Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 275
Tuesday, October 29, 2013, 09:13 AM
I made rocky mountain toast using whole wheat bread. I cut a hole and toasted the middles separately. I then pammed the bread and cooked it on a stainless steel pan (didn't have non-stick). I pammed the middle, added the egg and let it cook. I then broiled it for a bit just to help set the egg. I flipped them and again used the broiler to help set the eggs. For the one on the left, I put cheese on and broiled it for a minute.
Original Wordpress ID and Date: 6837, 2013-10-29_091342
Sunday, October 27, 2013, 10:37 AM
We made dinner while on vacation in Charleston SC. The main part of the meal was oysters. We bought oysters that are about as fresh and local as you can get. When we bought them, the guy showed us the boat he used to harvest them that morning! However, because of the weather conditions, he said they are not yet safe to eat raw. So, we steamed them!
It actually worked out well that we had to steam them because they were in all different shapes and sizes which would have been extremely difficult to separate, shuck, and eat without losing all the good parts.
We steamed them for about 5-10 minutes. To add a bit of flavor, we put a chicken bouillon cube in the steaming water. Most opened fine. There were a few clumps here and there that didn't open but when we pried them open, it seemed as if they were just cooked less and ate them anyway (hopefully we won't get sick!).
While less fancy feeling than eating them raw, we were more able to discern the flavor profile. We still served them with the normal sauces, etc
We also had steamed broccoli and a few links of chicken sausage (not pictured) since we didn't know how filling the oysters would end up being.
Note for the future: be careful cleaning the oysters. I got two cuts on my fingers from the sharp shells!
It was a fun meal. Certainly fresh and local!
Below is a picture of the boat:
Original Wordpress ID and Date: 6830, 2013-10-27_103706
Friday, October 25, 2013, 11:56 PM
I threw this together with what I had and what Meredith brought with her. I made about 3 servings of pasta. While it was going, I sautéd an onion and a red pepper. I then added two small cans of chicken. I added the pasta, some of the pasta water, a bit of salsa and finally some 4-cheese blend.
I also poached eggs using the technique where you strain the very wet part out of the eggs. I guess these were fresh enough that there was very little of the wet part. I did cheat a bit and I used some vinegar in the water. I overcooked them a bit but there was still some runniness to it.
For a thrown together meal, this wasn't bad! (Next time, I'll skip the chicken. You barely tasted it and there was enough protein from the eggs)
Original Wordpress ID and Date: 6826, 2013-10-25_235641
Friday, October 25, 2013, 04:41 PM
These are for the person watching Gracie. I made marshmallow pop-corn balls. I didn't follow a specific recipe but I read a bunch to get the idea. They are actually all roughly the same.
My goal was to make something different but I also wanted to have coconut and peanut butter since I was trying to resemble Chick-O-Sticks.
My first version was a bit overdone with peanut butter, toasted coconut, toffee and whiskey. I didn't taste the coconut (though I really only tried it while it was cooking, not a final one). So I simplified it and stepped it up for the second.
I haven't really tasted them yet. I will wait and update this post as needed.
Both:
Version 1:
Version 2:
Pop the popcorn. (I used an air-popper).
Toast the coconut in a frying pan. Place coconut in pan on medium and keep it moving. As it gets close, take off the heat and keep stirring using the residual heat to finish toasting. Move to a dish when finished. (note that the sugar will leave quite a bit of mess on the pan)
To make the batter, melt the butter and peanut butter (and whiskey for version 1) on medium. When melted, add the marshmallows (and_untoasted_coconut for version 2). Combine until all melted. Scrape the pan as needed.
When fully melted, add mixture to the popcorn (and add toffee for version 1). Combine with a spoon. When cooled slightly, butter (or pam) your hand and use that to help combine. When fully combined, use both hands, buttered, (or sprayed with butter pam) to shape into balls. Try not to compress them too much (I over-did it. They should have been fluffier).
For version 2, press the toasted coconut unto the balls. Rolling didn't seem to work. They needed to be pressed.
Allow to cool on a tray. Made about 12 medium-sized popcorn balls.
Original Wordpress ID and Date: 6822, 2013-10-25_164145
Thursday, October 24, 2013, 10:10 PM
I do not know what happened but I forgot to take a picture. Anyway...
I started by peeling beets and tossing them with a bit of olive oil, salt, pepper, garlic powder and rosemary. I then roasted them in the oven at 400 for about 30-40 mins.
