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Michael Sheldon
Works at GoDaddy
Lived in Gilbert AZ
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Michael Sheldon

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Honestly, who was the first idiot that thought glass pot lids were a good idea, and why did most of the upper end brands jump on the bandwagon?

This is what remains of a batch of peach butter when, 30 minutes into the cooking process, the pot lid spontaneously shattered, and dropped into the pot. I was across the room when it happened.

In theory, glass lets you see the food.
Reality is, you can't see it through the condensation.

In theory, glass is easy to clean.
Reality is, it has a metal band on the edge, and food gets into the crack, making it more difficult to be sure it's clean.

And then, glass is heavy and fragile.

It really has absolutely nothing going for it except it's pretty. Me? Pretty isn't worth the loss of time, effort, and food this caused.

I dropped a note to Calphalon support, asking if they have non-glass lids that will fit my pots. I really want to replace them all now. The answer should be interesting anyway. 
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Michael Sheldon

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Things you find in old books.
This paper was used to write a recipe on, and kept in a very old cookbook. While there is no date on it, given the description of using an automobile as a seasonal thing, I suspect this was printed prior to 1930. The cookbook dates from 1887.
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Michael Sheldon

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Had a couple plums on hand that had to be used before spoiling, and a search turned up this recipe by +Kay Little 
Warning! You will very likely eat more than you should. This is pretty amazing, and should work for most stone-fruit. It was also very easy to make.
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Kay Little (Cooking with K)'s profile photoFrank Even's profile photo
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Looks really good.
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Michael Sheldon

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Sometimes, the jewels in an old cookbook are the things written by the previous owners.
Old cookbooks had blank pages at the end or middle, for writing your own recipes. In my copy of Miss Parloa's New Cookbook (1882) was this handwritten recipe for Pepper Hash. For those not from the Amish country, Pepper Hash is another name for cole slaw. Today, pepper hash really tends to refer to one specific style, but it was apparently not always true. Today's pepper hash is a mixture of finely grated cabbage and carrots in vinegar, generally served in very small cups.
The recipe here bears a striking similarity to one by Chef Robert Irvine http://www.foodnetwork.com/recipes/robert-irvine/cole-slaw-recipe0.html So similar in fact, that I used his recipe to flesh out the missing measurements of the older recipe.

I substituted sour cream for the cream. This very likely makes no difference at all, since mixing vinegar and cream is going to result in sour cream anyway. I just happened to have the sour cream on hand.

Tthis is half the size of the original recipe:

1/2 Cabbage
2 Bell Peppers, red or green
2 Tablespoons Sugar
1 Cup Sour Cream or Cream
1/4 Cup White Wine Vinegar
1 Teaspoon Celery Seed
Salt and Pepper to taste

Cut the cabbage into wedges, core, and slice very fine by hand or in a food processor. Core and clean the peppers, then slice very fine. Put both into a large bowl.
Mix sugar, cream, vinegar, celery seed salt and pepper, then add to the cabbage and bell peppers, toss, then seal in a container. This should rest in the refrigerator at least a few hours, overnight is best. It will keep in the refrigerator for several days.
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Michael Sheldon

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The very first computer I learned to program on was a Commodore PET, and the Super PET.
Not sure if I'd get this phone, but kinda cool to see the name again. 
The new Commodore Pet smartphone is arriving in Europe this week.
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Mine was a Vic 20, followed  by an Amiga 1000
Yes, kinda cool to see the name again
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Michael Sheldon

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Much older than most things I do, this came from a Roman cookbook,

White Mice
Halve hard boiled eggs, use sliced almonds for ears, cloves for eyes, chives for tails.

They're adorable, and make a nice center piece for a lunch or salad course.

One common thing about meals up until the early 20th century, it was often as much about presentation as it was about taste. 
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Michael Sheldon

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One of my favorite dishes is skillet cornbread, it's amazingly flexible. The best starting point I've found is a recipe by Chef +Alexandra Guarnaschelli http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.html

One of the reasons I love this recipe is that it's truly a cornbread, with more cornmeal than flour. Many recipes are just quick bread with just a little cornmeal thrown in.

For this particular batch, I wanted it a tiny bit sweeter, with a molasses edge, so I replaced the 1/4 cup of sugar with 1/2 cup molasses, and cut the milk from 1/3 cup to 1/4 cup.

What I got was at that very edge of sweet and savory. It was not too sweet to serve with dinner, and with a little honey and butter, made a nice desert. It was just outstanding toasted with butter as a snack.

