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Exploring the world with math and food
Yeast bubbled forth and discovered the pi, something happened, and there I stood
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Kinda odd when you think about it. Hear a low moan issuing from your left shoulder when there is no physical action happening. Wait, What am I talking about?
Well, two people, a boy and a girl, sitting on the couch, obviously a couple, She moans in pleasure and other chuckles. Nothing physical is happening. How can this be? Am I just the good? Oh yea, I am!

I wish

Well, to break the suspense, C and I were watching TV, (America's Test kitchen to be precises) and C was dozing on and off on my shoulder. The test kitchen was showing how to make the chocolate chip cookie Redux. Small changes that I had tinkered around with but never put two and two together. You know, melt the butter, take out an egg white, basic stuff. So, they bake the cookies off and pull them out of the oven, and the first "Oooooh" comes from my left. What the? I thought she was asleep. Maybe she was moaning from a dream, or maybe my Manlyness was impressing her (My friends know how manly I am, I see a cop and I take off running), or maybe it was a ghost. But those cookies did look damn good. A few minutes pass and the apparent ghost doesn't want to make another sound, until chef breaks a cookie in half and takes a bite. Good those look good.

"Ooooo Mmmmm"

Eh? "C, do those look good"

"MmHmmm"

Damn, how could I have missed it? I gotta learn the art of perfect visual pleasure from this cookie. How can this simpleton cookie make females moan in ecstatic with just the mere sight of it? By god! if I could learn the cookie's secret, I would be the Brad Pitt of chefdom, the Sean Conray of old fart. I will learn that cookie's way! I will. I must...bake them cookies. My thoughts were interpreted by another low moan from my left

"Do you want to make those one day, C?"

"Oooooooo, yeaaaaaaaaa"

As Anthony Bordain would say "That just so wrong"




Perfect Chocolate Chip Cookies (from Cook’s Illustrated May/June 2009)

1¾ cups (8¾ ounces) unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup (3½ ounces) granulated sugar
¾ cup (5¼ ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks
¾ cup chopped pecans or walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whish for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

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I cycle to work, no surprise there. It’s efficient and leaves me more open, exposed if you will, to the elements of nature; Wind, Rain, Heat, Sun, Smell, Death, Life, Sound and the natural flow of things. It was beautiful, then the roar of  a passing car would wreck it like a little kid taking a paint brush to a Van Gough painting.  Nature was still there, but it was lost to the innovations of man. Through all of this, I believed I was closer to nature than they were.

 

I was wrong.

 

While I was closer to nature as in Flora and Fauna, I was so far removed from my own nature. The flow of myself with the universe. I didn’t understand my placement, but I thought I did. That was then.

 

Like coming out of the fog of war and realizing that no battle was fought except against your own men, the true wrongness of what I thoughts was realized. I am now closer to my nature; I do not try to fight it, instead I go with my nature.  Stoicism teaches that when one goes against ones nature, it creates discord in the universe, and thus I was playing a minor fifth out of key in Beethoven’s moonlight sonata.

 

I’ve become strong, somewhat wiser, and more stable. I now walk life as I use to, one foot in front of the other, taking it in and moving deliberately; I am happy.

 

 

P.S. I figured out my fudge oat cookies! God bless my scale and “Reverse engineering”

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(As a side note: I'm proud of my sister; if not jelious of her)

 

“Once your on fat you’ll never go back” The Sizzle of the grill becomes ominously loud as everyone stops talking. A dozen eyes sit and study me in surprise, like they had just seen a beared lady walk by in the mall. A stupid grin is plastered on my face, enhancing the freakiness of the quiet. Suddenly, MC erupts in hearty laughter and shakes is head. Master M shakes his head and continues to flip the chicken wings on the grill.

            “Of all the people, I’d never imagine you, Thin, tall and skinny to impersonate Fat Bastard with such an accents and the moves.” The chatting continues as the sky is blown about by the remnants of Ike. It’s a Saturday, and it was agreed we do a BBQ before the game. This meant I didn’t have to cook, but none the less, I still brought a hearty share of desserts and sweets; to which, everyone knows, is my forte.

