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Updates to this site.

Very Slow making updates.  Not sure why but I’m going to try to post some more articles.

 

French Cooks

” He who has invented one new dish has done more for the pleasure of mankind than he who has discovered a star.”
Brillat -Savarin

Here’s a modernized  recipe  from the same guy.

Use a melty cheese like Fontina or Mozzarella or Emmenthaller.

French Onion Soup

Serves 4-8
Allergy Wheat
Meal type Soup
Misc Serve Hot
From book The Blue and Gold Cook Book
Simple French Onion Soup

Ingredients

  • 2 Large Onions (sliced and/or diced)
  • 32fl oz Beef Stock (Use enough to cover the onions)
  • Slices of dry hard toast (One per serving )
  • 6oz Grated Cheese (A melty cheese like Mozzarella or Emmenthaller)

Directions

Step 1
Pre-heat oven to 375 deg. Brown chopped onions in a tablespoon of salted butter , carefully over medium heat. Be sure not to burn them.
Step 2
Then place the onions in several small earthen casserole dishes
Step 3
Cover the onions with a good amount of the beef stock
Step 4
Add a piece of toast to each casserole
Step 5
top each piece of toast with grated cheese
Step 6
Bake in the 375 deg. oven (around 15 minutes) until the cheese is thoroughly melted and maybe a little browned. Serve very hot.

On Cooking and Dining

From an Arizona cook book circa 1911…

 

‘We may live without poetry, music and art;
We may live without conscience and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.

He may live without books what is knowledge but grieving?
He may live without hope,what is hope but deceiving?
He may live without love, what is passion but pining?
But where is the man that can live without dining?”
Lucile.

Bread – A recipe and how to

Hi, let’s get the recipe out of the way first.

1 cup scalded milk

2 cup boiled water

2 tablespoons fat

1 & 1/2 teaspoons salt

1 tablespoon sugar (for the yeast to eat)

1 yeast cake or equivalent dry yeast (mixed with 1/4 cup lukewarm water)

6 cups flour

How To:

mix the dry ingredients together, take a few tablespoons of the mixture and add it to the water/yeast and mix well.  Let stand until it froths up.  This is called proofing the yeast.

In a larger mixing bowl add the scalded milk and 1/2 the boiled water that you have let cool, slowly mix in the yeast mixture (the temperature should be lukewarm still, too hot and you will kill the yeast.  Then start adding the flour mixture until it forms a smooth ball and no longer sticks to the sides, you may add more boiled water if it gets too dry too soon.

Kneading the mixture:

On a floured cutting board place the ball of dough in the center and using the heal of your hand slowly knead the dough turn and fold in on itself turning the dough 1/2 turn each time you press it down.  You can use one or both hands for this.  Keep this up for about ten minutes, this helps develop the gluten in the dough and makes the bread smooth and light.  Your dough should spring back when your lightly press down with a finger, and the texture should be smooth.

Let rise:

Grease the sides of the bowl original mixing bowl with the fat and place the ball in the middle of the bowl.  Smooth the top into a rounded dome.  cover with a clean dish towel and leave in a warm place for about three hours or until the ball doubles in size.  Roll it out onto the floured surface again and punch down to remove the air from the dough.  Cut the dough into loaf pan sized chunks and place them into greased loaf pans, probably three or four.  Let them rise until they reach the top of the loaf pan then place into a 350 degree oven until the tops are golden brown  (~45 to 55 minutes but check sooner ovens vary) and you hear a hollow sound when you tap them.  Avoid opening the oven during the first 15 or 20 minutes of baking as you do not want the bread to fall.  Remove when done and let cool on a cooling rack.

Bon Apetit!

 

More recipes coming, many very old and very tasty!

 

 

 

Steve Jobs

Ok so this is a personal blog and though there don’t seem to be many people coming here anymore, I’m going to write this anyway.

 

Steve Jobs was something of a personal hero.  Apple computers were the system that made me a better programmer and a better artist.  I was out of work and the only job I could get was as a mac programmer, and I wasn’t one at the time.  But I had gone to Mac World with a friend and had won a piece of programmer’s reference software that effectively let me become a mac programmer in less than a month.  I used it and managed to get enough experience to actually become a mac programmer.  It meant that I was working for one of the most forward thinking and outside the box artists of all time on Photoshop filters and user interfaces.   If Steve hadn’t insisted on the libraries of the mac being designed the way they were that piece of software couldn’t have been written and I wouldn’t have been able to leverage that into a second wind for my career.  Ultimately I wound up using macs for personal reasons and programming windows to make a living but even that was due to Steve Jobs licensing those same libraries to Microsoft and Bill Gates software team ripping them off.  Steve changed my life for the better and I wanted to say thanks.  But I never really got the chance.  The one time Steve Jobs and I were in the same room I was busy talking to Timothy Leary.

