Consistency vs. Variability
Aiming for consistent performance while varying the ingredients.
First up, breads:
20% corn, 30% sprouted durum, 50% kamut, 7% olive, 1% dried basil
40% sprouted einkorn, 10% sorghum, 50% blue emmer, 15% hazelnuts, 2% coffee
30% sprouted kamut, 20% amaranth, 50% einkorn, 12% cashew, 1% sun-dried tomatoes, 1% dried tarragon
40% einkorn, 60% durum, 15% cashew, 1% dried parsley
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Other dishes are coming next:
Pan-fried dumplings (They were made so long ago that I’ve forgotten what the filling was…)
Red curry salmon flat noodles
Squid masala with upma & crispy potato wedges
Feta shrimp fusilli in pea pesto
Cantonese Zha Jiang noodles
Gouda-stuffed potato mochi & roasted capelin
Kung Pao style rice noodles with shrimps
Red cabbage & pork steamed dumplings
Killer pressure cooked taco al pastor…
…made Mexican rice with the “leftover”
Shrimp paste minced pork eggplant glass noodles
Porcini risotto with caramelized broccolini
Wishing everyone well and good health :)