Jayne ,'The Train Job'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
tommy, I am glad you are feeling better.
ION, I understand the constant beeping that smoke detectors produce when the batteries need to be changed, but I really really don't appreciate it. Especially when they wake me up. Right now I want the inventor of this to DIAF. I have been awake for hours.
I am also cursing the homeowners of this rental property because I just know those batteries are older than a year. We haven't lived here a year!
I've come to the conclusion that the last ten years or so have been rather bad for me. I think it was a combination of anti-depressants not working as well as they had been and me often being too depressed to call my doctor and get new ones prescribed.
I'm glad you can see that and are coming out of it.
I remember as a child when my Mom went through a long period of depression, and being startled when I couldn't remember the last time she had smiled in the previous four years.
I'm glad you can see that and are coming out of it.
Me, too, very much so.
And I am working hard on recovery, too, so if you ever need support, email or phone, feel MORE than free. I know how so very hard and awful it is.
Epic, I LOVE that SPN shirt. WANT.
Thanks for all the support!
ION, I have started cooking again after having my landlord replace my stove. Thanks to google I've found it's very easy to make great steak by frying it--I salt the steak, wait 45 minutes and then fry it. When it's close to done I pour melted butter on both sides.
The salt tenderized the steak but also sucks the moisture out of it. But it you wait 45 minutes before cooking, the moisture goes back in. It turns out I love learning the science of cooking.
So, anyone have recommendations on books that deal with the chemistry an/or physics of cooking?
So, anyone have recommendations on books that deal with the chemistry an/or physics of cooking?
Cook's Illustrated is the most sciencey, I think. I've got their New Best Recipe book.
Must do housework. Massively don't wanna. But on the upside, taking the kids swimming at the rec center later. Seems that's the way we do summer: housework, followed by the pool.
I've hot a couple of the CI cookbooks that I rarely use - you are welcome to them if you want.
So, anyone have recommendations on books that deal with the chemistry an/or physics of cooking?
Also, check out Kenji Lopez-Alt's Food Lab stuff on Serious Eats -- he used to work for CI, and loves an experiment. [link] (And actually, the most recent Lab is about steak.)