Tiger Nut Cake First, an administrative note: I’m skipping some of the recipes. I may or may not go back to them. The second in the book is Tuh’u (no, I don’t know what an apostrophe sounds like, either), which is a lamb dish. It’s rather difficult to find lamb in January, since they areContinue reading “Mark & Max – II”
Author Archives: Mark
Boob Lights Forever
I was aware, obviously, that the downstairs apartment had boob lights. They just didn’t seem all that bad – until I saw the photos. In the one above, I’m not sure what’s going on with the color balance. The rest of the room is perfect while the boob light is bright orange. The rest areContinue reading “Boob Lights Forever”
Every Eatery 2.0
I went back to look at the start of Every Eatery. I don’t like it, so I’m starting over. I’m keeping the same concept, so aptly captured in the title, of eating at every restaurant in Rapid City. Structurally, I’m going to try something very different for a blog: I’m going to create single postContinue reading “Every Eatery 2.0”
Dakota Meat Market and Deli
Driving home from Menards, we got stuck at a red light. I looked up the (pedestrian) alley and noticed grotesques. I said to The Laird, “that building down there has gargoyles on the roof. Oh wait, they’re grotesques; they’re not attached to the downspouts. It looks like a British pub.” The light turned green andContinue reading “Dakota Meat Market and Deli”
Vendor Lock – Ultra Elite Level
The Toastmasters speech I gave as “A Case for Change”: “Vendor lock” is the effect of being trapped with a supplier that you would rather be rid of. The reasons vary. From interchangeable parts – Ford vs Chevy, for example – to government monopoly – Medicaid, for example . I’m here to talk about theContinue reading “Vendor Lock – Ultra Elite Level”
Poached Egg
I saw the YouTube short from Chef John about poaching eggs. I’ve never poached an egg. I have double-boiled/steamed an egg in one of those pans for poaching eggs, but I’ve never done it in just boiling water. I learned two things. The obvious-after-the-fact one is that if you create a vortex in the waterContinue reading “Poached Egg”
Mark & Max – I
Stew of Lamb This is a Babylonian recipe for, wait for it, lamb stew. This recipe faced resistance. I don’t much care for lamb. I find it gamey and greasy. I absolutely loathe the ancient six-fingered Babylonian priests that have saddled us with 360 degree circles; dozens, grosses, and myriads; 12-hour time; 60 minute hours;Continue reading “Mark & Max – I”
Mark & Max
The Laird got me the Tasting History cookbook for Christmas. I haven’t watched every episode of Tasting History, but I enjoy it and I have made Pumpion Pie. I loved the movie Julie & Julia. The Anti-Chef’s Jamie and Julie series/subset is outstanding. I thought to myself, I thought, why not go through Tasting HistoryContinue reading “Mark & Max”
Learning 2 Bake from Scratch – LXIV
Peanut Butter and Jelly Shortbread This was the previous version with the changes I wanted to try. I still needed to add water to get something that would roll out. I used only 3 tablespoons (half-ish of 1/3 cup). That worked fine. I made these thicker, so there were many fewer. I used half theContinue reading “Learning 2 Bake from Scratch – LXIV”
What are Clocks for?
I need an “advocate for change” topic for a Toastmasters speech. I’m contemplating narrower time-zones and 24 hour UTC time. Yes, it’s silly, but I don’t have an actual change that I want to advocate for and our current time system is annoying. These are my initial thoughts on the subject. This would normally beContinue reading “What are Clocks for?”
Marked Up 