DesertTinker

It’s all good as long as there were no finger slices! The blue vinyl gloves were your gentle warning. You need cut proof gloves for the mandoline!

@Smithy I think you missed this line (in between the pictures) “home aged in the crisper loosely wrapped in ids wrapper , then in a plastic bag” .

Dragging out the big guns! 🤣

Something like This? They also seem to be available in a six slice version. I used “pie cutter” for my search.

@rotuts and @Smithy. Good job! I’ve got a set on the way. You each get an enabler's gold star. ⭐️⭐️

Here’s the “blue item”. It's a fun butter dish. I had to hunt to find a linkable pic in blue. I think there were many more colors available in the late ‘90s.

My shears also arrived. I like the serrated blade, that’s something the old Gingher pair didn’t have.

I was offered a “taste to see if you like it” at a friend’s house. It was… interesting. Not offensive, but also not something I would seek out to consume again. My memory of the experience is the initial whiskey flavor and burn, followed by a peanut butter aftertaste.

I also cheated and did my cabbage/salt massage with my Kitchenaid 5 qt mixer, two pounds of thinly sliced cabbage with salt just fit in the bowl, and with the dough hook took about 2 or 3 minutes on low speed to be “massaged and juicy”. I just wasn’t feeling the cold and salty massage by hand today.

Double ditto! I just put up two quarts of sauerkraut this afternoon, I made a couple of 9cm rounds from polypropylene dehydrator screen (I had extras), the mesh size is the same as the cheese mat and it’s food grade. It’s so much easier than the glass weights that I have, as noted by @blue_dolphin. I only had a couple of “floaters” to catch and dispose of.

Well, at least he was able to articulate where you went wrong… But that’s a whole new level of exact order and timing! 🙄🤣

Some commercial customer probably ended up with a case of retail K salt, having fits wondering why the salt isn’t “right”.

So, I cooked the remaining 8 oz of the pinto beans in the Instant Pot 3 qt. I used unsoaked beans, 1 tsp each of garlic powder, onion powder, oregano, and the 1/4 tsp of baking soda, 4 cups water, 45 minutes on high, 20 minutes natural release. Added the new beans to the salty batch and bean liquid as needed. Now they’re delicious and edible (without inducing any medical emergencies). Fortunately these were not planned for dinner tonight.

I was trying not to be too dramatic, but agree that they are very salty. I just looked up Epicurious Salt Chart (scroll way, way down), they say 1/2 + 1/8 teaspoon of Morton’s Coarse = 1 teaspoon of Diamond Crystal.

@Smithy So, mine looked much like yours when I took the lid off at 3 hours, kind of dry and a little scary. I automatically stirred them without getting a picture, but this is what they looked like after a quick stir. A ladleful in a small bowl with much better color balance. They are completely done, great flavor and texture, but a bit too salty. I think this is a Diamond Crystal vs. Morton’s kosher salt issue, I put 2 scant teaspoons of Morton’s, should have done a teaspoon. I’ll cook up the other half pound of beans and add them in, problem solved. Definitely a keeper, once revised.