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I would like to cover an article about a topic—though spoken of often—needs great attention: sourdough. This is an interesting topic that applies to people who want to make bread and save money. Alas, I am in need of some help. If you have suggestions for what to cover in my article, please let me know below.
Friday, November 22, 2013
Thursday, November 21, 2013
Cheaper Source of Protein
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Do you want a frugal source of protein? Then legumes is your bet. Beans are well-known for being a good source of protein. But they're hard to digest in their cooked state, unless you take this one, simple step. What is it?
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Do you want a frugal source of protein? Then legumes is your bet. Beans are well-known for being a good source of protein. But they're hard to digest in their cooked state, unless you take this one, simple step. What is it?
Wednesday, November 6, 2013
A cheaper, healthier way to make bread
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UPDATE Wed Nov 6 12:02pm CST 2013
Would you like to learn about sourdough bread? This bread preserves better than regular bread because of naturally produced compounds. Plus, the name "sourdough" actually refers to a method of capturing wild yeasts and causing them to proliferate in your jar. So by learning to make sourdough bread, you can actually avoid having to buy yeast. For those who make sandwiches and other bread-like meals, know this: making bread is cheaper than making it—healthier too!
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UPDATE Wed Nov 6 12:02pm CST 2013
Would you like to learn about sourdough bread? This bread preserves better than regular bread because of naturally produced compounds. Plus, the name "sourdough" actually refers to a method of capturing wild yeasts and causing them to proliferate in your jar. So by learning to make sourdough bread, you can actually avoid having to buy yeast. For those who make sandwiches and other bread-like meals, know this: making bread is cheaper than making it—healthier too!
Friday, November 1, 2013
Salad Mixes and Basil
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This is a blog post about my attempt at growing Mesclun Salad Mixes, a seed package I bought from Seeds of Change. This post also contains my attempt at growing a new Basil plant from seed.
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This is a blog post about my attempt at growing Mesclun Salad Mixes, a seed package I bought from Seeds of Change. This post also contains my attempt at growing a new Basil plant from seed.
Wednesday, October 23, 2013
Update Wed Oct 23 11:58:08 CDT 2013
Vman103-Productions
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ANNOUNCEMENT I will be writing a new article sometime this month, or the first two weeks of November. It will be about a traditional bread-making technique. This technique breaks down gluten for those who are sensitive to it; then this bread develops a sour taste to it. And this bread has an extended shelf life. What am I talking about? I am talking about the wonders of sourdough bread!
This will actually be a two-part article about sour-dough and non-kneaded dough techniques. After I make such a dough I will start writing an article about it. What this means is that you can make dough without ever kneading it. This is nice to know because sour-dough is a pain for me to handle.
On Wikipedia it says that bread can be risen without any kneading. I intend on doing further research into this subject. So to summarize, here are the two main subjects of my next article on John's Corner: sour-dough and bread without kneading.
Website
ANNOUNCEMENT I will be writing a new article sometime this month, or the first two weeks of November. It will be about a traditional bread-making technique. This technique breaks down gluten for those who are sensitive to it; then this bread develops a sour taste to it. And this bread has an extended shelf life. What am I talking about? I am talking about the wonders of sourdough bread!
This will actually be a two-part article about sour-dough and non-kneaded dough techniques. After I make such a dough I will start writing an article about it. What this means is that you can make dough without ever kneading it. This is nice to know because sour-dough is a pain for me to handle.
On Wikipedia it says that bread can be risen without any kneading. I intend on doing further research into this subject. So to summarize, here are the two main subjects of my next article on John's Corner: sour-dough and bread without kneading.
Wednesday, October 16, 2013
Recipe: Rice porridge
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I got into Real Food Wednesday today and wanted to add a recipe I had done this morning. It's not much, just some rice porridge with sprouted lentils. I also added pieces of mushroom, as well as green onions. Here is the recipe and how I made it.
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I got into Real Food Wednesday today and wanted to add a recipe I had done this morning. It's not much, just some rice porridge with sprouted lentils. I also added pieces of mushroom, as well as green onions. Here is the recipe and how I made it.
Tuesday, October 15, 2013
Basil article update
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My newest article on Basil is up!
Tuesday October 15 12:30:02am Central, YEAR 2013
I have finished my Basil article! The link is above, but you probably knew that already. In any case, this Basil article will be my last for a while. I do not make articles very often because I'm not naturally driven. I need inspiration before I am willing to put out the time and effort. The next time I write an article, it will have nothing to do with herbs. It's time to branch out! I also want you to check out my homepage. Every post I write on this blog has a link to my central website on Angelfire. The changes I've made might surprise you.
In other news, I have an exciting announcement to make. I have come up with a central theme to my website: the sharing of practical and fun knowledge! My index page's introduction will fill you in. Basically I will teach things from gardening to cooking and even non-related topics such as speed reading and study techniques. But these are just a few examples.
In a quart-size stainless steal pan I made a 1/4 cup Jasmine rice. First I parboiled it, dumped the water, then cooked it as if to make it sticky. I made the stock in this same pan before doing the rice, so the turmeric powder ended up colouring my rice yellow. For those who don't know, turmeric has a lot of health benefits, and it can even help you with various health issues. So that was a good occurence for me.
