fry « WordPress.com Tag Feed

My First Piano Master Class Audit Experience (Given by Anton Kuerti)

Digital Citizen — Thu, 26 Nov 2009 02:47:09 +0000

I “audited” my first piano master class today, and here are some things I’d like t

Midweek Snack: Cancha

robertkittilson — Wed, 25 Nov 2009 15:00:53 +0000

Welcome to the Midweek Snack, a weekly feature in which Jessie and I will explore Peruvian cuisine. Each week this might take the form of a restaurant review, a featured regional dish, an interview with a local chef, or a recipe. From time to time we’ll also write broader pieces, which we’ll call “Peruvian Cuisine 101.”

In today’s episode: “Cancha”

Cancha, pronounced (Cahn-cha) and Canchitas (Cahn-chi-tas) are the tasty Peruvian treats received before lunch and dinner in most Peruvian restaurants, especially in Huanchaco. (P.S. they go great with a frozen [cold] beer).

Warning! Do not make the mistake of calling it Concha or Conchitas for this is a reference to the female anatomy and will no doubt bring you a few laughs and perhaps a slap in the face.

At my first introduction to these nuggets of goodness I would devour them instantly, making Jessie fight for the last few and hide them from my frothing mouth. Then I discovered you can just ask for more. It even happened that at a few restaurants we made a lunch out of Canchitas and a few beers…each. Maybe you’ve had some similar lunches at a Mexican restaurant enjoying Chips, Salsa and few Margeritas? No? I don’t believe you… I digress. Anyway, like most GREAT food I come across, I need to learn how to make it for myself. So, I did.

There seems to be many types of Cancha, but at the local market we found only two: Cancha Serrano, with little bits of red skin still attached, and Maiz Paucho, a harder version which we see at most restaurants. Good luck finding this anywhere else other than Peru, but if you are here, this is how you do it.

First, you must purchase it. You might try stealing it, but the authorities will track you down like Hansel and Gretel, for bits of corn will be streaming from your pockets. Second, you must cook it. Oil, not butter, is the way to go because you need to use high heat. Pour enough oil in a pan (one that has a lid) to cover the amount of Cancha you will be using. Be generous. In the past I have used a small amount of oil like you might use for popcorn, but this technique will burn the Conchitas (although I still ate ‘em). Once the oil is heated to popping temperature (a.k.a. really hot) dump the Cancha in and begin the shaking. Don’t stop shaking until the popping slows, then cut the heat and drain the excess oil. Dry the Canchitas and add a plentiful helping of salt. Mix and serve.

Viola! You now have Canchitas and god willing a full belly in a few minutes time. Don’t forget the beer and someone to help you eat them. If you ruin them, don’t worry, just head down to a pub near the beach, grab a chair and a beer, and enjoy their Canchitas while you watch the waves.

Salud, Roberto

The Great Vista Twitter

jacarandamimosifolia — Mon, 23 Nov 2009 21:10:28 +0000

Writing that last post reminded me that Stephen Fry had twittered something about Vista, the last absurd Microsoft OS – so I looked it up and it made me laugh all over again. His frustration of having to deal with anything PC is very familiar as, despite my efforts, we have a few in our office.

I know it’s almost a year old but there might just be some people who didn’t have the pleasure of reading it at the time – including the (naturally unnamed) client of ours who swears by Microsoft and loathes all things Mac. Here are Fry’s series of tweets again in all their glory:

“I hate Vista so much I want to cry. Bought a Vaio. The most useless $4k ever spent. It just will not join a sec-enabled network. HOW????”.

“I have nine macs!!!!!! I don’t need another f***ing mac. I just want ONE ARSING PC that isn’t complete SHIT.”

“Too late. It’s going out the window. I can’t put up with this sort of arse.”

“Listen. I have parallels, I have fusion, I have 2 distros of Linux. I need just one, just one of c***ing Vista so that I can review things.”

“Forgive intemperate language, but every time I buy a PC they’re worse, not better than they were before and it make me so angry I could kill.”

“Still taking deep breaths. Thank you all for your concern. The Vista devil spoke thru me and it wasn’t pretty.”

Futurama Figures: Series 7

actionfigurecanada — Mon, 23 Nov 2009 15:35:13 +0000

Good news, everyone!

We’ve got two new Futurama toys now added to the slowly-growing collection of figures from Toynami. Joining the already-released items are Hermes and Professor Farnsworth, both of whom include office accessories from Planet Express–Farnsworth even includes Leela’s beloved pet, Nibbler. The 6-inch figure line has already seen the release of Fry, Leela, Bender, Amy, Cloberella, Nudar, Captain Yesterday, Calculon, Zapp Brannigan and Kiff Kroker, some of whom might seem peculiar choices to have been released before these two staples of the Planet Express staff, but all is now right with the world.

