u/thejadsel

I made these the other day, based on Aran Goyoaga's recipe (with a few minor adjustments as usual).

Using a starter most recently fed with brown rice/sorghum, and subbing light buckwheat flour for the sorghum in the sponge. I also used some deglutenized wheat starch for 60g of the combined starches (with 40g tapioca/30g potato), and 3g potato fiber in place of the flaxseed meal. They got an egg wash before baking like the Loopy Whisk called for, mainly to help the toppings stick.

All of them got topped with flaky pink salt, then two each also got black pepper, Thai crispy fried garlic, and Bengali five spice. I was going to just do half plain, half sesame--but, I couldn't find the sesame seeds we have!

The verdict? Very good for a first try at GF bagels! I froze half of them for later, and ate the rest over two days. The texture may have turned out even better with finer oat flour than I had, but they were very satisfying and worth the effort. Definitely planning to make again! Especially since I have yet to see even subpar commercially made GF bagels where we live now.

Heading into the weekend, I was in the mood for fish. So, we got some skillet-fried pangasius/basa catfish. The filets were big, so I cut them in half before cooking. Came out about perfect on seasoning and doneness this time.

Instead of the usual hot water cornbread with chopped onion "hush puppies" to use up the rest of the seasoned cornmeal? This time I threw it into some fritters with a big zucchini that needed used up, plus an onion and part of a big grated carrot that didn't go into the slaw. These are basically just zucchini pakoras, but made with Creole seasoning and the little leftover cornmeal. Turned out delicious!

I may have to try mixing cornmeal in with straight onion bhajis next time I make some. That would about have to be good.

Thought about frying up some potatoes too, but I didn't feel like it today. The slaw I put together last night. This was PLENTY of food without the added taters!

The latest experiment here: another pretty basic batch of cyser flavored with ginger--but with some wild color this time!

I saw that bottled "ginger shot" that's half beet juice, and had to try hooching it for the color. More apple seemed like a good base with the ginger. This time, I decided to go a little higher budget with the good cloudy juice and honey (plus the remains of some local cider we had left). Hoping that'll help make up for any weird flavors from the beet juice. Just using some Browin cider yeast I had open in the freezer for this one.

Probably going to add in some more ginger for flavor toward the end of fermentation, if it needs it.