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Current batch of sauerkraut. The first is all gone! This time I addded slices of Brussels sprouts for fun, and a little juice from the prior batch to speed start it - although it does just fine without an inoculum. The silicone nipple tops are also not necessary, but I thought it would be fun to see how they work. Now wait 2 weeks...
Figured out how to make grape freezer jam from fresh grapes from my yard. I used only the blue grapes. For flavor and nutrients, I wanted to include the skins, but the seeds are too annoying. So, (1) squeeze the skins off. These are "slip-skin" which is easy to do, but a bit tedious. (2) bring the innards to a gentle boil and simmer a bit to liquify them. (3) Run the liquified grape innards through a food mill. That removes the seeds. (4) Puree the skins through a food processor. (5) Recombine the pureed skins with the innards (6) follow the directions on the Pectin for freezer jam. I used low-sugar pectin. That's a good thing, because this grape jam is so grapey and sweet it's almost like a candy. Worth while and now I will have something nice from the garden, all winter long.
Randy, when I lived in the midwest, I shopped at Aldi more than anywhere else. They dont have it here, and I miss it..
Trader Joes is owned by the same group. With those selections, I wonder if there will be crossover products.
After reading a couple of "food and recipe" books, I bought several things at Aldi that I have never tried before: chia seeds, organic tofu, and ghee among them. I also got some blue cheese stuffed olives. Not sure how I'll use them, but I couldn't resist trying something new. They're supposed to be good for us.
Here is the recipe I'm using for fermented salsa. For what it's worth, it's really good even without fermenting.
10 Roma or sauce tomatoes
3 Jalapeno peppers
1 bunch of cilantro, about 1/2 cup chopped
1 medium onion, cut into quarters
juice from 2 lemons
1/2 tablespoon seasalt
1/4 cup whey. If not fermenting, the whey isnt needed
Put it all into food processor and pulse a few times to desired consistency. I like mine with good size chunks.
You could use regular tomatoes, maybe just 4 if they are bigger than Roma type tomatoes.
You could use mild peppers instead of Jalapenos.
I put it all into a 1 quart jar leaving an inch of space on top, add a circle of wax paper on top (this is called a cartouche), and weigh it down. It will need pressure release a couple of times. Last time, I used a ziploc partly filled with water to weigh it down, but now I have glass weights. Seal the jar. This gets to ferment about 5 days.
There was a little too much to fill the jar, and I ate that with a spoon.
The whey comes from making yogurt. There is watery liquid on top of fresh yogurt. That is the whey. Some recipes call for it. I think that the same amount of sauerkraut juice - not canned or sterilized - would do about the same thing and the taste would not be noticable.
Randy, I don't know why, but people have a big variation in their affinity for hot pepper. I grew up on very mild / bland foods. It was in boot camp, at Ft. Polk Louisiana, where I was introduced to Tabasco sauce, and later to Thai and Chinese hot sauces. Ever since then, I've loved hot peppers. Everyone is different.
They do have no-heat Jalapenos. They have a nice flavor, a little different from bell peppers.
I think my hot sauces need to age a few more weeks to bring out their flavors. The thick Thai red sauce was very hot, and the garlic flavor stayed with me for an hour. But I felt like it was missing something. The Jalapeno sauce was less hot, and was a little more watery than I hoped. Again, maybe aging will help with that. I could add some pectin or something...
Joan thank you for the pectin instructions. That is very much a work in progress for me. However, it is a way to make use of home garden fruits for the year to come, so worth the effort. I think freezer jams have more flavor than canned-jams.
Awesome, Daniel! For some reason, I grew a jalapeno plant this year. One bite and I was miserable for an hour. Never again!
GC, that's some delicious looking cake!
Loam Gnome, your hot sauces are so pretty and I am sure they make morning eggs with hashbrowns an especially good way to start the day. The colors stand out. Larry likes hot sauces on all his foods; he uses a lot of Franks Hot Sauce.
Grinning Cat, thanks for the Pomona’s Universal Pectin® suggestion. I have not tried it but their website makes me want to be 20 years younger and still in my food forest in Spokane. We have no Concord grapes here, and the pears, gooseberries, cherries, and rhubarb are things of my past.
I happily share the site and hope someone else makes some of the jams, jellies, marmalades, chutneys, and reports how they taste.
Pomona’s Universal Pectin®
Directions for Freezer Jam – Blender/Food Processor Required1. Wash and rinse freezer containers.2. Prepare fruit. Measure fruit into large bowl withlemon or lime juice(if called for in recipe).3. Measure sweetener; add to fruit; stir well.4. Bring 3/4C water to a boil. Put in blender/food processor. Add proper amount of pectin powder; vent lid; blend 1-2 min. until all powder is dissolved.5. Add hot liquid pectin to fruit; stir until well mixed.6. Add 4t calcium water from jar; stir well. Jell should appear. If not, stir in1 t calcium water at a time until jam jells. Stop adding calcium water when no improvement in jell is seen. See Note below.7. Fill containers to 1/2” of top. Put on lids. Storein freezer immediately for up to 1 year. Keep in refrigerator after thawing. Lasts about 1 week in refrigerator.Note: Some fruits may not jell well as raw jam. Put runny jam in pan, bring to boil & stir 1-2 min. Jells when cool. Store cooled jam in freezer. Lasts 2-3 weeks in refrigerator.
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