2 kg. of pickled sausage. Started with a garlic smokie type sausage. Irregulars are half price and since I am chunking them anyway...
Brine in order of quantity:
Vinegar
Water
Worcestershire
Yellow onion
Smashed garlic
Dried red chili flake
Tamarind soup powder
Salt
Prague #1
It will sit for a few days before being refrigerated.
Brine in order of quantity:
Vinegar
Water
Worcestershire
Yellow onion
Smashed garlic
Dried red chili flake
Tamarind soup powder
Salt
Prague #1
It will sit for a few days before being refrigerated.
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Last edited:
For me today, a simple old favourite. From dried- split green and yellow pea soup, about as easy as it gets- a half a vegetable bouillon cube, half a scored onion sliced through a mandolin, a bit of cumin and a few Bay leaves. Simmered about 4 hours yesterday an heated up today. Hearty enough with some sourdough garlic bread.
I am a big pulse fan so I have questions and maybe hints as well.
Do you ever add a small amount of dried bean to the mix?
Do you ever top it with finely chopped chives, green onions or leeks?
What about topping it with cocktail shrimp?
Both green and yellow are popular here and I do treat them differently. I've not thought about combining them.
What is your ratio approx? I see a lot of yellow and no green.
Do you mix the two?
A pump slicer reduces that to just peeling.
Do you like to have a smokiness to it, like ham or bacon or...
Do you ever add a small amount of dried bean to the mix?
Do you ever top it with finely chopped chives, green onions or leeks?
What about topping it with cocktail shrimp?
Both green and yellow are popular here and I do treat them differently. I've not thought about combining them.
What is your ratio approx? I see a lot of yellow and no green.
I'm not about to race out and buy a new gadget for every application. Personally, I don't find the 30 odd seconds of using a mandolin tiresome, or I might consider it I guess.
And yes, sometimes I'll use beans as well in the mix, no particular kind, but I never seem to be out off Navy beans or chickpeas.
Usually when I make a pea soup, it's because I feel like I've had too much meat, so I rarely add it. Sometimes maybe some pan crisped pancetta, but not often.
I'll chopped some chives when fresh is around, or parsley, but these garnish garlic bread more often than the soup itself.
And yes, sometimes I'll use beans as well in the mix, no particular kind, but I never seem to be out off Navy beans or chickpeas.
Usually when I make a pea soup, it's because I feel like I've had too much meat, so I rarely add it. Sometimes maybe some pan crisped pancetta, but not often.
I'll chopped some chives when fresh is around, or parsley, but these garnish garlic bread more often than the soup itself.
We got a fancy French mandolin and some cool Japanese slicers.... but we also got some very good knives and an awesome electric/belt sharpener.
So, with very sharp knives we make short work of slicing, dicing, chopping, etc...
My daughter, the trained chef does a fantastic job... she's the classic style. I do it more country style.
So, with very sharp knives we make short work of slicing, dicing, chopping, etc...
My daughter, the trained chef does a fantastic job... she's the classic style. I do it more country style.
I found this knife about 30 feet down an excavation at the Labatts brewery site in New West years ago, as the rain exposed it during a lunch break. It's become my favourite chopper, although badly discolored. After numerous waste of time cleanings over the years, I just gave it a three day soak in a Spin Clean full of vinegar.
Looks rough but much better now, and ready for another sharpening.
It'll never be the sharpest knife in my drawer, it's just one of those tools that feels just right for my hand.
Looks rough but much better now, and ready for another sharpening.
It'll never be the sharpest knife in my drawer, it's just one of those tools that feels just right for my hand.
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The Mrs. sent me to market to grab some bags of root veggies.
When I got home she says it's okay to make a batch of juice.
I went to the fridge to see what might need using up, and proceeded to play.
Carrots
Beets
Celery
Onion
Apple
Orange
Lime
MSG
Thinking I had made Frankenjuice or maybe a healthy version of Love Potion No. 9:
I held my nose, I closed my eyes, I took a drink.
Whoa, what a welcome surprise. It's good. I mean it's really good.
When I got home she says it's okay to make a batch of juice.