In fact, while we’re talking about Futurama making things right with the world, let’s remember this summer’s awesome news that Futurama would be returning in 2010. It was made official, which delighted fans in June and then terrified them when the news broke that contract negotiations and a heavily reduced budget would mean they might need to recast the voice actors.

Fortunately, any fears were put aside following an explanation from cast member Maurice Lamarche later in the summer and now we need only sit back and wait for June 2010 to roll out with 26 new episodes of the show.

To learn more about the series’ triumphant return to TV, check out this article from Newsday, which is not only a crash course on the series, but gives fans a tantalizing tidbit about the potential name for the first new episode!

And finally, here’s a video compiled by a very awesome youtube user who has compiled every Futurama heading since the very beginning! Take a look:

Gonna start posting again???

legomyego — Sun, 22 Nov 2009 17:35:17 +0000

should i start posting again plz comment :|]

Okra (tangy and spicy)

shynahegde — Thu, 19 Nov 2009 23:57:19 +0000

There is this awesome Indian restaurant in Chicago called ‘Veerasway’. Its by an american, so all the first time Indian food trying people this is the place to start. Its not very typical Indian, but some dishes are and the others are all indo-american. But they are good and tasty, so I had this appetizer called the ‘Bhindi-Chaat fry’ there it was really tasty and different, so here it is my version of that appetizer. Turned out somewhat similar.

Serving: 3

Time: 30 min

Ingredients:

Okra

1. 20 okras

2. 3 tsp chat masala ( can find in any indian/ international store)

3. 1 red onion

4. cilantro

5. 1 tsp paprika

6. 1 tsp turmeric powder

7. lime (optional)

Direction:

Wash the okra an lay it out on paper napkins to dry( if it is wet the okra turns out gooey)

Cut the okra length wise in to thin strips.

add chat masala, salt, chilli powder/paprika, turmeric powder and mix the okra well , leave it aside.

heat a flat bottom pan with 2 tbsp oil ( here you can deep fry the okra and then saute it or if you are lazy like me just add a 2 tbsp oil and fry in the pan )

spread the oil, and after the oil is hot spread the okra on the oil, let it fry for a while until you feel the okra is fried ( if necessary sprinkle chat masala on top )

now turn off the heat. cut the onions in to strips and chop the cilantro and add it to the fried okra.

sprinkle some lime juice on top (optional)

enjoy!

Fideo: Hitchens & Fry v Yr Eglwys Gatholig

meigwilym — Wed, 18 Nov 2009 11:46:39 +0000

Fel wnes i son yn y post yma, dyma’r fideo o’r ddadl ar YouTube.

Mae’r gyfres o’r fideos o’r ddadl gyfan ar gael yma.

Is it just me or is this completely wrong?

timriedel — Wed, 18 Nov 2009 02:34:05 +0000

Regardless if you’re an animal rights activist or some capitalist joker like myself with a blog, you’ll be bothered by this video.

A Chinese chef has developed a cooking technique where a fish is friend but somehow kept alive while being picked at and eaten.

I wear leather, eat all kinds of animals, and if it were the seventies, I’d have a fur jumpsuit. Still… frying up and then eating a breathing fish as a novelty is upsetting to me.

Is it just me?

CLICK HERE to go back to TimRiedel.com.

New series of Futurama

Dan — Tue, 17 Nov 2009 13:55:28 +0000

Cult sci-fi animated series ‘Futurama’ is set to return for a new series of 26 episodes. The series was originally thought up by Simpsons creator Matt Groening in the mid-1990s. He later enlisted former Simpsons writer and producer David X. Cohen (now Futurama head writer and Executive producer) to help devlop the idea. For anyone who hasn’t seen it, the premise of the series is a pizza delivery boy, Philip J Fry, who is accidentally (later revealed to be deliberately) cryogenically frozen in 1999 for 1000 years until New Year’s Eve 2999. The series revolves around his adventures adjusting to life in the 31st Century. The best character, in my opinion, is the alcoholic robot Bender. After showing for four seasons from 1999-2003 the series was cancelled and later syndicated for reruns where its fan base grew and it attracted a devoted following. After reruns the series was revived with four straight-to-DVD films, Bender’s Big Score, The Beast with a Billion Backs, Bender’s Game and Into the Wild Green Yonder. The new series is set to begin airing around mid-2010. Producing studio 20^th Century Fox has announced that the new series will air on Comedy Central. Initially the original voice cast were said to be not reprising their roles. Protests were made at this news, including a ‘Save the Voices of Futurama’ Facebook group. It has now been confirmed that the entire cast are returning. Thanks for reading.

