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Posts by ChicagoTerry

For her this is play rather than an effort to train the network to do anything actually useful. She's "taught' it to tell knock-knock jokes, invent fortune cookie fortunes, (one of the funnier experiments) come up movie titles, names for heavy metal bands, and  cars, and to make up and name paint colors, etc. The paint color experiment is the latest and it is also pretty funny:   http://lewisandquark.tumblr.com/post/160776374467/new-paint-colors-invented-by-neural-network
Postcards From the Frontiers of Science is a goofy science-geek blog where Janelle Shane relates the results of her hobby: training neural networks to generate original "ideas" in various subject areas. One ongoing project is teaching the network to generate recipes. A subset of this project is teaching it to create recipes inspired by H.P....
@Koukouvagia--That looks fabulous!   So this sad thing recently happened in my once very-Swedish neighborhood:   http://chicago.eater.com/2017/2/28/14761130/swedish-bakery-closing-andersonville-last-day-paczki   After 88 years in business. I loved their cardamom coffee cake. Didn't buy it often, but I was happy just knowing it was there whenever I wanted it.
So, a little googling around for medieval feast menu suggestions specifically mentions just this combination. Instead of almond flour, almond milk was often used.   "Eggs, milk and cream were used for making cream custard tarts. Often honey or spices were added for extra sweetness and flavour. Sometimes the milk was substituted by almond milk to make it even richer, particularly if it was outside Lent but this was generally only affordable by richer people, not...
Oh, @OregonYeti, I was thinking there is no one food I feel this way about but then you mentioned India. Never been, but there is a kind of sev available in the self-serve snack bins at one of the grocery stores in the S. Asian neighborhood here that I cannot bring home in any but the most moderate quantities. I could eat it by the pound.
I'm an adventurous home cook with many other very good cooks as friends and cupboards stuffed with every ethnic ingredient you can imagine, but I'm not a serious foodie.That just seems like more expense, effort, and seriousness than I can expend. My day-to-day food is always very healthful. I have many good ethnic markets with good, fresh, interesting vegetables I like to make cakes. Everyone smiles at you when you walk down the street carrying a cake.    Blogs I visit...
I wonder if a longer rest in the brine would help. I thought 12 hours did not seem like enough time.
The war in the former Yugoslavia brought many Bosnian refugees to my neighborhood and with them came new-to-me foods. One of my favorites was a roasted pepper and eggplant condiment called Ajvar. There are mild and hot varieties, imported in jars from Turkey, Croatia, Macedonia, and Bosnia. It may not be easily found everywhere, but a healthy spoonful of the mild variety transformed my tuna salad recipe from tasty to delicious. It's good on eggs and in egg salad, too. It...
There are several good fusion places here in Chicago--mostly quick, take out places. Most of them seem to be Korean + some other cuisine.   Bop n Grill--Korean/burger place. Their kimchi burger and umami burgers are fabulous.   http://www.bngrill.com/   Big and Little's fish and  Poke tacos are delicious.   http://www.bigandlittleschicago.com/menus     Urban Belly and Belly Shack--also Korean + fusion. Both...
I really don't think you need pectin as an additive unless you want it to be a very firm jelly.  Homemade, natural pectin is made by boiling apple skins and cores or crabapples themselves and reducing the liquid. 
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