Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 280
Thursday, September 05, 2013, 09:15 PM
I needed something really fast for dinner since it was late after bottling my beer. I had chicken ready to go so I cut it up into pieces, put it in a plastic container, added some flour, salt, and pepper and shook it. I then sautéd it with just pam. I flipped them and let them cook until a few were around 150-160. I cut the heat then and let them keep cooking. I figured they were various sizes so some may be overcooked but the rest should be fine. Sure enough, most were really good with some real juiciness (surprising!) and a mild, but nice flavor. I made 10 oz of chicken and saved half for lunch.
I also steamed some edamame.
Original Wordpress ID and Date: 6547, 2013-09-05_211524
Sunday, September 01, 2013, 11:20 AM
We had my grand parents over to my Mom's and did MYOP. We used the Trader Joes pizza dough (cut in half so 8oz/pizza) and did them on a tray (2 pizza/tray) in the convection oven set at 400°F (which drops to 375). Everybody made different pizzas and I do not remember them all. But our toppings are below. Note that we used the Trader Joes pizza sauce which I liked a lot. Also, the Trader JoesQuattro Formaggio (TJ 's site link) blend. It was exceptionally good on the pizzas.
Anyway, available toppings:
Note that the strange shapes were partially because I told people to aim for football shapes so I could fit two on a tray (lined with non-stick Al foil, but parchment is better)
As always, they came out very good. They needed about 20 minutes in the oven, but I really just watched them for when they were done.
Original Wordpress ID and Date: 6538, 2013-09-01_112024
Friday, August 30, 2013, 11:10 AM
I made BSTA (Bacon-Spinach-Tomato-Avocado) sandwiches for lunch in the car. I was at Whole Foods and got the black-forrest bacon (5 slices total, ~4/10 lbs). The rest of the sandwich is pretty self-explanatory. Bacon (see below for how I did it), sliced tomato, spinach instead of lettuce, and an avocado. I actually made 3 sandwiches with this but the third was on a smaller roll.
I cooked it in the pan with a bit of water to prevent curling. That failed pretty miserably. It ended up boiling it more than anything. Once it was cooked, I had to pour out the water and then I tried to let it sizzle. I ended up with some tough and wet bacon. Next time, I'll either just let it go in the pan and curl, or I'll use the oven (I have done it before. I'd have to find that post). I was in a hurry so the oven wasn't really an option. Maybe even the microwave would have been better.
Original Wordpress ID and Date: 6533, 2013-08-30_111053
Monday, August 26, 2013, 05:45 PM
We made breakfast cupcakes again. My dad did most of it so I am not sure of all of the details, but the filling was eggs with softened onions and pepper-jack cheese chunks. We put them into the cupcakes which we again pre-cooked the base layer.
I cooked them for about 14 min at 350 which seemed sufficient (and the base was about 4-5 minutes towards the end of the oven warm-up).
Original Wordpress ID and Date: 6526, 2013-08-26_174528
Thursday, August 22, 2013, 06:40 AM
I bade breakfast tacos using the normal taco idea (~350 for 15-18) except, on my Dad's suggestion, I baked the bottom shells first. I put them in the oven for about 5 min just to crisp them.
The filling was small pieces of Gimme Lean and eggs. I cooked the gimme lean first and took it out of the pan. I then scrambled the eggs (about 4 eggs plus about 1 eggs worth of egg beaters). I mixed it all. Ari together and seasoned it.
I wish I had made smaller sausage pieces and maybe more eggs (and better chopped) as it seemed like the chunks were too big for the cupcakes. It turned out fine in the end. The cheese (mozzarella) filled the gaps nicely held it together.
Overall, they were very good! And we also had bagels and a mango (too much food)
Original Wordpress ID and Date: 6521, 2013-08-22_064004
Tuesday, August 20, 2013, 09:11 PM
For the pasta dish, I used about 2.5 servings of pasta mixed with a large (4 servings) can of chicken (from Target). I sautéd the chicken for a little bit with a can of green chillies. I then added the (very al dente) pasta and a bit of salsa. I stirred it up and put the lid on to let the pasta steam-cook a bit more. I served it sprinkled with cheese.
There is a little bit of heat to it. I do not know if it is the salsa (Pace Hot) or the peppers. But either way, there was quite a bit of flavor. And super easy! The points are below. About 19 for the whole thing. I'd say I had about 11 for dinner and 8 for lunch the next day.
