i learned 70% of ground beef contains ammoniated pink slime.
then i learned the neighborhood grocery store will ground chunks of meat for its customers!
it doesn’t affect me much; i eat burgers four times a year, if that.
even though i don’t eat burgers regularly, i still thought i knew how to cook them.
but today i learned that i’ve been doing hamburgers WRONG my whole life.
stale bread, soured milk, mushy vegetables…
just started a tag called “waste not” that will call for foods that are on their last legs, leftover bits and pieces of other recipes, or other things that don’t have to be wasted.
let’s help each other keep good food out of the garbage!!
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any ideas?
let me get this straight -
a beautiful rava-dosai-type pancake
filled with
cabbage
ginger
fermented fish powder
buckwheat-egg noodles
raw shrimp
raw scallops
raw squid
two eggs
seaweed
bacon
with batter drizzled on top and fried on both sides?
i found the recipe here and a link is posted to a video of their creation.
after watching the video of modanyaki being made, i couldn’t resist posting the recipe.
not sure what i’d put in mine – but wow, what a cool video!
here’s a post dedicated to kate @ diethood.com, whose awesome blog hooked me up with a free food processor! (go visit her and send her some love!)
BEST-EVER THINGS TO DO WITH A FOOD PROCESSOR!
1. SOUPS!
broccoli soup? cauliflower soup? squash soup? carrot-maple soup? of course they’re good… but pureeing them in a food processor adds a certain quality to them. is it the memory of baby food that makes liquid food so soothing?
this tastes like it has cream in it when you make it vegan:
caramelize onions, then add white wine and reduce. add cauliflower and stock, and whatever fresh herbs you have in whatever combination you like, and whatever else you like in a soup. cook a while. puree.
2. HUMMUS!
process cooked chickpeas along with a little cooking liquid, lemon juice, salt, cumin, paprika, a roasted pepper or two, a splash of olive oil, and some tahini. replace the chickpeas with anything – white beans (you’ll love this!), lentils, black beans, peas from the garden, squash, eggplant (baba ghanouj!) or even any assorted roasted vegetables you have lying around.
3. NUT BUTTER!
couldn’t be easier!
4. 15-SECOND SALSA!
all you need: fresh tomatoes, lime juice, fresh cilantro
optional: bell pepper, onions or garlic, roasted hot pepper
add avocados and tomato juice for a cold soup!
5. DOSAI!
one of many, many indian breads based in fermented rice, beans, or a combination therein are dosai, pancakes that are easy to prepare, easy to ferment, and easy to leave hanging out in a bowl for a quick snack any time!
6. FALAFEL!
did a post some time ago with my falafel recipe. i doubt i’ve made it since then. it’s time!
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WAITING IS SO HARD BUT I KNOW IT WILL ARRIVE
i feel i should name it
i’m relatively new to bread, as you can probably tell by my recipes (by volume, not by weight)
this will be a dumping zone for everything i learn about bread.
this way, you can learn with me!
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sourdolady on thefreshloaf says:
The easiest way I have found to adapt a recipe without altering the ingredients too much is to take all of the liquid from the recipe, stir in 2 Tbsp. starter, add the same amount of flour as the liquid. Let this sit, covered, overnight (room temp.) Next day, continue by adding the rest of the ingredients, remembering that you already used the liquid and part of the flour. If your recipe calls for milk rather than water, use water but then stir in some dry milk powder after the overnight proofing is complete and then mix your dough.
<3 <3 <3 this is amazing – i just showed my mom and she told me this is exactly how my oma made them. my mom was delighted by this woman’s ultra-thick schwabisch accent.
found a great how-to on grain sprouting today.
i sprout radish and clover seeds and snack on them all the time, and occasionally i’ve accidentally sprouted some beans, but i’ve never sprouted grains before. why?
sprouted grains, ground up, make sprouted flour. this post will teach you to dry and store sprouted grains to make your own flour! read it here.
gnocchi recipe – i followed this tried-and-true recipe for delicious vegan gnocchi. the only substitution? self-rising flour.
BAD IDEA!
they became soupy, barely-held-together clumps of what can only be described as a toddler’s art project. practically inedible.
after one boiled-up batch, my wonderful friend s decided to investigate a way to fix them.
three batches.
one were boiled, then baked.
one were boiled, then fried.
one were just baked.
boiled, then baked – exactly identical consistency to the way they were before they were baked – gluey and inedible.
boiled, then fried – more similar to gnocchi consistency, but not too similar – actually, they were crunchy outside and liquidy inside – edible, but not good.
just baked – AAGH! THEY TURNED INTO PASTABREADS, sort of pretzely, dense orange puffs.
amazed, we twisted the rest of the dough into small pretzels and tiny rolls – definitely bread-like. not delicious bread, but much better than the creepy boiled ones.
we’d already discovered that frying gnocchi after boiling them is the easiest way to firm them up a bit, but this isn’t true with goopy gnocchi.
if this ever happens to you, my condolences, but they can be saved!
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also, did you know that gnocchi comes from a phrase meaning “a knot in wood”?
YES!
my new favorite technique, which i use for diy hot pepper flakes, dried ginger and garlic, and drying herbs, apparently has more applications than i dreamed of!
MAKE YOUR OWN DIY POWDERED LEMON EXTRACT
for use in baked goods, tea, soups and stews, or anything else you can dream of…
step one. mince or grate a lemon peel.
step two. leave it on a plate.
there is no step three.
i’m in love.
i can’t believe it took me this long to figure this out.
dice them and spread them thin on a plate.
no joke.
that’s all.
no dehydrators, salt, sun, or special equipment needed.
i’m never buying dried garlic or pepper “flakes” anymore.
my habanero pepper flakes look exactly like the kind in a shaker at an italian restaurant. they’re just yellower, a thousand times hotter, and they taste like sunshine, not dust.
do this immediately.
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