Advice of wife based on advice of her mother as she thought our window sill wasn't sunny enough. I was not convinced as lactobacillus likes warmth but isn't an extremophile. We shall see what the yellow glorp looks like in a couple more weeks. worst case I am down 3 lemons and 30 mins of chopping. In the meantime red wine and dark chocolate are also fermented foods 🙂
Also when I get some more Jars* I will make some chutney again. Been over a decade, but used to like courgette and apple chutney. Aside, after 12 years of marriage still gets confusing that chutney and pickle mean something completely different to me than to the wife. we have to qualify with 'english' or 'indian' before the word. But she this year discovered she likes pickled gerkins so I have and excuse to get the pickling vinegar in and do some onions.
*things I do for love. I used to have a fine collection of jars just in case I made a batch of something or other. Wife has slowly reduced me down to just enough for jam making and taken the rest to put her spices in or recycled the nice large ones (also giving up Mayo has stopped a source of right sized jars). I will have to do the unthinkable and buy empty jars.
Also when I get some more Jars* I will make some chutney again. Been over a decade, but used to like courgette and apple chutney. Aside, after 12 years of marriage still gets confusing that chutney and pickle mean something completely different to me than to the wife. we have to qualify with 'english' or 'indian' before the word. But she this year discovered she likes pickled gerkins so I have and excuse to get the pickling vinegar in and do some onions.
*things I do for love. I used to have a fine collection of jars just in case I made a batch of something or other. Wife has slowly reduced me down to just enough for jam making and taken the rest to put her spices in or recycled the nice large ones (also giving up Mayo has stopped a source of right sized jars). I will have to do the unthinkable and buy empty jars.
I recommend you Google fermenting in the sun. There is no good reason to do so and a few bad ones.
My cars are the best... Hondas and Acuras.
Push button in a row, or a nice lever.
None of them weird knobs, man.... the car goes forwards or backwards...
Then you got them.. ahem.... manual shifters... you know, with a clutch.
But those only work with a redline of 8000 or more. We've been thinking of getting a CTR or a ITS. ( if you don't know, then, you don't know ).
I got pulled over once... I was driving my wife's car that day.. the RSX-S. So on the on ramp to the freeways, I decided to let her rip... shifting at redline...
...Damn... the CHP normally was radar'ing traffic on the inside.. this time he was on the outside.... redline on 3rd was 84 mph...
I was wearing my CTR T-shirt.. the one with the 10 inch tach at 8200 rpm... hmm.. he wrote it down so I could go to traffic school.
..
Then, there's the day I decided to see how fast the GSR would do.... redline on 5th was 137 mph.... the CHP saw me but Thank God he couldn't catch up with me until i was doing 55 on cruise control on the slow lane.... phew.... I got away with that one.
....
Yes.. automatics are for wimps and people with pick up trucks and SUVs.
OK. paddle shifters... OK, sure, my hybrid has them... and I got to admit that they're faster than a stick.... going into a turn. to click, click. set the suspension into it, settle the car with late braking.... and then... PUNCH IT.... vroom... click, click...
Just like the Indy cars... with Honda motors.
Go Honda!
I miss driving a stick... until I'm in stop and go traffic for an hour or so. I'd love to have a manual weekend car. If I win the lotto, maybe I'll buy a Singer Porsche 😁.
My wife's car is AWD, supercharged and has paddle shifters. Its fun to drive but being able to link more than a couple curves together is getting harder and harder. The peninsula has attracted too many visitors
My wife's car is AWD, supercharged and has paddle shifters. Its fun to drive but being able to link more than a couple curves together is getting harder and harder. The peninsula has attracted too many visitors
The Indian pickling methods are faster than what you have in colder climes.
I just made 2 batches of sweet and spicy mango pickle, it is a local Gujarati variety called Gor-Keri, meaning mango in jaggery (crude sugar solids, more or less molasses).
Method:
Buy mangoes, get them chopped (service available at market for a fee).
Soak overnight in brine with turmeric added.
Dry in shade till done (takes experience), about 3 to 4 days.
Add the spice mix, which is a ready spice mix to which jaggery is chopped up and added, and put in jar.
Heat oil till smoking hot (to sterilize and remove moisture), add next day.
Use clean glass or porcelain jars.
Can consume after a couple of days, can store for two years.
My mother used to sun dry mangoes, and after adding spices and boiled mustard oil, put them in a porcelain jar, and leave in the sun until done, with the lid slightly loose to allow gas to escape.
