Category: Food

A while ago, I need to use up a pound or so of sour cream (left over from some event) and some over-cooked sweet potato. I steamed it into sweet potato mush 🙁 I had the bright idea of making pancakes (really good, super tender and fluffy) and biscuits (not so great, but edible).

The original biscuit recipe, which is much better than my modification, is from Joy of Cooking:

Cream biscuits

20 2-inch biscuits

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt (might need more salt)
• 1 1/4 cups heavy cream

1. Mix dry ingredients. Add the cream all at once. Mix until the dry ingredients are moistened.
2. Gather the dough into a ball and knead it gently 5-10 times, adhering any loose pieces in the process, until the work area is clean.
3. Roll or pat the dough out to 1/2-inch thick. Cut into desired size (2-inch squares is standard). Reroll and cut any scraps.
4. Bake in center rack at 450°F for 10-12 minutes until biscuits are golden on top. Set biscuits close together on baking sheet for joined biscuits with soft sides.
5. (To cook on a griddle, roll dough out to 1/4-3/8-inch thick. Cook in griddle until brown on one side, 3-4 minutes, then turn and cook until brown on the other side.)

I don’t really use cornmeal for anything, so I decided to make cornbread to use up the haul-cornmeal. It had the added benefit of using up the rest of my flour. I’m moving out in a month and am trying to not have any food left. I’m down to my freezer stash of carby foods, like biscuits, brownies, low-tier garlic bread, low-tier baguette (which is gonna be upgraded to banh mi :).

Anyway, my mom provided the Cook’s Illustrated “Northern cornbread” recipe that she likes. (The “Southern cornbread” recipe has more cornmeal and, I believe, less sugar.)

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup buttermilk (I used yoghurt)
• 2/3 cup milk
• 2 tablespoons butter, melted

Instructions

1. Adjust oven rack to center position and heat to 425°F. Grease a 9-by-9 pan.
2. Stir together dry ingredients. Stir in wet ingredients until just combined.
3. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
4. Cool for 5 to 10 minutes.

Of course, there was also the casting kit for last-making!

And for my birthday a couple months ago, I got….

What did y’all get for Christmas?

There are some good foraging opportunities near my apartment. The best is a pear tree – I believe it is ornamental since the pears are small. It wasn’t clear to me if the owners were interested in the pears, so I just collected ones that had fallen onto the sidewalk, and made pear-sauce! I strained the cooked pears through a mesh strainer, and used the remaining fibrous matter to make alcohol.

There are also a ton of sugar maples. If I had tapping equipment, I could make maple syrup.

And lastly, there are a ton of chestnut trees. Unfortunately, they are horse chestnuts, not true or sweet chestnuts, which were largely killed off in the early 1900s by chestnut blight. The only trees that survived were those far enough (about 10 km) away from other chestnut trees.

Horse chestnuts contain high levels of naturally-occurring saponins, which make them taste really bitter. Apparently, they are also poisonous. Before realizing this, I collected a bunch. I was super excited to find chestnuts since they’re pretty expensive to buy.

As far as I’m aware, horse chestnuts only have one use: making liquid soap! You can soak the nutmeats in water to dissolve the saponins, and use the soaking liquid as liquid soap or detergent.