What's for Induction Dinner Tonight????

[mizski]

Re: What's for Induction Dinner Tonight????

"...tomato reduction..."

How on earth do you make a tomato gain electrons...

Electric cooktop???

[not2late]

Re: What's for Induction Dinner Tonight????

Wait a second, Not2late, if your are on premaintenance, why are you posting here?

.

Why am I posting here?

1. I'm one of the 14 DAy Induction Forum moderators.

2. I post the parts of my suppers that are Induction Friendly to give ideas for others.

[quote]"...tomato reduction..."

How on earth do you make a tomato gain electrons/quote]

Norman, Norman, Norman.....I am SOOOO disappointed in you. You're a chemist/physicist. You of all people should know that cooking is nothing more than applied chemistry. If you can make an emulsion in the lab, then whipping up mayo in the kitchen should be a no-brainer! If you can understand acid-base reactions, then you should be able to master the classic viniagrette in your sleep. Seriously, I would think with all your academic credentials in your field of study, you would be a whiz at cooking...another Robert May, Antoine Careme or Michel Roux.

[neutronnorman]

Re: What's for Induction Dinner Tonight????

"......another Robert May..."

Cheez, didn't he die recently (RIP) in Tampa after doing a commercial for "Kaboom" or something?

Redox...the next thing you'll have me doing is cooking and balancing
Hydrogens and water...

Discrete probability distribution: will I burn my kitchen tomorrow night or not? Go normalize that one...

[neutronnorman]

Re: What's for Induction Dinner Tonight????

Not2late, seriously, your recipes and ideas for food do sound great. I understand you are a moderator and post induction friendly menus.

But cooking seems so "Liberace" to me..

[Alaskansonya]

Re: What's for Induction Dinner Tonight????

I went out to Lonestar and hubby ordered the new Texas Cheese Fries...well I ate a few tiny bundles of cheddar cheese (no fries) on the side dipped in the sour cream on top...I ordered a 10 oz ribeye with some grilled shrimp with the melted butter (almost ordered the crab stuffed shrimp but found out they use bread crumbs with it)...Also ordered a caesar salad (no croutons) and broccoli as my sides and drank Iced tea with no sweetener.

[neutronnorman]

Re: What's for Induction Dinner Tonight????

Sounds exactly like the way I eat when out. I do not eat the cheese, though, but I know it's legal. For some crazy reason, dairy products tend to stall me just a bit.

[not2late]

Re: What's for Induction Dinner Tonight????

Not2late, seriously, your recipes and ideas for food do sound great. I understand you are a moderator and post induction friendly menus.

But cooking seems so "Liberace" to me..

Well if cooking is "Liberace" then so everything that happens in a chemistry and physics lab, since cooking is just applied chemistry and physics.

By the way, Robert May was one of the first "celebrity chefs" in the history of cooking. He published a book called The Accomplisht Cook in 1665.

[neutronnorman]

Re: What's for Induction Dinner Tonight????

Well if cooking is "Liberace" then so everything that happens in a chemistry and physics lab, since cooking is just applied chemistry and physics.

By the way, Robert May was one of the first "celebrity chefs" in the history of cooking. He published a book called The Accomplisht Cook in 1665.

I Googled those guys up, but how the heck did May buy the condiments in 1665 without Mrs. Dash, Hellman's or Betty Crocker? No Publix? Not even a 7-11 or Kwik Stop. No ATM's. How did they grill without butane? Sounds barbarous to me. They couldn't even spell back then:..."The Accomplisht Cook..." so how do you know their manuscripts were accurate? And how could he have been a celebrity cook without TV?
And I meant that Liberace was an accomplished pianist, who also was a great entertainer. It had nothing to do with his flamboyancy. Until you mentioned it, I never ever noticed he was effeminate, did not have a clue. I figured everybody dressed that way.
You are expecting me to buy what I consider to be exotic foods and come up with a culinary masterpiece. I'm lucky if I get Rachael Ray right, let alone the instructions on a TV dinner. I can't even fry a decent pair of eggs without taking off layers of Teflon. It's like you want to sit me behind a grand piano this evening an expect me to come out playing the instrument like Chopin within 45 minutes. Cheez....

"...a chemistry and physics lab..." I spend most of my time climbing up a ladder with liquid nitrogen so I can run proton and carbon-13 NMR's. The other time, analyzing data in front of a computer. I guess freezing one's fingers off or dying from nitrogen asphyxiation might be akin to cooking.

