Archive for January, 2018

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.

*************************************************************************************

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

IMG_4092

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

IMG_3927

IMG_3928IMG_3929

23
Jan
18

Noodle with shrimp

A simple dish maybe complicated by the fact that I made my own noodle. But a quick and easy meal none the less.

Boil the required amount of noodle, here I used an semolina and egg recipe.

The frozen shrimps were defrosted in water, a bit of chopped lettuce, mushroom and broccoli prepped. the sauce was a throw together compilation of minced garlic, ginger hoi sin , soy , and fish sauce, water, oil, shrimp sauce, sugar and rice vinegar in amounts to balance out the flavor and viscosity to your preference. A spot of habernao paste for heat.

IMG_4088

Start by panning the noodle with a bit of oil over high heat, add the veggies, stir fry several minutes. now add the sauce to coat and cook and stir, adding a bit  shrimp water to keep things liquid without burning. Add  the shrimp and continue cooking, adding small amounts of water if necessary, keep things moving. Flame off let sit a couple of minutes and plate.

IMG_4089

IMG_4090

I leave the shells and tails on the shrimp for texture of the crunch.

16
Jan
18

Bangladeshi Style Creamy Chicken Korma with Crisp Shallots

from Food 52 Chicken Korma, Bangladeshi Style

Chicken again ? Here’s a recipe that I was bound to try for a cardamom use, first up, modify the size of the recipe to reflect what I have on hand and the size of the servings, since I didn’t have a whole chicken around, 2 chicken thighs would be used, skin on. I’ve done recipes before that require the yogurt marinade but this recipe looks deceptively simple on the spices, I mean like where’s the curry, coriander, cumin ?

I halved all the ingredients to go with the 2 chicken thighs which weighed in at about 1 lbs.

IMG_4073

Some processed ginger root and garlic were added to the yogurt and then mixed up, bagged with the chicken thighs, about 1 and 1/2 teaspoon of each to 1/2 cup plain full milk yogurt. (is it only me that has a hard time finding PLAIN full fat yogurt at the market?).

Gather the rest of the ingredients while the chicken marinades.

  • 1 and 1/2 tablespoon ghee (unsalted butter, clarified)
  • 2 tablespoons olive oil (if you use chicken with the skin, you may want to cut back on the oil, my result was on the oily side, but I prefer the skin on and the result.
  • 1 large onion , minced
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 and 1/2 teaspoon lemon juice
  • 1 tablespoon ground almond
  • 1 and 1/2 teaspoon sugar
  • 1 tablespoon raisins, golden if you have them
  •  chiles, here it’s open for interpretation, I had some dried serannos, sliced thin and the amount to the level of heat that they are.
  • slivered almonds
  • 1 shallot thin sliced and fried

Ok the usual start, fry the diced onions in the ghee and olive oil for about 5 minutes, till golden.

IMG_4076

Do you like an aromatic kitchen and home or are you the type to run the exhaust vent full blast when frying onions and cooking spicy dishes?

IMG_4077

(frying onions is an appetizing odor to me) Ahem! back to the stove, add the cinnamon stick and bay leaf with the cardamom pods. Stir in and activate the aroma for a few minutes.

IMG_4078

Add the chicken with the marinade yogurt and the salt, now raise up the temperature at least medium, and cook , not to brown, the juices will separate, keep stirring, no browning !

IMG_4080

Mine gives off a fair amount of oils from the chicken, so I call it a more westernized style!

IMG_4081

Keep the mixture moving, about 10 minutes, you see a reduction, add in some liquid, several tablespoons or as needed to partially submerge the chicken. I used hot stock. Now cover and stir occasionally 20-30 minutes, to an active simmer, this may be less time in this case as the recipe volume is less than the full specifications.

IMG_4082

Meanwhile during the simmering, thinly slice the shallot, if you haven’t already, and in a fair amount of oil, fry them crisp, set on paper towelling or brown paper and reserve for garnish.

IMG_4083

Check on the chicken occasionally and when the liquid reduces and the oil rises add the lemon juice, ground almonds, sugar, raisins, and chilis. Taste for balance, and cover and cook for 5 minutes.  Take off heat. Prepare warm plates.

IMG_4084

It’s apparent that my result is a bit more gravy-ish than the pictures on the recipe website.

The crisp shallots and almonds make this an attractive dish.

IMG_4085

An unlikely companion, roasted sweet potatoes fries, yes the thighs are on the dish, just covered with gravy, this recipe begs for some steamed basmati rice.

Though the recipe does not comment on fishing out the cinnamon, bay leaf and cardamom, chilis etc. I like to serve it as is. It won’t be a homogenous mix, you may bite into a cardamom pod or get a burst of spicy heat from  the pepper, that’s OK by me! Or it could be served simply as family style, bringing the hot pot to the table.

The simple additions of the spices and aromatics, both in the marinade and recipe combine for a many layered finish than seems possible. I would definitely repeat this dish with the required whole chicken and a side of rice.

Also the habit of using fruit and nuts (raisins and almonds) in a recipe such as this is appealing as the sweetness of the raisins do show through versus a sugar only sweetness for the balance, and the ground almonds give a slight nutty background and thickness to the dish.

 

 

 

 

 

11
Jan
18

DAL, two recipes

Dal, lentils and beans all in the same catagory, recipes abound and as probably you have researched, the more research yeilds that the recipe usually was what the cook has on hand especially as to the spicing of the dish. Here’s one from the Bob’s Red Mill bag of Dal followed by the Milk Street recipe for Turkish Red Lentil Soup.

