Slashdot Mirror
The Open Source Cookbook?
InspectorPraline asks: "I'm currently working on a cookbook that is intended to provide good food at a reasonable price - the kind of stuff you'd make before sitting down for a long coding session, with the occasional idea that would feed a LAN party. I've got some ideas I can put down, but the book would be quite thin, so I thought I'd put the call for submissions to Slashdot. I'm calling it 'The Open Source Cookbook,' and I'd release it under the GFDL, in PDF, ASCII text, and Word formats. Of course, I'd take submissions as comments here or via email. I'd 'publish' the book via the web once I got enough submissions to make the book at least about 40-50 pages in length or 30 recipes (whichever comes last), and as submissions came in I'd update the book. Anyway, I'm asking for submissions for the book, which could be recipes for dinners, lunches, even drinks. Two webpages that will serve as temporary homes for the project can be found here and here, and those addresses list my email as well as some submission guidelines. So, any ideas, folks?" Hey, if you ever wanted to share your favorite dishes with geeks around the world, this might be the way to do it. What great dishes have you prepared?
I guess no one ever told the Slashdot editors not to play with their food... :)
Endless arguments over trivial contradictions in books written by ignorant savages to explain thunder in the dark.
I've got this amazing penguin dish...
--
http://www.aikiweb.com - AikiWeb Aikido Information
... the first post fry, some Gnu Stew beowulf tiered chocolate cake, Linux Lassi and some Apple Pie. If you are lucky you may get a recipe for Microsoftie ice cream ;)
Open source cookbook?.... Mmmm....tastes like burning....
To make laws that man cannot, and will not obey, serves to bring all law into contempt.
--E.C. Stanton
Ars Technica Cookbook of Bachelor Chow. (From this slashdot story.
The greatest thing in the world, is a nice MLT- mutton, lettuce and tomato sandwich, when the mutton is nice and lean, and the tomato is ripe. They're so perky. I love that.
why not just make a web page with a database full of the recipes... let me log in and customize what recipes i want, and then create my own pdf/ascii/doc of my CUSTOMIZED cookbook?
MARIJUANA, SHROOMS, X: ONLINE?! - E
Ahhh, the good old days.
An "Open Source Cookbook" would simply be a list of local pizza delivery places, and the hours they're open.
;-)
Real geeks don't cook, they code.
This is my post. There are many others like it. If you don't like what you read here, go try one of the others.
1 Can of campell's Cream of Potato soup (with 1 can of milk)
1 Can Chunky Baked Potato w/bacon & chives
1 Can Baxter's Potato and Leek soup
Mix it all together, and slow-cook it for about 20 minutes (boil it for at least 5), add salt/pepper to taste!
Might check the following when Slashdot did an earlier article on a "Geek Food" cookbook by arstechnica.
4 1
http://slashdot.org/article.pl?sid=02/02/01/14232
That Other Site did an almost exact article many months ago called Code Food that's worth looking at. Their aim was stuff that was relatively quick, stored well, and could be easily done in big batches. There's some genuinely good recipes in there too :)
I'm not sure if this is a clinical fact, but for me personally, eating and coding doesn't work. My brain turns to mush and it's a distraction. In fact, I find I do my best coding on an empty stomach. On ocassion I'll have a jug of water handy, but other than that, for me food + code = more bugs than a Windoze OS.
Eddy.WriteLinux.Com
That's my favorite LAN party drink by far....the Red get's you up while the vodka makes the killing oooooh so easy.....
Food for coding sessions, say you? Things which are easy to cook, readily available ingredients?
I code; you want me to cook too? What, and have the circus people after me? ("It codes in 5 different languages AAAAAND it cooks lasagna! Step closer!")
Thanks. If you have a list of phone numbers for fast food delivery places, I'm your man, though.
God didn't create all this in 6 days AND cook. _Someone_ must have been delivering, even back then.
Blearf. Blearf, I say.
look at their web site.
I'm the stranger...posting to
Jeez.
...they order delivery sushi!
Mmmm.....delivery sushi in San Francisco.......
Before I got married I ate the following.
Tuna Mac
1 can of tuna
1 can of macaroni and cheese
1 tsp black pepper
Cook macaroni like you normally would. When done cooking drain tuna and mix with macaroni. Pepper to taste.
Dennisons Chili Chimichanga's
1 Can of dennisons chilie
3 cups of shredded cheese
6 flour tortilla's
Use equal amounts of cheese and chili and wrap the ends. Fry in a pan till golden brown.
Chili Relleno's
2 tblspoons of flour
1 egg white
1 Can of whole green chili's
Cheese cut into sticks.
Mix the flour and egg white. Stuff the chili pepper with a stick of cheese, then dip in the batter. Fry in a pan until it is brown and the cheese is melted.
Open source Salsa
Everyone brings the hottest chili's they can find. Add tomato paste and chilis to a food processor. Mix until you have a nice salsa like texture. Have a contest to see who can eat the most.
--toq
Rack of goatse.cx
To make laws that man cannot, and will not obey, serves to bring all law into contempt.
--E.C. Stanton
The best cooks in the world dump things in until it looks, feels, and tastes right. Their measuring cup is a scoop only. It takes YEARS of practice to get this good, I've managed to do a few meals this way that turned out great, but many that were about what you can get anywhere, and a few disasters.
Good cooking takes time. Be prepared to spend time at it. It is all worth it when you get a compliment from someone you want to impress. (S.O. or clients) However you have to make the mistakes on your own first. (The good S.O. will wait them out, the clients never will)
Note though that there are a few things that tolerate NO variance at all, and you must get them perfect. In those cases make sure you measure by weight, not volumn.
My boyfriend introduced me to this delicious, no-bake confection, which can be found commercially, but it's simple to make them on your own. There are a couple of different recipes; the essentials are a base composed largely of graham cracker crumbs, chopped nuts, and coconut, topped with a layer of custard, with chocolate spread atop that. I haven't the recipe with me, however.
hyacinthus.
Been there, done that
Not an EXACT duplicate, but the answer to his question is "rip off every recipe mentioned in this book".
Been done.
Wanna do it better? Listen to the poster who said you should make a web accessible database of recipes. Then anyone can search based on available ingredients ("what can I make with this crap in my pantry?"), dish-name ("what can I bring to a theme-potluck?"), and holiday affilation (obvious applications).
Austin is more fun than Dallas.
The caffeine temporarily offsets the effects of the booze, but it gets metabolized faster - so you end up drinking a lot, thinking it isn't effecting you, and then the caffeine wears off. The booze hits very hard, very fast, when that happens. Not safe. And more importantly, Red Bull is vile stuff.
I'm the stranger...posting to
(It's possible to make it about 5% better with real salsa, but the hell with it, I use Pace because I DON'T want to chop for an hour!)
1 large jar Pace brand medium picante sauce (yellow lid, the red lid stuff's too hot even for me!). Use the thick variety for dips if you can find it, as the lime juice makes it drippy otherwise.
2 large (Florida) avocados, ripe so they peal easily.
Celantro, about 1 tablespoon, finely chopped.
Parsley, same quantity (optional, but the celantro is necessary!).
Juice of 2 limes or lemons (use one if you can't find the dip kind of Pace Picante).
Salt, pepper, and red hotsauce, to taste.
Fritos "Scoops" brand chips (no other kind will do!)
Mix Celantro, salt, pepper, hotsauce, and parsley with peeled avocados using a fork, while it is still too chunky add the picante sauce and keep mashing the mixture with a fork. Remember, you can easily add more picante, but it's tough to subtract, so make it for the person who likes "spicy" the least, if you're being polite. This recipe is great to modify slightly, my last batch was "garlic guac" because I had some roasted garlic left over -- delicious. Have fun.
JMR
Try e-gold - (contact me). I'm NOT e-
Here is a photo plus the recipe, in case anyone wants to link to it. It doesn't take much preparation but takes a long cooking time, so halfway through your all night coding session you'll have a good meal.
PostModern Casserole
Ingredients
1 package sobe noodles
1 green pepper
1 onion
1 measurement quinoa
2 measurements nutrional yeast
1 measurement thyme
1 quantity tempeh
1 spoonful rocoto salsa*
Preparation
Cut green pepper,onion and tempeh.
Fry the onion and tempeh on low heat in some oil.
Cook sobe noodles quite al dente.
Pour noodles and water into crock pot (you better not have too much water)
Dump pepper, onion, tempeh and quinoa into the crock pot.
Mix in thyme, rocoto and nutritional yeast.
Sprinkle layer of nutritional yeast on top of food.
Place lid on crock pot and leave on low for a few hours, or on high for less time.
It's done when the quinoa is cooked, there is no sitting water and you're hungry.
Optional
Add corn and calamata olives.
* not meant to be too hot. remember - good hot stuff is tasty first, hot second.
one more thing, it's vegan and has enough fiber for even CowboyNeal.
-f
www.blackant.net
Callamon wrote:
> but it's a really good and easy to make potato soup.
>
> 1 Can of campell's Cream of Potato soup (with 1 can of milk)
> 1 Can Chunky Baked Potato w/bacon & chives
> 1 Can Baxter's Potato and Leek soup
You can make potato soup out of nothing more than potato soup, potato soup and potato soup? Astonishing.
Perfectly Normal Industries
This might be a somewhat regional drink, since when i was out in PA last year i had to teach the bartender how to make one, and the guy next to me at the bar thought i was from kansas since i ordered one (kansas is sorta close to fargo i guess). but anyway to make a bulldog take a glass full of ice put a shot of vodka (or rum for a rumdog), a shot of kahlua, a shot of cream or half/half, and top the glass off with coke. Tastes like chocolate milk. mmmm
Wang33
PAGERANK++ Robsell.com
1 lb spaghetti, or other pasta
1 lb of hamburger
1 little can of tomato paste
about a cup of ketchup
about a cup of spaghetti sauce
about a half cup of water
1 onion
oregano
salt and pepper
-Chop up the onion into little pieces, or slivers, or whatever.
-Start the spaghetti boiling in a big pot.
