Archive-name: food/bofh-food-faq
Posting-Frequency: monthly (the 17th)
URL: http://www.cybernothing.org/faqs/bofh-food-faq.html


bofh.food FAQ 1.4 (9607.18/1945)
by J.D. Falk <bofh@cybernothing.org>, with assistance from various BOFHs.

TABLE OF CONTENTS
==================---------------------------------------------------------
1. What is bofh.food all about?
2. Where can I get this FAQ?
3. What is J.D.'s chicken recipe?
4. Why is J.D.'s chicken recipe in this FAQ?
5. What is Simon Burr always raving about?
6. What should you buy the NetAxs folks to eat?
   (or, what is the best BOFH gathering spot in Philadelphia?)
7. What will I get in return?
8. What's the big deal about Avi and slugs?
9. Why is Avi's slug commemorated in this FAQ?
A. Why was there no mention of Stephanie da Silva in this FAQ?
B. What's with this funky numbering scheme?
C. Jeff the Riffer seems like a strange guy.  What's he enjoy eating?
F. Future Improvements to the FAQ.
Footnotes[1]

1. WHAT IS BOFH.FOOD ALL ABOUT?
================================-------------------------------------------

	The BOFHnet newsgroup bofh.food is for discussion of what the BOFH
and all us proto-BOFHs like to eat, drink, or feed to our pit bulls and
other nasty animals that we keep around to scare off the lusers.
	If you do not understand what that means, then you would probably
be better off reading rec.cooking instead. 

	Please note that, like the rest of the bofh.* heirarchy, any
message crossposted to more than three newsgroups will be canceled.  This
is a basic tenet of BOFHnet.  If you don't like it, you are welcome to use
most of the over 15,000 other newsgroups avaliable to you instead. 

2. WHERE CAN I GET THIS FAQ?
=============================----------------------------------------------

	It will be posted to bofh.food on the 17th of every month.  You
can also get it by sending e-mail to <fileserver@cybernothing.org> with a
Subject: header of "gimme bofh-food-faq" (nothing else, no quotes, body
ignored), or from the URL:

		http://www.cybernothing.org/faqs/bofh-food-faq.html

3. WHAT IS J.D.'S CHICKEN RECIPE?
==================================------------------------------------------

	Well, it's still a recipe in progress -- I've tried it three 
times, and each one came out similar but different[2].  *grin*
	In one o' them glass cake pans with the three-inch-high rounded
sides, stick a bunch of chicken parts.  I use boneless breasts, but
anything should work -- though it seems to be best if they're no more than
about an inch thick. 
	Over that, splash a little olive oil, a lot of soy sauce, and some
bourbon (if it's flavorful like Elijah Craig, use about half as much
bourbon as you did soy sauce -- other brands may require more.) Shake
basil, a little cilantro, and red pepper over that, to about the same
consistency of herbs that you usually see on chicken.  Let it sit for a
few minutes to soak up some juices, then flip the chicken over and do the
herbs and pepper again. 
	The first time I made this I was only able to let it sit for an
hour, so when I cooked it I would take it out every five or ten minutes
and spoon the marinade on top of the chicken so that it would be moist. 
However, it's better to let it sit in the fridge for a day or so, flipping
the chicken over whenever you think of it. 
	Then, push the oven up to about 375 degrees, and cook it for an 
hour or so, flipping the chicken over every fifteen minutes.  You might 
want to add more oil and/or herbs at this point.
	It goes very well with rice. 

	Joseph S. D. Yao <jsdy@cais.com> suggests "you might try some
ginger and/or garlic powder in place of or addition to (after all, it's
your taste buds) the red pepper.  Then again, I'm half Chinese, and your
taste bud mileage (TBM) may differ."

4. WHY IS J.D.'S CHICKEN RECIPE IN THIS FAQ?
=============================================------------------------------

	Because there haven't been very many questions asked here in
bofh.food since it was created. 

5. WHAT IS SIMON BURR ALWAYS TALKING ABOUT?
============================================-------------------------------

	In <4ktujm$fa2@poseidon.tcp.co.uk>, Simon Burr <simes@tcp.co.uk> 
finally explained in detail....

] Hmmmm, a recipe for the choc-[coffee|nuts|crystalised fruit|whatever else I
] can find] stuff ?
] 
] Its kinda simple. You will need:
] 
]  o Some chocolate, preferably without fillings of any sort in it. I prefer
]    Lindt Excellence, Galaxy, Dairy Milk, Yorkie bar and Milky bar.
] 
]  o Something to add to the chocolate, the list of stuff I add is getting
]    longer and longer. ATM it is:
] 
]      * Coffee beans
]      * Various nuts, including:
]        - Cashews
]        - Brazils
]        - Pistachios (sp ?)
]        - Almonds
]        - Pine kernels
]      * Bits of fruit, including:
]        - Crystallised pineapple
]        - Crystallised ginger
]        - Dried apricots
]        - Dried mango
] 
]  o Something to melt the chocolate with. I use a microwave myself. You'll 
]    also need a glass bowl or something similar to melt the chocolate in.
] 
]  o Something to hold the melted chocolate and the stuff added to it. I use
]    a couple of ice cube trays.
] 
] All you have to do is melt the chocolate, put it into the ice cube tray 
] using a spoon and add whatever you want to the melted chocolate. You 
] then have to wait for the chocolate to harden. The use of a fridge or 
] freezer at this point speeds this process up no end. You then have to 
] take the chocolate things out of the tray... and that's it.
] 
] You can also play around with mixing several layers of chocolate. I've 
] found that it takes 2 tea spoons of chocolate to fill each ice cube 
] mold in the trays I use. I make the first teaspoon full something like 
] Lindt Excellence and add some nuts, coffee beans or whatever. This is 
] then cooled down in the freezer. When the chocolate has hardened I add 
] a tea spoon full of a different type of chocolate, Milky bar is a nice 
] one. This layer of chocolate also has stuff added to it as well. 
] 
] One of these days I'll get around to scanning in the photos I took of this
] process and put it on the web. However, since I took said photos before
] ASRLonI, don't hold your breath for this.

