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without them you will be rewarded by a cleaner and more nuanced flavor profile it s true that baking powder and baking soda are totally innocuous from a health point of view but they leave a subtleâ metallicâ harshness to baked goods i don t think i ever realized this until i made the cook s illustrated yeasted waffles and they were a revelation i decided to take the recipe even further and use my own wild yeast sourdough culture rather than commercial packaged yeast weep in shame waffle house if you don t have the time patience inclination to create maintain and use a sourdough starter i still highly recommend the cooks illustrated version â recipes are uncopyrightable here is a link to it reposted on a free website â with commercial yeast it really is no harder than regular waffles but for the last bit of amazingness and a lovely sour note use a sourdough starter â these really are better than waffles you ve had before let s figure out why continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged a breakfast fermented grains science weird comments 5 wild yeast sourdough starter saturday may 4 2013 you are a chicken you think starting your own sourdough is too hard you think only experts can do it not true there is only one small thing that is the least bit challenging and that is keeping your starter between 70â and 90⺠for a few days come on smarty you can figure out how to do that right does your oven have a proof or dough or rise function how about putting it in a cooler with a bowl of warm water and changing the water from time to time maybe you can use an electric blanket set on low maybe it is just summer and warm where you are in my case i used my home built sous vide machine but this beingâ the only challenge of this recipe and i leave it to you to figure out you chicken how embarrassing what the hell is sourdough anyway it is a live culture a mixture of yeast and bacteria that enjoy each other s company the yeast eat the starch in â flour releasing gas which give baked goods their rise and pooping out sugars alcohol and some interesting flavor compounds the lactobacillusâ bacteria eat the sugars released by the yeast and in turn poop out lactic acid sour flavor and some interesting flavor compounds there is lots and lots and lots on the science and black art of sourdough all over the internets so i won t go into it the point of this recipe is to be easy basic and give you a critical building block for several of my other recipes continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged easy ingredients science comments 4 aged eggnog cocktail tuesday december 25 2012 eggnog is an old drink i don t mean old as is left out over night i mean old as in it s been popular for 200 years i recently made a version that is old in the other sense too as in it s been in my basement for a month a basic eggnog recipe is pretty simple simple really eggs milk cream suger booze sprinkle with nutmeg but as with any old recipe there are many variations and passions can run high this is my eggnog there aren t many like it and this one is mine i ve had eggnog that is hardly richer than milk i ve had eggnog that doesn t have any milk at all just a mixture of cream and whippedâ cream â i ve had eggnog that is mostly booze or without booze some people feel whisky is the only apropriate spirit others rum and so on â craft cocktails are super popular right now and i wanted an eggnog recipe that was in the same vein hey nobody said i m above a trend this recipe is cool for a couple of reasons continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged cocktail dessert science weird winter comments 7 smoked smashed potatoes tuesday december 27 2011 look the point of this whole website is to post recipes that i like so obviously i like everything on this website but these potatoes are different they changed me they will change you they may be the best recipe i ve ever come up with do i sound confident i do lets get started the smoke adds just one calorie there are a several things in addition to butter that make these potatoes yummy a couple of them are unique and as far as i know straight out of my brain i don t have the heart to google it and find out that there are 2 847 85 smoked mashed potato recipes out there already here are my provisionally unique and original insights continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged a grill outside sides vegetables weird comments 8 charred brussels sprouts tuesday april 19 2011 brussels sprouts are a controversial vegetable not just the taste either the name confuses the hell out of people so let s clear something up it isn t brussel sprouts it isn t brussel s sprouts they are brussels sprouts they are named after the city of brussels at least that is what i read on the internets the main objection people have to the taste is the bitterness i personally don t taste too much bitterness in them but i m not a supertaster either supertasters are particularly sensitive to bitter tastes so sucks to be them because brussels sprouts can be awesome please ignore the leg of duck with port wine balsamic glaze it doesn t concern you brussels sprouts were first domesticated in belgium around 500 years ago and are descended from the family of wild cabbages found and eaten for thousands of years all around the mediterranean â they are close relatives of modern cabbage which probably explains why so many people hate one if they hate the other continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged sides vegetables weird winter comments 9 home cured bacon without nitrates wednesday march 23 2011 let s not kill anyone shall we always a fine goal when making any tasty treat the risk with this recipe is higher than most primarily because of botulism so keep that in mind along with the fact that i m not a professional and basically don t know what the hell i m talking