            I’d just finished eating my Portobello’s which had brisket fat dripped onto it; great flavor by the way (I wanted to render that fat for Master M and MC, but…at least I didn’t have the equipment or time) Hence, that’s what brought on the comment. As the day progressed slowly, the wings were switched to the brisket, the scotch was drunken by Master M, MC, Big Ben, Damon  and Prof. A. Eventually, the conversation turned to being blind in a DnD game

            “In Short, its not useful to be blind” Summarized MC, Without missing a beat

“Only if she is ugly.” Again, the sizzle of the grill becomes eerily loud as I feel all eyes turn to me again. A couple of heart beats later, the group exploded in laughter and “Hear Hear”, I exchangen Knuckles with MC, Master M: “I’ll drink to that” and all four other consumers of Scotch raises their glasses and take a sip. (Damon, mind you,  got a good whack from jenna)

            I must admit, MC and Master M have a way with BBQ sauces and marinade, I need to learn from them. They make excellent sauces; “Purely by accident most of the time” this is the common response to a genius. Still, I told them I’d love to learn from them. But..how do I know this if I don’t consume meat? Well, I STILL DO, but only for sampling and taste, not for consumption; Their brisket was well done with a nice smoke ring; the wings were nice and hot, tender and juice, the tenderloin was spicy hot and full of flavor. They are, as we say, BBQ kings.

 

So…in the end, what did I contribute? Well; Carmalized onions, Angel Food Cake with Grilled Pineapple and Pecan-Raisen cinnamon Rolls.

 

I stumbled upon the caramelized onion recipe purely by accident. Everybody knows how to make them; oil; skillet; onions, grab offspring, tell to watch and stir carefully for 30 minutes. A viola, caramelized onions. But…I have no offspring; a crucial step in making them. (And believe me, if I could train the cats to do it; I’d have them fan me while the other fetched me my drink.) I had bought a Crock Pot reciently, and was browsing recipes for it; just for the heck of it. When I saw “Caramalized onions” Huh? In a crock pot? I guess…lets find out.

 

It worked, oh my it worked. And the butter that you use, comes out with the liquid which then; if you cool it properly in the fridge; will solidify on the surface and you have sweet onion tasting butter! It’s incredible. The onions themselves are translucent and golden like honey! So nice and so grand! And oh god…so good on the portobello’s But the catch? They looked like WORMS when I first set my eyes on them;

 

 

 

Slow cooker Caramelized Onions;Collapse )

 

 

So what; I had a little to much time; and I wanted to see if my yeast was still alive…only to be killed again, by me, in a hot oven after raptures joy of feasting on Fructose and farting Carbon and burping alcohol. (Wait…yes I did just say that; Yeast works by releasing Carbon Dioxide gas and Alcohol as it converts sugar into energy.)

 

SO I decided to be cruel and test my yeast in some cinnamon rolls; Oh yes, my little precious once, work; work your magic on this rolls. Puffed up so well, nice flavor and good texture. Soft and chewy; yes, my little precious, you did well. Gave your life to the proper form and function. Yes! Buwahahaha

When MC takes a bite and sites down and goes “I have to restrain myself; I need to work through this meat first.” Master M looks up from the grill, and quickly proceeds into the his house; a few minutes later he comes out licking the frosting off his fingers. “Man; Good Food Good Grub Good drink” and promptly takes a drink.

 

 

Cinnamon-Date-Pecan Rolls with Maple Glaze

 

Cinnamon-Date-Pecan Rolls with Maple GlazeCollapse )

 

 

What, I tell you, can I not Sacrifice to AB? Well, I suppose it would be sacriligios to make the communion wafers and then not eat them. So we were having a BBQ and I heard of grilled angel food cake w/ grilled pineapple. Why not? Aldi’s had cheap pineapples (and knowing how to pick them, I picked the best one, really sweet and good!) and to the books o mine to see about angel food cake when Good Eats came on. I remembered him doing something about angel food cake. Quick as a flash, and maybe with a bit more mass, I hit foodnetwork.com and pulled up his recipe. Indeed he HAD done such a dish. Perfect! Oh so perfect. And so….I made it. Odly enough it was actually moist, not dry like most angel food cakes, which was a pleasant surprise and perfect for grilling!

