Sunday, October 26, 2014

DIY Firelogs (Recycled paper firestarters)

This is a recipe, but not for food. Unless you're a termite, maybe. Just bear with me.

While trolling the interwebs one chilly morning, I saw instructions for making firelogs at The Survival Sherpa. We have a woodstove, but it is a crappy one (which is why we're building a yurt in our living room---stay tuned for an update on that eventually). And last winter, our wood was pretty crappy too. Word to the wise: maybe don't expect too much from anything you buy on Craigslist that some crazy dude delivers in his personal truck for about 2/3 the price of more professional competitors. But I digress. The point is that it can be pretty hard to get a good fire going in our woodstove while we try to light our damp, near-green firewood. And buying those Duraflame things feels lame (and gets spendy). So here is one solution:


Step 1. You'll need: 2 plastic buckets, a drill, and a drill bit.

We had a couple of old kimchi containers laying around, so we paid nothing for this. But you can get two five-gallon Homer buckets from Home Depot for $2.85 each. (Note: you can make big firelogs and saw them in half, or even into pie slices. Just depends on the size of fire you want and how long you want it to burn.) Drill holes all over the damn place (I used a 3/16" because it was around, but size isn't too important) on one bucket. Specifically, all over the base of the bucket, and about halfway up the sides. Keep the second bucket in tact.

Dog not included.
Step 2. You'll need a bunch of recyclable paper/cardboard/egg cartons/whatever.

We are always inundated with junk mail. And we eat a lot of eggs. If you, too, have an abundance of recyclables to choose from, go with the less colored, non-glossy stuff. But just about anything works. Tear it all up as small as you feel like tearing, and place into the holy bucket. Place the holy bucket into the unholy bucket, and cover all the stuff with water. If you're in super eco-friendly mode, do all this during a heavy rain and let that fill your bucket. This gives you bonus hippie points.

Step 3. You'll need patience. 

Wait until it's all soggy. I waited about 72 hours. Overnight would probably work in a pinch.

Step 4.  You'll need... something sharp that rotates fast.

I used a food processor because I was lazy. The guy who made the original post fashioned together a custom drill bit by welding a table saw blade to a steel shaft. This approach gets you way more DIY-awesomeness points. However you do it, the objective is to turn your wet recyclables into a colorless, formless mush. 

Step 5. You'll need something heavy, more patience, and a dry environment.

Remove the mush-filled holy bucket. Fill the unholy bucket with the heaviest stuff you've got and put it inside the holy bucket, so that it's squeezing the mush into a thick brick. The heavier the stuff you put on top, the more water should ooze out of the holes in the bucket. Let this sit for a little while (I waited about half a day), until all the water that's going to drain off, drains off. At this point the paper mush should be dry enough to be removable from the bucket without falling apart. Remove it and place it in a sunny area. 




Note: If you're doing this during a particularly rainy few weeks, you may be kind of screwed. So I suggest coming up with some other project that involves leaving the oven on low for a while (I dried cranberries at my oven's lowest setting: 170F). Then you can place the firelog in the bottom of the oven without feeling bad (or losing those bonus hippie points you got from rainwater collection). I also put it into the oven any time I was done baking something else in there, and just let it sit. After a few days of having forgotten about it, I checked on it and it seemed pretty dry. Success! 

Now you can light fires with ease. Note that the harder you press down on it in step 5, the harder it'll be to light. But the less you press down, the shorter the fire will last. So play around with the density however you like. 

Thursday, June 26, 2014

Simple frozen dog treats




This is probably the single easiest "recipe" (if we can even call it that) that I'll ever post here. This recipe requires 4 things:

  1. Yogurt
  2. Peanut butter 
  3. Silicon ice tray for easier treat removal
  4. Dog(s) (optional)
In more detail...

Ingredients
[makes 6 treats]
  • ~1/2 cup plain, non-fat yogurt
  • ~6 teaspoons peanut butter
Procedure
Fill each cup in an ice tray about halfway with yogurt. Put about a teaspoon of peanut butter on top of the yogurt. Fill the rest of the cup with yogurt. Freeze. Done! 

For a somewhat slushy treat, only freeze for about 15-20 minutes. On a particularly hot day, freeze it all the way. Will last in the freezer for just about ever. Use Doctor Who themed ice tray so everyone knows you're a nerd.


This post brought to you by our A/C breaking.

Thursday, May 1, 2014

Challah back!

Holla! I finally made some challah! Is that joke super old? A-yup. I'll stop.


Active prep time: 20-30 minutes
Passive (waiting) prep time: 2.5 hours
Bake time: 30-40 minutes

Ingredients [Makes 2 braided loaves]
2.5 cups warm water (110 F)
2 tsp instant yeast (or 1 Tbsp active dry)
0.75 cups honey
4 Tbsp vegetable oil
1 egg, 3 egg yolks, and 1 more whole egg for brushing on at the end
1.5 Tbsp salt
8 cups flour

Procedure
Put the water into a large bowl (or a KitchenAid stand mixer if you have one). Sprinkle the yeast into the water (you can technically skip this proofing part if you're using instant yeast, but I don't think it makes a difference so I'll include it here in case you're using active dry yeast instead). Beat in honey, oil, 1 egg, the egg yolks, and the salt until thoroughly mixed. You might have kind of a frothy mixture at this point but that's OK.

