hybridfree/eevblog-posts huggingface dataset:
Bread - Page 1
Forum section: electronics / general

author: PlainName
author_rank: Super Contributor
timestamp: May 13, 2022, 04:59:22 pm
content: My partner is making millionaires thingy, and just finished the shortbread. So, naturally, I asked her what longbread was but she was unable to say. Anyone know?

author: beanflying
author_rank: Super Contributor
timestamp: May 14, 2022, 01:37:53 am
content: The Short bit of Shortbread is all about the dough type and the ingredients. Shortening generally refers to the fat contenthttps://en.wikipedia.org/wiki/ShorteningGenerally we tend to use Unsalted butter over Lard or other types of fats for Shortbread but I guess they will work and likely are in commercial products for cost savings.

author: IanB
author_rank: Super Contributor
timestamp: May 14, 2022, 02:18:43 am
content: I think it can be argued that shortbread is "short" because it has a soft, crumbly texture, like the similarly named shortcrust pastry."Long" bread, on the other hand, is traditional bread with a more chewy and less crumbly texture. So "longbread" is just bread.

author: beanflying
author_rank: Super Contributor
timestamp: May 14, 2022, 02:25:42 am
content: There is really no such thing as longbread. What gives 'Shortbread' the crumbly texture is the 'shortening'. Shortcrust Pastry is similarly made with shortening giving it that texture.

author: rfclown
author_rank: Frequent Contributor
timestamp: May 14, 2022, 06:05:32 pm
content: Largest shortbreadhttps://www.worldrecordacademy.com/food/largest_pastry_Spanish_Bakery_breaks_Guinness_world_record_113178.html#:~:text=MALAGA%2C%20Spain%20%2D%2D%20For%20the,to%20the%20World%20Record%20Academy%3A

author: PlainName
author_rank: Super Contributor
timestamp: May 14, 2022, 06:37:07 pm
content: Shouldn't that belongestshortbread?Thank you all for the enlightenment.

author: rfclown
author_rank: Frequent Contributor
timestamp: May 14, 2022, 07:44:12 pm
content: Quote from: dunkemhigh on May 14, 2022, 06:37:07 pmIt might not be the longest shortbread. I just Googled and this is what came up. Maybe longest shortbread isn't a world record category.

author: PlainName
author_rank: Super Contributor
timestamp: May 14, 2022, 11:13:43 pm
content: QuoteMore than likely - it was a play on words made in jest. I suspect that was far off a world record too
Creamy - Page 1
Forum section: electronics / general

author: PlainName
author_rank: Super Contributor
timestamp: April 20, 2022, 06:28:09 am
content: This is not my idea, just something I picked up when floating around t'web, and they nicked it off someone else:Cream EggsSo, looked interesting and the theory is sound(ish) - you use the fat in the cream to fry the eggs (or carrots or whatever in the original source). You can see from the photo that the cream is going brown round the edges, and the eggs will be brown underneath, so that's what I tried to replicate.I have to sadly report that doing it like that was not a success. It was OK if you hadn't tried the alternative, but the cream taste was mostly absent. Perhaps I didn't do the egg long enough, though. On my first try I used a quite low heat (mis-reading the recipe) so the yolk eventually went solid. With this try, over a much higher heat to get the browning, the yolk was runny, but perhaps too runny.After a couple more tries (provoked by my volunteer tester demanding 'maybe another go') I've settled on doing it the wrong way: medium low heat and sod the browning, just take your time to get it nice and bubbly and, well, creamy. I guess it is basically poached rather than fried. On the right bread (not even toast) it is to die for.

author: MrMobodies
author_rank: Super Contributor
timestamp: April 21, 2022, 07:46:01 pm
content: Orange yolks.Someone said to me once the reason you see bright yellow eggs is because the hens that laid them were most likely fed what he referred to as "fat pellets".I wonder if that is true.Looks very nice though.

author: PlainName
author_rank: Super Contributor
timestamp: April 21, 2022, 08:10:37 pm
content: Probably touched up in PhotoshopBut, as it happens, my partner came home with some hard boiled eggs from some Easter thing she went to, and she remarked on how anemic the yolk looked compared to our home grown eggs. Don't think we give the hens anything special though - usual pellets supplemented by pretty much anything that will compost (they know where the heap is).

author: Halcyon
author_rank: Unknown
timestamp: April 22, 2022, 01:21:00 am
content: My next door neighbour had chickens (until the foxes got to them) but I was always getting eggs from them. The yolk colour tends to change depending on diet, which can also depend on the time of year and what bugs and foliage is in abundance. For example, hens fed with mainly with corn will have darker orange yolks than those fed with mostly wheat grains. Levels of various vitamins also have an impact.But diet isn't the only thing that can impact yolk colour, even things like exposing chickens to natural sunlight which impacts their metabolism can darken the pigmentation in the yolks.Ultimately, regardless of the colour of the yolk, I only buy eggs that are certified "free-range" and organic. In Australia, those terms are strictly enforced and have specific meanings under the standards. For example, you can't label eggs as being "organic" if the hens were raised in a barn or cage.https://www.australianeggs.org.au/farming/free-range-eggs
Banana blossom - Page 1
Forum section: electronics / general

