Monsoons

We've had some weather here in the State of Confusion.  Unfortunately there have been many deaths, and not just in cars.  Here at SHG we've been high and dry-that's why we're here after all-but elsewhere not so much.  My work building has been more or less flooded for weeks.

Here's a local image:

From up the road:

Not as pretty:

And before and after, alarmingly near the DQ's apartment:

This isn't climate change, there's nothing new going on.  In about 1979 Stevie Ray Vaughn recorded a tune, The Great Texas Flood.  You knew that of course.  Most people are unaware that it was a cover of a tune recorded in about 1958, after extensive state wide flooding; that tune itself was actually referring to a bigger and more catastrophic flood, which occurred in about 1935.  None of these were related to swirlies, just plain old wet weather systems.   

If I was more capable there would be a link here to the tune, to an article about the Great Texas Floods, and to a gut wrenching video of some friends trucks and horse trailers being washed down a river in Bandera-no animals or people were lost.  They were camped in a pasture to go on a trail ride; there's no river anywhere near.  The rigs still haven't been found.  My co-workers son lost his home, but fortunately got the the family and pets out in time.

This Week in Sourdough

Prudence is now an adolescent.  It takes about a month for a starter to mature and develop full leavening and flavor, however she's performing very well.

Mistakes were made with this rosemary bread, but I baked it anyway and it came out fine; it's quite good toasted with some apricot jam:

Since mistakes were made, this plain boule was made in less than six hours; who knew it could be done that fast?  Not much of a sour flavor but the crust was great, as was the very nice crumb with holes the Hooptie could drive through.  No pictures, it went too fast:

Prudence

Is my new sourdough starter. It's very easy to do, certain ably not entailing any rocket science.

Start by mixing up equal parts bread flour and whole wheat flour.  (125g bread flour/125g whole wheat is a nice amount).  Add equal parts water (250g) and mix with your hands. Leave on the counter for a few days.  I cover the bowl with a paint strainer to keep bugs and stuff out. In about 48 hours you'll see bubbles.  Name the starter (mine is Prudence, or sometimes Elizabeta) and start feeding twice daily.  You do this by discarding half and replacing it with an equal quantity of bread flour/water.

In a few days you'll see this:

It wil go from slack and slimy to sort of stiff and bouncy.  Test it by tossing a bit in some water; if it floats, it's ready to raise bread.

Prudence was started ten days ago and today we are having hamburgers:

Fresh from the oven:

And not a bad crumb:

Keeping your starter in fridge favors a lactobacillus that makes acetic acid, for a nice sour dough.  At warmer temperatures lactic acid is favored and you'll get a less sour flavor.  We like it sour.  You can adjust the flavor during raising similarly.

Don't bother using fruit peels and such to get started; those are imported yeasts and will only prolong the time it takes to get your starter up to speed.  A robust starter is virtually bulletproof; I've kept them in a jar under the truck seat while camping in near 100F temperatures, resurrected them from scrapings from a jar lid, and from a piece of tin foil.  Don't buy a starter yeast, at least not to start with, that will be an imported yeast and will also prolong the process.  

A very good source is TheFreshLoaf; there is a ton of information there, but the format is challenging.

Jet and Friends

This is Jonquil (or maybe it's Buttercup):

Or maybe this is Buttercup?

'Cuz we needed some more kitties.

Participation

In the amount of 11 inches occurred over nite.  The old salt mines flooded to about 12 feet - this is apparently a theme - and now we again work in a building with no AC, no flushing toilets, and guys with big guns who won't allow photos.  The guy manning the pump was more cooperative.

Proof

That God loves us.

Bees:

And brambles:

Red Beans and Ricely Yours

This NOLA dish is traditionally made on Monday (laundry day) as the main event, and is alleged to be Louis Armstrongs favorite meal; his famous signature is today's title.  We however have it as a side with stuffed pork chops, salad, and spuds. There are caveats, and if you don't have the stuff (beans/andouille /Tasso) use the box; substitutions just don't work.  And the box ain't half bad, not to mention cheap. 

Here's the beans, Wally World now sells them:

The Tasso and andouille are available from Poches, in Breaux Bridge LA; they'll send it, and the stuffed pork chops, to your camp site.  There are no doubt other sources.

Amounts are approximate, all of it:

Lump of butter

Andouille

Tasso

Yellow onion, diced

Green pepper, diced

Celery, diced

Garlic, crushed

Bay leaves

Tomato paste

Parsley, minced

Green onions, sliced

Garlic

Red and black pepper

Chicken stock

Red whine vineagar and tabasco for serving

1) Sauté up the andouille until nicely browned; throw on the Tasso for a few minutes at the end; reserve in secret location.

2) melt lump of butter and sauté half of the Trinity (pepper/onion /celery); put the garlic in at the end.

3) Put in the beans and stock, in the usual proportions, toss in the bay, the remaining Trinity, and bring to a boil.

4) Reduce to simmer, stirring occasionally, for about an hour;

5) add a tablespoon or two of tomato paste, and maybe a bit of salt, simmer  an hour or so.

6) Make some rice; put in the remaining Tasso and andouille-by now Kev or Daddio has eaten most of it;

 7) Toss in a handful of parsley and green onions and stir.

 8) Just before serving add fresh parsley, and green onions; serve with the white rice, a dash of red whine vinegar, and Tabasco.

Retired

And replaced: