Cardboard sleeves or knife safes preferred.
― jaq, Monday, 5 December 2011 16:14 (twelve years ago) link
I have the basic Lansky knife sharpening system ($30), which is a angle guide that clamps onto the blade and 3 whet stones that one moves holding the blade fixed. Once you find a comfortable way to hold both, it takes from 3 (touching up) to 10 minutes (new edge angle) to put a new edge on a blade. If you are the sort that enjoys polishing shoes while watching a movie (or have a partner that does), something like this will do a better job sharpening your knives/scissors than any electric sharpener I've used.
― Sanpaku, Monday, 5 December 2011 16:31 (twelve years ago) link
Lansky is what I use - I've got both the diamond one and the 5 stage standard one, but mostly use the standard.
― jaq, Monday, 5 December 2011 17:01 (twelve years ago) link
tza - get your knives sharpened at the meat counter of yr grocery store. theyve done mine before. I also live a block from a kitchen supply store that does it.
― river wolf, Monday, 5 December 2011 18:57 (twelve years ago) link
i always bring a crapload of food to work but it's a pain to bring a buncha stuff back and forth, plus i've been way overeating and have decided to institute some portion control, so i brought a normal sized sandwich and a small soup today and I'M HUNGRY! :(
― rayuela, Tuesday, 6 December 2011 20:31 (twelve years ago) link
it's only 3:30...
I don't know why but I put an apple in the freezer and now it's frozen. what should I do with it?
― dayo, Tuesday, 6 December 2011 23:43 (twelve years ago) link
i know but i will not Tell
― brownie, Tuesday, 6 December 2011 23:53 (twelve years ago) link
making chicken tacos, psyched about eating them
― league of women voters, Wednesday, 7 December 2011 00:39 (twelve years ago) link
frozen apple could be* hurled at offensive strangers* brandished as weapon in comedy convenience store holdup* employed as a hammer in the making of an art or craft* photographed as it decomposes into mush* mushed into applesauce preemptively so as not to watch it decompose without dignity
― league of women voters, Wednesday, 7 December 2011 00:41 (twelve years ago) link
just did a straight-up eye of round roast tonite with little red potatoes and shallots.
― cad, Wednesday, 7 December 2011 01:04 (twelve years ago) link
i've been thinking about lamb chops all day. i wish i'd bought some at TJ's when i was there, but they're fucking expensive and i haven't really cooked meat in 3 yrs so i can't even remember how to do it properly.
if someone could go to my house right now, cook me a perfect lamb chop with just some garlic and rosemary and salt, have it ready for me when i get home, i would probably pay a lot of money for that.
― smoove operator, Wednesday, 7 December 2011 01:23 (twelve years ago) link
I made lamb chops this past summer, over a grill, they were great iirc
― dayo, Wednesday, 7 December 2011 01:32 (twelve years ago) link
i roasted an 8.5 lb turkey torso (2 breasts) last friday and have been eating it every day since. today i ate turkey 3 times. there are still leftovers. i think tomorrow i want to eat some beef. maybe fish.
― tehresa, Wednesday, 7 December 2011 03:10 (twelve years ago) link
Bill (Tep) talked on his blog about buying 3 turkeys because it's such a cheap protein this time of year, but that's one of the food areas where he and I part ways. I can't stand the thought of that much turkey.
― William (C), Wednesday, 7 December 2011 03:17 (twelve years ago) link
it was insanely cheap (why i bought it). i am also making stock.
― tehresa, Wednesday, 7 December 2011 03:19 (twelve years ago) link
update: apple is still frozen, still in fridge. saving it to throw at something unsavory
― dayo, Saturday, 10 December 2011 15:31 (twelve years ago) link
this is in the oven http://www.nytimes.com/2008/10/13/health/nutrition/13recipehealth.htmlnot sure its a recipe "for health" if u use whole milk ricotta like i am i mean i saw it so i had to get it
― spite n ease (harbl), Sunday, 11 December 2011 02:09 (twelve years ago) link
how did you fit whole milk ricotta into there?
I have a can of san marino tomatoes in my pantry, I just need to buy garlic cloves to use w/ it I guess
― dayo, Sunday, 11 December 2011 02:15 (twelve years ago) link
not health-related post at all, but I am making bouef bourguignon right nowmy kitchen it smells amazing
― VegemiteGrrrl, Sunday, 11 December 2011 02:35 (twelve years ago) link
lol sorry i meant this http://www.nytimes.com/2011/11/22/health/nutrition/giant-shells-filled-with-spinach-and-ricotta-recipes-for-health.html
― spite n ease (harbl), Sunday, 11 December 2011 19:49 (twelve years ago) link
making this recipe with smoked bacon instead of ham:http://www.epicurious.com/recipes/food/views/Ham-and-Black-Eyed-Pea-Soup-with-Collard-Greens-15835
― bene_gesserit, Sunday, 11 December 2011 23:48 (twelve years ago) link
and kale instead of collards
― bene_gesserit, Sunday, 11 December 2011 23:49 (twelve years ago) link
i made a corn beans and squash chili. it was good. i'm cooking a lot lately because it's cold.
― spite n ease (harbl), Monday, 12 December 2011 00:32 (twelve years ago) link
eating the last of my sweet potato/tomato/garbanzo/chard curry -- p good, tastes like it always does
― league of women voters, Monday, 12 December 2011 00:35 (twelve years ago) link
chard/mushroom omelette with hot peach salsa. A bit of a strange combo.
― ljubljana, Monday, 12 December 2011 00:42 (twelve years ago) link
oh now I want to make those pasta shells!
― am0n shumpert (dayo), Monday, 12 December 2011 00:49 (twelve years ago) link
could you share your recipe for this, it's up my alley.
― bene_gesserit, Monday, 12 December 2011 01:23 (twelve years ago) link
lowv, do you have a recipe for that? sounds yum.
― tehresa, Monday, 12 December 2011 01:24 (twelve years ago) link
oops xpost
― tehresa, Monday, 12 December 2011 01:25 (twelve years ago) link
i don't really have a recipe, but it's a basic curry with those things --
can of diced tomatoes (with liquid)can of garbanzos (drained and rinsed) 2 largeish sweet potatoestons of chard
first I sautee spices and aromatics in a little oo in my small cast iron pot, then add the cut up sweet potatoes and stir for a few minthen i add the tomatoes and garbanzos, simmer for 10-15 min? sometimes I add a little water if it seems like it needs itthen about 5 min before it's done i add the chard and it wilts into the reststir, serve
spices and aromatics:garlicgingershallot or onion, whicheverground cumincumin seednigella seedlittle bit of hot curry powder (prob not entirely necessary but it's there)garam masalahot pepper flakessalt
I think that's it? I'm not really sure, but it's the best i can offer atm
― league of women voters, Monday, 12 December 2011 01:35 (twelve years ago) link
also i nuke the sweet potatoes a little bit (boiling would work too) to soften them up before The Flavoring begins
― league of women voters, Monday, 12 December 2011 01:36 (twelve years ago) link
i am really bad at writing recipes, sorry
this is what it looks like with ricehttp://farm3.staticflickr.com/2606/4094309284_a8d6a06709.jpg
― league of women voters, Monday, 12 December 2011 01:38 (twelve years ago) link
that looks really good! thanks.
― bene_gesserit, Monday, 12 December 2011 01:41 (twelve years ago) link
my pleasure! it's amazing how far 2 sweet potatoes and two cans of other stuff that you probably already have on hand will stretch, really.
― league of women voters, Monday, 12 December 2011 01:43 (twelve years ago) link
would eat!
