Posts Tagged ‘food’

Raspberry Pie

Saturday, August 25th, 2012

In honour of the Raspberry Pi I wanted to make a Raspberry Pie, I tried to do this by looking up a recipe on the rPi plugged into the TV but page loads were too slow (still running debian squeeze rather than raspbian so not taking advantage of the speed increases associated with that).
So I decided to just experiment and throw things together until they looked about right (the temporary absence of scales meant that being accurate was difficult). When you are making something yummy out of components which are all yummy there is only so far you can go wrong.
This produced the following:
A raspberry pie in a pyrex dish lead

There was a little less pastry than would have been optimal made using flour, unsalted butter and a little bit of water (cribbing from Delia’s instructions but without any accuracy). I left it in the fridge for well over the half an hour I had originally intended before rolling it out. This was cooked for ~10minutes at 180℃ (might have been better to leave it longer). I used two punnets of raspberries most of which went in raw on top of the cooked pastry but ~1/3 of a punnet went in with some sugar (mainly castor sugar but a little bit of soft brown which deepened the colour) and two heaped tablespoons of corn flour and a little big of water this was stirred vigorously on a hob such that it did a lot of bubbling until it turned into a rather nice thick goo with all the bits of raspberry broken up (looked very jam like). That then got poured on top. I left it in the fridge over night as it was quite late by this point and we ate most of it for lunch.

The only good pie chart - fraction of pie which is pacman, fraction which is pie

The only good pie chart, fraction of pie dish which looks like pacman, fraction which is pie.

Alps

Friday, August 3rd, 2012

I am presently coming to the end of a holiday in and around Chamonix in the Alps (first time I have been outside the UK for several years) and this consists of some notes on interesting things I have noticed.

They drive on the wrong side of the road fairly consistently, this takes a while to get used to.

Many toilets consist of holes in the ground, many lack soap and some even sinks. The romans had better toilets well over 2000 years ago, toilet technology has made significant advances in the last couple of millennia why not consistently take advantage of this? They have special ceramic things to go around the holes in the ground, why not use one with a more useful shape?
This is not to say that they don’t also have perfectly good working toilets or even that the good ones are not in the majority.

There is much greater biodiversity on the Alps than on mountains in the Lake District or the Cairngorms (my more regular haunts) many of the flowers are familiar from their use in gardens but I don’t think there is a garden centre in the world large enough to fit all the varieties of beautiful plants that there are in the Alps. There are also many insects I have never seen before a few of which are a little vicious including the very large number of ants which one must take great care to avoid sitting near.
Some of this greater biodiversity might be due to the mountains being younger and so more fertile or due to warmer summers but I don’t think that completely explains it. I suspect the fact that the landscape of the Lake District and Cairngorms being an artificial one created by our destruction of the forests which would naturally cover them has some significant effect as will the grazing by lots of sheep. The beautiful mountain meadows in the Alps are I think more naturally occurring with the trees not covering them because of the ground being above the tree line rather than felling.

I am on holiday with my parents who were last here some 27 years ago which allows them to notice some of the more obvious changes that have occurred in that time. Chamonix is about 3 times larger than it was then. The glaciers have clearly retreated a long way in that time and there is much less snow on the tops of the mountains than there was at the same time of year. Here climate change is an obvious “I can see it just by looking” thing (though obviously this could be a localised thing but for that we know it is a global one). We climbed up to a glacier and touched it, in a “do the things your children might not get a chance to do” and a “pictures or it didn’t happen” frame of mind.

The public transport up and down the valley is free, regular, punctual and really rather nice rendering cars completely unnecessary for the tourist. (Apparently funded by a 1€ a night per tourist tax)

Bread and (real) milk won’t last more than a day necessitating regular shopping, bread purchased in the evening may already be stale :-(. Restaurants may not open until 19:00 which is tedious when you need an early dinner.

The Alps are much more work than British mountains, so much more up, so much more down.
The Alps can get far too hot and it seems for the end of July and early August they do so regularly so perhaps June/early July would be a better time to come. Fortunately they are covered in trees which provide welcome shade and relief from the oppressive sunshine. A few hundred meters above the tree-line it generally gets more reasonable as the temperature drop due to height gain combines with stronger winds.

Gorges la Diosaz is wonderfully cool and reasonably priced at ~6€ and a lovely train journey from Chamonix.
L’Arguille du Midi is extortionately priced ~50€ but you would be hard pressed to find a better view.
Mount Chiref in Italy is much less well signposted than the several mountains we climbed in France/Switzerland which were wonderfully well signposted, still worth the climb.

Cheese ham and egg toasty.

Tuesday, November 11th, 2008

This is not a toasty blog but I am currently experimenting with different types of toasty and here is one not entirely obvious but delicious.

It is possible, make sure you heat the toasty maker up first and cook thoroughly

It is possible, make sure you heat the toasty maker up first and cook thoroughly

at least on top - but not necessaryly safe yet - so cook them again in a toasty.

at least on top - but not necessaryly safe yet - so cook them again in a toasty.

the eggs peel off nicely without making a mess and then go into the toasty, try and put them evenly across the dividing line so that both sides of the toasty get the same amount of egg.

the eggs peel off nicely without making a mess and then go into the toasty, try and put them evenly across the dividing line so that both sides of the toasty get the same amount of egg.

cheese ham and egg ready to cook

cheese ham and egg ready to cook

Lunch - when you can make all this with only a toasty maker who needs hobs... :-), it was delicious.

Lunch - when you can make all this with only a toasty maker who needs hobs... :-), it was delicious.

Chocolate toasty

Monday, November 10th, 2008

After the delicious but very messy chocolate toasty I had in SPT 5 on Sunday I decided that in order to stay awake during physics I was going to have to make a really nice chocolate toasty for breakfast, so I got up ten minutes early and it was delicious and not messy at all. It can be done! (with a fully functional toasty maker).

These photos document the results:

Ingredients of a chocolate toasty. Brown bread, chocolate spread, thin dark chocolate pieces, some chocolate digestive (not enough).

Ingredients of a chocolate toasty. Brown bread, chocolate spread, thin dark chocolate pieces, some chocolate digestive (not enough).

mmm chocolate toasty.

mmm chocolate toasty.

It cleaned up nicely

It cleaned up nicely