diff --git a/cookbook-2020.txt b/cookbook-2020.txt new file mode 100644 index 0000000..c1dc084 --- /dev/null +++ b/cookbook-2020.txt @@ -0,0 +1,1783 @@ +Cookbook +Zachary "Zak" Vance (za3k@za3k.com) +Updated 2020-04-18 +=== +00 - Table of Contents + +Grain cook times........................01 +Vegetable cook times....................02 (detached) +Meat cook times.........................03 + +Biscuit, Angel Biscuits.................04 +Biscuit, Hard Tack......................05 +Bread, Cheese...........................06 +Bread, White............................06 +Burger, Grilled Portobello Mushroom.....07 +Burger, Ground Beef.....................08 +Cake, Blueberry Tart....................09* +Cake, Cream Cheese Frosting.............10 +Cake, Plum Tart Crumble.................11 +Cake, Sacher Torte......................12 +Candy, Caramel..........................13 +Candy, Fudge............................14 +Chicken Cordon Bleu.....................15 +Chicken, Baked..........................16* +Chicken, Rosemary.......................17 +Chickpeas, Falafel......................18* +Chickpeas, Roasted......................19 +Chili, Cincinnati.......................20 +Cookies, Hais...........................21 +Cookies, Honey Oat Cakes................22 +Cookies, Lemon Squares..................23* +Cookies, Peanut Butter..................24 +Cookies, Sugar..........................25 +Cookies, To Make an Excellent Cake......26 +Cookies, White Choc. Macadamia Balls....27 +Croquette, Mushroom.....................28 +Drink, Caffeine Shots...................29 +Drink, Coffee, Cold Brew................30 +Drink, Coffee, Not-Turkish..............31 +Drink, Cream Soda.......................32 +Drink, Gypsy Tea........................33 +Drink, Sekanjabin.......................34 +Falafel - See Chickpeas +Gloop, Congee...........................35 +Gloop, Milkmete.........................36 +Ice Cream...............................37 +Lamb, Sikbaj............................38 +Lamb, "Slow-cooked".....................39 +Liver, Fried Chicken....................40 +Pasta, Ground Beef Stroganoff...........41 +Pasta with Tomato Sauce.................42 +Pasta with White Sauce..................43 +Popcorn.................................44 +Pork, Pulled............................45 +Potato, Baked...........................46 +Potato, Roasted.........................47 +Pretzel, Soft...........................48 +Quiche..................................49 +Quinoa, Curried.........................50* +Rice, Basmati...........................51 +Salad, Corn.............................52 +Salad, Crunchy Thai.....................53 +Salad, Fish.............................54 +Salad, Tabouli..........................55 +Salmon, Baked...........................56 +Salmon, Blackened.......................57 +Salmon, Poached.........................58 +Sauce, 5-Layer Dip......................59 +Sauce, Guacamole........................60 +Sauce, Pesto............................61* +Salt, Wine-infused......................62 +Shrimp, Boiled..........................63 +Smoothie, Fenn's........................64 +Soup, Cream of Cauliflower..............65 +Soup, Fennel Leek.......................66 +Soup, Peanut............................67 +Soup, Potato............................68 +Steak Tartare...........................69 +Steak, made-up..........................70 +Steak, Pan-broiled......................71 +Stew....................................72 +Stir-fried Noodles......................73 +Stir-fry, lemon pepper patties..........74 +Stuffed Bell Peppers....................75 +Waffles, Oat............................76* + +Zak's tip: Recipes with * are especially good +=== +01 - Grain cook times + +Amaranth 1:2½ 25-30 min +Barley, pearled 1:3 45-60 min + pot 90 min +Buckwheat 1:2 20 min +Couscous 1:1-1½ 5 min +Millet 1:3 20-25 min +Oats, rolled 1:3 10-25 min +Quinoa 1:2 20 min + some needs washed first +Rice, white 1:2 10-20 min + brown 40-60 min + wild 1:3½ 60 min +Wheat, bulgur 1:2 5 min + berries 1:3 90-120 min + aka cracked + +For all grains, bring them to a boil, then +simmer for the time indicated. +=== +02 - Veggie cook times +Sources: How Stuff Works, MyFrugalHome.com + +Vegetable Steam Micr. Blanch Boil Bake S.Fry Other +Artichoke, whole 30-60 4-5/ea x 25-40 60-90 +Artichoke, hearts 10-15 6-7 8-12 10-15 20-30 10 +Asparagus 8-10 4-6 2-3 5-12 15-20 5 +Beans, green 5-15 6-12 4-5 10-20 15-20 3-4 +Beans, lima 10-20 8-12 5-10 20-30 15-20 +Beets 40-60 14-18 x 30-60 30-45 +Broccoli, spears 8-15 6-7 3-4 5-10 Blanch, bake +Broccoli, flowerets 5-6 4-5 2-3 4-5 20-30 3-4 +Brussels sprouts 6-12 7-8 4-5 5-10 20-30 3-4* *halves +Cabbage, wedges 6-9 10-12 x 10-15 20-30 Stuff +Cabbage, shredded 5-8 8-10 x 5-10 3-4 +Carrots, whole 10-15 8-10 4-5 15-20 30-45? +Carrots, sliced 4-5 4-7 3-4 5-10 30-45? 