author: PlainName
author_rank: Super Contributor
timestamp: May 13, 2022, 09:50:17 am
content: Walking around the (now non-)oil aisle of the local supermarket I noticed cans of banana blossom. A partial read of the label suggests they could be used instead of meat or fish(!) and even gives a recipe for battering and frying them to then serve with chips. So I got a can to see what it's like, and then forgot about it.But last night I remembered so we had them out to look. Sorry, no photos, but if you search the web for banana blossom these are nothing at all like that! OK, same shape but they are kind of orangey pink. Of course, we didn't know that at the time because I didn't look 'em up until after, so I had a nibble and they seemed a bit bland apart from being a bit astringent.Next, I fried some but that was worse. Now they had some flavour to be bitter. So I did the creamed eggs trick and fried some in cream. Hmmm. Salt and pepper was getting good, but still bitter, and I figured what we could actually taste was nice salted cream with a bitter addition.So, next I shoved the rest in a pan of boiling water with lemon juice, after which they were much better. Still bland but now only a slightly bitter aftertaste. Hmmm. End of experiment and top-up for hens' compost heap.A quick web search suggests that they shouldn't be bitter at all, and if you get some that are there is nothing you can do about it - it's the plant that's off rather than the cooking. Can't believe they would go off in 'fresh' cans and if that really is the case it could be expensive to find some that are OK (you can't really test them before buying, although I've seen the results of gits that do test stuff in supermarkets before deciding not to buy).
Q: Why are electronics engineers bad at cooking? - Page 1
Forum section: electronics / general

author: niconiconi
author_rank: Frequent Contributor
timestamp: January 29, 2022, 02:06:10 pm
content: A: They use too much SPICE.

author: rpiloverbd
author_rank: Regular Contributor
timestamp: January 30, 2022, 11:08:30 am
content: Not true. I am an electronics engineer and I am good at cooking too. Please don't give up trying. All the best.

author: Halcyon
author_rank: Unknown
timestamp: January 31, 2022, 12:56:15 am
content: I think he was making a joke.https://en.wikipedia.org/wiki/SPICE

author: Ed.Kloonk
author_rank: Super Contributor
timestamp: January 31, 2022, 12:58:02 am
content: I dunno man, I can burn water in the same way I can fry a transistor.

author: MK14
author_rank: Super Contributor
timestamp: January 31, 2022, 02:05:04 am
content: I hope no one's joking in this thread, because ..I'd never, ever make a joke about such a serious subject, I'm very disappointed.I'm actually extremely wonderful at cooking. I can cook up a wide range of dishes, arguably, much better than most professional chefs. They make interesting smells as well.To give you some examples, I've cooked things like, resistors, capacitors, transistors, integrated circuits (some say, "I make the nicest chips"), and especially voltage regulators. True, they weren't suppose to be over-heated like that, but that can happen during circuit development/test/research.

author: SeanB
author_rank: Super Contributor
timestamp: January 31, 2022, 09:43:31 am
content: Well, decided to do a little minced bird for breakfast. Big chicken, really big chicken, actually the biggest dinosaur living today, at least in Africa. Tasted great. Fried in a pan with a little butter, and then added an egg to make scrambled egg.

author: aduinstat
author_rank: Contributor
timestamp: May 04, 2022, 11:14:59 pm
content: Quote from: MK14 on January 31, 2022, 02:05:04 amI once got some eval boards with backwards tantalums. That one was totally not my fault. Entertaining though.The power resistor was my fault. Just because it's operating below the rated power, doesn't mean it won't burn a hole in your bench.
Improv dressing - Page 1
Forum section: electronics / general

author: T3sl4co1l
author_rank: Super Contributor
timestamp: May 10, 2022, 08:46:04 am
content: This seemed to turn out better than alright, if not the most pleasing color (some dye would be fine, or juice or choppedbits of colorful veg; or maybe paprika, etc.).Unfortunately I don't have measurements as usual, but eyeballed something probably like:1 lemon, juice of2 tbsp soy sauce1 tbsp yellow mustard (prepared)1/2 tsp dried thyme1/4 tsp celery seed, crushed/ground2 tbsp white sugar1/3 c mayonnaise (not sure, maybe even more like 1/2 c?)The celery seed, I have whole, but I crushed it by pouring it out on the cutting board and dragging the chef's knife over it, held nearly flat, with strong downward pressure from my other hand. (Be especially mindful of the cutting edge when applying pressure!) Using the point helps concentrate force. After a few passes, most seeds were cracked, starting to form a paste (the granules start to stick together in their expressed oil). Easier to just use a grinder if you have one handy (alas, I don't).Soy sauce with sugar and acid (acetic or citric) shifts the flavor to a sour teriyaki profile (which uses rice wine, so, winey flavors rather than acids), and from there, herbs/spices are nice. Could replace mayo with oil and shake for a vinaigrette.I suppose I shouldn't be so surprised, vinaigrettes are pretty simple and good.Hmm dang, I didn't even put garlic in there? That'd be even better... I did have onion and black pepper in/on the salad however.Tim
Hearty Rice Stuff - Page 1
Forum section: electronics / general

