5 files changed, 194 insertions, 2 deletions
diff --git a/cookbook/recipes/bbq-seasoning.org.ignore b/cookbook/recipes/bbq-seasoning.org.ignore
new file mode 100644
index 0000000..3faab7b
--- /dev/null
+++ b/cookbook/recipes/bbq-seasoning.org.ignore
@@ -0,0 +1,13 @@
+
+
+    ½ cup light brown sugar
+
+    1 tablespoon smoked paprika
+
+    2 teaspoons chili powder
+
+    1 tablespoon garlic powder
+
+    ½ teaspoon pepper
+
+    2 tablespoons kosher salt
diff --git a/cookbook/recipes/fried-chicken.org b/cookbook/recipes/fried-chicken.org
new file mode 100644
index 0000000..88cd830
--- /dev/null
+++ b/cookbook/recipes/fried-chicken.org
@@ -0,0 +1,74 @@
+#+TITLE: Fried Chicken
+#+DATE: <2025-06-12 Thu 01:46>
+#+TAGS: difficulty:medium cuisine:american flavor-profile:savory dish-type:protein dish-type:main
+#+COOKBOOK_THUMBNAIL: fried-chicken-thumb.jpg
+#+COOKBOOK_PREP_TIME: 20 min
+#+COOKBOOK_COOK_TIME: 60 min
+
+This fried chicken is among my arsenal of crowd-pleasers. In my experience, deep frying is a great technique when you're cooking for a lot of people, since it's probably the fastest way to cook something.
+
+#+CAPTION: A basket of finger lickin' good.
+[[file:fried-chicken.jpg]]
+
+* Credit, Where Credit is Due
+
+This is Joshua Weissman's [[https://www.joshuaweissman.com/post/korean-fried-chicken-vs-american-fried-chicken]["American Fried Chicken" recipe]] with a few minor tweaks.
+
+* Ingredients
+
+1. Fryer chicken; 1 whole, approximately 4 lbs.
+2. Corn oil; 128 fl. oz.
+
+** Marinade
+
+1. Buttermilk; 2 cups, or enough to cover the chicken.
+2. Monosodium Glutamate (MSG); 1 tbsp
+3. Salt; 2 tbsp
+4. White pepper; 2 tbsp
+5. Garlic powder; 2 tbsp
+6. Smoked paprika; 2 tbsp
+
+** Dredge
+
+1. All-purpose flour; 2.5 cups
+2. Cornstarch; 0.5 cup
+3. Dried thyme; 4 tsp
+4. Garlic powder; 2 tbsp
+5. Onion powder; 2 tsp
+6. Old Bay; 2 tsp
+7. Smoked paprika; 2 tbsp
+8. MSG; 2 tsp
+9. Salt; 2 tbsp
+
+* Equipment
+
+- Two mixing bowls
+- A wide but shallow pot
+- Thermometer
+- A spider or fryer basket helps, but you can get by with just tongs
+- Wire rack
+
+* Steps
+
+1. Cut the chicken into 10 pieces.
+   1. I tend to start by removing the wings, then the leg quarters, then separating the breast bone (sternum) from the rest of the carcass. I cut the wing tips off of the wings and separate the thighs from the drumsticks. If you're inexperienced, you can bend the leg to get an idea of where the joint is. You want to be cutting the cartilage, not the bone. Then I slice directly down the sternum to separate the breasts, and then cut each breast into two. If you don't want to cut through bone, you can definitely remove the breast from the bone cut each de-boned breast into two, but my preference is to fry the white meat with the bone-in.
+2. Prepare the marinade by placing the chicken into a mixing bowl, adding enough buttermilk to cover, and then adding the dry spices listed under the "Marinade" section of the ingredients list. Let marinade in the refrigerator overnight.
+3. Fill the pot with the oil and heat to 350°F.
+4. Prepare the dredge by mixing all the remaining ingredients in a mixing bowl.
+   1. Weissman recommends dripping some of the marinade into the seasoned flour mixture and mixing it in with your hands. This produces a coating for the chicken with a more heterogeneous texture.
+5. Take each piece of chicken and coat it in the seasoned flour. Mix it around, and squeeze the chicken pieces as you do this. You want to ensure that the chicken is completely coated in flour.
+   1. It helps to treat one hand as the "dry hand" that touches the flour and chicken that's been coated in the flour, and one hand as the "wet hand" that touches the uncoated chicken.
+6. Fry the chicken in batches, ensuring the oil returns to a temperature of 350°F before starting the next batch.
+   1. If you throw all the chicken in the oil at once, the temperature of the oil is going to drop extremely quickly and prevent the browning you're going for.
+   2. The chicken should be a deep golden brown after about 7-8 minutes. I would definitely recommend probing the white meat as it comes out to ensure it's cooked to 165°F internal. If your temperature control is off, you end up with whit meat that looks done on the outside but is still undercooked on the inside.
+   3. Cool the chicken on a wire rack to ensure that the coating is still crisp by mealtime.
