(no subject)

[dolari]

Thanks to Kevin at Dragondata, you can read both my comics from my home site:

http://www.dolari.org/cs for Closetspace and
http://www.dolari.org/awfw for A Wish for Wings

Because of the downtime, I'm keeping this weeks comics up for next week.

Wether this is permanent or not is still up in the air, but it's nice to be able to have them UP again. Today was literally a scramble to get the sites up and running again. Mainly by consolidating AWFW and CS under Dolari.org. Once we got that done, it became the Titanic Struggle to upload 50MB of data through a 56k modem. (Connected 6:51:33, 50.6Kbps, Sent 73,580,389 bytes)

I find it kinda funny that a heartwarming comic about a girl who wants to be an angel is hosted on a site upstream from Stileproject. :) (I actually spent time making a 404 rerouter, because the default 404 message popped up a Camwhores pop-up with Boobies! :D )

And that's it. It took all day. :)

Slept 12 hours today. That is NOT good.

Not all my cooking related woes are my fault (so feel free to comment). I followed the instructions TO THE LETTER on the following prepackaged foods: (1) Recipe on 1 pound of ground meat and (2) Cooking instructions for Klass's Atole Strawberry Milk Mix.

1) When a recipe calls for 4 Tablespoons of Salt DO NOT CONTINUE. The hamburgers I made CRYSTALLIZED in the oven. And after being left out for a few hours (I wasn't up for eating them, bleh) they'd completely fimed over with salt leeching out of the food.

2) When a recipe calls for boiling milk DO NOT CONTINUE. I just realized that if your milk is boiling, it has already burned. Next time, have better translators translating your instructions into English.

Anyone up for Saltburgers and Carbonized Strawberry milk?

Comments

[kengr]

I could tell you horror stories about my first month or so on my own. Too much stuff gets assumed in these recipes or package instructions.

As for the "recipe" for hamburgers, I'm sitting here going "huh?"

I've always either grabbed a handful of ground meat and formed it into a ball then flattened that out into a patty. My recent cheat on this was buying the *really cheap* packages of rather good ground beef that they put out just after the butchers quit for the day at the store. My best guess is that they take the "trim" from cutting steaks and the like and run that thru the grinder. Anyway, you can often pick up a 5-10 pound package of relatively low fat burger at as low as 99 cents a pound.

I weigh out half pound balls, stick them in a baggie and flatten it on the counter. Then I toss the baggies in the freezer. If you need a pound of meat for hamburger helper or the like, I csan pull out a couple of baggies, peel off the baggies, and cook on *really* low heat in the pan and use a fork to scrape off the meat as it cooks. Works great.

Or I can cook on slightly higher hreat to make burgers.

As for "boiling milk", yeah, that's pretty much guaranteed to be wrong. Though you *might* manage it in a double boiler.

ps. I'd love to see those "recipes"... They've got to be *really* bad.

pps. I've got a hard to mess up recipe for tuna casserole if you want it.

[ghostangel.livejournal.com]

You don't ever boil milk, unless you are intending to make something like custard or rice pudding. :/ Stupid recipe thingys.

Wait. Why would it call for hot milk for strawberry mix anyways? O_o;

If you want, I can share a few simple recipes with you next time you're online, but only if you want them. :P I'm not gonna force you :)

Re:

[jenndolari.livejournal.com]

From the Klass brand Atole drink:

Dissolve content (sic) of this package in one cup (240/ml 8 fl. Oz) of milk or water. Add this mixture to one liter (1.1 Qts.) of boiling milk; keep boiling for 2 minutes while stirring. Add sugar to taste.

Mind you, this is a Mexican product in Spanish with a translation at the bottom of the package. Same with the ground meat.

[yubikiri.livejournal.com]

Next up, Miss Dolari burns tea!

(Well, it happened to one of my friends...)

[toastyman.livejournal.com]

Just recently I caught some gravy on fire.

Seriously.

Flames and everything.

Re:

[kengr]

I wonder what someone fluent in both Spanish and English *and* familiar with mexican cooking would say about the translation.

At a company I used to work for, which was a branch of a German company, one of the engineers told me of the time they were scratching their heads over a translated document. It talked about "licking" the parts and placing them in the "licking machine".

Finally, it occured to them that it meant *lapping*...

You see, the translator was good, but had *no* technical knowledge.

Re:

[jenndolari.livejournal.com]

I've never done that. I've set oven mitts on fire too many times to count, though. Once while I was wearing them!