Random Fooding

• Blueberries that are accidentally mashed and put in a jar with some water will need stirring now and then to help oxygenate the mix. Also be sure to use blueberries right off the bush; these have a fine powder on them that is the natural yeast.
• For 10 grams of sourdough starter, 50 grams of water and 50 grams of flour the leftover after a rotation can be mixed with about 32 grams of flour and some salt for a small pizza or calzone (roughly 60% hydration). The downside is that this can be very sour, which may be okay if you're only feeding yourself.
• A 500F oven is too hot for a pizza crust made from the prior if you use an entire roma tomato, a few cloves of garlic, some walnuts, basil leaves, and some miso paste. Maybe 475F and more cooking time. Or use less tomato. Be sure to pre-heat the cast iron skillet to better brown the bottom.
• Fresh garlic is a lot more sticky than something that has been on the store shelf for who knows how long.
• Go easy on the red pepper you added to the mushroom stock on a whim. Probably I need to find more sichuan peppers one of these years.
• For drying basil leaves (or what else) leaving the mostly dried things spread out on a baking sheet for a few days helps avoid sudden mold syndrome from something too quickly put into a jar.
• One may, like for iocane powder, build up a tolerance for raw onions. Especially with mung beans, sesame seeds, lemon juice, dried lemongrass, ginger root, and soy sauce.
• Sauté some of the onions, though, in oil and soy sauce, as stinking up the kitchen is one way to an apetite.

tags #food