#clatterbane's kitchen experiments

[clatterbane]

New experiment started: trying to turn a couple of sad forgotten apples into vinegar!

Using basically this method, but complicating things a little because of course.

We're turning them into fucked-up apple hooch first, under a pickling airlock. Then we're straining that, and adding a second starter to help convert it to vinegar under a breathable cover.

This was clear filtered commercial vinegar, btw. It's still apparently gone pretty active with the hot weather. May as well use the gross-looking sediment to my advantage!

I did cut the bruised and other dodgy-looking parts off the apples, and cut the seeds out. Then I just weighed them in the sanitized jar, added water to a hopefully reasonable level (400mL as it turned out, so not that big a batch in the end), and used the usual handy calculator to find how much sugar to add to bring it up to at least 7% ABV. Going off this article, that should hopefully give something close to a standard commercial strength 5% acid vinegar.

So yeah, then I gave it a pinch of baking yeast and a good shake. Time to wait, and give it a good swirl once a day or so to keep the floating apples wet enough not to maybe mold on top.

ETA: Since I had some anyway, I did go ahead and throw in some pectic enzyme to hopefully help extract more goodness out of the apples. Hadn't originally planned on doing that, but it couldn't hurt.

#redneck brewing #clatterbane's kitchen experiments #vinegar #apples #homemade vinegar #hopefully #fermentation

[clatterbane]

New baking experiment underway, currently proofing in the oven with the light on for warmth!

Another autotranslated link, including a few unusual translation choices as always. But, the recipe itself ought to make sense.

This is a promising-looking basic gluten free sandwich bread, involving both oatmeal and oat flour.

The recipe is also vegan by default, if you don't use an egg wash to glue more oats (or seeds, etc.) on the top of the loaf. I didn't bother tonight. While it looks nice, I don't like the mouthfeel of dry oatmeal on bread crust. For this take, I just lightly oiled the top--which also made the sticky, sticky dough much easier to pat out and smooth into the pan.

The "fiber husk" called here for is psyllium, it's actually wanting plain old granulated sugar, and 1 dl=100 ml. The most popular yeast here seems to be the refrigerated cakes of fresh stuff, but you can use a packet of dry yeast. That's what I did, since we had it.

Being the person I am (also with some GF baking experience by now), I also had to go monkeying around a little with the flours. Ended up subbing in 150ml of buckwheat flour plus half a teaspoon of xanthan gum for part of the 400ml of GF white flour blend called for. Because a shit-ton of oats was apparently not aggressively whole grain enough. ¯\_(ツ)_/¯ I also just like the taste.

We don't actually have an electric mixer right now, with or without dough hooks. So, it was me and my dodgy hypermobile shoulders stubbornly working the hell out of the dough with a big wooden spoon again. Unfortunately.

Other than that, I mostly did follow the recipe this time. 😲 And, we'll see how it turns out. Looking forward to some fresh warm bread, regardless.

#food #recipes #baking #gluten free baking #bread #gluten free bread #clatterbane's kitchen experiments #swedish style

[clatterbane]

Redneck Brewing #8/9: Raspberry Lingonapple Disaster Wine

This is one experiment I actually started several days ago, but put off posting about until after I had finally assembled a short collection of beginner homebrewing resource links that somebody asked about at least a week ago. (Still not finished yet, oops. 😒 I have definitely not forgotten about it, though, and still fully intend to get that done!)

Anyway, I'd been wanting to play around with a combo of apple juice and lingonberry juice drink (like cranberry juice, but with slightly different berries). But, then it occurred to me that the tail end of some yummy raspberry jam we had in the fridge might be a good addition. Nice touch of flavor which should play nicely with the lingonberry, plus more sugars built in.

So, I combined that in a sanitized jar with the juice concentrates (which make a liter of juice each), and treated it all with pectic enzyme to let sit and work for at least 12 hours. Hopefully break down the extra added pectin in the jam, besides the existing stuff in the juice, for a clearer drink in the end.

No sauerkraut involved here, btw. That was just a convenient saved jar. 😁

This ended up as two bottles testing out slightly different yeast varieties again because I done fucked up, y'all.

The original plan was to make a single 1.75L batch. So, my tired dyscalculic ass had some kind of mental lapse and added way more sugar than it the yeast could hope to deal with. Good thing I was using a hydrometer to check the sugar content, is all I can say.

