Anachronistic and proud of it!

I've been accused of being Amish since my early teen years, being a lover of hiking boots over heels and long skirts over short shorts; more often to be found slogging through a soggy field in quest of migrant birds than to be doing whatever it was teenage girls did in the '90's (talk on the phone?).  I'm not sure what my predilections had to do with the Amish Community or their habits/lifestyle, save perhaps a shared dislike of certain modern affectations, but I might as well be called a Victorian or a citizen of Ancient Rome by that standard.  I'm slowly learning the difference between fashion and style, fashion being what the world values at the moment while style is your own personal taste, preference, personality, and flair.  Growing up, I was told so often what I couldn't/shouldn't do and be that I didn't even try, no one ever told me what I could do or be, or even that I could be something but a drab, homely, colorless disappointment, that it was okay to be myself.  I tried so hard to be what others thought I should and still disappointed them that I thought myself worthless and hopeless as a person.

I've learned differently since then.  And I'm not Amish, I'm not sure if you can classify me, an enigma  perhaps?  For example I've always envied Lydia Bennet (from the 5 hour Colin Firth 'Pride and Prejudice') a certain straw bonnet (the only thing I envy Lydia Bennet!).  In the scene with the girls walking along while Wickham is ahorseback, I think she has the nicest hat!  And I repeat, I am not Amish!!!  I'm not a prude or a stickler for women always having their heads covered, but rather I miss the days of socially acceptable, flattering, feminine headwear that keeps the sun off your face.  I own any number of floppy hats and ball caps and wear them hither and yon, but I have nothing for dressy occasions.  I abhor outdoor weddings, as I'm bound to end with a migraine.  But I found that bonnet, or something similar enough, recently that I went and bought it.  And it is adorable, not elegant or fashionable, but cute and fun and yes, functional!  Even my husband went so far as to say, 'it isn't my favorite fashion-wise, but on you it fits and is so much fun!'  That's high praise indeed!

I'm learning to love myself, to enjoy my quirks and whimsy, to be who I am, not trying to mold myself into a shape not my own.  The people that weren't happy with me before will never be happy with me, no matter how I mutilate and distort myself for their benefit, and doing so only makes me miserable, so I might as well be me, even if I have a dubious love of Regency head gear!  Though, if my siblings ever see my hat, I'll be accused of being more Amish than ever!  At least I'm not yearning after togas or powdered wigs...

Update: I just ran across this little delightful blurb whilst reading 'Pride and Prejudice': 'That she should have walked three miles so early in the day, in such dirty weather, and by herself was almost incredible..."  Nope, I'm not Amish, apparently there were ladies thus afflicted 200 years ago, and probably well before that! 

Ups and Downs

First off, for anyone wondering if you can ferment the 'secret' ingredient in Japanese Milk Bread, you can, but it probably isn't worth the trouble.  I made three batches: one original recipe, one with 1/3 cup of added amish friendship bread starter, and one with fermented tangzhong, adding the starter added both flavor and 'puffiness' and was definitely better than the other two.  I'll just keep my regular starter going, since it is so much more versatile, but it was worth a try!

Second, and far more important, or at least tasty, I've started roasting corn and don't think I can go back.  I tried some that had been grilled and that was really good, I've seen recipes for doing it in the oven and those were good, but what about the stove top?  I just used frozen corn, first I cooked some onion and turkey bacon in a little oil, and once caramelized, I added the corn and seasonings (seasoned salt, garlic, pepper, worchestire sauce) and cooked over medium heat until slightly golden brown, stirring often.  Eat on its own, add to chili or salads, or tonight we tried it on tacos and it was great.  Enjoy!

A tortilla recipe that actually works!

Here is a fabulous tortilla recipe, I've tried others and come away with a bland flatbreadish sort of thing that was way too much mess and work.  These are super easy (just keep your work surface well floured) and the results are wonderful: they are actually a tortilla!  I'll be taking this item off my shopping list from here on out, enjoy!

The Experiment Begins (a third topic not addressed on the internet)

I have actually found a third subject not addressed on the internet (the others being obscure guitars from the '60's and the usefulness of tripods on cruise ships).  I've been dabbling in the art of Japanese Milk Bread of late, doing things like adding sourdough starter to the recipe to deepen the flavor.  What happens if you use the 'tangzhong' as the base for the sourdough starter?  I've tried a few small experiments just to see if it is even feasible (does it grow mold, or the milk spoil, or not ferment due to some strange osmotic situation?) and so far it seems to make a decent base for a starter, it doesn't go bad and bubbles away as happily as any starter I've tried, I'm still not sure on the flavor, not having left it to mature much longer than a week or so, but with my results so far, I'm going to try it on a bigger scale and for a longer period, using milk for one and water for the other.  I'll keep you posted!

