Archive for the ‘rice’ Tag

03-19-2016 Journal–Green Wine & Sake!   Leave a comment

Spring Fever has slowly crept up on me and I seem to be firmly held in it’s grasp.  Garden fever has also arrived along with Lowe’s receiving their first Spring shipments of plants and seeds. It’s taking all of my willpower not to immediately run there and start buying stuff.  I’m trying to keep things under control for a while but it’s not easy.

And here’s a picture to prove to some of you that I actually did celebrate St. Patrick’s Day.  It looks almost as good as it tasted:

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‘Green Chardonnay on Ice.’

With green wine in mind I thought I might start the Spring and Summer seasons properly by making my first batch of wine for 2016. In my continuing effort to stay "outside the box" and do new things I decided to make some Sake. It’s been a very long time since I’ve made any so I figured why not.  I did a quick inventory of my winemaking supplies and placed an online order for a few essentials.  They arrived within 48 hours which was perfect.  I then searched up a vendor to buy a case of 375 ml bottles and they’ll be here within a week.

Off to the food store to pickup eight pounds of raw rice, three pounds of white raisins, and a ten pound bag of sugar.  My recipe calls for a sherry yeast but I purchased a new product which is yeast specifically created for making Sake. This yeast will tolerate alcohol up to 16% or 32 proof for you amateurs out there.  It was a bit pricey but if I’m going to do this I should do it properly.

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Yesterday I began the process of crushing the rice and chopping the raisins. Along with a number of other ingredients my primary fermenter will hold what should eventually give me three gallons of excellent Sake. Here are a few photo’s of the prep.  The fermenter will sit for 48 hours after hot water is added and then the yeast will take over. Then I can kick back and wait while Mother Nature does her thing.

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‘Empty Fermenter’

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‘Bags of Chopped Raisins & Crushed Rice’

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‘This + Patience = 3 1/2 Gallons of Sake’

I can’t think of a better way to start my Spring season unless it’s a couple of thick and tasty T-Bone steaks on the grill. I’ll be setting our grill up on the deck this week and the steaks will be cooked as soon as possible after that. 

GOODBYE WINTER, HELLO SPRING

10-11-2015 Journal–Winter Prep Continues!   Leave a comment

The weather has finally turned and Fall is here. The nights are consistently in the low forties requiring that we permanently turn on the heat for the Winter. Over the last two weeks I’ve been slowly bringing out my winter clothing and packing away the sandals, shorts, and beachwear.  I actually look forward to Fall and the cooler temperatures even though the snow comes along with it.

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‘Any good soup requires fresh veggies.’

As the garden and yard work are coming to an end it’s time to look over my Winter inventories.  I’ve picked up a good supply of books and other reading material over the last two months which should carry me well into 2016. Add to that the Kindle books I intend to purchase and I’m good to go.

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Everything that could be harvested from the garden has been canned, frozen, and dried.  The garden will be officially over in three more days and I can put it out of my mind for a few months. My last cooking chore for Winter preparation was the making of a batch of my chicken and rice soup. This recipe I picked up from an old Korean women in 1968 and it’s remained one of my all-time favorites ever since.

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‘Looks bad, tastes wonderful.’

It’s not terribly difficult to make and each batch is usually good for ten to twenty large bowls that can be frozen and used for months without any ill effects.  Basically you take a large whole chicken and drop it into a gallon of salted water, bring it to a boil, cover it, and cook it until the chicken falls completely apart.  Add your favorite spices and herbs as well to really get the flavor of the meat to a high level and cook it for a few additional minutes.

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‘Even better than pulled pork.’

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Fish out all the bones and cartilage, remove the chicken and shred it, and immediately return it in the pot.  Add onions, carrots, leeks, or any other veggies you desire.  Last but not least add two cups of either rice or barley.  I prefer the barley flavor but as a compromise with my better-half this batch will contain rice.

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‘The final product.’

This is comfort food of the first order and is always good for what ails ya. With all of the soups, chili, salsas, and breads stored away we can now sit back and enjoy the Winter (except for the snow of course).

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