[clinton/website/site/unknownlamer.org.git] / Olive Pita.html

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    <h1>Olive Pita</h1>
   <div class="contents">
<dl>
<dt>
<a href="#sec1">Ingredients</a>
</dt>
<dt>
<a href="#sec2">Directions</a>
</dt>
<dt>
<a href="#sec3">Notes</a>
</dt>
</dl>
</div>


<!-- Page published by Emacs Muse begins here -->
<p>Everything is the same as the basic <a href="Pita.html">Pita</a> with the following additions.</p>

<h2><a name="sec1" id="sec1"></a>
Ingredients</h2>

<ul>
<li>~1/3 cup unpitted black olives (oil cured or fresh! Do not use
canned olives)</li>
</ul>


<h2><a name="sec2" id="sec2"></a>
Directions</h2>

<ol>
<li>Unpit and dice olives</li>
<li>Mix up the dry ingredients as in the <a href="Pita.html">Pita</a> recipe</li>
<li>Blend the olives in with the wet ingredients</li>
<li>Resume the normal <a href="Pita.html">Pita</a> recipe</li>
</ol>


<h2><a name="sec3" id="sec3"></a>
Notes</h2>

<p class="first">The first time I made this a few friends said there should be more
olives, and so the second time I made this I tried using a half cup of
olives instead of a quarter cup. This was a horrible mistake because
olives are very salty; more than a third of a cup is a bit much for my
taste.</p>

<p>I highly recommend using <a href="http://palestineoliveoil.com">Holy Land Olive Oil</a> in the bread (but cheap
stuff works to coat the rising bowl, naturally), or some other very
high quality olive oil. If you can buy it at a supermarket in the US
(even somewhere faux-fancy like Whole Foods) then it isn't high
quality. A proper olive oil imparts a delicious olive flavor
throughout the bread with the occasional chunk of olive enhancing the
flavor. I made a batch with grocery-store-expensive olive oil once and
it was very bland comparatively. It is amazing how two tablespoons
(ostensibly thrown in to control the yeast) of properly made olive oil
can impart such a nice flavor.</p>


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<p class="cke-timestamp">Last Modified:
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Commit	Line	Data
3cb3fdfc	1	<?xml version="1.0" encoding="utf-8" ?>
	2	<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
	3	"http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
	4	<html xmlns="http://www.w3.org/1999/xhtml">
	5	<head>
	6	<title>Olive Pita</title>
	7	<meta name="generator" content="muse.el" />
	8	<meta http-equiv="Content-Type"
	9	content="text/html; charset=utf-8" />
11f9bd69 CE	10	<meta name="viewport"
11f9bd69 CE	11	content="width=device-width, initial-scale=1.0" />
98266870	12	<link href="https://feeds.unknownlamer.org/rss/site-updates"
3cb3fdfc	13	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	14
	15	<link rel="stylesheet" href="default.css" />
	16	</head>
	17	<body>
	18	<h1>Olive Pita</h1>
	19	<div class="contents">
	20	<dl>
	21	<dt>
	22	<a href="#sec1">Ingredients</a>
	23	</dt>
	24	<dt>
	25	<a href="#sec2">Directions</a>
	26	</dt>
	27	<dt>
	28	<a href="#sec3">Notes</a>
	29	</dt>
	30	</dl>
	31	</div>
	32
	33
11f9bd69 CE	34	<!-- Page published by Emacs Muse begins here -->
11f9bd69 CE	35	<p>Everything is the same as the basic <a href="Pita.html">Pita</a> with the following additions.</p>
3cb3fdfc	36
	37	<h2><a name="sec1" id="sec1"></a>
	38	Ingredients</h2>
	39
	40	<ul>
	41	<li>~1/3 cup unpitted black olives (oil cured or fresh! Do not use
	42	canned olives)</li>
	43	</ul>
	44
	45
	46	<h2><a name="sec2" id="sec2"></a>
	47	Directions</h2>
	48
	49	<ol>
	50	<li>Unpit and dice olives</li>
	51	<li>Mix up the dry ingredients as in the <a href="Pita.html">Pita</a> recipe</li>
	52	<li>Blend the olives in with the wet ingredients</li>
	53	<li>Resume the normal <a href="Pita.html">Pita</a> recipe</li>
	54	</ol>
	55
	56
	57	<h2><a name="sec3" id="sec3"></a>
	58	Notes</h2>
	59
	60	<p class="first">The first time I made this a few friends said there should be more
	61	olives, and so the second time I made this I tried using a half cup of
	62	olives instead of a quarter cup. This was a horrible mistake because
	63	olives are very salty; more than a third of a cup is a bit much for my
	64	taste.</p>
	65
	66	<p>I highly recommend using <a href="http://palestineoliveoil.com">Holy Land Olive Oil</a> in the bread (but cheap
	67	stuff works to coat the rising bowl, naturally), or some other very
	68	high quality olive oil. If you can buy it at a supermarket in the US
	69	(even somewhere faux-fancy like Whole Foods) then it isn't high
	70	quality. A proper olive oil imparts a delicious olive flavor
	71	throughout the bread with the occasional chunk of olive enhancing the
	72	flavor. I made a batch with grocery-store-expensive olive oil once and
	73	it was very bland comparatively. It is amazing how two tablespoons
	74	(ostensibly thrown in to control the yeast) of properly made olive oil
	75	can impart such a nice flavor.</p>
	76
	77
	78	<!-- Page published by Emacs Muse ends here -->
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	103
11f9bd69	104	<p class="cke-footer">No, there's nothing here about X, so be quiet.
3cb3fdfc	105	</p>
3cb3fdfc	106	<p class="cke-timestamp">Last Modified:
f6d19803	107	January 21, 2013</p>
3cb3fdfc	108	</body>
3cb3fdfc	109	</html>