ena

@stealingyourbones has made some delightful food abominations, which taught me I can replace the water in bread with almost any liquid.

So I tried Miso.

The yeast loved it and frothed up super fast. Mixing miso broth with the egg and oil smelled funky. The dough didn’t rise any fluffier than usual but the texture feels good. Then I decided to roll in some black garlic and green onion. I’d add nori crumbled up but I ran out.

This is amazing. It tastes like if miso soup was solid. The flavor is immaculate. It’s just missing the nori flavor. I can add that next time because I am 100% making this again.

Yes! I love sharing recipes! @lady-jeleania

Here’s my Gma Vesta’s hamburger bun recipe:

1 Tbsp yeast

1/2 cup warm water (miso broth)

- mix together and let it froth up

1 1/2 cup warm water (miso broth)

1/2 cup sugar

1 1/2 tsp salt

1 egg

1/4 cup olive oil

- mix all together, then add frothy yeast

5 1/2 - 6ish cups flour

- mix in slowly with a fork until it’s hard to stir with the fork, then stir together with hands until it stops sticking to your skin when you rub your hands together.

- knead the dough about 10min until it starts pushing back (it gets springy)

Let the dough rest for 30min.

(I make a redneck proof box by microwaving a cup of water and quickly replacing the water with the dough bowl and shutting the door to give it a warm place to nap. Do not microwave the dough itself by reflex.)

Roll out the dough and add any flavors you like. For the miso soup bread I chopped up a couple black garlics, and a handful of green onion. Roll it up like cinnamon rolls, cut into 12, and roll each into a ball shape.

Stick in a greased 9x13 casserole dish and let the dough rise to double size. (About 40min-1hr depending on how warm your kitchen is.) (the redneck proof box won’t fit my casserole dish so I stick the rolls on top of the oven while it preheats with a dish towel over it.)

Preheat the oven to 350 and when the dough looks nice and squishy bake it for 20min.

You can brush butter on top if you want. That would look pretty and help a sprinkling of furikake stick after you pull it out of the oven. If you wanna up the miso taste you can also spread a very thin layer of miso paste in before you roll it up with the other fillings. I’m gonna try that next time.

my first time ever making buns, the texture was perfect! I enjoyed beating it up

@stealingyourbones has made some delightful food abominations, which taught me I can replace the water in bread with almost any liquid.

So I tried Miso.

The yeast loved it and frothed up super fast. Mixing miso broth with the egg and oil smelled funky. The dough didn’t rise any fluffier than usual but the texture feels good. Then I decided to roll in some black garlic and green onion. I’d add nori crumbled up but I ran out.

This is amazing. It tastes like if miso soup was solid. The flavor is immaculate. It’s just missing the nori flavor. I can add that next time because I am 100% making this again.

Yes! I love sharing recipes! @lady-jeleania

Here’s my Gma Vesta’s hamburger bun recipe:

1 Tbsp yeast

1/2 cup warm water (miso broth)

- mix together and let it froth up

1 1/2 cup warm water (miso broth)

1/2 cup sugar

1 1/2 tsp salt

1 egg

1/4 cup olive oil

- mix all together, then add frothy yeast

5 1/2 - 6ish cups flour

- mix in slowly with a fork until it’s hard to stir with the fork, then stir together with hands until it stops sticking to your skin when you rub your hands together.

- knead the dough about 10min until it starts pushing back (it gets springy)

Let the dough rest for 30min.

(I make a redneck proof box by microwaving a cup of water and quickly replacing the water with the dough bowl and shutting the door to give it a warm place to nap. Do not microwave the dough itself by reflex.)

Roll out the dough and add any flavors you like. For the miso soup bread I chopped up a couple black garlics, and a handful of green onion. Roll it up like cinnamon rolls, cut into 12, and roll each into a ball shape.

Stick in a greased 9x13 casserole dish and let the dough rise to double size. (About 40min-1hr depending on how warm your kitchen is.) (the redneck proof box won’t fit my casserole dish so I stick the rolls on top of the oven while it preheats with a dish towel over it.)

Preheat the oven to 350 and when the dough looks nice and squishy bake it for 20min.

You can brush butter on top if you want. That would look pretty and help a sprinkling of furikake stick after you pull it out of the oven. If you wanna up the miso taste you can also spread a very thin layer of miso paste in before you roll it up with the other fillings. I’m gonna try that next time.

it's 1pm at the marsh! come on down, we've got

I casually informed my gastro about this phenomenon near the end of our next appointment because I hadn’t been informed that was something that could happen and I thought it might be important to note, possibly a sign of a deeper problem with the way my body was reacting to the medication or sometime like that. Instead of responding with ‘That happens sometimes.’ or even ‘Huh. Weird. Didn’t know it could do that.’ he turned around and looked at me and said in the most condescending and judgmental voice imaginable “Your colon is more important than your hair.”

Which is a really funny one liner out of context and if he had said it with any other expression and tone, I might have laughed. But he was so fucking serious. I was taken aback and immediately tried to explain I just thought it might be of medical relevance. Like, yes, I fucking know my colon is more important than my hair and it seemed like this man was prematurely annoyed with me and (I assume) he thought I was going to try to switch treatments for my severe ulcerative colitis because my fucking hair was falling out. Far from the cruelest thing a medical professional has ever said to me, not egregious enough to make me feel the need to comment on it or try to switch providers, just demoralizing in a way that felt like a branding. I left the appointment feeling so fucking small. I thought, oh, he thinks I’m stupid and vain. This doctor, who has seen me at my most vulnerable and heard me have to describe shitting blood so much I needed iron infusions for the anemia, this man who has shoved a camera up my ass on multiple occasions thinks I am a vapid dumbass who would value my hair over not being in fucking pain and incontinent and sick and bleeding.