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double whammy
Feb. 5th, 2019 09:41 amack ugh oh my god.
so i made yogurt in the instant pot. seems reasonable, right? i got half a gallon of milk last time we went grocery shopping, but the old one wasn't gone, and it took forever to get through and now suddenly i've got all this milk that's going to go off if i don't use it, and i'm almost out of yogurt but have a little left, so-- perfect!
well, we'd made a tex-mex venison stew thing in the instant pot for dinner, but i washed out the inner pot, really well i thought, I mean, it's stainless steel right? you can tell when stainless steel is clean. So I scrubbed it, lots of hot soapy water etc., after the normal fashion, and let it dry for a few moments and then popped it back into the electronic bit, and followed the directions to boil the milk and then set it up to ferment.
it ran overnight, perfect, only i got the timing slightly wrong so it screamed a bunch of beeps at me at five thirty in the morning. oh well, it's fine, i fell back asleep.
when I got up an hour later, I poured it into a container and stuck it in the fridge, but it didn't quite all fit so I put some of it into little jars to be pre-packaged breakfast-sized servings, with some frozen strawberries and some oatmeal and all.
Got it to work yesterday, and it was perfectly decent yogurt, a bit tangier than storebought, sure. But what was most notable is that it tasted, faintly but notably, even over the flavor of the defrosted strawberries, of poblano peppers, which had been an ingredient in the previous stew.
Great!
So today I added more things to this second jar, some peanut butter and some flaxseed, to try to drown out the poblano pepper flavor.
Only, it turns out. Well. The jar in question was a little mason jar, a jelly-jar-sized one. And the last thing it had been used for-- or at least, the last thing the lid had been used for-- was to hold Dude's extremely hot Asian pepper sauce (it's Vietnamese and has no English on the container really, and it's so spicy he'd decanted it from its original container into a Mason jar to add additional oil to hopefully bring it down a notch, which didn't work but at least it's easier to add in tiny tiny droplets to foods because now it's more dilute and less chunky; anyway the jar was too leaky as a container so he decanted it back into the original container, and put the jar in the sink to wash).
So now my vaguely-poblano-flavored strawberry peanut butter yogurt is AGGRESSIVELY SPICY.
I am having a really interesting morning, ok.
so i made yogurt in the instant pot. seems reasonable, right? i got half a gallon of milk last time we went grocery shopping, but the old one wasn't gone, and it took forever to get through and now suddenly i've got all this milk that's going to go off if i don't use it, and i'm almost out of yogurt but have a little left, so-- perfect!
well, we'd made a tex-mex venison stew thing in the instant pot for dinner, but i washed out the inner pot, really well i thought, I mean, it's stainless steel right? you can tell when stainless steel is clean. So I scrubbed it, lots of hot soapy water etc., after the normal fashion, and let it dry for a few moments and then popped it back into the electronic bit, and followed the directions to boil the milk and then set it up to ferment.
it ran overnight, perfect, only i got the timing slightly wrong so it screamed a bunch of beeps at me at five thirty in the morning. oh well, it's fine, i fell back asleep.
when I got up an hour later, I poured it into a container and stuck it in the fridge, but it didn't quite all fit so I put some of it into little jars to be pre-packaged breakfast-sized servings, with some frozen strawberries and some oatmeal and all.
Got it to work yesterday, and it was perfectly decent yogurt, a bit tangier than storebought, sure. But what was most notable is that it tasted, faintly but notably, even over the flavor of the defrosted strawberries, of poblano peppers, which had been an ingredient in the previous stew.
Great!
So today I added more things to this second jar, some peanut butter and some flaxseed, to try to drown out the poblano pepper flavor.
Only, it turns out. Well. The jar in question was a little mason jar, a jelly-jar-sized one. And the last thing it had been used for-- or at least, the last thing the lid had been used for-- was to hold Dude's extremely hot Asian pepper sauce (it's Vietnamese and has no English on the container really, and it's so spicy he'd decanted it from its original container into a Mason jar to add additional oil to hopefully bring it down a notch, which didn't work but at least it's easier to add in tiny tiny droplets to foods because now it's more dilute and less chunky; anyway the jar was too leaky as a container so he decanted it back into the original container, and put the jar in the sink to wash).
So now my vaguely-poblano-flavored strawberry peanut butter yogurt is AGGRESSIVELY SPICY.
I am having a really interesting morning, ok.
