what's cooking? part 5: 2017-2027

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not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (two years ago) link

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (two years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (two years ago) link

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (two years ago) link

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (two years ago) link

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (two years ago) link

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (two years ago) link

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (two years ago) link

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (two years ago) link

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (two years ago) link

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (two years ago) link

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (two years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (two years ago) link

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (two years ago) link

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (two years ago) link

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (two years ago) link

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (two years ago) link

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (two years ago) link

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (two years ago) link

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (two years ago) link

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (two years ago) link

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (two years ago) link

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (two years ago) link

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (two years ago) link

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (two years ago) link

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (two years ago) link

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (two years ago) link

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (two years ago) link

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (two years ago) link

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (two years ago) link

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (two years ago) link

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (two years ago) link

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (two years ago) link

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (two years ago) link

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (two years ago) link

hmph

sleeve, Wednesday, 11 January 2017 17:57 (two years ago) link

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (two years ago) link

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (two years ago) link

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (two years ago) link

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (two years ago) link

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (two years ago) link

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (two years ago) link

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (two years ago) link

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (two years ago) link

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (two years ago) link

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (two years ago) link

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (two years ago) link

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (two years ago) link

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (two years ago) link

xpost I have such a gap in my repertoire of cooking meat. I kind of figure at this point there is no use in experimenting, I pretty much just go balls out when I travel/dine out or someone else prepares it for me. Those momofuku pork buns are soooo good.

Yerac, Friday, 17 May 2019 18:10 (two months ago) link

I'm getting pretty good with the vegan creole red beans. Soak lb Camellia brand (no good substitutes) beans overnight. Chop big onion, green pepper, 2+ stalks celery, 2+ cloves garlic and saute in the bottom of a big pressure cooker. Add Tbsp smoked paprika, 1/2 tsp thyme, 3 bay leaves, pinch cayenne, 1/4 tsp salt, generous black pepper, stir in, then add beans with water just to cover. Tsp marmite/other yeast extract/bullion optional. Heat the cooker to the standard 15 psi, and maintain 30 minutes, then turn the stove off as the pressure releases over the next 30+ minutes. No stirring necessary, and no risk of burning as there isn't an external heat source and water isn't boiling off. Don't worry if it looks a bit liquid, stir it up and the starches will congeal as it cools. Adjust flavor with balsamic vinegar, creole hot sauce, salt, black pepper. Serve over basmati rice (microwave recipe: 2 pts rice, 3.5 pts water, in my microwave 7 minutes uncovered, 7 covered) with a plate over the bowl.

nonsense upon stilts (Sanpaku), Saturday, 18 May 2019 15:55 (two months ago) link

the pork belly and the buns turned out well. i tend to think the bread-to-filling ratio in most bao i've eaten is too high, which makes me think i've probably never eaten very good bao. i'm very excited about the format and look forward to making a veg version that everyone in our house can enjoy. i need to get a big wok steamer or something, though, because I was up all night steaming 50 buns at 4 or 5 at a time. maybe i can find something that would work for tamales, too.

i got bag sauce in my bag (Sufjan Grafton), Monday, 20 May 2019 21:19 (one month ago) link

i tested the bun quality in real time with just some quick pickle, hoisin, and scallion sauce. that alone was pretty awesome, but it looks like mushrooms is the way most veg versions go.

i got bag sauce in my bag (Sufjan Grafton), Monday, 20 May 2019 21:22 (one month ago) link

oh wow steaming that man buns without a stacked set up sounds like a nightmare.

Yerac, Monday, 20 May 2019 22:37 (one month ago) link

uh, many buns.

Yerac, Monday, 20 May 2019 22:37 (one month ago) link

that many buns was a pain in the man buns, yes. i drank wine and listened to a few podcasts. normally i would buy the tools for the job beforehand, but i wasn't sure i'd love these. going to do the soy pickled rehydrated shiitakes for the veg version.

i got bag sauce in my bag (Sufjan Grafton), Tuesday, 21 May 2019 01:34 (one month ago) link

my grandpa cut out a receipt for lumpia... but I have been told it is not worth the effort and that the frozen kind at like 99 Ranch are almost/just as good

brimstead, Tuesday, 21 May 2019 01:50 (one month ago) link

fucking nonsense

reggae mike love (polyphonic), Tuesday, 21 May 2019 02:31 (one month ago) link

i've not had lumpia and enjoyed looking into it. according to yelp, i'd have to drive a ways to find it. might have to give the frozen a try, as i'm sure one of the grocers have it. giving one a recipe for a thing and then immediately encouraging one to just buy the thing is a classic cookbook move as well. making it seems like good calibration and instruction, even if you do end up buying ready made afterward.