3-4 +Cauliflower, whole 15-20 6-7 4-5 10-15 +Cauliflower, florets 6-10 3-4 3-4 5-8 20-30 3-4 +Corn, on cob 6-10 3-4 3-4 4-7 20-30* *Soak 10 +Corn, cut 4-6 2/c 2½-4 3-4 30-30 3-4 +Eggplant, whole 15-30 7-10 10-15 10-15 30-40* *halves +Eggplant, diced 5-6 5-6 3-4 5-10 25-30 +Fennel 30-40 +Garlic, heads 35-40+ +Greens, kale/beet 4-6 8-10 4-5 5-8 2-3 + others x 18-20 8-15 30-60 4-6* *mustard only +Kohlrabi 30-35 8-12 x 15-30 30-45 +Mushrooms 4-5 3-4 x 3-4* 20-25 4-5 *in broth/wine +Onions, whole 20-25 6-10 0 20-30 45-50 + chopped/rings 0 15-20 + halves 0 30-45 + pearl 15-20 5-7 2-3 10-20 Braise 15-25 +Parsnips 8-10 4-6 3-4 5-10 30-45 +Peas, blackeye 15-20 +Peas, green 3-5 5-7 1-2 8-12 15-20 2-3 +Peppers, bell 2-4 2-4 0-3 4-5 15-20* 2-3 *Chopped +Potatoes, whole 12-30 6-8 x 20-30 45-60* *also ½s, ¼s +Potatoes, diced 10-12 8-10 x 15-20 30-45 +Spinach 5-6 3-4 2-3 2-5 3 +Squash, winter (cut) cook 25-35 +Squash, whole x 5-6 x 20-30 + halves 15-40 6-10 x 5-10 25-35 + cubes/quarters 5-10 3-6 2-3 5-10 15-20 +Sweet potato, rounds 40-45 + cubes/wedges 30-35 +Tomatillos, halves 20-25 +Tomatoes 2-3 3-4 0-2 x 40-45* *halves + cherry/grape 20-25 +Turnips, whole 20-25 9-12 x 15-20 +Turnips, cubed 12-15 6-8 2-3 5-8 40-45 2-3 +Zucchini 5-10 3-6 2-3 5-10 20-25 Halve, broil 5 + +- Blanching is quick boiling done to prep for freezing. + Times may be wrong. +- Boil in 0.5"-1" water (more if needed). +- Bake/roasting times are for a 425°F oven. +=== +03 - Meat cook times (the party line) + +Beef, ground 160°F 71°C +Lamb, ground 160°F 71°C +Pork, ground 160°F 71°C +Beef, steak 125°F 52°C Rare + 135°F 57°C Medium Rare + 145°F 63°C Medium + 150°F 66°C Medium Well + 160°F 71°C Well done +Pork, loin/chop 145°F +Pork, cutlets/ribs until tender +Lamb, all cuts 145°F +Chicken, dark 165°F +Chicken, light 160°F +Fish 145°F + +Remove 5-10°F after the center of the meat reaches the +correct temperature. + +E coli dies at 155°F. +Salmonella dies at 160°F. +Trichinosis dies at 137°F and is not common in US pork. +=== +04 - Biscuit, Angel Biscuits +Source: online, not folk school recipe + + active dry yeast + ¼ c warm water + 2 c warm buttermilk + 5 c flour (all-purpose) + ⅓ c sugar + 2 t salt + 2 t baking powder + 1 t baking soda + 1 c shortening + melted butter + +1. Dissolve yeast in water. Let stand 5 minutes. Add + warm buttermilk. +2. Combine other ingredients in bowl. Cut in shortening + until coarse crumbs. Stir in yeast mixture. +3. Flour counter. Knead 3-4 times. Roll out to ½" + thickness. Cut with biscuit cutter, 2½" width. Put + on greased baking sheet. +4. Cover + let rise in a warm place until doubled, + about 1 hour. +5. Bake at 450°F for 8-10 minutes or until golden + brown. Brush tops with melted butter. Serve warm. +=== +05 - Biscuit, Hard Tack + + 4-5 c flour + 1½ c water + 3 t salt + +1. Roll into ½" thick rectangle, cut into 3"x3" + pieces. +2. Cook 30min/side at 375°F. Let dry for a few days. + Store, airtight. + +To eat: Soak in water or milk 15 min. Can fry. + +Zak's tip: I've never tried this. +=== +06 - Bread, White +Source: New Baking book, p344 +Makes: 2 loaves + + 6 c all-purpose flour + 1 package active dry yeast + 2 c milk or buttermilk or sour milk + 2 T sugar + 1 T butter or shortening + 1½ t salt + +1. In a big-ass bowl, combine 2½ c flour and + yeast. Set aside. +2. In a saucepan, heat milk, sugar, butter, and salt + until warm, stirring. Butter should almost melt. + Add to bowl. +3. Mix, stir in the rest of the flour with a spoon. +2. Turn dough into lightly floured surface. Knead in + any remaining flour to make smooth, elastic, + moderately stiff dough. 6-8 minutes total. Shape + dough into ball. Place in greased bowl, turning + once. Cover and leave in warm place to double in + size (45-60 minutes). +3. Punch dough down. Divide in half if using full + recipe. Cover and let rest 10 minutes. Lightly + grease 8"x4"x2" loaf pans. +4. Shape dough into loaves by patting into loaf shape. +5. Place in loaf pan. Cover + let rise until doubled + again (30-40 min). +6. Bake in 375°F oven about 40 minutes or until bread + sounds hollow when you tap the tops with your + fingers. (If necessary, cover with foil for the + last 10 minutes of baking to prevent overbrowning). + Remove from pans immediately. Cool. + +Bread, Cheese +Source: Zachary + + 1-2 c grated cheese +4. After punching down, roll flat and long. Sprinkle + generously with grated cheese. Roll up tightly like + a jelly roll, sealing the edges with your fingers. +=== +07 - Burger, Grilled Portobello Mushroom + +Marinade + ¼ c balsamic vinegar + 2 T olive oil + 1 t dried basil + 1 t oregano + 1 T minced garlic + salt + pepper + +Burger + 4 portobello mushroom caps + 4 slices provolone cheese + burger buns + tomato + avocado + +1. Whisk together sauce. +2. Soak mushrooms at room temperature for 15 minutes, + turning twice. +3. Preheat to medium-high. +4. Brush with oil. Add mushrooms. Grill 5-8 minutes on + each side, brushing with marinade. Top with cheese + in last 2 minutes. +5. (Optional) Add other ingredients, burger buns. +=== +08 - Burger, Ground Beef (Hamburger) + + 1 lb ground beef + ½ onion + ½ c cheese + 1 t soy sauce + 1 t worcestershire sauce + 1 egg + 1 T onion powder + 1 clove garlic + 1 T garlic powder + 1 t dried parsley + 1 t dried basil + 1 t dried oregano + ½ t dried rosemary + salt + pepper + +1. Mix ingredients, make into thin patties with a divot + in the middle. +2. Grill, 5 minutes to a side. +3. Put on bread, add toppings. +=== +09 - Cake, Blueberry tart + + 1 premade graham cracker crust + 8 oz (1 package) cream cheese, soft(!) + ½ c mashmallow creme + ½ t lemon peel + 3 c blueberries + ¼ c grape jelly + +1. Beat cream cheese until light. +2. Add marshmallow creme and lemon. +3. Put jelly on stove. +4. Fill crust with cream cheese mixture. Add + blueberries on top. Brush with melted