From the Doctor Who - Lost In Time DVD Set: Enemy of the World, a bit cheesy in parts but proving that Doctor Who can handle intrigue, Patrick Troughton can indeed act like two completely different persons, and Jaime McCrimmon (pictured) can be written as sharp and resourceful rather than a complete idiot. Overall, the Lost in Time collection both shows both the creaking corners of the old Doctor Whos as well as stunning moments when the show was just "on", as sharp or sharper as anything on the air today. Hint: almost anything involving the Daleks usually has a nice, tangy metal edge.



From wichcraft restaurant's cookbook of the same name, a bacon and egg sandwich with olive oil / red wine vinegar tossed frisee on a split ciabatta roll toasted on the inside with a thin layer of gorgonzola cheese, proving that you can make a sandwich into a gourmet meal. And that I don't particularly like gorgonzola, but that's not the fault of the sandwich; it actually went quite well with the rest of it.

-the Centaur

Labels: Sith Park, The Killer Cookbook of Marie Curie

As I was reorganizing the Library I decided to add a section for "Cooking" and found I had posted only pound cake recipes. That raises the question ... what do I actually know how to cook? I came up with the following list of things that I can cook sufficiently well worth recording:

• B'learweh - Lebanese Baklava, a flaky pastry
  
• Tabbouleh - Lebanese parsley salad
  
• Kibbey Nayye - Lebanese steak tartare
  
• Lebanese Red Wine Vinegar Scrambled Eggs with Lavash
• French Toast
  
• Olive Oil and Garlic Marinated Buffalo New York Strips
• Kafta - Lebanese Meatballs
  
• Lahem Mishwa - Lebanese Shish Kebabs
• and of course, Pound Cake

There's a subtle theme there. There are a few other things that get made in our house that I make to other people's recipes - Hummus, Cleveland Burgers, "California Dreaming Style" Grilled Chicken Salad - and a few other things that we eat that my wife or friends typically prepare. I'll try to go through these recipes and post as many as I can.

-the Centaur

Labels: The Killer Cookbook of Marie Curie

Link roundup - file under creepy:

http://en.wikipedia.org/wiki/Marie_Curie:
Due to their levels of radioactivity, her papers from the 1890s (and even her cookbook) are considered too dangerous to handle. They are kept in lead-lined boxes; those who wish to consult them must wear protective clothing.

"Verified" at http://www.hypatiamaze.org/m_curie/curie_walk.html.

Labels: Hard Science, Pointers, The Killer Cookbook of Marie Curie

So I've mentioned before that I like pound cake, and that I'm working on a recipe. To make this go faster, for a few months I made pound cakes at home, cut them in half, and served half to my coworkers. Based on feedback from me, my wife, my friends, and coworkers (too dry / too moist / just right; more vanilla / less vanilla / you use vanilla?), and based on events during the cooking (collapses, crust cracks, etc.) I made changes to the recipe, which I tried the next time.

At first I thought of this as the scientific method, or at least engineering. And in one sense it is: I'm doing the minimum required to perform science, which is identifying a subject matter, establishing a procedure to study it, taking careful notes about the study procedure, and recording the results. And I'm doing the minimum required to perform engineering, which is identifying the is

But later I realized that my procedure is more like alchemy: tweaking something again and again without a true theory in the hope that tweaking it will somehow make gold.

To truly make it "scientific", I'd need much more. At a minimum, I'd need to make my independent and dependent variables explicit. The independent variables are the things that I control, like the recipe, whereas the dependent variables are the outcomes, like whether the cake collapses and how it tastes. To determine the true sources of power, I'd need to change just one independent variable at a time, such as the number of eggs. To control for confounding factors in ingredients, I'd need to make two cakes at the same time, one "control" cake with the old recipe and one "experimental" with the new recipe. Furthermore, the evaluation should be double blind: I should give slices of the cakes to someone without either me or them knowing at the time which recipe they got, so taste and texture would be evaluated without the knowledge of how the results "should" turn out. Each recipe comparison should be done multiple times to control for the small-n factor. And going beyond this, other things ought to be varied, like temperature, cooking time, egg and flour varieties, etc...

