Bookmarks for 30th August 2012

These are my saved Pinboard links for 30th August 2012:

  • Caramel Sauce | Serious Eats : Recipes – While my pizza was my barbecue team's best showing at a grilling competition a couple weekends ago, our pecan-stuffed apples also got us a call in ninth place in the apple dessert category. While I watched other teams turn in elaborate apple tarts and cakes done on the grill, I thought we wouldn't break the top ten, so our placing was a bit of surprise—one that I credit a lot this incredible caramel sauce.

    In considering what to do for a grilled apple dessert, I wanted to showcase the apples in a simple fashion, but also play up the dish to appease the sweet teeth of the judges. The brown-sugar and pecan stuffing primarily did this, but I thought adding a little extra something couldn't hurt, and hunted down a nice looking caramel sauce recipe to accomplish that goal.

    Not being adept at candy making, I thought this recipe sounded simple, delicious, and relatively foolproof, all which were proven correct as I assembled the sauce with ease by boiling sugar to a deep amber, then adding in heavy cream, butter, and vanilla.

    A rich and sugary treat, this caramel sauce was the perfect addition for our stuffed apples—but better yet, I still have half a jar left to dress ice cream, cakes, and any other sweet my heart desires to make even better.

  • Linux / Unix pv Command: Monitor Progress of Data Sent Via a Pipe – The pv command allows you to see the progress of data through a pipeline
  • 15-Minute Caramelized Onions | Serious Eats : Recipes – About a year ago, I wrote a post on how to make French Onion Dip, in which I talked about ways to speed up the traditionally hours-long process of caramelizing onions. The end result? There are a couple of tricks: add a touch of sugar at the beginning (to give caramelization a jump start), add a pinch of baking soda (caramelization and browning reactions take place faster at higher pH ranges), and blast it over high heat, deglazing with a bit of water every time it threatens to burn.

    This week, I decided to challenge myself to see how fast I could caramelize onions without the "cheaty" additions of sugar and baking soda, relying only on heat and a bit of water to prevent burning. I managed to do it in 15 minutes and 22 seconds. Not bad, considering it can take over an hour to do the traditional way.

  • Bacon-Wrapped Chicken, Cheddar, and Jalapeno Parcels With Fingerling Potatoes | Serious Eats : Recipes – Pretty much everything tastes better wrapped in bacon—in this case chicken, plump with a filling of cheesy jalapeno rice.

    Although there are a few steps involved, this is a company-appropriate dish that's easy as can be. Just make sure the rice is moist and the potatoes have a few minutes' head start in the oven so everything finishes up at once.

  • Summer Corn Chowder recipe from food52 – This corn chowder alternates between sweet from the corn and hot from the two types of peppers. Cooking the vegetables in their own juices intensifies the flavors and makes the chowder that much better. The great thing is that this chowder is good served hot, room temperature, or cold.

Leave a Reply