SLB
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Posts posted by SLB
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I don't know if this helps at all with reconstructing the technique, but for what it's worth, the grease is also decidedly orange:
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Girl, do it.
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Heads up, I was recently in Central Florida, and happened upon some deliciousness that everyone needs to know about. A grocery store in Melbourne called "Lucky's" -- I have no idea if it's a chain, I'm not a Floridian and am not there often -- anyway, Lucky's smokes their own bacon in-house. One of the thick-cut options has been finished in a honey-orange cure, and let's just say, it's one of the most wondrous things I have ever encountered involving Florida's wonderful oranges.
I brought home seven pounds of it. The pepper bacon was also good, but I didn't feel the need to bring any home. That orange bacon, though? Goodgawdalmighty.
Orange bacon, y'all. Don't miss it.
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6 hours ago, rancho_gordo said:
but she paid retail for a premium product and she deserves them to be perfect.
I agree that a paying customer deserves to receive what they purchased in good order, and it's great that your team is committed to effective response.
For me, it's just going to be less irritating to go ahead and sort them than to wait for another box to get across the country.
I guess if it keeps happening I might get more irritated, and conceivably incorporate an expectation of busted bags in my thinking about my orders. Which I concede would probably be a bit of a deterrent.
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My first box had a broken bag but I just poured the beans back into the bag. I realize that it would be more annoying if it were more than one bag that broke and they got all mixed up, but I admit that it's not something I would ever bother with replacing.
I'd just pour a cocktail and get to sortin'.
I do drink, tho. It helps with shelling too, just FYI.
ETA: I do realize the value to a business of feedback.
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That sounds outstanding. Beans and sausages were put together by God. Not just lentils, either!
Over thisaway, I made Ottolenghi's lentil and eggplant stew, which appears in his latest book, "Ottolenghi Simple".
We're at the VERY TAIL end of eggplants here, which is an end I typically seize with joy -- I like eggplant, but it's the ONLY thing in peak season for its particular peak season here in NYC, and for me captures perfectly and totally the problem with strict in-season eating -- so it worked out well.
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I generally loved the show, in particular the lighting; but something weird was going on in the "Acid" show. I'm not sure what, I'm still pondering it.
Also -- on the "Heat" show, she went on about the back of the oven being the hottest part, but failed to mention the unused convection fan back there.
In my [totally non-restaurant-] world, convection takes care of a lot of the unevenness issue, at least with sturdy things like meat. Possibly this is my under-sophistication; but on the other hand, I thought that kind of cook was who she was talking to.
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I do not believe you can actually can with them, but they do complete the seal for non-shelf-stable storage in ball/kerr jars after you've broken the heat-canned seal (or where you didn't bother to process for shelf-stable storage). This comes in handy with liquids or smelly items.
At least that's the ones I use. Which are these: https://masonjarlifestyle.com/product/leak-proof-food-safe-silicone-sealing-lid-liners-regular-mouth-mason-jars/
and these:
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On 9/23/2018 at 11:37 AM, Anna N said:
This is too good not to share. It is a wonder there was enough left for a photograph. Celery pickled with fish sauce. When you find yourself with more celery than you’ll ever use this is what to do with it. This is a quick pickle so not for long term storage. The recipe suggests a few weeks in the refrigerator. It will never last that long.
Oh my GOODNESS! DELICIOUS!! I have been pickling celery up and down and all around -- excellent snack, and in season over thisaway right now -- and I'm worried that the other recipes are going to be left in the dust. One has some anchovies seasoning the brine (From Kevin West, "Saving the Season"), so maybe it will have some traction, but the other one is a basic ferment with mint. It's good to have options, but . . . man are these ones from Anna N good. Thanks so much for passing the recipe along!
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Actually, this is the bean thread that I was thinking of:
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That thread cited is one of my favorite threads of all time.
[Admittedly, I do eat a lot of beans, tho.]
ETA: I don't know what is going on with my font here. No idea at all.
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Just an update, the last time I was at Fairway, they were offering an Arbequina oil from Spain by the liter. It's very tasty! Thanks for the heads-up, @DiggingDogFarm
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I'm thinking a bone-dry martini with a twist. If you want to sweeten it a little bit you could do a sugar rim (I usually use something like panela or whichever one of those cane products I have lying around, crumbled up in advance for, um, just this purpose . . . )
[And I realize that a sugar-rim may be way too crude for many of the folks here, but, um, I do 'em here at home all the time. Because me, I like an eeny-teeny sweet followed by a serious SPIRIT-FORWARD wallop.]
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Pickling up a few pounds of celery is on my list for the next week or two, so I'm glad it came up here. I'll give it a try.
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Can you do one of each? Then tell us how it turns out?
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On 4/30/2018 at 2:48 PM, rotuts said:
this thread seems to be a tiny bit dated
which means the eG crew has sorted this out completely.
I have an Excalibur dehydrator on the way.
waiting for their tracking
5 shelves
the Enabler's helped me on the Sale Thread.
what are your favorite DeHyd books ?
I'll look into them at my local library.
