Just made these sourdough discard brownies (I mean, inasmuch as I follow recipes at all). They're still cooling but look and smell promising: bakefromscratch.com/sourdough-

I have recommitted to my sourdough starter. It's out of the fridge & on the counter, where I'm gonna feed it regularly and switch it from "survive dormancy" mode to "eat flour fart gas fast" mode. Discard pancakes for breakfast! πŸ₯ž

Yeast was out of stock the last 2 grocery occasions.

Food version. What energy do I have?

Happy spring! I just weeded a garden bed so it's time for cleavers lemonade.

Pick young cleavers (Galium aparine, aka that sticky shit) and juice them by any available means. I chop them and put them into the blender with enough water to make it go, then strain through cheesecloth. Mix with lemon juice, sugar, and sparkling water to taste.

In addition to the lurid color, this has a kind of mown grass promise of summer flavor to it.

Me, exhausted: "Germany you can't just call everything with crushed tomatoes "ketchup"."

Germany, pointing at a jar of pasta sauce: "Noodle ketchup."

2 days to go on my experiment. Working from home means I can bake bread - this is the last of that buy nothing bread flour + the last of the hemp seeds, topped with canned herring in mustard sauce that I bought on a whim, and parsley from the garden.

I've ordered my grocery deliveries for the weekend (produce box + regular) and forcing some creative cooking has been good, but I'm really looking forward to not having to think as much about what I'm gonna eat.

The pumpkin rolls are disappointing though, they're a little undercooked and the fennel was a bad choice.

At least I used up two things making them (a smidge of semolina flour, and the dregs of a jar of molasses).

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7 more days until my grocery is over and I can bust out the candy.

I'm oscillating pretty rapidly now between "ooh there are still so many things I can make with what's left!" and "these pumpkin rolls are disappointing, where's my fucking chocolate".

What kind of bread should I make today

Week 6 of my grocery . Noodles with sesame oil, soy sauce, onion, garlic, dried shiitakes, canned sardines, overwintered kale, and foraged nettles from my neighbor. I feel like a genius tonight, the sardines really bring everything together.

food budgeting 

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In theory there are two weeks left on my grocery . I'm considering whether to cut it short to stock up for a potential coronavirus isolation period. We still have plenty of calories around, but we don't have as much easy food as I'd want for an illness. Maybe I'll just throw a couple cans of soup onto this week's staples.

Overall I'm super happy with how this has gone, I've cleared out a lot of random shit & there's more room in the pantry now. Think I'm gonna make it an annual tradition.

Update on these:

I thawed the birch catkins and they were flavorless. Like moistened sawdust pellets. I put them into a stir fry and they were fine, I guess they have some protein.

The corn syrup has been sneaking into puddings & breakfast cookies, I should use the last of it today.

I have used some of the cheez powder in soups but there is still a lot.

I'll make onigiri next week, but I expect to still have nori at the end of it.

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We got free leftover Dilly Bars from some event or other at work.

And I admit to being just a tiny bit disappointed that they're chocolate and not dill flavored, even though dill ice cream sounds gross.

flavor chemistry 

How to make pizza that looks like this:

1. Get a pizza stone. Put it in your COLD oven on a rack about 8 inches below the broiler.

2. Turn your oven as high as it will goβ€”mine went up to 550 F. Let it heat for 30 min after coming to temp.

3. Coat a cutting board with flour. Assemble your unbaked pizza on it.

4. CAREFULLY slide the pizza from the cutting board to the pizza stone. This takes some practice.

5. Bake for 5 minutes, and then broil for 2 more, watching closely.

6. Remove pizza.

Grocery no-buy update 

I'm making pozole with a ham hock in it and the smell is *maddening*.

Not sure if hungry or if I just haven't had ham in so long that I forgot.

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Kith Kitchen

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