A word of advice: don't use a lot of turmeric, if any, when you want your curry anything but yellow. When I made the actual green curry, I took a homemade green curry paste--really just a bunch of cut up green chili peppers--and fried it in a wok for several seconds. That was a horrible experience for my lungs and larynx. *Cough*
I then poured the stock into the outrageously hot carbon steel wok--that might have been a bad idea. It's generally not good to thermal shock any cookware, even if it's metal; in which case, at least it doesn't crack. It just warps instead, as I have had the pleasure of finding out. I added powdered sassafras leaf and coconut flour because they are natural and healthy sauce thickeners. I also added some of my home-grown sweet Basil leaves. As I mentioned in my previous post, I failed to germinate some lemon basil seeds, so I can only use sweet basil--not that this plant is bad or anything...
I put all the chicken, vegetables and mushroom slices inside the wok, along with some coconut milk I bought from Fox Farms. I somehow managed to take what was previously yellow in colour and make it look closer to green, instead. Probably because I had a butt-load of green vegetables, basil leaves, and sassafras leaf powder in it. I forgot to mention, I even added kaffir lime leaves and lemongrass, since they are a staple in Thai cuisine.
What people may not know is that Thai cooking is not just mindlessly throwing in different ingredients together and chancing upon a tasty dish. Acknowledged Thai food expert David Thompson even said that the dishes are a deceptively simple combination of flavors. Thai food specializes in a well-balanced combination of three or four basic flavors: spicy, salty, sweet, and sour.
I combined the sweetness of the creamy coconut milk and coconut flour, the saltiness of Tamari soy sauce I bought(brand is San-J), the sourness of lemongrass, kaffir lime leaves, and two laco-fermented carrots, along with the spiciness of the chili peppers. And even though I was not exactly scientific about it, I still managed to come up with a pretty decent menu. I am not as precise as the Thai cooks, but I am experienced in home cooking.
But I ultimately want to make a dish as good as the ones I've tasted in restaurants twice. Man, that was good. I had only red curry both times. They really know their food well!
That's the end of this post. When I have anything else to tell you I will do so. Until then...!
If you have any questions or comments, please use the comment form below! As long as it has value, and it doesn't make parents cringe, I will allow it.
Website
My newest article on Basil is up!
Tuesday October 15 12:30:02am Central, YEAR 2013
I have finished my Basil article! The link is above, but you probably knew that already. In any case, this Basil article will be my last for a while. I do not make articles very often because I'm not naturally driven. I need inspiration before I am willing to put out the time and effort. The next time I write an article, it will have nothing to do with herbs. It's time to branch out! I also want you to check out my homepage. Every post I write on this blog has a link to my central website on Angelfire. The changes I've made might surprise you.
In other news, I have an exciting announcement to make. I have come up with a central theme to my website: the sharing of practical and fun knowledge! My index page's introduction will fill you in. Basically I will teach things from gardening to cooking and even non-related topics such as speed reading and study techniques. But these are just a few examples.
Lastly, I have something to say to a friend of mine whom I talked to the other day. I told her I was going to make Thai green curry. This is how it turned out: I made a homemade chicken stock using only turmeric, onion powder, and garlic powder. I then cooked up some chicken to put in my curry, and steamed some vegetables to go along with it, as well as slices of a portabella mushroom.
In a quart-size stainless steal pan I made a 1/4 cup Jasmine rice. First I parboiled it, dumped the water, then cooked it as if to make it sticky. I made the stock in this same pan before doing the rice, so the turmeric powder ended up colouring my rice yellow. For those who don't know, turmeric has a lot of health benefits, and it can even help you with various health issues. So that was a good occurence for me.
A word of advice: don't use a lot of turmeric, if any, when you want your curry anything but yellow. When I made the actual green curry, I took a homemade green curry paste--really just a bunch of cut up green chili peppers--and fried it in a wok for several seconds. That was a horrible experience for my lungs and larynx. *Cough*
I then poured the stock into the outrageously hot carbon steel wok--that might have been a bad idea. It's generally not good to thermal shock any cookware, even if it's metal; in which case, at least it doesn't crack. It just warps instead, as I have had the pleasure of finding out. I added powdered sassafras leaf and coconut flour because they are natural and healthy sauce thickeners. I also added some of my home-grown sweet Basil leaves. As I mentioned in my previous post, I failed to germinate some lemon basil seeds, so I can only use sweet basil--not that this plant is bad or anything...
I put all the chicken, vegetables and mushroom slices inside the wok, along with some coconut milk I bought from Fox Farms. I somehow managed to take what was previously yellow in colour and make it look closer to green, instead. Probably because I had a butt-load of green vegetables, basil leaves, and sassafras leaf powder in it. I forgot to mention, I even added kaffir lime leaves and lemongrass, since they are a staple in Thai cuisine.
What people may not know is that Thai cooking is not just mindlessly throwing in different ingredients together and chancing upon a tasty dish. Acknowledged Thai food expert David Thompson even said that the dishes are a deceptively simple combination of flavors. Thai food specializes in a well-balanced combination of three or four basic flavors: spicy, salty, sweet, and sour.
I combined the sweetness of the creamy coconut milk and coconut flour, the saltiness of Tamari soy sauce I bought(brand is San-J), the sourness of lemongrass, kaffir lime leaves, and two laco-fermented carrots, along with the spiciness of the chili peppers. And even though I was not exactly scientific about it, I still managed to come up with a pretty decent menu. I am not as precise as the Thai cooks, but I am experienced in home cooking.
But I ultimately want to make a dish as good as the ones I've tasted in restaurants twice. Man, that was good. I had only red curry both times. They really know their food well!
That's the end of this post. When I have anything else to tell you I will do so. Until then...!
If you have any questions or comments, please use the comment form below! As long as it has value, and it doesn't make parents cringe, I will allow it.
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