Beat in one cup of flour at a time (waiting for it to mix in thoroughly before continuing). If you're using an electric hand mixer (or a whisk---jeez, I don't envy you if you're doing this without the aid of kitchen power tools), you'll want to switch to kneading when you've added enough flour that you have a thick dough. If you're using a stand mixer, just beat it with the dough hook to begin with and you don't really have to worry about it.

Knead the dough for a couple of minutes, until you have a soft, thick dough that is no more than a tiny bit sticky. Cover with a damp cloth and let it rest until the dough about doubles in size (about 1.5-2 hours in my experience, but this will depend on the temperature in the room and the activeness of the yeast, so just start checking the dough every half hour after the first hour has gone by; if you're too busy to be that attentive, you'll probably be fine even if it over-proofs slightly). 

NB: You may want to grease or flour up a bowl and let the dough rest in there, as I found that putting it in a bowl without those precautions resulted in some extra work in scraping sticky dough off a bowl.

...

OK, now that the dough has doubled, punch it down in the bowl, and turn it over onto a pretty floury surface. Split it into two halves (one for each loaf) and knead each one for a few minutes. Add flour as necessary to keep it from sticking to your hands, but don't go overboard. 

Now the most fun part! If you want to do the traditional braided type loaf, start by splitting each half into thirds (more or less), and making each piece into a long snake about 2 inches in diameter. 
Squish the (let's say right) ends of the three snakes together firmly, and braid them. Squish the open ends (left, in this case) together when you're done.
NB: Some people like the circular style loaf. You can achieve that by braiding the strands together and then squishing the ends of your loaf together into a sort of braided bagel shape.

Place the loaves on a well-greased baking sheet. Once again, cover with a damp towel and allow it to rest for an hour.
NB: Unless you don't mind your loaves sort of melding into one, be sure to give them a good amount of space when you let them rise! Oops. 

...

So, now you have fat, squishy braids ready to be baked! Preheat the oven to 375F. Beat an egg and brush generously onto the loaves, coating every surface as best you can. This will give the bread that nice glazed, shiny, and browned surface that you probably associate with challah.

Bake at 375F for about 40 minutes, until the bread is browned and you can flip it over and thump the bottom and hear a nice hollow thud. Personally, I like challah much less if it's kind of overbaked and dense, so if this is important to you, I'd start checking every 5 minutes after it's been in the oven for 30 minutes, because it would be a shame to waste such a potentially delicious bread by making it gross.

When it's done, let it cool on a wire rack for at least an hour before cutting into it (to avoid crumbliness or squashed bread, etc.). Voila!

Some more notes

  • If you object to slightly stale challah, and you aren't having lots of company, I recommend halving the recipe and just making a single loaf. I'm not totally sure why I made two---probably because the recipe I adapted this from called for two and I wasn't in the mood to do simple division. Also, you may want to freeze it after the first day or two of sitting out and just make toast with it. I noticed it tasted a little more stale already on the second day.
  • Speaking of toast and too much challah... you can also make challah french toast. But that's a recipe for another time, so you'll have to look that up on your own.
  • I noticed it wasn't as flaky on the inside as challah usually is. Check back for a follow-up challah experiment to see if I figure out why.
  • Source: adapted from this recipe.

Saturday, March 22, 2014

Easy fridge pickles




This recipe works for just about any vegetable that you have going to waste in the back of the refrigerator. We did it with baby red peppers and string beans, and they turned out really delicious. We'll definitely be doing this with other veggies in the future, too!

Ingredients
[Makes enough to fill 3 quart-sized Ball jars]
~ 3 lbs. string beans, peppers, and/or whatever other veggies you want to pickle
3 cups vinegar
3 cups water
4.5 Tbsp. pickling salt
6 cloves garlic
6 Tbsp. dill seed


Procedure
Clean the jars in boiling water to disinfect. Put the garlic and fennel seeds into the bottoms of the jars.

To make the brine, combine the vinegar, water, and salt in a large pot until the mix comes to a roiling boil. While that's heating, put the veggies into the jars on top of the spices. Try to pack them in pretty tight. You may need to trim the beans if you're using pint jars or the veggies are particularly long, but I didn't find this to be an issue in the quart jars.

Pour the brine over the veggies, leaving about a 1/2 inch at the top. Stir a little bit to remove any air bubbles, put on the lids, and stick the pickles in the fridge for about a week (for full flavor). That's it!


Storage
These will last for a while (at least several weeks) in the fridge.

If you've canned stuff (like jam, or "real" pickles, or tomatoes) in your life, you probably know that there are more particular steps to be followed. One thing that's so great about this recipe is how easy it is, because the pickles last for a long enough time in the refrigerator to render serious canning unnecessary. But if you do decide to can them, this recipe will still be perfectly fine---you're just on your own for the canning procedure. This is what happened when we tried to do it:


And no. This is not our first attempt at canning. Maybe some people just aren't meant to be able to make pickles that can be stored indefinitely at room temperature. 

Variations
You can add red chili flakes for a bit of a kick, but as our household average spice-wussiness level is quite high, we haven't tried.