I wanted to make my daughter a slammin pizza today by using gleefully ripe Plum tomatoes from our own garden. After close inspection of all food, spices and other worldly cooking stuffs worthy of pizzadom, I realized to my dismay I didn’t have yeast for “Operation Make-a-da- Pizza”. I thought; “Do you really want to go out to the megamart for yeast?” I decided to see if I’ve got the grapes for the job. and headed outside to pick a bowls worth of grapes growing on our property. I had hopes of making enough yeast with the grapes to make a killer pizza. First thing done with the grapes was to make sure they weren’t any nasty bits or fruit sporting any kind of hidden bug co-ops, lurking in with the other grapes . Grapes were then put into a stainless steel bowl with about three cups of 107 degree filtered water. A pinch of sugar was added as an insurance and snack for the beautiful little beasties to partake of . After that he whole lot was gracefully placed atop of my modified/pimped cup warmer that I enjoy using for keeping my tea nice and warm as I do super duper important stuff around the house. I put enough Insulation around the heating plate to allow just enough surface area to touch the bowl and keep it warm but not too warm. You want it to be warm enough to let the yeast love fest to Begin the Beguine, but not too much. If the water is too hot the yeast will stop growing and could very well take that big trip the leavening here-after. Depending on where you get you information it’s generally believed that over a 120 degrees will cause your yeast to play dead for real.
I think body temperature to about 110 degrees fahrenheit is a good place to be on the yeast love boat.
I’ll let you know how it goes.
If they could prove (if) that all plant life used for our for food felt pain or suffered when harvested/processed would it affect your dietary choices and how? The question isn’t meant to insight any hateful of emotionally visceral response. I know how I feel about it. As a chef I would like to know what you think and how you feel about about it. Remember this is not fact. It’s a question about if it would impact us profoundly or change in anyway eating choices and dietary lifestyles. Please share, Don’t scare.
From time to time I’ve had hardened criminals working at my pot sink and at other duties. I remember asking a one of them a question. Getting the answer from them. Then me telling them with a voice of authority, “Pinky Swear”. They replyed; Wut!!. I said; Ya heard me. Pinky Swear Bi+ch! The spider web covered, teary eye inked gentleman gleared a look back at me with sun furrowed face and eyes. Apparently in squinty stare down chef mode. I look dead pan right back at him.
A long Elevator music pause ensued as we looked at each other, minus the music. He tilted his head to the left, like a confused dog listening to everyone on that side of the planet. Then just before I wrenched a butt cheek I had been clenching, he roared with laughter. Casting out with great force from his lungs what could been his first cigarette smoked at the age of two. The Potwasher shaked, flailed and wheezed in another full breath of air just to bellow it out in thunderous laughter again. His Laughter sounded like a monk chanting deep, powerful resonating tones. Affecting in a postivetive mannor all things it came in contact with. Then, I laughed and said” whadda laughing at?”, as I passed by him with a wink and a chuckle. The End
For those who would like to can, read on and check the link.
Wasting food or throwing out just because we have too much to store in our refrigerators limited space isn’t a good enough excuse anymore. We live in times where the words Abundance and Plenty could easily change to words like Starving, or Hungry. Until the day when Apple rolls out iPreserver or Sony knocks the baby booties of the Cannerbot 2000 we may want to think about maybe getting back to something that people did in a big way years ago, like canning/preserving food It’s lo-tech but its still sexy Baby. It’s canning your own leftovers, your bumper crop of veggies, or even the two tons of chili you and your local firehouse/book club pal’s made. It doesn’t really matter what is for the most part. If you can put it in your mouth and eat it chances are good you can preserve it by canning. Even if you can’t operated the remote to your mega-tainment center, you can still can food. It is that simple friends.
Late lunch. A very quick variation of a pasta carbonara. Rendered minced pancetta. Chopped broccoli. Reggiano parmigiano, little cream. Lots of fresh ground black pepper, and done. Tie some string around your brain pan, because your gonna lose your mind. It’s tasty easy.
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I had a nightmare about sushi last night. It involved a Ginger wasabi monster. The creature thought it was necessary to chase me down 10th street in the “The Village”, throwing kung-fo stars of sharpened soy sauce packets (idk how monster boy sharpened them its a dream lol). I was only able to get away by hurling open packets of amazing fresh smelling, pre-moistened wipes at it. It herkt and jerked and throughly disliked them to death. As it withered the beast screamed its death cry of (in japanese mind you); “Aww Fudge!!”. Which is a big deal in Japanese food monster circles, because they really don’t have a big sweet tooth. Sure they have big teeth thats not even disputable. Sure they could rip the ass out of passing bullet train or bus. All I’m saying is that when they come knocking on your door to go springy springy on your mortal coil they won’t be doing it licking a lolly. They just don’t roll like that. I woke in a sweat from this bad bad dream, hungry for sushi baby. Bring it monster!