magid: (Default)
magid ([personal profile] magid) wrote2004-02-10 12:02 pm

Random foodly thoughts (mostly)

Beet blood droplets suspended in olive oil are fascinating to watch when you tip the pan.

I added half rye flour/half white flour dumplings to a basic chicken soup. They're... interesting. Actually, once I didn't expect the wrong texture, pretty good. They've got a nuttier taste, too. I'm running low on white flour, and have been debating whether or not there's time to use up another 50-lb bag before Passover. Which leads to more experiments with the rye flour Treacle_Well passed on to me in the mean time.

On the small kitchen implement front: Trader Joe's had refillable pepper grinders! Hooray!
I managed to kill my vegetable peeler this morning (it's been limping along for ages), so that's next for replacement, hopefully this afternoon.

There was such beautiful ginger at Russo's last week that I had to buy some. The skin is thin and peels off easily, which lead me to boiling bits of it in sugar syrup this morning, as if making crystallized ginger in ginger syrup. The plan is to boil it a couple more times, then add diced plums, for a batch of plum-ginger jammish stuff. I'm still debating leaving the bits of actual ginger in or not.
Also at Russo's, I found autumn poem, though labeled with an Asian name I've forgotten.

Since last week I've been bitten by an early morning straightening bug. Who knew there was floor under there? I hope it continues for a while; there's so much left to do.

[identity profile] treacle-well.livejournal.com 2004-02-10 10:06 am (UTC)(link)
I passed on rye flour to you?

Re: Rye flour

[identity profile] magid.livejournal.com 2004-02-10 10:08 am (UTC)(link)
Yes, I'm pretty certain it was you. Some months ago now, at a story reading, I think; I've been storing it since then in my freezer.
gingicat: deep purple lilacs, some buds, some open (Default)

[personal profile] gingicat 2004-02-10 11:59 am (UTC)(link)
I can't see you using up 50 pounds of flour by the last Shabbat in March, really. Costco has 25-pound bags of KA flour, though.

Re: flour

[identity profile] magid.livejournal.com 2004-02-10 12:09 pm (UTC)(link)
You're right. It's just that I've been debating this for over a month; I wasn't paying attention to how soon the holiday is coming up.

I think I may take the opportunity to experiment with other kinds of flour. And heck, by the end of the month there may be people who want to get rid of some flour...
gingicat: deep purple lilacs, some buds, some open (Default)

Re: flour

[personal profile] gingicat 2004-02-10 12:32 pm (UTC)(link)
Heck, the last week, you could Pesach-clean your house and then play with the gluten-free flours. :)

Re: flour

[identity profile] magid.livejournal.com 2004-02-10 12:44 pm (UTC)(link)
I don't usually get my house cleaned that much in advance... ;-)

(And I'll admit I'm unlikely to get kitniot flours, either, which is what I think most of the other kinds are.)
gingicat: deep purple lilacs, some buds, some open (Default)

Re: flour

[personal profile] gingicat 2004-02-10 01:16 pm (UTC)(link)
Well, I was just thinking that it would be easier to clean for kitniyot than chametz. :)

Re: flour

[identity profile] magid.livejournal.com 2004-02-10 01:24 pm (UTC)(link)
True enough. Unfortunately, I'm far too last minute to want to bother with another layer of cleaning :-).