Living Deep Fried Fish Video

Alok Gurtu — Tue, 17 Nov 2009 09:09:17 +0000

more about “Living Deep Fried Fish Video“, posted with vodpod

China has perfected the science of keeping a fish alive while it’s deep fried and then consumed. Wonder how many die hard fish fans would like to have the recipe for this dish… lol

Stephen Fry is a wonderful guy!

arthurthepanther — Mon, 16 Nov 2009 23:33:55 +0000

Mr. Fry, you're staring at me... It's making me a bit uncomfortable...

Look, I know I’m biased. I’m gay, an Anglophile, and an atheist… not to mention passingly fond of good acting, tasteful and well-turned phraseology, and cunning, cutting, catty humour.

All that said, well… I adore Stephen Fry. He’s one of the few people who give me hope. Hope that intelligent people have not completely disappeared from public view. Hope that more brave and daring people like him will stand up to speak for what is right and just, against that which is hypocritical and false. Hope that I, bipolar, gay, and atheist though I am, might yet have some sort of positive effect on this wondrous world we live in.

Mr. Fry, I salute you.

To learn more about Stephen Fry, you can go to these sites, and I highly recommend that you do ^^

Stephen Fry’s official site, created and maintained by himself and… someone else… ^^

Stephen Fry’s Wikipedia entry

Stephen Fry’s Internet Movie DataBase page

And an example for those of you who haven’t seen him in action… culled from many, many examples, and not by far the best, but simply the one I chose. ^^

Bacon Potato with garlic soy sauce

soysaucequeen — Sun, 15 Nov 2009 18:41:40 +0000

3 potatos

1/4 cup milk

1 tbsp potato starch

1 egg

salt, pepper

8 bacons

1 tsp butter

sauce : Japanese soy sauce, garlic ( soak garlic into Japanese soy sauce for 1-2 days, then you can use it for many recipes)

boil potato and mash it

add beaten egg, potato starch, salt, pepper,milk and mix well

make 1.5 inches ball and wrap it with bacon

medium heat the skillet and put butter in it

add potato and fry for 3-4 minutes

turn it over and fry again

serve it on the plate

put sauce (Japanese soy sauce with garlic) on it

I hope you enjoy it!

click please

Cooking Your Turkey

digipicsphotography — Sun, 15 Nov 2009 14:14:58 +0000

I’ve tried many different ways to cook a turkey for Thanksgiving. Baking in a pan, breast side up, stuffed, in a baking bag, even fried. I have to say the best way I have found is to cook the turkey, breast side down, in a pan with a lid and a good meat thermometer.

The turkey retains its natural juices and literally falls off the bone. It won’t make it to your table in one piece cooked this way, but it will taste much better.

I follow the directions listed on the shrink wrap the turkey comes in and put it in the pan with the breast side down. Stick in a meat thermometer and cover with the lid.

I also cook my dressing separately. Cooking it separately only takes about 30 minutes and reduces the cooking time of the turkey (stuffed one that is).

I let the turkey sit in the pan while the dressing is cooking. Then it is sliced and/or pulled from the bone and placed on a platter. It is so moist it almost melts in your mouth.

We usually have green bean casserole, mashed potatoes, dinner rolls, dressing, and cranberry sauce with the turkey. And, of course, pumpkin pie with real whipped cream for dessert.

This year, since most of us will be working Thanksgiving and the day after, we will be celebrating on that following weekend.

Hope you all have a wonderful Thanksgiving and are able to share it with your loved ones.

Review: Little Big Planet (PSP, PSP Go) - Sony Entertainment Europe

Neil McCormick — Sun, 15 Nov 2009 10:45:57 +0000

By Special Guest writer – Daniel Lipscombe From the moment the dulcet tones of Mr Stephen Fry

Sweet Potato Chips

Sarah — Wed, 11 Nov 2009 13:33:53 +0000

Like most people, I love all things fried. Whether it’s a snickers bar or potato, I’m m

The Big Fight

jacarandamimosifolia — Sun, 08 Nov 2009 19:50:21 +0000

Never mind boxing. This is much, much better. A Catholic bishop and Ann Widdecombe versus Christopher Hitchens and Stephen Fry on whether or not the Catholic Church is a force for good. Fantastic.