What started out as 1.75L of nice extra-fruity must needed to get watered down to two 1.4L batches. Which still worked out to just over 18% ABV in the end, when I was aiming for maybe 11-12% in the finished product. One of them may end up overly sweet, because I'm really not sure how much one of those yeasts can take. ¯\_(ツ)_/¯ But, may as well find out!

So yeah, this stuff may or may not be very drinkable in the end. Still seemed better to proceed with the weird watery syrup fuckups, than to just waste it all down the sink. Worst case, I'm out a little yeast, besides some time and effort.

Oh yes, being fully committed to my dubious decisions, and also even more tired by that point in the proceedings?

I realized that our hoard of deposit bottles had gone back to the store, so we didn't actually have convenient spare 2L bottles to pour the diluted shit into. So, fuck it: we're running with 1.4L batches in 1.5L bottles with basically no headspace! 🥴

Our little yeasty buddies do seem extremely happy so far, at least! So yeah, it's been going through cycles of trying to climb put through the airlocks. (And me needing to clean those out and resanitize several times already today.) And I have been glad that I did at least think to set the bottles into the usual overflow protection containers.

[Reminder to self: get hold of some blowoff tubing that actually fits. 🙄]

The actual ingredients broken down by bottle, btw. The second bottle is the same, except for using the Mangrove Jack AW-4 yeast instead. I will probably add another 0.6g of the DAP nutrient to each in a couple of days, because this yeast could probably use all the help it can get!

#redneck brewing #redneck wine #lingonberry #apple #raspberry #homebrewing #wine #clatterbane's kitchen experiments

[clatterbane]

Redneck Brewing #4/5: Aggressively Swedish Tea Wine

New batch just started up!

Keeping it pretty simple for a tea wine, other than using the flavored blend: brewed tea, plain white sugar, and a little yeast nutrients.

We have an open box of Twinings' knockoff version of Söderblandning tea, which is extremely popular here. I wasn't so sure about the idea of that flavor combo at first, but I actually really enjoy it. Works quite well in iced tea, so I figured why not try it as a slightly boozed up version. ¯\_(ツ)_/¯ Unless the fermentation has funky effects on the added flavors, it should hopefully be good.

(Next blend I still need to try: Skånsk Earl Grey from a semi-local shop, to go with the Specified Scanian sugar? Keeping it local other than, erm, the tea plantations! 😅)

This batch is split into two bottles, because I wanted to test out a couple of different yeast varieties and see how they affected the taste. The app I've been using to keep records did not much like batch numbers like 4a/4b, so it got labeled as 4 and 5.

The EC-1118 is a solid all-rounder for wines, ciders, and meads which doesn't really contribute much of its own flavors. The manufacturer's AW4 strain description caught my eye as maybe also interesting for ciders, and sounded oddly intriguing with this tea blend.

This should go up to around 10% ABV--with the specific gravity starting at 1.075--so, both of those yeast strains should ferment it dry no problem. (To sweeten to taste later on.) I'll be interested to see what differences there are in the performance and results.

The actual recipe and procedures, BTW:

It's exactly the same for the other bottle, except for the yeast strain. I actually made one big batch of tea, and divided it equally between the bottles.

The yeast went in at around 30C/86F, and it'll be working at room temperature hovering somewhere around 20C/68F again.

#redneck brewing #wine #tea wine #clatterbane's kitchen experiments #alcohol mention #homebrewing

[clatterbane]

Redneck Brewing #7: Coffee Wine!

Now that the tea wine is done with primary fermentation, and is no longer cluttering up my little Nerd Experiment Corner? Seemed like an excellent time to move on to more semi-mad experimentation along similar lines.

Is this advisable? I'm not so sure yet. Is it another fairly common homebrewing project? Yep!

What I decided to use for this was some cold brew made with odds and ends of light roasted specialty beans with bright fruity notes which had been hanging out in the freezer for a while.

They may end up wasted anyway, but really not that much lost if so. ¯\_(ツ)_/¯ Even if that is probably $10 worth of "good" coffee in the picture.

Other ingredients:

Keeping it pretty simple here. I did think that the bit of syrup (which is basically the Scandinavian equivalent of golden syrup) might add some nice tones to round things out a tad, or I would have just used all white sugar.

So, we'll see how this turns out!

