Jump to content

loki

participating member
  • Content Count

    130
  • Joined

  • Last visited

Recent Profile Visitors

2,351 profile views
  1. loki

    Cornichon?

    This is late - but I look at old posts for answers so... You don't need French varieties - any pickling cuke will work, just use the very smallest of these. I have grown the French (Paris Pickling) cultivar, which is the most common 'cornichon' type, and it is really similar to other cultivars of pickling cukes. I just bought some at the local farmers market, and picked out very small (for cornichon) and larger (for 'Kosher Dills"). In addition cornichon (little horn) just means pickle - so some are not the type you might expect. Unless you want sweet or dill types (even French brands), l
  2. OK this is late, but I have used this appliance for a few years now. I highly recommend it! It's pretty sturdy, and can grind things to flour, or make really smooth liquids. There is a small and large 'bowl', the smaller is better for dry items (though it can be used for wet), but the tall is not as good for dry items. This is a great item for Indian spice mixes (garam masala etc.), and SE Asian curry pastes, etc. Also great for making small amounts of 'flours' like corn flour from corn meal... This is not an appliance to make coarsely grated things - it pretty much is designed to make p
  3. Planted "Numex heritage 6-4" peppers this year and they performed wonderfully. Still haven't roasted then yet. These are a variety grown in the Hatch area, and beyond. They bred flavor back into an old standard variety, and I really think it worked. They are early and productive too. They are medium in heat.
  4. Thanks, CharlieDi, that recipe actually is similar to what I did, except I added the squid later. Anyway, I found the episode, watched it and came up with my own recipe. It's not a true recipe in that I have no measurements. I was at a friends house, cooking outside over a fire, so did not record amounts very well. I our paella tests however, we found that measurements were not that important as was observing and adapting. First add chopped red peppers, onions, and garlic (I am not sure if I added any tomatoes?) to a pan (a cast iron pan is what was used, and I did as well). Fry these in
  5. Maltose is available at homebrew supply stores. I would use dry malt, though I think malt extract (It's sort of like honey) could also work. Look for the pale kind, not the dark (unless you really want a caramel flavor).
  6. I lived in NM for years, and still go back often (maybe back soon too!). Shelby, I would never buy raw chiles. The roasting part is difficult and they do it better. For what you paid - I would expect them roasted, peeled and frozen shipped overnight! Here's a recent Great Article Anyway, Hatch has made a reputation on their chiles. However they are not that special, except they grow a lot of them. In no way am I saying they are not good. I stop there to get chiles when I'm near (though usually for red chile - green is easier to get at local farm stands or even supermarkets with a roast
  7. Sorry to the recipe police - but I don't have complete measurements for these - I make them different every time. 1 - Bread crumbs - toasted in olive oil (with garlic, onions, and/or anchovies or not). Salt to taste. Mix with cooked pasta. 2 - Dandelion greens - cleaned and chopped, added to little olive oil with garlic and onions, cooked for about 5 minutes, and added to pasta. Orecchiette is traditional but it works with others. 3 - This is a strange one - from childhood, but I still like it. Canned tomato soup, butter and pepper. Cook 1 Lb pasta till done (it was not al dente when
  8. I finally have the results... I used the green cherry tomatoes instead of the eggplants. The texture is different but the taste is there, and it's pretty good. I found Vietnamese recipes out there and I translated and used my pickling knowledge to fill in the mistranslated parts. I also added my own changes to make it suit me. One of the key steps is a natural ferment which produces the sourness (not vinegar - lactic acid fermentation). This is very like my favorite sweet gherkin recipe - except the spices/flavorings are very different! The original recipes call for red chile, but I had fres
  9. Vietnamese Pickled Eggplant These use tiny white eggplants that are nearly impossible to get here. I tried to grow them without success (this time). I did not have these so used unripe cherry tomatoes. Ingredients 2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes. 1/4 cup salt 1 TBL galangal root 1 TBL ginger root 12 green chilies - thai peppers or serranos 6 cloves garlic 1/2 cup onion finely chopped 2 cup Granulated sugar 2 cup water 1/4 cup fish sauce 1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter. 2. Put eggplan
  10. I think cumin is too common as are cilantro (which is not warming, or to me anyway, earthy; and the Indian restaurants I've been to only use it in a few dishes), or toasted onion (it's too familiar, used in many other cuisines, and browned onions are not used ubiquitously in Indian dishes). I think my proposal of black cardamom is not likely either as it's used too infrequently. The original poster said they already make Indian food so the cumin, coriander, and even turmeric should be already very familiar? My best guess is still asafoetida. It's somewhat hard to find, is left out of rec
  11. Garam masala means "hot/spicy mix" so it's no wonder there are so many variants. Each region or even each household has their own favorites. It would not even be a useful answer if it did turn out to be the garam masala then - you would need to know which component spice it was. I don't think you have enough info - warm and earthy is not very descriptive - but then again how do you describe a unique flavor or aroma? Hmm... It could be the treatment of the spices - some of which are roasted or fried - or even both before being added to a dish. Some may be added early, others to finish (
  12. loki

    Sauerkraut

    This is a bit late - but... gfweb: Sometimes you get a stuck ferment with no discernible reason. I would taste and see if it's too salty (maybe you put too much in without realizing - I've done that!). Fermentation is anaerobic, so technically you should not have to re-oxygenate. This would just encourage spoilage organisms. There is an aerobic stage in some of these organisms but predominance of anaerobes occurs - maybe for some reason there were not enough of these (but I don't know why). I think if it's not way too salty - get some more cabbage and add it to the mix - and mix the whol
  13. loki

    Pickles Without Vinegar

    Hopefully I don't appear antagonistic above. I've been making pickles since the 70's and relatives or friends of the family have made them before me - especially the fermented types. I love the Katz' book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods too, and only find a little fault with his brine method especially for kimchi. As I've mentioned I measure salt per the whole product and not in only the brine. And as for kimchi - I don't use brine - I add salt to the chinese cabbage and veges, let it macerate overnight, then add the spices the next day and ferment
  14. loki

    Pickles Without Vinegar

    David, your photo of the pickles was way too few cukes per brine (so they will turn out saltier unless you use my method of measurement - salt per jar, not salt per amount of water). I looked at the recipe and for one thing - I'm pretty sure that is a quart jar in the photo - not 16 oz. If it is 16 oz that is way too much salt - more than twice what you need. Then it does not leave out air - and it talks about scum - you don't want scum! You want some bacteria in the brine - a white powdery looking material - that is not on the surface. Then he says they only keep for about a week - well if
  15. The show is "Unique Eats" - Small Plates Episode - Season 2 Episode 13. But I can't find anything else about it.
×
×
  • Create New...