author: T3sl4co1l
author_rank: Super Contributor
timestamp: April 20, 2022, 05:40:14 am
content: Not sure what this counts close enough to; it's drier than a stew, more and different flavors than a pilaf (and wetter), but uh, whatever it is, it seems awfully good?1/2c jasmine rice1/2c lentils2c water1 med to large carrot1 small onion1 can chipotles in adobo sauce1 tbsp "Better Than Bouillon" Chicken (or other stock or base to your liking)Chop veg, put in saucepan with bouillon, lentils and water. Bring to boil, simmer for 15 min.Add rice. Resume boil and simmer for 10 min.May need additional water; this is enough to make ~dry lentils and rice. Chipotles add some sauciness to it.Serve with fresh diced tomatoes (canned will do), or anything else acidic. The acidity accentuates the smoky sweetness of the chipotles, which are already fairly sweet. I think it's doing it for me along the sweet-and-sour plus smoky BBQ-sauce sort of axis.Use to build an entree, or a side to a main course. Note there's almost no fat in there, so something fried or meaty is a good idea to pair up.Earlier today I had some with the last of my roast chicken thighs (which were marinated in garlic, soy sauce and sugar). Just now, I fried/sauteed some mushrooms, cabbage and green bell pepper, and served that on top, along with diced tomatoes, soy sauce, sugar, and a generous twist of lemon juice.Can vary the ratio of lentils and rice, if you better like one or the other. Nice protein source for a vegetarian (vegan, with other broth) dish, or with meat, you won't miss the low protein of rice alone.Also did something similar the other day, but with more water (making more of a hearty stew) and instead of chipotle, a brick or two of S&B Golden Curry. Hmm, or both why not?... hmmm...Note on heat: I've... I've had hot chipotles before, but this can isn't hitting the same for me? Dunno if that's me, or product variability. Like, I cracked that can open and slurped two right out of the can... om nom nom. Something that would bring me to tears on other occasions?! I haven't really been eating a lot of spicy food lately, so, not sure. Anyways, if your pain threshold is lower, definitely go easy on them, maybe sub in some tomato paste, paprika, sugar and smoke flavoring (or smoked paprika, or etc.) to keep the richness up.Tim

author: Halcyon
author_rank: Unknown
timestamp: April 20, 2022, 05:46:48 am
content: Will be trying.
Mie Goreng-style Chilli Eggs - Page 1
Forum section: electronics / general

author: Halcyon
author_rank: Unknown
timestamp: April 10, 2022, 11:39:52 pm
content: This is my take on a chilli eggs recipe. It's designed for breakfast but would also make quite a nice meal any time of the day. The following will make 1 substantial serving, but depending on your appetite, you could use less toast or 2 eggs instead of 3.Ingredients:1x pack of Indomie Mi Goreng instant noodles*See Note3x eggs2x slices of toast (I'm using sourdough)ButterSpring onion/scallions thinly slicedChilli/red pepper flakesNote: For this recipe, we're only using the flavour/seasoning sachets. Save the noodles for other dishes that require instant noodles, like stir fry.Method:1. Whisk eggs in a bowl. At this point I like to add a very small dollop of cream (you could also use milk or leave it out altogether).Melt a small amount of butter in a small, non-stick frying pan over low heat. We're going to cook the eggs low and slow for this dish.2. Place the eggs into the frying pan and as some parts begin to solidify (after a minute or two), gently give the eggs a bit of a stir to bring some of the uncooked egg in contact with the base of the frying pan. We're going for a partly scrambled but mostly omelette consistency, so don't break the eggs up too much. Continue cooking until the top of the egg is still slightly runny but there is enough rigidity in the bottom section to allow you to flip it without breaking apart (don't flip it yet!).Meanwhile, mix together the seasoning oil/kecap/sambal and the powdered seasoning/fried onion satchets from the noodles into a small bowl and set aside.3. Once the egg is a few minutes from being ready, dollop the Mie Goreng mixture in a line along the middle of the egg. Gently flip one half of the egg over onto itself and continue cooking for another minute or two until the egg is almost set. Covering the frying pan with a lid at this point will help set the egg in the middle. Eggs will continue to carryover cook after the heat is off so take them to about 90% of your desired consistency before removing from the heat.While this is happening, toast your bread.4. Once the egg is cooked to your liking (I prefer it still slightly gooey in the middle), arrange the toast on a plate, butter, then top with the egg. Serve with the sliced spring onions, a dusting of chilli flakes or powder (I used Shichimi Togarashi) and to gild the lily, I added some chilli threads for presentation. You could also add some grated Parmesan at this point too if you wanted.
Metamolds, or what I found while lookinghow to make custom popsicles - Page 1
Forum section: electronics / general

author: cdev
author_rank: Super Contributor
timestamp: April 08, 2022, 07:42:31 pm
content: I started out looking trying to find how I could make fun popsicles from silicone molds,that resembled the most expensive failed building in history..They would be a joke, but one few people would understand.. (the best kind)Modeled after the Ministry of Truth in Orwell's 1984. I see North Korea nerds and former NGO workers and diplomats as being the target market for these molds..This is the ideal kind of shape for popsicle molds.. amanifold.The Ryugyong Hotel. One of the tallest buildings in the world.. Tell us, do you think its ugly, beautiful, or somewhere in between?https://en.wikipedia.org/wiki/Ryugyong_HotelIf you are trying to treat a transformer to prevent it from humming (with shellack, not silicone) its my understanding that the process is much like this one.Not easy.. But it helps a lot.And Part 2...
Yet another chicken currish with a twist . - Page 1
Forum section: electronics / general

