Wednesday, April 17, 2013

Its Happening...

Fitzroy is officially in the "Beware of the Blob" stage. He escaped today. Not a slightly-bubbled-over escape... Not even a full circle cascade escape. I'm talking lid popping, bowl tipping, double waterfall ooze across the counter top escape!

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...