Thursday, March 31, 2011

Online Bake Sale for Japan (continued)

The Uncarved Block is helping to sponsor the Online Bake Sale for Japan!



As you may have heard, there were some technical difficulties with the online bidding software, so the auction was delayed and began yesterday at 12:00 Noon.  It ends today at Noon, so, as I write this, you have just under 3 hours to get your final bids in. Already several items have sold through the $250 "buy it now" option!  It looks like the auction is going to be a smashing success helping to raise money to feed people effected by the earthquake in Japan.

I want to say "your welcome" and "thank you!" to all the people who have thanked me for my contribution. I am really happy to have been able to contribute to this effort. Thank you for your comments.

I also want to send out my own "thank you" to all the many blogger/chefs that contributed their creativity and labor, and most of all to Sabrina at TheTomatoTart.com. Lots of people have ideas like this one, very few carry through and make it happen! Sabrina is one of those few that can both have a vision and see it through.

Tuesday, March 29, 2011

Online Bake Sale for Japan

The Uncarved Block is helping to sponsor the Online Bakesale for Japan!



The Uncarved Block is matching the first $500 that is raised tomorrow through the TheTomatoTart.com's online bakesale for Japan!

Saturday, March 26, 2011

Waffle Flavored Gin



A few weeks ago I posted a blog about gin flavored waffles. I decided to submit it to PunkDomestics.com in their "Infusions and Liquors" section. I knew that it didn't really count as an infusion or liquor, but it seemed like such a unique way of using gin that they might like it anyway. Well, it wasn't much of a surprise that gin flavored waffles didn't fit the criteria for PunkDomestics. However, they did say that if it had been waffle flavored gin that would've been another story. Of course, waffle flavored gin is a ridiculous notion. Or is it? Waffle flavored gin? It was too much of a challenge to ignore. So I sat down with some waffles and a glass of gin and thought about what waffle flavored gin would be.

The biggest hurdle was that waffles themselves have a very subtle flavor. They are really much more about texture than taste. Making a waffle flavored liquid inherently eliminates that textural element. Perhaps
Nathan Mhyrvold has some magic that will give a liquid the texture of a waffle. If so, I am not privy to it.

But what about the flavor of a plain waffle; assuming there are no berries, nuts, or other flavorings added, an unadorned waffle is slightly sweet and has nice elements of caramelized flour. That's about it. It is a "quick bread," so there is no yeast involved and none of those yeasty flavors that you get in bread that uses "biological leveners." The egg and milk in a waffle seem to contribute little or nothing to its flavor. There are subtleties to waffle flavor that can make one waffle better than another, but unless we're talking about a burnt waffle, they are all so delicate that alcohol obliterates them. I concluded that waffle flavored gin was about the experience of eating waffles and drinking gin, not about trying to actually make gin take on the flavor of a naked waffle.

 

Most of us in the USA use waffles as a substrate for butter and syrup. A quick survey of some of my waffle-loving friends confirmed that they prefer waffles to pancakes because the texture is crunchy and the holes hold onto the melting butter and maple syrup. Since crunchiness was already ruled out, it seemed to me that it was butter, maple syrup, and caramelized flour that would define the waffle eating experience in a liquor.

The next question was the gin. The most common type of gin in America, London dry gin, is a spirit with a fairly high alcohol content infused with herbs, principally juniper berries. The flavorings other than juniper in gin vary from maker to maker. Taken straight, gin is a very powerful flavor. There was no way that any component of the "waffle experience" would survive infusion into gin. I decided that for my waffle flavored gin I would start with relatively flavorless vodka and add elements of juniper and waffle in a way that would provide a pleasing balance.

What follows is my experiment creating waffle flavored gin. To be honest, when I started I did not expect to succeed. However, to my surprise I did indeed create an alcoholic beverage that I believe provides the experience of waffle flavored gin. Is it good? I think so. Would I want to drink it every day? No, not really, its a bit on the sweet side. Is waffle flavored gin a good idea? Well, that's for you to decide; all I can say is that waffle flavored gin turns out to be feasible, whether or not it is desirable.

I'm afraid there are no measurements here – I played it entirely by taste, you'll have to do the same.

For the "waffle experience" I started by coarsely shredding a waffle and putting it in a pint mason jar. To this I added a couple tablespoons of maple syrup and two or three tablespoons of ghee. I used ghee because I wanted that buttery flavor, but I was worried about butter going rancid. I figured ghee in alcohol in a closed container would last just fine at room temperature, and I was right.