#redneck brewing #homebrewing #coffee #wine #clatterbane's kitchen experiments #winemaking #alcohol mention #video

[clatterbane]

Redneck Brewing #12: Peach Plus Melomel

About to get another batch going in a little while, after getting ingredients in a grocery delivery this evening! And maybe I will think of a better name for it. 😊

Calling this a melomel, at least, since it involves fruit and honey. Most of the fermentables in that peach nectar are coming from straight sugar, though.

I decided to pick up a jar of that cheapo generic honey to try. Guessing it will likely be pretty mild and generic tasting, but I was just thinking of going for a little bit of honey flavor to back up the fruit. Going by a batch calculator, that amount should only need like 200-250g of the honey anyway to get it to a reasonable table wine ABV. (Plus likely a little more to adjust sweetness when it's done.) Not a super honey-forward drink.

The creamed honey will probably be more aggravation to work with, so I guess my best bet will probably be to heat it up with some of the juice just enough to melt them together but hopefully not enough to make anything taste cooked.

Currently thinking of adding the frozen mango, peach, and raspberry mix after the initial fermentation is done. (And probably treat it with pectic enzyme first, since mango is apparently pretty high in pectin! Great if you want to make jam, not so awesome if you don't want a cloudy drink in the end.) Anyway, adding it later on is supposed to help it keep a fresher fruity flavor.

I would have tried just straight up frozen peaches, but I couldn't find any. It's all exotic fruit here, except for the berries! 🥴 The smoothie mix with mango and raspberry sounded like it would maybe add a little more interest, though.

But yeah, we'll see how it goes!

#redneck brewing #melomel #peaches #honey #clatterbane's kitchen experiments #homebrewing #mead #country wine

[clatterbane]

Preparing for another small batch of Frankenwein here. Classic "better use up this glut of fruity stuff before it goes bad" approach, rather sad apartment living styley! 😁

Neither one of us remembered to eat up that remaining pack of blueberries from the cake preparations, but they're still fine. I just gave them a wash and popped them into the freezer to help them let out all their juicy goodness later. (Which is admittedly minimal, with that small amount of berries. But, why not.) I am also the main one who eats jam around here. He doesn't dislike it or anything, just rarely buys jars himself and forgets it's there. So, probably better to get the rest of that jar of raspberry-blueberry stuff from the cake out of the fridge before it starts growing things.

The other leftover component: the remaining 300ml of that raspberry juice drink concentrate that I used to doctor up the previous Disaster Wine. It's sat in the fridge since then, and he hasn't drunk any of it. (Too sugary for my insulin-deficient ass to swill unless I do ferment it out first.) So, I'm calling the stuff fair game for experimentation now. Remove the temptation, and it should combine pretty well with the other fruity stuff. ¯\_(ツ)_/¯

Especially after that Disaster Wine experience, the current plan is to mix everything up and then be sure to grab a SG reading BEFORE adding any extra honey or anything!

I did play around with that handy batch calculator again, but I still don't trust myself not to have fucked up some arithmetic before getting that far. Particularly with the workarounds required to enter some ingredients reasonably in what is designed as a mead calculator. (How much total sugar is really in that volume of drink concentrate, according to the rather wackily expressed label info? 🤔 And so on.) Still, much better than trying to work everything out manually under the influence of dyscalculia, but yeah. Better run some extra sanity checks along the way.

Still haven't quite decided whether to try working a cup of tea into the recipe for a touch of tannins, but at least that shouldn't affect any of the numbers! 🥴

#redneck brewing #redneck wine #Frankenwein #blueberries #raspberries #clatterbane's kitchen experiments #dyscalculia #executive function #homebrewing #country wine

[clatterbane]

Redneck brewing experiment underway! Rubber glove "airlock" and all. 😅

This is my first try with cider from storebought juice. I have turned out some actually not too bad wild yeast wines before with foraged berries, but it's been years.

Decided to go pretty simple on the first try, though I already have plenty of ideas! This time I just used the carton of pasteurized cider/cloudy apple juice plus some white sugar, and cider/champagne yeast.

(Plus a little bread yeast cooked in enough water to make a simple syrup with the sugar, because I must have forgotten to add yeast nutrient to the yeast order. 🙄 Apple juice apparently needs a bit of extra nutrition added for the yeast, unless you want the results to smell like sulphurous farts. Good thing yeast is cheerfully cannibalistic, is all I can say.)

