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(I have a few comments left to be replied in yesterday's post, which I will get to. AND THANK YOU, EVERYONE. The overwhelming support of this little community on LJ has been one of my favorite aspects of life for years, now.) <3
SO LET'S TALK CRUMPETS. I love them, would eat them almost daily, and now will be making them.
Remember how I mentioned the "wild yeast " project? It's coming along swimmingly, to the point where I have two bathes of starter going. (I can't bear to throw any out.) WELL GUESS WHAT, I DON'T HAVE TO. Each time I "feed" my starter (once it's refrigerated I won't be doing this daily) I have to scoop some out to discard. NOPE. That goes into a Mason jar I keep in the fridge now. When I have a good cup and change, I do this in a separate bowl:
1 C starter (leave some for the next time, right?)
1 tsp sugar
pinch of salt
MIX THIS, HEAT YOUR SKILLET, SPRAY CRUMPET/BISCUIT RINGS.
Add 1/2 tsp of baking soda. It's going to bubble like crazy, which is good. Drop 1/4 C into each of those rings, cook on medium low for several minutes (about 5) until the top is set. Pull that muh-fuh onto a plate, slather with good butter and honey and DEVOUR. (They can also be frozen and then toasted later. Or refrigerate and toasted. Or just eaten. Possibly you could use them as oven mitts, but I don't know why you would. They would NOT make good Frisbees, I mean, the diameter's all wrong, not to mention how crumpets aren't aerodynamic at ALL.)
ION, I baked off two loaves of bread today with a scoop of my baby starter and I can already taste the difference. As can the kids, seeing as one loaf is almost completely gone. =/
ION #2, I tried a goat's milk cheese with balsamic vinegar soaked into the rind, and you'd think it would be delicious. You would be wrong. *ptooey!*
ION #3, I made oxtails again this weekend, and I want to heap praises on the Asian market where I bought them. So much better quality than the high end Whole Foods, let me tell you. PLUS (and this is the important part) they cut the large sections in half, so everything is sized uniformly. Cooked so much faster, and I think the exposed marrow gave it even more flavor. I have leftover sauce that we're eating tonight. I CANNOT EXPRESS HOW FREAKING DELICIOUS THIS SAUCE IS.
HEY I LOVE DELICIOUS FOOD A LOT. HI EVERYONE, I HOPE YOU ARE HAVING A STELLAR EVENING. <3
SO LET'S TALK CRUMPETS. I love them, would eat them almost daily, and now will be making them.
Remember how I mentioned the "wild yeast " project? It's coming along swimmingly, to the point where I have two bathes of starter going. (I can't bear to throw any out.) WELL GUESS WHAT, I DON'T HAVE TO. Each time I "feed" my starter (once it's refrigerated I won't be doing this daily) I have to scoop some out to discard. NOPE. That goes into a Mason jar I keep in the fridge now. When I have a good cup and change, I do this in a separate bowl:
1 C starter (leave some for the next time, right?)
1 tsp sugar
pinch of salt
MIX THIS, HEAT YOUR SKILLET, SPRAY CRUMPET/BISCUIT RINGS.
Add 1/2 tsp of baking soda. It's going to bubble like crazy, which is good. Drop 1/4 C into each of those rings, cook on medium low for several minutes (about 5) until the top is set. Pull that muh-fuh onto a plate, slather with good butter and honey and DEVOUR. (They can also be frozen and then toasted later. Or refrigerate and toasted. Or just eaten. Possibly you could use them as oven mitts, but I don't know why you would. They would NOT make good Frisbees, I mean, the diameter's all wrong, not to mention how crumpets aren't aerodynamic at ALL.)
ION, I baked off two loaves of bread today with a scoop of my baby starter and I can already taste the difference. As can the kids, seeing as one loaf is almost completely gone. =/
ION #2, I tried a goat's milk cheese with balsamic vinegar soaked into the rind, and you'd think it would be delicious. You would be wrong. *ptooey!*
ION #3, I made oxtails again this weekend, and I want to heap praises on the Asian market where I bought them. So much better quality than the high end Whole Foods, let me tell you. PLUS (and this is the important part) they cut the large sections in half, so everything is sized uniformly. Cooked so much faster, and I think the exposed marrow gave it even more flavor. I have leftover sauce that we're eating tonight. I CANNOT EXPRESS HOW FREAKING DELICIOUS THIS SAUCE IS.
HEY I LOVE DELICIOUS FOOD A LOT. HI EVERYONE, I HOPE YOU ARE HAVING A STELLAR EVENING. <3
