futilelord's New Writeups

The Hobo Army (fiction)

2009-07-02T21:52:40Z

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Query?: Emperor Stevens rise to power

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Indigent insurgency in late period America

By, MajGen. Howard Polmin

During the declining period of imperial America we see one last grasp for total world supremacy on part of the Americans. The actions taken by the nation were, with some hindsight, the actions primarily of one man and his seemingly untiring drive for his goals. The purpose of most of his actions and what we may believe to have been his goals are speculations I shall leave to the more philosophical minded. The purpose of this essay is to describe in as much detail as is available, the methodology by which such a man as Emperor Stevens came to power. The information available on American politics, or anything relating to America becomes rather muddy as…

Duck confit pasta (recipe)

2008-11-05T21:18:40Z

The quantity of items are not given. This should be about what tastes good to you. Besides cooking should be experienced, not followed out of a book. Life is no fun that way.

Tomatoes (diced de-seeded) Red onion grilled and (diced) red bell pepper-Roasted (diced) Duck confit Thyme Rosemary Sage Parsley garlic (minced) S&p Marsala wine Butter Pinch of parmesan Noodles (cooked)

Prep the tomatoes by quartering and de-seeding them. Cut the red onions into slices and put them on the grill long enough to get some good char marks on them. Roast the red bell pepper in the oven and remove the skin when done. Dice the tomatoes onions and red pepper. Shred the duck confit by hand removing excess fat. Don't worry about making the pieces that small, bite size is fine. Just keep in mind the duck will come apart a…

Salmon crostini with pistachio smear (recipe)

2008-05-25T11:41:13Z

1cup pistachios-ground 1tbl dill 1 1/2cup creme fresh 1/2cup sour cream lemon juice salt and pepper red wine vinegar 2 salmon filets baguette olive oil

To start this dish cook the salmon in the style of your choice. I just tossed the filets in a little olive oil put them into some tin foil gave them a dash of lemon juice(2tbl), and a little S&P and tossed them in the oven at about 350F till cooked through.

While the salmon is cooking you should cook off the crostinis as well. As to how to do that I defer to sensei's write up Garlic Crostini, simply leave off the garlic and you're good to go.

The smear consists of a mixture of creme fresh and sour cream(4/1 ratio approx). Add to that enough lemon juice (1-2tbl) so that the mixture becomes noticeably smoother. Once it's reached that stage add a dash of red wine vinegar(1tbl). Ideally one is looking for a slightly looser than sour cream…

vegan rice pudding (recipe)

2008-05-25T10:59:19Z

I made this terribly easy recipe on the spot one night when cooking for my girlfriend and I found I had some rice left over.

Cooked white rice Vanilla almond milk Cinnamon Sugar

Take your cooked rice and put it in a pan with the almond milk (I suggest Almond Breeze). There should be just enough almond milk so that it's level with the top of the rice. Put the pan on medium low heat and cook down the mixture till there is no more almond milk. If when the almond milk is all cooked off the rice hasn't broken down enough, just add more almond milk and keep cooking. By this point it should have reached a very thick consistency and the rice should be rather broken down into...well a pudding like consistency. Add sugar and cinnamon to taste and you're done.

This is a good recipe base that one could expand from easily. I put shaved chocolate on top when i served it. The addition of fruits or other spices could also take this from mediocre to fancy right quick.

April 6, 2008 (personal)

2008-04-06T06:24:26Z

I am terribly excited. I've recently been accepted (along with sarabandegreen) into a program that will be starting up at UNM. The program will be a 2 year course in violin making and playing. The class had an 8 student limit (that was pushed to 10). Hot damn...that's all i have to say.

The class in question

I will be attempting to journal the course of this class. I'll cross post to my lj but expect to see more updates from me as the class progresses. I will also make an attempt to post that which i learn in class on this site, as best as i can at least. How exactly one would go about describing the exact process of violin construction within the context of this site is something that sarabandegreen and i have been discussing off and on for a while now. I imagine that if the use of images in writeups ever gets implemented that feature would recieve heavy use.

bearnaise sauce (recipe)

2008-01-28T10:22:42Z

The following is how i was taught to make Bernaise sauce.

ingredients:

1C white wine 1C white wine vinegar 1 diced shallot 1tsp diced fresh tarragon 2C unsalted butter 4 egg yolks cayenne salt pepper

In a sauce pan pour white wine and white wine vinegar. Add the diced shallot and fresh tarragon. Bring to just below boiling and cook down till there is no liquid left. Add the egg yolks and whisk vigorously till mixed. Once the egg yolks start to firm, to the point where the are beginning to become a touch viscous, begin adding the butter. The key here is to balance the heat from the stove with the addition of the butter. I like to use room temperature butter cut into slices so i can control the rate of addition, and so that the butter isn't so cold as to shock the sauce into breaking. A good indicator of the proper viscosity is when, while whisking, one can…