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Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Thursday, January 2

Making ramen more special - with spices, meat slices, and canned sweet yams.

Ramen,  although cheap in the stores,  is also a highly celebrated Japanese form of socialization,  as one would come to understand for visiting DTLA's local corner locality of Little Tokyo at night.  Ramen is a common night out affair for the young adult crowd.

Given that,  restaurant-style ramen is significantly fancier than packaged ramen from the store.  Here,  I've assembled a tasty mock-up recipe of a beef ramen base - it includes thin beef slices and candied yams (canned). Don't use the whole can or two packages of ramen,  of anything like that.  It's a hearty enough meal,  in and of itself.

In addition,  other embellishments I made,  as far as spice-wise - these spices really do the dish bowl justice,  for a meal that otherwise is about a quarter per serving / meal.



The spices I had used were turmeric,  several shakes, dusting the top of the ramen while it cooks. Same with African Berbere, a slightly spicy and richly fragrant substitute for standard cayenne pepper (if still desired,  I recommend just a tiny pinch). The final spice ingredient I used in addition to the standard spice pack is grated dried ginger.



 I cooked the soup over the standard amount of water and some cooking oil.  It comes out great! Very tasty. 

Friday, December 13

iPigeon nutrition moment: eating food from the Eternal Ark of Covenant Parish Food Bank: Buffalo steaks au Françaíse-flambeaux (rare) avéc l'huille de cócó,

At the local food bank, here in 90003, on Broadway, Saturday mornings, there is an overabundant plethora of meats available for distribution to the needy. 

I'm clearing out my freezer and fridge, and I'd been putting off trying out the buffalo. (Now my gas stove isn't working); 

I've decided to go French on this meal, while keeping in tradition with some of the historic methods of preparation of this sort of meat:

I've determined I should coconut-oil spray-flambeaux the round-tipped steaks to a rare-to-medium-rare, which is suitable, according to Yankee Farmer's Market's tips for cooking buffalo meat.

 ... along with a modern-day take on how buffalo has been incorporated (popularly) in our diets, (at least, here on the west coast: as chicken is commonly prepared): with sauce flavorings; perhaps a glaze. I decided to go with a honey-mustard curry glaze, to use the cooking materials I have, at the moment.

How hot is a coconut oil spray flambeaux? I'd consult Wikipedia. 

The Google OmniBox Search Bar in Safari.

Turns out that The Globe and Mail blog has the top hit for this investigation in to Smoke point. I'm going to skip researching smoke point and see what it has to do with flambé.

Coconut oilSmoke point: 350 degrees F. Use for sautéeing and baking. It's high in saturated fat (86 per cent). The saturated fat in coconut oil raises LDL (bad) blood cholesterol, but not nearly to the same extent as butter.Sep 28, 2015

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Template:Smoke point of cooking oils ... Coconut oil, Refined, dry, 232°C, 450°F. Coconut oil, Unrefined, dry expeller pressed, virgin, 177°C, 350°F. Corn oil ...
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat ... Castor oil, Refined, 200°C, 392°F. Coconut oil, Refined, dry, 232°C, 450°F. Coconut oil, Unrefined, dry expeller pressed, virgin, 177°C, 350°F.

from: YankeeFarmersMarket.com:


Cooking Tips for Buffalo


Buffalo meat is naturally tender and extremely flavorful. However, the taste and tenderness of the meat is directly related to how the meat is cooked.

The buffalo meat should be cooked slowly at low to medium temperatures. Buffalo meat cooks faster than beef. As there is no fat to act as an insulator to the meat, the meat is cooked directly.

Recommended cooking range is rare to medium and internal temperatures should be 135 degrees - 155 degrees Fahrenheit.

Steaks

Buffalo steaks come in a wide variety of cuts, all comparable with beef. Most butchers and/or meat producers will cut steaks to customer specifications (1”-1 1/4” are preferred).

Methods of cooking steaks include: grilling (outdoor or on top of stove), pan sautéing, broiling, and stir frying. Do not overcook; readjust thinking as well as the heat source.

Grilling time will vary depending on the temperature of the coals and whether the meat is placed on or off the rack. An instant read thermometer comes in handy for outdoor grilling. Remember to pull the steak off or out of the heat when it is slightly rarer than you like. The steaks will continue to cook when it is out of direct heat.

Steaks do not need additional liquid, sauces or marinades unless desired. Frequent turning of the meat is recommended. 

I decided that my method of preparation would end up as that I'd need to figure out the amount of minutes I'd need to flambeaux the steaks.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare(an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).




hmmm...


???

now I've determined that this actually is a fish, since it did look like a salmon steak, to begin with.








Bigmouth buffalo


From Wikipedia, the free encyclopedia
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Bigmouth buffalo
Bigmouth Buffalo.jpg
Bigmouth buffalo male
Scientific classificationedit
Kingdom:Animalia
Phylum:Chordata
Class:Actinopterygii
Order:Cypriniformes
Family:Catostomidae
Genus:Ictiobus
Species:
I. cyprinellus
Binomial name
Ictiobus cyprinellus
(Valenciennes, 1844)
Synonyms
  • Sclerognathus cyprinellaValenciennes, 1844
The bigmouth buffalo (Ictiobus cyprinellus) is a fish native to North America. It is the largest North American species in the Catostomidae or "sucker" family, and is one of the longest-lived freshwater fishes, capable of living beyond 110 years.[2] It is commonly called the gourd headredmouth buffalobuffalofishbernard buffaloroundhead, or brown buffalo,. Despite the superficial similarity, the bigmouth buffalo is not a carp, nor is any other catostomid.

The bigmouth's native distribution is confined to the countries of Canada and the United States of America. In Canada, they inhabit the Milk River which flows through Alberta, and the Qu'Appelle River which flows through Saskatchewan and Manitoba into Lake Winnipeg. Beginning in the northern United States, they are native to Iowa, South Dakota and, Minnesota, more southern states include eastern Texas and Oklahoma. The major drainages where they are found in include Lake Erie, the Ohio River, and Mississippi River drainages. From these drainages, they are found into Arkansas, the Gulf region of Louisiana, and down the Tennessee River into Alabama. The introduction of bigmouth has been largely done for commercial purposes. Regions of reintroductions include some reservoirs along the Missouri River drainage of North Dakota and Montana. Regions of introduction include some reservoirs in Arizona, and within California, they have also been introduced to the aqueduct system of Los Angeles.[7]

Wednesday, August 28

An iPigeon.institute artisanry aspiration - another homemade cheese.

As some of my longer-term readers would know, I had started an effort in making cheese around Christmas this past year, using eggnog.


May 7, 2019 · Learn a recipe for an all-seasons pigeon health supplement: pidgin cheese.

This time around, I'm attempting a more savory-layered cheese culture, with liquid malted milk, tapioca, for a starch, heavy whipping cream, and rennet. 


Here's the cheese as I originally had prepared it, in various layers. I had decided that I would let the layers stay still, instead of homogenizing the mixture, in order to investigate the effect of the rennet culture upon the various components of the cheese. 

Within a day, the layers had separated, and curds had formed in the layer of cream, at the top of the mixture.


Day 2 of the cheese-in-the-making. I took a taste of the top of the cheese, off of the lid, and it reminds me of a cream fraiche sort of mild and rich cultured cream, nearly a sour cream. Not very sweet at all. 

I let the cheese out on evenings so that it has alternating cold and cool environments for it to culture and form, without risking that it spoils, like I imagine it could, as a partly dairy cheese, and only a half-tablet of rennet, to begin with. 

Tomorrow, I'm going to separate the layers, or, perhaps, dig in to the bottom layers and take a taste of them, to see if they might be essential aspects of the final product; the malted milk liquid layer and tapioca, as starch, as experimental culinary adventurousness. I'll keep this blog post updated with the results.

Day 3:

I took a smell of the cheese, as I had left it out overnight, once again, and the layers had definitively separated well, and I knew that some of the product was waste from the microbial rennet culture. 

My new cheese bowl, after dumping the top layer and liquid middle layer out, over cheesecloth and mixing it all together. It had a sour smell, but when I mixed it with some honey bunch grain cereal, it made for a delightfully sweet and slightly tart morning dish. 

Compared to cottage cheese, which I had never tried before, because I had thought that it must taste gross (it doesn't, it just looks curdy):

Perhaps somewhat similar in taste, although my cheese was much more basic in ingredients. 

That was all! Just three days to a homemade cheese.

Saturday, May 11

Deal on now at Ralph's for pork loin, only $1.99 a pound.

