Monday, March 18, 2013

At last! My switch to a food-dedicated blog

Update your bookmarks.

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Saturday, March 16, 2013

The Ragtime Gals - SexyBack


Friday, March 15, 2013

Yum! Homemade "hamburger buns"

As aforementioned, cold weather seems to call me to experiment with baking yeast breads. Thus it was that earlier today — when I asked Kara to accompany me to the local bakery and she refused — I didn't exactly feel put out that I'd be able to work on a batch of "hamburger buns". Yes, that's in quotes. The thing is that I haven't yet found a bun or roll recipe which didn't produce a sickeningly sweet bread. Today I thought I'd give my go-to white bread recipe a shot, halving the amounts and shaping the dough into rounds, rather than dropping it into a loaf pan.

I substituted half the bread flour with (all-purpose) whole wheat flour, and brushed the tops with melted margarine, rather than shortening.

It worked spectacularly! These are a little more crusty at the top than store-bought hamburger bans, but it's a welcome change. I got a nice crumb, too; that's practically unheard of for a bread which I haven't added extra protein (i.e., egg) to. I daresay I'm going to end up making this when I'm next searching for a dinner roll recipe.

P.S. Faithful readers (both of you), I'm getting really sick of having to massage the code for a blog post, so I'm going to switch to the "new" Blogger formatting shortly. I will update this page to link to the new one when that occurs.


Friday, March 08, 2013


I think I might have an egg yolk intolerance. After yesterday's "intestinal blowout" (as I so lovingly refer to such incidents), I realized that the past 3 times this has happened (all within the past month, lucky me!), I ate eggs for breakfast.

Apparently, my body wants me to become vegan. I'll be damned if I'm going to forgo hamburgers, pulled pork and rib eye, 'though.


Tuesday, March 05, 2013

Dairy-free beef Stroganoff

This is an adaptation of Chef John's Beef Stroganoff recipe, omitting the butter, using shallots in place of the onion, increasing the quantity — and roasting — the garlic, and making use of Tofutti's Sour Supreme in place of the sour cream.

This isn't the first time I've made it and it won't be the last. Also, it's one of those dishes which magically tastes even more awesome on the second day.