The Foodhacker's Mind

Tuesday, February 15, 2005

Followup - Freaky Carol

I was looking for an incidental link on storebought yeast, and found this intimidating picture of Carol the Red Star yeast mascot lady. It's a little freaky, so I thought it deserved its own link. Check it out, her eyes follow you where ever you go in the room--->LINK

Live Bread

I've been growing my own sourdough culture for about a month now. I started by culturing some storebought yeast, and have kept it alive in the back of the fridge since then. Yes, culture storebought instead of using captured wild yeast is both cheating, and leads to a less interesting bread. It's about 20 degrees outside now - once it gets over 65, I'm going to start a new one with outdoor wild yeast. Starting one indoors during the winter just seemed like fermenting dust bunnies, and that's just not something I want to eat.

About 1-2 a week, you need to feed and bake, or pour some down the drain, so the upshot is that I've been baking more, and getting my techniques refined. Using the starter gives a fuller flavor and nicer color to the bread than instant yeast - give it a try sometime. Here's a nice writeup on how to get started--->LINK

Sunday, February 13, 2005

Banana-rama ding dong

Just made banana ice cream, inspired by Alton Brown's Good Eats show. This will probably the first of many posts referencing an Alton Brownism - it's unavoidable.

I modded the recipe to use half n half instead of heavy cream, due to the spring wanna-be weight loss plans, and added 1/2 tsp of cinnamon at the start, and 3/4 cup choc chips at the last minute (screw the weight loss plans). It ended up with a light & fresh banana taste, particularly after sitting in the deep freeze overnight. It was initially quite like a milkshake at the start, but firmed up quite nicely overnight.

Have fun! LINK

Saturday, February 12, 2005

Foodhacking Coffee Freak

I've been an absolute bean freak for a long time, so it was inevitable that I'd begin to roast my own coffee. It's actually awfully easy, not much harder than popping popcorn. I actually use an old air popcorn popper for all my roasting. It's a nice hobby because it puts all those old, outmoded air poppers to work, rather than having them sit around, pining for the days before microwaves. Throw in some green beans, wait until it looks good, and brew like the wind. Here's a nice page on how to do it---LINK.

The Foodhacker's Mind

It was a dark and stormy night. In the distance, a lonely wolf's howl rolled down from the prarie and crept in my kitchen door. At 3am, there's not much to think about, but the bare realities of your life. Where have I gone wrong? Have I made the right choices? Am I the best person I can be? Why can't I make cookie dough ice cream better than I can buy at the store? What is the flavor in Pepsi? How does milk turn into mozzerella, and can you turn it back?

At least some of these questions have answer. Welcome to the Foodhacker's mind. We've been expecting you.