As stated, I'm all about sauces now. Crackers without sauce? Inconceivable!
Salsa = sauce, gravy, dressing, relish.
Incidentally, "mole" mo-lay, also means sauce, mole being the generic name for several different sauces, the most famous containing chocolate. It's Mexican Spanish from a Nahautl word for concoction. It could just as easily be called "brown sludge" because that's what I always see, no matter how delicious.
Mango salsa:
Mango chopped finely
diced onion also chopped finely
grated fresh ginger
lime, but I got no lime, so I used lemon
cilantro
mint
scant 1/4 teaspoon sugar
scant 1/8 teaspoon cumin
my house mix of Brittany sea-salt/tellicherry peppercorn, and cayenne pepper.
Now how 'bout that? Mint and cilantro. Wow! Is that stuff ever good. I want MOAR!
I went to the bulk bins at Whole Foods and rummaged around for odd grains. I love those bins but I must admit to being a little bit disappointed with my local Whole Foods. They seem big on rices. I was looking specifically for triticale, a cross between rye and two types of wheat. Blasphemy! Frankenfoods! Genetically manipulated! Oh wait. We've been doing that in slow motion for millennia. Never mind then, all is well. I see Triticale on Amazon in grain form, flour and flakes. But all that makes me wonder, as far as crackers go, how different could it be from just mixing rye with wheat?
I was also looking for teff but the neighborhood WF is also teff-less.
I bought Quinoa flour (keen-wah). After I bagged the flour I then noticed the grain. I'd prefer the grain and mill it myself. Flax flour, azuki beans (red, Japanese) and mung beans (green Chinese) and something else. Oh yeah, kemet wheat grain.
The kemet surprised me. The grains are huge. I figured they'd be tiny considering it's an earlier version of wheat. Egyptian wheat. Not like spelt or anything, actual genetic wheat. The size of the grain makes me think it's a modern hybrid version of the earlier grain. You know how they do, to make each grain stalk more productive.
I milled all those grains and beans including the kemet one at a time in the Nutrimill. I'm a little self-conscious using that thing when people are around because it sounds like a gigantic vacuum cleaner. Whiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiirrrrrrrrrrrrrrrrrrrr. It takes a long time to wind down and then sounds like a jet aircraft when the milling chamber is empty. Now I have bags of all kinds of off-the-wall grains to experiment with making crackers.
These are mostly mung bean crackers and they're, er, a little bit different.
I love them. Not everybody will.
2 cups mung bean flour
1 cup brown rice flour
1 cup white A/P flour
1/2 cup vegetable oil
pile of cilantro
4 tablespoons soy sauce
3 tablespoons Sriacha sauce
3 tablespoons honey
2 tablespoons toasted sesame seed oil
2 level tablespoons wasabi powder (the harsh fake kind)
1 level teaspoon baking powder
1 cup water.
This produced a sticky dark green mess that bogged down the processor and required adjustment. I added another handful of A/P flour and 1/3 cup more water on the work table. Abandoned the processor and kneaded the mass there on the work surface.
The first tray was a little bland for my taste. Insufficiently salty, insufficiently hot. The following trays I sprinkled liberally my house S/P/C mixture. and pressed it in with the rolling pin. That fixed it nicely.
The crackers forfeit their lovely green color through baking.
The aromatic quality of cilantro, so outstanding fresh, all but disappears when baked.
I thought maybe last time the wasabi was undetectable in the crackers because it was added to the surface of the crackers without being moistened first. So this time I doubled the amount and mixed it in with the dough. Two full even tablespoons full for four cups of flour and it is still barely detectable. I did catch faint glimpses of it, and I'm sort of glad it wasn't much stronger because it doesn't add much that is pleasant to the finished cracker. It tends to dominate the profile of anything it flavors or otherwise warp it unpleasantly. I'm glad the bulk of the flour held it in check by deadening it. I don't think I'll use it again. (Except maybe if I fell like it.)
I over baked the first tray. Threw out about 1/3 the tray. Took me by surprise there how fast they cooked. Boy, you gotta watch those things because they go: Not cooked. Not cooked. Not cooked. Cookedburnt. Just like that.
The first cracker was disappointing. But then the flavor developed in my mouth after it was gone and I was soon craving another one. Then another, and another. They don't hit you as super duper right off but they sure do grow on you. This became my dinner -- mung bean crackers and mango salsa. I abandoned my original idea for dinner and settled for this. I couldn't be more satisfied.
I went to the bulk bins at Whole Foods and rummaged around for odd grains. I love those bins but I must admit to being a little bit disappointed with my local Whole Foods. They seem big on rices. I was looking specifically for triticale, a cross between rye and two types of wheat. Blasphemy! Frankenfoods! Genetically manipulated! Oh wait. We've been doing that in slow motion for millennia. Never mind then, all is well. I see Triticale on Amazon in grain form, flour and flakes. But all that makes me wonder, as far as crackers go, how different could it be from just mixing rye with wheat?
I was also looking for teff but the neighborhood WF is also teff-less.
I bought Quinoa flour (keen-wah). After I bagged the flour I then noticed the grain. I'd prefer the grain and mill it myself. Flax flour, azuki beans (red, Japanese) and mung beans (green Chinese) and something else. Oh yeah, kemet wheat grain.