In the mean time, I cut up the beet greens and stalks. I cooked the stalks in a pan for about 8-10 minutes with about half of it being with water to steam them. I then added the chopped greens with salt and other seasonings. I decided I wanted a bit of protein so I mixed 2 eggs with 2 eggs worth of egg beaters. I added the beet greens to the pan and then the eggs. I cooked that for a bit and then put it under the broiler
The roasted beets were great. Perfectly cooked and very sweet. Lots of flavor from the rosemary and other seasonings.The frittata was kind of bland. Not sure what I could have added. These beets have very long stalks so the frittata was mostly stalk as well.
Original Wordpress ID and Date: 6819, 2013-10-24_221030
Wednesday, October 23, 2013, 10:24 AM
I made cauliflower fritters kind of based on last time except that I made a lot of changes. They were roughly as followed:
They were pretty good. A bit chewy and probably could have cooked a bit longer but they still had a lot of flavor. I like to have different ways to cook cauliflower so I am happy with this.
Original Wordpress ID and Date: 6815, 2013-10-23_102446
Tuesday, October 22, 2013, 11:18 AM
Homebrew 7. Wes helped me with this brew.
(PDF) (TXT) (HTML) (XML -- Stored locally)
By Brewing Classic Styles, p. 135
Method:
All Grain
Style:
American Pale Ale
Boil Time:
60 min
Batch Size:
1.375 gallons (fermentor volume)
Boil Size:
1.9 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.045 (recipe based estimate)
Original Gravity:
1.062
Final Gravity:
1.017
ABV (standard):
5.85%
IBU (tinseth):
43.5
SRM (morey):
7.48
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.8125 lb
American - Pale 2-Row
37
1.8
84.9%
3 oz
American - Munich - Dark 20L
33
20
5.7%
3 oz
American - Victory
34
28
5.7%
2 oz
American - White Wheat
40
2.8
3.8%
Hops
Amount
Variety
Time
AA
Use
Type
IBU
0.15 oz
Magnum
Pellet
15
Boil
60 min
32.58
0.13 oz
Cascade
Pellet
6
Boil
10 min
4.1
0.13 oz
Centennial
Pellet
10
Boil
10 min
6.83
0.13 oz
Cascade
Pellet
6
Boil
0 min
---
0.13 oz
Centennial
Pellet
10
Boil
0 min
---
Mash Guidelines
Amount
Description
Type
Temp
Time
4.6 qt
Strike at 164
Infusion
152 F
60 min
--
Mash out
Temperature
168 F
10 min
4.1 qt
Dunk Sparge (water at 175)
Sparge
168 F
10 min
Starting Mash Thickness: 1.4 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
0.25 tsp
Irish Moss
Fining
Boil
10 min
Yeast
Ferments / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 F
Starter:
Yes
Fermentation Temp:
66 F
Pitch Rate:
0.75 (M cells / ml / P)
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
__
Below are my notes
](/media/2013/10/IMG_7954.mov)
I placed the bucket into the fridge on 2013-11-17 after I bottled the Sour Scotch Ale (#6). So it had about 3 days of cold crashing. Below are my notes
I bottled it which went well. I had almost another full beer which I just drank. I do recognize that it has extra sugar from the priming sugar but it was way too sweet. Probably from overshooting the efficiency by such large numbers making it too sweet. Had I known the OG was so high before racking it, I would have considered adding some sugar to try to bring it down. I really need to start updating my recipes for the higher efficiency. Or, go full BIAB and let the lack of sparge be the reason for the lower efficiency.
2013-12-07 Note: 3 weeks will be 2012-12-11 but may need more because of temp and cold-crash leaving less yeast
Original Wordpress ID and Date: 6803, 2013-10-22_111815
Monday, October 21, 2013, 08:04 PM
I made spaghetti squash with grilled chicken and home made sauce. I did the spaghetti squash in the microwave. I cut the ends and sliced it lengthwise. I scrapped out the seeds, pammed it sprinkled it with salt and pepper then 13 minutes in the microwave. I was going to use pre-made sauce but I decided to make it myself.
To make the sauce, I sautéd half an onion, and then added garlic towards the end. I then added a 28 oz can of petite diced tomatoes. I drained a little bit of liquid off first. I then added a bit of sriracha. I then added some seasonings and let it cook down.
Finally, I grilled chicken. My meat thermometer decided to crap out so I had to guess. When I first cut it, it was clearly not done. I cooked it more, sliced it, and then cooked the slices again.
Finally, I mixed it all in a big bowl with lots of parm cheese.
It was surprisingly good. I do not know if it was the sauce or the squash but it was really sweet. It could have used more chicken but its all I had. It made a lot with a large lunch portion left over
Original Wordpress ID and Date: 6798, 2013-10-21_200451