FauxPas
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Posts posted by FauxPas
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3 hours ago, Smithy said:
I'm pretty sure the toast was in his hand just then! 😄
What do you two use for a toaster in the PM? If you have discussed it before, I don't remember. (and if so, I apologize) 🙂
But since your travelling partner is a toast aficionado, I wonder about his thoughts on perfect toast.
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@Smithy, really hope you are feeling better!
Looking at the photo right above, I keep looking for the toast. 😄
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I love this:
Moore and Charlee later opened Bob’s Red Mill in Milwaukie in 1978, when Moore was 50. The business focused on selling natural foods, and continues to thrive today.
"If I had my life to live over, I would have started way early in this business. You know, I started in the middle of my life," Moore explained to CBS in a 2020 interview.
I love this, too:
However, by 2010, Bob's Red Mill had become a $100 million company which Moore gifted to his employees. “They made us the ultimate company that I’m proud of,” he explained to PEOPLE in 2019.
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I'm not into the football very much but my husband likes to watch Super Bowl. He says he doesn't really have a favourite team this year, he just wants to see a really good game.
I'll be all in for Usher, though. 😁
I'm making salt and pepper wings with raw celery, carrots, broccoli and mushrooms. Mike will have his with Ranch dip, I like to have a bit of blue cheese dressing and some hot sauce on the side. I made brownies for dessert to have with some vanilla ice cream.
Mike also has some smoked oysters, crackers and cream cheese for snacking on. These are amazing smoked Pacific oysters. They are a local product and really hard to come by as they sell out so fast when they have them available. I was able to get in an order a few months ago and Mike is loving them. St. Jean's is just south of us in Nanaimo. I think they are pricey but worth it.
https://stjeans.com/product/pacific-smoked-oysters/
And I'll be making Caesar cocktails - vodka, Clamato juice, Tabasco, "Wooster" sauce, and a touch of fresh lime juice with a Caesar rimmer for the glass and a celery stick for stirring.
Edited to add: One of our local Comox Valley actors is in one of the Super Bowl ads for Kia.
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@Shelby, I have the Anchor Hocking measuring cup set (eG-friendly Amazon.com link) that @rotutsmentioned up above.
(Correction: See below. Mine are actually Anchor Hocking Fire-King)
I've had them for years and I really like them. They are glass but they nest/stack together really well so they are fairly space-saving. I put them through the dishwasher all the time and the numbers/markings haven't faded at all.
Edited to add:
Mine are Anchor Hocking Fire-King. Not all say "Fire-King" on them and I think they may be better made than the plain Anchor Hocking ones.
Here are the ones I have (eG-friendly Amazon.com link).
On the Amazon Canada site, one woman said:
"Love these measuring cups!
This is my third set of Anchor measuring cups. I only need to replace them every 20 years or so because the measuring lines eventually fade from being washed in the dishwasher."
Edited again to add: Not sure why the individual ones are so pricey on Amazon USA. I can buy that set at the local Canadian Tire store for $20. So, if you are interested in them, I would suggest shopping around. Or check out the Amazon site more carefully than I did, ha.
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OMG, the seed catalogs are making me crazy! I want everything and I don't even have a real garden. I just have a few small raised beds and an assortment of pots. The garden stores are tempting us in with all kinds of offers and I CAN'T RESIST! Help! 🙂
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3 hours ago, weinoo said:
Braised artichoke hearts and celery, with shallots, garlic, jamon, in butter, olive oil, stock, lemon, lemon zest and white wine.
Yum, love artichokes. Did you start with fresh ones? Or canned or frozen?
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1 hour ago, Smithy said:
Has anyone ever tried pickling spinach stems? I like to use them sometimes for crunch atop a salad, but have never tried to pickle or preserve them. I got lazy today, and just covered them with pickle juice rather than trying to actively ferment them with salt.
I've done a quick pickle with garlic scapes, which might be similar. I think I used a recipe similar to this one.
https://www.runningtothekitchen.com/pickled-garlic-scapes/
I didn't really like the end result. I realized that cider vinegar wasn't the flavour I wanted with the scapes. I think when you are pickling, you need to think about what flavours you are going for in that particular batch - how much sweetness, how much heat, how much garlic, salt, other spices, etc.
