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

[Okanagancook]

The meat is droole worthy!

[Anna N]

26 minutes ago, Okanagancook said:

The meat is droole worthy!

Thanks.  Few things can be quite so easy!  

[kayb]

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.

 

[Okanagancook]

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

[Anna N]

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. 

[Okanagancook]

Ok, good to know.  I think I will make some.  Thanks.

[rotuts]

@Anna N

 

I have been Sooooo   waiting for that pic and review.

 

thanks

[rotuts]

what could be better than easy and outstanding ?

[Anna N]

 

 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.

[Anna N]

 

 “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.

[kayb]

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

[Anna N]

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. 

[kayb]

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.

 

 

 

[Okanagancook]

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

 

 “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

Edited May 13, 2018 by Okanagancook (log)

[rotuts]

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 May 13, 2018 by rotuts (log)

[ElsieD]

http://www.thewasabistore.com

[Okanagancook]

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.

[Anna N]

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.

[rotuts]

@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.

 

[chromedome]

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

[Toliver]

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.

[kayb]

Thanks, @Toliver. Not sure how I missed that first time around. Bought three of 'em. It's only money, right?

 

[blue_dolphin]

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

 

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

 

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.

[Shelby]

1 hour ago, blue_dolphin said:

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

 

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

 

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!

[Anna N]

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

 

 

 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.