railenthe: (Black Mage (literal))

My knee is making interesting noises. As a precaution, I’m going to see my doctor (and if he gives me bullshit about my weight again I’m going to tell him that even dropping to only 1500 calories a day and working the job I do and working out, the weight just Will Not Fuck Off. …almost said ‘bugger off’ but here in America that’s considered tame—probably because no one learned its actual meaning, and this makes Nigella Lawson’s lament in last week’s episode of The Taste that much more interesting, as she was basically able to drop a Precision F Strike that didn’t even get noticed.)

I can tell it’s trying to do a thing because the day before yesterday, it woke me up—by sliding right the fuck out of joint. Cue Onion Knight-like howl of pain as my brain tries to parse what just happened so I can fix it. Even if we can’t DO anything about it, I do believe I can get a stronger painkiller. Kinda need it. I have lost all faith in this knee.

Which makes the fact that I’ve spent quite a bit of time on the other one in search of my Memory Stick even odder. (I’ve had some highly irritating days recently. I’d like to beat the fire out of some AIs, maybe improve my Kefka.)

I’ve also spent some time trying to click my brain back on so I can write. I’ve fallen into a bit of a slump and can’t eve focus straight. The good news is flipping my mattress so that the part that’s caving in is on the foot end did help a bit, but I still am going to need a new mattress very soon—it’s a tad crowded.

Heads up!

100 Things makes its official return on 2 February. Be ready for some STRANGE rambles, sometimes.

Got Noms?

I am going to begin working test kitchen operations again. Everything that I’ve cooked up is now going to be noted, recorded, and set up for repetition and refinement. I’ve also been introduced to one of the weirdest things I’ve ever seen, Cooking With Dog, and its huge bank of recipes has inspired me to try actually doing something again. Who votes Valentine’s melonpan?

railenthe: (Yummy)


I’ve said it before. I like to eat. A lot. I like to eat a lot. I love food. I’m a firm believer that one should live to eat, not eat to live.

INCOMING LONG POST. I can TL;DR about food with the best of them. )

railenthe: (Pirate!)

You like food?

You like strange food?

You like hearing about strange food that you're a little intimidated to try?

I have the thing for you, then.

Meet Quinn.

Quinn will try anything you're too faint of stomach to on her way on the road of food. Her English will likely be terrible. But Quinn is fluent in the language of food, and that's all that matters.

...even if it's weird food.

railenthe: (Happy camper)

I’m exhausted. I had one of those long shifts today—though not a murder!shift, when I run laundry AND housekeeping on the same day. However, it ran me down about the same level as one of those would have. I have the interesting problem of being the only one who can consistently handle the heat in the laundry room now, and the problem is compounded by the fact that it’s gotten to the point where it’s too hot for me, even—I can’t drink water fast enough to keep up with the heat, and that heat is considerable.


We’re talkin’ 100°F plus in that laundry room. It gets toasty.

Cut because lolgraphics )

railenthe: (Yes plz)

I’m going to apologize for the lack of photo now.  This truly is a DELICIOUS cheeseburger that I’m going to offer a recipe for, but…


I…might’ve already eaten it.  I hadn’t even thought of a photo until I took that last bite and finished my half-liter of homemade cola.  Then I thought “whoops!”


What?  It was an epic cheeseburger and I was hungry.  It’s simple.

Just imagine the best cheeseburger you ever did see, and you’ve got it.  I doubt you’ve ever tasted anything quite like this one, though.  I’ll have a shot of it when I get the chips recipe up.  (Well, it’s really hard to make julienne fries out of fingerling potatoes, so potato chips it was.)


This is not a flimsy, namby-pamby burger.  This is not a dieter’s burger.  This is a serious chunk of beef.  If you’re looking for a healthy-burger recipe, this is a night where I can’t help you. 



Read more... )


Oct. 21st, 2011 09:40 pm
railenthe: (Default)

I needed food.


In a big way.


