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Jul. 30th, 2007 07:24 pmUgh. Last night was horrid. I hadn't eaten much, so by evening I was hungry, and I had a hankering for bread.
Only, we've got the windows taped up to paint the building, so when I turned on the oven to bake, the condo heated up real damn fast, and I think my oven's wonky to boot. I was trying for my first ever focaccia, and it was just way too hot. So I was sitting there with overbaked bread and a hot condo and no way to get the air circulating. Recipe for misery that is.
Add in that something on my PC's overheating, and well... bleah. Can't even sit in a sarong and play.
Tonight's better. It's cooled off, and while I'd like to try the bread again, I'll just wait for cooler weather. Or at the very least un-plasticed windows. Eesh.
This is the time I bless my rice cooker and my crockpot. Oh, and the toaster oven. I don't have a microwave - mine broke a year-ish back and I haven't bothered to get another - I'd prefer to put one over the stove, but at this point, the whole kitchen just needs redoing.
I'm in a foodie-mode (and completely ignoring the burgeoning fannish kerfluffle. I'm so glad I play in the adult end of the fannish swimming pool, instead of down near the shallow(-minded) end. Lalala ignoring the bigots) I started Reay Tannahill's Food in History last night. Utterly fascinating.
I find myself pausing and thinking of Methos - would he still know how to make liquamen like the Romans, and would he want to? (Is recapturing the taste worth several months of fermenting salted fish?) Is nuoc mam close enough?
Or pause in the middle ages and contemplate menus that have to take into account 6 months worth of salt meat in the winter in Northern Europe. Not something the SCA promotes too often.
And again in the Old West (a sampling of Mag7 fanfic takes over here) where the collision of European cuisines filtered through American (north and south) ingenuity... but without refrigeration.
And lest you think she neglects the East, I'm firmly convinced that China had it better earlier - a wider vegetable diet with just enough meat from fowl and pig to make it interesting. And that's to say nothing of the Indian Muslim-Buddhist-Hindu collision that produced so many vegetarians.
Only, we've got the windows taped up to paint the building, so when I turned on the oven to bake, the condo heated up real damn fast, and I think my oven's wonky to boot. I was trying for my first ever focaccia, and it was just way too hot. So I was sitting there with overbaked bread and a hot condo and no way to get the air circulating. Recipe for misery that is.
Add in that something on my PC's overheating, and well... bleah. Can't even sit in a sarong and play.
Tonight's better. It's cooled off, and while I'd like to try the bread again, I'll just wait for cooler weather. Or at the very least un-plasticed windows. Eesh.
This is the time I bless my rice cooker and my crockpot. Oh, and the toaster oven. I don't have a microwave - mine broke a year-ish back and I haven't bothered to get another - I'd prefer to put one over the stove, but at this point, the whole kitchen just needs redoing.
I'm in a foodie-mode (and completely ignoring the burgeoning fannish kerfluffle. I'm so glad I play in the adult end of the fannish swimming pool, instead of down near the shallow(-minded) end. Lalala ignoring the bigots) I started Reay Tannahill's Food in History last night. Utterly fascinating.
I find myself pausing and thinking of Methos - would he still know how to make liquamen like the Romans, and would he want to? (Is recapturing the taste worth several months of fermenting salted fish?) Is nuoc mam close enough?
Or pause in the middle ages and contemplate menus that have to take into account 6 months worth of salt meat in the winter in Northern Europe. Not something the SCA promotes too often.
And again in the Old West (a sampling of Mag7 fanfic takes over here) where the collision of European cuisines filtered through American (north and south) ingenuity... but without refrigeration.
And lest you think she neglects the East, I'm firmly convinced that China had it better earlier - a wider vegetable diet with just enough meat from fowl and pig to make it interesting. And that's to say nothing of the Indian Muslim-Buddhist-Hindu collision that produced so many vegetarians.
