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Can't Post, Watching Community
Aug. 22nd, 2012 10:30 amGot Season 3: Disc 1 from Netflix on Monday, Disc 2 should be coming today. I bought the season on iTunes because I only started watching after the season started and that was the only way to be sure I saw all of them (and then I wanted to be sure I could watch Community on my phone whenever I wanted and let me tell you that is a good thing), but commentaries and extras, hooray! So that's where my head is mostly at, Greendale.
But the past week has also been full of fun social times and some successful food experiments. OK, I got out and was social twice, that's a full week for me! And they were both excellent.
In quiche news, I made a full-sized quiche for the first time in a spring-form cake pan as sort of recommended by Ratio (I think the ring mold he was talking about is something different, but he also mentions using regular cake pans, so I guess I split the difference) and that came out well. I tried making a custard with two shots of espresso as the liquid and, damn, that was good and an excellent caffeine delivery system. I think some form of that is going to be my standby Saturday breakfast, getting me one step closer to being properly observant on the sabbath (seriously, not being able to boil water to make coffee has been a major obstacle to even thinking about that prospect).
It's tantalizingly close to a complete breakfast - coffee and an egg could be a complete breakfast, really, but I feel like I could add something and call it the Complete Breakfast Custard (or Complete Breakfast Pie if it's in a crust) and that would make sense to people who aren't me. I don't know what to add, though. Rice Crispies? Bacon? Hash browns? Orange marmalade? I could end up with some kind of seven-layer dip style monstrosity. And that might be awesome, or it might be terrible. I don't know. But I am pretty sure that Mocha Java Custard and Irish Coffee Pie would be easy to pull off, if not breakfasty.
I found, but have not yet put into action, a post on Serious Eats explaining that soufflés are bechamel sauce + egg yolks + flavorings + whipped egg whites, which is exactly the kind of breakdown I was yearning for. I can't find anyone mentioning using liquids other than milk or cream or soy milk type milk substitutes, but I will certainly try stock and see what happens.
In looking for soufflé information, I stumbled across Chocolate Chantilly, which I am also excited about. I love me some chocolate mousse, and Ratio mentions that creme anglaise can serve as the base for chocolate mousse but not what that means (that I have found, anyway, I get distracted and skip around in that book a lot), but chocolate mousse made with just chocolate and water may make that obsolete. I tried making it last night without success, I think I had slightly too little chocolate (or slightly too much water) since I was trying to cut down the 4 serving recipe to one and my scale is only accurate down to 2g so I had to do a little rounding. Even the failed attempt was pretty cool. Molecular gastronomy, so often off-putting on TV cooking shows, but generating some nifty recipes.
But the past week has also been full of fun social times and some successful food experiments. OK, I got out and was social twice, that's a full week for me! And they were both excellent.
In quiche news, I made a full-sized quiche for the first time in a spring-form cake pan as sort of recommended by Ratio (I think the ring mold he was talking about is something different, but he also mentions using regular cake pans, so I guess I split the difference) and that came out well. I tried making a custard with two shots of espresso as the liquid and, damn, that was good and an excellent caffeine delivery system. I think some form of that is going to be my standby Saturday breakfast, getting me one step closer to being properly observant on the sabbath (seriously, not being able to boil water to make coffee has been a major obstacle to even thinking about that prospect).
It's tantalizingly close to a complete breakfast - coffee and an egg could be a complete breakfast, really, but I feel like I could add something and call it the Complete Breakfast Custard (or Complete Breakfast Pie if it's in a crust) and that would make sense to people who aren't me. I don't know what to add, though. Rice Crispies? Bacon? Hash browns? Orange marmalade? I could end up with some kind of seven-layer dip style monstrosity. And that might be awesome, or it might be terrible. I don't know. But I am pretty sure that Mocha Java Custard and Irish Coffee Pie would be easy to pull off, if not breakfasty.
I found, but have not yet put into action, a post on Serious Eats explaining that soufflés are bechamel sauce + egg yolks + flavorings + whipped egg whites, which is exactly the kind of breakdown I was yearning for. I can't find anyone mentioning using liquids other than milk or cream or soy milk type milk substitutes, but I will certainly try stock and see what happens.
In looking for soufflé information, I stumbled across Chocolate Chantilly, which I am also excited about. I love me some chocolate mousse, and Ratio mentions that creme anglaise can serve as the base for chocolate mousse but not what that means (that I have found, anyway, I get distracted and skip around in that book a lot), but chocolate mousse made with just chocolate and water may make that obsolete. I tried making it last night without success, I think I had slightly too little chocolate (or slightly too much water) since I was trying to cut down the 4 serving recipe to one and my scale is only accurate down to 2g so I had to do a little rounding. Even the failed attempt was pretty cool. Molecular gastronomy, so often off-putting on TV cooking shows, but generating some nifty recipes.