And I don't even write about it so much. How did they know?!
Caught (e:ladycroft)'s wordle - (e:ladycroft,50987) and I think it did a pretty good job there. :-)
Tinypliny's Journal
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03/14/2010 13:57 #51186
According to Wordle...Category: eating in
I am a tea fanatic.
And I don't even write about it so much. How did they know?!
Caught (e:ladycroft)'s wordle - (e:ladycroft,50987) and I think it did a pretty good job there. :-)
And I don't even write about it so much. How did they know?!
Caught (e:ladycroft)'s wordle - (e:ladycroft,50987) and I think it did a pretty good job there. :-)
03/14/2010 11:19 #51185
Spunk, reloaded.Category: art
Via
't-you-tell03/13/2010 19:01 #51177
Marvel.ous.Category: art
03/07/2010 20:29 #51129
Super-Godmum No Knead BreadCategory: eating in
I made bread today for the first time in my life. And it is probably the best bread I have ever had. I can't believe this - it is seriously blowing my mind.
The recipe is extremely simple and it's shocking just how wonderful it tastes with butter. And of course, no recipe is worth following so I went ahead and completely messed it up with abandon.
I don't have any measuring cups or implements or scales. Worse, I don't really have a concept of what a cup is, so I did a very rough volumetric-ratio-eyeballing (which actually means, I just dumped in whatever seemed okay). (e:heidi), you can sigh now. ;-)
That's not all. I didn't let it rise for 20 hours because I was impatient, threw in an obscene amount of walnuts and dates, and then added a whole chopped jalapeno because I didn't want it to be sweet. Then I thought, what the heck, why not be crazier and added a whole fistful of flaxseed and a tablespoon of extra-virgin olive oil just because it happened to be near the flaxseed.
Even with this terrible approach to baking, I got splendid results. And of course, I went the extra health freak mile and used 100% high-fibre hard winter spelt flour and no bread flour. I have heard of recipes being described as "forgiving" but this one HAS TO BE the SUPER-GIGANTOID-GODMUM of ALL the forgiving recipes in the history of cooking on this planet.
Go ahead, mess it up. You will get edible results. :)
The recipe is extremely simple and it's shocking just how wonderful it tastes with butter.
And of course, no recipe is worth following so I went ahead and completely messed it up with abandon.
I don't have any measuring cups or implements or scales. Worse, I don't really have a concept of what a cup is, so I did a very rough volumetric-ratio-eyeballing (which actually means, I just dumped in whatever seemed okay). (e:heidi), you can sigh now. ;-)
That's not all. I didn't let it rise for 20 hours because I was impatient, threw in an obscene amount of walnuts and dates, and then added a whole chopped jalapeno because I didn't want it to be sweet. Then I thought, what the heck, why not be crazier and added a whole fistful of flaxseed and a tablespoon of extra-virgin olive oil just because it happened to be near the flaxseed.
Even with this terrible approach to baking, I got splendid results. And of course, I went the extra health freak mile and used 100% high-fibre hard winter spelt flour and no bread flour. I have heard of recipes being described as "forgiving" but this one HAS TO BE the SUPER-GIGANTOID-GODMUM of ALL the forgiving recipes in the history of cooking on this planet.
Go ahead, mess it up. You will get edible results. :)
tinypliny - 03/09/10 01:47
@ (e:jason): The pan I cooked it in is around 8" in diameter so yours should be just fine. You would need at least a 4" depth including the space in the lid to let it rise. In fact, you could put it in a narrower pan and get away with it.
According to breadtopia, the three crucial steps are just coating the pan with oil, heating it to 450 along with the oven before putting in the dough and covering it with a heavy lid while baking the bread - this is so that the steam doesn't escape. You get a supple and nicely browned crispy crust instead of a dry cracked nightmare.
And yeah, serranos are like one of those parades you keep anticipating and that turns out to be such a major let down because the participants were all wearing sweaters instead of being topless.
@ (e:jason): The pan I cooked it in is around 8" in diameter so yours should be just fine. You would need at least a 4" depth including the space in the lid to let it rise. In fact, you could put it in a narrower pan and get away with it.