And of course, it’s on YouTube – not that old-fashioned box gathering dust in the corner of your living room….

sambal terong / brinjal with sambal

Sunkid — Fri, 06 Nov 2009 23:14:12 +0000

My favourite! Absolutely and no doubt about it. It was a food my grandma always made for me when I w

3 years of secured funding for Brawn GP

chrishf1 — Wed, 04 Nov 2009 10:26:34 +0000

The Brackley-based Brawn GP team has secured 3 years of funding starting in 2010, ‘autosport’ has confirmed. It was worried that after their debut season the team would run into financial troubles, but now CEO Nick Fry has spoken out about new sponsorship agreements which will come into effect with next years car.

Fry shared with ‘autosport’, “We have zero worries on funding for this year, next year, the year after, and the year after that. I smile when people talk about money, because we’ve always had the finances for this year, and neither Ross nor I would not have taken on the team if we did not have the money for this year.

“We’ve signed some nice contracts, and those will come out into the open when we launch the car next year, but we will see what happens. There is zero worry on our side,” he concluded.

Reference: F1Technical.net

Domy Monster Show 4

glademade — Tue, 03 Nov 2009 04:26:41 +0000

Mark and I went to a wedding in Houston over the weekend, so I was unable to check out all the awesome drawings/art at Domy’s Monster Show 4 opening on Halloween. It’s up until December, so I’m definitely going to go check it out, let me know if you want to come with me. Here are the monsters I submitted for the show:

Fry Dude

Pizza Toof

Tofusteak met groenten stir-fry

Jomey — Mon, 02 Nov 2009 18:19:58 +0000

Voor mensen die tofu niet lekker vinden omdat het een smakelijkloos blok is, dan heb ik hier een rec

Stephen Fry quitting Twitter: his side of the story

C. A. F. — Sat, 31 Oct 2009 18:10:11 +0000

Crisp Butterflied Chicken

manila58 — Thu, 29 Oct 2009 05:53:35 +0000

Chicken is affordable and flavorful, small enough to work with whole and easy to cut into serving pieces. This simple dish satisfies my need to bite through a crunchy layer to a succulent morsel.

1 3½- to 4-lb chicken

1 ½ t salt

½ t pepper

½ t paprika

1 T olive oil

Mix the salt, pepper and paprika in a small bowl. Preheat the oven to 375°F. Place a large, ovenproof skillet on the stove. Turn the heat to high and drizzle in the olive oil.

Wash the chicken, pat it dry. Cut of the wing tips. Butterfly the chicken by cutting all the way through the flesh and bone down one side of its spine. Place the chicken, skin side up, on the cutting board and push down on the middle of the breast to flatten it.

Sprinkle and rub the chicken on both sides with the spices. Place the chicken skin side down on the skillet. Fry until golden brown. You may need to push parts of the chicken down onto the hot skillet to increase the area that is browned.

Flip the chicken over and fry it for 2-3 minutes. Turn off the stove and move the pan and the chicken into the oven. Roast for 20-30 minutes, until the juices run clear.

Slice and serve hot.

Fry & Hitchens yn Trechu'r Eglwys Gatholig

meigwilym — Tue, 27 Oct 2009 10:30:22 +0000

Mae’r Catholic Herald yn adrodd bod Stephen Fry a Christopher Hitchens wedi dod yn fuddugol mewn dadl yn erbyn Ann Widdecombe a’r Archesgob Onaiyekan o Abuja, Nigeria, oedd yn trafod “Mae’r Eglwys Gatholig yn gwneud daioni”.

Pleidleisiodd 1876 o’r gynulleidfa dros y ddau anffyddiwr tra ennillodd Widdicombe ac Onaiyekan 268 pleidlais.

Oes ‘na recordiad o’r ddadl? Dwi’n gobeithio gallwn ei gwylio ar YouTube yn fuan.

Zucchini Hash

tyedyesnowflake — Fri, 23 Oct 2009 21:36:20 +0000

I got this, and the following 3 recipes, from “Cooking For Real” which is now one of my favourite TV shows. My husband hates zucchini, and he liked this. It’s wonderful!

Zucchini Hash

Ingredients:

1 tablespoon extra-virgin olive oil
1 tablespoon butter (I used Smart Balance spread)
1/2 pound zucchini, cubed
1/2 pound yellow squash, cubed
1/2 red onion, diced (I used the whole onion)
1/4 cup chives, cut into 1/2-inch pieces
Salt and freshly ground pep

Directions:
In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste