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Comment by Loam Gnome on August 25, 2018 at 3:41pm

Got a book from the publuc library - "Tasty" by Tom Perkins.  The art and science of what we eat.  Mostly the science, evolution, biology, biochemistry, history.  Interesting reading. 

Comment by Randall Smith on August 18, 2018 at 7:04am

Looks good, Daniel. I guess I'll have to make some tomato sauce! 

I've pickled cukes and peppers, and made cabbage kraut. I just read where one can make butternut squash kraut. May have to try it.

Comment by Patricia on August 17, 2018 at 10:06pm

Yes, it is one of these easiest things to do.

Comment by Loam Gnome on August 17, 2018 at 10:05pm

I just learned how to do this about 3 years ago.  Then I wondered why I never did it before.  I love this tomato sauce and it's easy!

Comment by Patricia on August 17, 2018 at 9:56pm

I always kept the skins on mine.

Comment by Loam Gnome on August 17, 2018 at 9:42pm

Yesterday and today, I've been processing cooking tomatoes for sauce.  I took photos.

Then I cover and let cool for an hour or 2, or overnight. Then I use food processor, in 2 or 3 batches, pulse about 5 times to chop up the skins thoroughly.  I don't remove the skins.  I think there is nutrition there, especially complex carbohydrate.  Run through the food processor, I don't think the skin has any negative effect in texture or flavor, for sauces or soups.

Then I portion into 1-cup amounts into labeled 1-quart freezer bags, freeze flat and once frozen, put them onto the freezer shelf in a plastic box, like recipe cards in a file box.

Then I use them a package at a time when I need them.  Each time, I remember they are from my own kitchen garden.  There is no added sugar at all, you control the salt and whatever herbs or spices are added.  It doesn't have the over-cooked flavor in a lot of pizza sauces and pasta sauces.  The cooking is so minimal, I think not only is the flavor better, but so is the nutrition.

So that's what I've been doing in the kitchen this week!

Comment by Loam Gnome on August 16, 2018 at 11:35pm

You're right Randy, no vinegar.  The normal kraut fermentation is lactic acid, while vinegar is acetic acid.  I don't know if that difference can be tasted.  The salt is there to discourage spoilage while the beneficial bacteria grow.

My sauerkraut is making a lot of CO2 gas now and smells like sauerkraut.  Still a long ways to go.  The purple cabbage makes for a beautiful color in the juice, 

Comment by Grinning Cat on August 16, 2018 at 10:39am

Joan, how wonderful to read about your family's celebrations of milestones throughout the year! And seeing history as a spiral or helix, building on past generations, made me think "Why didn't I think of that?" Then there's that apt observation about human history in the most recent few millennia (an eyeblink in geologic time) by John Robert Colombo: history doesn't repeat itself, but it does rhyme. The final piece of the spiral could itself be a helical thread, like a lightbulb filament. (How many of our kids and grandkids will even know what an incandescent bulb was?)

Loam and Randy, fermented salsa sounds interesting! The few times I've had kim chee it's been rather fiery. Michael Pollan (of the pithy diet advice "Eat food. Not too much. Mostly plants") and others recommend fermented foods of all kinds to introduce beneficial gut bacteria.

Comment by Randall Smith on August 16, 2018 at 7:02am

Kim chee is supposed to be very good for cultivating the right kinds of intestinal bacteria. Looks good, Daniel. Hope it turns out. Today I'll make your version of kraut. No vinegar, right? I do use vinegar in making slaw and pickles.

Comment by Patricia on August 15, 2018 at 7:07pm

Oh that looks so good. I love colourful foods.


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