Bookmarks for 29th January 2015

These are my saved Pinboard links for 29th January 2015:

  • How to Make the Best Oven-Baked French Fries – Genius Recipes – A trick for the best french fries you can make at home — in the oven, using less oil than you'd put on a salad. Game on.
  • Fried Mushrooms with Smoked Paprika Remoulade recipe on Food52.com – Fried mushrooms are one of my favorite fried foods (vying for the title with fried pickles). As with fried pickles, I prefer to slice the mushrooms instead of leaving them whole: More surface area means more fried goodness. I've experimented with different variations of the breading, but this one with panko and parsley is hard to beat. I've also included a recipe for smoked paprika remoulade, a nice dipping sauce if serving the mushrooms as an appetizer or snack. The mushrooms are also delicious atop a lightly dressed green salad with shavings of Pecorino cheese.
  • Cleaning up Ubuntu 14.10,14.04,13.10 system | Ubuntu Geek – We have already discussed Cleaning up a Ubuntu GNU/Linux system and this tutorial is updated with new ubuntu versions and more tools added.
    If you want to clean your ubuntu machine you need to follow these simple steps to remove all unnecessary junk files.
  • How to make the perfect cheese and onion pie | Life and style | The Guardian – Shortcrust, cheesy or plain pastry, crumbly or creamy cheese, how do you cook the onions – and does it need spuds and sauce?
  • The Rust Programming Language – Welcome! This book will teach you about the Rust Programming Language. Rust is a modern systems programming language focusing on safety and speed. It accomplishes these goals by being memory safe without using garbage collection.
  • Emailchemy – Convert, Export, Import, Migrate, Manage and Archive all your Email – Convert: Emailchemy converts email from the closed, proprietary file formats of the most popular (and many of yesterday's forgotten) email applications to standard, portable formats that any application can use.  These standard formats are ideal for importing, long term archival, database entry, or forensic analysis and eDiscovery.

    Migrate: Import converted mail from Emailchemy directly into your new email app or use Emailchemy's IMAP mail server. Or, upload it to Google Apps!

    Manage: Emailchemy provides utilities for splitting, sorting and merging email archives, and harvesting email addresses from email archives.

  • Dan Leader’s 4-Hour Baguette recipe on Food52.com – This recipe is the aggressive, no-more-excuses shove that you need to start baking your own bread. It will only take you 4 hours of intermittent attention, and won't require a starter nor any equipment you don't already own — and it will rival your favorite bakery's. Adapted slightly from Local Breads (W. W. Norton & Company, 2007) and Saveur Magazine.
  • Nigel Slater’s Really Good Spaghetti Bolognese recipe on Food52.com – A bolognese that works around your schedule — and might even be better than Nonna's, thanks to a secret ingredient or four. Adapted slightly from The Kitchen Diaries (Gotham Books, 2006).
  • How to Use Oat Flour + Pecan-Crusted Oat Flour Sponge Cake Recipe – Every week, baking expert Alice Medrich will be going rogue on Food52 — with shortcuts, hacks, and game-changing recipes.

    Today: Alice is using oat flour to make a cake so delicious that frosting would only be a distraction. And, added bonus — it's gluten free.

  • How To Cook Beans in the Oven — Cooking Lessons from The Kitchn | The Kitchn – I can still remember the first time I made a pot of home-cooked beans. Up until then my only experience of beans was straight from a can. Cooking dried beans felt exotic and old-fashioned, fancy and cowboy all at once. I took my first bite of a simple batch of Good Mother Stallard beans from Rancho Gordo and almost yelled out loud — they surprised me so much. Deeply rich and meaty, swimming in a broth that came just from the beans — no garlic and onions — it seemed like kitchen witchery that transformed dry beans and water into such flavor.

    Beans have become a regular staple in my kitchen since then, no less magical for their familiarity. But I did discover an even more magical way to cook them: in the oven. Let me explain why this is my favorite method of all.

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