+
+* Notes
+
+This can be made without MSG. But if you're omitting it because you don't expect to be able to find it: you can almost certainly find it locally, assuming you live in the United States. The brand you'll find in ordinary American supermarkets is /Ac'cent Flavor Enhancer/. It's going to be in the aisle that seasonings are in, probably not far from the salt. If you have an Asian grocery store nearby like an H-Mart, I would recommend stopping there and buying a giant bag of Ajinomoto because it's much more economical.
+
+I hate wasting the buttermilk, so I usually re-purpose it for whatever side dish I'm serving alongside the fried chicken. I've successfully used it as the liquid for a baked mac and cheese, for grits, and for cornbread. That's what I do, because of my aversion to wasting dairy or meat. My younger brother apparently freezes his buttermilk marinade and re-uses it for later batches of fried chicken to great success, so that's also an option. You can also just dump it.
+
+This reheats perfectly in an air fryer.
+
+You can save the oil and re-use it for another batch or two of fried chicken, or some other fried dish. Discard when it starts to smell off. If you're re-using oil, be mindful of what's been cooked in it beforehand. I keep a separate jugs of recycled oil for fish, and things besides fish. Chicken fried in oil that was previously used for fish is nasty.
diff --git a/cookbook/recipes/pasta.org.ignore b/cookbook/recipes/pasta.org.ignore
new file mode 100644
index 0000000..9c3c828
--- /dev/null
+++ b/cookbook/recipes/pasta.org.ignore
@@ -0,0 +1,11 @@
+#+TITLE: High-Fiber Pasta
+#+DATE: <2025-06-12 Thu 02:56>
+#+TAGS: difficulty:hard cuisine:american flavor-profile:savory dish-type:base
+#+COOKBOOK_THUMBNAIL: pasta-thumb.jpg
+#+COOKBOOK_PREP_TIME: 20 min
+#+COOKBOOK_COOK_TIME: 60 min
+
+- 500g chickpea or red lentil flour
+- 160g water
+- 1 tbsp xanthan gum
+- setting 2
diff --git a/cookbook/recipes/roast-chicken.org b/cookbook/recipes/roast-chicken.org
index 2bfe52a..e9f2c38 100644
--- a/cookbook/recipes/roast-chicken.org
+++ b/cookbook/recipes/roast-chicken.org
@@ -1,6 +1,6 @@
 #+TITLE: Stupid Simple Roast Chicken Parts
 #+DATE: <2025-05-31 Sat 14:15>
-#+TAGS: difficulty:easy cuisine:american flavor-profile:savory dish-type:meat dish-type:main
+#+TAGS: difficulty:easy cuisine:american flavor-profile:savory dish-type:protein dish-type:main
 #+COOKBOOK_THUMBNAIL: roast-chicken-thumb.jpg
 #+COOKBOOK_PREP_TIME: 20 min
 #+COOKBOOK_COOK_TIME: 120 min
@@ -30,7 +30,8 @@ This becomes incredibly economical when you use the bones for stock and use the
 
 1. Separate the thigh and drumstick for each leg quarter. If you're inexperienced, you can bend the leg to get an idea of where the joint is. You want to be cutting the cartilage, not the bone.
 2. Place the wire rack over the baking sheet. You may need more than one baking sheet or wire rack to cook all 10 lbs of the chicken.
-3. Combine the flour, corn starch, and seasoning in a large bowl, and dredge each chicken piece thoroughly in the mixture. It helps to treat one hand as the "dry hand" that touches the flour and chicken that's been coated in the flour, and one hand as the "wet hand" that touches the uncoated chicken.
+3. Combine the flour, corn starch, and seasoning in a large bowl, and dredge each chicken piece thoroughly in the mixture.
+   1. It helps to treat one hand as the "dry hand" that touches the flour and chicken that's been coated in the flour, and one hand as the "wet hand" that touches the uncoated chicken.
 4. Lay each piece on the wire rack and bake for 2 hours at 275°F.
 5. When you're ready to serve, portion off the amount you want to eat and air fry at 350°F for 15 minutes. Let cool in the basket for at least 2 minutes.
 
diff --git a/cookbook/recipes/waakye-stew.org b/cookbook/recipes/waakye-stew.org
new file mode 100644
index 0000000..803edb9
--- /dev/null
+++ b/cookbook/recipes/waakye-stew.org
@@ -0,0 +1,93 @@
+#+TITLE: Waakye and Stew
+#+DATE: <2025-06-09 Mon 02:27>
+#+TAGS: difficulty:hard cuisine:ghanaian flavor-profile:savory flavor-profile:spicy dish-type:stew dish-type:starch dish-type:main
+#+COOKBOOK_THUMBNAIL: waakye-stew-thumb.jpg
+#+COOKBOOK_PREP_TIME: 90 min
+#+COOKBOOK_COOK_TIME: 400 min
+
+I'm not going to pretend to know much about Ghanaian cuisine, or even enough about it to confidently say that this truly is a Ghanaian dish. The story of this recipe is that I was on temporary duty to [[https://en.wikipedia.org/wiki/Fort_Belvoir][Fort Belvoir]] and found a Ghanaian restaurant near where I was staying ([[https://order.rahamarestaurants.com/#most-popular][Rahama]], right off [[https://en.wikipedia.org/wiki/U.S._Route_1][U.S. Route 1]]) and ordered their Waakye, which came with a seemingly tomato-based stew. It was probably the best take-out I've had in my life, so I did some research and landed on this recreation.
