I had the strangest crash happening when running some Python code from my C++ application. I'm using Boost.Python, and I was seeing the error down in the interpreter. I didn't have any debug information in there by default, so this started a grand adventure.
I have a situation where I need to use type information as an argument to a function. I'm trying to see if a list I am using contains an instance of an object. The instances implement a C++ interface I exposed to Python, and somebody may have implemented it exclusively in Python. Or they might have implemented it in C++. However, if they did implement it in C++, there will be a Python wrapper for it. Based on those assumptions, I expose this in my Python wrapper:
I have had to put in a lot of sweat to using Boost.Python well, and I found that experience frustrating. The documentation really only takes care of the basics, so here I'm showing an example of some things that weren't too obvious. I developed this with Visual Studio 2010 and Boost 1.47. For Linux, you'll have to eliminate the stdafx and the _tmain crap, which you've probably had to do before to work with other peoples' examples.
Here is what I have been using for making focaccia in my pizza oven lately. This involves a biga which is a starter slurry you prepare in advance. I like to start this 24 hours before bake time.
Yields 2 12" focaccia
biga
Type 00 is a very fine flour in Italian baking. It handles exceptionally well and lends itself well to an airy focaccia.
I am trying to learn how to make etouffee, and they called for creole seasoning. After looking around, I came up with this:
Whole ingredients (Optional in parenthesis):
Powder ingredients (Optional in parenthesis):
My wife really liked a pouch of Vaishali's Nice & Spice's "Mumbai Pav Bhaji," so I decided to look it up. I guess it's a legitimate thing; I figured it would be something like General Tso's Chicken or something, but there are places in Mumbai that make it as a kind of specialty. I looked up some recipes and decided upon a combination. I haven't really bothered to try to modify it. Here's the Pav Bhaji recipe I have started to make:
http://www.onehotstove.blogspot.com/2005/04/bombay-street-food-pav-bhaji...
For the masala required I resorted to this:
Here's a recipe for something you shouldn't eat. You will have to look around special for most of these ingredients. It's even a little bit of a pain in the butt to get ethyl alcohol, but it does a pretty good job of mixing with the essential oils. I can tell you that water doesn't work. Vodka does work, but it gets expensive and you could use that stuff for... something else.
Saturday, March 3, 2007
I got this recipe from my girlfriend’s sister. The recipe’s title is misleading though. This is really a butter casserole. I’m transcribing the recipe as I have made it, but I’m working on a way to crank down the butter and preserve the flavor. As it stands, it’s better for a dessert than a side.
[Notes so far, fresh sweet potatoes that have been baked seem to work better in my experience. Furthermore, the butter in the filling can be halved.]
Ingredients
For the base:
* 1 large can of sweet potatoes, drained
* ½ stick of butter
* ¼ c milk
