DWG.
NO.
DESCRIP.
HOW YOU EXPECT
TO OBTAIN THE RESOURCE / PERFORM
THE PROCESS (or already did so)
POSSIBLE
ALTERNATIVES
PREFERENCES;
REQUIREMENTS;
WHAT GAVE
BEST RESULTS
OTHER NOTES (utility /
function / purpose / benefits /
advantages / other significance)
102
Powdered
unicorn horn
We looked along a nearby
unicorn trail to find a castoff unicorn horn. We ground
the horn with a grinding
wheel.
We could have ground the unicorn horn with a hand file, a
vegetable grater, etc.
We had good results when we
ground the unicorn horn to
powder size F100 (FEPA).
We think that an enzyme in
the unicorn horn breaks down
potato proteins, speeding the
baking process
104
Vinegar
We bought white vinegar at
a nearby grocery store.
We think that red wine vinegar,
balsamic vinegar, etc., would
work just as well (but might
add different flavors).
We prefer white vinegar because it is flavor-neutral.
The vinegar's acetic acid appears to activate an enzyme in
the unicorn horn 102.
106
Black pepper
One of us brought black
pepper from home.
Red pepper might work, but we
have not tried that.
We had best results with a 2:1
ratio of powdered unicorn horn
to pepper. Using too much unicorn horn (more than 3:1) seems
to make the mixture lumpy.
We think that the piperine
compound in the black pepper
somehow reacts with the vinegar-activated enzyme in the
unicorn horn 102.
Red pepper contains capsaicin, but it might also work
because of chemical similarities.
We combined the vinegar
104 and the pepper 106 in a
small bowl and mixed it using a whisk.
We could have mixed the ingredients with a hand- or bowl
mixer.
Dry
We let the unicorn-horn /
vinegar mixture dry overnight at room temperature.
The mixture could also be heatdried.
112
Spice rub
Per above.
Other spices can be added to
the rub, to taste.
114
Potato (raw)
We tested the spice rub 112
with potatoes, which we
bought at a nearby grocery
store.
We expect that the spice rub
will work with yams and sweet
potatoes as well.
The powdered unicorn horn 102
appears to work only on tubers.
Be careful not to break the skin
of the potato.
108
Mix
109
Slurry
110
116
Rub
We hand-rubbed the spice
rub 112 into the skin of the
potato 114.
See also the Wikipedia entry
for other rubbing techniques.
118
Bake
Baking potatoes is a wellknown cooking skill.
We believe that the potatoes (or
other tubers) could alternatively
be roasted, grilled, or boiled.
120
Serve
COPYRIGHT 2011 D. C. TOEDT III -- WWW.LAWNOTES.COM
The temperature of the mixture
should not be allowed to exceed
140°F to avoid denaturing the
unicorn-horn enzyme.
We prefer russet potatoes for
baking, but that is a matter of
taste.
The spice rub reduces cooking time, thus increasing convenience and reducing energy
usage.
Serve with toppings as desired.
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