Cooking.html

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   6     <title>Sometimes I Get Bored</title>
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  16     <h1>Sometimes I Get Bored</h1>
  17    <div class="contents">
  18 <dl>
  19 <dt>
  20 <a href="#sec1">Bread</a>
  21 </dt>
  22 <dd>
  23 <dl>
  24 <dt>
  25 <a href="#sec2">Slavery</a>
  26 </dt>
  27 <dt>
  28 <a href="#sec3">Pita</a>
  29 </dt>
  30 <dt>
  31 <a href="#sec4">Normal Bread</a>
  32 </dt>
  33 </dl>
  34 </dd>
  35 <dt>
  36 <a href="#sec5">Rice and Whatnot</a>
  37 </dt>
  38 <dt>
  39 <a href="#sec6">Roasted Animal Flesh</a>
  40 </dt>
  41 <dt>
  42 <a href="#sec7">Things Into Which Other Things Are Dipped</a>
  43 </dt>
  44 <dt>
  45 <a href="#sec8">Light Fare</a>
  46 </dt>
  47 </dl>
  48 </div>
  49
  50
  51 <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
  52 Bread</h2>
  53
  54 <h3><a name="sec2" id="sec2"></a>
  55 Slavery</h3>
  56
  57 <p class="first">Rather than buy yeast I decided to be hardcore and enslave wild yeast
  58 in a jar. It is actually <a href="http://www.io.com/~sjohn/sour.htm">pretty damn easy</a>. I used the method mentioned
  59 in the former link, but added a bit of <em>science</em> (or&mdash;I've kept a beer
  60 yeast starter before). I used my giant bottle of Iodophor to sanitize
  61 the jar in which the yeast were to live (just to kill any natives; I
  62 rinsed the jar afterward with tap water and didn't sanitize any
  63 utensils), made sure the water used for feeding was at about 90°F, and
  64 fed the starter a tablespoon of dry malt extract (maltose being to
  65 yeast what fast food is to a fat American) and a quarter teaspoon of
  66 lemon juice (just to slightly acidify the initial mix and make the
  67 yeasties new home a bit more hospitable to only them at first) for the
  68 first two days. This resulted in a bubbly and happy starter on the
  69 third day, made interesting bread on the fourth, and was successfully
  70 cloned for someone else on the fifth!</p>
  71
  72 <p>Just remember to measure the volume of the original mixture and write
  73 that down so you can easily substitute it into recipes (mine worked
  74 out to ⅔ cup of starter from ½ cup of flour and water, but flour
  75 varies in absorbency rabble blah moo etc.).</p>
  76
  77
  78 <h3><a name="sec3" id="sec3"></a>
  79 Pita</h3>
  80
  81 <ul>
  82 <li><a href="Pita.html">Pita</a> (the base for all of the others)</li>
  83 <li><a href="Olive%20Pita.html">Olive Pita</a></li>
  84 <li><a href="Sun%20Dried%20Tomato%20Pita.html">Sun Dried Tomato Pita</a></li>
  85 </ul>
  86
  87
  88 <h3><a name="sec4" id="sec4"></a>
  89 Normal Bread</h3>
  90
  91 <ul>
  92 <li><a href="Sourdough%20Rye.html">Sourdough Rye</a></li>
  93 </ul>
  94
  95
  96
  97 <h2><a name="sec5" id="sec5"></a>
  98 Rice and Whatnot</h2>
  99
 100 <ul>
 101 <li><a href="http://www.superluminal.com/cookbook/pilaf_chelou.html">Chelou</a> (I usually add barberries)</li>
 102 <li><a href="http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php">Bulgar Pilaf</a></li>
 103 </ul>
 104
 105
 106 <h2><a name="sec6" id="sec6"></a>
 107 Roasted Animal Flesh</h2>
 108
 109 <ul>
 110 <li>Basic <a href="Beef%20and%20Lamb%20Kebabs.html">Beef and Lamb Kebabs</a></li>
 111 <li><a href="Koftah-Adana%20Hybrid%20Kebabs.html">Koftah-Adana Hybrid Kebabs</a></li>
 112 </ul>
 113
 114
 115 <h2><a name="sec7" id="sec7"></a>
 116 Things Into Which Other Things Are Dipped</h2>
 117
 118 <ul>
 119 <li><a href="Maast-o%20Khiar.html">Maast-o Khiar</a></li>
 120 <li><a href="Hummus.html">Hummus</a></li>
 121 </ul>
 122
 123
 124 <h2><a name="sec8" id="sec8"></a>
 125 Light Fare</h2>
 126
 127 <ul>
 128 <li><a href="http://www.superluminal.com/cookbook/small_dolmas.html">Dolmas</a></li>
 129 </ul>
 130
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 157
 158 <p class="cke-footer">Danielle: well road signs were pissing me off
 159 Danielle: I took one of them out, but the other haven't followed as
 160           planned
 161 </p>
 162 <p class="cke-timestamp">Last Modified:
 163     October 27, 2009</p>
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