We wanted hamburgers, dammit, but we were not allowed hamburger buns on this local diet. I have whole-wheat flour; in fact I made lumpy, leaden whole-wheat hot dog buns last August (with yeast). This time — no yeast; not local.I was being perhaps unnecessarily zealous, making sure everything on the plate came from within 100 miles of Santa Venetia. Well, zealous sounds un-fun; we were having wa-a-ay fun.
So: A little leftover cooked rice. Some yogurt. A blender. I mixed these naive, comforting ingredients with a pinch of salt and a small handful of that wheat flour, and let it sit on the counter until the batter was bubbly. For good measure, I then tossed in an egg, and more wheat flour to absorb the extra squishiness. It sat a little while longer.
When Cranky got the griddle greased and hot and the burgers were nearing beautiful, pinky, juicy perfection, I poured four rounds of this funny, tender batter in my own buttered skillet. Yup. Pancakes. What the hey. They made fine "bookends" for our burgers, even if they kind of fell apart. The flavor was delightful, and I saved enough batter to fry up two more tomorrow, to eat with honey and butter.
So: Just so you know. The ketchup was homemade with local tomato sauce, honey, salt, chile flakes, garlic and a laurel leaf. I'm not sure I'll ever go back to commercial ketchup, it was so good and easy. And it doesn't have that galling clove oil flavor.
Also on the burger: griddled local onions.
Also on the plate (not shown): local coleslaw with homemade mayonnaise, yogurt, honey, blue cheese, salt and chile flakes and a squirt of vinegar.
I am SO tired of talking about local food.
But I am not tired of eating it.
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17 comments:
where does yeast come from then?
I mean if you get fresh yeast isnt it a replication of itself or something?
where does the yeast grow?
I buy fresh yeast (frozen) from boulettes larder, but I have no idea where they get it from.
Sam raises an interesting question. I have always assumed that fresh yeast is just a replication. If it is replicated locally, doesn't that make it local? Just a thought.
Yet another yummy looking meal.
Sam,
Even if it's fresh, that doesn't mean it was grown locally -- particularly if it's frozen. You might ask.
CC,
I wasn't going to say anything, bu I confess I'm looking forward to you getting snarky again.
Totally off subject but a friend has this in the sidebar of her blog. Thought this is something you would enjoy.
I've always wanted to try making my own ketchup--maybe I'll give it a try.
(I'm getting tired of the word 'local'--I think I've said it too many times in May; which may just mean that I talk too much.
Sam: By not local, I meant those little foil pouches of dried yeast you buy at the supermarket. I believe it does replicate (think sourdough starter), so in a way, it "naturalizes" to become local. In fact, I brewed a really good vinegar from local apple cider just by leaving it out to "catch" native yeasts from the air in my kitchen.
Dagny: About two hours after I ate the hamburger, I was not experiencing meaty digestive issues at all. It was truly edible.
Kevin: OK, the gloves are off. Click on Dagny's link.
Lucette: It was too easy to even bother putting up a post on it... Oh, well, maybe I will. Just simmer with flavors, basically, until you like the texture.
I second the request for the ketchup recipe..
I don't think I could get behind any game that would disallow me a good hamburger meal, shudder.
Acme makes their own burger buns, but don't know where the ingredients come from. MmmMmm, Acme buns.
Biggles
Biggles: Got a good lead on hot dog buns?
I'm ready for some Acme, day after tomorrow. :D
Burgers on flatbread..... that works. I agree with Biggles. Acme rocks.
"I am SO tired of talking about local food. But I am not tired of eating it."
Me too, me too! In fact, I don't know how I am going to force myself to write my end-of-month wrap-up. It all seems so...self-explanatory at this point.
Hot dog buns, hot dog buns, hot dog buns. I don't. Well, kinda. Top Dog here in the East Bay sells their dogs and buns uncooked. I like their hotdog buns.
Biggles
You are soooo hard core on this eat local thing. Man. It's like you're the Jedi knight and I'm the plastic action figure.
I want the recipe for the cole slaw, pretty please.
(and BTW who is NOT sick of eat local posts? ugh.)
Catherine: No recipe for you! I already know you're very "ad lib" in the kitchen, so I trust you'll be able to come up with your own tasty version. I did forget to say we tossed toasted walnut bits in there, too.
Biggles: Hm. Worth an exploratory foray.
Jamie: I already wrote mine up, but I don't think anyone's reading it. We're all sick of it. :D.
I am gluten intolerant, but find a crisp lettuce leaf makes a really great burger bun!
Sarah: I usually find two pieces of bun (top and bottom) too bready. I love your solution. (Like minced squab in a lettuce cup!)
OK, today's prize for Food Blog Name goes to Drive By Fruiting. Damn! That's good.
I tried leaving a comment for you on your blog, but I'm not allowed to.
:P
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