-Brown the onions in a big skillet with a little butter or oil until they are cooked.
-Add the hamburger to the skillet with the cooked onions and brown that. Salt and pepper the hamburger.
-After the hamburger is done, add the water, oregano, tomato paste, spaghetti sauce, and ketchup. Don't skimp on the ketchup, it's the secret ingredient.
-Simmer that a while on very low heat
-after the pasta is done cooking, mix it up with the sauce.
-Eat.
It's a little tastier than the regular spaghetti sauce/hamburger and pasta combination. This recipie is open source. Feel free to modify the quantities and/or actual ingredients to suit your curiosity. If you serve it to friends and they like it, you are obligated to tell them how to make it if they ask.
If tits were wings it'd be flying around.
One night while playing Talisman with a group of my friends, we discoverd that if you start oozing the easy cheese into a bowl of kettle korn. The string of cheese will not break off. It will pick up a bunch of the kettle corn where you than can dump the whole cheese string of kettle corn into your mouth. No fuss no muss.
:-)
and yes we were all high.
Delicious with Spaghetti Code.
Jeff
You need per person:
Start boiling water (as this is the the task that takes longest to complete), put some salt in the water (a tablespoon).
Split the tomatoes open, get rid of all the watery goo and seeds so only the firm flesh of the tomatoes remain. Chop them as finely as you can be bothered to.
Put some oil in a frying pan, put the pan on the heat and finely chop the garlic. Put the garlic in the pan, and then before it turns brown (that is after 10 seconds) add the tomatoes.
When the water boils, add the pasta. If you don't turn down the heat very much, so the water continues to boil violently you don't have to stir very much ;-)
Keep stirring the tomatoes around until they turn soft and start looking a bit like sauce. Check if the pasta is finished by getting a strand out of the boiling water once in a while and biting it. If it doesn't have a hard core, it's finished.
Get rid of the water for the pasta. Add tomatoes to pasta, add some extra virgin olive oil and stir. Put on plates, sprinkle with grated chese and some leaves of basil if available...
There you go, one of my favourite easy dishes...
The interactive way to Go -- http://www.playgo.to/iwtg/en/
1 Box of Kraft Mac 'n Cheese
1 Can Campell's Cream of Mushroom soup
1 can of Starkist Tuna in spring water
1/4 cup butter
1/2 cup milk
Some crushed potato chips (ruffles work best)
Preheat oven to 350. Boil and drain the noodles (do not rinse).
Mix in the cheese powder, milk, butter, tuna, and soup with the noodles, and pour into a casserole dish.
Sprinkle a layer of crushed potato chips on top. Bake uncovered at 350 for 30-45 minutes.
Use more butter if you want it a little sweeter, and more milk if you want it creamier.
1 cup of whole milk
1 cup of chocolate ice cream
1 cup of sugar
5 tbsp of chocolate syrup
750g of semi-sweet chocolate chips
1 cup of chopped celery
Melt the chocolate chips in a double boiler on low. Once melted, slowly stir in sugar.
Empty the cup of ice cream into a small bowl and blend the it with the cup of whole milk. Once thick and frothy, pour the syrup evenly over the top of the mix.
Finally, discard the small bowl and eat the cup of celery. If you actually looked at that recipe above and thought "That sounds like a good recipe" you probably need the celery.
(10-15) Cups Grits, Hot
(1) Natalie Portman
Slather until well covered.
Enjoy!
Take 2 chicken breasts, boil them in water until cooked thoroughly.
Drain water, dice into small, bite size chicken pieces. It's ok to kind of shred it into chicken fragments.
Add 1 stick of Philly Cream Cheese, 1 16oz. bottle of your favorite salsa.
Cook over low heat until cream cheese melts. Stir frequently.
Serve with tortilla chips.
This makes the best salsa you'll ever taste in your life, plus it only takes about 15 minutes. Perfect for the LAN party, or just for munchies for any occasion. Try it, it's really simple to make and tastes awesome. All of my friends that have tried it begged me to tell them how to make it, even the ones that don't know how to cook.
"When the president does it, that means it's not illegal." - Richard M. Nixon
I've also cooked hot dogs using 1000W heat guns for heat-shrink tubing. Not as much fun as using 120V, but still very effective.
Ingredients:
Top-Ramen or other brand - Pork Flavor.
Worstishire Sauce - to taste (1 tea-spoon)
Sugar to taste (1 tea-spoon)
Prepare:
Boil noodles until tender, drain, add half of flavoring packet
Add Werstishier sauce and sugar to taste. Mix to coat and enjoy.
Cultural Note: Worstishire sauce is a western copy of Ease-Asian fish sauce. It shares the same roots as English Brown Sauce and Tomatoe Ketsup and Portuguese Fish Sauce.
Real dried Yakisoba can be purchased at most Japanese food stores - It's made by Nissin and has the English word 'BIG' written large on the package.
This recipe is primarily for those who live far from said store.
Moneyed corporations, non-working 'poor' and criminal prisoners are turning productive citizens into tax-slaves.
attn. everyone here: RecipeTroll (parent of this post) has a large selection of recipes in his user history. read, cook, enjoy.
sulli
RTFJ.
... but it was gone. Bugger.
o ease of preparation -- so you know whether you're really up for it when it's later than you want to be using your brain for much
o calorie count -- I'd love to see a book with a list of all of its recipes arranged by total calories (in an appendix of course; wouldn't make a very good basic organization)
o basic taste category -- each item might be in more than one category, but they could include things like:
o Origin -- by part of the world, and if possible, time-frame. I like cookbooks that have lots of lore about the foods they describe.
o Time to Prepare, with categories like:
o Messiness:
Good luck with this project!
jrnl: http://tinyurl.com/c2l8yr / foes: http://tinyurl.com/ckjno5
I'm no nutrition expert, but what I do know is that if you're about to start a long coding run you're going to need some food that'll give you a good slow release of energy and isn't too heavy so it won't make you feel drowsy. I am speaking, of course, of pasta.
Tuna Mayonnaise Pasta
1 small tin of tuna
2 tblsp mayonnaise
100g pasta
Boil the pasta as directed. Meanwhile empty the tuna into a bowl, mash with a fork, and mix in the mayonnaise. When the pasta is cooked, stir in the tuna mayonnaise mixture.
You can also add some finely chopped spring onion, or sweetcorn, or peas, or anything you like, to liven it up a bit.
This is probably my all-time favourite recipe. It's incredibly simple and quick, it tastes great and I've produced some of my best work on it. :-)
--
Karma: Chameleon (you come and go)
...a recipe for CmdrTaco(s).
Nothing is cooler than seeing the 'fiction' taken out of science fiction.
Crumbs'n'cheese
Prep Time: 2 minutes
Instructions:
Take one (1) almost empty doritos bag.
Crush all the remaining chips into a very small pieces while still in the bag
Pour the crushed contents of the bag into a cereal bowl
Add generous amounts of sharp cheddar cheese
Mix thoroughly (hand mix for best results)
Microwave on high for thirty (30) seconds.
Stir (do not hand stir, contents will be hot)
Microwave on high for an additional thirty (30) seconds.
Remove from microwave and enjoy.
This recipe is released for licence under the GRL (GNU Recipe License).
--------------
P.S. Don't let your significant other see you doing this.
---- El diablo esta en mis pantalones! Mire, mire!
You can't have an open-source cookbook without the ever-famous Nieman Marcus cookie recipe:
2 cups butter
4 cups flower
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
** measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
THIS IS A TRUE STORY!!!
-a
How to rationalize theft.
Take a tortilla and cover it with cream cheese. The put some minced green chiles and black olives on top. Heat it up slightly to make it a little warm and easy to roll. Roll it up like in a log, and cut it like sushi. Serve flat so that you can see the spiral. Easy and cheap to make, and it tastes wonderful!
You can obviously do this with more than one tortilla if you want more yeild.
How could they miss the Gallery of Regrettable Food?
Put pork chops in a pan with the heat turned on to medium. Season them on one side. Cook them until they're done on that side and flip them over. There will be a lot of juice in the pan because the heat isn't high enough for it to burn off. The pork chops get really tender and taste really good.
Any geek worth his salt just orders out pizza and gets back to coding. Lazy cooking bastard! In my day we didn't even leave to go the bathroom, we just ... well that's another story I guess.
If I had no sense of humor, I would long ago have committed suicide. -Ghandi
1 pound of ground beef
1 packet of taco seasoning
1 teaspoon garlic powder
1 head of iceburg lettuce
2 ripe tomatoes
1 large onion
1 medium bottle of french dressing
1 medium bag of nacho chips (Doritos work great)
16 ounces of cheddar cheese, diced or shredded.
Brown and drain the ground beef. Add the taco seasoning and the garlic powder to the browned beef. Set aside and allow to cool.
Shread the lettuce. Dice the tomatoes and the onion and add to the lettuce.
Coarsely crush the nacho chips. Leave them in the bag until you are ready to serve the salad.
Just before serving, combine all of the ingredients in a large bowl and toss gently. Make sure to evenly distribute all ingredients.
The key is to do all the steps separately and then combine them just before you serve. This makes the salad still crunchy and that's when it tastes best
This recipe is very popular at lan parties and cookouts. It makes a large amount of taco salad, but it gets eaten quickly.
Sapere aude!
There is a great archive of recipes (more than 70,000) at RecipeSource. It's free, searchable, well-organized, and you can submit recipes too.
PIZZA
Ingredients:
- Money
- Telephone
- Phone Book
Directions:No, not popcorn sized chicken pieces, like KFC...
A whole chicken stuffed with unpopped popcorn. Bake and enjoy. Jesus, that must be a sight once it reaches critical temperature.
Beer Bread is a VERY simple recipe. I will share it here.
3 Cups of Flour
2 Tablespoons of Sugar
1 Packet Yeast
1 Stick of butter
1 Can of Beer
Let the beer sit until warm. Open it and pour in the yeast. Add the sugar. Stir. Let sit for a minute.
Melt 1/2 stick of butter.
Pour flour, beer mixture, and melted butter into a bowl. Stir into batter. Kneed with additional flour until it forms a nice ball.