6. WHAT SHOULD I BUY THE NETAXS FOLKS TO EAT?
==============================================-----------------------------

	Hillary, Izzy, Avi, and Mike Handler (there's more than one BOFH
named Mike) are some of the BOFHs at NetAxs, which they say is the best
ISP in Philadelphia, Pennsylvania, USA.
	Everybody knows Hillary, Izzy is usually near her, and among Avi's
many strange and wonderful talents is the ability to brush his hair
straight up so that he looks quite a bit like Dilbert's boss.  Michael can
be found all over the place.
	They feel that the best BOFH gathering spot in their neck of the
woods is allyoucaneat-sushi at AOI between 12th and 13th on Walnut St.,
any Thurs/Fri/Sat night.
	Hillary adds, "What does aoi stand for?  Nothing, you luser. It
means 'various shades of blue and green' in Japanese." 

7. WHAT WILL I GET IN RETURN?
==============================---------------------------------------------

	Also according to Hillary, Avi might give you his secret software. 
Your chances are improved if you bring a slug. 

8. WHAT'S THE BIG DEAL ABOUT AVI AND SLUGS?
============================================-------------------------------

	Avi brought a sticky blue silicon-based toy, shaped like a slug,
to the D.C. Area BOFH Bash 1.1 (it was dubbed 1.1 because 1.0 never really
happened due to mass last-minute cancellations.)
	It was being thrown around at Bardo, the bar where the bash was
held.  In the ruckus, it found itself thrown towards the ceiling one too
many times, and it never came back down.[3]

9. WHY IS AVI'S SLUG COMMEMORATED IN THIS FAQ?
===============================================----------------------------

	Nobody's written an Avi Freedman FAQ yet, and it had to go
/somewhere/ lest the entire history be lost. 

A. WHY WAS THERE NO MENTION OF STEPHANIE DA SILVA IN THIS FAQ?
===============================================================------------

	Nobody had asked a question about her here yet.  They still
haven't, but here's her most likely answer anyway:

] Go look at my recipes archive.  I gave up on updating it about 4 months
] go, but it has a respectable amount in it (about 20 megs).
] 
] At this URL:
] 
] ftp://ftp.neosoft.com/pub/rec.food.recipes/

B. WHAT'S WITH THIS FUNKY NUMBERING SCHEME?
============================================-------------------------------

	I don't want to switch to double-digits any sooner than I have to.

C. JEFF THE RIFFER SEEMS LIKE A STRANGE GUY.  WHAT'S HE ENJOY EATING?
======================================================================-----

	Lamb soup with a grilled cheese sandwich.

] Ingredients:
]  o Lamb backbone left over from a birthday dinner at my mom's where my
]    brother (the *real* cook in the family) made a lamb roast for me.
]  o Lamb neckbones (purchased from store)
]  o A cup of generic frozen soup veggies (corn, carrot, beans, peas)
]  o three medium-sized idaho potatoes
]  o One medium sized yellow onion
]  o Water
]  o Various seasonings
] 
] 
] Basically, I just boiled the hell out of the meatbones in a soup pot for
] a few hours, then added the frozen veggies and potatoes (cut up), as
] well as various spices. Simmered covered for another hour, stirring
] occasionally.  Added the onion (cut up) and some more water. Simmered
] for a few more hours...
] 
] I took out all the bones (well ok, I missed one tiny bone damn it,
] fortunately I didn't choke myself. Lamb vengeance is denied!) and tossed
] them, then covered the soup and took it off the burner to settle for
] another hour. Then put it in the fridge. 
] 
] We decided it was a bit bland so I added a few more seasonings to it. 
] Garlic powder, pizza seasoning, and a few drops of Mongolian Fire Oil.
] And more salt. 

F. FUTURE IMPROVEMENTS TO THE FAQ
==================================-----------------------------------------

	1. More about favorite BOFH foods.
	2. Conversion to TROFF, LaTeX, and anything else I come across
	   that would scare off the less-than-fully-clued.
	3. Whatever else we can think up.

FOOTNOTES[1]
=============--------------------------------------------------------------

[1]	Yes, these are footnotes.  Yay.

[2] 	This is due to the fact that the measurements "a little", "a lot",
	"some", and "to about the same consistency of herbs that you
	usually see on chicken" have not yet been determined by the
	International BOFH Cooking Measurements Cabal[4].

[3] 	It's still there, guarding the beer vats against the possible
	influx of beer lusers asking why everything's so much darker and
	stronger than their usual Bud Light.

[4]	There Is No International BOFH Cooking Measurements Cabal.[TM]

[TM]	That's a trademark symbol, not a footnote!  Furrfu.
