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federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited September 2015
Ok, so today I decide I make some sauerkraut using red cabbage and 2 carrots. Total weight, 2.25kg...
to every kg of cabbage, you need one rounded tbsp of coarse unrefined pure sea salt.
I layered the cabbage and 2 carrots, also finely shredded, with the salt. You can see the grains of salt on the top... this is prior to mixing well....
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Now, it's transferred to the containers required, for fermentation to take place....
YES!! It's a japanese Pickle press!
It can be used for pickled daikon, cucumbers, carrots...in fact, any kind of vegetable you care to try!!
All that cabbage fitted into those three containers. You can see the liquid at the top... gradually, by screwing down the flat press-plate in the box, you can create more brine. The cabbage MUST remain submerged completely. I used weights to perform the same task in the jars.
These will need opening on a regular basis (daily) to prevent the build-up of fermentation gases.
And exploded pickle jar is a sight to behold. The mess is breathtaking.... Fortunately, it's never happened to me, but I have seen it happen to others....
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
This is the other sauerkraut I have processing...
the 'kraut is covered by a double layer of clingfilm ('saran wrap' to my dear FAtP) and then weighed down by a sandwich box filled with water, then a large square of cheesecloth, which has a 2-litre bottle of water on top of that. The cheesecloth is to prevent stuff getting in and spoiling the batch, but lets it breathe.... The white froth is the fermentation taking place. It's fine, all part of the process, and harmless....
I did initially think it might have been some type of marinating container with a vacuum suction. I've never heard of a pickle press before, looks neat!
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited September 2015
Well, about 2 weeks ago, I decided to try pickling some butternut squash; I shredded two of them, and roasted the majority of the squash I shredded (as I did a while back....) the remainder, together with the very thinly sliced 'cores' I decided to brine and pickle.
I layered the finely-sliced pieces into a tall jar, and covered them with a brine solution.
The shredded bits, I salted, and then covered with a milder solution.
I tasted them this evening.
Utterly delicious. A total success.
I also shredded a fennel, and did the same with that. Again, really, really good.
Not so keen on the very finely-sliced white onion and shallot, but there's a lot of it so I'm going to leave it a while longer....It's definitely on its way to being really good....
Probiotic, lacto-fermented pickles can greatly improve - if not actually cure - IBS.
Healthy foods rock!!
3
silverIn the beginning there was nothing, and then it exploded.USA, Left coast.Veteran
I don't suppose it makes a difference but using red cabbage instead of white/green? in the taste? You've almost converted me - if the weather were cooler here, I might get really jazzed about doing what you're doing, @Federica.
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Red or white, a mix of both.... doesn't matter. The ratio of salt ---> cabbage, is the same....
If the weather's warm, it's the best time to do it.
Clean utensils, a good vegetable slicer, and a little bit of prep time.
Really, it's a therapeutic pleasure, a lesson in patience and a great result.
@Bunks said:
Very simple but all sound very tasty lobster.
Cook toast. Spread with butter. Relatively thin spread of Marmite (the English version - not Kiwi)
Yummmmmmmmm.......a snack I often enjoy at about 8.30pm.
Marmite!!!!!!!! And you call yourself an Aussie shakes head I don't know if we can be friends anymore LOL (sorry Fede xxx)
I'm an omnivore and make no apologies for being so. I am being very careful with protein and vegie portions due to my medical condition though. My comfort food is Vegemite, straight from the jar with a spoon. Apparently I discovered this at age 2. If I was stuck on a desert island and only had the option to take one thing - it would be Vegemite.
@federica said:
Money is always a factor in diet.
Sad as it is to admit, when you're poor, you buy crap, because crap is more affordable.
Amen. I've been a vegetarian for most of my adult life...since I returned home from the military actually. Very few experiences, I think, compare with combat for losing the taste for participating in the process of taking life that doesn't want to be taken.
That said, when I got sick and our income stopped, we still had to eat. As you've pointed out - crap costs less. Much less. Too, remission or not, twelve hours or more a day of hard work doesn't leave much energy left for eating...let alone cooking something that doesn't come out of a microwave in a minute or less. Might be why I've dropped thirty-five pounds (sixteen kilos) in the last two months.
Ah Ha! German "Kim Che"! Not really, but it sure looks good. How long is the line outside?
Good sauerkraut is "Num! Num! (sorry - gtdr's minecraft again), and good homemade is better yet.
