Your leaking thatched hut during the restoration of a pre-Enlightenment state.


Hello, my name is Judas Gutenberg and this is my blaag (pronounced as you would the vomit noise "hyroop-bleuach").


decay & ruin
Biosphere II
dead malls
Irving housing

welcome to the collapse
Clusterfuck Nation
Peak Oil

got that wrong

appropriate tech
Arduino μcontrollers
Backwoods Home
Fractal antenna

fun social media stuff

(nobody does!)

Like my brownhouse:
   makeshift chili
Friday, March 1 2013
This evening I decided to make my first batch of tempeh in many months. As readers might recall, I began making tempeh a little over a year ago and gradually became more experimental in terms of what beans I used. Chick peas worked well, fava beans produced a wonderfully funky product, and black-eyed peas were a disaster (they produced a foul-smelling fluid that drained into the hot water pot that I use to indirectly heat my incubating tempehs, forcing me to disassemble and carefully clean it). Eventually I was contacted by a legal firm representing the Indonesian music company that had sold me my tempeh starter online and was informed that the starter might have been contaminated with salmonella. So I had to ship it back (I don't know if I ever actually got a refund on it). Only recently did I get replacement starter from a different company. Today I began the process of tempeh making by putting aside a pound of dry fava beans to soak. While I've had good luck with fava beans in the past, this batch would be experimental in that this time I intended to resist the urge to remove the leathery skins from each bean, a time-consuming process that I'd like to be able to avoid if possible (even though removing the skins seems to satisfy something obsessive-compulsive within my being).
While I was puttering around in the kitchen, Gretchen asked if maybe I was making something "for dinners." (She's adopted my habit of unnecessary pluralization in extremely-casual conversation.) So I assembled a makeshift chili using onions, cans of beans, various bit of dessicated vegan lunch "meat," fake sausage, and half-cans of refried beans and canned chili I found languishing in the back of the refrigerator. We didn't have any "green material" (lettuce or other salad greens), so I chopped up some celery and raddishes and Gretchen unearthed some dodgy snow peas.

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