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Jul. 21st, 2003 03:24 pmRatfuck beeyotch department picnic is being catered by Dinosaur this year.
On the first Thursday of war, of course. Fooey.
Cooking this weekend: two failures, one success (for me, anyway). Failure #1: jerky, using the venison jerky recipe from Just Jerky and 2 lbs of beef. Mistake 1: very salty marinade. This is not a recipe that is aided by double dipping. Mistake #2: overdried by 1/2 hour or so. Oh well, I suspect this means I now have the jerky for the cookies.
Mistake #2: granola, according to Laurel's Kitchen circa 1974 or so. WHAT THE HELL WAS I THINKING???? Jeepers firk ding blast... okay, oats are a fine start. Wheat germ? Sure. Sesame seeds? Okay. Sunflower seeds? Sounds good. The latter two items ground to a meal? That was a mistake. (Of course, toasting the same items in a cast iron skillet that is frequently used to make curry... I suspect you can imagine what curried granola might taste like) But wheat bran? Soy flour? It's Frankie Lappe's uber-protein colon blow! Let's not forget 1/4 cup of brown sugar to sweeten the whole thing, hence nothing else to bind it together and a finished texture not unlike soft sand. Blecch.
Success #1: Granola according to Alton. Woo hoo! Very tasty stuff, maple and toasted-oat flavors mix well with almonds and cashews. Rye flakes made a more than suitable replacement for coconut. Things to change next time: Reconsider dried cherries as fruit. Tasty, but overpowering. Use almond extract instead of vanilla to accentuate existing flavors rather than trying to introduce even *more*. I'm thinking of trying this one again soon, perhaps with dried apricots instead. I think this is one that will be made a few more times between now and Pennsic to have stocks to bring along (good thing Lisa has a new higher capacity vehicle)
Possibility for tonight: granola a la Biker Billy.
On the first Thursday of war, of course. Fooey.
Cooking this weekend: two failures, one success (for me, anyway). Failure #1: jerky, using the venison jerky recipe from Just Jerky and 2 lbs of beef. Mistake 1: very salty marinade. This is not a recipe that is aided by double dipping. Mistake #2: overdried by 1/2 hour or so. Oh well, I suspect this means I now have the jerky for the cookies.
Mistake #2: granola, according to Laurel's Kitchen circa 1974 or so. WHAT THE HELL WAS I THINKING???? Jeepers firk ding blast... okay, oats are a fine start. Wheat germ? Sure. Sesame seeds? Okay. Sunflower seeds? Sounds good. The latter two items ground to a meal? That was a mistake. (Of course, toasting the same items in a cast iron skillet that is frequently used to make curry... I suspect you can imagine what curried granola might taste like) But wheat bran? Soy flour? It's Frankie Lappe's uber-protein colon blow! Let's not forget 1/4 cup of brown sugar to sweeten the whole thing, hence nothing else to bind it together and a finished texture not unlike soft sand. Blecch.
Success #1: Granola according to Alton. Woo hoo! Very tasty stuff, maple and toasted-oat flavors mix well with almonds and cashews. Rye flakes made a more than suitable replacement for coconut. Things to change next time: Reconsider dried cherries as fruit. Tasty, but overpowering. Use almond extract instead of vanilla to accentuate existing flavors rather than trying to introduce even *more*. I'm thinking of trying this one again soon, perhaps with dried apricots instead. I think this is one that will be made a few more times between now and Pennsic to have stocks to bring along (good thing Lisa has a new higher capacity vehicle)
Possibility for tonight: granola a la Biker Billy.