+
+This is also quite spicy. I once offered a bowl to my partner and they were unable to finish more than a bite.
+
+#+CAPTION: Piping hot bowl of waakye (left) and the accompanying stew (right) with a hard-boiled egg. I actually dropped the ball on this batch; I prefer my waakye to have a much deeper mahogany color. In this case, I skimped on the waakye leaves and paid for it. I also didn't caramelize the tomato as much as I typically like to.
+[[file:waakye-stew.jpg]]
+
+* Ingredients
+
+** Waakye
+
+1. Sorghum stems; 6.
+2. black-eyed peas, dry; 2 cups.
+3. Brown sweet rice[fn:1], dry; 2 cups.
+4. Salt; 1 tbsp.
+5. Baking soda; 1 tsp.
+
+** Stew
+    
+1. Fennel seed; 3 tbsp.
+2. Coriander seed; 3 tbsp.
+3. Cubeb tail pepper; 1 tbsp;
+4. Cloves; 6.
+5. Calabash nutmeg; 3.
+6. Corn oil.
+7. Eggs; 8.
+8. Stewing beef; 6 lbs.
+9. Red onion; 3.
+10. Garlic; 6 cloves.
+11. Ginger; 1".
+12. Habanero[fn:2] pepper; 6.
+13. Tomato paste; 24 oz.
+14. Tomato puree; 28 oz.
+15. White miso; 2 tbsp.
+16. Salt; 1 tbsp.
+17. Smoked shrimp or crayfish powder; 2 tbsp.
+
+* Equipment
+
+** Waakye
+
+- Large pot.
+
+** Stew
+
+- Cutting board and knife.
+- Spice grinder.
+- Vessel for toasting spices (pan or microwave-safe bowl).
+- Small blender.
+- Dutch oven or similarly-sized pot.
+- Small pot for boiling eggs.
+- At least one bowl for holding intermediaries, but it's nice to have a couple handy.
+- A spider or a slotted spoon is helpful when frying the beef.
+- An oven is preferable, but you definitely can do this on the stovetop.
+
+* Steps
+
+** Waakye
+
+1. Add about 6 cups of water to a pot with the baking soda, salt, and sorghum stems. Boil for an hour.
+2. Remove the stems, and add the black-eyed peas. Cook for about 15 minutes to give them a head start.
+3. Add the rice, cover, and reduce to a simmer.
+
+** Stew
+
+1. Toast the dry spices (fennel, coriander, pepper, cloves, nutmeg) and grind into a powder. Set aside.
+2. Cut the beef into cubes, maybe an inch or so in size. Set aside.
+3. Slice two of the onions lengthwise into slivers. Set aside.
+4. Blend the remaining onion, the garlic, the ginger, and the habanero peppers. Set aside
+5. Add about a quarter inch of corn oil to the dutch oven and fry the beef in batches. Remove from the pot and set aside.
+6. Ensure there's enough oil left, and then fry the sliced onion. When it's sufficiently softened, add the spices, then the tomato paste, and the salt. Fry the tomato paste until it's deeply caramelized, but take care not to burn it. Then add the tomato puree, and ensure it has a chance to fry as well.
+7. Add the beef and the miso. If there isn't enough substance to cover everything, add some water. Stew low and slow. I've settled on 6 hours at 275°F in the oven, uncovered, but it isn't an exact science. You want the beef to be tender and the gravy to be nice and deeply browned.
+8. Within the last hours of cooking, hard-boil some eggs, peel them, and add them to the stew, along with the shrimp or crayfish powder. You want them to absorb some of the flavor from the gravy while not completely overcooking them.
+   #+CAPTION: Cooking without a lid encourages browning.
+   [[file:waakye-stew-done.jpg]]
+
+* Notes
+
+Cubeb tail pepper and calabash nutmeg will probably be hard to find if you don't have a local African grocer. Before I moved to NoVA, I'd substitute regular black peppercorns for the cubeb tail pepper, and regular nutmeg for the calabash nutmeg. You can also skip the smoked shrimp/crayfish powder if you're having trouble finding that.
+
+The nice thing about black-eyed peas is that they cook relatively quickly without soaking, so I just cook them straight from dry in this recipe.
+
+This recipe probably could be done in a slow cooker or similar appliance, just ensure you get enough browning on the tomatoes during the initial frying stage.
+
+[fn:1]: Short-grain Japonica rice. A.K.A. Glutinous rice. Oryza sativa var. glutinosa.
+[fn:2]: I've also made this with scotch bonnet peppers but I actually prefer the habaneros.