full_metal_ox: (Default)
[personal profile] full_metal_ox
How it's Made as narrated by Doctor Seuss, courtesy of facts-i-just-made-up.tumblr.com:

First the cracker batter maker makes a cracker batter batch.
then the cracker batter mixer door will open and unlatch
so the batter mixer nozzle can descend upon the patch
where the cracker batter spreads out for the nozzle to attach.

When the cracker mixer nozzle sprays the cracker batter spray
and the cracker batch emulsion lies a-soaking in its haze
then the cracker batter mixer starts to stir up all the glaze
that the final cracker stacker needs to lubricate the way.

Once the cracker stacker handle stacks the cracker batter squares
then the cracker batter's hardened into double stacks of pairs.
Now the cracker separator breaks the crackers in the stackers
so the wrappers on the stackers fit the finished stacking crackers.

Then they're distributed to Wal-Mart.

(Tunes to which you can sing the above include: the Marine Corps Anthem, "Behind the Walls of Sleep" by Smithereens, and "Scarlet Ribbons"--Full Metal Ox.)


Jan. 1st, 2012 01:43 pm
greenwitch: (SNL tea break)
[personal profile] greenwitch
In cleaning out my spice cabinet, I've discovered 3 opened containers of cloves (nearly full ones, too.) A cursory search of allrecipes.com, etc. suggests chai mix is a good place to start, but I'm going to need more than that. Everything else was mostly baking, which I'm not that into. My tastes are definitely on the savory side. Does anyone have any ideas for what to use them in?
zeusgoesfishing: Maleficent from Disney's Sleeping Beauty (misc: desperate housewife)
[personal profile] zeusgoesfishing
I'm going to make some lemon pepper mahi mahi soon, but I have no idea what to do for a side. Normally I'd do something like jasmine rice, but my fiance doesn't really like rice. Any suggestions?
amalnahurriyeh: Olivia Dunham in AU-1940s suit and fedora, from the Fringe Episode Brown Betty. (olivia)
[personal profile] amalnahurriyeh
I have a large bottle of supermarket brand prune juice in my fridge, purchased to dose an ill toddler. Well, he's better now, and, damn, that stuff is undrinkable. It tastes like reconstituted raisins, it's opaque, and it's got a weird muddy thing going on.

I've frozen some of it for future toddler illnesses, but it's going to go bad before I can force myself can drink all of it. Does anyone have any good ideas? Sauces it might work in? Anything?
amalnahurriyeh: XF: Mulder in Elvis glasses, with text "fierce" (fierce)
[personal profile] amalnahurriyeh
I'm a practiced yogurt-maker, since my son won't drink plain milk but will drink yogurt/OJ smoothies, and we're on WIC which means we get lots of free milk. (It helps that I have my mother-in-law's yogurt maker from the 1970s, which didn't get used until I cleaned out her house for her sell.) But today, he successfully drank purchased kefir, which opens up some new opportunities. Has anyone ever made kefir? According to my strategic Googling, you can't just use kefir as a starter, you actually need grains. But kefir appears to be less of a PITA to make (no need to scald the milk and so forth, made at room temp, could be pre-flavored to cut down on us needing to buy so much OJ, etc).

(Making yogurt is fun, though, if you can score a second-hand maker or if, say, your crock-pot goes that low. Especially because you can add a lot of cream to it and get particularly yummy yogurt as a result. I've been enjoying it, except the burned boiled-over milk on the stove.)
stripped: (Default)
[personal profile] stripped
In the interest of drumming up activity (hi, I'm [personal profile] stripped and I just joined recently) AND hopefully finding out something useful...

I have steel cut oats. They are AMAZING for breakfast. But. So far I've managed to make a horrid mess of my microwave every time I try to cook them. I figured out a good ratio of water to oats, and I have an idea how long they take, but I'd love hints on how to make them without the water boiling over my bowl. OR a good bowl to get for making hot grain cereals in the microwave (my oatmeal bowl is tall enough for instant oatmeal, but not for the chewier grains that take longer to cook).

I learned today that a rice cooker is right out; it was an absolute horror story.

I've heard I can do it in the crockpot overnight; has anyone tried this?
erda: (Default)
[personal profile] erda
As part of the Three Weeks For Dreamwidth Anniversary Fest, I give you the cooking baking friending meme. Find new friends who share your interest.

Copy the text into a comment and fill in your answers!

tetra: (Default)
[personal profile] tetra
One thing I'm not seeing people doing enough of is getting as much flavor and texture as they could from their rice dishes. So, here are a few pointers:

-Fry your rice raw in a pan with a tablespoon or two of oil first for about 3 minutes. This causes the uncooked rice to gently caramelize on the outside (resulting in a delightfully nutty flavor) and results in a less sticky texture with each grain shiny and perfect.

-Flavor your cooking water beforehand. This is easily achieved by simmering a chicken carcass or other bones in the water for 15-30 minutes. If you're going to add vegetables/whatever to your rice dish, deglaze the pan they cooked in with the rice water.

-Keeping in mind the above two tips, be sure to heat your flavored water first so that when you add it to the caramelized uncooked rice, you get a fierce boil. This may be alarming but is totally desirable as it causes the starch coating the rice to dissolve in the water resulting in a evenly grained rice that isn't clumpy.

-I've played around with a ton of cooking times and ratios but the classic 3:2 ratio (3 cups water to 2 cups rice) is ideal. The moment you add your rice to the water it should flash boil immediately and at that point you just cover and simmer undisturbed on low for 17 minutes (Alton's favorite time proves perfect).

Aaaaand, that's about it. If you've got any other tips, please comment with them.
insilhouette: Amanda Palmer (Default)
[personal profile] insilhouette
It's summer here in Arizona, and when it's going into the hundreds every day, I need some good vegetarian recipes to beat the heat. Any suggestions? Here are my summer favorites:

Cool as a cucumber )
angelikitten: Cat with a halo (Default)
[personal profile] angelikitten
Does anyone here know of any (relatively) simple savoury dishes that are both suitable for vegetarians and lactose-free? I'd just like to try something different.


May. 3rd, 2009 06:49 pm
someone: (pic#127519)
[personal profile] someone
I've only started on this place, but I hope you guys enjoy it! I've got a bunch of tags up, and obviously nothing is tagged yet, but I hope this changes very soon!

Feel free to post recipes, pictures, questions about cooking, anything!

I'll be looking into a new layout in the near future. Excuse the mess of that and the profile! Everything should be looking better very soon.
naughty: (DD: sad)
[personal profile] naughty
We're coming into winter down here, and my daughter (who's 2) now has pretty good cutlery handling skills. That makes it easier to go back to making 'real' foods again, but I'm not so out of practice I've forgotten what's good.

What are some of your favourite foods to have on those cold nights, and hopefully some that are easy enough for a 2 year old to try?