[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:
    January 21, 2013</p>
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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" />
98266870	10	<link href="https://feeds.unknownlamer.org/rss/site-updates"
3cb3fdfc	11	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	12
	13	<link rel="stylesheet" href="default.css" />
	14	</head>
	15	<body>
	16	<h1>Olive Pita</h1>
	17	<div class="contents">
	18	<dl>
	19	<dt>
	20	<a href="#sec1">Ingredients</a>
	21	</dt>
	22	<dt>
	23	<a href="#sec2">Directions</a>
	24	</dt>
	25	<dt>
	26	<a href="#sec3">Notes</a>
	27	</dt>
	28	</dl>
	29	</div>
	30
	31
	32	<!-- 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>
	33
	34	<h2><a name="sec1" id="sec1"></a>
	35	Ingredients</h2>
	36
	37	<ul>
	38	<li>~1/3 cup unpitted black olives (oil cured or fresh! Do not use
	39	canned olives)</li>
	40	</ul>
	41
	42
	43	<h2><a name="sec2" id="sec2"></a>
	44	Directions</h2>
	45
	46	<ol>
	47	<li>Unpit and dice olives</li>
	48	<li>Mix up the dry ingredients as in the <a href="Pita.html">Pita</a> recipe</li>
	49	<li>Blend the olives in with the wet ingredients</li>
	50	<li>Resume the normal <a href="Pita.html">Pita</a> recipe</li>
	51	</ol>
	52
	53
	54	<h2><a name="sec3" id="sec3"></a>
	55	Notes</h2>
	56
	57	<p class="first">The first time I made this a few friends said there should be more
	58	olives, and so the second time I made this I tried using a half cup of
	59	olives instead of a quarter cup. This was a horrible mistake because
	60	olives are very salty; more than a third of a cup is a bit much for my
	61	taste.</p>
	62
	63	<p>I highly recommend using <a href="http://palestineoliveoil.com">Holy Land Olive Oil</a> in the bread (but cheap
	64	stuff works to coat the rising bowl, naturally), or some other very
	65	high quality olive oil. If you can buy it at a supermarket in the US
	66	(even somewhere faux-fancy like Whole Foods) then it isn't high
	67	quality. A proper olive oil imparts a delicious olive flavor
	68	throughout the bread with the occasional chunk of olive enhancing the
	69	flavor. I made a batch with grocery-store-expensive olive oil once and
	70	it was very bland comparatively. It is amazing how two tablespoons
	71	(ostensibly thrown in to control the yeast) of properly made olive oil
	72	can impart such a nice flavor.</p>
	73
	74
75	<!-- Page published by Emacs Muse ends here -->
76
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	100
98266870 CE	101	<p class="cke-footer">Leebert: You don't listen to music.
98266870 CE	102	Leebert: You listen to the audio equivalent of /dev/urandom
3cb3fdfc	103	</p>
3cb3fdfc	104	<p class="cke-timestamp">Last Modified:
f6d19803	105	January 21, 2013</p>
3cb3fdfc	106	</body>
3cb3fdfc	107	</html>