Testing out different plants that will grow well here.
Strawberries
Artichokes
Watermelon Radish
Mantanghong Radish
Saint Pierre Tomato
Basil
Celery
Asparagus
Blue Cabbage
Fractal Broccoli
Leeks
Yellow onions
Yellow carrots
Purple carrots
Pinto beans
Fractal Broccoli is the only one I've had issues with but they were pretty weak when I transplanted them.
I have the 15 gallon tank and bed going inside with some plants added. I hope I don't kill them as the bell siphon isn't draining properly. I think it is a lack of drag for the siphon to start.
Bee blogging my time, here and there with personal projects, like me photography and aquaponic/duckquaponics research, general farm messes, soda making, fermentation, cooking. Playing with koji is the new obsession. Thanks for visiting and leave me feedback, suggestions.
Thursday, March 24, 2011
Tuesday, March 22, 2011
Aquqponic wow!
Ten days ago I put my AP system together, eight days ago I put in some 2 year old root stock of asparagus and today the wife and I just snacked on a stalk. I am so impressed with this setup and I don't even have any fish in it yet. Once I have it established with fish I can add more grow-beds. I wish I looked into this setup sooner. The left over nightcrawlers took to the bed quickly and I hope the potato peels will do no harm to the system before the worms get to them.
Sunday, March 20, 2011
Aquaponic update
 |
| Artichoke |
 |
| The system I should of started with. |
 | ||||
| Temporary GB I will be adding a stainless steel grow bed that fits on top soon. |
Beer yeast bread
1 cup of water
6oz of (beer yeast bread starters)
1 tsp yeast
1 tsp DME
1 cup of flour
Let sponge set for a hour and then add:
1 tablespoon vegetable oil
1 tablespoon DME
2 teaspoons salt
2 cups bread flour close to it, add flour until it ball feels right.
Knead until smooth and elastic, or about 5-10 minutes.
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
Punch down and divide in half. Shape dough in 2 slender loaves.
Pizza stone with cornmeal.
Cover and let rise until doubled.
1 tsp yeast
1 tsp DME
1 cup of flour
Let sponge set for a hour and then add:
1 tablespoon vegetable oil
1 tablespoon DME
2 teaspoons salt
2 cups bread flour close to it, add flour until it ball feels right.
Knead until smooth and elastic, or about 5-10 minutes.
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
Punch down and divide in half. Shape dough in 2 slender loaves.
Pizza stone with cornmeal.
Cover and let rise until doubled.
I like to do a thinned out egg wash after the loaves have doubled.
Bake at 375 degrees for about 30 minutes.
Bake at 375 degrees for about 30 minutes.
Grossed the ladies of the house out with the smell of funky beer yeast but the bread turned out real well especially the Hefe.
Thursday, March 17, 2011
Fisherman's Pi
Made this on Pi day:
Fisherman’s Pie
• sea salt and freshly ground black pepper
• 1kg cut/diced potatoes
• 1 carrot
• 2 sticks of celery
• 150g good cheese (I used Sottocenere)
• 4 sprigs of fresh flat-leaf parsley
• 300g fish fillets, skin off and bones removed
• olive oil
Preheat the oven to 400°F/gas
Roast the potatoes until brown.
Grate the celery, carrot on the coarse side of the grater and add to a casserole dish
Along with finely chopped parsley.
Drain the fish and cut into bite-size chunks and add on top of the celery, carrots and parsley, add about a tbs of olive oil and add a good pinch of salt and pepper. (I like to layer) Make a mornay sauce with the Sottocenere (flavored with truffle oil, coriander, cinnamon, nutmeg, licorice, fennel, anise and clove) and add the roasted potatoes
40 min @ 400
Fisherman’s Pie
 | |
| Pompano |
• sea salt and freshly ground black pepper
• 1kg cut/diced potatoes
• 1 carrot
• 2 sticks of celery
• 150g good cheese (I used Sottocenere)
• 4 sprigs of fresh flat-leaf parsley
• 300g fish fillets, skin off and bones removed
• olive oil
Preheat the oven to 400°F/gas
Roast the potatoes until brown.
Grate the celery, carrot on the coarse side of the grater and add to a casserole dish
Along with finely chopped parsley.
