I like roasted chicken as much as the next person, but while it’s hard to really fuck up it’s also easy to just have it come out ‘okay.’ So yesterday I made beer can chicken just to read, as it was in the oven, that the whole beer can chicken thing is somewhat bullshit, aside from the fact that having the chicken sit on its butt makes for a more even (and faster) roast. It tasted okay, but I think the next time I might just invest in one of vertical roast contraptions. Speaking of food, I’ve come across these DIY instant noodle recipes and, if I can get myself to do it I might just try making these.
Anyway…I don’t have a Sirius subscription so I have to take advantage of the rare opportunities out there and it turns out Howard Stern’s interview with Bill Murray is put up on Soundcloud!
In other, more personal news, we had to take the kitty to the vet, which is never fun for anyone, even though she’s relatively calm and collected, if not excited. That’s better though than having a cat that fights tooth and nail to not get into the carrier, not get touched by the vet, and so on. She got her shots, everything’s in order and the kitty is doing fine fine fine.
As usual, with a flip of the switch, fall is here and it’s windy and grey and rainy and chilly and I’m happy we have a car this time around.
Also, to toot my own horn, episode 2 of It’s Unclear is available and you can subscribe and download it on iTunes or stream it on Soundcloud, whatever you prefer. We talk about Halloween stuff, so this week would be perfect to listen to it, if you haven’t done so already!
As stuck up I am about some things I’m a sucker for trying out stuff that most people would not necessarily think about doing. A couple of weeks ago I came across a recipe for Fire Cider and finally got everything together that I need to make it! (I can’t believe how difficult it is to get horseradish roots in the U.S. — just saying.) I had never heard of it before, but apparently it’s one of those cure-all concoctions that, well, cures or prevents EVERYTHING! And it can (apparently) even be used for cooking, salad dressings, and drinks. In other words, it’s the Bronner’s Soap of food items.
So here it is! Now I have to stir it once a day and let it sit for a month and then it’s time for FIRE FIRE FIRE!
To continue the experiments, I thought I’d try making mead, which is apparently one of the easiest things to make and while I, as usual, don’t like mead (it’s way to sweet for my taste and gives you one hell of a headache) I’m still interested in the process and want to try making it. All you do is mix ca. 4 parts of water and 1 part honey and let it sit. If the honey is raw, it will apparently have yeasts in it. If it’s pasteurized (which is what I happened to have in the house) you need to get the wild yeast that’s flying around to land on the mix and let it do the work.
Which takes a lot longer and involves a ton of stirring.
Which is what I’m doing right at this moment.
I also put some fruit bits in it, because, as far as I know, there are also yeasts on the surfaces of fruits with edible skins, so that might also help with getting the fermentation started. However, because of the small batch, the surface area is pretty big relative to the volume involved, so this might work out just fine.
For full disclosure’s sake, I’m making a very small batch, because I don’t have a big container and I have no idea what the fuck I would do with a gallon or more of a beverage I don’t even like.
Regardless how my fermentation experiments will turn out — or how long I’ll be experimenting with this — it definitely does one thing; teach me patience. I had the same issue when I was making beer. I wanted it to be done NOW! But you put into the pot whatever you put in to make the magic happen, LAB, yeast, whatever, and then you wait. There is really nothing more you can do but wait and that has something very soothing about it. When I make beer, I love hearing the bubbles bubble out of the airlock, knowing that there is stuff happening in there! The same with the sauerkraut — to see the changes every day, little bubbles building in the kraut…there’s something very cool about that, no?
Like every German I eat sauerkraut. I ate sauerkraut when I was a baby and I’ll probably eat sauerkraut when I’m old. And it turns out it is also (supposedly) one of the easiest things to make yourself, so I’m giving it a try, using a recipe I found here.
Will this work? Ask me in 4 weeks.