Good morning!

[lotus0kid]

It is a good one. More wonderful Cracker/Armored fic from visiblemarket- those boys, it's so interesting to see how they differ from "other" characters, I can only imagine what a challenge it is to write. I watched the latest episode of Sherlock, which was great ASIDE FROM THE GIGANTIC CLIFFHANGER OMG YOU SICK DEMENTED GENIUSES HOW COULD YOOOUUU. I've got yoga in an hour and a bit, and I just got a call about a possible temp-to-perm job. It's most likely too far away, but it's still nice to know I'm being considered.

Also, I made breakfast. And now I'm going to bore you with my recent adventures in real live grown-up cooking. Mwahaha. I do have enough mercy to cut it, though. You're welcome.

After what had to be close to an hour of browsing in Barnes & Noble, I eventually settled on a couple books to start me off. The Ultimate Student Cookbook and Quick Cheap Comfort Food. I was looking for simple recipes that wouldn't take forever to cook that had clear, comforting directions and if possible pictures. The first one has lots of pictures, and very comforting directions, but some recipes that take a while. The second has no pictures, decently comforting directions, and all the recipes are guaranteed to take less than thirty minutes. SOLD!

Recipe from the Student cookbook. This was.. well, it kind of turned into scrambled french toast. I'm pretty sure I let it soak up too much of the egg/milk stuff. In fact, I think I made way too much of the egg/milk stuff. This may be because the Student cookbook is by an English chef, so all the measurements have been converted from metric. Which, yeah, would mean there shouldn't be any difference between the actual measurements themselves, but, well, there was a lot of the egg/milk stuff, and I don't think I measured wrong. Anyway, it was edible. And I didn't poison myself with undercooked egg. So, a victory.

Recipe from the Comfort Food cookbook. This was a painfully basic recipe- beef, onions, diced tomatoes, tomato paste, chili powder. And not chili powder like the spice, but chili powder as in a mix from a sealed bag. Also I managed to find diced tomatoes with chili seasoning and peppers already in it, so all in all it would've been really hard to make something that didn't at least taste like chili. I had a small adventure defrosting the ground beef that I won't get into since (again) I don't seem to have poisoned myself. Anyway, I was nervous once I had everything in one pot because it seemed awfully watery, but I let it simmer for twice as long as the recipe said and it boiled off to something okay. I made sure to add lots of cheddar cheese and crumbled up Saltines, but, in the end, it was pretty darn good! It had just the right level of spiciness. I'm normally more or less a wimp about spicy food, but I can appreciate a kick every now and then and this was.. dare I say perfect? So, another, more secure victory.

Recipe from the Student cookbook. That's what I made this morning. The first attempt was not too bad- some rips and tears and lost pieces, but cooked the correct amount and basically crepe-like. However, the second attempt... was excellent. Paper-thin, barely any tears, golden brown like a freaking sunrise. I really should've taken a picture, because it was a damn photogenic crepe. I put Nutella and strawberries in it, and it was (to quote Lacey Thornfield) an aria. I am so proud of myself, you have no idea. I'm thinking I should give french toast another shot, see if my strength really does lie in breakfast food. Anyway, anybody have suggestions for other yummy crepe fillings? I'd like to see if this was just a fluke or not.

Comments

[visiblemarket.livejournal.com]

those boys, it's so interesting to see how they differ from "other" characters, I can only imagine what a challenge it is to write

Heh, yes, yes it is. I'm back to being weirded out when I write the names. I think I took too long a break from it.

You know, there's so much love for Sherlock going around right now, and I feel like I'm going to be dragged in to watching it eventually, but I'm trying to hold back for now.

French Toast is annoying; I always either make too much egg/milk stuff or too little (probably because I'm not working off an actual recipe and am really, really bad at eyeballing measurements) and then I have to use more bread, or make more egg/milk stuff, and eventually I just end up with a ton of French toast that no one eats. I think there's also the fact that every bread has a different absorption rate, so it's hard to tell when it's soaked up too much.

I had a small adventure defrosting the ground beef that I won't get into since (again) I don't seem to have poisoned myself.

LOL. That reminds me of one I'd be home from school and my mother would call and ask me to take out the meat from the freezer so it'd be done by the time she got home and had to make dinner. I'd always forget until it was like an hour before she was going to get home. And then I would try and microwave it, which turned out...interestingly.

Crepe success is amazing! I like them with banana and nutella. Also, if you want to be daring, you can try a savory kind of crepe; my mom's makes them with chicken (boiled and shredded_, sometimes, with a sauce made from cream cheese, roasted poblano peppers, and probably somethings else I don't remember. But yeah, cream cheese works well in crepes too.

