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| 00:49.40 | Tene_ | ⣠|
| 00:50.06 | Tene_ | I was entertained to see that whatever my font is has a glyph for that. |
| 00:50.39 | Tene_ | Ah, on further inspection, it's not as new as I was lead to believe. |
| 00:50.42 | Tene_ | June 2006 |
| 00:50.57 | Tene_ | erm, July |
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| 03:13.22 | tensai | elg: what was it I was going to tell you? |
| 03:13.37 | elg | how to make something resembling real maple syrup for cheap |
| 03:14.38 | tensai | yeah, probably not. I just suck it up and buy the real stuff. |
| 03:14.47 | tensai | although I have contemplated planting a maple tree or too |
| 03:14.59 | tensai | but they take years to mature and I'm impatient |
| 03:25.33 | Sargun_Screen | tensai: I hope you on't have kids... |
| 03:41.59 | vontrapp | ~x no en fr |
| 03:43.50 | vontrapp | do kids swing on the maple trees and break them? |
| 03:44.15 | elg | tensai: as in, 40 years before you can tap them |
| 03:44.52 | elg | tensai: actually I've been toying with maple syrup alternatives |
| 03:45.00 | elg | not that anything could or should replace the pure stuff |
| 03:45.11 | elg | but out of morbid curiousity |
| 03:45.26 | vontrapp | like the potato thing? |
| 03:45.31 | elg | i found a link that claims if you make this potato stuff it tastes like maple syrup. well, I tried it |
| 03:45.38 | elg | it doesn't. but it doesn't taste half bad either |
| 03:45.54 | vontrapp | did you follow it _exactly_? |
| 03:46.00 | elg | it's a bit too sweet though. as in, tastes too much like sugar and not enough like whatever else is complex |
| 03:46.01 | vontrapp | hasn't tried it |
| 03:46.10 | elg | no, i'm not convinced precision is key |
| 03:46.34 | vontrapp | so... at least you can have delicious potato syrup |
| 03:46.37 | vontrapp | maybe less sugar |
| 03:46.38 | elg | when they can't even say what kind of potato or how big the potatoes are, I seriously doubt the amount of water is a big deal |
| 03:46.39 | Sargun_Screen | i can tap your daughter at 16 *ducks* |
| 03:46.54 | elg | well, the sugar concentration to get a syrup is more or less fixed |
| 03:47.06 | elg | so i need more "other" |
| 03:47.15 | vontrapp | like... more potato starches |
| 03:47.18 | vontrapp | or honey |
| 03:47.33 | vontrapp | or more flavorful potatoes... fermented... |
| 03:47.45 | elg | looks like maple syrup solids are 98% sucrose and the rest is sap stuff - amino acides, proteins, etc. |
| 03:48.24 | elg | and it's boiled down to "66° Brix" which means 66% of the solution is the solid which is essentially 66% sugar |
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| 03:48.34 | brac | mixes epoxy into Tene's toothpaste |
| 03:48.38 | elg | rule of thumb: 7°F above boiling piont |
| 03:48.41 | elg | point even |
| 03:49.06 | elg | so i wonder what the rules of potato starch is in potato water |
| 03:49.23 | elg | i wonder if you get to a sort of saturation - where the potatos stop leeching starch into the water |
| 03:49.31 | vontrapp | let's see, what to add to potato syrup |
| 03:49.31 | elg | or if you just get more starch the more you boil them |
| 03:49.49 | elg | and i'm not sure the starches per se are what's interesting |
| 03:49.58 | vontrapp | they are complex |
| 03:50.09 | vontrapp | maybe try sweet potato |
| 03:50.11 | elg | maybe if you boiled some potato skins |
| 03:50.25 | vontrapp | and sounds like protein is good |
| 03:50.30 | vontrapp | maybe throw in some beans |
| 03:50.38 | vontrapp | or tofu |
| 03:50.40 | elg | yeah, but only little bits |
| 03:50.42 | elg | not gobs |
| 03:50.49 | vontrapp | so like a few beans |
| 03:50.57 | vontrapp | vanilla beans |
| 03:51.19 | vontrapp | or those coffee beans that are pooped out by cats, that will make interesting flabor |
| 03:51.23 | vontrapp | flavor even |
| 03:51.59 | elg | maybe some peanuts |
| 03:52.06 | vontrapp | hmmm |
| 03:52.19 | vontrapp | seems like it would be hard to get the protiens out of that |
| 03:52.37 | elg | well, i imagine if you boiled the peanuts with the potatoes you'd get some |
| 03:52.42 | elg | not a lot, but we don't need alot |
| 03:53.00 | vontrapp | wants to make more rice pudding |
| 03:53.13 | elg | so in a cup of syrup you have 2/3 cup "solids" which is 98% sugar |
| 03:53.33 | elg | (well 98% sucrose and 1/2% glucose) |
| 03:54.13 | vontrapp | so that's waht, 4/300 not sugar? |
| 03:54.15 | elg | that's about 1/2 tsp "other" |
| 03:54.37 | elg | maybe milk |
| 03:54.47 | vontrapp | wants to make rice pudding with jasmine rice |
| 03:54.57 | elg | you have my permission |
| 03:54.59 | vontrapp | wants jasmine rice |
| 03:55.16 | vontrapp | wants to buy a huge bag, and can it into gallon cans |
| 03:55.41 | vontrapp | hopes that would preserve the delicious flavors well into the next season |
| 03:56.00 | Tene | So, apparently I don't like extremely dark chocolate anymore. |
| 03:56.05 | tensai | elg: I started some dough at noon today. it still hasn't risen that I can tell. |
| 03:56.09 | vontrapp | give it to me! |
| 03:56.10 | Tene | I'll have to talk sjansen into taking this from me. |
