This lively and popular restaurant is in my neighborhood a few blocks from the Denver Art Museum.
Jerk chicken masa pancake
Four ingredients: masa harina, water, butter, egg
I lied. Salt/Pepper, chile flakes, garlic powder, allspice.
To go with the jerk.
Psych! These things, the chicken and the vegetables were ready the whole time.
Not bad at all for not having any groceries around here right now. I have to go shopping but I don't want to.
Drive the truck
Do the shopping
Meet and talk to all the people
Go through the line
Load up the truck
Unload the truck
Bring it all up
nomnomnomgnom nomgnomnom
Unpack the stuff
nomnomnomgnom gnomnom gnom
Put it away.
Actually, it doesn't sound so bad.
Jamaican chicken, seasoned green beans
Yes, if you keep practicing you too can become a real jerk. And this is excellent, overcooked just how I like it, falling apart but not to mush, uncompromising aggressive intriguing spice combination shot right through, but no, I do not think this is full blown proper jerk.
When it comes to jerk chicken the canon is cook slowly over low heat, the temperature of boiling water, about an hour at that temperature to keep in the moisture.
Alas, this batch lacks smoke, for I am barbecueless, a very serious some say disqualifying shortcoming and there are authentic hard stances about that, but as non-Jamaican can you be so presumptuous as to argue with this guy about smokeless jerk authenticity?
flipped half way done
So not jerk chicken, I don't think, but it sure is good.
Masa pancake, beef and bean chili
When I was in High School and thin as a rail, a rail being a portion of railroad track, my parents allowed me to fry up a pancake whenever I wished, morning, noon, night, in-between any meal, before a meal, after one, anytime at all. Folded with jelly inside like a jelly sandwich, my own invention way back there, and I still like that better than a regular pancake with maple syrup, an attitude in America nearly unpatriotic.
I could have beer too, anytime I wanted, but don't tell anybody. Oops.
But I was not so advanced as to know that pancakes mixture did not have to come premixed and out of a box, that there was something original that the boxed mix is imitating did not occur to me, for I was born into a premixed convenience-food world.
And to discover this masa pancake so late is truly being slow on the uptake. Masa harina is even easier than pancake mix and more reliable and more delicious and way more satisfying. And it is definitely better for you too, I imagine. But nobody cares about that.
Cheese on top.
Beef and bean chili.
Señor DeMille, estoy listo por mi primer plano.
ARTS!
Sourdough batard
This is the pet sourdough, demanding as any pet, must be fed at least twice a day, when I am lazy, three times when I am not lazy.
When you take on a sourdough pet you end up with a lot of sourdough things produced from it while the culture is actively roiling. Otherwise, the culture is put up in cold storage and fed intermittently to keep it alive and when needed brought back to full life before attempting a loaf, a process that can take a few days as if beginning a new culture.
It can crank these things out the side if I want, baguettes, batons, batards, pretzels, pitas, tortillas, pancakes, breadsticks and such, by doubling the starter once or twice instead of discarding for feeding, before breaking off a portion to use, then both portions are fed, one back to regular Chihuahua-size pet, the other developed into something else, even aged separately to develop sourdough flavor if I want to, for a day or two or three of fermentation, while the original pet continues to be fed however regularly or irregularly as usual.
But that was not done today. This liquid portion is 1/2 sourdough starter the other half water, then sufficient flour to form a sponge first, and kneaded, then more flour to form a dough. So all that new flour obviously is not aged, not even for one day. So whatever sour flavor is imparted is present in the starter and not developed by aging through cool storage as usual with sourdough loaves.
By allowing 10 minutes or 20 or so for the wet flour to autolyze, the process of developing gluten web network is begun, making kneading noticeably easier and faster.
The dough is wet and sticky, too sticky to handle. Fresh flour dusted into bowl to dust the ball so it can be lifted out and handled.
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