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KitchenKatalog: Blog 278
Wednesday, September 18, 2013, 08:37 PM
I made the standard falafel except that I forgot the garlic (both powder and minced). It came out very good today. A crispy outside with a nicely cooked inside and lots of flavor. I really feel like I have the falafel recipe dialed in to where I like it. I also made a za'atar and yogurt dip.
I actually doubled the recipe and froze half.
Original Wordpress ID and Date: 6664, 2013-09-18_203731
Tuesday, September 17, 2013, 08:43 PM
I made my [roughly] regular Balsamic Broccoli recipe (most recently perfected here). I basically followed that recipe more or less for the balsamic sauce (minor changes, including the whole bottle of dressing and hot banana peppers). I had to microwave steam the broccoli since there was so much!
The real star was the seitan. It was again based on when I did the same thing except I made it more chickeny. I actually doubled the dough and 1.5 times the sauce (since you don't need an exact double). I did it a bit differently. I used 1 tbsp of liquid aminos for the_double_ and I added 1.5 tbsp of chardonnay. I also included the Osem but_not_ the worcestershire
I made the sauce out of 3 cups water, 2 Tbsp Osem, 1/4 cup wine and 1 Tbsp liquid aminos. I pressure cooked it for 30 minutes. The dough balls really grew and kind of stuck together making them have a strange shape. However, the texture was pretty good. Not totally evenly cooked. Some areas were more dense than others but overall, it was still really good.
I feel like I am really dialing in on a seitan recipe.
Original Wordpress ID and Date: 6635, 2013-09-17_204307
Monday, September 16, 2013, 08:38 PM
I had potatoes, spinach and mushrooms all getting ready to go bad. So I decided to make this. I made the home fries like I used to. I thinly chopped the potatoes, microwaved them for a bit, and then cooked them on the skillet, tossing very often and pamming as needed. As they got more cooked, I eventually added salt, pepper and rosemary. I kept tossing as they cooked.
In the meantime, I finely chopped some mushrooms and cooked them in the pan, adding a bit of sherry as it cooked down. I then added spinach and let it wilt. (and then added more). I took the stuff out of the pan, I cooked the egg and then put the mushroom and spinach stuff back onto the egg. I then added a bit more spinach and cheese. I cooked them in the broiler until finished
Overall, it was okay. The eggs definitely needed more salt and flavor. I guess eggs can be pretty boring and I should have been more prepared for that. Next time I'll add more flavor to it.
Original Wordpress ID and Date: 6631, 2013-09-16_203839
Sunday, September 15, 2013, 06:47 PM
Photos for the Southern Tier Pumking Brewing
Original Wordpress ID and Date: 6622, 2013-09-15_184743
Sunday, September 15, 2013, 04:12 PM
Meredith and I are brewing a clone (of sorts) of the ST Pumking beer. As noted in the recipe comments, it is a combination of a few different sources. This is beer 004. The recipe is below:
(PDF) (TXT) (XML stored locally)
ST Pumking Clone
By gwdlaw (HBT) and Bull City
Method:
All Grain
Style:
Holiday/Winter Special Spiced Beer
Boil Time:
90 min
Batch Size:
1.375 gallons (fermentor volume)
Boil Size:
2.1 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.062 (recipe based estimate)
Original Gravity:
1.100
Final Gravity:
1.032
ABV (standard):
8.92%
IBU (tinseth):
32.64
SRM (morey):
24.19
Fermentables
Amount
Fermentable
PPG
L
Bill %
3.5 lb
American - Pale 2-Row
37
1.8
62.9%
0.5 lb
American - Caramel / Crystal 80L
33
80
9%
0.5 lb
American - Victory
34
28
9%
3 oz
Lactose (Milk Sugar) - (late addition)
41
1
3.4%
3 oz
Turbinado
44
10
3.4%
2 oz
Belgian Candi Syrup - Dark
32
80
2.2%
1 oz
Brown Sugar
45
15
1.1%
0.5 lb
pumpkin
1.75
13
9%
Hops
Amount
Variety
Time
AA
IBU
Type
Use
0.16 oz
Magnum
Pellet
15
Boil
60 min
29.83
0.13 oz
Saaz
Pellet
3.5
Boil
15 min
2.81
Mash Guidelines
Amount
Description
Type
Temp
Time
7.5 qt
Strike at 167-168 (7.5qt=1.875gal=30c)
Infusion
154 F
75 min
--
Mash Out
Temperature
170 F
10 min
3.15 qt
3.15qt=12.6 cups
Sparge
170 F
10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
0.25 tsp
Irish Moss
Fining
Boil
15 min
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
0.13 tsp
Allspice
Spice
Boil
5 min
0.5 tbsp
Chopped candied ginger
Spice
Boil
5 min
0.75 each
Cinnamon sticks
Spice
Boil
5 min
0.13 tsp
Nutmeg
Spice
Boil
5 min
0.13 tsp
Whole cloves
Spice
Boil
5 min
0.25 tsp
Pumpkin pie spice
Spice
Secondary
--
0.25 tsp
Capella water soluble Graham Cracker Extract (purchased online)
Spice
Secondary
--
1 each
Vanilla Bean vodka solution (see notes for exact quantities)
Spice
Secondary
--
Yeast
Ferments / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 F
Starter:
No
Notes
