Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

What Are You Preserving, and How Are You Doing It? (2016–)


Anna N

Recommended Posts

26 minutes ago, Okanagancook said:

The meat is droole worthy!

Thanks.  Few things can be quite so easy!  

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Lovely work! Going to hold on to that process/recipe. Will pick up ducks one of these days at the Chinese market. Pastrami from the breasts, confit from the legs.

 

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

5 minutes ago, Okanagancook said:

Question about the slicing.  Could one use a slicer machine or is it too ‘floppy’?

 It isn’t floppy at all but quite firm. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

  • 4 weeks later...

39F74350-A84C-4334-872D-1BED3A14E8B9.thumb.jpeg.3bd3b92aeae95b449c17baf82329024a.jpeg

 

 Asian pears with lemon, and radishes.  I made the Asian pear pickles once when @Kerry Beal and I were up in Manitoulin.  They were very good.  The radishes are quite pungent when you first open the jar.:o

  • Like 5

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

15A61D03-689A-42C8-AE84-B32C88BB7B17.thumb.jpeg.e657c64711ccd4bf6a111f8952e93faf.jpeg

 

 “Wasabi” carrot pickles. Actually the recipe calls for horseradish rather than wasabi since real wasabi is almost impossible to source.  I suspect that these would appeal to @HungryChris  who is not afraid of a little heat. Here.

  • Like 5

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

2 minutes ago, kayb said:

@Anna N, could you share a link/recipe for the Asian pear pickles?

 But of course. I have the book but I found this online and it’s the same recipe.

Click.

 

 The recipe suggests that the pears will take about six minutes to cook. Ha ha.   Mine took considerably longer — like about 24 minutes. YMMV. 

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Many thanks! Looks simple enough. They would work well with the pineapple pears from the tree up home, should it decide to bear this year.

 

 

 

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

On 2018-05-12 at 9:24 AM, Anna N said:

15A61D03-689A-42C8-AE84-B32C88BB7B17.thumb.jpeg.e657c64711ccd4bf6a111f8952e93faf.jpeg

 

 “Wasabi” carrot pickles. Actually the recipe calls for horseradish rather than wasabi since real wasabi is almost impossible to source.  I suspect that these would appeal to @HungryChris  who is not afraid of a little heat. Here.

The Silk Road Spice Merchant has Wasabi and they ship.  Actually, they have a lot of interesting spices.  All fresh.  https://silkroadspices.ca/products/wasabi-powder?variant=7246103543874

DSC02416.thumb.jpg.0dd0ea3488781782c56d4595b032f310.jpgDSC02417.thumb.jpg.1631ecac2246a88da560a088bc23a909.jpg

Edited by Okanagancook (log)
  • Thanks 1
Link to comment
Share on other sites

Oh My !

 

Ive never had fresh wasabi grated just before you get your Sushi etc.

 

I did see , sometimes back . a reputable British food show 

 

and yes they are

 

that went so some place in GB that's growing it.  etc

 

in fresh water etc , and very secret as it so expensive and perishable.   

 

they tasted it fresh ground , and I have no reason to believe the shows 

 

presenter had any reason to exaggerate.

 

in Canada , rats.

 

however , is the real wasabi powder , when re-constituted 

 

worth the effort ?

 

Im keen to know.

Edited by rotuts (log)
Link to comment
Share on other sites

The powder isn't nearly as strong and hot as freshly grated.  It's quite mild.  I have used it in the Wasabi-soy vinaigrette from Raising the Salad Bar.  The dressing needed some cayenne/white pepper to get more of a kick.  If you are wild about wasabi, it's probably not worth it.

Link to comment
Share on other sites

9 minutes ago, Okanagancook said:

The powder isn't nearly as strong and hot as freshly grated.  It's quite mild.  I have used it in the Wasabi-soy vinaigrette from Raising the Salad Bar.  The dressing needed some cayenne/white pepper to get more of a kick.  If you are wild about wasabi, it's probably not worth it.

 That was my thought. Thanks.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

@ElsieD

 

wow

had I known about this and it existed some time ago

 

I would have figured out how to grow in in MA

 

other :

 

thanks for your qualifiers 

 

Ill lust after something else

 

which is never a problem.

 

Link to comment
Share on other sites

I wrote about growing it for some publication or other. I don't remember who it was, just that I had a hell of a time getting paid.

 

It grows fine in temperate climates, but it's terribly temperamental. http://www.bbc.com/news/business-29082091

  • Like 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to comment
Share on other sites

On 5/12/2018 at 4:11 PM, Anna N said:

 But of course. I have the book but I found this online and it’s the same recipe.

Click.

 

 The recipe suggests that the pears will take about six minutes to cook. Ha ha.   Mine took considerably longer — like about 24 minutes. YMMV. 

A short while back, I posted on the Crazy Good eBook Bargains discussion that Karen Johnson had a number of Kindle ebooks regarding Asian pickling on sale (they're currently still sale priced).

You can visit her Amazon page here (click) to view her titles.

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Link to comment
Share on other sites

Yesterday, I spied the first cherries of the year at the local farmers market.

IMG_7837.thumb.jpg.d0e5a3054019d2a31bbf789e637000d6.jpg

 

I ate a bunch and the rest went into the pickled cherries from Six Seasons

IMG_7844.thumb.jpg.084b1837fd1224663b754f032b2b4bb9.jpg

 

The book uses a standard brine for a variety of refrigerator pickles.  I found it on the sweet side for some of the vegetables but I'm hoping it will be good for these cherries.

  • Like 5
Link to comment
Share on other sites

1 hour ago, blue_dolphin said:

Yesterday, I spied the first cherries of the year at the local farmers market.

IMG_7837.thumb.jpg.d0e5a3054019d2a31bbf789e637000d6.jpg

 

I ate a bunch and the rest went into the pickled cherries from Six Seasons

IMG_7844.thumb.jpg.084b1837fd1224663b754f032b2b4bb9.jpg

 

The book uses a standard brine for a variety of refrigerator pickles.  I found it on the sweet side for some of the vegetables but I'm hoping it will be good for these cherries.

Beautiful!

  • Thanks 1
Link to comment
Share on other sites

  • 2 weeks later...

 Made some coconut macaroons this morning and had four egg yolks that I couldn’t waste. 

 

5F893DF8-A9C1-4126-A06B-F20C0D96557C.thumb.jpeg.e5caf663f59d2a3ea9e3c2ac12fa4777.jpeg

 

 On their way to becoming salt-cured yolks, I hope. I suspect the yolk on the lower left is broken so it may not make the whole journey.  I took the photograph before they were completely buried in salt/sugar mix. They will now rest in the refrigerator for four days before spending further time being dehydrated in a low oven. 

  • Like 5

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

×
×
  • Create New...