The kemet surprised me. The grains are huge. I figured they'd be tiny considering it's an earlier version of wheat. Egyptian wheat. Not like spelt or anything, actual genetic wheat. The size of the grain makes me think it's a modern hybrid version of the earlier grain. You know how they do, to make each grain stalk more productive.
| Did you know Kemet is the Egyptian word for Egypt? Well it is. Trust me, I know these things. Imagine, naming Egyptian wheat grain "Egypt." Why, the audacity! Here lemme break it down for ya, it goes like this:  I drew that myself. The zig-zaggy thing is a piece of crocodile skin. It stands for the consonant sounds "k-m." The owl means a lot of things but here it stands for the consonant "m." This type of redundancy is characteristic of hieroglyphic writing. It's reaffirming the m in k-m, not repeating the sound. You just have to know when the letter is repeated and when it's not. The little half circle stands for the sound "t." It is supposed to represent a loaf of bread, in fact, it's first in category X, loaves and cakes, in Gardiner's list of Egyptian signs. Just to show you how fundamentally it's thought to be bread. But I dispute that categorization. That's right, I said it. I dispute the sainted Gardiner whom every English-speaking Egyptologists who followed has studied and at whose feet they worshiped. Here's why I am so bold. The sound t is indeed used for the word bread, in fact, that is the word, t, probably with some unknown vowel either in front of or behind it, and so it's used quite often because bread figures so broadly in offerings, and offerings figure so importantly in Egyptian life, but the sign itself never does represent bread pictorially in art. All the other bread signs that follow in Gardiner's category X, also pronounced t, do appear pictographically in art, not just in words. As hieroglyphics blend into art painted on walls and on papyrus, and chiseled in stone, you could expect the sign to at least be stacked up with all the other breads on the offering tables, but it never is. Moreover, color is also a symbol. Egyptians had three types of black and all three types mean different things. One type blending into blue, means something entirely different from the shiny jet black of the universe void. And those two mean something different still from the soft flat matt black of the Egyptian mud. In Egyptian painting, when all the colors are used, which isn't always, that sign is inevitably painted black. Not a toasty bread-brown, but black. And not just any ol' black either, the dull flat black of mud. The color that tends to fall off the walls and leave a blank spot that sometimes appears unpainted. This group of signs for Egypt, k-m-t, means "the Black Land" and that t is colored the black of Egypt itself. The Red Land refers to the desert. So. that little half circle, I believe, does not represent bread at all, rather, it represents a mud mound. The type of mound one can reasonably expect to appear as the annual flooding recedes, a welcome sight indeed. The primordial mound. Nobody knows what the vowels are that go in-between the consonants so it's anybody's guess. Generally guessers guess "e" except in those cases where a better guess is available through some other cross reference. The full circle with the cross in it that looks like a wagon wheel means "town," or "city," or "state." It's a determinative sign meaning "a named place." It is not pronounced. So there you have it. Kemet means Egypt in the ancient Egyptian language. |
I milled all those grains and beans including the kemet one at a time in the Nutrimill. I'm a little self-conscious using that thing when people are around because it sounds like a gigantic vacuum cleaner. Whiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiirrrrrrrrrrrrrrrrrrrr. It takes a long time to wind down and then sounds like a jet aircraft when the milling chamber is empty. Now I have bags of all kinds of off-the-wall grains to experiment with making crackers.
These are mostly mung bean crackers and they're, er, a little bit different.
I love them. Not everybody will.
2 cups mung bean flour
1 cup brown rice flour
1 cup white A/P flour
1/2 cup vegetable oil
pile of cilantro
4 tablespoons soy sauce
3 tablespoons Sriacha sauce
3 tablespoons honey
2 tablespoons toasted sesame seed oil
2 level tablespoons wasabi powder (the harsh fake kind)
1 level teaspoon baking powder
1 cup water.
This produced a sticky dark green mess that bogged down the processor and required adjustment. I added another handful of A/P flour and 1/3 cup more water on the work table. Abandoned the processor and kneaded the mass there on the work surface.
The first tray was a little bland for my taste. Insufficiently salty, insufficiently hot. The following trays I sprinkled liberally my house S/P/C mixture. and pressed it in with the rolling pin. That fixed it nicely.
The crackers forfeit their lovely green color through baking.
The aromatic quality of cilantro, so outstanding fresh, all but disappears when baked.
I thought maybe last time the wasabi was undetectable in the crackers because it was added to the surface of the crackers without being moistened first. So this time I doubled the amount and mixed it in with the dough. Two full even tablespoons full for four cups of flour and it is still barely detectable. I did catch faint glimpses of it, and I'm sort of glad it wasn't much stronger because it doesn't add much that is pleasant to the finished cracker. It tends to dominate the profile of anything it flavors or otherwise warp it unpleasantly. I'm glad the bulk of the flour held it in check by deadening it. I don't think I'll use it again. (Except maybe if I fell like it.)
I over baked the first tray. Threw out about 1/3 the tray. Took me by surprise there how fast they cooked. Boy, you gotta watch those things because they go: Not cooked. Not cooked. Not cooked. Cookedburnt. Just like that.
The first cracker was disappointing. But then the flavor developed in my mouth after it was gone and I was soon craving another one. Then another, and another. They don't hit you as super duper right off but they sure do grow on you. This became my dinner -- mung bean crackers and mango salsa. I abandoned my original idea for dinner and settled for this. I couldn't be more satisfied.
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