Drain the fish and cut into bite-size chunks and add on top of the celery, carrots and parsley, add about a tbs of olive oil and add a good pinch of salt and pepper. (I like to layer) Make a mornay sauce with the Sottocenere (flavored with truffle oil, coriander, cinnamon, nutmeg, licorice, fennel, anise and clove) and add the roasted potatoes 40 min @ 400
 |
| It was quite tasty I have to say. Good comfort food. |
Wednesday, March 16, 2011
Beer yeast bread starters update
Fed the bitches 50g of water and bread flour stirred, covered and back on top of the fridge. The Hefe smelled a bit sweet, the Belgium had a cheesy smell, and the Chico had a clean and the best aroma but all three had a strange yeast smell, somewhat like a sourdough starter and not like your everyday bread yeast. I hope it carries over into the bread.
Pizza dough made a better pizza today, even the kids liked it.
Pizza dough made a better pizza today, even the kids liked it.
Beer yeast bread starters
Fed the bitches 50g of water and bread flour stirred, covered and back on top of the fridge. The Hefe smelled a bit sweet, the Belgium had a cheesy smell, and the Chico had a clean and the best aroma but all three had a strange yeast smell, somewhat like a sourdough starter and not like your everyday bread yeast. I hope it carries over into the bread.
pizza dough
I decided to go back to a basic pizza dough recipe and not use the one with malt extract and beer as that one was a bit too chewy and I need a base recipe to start off so I can adjust it. I haven't made this one yet so I will post and let you know. I also like to slow ferment the dough overnight for that beer taste.
Ingredients
7g active dry yeast
1 cup warm water
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
Directions
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Mix well until a stiff dough has formed. Cover and doubled
Form dough and bake in preheated 500 oven until.
Ingredients
7g active dry yeast
1 cup warm water
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
Directions
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Mix well until a stiff dough has formed. Cover and doubled
Form dough and bake in preheated 500 oven until.
Monday, March 14, 2011
Crusty dough bread
2 cups of water take out half of the water for the sponge
1 tsp yeast
1 tsp DME
1.5 cups of flour
Let sponge set for a few hours and then add:
Rest of the water and
1 tablespoon vegetable oil
1 tablespoon DME
2 teaspoons salt
4 cups bread flour close to it, add flour until it feels right.
Knead until smooth and elastic, or about 10 minutes.
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
Punch down and divide in half. Shape dough in 2 slender loaves.
Lightly coat with pan spray and then sprinkle with cornmeal 1 cookie sheet.
Cover and let rise until doubled. I like to do a thinned out egg wash after the loaves have doubled.
Bake at 375 degrees for about 30 minutes.
1 tsp yeast
1 tsp DME
1.5 cups of flour
Let sponge set for a few hours and then add:
Rest of the water and
1 tablespoon vegetable oil
1 tablespoon DME
2 teaspoons salt
4 cups bread flour close to it, add flour until it feels right.
Knead until smooth and elastic, or about 10 minutes.
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
Punch down and divide in half. Shape dough in 2 slender loaves.
Lightly coat with pan spray and then sprinkle with cornmeal 1 cookie sheet.
Cover and let rise until doubled. I like to do a thinned out egg wash after the loaves have doubled.
Bake at 375 degrees for about 30 minutes.
pizza dough
Makes Ten 14g pizzas, each measuring 6 inches in diameter
starter 200g moderately hopped beer
200g bread flour
1 teaspoon active dry yeast
1 teaspoon malt extract
2 1/2 cups water
335g AP
14g Unbleached whole wheat
4 teaspoons K salt
1 1/2 tablespoons olive oil
Knead around 5-8 min
Portion and let rest in the fridge overnight if possible.
starter 200g moderately hopped beer
200g bread flour
1 teaspoon active dry yeast
1 teaspoon malt extract
2 1/2 cups water
335g AP
14g Unbleached whole wheat
4 teaspoons K salt
1 1/2 tablespoons olive oil
Knead around 5-8 min
Portion and let rest in the fridge overnight if possible.
Beer yeast bread starters
As a home-brewer who hasn't brewed in a few years I had some old yeast kicking around in the fridge and I thought I would make some mother starters for bread. I've never done this before and I'm not sure if it will work. If anything I will have some sort of sourdough starter when I'm finished.
Beer yeast and flour starters for bread.
Belgian B
• 100g of bread flour
• 3g Light dried malt extract
• 1 vial of Belgian Saison WLP565 White Labs expired May 16th 2007
• 3 vials of R/O water aprox 90g
Yeast was actually carbonated when I opened it and is showing a lot of activity. The cake was marbled and I am expect the most from this batch.
