The food thread

[tonyEE]

My tomatoes aren't doing so well this year... oh well... but my neighbor's are simply awesome. So she brought me some...

Since it's been hot, I made a dinner salad. Pan amb tomaquet... and a platter of tomatoes, cucumbers, albacore in oil, feta cheese, hard boiled eggs, Spanish pickled olives and banana peppers.

Drizzled a good Spanish olive oil and threw some sea salt on the tomatoes and cucumbers.

With a chilled IPA.

Sometimes, the best dinners are deceptively simple. It still took like 40 minutes to prepare. The feta was not my favorite for such. This is the pre-crumbled feta from Costco. We ran out of the block of feta from the Persian store down the street.

Normally, we'd put some anchovies and red pimento on such salads, but the feta took it away from Niçoise to a more Eastern Med frame of mind.

 

[tonyEE]

If you can figure how to make this work, you can come on down and I'll make you a good dinner...

I'm trying to make my digital sound smoother but I can't seem to get the anti skate to work.

 

[tonyEE]

So we did a lot of walking over the long weekend to try and reach the 10,000 step mark each day but you have to leave time for food prep.
The Mrs, doesn't mind deboning chicken drums so we went to town. Marinaded and then done in the rack on the grill.
I made a potato salad.
She made the veggie empanadas.
I did the Kabocha.
No corn this night. I am already a little tired of it and it's still early August.

A nice hearty summer's meal to be sure.

That looks really good.

 

[billshurv]

Then, your choice as below:...

1.Then add salt, spice mix, toss.
Let it dry in the shade, then transfer to a glass or porcelain jar, cover with oil which has been boiled and cooled.
2. Add sugar or molasses, toss, a little salt helps. Then dry out, add oil as above.
3. After the sun dry, boil the moist lemons / lime in thick sugar solution, use just enough to coat and cover the contents in the storage.
4. Toss with sugar solution, or even just sugar at the juicy stage, and store.

Nope this pickle is fermented.

 

[Cal Weldon]

It still took like 40 minutes to prepare.

Took more than that to make the Ciabatta I see in the back.

 

[Cal Weldon]

They go for around 2.50 bucks a lb -or less.

Still half the price with exchange. It varies a lot though. I just picked the wrong week to shop for it.

 

[Cal Weldon]

Nope this pickle is fermented.

It certainly means different things depending on where you are. I was unaware of other types until people like my SIL from Goa introduced me. From there, the flood gates opened.
Growing up, pickle meant only one thing. A vinegar/salt soaked thick skinned cuke that came from a jar.
Now Grasshopper is much wiser.
It's like the term barbecue. It used to only mean food prepared on a medium sized flame grill in the back of your home.
Grasshopper learns more, the wider he keeps his eyes open.

 

[mountainman bob]

When you start burying things in the backyard i’ll have to draw the line, fermentation is fine but once things are buried they should stay there! (Unless its a jar of money)
@billshurv kick that secret lemon pickle recipe over here……….we’re covered up with them too! 😛

 

[simon7000]

M B,

It really becomes a problem when the authorities dig up what or who you buried in the back yard!

😉

ES

 

[tonyEE]

Took more than that to make the Ciabatta I see in the back.

Costco.

We keep them in the freezer until use.

Slice them, toast them lightly in the oven to get a thin crust, rub a tomato into them, sprinkle olive oil land sea salt. Stack them.

Pan amb tomaquet ( bread with tomato )... traditional Catalan cuisine. I also make it with baguettes but for the ciabatta rolls are easier for two or three people.

 

[tonyEE]

When you start burying things in the backyard i’ll have to draw the line, fermentation is fine but once things are buried they should stay there! (Unless its a jar of money)
@billshurv kick that secret lemon pickle recipe over here……….we’re covered up with them too! 😛

Traditional kim chi?

