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Smithy

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  1. I have also read that one should simply use the rind, but I generally use the entire piece of lemon (pulp and rind, but no seeds if possible). A little goes a long way, mind: I don't rinse, and so there's a lot of salt. There's also a lot of nice lemony flavor. For more information there's this older topic in the Middle East and Africa forum. It could surely use a boost: Preserved Lemons.
  2. Absolutely fabulous! What kind of flour did you use? When I get back to bread baking - maybe next month - I'd like to try this.
  3. What's making it go? Salt? You said little vinegar...although that fruit may be providing some acid.
  4. Nice pun, @dcarch. Our neighbors and good friends in central California grew figs when I was little. I don't remember all those little limbs coming up from the ground; as I recall each tree had one main trunk from which limbs spread at a height of a few feet. Do you suppose they pruned those trees to get a single trunk? If so, why don't you? If not, do you think you're growing a different variety? (I can't ask those friends about the variety; the trees and those particular ranchers are all gone.)
  5. The delightful book Mrs. Wheelbarrow's Practical Pantry has many preservation opportunities, including hot sauce, that only require a boiling-water bath. I think if your recipe includes enough vinegar you'll be safe with the boiling-water bath rather than pressure canning. I don't know about pretty bottles that can withstand boiling-water baths, and honestly I never thought of it. I can tell you that friends gave me the remnants of an excellent hot sauce that some of their guests had brought as a house gift. We never questioned how it had been preserved, so I can't say whether it was simply bottled hot in sterilized bottles or had the bath treatment afterward. (I assume the former.) I can say that it lasted with little deterioration for a year or two. The bottle seems to be a repurposed Old Bushmill's bottle. The light at this time of night ruins the image of the writing on the glass, but note that this was simply corked:
  6. Smithy

    Dinner 2019

    My dessert-making opportunities are vanishingly small, but I'd love to fantasize about making this. Care to share the recipe? Posting it in RecipeGullet would be even better. I do love a good Boston Cream Pie.
  7. I had the opportunity to rejoice in having two IP's today! It all began with some Rancho Gordo "Eye of the Goat" beans, the leftover knuckles from our most recent smoked pork hocks, and a desperate need to start clearing out refrigerator drawers. I pressure cooked the beans with the pork bones. It took a lot more time and water than I'd expected to get those beans creamy, but when I did they were fabulous. Rather than dirty up a bowl to strain out the bean liquor, I decided to use the other IP liner pot. Then I thought: why not use the other IP? Into that bowl went mushrooms to become duxelles, then a touch of oil, then chopped onions, celery, red bell pepper and a couple of smoked bratwurst sliced into coins to brown. When that was all cooked, the beans (left pot) were spooned in along with some of the pot liquor. You can see the finished dish here, where I rhapsodize about the Rancho Gordo "Eye of the Goat" beans. We were both well pleased, although my darling shook his head at the display of IP's on the kitchen island, with our lovely stove languishing in the background. It's true, it could all have been done on stovetop...but I do like the pressure-cooker aspect of the IP.
  8. I think this is from last year's batch, but tonight I cooked up a little more than half a package of "Eye of the Goat" beans, along with pork hock bones with leftover meat, some smoked bratwurst as meat insurance, and some mushrooms, red bell peppers, celery and onion that needed cooking. It took 3 cycles in the Instant Pot of 35 minutes on High Pressure, then natural release for 20 - 30 minutes, then adding a bit of water and repeating, to get the beans to the creamy consistency I'd expected. I'm glad I persevered. We both thought this delicious! I have a huge backlog of beans (and I haven't joined the club for that reason, yet) but when I'm ready to buy more the Ojo do Cabra beans will be on the order form.
  9. I had a pork brisket, rubbed with spices, that we usually do on the grill. It was cold and snowy (yes, snowy on October 13!) and I tried it in the CSO on steam bake: 225F for something between 1:30 and 2:00. I lost track of the time due to other duties, and wasn't able to monitor the internal temperature. When I pulled the brisket its internal temperature was around 204F. It looked juicy, but only the end that had a fair amount of fat came out that way; the rest was on the dry side. The potatoes underneath it were dandy. The pork tasted delightfully porky: we both agreed that the flavor was great, but the meat was overdone. This pork brisket was around 1.5" thick. Now that the test is over, what would y'all have done? We have another pork brisket from this supplier.
  10. Did the egg vessels get an extra induction kick, do you think, or were they strictly to contain the eggs?
  11. Do you have an electric appliance that your wind generator can drive? The loss of jobs as well as food must be wearing for people too. This is quite a saga. Thanks for providing a firsthand account.
  12. Dammit, @blue_dolphin, you're pulling me toward buying another book when I've barely cracked my new books' covers! Seriously, though: thanks for these great-looking photos and descriptions. Whether or not I end up caving, your posts are inspiring and tempting.
  13. Sauerkraut, 4 days after the beginning. My good friend gave me a head of red cabbage that came out to 1.81 kg; I added 3% salt for around 54g. I'd have added caraway seeds, but we're all out...either that, or the backup supplies are hiding in one of several backup storage areas. This morning I punched it down and tasted the broth. I think it's headed in the right direction.
  14. Smithy

    Dinner 2019

    That looks beautiful, fug, and it's quite a first post! Is this a recipe and technique you'd care to share? I'm always on the hunt for good crab cakes, after having visited Maryland once or twice, but have never been satisfied with mine. Welcome out of the lurker shadows, by the way.
  15. Would you please tell more about your pickled green tomatoes? A recipe would be welcome, especially if it were to go into RecipeGullet where people could find it easily. I have been playing with fried green tomatoes lately, but I think a pickled version would go over well in our household.
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