10/8/18

Cooky Cat Home Page
When it comes to cooking . . .

This Cat can Cook! Very Cooky!


BOILERPLATE

The Internet is full of cats these days. Here's a Cat among cats. The one who put the puss in his boots. The very one whom the Ad Biggies referred to when they said, "let's put it out on the back stoop and see if the cat licks it up."

Cooky Cat cooks from scratch. (No claw-related pun intended.) You’ll find not so much recipes, as suggestions. The world, after all, doesn’t need another cook book. A certain culinary skill is expected to dig this cat.

Inspiration is what is needed. And Cooky Cat brings it. A sense of humor also wouldn't hurt. He kids... but, always, he loves. In his own words, "Just kitting."

We give you... Cooky Cat!

The Cooky Cat is into cooking. He can be a playful kitty, sometimes prone to exaggerating the facts (he can be a down right fibber), but always true blue when it comes to steering you in the right direction kitchen-wise. Take what he may say otherwise with a grain of salt. Just shoe him off your lap(top) when he gets too frisky for you.  

Cooky Cat can cook anything (he is not vouching for its edibility, however). Don't expect recipes and treatments on the more conventional dishes. [E.G., regarding omelets... Wisk a few fresh eggs, shake and stir in a pan with some butter, fold onto plate. Done. Next.]

Cooky Cat is also very straight ahead in the kitchen. No stunt foods. So don't expect any of those trendy piled high ego displays or cakes made to look like... whatever. Take this pledge: "I will never again watch a cake show on television." About foam... you can't even get him anywhere near the foam of a bubble bath. And, as few gadgets as possible. It took him years to get around to a Cuisinart processor; prior, it was the trusty Benriner mandoline.

He also vigorously eschews the trend to overly combine wildly disparate ingredients or overly sauce and/or multi-spice recipes. Things do have their own taste and Cooky Cat stands for letting the ingredients speak for themselves.

His motto: Create meals from what looks good at the market, always looking first for what is seasonal, fresh, and local. Shopping to a recipe is a way to go, but many times slavishly sticking to that approach can be frustrating if you can't find the ingredients; it forces compromises if what's only available is of lesser quality, and it is certainly the most expensive approach. Quality costs, and pays off in the long run; but when it's on sale, go for it. By and large, you get what you pay for.

There have been comments from certain quarters that the recipes are not detailed enough. The point Cooky Cat is making has to do with conveying the secret ingredient to all good cooking. If you want the specifics, just do a search and zillions of options magically appear. To repeat, the world does not need another cook book!

Now go ahead, scratch around and see what Cooky Cat has for YOU!

A faithful follower of Cooky Cat  shows her appreciation. . .

 




10/7/18

Got Kombucha?

First, do you know what is Kombucha?



For those very, very few who have not been paying attention let me explain ... so you be woke on this.

Kombucha — a.k.a. Kombucha Tea — is a health drink made from sweetened brewed tea cultured with bacteria and yeast. After fermentation it turns out slightly effervescent, with a small trace of alcohol and a vinegary sourness (how sour depends on how long you let the fermentation go).

It's supposed to go back maybe a couple of thousand years.

It's good for you. Probiotic. That means it promotes intestinal health. Antioxidant. Kills harmful bacteria. Alkalizing. Benefits for maintaining pH balance (similar to regularly drinking raw Apple Cider Vinegar). Here is a link to a source outlining several of the other health benefits.

You can buy it ready made. Better, make it at home. Especially if you take up drinking it daily. 

In the process of making Kobucha a Sponge ["Scoby", "Mushroom"] forms on top of the fermented liquid. This is reused as a starter for subsequent batches. Over time, it grows in size. Trim as desired and/or pass along to friends.

If you want to make Kombucha for the first time you can get a Scooby. From a friend, or an online source. 

Or ...

We bought a bottle of raw (unpasteurized) organic ready-made Kombucha and used that as a starter. It isn't as quick as if you started with a Scoby, but that's what we did to experiment with if and how well that approach works. Works fine.


Basic Recipe: (adjust proportions according to size.)

NOTE: Clean, clean fermentation vessel ... and, everything else. You don't want to ruin your Kombucha by letting it go too long or having it become contaminated due to improper handling.

— 1 Bottle raw (unpasteurized) organic Kombucha
— 3 1/2 Quarts filtered or Spring Water
— 1 Cup granulated Sugar. Recommend Cane Sugar for the flavor. 
— 8 bags of black and/or green Tea (can mix also) = 2 Tbsp. loose Tea.

Preparation: Brew Tea in half the Water, add Sugar to dissolve, add remaining water, let cool to room temperature. Place in glass jar (we use a 1 Gallon plastic pitcher). Add bottled Kombucha. Wait 2-4 weeks, tasting along the way. The longer you ferment, the more sour. Just for the first batch with the store-bought Kombucha as starter, wait until a thin Scoby forms. (The image below shows a mature Scoby.)



Then set aside the Scoby with a few cups of brewed Kombucha for the next batch. Bottle the remainder and refrigerate. 



Drink a small portion daily, regularly. Straight, or diluted with water or juice. Not more than 12 Ounces per day. We would recommend half that.

There are other recipes you can try also. Fruits/juices, honey and other sugars, herbs and spices, flavored teas (Hibiscus, Earl Grey). Here's a source to follow with more particulars.

To your health! 








7/22/18

Dad Always Ate the Chicken Neck

David D. Wronski writes ...

My Mother was a good scratch cook. Polish specialties, of course. Chicken any which way was a bird selected and fresh killed from the local poultry market.

A vivid memory around Chicken soup was how my Father would always take the neck. When I was a boy my heart bled for his seeming self sacrifice. In my mind he took that 5th quarter part of the bird so we, his beloveds, would get the more prime parts.

Only after doing a lot of cooking myself did I come to realize the hard truth of it. The neck meat of the Chicken is a delicacy. Tender, flavorful. Just that there's not much there after cooked into a soup.

So, as you have surmised, Dad took the BEST part for himself. I don't begrudge him one bit. Just chuckle at this anecdote every time at how I got it so wrong* as a boy.

I am my father's son. I just finished prepping a fresh Pineapple. You know who gets to feast on the core trimmings, don't you? Probably not the ripest part of the fruit, but I have a genetic urge to take that for myself. 

If Pineapples had necks, that would be what I'm talking about.

*PS Like so many other things.