― am0n shumpert (dayo), Monday, 12 December 2011 01:43 (twelve years ago) link
I am defrosting my last bag of black beans but I don't know what to make with 'em
hot or cold?
hot: burritos or soup? cold: salad with quinoa, peppers, corn, other stuff you like
― league of women voters, Monday, 12 December 2011 01:45 (twelve years ago) link
that photo reminds me of why i am not so good w/recipe books that don't have photos. at least at first glance (maybe it changes when it's a book you have to rely on). just the visual fact of garbanzos & the colours, i am half-way there.
my next i-ate-it-now-i-will-cook-it thing is gonna be trying to make good fassoli, after eating some at a yemeni place in bay ridge. i found a bunch of recipes like this which are all kinda frustratingly brief; i think it totally was a simple bean thing, cooked in tomatoes that almost entirely simmered off, & almost burnt to give the beans some texture, but it was so transcendently nicer than the cannelini-beans-in-onion-&-tomato i make to have on toast sometimes, like there was some jedi spice magic happening that i have to work out.
xp frozen beans, huh?
― Never translate German (schlump), Monday, 12 December 2011 01:50 (twelve years ago) link
I soak beans a bag at a time but obviously I am not gonna eat a whole pot of beans at once!
― am0n shumpert (dayo), Monday, 12 December 2011 01:52 (twelve years ago) link
xp LL ooh, a cold vinegary corn and beans salad sounds good - what else should I put in it?
― am0n shumpert (dayo), Monday, 12 December 2011 01:53 (twelve years ago) link
multicolored bell peppers, cilantro, quinoa, whatever else you like! or do something like thishttp://farm7.staticflickr.com/6129/5990088385_b7d520b117.jpg
as for the curry photo, that's why i take somewhat substandard photos of new things i make (and save them) -- it's like a visual menu, which really helps in the planning/shopping stage of regular cooking (a stage that i think is generally underappreciated by most people who don't engage in it on a weekly basis) even if it's not the world's most beautiful food photo
― league of women voters, Monday, 12 December 2011 02:18 (twelve years ago) link
Made an excellent vegan stir fry y'day that had loads of veggies in it inc some crunchy fresh choy sum, cabbage, capsicum, carrots etc, and added some firm tofu which I'd marinated in sesame oil, a little soy and a sprinkling of smoked paprika so the cubes came out all crunchy. Chucked over some udon noodles. Tres yum.
― Leave town with an orange, and pretend you're laughing at it. (Trayce), Monday, 12 December 2011 02:21 (twelve years ago) link
aw that looks great LL! bell peppers are out of season but maybe I'll do an asian style marinade w/ chinkiang vinegar xp
― am0n shumpert (dayo), Monday, 12 December 2011 02:28 (twelve years ago) link
my soup will be like 100x better tomorrow after it sits overnight i think - i used dried black-eyed peas and tried to speed soak them but it didn't QUITE work as well as it does with other beans (it's my first time cooking them).
i definitely want to try to make that curry!
― bene_gesserit, Monday, 12 December 2011 03:28 (twelve years ago) link
I make a chickpea/sweet tater curry a fair bit, theyre easy and tasty. I also add some coconut cream to mine at the end.
― Leave town with an orange, and pretend you're laughing at it. (Trayce), Monday, 12 December 2011 03:58 (twelve years ago) link
one of my new year's resolutions is to go back to all the recipes i either half-assedly wrote down or adapted from somewhere else -- and write everything down meticulously. i want to put all my recipes into a sort of cookbook that i can give to friends and family.
― trudy campbell, Monday, 12 December 2011 03:59 (twelve years ago) link
like, i have a vague idea of how i made that yam curry a while back, but i want to do it over so i can write down how much coriander it needs, how much turmeric, etc.
― trudy campbell, Monday, 12 December 2011 04:02 (twelve years ago) link
yeah, not only that, but i have no idea how many people it will "serve" or if i measured the spices to begin with. usually i just use a spoon and put some spices in the spoon and poof, it tastes good. whether or not it is the ideal measurement, i don't know (and really i don't notice the difference a little bit either way)
i guess writing recipes seems like a job for a perfectionist, and i am not one of those
― league of women voters, Monday, 12 December 2011 04:11 (twelve years ago) link