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 22 May 2019 05:48 (one month ago) link

To commemorate a trip my wife and I took to Brittany in May, 2012, I made some savory gallettes tonight, stuffed with ham, gruyere, mushrooms and greens, with steamed artichokes and asparagus on the side. We broke out some nicer-than-our-usual wine and reminisced. Very nice.

A is for (Aimless), Saturday, 25 May 2019 03:15 (one month ago) link

i would like those

Squeaky Fromage (VegemiteGrrl), Saturday, 25 May 2019 03:22 (one month ago) link

I normally cook 6 days a week, every week; I simply can't imagine what it would be like to be presented with a delicious cooked meal like that!

kinder, Saturday, 25 May 2019 15:28 (one month ago) link

Ok, this is a little off topic but it's driving me a bit crazy and I know someone here will know. In France (and other part of EU), it seems there are not a lot of big conventional home ovens but are those little microwaves also little ovens? For some reason I thought they were but I haven't been able to figure it out how to use them and I don't seem to be googling the right things. I always want to make some type of pastry cheese thing in France but I can't figure out the oven situation.

Yerac, Saturday, 25 May 2019 15:44 (one month ago) link

I love savory galletes.

Yerac, Saturday, 25 May 2019 15:53 (one month ago) link

You might be mistaking a small convection oven for a microwave. I don't think they would be compatible in the same appliance, but they can look very much alike.

A is for (Aimless), Saturday, 25 May 2019 17:47 (one month ago) link

You can get microwaves that are 'combination' ovens so they also grill and a few are convection ovens too.

kinder, Saturday, 25 May 2019 18:28 (one month ago) link

Your average microwave isn't likely to be one, although they are getting more popular. I do have one but haven't ever used the convection oven setting!

kinder, Saturday, 25 May 2019 18:29 (one month ago) link

I can't imagine not having a normal built-in oven/range in a kitchen though?

kinder, Saturday, 25 May 2019 18:32 (one month ago) link

Almost all the apartments I have stayed in France don't have a regular oven. i know I have seen one in a larger house though.

^^^ That seems to be what I have seen but was scared to use because I was worried about setting something I didn't own on fire.

Yerac, Saturday, 25 May 2019 18:37 (one month ago) link

My kitchen reno includes both a standard oven and a "speed oven" thingie, which microwaves and does other stuff I guess? Anyhow, I fully expect that I will be using the standard oven over the speed oven 99.99% of the time.

Said oven(s) and other appliances were delivered this week. I think there is light at the end of the tunnel on this reno! So excited to have a high-BTU range top with a proper hood! And a bright-orange oven! That I swear I will learn to bake in!

mom tossed in kimchee (quincie), Saturday, 25 May 2019 20:51 (one month ago) link

sean brock was raving about this thing in an instagram post today. it's a wild idea: https://www.vermicular.us/

call all destroyer, Wednesday, 29 May 2019 01:12 (one month ago) link

Having had some success with kimchi last year, I have gone all-in and just started a batch of lime pickle. If this works well I will have achars coming out of my ears because it'll be a straight production line from now on.

Elitist cheese photos (aldo), Wednesday, 29 May 2019 08:00 (one month ago) link

would love to make some kimchi and real pickles, but don't know that we have space for fermentation in our fridge or otherwise.

xp vermicular looks pretty cool if also expensive

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 29 May 2019 17:02 (one month ago) link

one month passes...

If I can find shrimp paste to sub for dried shrimp gonna make this tonight http://www.beyondkimchee.com/vegetables-in-coconut-milk-sayur-lemak/
otherwise will make Khao soi for the first time.