And I needed something satisfying.


Earlier in the year, I swore that, the first time somewhere in the area dipped below freezing point, I would break out Personal Trainer: Cooking on my DS and cook a Scandinavian favorite.  Well, a tap of my Droid revealed that the mercury had dipped below 30 off in the lakes region, and so I went to the store to get the stuff.


…Hadn’t counted on the cash register I’d gotten in line for.  It went Skynet on us and it took the better part of an hour to check out.  But, at last, home was reached, and I began the hardest thing I’d done all day:


Hacking apart a salmon steak.



Sep. 29th, 2011 12:16 am
railenthe: (*drool*)

Date night went quite well.  Improvised delicious tacos (I had to fiat seasoning, and it came out rather well), and this wonderful little dessert here, red berry coulis.


I really ought to be asleep by now, but I’d forgotten:  it’s Wednesday, and that calls for the requisite food porn.


The presentation could be better here—not to say anything about the skillet of beef back there photobombing the delicious caek dessert..  I could have manipulated the ice cream better, and added the coulis AFTER the ice cream and not before.  I could have used a pair of forks to sort of sculpt it a bit.


…of course it was gone so fast it didn’t matter.  XD

railenthe: (*drool*)








railenthe: (WTF2)

*trudge trudge*


Would you like to hear about a supremely fail day?  Sure.
Warnings for: rage and fail.  Hope you’re not squeamish, also, ‘cause the day caps off with a supreme injurious moment.

It’ll all be funny to me later on, once I’m medicated properly.  So feel free to laugh.  I have to.  If I don’t I’ll scream.


railenthe: (what the?)







*stabs smoke detector*  Lousy rotten smoke alarm, goin’ off when there’s nothing to worry about but boiling water and *mutter mutter mumble mumble*



*steps onto a stepladder just to kick the smoke detector* )
railenthe: (Default)

Warnings for:  Food porn!*

*Again, not foodplay.  You guys are perverts~  and frankly I love it.


The ‘hangover’ phase of my migraine’s kicked in, after a whole lot of medication, caffeine, and a Korean energy drink/hangover remedy.  I still have a headache, but I don’t get muscle spasms every time a light goes on, a loud sound goes off, or if I make a sudden movement.




Food Porn!*

Jul. 5th, 2011 10:39 pm
railenthe: (Default)

No, not foodplay.  Get your minds out of the gutter, guys.  =P
*Also I will admit wanting to test out a new plugin for my LJ client.  So both purposes served! Whoo!


Also warnings for pictures of food.  Do not lick your screen!

I lucked out and started cooking right at the only time the lighting is decent in my apartment.  ILU, sunset!



railenthe: (Default)

Homemade rice balls—or onigiri, if you prefer.
As a bit of a celebration of my return to the land of the cyberliving, see here the most exciting thing I've done in two days.

This is a first attempt; they'll get better-looking.  But they still taste delicious, even though they're funny-lookin'.

OMG bread

Jan. 17th, 2011 10:57 pm
railenthe: (Default)
 Bread.  Bread.

OMG, bread.

Bread everywhere.

So much bread.

It makes me less broke, but so much baking.


Three more bread.
railenthe: (Default)
It's been another week. I haven't heard a thing from my job about the thing.  The messed up thing about that is that, without the approval papers in, I'm going to the physical therapist to get turned around and sent back home--because they haven't approved the actual therapy yet.  It's raising concerns, naturally, about how I'm supposed to go about paying for things without a stream of income.

I made something out of Personal Trainer: Cooking yesterday: the meatloaf.  The meatloaf recipe in it is a bit more involved than the usual meatloaf recipe.  There was the usual 'starch filler item' that required bread soaked in milk.  Not having bread handy I improvised with panko crumbs.  Then there was ground pork, and the beef.  And sautéed onions.  

Wrapped in bacon.  =D
I was surprised that was actually a part of it.  I thought it was just going to be baked on top of bacon, but it is in fact wrapped in bacon.
I'll post pictures later in the week.

