George
Profile:
I enjoy cooking and eating tasty food. Math pays the resulting bills (barely).
Ain’t nothing wrong with that!
This is a take on a chilaquiles recipe I found while browsing Epicurious, but with cornbread replacing deep-fried corn tortillas. Chilaquiles is essentially “Mexican lasagna” in that it is a baked casserole, made by alternating layers of starch, meat, cheese, and other tasty things. It was experimental and—while delicious—the recipe we used needs tweaking, so [...]
Thaime for dinner!
There was a Thai food truck back at CMU which I frequented for lunch, and because vegetarian selections were $1 cheaper, I usually ended up getting the strangely delicious Thai basil eggplant. I’ve never been a huge Eggplant Fan, but Thai cooking can make anything taste exciting and new! Much of this magic is due [...]
Bavarian-Californian Fusion Cuisine
Congratulations on our 100th post! (Not this one, the last one.) Woooo~ okay.
I consider pork to be the most mysterious of all the meats. An extremely reputable online encyclopedia has this to say:
Meat refers to animal tissue, especially that which is consumed as food. There are various kinds of meat, ranging from white meat such [...]
Cav
I mentioned in my “randomly getting to meet Nobuo Uematsu for free” post that I tasty food beforehand. I went with my friends Chris and Steve, who were visiting from Santa Cruz to see some dessicated corpse in a museum or something. Here is a picture of them eating brunch the next day and looking [...]
And a cookie recipe, before I forget it
I like bananas, but ours had gone bad. I like chocolate, and it’s even better with bananas! Also I like oatmeal cookies, but have never been a huge fan of raisins. The obvious solution: Chocolate chip-banana-oatmeal cookies. Recipes exist on the internet already, and this is the one I employed.
Chocolate chip-banana-oatmeal cookies
1 1/2 c all-purpose [...]
Risotto… it takes forever, but it is delicious!
The last few items in our weekly CSA box were cherry tomatoes, canteloupe, and some summer squash. Summer squashes are the ones that you can eat basically fresh, like zucchini and crookneck squash. All you need to do is cut ‘em up, add salt, and maybe toss them in a pan with olive oil for [...]
Personally, I find eggplants kind of unsettling…
Our first CSA box had eggplants in them (also peaches, summer squash, and lots of cherry tomatoes). They were weird and stripey, like this one except with more white. So this is what we made!
Eggplant Lasagna
2 medium eggplants, sliced lengthwise into 1/4 inch thick slices
olive oil, salt, pepper
6 uncooked lasagna noodles (or enough for 2 [...]
I’m sorry I smell like cherries—I love to bake!
I haven’t posted here in a long time because first I was busy with school, and then I was in Europe and Canada. I’m back now, though, and not terribly busy, since I dropped that astronomy course (I wrote about that in lj, and I am sure you all skipped it laughed at my hilarious [...]
Pot de crème aux mûres
So I was “home” in Durham this past week and acquired a set of ramekins from my mother’s house. These were not the white, rather deep affairs I hold in my heart as the Platonic ideal of a ramekin, but rather short brownish ceramic plates. Still, they were flame safe, and that’s really all that [...]
On ramekins and casseroles
As some of you may know from twitter, I recently purchased ramekins from Amazon, only to discover upon their arriving that they are “not open flame or broiler safe.” Since approximately 99% of my justification for buying ramekins was to make crèmes brûlées* every day (and die of a heart attack at 24), this was [...]