elainegrey (
elainegrey) wrote2022-11-24 08:40 am
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Five question meme, Q 1 (meme, cooking)
Questions from Oursin
1. Do you have a go-to, never-fail thing to cook?
For potlucks and similar, deviled eggs.
Otherwise, i fail lots. I am getting better at various sheet pan roasts of tofu and veggies. I don't mind cutting up all the veg, and enjoy seasoning them. I've been learning various ways of crisping up the tofu: dredging in corn starch as a minor crust, corn starch, egg, and oil moistened bread crumbs for more crust. Sometimes it's roasted "naked" after marinade. Sometimes i over-crisp everything. AKA burned.
I guess i am getting proficient at quiche. We had some churn as i tried to figure out what was going wrong that Christine did not find them delicious. It turns out she doesn't really like swiss cheese in custardy things; sharp cheddar makes the dish sing for her. However, i can't see sharp cheddar and some of the "mix ins" i had used. Scallops and cheddar seems wrong. I thought mushrooms and swiss was a natural, but not for Christine. I suppose these didn't fail for *me*. I have also upped my crust game. I am now doing a very good job prebaking the crusts which mean i had to quit using the cheapest (store brand) premade pie pastry. The national brand (Pillsbury) is turning out lovely now.
My win at prebaking crusts comes from sandwiching the pastry between two heavyweight aluminum pie pans. I also splurged on precut and preshaped parchment paper. It's GREAT. So pan, parchment round, pastry, parchment, pan. Freeze for at least 30 min if i have time. Bake inverted in the oven for 20 min and work with gravity instead of against. Then take it out, remove the inner pan and parchment (which gets reused, because pennies saved), prick the base a little with a fork, and toast up, about ten minutes. I'm using the plain bake function at 350°F (176°C) instead of the convection bake because i think it makes a difference. Now, assuming the crust is half decent, you have a lovely flaky crust.
I wish i could go back in time and tell my younger self that prebaking the crust REALLY makes a difference, and it is worth bothering. I am especially thinking of the times i tried making crust from scratch but skipped the prebaking. So many butter rich but bleh soggy crusts.
(Sources, including links to tools via Amazon, here)
More to come, and i am willing to give five questions to the first three who ask for questions.
1. Do you have a go-to, never-fail thing to cook?
For potlucks and similar, deviled eggs.
Otherwise, i fail lots. I am getting better at various sheet pan roasts of tofu and veggies. I don't mind cutting up all the veg, and enjoy seasoning them. I've been learning various ways of crisping up the tofu: dredging in corn starch as a minor crust, corn starch, egg, and oil moistened bread crumbs for more crust. Sometimes it's roasted "naked" after marinade. Sometimes i over-crisp everything. AKA burned.
I guess i am getting proficient at quiche. We had some churn as i tried to figure out what was going wrong that Christine did not find them delicious. It turns out she doesn't really like swiss cheese in custardy things; sharp cheddar makes the dish sing for her. However, i can't see sharp cheddar and some of the "mix ins" i had used. Scallops and cheddar seems wrong. I thought mushrooms and swiss was a natural, but not for Christine. I suppose these didn't fail for *me*. I have also upped my crust game. I am now doing a very good job prebaking the crusts which mean i had to quit using the cheapest (store brand) premade pie pastry. The national brand (Pillsbury) is turning out lovely now.
My win at prebaking crusts comes from sandwiching the pastry between two heavyweight aluminum pie pans. I also splurged on precut and preshaped parchment paper. It's GREAT. So pan, parchment round, pastry, parchment, pan. Freeze for at least 30 min if i have time. Bake inverted in the oven for 20 min and work with gravity instead of against. Then take it out, remove the inner pan and parchment (which gets reused, because pennies saved), prick the base a little with a fork, and toast up, about ten minutes. I'm using the plain bake function at 350°F (176°C) instead of the convection bake because i think it makes a difference. Now, assuming the crust is half decent, you have a lovely flaky crust.
I wish i could go back in time and tell my younger self that prebaking the crust REALLY makes a difference, and it is worth bothering. I am especially thinking of the times i tried making crust from scratch but skipped the prebaking. So many butter rich but bleh soggy crusts.
(Sources, including links to tools via Amazon, here)
More to come, and i am willing to give five questions to the first three who ask for questions.
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Congrats on the quiche technique and results! I think a lot of being older and wiser is knowing from experience what’s worth the bother and what isn’t.
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1. Assuming you work in some agile derived methodology, what do you look for in a good sized story to work on? If not, what makes an attractive coding task for you?
2. Have you worked on code somewhere where subject knowledge is a significant component of the work as well as coding knowledge?
3. Do you like working with data structures more or do you think of objects and their actions more or do you think more about REST principles? (Or do you work in a different area of coding altogether?)
If "eh, work, no" comes to mind, substitute "What is your favorite plant to smell, vegetable eat, and fruit to include in cooking?"
4. Are there things you have been surprised you have a chemical sensitivity to?
5. Do you have a sense of the whole dance in your head or is it a chain of memories, movement one to movement two? If you have a sense of the whole dance, that's alien to me, and could you describe what a that's like? If it's movement one transitions to movement two, what movements and transitions particularly delight you?
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ETA: I push off the baking on my partner: he is pretty good at it and makes a killer focaccia.
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use diced ham, muenster cheese and asparagus for your savory ingredients!! It Is A YUM!!!
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Chun Woo has become a sound and delicious creator with tofu. It is a lovely thing to see and taste.
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And yes, if one wants left overs, must leave them at home.
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