I also made curry roasted cauliflower using the standard recipe. I spread it amongst two trays. I also added the seasonings to it on the tray. That worked well enough though there were pieces with too much seasoning and some without.
Item
x
Cal
Fat
Carbs
protein
fiber
per
Total
Pasta
2.3
190
1.50
38.00
9.00
4.00
5.01
11.73
Chicken
4
60
1.00
0.00
11.00
0.00
1.26
5.05
cheese
2.00
2.00
Total
684.46
7.51
88.89
65.05
9.36
18.78
Original Wordpress ID and Date: 6516, 2013-08-20_211123
Monday, August 19, 2013, 09:03 PM
Homebrew #2
I am going to try to brew a French Saison. The recipe is based on the one from [ Bull City Home Brew](<http://bullcityhomebrew.com/recipes.aspx?id=Fall%20on%20The%20Floor%20French%20Saison%20>(All%20Grain).xml)(PDF). I scaled it to 1.25 and I changed the hops a bit. I replaces 2/3 of the bittering AAUs with Columbus. (much less of it since Columbus is ~16% AA and strisselspalt is ~2.3%).
My recipe is attached as a PDF here. But, here is the recipe:
French Saison (from BCHB)
Method:
All Grain
Style:
Saison
Boil Time:
60 min
Batch Size:
1.25 gallons (fermentor volume)
Boil Size:
1.7 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.047 (recipe based estimate)
Original Gravity:
1.063
Final Gravity:
1.013
ABV (standard):
6.66%
IBU (tinseth):
32.77
SRM (morey):
13.17
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.18 lb
American - Pilsner
37
1.8
72.7%
0.25 lb
Belgian - Munich
38
6
8.3%
0.25 lb
German - Wheat Malt
37
2
8.3%
0.07 lb
German - CaraMunich III
34
57
2.3%
0.25 lb
Belgian Candi Syrup - Dark
32
80
8.3%
Hops
Amount
Variety
Time
AA
IBU
Type
Use
0.08 oz
Columbus
Pellet
16
Boil
60 min
20.06
0.3 oz
Strisselspalt
Leaf/Whole
2.3
Boil
60 min
9.83
0.44 oz
Strisselspalt
Leaf/Whole
2.3
Boil
5 min
2.87
Mash Guidelines
Amount
Description
Type
Temp
Time
4 qt
Strike at 159.5
Infusion
148 F
75 min
Other Ingredients
Amount
Name
Type
Use
Time
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
0.25 tsp
Irish Moss
Fining
Boil
15 min
Yeast
Wyeast - French Saison 3711
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 F
Starter:
No
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Recipe Last Updated: 2013-08-29 15:20 UTC
(italics are comments added not at the time or not on paper)
I really do not know whether or not I want to go back to the cooler method. It was certainly simpler and I am sure my overshoot of the temp will have a small affect, but when I later added heat at the setting number 3, with the thermometer in, and stirring, then cutting it when I wanted, it was okay.
I was pretty close to spot on with the volume. So a pre-boil volume of 1.7 is pretty good for my system (I had a bit less).
It is obviously really hard to judge flavor from just wort, but this tastes like a sweet IPA. I wonder if the bitterness got out of hand somehow. This can obviously change wildly
I read more about the style and I may have an issue due to the high-temp swing. A low mash temp makes the sugars more fermentable and by going too high, I may have moved into the other regime. That_may_ also explain the high gravities I registered
... I'll come back and add more later
I am a bit early but I wanted to bottle while I was brewing other stuff (clean kitchen, equipment out, etc)
I will use a lot of the process from the IPA
I thought I was getting the hang of the siphon filling. I had the attachment on and pressed into a bottle to start the pump. I then was able to control it and, with the clip, filled the first 7-8 with no problem. Around then, I had to hold and tilt it which also picked up some settled trub (is it called trub when it's mostly flocculated yeast?). Anyway, I then lost a lot because the siphon stopped higher than the tip of the thing. I really want to make a bottling bucket. But, until then, maybe next time, I'll use the trub tip for bottling too (not just racking) and with that, I can tilt it more and better control what I've lost.
Original Wordpress ID and Date: 6508, 2013-08-19_210345
Sunday, August 18, 2013, 10:44 PM
These photos are for the 2013-08-18 update of my first homebrew
Original Wordpress ID and Date: 6493, 2013-08-18_224412