 

Onto the grill many slices of pineapple went, onto the ONE grill slice of angel food cake. Testing the waters, so to speak. MC is looking at me with some curiosity. “What are you doing?” Grilling it “Angel food cake?” Yea…?1? “Give me taste.” I tear the grilled piece and hand him a piece. He takes a bit and goes “I’ll be damned!” He grabs two hug hunks of Angel food and onto the grill they go to. He settles down into his soccer mom chair with his scotch in and hand and just watches the cake; hungrily.  They didn’t last long. The pineapple was good and sweet, and so was the grilled cake, actually tasted sweeter and slightly Smokey(!) which was an awesome counterpoint to the sweetness. Will do again…will do again.

 

AB has bless ye once again

  

Angel Food Cake

Angel Food CakeCollapse )

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So Alton, Other wise know as AB. Or his twin brother BA; it matters not. Be ye punk or be ye goof; you still are one of the culinary Olympian gods. Your recipe has yet to fail me. Let me demonstrate

As it marked by the title; it was nights of the Dragon (Basically the nights a I play Dungeon and Dragons with the Bratchers and a few other people) and I cook dinner and a dessert for them on those nights. This night I decided to do a meat pie with Indian Rice pudding.

The meat pie was actually pretty good; fatty good ol' poor suthern' boy comfort food. Hamburger browned with caramelized onions then the spices of a soup mix tossed in; with a mashed potato crust. Now, if that wasn't rich enough for you, consider the a good layer of cheese was put on top. So tasty, so heavy, and pretty damn filling for cheap (the way it should be for these guys, that’s the type of food the guys like).

Master M: "Its my bowl, get your own!" as he throws his body in a protective move over his bowl and stands ready, with spoon in hand, to dig flesh out of MC arm if he reaches for it.

MC "Just the way I like it, Buwahahah" As a ramen bowl is soon filled with the pie
Damon; "Oh god, this is good"

Hamburger Pie

From http://www.recipezaar.com/17355

Ingredients

1 lb potato, peeled and cut up

  1 lb lean ground beef

  1/2 cup chopped onion

  1 (10 3/4 ounce) can tomato soup

  1/4 cup water

  1 (15 ounce) can green beans

  1 teaspoon salt

  1 pepper

    * 1 egg, beaten

    * milk

    * 1/2 cup grated cheddar cheese

 

Directions

Cook potatoes in boiling salted water until tender, about 20 minutes; drain. Meanwhile, in large frying pan, cook ground beef and onion until meat is lightly browned and onion is tender; drain off fat. Stir in green beans, tomato soup, water, salt and pepper. Turn mixture into a 1 1/2 quart casserole. Mash potatoes while hot; blend in egg. Add enough milk to make potatoes fluffy. Season potatoes to taste with salt and pepper. Spread or drop potato mixture on top of meat mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes until cheese is melted and sauce is bubbly.


Now to Alton’s recipe for Indian rice pudding. Let me just say this; if I was unable to control my hand and my mouth, it would have been gone in seconds when I made it. I would have grabbed a gardening spade and started stuffing myself with this. Rich, creamy, subtle yet lively flavor. Good, actually a nice balance of texture between the grains and the pudding around it with the soft chew of raisins for an added bonus. It tore me apart. It was nice and thick, easy easily went down and gave me a little samba on the tongue. Oh to the delight of it all! Hmmm…I suspect, done properly, that if you baked, say, an angel food cake, cut it in half along the horizon, hollowed out the cake, filled it with the pudding and put it back on top, then drizzled a little coconut milk over the rice pudding filled cake then you would have one awesome cake…Hmmmmmmm, that is well worth a try on the next round of cooking for the boys.

MC: "God what is the flavor?" Shovel Shovel shovel "Its…its like nutmeg, cinnamon, but not" Shovel, more into  his bowl. "SO good but WHAT IS THAT FLAVOR" I just grin, a little while later he is standing there, whistles to himself as he helps himself to another bowl.