Let rise. (an hour or 2)
Put into greased bread pan.
Melt other half of stick of butter, pour over dough.
Cook at 300 for a hour or until a knife stuck in comes out clean.
(Note: Amount of sugar and rising time can vary, but use this unless you have got the hang of making bread. It's not hard.)
Go here and learn to cook spam.
This is a really delicious pizza, not like anything you've tasted before. Most people eat it and ask how to make it, before even realizing it's meatless. You could probably throw some boiled, cubed chicken on there if you want to.
Here goes:
Fresh Salsa:
1 large tomato
1 can chopped green chiles (it's a small can)
1 large white onion
1 can sliced black olives
1/3 cup chopped fresh cilantro (it's really cheap and available at any store)
Salt and pepper
Chop everything up and mix it in a bowl. Cover and refrigerate for as long as you can before making the pizza. A couple hours would be best, but it's still ok made right before.
Preheat oven to 400.
Pizza Crust (a good crust for any pizza, even sliced into breadsticks)
For a thick crust, double everything.
1 cup warm water
1 tbsp. yeast powder (1 packet)
1 tsp. salt
1 tbsp. sugar
1 tbsp. vegetable oil
All-purpose flour (NOT self-rising!)
Mix everything except the flour into a large bowl. Begin stirring in flour until it reaches dough consistency, it's going to be somewhere around four cups, more or less. For non-bread-makers, it's going to be squishy and sticky, kind of stretchy. Knead the dough (squish and fold on a floured surface, throw some flour on top) until you have a smooth ball of dough. Roll this out into the size of your pizza pan, fold over the edges so it doesn't hang over.
The Pizza:
Fresh Salsa (above)
Pizza Crust (above)
2 cups grated Montery Jack cheese
1 cubed avocado
Cumin
Put down the pizza crust on the pan, cover the bottom with cheese, then spread the salsa and avocados on top. Lightly dust with cumin right from the shaker. Bake the pizza for about 18-22 minutes, or as long as it takes for the crust to turn a light brown.
One of the best pizzas I have ever eaten. It's not as hard as it sounds, you really spend a total of 30 minutes in the kitchen, max.
...
If you're coding in BASIC, you cook Sphagetti.
The Kruger Dunning explains most post on
That recipe is downright inconceivable!
Karma: Non-Heinous
Ingredients:
1/2 to 1 lb Ground beef
1 Can Refried Beans
2 Rolls Instant Biscuits (them flaky ones rock!)
1 Packet Taco Seasoning (Ortega)
4 cups graded Cheddar Cheese
Press biscuits on bottom of a greased(Pam) 9"x14" pan until covered. Cook hamburger following directions on Taco seasoning mix. Mix in refried beans. Spread Taco meat/bean mix over biscuits. Evenly spread grated cheese over top. Cook following biscuit instructions (usually about (400-425F) or until cheese begins to bubble and turn brown.
Serve with salsa, chopped lettuce, onions, tomato, etc. Quick and easy recipe that serves at least four people.
"God fights on the side with the best artillery." - Napoleon, Marshal of France - speaking truth to power
If you really want simple, put a slab of beef in a pot of boiling water (that's what the english do). It tastes terrible.
Really, if I can offer the suggestion, what you should do is provide a section on how to LEARN how to make basic preparations. How to fry, how to braise, how to mince. How to season properly, and with what seasonings for different ethnic varieties. Having that sort of knowledge will let you cook well even without a recipe!
.
Perfect for college students and people who can't afford/don't want to pay for more expensive food, there's always the Ramen Recipe Database (quick link to all recipes). Over 200 recipes and counting. It's amazing what people can do with Ramen when they try. Ramen by itself may not be all that nutritious, but with a little imagination you can make a full meal out of one of those little $0.15 packages.
Why don't you do that yourself?
(See why the open source community can't provide a good user-friendly OS? Cuz all the people who complain about it refuse to actually fix it... the point of Open Source is to give you a chance to shit or get off the pot.)
Karma: Non-Heinous
A long time ago before Usenet was only useful for p0rn and warez there was the Usenet Cookbook. It was distributed in the newsgroup rec.food.recipes. The moderator put together a set of troff macros and templates and people posted recipes to the group. The moderator would edit the postings and release a couple of recipes a week (to save bandwidth).
Copies are still floating around the net this seems like a good place to start. I printed the whole thing out several years ago and it took a couple of packages of paper.
The difference between Canada and the USA is that in Canada healthcare is a right and gun ownership is a privilege.
PIZZA
Ingredients:
Telephone
Phone book.
Directions:
1:wait for 45 minute base closure.
2:call dominoes
3:place order
4:wait 40 minutes
5:get pizza free.
of course its no longer free if later then 30 minutes, but we sure ate a lot of pizza for free!
we always tipped well.
The Kruger Dunning explains most post on
mashed potato (home made is best but powdered works in a pinch.)
1 pkg frozen mixed veggies
a fair amount of your favorite cheese
paprika, salt and pepper to taste
prepare mashed potatoes and veggies according to directions on their respective packages, drain veggies and mix with potatoes. lay down a layer of the potatoe/veg mix in a casserole dish, then a layer of cheese, alternating until you top the dish (finish with a cheese layer). sprinkle some paprika on top of the cheese for color and a bit of taste and pop in the oven for long enough to melt the cheese.
sticks to your ribs, is good enough for the next day and works as a side dish or a main dish in it's own right.
FreeBSD for the impatient.
for Marinating
6 prawns
chilli powder
turmeric powder
salt & limejuice: all to taste
2 tsp virgin oil
Masala
3 tsp coconut oil
¼ tsp mustard seeds
5-6 curry leaves
2 slit green chillies
1 tsp ginger
½ tsp chopped garlic
½ chopped onion
1 tbsp coriander powder
1 tsp red chilli powder
¼ tsp crushed black pepper
¼ tsp turmeric powder
½ chopped tomato
¼ up coconut milk
salt to taste
Marinate the prawns for 10 minutes in a mix of chilli powder, turmeric powder, salt & limejuice. Heat oil in pan and sauté the marinated prawns on a low flame for 5 minutes. Once done, keep aside.
For the main preparation, heat oil in a pan and crackle mustard seeds. Add curry leaves, green chillies, ginger , chopped garlic, chopped onion, coriander powder, red chilli powder, crushed black pepper, turmeric powder, chopped tomato. Sauté till onions turn brown.
Now add the prawns and cook for 5 minutes with the lid on. Now remove the lid and cook for another 5 minutes to allow the gravy to reduce to a semi dry consistency. The dish is ready when the prawns have turned dark brown in colour.
Now add coconut milk. Cook for another ½ a minute. Add salt to taste and serve with rice or bread.
Yummy..
Rapid Nirvana
Change quantities as needed, I haven't made this in a while, so YMMV. This is an 'original' recipe, which I'm going to GPL here ;)
;)
1 cup rice (best rice 'Baldo', impossible to find here in North America, second best 'Arborio' very easy to find in the 'ethnic' section of the supermarket) stay away from instant rice for this
2-4 cups of broth (depends from a lot of factors)
1 tbsp (or thereabouts) of butter or olive oil
1-2 cup(s) (total) of cheese(s) cubed in very small cubes, the more the cheese, the cheesier the result (no, really
seasoning to taste (usually 1tsp of a mix of herbs with oregano)
Have the broth ready and warm in a pot next to the pot you'll make the risotto in.
Put the butter/oil in a pot (non-stick) and melt it, then dump the rice in and fry it for a few minutes, the objective is to enhance the flavour, not really to cook it. Keep the heat to 3/4 I'd say.
After the frying is done, pour about a ladle (1/2 cup to a cup) of hot broth in the pot on top of the rice, and stir things around with a wooden spoon. During this phase of the preparation keep stirring at least every 30 seconds to a minute.
When the rice gets 'drier' (i.e. the broth you put in evaporated/got absorbed) add another ladle of broth, and keep going for about 12-14 minutes (can't be precise, it depends from the rice that you're using, trial and error is key here).
Don't ever 'drown' the rice, otherwise the temperature will go down and it won't taste as good: add about 1/2 cup of broth at a time tops.
About a minute or two before the time is up when the rice is moist but there's no broth floating around, you dump in all the chopped cheese and the herbs: stir vigorously for the remaining minute of cooking in order to mix things well and to get the cheese to melt. The consistency of the risotto will differ depending on how long you'll cook the cheese (obviously) for a mix of soft/hard cheeses, I'd say a minute is a good place to start.
Now turn off the stove and *immediately* cover the pot with a damp cloth, and leave it alone for about two to three minutes (this enhances the flavour quite a bit).
Take out and serve: if done right the rice will basically melt in your mouth with a subtle taste of cheese and herbs (consistency similar to sort of chunky mashed potatoes), every time I made this dish it was always a hit, and it's not hard at all once you've tried it a few times for yourself. You really have to get the timing right for the rice that you use and your stove/cheese combination, but once you nail that, you can cook this basically with your eyes closed.
-- the cake is a lie
What cookbook would be complete without a great chicken wing recipe?
Don't sweat the petty things. But do pet the sweaty things.
Trade secrets. If you didn't sign an NDA or break into KFC's safe, you can publish it all you want.
Rice is great, in that you can eat it for days, and it's relatively clean as long as you're reasonable while shoveling it in.
¾ cup of long grain rice
1 clove of garlic, diced
1 14oz can chicken broth
4 oz. tomato sauce
2 tbsp butter
1 anaheim or poblano chile - fried in butter or oil, peeled, and diced
¼ cup diced red bell peppers
1/3 cup white onions, chopped
½ teaspoon salt
1 tsp chicken base
Fry the chile and dice. Fry the peppers. Soak rice in a medium pot in VERY hot water for 10 minutes. Rinse in cold water, let excess water drain off.
In a blender, combine garlic, tomato sauce, ½ can chicken broth, chicken base.
Lightly brown the rice in the butter over medium heat. When the rice is golden brown, add the diced chiles, peppers and onions, and continue cooking until onions are translucent. Stir often and do not let stick.
