Food Crypt is still just a little dude with only six months under its belt. I’m glad ya’ll have been sticking with us as we figure out what exactly blogging about food means to us. It seems like there have been a million countless (and awesome) food blogs popping up since we started. There were definitely a few times when we worked on an ambitious meal or concoction only to see it blogged with great detail somewhere else – but that’s never stopped us! I think it’s fair to say that we cooked and thought about the cooking and eating of food more than ever this year. Maybe next year we’ll figure out why exactly that was, but for now we have all these leftovers to deal with.

After the jump, 2009 in photos: incomplete and out of context.

Crab Boil!

Alliance Poultry

Erica’s Home Made Granola Bars

WALNUT CHICKEN

Marinate chicken breasts cut into 1-inch cubes in 2 T tamari, 1 T sherry, 1/2 t ground ginger or 1/2-inch piece of ginger overnight. Heat 2 T sesame oil (total = 1/4 C) over high flame and stir fry 2 sliced scallions, garlic clove cut into two pieces and 1 C of coarsely chopped walnuts. After three or four minutes remove garlic and transfer scallions and walnuts into a bowl. Add remaining oil and chicken pieces and marinade. Stir fry about five minutes, until chicken is tender and coated with soy mixture. Combine with walnuts and onions. Serve with rice.

GRUEL BREAD

(These ideas come from the Tassajara Book)
Go through refrigerator, collecting food you no longer wish to eat: rice, beans, cooked vegetables or raw (parsley that’s turned yellow, etc.). Include any liquids you may have saved (such as water from parboiling string beans). Put through Cuisinart and measure. Add more than an equal amount of whole wheat flour. Do not work with more than 5-7 cups of gruel at the same time. Mix and then knead (adding dry dill weed if wished) for about 45 minutes or an hour until it is consistent (“all of a piece”). Then put in oiled bread pans. I use corn oil. After putting it in, take it out and put it back upside down. (This oils the entire loaf.) Take a wild knife and make a deep indentation down the middle of the loaf. Cover with damp cloth and leave in warm place overnight. In the morning back at 375 degrees for one hour and 15-20 minutes.

BEANS

Soak beans overnight after having washed them. In the morning change the water and add Kombu (seaweed). Also, if you wish, rosemary or cumin. Watch them so that they don’t cook too long, just until tender. Then pour off most of the liquid, saving it, and replace it with tamari (or Braggs). But taste first: you may prefer it without tamari or with very little. Taste to see if it’s too salty. If it is, add more bean liquid. Then, if you have the juice from a roasted chicken, put several teaspoons of this with the beans. Black turtle beans or small white beans can be cooked without soaking overnight. But large kidney beans or pinto beans, etc., are best soaked. (So are the others.)
Another way to cook beans, which has become my favorite way, is with bay leaves, thyme, garlic, salt, and pepper. You can cook it with some kombu from the beginning. I know use the “shocking method.” See Aveline Kushi’s book.

And now I’ve changed again. A Guatemalan idea: Bury an entire plant of garlic in the beans without bothering to take the paper off. Cook for at least 3 hours.

What is Tamari?

This is as good a time as any to let you know about our new FoodCrypt Flickr Group. We would be THRILLED if you (yes, you) added your pictures to this group. I believe the idea is to eventually integrate a stream of these photos into the site. What do you think?

Yuk.

See also: Michael Polan discusses the importance of reforming our school lunches in the Q&A section of this lecture we posted earlier.

Via RefLib

I’ve been trying to make the Perfect French Bread. I am also a shitty baker (as evidenced by the “liquid pizza” I made for some friends recently). Regardless, there’s a lot of good resources and great recipes out there (including the above recipe by  Samual Fromartz).

Here’s a few things I learned:

• Sourdough starter is the difference between tasty, complex, flavorful bread and “just bread”. It’s also easy to make.
• Measure in grams
• Those pockets of air in good bread come from folding the dough repeatedly.
• Use a scale
• Don’t experiment with novel flours…just use all purpose flour (non-bleached)
• A little bit of whole wheat flower adds flavor…but you only need 1 tbsp to every 2 cups
• When you finally get to the point of actually baking the bread, put a cup of water in a skillet that’s been heating up with the oven. It’ll fill the oven with steam and in turn give you a crispier crust.
• One of these things helps the bread keep its shape while rising and baking