Big Ben: "Hey, all I have to say, is you have never screwed us in any way with dessert"

Indian Rice Pudding

Alton Brown, 2004, Good Eats : Puddin' Head Blues

Ingredients:

1 cup cooked long grain or basmati rice

1 cup whole milk

1/2 cup heavy cream

3/4 cup coconut milk

2 ounces sugar, approximately 1/4 cup

1/4 teaspoon ground cardamom

1 1/2 ounces golden raisins, approximately 1/3 cup

1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

 

In a large nonstick sauté pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

 

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

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When you start with a whole tin,

 

And 30 minutes later, like a clock, you have half a tin.

 

And I didn’t feel guilty at all…Oh yea!

 

Chewy Chocolate Brownies

From healthy cooking – Aug/sep - 2008

Cap off lunch with this sweet treat from Michele Doucette of Stephenville, Newfoundland. These chewy and fudgey brownies are so yummy, it's hard to believe they're just 124 calories each!

TIME: Prep: 15 min. Bake: 15 min. + cooling

Ingredients:

  • 3 squares (1 ounce each) semisweet chocolate, chopped
  • 1 cup packed brown sugar
  • 3 tablespoons unsweetened applesauce
  • 1 egg
  • 1 egg white
  • 2 tablespoons canola oil
  • 4-1/2 teaspoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

Directions:

In a microwave, melt chocolate; stir until smooth. Cool slightly. Meanwhile, in a large mixing bowl, beat the brown sugar, applesauce, egg, egg white, oil, corn syrup and vanilla. Beat in chocolate until blended. Combine the flour, cocoa, baking soda and salt; beat into brown sugar mixture just until blended.
    Pour into a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 1-1/2 dozen.

 

 

Nutrition Facts

 

    * One serving: 1 brownie; Calories: 124  Fat: 4 g  Saturated Fat:  1 g  Cholesterol: 12 mg  Sodium: 65 mg  Carbohydrate:  22 g Fiber: 1 g  Protein: 2 g Diabetic Exchange: 1-1/2 starch, 1/2 fat.

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I small hand wave I give to the LittleBirds cops. Everytime I see them I give it to them. Usually they are staked out, hidden by tree’s at the Mormon church, or the Church of Christ, or even my apartments office parking lot. They park there looking for speeders to go one or two miles above the speed limit of 25 (by the Mormon church) or 30 (my place and the church of Christ) Hidden from speeding cars, but not from me. So I give them a wave; they never wave back. Until a few days ago, they started returning my little hand wave, and they continue to look for speeders.

 

They won’t stop me. I know they won’t. But maybe they would. They have nothing better to do. Littlebird isn’t a very big town, hell its population barely breaks into to the tens of thousands (think closer to 2 to the tenth power) In short, not much happens in littleBird. But they won’t stop me, this I’m sure. For I have two very good reasons. The first is very obvious, I’m on a bicycle, for it would be one hell of a tail wind for me to break 25mph, though I’ve done it before.

 

And I know how to make donuts now, healthier donuts, baked, not fried, with good flavor and full of fluff. Though I admit, a hole they did lack, and thus (my mentor and I surmised) that this is why they turned out super puffy. The hole would help pinch it down in the middle and thus wouldn’t be supper fluffy, but a nice donut fluff.

 

My family loved them, as did I. Fresh donuts not to be fried but good. Simple to make and not feeling or being very heavy.

 

The cops will never stop me, this I know.

 

I present you with two photos. One my sister took of mine (She does good work, if I ever become a professional chef or do a blog for serious, then I’m hiring her for photography of my food) and one I grabbed from 101cookbooks.com, where I snagged the recipe.

 

First mine:

 

Oh yea, cops will never stop me

 

 

 

 

Baked Doughnuts Recipe

From 101cookbooks.com (http://www.101cookbooks.com/archives/001561.html)

Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.

1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet)
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.

Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

Makes 1 1/2 - 2 dozen medium doughnuts.

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Many people pick up an intriguing ingredient in a bottle, and depending on the contents will turn it around in their hands and go “Oh ICK!” or “Hmmm, I wonder.” The former case being if you were in a Chinese medicine shop and notice a jar full of what appear to be white golf balls but turn out to be tiger ‘Manliness’. The latter the case of me noticing a bottle of Grape Molasses in a middle eastern market. A few thoughts flew threw my head “Application: Dessert, stews of lamb and beef, sauces, and drinks. But…I wanna make this!” I was actually letting my mind conceive of ideas of how to make my own grape molasses.

 

Once conceived I decided to apply it to an American traditional cookie; molasses cookies. To be frank, I wasn’t worried about the taste, but the alternative of “Would their palate not reject it out of oddness.” Two test were used: The first being my family. They enjoyed it. My dad closing his eyes and saying there was a “Baking soda taste to it” (This I never detected, nor did anybody else, manifestations of some hidden urge. Is there something you need to tell us? Some repressed uh….’feelings’?) My mentor enjoyed it greatly and actually praised it, my sister walked by and grabbed cookies repeatedly without remorse (a very positive sign), as did my brother in law.

 

The Second test: My Dungeon and Dragon fellows. These were the true American pallets, bread and born in the south with tasting ideas to match. Our DM, I’ll call him Master M took a bite, then promptly reached for another one (Without waiting to finish the first one) and the player of  Reconza, I’ll refer to him as Big Mc horded them from the others. But that doesn’t say much…except when one compares the lifespan of these cookies once introduced to the group…less than 30min. I mean, not even a CHANCE TO BREED! Bacteria have more pleasure in that department than the cookies did (The quickest reproduce every 30min). I made a good 3 dozen as well!

 

So what say you, you all of Blog land, try the test for yourself, and leave a note of your opinion, and to one lucky person, I’ll send a prize!

 

Grape Molasses Raisin Cookies

Ingredients

 

3/4 cup Butter

1 cup granulated sugar

1/4 cup Grape molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup raisins

sugar

 

 Instructions

Cream butter and sugar in a large bowl on medium speed of electric mixer until light and fluffy.

Add molasses and egg and mix well.

Combine flour, baking soda, spices, and salt and add to creamed mixture.

Mix well, and then stir in raisins.

Cover and chill for 1 hour for easy shaping.

Preheat oven at 350 degrees F.

Shape dough into 1" balls then roll in sugar to coat well.

Place on a greased cookie sheet and bake for 8-10 minutes or until set.

 

Yields: 3 Dozen

 

Current Mood: chipper chipper

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June 29th, 2008

If two out of three ain’t bad, then what about 1 out of three?

Okay, I tried three new recipes today, Let me show you them first then I’ll explain…pitty too! Oh, but I did modify and old one, which was quiet a delight.

 

Chocolate Crepes [with Raspberry Sauce]

Healthy Cooking - June 2008

Everyone at the table will feel special eating this scrumptious treat from Rebecca Baird of Salt Lake City, Utah. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!

Ingredients

1 cup fat-free milk

1/2 cup fat-free evaporated milk

2 egg whites

1 egg

1 cup all-purpose flour

1/4 cup plus [1/3 cup sugar divided

1/4 cup baking cocoa

1/2 teaspoon salt

4 -1/2 teaspoons cornstarch

1 cup water

4 -1/2 cups fresh or frozen raspberries thawed, divided

Reduced-fat whipped cream in a can

1 teaspoon confectioners' sugar ]

Instructions

In a small mixing bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

[

In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

 

Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.

]

Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

 

Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

[

To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. ]

Yield: 8 servings.