Yagr - Take care of yourself and don't feel too proud to get help from the formal and informal vet and vet support groups around (as long as they are legit). In the US, one group that provides psychological help for Iraq-Afgan war vets is "The Soldiers Project". They are free, confidential and there for vets and family members. Ther are other orgs for assistane and training opportunities (jobs too). Just don't surrender.
@dhammachick said: drooling at Fede's food porn posts
Ok get ready federica you've got a long term houseguest coming.
I'll bring the Vegemite
_ /\ _
It might be a bit of a line at Fede's.
Also, take a case or two of your good Aussie beer to wash all that Vegemite and Fede food. Near Beer and flavored water (Bud & Coors) don't quite make it once you've had the real stuff.
Addendum to last: The UK brews aren't bad - definitely different from the US near beers*.
But, naturally, all things in moderation, except possibly the Fede food.
@Bunks said:
Ha! Sorry mate. Hope you are well and I hope the Swans can cause an upset for you this weekend in Perth!
No such luck I cried into my Coke last night
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited September 2015
@Dhammachick said: I cried into my Coke last night
diluted cocaine is not as effective, that's true.
I wonder whether I could pickle it tho'......
1
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
OK... so mother has gone to Italy for a while... she leaves a message telling me to rid her fridge of perishables - she's going to be gone a month so... Couple of eggs, some butter (now ghee) and a few fresh veg... oh, and nigh-on 2 litres of full-cream milk, "use by" date, 6th september.
Well, I transport the lot home, leave the milk on the windowsill and sure enough, by the next day, I have 'clabbered milk'.
I pour it through a cheesecloth, string it up and let the whey separate. (All this whey is amazing stuff, by the way.... never dispose of whey.....) and gradually, the clabbered milk becomes more soild, more dense, until I have the makings of cream cheese.
I line one of those rectangular take-away plastic tubs with some clean muslin, and poke a few holes in the bottom.
I fill another plastic take-away container with water, fold the muslin edges over the cheese, enclosing it completely, and then put the water-filled container on top, as a weight, to express the last of the whey through the holes punched in the bottom. (Actually, they're knife-slits. These damn plastic things don't 'hole-punch!)
Over the next day or so, I add further weight as above, and tonight, I decide it's time to test the product.
I cut three slices of sourdough bread.
I spread them with my cheese.
I top with fresh tomato salad (2 tomatoes, half a small shallot, both sliced on a mandolin) olive oil, torn basil leaves and salt, leave for 5 minutes. ) and pour on the juice.
I eat.
I am still alive, and what's more, that was food fit for the gods.
But I had it instead, they can suck up their usual ambrosia....
@dhammachick said:
No such luck I cried into my Coke last night
Yeah, a shame as they really had a crack......
I reckon you're facing a tricky one against the Roos this week too!
Take care mate
1
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited September 2015
Ingredients:
One large general-purpose potato (eg: Maris Piper), about the size of an orange
two large eggs
2 heaped Tbsps grated parmesan
fine breadcrumbs. (about a cup)
In this order:
Break the eggs into a bowl, and beat well, adding the parmesan.
Peel and grate the potato on a box grater - large holes.
Put the grated potato into a clean cloth, and squeeze as much water as you possibly can, out of it.
(at this point, put the heat under a deep-fat fryer).
Add the squeeze-dried grated potato to the egg/cheese mix.
Add enough breadcrumbs to form a stiff-ish mixture.
BE CAREFUL: as the breadcrumbs absorb the egg, they soften and become firmer, more dense. So be cautious at first. Add, mix, wait.
You can always add a bit more to compensate.
OH:
DO NOT ADD ANY SEASONING!
Salt will simply draw more water out of the potatoes and make the mix soggy. (Guess how I found THAT out? )
The mix should be able to hold its shape, without either crumbling, or being too loose...
Take enough mix to form a small cylinder, about the size of a walnut.
Make as many as the mix will allow - probably between 12 - 16.
When they're all made, drop them gently into the hot fat, and fry, turning them, until they're a deep golden-brown. A shade lighter than a hazelnut....
Drain on kitchen paper.
Eat hot or cold.
The outside will be yummy-crisp, the inside still slightly firm and chewy.
I don't season them at all. The cheese is a good addition, and what you eat them with, adds the complementary flavours...