Current plans are to try to get it fermented pretty dry, and then maybe adjust the flavor from there.

Never tried brewing any ciders before, or anything from packaged juice. Hoping this small trial batch will at least turn out drinkable! I probably will invest in a few actual homebrewing tools, but the prison hooch challenge is sort of fun. 😊

#clatterbane's kitchen experiments #homebrewing #cider #apple juice #fermentation #redneck style #alcohol mention #redneck cider

[clatterbane]

And, I finally got around to mixing up that Nerd Yeast Starter, with something breadlike in mind!

Just stirred roughly 50/50 rice and buckwheat flour by volume into one of the handy pickle jars, with roughly half of that washed yeast sludge in a little water waiting for it. I just eyeballed amounts, to a somewhat reasonable-looking starter texture. The rubber band around it is just to mark the original level.

The gloop hasn't even had time to start bubbling yet, but it probably will. The saved yeast definitely smelled promising. But, the jar has been banished to the Half-assed Experiment Corner for the time being, and we'll see what it does. ¯\_(ツ)_/¯

(The other half of the washed yeast should apparently be good for up to a month or so in the fridge, as is. So, now I'm plotting the next batch to use it in once the ginger lemon cyser stuff behind the flour gloop finishes active fermentation. Which will hopefully be in a few days, since it's looking pretty close now. Then it can move to another bottle, and make way for something else!)

#yeast #yeast starters #homebrewing #redneck cider #clatterbane's kitchen experiments #gluten free

[clatterbane]

First Redneck Cider Batch 8-Day Update

Still bubbling away, if much more slowly now!

What a surprise, I did go ahead and pick up a little more equipment--including a few more proper airlocks/appropriately sized stoppers and a hydrometer. (Which should also be useful for his mead, besides my little experiments.) No more glove burping. 😅 The stuff came today, and I just got the water airlock on this evening.

It is a little harder to see with how cloudy this is wanting to stay from the starting juice. (Fine by me.) But, the yeast has indeed been settling nicely.

As this otherwise weird flash shot shows up. And that's after disturbing the bottle some. Hopefully it'll be easy enough to siphon the good stuff off the top once it finishes, and I cold crash it in the fridge to make the yeast go dormant and more particles settle out.

Looks like that may not be too long now, either!

The green neutral zone (1.000 or a little less) is where we're aiming for on the hydrometer, showing that all the sugar has been eaten up. It's currently sitting around 1.018, so not that far to go.

I did not have one to get an initial reading, but based on the amount of sugar added and average figures I looked up for the bottled apple juice? It most likely started out somewhere around 1.100.

Or, right around where my thumb is. Well into the rather strong wine zone, in terms of finished alcohol content. Not sure it really needed that much sugar added, but oh well. 😊 Experimentation!

So yeah, it's now much closer to finished than I even expected testing it tonight. I'll give it until probably Sunday, and then test it again.

Speaking of sampling, of course I had to pour out a sip to taste test while I had it open and a sample out anyway.

Verdict: Not at all bad as it is right now! It has kept pretty much the same nice fresh apple flavor so far, and was already getting just toward the drier end of a pleasant sweetness level. Very obviously alcoholic, but not overwhelming. (Likely sitting in the 10-11% wine range currently. Which does sound close enough, tasting it.)

I'd happily enough drink the stuff now, which was honestly pretty gratifying. Pretty good so far for an experiment with like $2 worth of juice and a little sugar!

But, indeed, I am looking forward to seeing how things progress as it does finish the fermentation. I will probably just sweeten it some to taste by the glass. (Also letting Mr. C choose his own level of tartness there.)

Not planning on letting this small test batch stay around and age for much longer after that, though! 🍻

(Tomorrow's plan: Get that ginger lemon apple stuff going! 😁)

#personal #redneck cider #homebrewing #clatterbane's kitchen experiments #cider #alcohol mention #well mostly apples #hahaha

[clatterbane]

After watching Mr. C play meadmaker, now I am having an even harder time resisting starting the next Redneck Cider experiment in line! 😊

Mostly apple, with some ginger and lemon. Sounded intriguing, just out of the carton; though, I am considering adding a cut up apple or two to this upcoming batch.

But, the plan was to wait until the current bottle has finished primary fermentation and the yeast has dropped before starting another one. From the rate this yeast has been going so far, I wouldn't be too surprised if that only took a few more days.