 

[mountainman bob]

Like I said! 😆

 

[NareshBrd]

1.https://spadesspatulasandspoons.com/2016/06/23/april-fermented-lemon-pickle-with-indian-5-spices/
2.https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiX28D4hNCAAxVYHnAKHQvWAx0QFnoECBgQAQ&url=https%3A%2F%2Fwww.fermentationrecipes.com%2Findian-lime-pickle%2F500&usg=AOvVaw07CJVSqBXGb-tX9PZLkQEY&opi=89978449
3.https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiX28D4hNCAAxVYHnAKHQvWAx0QFnoECBYQAQ&url=https%3A%2F%2Fwww.vegrecipesofindia.com%2Feasy-lemon-pickle-recipe%2F&usg=AOvVaw1XQKCx3wfgRyS9LUOFgY7j&opi=89978449

Go through them, from a quick net search. No ties to any sites which are linked...
They do look interesting...

 

[NareshBrd]

South Indian style lemon pickle, this time :
1.https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwj-jZbxhdCAAxXREXAKHamtCi84ChAWegQIGRAB&url=https%3A%2F%2Ffood.ndtv.com%2Frecipe-south-indian-lemon-pickle-562187&usg=AOvVaw00EeTjK8LO3lXTSzJpHaqr&opi=89978449
2.https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwj-jZbxhdCAAxXREXAKHamtCi84ChAWegQIExAB&url=https%3A%2F%2Fwww.pinterest.com%2Fpin%2F419679259007478594%2F&usg=AOvVaw2dE7wU96M00kPmw-D8D1GD&opi=89978449
3.https://en.wikipedia.org/wiki/Preserved_lemon

Again, from a net search for Fermented lemon pickle. There is even a Moroccan style listed in the search, so it not just an Indian thing...

 

[mountainman bob]

Yah, but I always find the secret ones taste better if nothing more than being able to say its secret! 😛

 

[Logon]

@NareshBrd
Please note that your links are both bloated and not clickable.
Friendly: who do you think will see them?

Maybe the following way is a bit better:

https://food.ndtv.com/recipe-south-indian-lemon-pickle-562187

https://www.pinterest.com/pin/fermented-lemon-pickle-south-indian-style--419679259007478594/

Or even this one:

Preserved lemon

😉

 

[NareshBrd]

Just copy, and remove the number and the dot...then go visit.
So that nobody can say I pointed at a favored site.

Simple search terms, try 'fermented lemon pickle recipe', and 'South Indian Lemon Pickle recipe', also you could try 'Bamboo pickle recipe', and 'Bengali Lemon pickle recipe'.

Oh, one more thing, a little rock salt mixed with regular salt can make a big change to the taste...
And in some pickles, roasted fennel seed powder does change the taste.

And yes, simple things like that are called 'secret' ingredients.

 

[billshurv]

Growing up, pickle meant only one thing. A vinegar/salt soaked thick skinned cuke that came from a jar.
Now Grasshopper is much wiser.
It's like the term barbecue. It used to only mean food prepared on a medium sized flame grill in the back of your home.
Grasshopper learns more, the wider he keeps his eyes open.

Likewise for many years pickle meant granny's pickled onions (and branston pickle). Chutney likewise meant sharwoods mango chutney. Then I got a house with some garden and 14 apple trees and started experimenting. New millenium, new wife and I realised I knew nothing. Chutney should be freshly made? I had no idea.

@mountainman bob nagging the misses to get the instructions from her mother and will report back. I will also get her mango pickle recipe, but will NOT make it the way she does as she leaves the stones in which makes them a real pain to eat with the food. I'm still not expert at eating with only one hand but I'll get there eventually.

 

[Cal Weldon]

Tony, the Ciabatta I had with dinner was with a simple artichoke vinaigrette. They compliment each other very nicely and when the Mrs. makes a batch the race is on to use them, so I tend to do the morning, noon and night thing for a few days. The rest get toasted.

 

[NareshBrd]

Kerala style tender mango pickle, off a random net search:
https://www.onmanorama.com/food/recipe/2022/03/20/tender-mango-pickle-that-would-last-for-years.html

They use small mangoes, max. 3" long, and leave the stone in.
It can be very spicy, even by Indian standards, a half teaspoon is enough as a serving for me!