author: Labrat101
author_rank: Unknown
timestamp: March 08, 2022, 07:51:42 pm
content: Hi all you hungry techs .I Have to do all the cooking now my wife who is disabled and can only use a spoon to eat with. Which did make it hard atfirst . So I had to reinvent easy cooking that was not boring and did not look like Baby food . That she could eat by herself .First I never measure anything .ingredients :: for 3 peopleChicken fillets about 4 or 5 .Onion largeGarlic 1 Segment1 AppleOlive oilCarrot large or 2 smallMushrooms 4 or 5 large or to tasteBell pepper Red or RGYZucchini as per tasteSalt & PepperCurry powderSweet Paprika powerWorcestershire SauceRed wine vinegarFirst chop or cube the chicken fillets and place in a mixing bowl .next peal the Apple and chop up into smallish chunks and Add to the Bowl .Now Add pepper & salt , Worcestershire Sauce good splashing , Red wine vinegar about teaspoon ,Sprinkle Sweet Paprika power , Curry powder a good Sprinkle, or as much as you like .Now Mix every thing well so the Apple and everything is mixed . Do not mush the apple .Chop all the Veg up . Slice the mushrooms , Dice the carrot , Slice the Bell Pepper , Dice the Zucchini ,Chop or slice the Onion and also the Garlic .Get a large Wok with a lid .Place on Gas with some Olive Oil Not too much just lightly cover the bottom of Pan.Heat until hot . Add Onion & Garlic mix cook for about a minute or 2.Now Add your contents of the Bowl Chicken Mix . Cook for about 3 or 4 minuets until the chicken is yellowish white.keep stirring .Now Add All your chopped ,& Sliced Veg . To The Wok mix gently until all is mixed and Hot about 2 or 3 minuets .Now Put the lid on and turn the Gas down low . So the Veg will sort of steam cook .Leave for about 10 mins and give it another Mix . Gently . Adjust the temperature so its not boiling madly just a simmer .Leave for about another 10 or 15 minsDon't over cook the veg the carrots should be soft but firm .When Finished can be served on Rice or with Noodle as I did .I boil My Noddle with Italian herbs & spices it adds more flavor and stops the noodles sticking .By now you should have found a plate & Fork .PS I also do a great Beef thing as well with ... mind blowing taste . If you like this give it aHappy Eating
Outdoor Garden THERMAL ISSUES, and solutions offered - Page 1
Forum section: electronics / general

author: RJSV
author_rank: Super Contributor
timestamp: March 06, 2022, 09:10:31 pm
content: Good afternoon, Sunday beautiful today...Here is my take, (food related topic), on aTHERMAL WALL option, and experiment.In West Coast U.S. our 'shadows' fall to the North, and I've noticed, a straight up (mud) wall will never shade your veggies, no matter what season. On the other hand, other shade producing objects, placed to the north (of your planting box) WILL make problems, and compounding any cold season, by shading, at say before 3 pm, even though daylight has more than an hour to go, before winter sunset.PLUS, here on EEVBLOG I've discovered can't include a photo, in 'PM' sent to others.This photo, shows a curvey MUD WALL, with intended purpose to gain some heat retention ability,...maybe I can gain a couple weeks head-start, on some broccoli, etc. that needs lots of time, in season.FARMERS ! HA! We are poor, often, in this world...- Rick B. (nr Oakland, CA)

author: RJSV
author_rank: Super Contributor
timestamp: March 06, 2022, 09:13:10 pm
content: This photo view includes a couple of my'BIRD SHIT COLLECTORS'Otherwise known, as a backyard SOLAR PANEL.

author: coppercone2
author_rank: Super Contributor
timestamp: March 07, 2022, 01:18:55 am
content: I kind of wonder if you can put like some kind of netting at the right place to shield them from direct sunlight during high noon and then give full light as angle of sun changes. Like camouflage netting for army. I would imagine the most evaporation happens at high noon (I figure you have evaporation problems with water in cali)So like a narrow strip hung up in the middle of the patch. Or grow a vine over it, but I am not sure if the vine will drain the water since its still being heated. Maybe Hops lol
The Physics of Beer - Page 1
Forum section: electronics / general

author: 3roomlab
author_rank: Frequent Contributor
timestamp: February 22, 2022, 02:07:54 am
content: The Physics of Beer : Participatory Workshop | ICHEP2020 for Public*burp*

author: Nominal Animal
author_rank: Super Contributor
timestamp: February 22, 2022, 04:00:59 am
content: There are a number of dishes that can be significantly enhanced by adding suitable beer.The most notable one to me isporonkäristysor sautéed reindeer, where half to equal weight in porter or stout to the meat will greatly enhance the flavours.

author: TimFox
author_rank: Super Contributor
timestamp: February 22, 2022, 04:42:02 am
content: And limpa rye bread needs beer.
Vegetarian loaf - Page 1
Forum section: electronics / general

author: T3sl4co1l
author_rank: Super Contributor
timestamp: December 26, 2021, 09:53:51 pm
content: This looks pretty good actually:https://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921Tim

author: Halcyon
author_rank: Unknown
timestamp: December 29, 2021, 12:43:47 am
content: It does, although I'm a little disappointed in the lack of actual vegetables in it. It's mostly herbs and spices. I reckon you could sneak some zucchini, peas and/or carrot in there.

author: rpiloverbd
author_rank: Regular Contributor
timestamp: January 30, 2022, 11:10:50 am
content: Have you tried this recipe? How does it taste?
Maple Beef Broccoli delight ! - Page 1
Forum section: electronics / general

author: RJSV
author_rank: Super Contributor
timestamp: February 20, 2022, 03:09:16 am
content: Trying for more VEG, I took package ('NICE', Maple Beef Jerky), placed over broccoli, cut the massive stalk, if too much bulk, and place the heads in glass casserole dish, maybe spoon of water...360 degrees, but watch it, 25 minutes or more.I put a few small butter chunks, after was got, there uncovered in oven.You get to have that sweet, and MAPLE taste, plus small amount of burn / grease funk, adds a taste, like 'fried'.Load up the broccoli heads...could be worse!
Hi-tech ice cream - Page 1
Forum section: electronics / general

author: helius
author_rank: Super Contributor
timestamp: March 19, 2021, 09:11:33 pm
content: This is a placeholder for when I get some experience using liquid nitrogen to make ice cream.If you have done this, I would be interested to hear your thoughts!Other topics: Turkish salep ice cream (dondurma) and possible substitutes for orchid tubers.

