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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.
Loam, on September 24, 2018 you shared a recipe with us. How did it turn out?
Apple sauce made in crock pot.
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.
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.
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
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!
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.
Looks tasty. I'm making pumpkin pie later this week, our son will be here for the long weekend.
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.
I don't know why I bought tofu in the first place--I'm not a vegetarian-- but I pan fried it up after squeezing all the water out. With the sauce I made, thanks to the internet, it was really quite good.
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