I hated the scapes with all that sweetness from the cider vinegar, even though I love bread and butter pickles with lots of cider vinegar. It's just that the scapes didn't seem to work well with it. I wanted a cleaner brighter taste and a bit of heat/spice.
Do you have an idea of how you want the end result to taste? Or how you want to use them? Eaten on their own or on burgers/sandwiches or some other purpose? Because that might help guide your selection of pickling spices, etc.
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2 hours ago, DesertTinker said:
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.
I'll tell Julie. She'll be pleased, I'm sure. She's also a cheesemaker so there's a bit of crossover there and makes sense she blended things, ha.
It's so cool that you were able to make use of the dehydrator screen!!! That was smart. 🙂
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Here's a better photo, from the local fermenting group's Facebook page, photo by Julie Matthews, who was our class instructor. You can see how the mesh holds the contents in place and under the brine.
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To try and explain more clearly, maybe a photo or two will help. I'm afraid I don't have a freshly done jar which would illustrate it even better.
The mesh is cut just slightly larger than the mouth so that it will fit into the jar with a slight bit of bending and will sit on top of the vegetable matter just where the neck widens into the body of the jar, at the shoulder, maybe? Because the mesh is a strong plastic and because it is just that little bit bigger than the neck, it stays in place really nicely.
If I was going to cut one out, I'd probably use the canning ring for the jar and cut on the outside edge of that circumference. It's about 9 cm or a scant 4 inches maybe.
I'm not saying this is the only way to do things, I'm just saying it's a method used by a woman here who teaches fermenting and I thought it was fairly elegant. After the mesh is put in place, the MasonTop Picklepipe can be used to release gas.
Edited to add: The cheese mesh is a durable, food-safe plastic that can be re-used. It can be cleaned in a dishwasher or by hand.
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14 hours ago, Laurentius said:
.. and you'd likely still need to weigh down a sheet of mesh. Every crock of kraut or bin of grape must I've fermented gives off enough CO2 to lift any light covering.
The mesh is cut to fit into the neck of the jar. It stayed in place beautifully and needed nothing else. It is light in weight and thin but it's very strong.
But you are free to use whatever you like.
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15 hours ago, Laurentius said:
Why not just use a weight?
You can! But the cheese mesh works really well and is very thin.
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4 hours ago, Tropicalsenior said:
I've only seen cheesecloth once in the 30 years that I've lived in Costa Rica so I've had to find substitutes.
Not to take away from your suggestions, but the cheese mesh I was referring to above is a fairly hard plastic used in cheese making, not the finer and more cloth-like cheesecloth. The coarse version of the mesh has 4mm square openings. It is food safe and holds its shape pretty well but is still bendable, so it can be inserted into the neck of a canning jar and will stay in place, holding the cabbage or whatever under the brine. I think it's also called a cheese mat.
Like this (image from Glengarry Cheese):
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@Smithy, this is more on salt and fermentation from Kirsten Shockey's book Fiery Ferments:
"The first purpose of salt in fermentation is to give the lactic-acid bacteria the advantage they need over the forces that rot. Salt isn’t the preservative — the acid created by fermentation is what keeps everything safe (that’s right, there’s no benefit to tossing in a little extra salt for good measure). However, a correct saline environment, while not inhibiting the lactobacilli, makes it uncomfortable for many other kinds of bacteria to set up housekeeping and reproduce. Salt also affects the cells of vegetables. It hardens the pectins (keeping the veggies crisp) and draws out the vegetable’s water, which becomes the brine."
"Salt inhibits the yeasts that break down sugars into alcohol (not the yummy kind) instead of lactic acid. A mere 0.8 percent ratio of salt weight to vegetable weight will prevent the type of decomposition you don’t want. Standard ferments use anywhere from 1.5 to 3 percent, and sometimes more for commercial products. The recipes in this book tend to stay in the 1.5 to 2 percent range."
Forgot to add this bit, which applies to hotter climates!
"Another purpose of the salt is to keep fermentation moving along at a steady rate by slowing it down a bit. This can be particularly important when fermenting in hot climates, to keep the process and the flavors in check. If you live in a warm environment (and it is warm inside as well as out), you may have to add a bit more salt, bringing the ratio up to 2 to 3 percent by weight."