author: Chatzo
author_rank: Newbie
timestamp: May 16, 2021, 07:16:14 pm
content: Well i have done it 2-3 times and i have to say it is veeeeery good not only in due to its "geek-ness" but also due to the fact that the rapid cooling causes ice crystals to be tiny and thus the ice cream to be very creamy as well as the fact that it is ready within minutes. I would suggest you to go slow with the nitrogen and stir constantly with an electric "stirrer". Wait for the nitrogen to evaporate before you put more. Be cautious that if you throw too much nitrogen, ice cream freezes too much and you can burn your stirrer (ask me how i know).I can not give you advice on the recipe as i was not the one that made it any of the times.Definitely worth doing it if you have the LN2 to spare.Have fun and be careful !PS Provide feedback of your results

author: Marco
author_rank: Super Contributor
timestamp: May 17, 2021, 12:00:28 am
content: I noticed there's a cheaper variation of Pacojet now, Nemox Frix Air ... well, lower cost any way, not really cheap. Still too rich for my blood.

author: james_s
author_rank: Super Contributor
timestamp: May 17, 2021, 12:15:08 am
content: That's been on my list to try for some time now, I need to get a proper Dewar to transport LN2 though.

author: coppercone2
author_rank: Super Contributor
timestamp: January 09, 2022, 02:40:16 am
content: Dipping dots are the defacto high tech ice cream
Broiled Chicken Breast - Page 1
Forum section: electronics / general

author: DrG
author_rank: Super Contributor
timestamp: November 21, 2021, 04:44:48 pm
content: Usually, I bake or saute chicken. The other day, I tried it under the broiler and it turned out very well and quite close to actual BBQ style.I used boneless, skinless chicken breasts. Trimmed the tiny bit of non-meat part and sliced it in two. Then coated it with olive oil. salt, black pepper, garlic powder (there is more, but read on).Placed them in a pan about 3-4 inches from the broiler element, on high. Three or four minutes on a side with one flip. I like oregano on this but add that right before the flip so it does not burn.A minute before you take it out, add a splash of vinegar or lemon juice (the acid goes really well here).This will cook quickly so you want it nice and broiled but not dried out or burned and placement near the broiler element is important.Of course you can spice it to your taste, but this is plain and simple and quite tasty.

author: Halcyon
author_rank: Unknown
timestamp: November 22, 2021, 08:58:43 am
content: You can get fairly similar results just in a fan forced oven if you don't have a grill/broiler or you are wanting to do larger pieces. The oven is pretty much the way I cook chicken 90% of the time.

author: DrG
author_rank: Super Contributor
timestamp: December 05, 2021, 11:52:37 pm
content: Made it again and, it turned out rather well, again.The rice (mix) takes 20 min. The chicken breast 3.5-4.0 min X 2. With a little time management, 22 min from thought to plate.I know it is not a big deal, but I am definitely adding to the repertoire.

author: beanflying
author_rank: Super Contributor
timestamp: December 06, 2021, 02:15:59 am
content: Try doing it with Chicken thigh fillets (off the bone) instead of Breasts. The thighs have way more flavour and also generally won't have been bleached to make them white
It is worth to create a cooking blog! - Page 1
Forum section: electronics / general

author: Giannaapom
author_rank: Newbie
timestamp: October 26, 2021, 09:45:40 am
content: HelloA little off-topic, but I needed the help of potential viewers.I want to create my own blog about cooking where I will prepare the food and eat it with a friend/boyfriend and so on. So I will make videos, my question is I should post text after it or not.If I should create text at which I am not the best how I should make it? Some advice, please!Thank you in advance for your help, have a nice day!!!

author: PlainName
author_rank: Super Contributor
timestamp: October 26, 2021, 05:42:24 pm
content: My own feelings, and others may disagree...If you're posting the recipes then text and perhaps pictures, in an easily clippable form (for cutting'n'pasting into recipe books). One picture of the finished thing would be good, any beyond that not really necessary (especially since there would be video).

author: Giannaapom
author_rank: Newbie
timestamp: October 27, 2021, 08:38:58 am
content: Thanks for the good advice!I will take into consideration.

author: PlainName
author_rank: Super Contributor
timestamp: October 29, 2021, 10:10:15 am
content: QuoteWho was being rude, and in what way?

author: PlainName
author_rank: Super Contributor
timestamp: November 01, 2021, 09:28:52 am
content: No problem
kimchee / kimchi - Page 1
Forum section: electronics / general

author: DrG
author_rank: Super Contributor
timestamp: May 30, 2021, 04:30:45 pm
content: Going to try to make my own Kimchee. I love the stuff....not sure I will love what I end up making, but I want to give it a try.So, I scored a bag of Gochugaru....I don't want to provide a link until I know it is good. I paid ~US$10 for 100 gms. This is born, raised and shipped out of Korea and I went out of my way to get it in the name of authenticity. You can get a similar product from China for 1/4 of the price and, frankly, I don't know that this is better or worse. Just telling you what I did.There are lots of recipes online, but has anyone made it successfully that could pass on the recipe or just some tips?

