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My family has decided to not have Thanksgiving this year. (They would rather watch football games at their own homes (or attend them) than get together with relatives and eat good food.) And I don’t have (geographically accessible) friends. Meaning I have no excuse to make this crazy vegan seitan turkey, no one to force it on! I want to make it soooo bad though. I was going to make a really awesome vegan pumpkin cheesecake too… My family will regret snubbing me. (although, let’s be honest, they are scared of vegetarian food so they probably would have hated it anyway)
REVIEWS OF NEW FOOD.
(via doldrums)
I have been reading this page for three days and still am not finished…
Julia Child setting food on fire
(she is one of my culinary heroes)
from The French Chef, episode “Crepes II”
(black and white is aesthetically pleasing, but is useless in this conext, as you can’t see the flames at all in the last shot….)
PROOF THAT SOMETIMES I AM A TERRIBLE COOK
this is supposed to be sourdough. it’s supposed to look like THIS.
possible reasons it is so ugly: didn’t let it rise long enough? (I really thought I did though…) used wayyy too much oil in the final rising process. forgot to put cornmeal in the bottom of the pans. used a cast-aluminum pot instead of cast-iron and used a lid that didn’t fit exactly. (for the round one - the loaf shaped one was made in a loaf pan, duh. no lid. so that’s why it looks that way.)
so many things went wrong!!! and yes, that is a big chunk of burnt dough in between the loaves. don’t ask me how that happened. and yes, those loaves are MAYBE 2 inches tall. HAHHHHH
oh and somehow millions of teeny tiny dough chunks got stuck in the teeny tiny hairs on the tops of my hands and fingers. how does that even happen???
for the record, yes it is edible. it is in fact sour. but the outside is just an awkward texture and makes eating it not so enjoyable…
I will try again next week. when I have gotten my energy back.
EDIT: actually it’s not really edible at all. I ate a big chunk of the bread because I didn’t have any other food in the house and then about an hour later got really nauseous. so I threw it all in the trash.
sourdough starter
I’m 3 days into my first sourdough starter experiment. The directions on that page say it should be “sour” after 4 or 5 days, but mine was definitely bubbly and beer-y within 24 hours. (that means my house is wayyyyy too hot)
I’ll let you know how it goes.
Oh, and I think I’m going to make jalapeño pickles soon. (I don’t know what I’ll actually do with them, but it sounds fun) Recently I have had a ridiculous fascination with everything fermented/cultured/pickled. HELP
last night’s dinner. it tasted pretty damn good! do you like the dramatic lighting?
green pea and lemon risotto with roasted red peppers, from Veganomicon
I am trying to make myself eat breakfast lately. It seems like one of those things that “normal” people with “routines” do. I want to be one of those people. So I am making myself eat oatmeal. It’s pretty good, actually (surprisingly). And healthy and cheap!
If you need some ideas of how to make your oatmeal more edible/enjoyable, here are about a million and a half that I stumbled upon:
Some of the examples are….. not very healthy? Like the birthday cake one?
my first batch of homemade yogurt!! best eaten with granola or honey.
it was a very stressful process because there is realllly long waiting period while it is setting and you don’t know if it’s going to be a good consistency or runny or full of curds or whatever other horrible things can happen to food.
I used White Mountain Bulgarian Yogurt as the starter, and used their recipe too.
the monetary cost of my little project comes to a grand total of…
$0.26 for 1/4 cup of starter + $1.49 for 1/2 gallon of milk = $1.75
(which equals 19 cents per cup)
pretty good, if I do say so myself…
“a tribute to Frida Kahlo, this Dios De Muertes cake was filled with a yelow corn massa cake, and layered with cinnamon and cayanne spiked chocolate ganache”
“a well dressed Marie Antoinette, filled with a yellow cake with cherries, soaked in kirschwasser, and layered with cherry butter and buttercream”