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19 minutes ago, Smithy said:
I'm surprised the fermentation would work with such a low percentage of salt. I thought more would be needed to suppress the bad bugs.
These quotes are from The Art of Fermentation by Sandor Katz:
"In most ferments, including vegetables, salting can be done to taste, without any need for measuring. In other cases, more specific salt proportions may be required for safety and effective preservation. For instance, with curing meats, adequate salt and curing salts are necessary for safety. And in ferments such as miso and soy sauce, which age for many months or even years, insufficient salt can lead to putrefaction rather than controlled fermentation."
"Like chopping, salt is not absolutely necessary for fermentation. Some people believe (I do not) that vegetables fermented without salt contain more beneficial bacteria than those fermented with salt. And some people have been given a medical directive to avoid salt. Vegetables can be fermented without any salt. But with even a modest amount of salt, ferments generally taste better, maintain a more pleasing texture, and have the potential to ferment longer and more slowly."
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2 hours ago, Smithy said:
Pomegranate juice in kefir isn't bad. Made a nice switch from a banana. And I still have 500 ml of juice for some other purpose!
How many poms did you need for that amount of juice? I'm curious about the amount of juice you get from each pomegranate, is it similar? It's been a while since I've juiced poms but I think it varied quite a bit. Your juicer looks awesome!
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21 minutes ago, Smithy said:
*(He's one of those who likes a bit of egg with his pepper at the breakfast table.)
Mike likes pepper on his eggs also. But only on fried eggs, not scrambled or omelettes. And I discovered that the pepper MUST be added at exactly the right point, before the whites solidify. Else, as he puts it, "it's not worth adding it at all." Apparently, I destroyed the eggs one time by adding the pepper when the whites had already started to whiten. 😧😮😃
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6 minutes ago, ElsieD said:
You devilish enabler, you. I can scarcely believe I'm considering this.
It's for sale at the Amazon Canada site also:
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12 hours ago, liuzhou said:
Few spices are regularly used in Chinese cuisine and are sold in tiny quantities, so don't really present a storage problem.
Maybe I should have asked about where you will keep your soy sauces, cooking wine, flavoured oils, etc?
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@liuzhou, how long is your lease on this flat/apartment? Are you restricted from doing any changes to the kitchen or can you do things like add extra storage hooks and small racks to the walls, for example?
Your fridge looks interesting to me. I'm not sure if there are 3 separate storage areas and 3 doors? If so, is it two freezer and one fridge or something else?
Also, that looks like fabulous storage to the left of the fridge. How will you use it? Will that be for kitchen items or is that for clothing or just flexible space with shelving, etc?
Edited to add: One of the most important questions to me about any kitchen is where to store spices, ha. How do you (or how will you) store yours?
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30 minutes ago, Smithy said:
I reloaded the freezer. It looks a bit more ruly now.
Look at all that empty space you have now with the ice gone! Definitely time to restock, I'd say. 😃😄😮
(where is that emoji with the devil's horns???!!!)
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2 hours ago, liuzhou said:
Another thing, the worst thing, about the old kitchen was that I didn't realise until I moved in that the kitchen had no water supply.
Wow, that's a long list of shortfalls for that old kitchen. Dark, no storage, small, no water and a dicey and limited electric supply. No wonder you loathed it!
But now you have a much nicer space to work in, it must feel good!
One other question - what is the set-up on the narrow counter, there's something there at the back on the left of the first photo. Maybe it should be obvious, but I can't figure it out.
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28 minutes ago, liuzhou said:
This one is, shall I say, compact. It is however, larger than the one I just left. I loathed that kitchen.
The new kitchen looks pretty serviceable. It looks like there is quite a bit of counter space compared to some places that I have known and loathed. 🙂
It does look like a nice big window, even if the view isn't the best. it's SO nice to have natural light!
I always wondered about your kitchen but you never really seemed to talk about it. What was it that you loathed so much about the previous one?
Will you make any modifications to the new kitchen?
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Gardening: (2016– )
in Food Traditions & Culture
Posted
I have a garden plan in my mind. Unfortunately, it's far more generous than the space I actually have available, ha. 😄
I have offered to share seeds with a couple of friends. We did that last year and it worked out pretty well. Also shared some seedlings that we each started.