author: thatawesomeguy
author_rank: Newbie
timestamp: October 16, 2021, 07:47:13 am
content: I've made Kimchi a couple times with success.The recipe I've followed is this onehttps://www.koreanbapsang.com/baechu-kimchi-napa-cabbage-kimchi/If I made it again I've probably dice the cabbage rather than leave it whole, just makes it easier to use.You can also jumpstart your fermenting process if you have some left over Kimchi by adding it to your new batch.

author: DrG
author_rank: Super Contributor
timestamp: October 18, 2021, 11:56:04 am
content: I still have not tried to make any, but will look through that site and recipes.

author: retiredfeline
author_rank: Frequent Contributor
timestamp: October 18, 2021, 12:00:55 pm
content: No Korean grocery stores where you live? Here locally made kimchi is about $5/500g.

author: DrG
author_rank: Super Contributor
timestamp: October 18, 2021, 01:32:36 pm
content: Quote from: retiredfeline on October 18, 2021, 12:00:55 pmTo the contrary, there are many. I buy some regularly. Nevertheless, there is something to making your own and I want to try doing that.
Meat nigiris in Japan - Page 1
Forum section: electronics / general

author: Just_another_Dave
author_rank: Regular Contributor
timestamp: October 16, 2021, 09:48:37 pm
content: As EEVBlog is a worldwide community, I think that someone here might be able to solve a doubt about sushi toppings that I haveSome days ago I saw a new Japanese restaurant near my house and it shocked my that it offers nigiris with chicken, beef and foie as toppings. As the rest of Japanese restaurants that I know just have nigiris and rolls with seafood, it surprised me. Additionally, it didn’t have any American style sushi rolls, so it didn’t seem quite probable that it could be a recipe from the United States. Therefore, I searched for meat based sushi recipes in Japan and I found out that Sushiro has beef nigiris. Some YouTube videos also showed Spam nigirisFor that reason, I have thought that this board might be a good place to ask if someone knows if these types of rolls and nigiris are common in Japan (as it seems by the results found in google and YouTube) or just a western version
Cabbage bar carné - Page 1
Forum section: electronics / general

author: PlainName
author_rank: Super Contributor
timestamp: July 13, 2021, 09:42:20 pm
content: Usually we would do cabbage by throwing some bacon into a pan then cooking the cabbage in the fat, but having been gifted some turkey sausages via the 'gotta go today' shelf of the local supermarket, we wanted a version that wouldn't overpower them so this simple and quick recipe doesn't have the bacon.Apols for the photo quality and lighting - didn't know I was going to do this until I'd started...Ingredients* Half a cabbage (or a whole one) with the woody bit removed, then sliced or diced or however you prefer to make sure it's dead.* Large onion, sliced or diced ditto.* Pair of apples, peeled, cored and chopped. Tip: if you normally do all the prep before starting on the cooking, either make an exception for these or store them in a bowl of water to stop 'em going brown.* Oil of some kind. For this I used olive oil plus some goose fat. Butter is fine instead/as well.* That's it - no other liquid (except mustard if you like that). There will be plenty to soak up with mash or bread or whatever at the end, even so.MethodI used a pressure cooker but a pan with a lid should be OK with a longer cooking time. The important bit is that the heat and steam needs to be kept in.Heat the oil/fat/butter and saute the onions until transparent(ish).Add the apple and give it a good stir to get the apple oiled up. Add mustard, salt and pepper to taste (that's a good teaspoon of Dijon, and about half to three-quarters of a teaspoon of salt, which worked for us but YMMV).Mix and add the cabbage, giving it a good stir. Slap the lid on and once the cooker is up to pressure give it 20 mins. No, 25. Which is about 40-60 if it's a safe ole lidded pan.Serve. Doesn't look like much in the photo but it's all I could grab before the rest evaporated, courtesy of my other half.

author: bsfeechannel
author_rank: Super Contributor
timestamp: July 14, 2021, 11:44:44 pm
content: Just did it. Ate it with tapioca.I didn't peel the apples (I like apple skin) and cooked it all in a pressure cooker. Also used butter and oil.Tastes very good.

author: PlainName
author_rank: Super Contributor
timestamp: July 14, 2021, 11:59:49 pm
content: ThanksTapioca is an interesting twist!
Better microwave Baked Potato - Page 1
Forum section: electronics / general

author: GreggD
author_rank: Regular Contributor
timestamp: June 26, 2021, 05:33:33 pm
content: Baked potato.The very best comes from being buried in camp fire coals if removed at a good time.Second best is in a oven at 450F (220C) but it is our summer with high humidity and I am only one person.Potatoes in a microwave, well better than having one chucked at my head.I _oogled for the umpteenth time again and all results were all the same, terrible. (Poke holes, five minuets and volia a lump).Voilà "definition" to express satisfaction or approval, or to suggest an appearance as if by magic. Or not!My new better way.I use a Zip-N-Steam microwave bag. I use this one bag every day have only use two bags in five years as live steam and a little care keeps them clean.Poke holes with a fork, place in bag, microwave high ~2 minuets or 30 seconds past the bag inflating.Then 20 minuets on the very lowest setting, (is WARM on my Panasonic 1100W).Massage the potato to break up the inside then split open.Makes the fluffiest microwave potato you will ever have (from a microwave) and even the skin is tender.Asparagus and broccoli are fantastic in the bag. About 2 minuets.Never thought I would post in the cooking section.GreggD

author: amwales
author_rank: Regular Contributor
timestamp: June 26, 2021, 05:53:45 pm
content: I always wrap mine in some paper towels after poking holes in the the potato, time is dependant on the size of the potato and he power of the microwave, but can be 8-10minute at 700watts. Careful when you unwrap it, steamy and hot. I guess the important part is keeping the steam in, which I guess is what's happening with your bag.

