The World's Largest Coalition of Nontheists and Nontheist Communities!
All about food! Making food. Eating food. Where food comes from. What you like What you don't like. Recipes. How and why of food. Bon appetit!
Latest Activity: Jul 11
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
Started by Idaho Spud. Last reply by Idaho Spud Jul 4.
Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17.
Started by Ruth Anthony-Gardner May 29.
Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18.
Started by Joan Denoo. Last reply by Randall Smith Feb 25.
You folks have a lot of influence on me.
My latest food purchase:
You're right, Carl. I can live without pineapple. Had a mango, onions, chili, garlic chutney with spices in Hawaii topped over Portuguese sausage. Mmmmmmmmmm.
Pat, I forgot to mention that the tropical mango salsa I like also contains pineapple. If memory serves me correctly, I believe you mentioned some time ago your dislike of pineapple. :(
Found a great way to serve sweet corn. Roast it on a grill, and cover it with a compound butter. One stick of butter, 2 tablespoons of ancho chili powder, one teaspoon of salt (kosher), and one clove of finely minced garlic. Mix the day before, and put in the fridge. When the corn comes off the grill, slather it in the compound butter. I would add, that sweet potatoes cooked on the grill, with this compound butter, is mighty tasty.
Carl, you're making my mouth water. Especially, with the mango salsa. There's a small Mexican grocery store in the Village of Cobden, Illinois, that I frequent.. Fantastic variety of dried chilis: Ancho, guajillo, arbol, cascabel, etc. And, excellent varieties of cheeses. I may have to go there to get some nourishment as I watch the Cubs take on (and hopefully beat) the Cardinals.
Pat, I'm very familiar with El Milagro tortilla chips. They're made here in Chicago and they're the only brand I will buy. The Mexican market by my house makes their own guacamole which is wonderful. (Now I gotta go get some!) They also make their own pico de gallo and tropical salsa with mango and onion. Mmm
Randy, I weighed my shredded cabbage and used the recommended amount of salt. It took several batches of weighed cabbage to fill one crock. I can't remember if I stirred the salt into the cabbage; however, I do remember bruising the cabbage before I put it in the crock.
Sauerkraut smells terrible while making it. The top developed an ugly green slime that came off nicely if I placed a cheese cloth over the shredded cabbage. I weighted my kraut down with a big block of wood carved to fit inside the crock. I put a stainless steel handle on top of the wood block, so I could lift it off and set it on a clean towel. I could pull the cheesecloth gently off and throw it away. I scooped out as much kraut as I wanted to serve. I placed a clean cheese cloth over the kraut making sure the cloth completely covered the kraut and went up the sides of the crock an inch or two so I could easily lift it off the next time.
The longer a fermentation sits, the better it tastes. I made enough to last a year for my three children, me, and special guests.
The house reeked of sauerkraut because my garage was too cold to get a good fermentation, and my basement had the perfect temperature. I usually had two or three crocks going at a time. When the kids grew up and moved out, I quit making kraut. I will start again because there are so many people to feed here at my Newport home.
Welcome toAtheist Nexus
Sign Upor Sign In
Update Your Membership :
Nexus on Social Media:
© 2017 Atheist Nexus. All rights reserved. Admin: Richard Haynes.
Report an Issue |
Terms of Service
Please check your browser settings or contact your system administrator.