Me too, I love to cook although I also come by it naturally - my father loves to cook as well. Most of my friends can't believe the things I make, and I feel like it's so easy.
Matthew Small IT Director Showstopper American Dance Championships [EMAIL PROTECTED] 843-357-1847 -----Original Message----- From: Deanna Schneider [mailto:[EMAIL PROTECTED] Sent: Tuesday, June 17, 2003 11:56 AM To: CF-Community Subject: Re: Cooking and programming WAS RE: Erika I've never cooked professionally, but I do love to cook. My mom has always been supremely annoyed that I am one of those cooks (and bakers) that can just throw stuff together and come up with something good (not always, but most of the time). She has to follow a recipe exactly. I think that's an important distinction when it comes to comparing cooking to coding - if can you cook without a recipe, but with knowledge that if you mix flavor a and flavor b with texture c you come up with delicious dish x, then I think you're cooking like a programmer. -d ----- Original Message ----- From: "Heald, Tim" <[EMAIL PROTECTED]> To: "CF-Community" <[EMAIL PROTECTED]> Sent: Tuesday, June 17, 2003 10:18 AM Subject: RE: Cooking and programming WAS RE: Erika > 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