Next, I'll be working with this recipe for a nice green chile cornbread. I made one batch so far, and it was good, but I didn't push it far enough.
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Looks great! Let me know how pushing the chilis farther works.
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Michael Sheldon

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My favorite quote for today is from a 19th century cookbook: "...well seasoned with pepper, salt, parsley and a suspicion of onion."

hmmm, how suspicious should I be of the onion?
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Brander Roullett's profile photoLee Damon's profile photo
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Avoid involvement, it can only lead to tears.
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Michael Sheldon

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Totally forgot until tonight why it's a bad idea to make blackened fish in a normal household kitchen. Smoke from burning hot pepper is not pleasant to breathe. This is a job best done outside or under a high powered hood.
Ah well, pretty sure in a couple years I'll forget and try it again.

Was darned tasty though. 
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Michael Sheldon

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Nice job, USPS. Fortunately, the sender padded the heck out of the contents.
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Michael Sheldon

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Sometimes, the jewels in an old cookbook are the things written by the previous owners.
Old cookbooks had blank pages at the end or middle, for writing your own recipes. In my copy of Miss Parloa's New Cookbook (1882) was this handwritten recipe for Pepper Hash. For those not from the Amish country, Pepper Hash is another name for cole slaw. Today, pepper hash really tends to refer to one specific style, but it was apparently not always true. Today's pepper hash is a mixture of finely grated cabbage and carrots in vinegar, generally served in very small cups.
The recipe here bears a striking similarity to one by Chef Robert Irvine http://www.foodnetwork.com/recipes/robert-irvine/cole-slaw-recipe0.html So similar in fact, that I used his recipe to flesh out the missing measurements of the older recipe.

I substituted sour cream for the cream. This very likely makes no difference at all, since mixing vinegar and cream is going to result in sour cream anyway. I just happened to have the sour cream on hand.

Tthis is half the size of the original recipe:

1/2 Cabbage
2 Bell Peppers, red or green
2 Tablespoons Sugar
1 Cup Sour Cream or Cream
1/4 Cup White Wine Vinegar
1 Teaspoon Celery Seed
Salt and Pepper to taste

Cut the cabbage into wedges, core, and slice very fine by hand or in a food processor. Core and clean the peppers, then slice very fine. Put both into a large bowl.
Mix sugar, cream, vinegar, celery seed salt and pepper, then add to the cabbage and bell peppers, toss, then seal in a container. This should rest in the refrigerator at least a few hours, overnight is best. It will keep in the refrigerator for several days.
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Michael Sheldon

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This is one of the big reasons I prefer working for privately held companies vs. public. 
There is growing pressure on public companies to act short-term and distribute their profits to shareholders instead of funding jobs, research, and investments. It is time for the American people to rethink these destructive trends.
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Have him in circles
257 people
Matt Gradwohl's profile photo
junaid ali's profile photo
Shams Mureed's profile photo
Eva Echevarria LA BOLSEVINA's profile photo
Brad Gerein's profile photo
The Wood Whisperer's profile photo
Bartee Lamar's profile photo
steph lake's profile photo
David Bessire's profile photo
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Gilbert AZ - Pensacola FL - Danville PA - Laurel MD - Reading PA - San Diego CA - Charleston SC - Glen Ellyn IL - Yuma, AZ
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What is this thing I hear of, specialization?
Introduction
I am the stereotypical jack of all trades:
- Software engineer/codemonkey, I write DNS software
- Actor/historical re-creationist, I perform at renaissance faires promoting greyhound adoption
- Leatherworker, I make sighthound collars and other miscellaneous things.
- Woodworker, I make all of the furniture, boxes, etc for Greyhounds of Fairhaven
- Businessman, I am part owner of Carpe Canem, a store selling Greyhound-related goods. And, I am an officer of Greyhounds of Fairhaven, a 501c(3) charity promoting adoption of retired racing Greyhounds.
- Fewterer, a keeper of Greyhounds
- Cook, I'm the camp cook for Greyhounds of Fairhaven
- Brewer, ale, mead and their wonderful love-child, braggot
- Tailor, I make all of my own costumes
- Musician, I play Irish flute and pennywhistles.

In the past, I have also been a military medic, police officer, IT manager and even fruit-picker.
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  • GoDaddy
    Codemonkey, present
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Chile Philly rocks. Best sandwich bread anywhere.
Food: ExcellentDecor: ExcellentService: Excellent
Public - 3 years ago
reviewed 3 years ago
1 review
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