And it was delicious.

I've made a to-do list of fic on my dA page.  <a href="http://railenthe.deviantart.com/">It's in here somewhere, if it's more than three days past this date you might have to rifle through the journal in there.</a>

I'm looking forward to the crack pairing reaction.  A couple of people know what I'm planning, but most of them don't.  Once I get a few more chapters into it I'll probably cross-post it to the LJ DFF community.

Anyway.  I'm going back to my coffee.
railenthe: (OMGyay)
Last month I noticed that I rarely go through an entire clove of garlic before it sprouts.  So to save space and maximize cooking yield I bought some garlic in a tube, and a bottle of freeze-dried garlic.

I gotta say, this garlic in a tube stuff is awesome.  It's pre-pulverized, so the fact that I don't currently know which member of my family has my mortar and pestle is not an issue, and it spreads with a knife well.  I got the expensive kind (read: $4) so it's got none of that MSG crap in it.

But the point is it tastes awesome.

I added a tablespoon to the sauce I use on my homemade Neapolitan pizzas, and it added the most delicious savory kick to them.  I bet if I added some butter to that and put it on Texas toast in the oven it would be awesome

Now, I go eat.  My two homemade pizzas should be cool enough to eat now.

railenthe: (Princesses pwn.)
It sounds awful.  It probably brings back memories of bad cream sauces, gritty cereal, and bland puddings.  We're talking about that uncelebrated member of the kitchen pantry, powdered milk.

Since we didn't have all that much money when I was growing up—we were scraping even when we did get food stamps—we grew a garden for the produce we most often consumed.  There was a prolific apple tree in the backyard, as well as a slightly less-robust peach tree.  If we were lucky we managed to get some of the broccoli and cabbage before the rabbits got to it.  As far as the green (and orange and red and on occasion purple) parts of the diet went, we were good.  There were two things we couldn't grow, though.  Meat was one of them, but we knew a guy.  He couldn't help us at the second thing, though.

That second thing was milk.

Its price had skyrocketed, so our only viable option happened at the best possible time:  the local thrift store had a surplus that they couldn't unload to save their lives.  With a casual glance, we convinced them to let us have it for three bucks.

It's a great way to save money.  You only make what you need for any given period of time, after all, so if you're like me and have a hard time going though a half-gallon of skim in six days, this is very helpful.

Most of my family wasn't sold.  But I was.  I immediately set out to learn some of the tricks.  I'll share some of them with you guys.

Powdered Milk Tips )
railenthe: (Default)
Well, I threw everything I had at that skillet from a while back.  That burned-on ravioli dough just wouldn't come off of the skillet without a fight.  So I gave it a fight.  And the dough came up!  Hooray!  All it took was a sponge full of oxy-boosters and a bit of vinegar!

…So did the enamel.

On drying for fifteen minutes, after I'd taken the drying towel to it, rust was rising on the bare surface of the pan, looking like an angry orange lichen.  It's a cheap skillet; if the enamel comes off of it, then it is not good to use at all.  It leaves you open to all sorts of untasty (and unhealthy) additives.

So it was.  One of my more favored skillets has had to go down the trash chute, the first casualty of my cookware to date.

Tasty tip!

Dec. 7th, 2009 11:08 pm
railenthe: (Default)
For Fried Chicken, try thawing chicken breasts in a mix of the following"

1 cup buttermilk (you can use Saco brand from the baking aisle)
1/2 cup milk

a quarter-teaspoon each of the following:
--garlic powder
--onion powder
--salt substitute (works better than Accent)

After at least a day in this mix, bread and batter as you usually do and fry using your usual method. It makes for wonderfully savory, tender chicken, and the flavor that it imparts onto the breading is simply to die for.
railenthe: (Default)
[Error: unknown template qotd]It was the other day actually.  I cooked chardonnay and red miso chicken ramen from scratch.

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