Sunday, January 20, 2013

Can't Keep Out of the Kitchen

 Long food post ahead, you've been warned.

Making things is wonderful. I like learning things that I can physically use in some way. I picked up a book about doing masonry work and laying bricks the other day. I can't really practice that right now but I can dream. I day dream about food pretty often. Which reminds me I never got around to making steamed pork buns last year. I have noted that for now. Anyway, whenever my eye catches a recipe with simple and cheap ingredients I pay well attention. Butter and cream are some of my arch enemies when it comes to wanting to play in the kitchen because they are pricey. I usually give in regardless and buy them.

I came across a recipe for making eclairs today. It couldn't be much simpler. A bunch of eggs, some water, butter, sugar, and salt. But I wouldn't have delicious eclairs without a cream for the inside. I had never made a pastry cream to this point though. It didn't look that hard in comparison to the eclairs and I had a bit of experience from making custard ice cream last month. I doubled the pastry cream recipe so I would have plenty of cream to pipe into the heavenly eclairs I had envisioned earlier in the day. That was a mistake. I really should have tried it once first before sacrificing my milk.

I scorched the first batch of pastry cream just lightly enough that it ruined the entire 2 cups of it. I almost let myself use it because I'm too thrifty. Yet, if it isn't right then it's really no good. I remade it successfully being much more careful. I found out, however, that my home made vanilla essence seems to be pretty worthless now. I'm not sure what happened to it. I luckily had some vanilla oil to flavor the pastry cream. I let that sit and firm up while I attacked the eclairs.

It was super simple. I followed the baking instructions exactly and things looked great until I adjusted the oven temperature, as it stated. Most of the eclairs sank from their once puffy shapes. Upon later inspection they just weren't cooked through enough to support themselves yet. They need more cooking time on the initial puff. I managed to get some good ones despite this but also ruined a lot. I saved the best to fill with the cream. I taped a straw in the corner of a plastic bag to squirt the cream in. Not that effective but it worked.

Eclaires

They also got a dip in some melted chocolate to finish them off.

Eclaire filling

I can't complain. They taste great. I'll make them better next time. I might even make some cream puffs. Maybe...

Wednesday, January 9, 2013

Shouldering Patience

I survived my winter holidays. There is a back log of things that need to be added but that will all come in time. So to put everything in right standing a food post is in order.

I believe it was in May that I last tried to smoke a pork shoulder. That came out great and wasn't all that difficult. It just takes so long. Thus, I did pork ribs a few times because that is only a 3 to 4 hour commitment. The shoulder is upwards of 9 hours. This one was about 2.1kg so it was going to take awhile.

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I fully intended to wake up at 7AM on Sunday and get things going. It's only because it would take so long to cook. If I started much later than 9AM I would be eating dinner far past what I deem reasonable hours. Just about 9AM I did get everything up and going. Some 10 hours later and my meat had hit 190F. 195F is a more ideal temperature for the fats to break down but I couldn't hold out any longer. I took it off the smoker and wrapped it in foil for it to hang out a bit.

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I love those dark colors with the red smoky meat peeking out. I also remembered to do a full slice to get a good look at the smoke ring on the meat.

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So pretty.

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One section of meat seemed to be a bit dry compared to the other very juicy sections. I'm not sure why this might be. It could be the meat or a hot spot in my smoker. It really doesn't matter much once the meat gets pulled apart and mixed with all the other meat.

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I really needed another fork, right?



Watch the video. You won't regret it.

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The only shame is that I was the only one around to enjoy this. I've got a bigger shoulder waiting for guests in my freezer anyway. I can't get over how much I like that smoker for the 40 dollars I spent on it. The next thing I'm pondering is a modification to make it cook like a stone oven. I just can't stop myself from dreaming how to cook better. Hopefully this winter won't dull my brain one bit. It sure looks like it won't.

Wednesday, December 19, 2012

Winding Down

The new year will be here soon and my kanji dreams really hit a dead end half way through. I had made so much progress too. It was really the death of my computer that led to that or so I'm thinking. Maybe I'll jump back on track next year. But we aren't short of being lazy in these parts. No, at least not all the time.

I recently dug back into my bread book and decided to try hearth baked bread again. That just refers to baking at high temps with steam for the most part. It's hard with my oven but I've continued to surprise myself by what I can get out of it. 2 weeks ago I made a wet dough that sat overnight in the refrigerator. The following day it was left to warm up and double in size. This overnight rest helps develop the flavors that a 2 hour normal rise wouldn't bring out.

Pain a l'Ancienne

The baguettes were pretty tasty. My oven doesn't cook exactly as I prefer so the end result isn't as I wish. It's close enough though.

Then the past Saturday I made dough for Nepoletana pizza which was a first. I didn't want to make it before because of the lack of a super hot oven to bake it. I decided to try the grill with my pizza stone. The dough was very soft and stretchy. This isn't dough for tossing. It only needs some gentle stretching. The first pizza started to burn on the bottom before the top could cook properly.

1st Pizza Napoletana

There was good flavor but the crust was underdone. It did have some great rise to it which is what I hoped for. The second pizza was moved to the traditional oven and the taste changed considerably. Not to mention the dough didn't bake well enough and was still wet inside. So for the third pizza it went back outside on the grill. I put some foil on the grate to protect the stone from overheating which helped a lot.