 

One serving: 2 filled crepes Calories: 203 Fat: 2 g Saturated Fat: 1 g Cholesterol: 30 mg Sodium: 202 mg Carbohydrate: 42 g Fiber: 6 g Protein: 7 g

 

Yields: 8 Servings

 

(Note: anything inside brackets I didn’t do)

 

Okay, I didn’t take any photos of this because I just couldn’t get the crepe to do its thing, Or er….I don’t have the proper skills. The batter seemed to thick and when it hit the hot skillet it BUBBLED, it freakin’ BUBBLED! What crepe batter bubbles? So I had a thought “Hmmm, maybe my pan is to hot” so I turn down the heat and try again, this time it doesn’t bubble but the outsides of the crepe dry out while the center is still wet, okay pan is to cold, so I put the heat in between and it worked, but I COULDN”T FLIP THEM, not the right tools, looked liked scambled chocolate eggs I tell ya, and the crepe was bland…really really bland and not very chocolaty at all, just a light tinge….Oh well.

 

 

Chocolate Oatmeal cookies.

 

Found on allrecipes.com under "Oatmeal, peanut butter, and chocolate no bake cookies." Submitted by Sherrie T.

yield: 2 dozen

INGREDIENTS

 

    * 3 tablespoons unsweetened cocoa powder

    * 2 cups white sugar

    * 1/2 cup milk

    * 1/2 cup butter

    * 3 cups quick cooking oats

    * 1/2 cup crunchy peanut butter

    * 1 tablespoon vanilla extract

 

DIRECTIONS

 

   1. Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.

   2. Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

 

Well…I guess these turned out alright, not so bad as my first attempt, where they didn’t cool and solidify at all. After talking it over with my mother, we came to a couple of conclusions. A) To much fat, so why should it solidfy (But I was thinking about the protein in the peanut butter and how butter still holds its shape at room temp) B) maybe to much fluids C) I had used DUTCH cocoa, not normal Cocoa powder. D) it was raining outside so maybe the humidty was it.  So when I made it this time, I used normal cocoa powder, and 2% milk. Still raining outside though.

These cookies solidified when dropped onto wax paper, but they were slightly graining to the tooth.

 

Then something struck the back of my head (It was a thought). We were making a variation of FUDGE! Held together with the starch from the oatmeal and the sugar to conjeal it.

 

Thus, I know the technique I need to use next time I make these.

 

Now, for the winner!

 

Ginger Sesame Marinade

 

(My comments) This is good...I mean, like good enough to drink by itself. Its light, low on sodium and damn...with mushrooms or fish MMMMMM, maybe thicken it for some sauce as well...OH YEA BABY OH YEA

 

Ingredients

 

1/2 cup rice vinegar

1 Tbs. Asian sesame oil

1/4 cup honey

1 clove garlic minced

1 Tbs. fresh ginger minced

1/3 cup pineapple juice

 

Directions

 

1. In large, shallow glass bowl, whisk together all ingredients until well blended.

2. Add vegetables or other foods to be marinated, turning to coat.

3. If preparing ahead, store in airtight container in refrigerator up to two days. Stir well before using.

 

Per Tablespoon:

Calories 5 Protein 0g Total fat 1g Carbs 5g Cholesterol 0mg Sodium 0mg Fiber 0g Sugars 0g

Yields: 1 1/4 cups

 

 

Vegetarian Times Issue: June 1, 2002 p.54

 

 

WOOT WOOT! Now this was some good stuff. Nice and light and quiet delightful. A pleasant mix of sweet and tang, of Asian and. well, of home. Low calorie and low sodium to boot. I marinated a Portobello mushroom in this and then pan fried it. OH SO LOVELY, the meatiness of the Portobello with the flavor of ginger and sesame, and a slight sweet touch made it perfect. I Beg of thee…make this! Make this today and try it, try it well!

 

 

And now the modification.

 

Pumpkin Chip Muffins

 

Ingredients

 

1 1/2 cup flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon salt

2 eggs Beaten

1 cup pumpkin

1/2 cup butter melted

1 cup chocolate chips (The better the quality, the higher the pleasure of taste)

 

Instructions

1. Mix dry ingredients and set aside.

 

2. In a large bowl, beat eggs. Stir in pumpkin and melted butter. Slowly add dry ingredients. Fold in chocolate chips. Spoon into muffin pan. Bake at 350 degrees for 20 to 25 minutes.

