Wednesday, April 17, 2013
Its my fault really. I've been overworking Fitzpatrick. Making it raise whole batches of croissants for 20 hour shifts, without even the backup of some commercial yeast. Which consequently the recipe had requested... >.>
And then there was the negligent feedings of last week. Barely once a day. And then yesterday I just sprung it on him. Two or three feedings! Big feedings! Followed by snacks! Suddenly instead of barely ecking by at 3 ounces... he was suddenly excess of 7! Thats nearly half way up the container I keep it in, and I've already mentioned that he tripples when well fed!
I knew overflow was a possibility... I put it into lock down. Added a bowl to catch excaping ooze. But it wasnt enough. Fitzpatrick overpowered my defenses and tipped the whole bowl over somtime this morning. Oh well. I just scooped his very slightly dried out bubble puddle back into the container and carried on. I did just scrub down the counter the night before after all. And I needed those 7 ounces of starter!
I'm making buns you see. To make sandwiches. Asian Chicken Sandwhiche;s just like these from Use Real Butter. Except 'just like' them because in contraindication to the whole hog approach Use Real Butter advocates, I'm actually going to do tofu. Though I hope it wont really be a concession.
I'm trying out an theory. That if McD's can make something as nasty and tastelessas mechanically separated chicken goo taste good enough to be widely accepted by the consumers, than a tofu patty prepared well should be able to completely outshine it.
Not that I'm implying the recipe makes a McD quality sandwich. Or that I think tofu tastes as bad as mechanically separated chicken. But mostly that fried chicken sandwiches make me think of that. And I want crispy fried tofu patties to be a thing.
So far my plan is to
MARINATE! Get that salt and flavor into the center of the curd!
BAKE! Pressing might be enough, but I'm too impatient, and want it dry!
BATTER AND FRY! To hopefully give a crispy fried outside. This I am following the recipe... basically >.>
And Irony of Ironies.... I now have my camera running again. But I lost my phone... Better pictures! But also more work! >.< Hence none here. Have to find my cord...
Thursday, February 28, 2013
Now, you may be assuming thats an easy fix. Just delete some! But you see... even in this age of data storage enlightenment, I don't have any sort of back up in place. So for the reeaaaallly important pictures. Family, friends, and favorites... Memories in JPEG(raw was a victim of memory shortages a long time ago). They stay on my card, you know, in case my computer crashes. And funny story, my computer crashed! After almost 7 years of faithful service, my laptop deserved a final rest. They do think they can get the data off, but I don't regret my Compact Flash safety net.
So to sum up my explanation with an explanation, any pictures I post in the next while are from my phone. My phone which happens to be by anyone reckoning, equally ancient as my deceased PC. Grainy, small, and blurry close up... Back in my day, food bloggers didn't all have lightroom and photoshop and 600$ macro lenses! And if they did I avoided their pages in abject and bitter envy. Anyway, these cant hold a candle to that, but they are photographic evidence, albeit inadmissible.
|Braided chocolate loaf ready for the oven! Look at the beautiful stretch marks!! (who wore them better? The bread.)|
|The Challah recipe from Smitten Kitchen.|
|Some sort of sideways batch sourdough ciabatta stuff I made spiked with commercial |
yeast out of desperation to start actually using starter!
It seems, that the solution to eliminating waste in sourdough upkeep is NOT baking 2 loaves at every feeding (ie twice a day). There's only so many loaves a 4 people can eat in a day! Every day! For two weeks straight, and counting!
Monday, February 25, 2013
That done, albeit indirectly... I'm here to do a list. A list of things I've made in the last couple weeks, in particular, the breads I've made, and those I intend to.
You see, I've started a sourdough culture. I like to call it Fitzpatrick, sometimes Fitzroy, sometimes even Francheska. Sometimes I sing songs to it... When my infatuation with sourdough was young, like my starter... I'd sing "Tiny Bubbles" to it...
Later, as Fitzpatrick matured and began to hit its own stride... doubling, then trippling its volume between feedings I felt a more cautionary tune for my pet was required.
Thursday, February 23, 2012
Thursday, February 09, 2012
Thursday, April 22, 2010
I’m testing out my mothers knew computer. It has windows 7 and this is from the windows live writer.. set it up to configure to see how it would work. I’ve been wishing I could come down in the morning and just open up logged in blog all set up and pretty, ready to be written and posted, and this could be it. Course… all of my millions of pictures are on my other computer so that wont help me much. Troublesome indeed. I’ve been cooking and not picturing and you know how no one reads when theres no pictures. And its even worse when someone almost never writes AND has no pictures. What can ya do. Maybe I’ll write more with better tools eh? We can hope.