Then tighten lid, again life would be about two years at room temperature.
Process time about 5 days, ready to eat after a month.
Important things are absolute cleanliness of all vessels (wash and sun sterilize two days), and hands, spoons etc. Dry atmosphere, and absolutely no moisture anywhere except the pickling item.
And some ladies (gents do this rarely) had 'bad hands', their pickle would spoil, so they were exempt from this work...possibly nail fungus, I can only speculate.
Gor Keri uses a variety of mangoes called 'Rajapuri', which are available after the first rains, so it is a bit iffy if they do not dry properly, my mother used the first raw mangoes (different variety), in spring, though the temperature would be 35+ even then, and quite dry, we used to live in Jaipur at that time, before that in Bihar.
Here only the cheap pickles use vinegar as a preservative, to reduce the cost (oil is expensive in comparison), it also speeds up the fermentation and break down of the pickled item.
I just made 2 batches of sweet and spicy mango pickle, it is a local Gujarati variety called Gor-Keri, meaning mango in jaggery (crude sugar solids, more or less molasses).
Method:
Buy mangoes, get them chopped (service available at market for a fee).
Soak overnight in brine with turmeric added.
Dry in shade till done (takes experience), about 3 to 4 days.
Add the spice mix, which is a ready spice mix to which jaggery is chopped up and added, and put in jar.
Heat oil till smoking hot (to sterilize and remove moisture), add next day.
Use clean glass or porcelain jars.
Can consume after a couple of days, can store for two years.
My mother used to sun dry mangoes, and after adding spices and boiled mustard oil, put them in a porcelain jar, and leave in the sun until done, with the lid slightly loose to allow gas to escape.
Then tighten lid, again life would be about two years at room temperature.
Process time about 5 days, ready to eat after a month.
Important things are absolute cleanliness of all vessels (wash and sun sterilize two days), and hands, spoons etc. Dry atmosphere, and absolutely no moisture anywhere except the pickling item.
And some ladies (gents do this rarely) had 'bad hands', their pickle would spoil, so they were exempt from this work...possibly nail fungus, I can only speculate.
Gor Keri uses a variety of mangoes called 'Rajapuri', which are available after the first rains, so it is a bit iffy if they do not dry properly, my mother used the first raw mangoes (different variety), in spring, though the temperature would be 35+ even then, and quite dry, we used to live in Jaipur at that time, before that in Bihar.
Here only the cheap pickles use vinegar as a preservative, to reduce the cost (oil is expensive in comparison), it also speeds up the fermentation and break down of the pickled item.
If you ask me, I am not aware of the legal aspect...I keep snacks in the car, and occasionally eat them at traffic lights, or pull over, stop and eat.
Driving and eating is dangerous, too much traffic, many bikes ridden kamikaze style here. Have to be really alert.
With families, it can become a picnic, wife supplying different edibles and drinks to kids and driver...so you arrive at the destination ready for sight seeing rather than eating.
But then, I live in Gujarat State, which is famous for snacks, I had friends from Kerala State stop at a snacks shop, they were amazed by the variety available...
There was a famous man in Andhra Pradesh State, a politician, driving a high end SUV, no seat belt, looked for a dropped water bottle, hit a road median, tyre burst, car flipped, spot death.
So I do not drive and eat or drink, it is always a stopped car.
Driving and eating is dangerous, too much traffic, many bikes ridden kamikaze style here. Have to be really alert.
With families, it can become a picnic, wife supplying different edibles and drinks to kids and driver...so you arrive at the destination ready for sight seeing rather than eating.
But then, I live in Gujarat State, which is famous for snacks, I had friends from Kerala State stop at a snacks shop, they were amazed by the variety available...
There was a famous man in Andhra Pradesh State, a politician, driving a high end SUV, no seat belt, looked for a dropped water bottle, hit a road median, tyre burst, car flipped, spot death.
So I do not drive and eat or drink, it is always a stopped car.
My manual works very well will a redline of 4500... on a diesel.
My brother owns one of the last UK built type R (no one calls it a CTR in the old world). Interestingly the Honda Swindon factory where the best type R were made was on the site of the old Garrard factory.
Back on chutney. in UK have been eating the boil it up and preserve in vinegar version for 250 odd years now so I feel we can call it the 'real thing' for UK cuisine along with chicken tikka and other abominations made for our palete