I decided to make this story in the first week of the COVID-19 pandemic when it became obvious that there were going to be people who did not have the ability to go to the store to get bread. The video is a walk through of making the most basic of breads, but one that is still tasty and better than what you would have bought at the store anyway.
I chose to make it completely from scratch, and provide some tips on ways you might change it to work with the circumstances you are having in your own home.
5 to 6 cups of all purpose flour, this could be any kind of flour but you will need to adjust your water to flour ratio with other flours.
2 Cups of warm water, about 105 degrees F or the temperature you would use to warm up a baby’s bottle for feeding. Just over body temperature and under 110 degrees.
1 Tablespoon of rapid rise yeast, or any yeast you have on hand
1 Teaspoon (or up to 1 Tablespoon) of table salt
1 Teaspoon of sugar, to get the yeast growing
2 Tablespoons of Olive Oil (optional)
The video shows how to get the yeast growing so you know it is working before you mix it into the flour. I also mixed the flour completely by hand in the video to show how easy it is to do this with almost no equipment other than a stove.
The video is long, but very informative about the Why of making bread from scratch. This is aimed at the first time bread maker.
I bet you thought I had disappeared from the Internet. Nope, just let myself get too busy and the fun stuff like this channel took the back seat. I’m getting over that now, and so here I am with a video showing how I prepared a Spicy Pork Salad. This is not a hot spicy, it is a flavorful spicy. It uses a number of interesting ingredients and of course Doc T’s unique approach to whatever he does.
The video below also shows how to prepare and cook a fresh Artichoke.
Today we are puttin’ up Swedish Glögg, a wine based drink that will take the chill off of even the coldest night of the coldest winter. It will warm you, and you will sleep well afterwards. This is a drink that should be shared with friends, family, or people who you just want to warm up with.
This is approximately the recipe that my wife’s grandfather used to make, and this post is in honor of Poppy. I make it every year and it has in the process become part of my winter tradition. One of the things about making something like Glögg is that each person ends up making the recipe their own, adding those little touches of their own that make it your recipe. In that spirit, I will list the ingredients needed to make a basic batch, but not the measurements because frankly I don’t measure the ingredients myself.
The video below demonstrates what you need to get it started and how to heat it the first day. It is a multiple day process because the ingredients need to sit in the wine for a while after it has been brought up to temperature to let them a chance to really share and merge their flavors. The ingredients are listed below the video.
Swedish Glögg Recipe (Glogg)
Ingredients by Volume
Dark Red Wine – 1 gallon. I prefer a Burgundy
Port – 1 bottle
Citric fruit – oranges, lemons cut in wedges
Your Secret ingredients or spices
Directions Day 1
Pour wine into a large pot
Add Sugar, fruit, spices
Bring up to hot, but not boiling (About 170 – 180 degrees F – The video shows how to tell when it is the right temperature)
Let sit at least one day
Watch this video to see how to do the rest of the recipe
Directions Day 2
Add Port, bring back up to temperature and let it sit.
Strain to remove spice material and clarify the Glögg
(optional) Add fortifying alcohol such as rum, vodka, spiced rum, moonshine, or whatever you like
You can serve it cold or hot, but I am not sure why anyone would drink it anything but hot. Same temperature as preparing it, do not boil and about 170 degrees is ideal.
Let me start with this thought, eating a bug, the right bug, is no big deal.
If you haven’t looked yet, take a look, there are many articles that talk about insects being one of the foods of the future. Humans have been eating bugs intentionally and unintentionally for as long as there have been humans. But we have developed an irrational aversion to intentionally eating them. But taking a lesson from Timon and Pumba, bugs can be a nutritious, and yes tasty component of our diets.
Go to YouTube and look for people eating mayflies, and you will get a couple of videos with people screaming about the act of eating a simple mayfly. We have all heard of chocolate covered this or that insect. But we cannot depend upon chocolate to be served covering all of our protein. So I just wanted to set the record straight, mayflies are tasty little creatures that are packed full of protein, and they are easy to eat.
Go ahead, give it a try. You may find you like it, you may find you don’t. But I believe that you will find that it is not a big deal.