The food thread

[TheGimp]

I've come down with a sinus infection, so I decided since I'm taking antibiotics I need to make a fresh batch of yogurt and a batch of sauerkraut.

I hopefully won't experience the same result as Cal.

I bought two regular cabbages plus one "organic" cabbage. 6.6lb total.

I used 3TBSP salt and did not add water.

IIRC, that is a 3 gallon crock.

 

[Cal Weldon]

You have some interesting items on your counter.

 

[simon7000]

Cal now you know his secret ingrediant!

 

[Cal Weldon]

Adding one of those ingredients to your dish would make people feel crappy.

 

[coolnose]

132 years the progenitors brought the recipe from Poland/Eastern Prussia

Some kind of Strudel ?

 

[TheGimp]

Ha..ha..ha....

The Kraut works well enough, and I don't need the MiralaX. Someone in my house who refuses to eat the Kraut uses it.

 

[simon7000]

Ha..ha..ha....

The Kraut works well enough, and I don't need the MiralaX. Someone in my house who refuses to eat the Kraut uses it.

Aha! That is what you say... The image tells another story...

 

[Cal Weldon]

As my VietCan wife would say:
Exacurey!

 

[simon7000]

You keep your wife in a can? Hmmm with a few air holes the idea might catch on!!!


(Yes it has been that kind of silly day.)

 

[TheGimp]

The Kraut is fermenting, and smells right.

I did a "Select" (that is below Choice) Rib Eye for dinner. I Suis Vide cooked it for 30Hrs at 135, bumped it to 145 the last hour, then broiled it to finish it.

It was very tender and everyone enjoyed it. I must say it was more tender than any "Choice" I have done traditionally.

 

[Cal Weldon]

Hope the kraut is good. My latest batch of Cal-chi is quite good also. It even goes well as an addition to soup.

Also good about the rib eye.

 

[Cal Weldon]

Hanh had a big smile on her face yesterday coming in after shopping. Half price on a jug of milk she says.
Hmmm...
Sure enough, it's whole milk and it was past the best before date, neither of which are popular around here. So...
New England seafood chowder it is.

Clams
Prawns
Scallops
Bacon
Golden potatoes
Yellow onions
Orange carrots
Green celery
White mushrooms
Green cabbage

 

[TheGimp]

The kraut is still fermenting. Low winter temps make the process take longer. It is still very crisp, like shredded cabbage. I suspect it will take another week to three before it is ready.

 

[simon7000]

Cal try not to read this...

I have been adding bran to my pancakes. About as much bran as flour. No real change in taste but they tend not to get mushy.

Not sure if there are really any health benefits, but it seems to me to make better pancakes.

Another bit of difference instead of blueberries I sometimes use dried cherries or bits of apple.

However I will not use maple flavored syrup or anything that contains high fructose corn syrup. I even like them without syrup!

 

[00940]

Around here, we have an old traditional relative to the pancake which is made with buckwheat flour (usually mixed 50/50 with common flour, or even less as buckwheat is a strong flavour). It's a bit of an acquired taste though.

 

[Charles Darwin]

I like buckwheat pancakes although I find they work best as savoury with spinach or such like rather than sweet.

Savoury strudels are great too.

 

[soundbrigade]

It has always (??) been considered that REAL Russian blinis must be made of buckweat flour, but mrs K, gave me a strange look when I proposed to use buckweat. She always use wheat flour and always did back in Russia and SSSR.

 

[nezbleu]

If you can ever get hour hands on some whole grain flour made from Red Fife wheat, try it in pancakes, it is tasty. Addition of buckwheat flour makes them even better.

 

[billshurv]

For savoury pancakes we use gram flour.

 

[scott wurcer]

I was watching the Food Ranger getting deep into street food in Beijing and Chengdu. Virtually every vendor used a big spoon of stock powder and MSG into every serving. The Al Jazeera Youtube channel has a video of the fake food business that is very scary.