Showing 1–10 of 18 posts tagged “recipes”. When recipes are my own, I try to include United States customary cup measurements (236mL) and metric measurements. Weight to volume conversion can be a little tricky. Traditional Oven and The Calculator Site have useful converters for a variety of ingredients.

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web thoughts from jon-kyle

repeat these instructions until the project is complete

finish the project, scrap all of it.
finish the project, scrap half of it.
finish the project, scrap a third of it.

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Musarc’s going to be at Palais de Tokyo in April. Info/tickets

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Shop Talk ep. 250, Web security with April King and Alex Sexton

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Beetroot Achaar recipe

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Grandma Piper’s Sugar Cookies

The best & easy
Bake @ 375°F (190°C) 8 min

Cream:

  • 1 c (226 g) butter
  • 1 c (200 g) granulated sugar

Beat in:

  • 1 egg
  • ½ t vanilla

Add:

  • ½ t baking powder
  • 1 c (120 g) wheat flour
  • 1 ½ c (188 g) white flour

Use 3 trays. Make a fat rope. Pinch off pieces on to trays. Flatten each 3x by dipping ⅓c measure into sugar in ½c measure. Cool cookies on newspaper.


The recipe above was written by hand in to a community cookbook she gave me in 2001. It retains her original wording and formatting, though I have added gram and Celsius conversions.

We miss you so much.

Dökkt rúgbrauð is a mildly sweet dark rye bread from Iceland. Traditionally, it is baked in the ground using geothermal heat. To mimic this cooking method at home, the bread is cooked at a low temperature for an unusually long time, around 8 hours.

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This is the recipe I follow for dal/dhal/dahl/daal tadka/tarka. “Tadka” is a tempered spice-and-oil topping that you add before serving to enhance the flavours of the dal. The ingredients and method are based on one of the dal tadka recipes on the excellent site Vegetable Recipes of India (see recipe). It would be best to use arhar or tuvar dal, but I use red lentils generally since they’re the easiest to find and still taste great. This serves 4 people and is excellent with jeera rice.

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