According to breadtopia, the three crucial steps are just coating the pan with oil, heating it to 450 along with the oven before putting in the dough and covering it with a heavy lid while baking the bread - this is so that the steam doesn't escape. You get a supple and nicely browned crispy crust instead of a dry cracked nightmare.
And yeah, serranos are like one of those parades you keep anticipating and that turns out to be such a major let down because the participants were all wearing sweaters instead of being topless.
jason - 03/08/10 20:44
Shit, Tiny, I'm sorry, I didn't read the comments before commenting. But how large was your fry pan? I literally just this weekend bought new stainless steel cookware, but the biggest fry pan I have is 10 inches. Will that work
Shit, Tiny, I'm sorry, I didn't read the comments before commenting. But how large was your fry pan? I literally just this weekend bought new stainless steel cookware, but the biggest fry pan I have is 10 inches. Will that work
jason - 03/08/10 20:43
Tiny, what kind of vessel did you cook your bread in? Also, I bought some serranos recently, all excited to get some spiciness into my food, and they were freaking duds. I was so disappointed after making my salsa verde. God damn.
Tiny, what kind of vessel did you cook your bread in? Also, I bought some serranos recently, all excited to get some spiciness into my food, and they were freaking duds. I was so disappointed after making my salsa verde. God damn.
tinypliny - 03/08/10 19:59
That jalapeño was a good decision, every time a date comes along, jalapeño launches soul-stirring whiplash attack on your taste buds. hehe
That jalapeño was a good decision, every time a date comes along, jalapeño launches soul-stirring whiplash attack on your taste buds. hehe
tinypliny - 03/08/10 19:56
@ (e:jenks) - Um. I'll get my coat.
Godmum = contracted slang for a very plebeian fairy god mother, possibly with wings clipped off and who totally looks like that cook in Alice in Wonderland who tries to throw the piglet baby into the cauldron - > :::link:::
@(e:theecarey) and (e:jacob) - why, thank you! I would say I am blushing to the roots of my hair, but that is really not possible when you have about 1 cm of it. I could lie though - always the alluring possibility.
The pan apparently makes a difference. I used a stainless steel fry pan with stainless steel handles - because no plastic/ebonite is oven-safe at 450F for 45 minutes. You would also need a heavy lid for this pan (again, without plastic/ebonite). I used another heavier fry-pan and inverted it over the fry pan with the dough in it. I gave the base fry pan a generous coating of olive oil before plopping it into the oven and heating it well enough so that dough wouldn't stick to the pan.
The dough is super-sticky and wet - and was not remotely taking any sort of shape, but I found out that the wetter it is the bigger holes you get in the baked bread. Plus I ran out of dough so I didn't really do the floured-surface folding step. I just gave it a nice whirl with a spatula after it had risen for around 6-7 hours, allowed it to rise for 2 hours more and plopped it all in the oven.
Baked it with the fry pan cover for 45 minutes.
(e:jacob) - I was really intimidated - but turns out this "recipe" just does not go wrong whatever you do. You NEED to see this at breadtopia and read the ~900 comments of people who have done crazy things and still come out with awesome breads! :::link:::
@ (e:jenks) - Um. I'll get my coat.
Godmum = contracted slang for a very plebeian fairy god mother, possibly with wings clipped off and who totally looks like that cook in Alice in Wonderland who tries to throw the piglet baby into the cauldron - > :::link:::
@(e:theecarey) and (e:jacob) - why, thank you! I would say I am blushing to the roots of my hair, but that is really not possible when you have about 1 cm of it. I could lie though - always the alluring possibility.
The pan apparently makes a difference. I used a stainless steel fry pan with stainless steel handles - because no plastic/ebonite is oven-safe at 450F for 45 minutes. You would also need a heavy lid for this pan (again, without plastic/ebonite). I used another heavier fry-pan and inverted it over the fry pan with the dough in it. I gave the base fry pan a generous coating of olive oil before plopping it into the oven and heating it well enough so that dough wouldn't stick to the pan.
The dough is super-sticky and wet - and was not remotely taking any sort of shape, but I found out that the wetter it is the bigger holes you get in the baked bread. Plus I ran out of dough so I didn't really do the floured-surface folding step. I just gave it a nice whirl with a spatula after it had risen for around 6-7 hours, allowed it to rise for 2 hours more and plopped it all in the oven.
Baked it with the fry pan cover for 45 minutes.
(e:jacob) - I was really intimidated - but turns out this "recipe" just does not go wrong whatever you do. You NEED to see this at breadtopia and read the ~900 comments of people who have done crazy things and still come out with awesome breads! :::link:::
jacob - 03/08/10 16:34
That looks amazing. You have to be some sort of ethnic Julia Childs, a cuisine prodigy. Fav part: "and then added a whole chopped jalapeno because I didn't want it to be sweet"! I am definately going to have to try it out. I admit, bread intimidates me. I guess I just have to dig a bit to bring out my "indian" brave in the kitchen.
That looks amazing. You have to be some sort of ethnic Julia Childs, a cuisine prodigy. Fav part: "and then added a whole chopped jalapeno because I didn't want it to be sweet"! I am definately going to have to try it out. I admit, bread intimidates me. I guess I just have to dig a bit to bring out my "indian" brave in the kitchen.
theecarey - 03/08/10 12:20
I love your style, Tiny!!
This looks delicious! I use recipes as extremely loose guidelines with varying end results. Fortunately most dishes turn out, some end up more blah, but the creative process was the best part. I was just thinking about concocting some super healthy and tasty bread/pancake/muffin creation. It looks like this "recipe" may be the foundation to get me there. Your creation looks so good! What sort of pan did you cook that in? It looks like a fry pan shape.I'm really not sure what kitchen supplies are called either and "eyeballing" measurements is a regular thing.
I love your style, Tiny!!
This looks delicious! I use recipes as extremely loose guidelines with varying end results. Fortunately most dishes turn out, some end up more blah, but the creative process was the best part. I was just thinking about concocting some super healthy and tasty bread/pancake/muffin creation. It looks like this "recipe" may be the foundation to get me there. Your creation looks so good! What sort of pan did you cook that in? It looks like a fry pan shape.I'm really not sure what kitchen supplies are called either and "eyeballing" measurements is a regular thing.
jenks - 03/08/10 11:04
godmum?
godmum?
mrmike - 03/07/10 22:08
free spirited cooking, I love it. That is soul food
free spirited cooking, I love it. That is soul food
03/07/2010 11:58 #51123
Pricerite, I love you.Category: grocery
Pricerite now has Blue Diamond Almond milk (Original, Unsweetened and Vanilla) at $1.99/0.5 Gallon.
I am swimming in a Sunday bliss induced by mango tea in almond milk, reading several engrossing articles on mitochondrial mysteries and writing my IRB protocol while broad beams of sunlight from my flat windows caress my bald head. And that is a run-on sentence with very poor form that I am trying to avoid in my technical writing.
Ah. Perfection. (Or will be perfection, if I finish this IRB protocol and a good part of my background and specific aims for the analysis I want to carry out.)
But, Pricerite, I do love you. And that justifies the terrible grammar and deplorable lack of structure in this entry.
I am swimming in a Sunday bliss induced by mango tea in almond milk, reading several engrossing articles on mitochondrial mysteries and writing my IRB protocol while broad beams of sunlight from my flat windows caress my bald head. And that is a run-on sentence with very poor form that I am trying to avoid in my technical writing.
Ah. Perfection. (Or will be perfection, if I finish this IRB protocol and a good part of my background and specific aims for the analysis I want to carry out.)
But, Pricerite, I do love you. And that justifies the terrible grammar and deplorable lack of structure in this entry.
tinypliny - 03/08/10 19:30
EDR = Existing Data Review.
Sorry about the jargon. (Kind of scary how glib I have become in IRB jargon now that I am doing so many of these protocols).
Ah! I see about the budget. Are you "the clinician" on some of the other grants where people have put in your % effort? Do you at least get protected time for this?
EDR = Existing Data Review.
Sorry about the jargon. (Kind of scary how glib I have become in IRB jargon now that I am doing so many of these protocols).