New Delhi Dal

IMG_4011

 

IMG_4013

IMG_4014

I utilized curry powder in place of the tumeric. Some ground cloves sufficed for the 12 whole cloved required. (have to order some cloves)

IMG_4015

Boiling the beans, alot of water! these beans will soak up quite a bit of liquid. This is 1/2 the recipe.

IMG_4016

most dal recipes require an addition to be added to the beans once cooked

IMG_4017

mash them and then add the oil spice mixture

IMG_4018

Basicallly I ate these alone to get a taste for the beans, they would make a good spread for chips or an addition to rice.

***********************************************************************************

A Turkish Red Lentil Soup with Aleppo Pepper

 Turkish Red Lentil Soup

from 177 milk street.com

IMG_4055

Are we ready ? I used the Bob’s Red Mill orange/yellow dal.

IMG_4056

the sweating of the onions

IMG_4057

Add the garlic for about 30 seconds, to the onions, then add the rest of the ingriedents, minus the water (broth), lentils and rice. cook up for about a minute.

 

IMG_4058

……..in go the beans, rice and water

IMG_4060

a lively simmer, cook covered about 30 minutes, the rice will break down somewhat adding to the texture, I cooked leaving the beans at the aldenti stage.

IMG_4061

I skipped the addition of the Aleppo pepper since I didn’t want to search it out at this time , I added a bit of finely chopped dried pepper that are sitting on the windows sill drying out from green to a shrivled red, some moderate heat in the background.

IMG_4062

Even though there is a lot of paprikia, which I though would be overpowering, the balance is delicious and the beans have a pasta like texture. The tomato paste smooths it out. My best use of the dal so far. No mint or lemon wedges served. 

11
Jan
18

Muffins, the English Style

Dough , dough , dough, bread and rolls ! What else to do ? How bout a muffin? The prestigious english muffin, used to  store-bought variety? Here’s a winner from the famous duo, (Paul and Mary, if you are a fan of the British Baking Show, from the master class series, where they reveal the elements and techniques behind the challenges) a simple basic technique that doesn’t require oven baking!

Ready, set, …… BAKE!

Goes together quickly if you have the elements in place, prepare to hand knead the dough for about 10 minutes.

IMG_4041

place the flour in a large bowl

IMG_4042

place the yeast on one side , the salt on the other (mistakenly the sugar in the photo, but I am not in competition)

IMG_4043

Add the rest of the ingredients….

IMG_4044

I elected to mix everything in the bowl versus the countertop, prepare to have on hand tied up in the muck, some flour close by and start the kneading for about 10 minutes, this is one of the types of dough that will pull together into a soft clump, don’t be tempted to add any more flour than absolutely necessary.

IMG_4045

Ready for the first rising to a double size, oil it up.

IMG_4046

Roll out the dough after the rise to about 2.5 cm thick, close to an inch and cut to biscuits 3 and 1/2 inch diameter, 9 centimeters if you are british. I got less than the 8 muffins I would go a bit thinner on the dough, some were combined and re-rolled a bit thinner. Lightly flour and dust the trays, here the polenta, or semolina is not an ingredient in the muffins but is a major component of the feel and texture of the finished product, don’t omit as the even the presentation of the muffins and mouthfeel will suffer. Second proof is about 30 minutes, the yeast very active and pillowly muffins are the result.

IMG_4047

A griddle or a cast iron pan well heated then put on low distributed heat, time the muffins, 5 to 6 minutes PER SIDE, know the attributes of your baking iron or pan as to shuffle the muffins on the iron to attain the browning and the necessary baking time needed.

IMG_4048

I didn’t skimp on the semolina/flour dusting even on the griddle. Even while baking on the iron, still raising a bit.

IMG_4049

Flip the babies, and bake another 5 to 6 minutes.

IMG_4050

Ummm…… the smell of the dough and the semolina baking !!!

IMG_4051

The muffins are higher in height than the store-bough variety so I turned the flame to almost nill and shuffled them several more minutes to insure they were baked internally.

IMG_4052

After baking let them cool a bit to utilize any internal heat to finish baking.

IMG_4053

The final test, hand split, (don’t get caught using a knife to separate the muffin !) broiled and buttered !

IMG_4054

I’ll let your eyes be the  judge !

Butter addition is excellent to taste the yeasty goodness of the muffin, but a fried soft  egg would be a crowning achievement  to the nooks and crannies. ! Jam anyone?

07
Jan
18

shopping

shopping prices




Archives

January 2018
S M T W T F S
 123456
78910111213
14151617181920
21222324252627
28293031  

Twitter Updates

Follow Metro Blog on WordPress.com

Original Netcom Site Ending May 01 2019


Antique and Vintage Clocks

Collecting, repairing and restoring antique and vintage mechanical clocks

pacmaniax

Okay, so it's really just ONE Pac-Maniac, but you get the picture.

My Favourite Pastime

Simple Everyday Recipes

Zero-Waste Chef

Less waste, more creativity, tastier food

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

Goan Recipes

Learn about Goan and Indian Recipes

cooking from the heart

inspired by june & norma

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

elfogoncito.net

Cocina Dominicana

gettin' fresh!

turning dirt into dinner

Talin Orfali Ghazarian

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Wide Angle Adventure

a resource for the independent traveler

con tomates

Juicy living in the Iberian Peninsula and beyond

%d bloggers like this: