Thursday, March 31, 2011

No need to Waffle about these things. Go right ahead and eat em.

Yes, it's been a while since I did some food blogging, but things have been pretty busy in the news and political blogging world. I've managed to get on average two posts up at Big Journalism a week as well as one up on News Real Blog. I have a few more real Jewish food recipes waiting to get written up, but I thought I'd digress and toss in a quick Gluten Free breakfast treat for all you folks who are unable to partake in wheat and associated grains. So, get your irons ready and get your waffle on!
You'll Need: 

1 1/4 cups rice flour (either brown or white)
1/4 cup corn flour
1/2 cup potato starch
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
2 eggs (separated)
1 1/2 cups buttermilk (I used soy buttermilk which is 1 3/8 cups soy milk + 2 tbsps vinegar)
2 tablespoons sugar
Start heating your waffle iron and put the oven on at 200F (95C)
Mix up your flours, baking powder and salt. I had some help for this step.

If you are able to use milk, measure it out. If you want to do it with soy milk then you'll need to curdle it with vinegar. Mix the soy milk and vinegar and stir. Let it sit for 5 or so minutes.
Next up we'll do the eggs. Separate the whites and yolks. The yolks go in with the milk, the whites should be kept on the side.
Add the oil to the milk and egg yolk and mix it up. Then add to the dry ingredients.
Now for the real trick to light crispy waffle. Take your egg whites and beat them to a soft peak. 
 Add the sugar one tablespoon at a time while beating it. When it's done we're going to fold it into the rest of the batter one scoop at a time. Make sure to get those creases sharp!

The resulting batter should be, for lack of a better word, fluffy. Think Hello Kitty. And now into the waffle iron. Every waffle iron is different, so if you're not used to your give yourself a mulligan the first time out. It should come off light and crispy.
In any event, when it's ready put it into the warm oven directly on the rack. This will crisp it up a bit more and keep them warm so you can serve all your waffles as a big batch. Add Syrup or honey to taste. Sit around with friends and family and let them adore you.


Joo Food

Sunday, March 27, 2011

The Great MST3K Tweetup of 2011 Part III: The Bride of MST3K Twitterfest

Ok, we're starting up again getting ready for the next Twitterfest. It's the same routine as last time. We're getting together at the appointed time, 2PM EST/11AM EST/9PM Israel.
Currently we're considering watching Monster A-Go-Go or Secret Agent Super Dragon.
As usual we'll set up the hashtag depending on the movie we decide on.
Watch this space for more info!
Currently the consensus Secret Agent Super Dragon! So, the Hashtag we'll be using is #MST3KSuperDragon.
I'll post the Hulu link later in the day. If anyone is having a problem with Hulu contact me and I'll hook them up
with something else. 
Ok, here's the link to the video on Hulu. I've been told it is also available on Netflix instant streaming.
You should start streaming it a couple minutes before the hour to get through the pre-roll ads and make sure it's all buffered.

Join the Facebook Event!

Joo Food

Wednesday, March 9, 2011

Morning Glories - It's a comic book, that's about all I can tell you.

So, I saw the comic book Morning Glories mentioned somewhere recently so I figured I'd check it out. I did some hunting and managed to find a copy of the first issue. Before we even get to the books themselves, the covers, by Rodin Esquejo, are fantastic. A few of the books have multiple fronts and each one is beautifully drawn. Some minimalist, some more full featured, but all stunning. 

When I opened it and started reading, I was again drawn to the clean art by Joe Eisma. It's not too comicy and not overly realistic, it's a style that I found very enjoyable to read. And with that, onto the story itself. I will admit I have no idea what is going on. The basics are pretty simple, a group of high school aged kids are brought to a boarding school. All of them have the same birthday. And the boarding school kills people. Yeah, one of those. After reading the first issue I scrounged up the rest of the series, which is up to issue 7 and I'm hooked. I'm also no closer to figuring out what the heck is going on. The story flows pretty well, except for Issue 6 which was related...but seems to be from a different time frame. 
Oh yeah, there's also a ghost who sticks his hands in peoples heads and they melt. In any event, I give this one 5 1/2 Shiny Apples out of 6.

Tuesday, March 8, 2011

The Political stuff...

So, I mentioned there would be some political blogging. We'll I've gotten a big soap box for that. Check me out at Big Journalism.

Sunday, March 6, 2011

Let them Eat Gluten Free Cake!

Taking a short break from the serious Joo Food, I took another stab at the Gluten Free goodness. My wife and daughters took a class in cake decoration last week so I figured we'd make a treat for Shabbos. This is a classic yellow cake, but totally gluten free. It came out spectacularly. I also added a little twist along the way. Something I've been meaning to try for a while is a substitute for whipped cream. I need to make a lot of recipes without dairy ingredients so we can eat them with meat meals, that's just kosher. Most of the time we use non-dairy whipping cream, but it's a bit fake tasting at times. So a while back I found a recipe for making natural vegan whipped cream using coconut milk and wow did it come out well. My eldest daughter then made butter cream icing and fondant to decorate the cake. This will go down as a classic success around here. I'm not going to go into the icing and decorations this time, just improvise.