jelly. +5. Serve chilled. +=== +10 - Cake, Cream Cheese Frosting + + ¼ c butter (soft) + 8 oz cream cheese (soft) = 1 package + 4 c confectioner's sugar + 2 t vanilla extract + +Zak's tip: Let the cake cool before spreading +=== +11 - Cake, Plum Tart Crumble +Prep time: ~2 hr (pitting plums) + + 2 c flour + 1½ stick butter (12 T), cubed + 1 egg yolk + 1½ lb plums, pitted + ¾ c brown sugar + +1. Mix flour, butter, egg, and sugar with a fork. +2. Preheat oven to 400°F. In 9" pan, place crumb layer, + sprinkle remaining crumb. +3. Cook 45 minutes. +=== +12 - Cake, Sacher Torte +Source: New Baking Book, p244 + +Glaze + 4 oz semisweet or bittersweet chocolate, chopped + 2 T butter + 2 t corn syrup + ½ c heavy cream +Cake + 6 eggs + 5 oz semisweet or bittersweet chocolate, chopped + ½ c butter + 1½ t vanilla + ½ c sugar + ¾ c flour + ⅔ c apricot preserves + springform pan + +1. Let egg whites stand at room temperature 30 minutes. + Grease + lightly flour springform pan. Set aside. +2. In a saucepan, melt chocolate and butter. Cool. Stir + egg yolk+vanilla into cooled chocolate mixture. Set + mixture aside. +3. Beat egg white with electric mixer on medium to high + until soft peaks form (tips curl). Add sugar + gradually, beating 4 min or until stiff peaks form + (tips stand straight). +4. Fold about 1 c of the egg white mixture into the + chocolate mixture. Fold the egg whites and chocolate + back to the remaining egg white mixture. Add ⅓ the + flour over the mixture. ("Sift + gently fold in"). + Mix. Ditto other thirds. Spread butter into prepared + pan. +5. Bake in 350°F oven 35-40 minutes or until a wooden + toothpick inserted near center comes out clean. + Let cool completely. Remove spring form. +6. In a saucepan, heat preserves until melted. Press + through sieve if there are chunks. Cool slightly. + Cut cake horizontally into 2 even layers using + toothpicks as markers. Set top aside. Add apricot + preserves over top. Replace top layer. Spoon + chocolate glaze over torte. Spread over sides if + possible. Let cool 1 hr at room temperature. +=== +13 - Candy, Caramel + + (1 t salt, optional) + 2 c sugar + 1 t vanilla (or 1 bean) + 1½ c corn syrup + 2 c heavy cream + 1 c butter + +1. Combine sugar, corn syrup, 1 c cream, butter in + saucepan. +2. Bring to a boil, stirring often. Add cream. +3. Heat without stirring to 242F (116C). You can test + syrup in cold water (pliable but not stiff). +4. Remove from heat and add vanilla and optionally + salt. +5. Put in buttered pan, refrigerate. +=== +14 - Candy, Fudge + + 3 c chocolate chips + 1 can sweetened condensed milk + ¼ c butter + +1. Put ingredients in bowl. Microwave until melted (7 + minutes). Stir. +2. Pour into 8"x8" pan, refrigerate until set. +=== +15 - Chicken Cordon Bleu +Time: 70 min +Makes: 5 servings (5 chicken breasts) + + 4-5 chicken breast halves + thinly sliced ham + aged swiss cheese + +Ziploc 1 + ½ c flour +Bowl 2 + 2 large eggs + 1 T water +Ziploc 3 + 1½ c dry bread crumbs + ½ t pepper + 1 t salt + +1. Mash chicken 3/8 in. thick, until it gives up and + is floppy. +2. Place 1 slice ham, 1 slice cheese on chicken. +3. Fold, trimming each packet with a knife. +4. Prepare ziplocs/bowls/plates of dips. Bread. +5. Prepare olive oil and butter mixture for frying, + brown butter. +6. Cook chicken on medium-high. 3-4 minutes to a side. +=== +16 - Chicken, Baked + +Dry rub + 2 T brown sugar + 1 t garlic powder + 1 t onion powder + 1 t cumin + 1 t paprika + ½ t salt + ¼ t black pepper + ¼ t cayenne pepper + +Dish + dry rub + 2 tbsp oil + 1" pieces of chicken, or whole wings + +1. Pre-heat oven to 400°F +2. Mix dry rub +3. Put wings in a bowl. Drizzle over oil. +4. Add rub, make sure they are coated. +4. Bake for 45-50 minutes. + +Zak's tip: A metal tray is useful for adding the + rub and to avoid oil washing the juices off while + cooking. +Zak's tip: For an intense rub, leave out brown sugar. +=== +17 - Chicken, Rosemary +Source: Mama + + 1.5 lb chicken + 2 T olive oil + 4 cloves garlic + 3 T rosemary + 1 lemon (zest) + grill seasoning OR salt, pepper + ½ c wine OR chicken broth + 1 lemon (juice) + +1. Cut chicken into chunks. Toss with oil in baking + dish. +2. Preheat oven to 450°F. +3. Add garlic, rosemary, lemon zest, spices. Toss + chicken, cover dish, cook 20 minutes. +4. Add wine and lemon juice. +5. Leave uncovered in oven 5 min. +=== +18 - Chickpeas, Falafel (real) + +1. Soak chickpeas overnight +2. Dry + + 1 c soaked chickpeas, food processed + ½ t salt + ¼ t cumin + ¼ t turmeric + ½ t garlic powder + 1 T wheat flour, chickpea flour, or corn starch + +1. Mix thoroughly with fork. +2. In ¼ c olive oil, fry falafels. +3. Turn once, until crispy on both sides. + +18 - Chickpeas, patties + + cooked chickpeas + corn starch + garlic + onions + cumin seeds + curry + +1. Mash chickpeas with a fork or food processor into + a paste. +2. Add ingredients, mix. +3. Fry as 1cm thick patties (very thin). +4. Sprinkle on extra garlic powder and optionally salt. + +Zak's tip: These fall apart but everybody like them. +=== +19 - Chickpeas, Roasted +Makes: 4 servings (2 c) + + 3 c chickpeas + olive oil + salt + pepper + (optional) other spices + +1. Cook chickpeas. Pat dry. If from a can, rinse first. +2. Spread on a foil-lined pan. Coat in oil. +3. Cook at 400*F for 30 min. Shake every 10 min. +4. Cover in spices. +=== +20 - Chili, Cincinnati +Makes: A lot + + 1 (6-oz) can of tomato paste + 3 T cacao powder + 5 c water + ¼ t cinnamon + 1 (2) t garlic powder + 1 t cumin + ¼ t allspice + ¼ t ground cloves + ¼ t red pepper flakes + ⅛ t black pepper + ¾ t salt + ½ t sugar + 2 T apple cider vinegar + 1¼ lb lean ground beef + 5 c water + +1. Add water, tomato paste, chocolate. Stir with + whisk to combine. +2. Add spices. +3. Crumble in ground beef, stir with whisk. +4. Boil. Turn down to med-low. Cook uncovered 1-1½ + hours. + +How to eat. Combine + seared hot dog in a bun OR thin spaghetti + very finely grated cheese + tabasco sauce + (optional) raw onion, diced + (optional) beans, cooked + +Zak's tip: (untested) You need 100% lean beef, the fat + otherwise absorbs the chili spices, leaving a boring + liquid and a fiery-hot fat layer congealed on top. + + Cook the beef first, and skim the fat off the top. + Put the cooked beef through a food processor, and + return to the liquid. + + Or if that's too hard, mix them or take a bit of both + when serving. +=== +21 - Cookies, Hais +Source: A Miscellany, p101 +Makes: ~40 Hais + + 1 ⅓ c bread crumbs + 1 c pitted dates (1lb), cut up with scissors + ¼ c almonds, ground in food processor + ¼ c pistachios, ground in food processor + 3 T melted butter or sesame oil + +1. Mix everything (in food processor if available). +2. Roll into 1" balls, using extra water if necessary. +3. Let dry. + +Zak's tip: These keep forever but they get stale--you + might want to halve it. +=== +22 - Cookies, Honey Oat Cakes + + 12 oz rolled oats + 8 oz butter + 8 oz honey + pinch salt + +1. Melt butter. +2. Add salt, honey, oats. Stir. +3. Spoon onto baking tray, press down. +4. Bake at 325°F for 30 min until golden brown. +5. Cool a few minutes, then split into squares. Serve + when cold. + +Zak's tip: Find a new recipe, these ended up soupy. +=== +23 - Cookies, Lemon Squares +Source: Sally's Baking Addiction.com +Makes: 24 (1"x2") bars +Prep 10 min / Cook 40 min + +Crust + 1 c butter = ½ lb = 2 sticks + ½ c sugar + 2 t vanilla + ½ t salt + 2 c flour + +Filling + 2 c sugar + 6 T flour + 6 eggs + 1 c lemon juice (~4 lemons) + +1. Preheat to 325°F/163°C. 9"x13" pan, parchment paper + with edges. +2. Mix crust, adding flour last. Press into pan. +3. Bake 18-20 minutes, until very lightly browned. +4. Pour filling. Bake 22-26 minutes. Cool 2 hours, + refrigerate. + +Can be frozen 3-4 months. Keeps 1 week. +=== +24 - Cookies, Peanut Butter +Source: New Baking Book p194 + + ½ c butter, room temperature + ½ c peanut butter + ½ c granulated sugar + ½ c packed brown sugar or ¼ c honey + ½ t baking soda + ½ t baking powder + 1 egg + ½ t vanilla + 1¼ c flour + +1. Mix butter and peanut butter thoroughly. Add sugar, + brown sugar, baking soda, baking powder. Beat in egg + and vanilla. Add flour. +2. Shape dough into 1" balls (about a spoonful). + Put on ungreased cookie sheets, then flatten twice + with a fork. +3. Bake at 375°F for 7 to 9 minutes. +=== +25 - Cookies, Sugar + + 3 c flour + 1 t baking soda + ½ t baking powder + 1½ c white sugar + 1 egg + 1 t vanilla extract + 1 c butter + +1. Preheat to 375°F. +2. Mix dry ingredients. +3. Cream together butter, sugar, egg, vanilla. Add dry + ingredients. +4. Bake 8-10 minutes on ungreased cookie sheet. +=== +26 - Cookies, To Make an Excellent Cake +Source: A Miscellany, p102 (omitted yeast) + +Cake + 2 c flour + 1½ sticks butter + 2 c currant jelly + ¼ t cloves + ¼ t mace + ½ t cinnamon + ¼ t nutmeg + ½ T sugar + 2 T rum + +Icing + 2 t egg white + 2 T sugar + +1. Mix cake ingredients. Stir until smooth. +2. Bake at 350°F for 40 minutes. +3. Remove from pan and brush rum on top. Add icing. + Cut into bar cookies. + +Zak's tip: This cake doesn't rise, it's cookie bars. +=== +27 - Cookies, White Choc. Macadamia Nut Energy Balls +Source: Sammy (original tennislifemag.com) + + 2 c quick oats + ½ c white chocolate chips, roughly chopped + ⅔ c coconut flakes + ½ c peanut butter + ½ c honey + ½ c macadamia nuts, chopped + 1 t vanilla + 1 T chia + 1 T ground flaxseed + ¼ t salt + +1. Mix. Refrigerate 1 hour. +2. Roll into 30 balls. +3. Refrigerate for up to 1 week (or freeze). +=== +28 - Croquette, Mushroom +Makes: 5 croquettes + +Bechamel sauce + 1 T butter + 1 T flour + ½ c milk + +Croquettes + ½ t worcestershire sauce + ⅛ t curry powder + 1 slightly beaten egg + 2 T cracker crumbs + 1 c chopped mushrooms + ½ t salt + ¼ t paprika + breading + +1. Make Bechamel sauce, remove from heat. +2. Add other ingredients. +3. Chill. Form into 1"x1"x2½" pieces, roll in + flour, then egg, then bread crumbs. Let dry, repeat. +4. Fry croquettes. +=== +29 - Caffeine Shots +Makes ~300ml, 10mg/mL (~2.5% by weight). + +Safety note: Label clearly with a poison warning. +Safety note: Coloring is to stop people thinking it's + water, etc. +Safety note: Don't put it all in one container, this + is enough to kill you or send you to the hospital. + + 3 g caffeine, as powder + 1 T sugar = 15g + 1 t citric acid = 1.5g + 300 ml water + 1 green food coloring drop + 3 yellow food color drops + +Recommended dose: 50mg = 5mL per vial, about the same + as a can of soda. +=== +30 - Drink, Coffee, Cold Brew +Source: Zachary, 2019-11-20. Based on recipes with + ground beans. +Makes: About 3 c + + 100 g whole roasted beans + 1 quart jar + +1. Put beans in jar +2. Fill with water +3. Wait 3 days +4. Filter beans out + +Experimentation notes +- Tried grinding beans on 2 machines, tasted burnt. +- Ground coffee needs at least 3x less coffee, + it's much stronger. +- Haven't tried pre-ground coffee. +- Tried freeze distillation. Lost all coffee flavor. +- Tried evaporation. Lost all coffee flavor. +- Tried low-simmer boiling. 