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just cracked into my first-ever batch of lacto fermented cucumbers. fuckin best pickle i've had in my life.
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Aug 12, 2021 04:53
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Chard posted:just cracked into my first-ever batch of lacto fermented cucumbers. fuckin best pickle i've had in my life. cool, keep that recipe secret give me the recipe
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Aug 12, 2021 05:10
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Chard posted:just cracked into my first-ever batch of lacto fermented cucumbers. fuckin best pickle i've had in my life. yeah they are. make some Giardiniera now.
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Aug 12, 2021 06:08
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Just-In-Timeberlake posted:cool, keep that recipe secret give me the recipe https://www.amazon.com/Fermented-Vegetables-Creative-Fermenting-Chutneys/dp/1612124259 submerge in brine you’ll be fine. edit : crocks rule and are the best for this stuff.
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Aug 12, 2021 06:10
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Zisky posted:Oh do you have a good piroshky recipe? My mom used to use philo dough and they're great but I've never done like a dough dough version. Here's the one I use. I do not know where I got it: quote:PIROSHKY DOUGH
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Aug 12, 2021 06:18
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Just-In-Timeberlake posted:cool, keep that recipe secret give me the recipe all i did was brine (salt 1 Tbsp. per 2 cups water) with a smashed garlic clove, some peppercorns, a little dill seed and an oak leaf. a narrow-neck mason jar makes it real easy to keep all the cukes under the brine, left that on the counter for three days and then chilled. slightly fizzy, barely funky, very tasty.
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Aug 12, 2021 06:18
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Bar Ran Dun posted:yeah they are. its definitely awoken something within me
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Aug 12, 2021 06:19
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poo poo POST MALONE posted:Here's the one I use. I do not know where I got it: drat this makes me wanna fry up some sopapillas
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Aug 12, 2021 06:27
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Chard posted:its definitely awoken something within me if you live with other people don’t ferment a large amount of garlic. I mean it’s the loving best. but the smell during the ferment is a potential marriage ender. can’t recommend getting a good crock enough.
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Aug 12, 2021 06:36
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Bar Ran Dun posted:if you live with other people don’t ferment a large amount of garlic. what makes a good crock; what should i look for when choosing one?
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Aug 12, 2021 06:38
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I have an Ohio stoneware number 2 and a number one. they come with weights and a lot and are very affordable. hardware stores Walmart or the internet will have them. for followers I cut circles out of old ikea flexible cutting boards. for quart mason jars with air locks I had about a 2/3 success rate. for crocks about 9 out of 10 turns out right. you’ll still have to skim but that’s not too bad because they have large openings. for salt I’ve used Redmond real salt . there is a canning and preserving thread in GWS that also has a bit fermenting.
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Aug 12, 2021 06:53
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poo poo POST MALONE posted:Here's the one I use. I do not know where I got it: Gonna try it at some point, thanks! Beef+onions+hard boiled egg should be a good start.
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Aug 12, 2021 09:09
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Chard posted:just cracked into my first-ever batch of lacto fermented cucumbers. fuckin best pickle i've had in my life. wow that's awesome. i've had so much trouble with lacto fermented cucumbers coming out soggy, you're luck you got it right on the first try. i lacto ferment all sorts of other stuff and it always turns out well, just cucumbers always fail for me. i've tried with oak and grape leafs in the mix and i'm using the proper pickling cucumbers and i've still never gotten it to work. maybe i need a stronger brine, i wonder what % yours was?
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Aug 12, 2021 10:22
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Chard posted:all i did was brine (salt 1 Tbsp. per 2 cups water) with a smashed garlic clove, some peppercorns, a little dill seed and an oak leaf. a narrow-neck mason jar makes it real easy to keep all the cukes under the brine, left that on the counter for three days and then chilled. slightly fizzy, barely funky, very tasty. Oh look, someone who knows how to properly handle a secret recepie.
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Aug 12, 2021 13:15
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Made some Ligurian-style focaccia, where you pour salt water over the top while it rises. I just had a piece and I found religion. I don't even have words for how good this is. Here's the recipe, go make it: https://www.saltfatacidheat.com/fat/ligurian-focaccia  also made my go to crusty white bread 
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Aug 12, 2021 15:10
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IAMKOREA posted:wow that's awesome. i've had so much trouble with lacto fermented cucumbers coming out soggy, you're luck you got it right on the first try. i lacto ferment all sorts of other stuff and it always turns out well, just cucumbers always fail for me. i've tried with oak and grape leafs in the mix and i'm using the proper pickling cucumbers and i've still never gotten it to work. maybe i need a stronger brine, i wonder what % yours was? cut off the blossom ends
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Aug 12, 2021 15:43
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Bar Ran Dun posted:cut off the blossom ends this seems to be really important. most of the sources i checked said the ends contain some kind of enzyme that sogs them out. i also forgot to mention that i used Suyo long cucumbers which are burpless and less seedy than the ones i typically see in the grocery store, so that may have given me a bit of a head-start on the final prodcut's crunch.
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Aug 12, 2021 16:42
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you also want to use pickling cucumbers not fresh eating salad cucumbers. they’ll turn out different in a ferment. generally they are only available in a short window each year. things will also get soft if the cucumbers grow too big if you are growing them your self.
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Aug 12, 2021 16:52
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Bar Ran Dun posted:cut off the blossom ends hmm, I thought that I did that but maybe I didn't take it seriously enough and wasn't careful enough. i'm about to try again this year and i will be super diligent about that. I definitely *did* use pickling cucumbers, they sell them in big bags at the farmers market here with a giant bouquet of dill specifically for you to put in the fermentation crock with maybe it could be temperature? i don't have AC and it was pretty hot last summer when I tried.
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Aug 12, 2021 18:31
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Zisky posted:Gonna try it at some point, thanks! Beef+onions+hard boiled egg should be a good start. my main go-to is potatoes, onions, and cheese. I've also done beef and mushroom. and one time I made an apple filling and that was also delicious.
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Aug 12, 2021 18:38
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poo poo POST MALONE posted:my main go-to is potatoes, onions, and cheese. Im guessing you stew the apples first?
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Aug 12, 2021 20:38
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yeah and I boil the potatoes too I basically just make a pie filling when I make the apple ones.
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Aug 12, 2021 21:41
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IAMKOREA posted:maybe it could be temperature? i don't have AC and it was pretty hot last summer when I tried. that can do it too generally want to keep things in a place below 80.
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Aug 13, 2021 02:37
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DoubleDonut posted:anybody got any cool ways to char peppers without a gas stove or a grill? when i make salsa verde and don't have access to a grill, i just put the broiler on in my oven and put the rack close to it and char my peppers and tomatillos and stuff that way
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Aug 13, 2021 02:40
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DoubleDonut posted:anybody got any cool ways to char peppers without a gas stove or a grill? Get yourself one of these babies: https://en.wikipedia.org/wiki/Chushkopek But yeah more realistically the broiler is a good idea.
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Aug 13, 2021 13:55
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Bar Ran Dun posted:that can do it too generally want to keep things in a place below 80. i'll let this summers batch ferment in the cellar and report back o7
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Aug 13, 2021 13:56
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speaking of butt rubs, made carnitas today. will put together some red rice, refried beans, and pickled red onion/jalapenos tomorrow for burritos. can't hardly wait.
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Aug 14, 2021 20:33
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hosed around and made some lamb/bacon gyro loaf
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Aug 22, 2021 19:05
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discussing things to cook with a relatively new roommate a few days ago and i broached the subject: do you, uh, like meatloaf? and we nailed it last night. meatloaf rules
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Aug 22, 2021 19:09
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i say swears online posted:discussing things to cook with a relatively new roommate a few days ago and i broached the subject: do you, uh, like meatloaf? Alton Brown’s meatloaf recipe is one of the best things I’ve ever eaten
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Aug 22, 2021 19:16
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i do the serious eats technique for meatloaf
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Aug 22, 2021 19:27
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i had a quesadilla for lunch. sprinkled some cumin oregano and a little bit of hot sauce on the cheese. perfect.
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Aug 22, 2021 19:28
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i say swears online posted:discussing things to cook with a relatively new roommate a few days ago and i broached the subject: do you, uh, like meatloaf? Now take that basic meatloaf recipe, toss some crackers, milk and Parmesan in it, and make about 24 drop meatballs (so named because you just drop them into the sauce). The sauce is basically a dozen smashed cloves of garlic, olive oil, crushed red peppers and two 28oz cans of crushed tomatoes. Heat the sauce in a Dutch oven, drop the meatballs in, and finish covered in a hot oven for like 45min. Add fresh basil before serving. you get spaghetti and meatballs for a crowd and meatball subs for a couple days.
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Aug 22, 2021 20:48
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my dad always put a can of chili into his loaf. there are worse ways to go
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Aug 22, 2021 22:49
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The Voice of Labor posted:my dad always put a can of chili into his loaf. there are worse ways to go the sodium got him?
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Aug 22, 2021 23:40
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I made J Kenji Lopez Alt's wings but I air fried them instead of baking them and they came out incredible https://www.youtube.com/watch?v=mh2AXh1eRmE Coating them in salt/baking powder/corn starch the night before really does lead to super crispy skin, would highly recommend
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Aug 22, 2021 23:43
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baking powder + convection oven or air fryer makes great wings but oh my god are they overpriced. most restaurants around here charge $1 per when i could get $.25 wings anywhere a decade ago. grocery stores are like $3.99/lb or so here
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Aug 22, 2021 23:44
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one of my favorite things to do lately is to make a sandwich or a gyro and then double wrap it in foil and parchment paper before I cut it with a bread knife. basically I like eating at a food truck at home.
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Aug 23, 2021 02:24
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i've made funnel cake before, just for myself
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Aug 23, 2021 03:06
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i say swears online posted:baking powder + convection oven or air fryer makes great wings Rich people 'discovering' poor people food is a plague. I used to make my own stocks before the whole foods crowd discovered "bone broth". Last time I was in the states bones were more expensive than some steak cuts.
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Aug 23, 2021 07:37
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