 

RIP Steve

The Scott Free Journal of Marketing

I’m launching a new blog called the Scott Free Journal of Marketing.

Check it out at sfjournal.info

 

Free tips and articles about how to market online.  Culled from my own musings and from my research.  It’s not every day that I can launch a blog with this much info already in it.  Check out the articles and see what I mean.

 

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Life In A Day

I work for Cinedigm and we are involved with this YouTube project.

Life In A Day

Free (as in Beer) Shipping.

Free Shipping on MakeBeer!

Spaghetti alla Bolognese

How to make the quickest Spaghetti alla Bolognese from scratch.  My mom originated this recipe but she used a spice packet.  It’s easier and tastier to use fresh spices these days.

Ingredients:

1 pound ground meat

1/2 onion chopped or 1 teaspoon onion powder + 1/4 cup dried chopped onion

2 cloves fresh garlic or 1/2 teaspoon garlic powder

1 and 1/2 tablespoons of quality Italian seasoning.  There are several varieties available

or

(~1/2 teaspoon oregano, ~1 and 1/2 teaspoon basil, 1/8th teaspoon ground sage, 1/8th teaspoon ground rosemary or 1 small sprig of fresh rosemary (no stem) chopped, 1/4 teaspoon thyme, 1/2 teaspoon parsley, 1/8th teaspoon tarragon, a small pinch of marjoram and if you want a bit of heat ~1/4 teaspoon flaked red pepper and a clove ( ground))

~2 tablespoons of molasses

~2 tablespoons of good quality Vinegar (if you use sweet vinegar like balsamic cut back on the molasses)

1/4 teaspoon granulated sugar.

1 8 ounce can of beef or chicken stock (you could use water and bullion to substitute for this but watch the salt content in this case)

1   4 ounce can of tomato paste or 16 plum tomatoes cooked to a thick consistency

1 8 ounce can of chopped tomatoes or 4 chopped up beefsteak tomatoes or 8 chopped plum tomatoes

salt and pepper to taste

Dry Spaghetti noodles for 4 or 5 people

water as needed

Saute or sweat the onions, until just clear set aside.   Brown the meat in a large saucier (or deep frying pan)  you can use Turkey, Chicken or Beef (80/20 is best)  just remember if you use Beef you need to drain it, if you use Turkey or Chicken you need to add fat (Extra Virgin Olive oil works best) so it doesn’t stick.   You can also use one package of sweet or hot Italian Sausage or any combo of the above.   While the meat is browning you can add salt and pepper or I sometimes use a season salt and pepper to taste.

Once the meat is cooked and drained add the onions back to the pan (if you want a wine flavored sauce add some white or rose’ wine  just after the meat is done and cook until almost no liquid remains) then add the tomato paste and 1 can of water (or the cooked tomatoes and optionally a half cup of white wine) and the can of stock.  Add the chopped tomatoes and the remaining seasonings and bring to a boil, reduce heat to a simmer stirring occasionally, let it cook while the noodles cook and continue to stir frequently to avoid burning if it gets too thick you can add stock  (Uncooked wine is too harsh and will destroy the flavor)  a half cup at a time until it acquires your desired thickness, the longer it cooks the richer the flavor, but don’t let it get too thick .

In a 4 quart pan boil enough water to cook (follow the directions on the package as they vary slightly) the spaghetti noodles  you require for the number of diners, this recipe serves 4 or 5 easily.  You can also store the cooked noodles and sauce for about 3 to 4 days in the fridge and the sauce freezes nicely.   It’s great to break up into portions and freeze to use for lunches.   You can combine the sauce and the noodles (cook the noodles slightly less if you do) or serve the noodles and ladle the sauce over them.

Garlic bread makes a great side dish , Brown a halved loaf of french bread, cut two garlic cloves in half and use the toasted bread to grind them down by rubbing the cloves on the browned bread  in one clove per half, add salt and  melted butter and serve.

Total cook time should be under an hour.

Green beans in lemon garlic butter works nicely as well.  But that’s another recipe.

Buon Apetite

Either turkey, chicken, half/half or beef or veal.

If you use Beef get 80/20 it will require draining but it will have the best flavor.  An Hawaiian Variation is to use chopped up ham and a bit of crushed pineapple but I don’t really recommend this.

 

For a more authentic sauce try this one:

 

http://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/

 

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