From: Clinton Ebadi Date: Mon, 2 Dec 2019 01:07:52 +0000 (-0500) Subject: Cooking updates X-Git-Url: http://git.hcoop.net/clinton/website/src/unknownlamer.org.git/commitdiff_plain/886477c77fc14cade5fb3f2ee14d5649260d1121 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 --- a/Cooking.muse +++ b/Cooking.muse @@ -2,17 +2,17 @@ * 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 -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 -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 @@ -59,6 +59,10 @@ varies in absorbency rabble blah moo etc.). - [[Habanero Hot Sauce]] +* Things That Go Into Other Things + + - [[Roasted Garlic]] + * 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 --- a/Habanero Hot Sauce.muse +++ b/Habanero Hot Sauce.muse @@ -1,5 +1,15 @@ #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 @@ -8,7 +18,7 @@ - 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 diff --git a/Hummus.muse b/Hummus.muse index 19eb83d..140ccbe 100644 --- a/Hummus.muse +++ b/Hummus.muse @@ -1,15 +1,17 @@ * 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) - - 8 cloves of [[Roasted Garlic]] - - Medium red bell pepper + - 8 cloves (one head) of [[Roasted Garlic]] + - Medium red bell pepper, roasted - 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 - - 1/2 tsp kosher salt * Directions @@ -27,21 +29,30 @@ hummus. ** 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 - 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 - 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 @@ -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 -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 -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 --- a/Roasted Garlic.muse +++ b/Roasted Garlic.muse @@ -1,22 +1,24 @@ * Ingredients - 1 or 2 heads of garlic - - A tablespoon or so of olive oil + - Two tablespoons of olive oil * 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). - 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. - 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 -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