 

Yields: 12 Servings

 

Ah ha, I’ve made these before and knew how the turned out. Sa staple item in the pantry is canned pumpkin. Rubbing my chin, holding the can worth 2 cups of pumpkin puree. Only needed a cup, just one, what about the other one. What to do with the spare? Pumpkin soup…nah, cookies….er…nah, never turn out right. So what. Again a thwack in the back of the head by another thought and I put the can back and grab my homemade purred sweet potato from the freezer. I made one cup of this stuff and by gawd, it would be perfect,

 

And the muffins WERE better! Because the sweet potato has more earthiness and sweetness then the pumpkin puree, it gave it a nice tone and hue of a radiant earth, blended with dark chocolate ( 60% Cacao). A good substitute.

 

 

One out of three aint bad…..

I’ll keep telling myself that.

 

 

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I have found my zen mentor...must follow his instructions....Ooooommmmmmmmmmmmmmmmmm

from http://volunteer.blogs.com/winewaves/2007/01/the_skinny_on_h.html WineWaves.com; Jerry Hall, January 11 2006, june 30th 2008

The Skinny on How to Drink Wine and Stay Fit

Jerry_jumping_rope_1 You can drink wine every day, enjoy a great variety of foods and stay fit, even "thin". Call it the "wine diet" if you must; it's been my lifestyle for years. At age 48 and counting (all too fast) I'm in the best shape of my life so far and I've managed to stay off pharmaceuticals.

I drink wine every day if I can, more of it red, but I like white and rosé too. Doctors say red is good for your heart and I'm inclined to agree. Of course, too much of a good thing can turn into a bad thing so I try to keep it in balance.

My "Wine Diet" is not about denying yourself anything, embarking on quick fixes, taking supplements or sticking to fad diet plans. Here's my ten best ideas for drinking wine everyday and staying fit and healthy. Cheers!

  1. If your "life is a Cabernet", strive for balance, good body and a great finish, emphasis on the balance. Extreme ideas don't seem to work well in the long run.
  2. "Okay Syrah Syrah" is a good motto. Try to mitigate stress by riding the waves, not against the tide. I find that occasionally good quality chocolate helps too.
  3. Relish walks. Don't park too close to the door unless you're late. This is a great antidote for sitting at a desk in front of a computer screen, or on a plane all day.
  4. Go down on your knees often. This is no problem for me as a photographer because that's often where the best views are.
  5. Jump for joy. I've been jumping rope nearly every day for 8 years. Besides being the best aerobic workout it keeps everything moving in the right direction if you know what I mean. You can take a jump rope with you anywhere and no gym membership is required.
  6. Eat as much of your own cooking as you can, using the least processed freshest ingredients possible.
  7. Don't skip a light breakfast.
  8. Drink water, unfermented (100%) juices and tea during the day. Pass up on liquids containing high fructose corn syrup or artificial sweeteners. If you mix juice with green or white tea, you get a naturally low calorie drink that tastes a bit like a very light (non-alcoholic) Pinot Noir. My favorite juices are Pom Wonderful's pomegranate and pomegranate cherry juice, as well as good old purple grape juice (100%).
  9. Keep an open mind and learn something new every day.
  10. Be generous, be nice to others, and "pay it forward" every day.

If you decide to buy a jump rope, buy an US Olympic Team rope from Buddy Lee. They're hands down the best and easy to adjust to your height. If you buy one through this link at Amazon, you'll help me with one of my New Year's resolutions for 2007, to make more money.

yeast_n_math
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No, I was not in a herbal essence shampoo commercial, nor was it a one night stand girl or a possible girlfriend. Sadly, neither of those have happened  But something that would ignite a romantic passion in my chest, to make me stand there and drool. What could this be?

Winning the lottery? God knows we all need to have that happen

Some winning beauty passing me in the street and pulling a kiss and a wink in my direction.? Ha, we know that I’m more about what’s inside than outside.

My future wife? I’m to dense to notice that, face it ya’all!

