Cooking updates

Caveats on old stuff, and update the hummus recipe to match what I'm
making nowadays.

diff --git a/Cooking.muse b/Cooking.muse
index e0ad4fa..b691fad 100644 (file)
--- a/Cooking.muse
+++ b/Cooking.muse
@@ -2,17 +2,17 @@
 
 * Bread
 
 
 * Bread
 

-** Slavery
+** Yeast Ranching

 
 

-Rather than buy yeast I decided to be hardcore and enslave wild yeast
+Rather than buy yeast I decided to be hardcore and capture wild yeast

 in a jar. It is actually [[http://www.io.com/~sjohn/sour.htm][pretty damn easy]]. I used the method mentioned
 in the former link, but added a bit of *science* (or--I've kept a beer
 yeast starter before). I used my giant bottle of Iodophor to sanitize
 in a jar. It is actually [[http://www.io.com/~sjohn/sour.htm][pretty damn easy]]. I used the method mentioned
 in the former link, but added a bit of *science* (or--I've kept a beer
 yeast starter before). I used my giant bottle of Iodophor to sanitize

-the jar in which the yeast were to live (just to kill any natives; I
-rinsed the jar afterward with tap water and didn't sanitize any
+the jar in which the yeast were to live (starting with a clean slate;
+I rinsed the jar afterward with tap water and didn't sanitize any

 utensils), made sure the water used for feeding was at about 90°F, and
 fed the starter a tablespoon of dry malt extract (maltose being to
 utensils), made sure the water used for feeding was at about 90°F, and
 fed the starter a tablespoon of dry malt extract (maltose being to

-yeast what fast food is to a fat American) and a quarter teaspoon of
+yeast what fast food is to an American) and a quarter teaspoon of

 lemon juice (just to slightly acidify the initial mix and make the
 yeasties new home a bit more hospitable to only them at first) for the
 first two days. This resulted in a bubbly and happy starter on the
 lemon juice (just to slightly acidify the initial mix and make the
 yeasties new home a bit more hospitable to only them at first) for the
 first two days. This resulted in a bubbly and happy starter on the


@@ -59,6 +59,10 @@ varies in absorbency rabble blah moo etc.).
 
  - [[Habanero Hot Sauce]]
 
 
  - [[Habanero Hot Sauce]]
 

+* Things That Go Into Other Things
+
+ - [[Roasted Garlic]]
+

 * Light Fare
 
  - [[http://www.superluminal.com/cookbook/small_dolmas.html][Dolmas]]
 * Light Fare
 
  - [[http://www.superluminal.com/cookbook/small_dolmas.html][Dolmas]]

diff --git a/Habanero Hot Sauce.muse b/Habanero Hot Sauce.muse
index a46202d..17f6303 100644 (file)
--- a/Habanero Hot Sauce.muse
+++ b/Habanero Hot Sauce.muse
@@ -1,5 +1,15 @@
 #title Mango and Molasses Habanero Hot Sauce
 
 #title Mango and Molasses Habanero Hot Sauce
 

+* A Warning From the Future
+
+I made this recipe very, very long ago. I didn't calculate the correct
+amount of vinegar needed to make it shelf stable, so it probably
+isn't. Reader beware.
+
+I'll probably update this in Fall 2020 as I'll have a garden again for
+the first time in a few years, and should be making some hot sauce
+with the hot peppers left at the end of the season.
+

 * Ingredients
 
 ** Common
 * Ingredients
 
 ** Common


@@ -8,7 +18,7 @@
  - 1/3 cup apple cider vinegar
  - 3 tbsp molasses
  - 1 1/2 tbsp cumin
  - 1/3 cup apple cider vinegar
  - 3 tbsp molasses
  - 1 1/2 tbsp cumin

- - 1 tsp koshering or sea salt
+ - 1 tsp sea salt

  - 1 tbsp paprika
 
 ** Super Hot
  - 1 tbsp paprika
 
 ** Super Hot

diff --git a/Hummus.muse b/Hummus.muse
index 19eb83d..140ccbe 100644 (file)
--- a/Hummus.muse
+++ b/Hummus.muse
@@ -1,15 +1,17 @@
 * Ingredients
 
 * Ingredients
 

- - 1 cup dried chick peas (or two cans)
+ - 1 cup dried chick peas (or two cans; if using cans, try to find "no
+   salt added" to avoid making things too salty)

  - 1/4 cup liquid from chick peas (or vegetable stock)
  - 1/4 cup liquid from chick peas (or vegetable stock)

- - 8 cloves of [[Roasted Garlic]]
- - Medium red bell pepper
+ - 8 cloves (one head) of [[Roasted Garlic]]
+ - Medium red bell pepper, roasted

  - 2 tsp paprika
  - 2 tsp paprika

- - 5 tbsp lemon juice (fresh if possible)
- - 2 tbsp olive oil (middle eastern if possible; the cultivars taste
-   different!)
+ - 1 tsp ground cumin
+ - 1/2 tsp table salt
+ - 5 tbsp (~1 lemon) fresh lemon juice
+ - 2 tbsp extra virgin olive oil (if you can get your hands on it,
+   [[http://www.palestineoliveoil.org/][Holy Land]] is great)

  - 5 tbsp tahini
  - 5 tbsp tahini

- - 1/2 tsp kosher salt

 
 * Directions
 
 
 * Directions
 


@@ -27,21 +29,30 @@ hummus.
 