Eat with a nice green dressed salad, and a healthy portion of one of my pickles. Butternut, fennel, sauerkraut, spanish onion, carrot, cauliflower....
You're welcome!
2
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Well... these are not so much 100-year-old-eggs as maybe 500...
The "whites" should not be so honey-golden... more horse-chestnut brown... and the yolks should be darker in green...
(Sounds REALLY appetising, doesn't it - ?! )
I spoke to the site founder I got the recipe from, and they admitted their timing is a bit hit-and-miss and they had varied results, too.. They suggested if I try these again, I leave them in the maturing solution for twice the time, as my eggs looked considerably larger than theirs.... so I SHALL definitely have another go, but leave them for a month rather than a fortnight....
Still, the flavour is... unique, to say the least!
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
(sorry about the sideways shot.... Can't take it again, as the eggs are now gone....!)
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
I am about to embark on trying to make pickled chestnut mushrooms... This evening I opened a jar of my red pickled cabbage (Sauerkraut) and my goodness, it was phenomenally good!! Never, ever buying the commercial stuff, ever again!
4
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
My avid and faithful followers/readers will remember that on the 9th of September, I prepared a batch of red cabbage sauerkraut.
Well, here it is, all transferred into jars:
My goodness, I kid you not, it's really some of the best sauerkraut I have EVER tasted! I took some to work yesterday, and a Polish colleague of mine has stated it's better than her mother's. Oops....!
The jar I opened on the 26th was absolutely divine - but the batch in the pickle-pressing box was just out of this world! Even better!
I have yet to taste the white cabbage sauerkraut I made on the 4th of september - 5 days earlier... but if this one is anything to go by, it's going to blow my mind - and taste-buds!!
( I need containers to transfer it into - I have to get those form somewhere!)
silverIn the beginning there was nothing, and then it exploded.USA, Left coast.Veteran
My best friend in h.s. her mom was a war bride from Genova and she had huge jars of pickled peppers. You ever pickle peppers, @Federica? And nobody made focaccia like she did. OmG
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Oh yeah. Peppers were the first thing I pickled! And actually, I make a really good focaccia...
But I'm not here to top anyone else. It's a question of personal tastes....
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
They're out of this world.... sublime!!
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Well, today I took some sauerkraut to work and ate it with some vegetarian frankfurters (Tivall), which I had also pickled. I didn't expect them to work, but they did...
I offered a taste to some colleagues, who were intrigued and attracted by the wonderful aromas.
I was lucky to actually get any of my own lunch....!
0
silverIn the beginning there was nothing, and then it exploded.USA, Left coast.Veteran
Hey! Is there anything you DON'T pickle, Auntie @Federica?
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Parsnips cut up, placed in a microwave for 5-7 minutes can replace potatoes or be a sweet potato substitute. Season with olive oil pepper and salt.
Try and get the whole veg. For example the stem and leaves of a cauliflower can be used in a stir fry. Or raw beets with leaf top - tops are delicious raw or stir fried.
Cooked beans and frozen peas plus garlic, ginger, tumeric and spices = curry
0
silverIn the beginning there was nothing, and then it exploded.USA, Left coast.Veteran
How to eat when the weather is hot-hot-hot: small apples (1 lb. of little bitty galas 97 cents) - got 3 lbs of them - apples and cheese - sigh - no I don't make my own chili - opening a can of dennisons and/or stagg and heat it up in the double-boiler man, is about all I have the stamina for - last week all it did was stay same temp but add in loads of humidity - dying...
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Have started a batch of glorious kimchi today - it's funny, but a lot of people at work are taking an interest... a colleague yesterday (when I happily declared my daikon radishes had FINALLY arrived!) asked me why I needed them... what I was making.... and asked me to take some in for her to try.... Looks like we got us some converts...
@lobster said:- Parsnips cut up, placed in a microwave for 5-7 minutes can replace potatoes or be a sweet potato substitute. Season with olive oil pepper and salt.
Roast parsnips are really yummy.
1
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Gosh forget to mention, add boiling water to parsnips or potatoes cooked in microwave. Potatos take about 12-13 mins in our microwave.
Had oven roast parsnips tonight, garlic cloves can be roasted whole. Also sweet peppers, onions, sausages, tomatoes, potatos. Just tossed in oil, salt and pepper, roasted. Just yum. In Australia they must be doing this on the barbecue ...
How to make vegetarian sausages, nutballs for the oven/barbecue roast?
