haresfur
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Posts posted by haresfur
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13 hours ago, lemniscate said:
Would drying them be an option?
It's happened before but I really only used them for decoration
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I ended up with an incovenient 3 pints and went ahead and processed them since refrigerator space is at a premium. These were all from one plant and I don't know what I will do when the others really get going, too. Didn't do anything fancy for the brine, just vinegar and water.
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19 minutes ago, heidih said:
I am in such a different climate and gardening zone. My usual advice is to talk to fellow gardeners in your area or maybe there is a governmet agency for farmers that accomdates individuals or offers resources. Most gardeners are eager to share expriences.
I divided the irrigation zone into two parts so I could manage the water better. But overall it is mainly a matter of going out in early afternoon and seeing what is wilting. Those plants are looking better. They are next to a double gate that wasn't closing properly today. Turns out a butternut was holding up one side
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On 1/29/2023 at 6:46 AM, heidih said:
Somebody in another topic who lives way north posted about fresh cherries the other day. Now? I thought. Well at market this morning $3.99/lb. No great source or type info. Dark red. I caved and they re pretty good so I used most to pickle. I so enjoyed the ones I did couple months ago - both the fruit and the liquid. Today one jar with balsamic (cheap stuff), crushed black peppercorn and rosemary. Another with orange zest and fresh ginger with apple cider vinegar. I did keep a bowlful for snacking.
Where are your cherries coming from at this time of year? Bing type cherries are marketed heavily for Christmas here (red and festive) but this year the weather and flooding wiped out a lot of the crop.
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I have a question that maybe someone could help with:
I have some Hungarian hot peppers that are ripe and want to make some pickled "pepperchinis" but don't have enough for a big batch. What is the deal with refrigerator pickles? Do they keep as well as ones I've processed in the water bath? Is the texture different without the heating? I usually slice them thinly then water-bath can.
Thanks for any insight.
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1 hour ago, JoNorvelleWalker said:
Now I am torn. The price has gone up and the Bean Club delivery is about to happen. I have no lack of beans, even if not the varieties I would most want. Do I cancel my subscription before it is too late and risk missing out on something wonderful?
Too bad the subscription doesn't come with an NFT that you could sell to the highest bidder
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I find tiny sips from a flask works well. You could dilute a little when filling but ice cubes wouldn't be very successful.
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Here are some photos of the blessing of the take-away, just up the street from my primary coffee place.
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The Koreans have established a beach head. In contrast to my previous post, where the focus was on selling meat, especially pork and duck, without a lot of effort on the rest of the food, we now can get cook-it-yourself on the table grill Korean BBQ at the somewhat dodgy looking Cambrian Hotel, aptly named for a gold rush town. It was a bit expensive but plenty of food including a variety of marinated and non-marinated beef, pork, and lamb. I forgot to take pictures of the dipping sauces and sides but the homemade kimchi was very good. Nice selection of microbrews, too.
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Hmm, here the lions eat heads of lettuce then spit it out into the onlookers
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One of my coffee places along with many other businesses makes a donation to our lion teams to come around and bless the store for the New Year. Haven't seen them this year but a nice tradition.
There are celebrations in the Dai Gum precinct and out at the Great Stupa but it looks like the Stupa is featuring Indian food.
I'll see if I can talk the cat into catching another rabbit.
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Obligatory rant from Victoria, "They are called potato cakes!!!"😉
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I'm not a big potato fan but have grown to want to eat them now and then since I was a kid and hated anything but chips/fries. I generally go for crispy.
But today I made a decent German potato salad that I think will be better when I get proportions right - the main recipe I more or less followed had way too little vinegar but I ended up with a bit much. I also used beef bacon which was nice. Ate it warm and it will be interesting to see how it is cold.
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I'd say pavlova if your oven can manage. Otherwise lots and lots of cocktails like whiskey sour and Ramos gin fizz
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Summer has hit with a vengeance in southeastern Australia, after our insanely wet winter and spring. At least I don't feel as guilty pouring the water on when the reservoirs are full. The predictions are still for higher than average rainfall this summer but I'm not so sure. Here is a view of part of the garden bed along our west fence. This area is mostly watered by a spray hose that is upside down under some mulch. I hope that keeps the tomatoes from turning brown with whatever gets them just when they are looking good. One of the little raised beds is a wicking bed and the other is not. The butternut pumpkin is doing much better in the non-wicking one, maybe because there is more soil for the roots.
