookbook, and it can be found here.
STOP . AMERICA . NOW
Little does JohnG know that many chefs de l'haute cuisine in New York City and Paris have been using tobacco as a spice/flavoring agent in fancy-pants recipes, especially desserts!
NOTE: This is actually true and has been amply documented by the New York Times--"Hmm, Hot and Spicy. It's What? It's Not!" by Melissa Clark (1/31/01). Don't believe me? Be my guest.
Deep in the ocean are treasures beyond compare; but if you seek safety, it is on the shore.
BTW, the magazines are much better than the books that they also publish... The books mostly contain only the final recipe, not the experimental log book that led to it.
The best "general" cookbook I've found is How to Cook Everything by Mark Bittman. Each chapter starts up with several pages of "how to" and "How to do this right" information (such as how to dice tomatoes without making a mushy mess,) then follows up with tons of recipes.
No pictures but lots of drawings of techniques such as which part of the cow that steak came from... (IIRC, there's also some info on butchering that steak yourself.)
My hosting's doing great. (i run brotherjames.net and am the US mirror). Go in through the homepage, guys, so i can track hits!
woot!
Hey Taco! Looks like you're using the "infinite monkeys and typewriters" scheme to generate Ask Slashdots again...
Don't most slashdot readers just eat whatever mom puts on the table?
I dont know if anyone's mentioned it...but there's a good
geekish cooking show on TVFN (Food Network) called Good Eats hosted by Alton Brown.
It's one part Julia Child, one part Bill Nye - not only does he show you how to cook dishes, he tells you why things are prepared the way they are.
Good Eats is by far my favorite show on Food Network - I find it much more interesting and entertaining than Iron Chef or BamBam.
I make banana shakes during the summer, but I use homemade yogurt.
1 really ripe banana
some sugar if you like
2 cups yogurt
a bit of water to thin
blend everything and drink it.
The yogurt is really easy to make too, and it's far cheaper than buying it.
use 1/2 gallon milk - I've tried everything from whole to skim, and all of them work about equally well. Put the milk in a plastic container and nuke about 25 minutes on high until it's boiling. Let it boil for about 2 minutes. The boiling causes all those proteins in the milk to stretch out, link up, and form nice long chains. Those chains actually cause the yogurt to be nice and firm. If you don't boil the milk as long, the yogurt will be goopy, but will taste the same. Boiling milk in a microwave is easier because it won't burn like in a pan on the stove.
OK, you've boiled the milk, now put it into a covered container and let it sit and cool down.
When it's about 125 degrees or less, open the top and dump in a container of unflavored unsweetened yogurt with live acidophilus cultures. This yogurt can be a cup of your previous batch, or it can be a new cup from the store to get you started. Stir it up with a clean spoon and put the top back on the container.
Let that yogurt container sit on the counter for 8-12 hours at room temperature. When you open that thing up, you will be only the latest talking monkey to take part of a long human culinary tradition that probably spans over 10,000 years. Smell that yogurt - that's our HISTORY in that bowl. Save a bit in a clean jar for the next batch and start making those fruit shakes.
If tits were wings it'd be flying around.
Well, THAT brings back memories...
You've got two options:
1. I found an online version of it here.
2. If you really want to recapture the "old school" experience, you can get the original troff sources here - but then you have to go to Finland to find the "recipes" macro package that you need to process them successfully.
Input: Flour, water, sugar
Hardware: Toaster oven, spatula
Algorithm:
1) Mix up some flour and water. The ideal ratio is somewhere between watery and cementy.
2) Spoon the mixture onto the flat metal option and put in toaster oven. A light coat of anything oily is helpful.
3) Set the temperature somewhere in the 100-400 degree range.
4) They are done when they start to look sort of dry but before they brown too much. Set your timer to 5 minutes so you don't forget about them and burn your place down.
5) Stack them on a plate, dumping sugar on each one. You can use the sticky surface exposed when you bite into them to blot up more sugar from the plate.
I find that most things worth snacking on can be reduced to one or two ingredients (e.g. sweet potatoes, smoked turkey, cold apples, popcorn). This also makes it easier to count calories and to buy things in single-serving quantities.
http://www.rawpaleodiet.org/ - Raw Paleo Diet Web Sitel
http://www.beyondveg.com, specifically http://www.beyondveg.com/cat/paleodiet/index.shtm
The second site is the "anti propoganda" - because I'm reasonable. A buddhist principle to keep in mind as you look through it (specifically in regard to raw animal foods) is to "rely on the teaching and not the person". (The author of _Instinictive Eating_ wasn't much of an instinctive eater, smoked, and died a couple of years ago of cancer - the author of some of the beyondveg pages seems to hold this against the diet).
Learn the rules so you know how to break them properly.
www.teslabox.com