I've got a great collection of spices and ingredients from a move-out trash dive at one of my pidginHub Landings - an alley behind the SB buildings on 6th at Spring.

It's an Indian sub-continent array of flavors; 

I'm going to cook up this pork loin on a slow roast: 200-275 or so, for several hours. 

A delicious large pork loin (spare ribs) from Downtown Los Angeles Ralph's.

The main theme of the flavor will be a coconut milk wasabi sweetened soy sauce, with a slight curry aspect about it.


This dish should prove to be a very delicious mildly sweet meat, good with white rice.

Update: 

Too soon, but first, too bad. The preheated oven was dialed down upon smelling the dish cook. Then I set the temperature in the oven to near-broil. After about 30 minutes, or so, I have a succulent and tender white meat - placed meat-side down to soak in the liquid broth - it's a good mixture, tasty and healthful, with bone marrow liquids seeping out of the bones and in to the broth.

I cooked the first slab a bit quick, on accident. This pork loin was cooked near broiling for about 30 minutes. The marrow is bloody, still, and it's seeping out. 
Having lifted and inspected what I'd been working on, for the dish, I realized that I would single-handedly be able to finish two racks of pork loin before it goes bad, so I got the second one out of the fridge to cook it.

A vertical view of the bone marrow juices as I throw on another slab of ribs in to the pan

Smouldering (smoke flavor) in ovens - using corn husks.
I lit a corn husk and let it smoulder inside of the oven to give this pork rib recipe some authentic smoke flavor.


Mmm... Nice and juicy pork chops with rice.


Thin slices off of the large rack.

The two racks of ribs stayed well in the fridge, (and still juicy) for 5 days. I just finished the meat, now I have bones for pork marrow soup.

Tuesday, May 7

Preparing the pigeons' feed for the day - Peanut Butter and Jelly Pidgin Cheese Sandwiches.

Pidgin Cheese? 

One might wonder...

What does pidgin cheese taste like?

This cheese, which I'd been preparing since late Fall, 2018, is a warming, savory, salty and sweet, all-in-one ad-hoc condiment complimentary to grain and dairy dishes, such as plain corn flakes cereal, yogurt and granola, or something similar. 

I became fascinated with the advent of Whole Foods DTLA offering rennet, for cheese; having been a former "cheesez of Europe" aficionado as a consumer in years prior.

Come to think of it, actually, the discovery came in the summer, when I procured the rennet first of all, and I created a pigeon guano moldy butter cheese that smelled fantastically like Cheez-its. This second go-round with cheese came possibly around Halloween, when Ralph's started offering eggnog. I felt it was a good base to start a cheese on, and months later, after letting the culture sit out warm, sealed(-ish), and raw, I decided to turn it in to a custard cheese, to continue.

I added about a dozen egg yolks, (possibly more), and some fresh rolled red peppercorns, yellow and black mustard seeds. Then I boiled the mixture lightly, not yet solidified, but I added red icing topping for cakes to the mixture, and pink Himalayan salt, 8-10 ounces. It turned out a significantly salty cheese concentrate.

The custatd cheese salty-sweet admixture proved to be an excellent topical skin care product, as well as good for peanut butter and jelly sandwiches soaked in milk.

I gave some to the pigeons, as well.

Try it out! 🦉🐔🏆🍽️




Q


Wednesday, August 29

Yesterday's quick roundup of tried-and-true tobacco curing tips and as-of-yet [I've not tried them] notable suggestions for a finer cured tobacco (post-retail, loose leaf, etc.)

Pictured is the tiny batch Gucci container I used to make an aside special try about for my first quick minutes oven aromatics oxalic acids fibrous juicer leftovers: confīte, atop hand-mashed [a bit] grapefruit quarters, reasonably well-medium fine balsamic vinegar in glass; there was cheese, perhaps, in a wetted sock (dirty, worn), some fragrant lip balm, better than petrolatum-based (on the organic side), a noteworthy tone-bearing plastic trinket (beacon, for slight transmission of a theoretical slight amplification of sound and particle wavelengths within a bellows box iOS device box confīte, topped with some slight brown sugar, plain brown sugar.

