Might want to put a fermenting crock on the shortlist......they really make a difference.
I’ve got one that has the water lock lid......it came with a weight to make sauerkraut and sour pickles also, I’d take a pic but it’s buried in storage!
I’ve got one that has the water lock lid......it came with a weight to make sauerkraut and sour pickles also, I’d take a pic but it’s buried in storage!
By fresh, she means unprocessed, we assume?
Green dye on peas? I am guessing that's not allowed here as our canned peas are quite pallid and unappetizing in appearance. Fine for mushy peas but not much more.
Green dye on peas? I am guessing that's not allowed here as our canned peas are quite pallid and unappetizing in appearance. Fine for mushy peas but not much more.
I am yet to lose a batch of anything. I add the lime juice and a tbsp of sugar and yogurt water to get the culture started more quickly as once the lactic acid forms, I am ok.
What difference have you noticed?
Sacrebleu!
You clearly have not seen UK tinned or mushy peas. A green that would normally have you calling 911. for armageddon only.
Smoother, deeper flavors......and less crud.
Supposedly their claim to fame is temp balance and light blocking.
Yah I hear ya, were in the home stretch of a 3 yr build......only essentials at the moment.
But if it gives back my street cred I did build a wine ‘attic’ looking fwd to making peach wine>>>brandy. 😛
Notice the boxes in there......two lab 15’s hidden from the wife!
Supposedly their claim to fame is temp balance and light blocking.
Yah I hear ya, were in the home stretch of a 3 yr build......only essentials at the moment.
But if it gives back my street cred I did build a wine ‘attic’ looking fwd to making peach wine>>>brandy. 😛
Notice the boxes in there......two lab 15’s hidden from the wife!
Attachments
Like the KFC coleslaw green?
Is that what it says on the box?
Niiiiiice.
I suppose you’ll need measurements! 😀
I’ve had it for yrs, before that I used to make kraut in 5 gallon (food grade) pails.....the difference was obvious and repeatable.
I’ve had it for yrs, before that I used to make kraut in 5 gallon (food grade) pails.....the difference was obvious and repeatable.
I have been lucky to avoid KFC coleslaw, but possibly. It's pea coloured in the same way cheez-wiz is cheese coloured.
Dunno if you can view the site from USA but this American cheese: Does it deserve its bad reputation? - BBC News I found interesting. USA can and does produce world class cheese now. There is hope for us all.
Not quite.
It is mushy peas which are dyed because without it they would be a revolting shade of grey.
That is how I learned not to trust The Sun noisepaper in any way shortly after I came to the UK. It had a full page spread with the headline that the EU needlessly picks on the UK trying to ban mushy peas.
Right at the end of it, in the bit that nobody reads anymore, they admitted that all the EU was proposing was a ban on food colouring rather then mushy peas as such.
At the time of my colleague's talk, tinned peas were dyed green [with E102 (tartrazine) and E133 (Brilliant blue)]. Whether that is still the case or whether the EU has intervened with UK legislation(!) I don't know, as we don't use tinned peas, only fresh or sometimes frozen. 🙂 And I don't (and never have) read newspapers.
The farm country creameries here make some mighty fine cheeses, my neighbor in NC makes some of the best honey chèvre on earth.
But, there’s nothing like a ritz cracker followed by a shot of wiz straight from the nozzle......Everyone should experience that at least once!
When I google 'mushy peas', I get everywhere from the neon green images right down to the lackluster version we see in these parts. I had no idea that peas were coloured in other places.
American Cheese is to the Americans what the Hawaiian pizza is to Canadians - a popular embarrassment. Cheese from America OTOH is as fine as other countries. Careful distinction.
for tea, tonight (evening meal):
fillets of sea bass (locally sourced, caught this morning) in a Crème fraîche and double cream sauce, with local mussels and Devon red squid, new potatoes (from a supermarket), broccoli from a nephew and beans from a neighbough. Bass was pan fried in butter, then coriander leaf added, then the cream and Crème, sea salt and Indian black pepper. Potatoes were thinly cut and steamed with a little mint, and the other veg was steamed as well. Served in two dishes, one with veg. in, the other with fish and sauce.
fillets of sea bass (locally sourced, caught this morning) in a Crème fraîche and double cream sauce, with local mussels and Devon red squid, new potatoes (from a supermarket), broccoli from a nephew and beans from a neighbough. Bass was pan fried in butter, then coriander leaf added, then the cream and Crème, sea salt and Indian black pepper. Potatoes were thinly cut and steamed with a little mint, and the other veg was steamed as well. Served in two dishes, one with veg. in, the other with fish and sauce.
Sounds great cs.
Do you always call it Coriander leaf or does the word Cilantro ever enter the picture? Curious, that's all.
How did you do the Mussels? The reason I ask is that if you are ever in the neighbourhood, I will prepare them for you. It's unlike any other mussel prep you've ever had and once you have, you won't do them any other way. Unfortunately the recipe doesn't transfer well over the 'net, you have to see it done. You also have never had anything like them in a restaurant anywhere in the world as far as I know. About 25 years ago, myself and two others came up with this and it's the biggest hit at parties. It has got me marriage proposals. Even people who don't eat seafood, get greedy when these are plated. It is far and away my signature dish. I don't have a second place.
Do you always call it Coriander leaf or does the word Cilantro ever enter the picture? Curious, that's all.
How did you do the Mussels? The reason I ask is that if you are ever in the neighbourhood, I will prepare them for you. It's unlike any other mussel prep you've ever had and once you have, you won't do them any other way. Unfortunately the recipe doesn't transfer well over the 'net, you have to see it done. You also have never had anything like them in a restaurant anywhere in the world as far as I know. About 25 years ago, myself and two others came up with this and it's the biggest hit at parties. It has got me marriage proposals. Even people who don't eat seafood, get greedy when these are plated. It is far and away my signature dish. I don't have a second place.
Hi Cal,
in the UK, it is always coriander leaf. And cilantro is easily confused with culantro.
These mussels were 'done' by sweating some 3mm diced onion (medium, not sweet) with some celery stick, then adding the mussels until they open (or not) and adding some coconut milk. Usually, I would add some Kaffir Lime leaf, maybe root ginger, galangal and lemon grass, and herbs, but this time I didn't as the dish was already flavoured by other things.
Very interested in your way of doing mussels, a slight hint, perhaps.
The recipe I use for moules mariniére took me about a year to perfect (not having mussels that often). Consulted colleagues' mothers in other countries for a better handle on the subject.
in the UK, it is always coriander leaf. And cilantro is easily confused with culantro.
These mussels were 'done' by sweating some 3mm diced onion (medium, not sweet) with some celery stick, then adding the mussels until they open (or not) and adding some coconut milk. Usually, I would add some Kaffir Lime leaf, maybe root ginger, galangal and lemon grass, and herbs, but this time I didn't as the dish was already flavoured by other things.
Very interested in your way of doing mussels, a slight hint, perhaps.
The recipe I use for moules mariniére took me about a year to perfect (not having mussels that often). Consulted colleagues' mothers in other countries for a better handle on the subject.