I went bouldering yesterday with Friend A. After we finished, we happened across Friend B at the gym, and the three of us planned to have dinner together.
Unfortunately, Friend A has decided as of late that his diet must consist solely of Panang Curry Chicken from Siam Royal. After much protest from Friend B and I, we managed to grudgingly convince Friend A to have homemade hot pot instead.
Overall, it was pretty good. And much cheaper than the Sichuan hotpot at Haidilao.
After hotpot, we watched the heartwarming new show Goblin Slayer. Interestingly, it seems like it’s a show about slaying goblins.
Melt butter. Add milk, salt, flour. Beat well. Add eggs and beat. Letting the mixture sit may help with flour absorption and lumps.
Heat small skillet (nonstick or cast iron recommended). Lightly butter. Spoon about 3 Tb of batter into the skillet and spread evenly. Cook until nicely browned. You may want to flip each crepe to cook on the other side as well, but it isn’t necessary.
Crepes can be stacked until ready to fill. If you have trouble with sticking, separate with wax paper.
I couldn’t for the life of me figure out how to get the free pasta rollers to work. Each one came with a roller portion on a stand, and a separate cutter portion. Without a stand, the cutter is nigh impossible to use.
Maybe you’re supposed to take the stand apart and replace the roller head with the cutter head? Except that the stand doesn’t come apart, and the head cross-sections are different. I thought that there were missing pieces, until…!
I was Googling pasta rollers last night (to verify terminology, e.g. “pasta roller” vs “pasta machine”) and discovered that some models let you mount the cutter on the side of the roller.
Wow! Now I only need one friend to help me make pasta.
A while ago, I acquired three manual pasta rollers for free on Freecycle. I kept one, I gave one to sibling C, and the last is in need of a home. The biggest issue with the pasta rollers is that they were previously used for polymer clay…
With C, the homemade noodle enthusiast, visiting, it was the perfect time to get out the noodle machine! We made two big batches of noodles with the fancy Grist and Toll flour + 00 flour to smooth out the whole wheat.
Then we went to Cookin’, a mid-century-European-cookware thrift store.
(stand for food mill, wok spatula)
Cookin’ was very impressive! They have a large selection of very niche items – not just one canning food mill, but 5! – and a large selection of vintage and non-electric cookware (e.g. hand-crank egg beater). The store is organized by type, so that all the wooden cooking spoons are together within the larger implement section, the copper pots are together within the larger pots and pans section, etc. Not everything is displayed, so ask if you’re looking for something specific.
I bought a canning food mill stand, which I haven’t even been able to find on eBay. C bought a wok spatula, which she’s been looking for at thrift stores for ages.
Cookin’ is kind of expensive, but the prices are worth it for those hard-to-find items. The prices for popular items (vintage Le Creuset) are on-par with eBay, but the low demand items seem too expensive (worn plastic spatulas for $0.75). The store specializes in European cookware, so you won’t find a lot of specialty Asian items, e.g. (although C did get to choose between 3 different wok spatulas).
Oddly, they were selling darning eggs as pestles. They do look a bit like wooden pestles (see canning food mill picture above), but the owner obviously doesn’t do crafts. At least I know where to find darning eggs now 🙂
As some reviewers note on Yelp, the shop is like a display of the owner’s personal collection of cookware. The inside is an organized hoard – leave large bags and hats at home to avoid accidents! Enjoy!
J had the rest of his wisdom teeth and second molars removed yesterday. (Keep your wisdom teeth after removal – apparently they contain stem cells!) They were all impacted ’cause J’s mouth is tiny. J is in much better shape than I had anticipated.
Since J is supposed to eat soft foods (only Soylent and Pedialyte so far), I took the opportunity to make chocolate pudding! I’m probably going to eat it all myself, since J doesn’t like pudding…
Last fall, I made olives from fruit gathered from a neighbor’s tree. As it turns out, this neighbor had been interested in making olives for a while, but never looked into it. He was very excited about the project and readily let me pick his olives.
I hadn’t cured olives before, but I’ve did some research on it (and have a lot of experience with other niche food projects!). As it turns out, it’s pretty easy and makes an item that is relatively expensive to purchase, so definitely worth it.
There are four basic ways to cure olives: in water, in salt brine, in lye brine, and in salt (dry). The lye method is the fastest- it can take less than a day, but lye is rather dangerous, of course. Curing in water is also supposed to be relatively fast (a month), although it seems of questionable veracity to me. Dry-curing takes 1-2 months. This method is also called oil-curing, since these types of olives are often marinated in oil after being cured. The low water content makes them taste richer and oilier. The slowest, but one of the easiest and most common, methods is brining. It takes 6-12 months and produces a “normal” olive.
The salt-based methods rely on lacto-fermentation for flavor and additional preservation. The salt prevents the wrong types of bacteria from growing (which is why it’s important to use enough salt and why I’m dubious about the water-only method!); the fermentation adds flavor and acidity.
All methods can be used on all types and ripeness of olives, but there are combinations that are more common. For example, dry-curing is more common with ripe olives. Brining is more common with green (unripe) or half-green olives. Unripe olives tend to have a stronger taste, since they start off more bitter.
Here’s a review of the process, plus improvements:
Collect olives by shaking branches towards a tarp. Gather olives from the tarp (e.g. pour into a bucket). Picking by hand is laborious and bumping the tree as you pick causes nearby olives to fall off and be lost.
Many (~75%) of the olives I collected had been impacted by the olive fruit fly, which lays its eggs in the olive meats. Impacted olives are safe to eat, but may be more acidic and have a shorter shelf life. I didn’t use any of the impacted olives this time, but would in the future since I was left with so few olives!
I dry-cured the olives, leaving them in a jar of salt for ~3-4 months. Turns out this was too long, as the olives were overly salty and desiccated, so make sure to taste-test periodically. I rehydrated and de-salted by soaking in plain water for a few days, then put the olives in a brine (because they started getting moldy…).
Dry-curing works best on ripe olives. I cured some green and half-green olives that turned out kinda hard and bitter, so I would avoid those in the future.
I was impressed with how easy the process was and how olive-like the finished product was.