#homebrewing #cider #redneck cider #to be #clatterbane's kitchen experiments #alcohol mention

[clatterbane]

Because I am apparently a glutton for punishment who did not get my fill of vegetable prep yesterday, with these wonky joints?

Behold: this evening's plan!

That's the latest rather pitiful haul of hard little end of season tomatoes which needed to just come off the plants. Which should at least be good for pickling! They're all rock hard, and stunted except for the few cherry tomatoes. I don't actually have much experience pickling riper-looking ones, but even those are hard enough that they should hopefully hold up OK.

They may be growing in the balcony room, but the plants are obviously really Not Happy with the dropping sunlight levels and temperatures out there. (It was already marginal enough on light, and I may well set up some LED panels this coming season. Because I am that kind of stubborn nerd.)

There were not as many tomatoes as I thought, and a couple of the bigger ones had just started going off on the plant before they were even completely red. Nowhere near enough harvest to fill up one of our fermentation lock lid jars. I could just cram them in another smaller jar without the handy airlock, but nah.

I'll just bulk it out with some or all of these other storebought veggies! 😎

(Plus some other seasonings, which I haven't quite settled on yet.)

Been meaning to put together some kind of mixed brine pickles anyway, now that I can eat them again. Excellent excuse to get at least one jar going, and honestly it should turn out more appealing than those somewhat questionable tomatoes on their own. I hope.

Going with the seasonal theme, I may also put together a jar or two of old school brine pickled chow-chow with some of that cabbage, once I pick up peppers for it. Not surprisingly, vegetable combos vary a lot for that type of relish. In my family, at least, what gets called chow-chow mostly uses cabbage, peppers (sweet and optionally hot), onion, and maybe some carrot plus spices including turmeric to turn it bright yellow. If you throw other veggies together into a similar type of relish, it is more likely to turn into piccalilli. Or just, "idk, it's some kind of mixed relish". 😁 Which all mostly does get sweet vinegar pickled by now, but I like it the other way too.

#tomatoes #green tomatoes #gardening #mixed pickles #pickling #pickled vegetables #brine pickles #lacto fermentation #clatterbane's kitchen experiments #chow-chow #hopefully soon #appalachian food

[clatterbane]

Redneck Cider #1: 14 Day Update

I am calling that close enough to done!

Fermentation has slowed way down, as the yeast has run through all but a trace of the remaining sugar. I would be amazed if there is anywhere near enough left at this point to risk any explosive bottle fun from it overcarbonating itself.

Now, to move on to the next step.

Duly capped and transferred into the fridge for a couple of days, to try and get more of the yeast and other particles to settle and join their unappetizing brethren at the bottom.

Not expecting anything remotely visibly clear out of this batch, just hoping to get most of the yeast settled so that I can transfer the good stuff off the top.

Then we'll see how much patience I may have left. 😁 It'll probably be even better after some more time to age, but gotta say samples aren't half bad already.

#redneck cider #homebrewing #cider #alcohol mention #clatterbane's kitchen experiments

[clatterbane]

Redneck Brewing #3: Sour Cherry Apple Concoction

Another batch that I went ahead and set up later than I had meant to last night. (So, no posting then.)

This time using cheap apple juice concentrate and some pretty delicious Slovenian tart cherry drink concentrate syrup that Mr. C had open in the fridge--consisting of basically just cherry juice, way more sugar than I need to drink as-is except to treat hypoglycemia, and a little citric acid.

I also decided to throw in a little bottled lemon juice for extra flavor, because why not. The "sour" cherry stuff is just made out of the stronger-flavored pie cherries, with more than enough sugar to take the mixture to a point where I thought it could use a little more tartness for balance. We actually have some fresh lemons, but I couldn't find the juicer, and just hand squeezing lemons/limes basically gives my hands a chemical peel. 🙄 DO NOT NEED when they're already this dry.

Not shown: more spooky powders! In the form of pectic enzyme (to help it hopefully turn out clear), yeast nutrient, and the same cider/champagne yeast because, again, why not. It was open.

Went with a little bigger batch in a 2L bottle this time, aiming to fill two regular 750ml wine bottles after it's finished. (Or one of the 1.5L bottles like the previous one is in, I guess.)

As I left it before going to bed.

After I got back up, I realized that I had indeed done a little oopsie by putting in the fridge-temperature syrup and not bothering to make up the temperature with warmer water. So yeah, the yeast still had not shown any signs of activity.