I got my zucchini and another pumpkin covered with shade cloth in the back bed and harvested my first small zuke so not all the effort is going to waste. My pole beans are looking ok - at least the ones that survived the earwigs when they were small. I'm not a great gardener and I find the clay soil and weather here really difficult to manage.
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Friend in Gillette posted this article about the pizza place they took me when I was passing through. Not all traditional pizza but seriously among the best I've had. I mean Gillette? Really? Always inspiring to see good food off the beaten track. Worth a visit if you are anywhere within a few hours.
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I got a nice petty for Christmas but haven't photographed it yet. So here is the Kiwi I bought myself for around $8.00 in with the every day knives (4th from left).
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2 hours ago, &roid said:
I shall look at these, I've a couple of bottles of Fee bros bitters but not any orange... Regans I don't have an haven't seen over here yet but will try and find 👍
The Fee's/Regan's combo was very popular for a while
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1 hour ago, &roid said:
Second try (good job I don't work on a Monday):
Same ratios as before (save for a single dash of bitters) but stirred in a glass vessel, this time we went from 68g to 88g so now have a dilution of 29%. This gives a final abv of 31.1%.
I like this better. Orange bitter flavour much less intrusive and the slightly less fiery mix is nicer too. Fascinating how a small change like the material of the stirring vessel can impact on the end product.
@weinoo, I didn't check temps so maybe that's something for the next round of experiments!
Ah, but which orange bitters?
Edit: Oh I see in the previous post. Maybe try Regans or a dash of Regans and a dash of Fees.
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5 hours ago, JeanneCake said:
When there's a power failure, sometimes it's a blip - the lights flash off then on and then it's the sudden stop of all the motors (cooler, freezer, ovens, display case, mixer) when the power goes out that makes my heart fall to the floor. I hate that sound.
Having gone through about a year where my oven would throw an error code requiring a service call every time there was a power blip, I can relate to this.
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I really dislike the sound of hard food like nuts getting chopped in a food processor or blender. Especially if someone else is doing it because I can't brace myself for the jarring sound.
On the other hand the sound of a KitchenAid paddle mixer going wop, wop, wop is pretty awesome.
Anyone else have things that bother them or are special?
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I've used the ISI for fish batter with a little success. It's hard to get just the right consistency but it is fluffy
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Lots of uses for turbo-infusing drinks. Here is a raspberry-rosemary smash I posted a long time ago
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4 hours ago, blue_dolphin said:
In my peppercorn collection, there are a couple kinds of black peppercorns. My main Unicorn magnum grinder is currently filled with Aranya pepper from India. An auxiliary grinder is filled with Vietnamese black pepper. Both of these have fruity notes but the former leans more to warm dried fruits and the latter towards bright citrus. Another auxillary grinder, chosen for its very fine grind, houses white peppercorns and I use them occasionally. I have both red and green Sichuan peppercorns, though I usually bash them as needed with a mortar and pestle rather than in a grinder. At the end of my driveway, I have a California pepper tree (Schinus molle, aka Peruvian pepper tree, not to be confused with the Brazilian pepper tree (Schinus terebinthifolia or Schinus terebinthifolius, which I also have popping up in weed-like fashion) that @heidih mentioned above. My tree offers me all the pink peppercorns I could ever want. I keep some in a small grinder along with black and white peppercorns that makes for a nice mixed finishing pepper but if a recipe specifically calls for pink peppercorns, then I try to plan ahead, get some from the tree and let them dry a bit.
I also have a Schinus Molle peppercorn tree which is an invasive here but so well established that there is nothing to be done about them. Throws great shade but I'm always struggling to keep it from dropping branches on the shed and hacked back to some semblance of order. I haven't bothered harvesting any berries, in part from reading that they can have gastric effects. Do you just dry the berries and put in the grinder?
What Are You Preserving, and How Are You Doing It? (2016–)
in Cooking
Posted
I have some vacuum seal pouches of Thai peppers in the freezer that seem to last forever and a few birdseye in ziplocks. I only have the fridge freezer so tend not to do too many.
I may get a small deep freeze but have been trying to keep my energy footprint low and they have terrible energy ratings. Some new freezers seem better but they may be gaming the system. Probably another topic.