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Fun with Science

In my usual brain-dead manner, I made an interesting discovery yesterday on the properties of sugar crystals, water, and applied heat.

I was making hummingbird nectar for the feeder. As usual, I did three parts water to one part sugar, and set it to lightly boil after making sure all the crystals were dissolved. I walked out of the room, leaving the nectar simmering...

And sat down to watch the rest of The Wrath of Khan, from the point where Kirk & party are left "on a dead world... buried alive... buried alive..." "KHAN!!!! KHAN!!!!!" to approximately when David comes to visit Kirk after Spock's funeral, when I noticed an odd smell. And smoke coming from the kitchen. I leaped up and raced into the kitchen to find a bizarre alien lifeform puffed up out of the little pan, emitting smoke from a few craters. I took it off the heat, opened all the doors and windows, and turned on the overhead fan. *cough* *cough*

So when it was cooling enough to clean, I found the puff did not recede -- the sugar had cooked up into what, if not burned, would have been something like the candy called "sea foam," a light and airy thing which was, of course, burned black... but fascinating.

Speaking of Wrath of Khan, though, it occurred to me sitting there watching it and remembering that at the time, they had no idea that this would actually, you know, succeed -- I can't say that The Motion Picture was a raging success, but I can't help but think that Wrath of Khan actually launched the whole post-Classic franchise. If WoK hadn't been such a very good movie, I'm sure there would have been sequels, but I doubt it would have gone on to four more series and a complete re-launch. (And goodness, for all everyone talking about how "old" they all are, they look so young! And oh, oh, Kirstie Alley, the only true Saavik.)

What are good ways to prepare Portabella mushroom caps? I got myself a few small ones, and of course Barb won't eat any, and I want to make them nommy for me (something besides the usual sauteing in butter, which I'm doing right now to go with the steak).

I haven't written anything in weeks. Blah.

ETA: Ah, and also meant to give a big {hug} of thanks to queenofattiola for the nommy box of goodies!!!


( 10 comments — Leave a comment )
Feb. 2nd, 2010 02:21 am (UTC)
Hee to experiments.

You can always clean and remove the stems of the mushies, spray/spritz with oil and broil for...three minutes on each side? When you broil the gill side, add some garlic and worchestershire sauce or make a mix of the chopped up stems, garlic and sauce and put in gill side and broil.
Feb. 2nd, 2010 02:59 am (UTC)
Oooo, yum! I shall try that (no stems, they're mushroom caps, so maybe a little cheese instead of stems).
Feb. 2nd, 2010 03:04 am (UTC)
Parmesan cheese is good for that.
Feb. 2nd, 2010 03:29 am (UTC)
Exactly the cheese I was thinking (or Romano).

Now I may have to have them for dinner tomorrow, too.
Feb. 2nd, 2010 03:37 am (UTC)
cornerofmadness might have some other recipe, too.
Feb. 2nd, 2010 03:39 am (UTC)
Feb. 2nd, 2010 05:07 am (UTC)
The sugar thing sounds pretty -- glad you caught it in time! Last night I broiled sausages in my toaster oven and it burst into flame. Everything ended up okay, but still...

Hmm...I don't cook with portobello mushrooms, but here are some ideas:




Feb. 3rd, 2010 01:16 am (UTC)
It might have been pretty had it not been so very, very black... (and smokey!)

Nommy, nommy mushrooms -- and alas, Barb does not like them, so I get to eat them all (conversely, that means I MUST eat them all before they go bad!).
Feb. 2nd, 2010 11:34 am (UTC)
SO glad you didn't burn down the house. :-)

Feb. 3rd, 2010 01:17 am (UTC)
It has not been through lack of trying! (I can't count the number of times I've done something like this!) LOL.

( 10 comments — Leave a comment )

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