I grew up in N.California
with Apricot trees every where
plums , peaches , nectarines , avocados etc
here in NE
best of luck on fresh full flavored fruit.
and for a time
I grew the Best Tomatoes
bar none
Im looking foreword to using the dehydrator for two
very different projects :
1 ) drying thai bird and other green chili's as I like green more than red
I can get these at my local IndiaMart not far from me
I think Id like the GreenDried better on Pizza etc than red
Id also like to dry Mane blueberries in season
and the rear local fruit I can get.
thanks for your help.
rotuts, where are you on the 5-tray?
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On 9/2/2018 at 9:10 AM, Auspicious said:
What do people use half-gallon jars for? When I see them I want to buy them for no reason I can put my finger on other than being a boy. *sigh* What would I do with half a gallon of pasta sauce? What do y'all use them for? Big families?
I've been reading up on dehydrating, and apparently some folks store their dehydrated produce in mason jars. I could see the half-gallons coming in handy for that, in addition to the aforementioned fermentation.
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On 8/13/2018 at 9:41 PM, Anna N said:
That is good to know in case I find myself in a position where I am forced to eat them out of politeness. Otherwise, I have never found anything in the least tempting about raw mushrooms.
Sister, preach. I don't get it at all.
I first encountered them on salad bars too. I tried it -- I'll try anything. It was . . . not a good outcome.
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I completely understand. I mean, I couldn't hold onto okra for two years, I can barely keep it around for two weeks. But I understand how sometimes you gotta throw stuff away.
Meanwhile, I'm preparing for a fall/winter in which I will have an unusually heavy workload, and so my cooking theory is ultra simple steaks-burgers-chops, beans on the side, plus basic-lettuce-salad. All amped up by pickles. So, small-batch pickle-palooza this weekend:
L-to-r, back:
- fermenting green beans (likely jacked due to accidental use of kinda-hot brine, which apparently kills the bacteria needed for fermentation; also due to my perhaps-misguided unwillingness to use as much brine as the recipe prescribed (a GALLON for two pounds of green beans?); and finally due to my concession to the recipe's call for a huge amount of dill seed. I'm ok with fresh dill fronds, but dill seed is . . . well, I haven't really known it to make stuff good, I don't know what I was thinking, this could be way bad)
- the pickled eggplant from upthread (honestly, it wasn't as amazing at the outset as I expected, in fact it was rather bland; we shall see how it goes over a few days)
- pickled mushrooms
- onions steeping in seasoned vinegar (the point here is not the onions, it's the vinegar)
Front:
- Fermenting garlic paste, which is seasoned with cumin, pepper, and lemon.
- Fermenting lipstick peppers.
- Two different jars of the same vinegar-pickled jalapenos with horseradish. (I enjoy peppers in just about everything, pickled or unpickled).
It's been two hundred degrees in here, which apparently is about as functional for pickles as it is for rising bread. But I thought I'd try to take advantage of the cool-ish week we're having to get the party started.
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13 hours ago, ElsieD said:
You preservers are amazing. I'm very, very impressed.
I KNOW RIGHT???
It's such an inspiring thread, it's been a long time since I've been so excited to take on a new angle on food.
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I hauled my uptown behind down there today looking for a vendor who had strawberries last week. Alas, strawberry-man was gone.
But -- that NO-PESTICIDE dude was selling okra at $8/lb.
Repeat: eight.dollars.per.pound.
I mean . . . is there really a market for okra at that price??? I just . . . can't.
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I took a class on canning safety this past weekend, and now I'm fit for canning with gusto!
The training projects:
Peaches; tomato blender salsa; zucchini relish; peach ketchup; plum jelly; low-sugar apricot jam; regular apricot jam; sauerkraut. We also did a peach butter, some non-fermented pickles, dehydrated stone fruits, and pressure-canned beans, but I had to leave before those projects were done.
If you're using a tested recipe, none of it is rocket science; but I did want to make sure I was understanding the safety precautions with precision. And it was nice to just go through the motions over and over with someone correcting/reminding. I've learned a lot from books, but this seems to be getting harder as I get older. A whole 'nother topic . . . .
On the home front -- I admit, my resistance to air conditioning may fail in the face of late-summer canning. I know that my grandmas canned without air conditioning, ruthlessly. My cousins still talk about the wonders to be stolen out of the pantry in my paternal grandma's house. But it seems like some serious suffering.
Anyway. Squee!
[Please do ignore that backpacking Charmin roll back left on the junk plate. I promise there is no toilet-anything in my kitchen, that was an extra NEW packet which for whatever reason didn't make it into my pack for my last hiking trip -- where it was missed, natch -- but it's not something that's ever got near a toilet scene before it landed on my countertop. Just wanted to reassure folk . . . 😳]
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6 hours ago, kayb said:
We'd always put it in a gallon freezer bag and then dip out however much we wanted for dinner, put the rest back in the freezer.
@kayb, just confirming, they don't dry out that way (over time)?
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Agreed on the casserole/lasagna need.
That said, the truth is that I rest everything, because I don't like my food to be super hot when I eat it. I feel that mostly everything tastes better closer to warm than hot. Soup can go in the bowl hot, and eggs of course come out of the pan; but most of my stuff sits out awhile.
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Orange bacon
in Florida: Cooking & Baking
Posted
@lemniscate Thanks for those links!