 

So what? So what could cause me to almost stop dead in my tracks and go, oh god yes? Imagine this, walking into a concert hall, and seeing 54 tables, long tables, covered in black cloth. The air is heavy with delicious smelling food, the gentle chatter of people and the clinking of glass bottles, and the air taste of fresh summer. Now, each table is lined with wine bottles, edge just barely touching, labels proudly out and on display. Three bottles deep, all different types of wines…all tables, covered in this fashion. Behind each table stand a vendor, rish in knowledge of the wine and wanting to share this knowledge to all.

All that wine there for me to sample

ALL THAT WINE THERE FOR ME TO SAMPLE.

Look at that past sentence, oh god yes.

Imagine further,  that as you moved from table to table, with a wine glass (for you to keep, courtesy of the concert hall) that you talk to the vendors and they give you good wine, bad wine, awesome wine, interesting wine. And challenge the vendors you could. With a wry smile and sparkling eyes, you ask for him to impress you with only 2 wines. He looks at you and raises and eyebrow “Eh….not giving me much room are you” No, no I’m not. “Let me see, let me see” two bottles he grabs and pours one into your glass. “This is a mellow merlot, aged for 22 years in non-charded oak cast. The grapes come from a rocky region of France that is usually reserved for Pinot Noir or off-sweet Rieslings” To the nose and inhale deeply “Smell the apples and Cinnamon?” Nod, and take a taste. Oh, like a good Fore Gra mixed with apple and cinnamon pie. Its rich, almost buttery in texture without the burn of the tannins. Flavors of apple, cinnamon and a touch of oak and pine mix. A small smile spreads across your lips and your eyes glaze over. “I see you like that, now lets try a dry contrast” As he reaches for the second bottle…

More, imagine more, having your glass filled by a French man explaining the Cheatue (French for Castle) of which this Champaign came from. Actual Champaign, the stuff that came from the Champaign region of France, the TRUE Champaign. Oh so purposeful and bubbly on the tongue, light as air, and entrancing like waving your hand through the sea at night as it leaves evanescent glow in your hands wake.

More, this dream is not over. Sitting there with a plate and a oyster, lightly roasted in chardonnay with crème de blanc cheese and chive butter sauce drizzled on top, with a small cup of grilled peaches with old-vine zinfandel port sauce for dissert. With another vendor pouring a rose Pinot noir to sample with the food. The pairing is awesome, it highlights the softness of the crème de blanc cheese with the saltiness of the oyster, with the underlying smokiness flavor imparted in the peaches and the hint of earthiness from the zinfandel sauce.

More, more still. Laughing ladies dressed in elegant dresses, talking wine to men with similar ladies, and your eyes dart around, as you put a new wine to your lips to taste and it bubbles, it has a bubbly texture….light sparking wine. But its not, it’s a simple Riesling from some god-knows-how-to-say-this-place-region-of-Germany. This wine I’m buying. Eyes light up as do the ladies next to you and exited chatter breaks out among you and them about the texture and taste of this wine. How much does it cost? Where can we get it? Or the ice wine that is honey thick in texture and maple with tones of grapefruit, tangerine, and dark cherry. So rich, so luscious, so perfect to quaff for dessert alone! Or further further, discovering a brand in Arkansas and going “This is DAMN GOOD!” Who knew that AR could make such great wines.

 

Oh, my Dear friends, oh my, yes uncle did enjoy. This was no dream, this was no fantasy. This was KUAF 8th annual wine tasting event, last week. On show were 600, yes six hundred bottles of wine to sample, in Fayetteville, AR. So close to come. I asked my friends, none were interested, many were put down by the cost (70$ or an additional 45 for the reserve wines room (I only paid 70)) None understand this, that cost aside, it was a brief step into heaven. For luck there were spit buckets where I spit out all my wine, save for the ones that made my “Had to buy list”, or true Champagnes of Ice Wines. Even though the times I swallowed were few and rare, I started to feel it and had to end it, had to drive home ya’all, and no way did I want to be impaired! Food was catered to from the surrounding restaurants. OH SO GOOD. Oh god…oh yes YES YES YES YES.

Oh yes….

 

Herbal Essence, eat your heart out as I drink my pleasure and smile and superiority.
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