Friday, January 12, 2018

Socca (Fermented Chickpea Pancakes)








This is much better than using grain flour because chick peas are lower in carbohydrates.
  • Water 2.5 cups
  • Chickpea flour 2 cups
  • Salt to help keep out the bad bacteria.
Ferment at room temp until it bubbles.
Fry like pancakes. The fermentation will help the batter puff-up like baking soda.

This can be cooked with grated squash and eggs (or more liquid), if you want vegetables in it.

Top with: (Or add to batter)
  • Tahini, Lemon-Lime, Garlic! (Tahini sauce)
  • Fresh diced Parsley.
  • Cumin and Mint with Yogurt? Or coconut milk.
  • Mint, Onion, Yogurt?
  • Strong flavored Cheese?
  • Cinnamon and Ginger?

Sunday, January 7, 2018

The art of Winter Squash

https://www.justataste.com/5-ingredient-butternut-squash-fritters-recipe/

I think there maybe a million things to do with winter squash, but it is not easy to think of what.

Cook the squash...scoop it out of the skin when it is cool enough. Or just grate it.

High quality salt tastes so much better than cheap table salt.
  • Umiboshi vinegar brine
  • Shoyu soy sauce
  • Miso!

Herbs really make the difference
  • Basil
  • Celery seed
  • Sage!
  • Chives
  • Garlic (do not use dry garlic! Ever!)
  • Lime

Fat is needed to balance the sweetness of the squash.
  • Olive oil
  • Cheese sharp (don't waste your money on bland cheese!)
  • Butter!

Binders
  • Eggs makes it all stick together.
  • Bread crumbs?
  • Gluten or whole wheat flour.
  • Coconut flour will absorb all the extra moisture.
Nuts are too good, add copious quantities.
  • Walnuts
  • Pecans
  • whole grain summer wheat berries large

other vegys saute'd
  • Leeks are the best
  • Green Onions
  • Mushrooms saute' with vinegar


Fry like fish cakes: Fritters!
Serve with beans; like white beans.


Monday, January 1, 2018

Warm Cozy Porridge










  • 1 cup water 
  • ½ cup Rolled Oats. Cooked.
  • Yeast flakes
  • Olive oil , Butter, or other fat
  • salt (Umiboshi vinegar brine) or Shoyu
  • Toffee flavored Stevia








Friday, December 29, 2017

Easy Mayonnaise

http://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/


  • Tofu, silk or smooth.
  • Oil flax or olive.
  • Garlic raw pressed!
  • Mustard powder or ready made.
  • Vinegar seasoned or not not much is needed but it is essential.
  • Salt or Umi vinigar brine or soy sauce.
  • other spices?

Blend, jar and use with ham, eggs etc.


Thursday, November 16, 2017

Apple Butter sauce simplified






I could find only one recipe' without sugar.
But Wikipedia's apple butter page is very extensive.

  • A large box of apples cored and chopped inside a 5 gallon pot. Do not remove the peel! Skins and Peels have pectin in them. If you just cannot eat peel, blend them into the apple sauce. Bushel will fill a 5 gal pot if chipped enough. Then cook down to about 3.5 gallons. Or less if you keep simmering it and stirring it.
  • For apple butter, cook slowly as possible to keep it from burning. Evaporating most of the water. This can take all day.
To start the cooking add Apple-cider or apple-cider Vinegar a tiny over ¼ cup per expected finished quart. Five gallon pot of chopped apples made 14 quarts with one quart of vinegar. It is very tart made from summer apples! (One quart is 16 one quarter cups)

    After cooking add [always to taste!]
    1. Cinnamon
    2. Cloves
    3. Ginger
    4. Allspice !!
    5. Lemon juice and rind zest (optional)
  • Then add a 2 to 4 of boxes of pectin (optional) dissolved (the low sugar, Sure Jell pink box), stir and put in jars to cook under hot water to seal.

If you have enough energy you could blend it in strong machine for more buttery texture. But if chopped small enough it will be good enough.

Never use sugar with apples. If you think you need more sugar, go to a mental hospital before you kill your self.

Sugar is used as a preservative and helps make it more acid that is why the apples were simmered down more than apple sauce. But cider vinegar is a good acidifier. Apples have a natural pH of about 4.6, but it can't hurt to add a little more acid; like about one or two pints for the five gallon pot, that makes 3.5 gallon sauce (14 qts).

The real difference between apple sauce and the butter is that the butter has been evaporated more and ends up being sweater for longer storage.




5 gallon pot on 1/2 inch aluminum
plate on large burner



Wednesday, August 23, 2017

Chopping Onions the Right-way




no idea what kind of kniffe this is
The Usuba knife, or usuba bocho, is the heavier, professional chef’s version of a nakiri knife. It is virtually the same as a nakiri except the edge of the blade is only ground on one side. For right-handed chefs, the grind – the sharpened end of the knife where the blade begins to narrow, should be on the right side, and for a left-handed chef it should be on the left side. This allows the chef to create thinner slices than with a nakiri knife, and with less ease than the nakiri knife offers.


Usuba” literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them.

Nakiri bōchō (translation: knife for cutting grees) 


NakiriKnife
Nakiri Japanese knife meant for slicing vegetables. It has a light, thin blade that is ideal for cutting delicate produce. This knife’s blade is straight so that long cuts can be made without having to move back and forth. The edge of the blade is not traditionaly "hallow ground" for easy sharpening but it does help to maintain a razor sharp edge. Nakiri knives in the style of Tokyo are rectangular, while Nakiri knives from Osaka have a curved blade.




Both kinds of Nakiri blades


Usuba blade

Granton edge for food release