Add broth mixture from blender and continue to cook for 7 minutes, stirring often.
Add remaining broth and salt. As soon as rice comes to a full boil, turn heat to low and cover for 20 minutes.
Stir, and cook an additional 5 minutes.
Hot Damn! It's the Soggy Bottom Boys!
Nick Adams, as you may or may not know, is a frequent character in many Ernest Hemingway short stories. In one of these stories, this sandwich is well described. I now make it frequently -- it definately falls under the category of "comfort food."
First I fry the ham in the frying pan, letting it get pretty dry with slight signs of being cooked. Do not use oil for this.
After the ham is done put it aside. Put 1 pat of butter in the pan and let it melt. Over medium-high heat fry the egg(s) over hard. That is usually done by breaking the yolks after cooking the first side and flipping the egg.
When the egg is nearly done sprinkle shredded cheese on top and put the ham on the cheese. Place a slice of buttered, toasted bread on top of that.
After the cheese has melted, place the whole thing on the other piece of bread.
Voila! A Nick Adams Sandwich. Watch your waistline!
My Karma was at 49, then they switched to words. All that work for nothing!
Okay,
;)
Take two eggs, break them into a bowl, add two tablespoons of milk per egg, and salt and pepper to taste.
Then, add half a teaspoon of curry powder and half a teaspoon of chilli powder or chilli flakes (more or less depending on the strength of the powder). Grate a cup of cheese in the bowl with the eggs etc.
At this point you can also throw in (as some friends of mine did) either tomato sauce/ketchup, worstershire sauce or soy sauce as well if you want.
Grab a frying pan, coat the bottom lightly with olive oil and throw in half a teaspoon of crushed garlic (more or less to taste) and half a small onion (diced). Fry them both, stirring briskly, until the onion has gone clear.
Then throw in the mixture from the bowl all at once, and fry until all the egg is cooked through (note, it wont ever cook as hard and clumpy as normal scrambled eggs due to the oil and fat from the cheese).
Stick it on a plate and return to the computer. you should be able to eat it one handed if you need to.
If you're a stereotypical nerd, who gets no exercise, has poor personal hygene and no friends this is perfect. The curry/chilli will make you sweat and the garlic will make you smell and noone will want to come near you!
L8r.
"How much truth can advertising buy?" - iNsuRge - AK47
Spread bread crumbs on a plate. Mix ketchup and mayo in a bowl. If desired, flatten the chicken pieces by pounding them with a mallet or the palm of your hand. Dip chicken in ketchup-mayo mixture, then in bread crumbs. Arrange chicken pieces in a greased baking pan and bake at 375F for 20-30 minutes.
On the back of the package of some of the HP print cartridges, there is a recipe. I've never tried it, and I don't know if anyone else has, but it caught my eye one day. Whoever put it there must have been very proud of it . . .
:)
Here it is:
Chili Relleno Hors D'Oeuvres
Ingredients:
12oz can of chili peppers or pickled peppers
1 pound of cheddar or monterey jack
6 eggs
Preheat oven to 375 degrees. Cover the bottom of a flat 9"x9" baking dish with a layer of chili peppers or pickled peppers, slices or chunks. Cover peppers with grated cheese. Beat eggs until mixed. Pour over cheese and peppers.
Bake for 30 minutes or until firm in center.
Remove and let cool for 10 minutes, slice and serve.
Just go looking for HP ink cartridges (this one is the 51641A) and you'll be sure to see it. ENJOY!
Like all college students before me, I've come to realise that the time in which food takes to cook is more of a problem than difficulty of the recipe. Over or undercook something, only to find out later that, makes it tough to get it tasty. Based on a couple years of trial and error, here are two basic methods for cooking simple and cheap foods: angel hair and rice
Angel Hair for one:
1) Fill a pot about 3/4 of the way up with cold water
2) add a pinch of salt
3) bring water to a boil, covered, over high heat
4) take about one serving of angel hair out of the box. for me, this is about 1/4 to 1/3 of the box. Break the angel hair in half.
(Chefs would advise against breaking the pasta in half, but I've found pasta is less likely to stick together if broken)
5) When water comes to a boil, dump the pasta in, and let it cook uncovered for 5 minutes.
6) Strain and serve
Rice for one:
Rice is a bit tougher, since all store bought rice isn't the same, but this recipe works well for me. A serving of rice for one person is 1/2 cup. Make sure you have a heavy and relatively tight lid for the pot. If the lid has holes, or doesn't form a good seal, add up to 1/4 cup more water.
1) take a narrow pot, and add half a cup of rice to it.
2) add 3/4 a cup of water.
3) bring to boil, uncovered
4) when boiling, stir the rice, cover, and reduce heat to low
5) let it cook covered for 25 minutes.
6) serve and eat.
Better yet: do one of the following:
It's nice for people to be able to see the work in progress, rather than you releasing a version every so often. It'd make them a lot more likely to keep contributing.
I can't believe nobody has suggested a variation on any of these recipes. (The originals, I assume, are copyrighted ;-)
"Biped! Good cranial development. Evidently considerable human ancestry."
1) Acquire several vessels suitable for alcohol.
2) Acquire keg of Guinness, along with suitable tap.
3) If not well versed in the art of the Perfect Pour, seek counsel from your wise barkeep.
4) Enjoy.
NOTE: If keg not available, a few cases of Molson Canadian may suffice.
This simple recipe should be good for a few days... having your favourite pizza joint on speed dial isn't a bad idea, either.
- 12 oz. ramen noodles
- 1/3 C soy sauce (or 3 T soy sauce and 3 T Thai fish sauce)
- 1/4 C sugar
- 1/2 C vinegar
- 1 T paprika
- 1 t cayenne pepper
- 6 green onions
- 1/3 C peanut oil
- 8 cloves garlic
- 3 eggs
- 1 lb bean sprouts
- 1.5 T peanut butter
- 1.25 C roasted unsalted peanuts
- cilantro
- lemon and lime slices
Soak noodles in warm water for 10 minutes and drain. Mix soy sauce, sugar, vinegar, paprika, and cayenne, and set aside. Chop onions, garlic, and peanuts. Heat the oil in a wok, then add the garlic and increase the heat to very high. The rest of the recipe should take only a few minutes -- if it takes longer than that, you're overcooking the veggies. After the garlic is brown, add the noodles, and toss them to coat them with the oil. Add the soy sauce mixture, and continue mixing until the noodles have absorbed the liquid. Fry the eggs underneath the noodles, and then mix in. Add sprouts, green onions, peanut butter, and peanuts, and mix. Remove from heat. Garnish with cilantro and lemon and lime slices. - Ben Crowell and Gretchen Angelo(c) 2002 Ben Crowell, GFDL licensed
Find free books.
Here are three of my favorites. Redistribute at will. All guaranteed to be done in under 30 minutes.
1. Catfish/Snapper Po' Boys
(Not as good as New Orleans Jazz Fest, but okay anywhere else.)
Ingredients:
- catfish or snapper (or other whitefish like halibut, but these two are best) fillets
- corn meal
- cayenne pepper
- flour (a little bit), dried sage (a little bit), salt, pepper
- milk (optional)
- fresh sweet french baguette
- tartar sauce
- sweet sliced pickles
- Louisiana hot sauce (Crystal is best)
- Lemons
Equipment:
- cast iron skillet (MANDATORY)
- mixing bowls
First make the breading. To enough cornmeal to cover all fillets, add a little bit of flour, enough cayenne to make it just short of too hot to eat straight, a dash of sage, salt, and pepper. Then wash the fish well, making sure it's deboned. Dip the fish into milk if you drink milk, or water if you don't; then dip in the breading until your fish is well covered.
While you're doing this, preheat the iron skillet. It should be quite hot, but not so hot as to burn the oil (vegetable oil is best, though you can use butter too). Fry the fish until done but DO NOT overcook - it should be tender and juicy, not dry like a Filet-O-Fish.
Cut the baguette into sandwich rolls. Spread tartar sauce on it, then add the freshly cooked fish. Add pickles, hot sauce, and juice squeezed from those lemons. Serve with cold beer or iced tea and enjoy!
2. Seared Ahi Tuna Salad
(Like they make in those fancy California restaurants, but better!)
Ingredients:
- Fresh ahi tuna (the best you can find)
- Peppercorns
- Toasted sesame seeds (kurogoma) (optional)
- Arugula
- Soy sauce
- Soybean oil
Equipment:
- cast iron skillet (MANDATORY)
- very sharp knife
- cutting board
- mortar and pestle, or a good pepper grinder if you don't have that
First crack the pepper. If you have a mortar and pestle, use it. If not, grind a good amount of pepper from the mill - you will be covering the fish with it, so crack/grind enough to do this. Keep the pepper on a flat bowl or plate; if you have kurogoma, mix this into the pepper (but do not crush or grind it). Then wash and dry the arugula, and arrange it on the plates in a nice salad shape.
Next take that cast iron skillet and heat about 1/8 inch of soybean oil (other tasteless oil is fine; DO NOT use olive or corn oil!) until it's quite hot. Wash and pat dry the tuna, then quickly sear it in the oil; just 10-20 sec. per side may be enough to sear the edges while keeping the center rare. Then quickly roll the hot tuna in the pepper (and sesame) mix.
On a good cutting board, slice the steaks sashimi style and serve in an appealing way atop the arugula. Dress with a little bit of soy sauce and eat with chopsticks. Delicious!
3. Tomato Mozzarella Salad (Caprese)
(Perfect for hot summer nights.)
Ingredients:
- Fresh tomatoes, preferably heirloom but whatever is most delicious at the farmers' market
- Fresh mozzarella, preferably the kind sold in water at an Italian deli
- Fresh basil
- Salt and pepper
- Extra virgin olive oil
- Balsamic vinegar
First, make sure the tomatoes are really fresh. Is it not summer? Have they ever been refrigerated, even for an hour? Did you buy them at the supermarket? If so, forget this recipe; make sauce instead.
If your tomatoes are good enough, it's quite easy: slice them into 3/8" slices, and do the same with the mozzarella. Slice the basil into 1/4' strips. (Wash everything first, of course.) Arrange on the plate, mozzarella on the bottom, then tomatoes, then basil; dress with olive oil, balsamic, salt and pepper. Serve as an appetizer or a salad with a good red wine.
sulli
RTFJ.
2 - 1/4" slices of ham
1 stick hot pepperoni (the thin, dry kind)
1 large onion
1 bell pepper (red or green or 1/2 each)
1 tsp garlic
4 ribs celery
2-3 small cans tomato paste
8 cups chicken broth
1 tsp cayenne
1 tsp fresh ground black pepper
1/2 tsp oregano
4 cups white rice
Make the rice with the chicken broth instead of water. You want this rice to not be sticky or overcooked.
Dice: ham, onion, bell pepper, garlic
Slice: pepperoni, celery
Fry all above in a light oil, gradually mixing in spices until bell pepper and celery are very slightly soft, but before onion carmelizes. Add tomato paste, mix, and increase heat and stir for a few minutes to coat everything well. Mix with rice and serve. Makes a lot! Good for parties.
I came up with this when i was too lazy to go out to taco bell:
Ground Beef
Onion
Cheese
Salsa
Fries
Brown the beef, add the onions and wait for them to get soft. Stir in the salsa, and grate as much cheese as you want. Add some chili powder and wuster sauce, salt + pepper. Stir, and pour on top of some cruncy fries. The fries get all nices and soggy.
One of my favorites:
:). If you don't like broccoli as much as me, you can try it with 1/2 bag (about 8oz). This recipe is very customizeable, so feel free to experiment.
Cooking Time: 10-15min
1 box(lb) Penne pasta (or zita, raddiatore, whatever)
1 bag(lb) chopped broccoli (not cut or whole; chopped, it's usually in the frozen foods section)
1 clove minced garlic (or some garlic powder)
3 tblspoon oil (olive or whatever)
1/2 cup parmesan or romano cheese
Boil water and add pasta.
Cook halfway and add broccoli, continue to boil until pasta is al dente.
In bowl, combine garlic, oil, cheese, and salt and pepper to taste.
Drain pasta and broccoli and toss with garlic/oil/cheese mixture.
Serve.
You may adjust the amount of broccoli and/or cheese to your liking, I like lots of both, so I usually just poured in cheese until I felt like stopping
I ate this a lot while in college, it's nice, quick and tasty. Not to mention cheap since I can usually get two, sometimes three meals out of one box of pasta, for only about 3-5 bucks in ingredients. It also tastes okay after being in the fridge a day or two and nuked later.
Things you think are in the Constitution, but are not.
My favorite, and one that's in the fridge now, starts off life as Seafood Mushroom Alfredo, then becomes Seafood Chowder.
:)
3 jars mushroom alfredo sauce
1-2 pounds each scallops, shrimp, crab, mushrooms
(imitation crab is fine, bay or sea scallops both work, and you can mix small cocktail shrimp with the larger ones, too. Use more seafood if you have more - the stuff in the fridge has a pound of lobster tails in it too, as well as 3 pounds of scallops and 2 each crab and shrimp.)
1/4 cup lemon juice
pepper to taste
Cook the crab and shrimp in the microwave; remove shells and de-vein shrimp. Sautee 'shrooms in some butter. Pour in the sauce and lemon juice, add seafood and simmer till the seafood is all cooked. Serve over pasta.
Take the leftover sauce, and add:
1 pk frozen peas
1 pk frozen corn
1 large potato, cubed and microwaved to cook (about 8 minutes on High).
1 quart milk
Heat until it simmers, serve in soup bowls. Can be served with / over rice, too. It's also great cold
It sounds terribly expensive, but this makes a huge pot that feeds two adults for nearly a week, so the actual cost per meal is pretty low, especially if you catch sales (like I did here recently. Sea scallops, King crab clusters and gigantic shrimp, $6.99/lb, 4-ounce lobster tails $4 each.)
Lemon curry?
2 8oz steaks (I use ribeye, but have also used new york steak), or 4 4oz chicken breasts
1oz Sesame Seed Oil
3oz of your favorite vegtable oil (I use canola)
2 tsp. fresh ginger, grated (you can substitute 1 tsp dry ground ginger)
1 tbsp roasted sesame seeds
Heat the oils over a medium heat until they are just shy of smoking (usually about 4 minutes). Add the ginger and sautee briefly. Cube the meat into 3/4 inch cubes. Add the cubes to the oil, cooking to desired finish. Add the sesame seeds and toss before serving over fresh rice, or pasta.
Serves 4
Cornbread Surprise:
1 cornbread mix package
4 oz. maple syrup
Bake cornbread per its instructions. Crumble in a bowl. Pour maple syrup over cornbread. Serve lukewarm.
Total Tuna
4 oz. chunk light tuna
2-4 oz. spaghetti sauce
Scrape every last morsel of tuna from its can into a bowl. Pour agreeable portion of spaghetti sauce over tuna. Microwave. Garnish with lettuce leaf.
I lived on these two delicacies *alone* for two months after getting laid off back in 1999. I went nine months between paychecks while attending college classes full time (finishing degree I started on back in 1991). Worst time of my life. Enjoy!
This is not nearly as dangerous as downing a couple of perkacets (sp?) (or insert a favorite benzediazapene here) and a couple of ritalin, or some other crank/crank-substitute (bronchiol dialators accepted, but frowned upon).
Actually in the given situation of a lan party, you get just enough jolt/glaze over to get into some serious fragging, thus buying your body time to process.
and for the record, yes red bull is vile. It's got this chemical yet bubble gum flavor. It reminds me of a candy-raver after a looong night of sweaty dancing. but I'm not drinking it for taste. Chances are I've got a final tommorrow and work kept me too busy to study enough during the week. Continuing education? Nah, I learned all I needed to know about allnighters in undergrad.
In the future, I would want to not be isolated from my friends in the Space Station.
Less than 25 cents a package, prep time about 3 minutes. If someone at a LAN party wants something better, they can order it.
Seriously, a proper lan party survives on pizza and jolt (or Mountain Dew).
-- Will program for bandwidth
It had to be at most a matter of minutes before this Request For Recipes would result in a creative use of RFPs (Ramen Flavor Packets).
So predictable these geeks are. Like a clone army they become.
...Nothing interesting here. Just move along...
not that I can find a link, but...
I saw a book once that had a number of recipes using things found in most hotel rooms. The crowning acheivement was cooking raw chicken in a coffee maker! (put chicken in coffee filter. Put a full pot of water through 5-6 times or until chicken is no longer pink inside. Then, for the sauce...)
In the future, I would want to not be isolated from my friends in the Space Station.
Some guy going to see LOTR:Two Towers had a recipe for brownies.
Hopefully programmers can appreciate this one:
class Tortillas; (technically they should be corn, but I often used flour)
class CheddarCheese;
class EnchiladaSauce; (or taco sauce)
typedef stack Enchilada;
Enchilada MakeEnchilada()
{
Enchilada ret;
ret.push(new Plate());
do
{
ret.push(new Tortilla());
ret.push(new EnchiladaSauce());
ret.push(new Cheese());
}
while (!done);
}
Yum.
I usually piled mine 3 or 4 high depending on how hungry I was.
Things you think are in the Constitution, but are not.
Ingredients:
- 1 box, Lucky Charms
- [Many] bottles, Jolt cola
Recipe:- Eat Lucky charms
- Drink Jolt cola
Of course, that's just for the lazy. When a real craving hit us, we'd ask an American player who had the then luxury of both a connection from home and a second phoneline to call transatlantic and get us a pizza delivered to the uni computer lab. Oh, and the guy who sat in the corner with his monitor turned in to the wall was <HEAVILY EMPHASISED> not </HEAVILY EMPHASISED> allowed to touch any of the pizza until we were all done.I used to make this stuff all the time when I was a kid. It looks as bland as a bowl of oatmeal, but properly seasoned, it is an awesome quick dish that takes just a few minutes. Mmmm comfort food, I think I'm gonna go run to the store after writing this :)
1 can of Campbells or similar Cream of Mushroom or Cream of Chicken soup
1 can Minute (or other fast-cooking) rice.
1 can milk or mater (or 1/2 milk, 1/2 water)
Bring soup and milk/water to a good rolling boil, mixing thoroughly.
Add 1 can rice. Reduce heat to simmer and cover. Cook on low for 10 minutes, stir occasionally.
Add salt/pepper to taste.
std::disclaimer<std::legalese> sig=new std::disclaimer; sig->dump(); delete sig;
The Tobstah's Own Chunky Chocolate Granola Goo(TM)
Serves one person
Ingredients:
One packet of Swiss Miss hot chocolate powder
Hot water or milk
Granola or some other cereal
Whipped cream (optional)
Chocolate sprinkles (optional)
Instructions:
1)Run about one inch (~2 cm) of hot water into a cup. This prevents bottom stickage.
2) Slowly pour the hot chocolate powder in while adding more hot water. Fill to about one inch from the top.
3) Add granola until it's either saturated, overflows, or you have some other plans.
4)Garnish with whipp cream and sprinkles.
5)Offer to make one for that cute chick over in the corner.
6)have a witty response for when she comments on your spelling abilities (or lack thereof).
Julie's Eggie Sandwich:
1 Bagel, your favorite kind, sliced in half like a bun
1 Egg
1 Slice of American Cheese
Garlic Salt Margarine or Butter
No-stick cooking spray
Toast the bagel. Spray a cereal bowl with no-stick spray. Crack the egg in the bowl and beat it with a fork. Sprinkle the beaten egg with a pinch of Garlic Salt (Important so the egg doesn't ball up when cooking.) Microwave the egg for 70 to 80 seconds, depending on your microwave. Butter the toasted bagel and assemble the egg and cheese slice into a sandwich. Enjoy!
Variations:
Add Ham, Bacon or Sausage patty to the stack.