[lotus0kid.livejournal.com]

I'm back to being weirded out when I write the names. I think I took too long a break from it.
Hm, possibly. It is a little tricky to keep in mind that these are different people. Practice makes perfect, I would guess. ;)

I feel like I'm going to be dragged in to watching it eventually, but I'm trying to hold back for now.
Oh you should definitely check it out. It's only three episodes, though to be fair each episode is ninety minutes long. But nonetheless, it's totally worth a look.

I think there's also the fact that every bread has a different absorption rate, so it's hard to tell when it's soaked up too much.
I'm sure that's true. Isn't there, like, french toast bread you can buy? Maybe I'm thinking of Texas toast, that has thicker bread. Anyway, I think if I halve the milk/egg recipe and just kind of dunk the slices, I could do a better job. It's weird, though- when you toast bread on the stove it gets stiffer and therefore easier to flip, with french toast it stays all soft and wobbly. Very frustrating.

And then I would try and microwave it, which turned out...interestingly.
Oh no, what you should do is put it in a bowl or tupperware full of hot water. That defrosts most things in around half an hour. Although, that's what I did with the ground beef, and I think I must have left it in for too long because when I went down to check on it it wasn't pink anymore. So, you know, keep an eye on whatever you're defrosting.

I like them with banana and nutella.
There's a recipe like that in the Student cookbook for sweet crepes. I justfelt more like strawberries. They also talk about savory crepes. I put sugar in this batch of batter so any more I make will have to be sweet, but if I can get a good filling I'll definitely try a savory crepe.

[visiblemarket.livejournal.com]

Hm, possibly. It is a little tricky to keep in mind that these are different people. Practice makes perfect, I would guess. ;)

I think another problem is that in their respective canons they're not actually called Jake or David much, so I'm not used to thinking of them that way. While I could've used Eckehart, Bilborough is just too difficult a name to use repeatedly.

Oh you should definitely check it out. It's only three episodes, though to be fair each episode is ninety minutes long. But nonetheless, it's totally worth a look.

Maybe I'll give it a shot tomorrow instead of Rookie Blue.

It's weird, though- when you toast bread on the stove it gets stiffer and therefore easier to flip, with french toast it stays all soft and wobbly. Very frustrating.

Heh, really? I don't think I've ever had that problem.

So, you know, keep an eye on whatever you're defrosting.

I think that really is the problem with me when I cook these days. I'm so distracted by computer time or tv time or whatever else I'm doing that I'm not supposed to be doing that I don't pay attention to what's going on in the kitchen.

Man, you really made me want some crepes. *laughs* I'm trying to justify the trip all the way out to the mall to get myself some right now.

[lotus0kid.livejournal.com]

(Blah, stupid comment thingy.)

Eh, Eckehart's such an ugly name (sorry, Jake), I would avoid using it as much as possible. And anyway it wouldn't make much sense for them to address each other by their last names, since they've already established a way more casual relationship.

Oh please do, especially besides Rookie Blue.

Well, maybe it was a sympton of my over-soaking. We'll just have to see.

Set a timer that you know you'll hear. Or if you're on the computer, bring it into the kitchen.

Heh, you know, the crepes I've had have been great, and I'm totally going to make more myself... but I have to admit I'm not crazy about their texture.

[visiblemarket.livejournal.com]

(Hee, I saw that, and just knew it was going to be about how bad a name Eckehart [I even spelled it wrong!] is. It just looks wrong when I write it, independent of the fact that it doesn't even fit the character).

That's true about them addressing each other, but when they're thinking about themselves it probably could've gone either way. But sitting down and typing "Bilborough" more than once a page is just not worth it, because I still can't remember how to spell it half the time.

*laughs* I could always watch both ;)

Possibly. But you're right, practice makes perfect.

I do bring the computer to the kitchen sometimes! I don't know if it really helps, though.

I just haven't had them for a while. Plus whenever I make them they end up more like pancakes than everything; I don't have the patience for them.

[lotus0kid.livejournal.com]

(I'm not even sure what happened, but whatever. Yeah, Eckehart- gross, and something of a crime when you could've had some beautiful, musical Italian name for MV's character.)

Um, I'd be more surprised if someone thought of themselves by their last name, unless they've for whatever reason been doing it since childhood. But anyway, you've made the best choice for this story.

I suppose, if you simply must.

Well, in any case, timer, and one you know you'll hear.

Heh, well, drawing from my experience making one and a half crepes, maybe you should use less batter per crepe. Just, like, two-thirds or three-quarters of a ladle-full.

[visiblemarket.livejournal.com]

*laughs* Yeah, if the filmmakers behind the cinematic masterpiece that is Armored had thought about it for a minute, I'm sure they could've come up with something better. Jake isn't a bad name, though.

