These are my saved Pinboard links for 2nd June 2015:
- Nigel Slater’s squid with peppers and linguine recipe | Life and style | The Guardian – Seafood for an early summer’s evening
- Rice noodles with shallots and garlic – recipe | Life and style | The Guardian – Rice noodles are popular in the cuisine of eastern and south-eastern Asia and are generally only lightly cooked to retain a slightly chewy texture. However, all sorts of noodles are used in east Asian cookery, and although some varieties contain egg and are not suitable for vegans, most are perfect for vegetarian dishes. Mirin has a distinctive sweet-sour flavour and is easy to find in supermarkets and specialist food shops but you can achieve good results with a splash of sweet sherry, or cider vinegar that has been sweetened with a little sugar.
- This is Why Learning Rails is Hard – It’s in the name. Rails depends on Ruby. But anyone learning Rails would tell you it depends on a lot more.
- libgrader – Find quality gems for your next project.
- Savory Bacon-Cheddar Pancakes With Corn and Jalapeño | Serious Eats : Recipes – Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? These start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and—the kicker—pockets of gooey melted cheddar cheese.
- Turn any Printer in to Wireless using Raspberry pi | Mepits – Wireless printers offer a lot of flexibility in choosing where you place your printer and where you want to work. While they are becoming very popular it is not possible for everyone to have the luxury of a brand new wireless printer. Fortunately you can turn your printer into one with the help of Raspberry Pi. We will make use of the CUPS printing system and Avahi or Samba in doing.
- Caramel oat bites – These are as simple as it gets, with just three ingredients. Try adding a pinch of sea salt for variety.
- The Real Rules of Making Polenta (Hint: They’re Not What Everyone Says) | Serious Eats – I can't help but laugh when I think of polenta, the Italian corn porridge. Everyone always repeats the same old rules for making it—make sure the liquid is boiling before adding the polenta, and then stir nonstop until it's done. And yet, of all the things worth knowing about how to cook great polenta, those might be two of the least important (and, frankly, partially incorrect) lessons. How can the wisdom around such a simple food get so universally bungled?
- Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil | Serious Eats : Recipes – This stir-fry is quick, delicious, nutritious, and has only 9 ingredients (ok, 11 if you count oil and salt), which puts it pretty high in the running as a candidate for my list of "100 greatest easy weeknight side dishes of all time," if I ever get around to writing it down. I am not a list-maker by nature.
Snap peas are sweet, crunchy, and tender, and with a hint of smoky char from the wok, they are one of the greats as far as stir-fry veggies are concerned. Hon-shimeji mushroom—all mushrooms, in fact—are almost custom made for stiry-frys. Unlike green vegetables which have to be taken from raw to cooked to plated within minutes to retain their bright, fresh flavor, mushrooms can be cooked, held, and reheated just fine.
To take advantage of this, I start my stir-fry by cooking just the mushrooms in the wok, rather than trying to cook all of the vegetables at once. This allows my to retain more heat, get a better char and more wok hei (elusive smoky flavor that good stir-frys have). I then season them and transfer them to a bowl. Then it's a simple matter of reheating the wok, stir-frying the snap peas, tossing the 'shrooms back in with a simple sauce of fish sauce, sugar, and lime juice, adding a handful of chopped basil, and throwing it on a plate.
All told, it comes together in about ten minutes. Fifteen if you're really slow at cleaning snap peas (but cleaning snap peas is what spouses, children, and guests are for, right?).
- Pomegranate Roast Lamb Recipe on Food52 – This recipe, handed down from my mother, is a fall tradition in my family. We ate a lot of lamb when I was growing up, and I was shocked as an adult to find out that many people view it as an exotic food. In California in the fall, pomegranates are plentiful (they grow in our garden) but if you're not so lucky (or want to make this another time of year), you can replace the fresh pomegranate with 1 cup pomegranate juice.
- Momofuku’s Soy Sauce Eggs Recipe on Food52 – "What I like best is that these eggs can be used in a thousand different ways: They are perfect on their own as a snack, or on an English muffin (eggs Benny setup), in pasta, or cut up and mixed into a salad," Christina Tosi says. You can vary the marinade as you like—add sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar. What's to stop you?