Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 278
Sunday, September 22, 2013, 09:37 PM
I needed something fast since I was cooking for tomorrow (will link to then). I defrosted some TJ's chicken meatballs and I was debating as to what to make. I remember that I had done this last time. I didn't have as much egg so I decided to add pasta. The sauce was the same as last time (Classico Spicy Tomato and Basil)
I make about 1 serving to split between two. I added half of that one side of the eggs. I cooked the egg, then added half the meatballs, some low-fat sharp cheddar and some parm. I put it all in the broiler and then folded it over. Finally, I topped it with sauce and more parm cheese.
The pasta made it_much_ better! It added a nice texture, flavor, and body to the omelet. I would most certainly do it again. The only thing I missed is salt but topping it was enough. I'll add it next time.
Original Wordpress ID and Date: 6698, 2013-09-22_213759
Friday, September 20, 2013, 08:16 PM
I had a lot of kale left and I wasn't very hungry since I ate earlier so I made this. I sautéd kale with some garlic and a pack of canned salmon. Kind of strange but it was fine and quite filling. I actually think it would be very, very good with fresh salmon instead of canned. I'll keep that in mind for future meals. Still, this was quick and easy
Original Wordpress ID and Date: 6689, 2013-09-20_201650
Thursday, September 19, 2013, 08:33 PM
I made tilapia using my new sous vide setup. Actually, the setup isn't for sous vide but it should work. I do want to do some real tests, but in the mean time, I just cooked tilapia from frozen. I started with the water pretty warm, put the fish in, and let it go. However, I only set it to low and when I checked on it a while later, it was not at temp. I was afraid the fish was at the "danger zone" for too long so I tossed it and tried again with it on warm
A few things. The first is that I am unsure of this setup. It blew past the set temp and took a very long time to come down. I do not know if it is a mixture issue or that fact that it may be too strong of a source. I'll investigate. (see the photo below. I'll comment later on making it but it's for beer)
The other thing is that this is simply a piss-poor test of the system. It is pretty boring fish with absolutely no seasonings. I just wanted something fast and easy.
The fish came out pretty well. It was warm when I ate it but that is likely after I plated it. It seemed fully cooked and certainly not overcooked.
I also made sautéd kale. Pretty standard. I just added some salt, pepper and dried onions.
Original Wordpress ID and Date: 6681, 2013-09-19_203308
Wednesday, September 18, 2013, 08:37 PM
I made the standard falafel except that I forgot the garlic (both powder and minced). It came out very good today. A crispy outside with a nicely cooked inside and lots of flavor. I really feel like I have the falafel recipe dialed in to where I like it. I also made a za'atar and yogurt dip.
I actually doubled the recipe and froze half.
Original Wordpress ID and Date: 6664, 2013-09-18_203731
Tuesday, September 17, 2013, 08:43 PM
I made my [roughly] regular Balsamic Broccoli recipe (most recently perfected here). I basically followed that recipe more or less for the balsamic sauce (minor changes, including the whole bottle of dressing and hot banana peppers). I had to microwave steam the broccoli since there was so much!
The real star was the seitan. It was again based on when I did the same thing except I made it more chickeny. I actually doubled the dough and 1.5 times the sauce (since you don't need an exact double). I did it a bit differently. I used 1 tbsp of liquid aminos for the_double_ and I added 1.5 tbsp of chardonnay. I also included the Osem but_not_ the worcestershire
I made the sauce out of 3 cups water, 2 Tbsp Osem, 1/4 cup wine and 1 Tbsp liquid aminos. I pressure cooked it for 30 minutes. The dough balls really grew and kind of stuck together making them have a strange shape. However, the texture was pretty good. Not totally evenly cooked. Some areas were more dense than others but overall, it was still really good.
I feel like I am really dialing in on a seitan recipe.
Original Wordpress ID and Date: 6635, 2013-09-17_204307
Monday, September 16, 2013, 08:38 PM
I had potatoes, spinach and mushrooms all getting ready to go bad. So I decided to make this. I made the home fries like I used to. I thinly chopped the potatoes, microwaved them for a bit, and then cooked them on the skillet, tossing very often and pamming as needed. As they got more cooked, I eventually added salt, pepper and rosemary. I kept tossing as they cooked.
In the meantime, I finely chopped some mushrooms and cooked them in the pan, adding a bit of sherry as it cooked down. I then added spinach and let it wilt. (and then added more). I took the stuff out of the pan, I cooked the egg and then put the mushroom and spinach stuff back onto the egg. I then added a bit more spinach and cheese. I cooked them in the broiler until finished
Overall, it was okay. The eggs definitely needed more salt and flavor. I guess eggs can be pretty boring and I should have been more prepared for that. Next time I'll add more flavor to it.
