Submitted by crimfan on Sat, 03/13/2010 - 1:11pm
I made dinner last night and it came out really well. Nothing remarkable, just two whole chicken breasts (one for later :), some red potatoes and onions. Fennel and cucumbers in vinaigrette were a side dish.
Submitted by crimfan on Mon, 03/08/2010 - 1:43pm
Submitted by Stuart Broz on Sun, 02/28/2010 - 8:26pm
About a month ago, I started speculating about the possibility of a savory apple pie. This weekend, I finally got around to making one. My arbitrarily determined requirements held that the predominant ingredient in the filling needed to be apple and that the pie needed to include some traditional apple-pie flavorings.
Submitted by crimfan on Fri, 02/26/2010 - 8:05am
So it's yet another East Coast blizzard. As I was at home, in between work and TV, I decided to make chicken tagine. Fortunately I'd run out for shopping before the snow really hit. The classic tagine is an interesting mix of sweet and savory which seems very common in North African cuisine and less uncommon in European cooking. The ingredients are your usual Mediterranean items but combined in very different ways than in Italian food. The mix of spices is as rich as in a curry. I read several recipes to get a starting point and then went with this (amounts are approximate):
Submitted by Stuart Broz on Tue, 02/23/2010 - 11:22pm
This past weekend, we headed out to visit
Submitted by Stuart Broz on Thu, 02/18/2010 - 12:05am
Over at Gizmodo, there's an article about calculating the speed of light by melting chocolate in your microwave oven. Basically, you remove the spinny-thing from your microwave and begin to melt some chocolate in it. Take out the chocolate, and measure the distance between the melty-points. This is the half the wavelength of the microwaves in your oven. Why half? Think of a sinusoidal wave. One of the melty spots is a peak and the next is a low point and the next is another peak.
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