Ultimately, the goal of many such experiments would be a working theory of pound cake baking: what pound cakes are, how they are baked, and what role each ingredient and each baking step has in producing the cake. Only with such a working theory could you actually do true engineering. Engineering is not science; its goal is not understanding. Instead, the goal of engineering is to take a problem description - produce a good pound cake that satisfies my late-night sweet tooth - and use the best available understanding to produce the best possible solution to the problem. Unlike a scientist digging into the unknown, an engineer's task is to think through all the implications of the known for any potential solution to the problem. With a working theory of pound cake baking, an engineer can tell me how large a cake I can bake, whether it is feasible to bake a cake in the ovens that are likely to be available to me, and perhaps even the optimium size of pound cake for the heating characteristics of my oven. If this was a real engineering problem, a well-trained engineer would automatically go further, inquiring about the rate of pound cake consumption and the expected shelf life of baked cake, and might end up suggesting that I bake a smaller (or larger) cake so that I get the most pound cake for the least baking effort, while still ensuring that I eat it all before it goes stale.

Obviously, I'm not going to do all that. I'm going to tweak my recipe until it works right, then bake that cake and eat it. But if somehow I get tossed over into the Groundhog Day universe, I've got a plan to make the Best. Cake. Ever. All it will take is ten thousand trials...

-the Centaur

Labels: Pound Cake, The Killer Cookbook of Marie Curie

So I tried making pound cake again, this time with success! I even brought it in to the Search Engine that Starts With a G to get comments from my coworkers, and none of them died (that I know of) and some of them even liked it (as reported on an anonymous form)! Even more of a success!

Here's what I did differently.



First, I changed the recipe. This time, I adapted one from "I'm Just Here for More Food" by Alton Brown, a chef well known for his excellent, scientifically-based cooking. After cross-referencing against the Joy of Cooking, I felt safe leaving out the vanilla on the suspicion that last time's funny flavor wasn't just the Splenda but my fairly old vanilla flavoring (which I found was labeled "bourbon vanilla" which made me even more suspicious.) This left the recipe:

• Three cups of allpurpose flour
• Three large eggs
• Two cups of sugar
• One cup of buttermilk
• One half pound of butter
• One half teaspoon of salt
• One half teaspoon of baking powder

Preparation was much easier this time with a $25 handheld motorized mixer from Fry's
Electronics. I used a few tricks this time:

• Allow butter to warm to room temperature by itself - no heating in the microwave
• Mix the butter and sugar and blend until fluffy with no sugar grains visible in the mix
  
• Beat egg yolks and whites together and mix with butter and sugar blend in 3 batches
  
• Sift all the dry goods (salt, baking powder, flour) together 3 times
• Alternate adding the dry goods and buttermilk to the mix
  

Also, I was more careful flouring the pan to prevent sticking. As before, the oven was preheated to 325, baking was 1 hour, and the cake was allowed to sit a bit before being taken out of the pan.



Results: Yum. The texture was light and flaky, on the edge of being too flaky. The flavor was good, though slightly bland - it could have used more vanilla. The crust had a good texture, but it could have been a bit darker.



This was a good cake, but I got even better feedback from my coworkers and from myself. The cake needed vanilla, a slightly better mixing, and a slightly better cooling procedure. Nevertheless, the pound cake served its desired function:



I will follow up soon with the details on how I tweaked the recipe until it was "perfect".

-the Centaur

Labels: Pound Cake, The Killer Cookbook of Marie Curie, We Call It Living

Thanks to Nancy Kress's blog, I just found out today, March 4th, is National Pound Cake Day.  Who knew? Well, apparently lots of people.  I haven't found out who invented this day based on one of my favorite foods ... but thanks!

Labels: Pound Cake, The Killer Cookbook of Marie Curie

I enjoy a couple of slices of pound cake and milk as a late night dessert, but have difficulty finding pound cake that meets my standards. Forget the "loaf cakes" made by the big commercial bakeries: they're not bad, but they're not what I'm talking about.

Labels: Pound Cake, The Killer Cookbook of Marie Curie, We Call It Living