Bookmarks for 21st December 2012

These are my saved Pinboard links for 21st December 2012:

  • Rosemary Thyme Pita Chips recipe from Food52 – We know what you're thinking: a pita chip is a pita chip, right? Wrong. Machef's recipe is neither fussy nor overwrought, but it stands out for a couple of reasons. First, the chips are spread with both butter and honey before they're baked, making them extra rich and ever-so-slightly sweet. Second (and here we took a cue from the photo), the chips are dusted generously with dried herbs, which takes them from merely aromatic to downright fragrant (even more so after a day or two). Machef's suggestion of pairing these with cheese is one we wholeheartedly endorse — although they're just as addictive on their own.
  • Smoky Fried Chickpeas recipe from Food52 – I was making a sort of Spanish/Moroccan Moorish sort of dinner for friends one night, and was looking for something small and spicy and crunchy to serve with drinks I thought I had almonds, but had run out but I did have a can of chickpeas..and inspiration struck.
  • Torrisi’s Spicy Sauce (The Instant Holiday Gift) – The Instant Holiday Gift — a DIY hot sauce you can make from the bottles and cans in your pantry, with just one step.
  • Meringue Mushrooms – Merrill takes on meringue mushrooms, Buche de Noël style.
  • Food52’s Warm Custard Spoon Bread | Serious Eats : Recipes – In my family, we have a Christmas morning tradition of feasting on French toast casserole, bacon, and generous pours of maple syrup. Sometimes there are a few grapefruits tucked into plates, but it is mostly a sweet, decadent affair.

    After making LocalSavour's Warm Custard Spoon Bread from the new Food52 Cookbook, I may make a case for changing up the main course. This spoon bread won the "Best Holiday Breakfast" contest, and with very good reason–this bread is magic. Somehow, the process of whisking together a loose cornbread batter, pouring it into a hot pan, and topping it off with a generous pour of heavy cream, yields a three layer masterpiece made of custard, cake, and cornbread. Surely there must be some baking science behind it, but I'm content to leave that to the experts. Magic spoon bread is just fine by me.

  • ghoulmann/rpi-thermometer · GitHub – Intended for use with Raspberry Pi running Raspbian with 1wire solution. Tested only with this sensor gear: *Sensor 18S20 w/o moisture resistant coating *1wire USB adaptor DS9490R-P *Adaptor cable RJ-45 to RJ-11 (1 meter)
  • Potato Roast – Quick Simple Recipes – North Indian style Aloo Fry » All Recipes Indian Fry Recipes Indian Vegan Recipes Indian Vegetarian Recipes North Indian Recipes Recipes Vegetable Dishes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | – Who does not like potatoes? At home, we love our potatoes and cannot do without them. The other day, a blogger friend, Nandita of Saffron Trail, posted a fantastic Masala Aloo recipe. This quick simple recipe is from Sanjeev Kapoor’s cooking show, Khana Khazana. I tried it this morning for our mid day meal and am absolutely floored. Potato Roast couldn’t have got any better. Soul food at its best!
  • Panettone Bread Pudding | Serious Eats : Recipes – Look. I won't pretend that I have extra panettone lying around my house. I love it too much—that'll just never happen. But going out and buying an extra loaf to make this bread pudding? Totally worth it.

    Panettone is an eggy, buttery Italian bread that's sold around Christmas each year. The tall, fluffy loaves are often studded with candied citrus and raisins. Panettone is definitely rich enough to serve alone, but it becomes a whole other beast when turned into bread pudding. (It makes sense when you think about other breads that lend themselves well to bread pudding, such as challah or brioche. This works even better, in my opinion, because the panettone has so much flavor.)

    You'll love this pudding as a holiday brunch dish or dessert because it's so easy to make: leave the panettone on the counter for a few days to dry out, then cut it into cubes and let it soak in a mixture of milk, cream, sugar, and eggs. I also like to add a teaspoon of vanilla and a few extra raisins and pieces of candied orange peel. The baked pudding is sweet and soft; the creamy, custardy base brightened by notes of citrus.

    Is this a rich and indulgent breakfast? Yes. But that's what the holidays are for.

  • Some tools for your mac – Do your colleagues complain about you eating up all the bandwidth?

    Well, you are about to earn their respect back.

    Entonnoir allows you to limit the upload and download speed on a system scale for any port. Just enable or disable it with a simple click.

    And best of all it's FREE.

  • Notes from the Vegan Feast Kitchen/ 21st Century Table: VEGAN "LIVERWURST" FROM "WORLD VEGAN FEAST"– TRUST ME, IT’S DELICIOUS!– AND INFO ON LIQUID SMOKE – I confess that I really liked liverwurst in pre-vegan days. And, judging by the recipes and info online, I am not alone. I devised a recipe that tastes very much like it, in my opinion (and in the opinion of some real German testers), but involves no meat, is easy to make, can be frozen, and has a wonderful flavor. It makes good sandwiches, too and is great to have in the refrigerator during the summer, for a quick meal or an appetizer.

    With an easy addition, it can be turned into braunschweiger (smoked liverwurst). If you used to like braunschweiger, which is smoked liverwurst, just add a little liquid smoke (see below) to taste, starting with a 1/2 teaspoon.

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