Chico Mother
• 100g of bread flour
• 3g Light dried malt extract
• 1 vial of WLP001 California Ale White Labs Expired Nov. 20 2006
• 3 vials of R/O water aprox 90g
No activity from the vial I have it in a bowl and wrapped in plastic wrap and rubber-band
Hefe B
• 100g of bread flour
• 3g of Light dried malt extract
• 1 vial of WLP320 American Hefeweizen Yeast White Labs Expired June 29th 2007
• 3 vials of R/O water aprox 90g
No activity from the vial I have it in a bowl and wrapped in plastic wrap and rubber-band
I will also make a control starter with 1 tsp active yeast, 3g of Light DME and 100g of flour and 120g water.
After 3 hours and not much going on I decided I will put them on top of the fridge and check them tomorrow. I am getting some bubbles from all three and the Chico seems to be the most active. The control took off like crazy so I am going to use it for a dinner bread.
Beer yeast and flour starters for bread.
Belgian B
• 100g of bread flour
• 3g Light dried malt extract
• 1 vial of Belgian Saison WLP565 White Labs expired May 16th 2007
• 3 vials of R/O water aprox 90g
Yeast was actually carbonated when I opened it and is showing a lot of activity. The cake was marbled and I am expect the most from this batch.
Chico Mother
• 100g of bread flour
• 3g Light dried malt extract
• 1 vial of WLP001 California Ale White Labs Expired Nov. 20 2006
• 3 vials of R/O water aprox 90g
No activity from the vial I have it in a bowl and wrapped in plastic wrap and rubber-band
Hefe B
• 100g of bread flour
• 3g of Light dried malt extract
• 1 vial of WLP320 American Hefeweizen Yeast White Labs Expired June 29th 2007
• 3 vials of R/O water aprox 90g
No activity from the vial I have it in a bowl and wrapped in plastic wrap and rubber-band
I will also make a control starter with 1 tsp active yeast, 3g of Light DME and 100g of flour and 120g water.
After 3 hours and not much going on I decided I will put them on top of the fridge and check them tomorrow. I am getting some bubbles from all three and the Chico seems to be the most active. The control took off like crazy so I am going to use it for a dinner bread.
Saturday, March 12, 2011
Aquaponics
-
The start of my AP system. If you ever decide to do this, make sure you clean your growing medium before adding them to the grow bed. I knew it would be dirty but I didn't expect it to be that bad. 4 bags of pea-gravel/river rocks and 1 bag of slate. I just finished removing all and cleaned them as well as the fish tank. Three and a half hours later I have the medium in and now I am doing the siphon adjustments which are different w/o the medium added. 
Now all I need are some fish. If anyone wants to donate some catfish let me know. LOL
Friday, March 11, 2011
Wednesday, March 9, 2011
Didn't do as bad
as I thought I would. Made an 80, would of received a 91 but I am a bit of a dork and didn't look something up. LOL I will know for next time.
Going to go eat some CFS at the parental unit's house so no baking for me tonight.
Going to go eat some CFS at the parental unit's house so no baking for me tonight.
Validation
I think I will have to redo since I did the wrong cake. I am such a dork. Sourdough turned out good.
Validation
Today I find out if I can bake or not. Or at least find out if I've been paying attention. lol This part of culinary school I haven't been too worried about because baking is what got me interested in cooking in the first place. I practiced a lot last night and I feel better about taking this test. If I get cookies, pancakes and custard I will ace it. hehehe. Ok time for a cup of coffee and review.
Tuesday, March 8, 2011
3 March 11
Yesterday we baked custard and croissants, Justin and I tried our hand at an avocado custard, we should of omitted the sugar and went the savory route. So we had enough time to make another batch of vanilla/nutmeg and they both cooked out perfect. Our croissants turned out 
nice but I think the oven was too high. Also while folding the dough I didn't turn it properly so the layers all went the same way thru half of the croissants. They still tasted good. I'm having two for breakfast. Today Jane Goodall is coming to the school for Q&A for the Grace so we will be in the kitchen all day.
nice but I think the oven was too high. Also while folding the dough I didn't turn it properly so the layers all went the same way thru half of the croissants. They still tasted good. I'm having two for breakfast. Today Jane Goodall is coming to the school for Q&A for the Grace so we will be in the kitchen all day.
Monday, March 7, 2011
Wednesday, March 2, 2011
Bread
Baking bread today and I know at least one of them is going to be a sourdough. I am reading the sourdough section in On Cooking this AM. Did I mention I like this book?