Anyway, back to the subject on hand, I'm going grocery shopping this afternoon. I'm going to write down a recipe, buy the ingredients if I can find them here in Miami without having to drive 40 miles to the nearest bastion of white America, and attempt to come up with something palatable.

So what's for induction dinner? Don't know yet. It's not even 1:00 p.m. now, and I have no clue what I'm eating for lunch. Maybe I'll cook up a great recipe taught to me by my cousin Glen many years ago:

2 tablespoon of mayonnaise
1 can of Bumble Bee Chunk light tuna in water

Directions:

Open can of tuna in electric can opener. Drain can of tuna. Empty contents of can in a medium size bowl. Add 2 tablespoons of mayonnaise carefully, without flicking spoon too hard as to cause splatter over kitchen counter top. Mix ingredients thoroughly with a fork. Garnish with some parsley. Enjoy.

Can be served with 16 oz of ice cold water.

Makes two servings.

[not2late]

Re: What's for Induction Dinner Tonight????

I Googled those guys up, but how the heck did May buy the condiments in 1665 without Mrs. Dash, Hellman's or Betty Crocker? No Publix? Not even a 7-11 or Kwik Stop. No ATM's. How did they grill without butane? Sounds barbarous to me. They couldn't even spell back then:..."The Accomplisht Cook..." so how do you know their manuscripts were accurate? And how could he have been a celebrity cook without TV?

LOL Norman....if I didn't know you were joking, I would think your educational background was very one-dimensional!

And I meant that Liberace was an accomplished pianist, who also was a great entertainer. It had nothing to do with his flamboyancy. Until you mentioned it, I never ever noticed he was effeminate, did not have a clue. I figured everybody dressed that way.

You seem to be the one who brought up flamboyancy, Norman, not me. Besides Liberace sued the Daily Mirror for defamation of character because they characterized him as effeminate. Far be it from me to tempt fate with the Liberace estate. Funny, though, that you made a connection with cooking and music because Chef Lidia Bastianich once compared cooking to a symphony.

You are expecting me to buy what I consider to be exotic foods and come up with a culinary masterpiece.

Nope. I'm not expecting you to buy anything "exotic" or come up with a culinary masterpiece. But I AM expecting you to behave more gentlemanly....unless that is too "Liberace" for you to do. As I wrote earlier Norman, I don't like food fights.

I can't even fry a decent pair of eggs without taking off layers of Teflon.

I can't imagine why cooking is so difficult for you...since cooking is just applied chemistry and physics.

"...a chemistry and physics lab..." I spend most of my time climbing up a ladder with liquid nitrogen so I can run proton and carbon-13 NMR's. The other time, analyzing data in front of a computer. I guess freezing one's fingers off or dying from nitrogen asphyxiation might be akin to cooking.

Oh, I see now......you're just one of those lab techs/grad student/teaching assistants we had at university. But don't worry, Norman, I'm sure one day the department chair will let you do more than scut work. This guy I knew in college was in the same boat as you and after 11 years, they let him T-A the 200 level classes.

Anyway, back to the subject on hand, I'm going grocery shopping this afternoon. I'm going to write down a recipe, buy the ingredients if I can find them here in Miami without having to drive 40 miles to the nearest bastion of white America, and attempt to come up with something palatable.

Wow! You're in Miami????? Now I really AM disappointed in you. The way you were going on about exotic food, I thought you were in Omaha, Nebraska. But Miami has a diverse food scene due to the multicultural nature of the city. So I'm surprized that things like fennel, endive, eggs, mayonnaise, etc. would be exotic for a Miamian like you.

Anyhow, for my supper tonight, I'm tossing the leftover seafood from a couple nights ago with thinly sliced onions, chopped tomatoes, chopped sweet peppers, leftover steamed green beans, fresh parsley and cilantro leaves, and a lemon viniagrette.

[neutronnorman]

Re: What's for Induction Dinner Tonight????

"...they let him T-A the 200 level classes. ..."

If I'm lucky! Sometimes they throw me a bone and I get to teach analytical (quant). I use spread sheets to grade their accuracy.

Also, it has been 9 years, not 11. I should of studied something easier, medicine.

I'm going shopping this afternoon. I do not know yet what I'm having for dinner.

"...LOL Norman....if I didn't know you were joking, I would think your educational background was very one-dimensional!..."

"...Chef Lidia Bastianich once compared cooking to a symphony..."