The Gucci box selection was wrapped with Farmer John's standard 8 pack breakfast sausage wrapper, unwashed. It was an attractive confīte box with my small box AirPods trash find containing the main tobacco store to be infused with the aromatics vinegar oxalic acids sugar confīte, and I had a fine cigar, smoked well enough to be rich, by this time, included in the box. I believe I put some allergy medicine in there; Claritin, for some unknown and fanciful belief of that it would impart a hypoallergenic or perhaps something somewhat useful chemistry BAM! about the reaction. There was pigein guano either inside or outside the box, perhaps in a custard dish ceramic thing, probably moist, or maybe not.

I closed the confīte box and turned the oven on, about 300 degrees Fahrenheit, and I used the restroom, or something like that.

[Did I blow meth smoke into it?] This would have been long into the time in which I had swore off smoking meth, but it may have been that literal bit of a set of days for a week, and then no more again, and I broke the glass pipe. I suppose that event happened twice, perhaps over a couple of weeks. Relevant? Hopefully not, I don't encourage smoking meth:definitely, and in general, it's a problem presentable as for a person who uses, of any sort.

Try it without any meth invokved, but for features' sake, it may have happened like that, for this batch. It was enjoyable consumed tobacco.

Within that somewhat reading span of length of time, the oven had a notable presence into the main living room where I was, and it would be so weird if it ventured through the walls and the neighbors could feel it also, so I rushed over and removed the box, placed it under and within a cashmere sweater, [is the cashmere thing truly radiation ionic blam! Insulating the blam! instead? I would say yes, but I have a thing for cashmere sweaters and sweating it out, or staying warm, and it does have a particular sort of insular characteristic. Perhaps ... I dunno. Maybe wool would work, but definitely cashmere.

It looked nice enough to eat: the grapefruit balsamic sweet beets confīte array, but I was [for sure] definitely on meth, to speak of, at all, at the time, and the near blam! expansiveness was an exciting moment. I felt like the tobacco must be infused with so much pigeon trinket sidewalk searching finesse, and some Françoise considerable distinction about it. It didn't disappoint, and the Gucci box portion was particularly resinous and rich, with a slight bit of pork sausage flavor about it.

I had, aside from this, also [prior to everything, first of all], had a popped open coconut of some sort, perhaps something, but it definitely was somewhat going to vinegar-alcohol-ish fermentation at this point, in the same kitchen. Were the coconut electrolytes of the coconut water and fat fermentation thing something... Like I had done something with it prior to that? I dunno. Maybe I just opened it and left it out, and it started going to vinegar.

I cooked French onion soup some time recently prior to this, maybe the night before. There was rotting food in the kitchen.

The suggestions for moving forward, beyond whats been established:

Milk chocolate somewhat characteristic impart to the tobacco, for a less fiery burn.

There was something else, perhaps...

Aside from that, I have less experimental and eccentric air-cured process ionic mineral arrête sort of transhydraulysis stuff, maybe the chocolate concept would be okay cooked in, or sprayed on, or something, and stuff with extracted oils and toying with the adsorbent nature of doing something [somehow], but I'll read up on it at that time. I've been collecting cardboard long tube "flues," and I definitely can't run a smoke house in here, it's a studio apartment, plus I don't smoke inside [nearly always].

People along my walking path have been generous with leaving out tobacco of cigarillo packets, and I tend to desire cigarettes less.

The main concept of the post-retail confīte oven curing thing:

Was that the fine cigar, once smoked down, would impart, and perhaps ad hoc fluff up, and via the aromatics confīte:given the vacuum bellows box concept: suck in the mineral solids of the pigeon guano aside and fluff up a quick oven up fluff of some concept of a tobacco bale curing ammonia somewhat concept, at least just maybe somewhat ammonia something, and then something about the arrangement and suction or moistness, and the tone bearing trinket thing was supposed to easily enough, end up perhaps [maybe not easily, but I thought it might] simply bam up some unscraped nicotine out of what was of the confīte box and tobacco in it, well enough to make it better tobacco.

It was really good tobacco, actually :)

Thursday, July 26

Compto-prot-orthogphiware, via alternate charsets, through Standards of Common Commons.