We received our knives the other day with the exception of our chef knife. I keep wanting to buy one but I know I shouldn't and I am refraining from doing so but it is still fun to do the research. I like these knifes because they are so sexy. Fusionwood Knives. Tempting isn't it.
We received our knives the other day with the exception of our chef knife. I keep wanting to buy one but I know I shouldn't and I am refraining from doing so but it is still fun to do the research. I like these knifes because they are so sexy. Fusionwood Knives. Tempting isn't it.
Tuesday, March 1, 2011
1 March 2011 Time management
Onion Ring Loaves - Fail I didn't let it proof long enough the second time around. The whole point of time management. lol
5 min scaling
20 min proof
35 min Bench
15 cooking
10 cool
t/96
Spiced Oat Meal Cookies - Mat took this one and did well, a little under-cooked at first but he put them back for a couple more min and they came out just right.
5 min gather and scale
3 to cream
5 to shape
12 to cook
10 to rest
T/35
Crepes - I think they came our real well but when I reheated them they were a bit like sheets of rubber.
5 min to gather and scale
2 to mix
5 min to cook
t/12
Fudge Icing - Added a squeeze of orange and the flavor waw good, we used it on the cake and it was too sweet.
10 min to gather and scale
5 to mix
t/15
Pineapple Coulis
5 to gather and scale
15 prep
5 production
sorbet 12 min.
t/37
Strawberry Gelee- Mat did another good job on it.
5 to gather and scale
20 Production
t/25
American pound cake Texture was perfect but I think it was cooked a little too long. Chef C said it was good and we will use it for bread pudding. hmmm yum.
10 to gather and scale
5 to cream
75 min cook time
15 rest
20 to ice and fill
t/2 hrs 5 min
High Ratio yellow cake in cake pan Perfect texture, bad choice of icing another good job Mat.
15 min to gather and scale
15 to mix
35 production
15 to cool
30 to cut and ice
t/1 hour 15 min.
When gathering items, gather for more than one recipe.
Example:
Standardized Recipe- 20 servings
Exe Chef first made it and it takes 60 min. (multi by 1.5) = 90 min
$1.75 per serving/food cost
Sous Chef makes 15 an hour it will take $22.50 to make divide by 20 (servings)= 1.11
add 1.75 to each serving = 2.86 x.35 = 1.01 =3.86 + 2.86 (double labor and cost) = 6.73 around up to $7.00
.35 per serving is an average of other costs to cover in shop.
Food cost 30%
Labor cost 20%
utilities 15%
Rent 10%
Taxes 14%
unknown 5%
unknown 6%
5 min scaling
20 min proof
35 min Bench
15 cooking
10 cool
t/96
Spiced Oat Meal Cookies - Mat took this one and did well, a little under-cooked at first but he put them back for a couple more min and they came out just right.
5 min gather and scale
3 to cream
5 to shape
12 to cook
10 to rest
T/35
Crepes - I think they came our real well but when I reheated them they were a bit like sheets of rubber.
5 min to gather and scale
2 to mix
5 min to cook
t/12
Fudge Icing - Added a squeeze of orange and the flavor waw good, we used it on the cake and it was too sweet.
10 min to gather and scale
5 to mix
t/15
Pineapple Coulis
5 to gather and scale
15 prep
5 production
sorbet 12 min.
t/37
Strawberry Gelee- Mat did another good job on it.
5 to gather and scale
20 Production
t/25
American pound cake Texture was perfect but I think it was cooked a little too long. Chef C said it was good and we will use it for bread pudding. hmmm yum.
10 to gather and scale
5 to cream
75 min cook time
15 rest
20 to ice and fill
t/2 hrs 5 min
High Ratio yellow cake in cake pan Perfect texture, bad choice of icing another good job Mat.
15 min to gather and scale
15 to mix
35 production
15 to cool
30 to cut and ice
t/1 hour 15 min.
When gathering items, gather for more than one recipe.
Example:
Standardized Recipe- 20 servings
Exe Chef first made it and it takes 60 min. (multi by 1.5) = 90 min
$1.75 per serving/food cost
Sous Chef makes 15 an hour it will take $22.50 to make divide by 20 (servings)= 1.11
add 1.75 to each serving = 2.86 x.35 = 1.01 =3.86 + 2.86 (double labor and cost) = 6.73 around up to $7.00
.35 per serving is an average of other costs to cover in shop.
Food cost 30%
Labor cost 20%
utilities 15%
Rent 10%
Taxes 14%
unknown 5%
unknown 6%
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