Chris Hennes

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About Chris Hennes

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    Norman, Oklahoma

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  1. Please help in this trial

    Even though you don't expect an eggless bread pudding to rise, I'd still be leery of filling the pan all the way up to its brim. So if I was you I'd aim for more like a 1.5" thick layer. And despite the name of the recipe, it doesn't actually have that much butter in it. I'd never make the substitution of butter for margarine, but it probably won't kill the recipe.
  2. "Cheap" is not usually used to describe anything in the tourist areas of London, but I've had a number of excellent low-cost meals at various places in the Borough Market (worth visiting in its own right).
  3. I am protected by my carry-on only traveling policy. No room to bring anything in also means no room to bring anything out. Great location though, it's near where we will be staying when in the city proper.
  4. I hadn't really thought about a scale. I probably won't be using any recipes while there, but I hadn't really considered anything Modernist. A cheap restaurant supply skillet might be a worthwhile purchase, the one in the apartment is usually pretty beat up. What kind of store will I find a silicone lid in?
  5. Good idea. Can't do it with a knife (signature required on blades), but for other stuff it will work. Suggestions for cheap things I can just leave in the apartment when I am done? A cutting board, of course, but what else should I be considering?
  6. Yeah, that's a great idea. While obviously for some travels I can pack things to bring, for this particular trip everything needs to be purchased in situ or improvised.
  7. True, but we don't have to limit the discussion to that scenario, I can steal ideas from others' travels.
  8. I spend a few weeks a year in the London area, and much as I like to dine out, given the ingredient options available at places like the Borough Market I do a fair bit of cooking as well. Last year I thought I was going to lose a finger and my hearing to their awful knives and glass(!) cutting board. I travel carry-on only, so I can't bring a knife, but I think I'm just going to buy one when I get there and leave it. Cutting boards are cheap, I'll do the same there. What other strategies do you all have for cooking in a poorly-appointed kitchen?
  9. The Loving Your Leftovers Series: #4 Rice

    I don't know if this is where you saw it, but he's got a recipe for "Rice pudding with dried cherries and blueberry sauce" in Heart & Soul in the Kitchen that uses leftover rice.
  10. Update 4/15/2017 The first round of updates (primarily an upgrade to PHP 7) is now complete. If you see any strange behavior, please report it here.
  11. Loving Your Leftovers Series: #3 Pizza

    What is this "leftover pizza" of which you speak? (For the record, I use the skillet method of reheating, but have never considered trying to actually transform the pizza into something else... besides putting it in a frittata, what other things can you do with it?)
  12. This discussion serves as a heads-up and status update for a series of upgrades and server migrations that will be occurring over the next two months. If you are interested in such things you may wish to subscribe to the topic. We don't expect any individual modification to result in significant downtime, but you may notice a few short outages as these things are applied. The first will be a minor patch to our Invision Community Suite software this Friday, April 14th at 11pm CDT, followed immediately by an upgrade from PHP 5 to PHP 7. While normally these tiny point upgrades only result in 2-3 minutes of site downtime, and the upgrade to PHP 7 is supposed to be seamless, we plan on the site being offline for an hour or so while we make sure all of our custom software is behaving properly. Once I've got firm dates and times from our host for the next set of upgrade (a data center migration) I'll post to this discussion.
  13. Hot Pot For Home Use

    Quality in what sense? As far as I am concerned, quality in cookware is the ability to do the job you need it for. What do you hope to gain with a different construction?
  14. Waffles!

    Tonight for dinner I made blueberry cornmeal waffles. I started from Dorie Greenspan's recipe for Crispy Cornmeal Waffles (previously reported on here), but made some modifications. First, I eliminated the 1/4 cup maple syrup and replaced it with 2 Tbsp white sugar. Then I replaced some of the buttermilk with the juice of two lemons, plus their zest. Finally, I folded in a ginormous amount of frozen blueberries (probably 1 1/2 cups total). Baked as normal these came out crispy on the outside and cornmeal-gritty on the inside, with a ton of blueberry flavor and just a hint of lemon. I personally thought they were great . Here's the recipe I wound up with: Blueberry Lemon Cornmeal Waffles Whisk together: 1 cup AP flour 1 cup coarse-ground cornmeal 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 Tbsp sugar In a separate bowl, whisk together 1 3/4 cups buttermilk Juice of two lemons Zest from those lemons 2 large eggs Whisk wet and dry ingredients together until relatively smooth (I don't find gluten formation to be a problem, so don't worry about it). Add: 4 Tbsp melted butter Stir or whisk to combine. Add: 1 1/2 cups blueberries (or whatever you've got, fresh or frozen) Stir. Bake in a Belgian-style iron to your preferred taste and serve immediately, clustered around the waffle iron if need be. I didn't try holding them, but wouldn't get my hopes up. I don't think they need a topping at all, but I rarely do. This recipe made five waffles in my iron, with about 1 cup of batter per waffle.
  15. I don't find the flavor combination of cherries or cranberries and cinnamon to be particularly appealing, so I'm not sure there's a lot of point in using this recipe as a jumping-off point.