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Comment by Loam Gnome on Friday

Hi Joan,

I've probably made 5 or 6 batches of apple sauce that way now.  I froze a couple of batches for later use, in quart size freezer ziplock bags.  I love the stuff!  Also it's a great use for windfall apples.

I also like that fermentation system very much  I made another batch of kimchee, another batch of sauerkraut, and some pickled eggs.

Comment by Joan Denoo on Friday

Daniel, how do you like the fermenting system you now use?

"I cut a circle of wax paper, larger than the top of the jar and push that in so the peppers will be below the brine level. Then I top with a glass weight, then push in so the brine covers the weight. Then the silicone one-way-valve lid."

I have not used this method and need your review. Thanks. 

Comment by Joan Denoo on Friday

Loam, on September 24, 2018 you shared a recipe with us. How did it turn out? 

Apple sauce made in crock pot.


Comment by Loam Gnome on Friday

Randy, I don't think you'll catch anything from those mushrooms, although I don't know much about them!

That pizza sounds interesting.  The most unusual I've had lately was on a trip to Cannon Beach last Veteran's Day.  We got one that was sauteed mushrooms with Rosemary, roasted garlic, and goat cheese.  I loved it.

One of today's projects:  I liked the red Thai pepper sauce so much I've been looking in all of the Asian grocery stores for red Thai peppers.  No such luck.  Yesterday I bought some green Korean peppers, and mixed colors Thai peppers.  Today I made a batch of hot sauce with each, that now needs to ferment a while.  Here is the recipe that I use.  I made a few changes - first, I used the entire package of peppers, cutting them into slices and then roughly chopping in a small food processor.  I packed those into the pint jar, then poured in the brine.  Second, I added 2 tablespoons of clear whey as an inoculum.  I mixed that with the brine before pouring it into the chopped peppers in the jar.  Alternatively, I could have used sauerkraut juice (alive, not canned).  I did that to "jump start" the fermentation.

We'll see how they turn out.  Putting this together is really simple.  Maybe next I'll make a batch with Jalapenos.

This is the arrangement I did for the top. It can just be a plastic bag filled with brine or water. This is a little more complicated, but I like it. I cut a circle of wax paper, larger than the top of the jar and push that in so the peppers will be below the brine level. Then I top with a glass weight, then push in so the brine covers the weight. Then the silicone one-way-valve lid.

This is the Thai Pepper sauce, done the same way.

Comment by Randall Smith on Thursday

Squirrel's brains? Yummy! I may get the same disease eating my newly found "chicken in the woods" mushroom. It's a little old looking, so we'll see. Have you ever seen one?

Had something last night I've never had before--a fig pizza! The cheeses were mozzarella and blue. Took my 3 daughters and husbands (2) out to dinner last night at one of the restaurants in Lafayette my farm kids sell produce to. The pizza was delicious.

Oh yes, the tater pie was good, although I didn't mash it up enough--a little stringy. I add ginger to it.

Comment by Loam Gnome on Thursday

Randy, how was the sweet tater pie?  Same spices as pumpkin pie?

Our church dinners were either potlucks, BBQ, or spaghetti suppers. 

Regardless, if they try to serve you squirrel brains,it's best to decline

Comment by Randall Smith on October 10, 2018 at 6:48am

Some things never change. I ate a "church dinner" last night (with my grandkids, who go with their "grammie" to her church). The meal was the standard chicken and noodles with mashed potatoes and canned corn. It took me back to my early days--identical to what they served then. Bad for you then, bad for you now. No fruit, no greens. I'm guessing the recipe is the same as my grandmothers. Still delicious, however!

Comment by Randall Smith on October 3, 2018 at 6:47am

Yes, the pie does look tasty. I'll be baking a sweet potato pie sometime soon. First, I need to make a red raspberry pie to help use up all the raspberries I've been picking.

Comment by Patricia on October 2, 2018 at 1:15pm

Looks tasty. I'm making pumpkin pie later this week, our son will be here for the long weekend.

Comment by Loam Gnome on October 2, 2018 at 11:30am

Randy, I like tofu too.  You don't have to be vegetarian at all.  It's healthy, light, and I think it goes with a lot of foods.  I like it fried with a spicy peanut sauce, or sauteed with mushrooms, or other things.

Last night I made a pie.  This was "Pink Banana Squash" that I cooked, pureed, and froze last year.  For that matter, I made the crust and froze it last summer.   Once there is cinnamon, nutmeg, ginger, clove, and a little brown sugar, it looks and tastes just like pumpkin pie.  I think, maybe better.


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