 


For a mild gin flavor that wouldn't overpower the waffle, I added 4 or 5 juniper berries, a fresh bay leaf (true bay – Laurus nobilis,) some nutmeg, and a sliver of lemon zest. To me, gin always has a certain pine-like quality. I considered adding pine needles, but ruled that out as too unpredictable, so I tossed in a small piece of chios masticha (gum mastic) instead. [Note: all of these quantities are small. I didn't want to make a large batch because I really exected that in a few weeks I would simply be throwing out a jar full of disgusting mush.]

 


I filled the jar with Smirnoff vodka, sealed it, and let it sit, shaking it and tasting it from time to time. After two weeks I felt like the maple, butter, and mild-gin flavors were pretty much there, but the waffle was almost imperceptible. I strained out the ingredients and then poured the liquid over a fresh waffle in a new jar to double-down on that element. About a week later my palate said that all the elements were there, so I put it through a coffee filter and declared it ready to face a waiting world.



An alcoholic infusion that is reminiscent of gin and the "waffle experience?" Who knew?



One final thought – if I try this again, I might forego the gin infusion elements and simply infuse the waffle flavors then add gin to taste.

Wednesday, March 23, 2011

Buying from the bulk department


I replace my herbs and spices on a regular basis. The whole point of herbs and spices is that they're full of volatile flavonoids. If they weren't volatile we wouldn't be able to smell them or taste them as strongly as we do. Their volatility (ability to be easily vaporized) is both their strength and their Achilles' heel – these flavors which we prize breakdown quickly. Unfortunately, herbs and spices have a second drawback: they tend to be expensive.

A couple of years ago I was at my local Whole Foods (then the one in Berkeley, California,) replacing my collection of aged spices. Along with my other grocery items I had a jumble of little glass bottles of spices in my cart. Heading towards the produce department I noticed the display of bulk herbs that I had never paid attention to before. I had often bought cereal, grains, and dried fruit from Whole Foods' bulk bins, but somehow the herb department had slipped my notice (possibly because at the time it was located in cosmetics and medicines, with culinary and medicinal herbs intermingled – in Berkeley it has since been relocated to the same place as the other bulk foods.)

This particular day, having noticed the bulk herbs and spices for the first time, I decided to compare what I had in my cart to what was being sold in bulk. I was stunned at the price differential. I knew that the bulk grains and fruits were cheaper than their prepackaged counterparts, but the difference in cost for herbs and spices was astounding. I filled baggies with all the products I needed, then returned those little glass bottles to the shelves where they belong. At home, rather than throwing away the old bottles and replacing them with new, I poured out the old contents, refilling the bottles with the fresh, vibrant, herbs and spices I had bought in bulk.

Recently, I was at Berkeley Bowl (a local natural grocery store.) In their bulk department I noticed a bin of large grain sea salt. I was out of sel gros and had it on my shopping list. The price at Berkeley Bowl for sea salt in the bulk department was $.80 a pound. The price for my usual brand was $4.99 for a 1.5 pound canister. So now I am buying my salt in bulk too.

There are two other great benefits to buying in bulk; first, you can buy much smaller amounts of those spices you use infrequently. I’ve never made it through a bottle of cloves before I considered them too old to use. Now I buy half an ounce at a time, so they’re always super-fresh and there is no waste. Also, I am no longer disposing of all those bottles. Sure, they don’t amount to much in the grand scheme of things, but every bit helps.

When I tell people about this they are almost universally as surprised as I was. So I figured I would pass on the tip – just remember, if you're shopping at Whole Foods in Oakland or Berkeley, or at Berkeley Bowl, leave some for me ;-)

For illustration, the following are some of the prices for a few bulk spices and for salt from the Oakland Whole Foods, and their corresponding prices for those products in packages. Note that sometimes there is not a perfect comparison, as in many cases the packaged product is available under different brands at different prices. These numbers are solely for illustration, prices in your area and for your favorite brands will certainly be different. For convenience I have converted all weights to ounces. [Check out the vanilla for the truly crazy price difference.]

