19
Feb
18

swedish cardamon rusk ,norwegian tea cakes

 

I like cookies, but love the flavor of crisp rusk and tea cakes, similar to twice baked dried cookie like biscotti. Not as sweet as the chocolate chip cookie is, but superior is the texture and flavor of the crispy cakes  as far as I’m concerned.

Two recipes here that were baked more than once during the Holiday season !

Diane makes this recipe…..

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courtesy of Taste Of Home cookbook

 

 

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fresh ground from the mortar and pestile , cardamon.

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My recipe, I like the ginger and cinnamon addition

from recipe reminiscing

Norwegian Christmas tea cakes

  • 4 eggs
  • 125 grams sugar 4.5oz
  • 25 butter 1 oz
  • 450 grams sifted flour 16oz
  • 1.5 teaspoon baking powder
  • 1 teaspoon cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger, ground
  • 50 grams almounds finelt chopped 2 oz
  • 2 tablespoon nib sugar

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……perhaps a bit over baked but the crisp edges are OK to me!

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another rendition of the tea cake recipe, more presentable, rolled with the sugar and almonds.

19
Feb
18

polenta biscuits, lemon and thyme

Here’s a recipe I posted for archive  and I’ve made this several times .The polenta recipes started when I had some corn flour/ polenta flour in the pantry. A crispy, what I term semi sweet cookie type biscotti biscuit, and of course this type of biscuit good with coffe , tea or other sipping drink.

https://riseofthesourdoughpreacher.wordpress.com/2016/04/29/3693/

 

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08
Feb
18

SHOPPING

03
Feb
18

Malted barley sourdough bread

Linking through several gravitars, lead me this site , The Zero Waste Chef(Link)https://zerowastechef.com/2015/09/17/sourdough-bread/

Recent reading on sourdough technics gave way to this loaf. Milling grains for beer, or more accurately crushing malted barley, I tightened up the Victoria mill for a fine grind of barley , that being 120 caramel/crystal malt. This mix will lead to a dark gold color as the barley is roasted, 120 being the color scale measurment of the malt. Just as a side note, this is how your red, porters and stout beers account for their color. The dark roasted grains may be an aquired taste.

https://www.morebeer.com/products/briess-caramel-120l-malt.html

Now I didn’t get the exact measurement of barley in addition to the 1 kg all purpose flour , probably around 1/2 cup, the new technics were to age the soughdough starter AND what’s know as a leven by soaking the grains, the all purpose flour, with water. Sour dough bread is a non yeast bread relying on the starter to provide the fermentation. 

OK, if time is on your side, as this is a long process, that being, the proofing, and temperature plays into the completion of the bread. Experience is the best teacher in this type of baking. My process is harvesting some starter from the crock in the fridge to start, feeding the crock ,before returning into cold storage. 

Now I fed the starter with the barley flour and water and prepared the leven as well. The very active starter didn’t take long to bubble and from prior failed proof of concepts, ( that’s a literal “proof”) with the additive of barley, an overnight soak sounds like a good idea for fussy grains like whole wheat and fresh ground barley malt who seem to take their time absorbing liquids.

The sourdough barley malt starter.

After an overnight stay, Now it’s a simple matter of mixing the starter and the leven. You can see the roasted barley bits in the dough.

Runny very hydrated dough , pre globular !

It’s Alive ! The organism starts to grow and pick up a cohesive texture, turn every hour or so, I find that tilting the bowl to the horizontal and utility a spatula dipped in water will easily fold the entity.

I used the floured towel and bowl method to nest the slow ferment the globular organism.


Several points to consider, the dough stuck to the towel when moved to the Dutch oven, being a pottery one versus cast iron with the bumpy top as result. Internal temp at the finish is 200 degrees Fahrenheit.  The next loaf will be either a lower oven temp or less cover off baking time. 

Several hours later, in the Dutch oven, the result.

A dark crust, crunchy right from the oven the apparent dark grains has a part to play in the finish color.

As apparent by the white dough spots (I split the main ferment into 2 bowls) the leven and starter did not fully mix in some areas, the dough was mixed in kitchen aid bowls and had a flour ball at the bottom, I just let it go. A marble loaf possible using 2 different color dough. The crumb airy and light not like other sours that I have baked that were the dense variety. (Small green fleck is from broccoli 🙂

One trait I notice with the sour ferments is that the crumb has a slight rubbery texture even though no oils were added, not like a slightly grainy finish from yeast/all purpose flour mixes or those with semolina additions.

“The toast test” , nice caramelisation at the edge, tender crunch. I need to improve storage as a plastic bag storage yielded a soft crust the next day. (Actually broiled both sides)


One other ferment  was placed stasis refrigeration, warming up to be nest fermented and baked. 

Taste is a earthy barley background clinging dark malt aftertaste. Do you taste your ingredients? That’s how to become familiar with the different flavours. Taste and smell the flours and grains that you use in recipes. Always have some ferment going on in the house. Fit in the mixing , fermentation, and baking to your schedule and it will become an aquired skill. 

25
Jan
18

Soba beef noodle slurp

Over the top here , a quick dish, the spicyness and the noodle gives way to slurping this dish. Perhaps I gave a bit too much shrimp paste, but it didn’t bother me. If you didn’t  have the fish sauce soy and hoisin sauce ingredients it could have been south of the border flair. The fish flavor and the spicyness gave way to the texture of the beef. I could have bumped up the cabbage, it disappeared into the dish, and maybe left out the beef. But no doubt a very concentrated fish and spicy flavor with the beef in the background. The more I look at Asian recipes, the less I follow them! Loosey followed from https://therealcookingmaggie.com/2017/12/05/on-take-out-noodles-at-home/  who credited Bon appetite for the recipe.

