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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 | </dl> |
31 | </dd> |
32 | <dt> |
33 | <a href="#sec4">Rice and Whatnot</a> |
34 | </dt> |
35 | <dt> |
36 | <a href="#sec5">Things Into Which Other Things Are Dipped</a> |
37 | </dt> |
38 | <dt> |
39 | <a href="#sec6">Light Fare</a> |
40 | </dt> |
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44 | |
45 | <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a> |
46 | Bread</h2> |
47 | |
48 | <h3><a name="sec2" id="sec2"></a> |
49 | Slavery</h3> |
50 | |
51 | <p class="first">Rather than buy yeast I decided to be hardcore and enslave wild yeast |
52 | in a jar. It is actually <a href="http://www.io.com/~sjohn/sour.htm">pretty damn easy</a>. I used the method mentioned |
53 | in the former link, but added a bit of <em>science</em> (or—I've kept a beer |
54 | yeast starter before). I used my giant bottle of Iodophor to sanitize |
55 | the jar in which the yeast were to live (just to kill any natives; I |
56 | rinsed the jar afterward with tap water and didn't sanitize any |
57 | utensils), made sure the water used for feeding was at about 90°F, and |
58 | fed the starter a tablespoon of dry malt extract (maltose being to |
59 | yeast what fast food is to a fat American) and a quarter teaspoon of |
60 | lemon juice (just to slightly acidify the initial mix and make the |
61 | yeasties new home a bit more hospitable to only them at first) for the |
62 | first two days. This resulted in a bubbly and happy starter on the |
63 | third day, made interesting bread on the fourth, and was successfully |
64 | cloned for someone else on the fifth!</p> |
65 | |
66 | <p>Just remember to measure the volume of the original mixture and write |
67 | that down so you can easily substitute it into recipes (mine worked |
68 | out to ⅔ cup of starter from ½ cup of flour and water, but flour |
69 | varies in absorbency rabble blah moo etc.).</p> |
70 | |
71 | |
72 | <h3><a name="sec3" id="sec3"></a> |
73 | Pita</h3> |
74 | |
75 | <ul> |
76 | <li><a href="Pita.html">Pita</a> (the base for all of the others)</li> |
77 | <li><a href="Olive%20Pita.html">Olive Pita</a></li> |
78 | <li><a href="Sun%20Dried%20Tomato%20Pita.html">Sun Dried Tomato Pita</a></li> |
79 | </ul> |
80 | |
81 | |
82 | |
83 | <h2><a name="sec4" id="sec4"></a> |
84 | Rice and Whatnot</h2> |
85 | |
86 | <ul> |
87 | <li><a href="http://www.superluminal.com/cookbook/pilaf_chelou.html">Chelou</a> (I usually add barberries)</li> |
88 | <li><a href="http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php">Bulgar Pilaf</a></li> |
89 | </ul> |
90 | |
91 | |
92 | <h2><a name="sec5" id="sec5"></a> |
93 | Things Into Which Other Things Are Dipped</h2> |
94 | |
95 | <ul> |
96 | <li><a href="Maast-o%20Khiar.html">Maast-o Khiar</a></li> |
97 | <li><a href="Hummus.html">Hummus</a></li> |
98 | </ul> |
99 | |
100 | |
101 | <h2><a name="sec6" id="sec6"></a> |
102 | Light Fare</h2> |
103 | |
104 | <ul> |
105 | <li><a href="http://www.superluminal.com/cookbook/small_dolmas.html">Dolmas</a></li> |
106 | </ul> |
107 | |
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134 | |
135 | <p class="cke-footer">unknownlamer: Hail Satan |
136 | unknownlamer: And do drugs |
137 | urbanbohemiac: are you wearing underwear |
138 | </p> |
139 | <p class="cke-timestamp">Last Modified: |
140 | January 26, 2009</p> |
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