My bread, my sausage, my mayonnaise, my egg squeezed out of my egg hole.
Okay maybe not that last part. Some egg from somewhere, to be honest, I don't know. I didn't have anything to do with it.
Labels: almond brittle
Labels: crackers and blue cheese
Labels: flatiron steak
Today I was sent a coupon for a free McDonald's hamburger.
I hold no ill-will toward an incredibly successful international corporation that meets a demand so excellently, but still, I automatically go, "Ha ha ha ha ha. You gotta be kidding. Stop it, you're killing me over here."
I wouldn't bother with those buns or those burgers or that mayonnaise unless I was in some sort of destitute situation or suffering a lapse of questionable judgement, because I pity them.
Labels: bison burger
With orange and lemon sauce.
I made a real lunch that took planning and created a propper mess.
Preparation time: 12 hours.
Dry beans were soaked overnight. Does that count for preparation time? It only took thirty seconds. Oddly, the beans cooked more quickly than the rice.
* Chopped bacon into a pre-heated pot.
* When the bacon bits are almost done, add chopped onion.
* When the onions and bacon are really really almost almost almost done, add chopped garlic. Heat through, remove to separate bowl or plate. The point here is to reserve as much of the bacon fat as possible. Some goes along with the bacon/onions, some stays in the pot.
* Season the oil in the pot to suit your tastes. Consider bay leaf, brown sugar, but reserve to the end molasses if you're using that. I used coriander and cumin and my own house mix chile flakes with a touch of brown sugar, S/P.
Wild Pacific salmon fried in butter flesh-side down first. Flipped before it was half way done. Removed before it was cooked through.
Sauce. Orange juice directly into the messy pan. I was going for an orange-colored sauce but my pan had so much flavor bits in it that it changed the color to not very attractive. Added lemon. Thickened with corn starch.
Graham-style crackers made at home.
Apparently Sylvester Graham didn't much care for refined white flour. He devised his own way of milling the components of wheat separately, the endosperm ground finely, the germ and bran ground coarsely then recombined to form -- wait for it -- Graham flour -- the panacea for all that ails, a cure-all for a new generation, who are now all quite dead. I'm depressed already.
Labels: handmade Graham crackers
Labels: miso with curry
Labels: Mexican breakfast
|* 1 cup chickpea flour|
* 1 cup whole wheat flour
* 1 cup A/P flour
* 2 measured teaspoons baking powder, optional, but I wanted these crackers to be light. They are. I could have maybe even gone 3 level teaspoons.
* 4 oz sharp cheddar cheese
* 2 oz Parmigiano Reggiano
* 4 oz butter
So this batch is a very short dough. That means it contains a lot of fat. We like fat. We're all for it.
* 1/2 cup heavy cream (it's all I had on hand)
* 3/4 approx. milk, sufficient for the processor to bring the dough to a ball that banged around the processing bowl.
The dough was divided into three sections. The trim was reprocessed with a touch more milk and and rolled out. That amounted to four trays exactly. Except the last tray also had trims. That tiny amount remaining was also rolled out with no concern for it being in the shape of a square. It made about 1/4 to 1/3 of a tray.
400˚F / 200˚C for 10 minutes
The main thing to understand is that all these ingredients, their amounts, temperature, and time are fungible. Swap out any liquid, any fat (you can even omit fat), baking powder (omit if you wish) and grain, as I have here, swapped legume for grain, and whole wheat for A/P, cream and milk for water.
That book that I mentioned earlier down there ↓ in a previous post, the one that I can not recommend bothering with, instructs to bake everything at 350˚ / 175˚C, which is too low to suit me. On the the other hand, if I were to roll them more thickly then I'd probably want to give them more time to dehydrate. Incidentally, the book was written before Silpat silicone baking mats were available, and it doesn't mention parchment paper, either of which I would deem indispensable. It also instructs to cut each cracker then lift it to a baking tray, which is patently ridiculous. Score the entire sheet, then slide it onto the baking sheet using the parchment or the Silpat. Then break apart the baked sheet along the scores. See? A little common sense goes a long way. It's hard to believe those authors made all those crackers without discovering a few baker's techniques.
Oh, yeah, the dough. Purdy, innit?
Labels: cheese crackers
Where sauce = dressing.
I've been making this dressing, or some version of it, ever since I was a little bitty bouncing boy … twenty-one years of age. Hey, I was a waif, ah-ite?