We are prepped up for this dish, cabbage, green onion,sauce, beef, ginger root, garlic and a spot of haberno paste.

About 7 ounces of the soba noodles boiled , it only took  a few minutes, drain and put in cold water.

Sauté the cabbage , in this case some Napa cabbage, several minutes till it picks up some color.

Reserve the cabbage and mix in with drained cold noodles.

Turn in the beef to the fry pan now, undisturbed, till it picks up brown color …..

Add in the onion ginger , garlic and hot pepper. Cook several minutes, till onion wilts…

 Add in the noodle, cabbage mixture to pan.. Stir…

Add the sauce…..

Heat through, to meld ingredients …

Plate and garnish with some additional scallions, getting close to the bowl with fork or chopsticks and slurping up the noodle to me adds to the flavor. The color of the soba noodle , with it’s buckwheat component, gives this dish an eyefull for a savoury appeal. Though I might tone  down the fishy-ness, I enjoy the result of this dish.

23
Jan
18

Droning around

Where are the drones? fiddling around and tinkering with electronics has always been a pastimes for me and over the years there has been a growth in programming small-scale electronics. The latest is drones an easy to get into hobby as the parts as with most other electronics these days is inexpensive and can be bought in stages, not only parts but kits, microprocessors, sensors and the like. The hobby is so diverse these days the inexpensive components can be sourced from overseas and with the small weight and postal system shipping involved, no longer a high cost for shipping , in most cases free shipping or a small charge for tracking packages from the pacific rim. Might be a little longer than a several day delivery, once your pipeline is started, the competition and scale of manufacturing allows you to purchase parts for literally several dollars (USD) each allowing you to build you inventory over a period of time and them assemble your project.

Here’s a drone that I switched over from the original Protocol frame and chassis to the Sunfounder frames and motors. The original Protocol gear train failed.

Propulsion : 4 , x 7 x 20 direct drive brushed motors

Propellers : 2 cw and 2 ccw   55 x 3 MM double blade propellers, 70 MM maximum friction fit to motor shaft

Flight  controller, Protocol Air Videodrone AP , altitude sensor

Transmitter, Protocol Videodrone AP

Chassis: 118mm carbon fibre Sunfounder 6D with Protocol 1S battery holder and flight controller mounting.

Illumination: 2 forward facing green photonic  emitting diodes

                               2 rear facing red photonic  emitting diodes

Video capability, none

Power module, 1S lipo cell , 250 to 500 MA capacity available

IMG_3633IMG_3634IMG_3635IMG_3636IMG_3637IMG_3638

Alas the drone flew well, this one has altitude stabilation, but the mixing of the different type of 1S batteries (amp hours), led to a reverse polarity connection which the flight controller didn’t like and failed to work after that. The parts will be returned to the parts bin less the flight controller.

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Next up is the UDI unplugged version, just the basic for flight. Gear train and bearing style propulsion, different brushed type motors and propellers can be tested.  The longest lasting drone I’ve had to fly. Altitude stabilization not too good with this drone, oscillates and plenty of feedback on the thrust stick needed to stabilize. Mostly stock parts. I’ve had to improvise and use bushings on the Fiberglass main output shafts to mount  propellors other than the UDI one. Brushed motors will have a limited life, and currently most of the smaller drones now utilize smaller brushless induction motors, which need electronic speed controllers and ascosiated hardware and programming.

IMG_3639

The UDI props are about 5 inch and are light and thin gauge but wide.

Flight controller utilizes plugin lighting and motor connection.IMG_3640

Photonic emitters are one per each propulsion, blue/red front/back configuration assembly; two, 2 each white led strips on the bottom and one forward facing white emitter that indicates headless mode on/off by the transmitter setting.IMG_3641

Nice wheelbase dimension here allows up to 6 inch props… Stuts could be modified in lenght. A bit under powered, no liftoff with 5030 inch tri blade props.IMG_3642

Gear train assembly, rugged, not any problem with gears, have to bush up shaft with aftermarket props to prevent shaft slipping and gears on the main shaft not aligning with pinion.IMG_3643

Top of main propulsion shaft is flat keyed for props and utilizes set screw mounting via shaft.IMG_3644

6 inch props mounted

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Utilized bushings provided with aftermarket standard 6030×2 props and screws to fit the 4mm fiberglass main propulsion shafts.IMG_4093

Rats nest style flight controller wiringIMG_4095

Secure by drilled holes in prop with screw. (maybe prop is mounted upside down) Flyable with the 6 inch props but a bit sluggish.IMG_4096

Whats next ? switching over to a Flyski (That’s how I pronounce it) transmitter, various compatible brushed and brushless flight controllers, recievers, power distribution, ESC’s boards and motors and frames. Batteries, in the voltage range needed can be pricy. Tinkering with power supply voltage and current monitoring measuring and charging of the LIPOs. Once the necessary parts and hardware and all the other bits and pieces are received the build and testing will begin of various drone configurations. Changes are always happening to the drone market and smaller more powerful brushless drones mostly racing class are in favor now. Another advantage to this hobby is that there is plenty of guidance and info available for the hobbyist, from you tube tutorials to online software to program your hardware. Happy Flying!

23
Jan
18

thick crust pizza with cheese, greens and herbs

Just a quick pizza with some greens and herbs from the hydroponic garden added at the last few minutes of baking

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