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mongo_jones

Member Since 01 Aug 2004
Offline Last Active Today, 04:53 AM
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Topics I've Started

a question about temperature

05 November 2018 - 04:17 PM

so, i recently adapted a madhur jaffrey carrot cake recipe to make it closer to north indian carrot halwa. the cake was a success but i have a question about something i did out of laziness:

 

the recipe calls for the cake to be baked at 350f. however, i had previously been roasting squash at 450 and when that got done i didn't want to wait around for the oven to come down to 350. i slung the cake tin in at 450, lowered the oven temp to 350, and just kept testing to see when it was ready.  it probably took about 20 minutes to come down to 350 and the cake was ready at about the 55 minute mark and the results were good. and no, the top was not burned and the cake was not dry (my adaptation makes for a much moister cake than the original).

 

but as a novice baker i have no idea if it would have been even better if baked throughout at 350. though again given how much more liquid my batter was (uh huh huh huh) than the original i'm not sure if it would have come together as well at the lower temp for the whole time. i'm also curious about whether it is at all common to do this sort of "start at a high temp and come down as you go" baking.

 

thoughts?


brown rice: a question

04 October 2018 - 05:07 PM

in an attempt to get my triglycerides (and general lipid) profile under control i have, among other things, cut down on refined grains. i have all but eliminated white rice from my diet and have begun to enjoy brown rice (which i make by the saveur method with some extra soaking). but i have a nagging question that i cannot seem to get answered (have not talked with a dietician). here is the question:

is brown rice affirmatively good for you? or is it the case that if you have to eat rice, brown rice is much better than white but really it's better if you don't eat too much rice of any kind? 

 

i guess that's two questions.


tenant, minneapolis

20 September 2018 - 06:50 PM

our favourite twin cities "fine dining" restaurant, piccolo, closed last march. a successor restaurant, tenant opened in the same space about a month later. the chefs were from doug flicker's crew at piccolo but the format of the restaurant--now an even smaller space, about 22-24 covers--is different. there's one fixed six course menu with/without a very reasonably priced wine pairing ($25). the small scale and certainty about reservations (held with a credit card) means they can do what they want without the cost of wastage. we were in england when they opened and when we got back it wasn't easy to get in. we finally made reservations earlier this year but a series of misadventures kept causing us to cancel. finally got there earlier this month for what turned out to be an excellent meal. herewith my report.

 

course-3-3.jpg


covering the coverage of south asian food

27 August 2018 - 02:10 PM

today i inaugurated a new series of posts on the blog that will regularly survey writing about south asian food in mainstream american publications. i begin with some history of internet food culture and then move to some issues i've had with some current pieces by prominent figures (like tejal rao). the series is not intended to be a bunch of gotcha moments but as honest critique of what as i see as welcome improvements in the scene.

 

warning: the first piece is long.


wireless hard drives?

03 July 2018 - 03:52 PM

so, i got a new macbook air from work. like the previous it has a 500 gb hard drive. unlike with the previous, i would like to not fill up the hard drive--with more than 400 gb of files, performance was less than optimal. the easiest way to achieve this would be to keep my music and images on a separate drive. but i'd rather not have to connect a cable to upload and download files. since i last purchased an external hard drive wireless drives seem to have become available. are they reliable? or should i be paying for cloud storage?