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What do I see each morning when I open the shades on my kitchen window? Read more... )
stephbg: I made this! (Default)
Coles Brand has a surprisingly near-beige fresh chicken soup which I enjoy. Today I felt all creative and decided to stretch it out with a few veges and Things. Sadly a few more of my possessions were harmed in the making of this foodstuff.

Read more... )
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I made a cake today. In modern parlance it was The Cake Of Death, or it would have been if I'd added peanuts at some stage.

Read more... )
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I've been taunted by TV ads for hamburgers of late. We habitually mute the sound on ads, but there's nowhere to hide from pictures of yummy food held up with sticks and sprayed with glycerine. Mmmm. Styled. Unfortunately, just about everything about a proper hamburger is extremely non-beige, so I set about considering a suitable replacement.

Read more... )
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Proper pizza uses the following ingredients: tomato, cheese, processed meats, mushrooms, olives, onion, capsicum, anchovies, herbs etc etc. Every single one of them big bad No items for beige. Eating pizza (specifically the Works from Greenwood Pizza) is one of my greatest acts of defiance. I know it's theoretically possible and indeed traditional for a pizza to have fewer ingredients, but even the cheese and tomato basics are banned to me.

Read more... )
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Combine brown rice, mashed potato, spring onions, butter and salt into a tasty and beige-friendly sludge. Read more... )
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1. Combine puff pastry, sugar, butter, and maple syrup.
2. Apply heat.
3. Wait :-(
4. Eat :-)
stephbg: I made this! (Default)
Vermicelli rice noodles heated and drained, tossed with fetta cheese.
stephbg: I made this! (Default)
It's easy to find new and exciting ways to break the beige diet. Earlier this week I snapped and ate... a whole raw carrot. The very next day Read more... )
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About 150 pages to go on the 5th and final book of Eddings' 5 part trilogy The Belgariad, and I am definitely into the swing of it now. Still not great writing, but easily digestible and commercially-friendly, and that's no mean feat. I can see the appeal, but it's taken a while to reprogram my brain to appreciate it. Or maybe the pending Twilight instantly makes anything else look good. Or perhaps a quick mental comparison with, say, Traci Harding makes Edding prose style seem so much more dignified, and less likely to make me froth. National stereotypes be damned.

Other stuff )
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Back in 2007, I confessed to the world my ignorance of truffles. Well, it gets better. Tonight I write of something we all take for granted: vanilla.

Oh the shame (again) )

Technical advice, anyone?
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But our funding got cut so instead we have StephBG in our studio to explain her first day with Tofu. She's a bit tired so it looks like we'll just get the facts today and maybe save the commentary to tomorrow.

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The rules of the beige allow me to stir-fry tofu in butter. This strikes me as unusual, but perhaps it's the basis of whole cuisines. Anyone know?

Haven't done it yet, but plan to dust the tofu in rice flour for a crispy edge. Call me crazy.

ED: And in other happy *cough* soy-related news, found my permitted brands of soymilk in the health food section of the local Coles. How exciting.
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Have just returned from the shops and an ever-so-interesting Little Chat with the staff at the butcher.

What the butcher said )
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Earlier this evening I got all adventurous and tried to oven-roast some chickpeas. Although the recipe called for up to an hour in the oven I took a peek after about 10 minutes. In my smoke-filled kitchen with frightening orange light in the oven. Eeek.

ETA: Now with added image, because last night all the camera batteries were flat.

Read more... )

Spoons!

Jan. 17th, 2009 10:03 pm
stephbg: I made this! (Default)
I seemed to have a whole bunch of extra spoons today, so went ahead and used them.

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The beige diet is a strange thing. When I'm distracted with more important things, it seems impossibly limiting; the ingredient list short, the cooking options long and troublesome. However, when I'm paying attention and am able to put a little thought and planning into it, I become amazed at the range of possibilities and flavours available to me.

The wonders of eggs and rice flour )
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To celebrate my real live cold I thought I'd make myself some chicken soup. Commercial soup (and sauce, gravy, recipe bases etc) was one of the first categories of food to be struck from the diet, so it's been a long time between slurps.

I used to make my own every now and then, but unfortunately the rules and restrictions of the beige made this a challenge I just couldn't face. No mushrooms? No onion? No corn? No bacon bones? No chili? No brocolli? No pepper? No carrots? etc etc

Read more... )
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After a particularly bad start to the day I eventually felt more myself by late afternoon.

Read more... )

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