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Bar Ran Dun posted:get a crock number 1 or number 2 This is basically how I do it, but critically I usually do a sauerkraut ferment as the first of the season, as it usually provides the best natural culture. Then for the “add a starter from a pervious good ferment” step I use the brine from the kraut as a starter for more fickle ferments like cucumbers or hot sauce. I also do my ferments in a closed cellar-like space where the temperature stays between 62 and 70 degrees at all times, as I find this produces the best product. I know some disagree and prefer higher temperatures but this works best in my experience. To OP though it’s also crucial to understand that for all of the science behind it, getting good results from lacto fermentation is intrinsically an unscientific process. For every “tried and true” method you read online you will find multiple alternatives, each of which produces a unique and excellent (or occasionally fail) product. Like all cooking, tasting and adjusting is always going more impactful than following a recipe, and like that other guy said it’s really really hard to kill yourself fermenting veggies.
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Aug 31, 2021 06:00
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my bougie brother gifted me a bottle of super nice olive oil and it's the most fragrant olive oil I've ever used. I used it to toast some chickpeas because I'm a dullard and my house still smells like an Italian restaurant. I'm not mad. e: drat it's like $40 online. that's 3-4x what I usually front for a bottle
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Aug 31, 2021 23:48
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poo poo POST MALONE posted:my bougie brother gifted me a bottle of super nice olive oil and it's the most fragrant olive oil I've ever used. Buy giant liter tins of terra Creta it's the best This is my secret brand so none of you ruin this for me
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Aug 31, 2021 23:51
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poo poo POST MALONE posted:my bougie brother gifted me a bottle of super nice olive oil and it's the most fragrant olive oil I've ever used. make focaccia with it
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Sep 1, 2021 04:19
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olive oil always goes bad on me so quickly. i need to just put it in the fridge, or drink it
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Sep 1, 2021 05:50
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i say swears online posted:olive oil always goes bad on me so quickly. i need to just put it in the fridge, or drink it Definitely get tins and pour out only what you think you'll need into something more convenient. Preferable something made of dark glass. Also I've been getting into european mustards lately and this seems like the thread to talk about that those fuckers don't mess around with the heat
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Sep 1, 2021 18:13
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Good Soldier Svejk posted:Definitely get tins and pour out only what you think you'll need into something more convenient. Preferable something made of dark glass. i'm here for mustard chat. hit us with some recommendations.
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Sep 1, 2021 18:35
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Almighty Ken posted:i'm here for mustard chat. hit us with some recommendations. hoard the little packets from chinese takeout places
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Sep 1, 2021 18:37
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Re: fermenting chat, lots of very good advice given so far. But one thing I want to add... some of the 'stuff' you 'need' can be intimidating. Crocks, airlocks, iodine free pickling salt... You don't need any of that stuff. Here's a sauerkraut I made last week. I had a left over quarter of a cabbage and some carrots that were going bad. I sliced up the cabbage, grated the carrots, put them in a big bowl, added a good sprinkling of sea salt (if all I had was iodized morton's salt, i would have just used that, no big deal), a couple of garlic cloves, and a few caraway seeds, and then I packed it all super tight into a mason jar. I used a rolling pin (european style, basically a bigass thick dowel rod) to pound it in the jar super tight. then i filled to the top with water and fermented it on the counter with the lid on. the veggies do float to the top if you do this, but i started eating this sauerkraut almost immediately. by the third day it was already pretty sour. i make kimchi the same way. i will say, it is good to weigh down your veggies if you aren't going to eat them pretty soon (before bacteria can grow). but a good trick you can use is to just weigh them down with a zip-lock bag that's full of brine. make sure the bag is full of brine because if it leaks you don't want it to dilute the salt water. the amount of salt also doesn't really matter that much. the more salt you use, the crispier it will stay for longer. but that's not necessarily a good thing because if you put enough salt in to make it last for months and months and months then it will probably be too salty to eat straight out of the jar. to sum it up, all you need to get started is a mason jar, a ziplock bag, salt, and some veggies. good luck! here's a couple of other good tips: if you've got a big crock, don't bother slicing your cabbage. cut it in halves or quarters and ferment those directly. you can then peel off the 'leaves' and make stuffed cabbage rolls. turkish style with mixed vegetables owns, the cauliflower is my favorite. mix carrots, chopped cabbage, tomatillo, peppers, and cauliflower. ferment. oh and i guess add some garlic cloves too, I think, can't remember if that's authentic or not but i probably would because i love garlic. in central europe, they use big ceramic crocks with built in airlock lids. they sell them here at the local equivalent of home depot in the fall, it's awesome. no need to skim! but make sure the airlock stays full. in the balkans, they use big plastic tubs without airlocks. instead, they have a spigot on the bottom. every couple of days or weeks, they drain all the liquid and pour it back in. that keeps the bacteria down. you can skim from the top, too, if you need to. in america, they use open crocks with weights and no spigot. you just skim the bacterial blooms off the top. don't be afraid to bake with your sauerkraut! it's amazing braised in the oven along with some cheap fatty cuts of pork cooked for a long time. serve with a strong red wine and crusty sourdough. great winter meal. edit: i just keep thinking about sauerkraut tips if your sauerkraut does come out too salty, fear not! you can still eat it. just soak it in a bit of water and remove to help cut down the salt! IAMKOREA has issued a correction as of 19:13 on Sep 1, 2021 |
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Sep 1, 2021 19:06
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Almighty Ken posted:i'm here for mustard chat. hit us with some recommendations. Well I'm not very far along on this journey but I've tried these two so far  If you try to use them like you would an american mustard they will destroy your sinuses it's really closer to a harsh horseradish or wasabi sensation
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Sep 1, 2021 19:07
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Good Soldier Svejk posted:
well that sounds awful
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Sep 1, 2021 19:11
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hifi posted:well that sounds awful no it's amazing. I buy mustard powder and just a little water turns it into chinese takeout mustard for frozen springrolls. I can blow the gently caress out of stopped up sinuses and it rules
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Sep 1, 2021 19:50
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man this is some stinky kraut I'm brewin. heck yeah.
