These are my saved Pinboard links for 18th May 2012:
- Sweetcorn cakes recipe | Yotam Ottolenghi | Life and style | The Guardian – These are wonderful as they are, if you want to keep it simple and low in fat. However, adding diced chorizo or feta to the batter would upgrade it. Serve with any combination of these condiments: fresh herb salad with lemon and olive oil; sliced avocado, lime juice, coriander and chilli; or diced tomato, red onion, vinegar and olive oil.
- Chickpeas on toast recipe | Yotam Ottolenghi | Life and style | The Guardian – Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. Here's an alternative, just for the sake of variation. You can play with the idea by adding chorizo or smoky bacon and omitting the smoked paprika. Eggs are another natural addition.
- Standalone USB temperature logger – Hack a Day – [Jean] wrote in eager to share his latest project, a standalone temperature logger with USB connectivity. Back in November, [Jean] found himself wanting a temperature logger that was roughly the size of a USB memory stick. What he found on the market was not quite adequate in terms of price or size, so he decided to design his own. His would be the size he wanted and wouldn’t require any software or drivers to run. You simply plug it in, edit the configuration text file to set your intervals, and off you go!
You can follow along through the entire design and fabrication on his site. He’s really great about discussing why he made each decision and how he resolved any errors he ran into. You can download the schematics and source code on his site.
- Curried Peanut Spread (Thai Satay Sauce) | Serious Eats : Recipes – This peanut spread may not look like much. It borderlines on being aesthetically-challenged even. In fact, I have learned that when I serve it to friends, I shouldn't tell them right up front what's in it other than peanut butter. From my personal experience, many people find the idea of pairing Thai curry paste and peanut butter, well, disgusting.
Instead, I let them taste it. Then I pause for a bit. I remain silent, observing…waiting until their eyes light up. And before they utter a word, I say, "Satay sauce, right?" The answer is always a resounding yes.
A more concentrated, thicker version of Thai-style satay sauce.
And that's because this peanut spread is nothing but a more concentrated, thicker version of Thai-style satay sauce. It is developed from my mother's streamlined, easy peanut sauce recipe which has been with our family since before I was born. It contains the same main ingredients: roasted peanuts which have been ground into a paste, Thai red curry paste, and a few other seasoning ingredients. The only difference is the use of coconut milk powder (which, contrary to what some cookbooks say, is not pulverized, desiccated coconut meat but spray-dried coconut milk) in lieu of regular coconut milk in order to minimize the amount of liquid preventing it from being too runny.
In other words, although you may find this curried peanut spread a bit unusual, if you're a Thai restaurant regular, its taste should not be too much of a shock to your palate. If you like Thai-style peanut sauce, I'm going to wager that you'll like this sandwich spread.
But satay sauce on, er, bread? Why, yes. If you have been to Thailand and had a chance to eat pork or chicken satay on the streets, surely you remember that your satay set comes with a plate of toast on the side. The idea of putting bread and peanut sauce together isn't strange at all.