Comments
I shall put it to good use and post photos - watch this space!!
I thought maybe a sous vide machine, guess I'm way off. No idea.
@federica, vegetable grater or slicer?
KIMCHE ANYONE!
Me first!!
Ok, so today I decide I make some sauerkraut using red cabbage and 2 carrots. Total weight, 2.25kg...
to every kg of cabbage, you need one rounded tbsp of coarse unrefined pure sea salt.
I layered the cabbage and 2 carrots, also finely shredded, with the salt. You can see the grains of salt on the top... this is prior to mixing well....
After a good scrunch and mix, the sauerkraut is beginning to 'take shape'....
This is the same cabbage, after a good scrunch and mix with the salt. It really reduces down well.
Note how it has created its own brine....
Now, it's transferred to the containers required, for fermentation to take place....
YES!! It's a japanese Pickle press!
It can be used for pickled daikon, cucumbers, carrots...in fact, any kind of vegetable you care to try!!
All that cabbage fitted into those three containers. You can see the liquid at the top... gradually, by screwing down the flat press-plate in the box, you can create more brine. The cabbage MUST remain submerged completely. I used weights to perform the same task in the jars.
These will need opening on a regular basis (daily) to prevent the build-up of fermentation gases.
And exploded pickle jar is a sight to behold. The mess is breathtaking.... Fortunately, it's never happened to me, but I have seen it happen to others....
This is the other sauerkraut I have processing...
the 'kraut is covered by a double layer of clingfilm ('saran wrap' to my dear FAtP) and then weighed down by a sandwich box filled with water, then a large square of cheesecloth, which has a 2-litre bottle of water on top of that. The cheesecloth is to prevent stuff getting in and spoiling the batch, but lets it breathe.... The white froth is the fermentation taking place. It's fine, all part of the process, and harmless....
I did initially think it might have been some type of marinating container with a vacuum suction. I've never heard of a pickle press before, looks neat!
Well, about 2 weeks ago, I decided to try pickling some butternut squash; I shredded two of them, and roasted the majority of the squash I shredded (as I did a while back....) the remainder, together with the very thinly sliced 'cores' I decided to brine and pickle.
I layered the finely-sliced pieces into a tall jar, and covered them with a brine solution.
The shredded bits, I salted, and then covered with a milder solution.
I tasted them this evening.
Utterly delicious. A total success.
I also shredded a fennel, and did the same with that. Again, really, really good.
Not so keen on the very finely-sliced white onion and shallot, but there's a lot of it so I'm going to leave it a while longer....It's definitely on its way to being really good....
Probiotic, lacto-fermented pickles can greatly improve - if not actually cure - IBS.
Healthy foods rock!!
I don't suppose it makes a difference but using red cabbage instead of white/green? in the taste? You've almost converted me - if the weather were cooler here, I might get really jazzed about doing what you're doing, @Federica.
Red or white, a mix of both.... doesn't matter. The ratio of salt ---> cabbage, is the same....
If the weather's warm, it's the best time to do it.
Clean utensils, a good vegetable slicer, and a little bit of prep time.
Really, it's a therapeutic pleasure, a lesson in patience and a great result.
What more could you ask..?!
Marmite!!!!!!!! And you call yourself an Aussie shakes head I don't know if we can be friends anymore LOL (sorry Fede xxx)
I'm an omnivore and make no apologies for being so. I am being very careful with protein and vegie portions due to my medical condition though. My comfort food is Vegemite, straight from the jar with a spoon. Apparently I discovered this at age 2. If I was stuck on a desert island and only had the option to take one thing - it would be Vegemite.
_ /\ _ (the true blue Aussie)
drooling at Fede's food porn posts
Ok get ready @federica you've got a long term houseguest coming.
I'll bring the Vegemite
_ /\ _
It's a challenge to chop when you're melting.
ok, sit in the fridge...... or wrap a cold flannel round your neck. It works. seriously. (The flannel thing, not the fridge thing.)
All house-guests welcome! XXX
Amen. I've been a vegetarian for most of my adult life...since I returned home from the military actually. Very few experiences, I think, compare with combat for losing the taste for participating in the process of taking life that doesn't want to be taken.
That said, when I got sick and our income stopped, we still had to eat. As you've pointed out - crap costs less. Much less. Too, remission or not, twelve hours or more a day of hard work doesn't leave much energy left for eating...let alone cooking something that doesn't come out of a microwave in a minute or less. Might be why I've dropped thirty-five pounds (sixteen kilos) in the last two months.