Stuff you'll need:
 The Cake
1 cup tapioca flour
3/4 cup white rice flour
3/4 cup potato flour (or rice flour, I was just out of it)
1 teaspoon salt
3 tsp baking powder
1 tsp baking soda
1 1/2 tsp Guar Gum (or 1 tsp Xanthan Gum)
4 eggs
1 1/2 cups sugar
2/3 cup mayonaisse
1 cup soy milk (regular milk or almond milk also work)
2 tsp vanilla extract

Set the oven to 350F (175C) and get out your mixing bowls.
Sift together the flours.
Then the baking powder, soda and salt.

And finally the Guar Gum.
Mix it all together and then on to the wet stuff. It's the eggs first.
Followed by the mayo. Which I thought was wacky, but it makes the whole thing pretty creamy. I'm assuming it replaces the butter/margarine.

And that goes together with the sugar.

Apply the hand mixer to the three of 'em until it's all nice and fluffy.
Incorporate into the dry mixture and add the milk.
Then drop in the vanilla.

Mix it until smooooooth.

Now, to prep the cake tin. Smear it with a thin layer of shortening, margarine or butter, or even oil will work and then add a handful of rice flour to coat, so the cake doesn't stick.

Into the oven. Now, here's the tricky bit. It took about an hour to bake all the way through here. But check it with a toothpick after about 30 minutes and again at 45.

When the toothpick comes away clean and the cake is springy to the touch you can remove it from the oven to cool.

On to the cream filling. As I said, I've been wanting to try this for a while.
You'll need:
1 Can of Coconut liquid, left on a shelf for at least a week so it separates.
1/4 cup of sugar

When you're ready for this move the can around slowly and gently as you don't want the liquid and the butter to mix. Slowly turn the can over and open it up, drain out the clear liquid, but save it, since you'll need a couple tablespoons.
What's left is a thick white semi solid goop, for lack of a better term.

Start beating this with your mixer and add in a couple spoons of the clear liquid just to help give it some body. Beat until stiff, slowly adding in the sugar as you go. It should form soft peaks when it's ready, having the consistency of, well, whipped cream. 

Let's get these bad boys together. For that you'll need to cut the cake in half. If you have kids and you're able to co-opt some blocks they're excellent, otherwise you'll need to find something to rest your knife on to make sure the cut is straight. A long serrated knife is best for this kind of work as well, turning the cake around slowly, cut it through the middle.
Then apply the cream to the bottom half.
Then put the top back on. Apply icing as desired.

Thanks to my eldest daughter, who made the icing and decorated the cake.

And thanks to the family for eating it.
That's all that remained after lunch. And everyone in the family was able to partake!

Thursday, March 3, 2011

Lokshen. The Other Kugel

So, earlier in the week we discussed Potato kugel. That one's pretty savory, which means that it doesn't hang out in seedy dive bars or something like that. This one is a bit sweeter. First of all, I should let you in on the secret. Lokshen, or Lukshen is Yiddish for Noodles. So yes, this is a big chunk of noodle pudding. It's also good for people who can't have potatoes for whatever reason. On the other hand, people with gluten issues might want to skip this one.

What you'll need:
1 lb. noodles - Egg noodles are best, about half and half broad and thin.
2 apples, peeled and cored
1/2 cup raisins
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1/4 cup oil
5 eggs

Preheat your oven to 375F(190C)

So, you've got your noodles. Get them into a pot of salted, boiling water. Ignore their screams and pleas for mercy, they're just noodles.
While they're bubbling away, prep your apples. Peel, core and chop into small chunks.

When the noodles are al dente take them off the fire and drain them, then transfer to mixing bowl.

Let them cool for a few minute and assemble your other ingredients.

Add the apples and raisins. You might try pineapple or pears as well. I'd think dried cranberries might be an interesting addition as well. And add in your spices. If you don't like cinnamon or nutmeg try ginger instead.

Starting mixing slowly and follow that with the sugar.

And now, it's egg time.
You need to do these one at a time, since the noodles are still hot. Beat an egg.
Slowly incorporate it in with the noodles. Do this one at a time until the mixture is nice and creamy. Depending on the size of your eggs you may need one less or one more. Before you do the last egg, pour the oil into your casserole dish and swirl it around to cover the sides then putting it in the oven to heat up.
After it's had a few minutes to get hot, take the casserole dish out and pour the oil into the noodles and mix it through. Then pour the whole lot back into the dish.
Then it's back into the oven for an hour. It should come out a dark golden brown and full of delicious flavor.

Feed it to your friends and family. They will appreciate your mad kitchen skills.