Still Obsessed

I'm still obsessed with Japanese Milk Bread, and finally my sourdough starter has finished fermenting so I can try adding that to the mixture.  I love the light, fluffiness of the bread but it needed a tad more flavor or depth or something, and I hoped my sweet sourdough starter (think Amish Friendship or Herman type starter) would do the trick and it did!  I got the light fluffy softness but with more depth of flavor than you expect in something this airy.

Here's what I did:

In a microwave safe mug combine 2 tbsp flour with 6 tbsp water, microwave on high until thickened (35 seconds in mine).  Pour into bread machine pan and add 1/3 cup starter, 1 egg, 1/2 cup milk, 1 tsp salt and 2 3/4 cup flour and a tsp of instant yeast.  Run on dough cycle and add 2 tbsp of cold butter once the other ingredients are well combined.  Remove after the second knead cycle and let rest for 10 minutes.  Divide into 12 balls, rolling each into a long oval.  Fold in one long side and then top with the other, then roll up like a jelly roll (spiral from the short end) and place seam side down (spirals on either side) in a greased cake pan for dinner rolls or separate on a cookie sheet for buns.  Repeat with other balls and let rise until double.  Brush with milk, oil, or butter just before baking.  Bake until set in middle and golden brown.

Variations and experimentation with 'Japanese Milk Bread'

I'm addicted, that's all I can say, this bread is so good!  I've tried a few variations with it, just to see what happens.  I used the original recipe for buns, breadsticks, cinnamon rolls, pigs in a blanket, and loaf bread and adapted my regular French bread recipe to use the technique and even made a batch of oatmeal muffins with it.  I'd like to try adding sourdough starter but haven't had the chance as mine is still fermenting.

The results:

Rolls/Buns: absolutely fabulous and likely the best bread I ever made.  We had company and the entire 2 dozen rolls (2 batches) vanished (usually I have a couple left over dinner rolls from a batch of 12!).

Loaf: I don't do so well with actual loaves of bread (save French style), I never seem to get them cooked through in the middle without over cooking the outside so I am not the best judge of this aspect.  Despite greasing the pan, the loaf was determined to stick (I'd like to try a silicone loaf pan, the muffin cups work great for the rolls).  The bread itself was excellent but the crust was very thick (likely my inefficiency at loaf baking).  A good prospect for proficient loaf bakers.

Breadsticks: not very substantial, I'll stick with my usual French bread recipe, breadsticks aren't supposed to be light and fluffy.

Cinnamon rolls: not much flavor, didn't get as fluffy as the dinner rolls (used the traditional cinnamon roll technique rather than the more involved folding and shaping of the dinner rolls), I much prefer my sourdough recipe.

Pigs in a blanket: these are actually a nice substitute for that canned crescent roll dough, at least if you don't mind foregoing that 'fake butter' flavor, ugh!

French bread: I adapted my usual French bread recipe to use this technique (just water, salt, yeast, sugar, and flour).  Being the chemistry geek that I am, I did the math and converted the recipe.  The crust was definitely softer but the loaves were rather ugly and the crumb softer but otherwise I didn't notice much difference and don't think I'll do it again.

Oatmeal muffins: yes, I made a 'quick bread' with this method.  It was a rather strange result, good but certainly different; I'm not sure how to describe the texture, it wasn't very muffin like, cake like, or yeast bread like, the closest I've ever made previously was one of those 'no knead' yeast breads.  They were very moist and tasty, just not your typical muffin.  I wonder what brownies or cake would be like?

I think I'll stick with the buns, but it is certainly fun to try!

Oven fried chicken fingers

I'm still trying to perfect this recipe, but each time it gets a little closer to those lovely chicken fingers you order at your favorite restaurant and there's no deep frying involved:

Mix 3/4 c buttermilk with 1 crushed bouillon cube, garlic, Worcester sauce, celery salt, and pepper.  Add chicken pieces (2 pounds sliced breast meat or legs with skin on) and let sit for 45 minutes.  In a gallon bag combine 1/4 cup corn starch, a tsp of baking soda, 1/2 cup each flour and bread crumbs.  Drain chicken, coat in flour mixture and place in a greased cake pan.  Drizzle oil or butter (2-3 tbsp) over coated chicken and bake until crispy and juices run clear, turning halfway through.