Ah Ha! German "Kim Che"! Not really, but it sure looks good. How long is the line outside?
Good sauerkraut is "Num! Num! (sorry - gtdr's minecraft again), and good homemade is better yet.
Yagr - Take care of yourself and don't feel too proud to get help from the formal and informal vet and vet support groups around (as long as they are legit). In the US, one group that provides psychological help for Iraq-Afgan war vets is "The Soldiers Project". They are free, confidential and there for vets and family members. Ther are other orgs for assistane and training opportunities (jobs too). Just don't surrender.
Ha! Sorry mate. Hope you are well and I hope the Swans can cause an upset for you this weekend in Perth!
It might be a bit of a line at Fede's.
Also, take a case or two of your good Aussie beer to wash all that Vegemite and Fede food. Near Beer and flavored water (Bud & Coors) don't quite make it once you've had the real stuff.
Addendum to last: The UK brews aren't bad - definitely different from the US near beers*.
But, naturally, all things in moderation, except possibly the Fede food.
*Then again, there's always coffee.
No such luck
I cried into my Coke last night
diluted cocaine is not as effective, that's true.
I wonder whether I could pickle it tho'......
OK... so mother has gone to Italy for a while... she leaves a message telling me to rid her fridge of perishables - she's going to be gone a month so... Couple of eggs, some butter (now ghee) and a few fresh veg... oh, and nigh-on 2 litres of full-cream milk, "use by" date, 6th september.
Well, I transport the lot home, leave the milk on the windowsill and sure enough, by the next day, I have 'clabbered milk'.
I pour it through a cheesecloth, string it up and let the whey separate. (All this whey is amazing stuff, by the way.... never dispose of whey.....) and gradually, the clabbered milk becomes more soild, more dense, until I have the makings of cream cheese.
I line one of those rectangular take-away plastic tubs with some clean muslin, and poke a few holes in the bottom.
I fill another plastic take-away container with water, fold the muslin edges over the cheese, enclosing it completely, and then put the water-filled container on top, as a weight, to express the last of the whey through the holes punched in the bottom. (Actually, they're knife-slits. These damn plastic things don't 'hole-punch!)
Over the next day or so, I add further weight as above, and tonight, I decide it's time to test the product.
I cut three slices of sourdough bread.
I spread them with my cheese.
I top with fresh tomato salad (2 tomatoes, half a small shallot, both sliced on a mandolin) olive oil, torn basil leaves and salt, leave for 5 minutes. ) and pour on the juice.
I eat.
I am still alive, and what's more, that was food fit for the gods.
But I had it instead, they can suck up their usual ambrosia....
Goodness, it was sublime.....
Yeah, a shame as they really had a crack......
I reckon you're facing a tricky one against the Roos this week too!
Take care mate
Ingredients:
One large general-purpose potato (eg: Maris Piper), about the size of an orange
two large eggs
2 heaped Tbsps grated parmesan
fine breadcrumbs. (about a cup)
In this order:
Break the eggs into a bowl, and beat well, adding the parmesan.
Peel and grate the potato on a box grater - large holes.
Put the grated potato into a clean cloth, and squeeze as much water as you possibly can, out of it.
(at this point, put the heat under a deep-fat fryer).
Add the squeeze-dried grated potato to the egg/cheese mix.
Add enough breadcrumbs to form a stiff-ish mixture.
BE CAREFUL: as the breadcrumbs absorb the egg, they soften and become firmer, more dense. So be cautious at first. Add, mix, wait.
You can always add a bit more to compensate.
OH:
)
DO NOT ADD ANY SEASONING!
Salt will simply draw more water out of the potatoes and make the mix soggy. (Guess how I found THAT out?
The mix should be able to hold its shape, without either crumbling, or being too loose...
Take enough mix to form a small cylinder, about the size of a walnut.
Make as many as the mix will allow - probably between 12 - 16.
When they're all made, drop them gently into the hot fat, and fry, turning them, until they're a deep golden-brown. A shade lighter than a hazelnut....
Drain on kitchen paper.
Eat hot or cold.
The outside will be yummy-crisp, the inside still slightly firm and chewy.
I don't season them at all. The cheese is a good addition, and what you eat them with, adds the complementary flavours...
