nuxx.net
Making, baking, and (un-)breaking things in Southeast Michigan.

Category food

Sidral Mundet

November 6, 2005

Sidral Mundet is one of the best beverages I’ve ever had. It’s a Mexican apple soda made with sugar and apple juice and a few other things. It’s absolute wonderful fizzyness in a bottle. I was able to purchase it at Meijer, so I have to recommend that you look for it next time you are there.

I also bought another Mexican beverage called Senorial which is a sangria-flavored soda. I haven’t tried it yet, though, and I’m not sure I want to before leaving. It’ll go flat. :\

UPDATE: I’ve tried the Sangria soda. It too is good. Quite good.

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Mokomoko Cocoa Chiffon

October 26, 2005


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Continuing with my interest in odd or different foods, I picked up a box of Mokomoko Cocoa Chiffon when I was at Tsai Grocery. Well, tonight I made it, and I must say, it’s really quite good.

To put it simply, it is a sponge cake dessert which is made by mixing a powder in with an egg in a mug, then microwaving it for a minute or so. As mentioned before, it’s quite good. Pretty much like a light chocolate angel food cake, but in a mug,

If you click the picture above or on this link (photo gallery retired) you can see some pictures of the product itself, along with step by step of making it, and some close-ups of the final product itself.

So, yeah. If you get a chance to try this, go for it. It really is good… I think the pictures came out well too.

Mmm… Mokomoko Cocoa Chiffon (photo gallery retired). Hrm, no. That doesn’t go as well as mmmmmmeat! Ah well.

UPDATE: Yes, I did change the photo. This one is more enticing. Click on the current photo to see the gallery itself, then you’ll get to see all the photos.

foodmoved from livejournal

Cheeeeeeese!

October 25, 2005


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That right there is the last remaining bit of the Couronne Lochoise which purchased for ‘s going away party a few weeks ago. I’ve had this bit in the fridge for about two weeks, and this morning I decided to bring it to work for breakfast.

Wow. Just… Wow. This is so good. After coming up to temperature the rind tastes of black pepper, and the core of the cheese dissolves into a wonderfully smooth pastry-like creamyness. After each bite is gone from my mouth it begins watering again, anticipating the next bite.

Unfortunately now I can be assured that whatever I eat for lunch, it won’t be this good. Ever.

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Booze of all kinds…

September 16, 2005


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After a stop at both Cost Plus World Market for spices and Linens ‘n Things for a citrus zester, I swung by Yates Cider Mill and picked up six gallons of cider. Mmm… Guess what it’s going to be? Hehe…

Hopefully I’ll get everything mixed up and sulfited (to kill off any organics before I add the yeast) sometime tomorrow. It’ll likely involve warming a gallon of cider, stirring in the honey, maple syrup, yeast nutrient, yeast energizer, and lactose, then putting that gallon plus four and a half more in the carboy, adding sulfite, stirring the hell out of it, and letting it sit for three days. Then after those few days I’ll go ahead and dump the yeast in, and hopefully ferment properly.

I’ve got quite the sugar high from the doughnuts I purchased at the cider mill. Wow. I also had to remember to wash my hands after petting the sheep and goat at the cider mill before eating the doughnut. Wool tends to be quite dirty, probably because it’s really good at soaking things up.

Anyway, here are some other pictures from today:

· Dixie Crimson Voodoo Ale, which I purchased because I believe the brewery has been completely destroyed.
· Linens ‘n Things seems to be selling the Speck iGuy. They are really cute in person.
· Pictures of sheepies and a goat from Yates: 1, 2, 3, 4, 5
· The apple press inside of Yates.

Oh, and yes, I know the cider is pasteurized… I’m fine with that, as it is quite tasty, so it should still be pretty good. It has no preservatives, so I have to make it quickly.

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Food and such…

September 8, 2005

So, yeah. Me again. Guess what? A post full of photos… Imaagine that…

First, the thai food pictured above. After being inspired by the people over in #llamasoft I decided to get some thai food for dinner and take pictures of it. It is a quite tasty and very spicy Gang Dang from Bangkok Cuisine Express over on Garfield in Clinton Township, MI. If you’d like to see the photos, either click here for the whole album, or on the following highlight photos:

· See how much food one gets?
· A tasty Bell’s Third Coast Old Ale accompanied the meal.
· There it is, all the food I ate tonight.
· There is always a lot of food left over. Enough for two meals, in fact.

After eating dinner I started working on the iSight Tripod Adapter project some more. I sat at my workbench for a bit, filled some more of the adapter bodies with hot melt, and set aside the finished ones. There are still quite a few more to finish, though.