Do not trust the FG numbers because of the lactose, etc---------------------------All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.The sugars go in at 60 min except that Lactose that goes at 15.The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash.For the vanilla bean vodka solution, 1/2 vanilla beans are cut in half. The seeds and goodies are then scraped into 1oz of vodka. Let the vodka sit for two weeks.----------------------Recipe from http://www.homebrewtalk.com/f12/southern-tier-pumking-clone-191381/index20.html (gwdlaw) and http://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone and http://bullcityhomebrew.com/recipes.aspx?id=Pumpkin%20Spiced%20Ale%20(All%20Grain).xml(all over the place)
--------------------
The mash numbers are a rough estimate. Adjust as needed
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2013-09-15 16:17 UTC
Recipe Last Updated: 2013-09-14 10:56 UTC
See HERE
It didn't start to really show some air lock activity for 18 hours. From my reading, that is not too abnormal. Furthermore, it is probably colder with the swamp cooler method
I racked the pumking beer and added the vodka mix. I racked into the gallon jug onto the vodka and also took a sample (before vodka). I got 1.031 (1.032 with temp) which Brewers Friend says is 10.5 ABV. I calculated that the vodka should add 0.3% to that but we'll see based on how much gets into the bottle.
I basically filled the gallon jug. That means I still lost a good amount to yeast/trub. But I do think I did a better job than ever before at getting just about all of the liquid off the yeast!
Also, no graham cracker extract was added.
Here are my notes. Meredith was here for this too.
Original Wordpress ID and Date: 6611, 2013-09-15_161210
Thursday, September 12, 2013, 08:12 PM
I made a chicken hash, though with seitan. I followed the chicken hash recipe from this post again replacing the potatoes. This time I just used a rutabaga (about 1 lbs 12 oz). And, instead of chicken, I made seitan. I made the seitan yesterday and I followed the same idea as this recipe. After the mess it made last time in the food processor, I combined the ingredients in a bowl first and then put in the food processor. This made much less of the mess. I then kneaded it in there for a bit in the food processor and then a bit more in the bowl to bring it all together. I again pressure cooked it but this time I used setting 2. They cooked nicely except you can see the bottom is darker. I liked it more like this. Though, after refrigerating it for the night, it was pretty rock solid.
The biggest problem was that I am used to using low sodium soy sauce but I used liquid aminos. It made it much more salty than I like. I'll use less of it in the future.
The hash was very good. It made WAY TOO MUCH FOOD but that isn't really a bad thing. I liked the additional red pepper I put into it as well. Maybe next time, I'll go lighter on the za'atar (even though I already used less than the recipe). I may also make it with less rutabaga (or whatever). Though, I will say, the rutabaga didn't smell great when I cut it (a bit too strong), it cooked really nicely and was really flavorful
Original Wordpress ID and Date: 6604, 2013-09-12_201238
Wednesday, September 11, 2013, 08:22 PM
I made cauliflower fritters from the recipe below. I followed the basic idea of the recipe with a few changes. I microwave steamed the cauliflower (it took about 10 minutes) instead of boiling it. I also added 2 chopped habanero peppers to the mix. I did it by mashing the cauliflower (cooled first with water) into the egg, habanero, garlic, and a bit of rosemary (not in the recipe). I then mixed together the flour with [extra] baking soda, red pepper flakes, salt, etc. As I mashed it, I added more flour since it wasn't coming together. I mixed it until it had the right consistency. I skipped the feta, lemon, and pomegranate
I also baked them instead of frying them. I used the basic idea of zucchini fritters but they needed more time. I did 425 for 30 minutes and then flipped them for 10.
I made the yogurt sauce with cumin and I added za'atar.
They came out very good. They were a bit chewy but I liked the flavor a lot. Definitely subdued but still very good. The rosemary flavor really shown through. I would definitely do them again.
2013-11-18 Note: Now part of my "recipe book"
Original Wordpress ID and Date: 6599, 2013-09-11_202231
Tuesday, September 10, 2013, 08:54 PM
I made broccoli chicken using the broccoli beef recipe. Unlike last time where I used canned chicken, I used real, sliced chicken this time. I had a lot of broccoli so I steamed half normally and I steamed the other half in the microwave (~3 min worked well). The only problem was that I didn't think to drain it and I poured the leftover microwave-steaming water into the pan. As you could imagine, things got watered down. I also used liquid aminos in place of soy sauce
Overall, it was pretty good other than being a bit watery. I will be more careful of that next time. I liked doing it with_real_ chicken. It's not as good as beef but my original plan was to use seitan and I ran out of time. I had chicken defrosted for a different meal so I used that instead.
Original Wordpress ID and Date: 6594, 2013-09-10_205428