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">Things Into Which Other Things Are Dipped</a>
  40 </dt>
  41 <dt>
  42 <a href="#sec7">Light Fare</a>
  43 </dt>
  44 </dl>
  45 </div>
  46
  47
  48 <!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
  49 Bread</h2>
  50
  51 <h3><a name="sec2" id="sec2"></a>
  52 Slavery</h3>
  53
  54 <p class="first">Rather than buy yeast I decided to be hardcore and enslave wild yeast
  55 in a jar. It is actually <a href="http://www.io.com/~sjohn/sour.htm">pretty damn easy</a>. I used the method mentioned
  56 in the former link, but added a bit of <em>science</em> (or&mdash;I've kept a beer
  57 yeast starter before). I used my giant bottle of Iodophor to sanitize
  58 the jar in which the yeast were to live (just to kill any natives; I
  59 rinsed the jar afterward with tap water and didn't sanitize any
  60 utensils), made sure the water used for feeding was at about 90°F, and
  61 fed the starter a tablespoon of dry malt extract (maltose being to
  62 yeast what fast food is to a fat American) and a quarter teaspoon of
  63 lemon juice (just to slightly acidify the initial mix and make the
  64 yeasties new home a bit more hospitable to only them at first) for the
  65 first two days. This resulted in a bubbly and happy starter on the
  66 third day, made interesting bread on the fourth, and was successfully
  67 cloned for someone else on the fifth!</p>
  68
  69 <p>Just remember to measure the volume of the original mixture and write
  70 that down so you can easily substitute it into recipes (mine worked
  71 out to ⅔ cup of starter from ½ cup of flour and water, but flour
  72 varies in absorbency rabble blah moo etc.).</p>
  73
  74
  75 <h3><a name="sec3" id="sec3"></a>
  76 Pita</h3>
  77
  78 <ul>
  79 <li><a href="Pita.html">Pita</a> (the base for all of the others)</li>
  80 <li><a href="Olive%20Pita.html">Olive Pita</a></li>
  81 <li><a href="Sun%20Dried%20Tomato%20Pita.html">Sun Dried Tomato Pita</a></li>
  82 </ul>
  83
  84
  85 <h3><a name="sec4" id="sec4"></a>
  86 Normal Bread</h3>
  87
  88 <ul>
  89 <li><a href="Sourdough%20Rye.html">Sourdough Rye</a></li>
  90 </ul>
  91
  92
  93
  94 <h2><a name="sec5" id="sec5"></a>
  95 Rice and Whatnot</h2>
  96
  97 <ul>
  98 <li><a href="http://www.superluminal.com/cookbook/pilaf_chelou.html">Chelou</a> (I usually add barberries)</li>
  99 <li><a href="http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php">Bulgar Pilaf</a></li>
 100 </ul>
 101
 102
 103 <h2><a name="sec6" id="sec6"></a>
 104 Things Into Which Other Things Are Dipped</h2>
 105
 106 <ul>
 107 <li><a href="Maast-o%20Khiar.html">Maast-o Khiar</a></li>
 108 <li><a href="Hummus.html">Hummus</a></li>
 109 </ul>
 110
 111
 112 <h2><a name="sec7" id="sec7"></a>
 113 Light Fare</h2>
 114
 115 <ul>
 116 <li><a href="http://www.superluminal.com/cookbook/small_dolmas.html">Dolmas</a></li>
 117 </ul>
 118
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 145
 146 <p class="cke-footer">                     How can you accept social supression
 147                       This weak state of mind in our time
 148                         I demand release from hypocrisy
 149                  I'd rather die than be held down, forced down
 150
 151 </p>
 152 <p class="cke-timestamp">Last Modified:
 153     January 28, 2009</p>
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