[clinton/website/src/unknownlamer.org.git] / Cooking.muse

#title Sometimes I Get Bored

* Bread

** Slavery

Rather than buy yeast I decided to be hardcore and enslave 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
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
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
third day, made interesting bread on the fourth, and was successfully
cloned for someone else on the fifth!

Just remember to measure the volume of the original mixture and write
that down so you can easily substitute it into recipes (mine worked
out to ⅔ cup of starter from ½ cup of flour and water, but flour
varies in absorbency rabble blah moo etc.).

** Pita

 - [[Pita]] (the base for all of the others)
 - [[Olive Pita]]
 - [[Sun Dried Tomato Pita]]

* Rice and Whatnot

 - [[http://www.superluminal.com/cookbook/pilaf_chelou.html][Chelou]] (I usually add barberries)
 - [[http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php][Bulgar Pilaf]]

* Things Into Which Other Things Are Dipped

 - [[Maast-o Khiar]]
 - [[Hummus]]

* Light Fare

 - [[http://www.superluminal.com/cookbook/small_dolmas.html][Dolmas]]
Commit	Line	Data
ba5275a0	1	#title Sometimes I Get Bored
	2
	3	* Bread
	4
	5	** Slavery
	6
	7	Rather than buy yeast I decided to be hardcore and enslave wild yeast
	8	in a jar. It is actually [[http://www.io.com/~sjohn/sour.htm][pretty damn easy]]. I used the method mentioned
	9	in the former link, but added a bit of science (or--I've kept a beer
	10	yeast starter before). I used my giant bottle of Iodophor to sanitize
	11	the jar in which the yeast were to live (just to kill any natives; I
	12	rinsed the jar afterward with tap water and didn't sanitize any
	13	utensils), made sure the water used for feeding was at about 90°F, and
	14	fed the starter a tablespoon of dry malt extract (maltose being to
	15	yeast what fast food is to a fat American) and a quarter teaspoon of
	16	lemon juice (just to slightly acidify the initial mix and make the
	17	yeasties new home a bit more hospitable to only them at first) for the
	18	first two days. This resulted in a bubbly and happy starter on the
	19	third day, made interesting bread on the fourth, and was successfully
	20	cloned for someone else on the fifth!
	21
	22	Just remember to measure the volume of the original mixture and write
	23	that down so you can easily substitute it into recipes (mine worked
	24	out to ⅔ cup of starter from ½ cup of flour and water, but flour
	25	varies in absorbency rabble blah moo etc.).
	26
	27	** Pita
	28
	29	- [[Pita]] (the base for all of the others)
	30	- [[Olive Pita]]
	31	- [[Sun Dried Tomato Pita]]
	32
	33	* Rice and Whatnot
	34
	35	- [[http://www.superluminal.com/cookbook/pilaf_chelou.html][Chelou]] (I usually add barberries)
	36	- [[http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php][Bulgar Pilaf]]
	37
	38	* Things Into Which Other Things Are Dipped
	39
	40	- [[Maast-o Khiar]]
	41	- [[Hummus]]
	42
	43	* Light Fare
	44
	45	- [[http://www.superluminal.com/cookbook/small_dolmas.html][Dolmas]]