author: bd139
author_rank: Super Contributor
timestamp: June 26, 2021, 05:57:37 pm
content: I poke holes in mine, microwave it for 6 minutes then stick it in the oven for 20 mins. Comes out amazing.

author: BrokenYugo
author_rank: Super Contributor
timestamp: June 26, 2021, 07:44:14 pm
content: Quote from: bd139 on June 26, 2021, 05:57:37 pmI do similar, microwave until cooked through, finish off in toaster oven (air fryer would probably work too).

author: PlainName
author_rank: Super Contributor
timestamp: July 05, 2021, 08:05:36 pm
content: Apparently, this is how you do baked potatoes:1. Wash, dry and prick all over, place on a wire tray (else they'll go soggy underneath) and shove in a pre-heated oven at 220C (lots F) for 25mins.2. Remove and coat with melted butter then sprinkle with salt and black pepper (top and bottom). Show back in the oven at 180C for ~45mins. Maybe 50.3. Done.
Hot Dogs: Some of us will never be able to cook them like this. - Page 1
Forum section: electronics / general

author: T3sl4co1l
author_rank: Super Contributor
timestamp: March 27, 2021, 09:31:53 pm
content: But a few will! I think Jeri Ellsworth did... ah, here it is, twas another on their tour that did it:https://youtu.be/Zf4wKY8PJtg?t=329Tim

author: Ed.Kloonk
author_rank: Super Contributor
timestamp: March 27, 2021, 11:06:56 pm
content: Spend some time in outback Australia during summer.

author: DrG
author_rank: Super Contributor
timestamp: March 27, 2021, 11:10:23 pm
content: Quote from: Ed.Kloonk on March 27, 2021, 11:06:56 pmhttps://en.wikipedia.org/wiki/List_of_volcanoes_in_Australiageez

author: Ed.Kloonk
author_rank: Super Contributor
timestamp: March 27, 2021, 11:19:09 pm
content: Quote from: DrG on March 27, 2021, 11:10:23 pmAnd I was only talking about finding a rock that had been in the sun all morning.

author: DrG
author_rank: Super Contributor
timestamp: March 27, 2021, 11:26:26 pm
content: Quote from: Ed.Kloonk on March 27, 2021, 11:19:09 pmAlso, with the notable exception of Big Ben in 2019, a whole lot of them last erupted thousands or millions of years ago and I am pretty sure you were not around then, but if you were, you definitely did not have any hot dogs.

author: Ed.Kloonk
author_rank: Super Contributor
timestamp: March 27, 2021, 11:27:06 pm
content: I've been trying to find that Far Side comic where there's a huge boulder. Two beady little eyes underneath. A lizard runs out and climbs on top of the rock. Sits there for a little while and starts to sizzle. Runs back under the rock and it's thought bubble is: Well, that was silly.

author: DrG
author_rank: Super Contributor
timestamp: March 27, 2021, 11:34:29 pm
content: "We don't need no stinking mains"https://www.eevblog.com/forum/chat/cooking-hot-dogs-with-mains-electricity/

author: Ed.Kloonk
author_rank: Super Contributor
timestamp: March 27, 2021, 11:36:12 pm
content: My friend says that the most common accident at his nudist colony is the sausage sizzle.

author: coppercone2
author_rank: Super Contributor
timestamp: April 04, 2021, 05:21:21 pm
content: I am disappointed by the thermal transfer, they should get a hammer and chisel to carve a flat on the surfaceor perhaps a masonry angle grinder, i do wonder what would happen if you try to ground that hot rock, but if you get it flat and bring oil steaks are not out of the question, especially when you can fry the top by breaking off more rock and putting it on top.

author: Stray Electron
author_rank: Super Contributor
timestamp: April 04, 2021, 05:41:53 pm
content: "Some of us will never be able to cook them like this."Mehh. The microwave is a lot closer and i don't need to get dressed to go use it.

author: DrG
author_rank: Super Contributor
timestamp: May 26, 2021, 02:16:46 pm
content: very creative....and oddly disturbing.
Smashed baked Little Potatoes - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: May 19, 2021, 03:52:40 am
content: This is something I have been enjoying recently1) Boil some little potatoes, as many as you need, for 12-15 minutes after the water is boiling2) drain potatoes and let them cool down3) oil up potatoes in a bowl with olive oil4) oil up a cookie sheet, preheat oven to 4255) use a potato smasher to crush the potatoes half way on top of a plate. They should have cracks form but stay intact, if they are falling apart you are smashing them too much.6) Drizzle them with olive oil on both sides (you want oil getting into the smashed medallions)7) season with salt, pepper, smashed rosemary (mortar and pestle), smashed dehydrated onion (slightly smaller then what is commonly in containers), sage powder, savory powder, garlic powder, oregano, possibly coriander, touch of paprika or chipotle dried pepper. I recommend to mix up the spice mix in a bowl and season by hand. Don't season them on the pan because it will get excess spices on the pan that will burn. The focus of the spice mix is on the slightly size reduced onion flakes, I think its the central spice ingredient, the herbs are used in much smaller amounts, I was going for a sour cream and onion type deal. You want the onion that is kinda like really coarse salt.Arrange the 'disks' on the well oiled baking sheet9) bake between 25-40 minutes10) serve with sour cream and fresh chivesThis makes little medallions with some structural integrity that are a easy way to make something along the line of a low effort crunchy oniony tatortot. Very delicious as a side dish with steak. I would post a picture but they got too browned because I got distracted with a movie so its not photo material. You get something between a french fry, baked potato and tator tot without the big effort required for those foods, without relying on frozen stuff, mandolins, graters, other crazy stuff.