Item
Bulk
Packaged
Notes
Allspice
 $   1.75
 $   6.23
2.49/0.40oz bottle
Clove
 $   1.10
 $   3.33
4.99/1.5oz bottle
Ground cinnamon
 $   0.62
 $   3.33
4.99/1.5oz bottle
Black peppercorns (Tellicherry)
 $   0.80
 $   3.33
4.99/1.5oz bottle
Paprika
 $   0.81
 $   2.36
6.99/2.96oz can
Madagascar vanilla
 $   9.37
 $ 35.94
5.99/1 bean in a bottle, ~6 bean to 1 oz
Sea salt (gros)
 $   0.05
 $   0.21
4.99/1.5lb package

Sunday, March 20, 2011

Improved seed cleaner



I mentioned in my original blog entry about the Herb and Seed Cleaning that I wasn't satisfied with the way I had used a cardboard box to act as the catch basin and hold the levels in place. It worked, but it was a clunky hack. I had a large sheet of Masonite lying around, so I used some of it to make a base for the unit and as side-panels to hold the levels together. It still ain't headed for the Museum of Modern Art, but it is now a much slicker, cleaner implementation, and stores more easily as well.


For the base, I simply cut a rectangle of the appropriate size and nailed it on with 5/8" bright wire nails. The pieces of Masonite that act as guides/braces for the sides are just 3"x3" squares screwed on with a variety of small screws from the big can-o'-miscellaneous-screws.

If you have any more improvements to suggest, please let me know!



UPDATE: November 2013:

I decided to an additional top level to my herb and seed cleaner. This new level uses chicken-wire as its screen. There were several cases where I wished that I had a very gross first filter; notably peas and beans, and also seeds like basil where the seedpods remain attached to a long flower stalk. My new chicken-wire layer catches many of the large pea and bean pods, and the dried flower stalks of basil, dill, and other plants. A fair amount of unwanted material does fall through the large gauge of the chicken-wire, but it catches enough big pieces to make further processing at the 1/4" hardware-cloth level much easier.

Monday, March 14, 2011

Matzah Brei


It has come to my attention that Passover is just over a month away and apparently not everyone knows how to make matzah brei. Thats a shandeh un a charpeh (a shame and a disgrace.) Oy veh is mere, what is the world coming to? Well, since I am such a mensch and a chochem, I will enlighten you. You're welcome.

This is my mother's recipe. I assume that she got it from her mother, who got it from her mother, and so on and so on back through the ages. Or, it could have come from the side of a box of Matzah. Needless to say, this is the only way to make matzah brei - don't even think of making it some other way.

Of course, since you don't know how to make matzoh brei, you probably dont even know what it is. Do you? Oy. OK. Imagine a cross between a scrambled egg and French toast, except the toast is matzah. Got it. Believe me, it's a tam ganeydn ("taste of heaven.")

By the way, I know, I know, it's "matza," no, its "matzoh," no, in plural its "matzot," no its some other damn thing. Genug with the hock mier en chinik! (Enough with the banging on the kettle!) It's a transliteration, give me a break!

Ingredients:
  • Matzoh - approx 2 pieces per adult size serving
  • Milk - sufficient to soak matzoh
  • Eggs - One egg per piece of matzoh (i.e. 2 eggs for 1 serving)
  • Butter (approx 2 Tbs)
  • Toppings

Method:


Soak the matzoh in milk for several minutes. Some like their matzoh completely soggy. I prefer mine still slightly crisp. Beat the eggs along with some of the milk from the soaking matzoh. Pour off the excess milk - if your matzoh is soggy, press out some of the milk and discard. 


Pour the egg/milk mixture over the matzoh. Mush it around a bit and allow the matzoh to absorb some of the egg.


Melt the butter in a pan over medium-high heat (imagine you are making scrambled eggs.) I like a non-stick pan.


Yes, my mother is having tsooris over the amount of butter.

After the butter has melted, foamed, and settled, pour in the matzoh and eggs.


Scramble, breaking up the pieces as much or as little as you like. I like my pieces to average about 2" square.


Voila! Wasn't that easy? Voo den? All this time you were so worried that you couldn't make matzoh brei.

Matzoh brei is usually served either with sour cream for a more savory dish, or topped with cinnamon and sugar and/or jam as I have done here. I like it equally well both ways - it is entirely how I feel at the moment.



Ess, ess! The food is getting cold!

Friday, March 11, 2011

Kero has Buddha Nature


I share my home with a fully autonomous being with whom I cannot fully communicate. Her name is Kero. She's an 8 1/2-year-old copper and white Siberian husky. I've been her guardian since she was about 1 1/2 years old. I don’t say I “own” her. No one owns Kero.