Haven't been doing anything exciting lately but have some nice buckwheat flour for soba making later in the week

one charm and one antiup quark (outdoor_miner), Monday, 1 July 2019 15:59 (two weeks ago) link

I've made this French-style potato salad like 5 times recently and everyone goes crazy for it every time (even extremely timid eaters like my parents who, tbh, I didn't expect to like it).

https://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe-1914223

It must be all the fresh herbs honestly, because it's just got tons of flavor! Absolutely do not skip the dill, dill is key. Otoh you can simplify the liquids, I think. I've done it with white vinegar and white wine but no chx broth, or with white wine and lemon zest when I didn't have vinegar. It's always great.

I feel especially...something...when I collect all the herbs from my boyfriend's garden on a sunny summer evening. Very Lady of the Manor or homesteader or something vaseline-hazed and dreamy. It's fun.

There's more Italy than necessary. (in orbit), Monday, 1 July 2019 16:28 (two weeks ago) link

sounds excellent IO! i love warm potato salads in pretty much all forms. def gonna try it

Squeaky Fromage (VegemiteGrrl), Monday, 1 July 2019 18:51 (two weeks ago) link

Oh hell yeah!

one charm and one antiup quark (outdoor_miner), Monday, 1 July 2019 19:32 (two weeks ago) link

On the mustard note, I like Dijon but I also like whole-grain Dijon for the look and texture here. Half and half of each maybe.

There's more Italy than necessary. (in orbit), Monday, 1 July 2019 19:42 (two weeks ago) link

I never think of making potato salad but that looks delicious

kinder, Monday, 1 July 2019 19:43 (two weeks ago) link

Love that little extra step with adding flavor/moisture to the still warm taters

one charm and one antiup quark (outdoor_miner), Monday, 1 July 2019 19:46 (two weeks ago) link

Yeah Cook's Illustrated does that in their classic "American" potato salad recipe too. Sprinkle the white vinegar on before the other ingredients. They also recommend using Russet potatoes bc they apparently absorb flavors better/have more internal faultlines for the salted water & vinegar to get into.

In either case, hot potatoes soak that vinegar right up!

There's more Italy than necessary. (in orbit), Monday, 1 July 2019 19:56 (two weeks ago) link

I love all mustards. THey all have a purpose.

Yerac, Monday, 1 July 2019 21:47 (two weeks ago) link

discovered a local bakery that makes these amazing everything pretzels. feel like i ought to get some plain yella just to get to pretz heaven

one charm and one antiup quark (outdoor_miner), Monday, 1 July 2019 22:49 (two weeks ago) link

finally warm here so it's time to fire up the grill. mark bittman's chicken thighs are always a favorite: https://www.seriouseats.com/recipes/2012/06/mark-bittmans-grilled-mediterranean-chicken-thighs-recipe.html

you can do anything you want with the flavors, but the core technique of 5 mins skin up cool side, 20 mins skin down cool side, 5 minutes skin down hot side is incredibly effective. i do this on a gas grill with a smoker box on the hot side and the results would make you think i have a much more impressive setup.

call all destroyer, Wednesday, 3 July 2019 00:04 (two weeks ago) link

I've been making my own lime pickle and now it's in individual jars and ready to eat. I also have a big jar that will now only be any good for making more lime pickle in, so it's just as well I'm going to start a new batch almost straight away because it's so good.

Elitist cheese photos (aldo), Tuesday, 9 July 2019 10:45 (one week ago) link

Recipe, pls? I have never made a lime pickle.

mom tossed in kimchee (quincie), Tuesday, 9 July 2019 11:17 (one week ago) link

https://www.fermentationrecipes.com/indian-lime-pickle/500

I made this one because I'm quite happy with letting things ferment and break down that way - there are lots of others I'd seen that involves cooking the limes which just seems less authentic somehow.

NB Mustard oil is technically not food safe under EU regs because of erucic acid content. Despite this it's still pretty widely available - and Morrisons appear to do one specifically labelled as 'edible'.

Mine had 5 weeks initial ferment then 2 fully mixed and it needed both those later weeks for the oil to lose its harshness/combine flavours. I still think next time I might 50/50 it with mustard oil and olive oil.

Elitist cheese photos (aldo), Tuesday, 9 July 2019 12:49 (one week ago) link

I have been trying to copy Pathak's lime pickle, since we apparently can't get it here any more at the 2 Indian grocers I can get to.

