Bookmarks for 13th September 2012

These are my saved Pinboard links for 13th September 2012:

  • Savory Lentil-Mushroom Burgers | recipe from FatFree Vegan Kitchen – I had a craving for a burger burger. Not a beet burger, or a falafel burger, or a black bean burger, or a curried eggplant burger–just a plain old burger that I could put on a bun with ketchup and pickles and not have the flavors clash or my daughter give me that look that says, “Okay, what does this one taste like.” The kind that tastes like a burger. A veggie burger, that is. So if you’ve also been craving a regular–but delicious–burger that contains no soy or nuts or gluten and that you can make with ingredients that you can pronounce (and that you probably have in your kitchen right this minute), you’ve come to the right place.

    I love these burgers’ lightly herbal flavor all on its own, but I couldn’t resist serving them with a little chipotle mayo just for a bit of kick. Chipotle mayo is the easiest thing in the world to make if you have my tofu-cashew mayo on hand and a can of chipotles or some frozen chipotle cubes. Whenever I open a can of chipotles in adobo sauce, I puree whatever I don’t use in the blender and then freeze it in an ice cube tray; then I pop the cubes out into a freezer bag to keep frozen until I need them. To make chipotle mayo, I defrost one cube (two tablespoons pureed chipotles) and add mayo to taste–in my case, I used about 1/2 cup of mayo for a pretty spicy sauce.

    I served the burgers on buns with all the usual accompaniments along with steamed broccoli and some oven fries. (I followed this hash brown recipe but cut Yukon gold potatoes into fry shapes and baked them for about 30 minutes). Leftovers were great for lunch the next day served bun-less atop lettuce and tomato with a little of the chipotle mayo, and if you can’t eat 6 of them within a week, they should freeze well. If you’re wondering how kid-friendly they are, I can tell you that my daughter liked them more than frozen burgers from the grocery store, which, for a teenager, is high praise indeed.

  • Xiki – Xiki does what shell consoles do, but lets you edit everything at any time. It's trivial to make your own commands and menus to access other tools.
  • Keys to Alignment in InDesign CS6 « « Layers Magazine Layers Magazine – Jeff Witchel goes through the alignment features in InDesign CS6, starting with the basics and moving on to new features like the ability to align selected objects to a key object.
  • Secrets of High-Traffic WordPress Blogs | Smashing WordPress – We all know that WordPress is awesome — but being awesome isn’t always enough. Does it perform well under pressure? Can it deal with traffic from millions of visitors every month? There’s no question that WordPress can be used for your or my blog, but what about multi-author blogs with thousands of comments? How do developers make it scale and perform?
    I spoke with the developers behind some of the biggest WordPress blogs on the planet and asked them to tell me their secrets. Now I get to share them with you.
  • good good things » Seitan and Recipes – I get weird sometimes about sharing recipes. Sometimes I’m greedy and just want to keep them to myself, like my brownie recipe, which on occasion I share with people close to me and I’m getting closer to being comfortable sharing on here. Most of the time I just get anxious that no one will like it, it won’t come out the same way for you as it does for me, I can always improve on it so I’ll just wait until then, blah blah blah. The one recipe I’ve been saying over and over again that I’m “going to post on my blog real soon” is my seitan recipe. Its falls under the category of “I can always improve on it so I’ll just wait until then”. I finally realized the other day that I’ve been making it the same way for months now and I’ve served it to a lot of people over that time. Most of those people are meat eaters and they have all loved it. So I’m finally going to share it today although I think I’ll need a few drops of Rescue Remedy to calm my nerves before I do.
  • good good things » Pepper Seitan {recipe} – A few weeks ago we received a few green peppers from the food co-op we recently joined. I never buy and/or use green peppers. They aren’t my favorite so I figure why bother wasting my time with them. As the week went buy I used up pretty much everything from the co-op except these stinkin’ peppers. I didn’t know what to do with them. Initially I was just going to make a veggie stir-fry with them. That same day while I was making a batch of my Basic Seitan an idea popped into my head. Pepper Seitan! A take on Pepper Steak, which was one of my Mom’s culinary specialties while I was growing up.
    Now it’s been over 18 years since I’ve last had my mothers Pepper Steak. All I remembered is that it had peppers, steak and soy sauce in it and was served over white rice. I started doing some research online and couldn’t believe how varied everyone’s Pepper Steak recipes were! I didn’t remember tomatoes being in my mothers or that there was honey in it. Some recipes called for 1/2 cup of soy sauce while others called for 2 Tablespoons. Red wine vinegar? I eventually ventured downstairs to my parents apartment and quizzed my Mom on her Pepper Steak making skills. She didn’t know where her recipe was but she did confirm that her’s had tomatoes in it…but not red wine vinegar. I was on my own with this recipe and since the recipes I found online varied so much I figured I might as well just wing it.
  • Kevin Gillespie’s Creamless Creamed Corn with Mushrooms and Lemon recipe from food52 – Corn milk, the sweet starch inside the kernels, once unleashed, is a powerful substance. As creamy as half-and-half (with much more flavor going for it), it also thickens up quickly when heated. In his creamed corn recipe, Top Chef winner Kevin Gillespie grates half the ears on a box grater, and slices off and milks the other half, then cooks it all for a few minutes, stirring till it gets thick and glossy.

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