Oh, one last interesting shot. It seems that I somehow left the cap to my PVC cement opened slightly and it dried out. Well, I decided to pull the applicator out, and what came out with it? All the dried cement from the bottom of the can, with a wonderful POP as the air rushed past the glue and allowed the bottom of the can to return to shape. There’s a shot of the nifty dried glue here.

So, yeah. That’s it for now.

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Corn!~

August 27, 2005

So a friend’s neighbor somehow ended up with a pickup bed full of corn. I think it’s from his field…

Well, my friend kindly brought me a large bag of this corn.

This is good, because I *love* roasted corn on the cob.

Well, after roasting up about three ears, peeling them open, seeing the dimples on the kernels and tasting them I realize what is different about this corn…

This is feeder corn.

It’s really, really different. And no, I do not recommend that people eat animal feed corn. It’s very starchy and thick and untasty.

Hmm, maybe this is what corn syrup is made from…

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Lazychili

August 7, 2005

Ingredients (thus far) for Today’s Chili:

One Large Can Tomato Paste
One Can Each Dark Red Kidney Beans, Light Red Kidney Beans, Navy Beans, Black Beans, Pinto Beans
Two Cans Corn
One Container Garden Fresh Screamin’ Hot Salsa
~4 Tablespoons Generic Chili Powder
~1 Tablespoon Garlic Powder
One Can Chipolte Peppers in Adobo Sauce (Chopped)
One Package Morningstar Farms Veggie Burgers (Chopped)
1/2 Tablespoon Salt
One Bottle of Rochefort 10 Cloneish (cooking with flat beer is just fine…)

We’ll see how it comes out… I’ve got chips and shredded sharp cheddar cheese to eat it with.

(Yes, it’s lazychili, as I didn’t want to chop up veggies, if it could be avoided… I’m just that lazy today.)

UPDATE: I just also added two shots of this tequila. Just…. because.

foodmoved from livejournal

..//..

June 7, 2005


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As one tends to find out this time of year, the A/C at my house is fuX0r3d. Judging by the frosted over line shown above, it looks like low refrigerant again. In an hour of running as a test tonight, the line gained 5mm of frost on the outside of it. I guess it must be pretty humid out there. Anyway, in case you care, this is how the line is supposed to look when the compressor is on or off.

So, someone is coming by tomorrow afternoon to take a look at things, and then I’ll see how they are going. I just hope it doesn’t cost too much… I believe the leak is coming from the valves (large nut-like things you see in the picture) so perhaps the repair person can swap the seals.

It really bothers me that I can’t do this work myself. I don’t have any of the tools, nor do I have the refrigerant. I’m really, really tempted to learn how to refill the system and purchase some R-22 and a gauge set off of eBay, just to save some money…

Ah well.

Oh, I made some lemon ginger sun tea today because it’s easy and tasty. Now I just need to wait for the ice to finish hardening in the freezer.

UPDATE: I seem to have found this site on troubleshooting A/C issues, and the appropriate tool on eBay. Now to source some R22…

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More… Food…

May 14, 2005


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So for the last while, I’ve been wanting to make the Baked Macaroni and Cheese recipe from the Good Eats episode For Whom the Cheese Melts 2. Well, today I went and picked up the ingredients, and said she’d stop by to eat (some of) it with me, so I made it. That picture up above? That’s some of it…

I took the recipe, substitued Clancy’s Fancy Hot Sauce for the paprika, and made it. I really do think it came out good, even if I didn’t brown the bread crumbs enough. In addition, the aforementioned recipe seemed to vary slightly from my memories of that particular episode of the TV show, so I ended up reading a transcript of it to fill in the details.

I’ve also got two other pictures of it, one of the whole dish and another looking down into the dish after a scoop had been taken out.

Beyond the macaroni and cheese, it seems that the krausen has mostly fallen away, so tonight was also supposed to be the time for racking the Rochefort 10-ish Clone that I’ve been brewing. After moving the carboy to the counter and propping it to facility racking, it seemed to be releasing a bit of CO2. One can even see the trails of bubbles in the full res shot of the carboy from behind. To be certain it’s not from yeast, I’m going to let it sit until tomorrow and rack then. After that point, the secondary fermenter will be relegated to the basement for at least a month and a half of aging and clarifying before being bottled and allowed to age for a further ten weeks.

Hopefully it’ll be good… I’ll also check the density tomorrow so I can see how far along the fermentation has gotten, how alcoholic it is, etc. That will also require me to take a taste. < crosses fingers >

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