Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Food’ Category

48-hour tempeh — looking good

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I’m going to let it go until I need to use the oven this evening, so a few more hours after this:

Written by LeisureGuy

20 October 2019 at 2:19 pm


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Watch the video (1 min 42 sec), then make the recipe.

Then watch this one… (5 minutes, and here you need sound)

Scroll down on each for printed recipe.

Written by LeisureGuy

19 October 2019 at 5:10 pm

Posted in Food, Recipes, Video

What a difference a day makes—24 little hours (Tempeh division)

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The start:

After 24 little hours:

And here it is after 48 hours:

I will let it go another 3 hours, and then I need the oven, so I’m calling it done. The Eldest suggested an idea for part of this batch: chili. 🙂

Written by LeisureGuy

19 October 2019 at 2:33 pm

What does it mean for chicken meat to be “white” or “dark”?

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Ada McVean has an interesting note at the McGill Office for Science and Society a couple of years back:

Why is chicken breast white and dark meat dark?  It all has to do with different kinds of muscle.  Dark meat is a result of the predominant presence of slow oxidative muscle fibres used for sustained activity by active muscles such as found in the legs and thighs.  These fibres have a continuous rich supply of oxygen and generate low levels of force over long periods of time.  They contain high levels of a protein called myoglobin that helps facilitate oxygen transport from the blood.  This iron-rich, red-pigmented protein, when cooked, turns into metmyoglobin and is what gives dark meat its colour.  By contrast, fast glycolytic muscle fibres are mainly found in chicken breast and other muscle regions that are not used actively.  These muscle fibres lack myoglobin but are capable of generating a large force over a short time span.

This explains why duck, goose, and squab have dark meat for the breast: those birds fly, so they use their breast muscles much more than do chickens (and domestic turkeys), which just flap their wings from time to time.

Written by LeisureGuy

19 October 2019 at 12:04 pm

Posted in Daily life, Food, Science

Tempeh Batch 5

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Technical specifications:

3 cups dark red kidney beans
6 tablespoons apple-cider vinegar added for last 10-15 minutes of cooking
3 tablespoons brown-rice vinegar added to drained and dried beans after they cool to 95ºF
1 packet tempeh starter

Using open method in 9″ x 13″ Pyrex baking dish. In oven with the light on at 2:00pm. The 3 cups of cooked beans made a good thick layer in the Pyrex dish.

I notice my recipes are becoming plainer. Maybe I’ll even try soybeans for the next batch.

Here’s the sequence:


After 24 hours:

After 48 hours — and I’m giving it about 3 hours more:

I think the dark band after 24 hours shows that the starter was not evenly mixed to begin with.

The photos are all in the same orientation to make it easier to compare progress.

Written by LeisureGuy

18 October 2019 at 2:30 pm

Posted in Daily life, Food, Recipes

iKon’s stainless slant again and the start of a witch-hazel series

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I’m sure that this is an Erasmic shave stick, an inexpensive shave stick from the UK, and again I was able to get the lather to work well with a badger brush. That convinces me that the difficulty I had a few days ago was because I simply did not get enough soap scraped onto my stubble. That said, I do find that the synthetic brushes work better and more easily bright forth the lather from a shave stick.

This razor is essentially the same stainless-steel iKon slant I used yesterday, except that the head has had a DLC coating applied to (I’m sure) eliminate the tea-stain problem that occurs with some brands of blades. Like yesterday’s razor, this head has excellent acoustic properties, magnifying the sound of the cutting of the stubble to a marked degree, which for me adds to the pleasures of the shave, engaging another sense in the process.

Three passes, total smoothness, a tiny nick on the upper lip (from the ATG pass), which My Nik Is Sealed sealed. Then a good splash of the first witch-hazel-based aftershave in a new series: Prospector Co.’s Peary & Henson:

Hamamelis Virginiana (Witch Hazel) Distillate, Organic Aloe (Barbadensis), Distilled Water, PolySorbate 20, Vegetable Glycerin, Pimenta Racemosa (Bay), Commiphora Myrrha (Myrrh), Rosmarinus Officinalis (Rosemary), Eucalyptus Globules (Eucalyptus), Pinus sylvestris (Pine), Lavandula Angustifolia (Lavendar), Melaleuca Alternifolia (Tea Tree), Phenoxyethanol.

They describe the fragrance as “Witch hazel, cedar water, and aloe bring the bay to life and fresh coriander adds a sharp bite.” A very pleasant finish to a good shave.

In case you see only the shaving posts, I want to call your attention to a very interesting and well-done move, “The Game Changers.” The page at the link lists sites that stream the movie (including Netflix), and it’s a movie worth watching. Moreover, that page has a link to the recipes for the enticing meals shown in the movie.

Written by LeisureGuy

17 October 2019 at 8:40 am

Posted in Food, Movies & TV, Shaving

“The Game Changers” is now on Netflix

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Worth watching. It can also be watched on YouTube for a fee. And it’s available from other sites. And scroll down at that last link for recipes, meal plans, and so on. Here’s the trailer:

Written by LeisureGuy

16 October 2019 at 9:52 am

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