Baldur

I blame pinterest

matthew

Just checked out Pinterest... They blamed you. Go figure

Baldur

Baldur just quit Pinterest today, I had quite a collection of stuff there.
They would send me a warning on almost a daily basis that they were removing one of my pins because it 'may contain nudity'.
Nudity is strictly against their self imposed moral code.
Oddly until yesterday they had never been correct, the deleted images were always of totally clothed people.
Yesterday they went into a private gallery and removed a naked photograph of football player Jim Brown from a photosession he did for Playgirl magazine in the early 1970s.
I considered it to be art, but moreover it was not on display to the public, yet they removed it.
My collection on Pinterest was varied and extensive, I had 351 boards (their limit apparently) with 10 of thousands of saved images.
I deleted everything.
Goodbye Pinterest.

Baldur

Going to Baldur Bear's collection of boards was meant to be an adventure.
Some of the topics were Steampunk haberrdashery, Tsarpunk, Petra, English Roses, Crop Circles, Curly Howard, Fantasy Architecture, John Phillip Sousa, Mr. T, Grueby Pottery, Robots, Carmel on the Sea etc etc

bluemoon

great topics! does Baldur know of R.U.R (probably so)

http://jerz.setonhill.edu/resources/RUR/
http://www.mindfully.org/Reform/RUR-Capek-1920.htm

Baldur

Once again welcome back to the cooking segment of our programming.


Here is a recipe I found online and tinkered with. It's better than the sum of it's parts.


Butter Chickpea Curry (no butter in the recipe, what?)

Peel 4 good sized potatoes, cut into 3/4" cubes and boil until just tender, put aside
Peel and dice an onion, saute' in a bit of olive oil. When the onion is translucent add a diced red bell pepper and 4 or so minced cloves of garlic. Toss it all around for a few minutes.

Add 2 teaspoons curry powder, 1 tsp garam masala (Baldur was out of this but it worked fine anyway) 1 tsp cumin and 1 tsp powdered ginger. Saute' everything until the spices bloom.
Add 1 can of drained, rinsed chickpeas. 1 can of condensed tomato soup and about a half can of milk. Stir and simmer until you get the tomato soup dissolved then drain the potatoes and gently stir them into the mixture. Simmer on very low heat for a few minutes.
Season with salt (not necessary) and black pepper
Serve over steamed rice.

This was amazing, Baldur made it twice this week. It is by far the best Indian dish I've prepared. The original recipe said you could sub an equal amount of cauliflower florets for the potatoes.

indigo

I will definitely try this recipe as my vegetarian son is now living with us. This will be very good with Basmati rice and naan bread, which now I always have on hand.

indigo

Here's a little Naan Bread to go with Baldur's Butter Chickpea Curry.

1 tsp. active dry yeast
1 cup warm water
2 tbsp. sugar
1 tsp. salt
2 1/2 cups flour
1/2 cup butter, clarified or melted

In large bowl, dissolve yeast with salt and sugar in warm water. let stand about 10 minutes, until frothy.
Stir in enough flour to make soft dough, about 2 1/2 cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for l hour, until the dough has doubled in volume.
Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.
Roll one ball of dough out into a thin circle. Lightly oil a cast iron pan. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, another 2 minutes.
Remove from pan, and continue the process until all the naan has been prepared. Keep warm.

Chuck Hughes - Food Network

Lizzi

I love naan! And chick peas are so good. Thanks to both of you for these recipes. I can't wait to try them!

Baldur

bluemoon, my Aunt B was the understudy for the role of Helena the Robotess in the original production in Prague. She never got to perform on stage as the actress in that role survived multiple accidents without missing a performance.
Aunt B was later approached by Cecil B. DeMille, an admirer, when he wanted to film the story as a lavish musical.
All went well until my aunt discovered the tiara that he gave her for her birthday was paste. Their relationship ended and the film was never made.

Baldur

I love naan, thank you for the recipe indigo

Baldur

Insidentally, Baldur made the Chickpea Butter Curry recipe again last night. Will this obsession never end?

AuntieB

Actually filming HAD begun before the unfortunate incident took place with Cecil.
A pity really, the costumes designed for me were truly wonderful. It remains a mystery as to where they ended up.

bluemoon

What a shame about the film. i am sure that Aunt B would have been a wonderful Helena. Perhaps the lost reels survived and will be found someday.

Baldur

We are still in the thick of rhubarb season here at Boughbreak.
As Baldur needed to bring a covered dish to a pool party up in Boston this weekend I decided to make a rhubarb dessert.

Baldur's Blueberry Rhubarb Crumble

Remove the leaves from a huge pie of rhubarb, clean and dice the stems.
I ended up with about a gallon of diced prepared rhubarb.
Place it in a large 3" deep casserole dish.
Add about 1 and a half cups of brown sugar, a cup of water and a teaspoon of ground cinnamon. Stir it around a bit.
Over this sprinkle a handful of small tapioca granules. I estimate I used about 2 tablespoons. Be sure to use the small granules and not the pearl type as the pearl type takes much longer to cook.
Place the casserole dish into a 350 degree F oven for an hour, stirring occasionally.
Remove the casserole and carefully (it will be very hot) taste the rhubarb for sweetness. You may need to add more brown sugar.
At this point stir in 2 pints of washed and picked over fresh blueberries.

In a food processor pulse a cup of raw oatmeal until it is finely broken up, add a cup of all purpose flour and about 3/4 cup of granulated sugar.
Sprinkle about 1/2 teaspoon of almond extract over the dry ingredients and pulse the processor a few more times to combine the ingredients.
Add about 6 oz of cold butter, cut up into small chunks and process everything together briefly until the mixture looks like small clumps of granola.
Scatter the crumb topping over the hot rhubarb-blueberry mixture and return it to the oven.
Bake it for approximately another 45 minutes.

Serve it warm just as it is or with a scoop of vanilla ice cream on top.

indigo

I made the Butter Chickpea Curry tonight for dinner and it was A HIT! My son
loved it! I put the garam masala along with all the other spices. So we decided that it was a keeper and I will have some next time. My husband does not like
curry so..... too bad! LOL! Just joking... -J^

Baldur

Awesome. I have bought several cans of Tomato Soup to keep on hand just for making this curry. It is something that I don't normally stock in my pantry. It gets purchased a coupletimes in the cold weather but is not a normal household item here.

Baldur

Hooray, Baldur bought a package of Garam Masala at Whole Foods Market, it will be a correct Chickpea Butter Curry tonight.

indigo

Garam Masala smells so good. I also stocked up on Tomato soup. I plan to use the sauce with other kinds of veggies and beans and or tofu. *J*

Baldur

I am still to try the same recipe using cauliflower. Soon they will be less expensive.