Try mixing a Tablespoon or so of any of the following into the egg before nuking (cook a few seconds longer, too):
Surprisingly, this isn't *that* bad for you - it's as filling as a McMuffin and if you use "I Can't Believe It's Not Butter Light", Weight Watchers counts this as 7 or 8 points (depending on bagel), and you get a meat and a dairy serving out of it.
"Lawyers are for sucks."
- Doug McKenzie
I assume that you are looking for some good creations, so I am going to share with you a good dip. One box of mac 'n cheese and one can of campbell's pork and beans mixed together make a great dip for a bag of nacho cheese doritos! Try it - you'll love it.
Members of the permanent floating riot club at MTU in Houghton (the miners) still get through electronics by singing the song based on this experience.
I'll see if I can get lyrics. Any help?
...are a very fat man, aren't you?
"And like that
1 pound polish kielbasa sausage
3 pounds potatos
1 bell peper, any color
1 yellow/brown onion
spice, more on that latter.
Grab a 12" cast iron pan or a casserole dish and a big knife with a
sharp edge. I cook for flavor so I will be assuming cast iron will be
the pan for me and you.
Take the sausage out of the freazer and grab that sharp knife and
start cutting it into disks that are no more than 1/4 of an inch in
thickness. Throw it into the pan.
Chop the potatos so that they are just a hair larger than you would
like to eat in just one bite. Put them in the pan.
You can chop the onion and bell peper how ever you want but bigger is
better and throw those in the pot as well.
Now we add spice. There are a number of differnt ways to spice this
thing but the favorit is a coarse ground steak seasoning and some
garlic salt and black peper. I have also done "everything red", which
is to say chille powder, paprika, red peper, curry and what ever else
is on hand. And you can even sub out the kielbasa and use italian
sausage and herbs for the seasoning.
Toss it all around in the pan so that its good and mixed. Find some
foil, a lid or some other non flameable object to cover the pan and
stick it in the oven at 425-450 d-f. After about 30 minutes or so
its time to go and give it all another toss and take a guess as to how
much longer it will be before its done. Depending on the size of the
potatoes it will take anywhere from 10 to 20 more minutes.
This dish is best once it had a few days to maranate in the cooling unit for
a few days and then sliding it into the radiation device for some
warming. But its good the first day as well. And if you are like me
you might want to throw some real cheese, not the proccessed American
crap, on top of it when you searve it.
Makes 4 super-sized portions or 8 normal ones. Keeps for up to 9 days
in the fridge.
Ascii artist &
(1) 4lb Bag chicken wings, thawed
(1) bottle crystal hot sauce
(1) small bottle catsup
(2) Tbs honey (optional)
Preheat oven @ 250 degrees.
Mix catsup, hot sauce and honey (if you use it) until it reaches a consistency that will coat the chicken, but not run off or blob on.
Stir the mixture into the wings, coating evenly.
Let stand for an hour, covered, on the counter.
Place the wings onto a cookie baking sheet. Bake for 1/2 hour. Remove from oven. Using a turkey baster, suck up as much fat from the pan that you can and discard it. Place the pan back in the oven, and bake for another 1/2 hour. Again, suck up as much fat as you can.
Douse with more hot sauce to taste. Serve with either bleu cheese or ranch dressing.
There's quite a bit of prep time involved between roasting the peppers and cooking the meat, but it's well worth the "Oh my God! I didn't know you could cook!" that you'll get when you serve it.
Ingredients
Cooking instructions Preparation
Serving
There's so little difference between politics and jihad lately...
Yes, boys and girls, let's gawk at the proliferation of geeks for whom 'C' is not only a language but (yes!) also a measurement! :)
Since everyone else is suggesting meat/cheese/fat-filled recipes, here's a little number that I prepared just last night. Cooks in vast quantities, lasts forever, can be prepared in minutes, tastes great. Good for you to boot. (But doesn't help booting.)
This one goes out to all those west-coast tech-savvy neohippies out there...
Chris' Magic Granola
Globals ------- 1.3 kg bag of oat flakes. Not 'quick' oatmeal, not 'minute' oatmeal. NO OATMEAL. Oat flakes. They look like oatmeal, but they're subtly different. 1/2 c cocoa powder 1/3 c cinnamon 1/2->1 c honey (may also use 50% brown sugar, 50% honey) 3/4 c cooking oil raisins, dates, cranberries, walnuts, almonds, sesame seeds (esp these) and whatever else you have in your local grocery that might taste good when baked very dry. Note that this p Instructions ------------ (1) empty oat flakes into roasting pan. (2) Bake (alone, uncovered) for 45min at 400F, stirring every 15min. (3) Add chopped walnuts, almonds, sesame seeds, and other dry ingredients until the oat-to-other ratio is something like the ratio of working to buggy subroutines in 'doze. Add cocoa and cinnamon. Stir well. (4) Bake uncovered for another 15min. (5) Stir in raisins, date chunks, cranberries, oil, honey, and sugar. The bits of fruit should have something like the frequency of pimples on the face or butt of the average MSCE. (6). Bake (again, uncovered) for another 15-20min. Remove from heat, and stir a couple of times for good luck. Allow to cool. Put in big glass jugs (like the kind you can get in Chinatown). Eat for breakfast, lunch and evening snack for the rest of the term.
- undoware.ca
1 Broiler Chicken, cut into parts (or even a package of say, 1.5 lbs of chicken brest)
2-3 Medium mushrooms, chopped fine
1-2 carrots, peeled, chopped fine
1 Medium Onion, chopped fine
1 12 oz can chicken broth
2 - 2.5 cups rice
Water
In a 4 qt or so pot (say one about 16" around), brown the chicken in oil/butter
Remove chicken from pot, fry the onions till translucent, and then add the mushrooms and carrots - fry for a minute or so, put in the rice, and add a combination of the chicken broth and water so that you used exactly 2x the amount of rice you added. Put the chicke back in the pot on top of the rice. Raise to a boil, and reduce to a simmer. Cover the pot, cook 20 minutes, turning over the chicken 1/2 way through
Be careful near the end, if you boil off all the water, you'll burn the rice. It doesn't matter if it only takes, say 17 minutes, or as long as 25
Salt and Pepper to taste, you my want to garnish with parsley. Serves 3-4 folks. You probably want to serve it with a nice salad to get something green in your system
-- 73 de KG2V For the Children - RKBA! "You are what you do when it counts" - the Masso
Well I guess more like Beef Stew Scalars?
The first one I discovered when I was broke and we had various items of food in the house, but nothing to really feed the three of us. Well, one person could have eaten well, but the others would surely starve.
1 Large Can of Beef Stew (generic beef stew is actually better)
1 Small Can of Chili Magic (beans,meat seasoning stuffs)
1/2 Bag of stale corn chips (this is all we had)
Cook the stew and the chili magic together. I would use your best guess which would be infinitly better then mine. Once cooked, serve your stew with as many corn chips as you can grab.
Generally the more spices the better, as you can never go wrong there =D
"You should always go to other people's funerals; otherwise, they won't come to yours." -- Yogi Berra
If you want to try to get really creative, go out and buy yourself a copy of Larousse Gastronomique and then learn to really cook. Once you've gotten past the point that you're worried about totally screwing everything up, you'll find how really great some pasta with a bit of extra virgin olive oil and some diced tomatos can really be. I keep screwing up things that I try to make (and still can't cook holandaise sauce), but I can also whip up some salmon, guacamole, and pasta for a quick dinner if I have people coming over and not worry.
Honey Mustard Chicken
Slice chicken breast very very thin, and put in wok with some chopped onion, some tarragon and possibly scallions or chives or some such green-stuff, and about a tablespoon of butter. Turn wok on medium heat (not high) and keep stirring mixture as it begins to simmer and the chicken begins to turn color. It should want to boil unless you keep it moving, but keep it moving. When almost every bit of the chicken is nonpink, add honey mustard sauce (or just honey and mustard and possibly some chicken boullion?) Stir that up as well, until it seems done- it should end up simmering just a bit. Serve in the center of a ring of mashed potatoes. Should have marvellous texture, with the mustard not overpowering the chicken too much.
That the sort of thing you were after?
I ate this once, but it's not entirely good for you. Tastey, but not good.
IceCream Sunday++
*IceCream (I prefer the 3 flavor stuffs)
*Reasonable Amount of Peanut Butter (Reasonable must be determined by the operator)
+Nuts are optional, but recommended
Mix the components quite well... do it quickly before the IceCream melts. (not a good idea on a hot day)
Add chopped bananas into the mix.
Top with Swiss Miss cocoa mix (preferably with the little marshmallows).
Enjoy!
This little bugger was created when I decided to take anything that was remotely appealing to me at the time and mix it.
"You should always go to other people's funerals; otherwise, they won't come to yours." -- Yogi Berra
Word and everything else understands that, and if you want formatting features that HTML4 doesn't have, you're almost certainly doing it wrong.
Got time? Spend some of it coding or testing
Good to finally get the recipe for this concoction. I drank a few Colorado Bulldogs (Bullfrogs?) at my bachelorette party, and it was the drunkest I've ever been - I can't believe those guys let me drive home! The next morning I got up and went to work - I wasn't hung over, I was still drunk. That's the only time that's ever happened to me. I spent quite a spell on the couch in the ladies' room. These days I try to keep it down to an occasional glass of wine or two, but sometimes I appease my inner geek with some Appleton's Jamaican rum mixed with Code Red and a good squeeze of lime.
There are rarely just two options
Takes a while to make, but kicks ass, and can be frozen to be served at a later time...
1 lb lentils (rinsed)
12 cups broth (chicken or vegetable)
3 cloves garlic
1 green pepper
1 carrot
2 stalks of celery
1 14 oz can of Italian style stewed tomatos
1 chipotli pepper (can substitue a finely chopped jalapen~o)
1 tbs liquid smoke
red wine to taste
low heat for several hours, until lentils are really soft.
serve
-The Story
The first time I made this, I was in college, and one of my roommates returned from a habitat for humanity (or something like that) job, and was quite tired. I served him a bowl, he was quite pleased, he found the soup DEBILITATING, but me and my other roomie heard DENIPPLEATING... And this is how the soup got it's name...
"I'll have a Guinness, no wait, make that a Coors Light" -Grad student I work with, who shall remain anonymous...
(Be aware that raw eggs may contain salmonella. Don't do this if you have medical problems.)
--Mike
"Not an actor, but he plays one on TV."
This is Slashdot, right? Then how come there's no recipe been posted yet for Natalie Portman's Hot Grits? Are youse guys slipping?
I gotta go tend a Beowulf cluster of recipe servers, wake me when Slashdot returns to normal.
Chicken Breasts cubed (or there about)
Pre-Made Italian Dressing (Kraft or something)
Frank's Buffalo Wing Sauce
McCormick Montreal Chicken Seasoning
1 Red (Vidalia) Onion (sliced, cubed, whatever)
2 Green Peppers (sliced, cubed, whatever)
OK
Get a big Ziploc Freezer bag
Pour some Italian Dressing in, 2-3 shakes of Montreal Chicken Seasoning, 2-6 shakes of Frank's Buffalo Wing Sauce. Add chicken. Shake it up. Refrigerate for a 1/2 hour. Now's a good time to start cubing.
For the brave, dump it in a Wok and cook the chicken, then add the peppers and oninons.
Serve with Rice.
For the timid, put it all in a Reynolds Aluminum Cooking Pouch and cook it for 10, 12, 3 minutes at 400 degrees flipping at the minutes. (I do this on a grill so the temp fluctuatesa bit.)
Serve with a salad, or on top of a Salad.
This
Needed: One chicken breast, 4 ounces of Monterrey Jack Cheese, 3 ounces of chedder cheese, 4 tbsp diced tomatoes, 2 tbsp diced red onion, 1/8 tsp diced cilantro, 1/8 tsp jalepeno.. garlic powder, salt, pepper.. and 2 flour tortilla's
Step 1 - Grate the cheeses, put into a ziploc bag.
Step 2 - put the diced tomato, onion, cilantro, jalepeno and a pinch of salt, pepper, and garlic powder into a ziploc bag
Step 3 - Close the ziploc bag and shake like hell
Step 4 - Grill the chicken breast, then cut into 1 cm cubes.
Step 5 - on a griddle, place have of the contents of the mixture on an area of one half of the tortilla, then place half the chicken..
Step 6 - lightly fold the tortilla, and flip a few times until the cheese is all melted and gooey..
Step 7 - serve with corona
Quick, easy, and tasty. Perfect geek food.
Requires no utensils to eat!
First, you must have nice ripe avocados, about 1 or 2 for each person chowing down. Choose the dark green, rough ones. They're perfectly ripe if they're soft all the way through but not mushy or showing any signs of skin degradation. Put the pulp in a nice bowl and mash it up, but not too much--there should still be plenty of obvious 1cc chunks. Once you've exposed avocado to air, it's only really good for about 1-2 hours (it won't spoil, but it turns sour). So eat it right away.
Now, the other ingredients, in declining order of importance are salt, lime or lemon juice, freshly ground black pepper, finely chopped fresh pepper (i.e., a jalapeno), minced garlic, chopped onion. (I usually skip the onion.) Add these by taste; if you can taste any of them strongly, you added too much. Roughly, try 1/2 tsp salt, 1 1/2 tsp juice, one small pepper, 1/2 tsp garlic. Adjust.
Best with light corn tortilla chips, found in the Mexican section (not those awful megacorp chips).
Also excellent spread inside a quesadilla. Details available.
--Mike
"Not an actor, but he plays one on TV."
here. An interesting game of moderation tennis was played with it, but I maintain that it makes a damn fine mint julep.
c-hack.com |
K5 ran a story that might be of interest to you: Guide to Eating on a Shoestring Budget
[o]_O
Poor Mans Hamburger Helper
1 lb. Ground Beef
1 Medium Onion
2 boxes store brand Mac&Cheese
Finely chop onion
brown ground beef and onion
boil noodles according to box
drain noodles
add beef/onion mixture to pot
add powdered cheese packets
add milk and stir while on low heat
serves 3 - 5
Enjoy
I will not be pushed, filed, stamped, indexed, briefed, debriefed, or numbered. My life is my own.
At least 40-50 pages OR at least 30 recipes.
Note: The original source for this recipe is long lost (but don't worry, because recipes are mostly not copyrightable (yes, I know the exceptions), and I rewrote this one's instructions). This has about half the fat of the original, but it's still delicious.
Makes: 1 9" loaf or 6 large or 12 smaller muffins.
mix in bowl A
1/2c yellow corn meal
1 c white flour
1/3 c sugar
1 tsp salt
1 tbsp baking powder
mix in bowl B:
2 eggs
1/2 cup shortening (I use 1/4th c melted butter and 1/4th c oil)
1 1/2 c milk
Pour bowl B into bowl A. Mix gently.
400 degree oven
8x12 shallow pan
30 minutes
or
9x5x3 pan
45 minutes
or
375 degree oven
muffin tins
~15 minutes
Become a FSF associate member before the low #s are used
s/or/and/
Ergonomica Auctorita Illico!
But first off, isn't "open source cookbook" a little redundant. I mean really.. it's only the most common metaphoric term for source code to begin with. (-: Perhaps you should just call it "The Geek Cookbook" or something. Anyhow since you asked, here's an idea for an easy recipe. It's a pretty rich sauce so you can spread it thinner over lots of (cheap) pasta. Maybe good for hacker gatherings..
First, saute a minced onion, some garlic and mushrooms, adjusting to taste. I like 5-6 cloves garlic, 3 fresh mushrooms, and a red onion. Use olive oil if available. Takes about 5-10 minutes depending on heat.
Put the following in a large pot:
- 32oz. of straight tomato product (such as a can of tomato puree / minced tomato, no additives)
- 1/8-1/4 cup of cooking wine, pref. Marsala
- oregano, basil, salt, and pepper to taste (I use more oregano than basil, but taste and see)
- one package of cream cheese (typ. 8 oz. but use less if you want less rich sauce). Use the fat free stuff for a healthier meal.
- add the stuff you had sauteing
-Mix up the sauce real well and let it simmer about a half hour or until you're ready to eat. I don't think you can really overcook it very easily. Then serve it over pasta. (duh)
- If you want to go all out, get some pre-breaded chicken breast fillets (Tyson or other) and fry them in a little olive oil in the same pan you used for sauteing. Dump on some garlic powder, basil, oregano, and parmesan to taste. Add some "Italian break crumbs" sprinkle if you want more breading material. Chop up the chicken and serve it on the pasta and sauce.
Prep time: 30 mins. with a helper.
Well, this one is not exactly cheap, but it is very good. Probably not on the healthy list either, but again its really good.
I have never really described this sort of thing, so here goes...
Need:
1 or 2 steaks.
1/4 Red Onion (White or yellow work, but not well.)
1 or two Brocoli stalks.
Small amount of cooking oil.
1 slice butter. (just make it equal to one of the little marks on the cube.)
small amount of water, or ice cubes.
Your favorite seasonings. I use pepper, garlic salt, and Cajuns Choice seasonings.
Chop up red onion into small pieces. Do not dice. Bigger pieces are better. Prepare your broccoli also. Generally you only use the crowns, not the stalk. Coarse cut broccoli works best, cut larger crowns in half.
Begin to cook steak in medium sized no stick pan with a small amount of oil pre-heated. Steak works best on medium to medium-high heat.
Add seasoning, onion and more oil if the steak gets dry.
You want to keep the onion moving so that it does not burn. Placing it on top of the steak, for a while, works if you have a particularly thick steak. You are going to mix the onion in with the brocoli in a moment.
Once steak is halfway done, add brocoli, butter and additional seasonings. The idea is to capture some of the good flavor present in the steak juices while steaming the brocoli.
(This is the tricky part.)
If you get things right, you will end up with a steak cooking in one side of pan, while the juices from the brocoli, steak and onion combined with the butter make a small amount of sauce that coats the brocoli while it is cooking on the other side. Higher heat for this part is better, just don't overcook a good steak.
You want to let the brocoli steam a little and capture some of the steak and onion flavor. It is best to move the onion in with the brocoli. You don't eat it unless you really like onion.
What I do is tilt the pan, add butter, and perhaps a bit of water on the brocoli side of things. This is where the ice cubes can work well, they will provide some steam for the brocoli while keeping the overall water level in the bottom of the pan to a minimum. I also have a gas stove which makes this part easier. You can use a lid to partially cover the brocoli part of the pan if the brocoli is not cooking fast enough.
With an electric stove it is harder to keep the steak cooking well. An alternative is to put the butter in one side of the pan, tilt to get the juices to mix, then toss brocoli. Move the brocoli, onion mixture to a microwave bowl, and finish steaming there.
Another alternative, if your steak gets done before the brocoli does, is to remove it, increase the heat, and finish off the brocoli adding a little more water if you need it.
The end result is a well cooked steak with a nicely seasoned outer surface. Moving the onions around in the oil does this. Your brocoli and onions steamed together make the rest of the meal. Add more butter if you enjoy it on your greens, while not worrying about your arteries.
When everything is golden, the brocoli will get done right when the steak does.
Eating the onions is optional. They are there mostly for flavor, but if you do plan to eat them, starting with bigger pieces is the way to go. Smaller ones turn to mush and become part of the broccoli sauce.
Serve right away before anything gets a chance to cool much. Goes well with a nice salad.
(Ducks now)
Blogging because I can...
I would suggest you get frequent blood-pressure and cholesterol tests.
Stock up on Clearasil.
Get pants with an elastic waist.
And remember, it's never too early to start saving for your quadruple-bypass and an electric scooter with a shopping basket on the front.
Yes, it's getting pretty sad, isn't it? If what I've been reading is true, geeks are people who are intelligent, think independently, and are individualistic. This crap is getting repetative and smacks of commercialisation of geekiness. Any "true" geek should be running away from this crap and finding their own unique recipes in interesting places. And anyway, why is it that all the neo-geeks around here want to copy each other and eat low quality food that takes little effort? Cooking can great fun and very rewarding.