Well, I just meant more like "Vimes" tends to be Vimes throughout, even in books that are told from his perspective.

Perhaps I will see one episode of each. I'm really looking forward to tomorrow now.

[lotus0kid.livejournal.com]

Possibly. Yeah, Jake works pretty well.

True, that's a good example. "Jake" and "David" still seem better for what's going on so far.

Hee, it's important to have things to look forward to, they be British literary remakes or Hollywood cop dramas.

[visiblemarket.livejournal.com]

I want someone to call him Jacob except now the Twilight baggage associated with that name might ruin it.

It does indeed. I really like the name "David", too.

*laughs* I'm mostly looking forward to being done with my last LSAT diagnostic, but the shows help too. Also there's a secret on [Bad username or site: @ livejournal.com] today about Sam Winchester's LSAT score and I'm kind of desperate to know what it is and if I could beat it.

[lotus0kid.livejournal.com]

D'aww, I wouldn't let Twilight ruin a whole name for you.

That's my brother's name so... it's okay, I guess.

Heh, I'll bet. You could try Google? Or maybe if there's a Supernatural Wiki...

[visiblemarket.livejournal.com]

I know, I know.

*laughs* Awkward!

174, apparently. Damn, boy. He really should've gone to Standford Law instead of the whole being the antichrist thing. I mean I guess he could go back.

[lotus0kid.livejournal.com]

Anyway, remember there's only three of us. None of whom give a flying whatsit about Twilight. ;)

Heh, well, I've already had a crush named David, so, y'know, practice.

That should be the end of the series.

[visiblemarket.livejournal.com]

Well, I give something of a flying whatsit about Twilight because it's hilarious to read and to watch, but I'll keep that in mind.

Well okay then.

I feel like I could make all sorts of jokes about him being better suited for it as the antichrist but I'm too tired to articulate them further.

[gingerberrysnap.livejournal.com]

I plan to start the first episode of Sherlock within the next fifteen minutes! I just need to finish commenting here and then make myself some oatmeal. *laughs*

As for the French toast... I'm going to say it's also possible that one of two things happened: 1) Your bread was too soft. Which would mean that it soaked up way too much of the eggs and became too runny as a result; and 2) You didn't let enough of the egg mixture run off before putting it in the pan. If you have too much on the outside of the bread still then you end up with basically scrambled eggs attached to bread.

And with the beef... did the recipe have any liquid in it? If not, that was probably the fat cooking off the meat. So depending on the recipe, you might want to drain it at some point during the browning. Or get a leaner mix of meat.

Crepes: Nutella and banana OMG! Seriously, when I was in France I ate so many of those. *laughs* Crepe Suzette is also delicious. You can also try to expand to some hearty crepes by using eggs, cheeses, and meats.

[lotus0kid.livejournal.com]

Oh boy! Hope you like it. ^^

The instructions said to let the bread soak up most of the mixture, but I think there was way too much of it for the bread I was using to handle. I'll be more sparing with it next time, and probably halve the recipe.

I drained the liquid off the meat, it was just the five cups of water the recipe told me to add. I scratched that out and wrote in four in the book for next time.

"Chocolate and banana" is the "sweet crepe" recipe in the book. Crepe Suzette sounds awesome, but I don't think I'm up to flambeing anything yet (if ever). Once I get some ingredients I want to use, I'll try a hearty crepe (the book calls them savory).

[gingerberrysnap.livejournal.com]

I'm watching it now! I didn't know anything about it other than people were enjoying it, so I'm pleasantly surprised to see a modern adaptation.

The bread was probably too soft for the recipe. As odd as it sounds, the best bread for French toast is slightly stale. Because then you don't have that soaking problem as much. If you're using store bought bread, like Pepperidge Farm, the bread is never going to get stale. It's just going to get moldy. So I'd suggest either getting fresh bread from the bakery section of your grocery store or not letting the bread you're currently using soak as long.

Ha, I knew hearty wasn't the right word. But I was too lazy to care. You can always google crepe shops and look at their menus. They have a mix of sweet and savory and you can try to replicate one that sounds good.

[lotus0kid.livejournal.com]

Woo! Heh, I think I remember hearing about a modern adaptation, only I heard that Sherlock was going to be delusional- actually think he was the fictional Sherlock Holmes and that people around him were Watson, Lestrade, etc. I guess I got it confused with c_quinn's Create Your Own TV Show.

Well, maybe once I'm not living on my savings anymore I can afford to get bakery-fresh bread. As of now, I'll focus on limiting the soak time.

Yeah, I will definitely look up some savory crepes online and see what I find.