This was my first attempt:
7 limes, cut into 8 pieces each
1 tsp black salt
bunch of kosher salt <- just winging it here!
mix in non-reactive bowl, put into glass jar
leave for 3-4 days, mixing a couple times a day

toast and grind:
2 teaspoons cumin
1 tsp fenugreek
1/2 tsp nigella

heat 2 tablespoons vegetable oil over medium heat, then add
1 tablespoon mustard seeds
pinch asafoetida
1 teaspoon dried coriander
½ teaspoon chilli powder <- this was from the Indian shop
½ teaspoon ground turmeric
and cumin, fenugreek, and nigella from above

After the mustard seeds begin to pop (about 30 seconds),
add the limes
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon brown sugar

Bring the mixture to a boil, reduce the heat and let simmer for 10 minutes, stirring occasionally.

Take the mixture off the heat and let cool slightly. Spoon lime pickle into small, sterilized jars. Seal the jars and let the mixture sit in the refrigerator at least overnight, or up to 4 days before serving. If properly sealed and sterilized, lime pickle can last in the fridge for several months, if not longer.

I will add more brown sugar next time, and also make a smaller quantity more frequently. It has gotten more pungent since I made it last October.

I have had some success replicating Pathak's garlic pickle:
about .25 cup veg oil
50 grams garlic, sliced and slivered
25 grams raisins, chopped
25 grams dates, chopped
1 tsp turmeric

1 tsp fenugreek roasted, ground
1 tsp dried onion (not fried shallots)
1 tsp cumin roasted, ground
1 tsp coriander, roasted (already ground)
1 tsp powdered mustard
pinch of hing
pinch of cinnamon
pinch ground cloves
3 big pinches of kosher salt (Morton's)
.5 tsp crushed dried red pepper
1 tsp ginger paste

1 heaping tbsp brown sugar
1 tbsp cider vinegar

heat veg oil on low, add garlic, turmeric, raisins, dates, barely simmer until soft, about 30 minutes.

add spices, continue to simmer

take off heat, add sugar, vinegar. Allow to cool, spoon into sterilized jars.

Das Leben ist klein Ponyhof (doo dah), Tuesday, 9 July 2019 12:54 (one week ago) link

That garlic one looks good.

I should also say the 'cut into 8' leaves them a bit big for my taste - each 1/8th wedge can easily get cut into 3 or 4.

Elitist cheese photos (aldo), Tuesday, 9 July 2019 12:56 (one week ago) link

Yeah, I will definitely cut them much smaller next time. The limes were kind of big this time, too.

Das Leben ist klein Ponyhof (doo dah), Tuesday, 9 July 2019 13:27 (one week ago) link

i got 10 pickling cucumbers (i hate the word "cukes" i'm sorry) from farmers' market this am. they were too fat to fit into my jars whole so i am fermenting a half gallon of spears and a quart of slices. also making fridge pickles with a quart + a pint of spears. "we'll see what happens."

forensic plumber (harbl), Sunday, 14 July 2019 21:30 (four days ago) link

yum! i've done this very lazily before by halving cukes and sticking them in empty pickle jars that still had juice. the liquid is totally reusable 2-3 times i found

one charm and one antiup quark (outdoor_miner), Monday, 15 July 2019 14:00 (three days ago) link

that's a good idea! no pickle juice wasted

forensic plumber (harbl), Monday, 15 July 2019 21:07 (three days ago) link

How long in the pickle juice before they are pickled?

nickn, Monday, 15 July 2019 21:21 (three days ago) link

well, i was just going to say, i tried a fridge pickle just now after it had been in the liquid for 24 hours. the recipe i used said to wait that long. it's a good, solid pickle. i'll see what it's like in the next few days. i used this recipe https://www.aspicyperspective.com/best-homemade-refrigerator-pickles/ skipped the onion out of laziness

forensic plumber (harbl), Monday, 15 July 2019 21:24 (three days ago) link

also used white vinegar instead of apple cider

forensic plumber (harbl), Monday, 15 July 2019 21:25 (three days ago) link

i'd like to try this one, too. much longer process though https://www.seriouseats.com/recipes/2017/08/milwaukee-dill-pickles-cucmber-recipe.html

forensic plumber (harbl), Monday, 15 July 2019 21:28 (three days ago) link

Thanks, I may try it when my current store-bought jar runs out.

nickn, Monday, 15 July 2019 21:33 (three days ago) link


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