3rd Pizza Napoletana

You can see the crust cooked up much better and the bottom didn't burn. The taste of the crust was wonderful in addition to the sauce and cheese. I'm currently brainstorming how I might modify the grill lid to make it hold heat. I might use some clay or a system to hold some rock in the lid. If I can pull that off then some spectacular pies will be coming. This makes me want to build an oven even more. It's amazing how much the baking method can affect taste.

Maybe this will all have something do with my future job. Time will tell.

Tuesday, December 4, 2012

Farewell to Fall and Finding so Much More

The road hit a dead end and no sign could be found to lead me in the right direction. The man I asked seemed to point over yonder and before I could leave ran back over to relay one more bit of information. The only thing I really understood was to find a water tank and take a left somewhere. There seemed to be little other indication of where the mountain path lay. I drove back to the split in the road and found myself on a rarely used cell tower maintenance road. I suppose I shouldn't have been very surprised to receive a message on my phone let alone have a conversation with someone in that odd location. Acknowledging my obvious mistake, I parked the car in a wide clearing and trudged up the road to track down the route.

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There was a path that was sandwiched between old houses. One lived in, the other lying dormant. This was the case all around. The signs of people were there but it felt like most were gone in spirit. Old village paths can lead toward interesting things. It almost feels rude to be on them. Truly an outsider to whoever calls the soil their home.

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The paths are merely sidewalks though. There is no crime in using them. The only crime committed is by those who might look down on me for it. They have reason to think it. I found the water tank and on past it I stepped through an old grove of sugi trees fantastically out of place only to me. An old lady was hacking away at grass plants. She looked at me and smiled. I yelled a "sumimasen" in her direction to break the surprise of a bearded foreigner meandering in the neighborhood. I wasn't apologizing for my presence

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In her thick country accent full of chus and vowel endings I found out that when I came to a wooden bench it was best to go take the left path. I'm thankful I asked. After some chit chat and me complaining of the lack of a sign she seemed beyond having a conversation. She said, "I'm going to start my weed eater now and won't be able to hear you anymore." That's one way to end a conversation.

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The small plots of vegetables surrounded by sheet metal walls and blue-green netting reminded me of the sly monkeys that like to come out of the forest and steal. Is there any point to contemplate the shirt hanging on the wall? Its starched surface from the sun and moldy stains from wet weather explained exactly why it was there.

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The path become more pronounced and slid into the tall trees. Several dilapidated houses of wood and metal were being overtaken by the forest undergrowth. These were nothing special to speak of. They were lost to the forest far too long ago. I could only imagine the individuals who scraped out their living here. The peaceful forest had little to say but you could feel something else writhing within it.

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There was no mistake about that.

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Yes. Generations worth.

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I didn't feel inclined to stay around and find out just how many so I carried on.  The mountain forest can make you feel overwhelmed. Yet sometimes its great to feel lost in something. I don't find it necessary to be known. I just want to exist. Existing in the miniscule spaces no one looks.

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Because that is where special things truly exist.

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Somebody might see it. I might miss it. We all might miss it.

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It's always the matter of how you look at it. But isn't this view good enough?

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Never.

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The path should only make you press on harder but it doesn't distract you from all the importance around it. I found myself on the ridge line staring down this column of trees. Not too long ago it was probably entirely forested up here. A lone tori stood in the distance demarcating the existence of a shrine somewhere up ahead. Shrines feel peaceful but why the question remains why here?

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I passed by the dogs and saw a sheet metal covered building standing in a clearing. On first look it was somewhat disappointing to see such an out of place structure on the ridge. There is rarely anything interesting in the immediate entry of a rural shrine other than old tatami mats, benches, and spare junk. I almost didn't look. But as with all my adventures it never hurts to take that look you didn't think was worth it.

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While not extremely old, these Meiji period paintings on wood lit up my eyes as I peered in through the wooden slats of the sliding door. Thankfully the shrine wasn't locked, like some are. I was able to go inside and enjoy these nice pieces of art. There seems to be a lot related to the local inhabitants down in the village. This is some great local history and hardly anyone knows it exists. That is for the better though. Nobody needs to know it's up there.


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After making amends with the local kami for looking at the inner part of the shrine I finished the final leg of the route up the mountain. I was greeted with wonderful views of trees around me on all sides. Somewhat of a let down but when compared to with everything I saw prior to that point there was no reason for complaining. This was merely physical triumph over the mountain and that was enough to be happy for. I sat for a few minutes wiping the sweat from my brow and warmed my cold skin from the shadowed forest. I took off down the mountain to explore some paths back in the village.

When I was most of the way back down I was startled by a man roaming around in the forest. I yelled hello and he came stumbling out of the forest clad in blaze orange vest and hat. He had been looking for wild pigs because the season had just started. He asked me to accompany him on the path back down. He had a lot to say about the old days of the area. He was quite the fan of American movies and didn't seem to mind my presence. I actually had missed a turn in the path and he took me back the original way I had come. He thought that my foot prints were wild pigs though when he had seen them earlier. We laughed together about it.

I made it clear I loved wild game and many foods. I made it clear I wanted some spare ribs from a wild pig. Not even my charisma was enough to get him to invite me over for a cup of tea. But what did it matter? The day was already mine.

Sunday, December 2, 2012

Mossy

There is a lot of moss in Japan. I like it.

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It's like a close up of someone popping blackheads on their nose.

Fear not.

The fading days of fall will visit at least once more before the gloom of winter takes over in this blog. But I've got some plans to make the winter work with me.