My usual red beans and rice recipe involves simmering 2 or 3 smoked pork hocks with lots of water and diced onion, celery, and red and green peppers until the meat is falling off the bone. Strain and degrease the stock, cut up the meat and add it and the vegetables back to the stock with red beans (kidney beans or pinto beans (my fave) or small red beans) and simmer until the beans are cooked. Serve over hot white rice (no I don't cook the rice in the stock).
Disappointed in you Ed. I would have expected your guide to welding and chrome plating a new grating 😀
The tray that holds the charcoal in my BBQ corroded and burned out in pretty short order. I got a local welder to bang up a replacement. It weighs more than the rest of the BBQ.
The Weber gas grill uses disposable aluminum trays to catch the grease -- about once a week during the summer the woodchuck (Mr. Monax) comes and empties it for me.
Bill, Unfortunately I don't expect to be around in 40 years, so we will never know what I have to do.
Chrome plating is dangerous, it will come off in heat, and contaminate your food.
Cast Iron or welded mild steel is advised, or rebar used in concrete.
A steel tray with wax paper lining will be a better grease catcher I think.
Might catch fire, though.
Cast Iron or welded mild steel is advised, or rebar used in concrete.
A steel tray with wax paper lining will be a better grease catcher I think.
Might catch fire, though.
I like to make my own soda pop and I've been seeing the Sodastream ads on TV whereby you add a syrup like concentrate to your glass of seltzer. I have always just made it in the keg but clean up is a lot of work. I really like ginger beer. I did a little experiment. It came out really well for something so simple.
500 gr. ginger root
1 litre water
1.5 cups sugar or sugar substitute to taste
3/4 cup lemon or lime juice to taste
1 tsp salt or salt substitute
Blender the water and ginger for about 5 minutes. It needs quite a bit of blending
Pour through a fine mesh flour sieve
Squeeze the pulp in your fist so the juice runs through the sieve
Discard the pulp
Add all ingredients to a 1.89 litre (2 quart) juice jug, shake well
Add about 50-100 ml (2-4 oz.) of mix to 350 ml (12 oz) water to taste
500 gr. ginger root
1 litre water
1.5 cups sugar or sugar substitute to taste
3/4 cup lemon or lime juice to taste
1 tsp salt or salt substitute
Blender the water and ginger for about 5 minutes. It needs quite a bit of blending
Pour through a fine mesh flour sieve
Squeeze the pulp in your fist so the juice runs through the sieve
Discard the pulp
Add all ingredients to a 1.89 litre (2 quart) juice jug, shake well
Add about 50-100 ml (2-4 oz.) of mix to 350 ml (12 oz) water to taste
I think you mean the foil is a cover for the tray, easier to clean?
Alternate way to ginger sherbet is to shred it, by hand or blender, and simmer for some time, gentle heat, add sugar and salt, rock salt in a small quantity enhances the flavor.
Let it cool till at least lukewarm before adding lemon juice.
The citric acid in the lemon, and your cold climate, will keep this fresh for about two two three weeks.
Add to soda, or plain water, enjoy.
We get masala soda concentrate here, and there are cumin, mint and other flavored drinks too.
Try pani puri and kala khatta flavors from an Indian shop, the pouch or pack is dissolved in about 1.5 to 2 liters of sweetened water. The result is a syrup to be added to plain or soda water. Very popular here.
Pani puri is mint and tamarind flavor, and kala khatta is a slightly sweet - sour version, based on kokum.
The pouches here are about 60 US cents.
Alternate way to ginger sherbet is to shred it, by hand or blender, and simmer for some time, gentle heat, add sugar and salt, rock salt in a small quantity enhances the flavor.
Let it cool till at least lukewarm before adding lemon juice.
The citric acid in the lemon, and your cold climate, will keep this fresh for about two two three weeks.
Add to soda, or plain water, enjoy.
We get masala soda concentrate here, and there are cumin, mint and other flavored drinks too.
Try pani puri and kala khatta flavors from an Indian shop, the pouch or pack is dissolved in about 1.5 to 2 liters of sweetened water. The result is a syrup to be added to plain or soda water. Very popular here.
Pani puri is mint and tamarind flavor, and kala khatta is a slightly sweet - sour version, based on kokum.
The pouches here are about 60 US cents.
Came across this little gem, remembered your post.
Still not entirely convinced about the idea, but the story involving making a batch of the stuff was a very nice multi-part read.
http://slivovice.org
My mother used to make old school fermented ginger beer. It had a serious kick after 6 months in the bottle. I should try replicating it sometime.
I heartily recommend this site here:
https://gingerbeerplant.net/
It's a very different experience than just using household yeast.
Almost like having some floating jelly bits as a pet. Nice taste, if you do the short version for under 1% alcohol the kids also love that stuff.
https://gingerbeerplant.net/
It's a very different experience than just using household yeast.
Almost like having some floating jelly bits as a pet. Nice taste, if you do the short version for under 1% alcohol the kids also love that stuff.
Of all the things I ferment, ginger was one I didn't appreciate so much. I really like the bite of the fresh ginger and yes, the salt is important.
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Yes.
The cold climate is primarily the refrigerator although at certain times it's cold enough to use the outdoors as a chiller. Our coldest month is January with average lows of 3º and highs of 7º. I keep the fridge at 3º year round.
Brewing with Saccharomyces florentinus and Lactobacillus Hilgardii tastes wildly different from conventional household yeast.
https://en.m.wikipedia.org/wiki/Ginger_beer
A friend of mine used to make some nice panty-remover, I mean mead, which was made with a few pounds of honey (like 8 pounds or so as I recall), a little bit of hops, and some fresh ginger. It was very tasty. The ginger and hint of hops cut through the assertive blandness of mead, but it was very smooth and tasted like more. The girls simply couldn't believe it had much alcohol in it.
I have only lacto fermented ginger. It was to use it as a drink, garnish or chutney.
Ginger beer in these parts is non alcoholic. I can’t remember ever having a ginger flavoured beer.
Ginger beer in these parts is non alcoholic. I can’t remember ever having a ginger flavoured beer.
The industrial ginger beers are not proper, they use so many short cuts that the taste is completely different to the original thing. Lacto fermented is half a step in the right direction.