The murmur of the snarkmatrix…

August § The Common Test / 2016-02-16 21:04:46
Robin § Unforgotten / 2016-01-08 21:19:16
MsFitNZ § Towards A Theory of Secondary Literacy / 2015-11-03 21:23:21
Jon Schultz § Bless the toolmakers / 2015-05-04 18:39:56
Jon Schultz § Bless the toolmakers / 2015-05-04 16:32:50
Matt § A leaky rocketship / 2014-11-05 01:49:12
Greg Linch § A leaky rocketship / 2014-11-04 18:05:52
Robin § A leaky rocketship / 2014-11-04 05:11:02
P. Renaud § A leaky rocketship / 2014-11-04 04:13:09
Jay H § Matching cuts / 2014-10-02 02:41:13

I Hate Cooking, But…

Jason’s write-up of the Alinea cookbook (which is sponsoring his RSS feed — wow, talk about sentences that only make sense in the year 2008) made me start thinking about, um, cookbooks.

I own two: One entry-level affair called “The Essentials of Cooking” and another slim volume called “Help! My Apartment Has a Kitchen.”


But I’m starting to think maybe I’ve been taking the wrong approach. Turns out I am never going to cook a workmanlike stew for myself. I’m not going to fire up some sorta chicken stir fry. It’s just too boring, and the take-out options in San Francisco are just too good.

But what about more interesting fare? What about the fun stuff?

What’s your best way-out-there recipe? Something that’s not just fun to eat but fun to make?

November 24, 2008 / Uncategorized


I love making curries, because they’re so colorful. Grill vegetables, especially bell peppers, mushrooms, sliced carrot, etc., add meat (shrimp = yum), curry paste + coconut milk. Meanwhile, fire up your rice cooker, add rice, water, chicken stock, leftover coconut milk, peas, cumin, and turmeric (to give it a nice yellow).

Delicious, and way cheaper than your average Thai place.

BTW, the easiest thing in the world to do is roast any kind of meat, but I’m impressed by Mark Bittman’s 45-minute roast turkey, which makes it even easier. (The trick is cutting out the backbone and cooking the thing flat.)

Not so out there, and more of a late summer recipe, but if you have a blender/food processor, gazpacho is easy, fun, and delicious. Basically you get a salad minus the leafy stuff: tomatoes, cucumber, bell peppers, olive oil, vinegar, lemon juice, salt. Add some spicy: raw onion, raw garlic cloves (not too many! but enough!), maybe some jalapeno. Add some bread for body if you want. Blend that all together. Serve chilled. You might need to add some water at first to get the blender going. If you want to be classy, toss some diced veggies on top and maybe some homemade croutons.

Goes great with poor man’s sangria: full-bodied red wine mixed with grapefruit soda.

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