It's based on the interesting realisation that carrots taste a lot like coconut when mixed up in a sweet mixture (believe it or not).
Pre-installation:
0. Put large glasses into the freezer
1. Put carrots, pineapple and juice into freezer until juice/pineapple is extremely slushy & carrots frozen
Ingredients:
Procedure:
Note: The same caveats and warnings as in StrawberryMilkshakes apply here, especially allergies to honey and/or tricks and tips.
I also have Strawberry and Strawberry/Blueberry recipes there. They're similar.
fifth sigma, inc.
Ah, XML ... the be all and end all silver bullet for the web.
I believe these are starting points.
http://www.amk.ca/recipe/
http://www.xmlhack.com/read.php?item=192
This is my version of an authentic soup from Senegal. Takes less than a half hour to make, goes great with beer and will knock your socks off.
Thinly slice and dice a medium onion and a carrot (little bits, not thick round slices). In a big pot heat about 2 Tablespoons olive oil on medium high. Saute the onions and carrots a couple minutes. Then add the following:
6 Tablespoons curry powder, as hot as you like it
1 teaspoon cumin (optional)
half teaspoon garlic powder
1 can chopped tomatoes
1 can tomato sauce
2 cans chicken broth
half cup chunky style peanut butter (natural is better, but Jif will do).
Stir really well to disperse the peanut butter.
Turn down the heat to medium.
Put 3 frozen boneless chicken breasts on a microwaveable plate and cover with another plate, leaving little or no gap. You are trying to form a very confined steam chamber. Nuke the covered chicken on medium for 3 minutes, then remove the top plate, flip the pieces over, cover again and nuke another 2 or 3 minutes on medium, depending on how cooked it looks. Use your judgement. Don't do it on high. It won't speed things up all that much and will make the chicken rubbery.
Carefully lift off the top plate (very hot steam will escape) and cut up the chicken into bite-size pieces as quickly as possible. Speed is of the essence here, as the quicker you get the chicken from the microwave to the pot, the more moist and tender it will be. Finally, pour off the juice from the now empty plate into the pot, and summon the hungry hordes.
Optional step: While the chicken is cooking use a potato masher to mash up the ingredients in the pot a little, to make it a bit thicker.
Tastes best with a blob of plain yogurt on top and some cilantro and chopped peanuts sprinkled on it, with some good bread and an extremely cold beer.
I have only 1 comment on the recipes in the book:
//rdj
it needs more garlic!
No one can understand the truth until he drinks of coffee's frothy goodness.
--Sheikh Abd-Al-Kadir, 1587
I manage to keep up a diet of cheap, homemade gourmet food on an actress/college student/computer lab stooge schedule using the following cooking strategy:
Tuperware.
I cook maybe once or twice a week, and when I do, I make mass quantities of food. Soups work great for this. When I cook, I box up most of the food and leave it in the fridge. The next day, when I have all of 20 minutes between work and class, or class and rehearsal, or whatever, I can heat something up and have a good meal. The following recipe is by far my favorite for this- and is also the one I can take most credit for. Forgive any vagueness, as it's a recipe that needs to be played by ear for the most part.
Quebecquoise Soup d'Ognion
6 or 8 large sweet white onions
Beer (at least 2 12 oz bottles) Unibrew (a Montreal micro) makes a beer called Blanche du Chambly that is perfect, but any light, flavorful beer will do fine.
Good Balsamic Vinegar. The ammount you use depends on the quality of the vinegar- the better the vinegar, the less you need.
White wine vinegar
A loaf or two italian bread
Olive oil
Basil
Oregano
salt
Provolone Cheese
Soup:
Slice onions
In a very large stock pot, sautee onions in 3 Tbsp olive oil until soft and slightly brown.
Add water until the pot is about half full.
Now comes the artsy part.
Add the beer and vinegar. You'll want to start with at least 12oz of beer and 1/4 cup balsamic and 1/4 cup wine vinegars. From there, adjust until the flavor is right, but a little watery.
Simmer for an hour or more with the lid off, check occasionally. Adjust ingredients as needed. The soup should be rather sweet (from the onions) but a bit tart (vinegar).
Croutons:
In a large bowl, mix 1 cup olive oil, 2Tsp Basil and 1Tsp oregano.
Chop italian bread into crouton-sized cubes.
Coat bread with olive oil mixture
Spread on a cookie sheet.
Cook at 350 until lightly browned and hard.
Assembly:
Now you should have a gigantic pot full of onion soup, some freshly homemade croutons, and provolone cheese. For each serving of soup, ladle the soup into a bowl, and top with croutons. Layer sliced cheese on top. Stick the whole concoction in oven at around 350 until the cheese melts. (If you're starting with cold soup, warm it for a bit first before adding croutons and cheese) This can also be done in a microwave, if you're fortunate enough to own one.
I really can't understand the concept here. How can you link programming and food in such a way? It just doesn't work.
However, there are 'cookbooks' which don't relate to food at all. For example, 'The Design Cookbook,' a book that contains inspirational pictures and layouts to give designers inspiration. It's not full of recipes for food, but 'recipes' for designing.
Why couldn't there be a similar thing for programming? A book full of inspirational essays about coding, tiny tips on various algorithms, and charts illustrating how different data structures work, etc.. all stuff that you might already know but that might remind you of using a certain forgotten process in a new project.
mogorific carpentry experiments
If you go through iuniverse.com, you can have it set up for print-on-demand for something like $100. It goes in the Amazon and BN catalogs and can be ordered at brick n morters through Ingram. No minimum orders as all books are printed after they are ordered.
The Glass is Too Big: My Take on Things
This doesn't have a name (I should probably come up with something), but almost everyone who tries it likes it.
1 pound hamburger
1 can baked beans
1 can whole kernel corn
1 box Mexican rice
1 jar salsa
1 bag cheddar or "Mexican" cheese
2 cups of water
Brown the hamburger. Dump the hamburger and everything except the cheese into a big pot. Simmer until it thickens up. Add the cheese and serve in a bowl with tortilla chips.
The Glass is Too Big: My Take on Things
You don't have to abide by it at all. On an individual basis you cannot copyright recipes. Period. they are not covered by copyright law.
Now, as a whole the collection and editorial comments are copyrightable.
So, no worries.
My wife taught me this one. It rocks.
Input:
2 cans refried beans
1 cup sour cream (more if desired)
1 cup mayo (more if desired)
generic "taco seasoning"
3 large or 4 small tomatoes
1 small can diced green chilies
2 cups grated cheddar cheese
1 bunch of scallions
Process:
In a large rectangular pan (16x9?), spread refried beans evenly. In a bowl, mix sour cream, mayo, and taco seasoning to taste (should be pretty spicy). Spread mixture over beans. Dice tomatoes and spread over mixture. Spread green chilies on top of tomatoes. Spread cheese on top of chilies. Dice scallions and spread on top of cheese.
Serve at room temperature with tortilla chips.
1 box Kraft Deluxe Mac & "Cheese"
1 can light tunafish
1 packet onion soup (dried, you know)
1/2 bag frozen peas
Cook mac & cheese as normal. When adding cheese at final step, also add remaining ingredients. Mix thoroughly, serve and eat.
So the peas are still frozen, right? Crunchy!
this is ridiculously easy and you'd be surprised how good it is. Don't be scared by the list - total cooking time's about 20 minutes.
Need:
1 box chicken-flavored pilaf (rice-a-roni works)
2 tbs butter
1 lime
1/4 cup frsh grated parmesian
1/2 pound chicken breast
2 tbs balsamic vinegar
favorite veggie (snow peas, onions and/or peppers work well)
2 cloves garlic
olive oil
salt, pepper, basil
you do this in two pans simultaneously.
Pan 1:
heat olive oil with garlic. Cook veggie 2-3 minutes. Add chicken. add vinegar, salt, pepper and basil. Cook till done.
Pan 2:
melt butter in pan. Follow insturctions on back of pilaf box. After you add water, squeeze lime into pan. Add yellow chicken-flavored stuff. cook till done.
add pan one to pan two. Mix. top with cheese. feeds three, stuffs two, immobilizes one.
--triv
check out turducken here.
My life in the land of the rising sun.
Places like Bertucci's always advertise the fact that they cook their pizza in a brick oven. Well, you can too.
You can either get a pizza stone ($30-$40) from a food store, or you can go down to your local tile mart and get some unglazed quarry tile. I wound up with 4 8" square pieces, and they were so surprised that I wanted so few that they just gave them to me.
Basically, you put the tile on the bottom of your oven and crank the heat up as high as it will go for 30 minutes. You also need a metal pizza peel (giant spatula) to get it in and out of the oven, which can be bought online (I was lucky enough to find a restaurant supply place a few miles away) for cheap (less than $10, probably).
This reduces cooking time to about 5 minutes, and it really does taste better. I got this from the cooking show Good Eats (Alton Brown's book was reviewed here recently). You can find transcripts and recipes from every show here:
http://www.goodeatsfanpage.com
He also has an interview and all sorts of facts.
Oh, and as far as regular pizza toppings (the recipe in the parent post sounds very good, and I'll have to try it), I like roasted garlic cloves (20 minutes at 300 degrees F), sun dried tomatoes, and jalapeno peppers. Pineapples go well with the hot peppers (it works for stir fry!), but are a bit heavy unless you're making deep dish pizza.
WMBC freeform/independent online radio.
Konqueror will do fine. In the menus: Location, Print..., choose `Print to File (PDF/Acrobat)', choose a filename and paper specs, awaaaay we go. Or use any other browser likewise. Outside KDE, you can print to PostScript (e.g. in Mozilla or Netscape) and then ps2pdf that (or just ship it); even in Windows you can install a PostScript printer definition and save-to-file the output (then ps2pdf it on a Linux box if required).
Most printers are deleriously happy with PostScript and PDFs, especially given that (1) much of their machinery thrives on PostScript anyway and (2) some people hand them things like XLSes, PUBs and WKSs to deal with.
Um, I'm using KDE 3.0.1 here, it may be different in an earlier (or later) version.
Got time? Spend some of it coding or testing