| 03:56.17 | elg | what's room temp? |
| 03:56.19 | Tene | 85% |
| 03:56.19 | vontrapp | me me! |
| 03:56.22 | vontrapp | i'll take it |
| 03:56.27 | elg | how much start did you use? |
| 03:56.44 | Tene | vontrapp: do you ever hang out around anywhere I go? |
| 03:56.54 | vontrapp | um... byu? |
| 03:56.55 | tensai | elg: 72 |
| 03:56.59 | vontrapp | western saw? |
| 03:57.00 | elg | Tene: just turn it into ganache |
| 03:57.05 | elg | put it on ice cream |
| 03:57.05 | Tene | ganache? |
| 03:57.15 | Tene | I don't really like ice cream... |
| 03:57.24 | tensai | elg: I used about 2T start |
| 03:57.30 | elg | bring 2 parts cream just to a boil then pour it over the broken chocolate and let it melt |
| 03:57.44 | elg | tensai: ok, maybe you forgot about the preferment part then |
| 03:57.54 | tensai | uh, hmm. maybe I did. |
| 03:57.56 | elg | 12-18 hours preferment |
| 03:58.02 | elg | then stretch/fold/shape/bake |
| 03:58.11 | elg | er, let it rise after you shape it. :) |
| 03:58.21 | elg | that rise will take about 3-6 hours |
| 03:58.25 | vontrapp | stretch/fold/rise/shape/bake? |
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| 03:58.29 | tensai | I mixed it a few minutes in the stand mixer, then left it alone since |
| 03:58.34 | elg | no, shape then rise |
| 03:58.45 | vontrapp | d'oh |
| 03:58.57 | vontrapp | so who's been canerying? |
| 03:58.58 | elg | don't want to lose all that nice gas by shaping it after rise |
| 03:59.04 | vontrapp | or is it cannerying? |
| 03:59.14 | elg | i've never been dragged to the cannery |
| 03:59.21 | elg | and somewhat proud of the fact |
| 03:59.29 | vontrapp | neither have i, hence the question |
| 03:59.41 | tensai | elg: I'll let it go until tomorrow and see what it does. room temp will lower at night (62-ish). |
| 03:59.43 | vontrapp | but this jasmine rice thing would just be too good if it works |
| 03:59.49 | elg | tensai: that's fine |
| 04:01.00 | tensai | I wasn't worried about the bread police arresting me, if that's what you're implying |
| 04:01.18 | elg | this whole series of experiments would be easier if we ate potatoes often |
| 04:01.24 | elg | my wife isn't much of a potato believer |
| 04:01.54 | tensai | we're having trouble getting through the 100# of potatoes we bought last fall |
| 04:02.01 | vontrapp | tensai: you should be, i'm at his beck and call |
| 04:02.16 | elg | http://www.afn.org/~govern/cannery/drypack.html |
| 04:02.17 | brac | [Dry-Pack Canning] |
| 04:02.21 | elg | says you can store rice 2 years |
| 04:02.35 | elg | of course it doesn't say anything about fancy rice named after characters in Aladdin |
| 04:02.45 | vontrapp | i'm sure you can, but does jasmine rice retain it's beautiful flavor in the can? |
| 04:02.57 | elg | one way to find out |
| 04:03.02 | vontrapp | yep |
| 04:03.08 | vontrapp | i need to do it quickly |
| 04:03.17 | vontrapp | the harvest is already 3 months old |
| 04:03.54 | tensai | the real question is, will it retain more flavor than letting it sit in your cupboard? probably. |
| 04:06.25 | vontrapp | i'm sure |
| 04:06.45 | vontrapp | usually in the cupboard the flavor is gone by the time the year is up |
| 04:06.50 | vontrapp | maybe even just 9 mo |
| 04:07.03 | tensai | well get cracking then. and make me a sandwich while you're at it. |
| 04:07.17 | elg | the other question is will it retain more flavor than sitting in some plastic bag in a warehouse |
| 04:07.21 | vontrapp | so where's the nearest cannery to provo? lindon? |
| 04:07.21 | elg | sounds like a nobrainer to me |
| 04:07.31 | elg | vontrapp: call up your RS president |
| 04:07.37 | elg | actually, don't. you're in a student ward |
| 04:07.46 | elg | she probably doesn't even know what a cannery is |
| 04:07.50 | elg | call up grandma's RS president |
| 04:07.54 | elg | or just call grandma she probably know |
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| 04:40.17 | levi | elg: Instead of maple syrup, you should use ginger syrup! |
| 04:44.13 | Tene | or netsplit syrup |
| 04:44.25 | elg | i don't think i'd go for ginger syrup |
| 04:44.32 | elg | another idea is fenugreek seeds |
| 04:57.39 | elg | hmmm, perhaps a tinge of chile |
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| 06:23.05 | Sargun | s |
| 07:07.02 | tensai | levi: you might have something there. a bit of ginger could be really nice. I tried some in hot cocoa and it was great. |
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| 23:11.33 | *** topic/#utah is http://plug.org/irc | Channel log @ http://ibot.rikers.org/%23utah/ | We all live in a yellow submarine. |
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| 23:11.55 | elg | ~lart sjansen |
| 23:11.55 | ibot | chops sjansen in half with a free Solaris 7 CD |
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| 23:46.19 | eightyeight | "[Proprietary software] is a planned economy led by dictators" ~ Scott McNealy |
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| 23:54.53 | Tene_ | I know it's a long shot, but anyone know a company looking to hire in sales? |
| 23:55.56 | Tene_ | harleypig: it's the irc server. get splitlong.pl from the scripts.irssi.org site. |