I find it fascinating watching her move around the house. She absolutely, positively, has intelligence and self-awareness. She makes choices. But I rarely understand her choices. She will be lying in the middle of the living room in what appears to be perfectly comfortable position, then, for no discernible reason she will get up and walk over to another part of the living room and lay back down, often in what looks to me to be a much less comfortable spot. It is not uncommon to find her sleeping on top of a bone or a toy or with her head on a jagged rock. But she is a sensitive lass – she will often leave the room if I am making too much noise, or should I, god forbid, fart. Sometimes she will sit in the living room staring intently through the dining room and out through the front windows of the house. When I look out I see nothing noteworthy. Also, if I want to look out those windows, I go to the dining room to look out; Kero seems to prefer the view from further back. Maybe she is far sighted?

There are a variety of decisions that she appears to make with great care. When I take her for a walk, the places that she pees, and the spot where she ultimately poops, are clearly terribly important. There is no whimsy, no snap judgment or impulse action – there is a particular spot where her pee must land to achieve its purpose. Apparently pig’s ears are just no good when they're fresh; they must be appropriately cured. When I give Kero a pig’s ear she takes it and runs out through her dog door to her side yard. I look out the window to watch her. She will walk around the yard with the ear in her mouth, sniffing and tentatively poking the ground until she finds the right spot for the aging of the treat. She will drop it, dig a hole, shove the ear in, then cover it over, returning to the house with her face and paws covered with soil. I never see her dig them back up again, but some days later I will find the soft, spittle covered remains of a well-aged pig’s ear in her yard.

Over the years I have lived with a variety of people; parents, siblings, roommates, girlfriends, guests – but these people were all… um… human. I usually have had at least some idea of their motivations, and when I didn't I could at least ask them what they were doing. If I am sitting on the couch with a friend, and she gets up, goes to the kitchen, and gets a glass of water from the sink, I understand that she is thirsty. If a roommate runs into the house frantic, I can ask them what's wrong. I'm not always going to fully understand another human’s motivations, and I might not agree with their reasoning, but at least there's a general sense of understanding between us.

It is not unusual for Kero to come racing into the house, flying through her dog door at breakneck speed, screaming up the stairs into the living room, and throwing herself onto her bed panting wildly. "What's up? What's going on Kero?" No answer. Nothing. This happens at least once a week. Often I'll look out the window, or even go outside to see what might be going on. Nothing. No neighborhood dogs barking, no cat running through the yard, no thieves, no wild animals, nothing of any note whatsoever. Yet there she is, clearly beside herself.

When this happens I usually assume that she was asleep outside and had a nightmare. I love watching her dream. Her feet will start twitching in the rhythm of running, then she’ll begin moaning and whining, sometimes quite loudly, even reaching a low howl. I can watch her nostrils flaring as she desperately tries to pick up some dream scent. Her dreams are brief, rarely lasting more than one or two minutes, but there is no doubt that they are vivid.

Of course it's wrong for me to say that we don't communicate. We communicate quite a lot. She licks my face; I rub her belly; she looks at me expectantly, I give her a treat; when I go away then return home she runs back and forth, spins in circles, and sings a little song. She knows quite a few words, though she doesn't always choose to obey them. "Sit", "down", "stay", "shake", "high-five", "no", "good", "bad", "out", "off", "heel", "bed time", "dinner", "this way", "up", etc., and of course there is also "good sit", "good down", "good stay", "good heel", "good out", "good up", and on and on.

She tries very hard to communicate with me. The communications that are most clear usually have to do with wanting a treat. She almost never barks – she really only barks at other dogs and sometimes at cats or other animals. She never barks at people. But she will sing quite a song when she sees an old (human) friend. Unlike most other dogs I have known, she never says anything if she is stuck outside and wants to come in, or vice versa. If we are somewhere that she doesn't have a dog door and she wants to go out, she will simply look quietly pitiful until I notice. Since she has had access to dog doors everywhere she’s lived since infancy, she’s never needed to learn to ask – plus, she has always been very polite.

She has one particular message that I've been trying to decipher for years. Sometimes when I walk by her she will snap her mouth in the air two or three times. It's definitely not a threat – her mouth is nowhere near me when she's doing this, and she has never threatened me in any way. I can literally take food out of her mouth while she is chewing and she will just look sad, confused, and hurt. No growling, no snarling, no biting. So this snapping at the air is definitely not aggression. But it means something to her. She's trying very hard to communicate something specific. I think it has to do with impatience or frustration – some desire that she's desperate to fulfill, of which I am oblivious. "Hey! Dad! I want ______.” “What Kero? What do you want?” Beats me.