 ** Bell Pepper
 
 
 ** Bell Pepper
 

-Scorch the skin off of the bell pepper over flame or under a broiler,
-and then [[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]:
+Scorch the skin off of the bell pepper over flame or under a broiler
+(optional -- I leave the skins on and notice no difference), and then
+[[https://web.archive.org/web/20130527144021/http://www.ochef.com/158.htm][roast the pepper]]:

 
     To roast the pepper, put the cut pieces in a baking dish with a
     little oil and pop it into a 400°F (205°C) oven, until the pieces
 
     To roast the pepper, put the cut pieces in a baking dish with a
     little oil and pop it into a 400°F (205°C) oven, until the pieces

-    are tender and slightly browned, about 25 to 30 minutes.
+    are tender and slightly browned, about 35 minutes.
+
+Conveniently, this is the same temperature garlic is roasted at, so
+you can roast both at the same time.

 
 ** And Now for the Actual Hummus
 
 
 ** And Now for the Actual Hummus
 

- 1. Prepare the beans (or be lame and use canned beans)
- 2. Throw everything together in a blender or food processor and blend
-    until it is smooth
- 3. Put whatever frilly garnish to make it look better on it if you must
- 4. Take to a gathering of some sort
- 5. Goodbye hummus
+ 1. Prepare the beans (or open canned beans)
+ 1. Add beans, roasted garlic, and chickpea water to food process work
+    bowl and process for two minutes
+ 1. Add lemon juice; process for one minute
+ 1. Add tahini, roasted bell pepper, salt, cumin, and paprika; process
+    for one minute
+ 1. Drizzle olive oil in while processing for three minutes.
+ 1. Garish if you desire (minced garlic, capers, coarsely ground black
+    pepper, and olive oil for example)
+ 1. Take to a gathering of some sort.
+ 1. Watch the hummus evaporate.

 
 * Notes
 
 
 * Notes
 


@@ -49,10 +60,14 @@ One time I decided to make hummus for folks and alas! I forgot to soak
 beans the night before. My strange friend came to the rescue with the
 equivalent amount of home prepared white beans and it was a good
 substitute (slightly different flavor, but the spices here really
 beans the night before. My strange friend came to the rescue with the
 equivalent amount of home prepared white beans and it was a good
 substitute (slightly different flavor, but the spices here really

-dominate). I used the water from boiling the dried tomatoes as there
-was no fresh chickpea water on hand and it was delightful.
+dominate). I used water from boiling dried tomatoes (slightly
+different recipe) as there was no fresh chickpea water on hand and it
+was delightful.

 
 I've used cheap blenders, decent food processors, and a
 super-expensive blender to make this. It comes out about the same each
 
 I've used cheap blenders, decent food processors, and a
 super-expensive blender to make this. It comes out about the same each

-time. Just blend everything together at a moderate speed until it is
-whatever you consider reasonable smooth.
+time. You can just blend everything together at a moderate speed until
+it is whatever you consider reasonable smooth, but processing in steps
+with a good food processor results in a slightly better texture.
+
+

diff --git a/Roasted Garlic.muse b/Roasted Garlic.muse
index 6e52fa9..2f5e630 100644 (file)
--- a/Roasted Garlic.muse
+++ b/Roasted Garlic.muse
@@ -1,22 +1,24 @@
 * Ingredients
 
  - 1 or 2 heads of garlic
 * Ingredients
 
  - 1 or 2 heads of garlic

- - A tablespoon or so of olive oil
+ - Two tablespoons of olive oil

 
 * Directions
 
 
 * Directions
 

+ 1. Preheat oven to 400°F

  1. Separate the cloves of the garlic heads; leave the skin on the
     individual cloves (only removing lose bits of skin).
  1. Separate the cloves of the garlic heads; leave the skin on the
     individual cloves (only removing lose bits of skin).

- 2. Put onto a piece of aluminum foil and throw a tablesoon of olive
+ 1. Put onto a piece of aluminum foil and throw a tablesoon of olive

     oil on top of the cloves.
     oil on top of the cloves.

- 3. Rub the olive oil over the cloves
- 4. Turn the foil into a pouch and throw in the oven at 250°F for an hour
+ 1. Rub the olive oil over the cloves
+ 1. Turn the foil into a pouch and roast in a preheated 400°F oven for
+    an hour

 
 * Notes
 
 
 * Notes
 

-The roasted garlic bits seem to keep tolerably in the fridge for a day
-or two so there isn't really any reason to roast less than a full head
-of garlic. Obviously you can throw some spices in if you want, but I
+The roasted garlic bits keep for a few days in the fridge so there
+isn't really any reason to roast less than a full head of
+garlic. Obviously you can throw some spices in if you want, but I

 usually just roast the garlic because I use it in heavily spiced
 things anyway. Don't try to roast more than two heads worth of cloves
 in a bunch, but naturally you can throw a bunch of pouches into the
 usually just roast the garlic because I use it in heavily spiced
 things anyway. Don't try to roast more than two heads worth of cloves
 in a bunch, but naturally you can throw a bunch of pouches into the