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"Easier to light"? What?
Use lots of lighter fluid. Especially if you, like I, enjoy fire.
I'm wondering if part of the trouble I had getting them to light was that I didn't start with a large enough pile of charcoal. Test that idea next time.
The eventual barbecue was delicious.
Use lots of lighter fluid. Especially if you, like I, enjoy fire.
I'm wondering if part of the trouble I had getting them to light was that I didn't start with a large enough pile of charcoal. Test that idea next time.
The eventual barbecue was delicious.
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The barbecue smells amazing, but I can't open the lid or it will let the hickory smoke out.
Oh, yeah. Before I forget. My first week of classes was unremarkable except for the early mornings.
ETA 19:00 - Couldn't see the barbecue, so I brought the fish in. It became smoked salmon rather than jerky, but that's an acceptable (and tasty) compromise. Next time, I should probably switch to a dehydrator after the first couple of hours.
Oh, yeah. Before I forget. My first week of classes was unremarkable except for the early mornings.
ETA 19:00 - Couldn't see the barbecue, so I brought the fish in. It became smoked salmon rather than jerky, but that's an acceptable (and tasty) compromise. Next time, I should probably switch to a dehydrator after the first couple of hours.
It's been nice having the kitchen to myself for an afternoon.
( Click for recipe! You know you want to. )
( Click for recipe! You know you want to. )
Why do I pay so much for granola, when it's so easy to make?
I just tried the above recipe. It's delicious.
I just tried the above recipe. It's delicious.
The experiment: Collect fruit scraps (apple cores, lemon peels, the white bits of a watermelon, etc.) in the 'fridge for whatever length of time is convenient. Add to a solution of 1/4 cup honey per liter of water, in a wide-neck bottle or jar. Cover with a cloth held on by a rubber band, and leave in a cool, dry place for a week. Next week, I'll find out whether watermelon rind makes a decent vinegar.
The science: The first and obvious step of any sugary solution left at room temperature is that wild yeasts will ferment the sugar into alcohol. Once there's alcohol in solution, the naturally occurring acetic acid bacteria will ferment that into vinegar, quickly lowering the pH below that favored by the various species of microbes and fungi that cause spoilage. (If the culture contains Acetobacter xylinium or similar, they'll form a harmless mat that floats at the top of the jar which is known as "mother of vinegar".)
The science: The first and obvious step of any sugary solution left at room temperature is that wild yeasts will ferment the sugar into alcohol. Once there's alcohol in solution, the naturally occurring acetic acid bacteria will ferment that into vinegar, quickly lowering the pH below that favored by the various species of microbes and fungi that cause spoilage. (If the culture contains Acetobacter xylinium or similar, they'll form a harmless mat that floats at the top of the jar which is known as "mother of vinegar".)
Garlic scapes are the flower buds of hardneck garlic. You cut them off so that the garlic will bulb more. I got mine at a farmer's market, and they taste delicious.
Pesto:
Into a food processor, combine garlic scapes, lemon juice, and olive oil. Run the food processor and adjust proportions to taste.
Serve on pasta or dip bread in it.
Pesto:
Into a food processor, combine garlic scapes, lemon juice, and olive oil. Run the food processor and adjust proportions to taste.
Serve on pasta or dip bread in it.
This past Sunday, the inevitable happened. ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
zeightyfiv and I were both too tired to make a grocery run, but we didn't have ingredients for our usual 'easy' foods. What we did have ingredients for was salmon chowder.
( Recipe inside. )
If you don't mind the salmon disintegrating into the broth, or larger chunks of potato, this could probably be a good slow-cooker recipe.
zeightyfiv and I were both too tired to make a grocery run, but we didn't have ingredients for our usual 'easy' foods. What we did have ingredients for was salmon chowder.( Recipe inside. )
If you don't mind the salmon disintegrating into the broth, or larger chunks of potato, this could probably be a good slow-cooker recipe.
You roll out of bed and put bread in the oven, so that you have something to eat for lunch. And enjoy it, because it means going about your morning to the smell of fresh bread.
The current experiment is 2:1 bread flour to oat flour. It rose well, but smelled a little beery when I put it in, which is strange for something with only flour, salt, and yeast in it. Maybe it's the oats.
The current experiment is 2:1 bread flour to oat flour. It rose well, but smelled a little beery when I put it in, which is strange for something with only flour, salt, and yeast in it. Maybe it's the oats.
And the results are delicious.
I think I've got enough food for a week (finally) without having to spend time cooking random incidental meals. I've been doing a lot of the latter these past few weeks, because I couldn't get it together to make a large batch of anything.
I now have:
* Fettuccini & mushroom alfredo (recipe tweaked in hopes of avoiding sauce separation)
* Vegetarian reverse-spaghetti (adding a big bag of soy crumbles resulted in having more sauce than gnocchi)
* Crock pot lentil dal (beef sage sausage, lentils, garlic, habanero, cooked intermittently for two days and counting)
I think I've got enough food for a week (finally) without having to spend time cooking random incidental meals. I've been doing a lot of the latter these past few weeks, because I couldn't get it together to make a large batch of anything.
I now have:
* Fettuccini & mushroom alfredo (recipe tweaked in hopes of avoiding sauce separation)
* Vegetarian reverse-spaghetti (adding a big bag of soy crumbles resulted in having more sauce than gnocchi)
* Crock pot lentil dal (beef sage sausage, lentils, garlic, habanero, cooked intermittently for two days and counting)
Okay, not quite. A peck is 2.06 dry gallons (Imperial), and that's a lot of peppers.
( Preserving them turns out to be very simple. )
( Preserving them turns out to be very simple. )
Single-serving pie in a jar recipe, and how to make flakey pie crust with unsaturated oils. (Note to self: With both recipes, it's important to keep the dough cold.)
Also to try: Baked sweet-potato fries.
Tomorrow, I bake bread.
Also to try: Baked sweet-potato fries.
Tomorrow, I bake bread.
If you have to stand next to the stove continuously in order to not forget that you're cooking something? Please do so, or refrain from attempting to cook. We have cheap gas ranges which offer poor control and have a nasty tendency to go out on any setting less than "high". If you walk away, you're either taking a chance on your apartment filling with gas, or your food catching fire. Both of which typically require the other 600-odd people who live here to evacuate.
No love,
- Me
No love,
- Me
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