lemniscate

Hoo Boy! Yoush arnt kiddddingg. That stchuff is tash-ty, even fresshhh.

Concord is my all time favorite grape, but very rare in SW due to climate and demand. I love the juice and the gel under the skins. I eat the whole thing, even the seeds. They ARE grapes. Thompson and other seedless are just sweet, not grape-flavored to me. The Thomcord scratched an itch. Almost, but not quite, but close enough to an idea of a Concord.

This week: I found hi-test Everclear on sale, so my first foray into @ninagluck's eggnog. Near future: I am seriously planning on brining the olives off my neighbor's tree this year. That will be a 6 month commitment according to all the info I can access (youtube, county extensions from CA, etc...) Any olives that don't make it into the brine are going to be turned into olive oil with the help of a vintage juice press I bought off a beekeeper. Grand experiments.

I make corn cob stock every time I get a large amount in the freezer. I stash them over time. I use the Instant Pot and the stock is corn forward flavor, does great things when put in a clam or fish chowder recipe. fyi, the silk can be dried and made into corn silk tea, which is delicate and purported to have medicinal uses.

A brand new Duxtop induction hob for $12.99, and a classic Guardian glass lid for a piece I have that was missing the lid $2.99. I was trying to renew a library card but got there too early, so cooled off at a Goodwill to wait.

Giant zucchini exist for one purpose now, to play with the KA vegetable sheeter . This thing looks fun. It's on my "please Santa/Father Christmas/Hogfather" list.

I've tried to make vinegar 3 times, (organic) pineapple (Mexican style), apple (using the peels from a bunch of apples wild picked) and dark beer. I think I just don't like the flavor of homemade vinegar. All of them were tart and tangy, no weird molds, but had an underlying "barnyard funk" flavor. Now I think with the above information posted, is that funky flavor may be endemic to the free floaties acetobacters in my location. I've recognized that barnyard funk in some saison beers I've tried. I don't enjoy that flavor.

Costco has the Oster French door oven on special for a limited time. 119.99 after $50 off shipping and handling included.

I distinctly remember we grew Country Gentleman variety for market. The kernels didn't seem to get mealy with age and the young ears kernels (my favorite) just would POP in your mouth as you worked down that ear of corn. Silver Queen became a very popular variety, but we never grew it. Once the SuperSweet varieties were introduced, the public's taste for traditional sweet corn changed quickly, and there was no going back to the less sweet, but more corn flavored varieties. We grew supersweet exclusively for a few years until we stopped truck farming altogether and went full grain/soy production.

On the complete OTHER end of the spectrum from the 240V commercial heavy duty $$$ induction hobs is the Tillreda by IKEA. It's light and meant to hang. The weirdest thing is the assertion that "60 minutes ON in a two hour period" on the back of the unit. Uh, WTH? $50. I won't be buying this one.

McClure's pickles are the choice of this household, the garlic/dill ones. When the jar is empty and only the brine remains, I pour the juice into some of these molds. We like them as is. Savory popsicle. Pickle juice is believed to be a very good rehydrating solution and we live in an area of high, dry heat. I've even used this frozen brine as ice cubes in plain tomato juice with a shot of hot sauce and Worcester to make a Virgin Mary.

Cocktails, the answer is always cocktails/booze...........https://punchdrink.com/articles/verjus-is-the-new-citrus/

NATIONAL SNEAK SOME ZUCCHINI INTO YOUR NEIGHBOR’S PORCH DAY – August 8 https://nationaldaycalendar.com/national-sneak-some-zucchini-into-your-neighbors-porch-day-august-8/ how timely with this thread.....

@Shelby Do you think there's a way to use the Instant Pot for zucchini butter? Steam then use saute to reduce?

Sounds like it would be good on top a baked potato. Definitely trying this, possibly today.

Round two. 425g kerrygold + jarlsberg; sour beer as liquid and 17g of sodium citrate. At the end of the melting, I put 2 tblsp of fresh cracked black pepper in Nice! Creamy, tangy, peppery. Modernist Melty Cheese truly is one of the most fun things I have done in the kitchen with almost bulletproof results.

Salt cure them for grating over pasta dishes later?

If I have to eat mac-n-cheese (not my favorite dish, but when offered, eh, I'm polite) I really can only enjoy eating it by adding fresh or canned diced tomatoes to it or liberally dosing it with some sort of hot sauce. I can see ketchup would be in the ballpark too.

I have a family member that does this, but their weight yo-yos noticeably. They evangelize about fasting and green juicing drinks. Testimonial-ally I am unconvinced by this practice, but I really don't know how "religious" these practitioners are......... So weight loss, ????? Insulin, that may have some science behind it...........dunno

I hadn't even considered being able to use canning jars on a vac chamber sealer. I went off to YouTube, here and here were the first two I found at top of search. Another notch on my rationalization list just got punched.

Ameglian Major Cow. It's what WANTS to be on the menu. The liver sounds divine, I'd have that.

I just had a "well, duh" moment regarding my Tiger thermal pot. It's not huge, it's 4.5L capacity, but the Joule fits in there nicely with smaller food bags, maybe few pieces of chicken or a nice sized steak. This makes me not shove it back into the forgotten shelf that I had stowed it on for the last few months.

and "The Night that Paddy Murphy Died". Earworm, earworm, earworm.

I prefer George Street. It's mentioned in a couple of my favorite drinking songs.

I just discovered the usefulness of the thermal cooker (I have a Tiger brand, induction friendly, which I bought off Amazon Warehouse for a significant discount). I transported sauerbraten to another home and it kept the meat and sauce at a perfect temp for quite some time. I did a pasta meat sauce and it held it at piping hot for 6 hours until service. I just have to get used to thinking about using it for what I plan to cook. I've never been a fan of slow cookers due to the vagaries of the temperature control of them.