10x tastes burnt. 5x is + worth trying again. +- Measuring concentration by color worked best. pH + does not work. +=== +31 - Drink, Coffee, Not-Turkish + +For each cup of coffee + 1 t sugar + 1 turkish cups water, ~2.5 fl oz + 1 t sugar + 1 t coffee + +1. Add water. +2. Bring to a boil. +3. Add coffee. +4. Add sugar. +5. Bring near a boil again. +6. Immediately take off heat. + +Zak's tip: This is easy to burn. +=== +32 - Drink, Cream Soda + +Simple Syrup +Boil + 1 c water + 1 c sugar + +Vanilla Syrup +Add + 3 T vanilla + +Cream Soda +Combine + 1 oz vanilla syrup + 1 oz cream + 5 oz soda water +=== +33 - Drink, Gypsy tea +Source: Sammy + + 2 oranges + 3 lemons + 13 cloves, whole + 1 T ground allspice + ½ cinnamon stick + 3 T black tea + 8 c boiling water + 1¼ c sugar + +1. Squeeze fruits + set aside juice. +2. Put rinds, spices, tea in pot. +3. Pour over boiling water. Steep 10 minutes. Strain. +4. Add fruit juice + sugar. +Serve hot or iced. +=== +34 - Drink, Sekanjabin +Source: Miscellany, p132 + + 2½ c water + 4 c sugar + 1 c wine vinegar (red wine is tasty) + mint + +1. Dissolve sugar in water. Bring to a boil. +2. Add vinegar. Open a window. Simmer ½ hour. +3. Take off burner, add mint. Strain back out mint. + +To drink, dilute to taste. Good hot or cold. + +Zak's tip: This is okay to keep unrefrigerated and + sealed for months. +=== +35 - Gloop, Congee +Keeps: 1 day only + + 75g jasmine rice + marinade in: + ¼ t oil + ¼ t salt + 5 c water + 1 T spring onion + saltines + (optional) 1 egg OR + (optional) 1 century egg, diced OR + (optional) 100g salt pork + that's 100g lean pork soaked in 1 t salt + +1. Rinse jasmine rice until it is clear. +2. Marinade jasmine rice 15-30 min. +3. Boil water. +4. Add marinated rice, stir. +5. Boil 10-15 minutes, turn to low. Simmer 30-40 + minutes until rice is mushy + soup is milky. +5. Add egg, pork. Simmer a few minutes on medium, + stirring. +6. Season with salt, pepper, onion. Crumble a saltine + into it. + +Zak's tip: Freeze the rice to cook faster. +Zak's tip: You need to add at least one optional thing. +=== +36 - Gloop, Milkmete +Source: A miscellany, p130 + + 3 c milk + ¾ c flour + 4 egg yolks + 4 T sugar + ¼ t salt + +1. Mix flour and milk thoroughly, removing lumps. Force + through strainer. Dissolve lumps that didn't go + through and repeat. +2. Bring to a low simmer on medium to medium-low heat + (~10 minutes). Simmer ~5 minutes, stirring. + constantly with a whisk. +3. Remove from heat, let cool ½ hour to 125°F. Beat + egg yolks with salt, add to pot and stir in + thoroughly with a whisk. +Heat about 10 minutes, bringing it to near a boil. +Add sugar and serve. + +Zak's tip: This is disgusting. +=== +37 - Ice Cream +Source: mama + dada + + 2 c half-and-half + ¾ c sugar + 1 t vanilla extract + + road salt / ice cream salt + 1 big and 1 small coffee can + +1. Mix ingredients, put in small coffee can. +2. Surround with ice + road salt layers in outside can. +3. Roll it around for 15-30 minutes. Can pop in the + freezer at some point. + +Dada's tip: Add chopped strawberries as mix starts + solidifying. +=== +38 - Lamb, Sikbaj +Source: A Miscellany, p33 + + 2 lb pork or lamb + +Cut meat in ½" cubes. Bring to a boil with + 3 c water + 1 stick cinnamon bark + ½ t salt + 1 t coriander +Remove froth (try not to remove too many spices). After +20 minutes, add + 2 leeks, chopped + 5 carrots, chopped + 6 small white onions, quartered +Boil 50 minutes. Add + ¼ oz cilantro + ½ t cinnamon + ½ t pepper + 1 t cumin + 1 t salt +simmer ½ hour. Mix vinegar and honey, add and simmer +10 more minutes. + ⅓ c wine vinegar + ⅓ c honey +Cover, let sit 15 minutes on low heat. + 20 split almonds + 2 T raisins or currants + 2 T figs +Serve. + +Zak's tip: This is a super-sweet meat dish. +=== +39 - Lamb, "Slow-cooked" +Source: Zachary, 2019-11-20 +½ hr prep, 3 hr cook, 1 hr clean + + 2-3 lb lamb chops + 5 potatoes, chopped + 1 head garlic, peeled + chopped roughly + mushrooms or mushroom Better Than Bouillon + salt + pepper + rosemary + ½ onion, yellow + 4 c water + +1. Cook in pressure cooker at "2" (10psi) for 3 hours. + Or, actually slow-cook, turning sometimes, for + at least 6 hours. +=== +40 - Liver, Fried Chicken +Keeps: 1 day, can't be frozen + + 6 chicken livers (halved) + flour + salt + pepper + (optional) ¼ onion + butter + +1. Saute onion in butter until golden brown. +2. If needed, remove veins and membranes from livers, + halve. +3. Season livers with salt+pepper. Dip in eggs and + flour to coat. +3. Fry 1 minute to a side on low heat (2 for medium) in + fresh butter. Discard butter between batches (may + be bitter). + +Zak's tip: Chicken liver is much tastier medium-done + than cooked all the way. +=== +41 - Pasta, Ground Beef Stroganoff + + 1 lb ground beef + ¾ lb mushrooms, sliced + 1 onion, diced + 1 clove garlic, minced + 3 T flour + 2 c beef broth + 2 t worcestershire sauce + salt + pepper + ¾ c sour cream + 2 T fresh parsley + +1. Cut onions, garlic, and mushrooms. +2. Brown onion, garlic, and