Original Wordpress ID and Date: 6631, 2013-09-16_203839
Sunday, September 15, 2013, 06:47 PM
Photos for the Southern Tier Pumking Brewing
Original Wordpress ID and Date: 6622, 2013-09-15_184743
Sunday, September 15, 2013, 04:12 PM
Meredith and I are brewing a clone (of sorts) of the ST Pumking beer. As noted in the recipe comments, it is a combination of a few different sources. This is beer 004. The recipe is below:
(PDF) (TXT) (XML stored locally)
ST Pumking Clone
By gwdlaw (HBT) and Bull City
Method:
All Grain
Style:
Holiday/Winter Special Spiced Beer
Boil Time:
90 min
Batch Size:
1.375 gallons (fermentor volume)
Boil Size:
2.1 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.062 (recipe based estimate)
Original Gravity:
1.100
Final Gravity:
1.032
ABV (standard):
8.92%
IBU (tinseth):
32.64
SRM (morey):
24.19
Fermentables
Amount
Fermentable
PPG
L
Bill %
3.5 lb
American - Pale 2-Row
37
1.8
62.9%
0.5 lb
American - Caramel / Crystal 80L
33
80
9%
0.5 lb
American - Victory
34
28
9%
3 oz
Lactose (Milk Sugar) - (late addition)
41
1
3.4%
3 oz
Turbinado
44
10
3.4%
2 oz
Belgian Candi Syrup - Dark
32
80
2.2%
1 oz
Brown Sugar
45
15
1.1%
0.5 lb
pumpkin
1.75
13
9%
Hops
Amount
Variety
Time
AA
IBU
Type
Use
0.16 oz
Magnum
Pellet
15
Boil
60 min
29.83
0.13 oz
Saaz
Pellet
3.5
Boil
15 min
2.81
Mash Guidelines
Amount
Description
Type
Temp
Time
7.5 qt
Strike at 167-168 (7.5qt=1.875gal=30c)
Infusion
154 F
75 min
--
Mash Out
Temperature
170 F
10 min
3.15 qt
3.15qt=12.6 cups
Sparge
170 F
10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
0.25 tsp
Irish Moss
Fining
Boil
15 min
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
0.13 tsp
Allspice
Spice
Boil
5 min
0.5 tbsp
Chopped candied ginger
Spice
Boil
5 min
0.75 each
Cinnamon sticks
Spice
Boil
5 min
0.13 tsp
Nutmeg
Spice
Boil
5 min
0.13 tsp
Whole cloves
Spice
Boil
5 min
0.25 tsp
Pumpkin pie spice
Spice
Secondary
--
0.25 tsp
Capella water soluble Graham Cracker Extract (purchased online)
Spice
Secondary
--
1 each
Vanilla Bean vodka solution (see notes for exact quantities)
Spice
Secondary
--
Yeast
Ferments / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 F
Starter:
No
Notes
Do not trust the FG numbers because of the lactose, etc---------------------------All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.The sugars go in at 60 min except that Lactose that goes at 15.The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash.For the vanilla bean vodka solution, 1/2 vanilla beans are cut in half. The seeds and goodies are then scraped into 1oz of vodka. Let the vodka sit for two weeks.----------------------Recipe from http://www.homebrewtalk.com/f12/southern-tier-pumking-clone-191381/index20.html (gwdlaw) and http://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone and http://bullcityhomebrew.com/recipes.aspx?id=Pumpkin%20Spiced%20Ale%20(All%20Grain).xml(all over the place)
--------------------
The mash numbers are a rough estimate. Adjust as needed
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2013-09-15 16:17 UTC
Recipe Last Updated: 2013-09-14 10:56 UTC
See HERE
It didn't start to really show some air lock activity for 18 hours. From my reading, that is not too abnormal. Furthermore, it is probably colder with the swamp cooler method
I racked the pumking beer and added the vodka mix. I racked into the gallon jug onto the vodka and also took a sample (before vodka). I got 1.031 (1.032 with temp) which Brewers Friend says is 10.5 ABV. I calculated that the vodka should add 0.3% to that but we'll see based on how much gets into the bottle.
I basically filled the gallon jug. That means I still lost a good amount to yeast/trub. But I do think I did a better job than ever before at getting just about all of the liquid off the yeast!
Also, no graham cracker extract was added.
Here are my notes. Meredith was here for this too.
Original Wordpress ID and Date: 6611, 2013-09-15_161210