Even after sticking the bottle in a warmer place for a few hours, it was still not really wanting to wake up. So, my impatient ass sprinkled in another smaller dose of yeast. That did help it take off pretty quickly. 👍 May well have taken off on its own with more time, but the little extra really shouldn't hurt anything.

It's now bubbling away happily enough, and I guess I will know not to repeat that mistake.

The actual recipe for this experiment, btw, with screenshots from last night before I edited to show the second yeasting:

In retrospect, I may have also slightly overdone the cherry. I misremembered how much the bottle said to dilute it with water for just a juicy drink. (1:10 not 1:5 like a lot of others!) But, I guess it should have plenty of flavor. ¯\_(ツ)_/¯

Guessing the color will possibly get way less attractive as it ferments, but we'll see. Mostly just hoping to get something pleasant enough tasting, though it does look pretty going in. We'll see soon enough!

#redneck cider #redneck brewing #redneck wine #homebrewing #video #wine #clatterbane's kitchen experiments #now with extra syrup #alcohol mention

[clatterbane]

Things I maybe should have left for tomorrow, since I did put it off so late: trying to culture more kefir-ish from the little bit left in that carton.

I would really prefer using proper grains again, but haven't gotten hold of any here yet. Besides the more complex (and carbonated!) taste, it's also handier being able to just keep using the same culture indefinitely unless you somehow manage to kill it off or get rid of the grains. And those colonies are pretty tough. Major reason I got going with the kefir in the first place, tbh.

But, the way more limited uniform powder culture commercial stuff I finally bought does taste pretty good. And they substituted a bigger carton of fresh milk than what I ordered earlier. So why not give it a shot? ¯\_(ツ)_/¯

I've gotten long lasting--and improving over time!--cultures going with commercial buttermilk/crème fraîche, and also filmjölk from what was left in a carton of the sour cream version of that back on Plague Island. (Basically Scandinavian buttermilk, with a little different strains. Also unsurprisingly less easily and cheaply available there.) Don't see why this would be much different.

Normally, you don't need to scald the milk for established room temperature cultures like this, unlike yogurt. Also a big plus, tbh. But, trying to get a new one going with the dregs of a half-dead commercial carton is a little different matter. Better limit the competition as much as possible, right off the bat!

(Just planning to funnel the milk into the mostly empty carton, shake it around well to rinse as much goodness out as possible, and then pour it all into a ready scalded pickle jar.)

So yeah, I got the genius idea of doing this in the wee hours since I didn't remember earlier, so those friendly little critters could get a head start on working their magic while I'm asleep. And now it's time to wait until that comes down closer to lukewarm, before I can hit the sack. 🙄

Ah well, not that much longer to go! It also still feels much later than it is, with as early as it's been getting light here. Even compared to London where I never really got used to it. Just as well we didn't end up in far northern Sweden! So far, at any rate.

#personal #food #dairy products #kefir #sort of #clatterbane's middle of the night cooking show #clatterbane's kitchen experiments #this latitude though #only about even with york here #but still #i grew up on a level with Sicily

[clatterbane]

Prep underway, for some otherwise easy chickeny noodles, makeshift "I haven't gone to the grocery store for too long" styley!

The different bowls of veggies are divided up by rough cooking time, with (fresh) onions and celery in the bottom of lidded container. And yes, actually went to the hassle of sorting through what was left in a bag of frozen mixed "wok vegetables", because the wildly different cooking times for the ingredients bugged the hell out of me. 🥴

We didn't have cabbage but did have a couple of leeks that needed used up soon, so we're getting a big sliced leek hiding down in the open bowl instead. ¯\_(ツ)_/¯ It should hopefully work out OK. I've done that before in a pinch with yakisoba, and it turned out great.

He also picked up some wider flat rice noodles instead of the usual rice vermicelli for that, so that's what we're having tonight. (Well, half the 500g bag...) Other than taking a little longer to soak and then cook, those should turn out great too from experience.

I don't think I've tried this particular absorption-cooking recipe before, but it looked pretty good--and also workable with our limited assortment of pans right now! Still need to pick up a bigger deeper lidded skillet/Dutch oven, as much use as I do generally get out of them.

#food #recipes #pancit bihon #sort of #gluten free #kitchen macgyver #noodles #clatterbane's kitchen experiments #rice noodles #staying fed