beef. Drain fat. Add + mushrooms, cook 2-3 minutes. + Stir in flour, cook 1 more minute. +3. Add broth, worcestershire sauce, salt, and pepper. + Boil and simmer 10 min. Remove from heat. +4. In another pot, cook egg noodles. +5. Add sour cream, parsley to beef mixture. +=== +42 - Pasta with Tomato Sauce + + spicy italian sausage OR ground beef + crushed red pepper + black olives + onion + garlic + tomato sauce + +1. Cook spaghetti. +2. Cook olives and garlic briefly. +3. Add beef, onion, and cook. +4. Add tomato sauce. Serve. +=== +43 - Pasta with White Sauce + +Cook + 12 oz pasta + +Add white sauce: + ½ c half-and-half + salt + pepper + 1½ c ricotta + +any of + spinach, cooked + chickpeas + herring + broccoli +=== +44 - Popcorn + + popcorn, large kernels + high-smoke point oil, like vegetable oil + + melted butter OR vegetable oil + +1. Pop popcorn in a large pot, jiggling it so nothing + burns. +2. Slowly pour melted butter or oil over the popcorn. + You need some added oil for any seasonings to stick. + Put the lid on the pot and shake to coat. +3. Add any seasoning and shake again thoroughly. + +Suggested spices + salt + garlic powder + cheese powder + paprika (opt. with chili) + +Zak's tip: If your pot isn't big enough to mix in, you + can put saran wrap over a big bowl using a rubber + band. +=== +45 - Pork, Pulled + + pork shoulder + salt + pepper + cheap beer + onion + garlic + jalapeno + cumin + paprika + tomato paste + mustard powder + bay leaves + +1. Salt and pepper pork shoulder. +2. Open a window. Burn the shit out of it. 4min/side + minimum. +3. Cover with cheap beer (lots). +4. Add everything else. +5. Simmer 6-8 hours, ladling liquid over the top every + hour if not covered entirely in beer. + +Zak's tip: Use a pressure cooker to get a similar + result faster. See Lamb, "Slow-cooked". +=== +46 - Potato, Baked +Source: Joy of cooking, p292 +Source: thekitchn.com + +Baked Potato +1. Wash + dry potato. Grease with butter or rub in oil. + Stab with a fork all over. +2. Cook at 425°F for 60 minutes. +3. Add toppings. + +English "Jacket" Potato +1. Wash + dry potato. Grease with butter, and slice a + cross into it. +2. Cook at 400°F for 120 minutes. +3. (Optional) Take out, slice deeper, cook 10 more + minutes. +4. Add toppings. + +Toppings + butter + sour cream + chives or parsley + bacon + cheese Sauce (below) + +Cheese Sauce + 2 T butter + 3 T flour + 1½ c milk + 4 c grated cheese + ½ t salt + ⅛ t paprika + cayenne + ½ t dry mustard +=== +47 - Potatoes, Roasted + + potatoes, cut into 2cm pieces + olive oil + salt + pepper + rosemary + +1. Cover potatoes in oil and spices. +2. Cook at 400*F for 45 minutes. Turn halfway. + +Zak's tip: If you want crispier potatoes, try smaller + pieces or frying. +=== +48 - Pretzel, Soft + +1. Combine + 1½ c flour + 1 package active dry yeast +2. In a medium saucepan, heat until warm + 1½ c milk + ¼ c sugar + 2 T cooking oil + 1 t salt +3. Add warm mixture to bowl, beat well. Using a spoon, + stir in + 2½-3 c flour +4. Turn dough into lightly floured surface. Knead. + Shape into a ball. Place in a lightly greased bowl, + turning once. Cover + let rise (about 75 min). +5. Punch dough down. Turn out, cover let rise 10 min. + Lightly grease baking sheets. +6. Roll into 12"x10" rectangle. Cut into twenty + 12"x½" strips. Pull out into 16" strips, shape + into pretzels. +7. Place pretzels on sheet. Bake at 475°F for 4 + minutes. Reduce oven to 350°F. +6. Boil in a wide pot + 6 c water + 2 T salt + Lower 3-4 pretzels into pot at a time. Boil 2 + minutes, turning once. Drain on paper towels. Put on + greased baking sheets, ½" apart. +7. In a small bowl stir egg white with water. Brush + pretzels with + 1 egg white, slightly beaten + 1 T water + Add any toppings: + salt + butter + minced garlic + cayenne pepper +8. Bake at 350°F for 20-25 min, or until golden. + Let cool. +=== +49 - Quiche + +Pie Crust + 1 c flour + ½ t salt + ⅓ c shortening + 2½ T water + +1. Sift flour + salt. +2. Add ½ shortening, work with hands until like + cornmeal. Add ½ shortening in pea sized bits with + pastry cutter. +3. Roll the dough. + +Quiche + ¼ lb bacon, sliced + 2 c milk or cream + 3 eggs + ¼ t salt + ⅛ t white pepper + nutmeg + 1 t chives + ½ c cheese (diced swiss) + +1. Cook bacon, dry well. +2. Scald milk. +3. Beat in eggs, spices. +4. Add bacon to pie, along with cheese. +5. Pour custard. +6. Bake 35-40 min at 375°F. + +Notes: +Takes a really long time to dry enough, listed time + is not enough. Find a recipe with less milk/liquid +=== +50 - Quinoa, Curried +Makes: 2 servings (4 c) + + 1 onion + 2 cloves garlic + 1 c dry quinoa + 2 c broth (clam) + 1 T curry powder + 1 t cayenne + salt + pepper + +1. Saute onion 2 minutes. Add quinoa, garlic. Saute 3 + more minutes. +2. Add broth, spices. Bring to boil, then + simmer for 25 minutes (until quinoa dries). + +Zak's tip: Some quinoa needs washed first, some doesn't +=== +51 - Rice, Basmati +Source: Sammy + + 3 c rice + 3 c water + ¼ t turmeric + 1 t salt + 4 whole cloves + 2 cloves garlic (optional) + 1 cinnamon stick, 1" long + ¼ c (half stick) butter + chives / green onions (garnish) + +1. Rinse rice. +2. Fry spices w/oil for about 1 minute. Add rice and + stir 1 more minute. +3. Add water, bring to boil, and cover. Turn to very + low simmer, 20 minutes. +4. Fluff with a fork & add butter, cut