Eat with a nice green dressed salad, and a healthy portion of one of my pickles. Butternut, fennel, sauerkraut, spanish onion, carrot, cauliflower....
You're welcome!
Well... these are not so much 100-year-old-eggs as maybe 500...
The "whites" should not be so honey-golden... more horse-chestnut brown... and the yolks should be darker in green...
(Sounds REALLY appetising, doesn't it - ?!
)
I spoke to the site founder I got the recipe from, and they admitted their timing is a bit hit-and-miss and they had varied results, too.. They suggested if I try these again, I leave them in the maturing solution for twice the time, as my eggs looked considerably larger than theirs.... so I SHALL definitely have another go, but leave them for a month rather than a fortnight....
Still, the flavour is... unique, to say the least!
(sorry about the sideways shot.... Can't take it again, as the eggs are now gone....!)
I am about to embark on trying to make pickled chestnut mushrooms... This evening I opened a jar of my red pickled cabbage (Sauerkraut) and my goodness, it was phenomenally good!! Never, ever buying the commercial stuff, ever again!
My avid and faithful followers/readers will remember that on the 9th of September, I prepared a batch of red cabbage sauerkraut.
Well, here it is, all transferred into jars:
My goodness, I kid you not, it's really some of the best sauerkraut I have EVER tasted! I took some to work yesterday, and a Polish colleague of mine has stated it's better than her mother's. Oops....!
The jar I opened on the 26th was absolutely divine - but the batch in the pickle-pressing box was just out of this world! Even better!
I have yet to taste the white cabbage sauerkraut I made on the 4th of september - 5 days earlier... but if this one is anything to go by, it's going to blow my mind - and taste-buds!!
( I need containers to transfer it into - I have to get those form somewhere!)
These are other pickles I am preparing:
From the left:
Cucumber, celeriac, asparagus and carrot;
At the front, small red radishes.
Nuffink like a nice pickled onion wiv your fish and chips.
I made those, too... but I finely shredded the onions, and they're amazing....
Mmm, finely shredded pickled onions... [ drool ]....
My best friend in h.s. her mom was a war bride from Genova and she had huge jars of pickled peppers. You ever pickle peppers, @Federica? And nobody made focaccia like she did. OmG
Oh yeah. Peppers were the first thing I pickled! And actually, I make a really good focaccia...
But I'm not here to top anyone else. It's a question of personal tastes....
mmm... pickled peppers!
They're out of this world.... sublime!!
Well, today I took some sauerkraut to work and ate it with some vegetarian frankfurters (Tivall), which I had also pickled. I didn't expect them to work, but they did...
I offered a taste to some colleagues, who were intrigued and attracted by the wonderful aromas.
I was lucky to actually get any of my own lunch....!
Hey! Is there anything you DON'T pickle, Auntie @Federica?
knitting. I find the wool won't run properly....
Parsnips cut up, placed in a microwave for 5-7 minutes can replace potatoes or be a sweet potato substitute. Season with olive oil pepper and salt.
Try and get the whole veg. For example the stem and leaves of a cauliflower can be used in a stir fry. Or raw beets with leaf top - tops are delicious raw or stir fried.
Cooked beans and frozen peas plus garlic, ginger, tumeric and spices = curry
How to eat when the weather is hot-hot-hot: small apples (1 lb. of little bitty galas 97 cents) - got 3 lbs of them - apples and cheese - sigh - no I don't make my own chili - opening a can of dennisons and/or stagg and heat it up in the double-boiler man, is about all I have the stamina for - last week all it did was stay same temp but add in loads of humidity - dying...
Have started a batch of glorious kimchi today - it's funny, but a lot of people at work are taking an interest... a colleague yesterday (when I happily declared my daikon radishes had FINALLY arrived!) asked me why I needed them... what I was making.... and asked me to take some in for her to try.... Looks like we got us some converts...
Roast parsnips are really yummy.
You can't have a Sunday Roast without parsnips.
It's the Law.
Gosh forget to mention, add boiling water to parsnips or potatoes cooked in microwave. Potatos take about 12-13 mins in our microwave.
Had oven roast parsnips tonight, garlic cloves can be roasted whole. Also sweet peppers, onions, sausages, tomatoes, potatos. Just tossed in oil, salt and pepper, roasted. Just yum. In Australia they must be doing this on the barbecue ...
How to make vegetarian sausages, nutballs for the oven/barbecue roast?