I took a Buffer day between projects… so I didn’t film anything or eat according to rules other than hunger.
Buffer day? more like Butter day!
‘ABC’ Category
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ABC Buffer
March 10, 2011 by Alex
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Z
March 9, 2011 by Alex
And it is done! I’d like to thank my Kindergarten teacher, Mr. Abbott for teaching me everything I needed to know for this project.
Sauce
1 full head garlic, peeled and smashed
1 half onion, chopped
1 carrot, chopped
3 TBL Fresh Rosemary
4 TBL Fresh Oregano
3/4 bottle of wine, red
1 large can of peeled, whole tomatoes- Strained, juice reserved
salt
pepper
Olive OilSaute garlic, onion, carrot and half the herbs in some oil, until tender. Add strained tomatoes, cook until starting to break down, add wine and reserved tomato juice. Reduce to a simmer and cook for about an hour. Then blend, and season with salt and pepper.
Ziti
Boil noodles to al dente. Put half in a baking dish, and top with 1/2 cup sour cream, combined with 2 cups of ricotta, and a big pinch of salt. then add some cheese, sauce, more pasta, more sauce and top with cheese. Bake until bubbly and delicious. (it’s kind of like lasagna)
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Y
March 8, 2011 by Alex
I was quite surprised at the Yucca Root… (yuck-a? Yookah?) I wish they were cheaper, I would play around with them again. (Mashed yucca? Yucca fries?)
I love that Yellow is a flavor.
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X
March 7, 2011 by Alex
Extreme Pizza
1630 Cypress Street,
Walnut Creek 94596A national chain that has great ingredients, but crappy dough. Every pizza I’ve had tastes really good, but it just doesn’t measure up on a crust level–typically I’m left feeling texturally abused. Toppings are something you can buy but crust is something that is made; crust is the art of pizza. Their pizza boxes say they have a take and bake option… I wonder if it cheaper that way? They are open till 2am on Friday and Saturday which is nice after a show.
Monsoon Masala
2375 Contra Costa Boulevard
Pleasant Hill, CA 94523Watery Chicken and Rice for 15 dollars. There were spices, but no heat. I really wanted to like this dish, seeing how it was my only X food that wasn’t cheating, Xacuti chicken. I’ve never had it before, so maybe it was supposed to be watery… but I wanted it to be thick so I could eat it with the rice. If I had to judge this establishment on this one experience, I wouldn’t return. Seems like a high price to pay for what you get.
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W
March 6, 2011 by Alex
“Without the love and support of the people in my life, I would not have a single happy day. ”
Boy did I eat a lot today.
OI-C Bowl
1616 N. Main Street
Walnut Creek, CAI have mixed feelings about this establishment… it’s high-end chinese food, which I think is silly. It’s big gloppy, fried mixtures of beef, chicken and pork. Put it on a plate and give it to me with some rice, no need for frills or fancy plates. The food is very good, and my wonton soup hit the spot. The wontons were a little tough, and I’m not exactly sure what causes that other than over cooking– Which was odd because I waited 30 minutes for my togo food order, 20 minutes beyond my quoted time, and I even called ahead. I will say that it was a Saturday night at 7 pm, but still. It is a nice place, with GREAT service and it is walking distance to work.
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V
March 5, 2011 by Alex
A special thanks to Nancy Moran for making this weekend awesome!
In the hospitality industry, you have to ask for what you want. I should have asked for an apology and for my meal to be comped, however the lack of service is unacceptable.
Saroor Indian Cuisine
2580 N Main St
Walnut Creek, CA 94597They have tasty food, but just awful service… I won’t be going back anytime soon.
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U
March 4, 2011 by Alex
This upsidedown cake should be split into two pans, the cake i made was massive. The cake took too long to cook, and the caramel got really chewy. All the more reason you can’t 100 percent trust internet recipes…
Upsidedown Hazelnut Banana Cake
Gale Gand
* 1/3 pound hazelnuts
* 1 cup sugar
* 8 tablespoons unsalted butter (1 stick)
* 2 eggs
* 1 cup sour cream
* 2 teaspoons vanilla extract
* 1/2 cup banana puree, from 1 or 2 bananas
* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* Hazelnut schmear, recipe follows
* Whole bananas
* Equipment: 9-inch cake panDirections
Preheat the oven to 375 degrees F. Butter the cake pan. Toast the nuts and let them cool completely.
In a food processor, grind the nuts with the sugar until very fine.
Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.Hazelnut Schmear:
3/4 cup butter
1/2 pound dark brown sugar
1/2 cup chopped toasted hazelnutsMelt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.
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T
March 3, 2011 by Alex
Ode to Toast
by Alex MoggridgeO toast.
Identical ingredients to
Clumsy
Dullardly
Bread.
And yet
After mere minutes
Nestled in the heated confines of
Intimate electricity
Like a bright butterfly
You break from your chrysalis
A thing most beautiful.Category ABC | Tags: | 1 Comment
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S
March 2, 2011 by Alex
Seeded Whole Grain Bread
Chad Robertson, TartineWeigh your ingredients — Even the water. Start making this bread 1-2 days before you will bake it.
Poolish:
100 Grams white all-purpose flour
100 grams whole wheat flour
200 grams water, room temp
1 gram active dry yeastDough:
85 grams mixed flax, poppy, toasted sesame seeds
85 grams hot water
650 grams whole grain wheat flour
350 grams sifted white wheat flour
700 grams water, room temp
400 grams poolish preferment (see above)
30 grams salt1. Mix poolish. Let satand at cool room temperature 10-12 hours or overnight.
2. At least one hour before mixing dough, soak seeds in 85 grams hot water. Let cool.
3. For dough: Poor 700 grams room temp water into a large bowl. Stir in the poolish. Add flours and, using your handsmix thoroughly. Let rest 20-40 minutes.
4. Add salt and seeds and incorporate into the dough. Dipping your hads in water, continue to knead and fold until the salt has dissolved. Add a splash of water, if needed. Let rise 3-4 hours at warm room temp. Give the dough a dozen turns in the bowl every half-hour.
5. To bake now, shape into 2 or 3 rounds and place in a linen-lined baskets to rise at room temperature, 3-4 hours. Or let the flavor develop more by chilling it, covered, up to 16 hours more before shaping.
6. Place a heavy Dutch oven and lid in oven and preheat to 500 degrees. Place a loaf in the hot pot, close lid and place in oven. Reduce temperature to 470; bake 20 minutes. Remove lid and bake for another 20-25 minutes until deep golden brown. Remove bread to rack to cool. Carefully wipe Dutch oven clean with a dry kitchen towl, preheat oven and repeat the process with the next loaf.(I don’t own baskets for proofing bread, so i just used linen-lined mixing bowls. seemed to work fine. )
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R
March 1, 2011 by Alex
I missed the opportunity to make this a pirate themed day… Of course, I could have done the same with the C.
Raspberry Bloat will sweep the nation, you’ll see. The next big food craze.
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