I couldn't be arsked to measure anything because, numbers, eh, they're not my bag, Man. But if I would break down and measure sometime, say in my dotage carefully reading along scripted instruction, it would turn out like this:
There was about half the dressing remaining in the bowl after I tossed the salad. So this makes an excess for one decent sized salad, and by decent I mean huge, and by huge I mean huge for one person not huge for ten people.
I LOVE those red peppers burnt in a pan. Done in strips with a little oil, it's no problem at all. Takes only a minute. Do not peel, leave the black on for FLAVAH!
As a kid I would have rejected that idea. Burnt, ick. But now as a Western chile-eat'n guy I'm totally cool with it. You have to hand it to those Central Americans and Southwestern EE.UU. Americans, they sure do know how to handle chile peppers and not just the hot ones. This is best done on an open fire but that technique is discouraged by city ordinance and the apartment lease agreement where I live downtown.
The same pan and oil can be used to put a singe on the courgette, zucchini if you like. I prefer to roll it while I'm cutting so the discs come out at irregular angles and with areas of uneven thicknesses on each disc. That is so cool! The result is a tossed and tumbled carefree cut that is thoughtfully achieved.
Speaking of cuts, I lost a chef's knife. Now I ask you, how does one lose an 8" chef's knife? This confounds me completely. Today Melody and I looked e-v-e-r-y-w-h-e-r-e for it, even in illogical places. Finally Melody concluded it was accidentally thrown away, and I must say, it's beginning to seem like that must have been what happened. So I bought another one. A much better one.
Oh, I forgot to mention. Cilantro and mint again. That is one great combination there, so great I enhanced it further with double the amount of basil. So the greens in this salad are bib lettuce, I think it's bib, kind of thick for bib, and all those herbs. It's so aromatic you get high just smelling it. Okay, that's a lie, you don't get high, but you do get a lot sweeter. I feel so perfumy with minty-fresh breath. That's my one super power -- minty fresh breath.
|Did you know Kemet is the Egyptian word for Egypt? Well it is. Trust me, I know these things. Imagine, naming Egyptian wheat grain "Egypt." Why, the audacity!|
Here lemme break it down for ya, it goes like this:
I drew that myself. The zig-zaggy thing is a piece of crocodile skin. It stands for the consonant sounds "k-m." The owl means a lot of things but here it stands for the consonant "m." This type of redundancy is characteristic of hieroglyphic writing. It's reaffirming the m in k-m, not repeating the sound. You just have to know when the letter is repeated and when it's not. The little half circle stands for the sound "t." It is supposed to represent a loaf of bread, in fact, it's first in category X, loaves and cakes, in Gardiner's list of Egyptian signs. Just to show you how fundamentally it's thought to be bread. But I dispute that categorization. That's right, I said it. I dispute the sainted Gardiner whom every English-speaking Egyptologists who followed has studied and at whose feet they worshiped. Here's why I am so bold. The sound t is indeed used for the word bread, in fact, that is the word, t, probably with some unknown vowel either in front of or behind it, and so it's used quite often because bread figures so broadly in offerings, and offerings figure so importantly in Egyptian life, but the sign itself never does represent bread pictorially in art. All the other bread signs that follow in Gardiner's category X, also pronounced t, do appear pictographically in art, not just in words. As hieroglyphics blend into art painted on walls and on papyrus, and chiseled in stone, you could expect the sign to at least be stacked up with all the other breads on the offering tables, but it never is.
Moreover, color is also a symbol. Egyptians had three types of black and all three types mean different things. One type blending into blue, means something entirely different from the shiny jet black of the universe void. And those two mean something different still from the soft flat matt black of the Egyptian mud. In Egyptian painting, when all the colors are used, which isn't always, that sign is inevitably painted black. Not a toasty bread-brown, but black. And not just any ol' black either, the dull flat black of mud. The color that tends to fall off the walls and leave a blank spot that sometimes appears unpainted. This group of signs for Egypt, k-m-t, means "the Black Land" and that t is colored the black of Egypt itself. The Red Land refers to the desert. So. that little half circle, I believe, does not represent bread at all, rather, it represents a mud mound. The type of mound one can reasonably expect to appear as the annual flooding recedes, a welcome sight indeed. The primordial mound.
Nobody knows what the vowels are that go in-between the consonants so it's anybody's guess. Generally guessers guess "e" except in those cases where a better guess is available through some other cross reference.
The full circle with the cross in it that looks like a wagon wheel means "town," or "city," or "state." It's a determinative sign meaning "a named place." It is not pronounced.
So there you have it. Kemet means Egypt in the ancient Egyptian language.