Cooked for several years when we lived in Maine. Nothing on the level that you guys do, did it just long enough to kill my love of it.
I also have played the trombone, trumpet, and bass guitar at different times, mainly the Bass though. Other hobbies that go along with programming? I have found most people here very well read. Not sure if it goes along with programming or not, but I find that there is a strong stubborn streak that runs through ost of the list, myself included. Tim > -----Original Message----- > From: Ian Skinner [SMTP:[EMAIL PROTECTED] > Sent: Tuesday, June 17, 2003 11:21 AM > To: CF-Community > Subject: Cooking and programming WAS RE: Erika > > Ok, I've been lurking on this Erika topic, and enjoying the recipes and > food > discussions being shared. This has hit on a personal theory of mine, and > I > wonder how others on this list might feel about it. > > I'm noticing that there are some very good cooks on this list, > particularly > Adam here, who sounds like he might be professionally trained or at least > an > extremely enthusiastic and well read amateur. Being a professionally > trained (CIA) and 10 year veteran chef myself I've truly appreciated this > discussion. > > My theory is that there are a lot of similarities between cooking and > programming. They are both a true mix of art and science. They both are > all about taking basic building blocks and creating more complex entities > that can continue to be combined in multiple ways to create a final > product. > There are few positions that require more multi-tasking and time > management > then a professional chef. Every day, you have dozens of tasks that must > be > done by the strictest deadline of the dinning room opening and you must > properly plan the order and do more then one thing at a time to get this > accomplished. This training has served me extremely well in my second > career as a programmer. > > How many of you are or have been professional or amateur cooks? What > other > secondary/alternate/hobby activates mesh as well with programming? I was > once told that musicians also mesh will with programming for many similar > reasons. > > -------------- > Ian Skinner > Web Programmer > BloodSource > Sacramento, CA > > > -----Original Message----- > From: Adam Churvis [mailto:[EMAIL PROTECTED] > Sent: Monday, June 16, 2003 7:13 PM > To: CF-Community > Subject: Re: erika > > > > Besides making good chicken stock is a lot easier than the > > method you describe. > > Actually, if you're making a roasted-bones chicken stock (the kind that > has > a darker color and a deeper, slightly nuttier flavor), the two processes > are > rather similar. > > Glace de viande is the ultimate reduction of gelatinous beef stock until > no > more moisture can be expelled. It hardens into a solid dark brown block > that you crack with a mallet into little pieces and store uncovered in the > fridge for up to a week. It dissolves nicely in sauces, provides a depth > and richness of flavor and a high gloss, and thickens and smoothes the > sauce > into a perfect mouth feel. It's rarely used in home cooking because of > the > effort and short fridge life, but if you're all stressed out from work and > want to relax, it's a great distraction. > > PS-- If you make your own chicken stock, try this: > > 1) Simmer the chicken whole for about one hour in barely salted water at > just the barest hint of a simmer. Remove from heat and let the chicken > cool > in its liquid. > > 2) Pick the chicken clean and reserve the simmering liquid, carcass, wings > tips, skin, and bones. Use the meat for something else. > > 3) Hack the carcass and cut the skin into 1-inch pieces, and place in a > roasting pan with two quartered onions with the skins left on, a carrot or > two cut into inch-long pieces, one bay leaf, two teaspoons of whole black > peppercorns, and either one sprig of fresh thyme or a pinch of dried > thyme. > No salt yet. > > 4) Roast at 400-F until everything is nicely light brown > > 5) Transfer the mixture to your stock pot and deglaze the roasting pan > with > some of the reserved simmering liquid from earlier to dissolve all the > fond, > then tranfer that plus the remaining simmering liquid to the stock pot. > > 6) Add enough cold water to just cover and bring to a barely moving simmer > uncovered (or you'll roll in the albumins and cloud the stock). Simmer > only > about an hour or it'll get bitter. > > 7) Strain through cheesecloth, de-fat in a separator (best kitchen > invention > ever made), strain through cheesecloth one last time, and season to taste. > > I typically don't reduce chicken stock any further because it turns bitter > on me. You should end up with a rich and flavorful roasted chicken stock. > > Respectfully, > > Adam Phillip Churvis > Member of Team Macromedia > > Advanced Intensive ColdFusion MX Training > ColdFusion MX Master Class: > July 14 - 18, 2003 > http://www.ColdFusionTraining.com > > Download CommerceBlocks V2.1 and LoRCAT from > http://www.ProductivityEnhancement.com > > The ColdFusion MX Bible is in bookstores now! > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Archives: http://www.houseoffusion.com/cf_lists/index.cfm?forumid=5 Subscription: http://www.houseoffusion.com/cf_lists/index.cfm?method=subscribe&forumid=5 This list and all House of Fusion resources hosted by CFHosting.com. The place for dependable ColdFusion Hosting. http://www.cfhosting.com Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
