tinkeringwithdinner.blogspot.com
Tinkering with Dinner: June 2010
http://tinkeringwithdinner.blogspot.com/2010_06_01_archive.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Sunday, June 27, 2010. At least for the Summer. My original idea for this blog was just a place to show off some cool things I cooked and on-going ideas. I did a bit of that with ice cream, learning to bake and finding new ways to work with black sapotes and canistels, but...
palatejack.wordpress.com
Empyreal Brew Day | The Palate Jack®
https://palatejack.wordpress.com/2011/03/12/empyreal-brew-day
Elevating the taste experience with soulful food and drink. Empyrean Brewing Company in the Haymarket district of downtown Lincoln. Empyrean is an old-fashioned word meaning ‘the heavens.’ I admit to having to look it up. Empyreal is the adjective meaning ‘heavenly.’ And heavenly was generally my experience, Thursday, while I was able to brew my. Münchner Dunkel recipe with Empyrean brewmaster Rich Chapin. Base malt for the recipe was 588 pounds of Munich malt - toasty, bittersweet loveliness. Fun will b...
tinkeringwithdinner.blogspot.com
Tinkering with Dinner: April 2011
http://tinkeringwithdinner.blogspot.com/2011_04_01_archive.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Saturday, April 23, 2011. CSA week 18 wrap-up, final week start-up. But that was in Ohio where it isn't 85 degrees. Here in Miami, I'm not so interested in spending a lot of time in the kitchen. Links to this post. Labels: CSA farm subscription. Monday, April 11, 2011. I made ...
tinkeringwithdinner.blogspot.com
Tinkering with Dinner: CSA week two wrap-up, week three start-up
http://tinkeringwithdinner.blogspot.com/2011/11/csa-week-two-wrap-up-week-three-start.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Thursday, November 24, 2011. CSA week two wrap-up, week three start-up. Lots left unaccounted for from week two. Unfortunately, the 50/50 shrimp/eggplant ratio made the resulting paste too soft to stick the sugar cane. Made quite respectable fritters, though. A rather better p...
tinkeringwithdinner.blogspot.com
Tinkering with Dinner: December 2010
http://tinkeringwithdinner.blogspot.com/2010_12_01_archive.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Thursday, December 30, 2010. Adobong Manok sa Gata. With the CSA on hold, I have time to make something more meat-centric that's been on my to-do list for quite a while: chicken adobo. This is classic Filipino recipe related to, but distinct from, the pork adobo. 1 Mix up ever...
tinkeringwithdinner.blogspot.com
Tinkering with Dinner: October 2010
http://tinkeringwithdinner.blogspot.com/2010_10_01_archive.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Sunday, October 31, 2010. The three step process would be easy enough to do in a restaurant kitchen but it's a bit of a pain at home.I simplified by merging the deep-frying and stir-frying steps into a shallow fry and making some other adjustments to compensate. It doe...In th...
tinkeringwithdinner.blogspot.com
Tinkering with Dinner: CSA week 4 wrap-up, week 5 start-up
http://tinkeringwithdinner.blogspot.com/2011/12/csa-week-4-wrap-up-week-5-start-up.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Wednesday, December 7, 2011. CSA week 4 wrap-up, week 5 start-up. I talked about the eggplant curry already; What else have I cooked? Was the squash and chard quiche with ham and leftover herb chicken. Not bad, but nothing special. Let's see what this week brought:. Greens are...
tinkeringwithdinner.blogspot.com
Tinkering with Dinner: CSA week five wrap-up, week six start-up
http://tinkeringwithdinner.blogspot.com/2011/12/csa-week-five-wrap-up-week-six-start-up.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Friday, December 16, 2011. CSA week five wrap-up, week six start-up. Now then where were we? Oh yes, last week's share; Did I cook anything interesting with it? On to this week, then. Once again, I'll let you know if the muse happens by. In the meantime, you should go back...
tinkeringwithdinner.blogspot.com
Tinkering with Dinner: Cobaya dinner at Azul
http://tinkeringwithdinner.blogspot.com/2011/12/cobaya-dinner-at-azul.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Wednesday, December 14, 2011. Cobaya dinner at Azul. Ech Maybe if there was more than a couple bites I would have figured it out, but it just did not work right off the bat and that's the only chance it had. Instead we skipped straight to beetzanella: beets prepared in a half ...
tinkeringwithdinner.blogspot.com
Tinkering with Dinner: Vankaya gasagasala kura
http://tinkeringwithdinner.blogspot.com/2011/12/vankaya-gasagasala-kura.html
A blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days. Sunday, December 4, 2011. Or eggplant poppy-seed curry. This strikes me as an odd combination, but it is, aparently, a standard Andhra-syle dish. 3/4 pound eggplant, peeled, halved and sliced 3/4-inch thick. 3/4 teaspoons whole mustard seeds. 3/4 teaspoons whole cumin seeds.
