Found a very good series of videos on how to build a cob pizza oven by the build naturally channel – loads of interesting videos on there, including information on how to test clay content in soil and how to sift clay – along with how to build cob – which is relevant to other heat related topics such as rocket stove mass heaters.
Lot of this page is for my own reference whilst attempting a little home brewing. Hopefully of use to others too..
If you are reading this and not sure what I’m going on about – try reading this article on how to use a hydrometer.
There is also a pdf on hard cider you can download here
Brewers friend – Wide range of calculators for all things home brew. More catered towards wine making and beer – the estimated percentage of alcohol calculator is useful – or you can use the table below to get a quick idea.
Estimated Percent Alcohol by Volume (ABV)
Original Gravity →
↓ Final Gravity
My friends make jokes about me being a survivalist because I’m always stockpiling tins of tomatoes and chickpeas etc – but I just buy in bulk when supermarkets put them on offer due to overstocking.. so had a crate of chickpeas I needed to use up and guests coming for dinner – this is the perfect combination lol
1 tin of Chickpeas
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2-3 tablespoons olive oil (try with 2 first, add bit more if needed)
Add all ingredients in a blender for a few mins.. there you go – smear over a plate and drizzle olive oil over the top – can’t go wrong.
3 tins of chickpeas
1 onion, quartered
1 potato, peeled and quartered
4 cloves garlic, minced
1/2 cup Corriander leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon all-purpose flour or gram flour
2 teaspoons baking soda
Place the chickpeas, onion, and potato into the blender until finely chopped. Leaving about 1 cup of the chickpea mixture in the blender, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the blender; mix on low to blend thoroughly. Return therest of the chickpeas you set aside back into the blender along with the lemon juice, olive oil, and flour; process on low into a coarse paste. Cover, and refrigerate.
After 2 hours – stir baking soda into the chickpea mixture until evenly blended. Using damp hands, form the mixture into 2-3cm diameter balls.
You can deep fry these falafel but I prefer to shallow fly them in some sunflower oil and flip half way, pressing down a little to make them slightly flat.
I’ve had a couple of go’s at this – but really got some good results the last time – using a Kurdish Naan recipie which is really simple:
480g bread flour
2-3 teaspoons yeast
approximately 3/4 to 1 cup water
1-2 teaspoons salt
Nigella seeds ( optional )
Fill cup about half full with luke warm water, add about half teaspoon sugar and add yeast, stir up to activate yeast. Place flour in bowl add the salt and mix, then make a well – add the water/yeast mix and stir – add another half a cups worth of water to rinse and mix together until it comes to a nice dough, nead the dough for a few mins then roll into a saugage shape – approximately 30 cm long. Cut it into equal bits – appoximately 6-8 peices and form them into balls… place in fridge covered on a plate for 40 mins.
I use my BBQ to cook the naans by placing a grill pan upside down on the fire and cooking on that – but pretty sure you could do in a very hot pan or in a preheated oven.
Hate having to keep finding the cups to grams ratio etc when using American recipes etc so posting a few conversions here to save time..
|Ingredient||1 cup||¾ cup||⅔ cup||½ cup||⅓ cup||¼ cup||2 tbsp|
|Grated Parmesan cheese||90g||65g||60g||45g||30g||22g||11g|
Looking into making my own methane from kitchen waste – have known about this for a long time but this new design I saw is quite nifty – will update this page once I have the materials to attempt it
Tried loads of different combinations for making perfect pizza base, this is the one I use – it makes 3 medium sized pizzas.
Woke up with a hangover and a quarter bottle of buckfast tonic wine left, it was pancake day and needed a new idea for an alternative to sugar and lemon… so had the brainwave of a buckfast caramel sauce for the pancakes.. complete overkill but not actually that bad – think it could be used in cakes – watch this space lol
100g sugar ( I used about 80g white sugar and 20g brown sugar costa type sachets )
Approximately 60g butter ( could get away without using maybe if vegan)
Quarter of large bottle buckfast tonic wine.
Melt the butter over a low heat in a small frying pan, then add the sugar and stir until you can see it caramelising, then be very careful as it will spit – add a little of the buckfast – whilst string very quickly… repeat this, allowing the water to evaporate – buckfast is quite sweet anyway so it will caramelise as well
I’m pretty sure someone will point out that you can dry caramelise sugar – but this works as well.. and the added butter keeps it from hardening too quickly.
Once you have a nice dark caramel and you can see there are no crystals left, it should be ready – or you could possibly stir in some cream gradually to make a sauce for desert..
Any excess, spoon onto grease proof paper and fold the paper over to cover it once cooled – should be able to store for a while like this and reheat if required.
I don’t really bother much with deserts but my girlfriend has a sweet tooth and I couldn’t help incorporating buckfast – will update once I have another bash.
This post was originally on tumblr – moving it to this domain:
So i’ve been going on to everyone about how they should make their own cider after seeing the light myself only recently. I’ve promised to put down some basic info on how to make turbocider. This is not how to make the nicest tasting, crisp scrumpy – its cheap, easy to make, strong cider.
Things you will need.
A freecycle account – before you start – why buy brand new equipment when there is perfectly good, free equipment that’s festering away in some old person’s garage waiting to be brought back into operation? I’ve literally gotten loads of airlocks, demijons, fermenting bins from there.
1 bucket or washing basin – for sterilising equipment
1 or more demijons – Glass ones are best as they are easy to clean but if stuck, buy a 1 gallon (5litre) bottle of spring water, then make a hole in the top, push through an airlock and seal the top with silicone.
Sterilizing powder – can be bought from some Morrisons/Wilkinson or brew shop / ebay. If ur using glass demijon u can get away with using just boiling hot water to sterilize but u’ll need to use smthg for the airlock ( u can use sterilised vodka or highly diluted bleach to fill airlock or in my case – Romanian Tuica)
Airlocks – bout 2 quid for 2 airlocks in the brew shop but try to freecycle them first.
Siphon tube – need this for when you want to rack off ( bottle ) the cider.
Yeast – u can make do with ‘wine yeast compound’ from morrisons but I prefer champagne yeast – must better result
Sugar – check the pound shops, places like home bargains for sugar ( and apple juice )
Concentrated apple juice – where u get it from may change the end taste so shop around find stuff that makes decent cider. ASDA smart price apple juice aint too bad and its cheap.
Empty bottles – lemonade etc plastic bottles – once which can handle carbonated drinks ( if u plan to give your cider some fizz )
Basic recipe – I have to thank Simon Wild for – very good recipe but I’ve found champagne yeast more effective in brewing really strong cider 🙂
Will update this post soon with a few more potent turbo cider recipes.
Golden rules of turbo cider production –
“Even if you have 100 litres in your cupboards – don’t ever stop brewing because you think you have enough!’ (Ippy Chris 2012)
If in doubt – clean it again.