Will Jiro Save Grocery Coupon Double Cash Back?

Hey! look at this cool pocket watch!

Aha. Now....
Just close your eyes and let your mind drift........
...there
....drifting.....
You are seated at your computer. You link HERE .
You are happy. We are happy. This makes us all very happy.
You think this place is amazing. You cannot stop reading her archives. You want to give Subservient No More all your money. This is a good decision and it makes you feel very peaceful. Not reading Subservient No More will make you feel anxiety and fear. Unemployed people will hide beneath your bed and mess with your feet at night unless you read Subservient No More. Big greasy coelacanths will lick your steering wheel unless you read Subservient No More.
Oh yeah. They will.
Read Subservient No More.

....and three, two, one-

Recipes! As requested by the Stainless Steel Amazon...

remember, you so wacky foreign persons who are talk funny to my ear! use the handy american-to-heathen conversion tools linked at the end of this post!*

Applesauce/Applebudder:
-Some ripe apples of any variety whatsoever, washed and cored, skin on
Now, theoretically you can stop right here and move on to the method. You don't have to add anything else.

If you want sweetening, I've had luck with

-1 large container frozen apple juice concentrate, thawed and undiluted
or
-Honey
or
-Fructose
or
-brown sugar (the Bikers method)

Again, you don't have to add spices either, but here's what I add:
-cinnamon
-allspice
-nutmeg

-The Biker adds cinnamon, nutmeg, clove and vanilla
***************
-Chunk up apples and run through the Cuisinart, each batch into a large bowl aside.
-On the last batch, add in the sweetening and spices if you're using them. Add to bowl, mix well
-Pour into shallow baking pans-the shape doesn't matter
-Place in cold oven, set to 300
-After first 45 minutes stir and lower heat to 275, then check and stir every 45 minutes or hour or so
-Finished when reduced by: 1/3 for sauce, 1/2 for thick sauce-butter, 2/3 for a peanut butter consistency spread.
-Cool, run through Cuisinart, box up and freeze!
________________


Pesto you freeze in cubes!
-Fresh basil, washed, spun dry, stemmed and flowered (basil flowers generally taste bitter although unopened buds are OK.)
-Olive oil-the very best you can afford, first cold pressing extra virgin.

Zip the basil leaves in the Cuisinart, stopping and scraping down if necessary, just to get them to the chopped up stage, not the mulch stage. Once you have about an inch of fragments in the bottom, begin to drizzle olive oil in until it just begins to mix by itself; in other words, you no longer have to stop the machine and scrape it down to get it to combine. It will go from a very dark green to a paler shade at this point.

How smooth or rustico you want the finished product to look is your choice at this stage of the game. I like liquefied. You can also add more olive oil; I just make it thick because some years I have space considerations...when I thaw it I add more oil if I need to.

You can stop here, dump it into ice cube trays and freeze. It should be so well air-emulsified that it will only separate a very little bit, if at all. Once the cubes are frozen, dump them out into a sealed container or bag and store in freezer.

I have added to the above:
-Fresh pignolia-not open stock or boxed. Buy sealed containers and a name brand (I've always had luck with Diamond) because when pignolia goes off it tastes like turpentine and old books.
note: do NOT use walnuts at this stage. Their flavor isn't stable in frozen storage. The only way this works is if you add ground walnut just before serving, off the heat. I think it's something to do with the natural oil in the walnut breaking down.
-Roasted cashews, unsalted
-Hazelnuts
-Heavy cream
-Dry cheeses: Parmesan, Pecorino Romano, Myzithra
-Grated Monterey Jack
-A sprinkle of chicken bouillon
-White sauce- Cream sauce-Bechamel, whatever neutral flour based sauce

Nowadays I just make the basic oil and leaves mixture and add the other stuff when I'm actually cooking with it.

*******************

Pate Brisee!

See Joy of Cooking for the recipe, but use a Cuisinart instead.

The butter and the water MUST BE ABSOLUTELY ICE COLD.

The processing is done by hitting the 'pulse' control. Dump in all the dry ingredients and whir for a second. Next, drop in four or five chunks of butter, 'zip-zip'. Drop in a few more, 'zip zip'. Drop in the rest, 'zip'. Drizzle in the water, 'zip, zip, zip, zip zip'. Then tip it out onto the counter-it won't look beautiful; it will be floury and grainy with chunks in it-and form it into one lump...just push it together like Play-Doh. Put the lump into a tupperware and put it in the fridge for 2 hours or overnight. Let it come up to room temp before you work with it; that takes an hour out on the counter in a bowl with a cloth over it. Now, if you have to work it a little longer for whatever reason it should still stay reasonably tender.

Now all I have to do is figure out how to use all these damn leeks.

_________________________________

*here is a nifty Fahrenheit to Celsius conversion
dealie...just enter a number and click!http://www.wbuf.noaa.gov/tempfc.htm

and here is a conversion chart for all kinds of shit,
including cooking nomenclature. scroll down to choose the
conversion category you want:http://www.convert-me.com/en/convert/cooking