into "pats" to + melt faster. Garnish with chives or green onions. +=== +52 - Salad, Fenn's Corn +Source: Fenn + +Microwave + 1 piece butter + 1 c corn, thawed +Stir in + dill + cumin + Better Than Bouillon mushroom + 3 stalks baby bok choy, chopped + (optional) cayenne to taste + garlic powder + +Zak's tip: I've never tried this. +=== +53 - Salad, Crunchy Thai +From: Sammy (originally Jessica Gavin) + + 2 c kale, thinly sliced + 1½ c napa cabbage, thinly sliced + 1½ c red cabbage, thinly sliced + ½ bell pepper + ⅓ c carrot, shredded + 1 mango, thinly sliced + ¼ c cilantro, chopped + 8 mint leaves, thinly sliced + 1 T green onions, thinly sliced + ¼ c peanuts, roasted, roughly chopped + salt + pepper + +Peanut dressing + ⅔ c peanut butter, smooth + 4 T lime juice + 6 T honey or maple syrup + 3 T rice wine vinegar + 3 T soy sauce + [2 t sesame oil] + 2 t sriracha + 1 t ginger, minced + 2 cloves garlic, roughly chopped + 2 T water + +1. Puree dressing (or mix). +2. Mix salad, add dressing. Season with salt + pepper. + +Zak's tip: I have never tried this. +=== +54 - Salad, Fish +Source: Fenn + + bok chok + spinach OR bok choy + quinoa + canned salmon OR herring +=== +55 - Salad, Tabouli + + 150g or 2 bunches parsley + 6 green onion + 4 tomatoes + 3 lemons' juice + 5 T olive oil + 1 c bulgur wheat + 1 c water, boiled + salt + pepper + +1. Mix bulgur and boiling water. Let cool. +2. Chop the rest. Mix. +3. After bulgur is chilled, fluff and add other + ingredients. Serve. +=== +56 - Salmon, Baked + +Baked salmon + 2 (6-oz) salmon fillets + 6 T olive oil + 2 cloves garlic, minced + 1 t dried basil + 1 t salt + 1 t black pepper + 1 T lemon juice + 1 T parsley, fresh, chopped + +1. Marinade fish in spices for 1hr in fridge. Turn if + needed. +2. Preheat to 375°F. +3. Cover in aluminium foil, marinade, seal. Place in + glass dish, bake 35-45 minutes. +=== +57 - Salmon, Blackened + 2 T paprika + 1 T cayenne + 1 T onion powder + 2 t salt + ½ t white pepper + ½ t black pepper + ¼ t dry thyme + ¼ t dry basil + ¼ t dry oregano + 4 salmon fillets, skin+bones removed + ½ c butter, melted + +1. Mix spices in a small bowl. +2. Brush salmon fillets with half the butter on both + sides. Sprinkle with spice mixture. + Drizzle with half remaining butter in pan. +3. Open a window. Cook salmon butter-side down until + blackened, 2-5 minutes. Flip, drizzle with rest of + butter, blacken. +=== +58 - Salmon, Poached + +1. Boil water +2. Pour it over salmon +3. Simmer 10 minutes + +Bechamel sauce + 2 T butter + 1 t flour + 1 c milk + (optional) anchovy paste, don't recommend here + +1. Melt butter. +2. Add flour, mix. +3. Add milk. +4. Cook until thicker, stirring constantly. +=== +59 - Sauce, 5-Layer Dip + + 1 packet taco seasoning + 1 can refried beans + 1 c = 8 oz sour cream (can be 16) + 1 package = 8 oz cream cheese + 8 oz salsa + 1 c butter lettuce + green onions, some + black olives + 1 c diced tomato + cheese, shredded +=== +60 - Sauce, Guacamole + + 1 mashed avocado + 1 chopped avocado + 1 T lemon juice + 1 T salsa + ½ t chili powder + ½ t chopped garlic + pinch cayenne + salt + pepper + 3" scallion or green onion + +Zak's tip: An open-face guacamole on sourdough sandwich + is delicious. +=== +61 - Sauce, Pesto +Keeps: ~1 week in fridge, try freezing + + 2 c basil (press down and pack, not tightly) + 2 cloves garlic + ⅔ c olive oil + ½ c parmesan cheese + salt + pepper + no pine nuts because they're gross + +1. Remove basil stems. +2. Blend all ingredients. +=== +62 - Salt, Wine-infused + + 1 bottle of dry red wine + 1-3 c salt + +1. Boil until it's really low. +2. Put in the oven on lowest heat setting, checking + back regularly to get the rest of the moisture out. + +Zak's tip: I never made this. I tried with white wine, + anything with sugar definitely will not work. +=== +63 - Shrimp, Boiled +Source: Zachary/Fenn + + shrimp, raw + +1. Unthaw and peel shrimp. +2. Boil water (more than needed for thermal mass). +3. With a sieve or other small dipper, cook in batches + of no more than a dozen, 30 seconds each. +Shrimp are good plain or dipped in melted butter. + +This is way better than the overcooked cooked shrimp +you can buy. +=== +64 - Smoothie, Fenn's + + 1½ c milk + 1½ T whey protein + 2 T buttermilk powder + (optional) ½ T psyllium husk + +1. Add milk, lowest speed with no center. +2. Add spirulina, any powders on low. +3. Add frozen banana in chunks, moving from low to + high for each. +3. Add spinach on high. + +Zak's tip: It's not that tasty? But probably good for + you. +=== +65 - Soup, Cream of Cauliflower +Source: Alicorn, Improvisational Soup +Makes: 4 servings + + 1 cauliflower + 1 onion + 1 potato + Better Than Bouillon (veggie) + lots of garlic + heavy cream + salt + white pepper + +1. Roughly chop veggies. Add water to cover. Add BTB. +2. Boil until soft. +3. Blend some. +4. Add cream, salt, pepper to taste. +=== +66 - Soup, Fennel Leek +Makes 7 servings (14 c) + + 2 c leeks, sliced + 2 c fennel, sliced + 2 T butter + 2 lb red potatoes, ½" pieces + 7½ c broth + heavy cream + +1. Saute leeks and fennel. +2. Add broth and potato. Boil. Simmer 25 min. + until potatoes are very tender. +3. Blend, season. Garnish with fennel fronds. +4. Serve with heavy cream. +=== +67 - Soup, Peanut +Source: Mama (originally from Moosebook Cookbook) + +Cook (saute) + 2 T butter + 2 garlic