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Sep 1, 2021 20:44
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Boyos I live 2 blocks from the Mustard Museum, got every type of mustard imaginable for purchase there
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Sep 1, 2021 21:25
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I bought some "Senfmühle" in Germany a while back that came in these little crocks. They weren't melt your face off hot, but definitely tasty -- https://www.senfmuehle.net
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Sep 1, 2021 21:32
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yeah you don’t need a crock... but I found my success rate went from about 50% in quart mason jars to like 100 % in a crock. a number 1 with weights will set you back like 20-30 bucks at a small hardware store.
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Sep 1, 2021 21:59
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hifi posted:well that sounds awful nope. it's totally awesome. roast beef sandwich with 5 year cheddar & some coleman's mustard owns bones.
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Sep 1, 2021 22:10
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yeah, maybe I described the sensation improperly it's not a painful burn like you'd associate with peppery heat it's very pleasant in small doses and definitely triggers some otherwise underutilized taste receptors maybe "pungent" is a better word for it
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Sep 1, 2021 22:32
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löwensenf is nice, and good mustard should give you an enjoyable/terrible brainfreeze-like sensation when you use too much source: im a European™
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Sep 2, 2021 00:57
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Bar Ran Dun posted:yeah you don’t need a crock... Oh I agree. Crocks are the way to go. I just wanted to make it clear that if you just want to dip your feet in the brine pool you can probably get started without buying anything if money is tight for instance.
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Sep 2, 2021 06:33
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I am craving some kind of crab soup. I don't know what it would be but probably some kinda bisque? anyway I don't want to deal with actual live crabs and boiling them picking the meat out. what's the next best option that isn't pollock with food coloring in it?
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Sep 2, 2021 18:48
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Costco has picked fresh Crab usually. it's pricey tho and I just diy it. most grocery stores will boil then for free if you buy whole
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Sep 2, 2021 20:38
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might try canned too but I wouldn’t know where to start as to what was good or not.
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Sep 2, 2021 20:42
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I was thinking canned might be decent and passable. the heck do I know anyway? I usually just eat the fake stuff in a california roll and am satisfied. I do plan to get a crabbing license for next season because based on what I've seen camping in the San Juans this season there is crab to be had out there.
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Sep 2, 2021 20:46
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If you find a way to get affordable pre-shelled crab you let me know because I've never seen the like of it I'm guessing just by the price there must not be a good mechanical way to separate them but anywho if you're making soup you want all the shells and bits for stock flavoring anyhow
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Sep 2, 2021 22:40
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Good Soldier Svejk posted:If you find a way to get affordable pre-shelled crab you let me know because I've never seen the like of it Forgetting about the "this kills the crab" video in CSPAM of all places, smdh
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Sep 2, 2021 22:50
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all I'm saying is you get yourself some crab shells, a couple of onion skins baby, you got a stock goin'
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Sep 2, 2021 22:54
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okay but like the recipes are calling for multiple pounds of fuckin crab meat seems like a lot of work
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Sep 2, 2021 23:46
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Pounds of crab meat, good god are you cooking for a hungry sailing vessel that cheapest you're getting fresh meat is like $13 in an 8 oz tub and that's if you're buying from wal-mart or the ilk. Good Soldier Svejk has issued a correction as of 00:52 on Sep 3, 2021 |
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Sep 3, 2021 00:41
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gently caress it I'll eat the shells
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Sep 3, 2021 00:47
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the shells are where all the vitamins are anyway
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Sep 3, 2021 00:51
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poo poo POST MALONE posted:the fake stuff in a california roll totally unrelated crab stick in cali rolls usually contains egg. had a hell of a time figuring that one out (my wife can’t eat eggs)
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Sep 3, 2021 02:28
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I’ve made a killer and loving expensive hot crab dip a couple times. My grocery store has lump crabmeat in these little see through tubs that have a pull tab on top. 8 or 12 oz a pop. I usually need two. It was fun to bring to parties in the before times… it’d go mostly ignored until so,done tried it, then there’d be a line to swipe the side of the dish with a piece of bread. One time, a guy went to the host”s kitchen, got two slices of bread, and made himself a crab dip sandwich.
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Sep 3, 2021 05:11
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my local sushi place got too big for its britches, killed the happy hour menu and went to reservation-only. i feel like i should be willing to make my own lovely california roll but ugghh it's so daunting
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Sep 3, 2021 09:47
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poo poo POST MALONE posted:I am craving some kind of crab soup. I don't know what it would be but probably some kinda bisque? Make Bun Rieu.
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Sep 3, 2021 09:59
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i say swears online posted:my local sushi place got too big for its britches, killed the happy hour menu and went to reservation-only. i feel like i should be willing to make my own lovely california roll but ugghh it's so daunting it’s easy as gently caress
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Sep 3, 2021 12:17
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roommate, 4:56 pm: I have people coming over tonight, can you make lasagna? they didn't sit down until 9 but I did it
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Sep 4, 2021 03:58
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'sup fools, made a ton of bread for camping this weekend, and some popovers for the drive there.
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Sep 4, 2021 15:33
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poo poo POST MALONE posted:that looks super good. hey so follow up this sign is 100% blank on the back taking submissions now
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Sep 5, 2021 07:51
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Just-In-Timeberlake posted:'sup fools, made a ton of bread for camping this weekend, and some popovers for the drive there. what kind of pan do you use to contain those long buns?
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Sep 5, 2021 07:52
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