More like a Barry Manilow concert...

Well, one dimensional, I have dabbled with Hilbert space...

[not2late]

Re: What's for Induction Dinner Tonight????

"...they let him T-A the 200 level classes. ..."

If I'm lucky! Sometimes they throw me a bone and I get to teach analytical (quant). I use spread sheets to grade their accuracy.

Also, it has been 9 years, not 11. I should of studied something easier, medicine.

I showed my boss some of your posts. She said you would probably have made a good cadaver in medical school---whatever that was supposed to mean.

I'm going shopping this afternoon. I do not know yet what I'm having for dinner.

Good for you Norman, at least you know how to shop for food. By the way, you usually find food in the grocery store or farmer's market---just in case you get lost and can't find your way out of your lab.

"...LOL Norman....if I didn't know you were joking, I would think your educational background was very one-dimensional!..."

"...Chef Lidia Bastianich once compared cooking to a symphony..."

More like a Barry Manilow concert...

Wouldn't know....I was never into Barry Manilow so I never have attended a Barry Manilow concert. Are they any good?

Well, one dimensional, I have dabbled with Hilbert space...

Really? I've dabbled with impressionism and mixed media.

[neutronnorman]

Re: What's for Induction Dinner Tonight????

"...impressionism..." You're a dental technician!

Seriously, I'm off to a farmer's market: Norman Bros. (no kidding) Miami, Fl. It is relatively close to where I live. Now to battle traffic in that area.

"...She said you would probably have made a good cadaver in medical school---whatever that was supposed to mean. ..."

It's not the first time a woman has said I'd make a good cadaver.

Endives, chichoria endiva, so you got me considering eating freakin' daisies.

[Georgiana]

Re: What's for Induction Dinner Tonight????

Norman, your posts gave me some great ideas to email Jorge Cham. Thanks. And keep an eye on PhD Comics...

"...a chemistry and physics lab..." I spend most of my time climbing up a ladder with liquid nitrogen so I can run proton and carbon-13 NMR's. The other time, analyzing data in front of a computer. I guess freezing one's fingers off or dying from nitrogen asphyxiation might be akin to cooking.

Since you have some experience with liquid nitrogen, maybe you can get an apprentice job with Raymond Capaldi:
Gourmet's Diary of a Foodie: Avant-Garde a la Carte: Diary of a Foodie Video : gourmet.com



For dinner tonight I made a Romanian recipe Mom gave me. I cut the recipe by two... but next time I think I'll cut it by three or so.


Cabbage à la Cluj

1 medium cabbage, shredded (I prefer fresh cabbage and that's what my mom uses, but some people like the recipe better with sauerkraut)
1 chopped onion
750 g ground meat (Mom uses beef)... that's 26-27 oz
4 tablespoons fat (traditional recipes use lard, but I used bacon grease)
5 oz sour cream
some bacon strips
a few thin slices of tomato
some tomato sauce
some oil
thyme
cumin
salt and pepper to taste


Fry the meat and the onion in fat (for me, bacon grease). Smother (is this the word?) with a few tablespoons of water. Also fry the the cabbage (in a separate skillet) and smother.

In a large pot, add a bit of oil, then a layer of cabbage, a layer of meat, a bit of tomato sauce. Make as many layers as you like, but make sure the last layer is cabbage.

Top with a few thin slices of tomato and strips of bacon, then cook in the oven (the oven my parents have is ancient and doesn't show the temperature ). If necessary, add half a cup of water to it.

Serve topped with sour cream.

[liv]

Re: What's for Induction Dinner Tonight????

Wow you guys are entertaining. I forget to eat my food when I read all this sparring going back and forth

Anyways today I had my favourite. No matter what happens nothing beats beef in my book. A streak - fried - somewhat bloody - stir fried veggies to go with it. Simple but just about the most delicious and satisfying I know of.

[neutronnorman]

Re: What's for Induction Dinner Tonight????

So, for induction dinner I had a Wendy's triple, bun less, with a Caesar salad, no croutons. At least I had dinner with company. My public adjuster. He says I can get $6000.00 out of my insurance company for the fire and water damage I did to my kitchen cabinets.

Really, I was on my way shopping when I received a phone call from my friends. Ended up going to a local seafood joint on USe-less 1.

Had broiled salmon with a Caesar salad. Not too adventurous, there.

Thanks G. for the video link. Cabbage à la Cluj! I can handle that! Romanian?