Functional Design serves not only to serve, but to do nothing at all, really, just done.
A spark of an idea-tomographical leximême photograph of what purports to set out to be a monograph, one for this gig-morning:productivity - competence mockup of some stuff that will power some thrust, perhaps.
1st one-off idea-note-taken:

HardwáreProç'e'čràp bin«ª»ríêt pigęonne sçhweak   HardwareParce to the byte-lengthnqjqjqjqjqj machine binary logoarioctet numerical rhythm, as an attentuated expansion/ compression

Based on some ingress about using "licensed" webpost derivative squat-pwning locality-empowered malicious neglected people, who appear amidst à vast anti-productions-enterprise publications arrête, like I dont notice non-un-standard individuals-behavior: nothing of note. People are playing the "something's srsly:[leave:ignore:lecture] they play off of standard Common psychologies and valid équitable social guilt standards - no bumAF jaunts on the sidewalks, imaginably, for garbage, clothes, and recyclables.

Pretty weird stuff, pwning the streets scène and subaural à rawrr-rawrr... sçhweaky schqueaky... with à hot telescoping broadway street-surfaces-amplitude pwn of «at minimum, me». People around me aren't very standard, either, of the fluff-triste transient-stalker crisis-actors of ruining the climate of the windy corridor main functional positioning azimuté strange inconstituency of somehow, particularly hot in this area.

It's unseasonably trash-laden in the streets, and the pwn kiosk drive-up société is jaunting hip-hop tracks.

Thèse were some sources that held some insight and entreaty into developing à reasonably Euclidean-spheres various-harmonic relations-parallel-scripting-parse language breakout arrête, perhaps for an ambient side-loaded accessibility-features novelty processing kit for partite-confīte splotch - of an arbitrarily pwn status jaunt street-living-room mix demographic; it's pretty vulgar, and I hear awful travesties-dramatics in various onsets constantly throughout the day. 

https://html.spec.whatwg.org/#common-microsyntaxes

That, some schema dot org stuff, some microformats stuff, some claims on strange underlying psychologies of the someone involved in getting the re-pub stuff up;

My général take is that if it's Common to any degree, I'll come upon the source as relied-upon needs-to matériel, and then I'll leave it again, since it's not un-standard-no:it's not standard psychology.

Notebook working on a visual-design quatrærtholgmo»omot‹alg«or»g.9řc≥tet byte loading machine language parsing aesthetics standard source material breakout-arrays.


The concept is simple enough. I have a slow I/O data connections on my device, and I Can read and functionally take in signifiant contributions of non-volatile web-standards sites, but then, if only the site would also jaunt side-loading parallèle iPigeon jaunt leisure aside pop-ups, to mimick being even slightly jauntededAF'ed... a bit more better than shitsicles triste incursion of à late-heraldry dept. Of public affairs-socioalètrivsisselesmonts, which happened to be a trying 25 days or so, much of which was better off in that it was a trash dumpster years-end move outs-academiesiaetiques of the recyclables-bum coverage area, which I've been looking and feeling alright to jaunt-triste alley-trash dumpster diving-bum, yet it doesn't get weird, from my volatility profile fluff. Other bums walk on the same streets, why not a garbage recycler clothing enthusiast tech life style blogger standard fluffboy academic dégrée and à load-bearing bum profile kit? Pretty standard to dig through the trash, yet a non-domesticated variety bum. 

Chère were tons of Asian .pharma ad hoc OTCs and some prescribables; tricyclical anti-depressants, and I'm not for fluffing pharma nitro butyri smokin' "meh," ... Smoking is tobacco and cigars. An un-justified jaunt-inclusive Nabisco diet triste would be okay; they're 1:2:3 biscuité compagnie nationelle in a card box; supposedly:« !...whatever ... »

I call the ingress monolithiques-historic Nabisco-socialite-bifték bonne déjeuner for a sçhweaky peut-être commentaire on the bleeding of gums, méat bits in the teeth, some fleas-smellin' piss, leanAF diet on tech rotary codices in a filthy outdoors environment, and then the window-to-street ratio is so not Guy who did it himself kind of fluff-triste animal cruelty thing, and it smells like it, as Well, outside. 

I'm going to follow up GTD on my tobacco curing crop Summer gardening project, and purchase ionic minerals, gallon of milk, then perhaps [or before], workup some mockup linguistics soundex homologies of charset standards of validly jaunt-loading bif-coto-proteries-schqueaf-schqueaf, à rawr râ rawrr.. then I have to encode the resonant-spinners-toy district jaunt to do a makeshift pigeon ciconne-pipe-machine organ, made of spinners, instead, maybe. 

I have some more un-published blog notebook article to upload, after this one.

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