Ashni ([info]ashnistrike) wrote,
@ 2007-09-14 01:20:00
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Entry tags:localvore

Localvore Challenge, Day 2

Breakfast: omelet--much like yesterday, but with dill, and chicken fat added to the butter.  Much tastier!

Lunch: leftover meatloaf, and the last of the chicken.  And a plum.  Nameseeker was on the road, and as she has to eat whatevers available when she has the time, her lunch was an exception.

Dinner
venison steaks (delicious!)
venison (more from the Craigslist barter)
butter
wine
garlic
potato hash (unsuccessful--fails entirely without salt)
potatoes
onion (farmers' market)
garlic
butter
chicken stock
wine
sour cream (Oberweiss Dairy.  Possibly turns out to be a partial exception--I took a look at the ingredients, and bleah!  I can't imagine "guar gum" comes from the midwest.  That's what I get for buying from a Republican.)

I have learned today:
-why my ancestors were obsessed with schmaltz.  Unfortunately, I have also used it up.
-that not all my cats can be trusted with venison scraps.
-that salt is more useful than one might think, at least if one is me.
I miss olive oil, mayonnaise, salt, and dried spices.  On the other hand, I'm not looking forward to going back to normal meat, butter, and garlic.

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[info]xiphias
2007-09-14 09:45 pm UTC (link)
What oils are available to you? You can make your own mayonaise. It's not actually that difficult, and it tastes really good.

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[info]ashnistrike
2007-09-14 10:16 pm UTC (link)
I haven't found any oils yet--thus the lack of mayonnaise!

It's certainly theoretically possible to make midwest local corn oil or peanut oil, but I have no evidence that anyone does it.

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[info]xiphias
2007-09-15 02:56 am UTC (link)
If there are local peanuts, you could buy peanuts, have them ground into peanut butter, wait for the oils to separate, drain off the oil, and use the dry peanut butter for baking cookies and bars. . .

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[info]ashnistrike
2007-09-15 04:58 pm UTC (link)
You're not gonna believe this, but apparently to make peanut butter you have to add some already-existent oil to the peanuts before you grind them up!

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[info]xiphias
2007-09-15 10:28 pm UTC (link)
I didn't know it, but I'll believe it if you say it.

Could you use butter as the oil in question?

I was about to ask if you could make mayonnaise with butter instead of another oil, but then I realized that that's hollandaise. Could you get used to using hollandaise instead of mayonnaise?

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[info]ashnistrike
2007-09-15 11:10 pm UTC (link)
Could you use butter as the oil in question?

Possibly. I hate to waste our peanut supply finding out, though, since they make perfectly good snacks as is. Plus, at the moment, I have nothing to spread peanut butter on. All-purpose flour turns out not to be particularly replaceable. But this may be an experiment worth trying out in the future.

Could you get used to using hollandaise instead of mayonnaise?

Not as a convenient spread for sandwiches. But again, that would require bread that doesn't fall apart when you look at it funny.

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[info]xiphias
2007-09-16 12:17 am UTC (link)
I've used hollandaise as a spread for sandwiches -- if it has a fault, it's that it's too rich and flavorful. I make hollandaise every once in a while for breakfast, and, obviously, have stuff left over, so I throw it in the fridge in a little jar. One day, I grabbed the wrong jar when making tuna salad, and used the hollandaise, straight from the fridge, instead of the mayo.

And it was amazing. I don't do it all the time -- I don't always have hollandaise, and, anyway, it IS very much its own flavor and I don't always want it.

On the other hand, I assume you wouldn't be making tuna salad, since I can't think of any real big tuna fisheries in the Midwest. . .

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[info]ashnistrike
2007-09-16 12:21 am UTC (link)
Good to know when we're not doing all local, though.

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