cloves + 1 onion + 2 t grated ginger +Add + 2 c water + Better than Bouillon (any) + 1 c chopped/smashed peanuts + 1 t salt + ¼ t cinnamon + ¼ t ground cloves + ¼ t cardamom + ½ T mustard + ½ t turmeric + 1 t cumin + ½ c peanut butter +Before serving, add + 1½ c buttermilk + +1. Chop onion, potato, garlic cauliflower. +2. Add water to cover. Add BTB. +3. Boil until soft. +4. Blend. +5. Add cream, salt, pepper to taste. + +Zak's tip: Cultured buttermilk keeps making me sick. + You can also use normal milk. +=== +68 - Soup, Potato + +Saute + 2 T butter + 1 large onion, diced + 5 celery stalks +Add + ½ t salt + ½ bay leaf + water to cover +Beat up with + 2 T butter +Add + 6 c stock (1 T Better Than Bouillon veggie) + 4 medium potatoes, chopped + ½ t salt + ½ t worcestershire sauce + heavy cream +=== +69 - Steak Tartare +Source: Zachary, Tricia + +1. Dice finely and combine + 3 T olives + 4 T olive oil + 3 t brown mustard + 2 T red onion + crushed red pepper + (optional) 1 T capers +2. Take + 8-10 oz very fresh raw steak + Remove fat and tendons from steak. Season lightly + with salt and pepper. Sear lightly on all sides if + you're a wuss. +3. Slice steak into very thin strips, then keep slicing + that into tiny bits. Pile steak in bowls. +4. To each bowl, add diced mixture and + olive oil + (optional) 1 raw egg yolk, from washed egg +Serve cold. + +Zak's tip: Raw eggs are more dangerous than raw steak. +=== +70 - Steak, Made-up +Source: Zachary from various recipes + +Pan-fry steak, searing both sides. + +Bake steak in the oven with + butter + 1 T chives + 1 T parsley + 1 sprig rosemary + 2 T kosher salt + 2 T olive oil + 2 t pepper + +Use the burnt bits on the pan and make a sauce adding + dry red wine + shallot + 1 sprig sage + 1 T butter + salt + +Pour sauce over the steak. +=== +71 - Steak, Pan-Broiled + +Maitre'd Hotel butter + ¼ c butter (soft) + ½ t salt + ⅛ t pepper + 1 t chopped parsley + 1-1½ T lemon juice + +1. Sear steak 1 minute on each side in a pan. +2. Cook 7 minutes on medium (ish) for 1" steak. +3. Add any salt. + +Add one of + maitre'd hotel butter (above) + pre-made balsamic glaze +=== +72 - Stew +Makes: 6 servings + + 3 pounds beef (marbled), 1½" pieces + salt + pepper + olive oil + 2 yellow onions, 1" chunks + 7 cloves garlic, smashed + 2 t balsamic vinegar + ¼ c flour + 1½ t sugar + 2 c dry red wine (mandatory) + 4 c water as clam broth (other broth ok) + 2 bay leaf + ½ t dried thyme + 4 carrots, as 1" pieces + 1 lb white potatoes, as 1" pieces + +1. Use dutch oven. dry, season, and sear beef in 3 + batches, 5-8 minutes/batch. +2. Preheat oven to 325°F. +3. Remove meat. Add onions, garlic. Stir 5 min. +4. Add flour, broth, spices. Cover, braise 2 hours. +5. Add carrots and potatoes. Cook 1 hour. +=== +73 - Stir-fried Noodles +Makes: 2 servings + + 1 package egg noodles + white mushrooms, sliced + soy sauce + (optional) corn, frozen or canned + (optional) peas, frozen + (optional) broccoli, frozen + (optional) egg + (optional) diced meat + +1. Boil egg noodles until done. Strain. +2. Add any frozen vegetables to the pain until thawed. +3. Add any raw egg, scramble as it cooks. +2. Stir-fry noodles in a pan, adding soy sauce + immediately. Once drier, remove from heat. +4. Add sliced raw mushrooms. Add additional soy sauce + if wanted. +=== +74 - Stir-fry, lemon-pepper patties +Source: Zachary, based on A Miscellany, p44 (Maqluba) + +Slice up + 10 oz steak +Pat on + 2 T lemon pepper +Stir-fry. Sprinkle on and let dry: + 1 T lemon juice +Add + ½ c water + ½ t ground coriander + ½ t cumin + ½ t pepper + 1 t cinnamon + ½ t dry mint + 2 T sesame oil +Cook ½ hour until drier. Mix with + (optional) 1¼ c walnuts, ground in food processor + 5 eggs +Fry as patties. +=== +75 - Stuffed Bell Peppers +Makes: 6 servings (6 peppers) + + 6 large bell peppers + 1 lb. beef + ½ c onion, diced + 1 can diced tomato + ½ c uncooked rice + 1 c water + 1 t salt + dash pepper + 1 t worcestershire sauce + 1 c shredded cheese + +1. Clean peppers. Cut up tops. If green, boil 5 minutes + first and salt insides. +2. Cook ground beef, onion, pepper tops. +3. Cook rice separately (20 min or until done) +4. Add to beef mixture: cooked rice, tomato, spices. + Stir in cheese. +5. Stuff peppers. Top with more cheese. + +Zak's tip: Green peppers suck +=== +76 - Waffles, Oat +Source: Fenn (inventor), Zachary (dry mix and recipe + writing) + +Oat Waffle + 1½ c oats, ground in a coffee grinder + ¼ c coconut oil, melted + OR ¼ c olive oil + OR ¼ c sunflower oil + 1 egg + ¼ t salt + molasses + ½ c milk OR ½ c evaporated milk + (optional) chocolate chips + (optional) currants + +Waffle Mix + 16 c oats, ground (= 1 container oats) + 4 c powdered milk + 4 t salt + 1¼ c powdered egg +Oat Waffle from Mix + 1½ c waffle mix (above) + ¼ c oil + ½ c water + molasses + (optional) chocolate chips + (optional) currants + +Good Toppings + butter + bananas + sour cream and apricot preserves + +1. Combine waffle ingredients. +2. Cook until it stops steaming in waffle maker. +3. Add toppings (optional). diff --git a/generate.sh b/generate.sh index b6ac021..1c2d643 100644 --- a/generate.sh +++ b/generate.sh @@ -7,7 +7,7 @@ # Split the pages rm -rf tmp-txt mkdir -p tmp-txt -cat /home/zachary/documents/cookbook-2020.txt \ +cat ./cookbook-2020.txt \ | sed -e "s|1/8|⅛|g" \ | sed -e "s|1/4|¼|g" \ | sed -e "s|1/3|⅓|g" \