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Food!

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Precut bagged salad fosters Salmonella

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Comment by Daniel W on September 13, 2015 at 11:27am

Sourdough.  Strangely connected to my path in atheist.  In my 20s, in college, I liked everything.  Then I took a course in "Food and Industrial Microbiology" and I was hooked for good.   Yogurt, yeast, other fermented foods, sourdough, composting, and other processes.  I was already atheist by then, but study of microbiology was intimately tied into study of molecular biology and evolution.  To me they were all interwoven.

Recently I decided to try again with sourdough.  I don't think I ever gave it a good try. For years, I made  my own bread.  Being cheap, I saved some of each batch of dough, to be the starter yeast for the next batch.  But that is yeast, and sourdough is bacteria or bacteria combined with yeast.

So here is the rising batter, which gets flour added to make the bread dough.  I used a mail order source for San Francisco sourdough.  The plan is to maintain the starter myself and not buy any more.


This is just 3 cups flour, 3 cups water - non chlorine, we are on a well, and the purchased starter. The flour should be unbleached. I combined yesterday, let sit all day, then in the evening scoped out 2 cups into a glass jar to refrigerate for future started, and again mixed 3 cups water with 3 cups flour, then mixed with the starter. This set covered overnight. Now I am adding some salt, flour, and a little oil, and making the cough.

Who knows how it will turn out?

I think one can completely forego the expense of a commercial starter, but mixing equal parts water and unbleached flour, and letting it sit for one or two days, then going from there. As an experiment I am trying that. There were a few grapes in the yard with powdery white surface - yeast - so I added that to get some local yeast mixed in. The grape part is totally unnecessary.

We'll see.
Comment by Bertold Brautigan on September 10, 2015 at 7:08pm

The parents of a friend of mine used to have a cabin up by Mt. Ranier where we spent lots of weekends. They had an old 1950s style percolator, and even with Folgers it was some of the best coffee I've had. Of course the well water was wonderful too. I'm with you Carl; weak coffee is the devil's work.

Comment by The Flying Atheist on September 10, 2015 at 7:03pm
I had a problem for a while with collapsing paper cone filters in my drip coffee machine. However, I learned a quick fix to that. Just run it under water to moisten it and then shake off the excess water before using it.

I've been using drip-type coffee makers for years and years. They make great coffee. You only need to have the water pass over the coffee once if you're using a freshly roasted, quality coffee. The quality of the coffee makes the difference no matter what method of brewing you use.

I can't stand weak coffee. I drink mine black and I want it with a full, bold body. But that doesn't mean strong and bitter...there's a difference.

I'm nostalgic about the old percolator's as well. My mother still uses one. And I remember the big 30/40 cup stainless steel brewers that where always fired up for PTA meetings, pot-lucks, etc. My mother owned one of those.
Comment by Randall Smith on September 10, 2015 at 6:30am

I've ALWAYS used a percolator. I'm with Michael. I think my last one cost $3.00 at Goodwill.

Daniel, I've been considering making sauerkraut (never have before). I have the cabbage. Plus, I've read that fermented food is really good for ones gut bacteria. I only wish I liked it!

Comment by Michael Penn on September 10, 2015 at 6:04am

There is a difference in flavor. That's because the water goes through again and again until it is done. Walmart has these at $39.95 but I bought mine at a consignment shop for $20.00. I also enjoy not having to use paper filters. This way you have no collapsed paper filters ever, and no full of water coffee basket. LOL

Comment by Daniel W on September 9, 2015 at 9:09pm
Mike the percolator makes me nostalgic. I havent seen one in years. I enjoy the sound and process, and it fills the room with aroma. Do you notice a difference in flavor?
Comment by Michael Penn on September 9, 2015 at 8:54pm

I had a Mr. Coffee drip type machine and got convinved to go back to a perculator. Stainless steel and does a much better job in about the same time. Drip machines have the water go through once. A perculator sends the water thrugh again and again.

Comment by Daniel W on September 9, 2015 at 8:05pm

Make your own coffee maker from concrete, a glass funnel, and legos.  This is too cool. 

0:50 / 2:31

Comment by Daniel W on September 8, 2015 at 8:53am
Fall is on its way! I'm looking forward to more baking again.

Ordered some San Fancisco sourdough starter. I know I could start my own, but this seems like a reasonable way to start.

I have squash and pumpkins to roast and bake and cook.

Need tocome up with something new I haven't cooked before. Maybe it's finally time to learn tamales?

Time to make a batch of sauerkraut again.
Comment by Randall Smith on September 1, 2015 at 8:32am

Enjoyed reading the salmon comments. My canned salmon casserole turned out pretty good--a bit salty, however, as Michael said. I'll get 4 servings out of it.

 

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