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About FoodDabbler

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  1. Obvious. It takes a verbose thief to admire a DNA thief.
  2. Stone, stone (although, given how you're avoiding my question on cardamom crushing, I'm sorely tempted to call you pebble -- till I remember your hunting prowess and realize it's wisest to call you boulder), do what I did: buy a photoscanner with auotofeed. If you have <5 photos, this is poor advice. If you have 5000, it's not too bad.
  3. The New Yorker account of the life and career of Stephen Hawking is riddled with errors. (I've a screenshot of their claim that he discovered black hole evaporation in 1984, not 1974, in case they deny it.) As a curiosity, this particular death went particularly unmourned on MF. Why, for those of of you who consider yourselves intelligent? Why? Here are options: 1) We're smart on <$100 pp dinners, but dumbfucks on larger questions. 2) We're not interested in larger questions of life, death, and the origin of the Universe. 3) We're vaguely interested in the larger questions of
  4. High (brief) heat is the answer, I find, to many things chicken (and small turkey). (As well as rubbing in a lot of salt, pepper, other herbs/spices, elevated with generous amounts of butter or other fat, both under the skin and on it.) More times than I like, I arrive in Manhattan at 11 p.m., with an 8-to-8 day to follow, with no edible food within reach. I grab 4 thighs (chicken, people), pre-heat the toaster oven to 480 as I walk in the door, rub my thighs with salt, black pepper, and cayenne, then stick them in the oven. Less than a half hour later -- I'm in my lungi by then, and
  5. We saw both parts in the early 90s. Unlike now, when our pad in Manhattan is our country home, we were exclusively in Cambridge (MA) then. All we had for entertainment was Stephen Breyer and Bill Weld meandering past us to Formaggio Kitchen. Then my wife was diagnosed, falsely, with something deadly. We flew to NYC, and -- to cheer her up -- I secured good seats to A in A. If there's anyone here who saw that version, and sees this one as well, a comparison would be interesting. If not, damn it, we'll be forced to do it ourselves. (The pre-trump-connection-fully-revealed R
  6. This is not the "eat"ing that you chaste, virginal, Suzanne F had in mind, but here's a true story: I arrive in the good old U.S. of A., young and truly-virginal, from another country. (I've heard the sex is plentiful in the U.S.) I register, foolishly, for an 8 a.m. class. I miss the first few. I tell a fellow student that I aim to get to class the next morning. She says "you won't." I say "what will you bet that I do?" She says, matter-of-factly, "if you do, I'll blow you, if you don't you eat me." I had no idea then what "blow" or "eat" meant, but I had enough sense to rea
  7. Oh, Suzanne F, you have such teeth, dear...
  8. Thanks, all, for the floury suggestions. (Good to know about the appearance of those crumpets.)
  9. I knew him slightly, and I once carried one of his legs (attached to his body, carried by others) up a mountainside in France, and am more cut up about this than I'd thought possible.
  10. I'm sure you could garner quite a bit of response over at eGullet, mostly moribund in the restaurant review department, but still somewhat active with things to do about cooking. The eG suggestion is useful. Thanks. (Cardamom is a fascinating spice. The Swedes certainly found it so -- they took to it from the Moors over, say, cumin, when they were introduced to it.) I regret that Stone, who has turned from deer-hunting to what he no-doubt thought was the more genteel sport of cardamom-cake-decorating, has to witness the bloodbath that this thread has become. But he's a strong fel
  11. The crumpets in the picture in the link that Voyager offers are alarmingly orange. Are they toasted? (With cheddar sprinkles?) My mother made crumpets occasionally, and I inherited her recipe. It worked for us flawlessly for 30 years, but we've recently mislaid it. (When you're young and second-homeless all your stuff is in one place -- then your circumstances improve and, by-dog, your life worsens in some respects: you cannot find nothing no more.) We made crumpets recently off an internet recipe, but they were a bit gluey. I have to understand this "strong flour" code in V's li
  12. Panfried salmon, with strips of crisp skin crisscrossed on top. Toaster-oven crisp-roasted brussel sprouts. Dhansak and rice and/or Penne with tuna, broccoli rabe, capers, garlic, red pepper flakes, pecorino romano (for daughter who will not eat dhansak, but will eat this -- go figure) Stichelton Malted vanilla ice cream
  13. Skins and all, or just the seeds? Sorry for the excessively personal questions, but I'm a fan of cardamom and am curious about the various ways in which people use it. Isn't there a thread on Hungry Onion? Et tu, JTF? And after I pointed you to your future in cricket? (My god, the resistance you MFers have to the idea that there's a big world out there -- and that you should go out into it a bit more!) In any case, I'm curious if Stone ground the cardamom with or without the skins on. It's a simple, practical question. If Stone wishes to answer I'd be grateful. If
  14. Skins and all, or just the seeds? Sorry for the excessively personal questions, but I'm a fan of cardamom and am curious about the various ways in which people use it.
  15. 1) Nice cake. 2) Nice-looking cake. Particularly because you jettisoned the original decoration suggestions of whole coffee beans -- there are lawsuits in broken teeth lurking there -- and whole cardamom pods -- there are lawsuits in shattered tastebuds lurking there -- for sensible sprinkles. 3) Did you toast the whole cardamom pods? Then grind the whole ones, or just the seeds? 4) At the risk of annoying the orikle, here's a link to a discussion of another excellent cardamom cake on an even more "moribund" site.
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