A disciple once asked Zhaoshou, a Chinese Zen master, if a dog has Buddha nature. Zhaoshou famously replied, "mu." “Mu,” such an enigmatic word. It is said to mean something like "not," or "without," or perhaps "no thing." It has been suggested that "mu" is the "non-answer." That in some sense the question "does a dog have Buddha nature" is a meaningless question. It is said that if you meditate on this Koan, and on the word "mu,” you will find the light of your Dharma. This “Mu Koan” doesn't work for me. I believe - I am convinced - that dogs absolutely, positively have Buddha nature. For me the answer to the question is "Uh, duh! Of course a dog has Buddha nature. Don't be ridiculous." No need to make up silly answers that mean "no," yet somehow also don't mean "no."


Dogs are aware. They make choices. They want this, they don't want that. They're happy, they're upset, they're glad to see you, they want to eat, they desperately need to pee on that spot right over there and nowhere else. Watching this being move through my world is an endless joy for me. However, there are clearly times when Kero wants something and I just have no idea what it is. "English!” I say to her, “I don’t understand. Speak English." Oh well.

Friday, March 4, 2011

Herb and seed cleaning


I like to grow and dry my own herbs. No, not that kind of herb. Yes, I live in Oakland, but no, really, not that kind of herb. I'm also a seed saver. No, not those seeds. I am a proud member of the Seed Savers Exchange. I really like letting some of my vegetables go to seed and saving them to replant the next year. The thing that has held me back in doing that more often is the effort involved in cleaning the herbs and seeds.

I recalled seeing something in Mother Earth News a while back for threshing seeds. But when I looked for it, I couldn't find it anywhere. Also, I couldn't remember if it was an article or an advertisement for a product. I searched online for seed cleaning products and herb cleaning tools, but I couldn't find anything appropriate for the small home gardener. So I decided to make my own.

Here then for your enjoyment and ridicule is the step-by-step photo instructions for Andrew's handy-dandy herb and seed cleaner (tm).

Materials:
  • 4 1x4 lumber
  • Hardware cloth in three grades (your choice - I used 1/4" for the top layer, 1/8" for the middle, and window screen (1/8"x1/16") for the lowest layer.)
  • Screws (I used 1.25" coarse thread drywall screws, because that was the most convenient thing that I had laying around. Virtually any kind of screw will do.)
  • Saw, drill with bits and countersink, metal snips, screw driver (or bit for drill), staple gun
Method:

I measured and sawed my 1x4's into 2 17" lengths and 2 13" lengths for each level in the box. These sizes were convenient for me in relation to the pieces of hardware cloth and the size of the box I wanted. You can make them larger or smaller as you choose.

Here the pieces are laid out prior to assembly of one level of the box.

The pine 1x4's were very soft, so I was concerned about the wood splitting.


I pre-drilled my holes and counter-sank them to decrease the chances of the screws splitting the wood, especially since they were going into the edges of the pieces.


How did I ever live without an electric screwdriver? I used 4 1.25" coarse thread drywall screws on each side. Probably overkill.


One assembled level of the cleaner box.


I measured and cut my 3 different grades of hardware cloth


Then stapled them to wooden box (one per level.)


The three levels of cleaner frames with screens in the bottom of each level.


Looking down into the finished 3-levels of the cleaner from above.


For large seeds/herbs, I will want to catch any duff that falls out the bottom (for discard.) For small seeds and herbs, that which falls through is the end-product. I made another frame (this time with a 1x2 because I ran out of 1x4's - doh!) I took an Amazon.com box, covered the bottom with aluminum foil, and placed the frame in the bottom. This becomes the lowest level catch basin. Any kind of plastic bin would have worked fine. I am planning on upgrading this (see below.)


The cleaner frames set in the box

Carrot seeds dropped into the top

Bits of carrot flower stem caught by the grossest screen

More trapped in the next level

Seeds end up in the finest screen, with duff left in the bottom box.

I'm really happy with how this turned out. The whole thing cost less than $15, and I can customize it as I need, adding or removing levels, or even swapping out grades of hardware cloth if I find that the grades I used aren't ideal. I am planning on getting rid of the cardboard box on the bottom by slapping a sheet of Masonite on the bottom of my lowest frame. Also, I want to put a piece or two of metal strapping on each edge of each layer (except the top) that will hold the frames together in a stack (currently they sit on top of each other through friction.) I'll keep you posted.

Suggestions for improvements are always welcome! Comment below!

Postscript:
I have made some of the improvements I mentioned above. See my blog entry for the Improved Seed Cleaner for more.