about there if that didn t scare you off then you must be my kind of people now let s make some delicious bacon without the allegedly terrifyingly unhealthy nitrates and nitrites update nitrates and nitritesâ probably not bad for you â i ve left the recipe as is but noted how you could add nitrite if you wish for what it is worth i usually do use nitrates these days update 2 people i m getting a lot of push back in the comments about the safety of this no nitrates recipe people talking about botulism and other terrors if you follow my recipe you don t need to worry about food safety â here is how i convince myself that it is safe is there anything in this recipe that someone wouldn t happily do when smoking a pork shoulder or bbq ribs holding a piece of meat in a properly cool fridge for 5 7 days is no problem smoking a piece of meat for 2 3 hours is no problem just because it is cured and we call it bacon doesn t make it magically dangerous critics if it makes you feel better don t call it bacon call it salty smoked pork belly feel better tastes like bacon but more so my bacon is different than bacon you can buy at the store and not just because it doesn t have nitrates btw that uncured bacon you ve been buying at the grocery store packed with nitrates since we are using salt sugar and smoke as actual preservatives rather than just flavorings this bacon is much more intensely flavored that modern bacon since we are dry curing the bacon loses water in the process which concentrates and intensifies flavors compared to store bacon which often has brine added to it to make it heavier the upshot is that this bacon tastes more salty more smoky more intense more bacony and since it has less water in it doesn t spatter pop and curl as much during cooking either let s cure some bacon continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged breakfast danger history meat pork science comments 134 savory oatmeal monday march 14 2011 we often had oatmeal for breakfast when i was a kid and my mother would call up the stairs sweet or savory which meant we were supposed to choose which we wanted that day we weren t allowed both sweet meant milk or cream or both with maple syrup and sometimes fruit raisins cinnamon etc pretty standard stuff savory on the other hand meant olive oil soy sauce nutritional yeast and an egg so sweet or savory a difficult call on any day and i still go back and forth this is not weird if wheat can work equally well in sweet or savory foods why not other grains in fact most of them can oats are almost always eaten with brown sugar or maple syrup maybe with some fruit and diary or in sweet goods think cookies crumbles but i m here to testify that like wheat oats are great savory too continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged breakfast grains history weird comments 20 beets olive oil and sea salt monday february 28 2011 i just finished telling you why not to boil vegetablesâ in my roast chard recipe now please enjoy this recipe for boiled beets wha everything i said in the linked post is true roast beats are delicious and certainly more boldly flavored than these but this recipe is about subtlety texture and letting some really great olive oil play equal co star â sure boiling doesn t bring out and intensify flavors like dry heat methods but it is gentle and preserves the tender moist texture of lovely beets a word about slicing slicing them thin and evenly is hard if your beets are small enough try the slicing face of your box grater if you have aâ mandolin or even a meat slicer you should give that i try i sliced these by hand and really even thinner would have been better if you don t like these beets you don t like beets continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged easy hor d oeuvres sides vegetables comments 10 roast chard sunday february 27 2011 heat does interesting things to food the hotter the more interesting that isn t always a good thing seeing smoke roiling off of your focaccia can ruin your day but very often people shy away from using high heat when really they should give it a chance so often people will steam or gasp boil vegetables when really roasting makes them so much yummier there is a time and place for steaming and boiling typically when you are going for soft and delicate textures but if you want to boost flavor you need more heat and dryer heat don t ruin these so why intense dry heat caramelization and flavor concentration caramelization is a process whereby sugars and starch in food yes chard has sugars in it is broken down by heat into hundreds of different kind of fragments those fragments all have different flavors flavors which we think of as yummy and also that add complexity and depth to the flavor profile dry heat also promotes concentration of flavors concentration of flavors simply happens when you reduce the amount of water in something have you heard of reducing a sauce that is simply boiling away some of the water leaving behind flavor so roasting our chard in dry heat drives off moisture and intensifying flavors boiling on the other hand doesn t get hot enough for caramelization and actually adds moisture diluting flavor continued click to share on facebook opens in new window facebook click to share on pinterest opens in new window pinterest more click to print opens in new window print click to email a link to a friend opens in new window email click to share on x opens in new window x click to share on reddit opens in new window reddit click to share on pocket opens in new window pocket click to share on tumblr opens in new window tumblr filed in recipes tagged easy vegetables comments 4 older posts about my attempts at making awesome food and building awesome things read more about me recent posts sourdough english muffins wild sourdough yeasted waffles wild yeast sourdough starter aged eggnog cocktail smoked smashed potatoes tags a baking beef breakfast cocktai...