author: Stray Electron
author_rank: Super Contributor
timestamp: May 19, 2021, 10:15:25 pm
content: Oh Damm! Why did you have to remind me? I haven't had any of those since I lived in Virginia and could get FRESH produce and not the year old stored in a grocery chain's warehouse mummified potatoes that we have here.
Tortellini with Marinara sauce - Page 1
Forum section: electronics / general

author: DrG
author_rank: Super Contributor
timestamp: May 15, 2021, 10:50:39 pm
content: Made this recently. I make several different kinds of pasta sauces. This was a simple marinara. I want it relatively thick and with only a small amount of texture.Tomato puree + a smaller amount of tomato sauce.I use a food chopper on green Peppers, onion and garlic. In that order, they get sauteed and olive oil is added before each. Then the sauce. Spices are basil, oregano, salt and pepper. After the sauce has simmered for a while, I taste it and adjust it for spices. If it is too tart or 'sour' - canned tomato anything is a bit of a gamble, I will add a teaspoon of sugar (not too much, just a bit for balance).These tortellini were stuffed with cheese, so no Parmesan on top.Add some hot pepper to taste and is done.
Chinese Tomato-Egg-Soup (with free Chinese Hot Oil recipe!) - Page 1
Forum section: electronics / general

author: Ysjoelfir
author_rank: Frequent Contributor
timestamp: June 26, 2021, 11:07:48 pm
content: Another simple one:A chinese-ish Tomato and Egg soupIngredients:- 400ml chopped Tomatos from the can, unseasoned- 4 Eggs- Some chinese hot oil (we make that first, no need to buy it)- Some chinese black vinegar, for example Heng Shun Chinkiang- Some soy sauce- one or two stock cubes- Water- noodles of your choiceInstructions for the hot oil:Prepare a heat resistant glass jar. No need to prepare much here, it will be sterile soon anyway. Make sure that it is ABSOLUTELY dry!Grab a shallow pan and heat some of the cheapest, most refined, neutral tasting oil you can find. How much? Well, how big is the glass you want to store it in? Yes, a bit less than whatever fits in that.You want to heat the oil just before the smoke point. DON'T OVERHEAT IT! As soon as you notice some fumes rising up remove it from the heat.While the oil heats up grab some dried chilli peppers of your choice and break those up into small pieces. A food processor works great. How many? I would say.... fill your storage jar to a quarter with the peppers. Don't use chilli powder and don't grind your chillies to a powder either.Add one to two teaspoons of white sesame seeds to that jar.Now: As soon as the oil is just below its smoking point you want to remove the pan from the heat, let it cool just slightly so that it stops fuming (should only take a few seconds) and add that to your storage jar.Let it cool.Done.Instructions for the soup:Grab a pot and start heating it up. Grab your eggs, beat the devil out of them, add them to the pot. No need to add oil, you can scrape what ever sticks to the bottom off later.While the egg is cooking get a spatula and "scrape" it off from time to time. You want to achieve like 1x1cm pieces of egg.When the egg is nearly done, add the tomatoes. Rinse the cans with a bit of water, add that as well. Add some of the vinegar (four tablespoons is a good start), some soy sauce (I start with 2 tablespoons), some of hot oil (2 tbs) and your stock cube. Top up with some water and add your noodles, its done when the noodles are cooked. Works great with Udon noodles.This is realy a "try it and make it suit your taste"-recipe. If you like it more sour, add more vinegar, want to have more salt? Add more soy sauce. More heat? More hot oil! Want it more "soupy"? Add more water. Its realy simple, fast, cheap, but tastes great.
The San Francisco Treat  - Page 1
Forum section: electronics / general

author: DrG
author_rank: Super Contributor
timestamp: May 10, 2021, 08:21:57 pm
content: Not all food preparation involves a lot of skill and complexity. Since I enjoy eating more than cooking or cleaning up, I have adopted several, “get in mah belly” dishes which hardly need a recipe at all.The main ingredient in this dish is a commercial product popular in the US (maybe Canada also). It contains rice, vermicelli and a sauce packet.First, you ‘fry’ up the rice and vermicelli.Then you add water, the packet, and simmer. About 10-15 minutes before it is done, I add some ham.Time to eat!That rice goes to glucose almost instantly and the vermicelli can’t be too far behind. Plus, you get most of a days recommended intake of sodium in each box.No lab bench should be without a box.
Lamb ragout - Page 1
Forum section: electronics / general

author: Halcyon
author_rank: Unknown
timestamp: April 26, 2021, 04:37:12 am
content: Not my recipe I know, but I thought I'd link this guy here.Nathaniel (Nat) Grant is bloke from Sydney (Australia, not Austria) who actually has some pretty decent cooking skills. Lately, his content has been focussed around cooking good, simple food from scratch (rather than using jar sauces etc...). He has a bit of a "different" style and if you don't like swearing, this isn't for you. But he says it like it is. I'm a fan.This is his latest...