Ah! I see about the budget. Are you "the clinician" on some of the other grants where people have put in your % effort? Do you at least get protected time for this?
jenks - 03/08/10 11:14
and the budget bit was explained to me. It's an 'in kind' budget- apparently the university is trying to quantify how much 'good' they do for the 'public' which includes research. So I have to claim what % of my time (and thus paycheck) I spend on my research.
and the budget bit was explained to me. It's an 'in kind' budget- apparently the university is trying to quantify how much 'good' they do for the 'public' which includes research. So I have to claim what % of my time (and thus paycheck) I spend on my research.
jenks - 03/08/10 11:08
EDR?
EDR?
tinypliny - 03/07/10 22:16
Budget proposal for an EDR with a consent-waiver?!! *That* IS absolute BONKERS - even by the worst IRB case-scenario! Did your hospital get bruised by some ethics violations or grant fraud at some point in the distant past by some random fellow/faculty who is not in Canada?! I can only think of that as a plausible reason for such massive red-tape.
Budget proposal for an EDR with a consent-waiver?!! *That* IS absolute BONKERS - even by the worst IRB case-scenario! Did your hospital get bruised by some ethics violations or grant fraud at some point in the distant past by some random fellow/faculty who is not in Canada?! I can only think of that as a plausible reason for such massive red-tape.
jenks - 03/07/10 21:31
yeah, I applied for a waiver of consent, and should get an expedited review. But they keep bouncing it back b/c I don't think my research proposal needs to be like a massive NIH grant proposal, but they want more.. This is a descriptive, pilot, nothing study. No statistics beyond "x percent of people with carpal tunnel syndrome also have tennis elbow". And STILL- this has taken months and isn't done yet. the latest is they want a budget proposal- even though it's an unfunded, zero-budget project. It totally discourages me from wanting to ever do research.
yeah, I applied for a waiver of consent, and should get an expedited review. But they keep bouncing it back b/c I don't think my research proposal needs to be like a massive NIH grant proposal, but they want more.. This is a descriptive, pilot, nothing study. No statistics beyond "x percent of people with carpal tunnel syndrome also have tennis elbow". And STILL- this has taken months and isn't done yet. the latest is they want a budget proposal- even though it's an unfunded, zero-budget project. It totally discourages me from wanting to ever do research.
tinypliny - 03/07/10 19:07
OH MAN. Retrospective chart review involves human subjects and the whole HIPAA battalion. I submitted mine in January and have not heard back from the clinical research services yet.
If there are no patient-identifiers in your analysis you could potentially write-up a non-human subject research protocol. RPCI's non-human protocols are approved very efficiently. I have my non-human subject research protocol approval but CRS is totally dragging its feet on my existing data review portion.
OH MAN. Retrospective chart review involves human subjects and the whole HIPAA battalion. I submitted mine in January and have not heard back from the clinical research services yet.
If there are no patient-identifiers in your analysis you could potentially write-up a non-human subject research protocol. RPCI's non-human protocols are approved very efficiently. I have my non-human subject research protocol approval but CRS is totally dragging its feet on my existing data review portion.
jenks - 03/07/10 18:20
ugh, wanna write my IRB protocol? All am I doing is a tiny little retrospective chart review, but they keep wanting more and more from me. It is totally discouraging me from ever doing research.
ugh, wanna write my IRB protocol? All am I doing is a tiny little retrospective chart review, but they keep wanting more and more from me. It is totally discouraging me from ever doing research.
tinypliny - 03/07/10 16:39
Because journals are MEANT to be run-on and on. 8^)
Because I am way more impressively creepy in person. hahahaha
Because journals are MEANT to be run-on and on. 8^)
Because I am way more impressively creepy in person. hahahaha
heidi - 03/07/10 16:00
I'm surprised you don't comment on the ridiculous run-on sentences in my posts :-)
And why haven't we seen pictures of your adorable bald head?
I'm surprised you don't comment on the ridiculous run-on sentences in my posts :-)
And why haven't we seen pictures of your adorable bald head?
Wrong side of pond. Wrong blog. ;-)
thought this would be something dirty like spunk reloaded