I went to the fridge to see what might need using up, and proceeded to play.
Carrots
Beets
Celery
Onion
Apple
Orange
Lime
MSG
Thinking I had made Frankenjuice or maybe a healthy version of Love Potion No. 9:
I held my nose, I closed my eyes, I took a drink.
Whoa, what a welcome surprise. It's good. I mean it's really good.
Attachments
Haven't made a salad for ages, and didn't like the looks of the lettuces today.
This turned out very well-
Parsley
Red bell pepper
Mint
Black beans
Quinoa
Feta cheese
Mint
Cucumber
Dill weed
It didn't even need a dressing or oil- just lime squeezed in.
This turned out very well-
Parsley
Red bell pepper
Mint
Black beans
Quinoa
Feta cheese
Mint
Cucumber
Dill weed
It didn't even need a dressing or oil- just lime squeezed in.
You can decide.
It is uncooked and low viscosity. It was made with a masticator and has low pulp.
You drink it cold from a glass.
I suppose you could heat it but the fact is it fresh and un-oxidized has great appeal.
Myself, I think juice fits the bill, Bill.
I think I'll go raise a glass of it in your honour.
EDIT: When you look at it in the glass, it might be that I used my tomato juice glass, so it does look a bit pulpy.
It is uncooked and low viscosity. It was made with a masticator and has low pulp.
You drink it cold from a glass.
I suppose you could heat it but the fact is it fresh and un-oxidized has great appeal.
Myself, I think juice fits the bill, Bill.
I think I'll go raise a glass of it in your honour.
EDIT: When you look at it in the glass, it might be that I used my tomato juice glass, so it does look a bit pulpy.
I like to think of soup as the finished product with an assortment of ingredients, regardless of the viscosity of the carrier liquid.
Before that, it's usually a stock, broth, liquid bouillon or consomme.
I guess if mine were heated, I could call it a veggie stock but I drink it fresh and cold so I think juice is right.
It's an ever changing world Bill.
Take tomato juice and heat it. Soon enough it becomes sauce then puree and finally paste. Where the lines are drawn, who knows?
Before that, it's usually a stock, broth, liquid bouillon or consomme.
I guess if mine were heated, I could call it a veggie stock but I drink it fresh and cold so I think juice is right.
It's an ever changing world Bill.
Take tomato juice and heat it. Soon enough it becomes sauce then puree and finally paste. Where the lines are drawn, who knows?
Thank you, I think you'd find it right up your alley.
Back alley that is. It sure keeps things moving. 🙂
Some say one of the best things for you too, approaching the elixir of youth. What machine did you use to "squeeze" the juice? What does the "MSG" component do for it?
I showed my wife. I told her "The dont just talk about speakers 'n stuff on here" . The salad too. Thanks for posting!
Hey Joe,
I use a masticating (read: cold press) juicer from Ninja. I bought it from a discount place as I heard the high speed juicer I was using was not good for the juice, and had also heard good things about the final product from the slow units. It was heavily discounted. I am sucker for a sale.
The model I have is no longer made. It is only a 150 watt unit so it struggles with my impatience. I see a bigger, better unit on the horizon. I suggest the same for you should you go that route.
The MSG serves two purposes. Preservative and umami. That said, you still have to use fresh juice rather quickly so don't make a large batch unless you have a lot of friends and family or are (gasp!) able to freeze it.
I use a masticating (read: cold press) juicer from Ninja. I bought it from a discount place as I heard the high speed juicer I was using was not good for the juice, and had also heard good things about the final product from the slow units. It was heavily discounted. I am sucker for a sale.
The model I have is no longer made. It is only a 150 watt unit so it struggles with my impatience. I see a bigger, better unit on the horizon. I suggest the same for you should you go that route.
The MSG serves two purposes. Preservative and umami. That said, you still have to use fresh juice rather quickly so don't make a large batch unless you have a lot of friends and family or are (gasp!) able to freeze it.
Carrots, beets and onions together are almost medicinal. The other things were there to make sure another week didn't pass and they ended up in the compost. This was a fluke. A very tasty fluke.