gschmidl posted:

Step 2


Short answer: British.

Longer answer: The first stage is to pick the walnuts whilst they are still green and before the shells have set. Most recipes say that late June is about the best time to pick them. The soft walnuts are then soaked in brine (salt water) for at least ten days. The walnuts are then drained and left to dry in the air. Soaking the walnuts in brine causes a chemical reaction to take place and the walnuts turn dark brown to black in colour when exposed to sunlight. The now-black walnuts are then placed into jars and a pickling solution poured over them. This can vary from a straightforward pickling vinegar to a solution containing spices and sugar. The walnuts are sealed and then left in the jars for anywhere between five days and eight weeks depending on which recipe is followed.

Plinkey posted:

Bogus Adventure posted:

Keep the recipe, but change the name to charred KKK crackers

bloom posted:

No thanks on the Racism Cake but I could go for some Sex Bread

https://twitter.com/erik_kaars/status/1163035784221511680

quote:

Kazakhstan, a vast and sparsely populated nation in Central Asia, is growing its camel herds by mating two-humped and one-humped camels, producing hybrids that are hardy to cold like Bactrian breeds, while producing copious milk like dromedaries.

Demand for the animals is driven by the improbable rise in popularity of a fermented camel milk drink known as shubat. It also stems from a push by the government to develop agriculture and diversify the economy away from oil; the Kazakh Ministry of Agriculture provides loans to farmers to expand the hybrid herds.

Shubat, the fermented camel milk drink, is prized for being highly probiotic, not to mention a little bit alcoholic.

“If you let the milk sit for two weeks it becomes shubat all by itself,” Ms. Uteniyazova, the milkmaid, said cheerily. The milk is said to “stand up” and become the drink as it fizzes and curdles.

For longtime shubat drinkers, determining the number of humps on the camel that produced the milk is easy, because Bactrian milk is more fatty than dromedary milk. The closer the hybrid to Bactrian, the richer the milk. Which is better is a question of taste.

“This is not so good,” complained Sakin Murabayev, a bus driver at a highway rest stop in western Kazakhstan where shubat is served, after downing a pint and wiping the milky mustache from his upper lip. He preferred, he said, milk from breeds closer to Bactrian.

To be sure, a glass of shubat of any type, with its sour tang and mysterious globs of milk fat, can be difficult for the uninitiated to get down. But it is undeniably popular in Kazakhstan, creating demand for the crossbred camel herds.

Mr. Murabayev offered advice on storing the drink. “If you leave it out, it will start to bubble and you cannot drink it,” he said.

But rather than throwing it out, this extra-ripe shubat can be blended with fresh camel milk, thus yielding more shubat after a few days. “Then you can drink it.”

gschmidl posted:

DiggityDoink posted:

The only time milk should be alcoholic is in a White Russian or a Toasted Almond.

TotalLossBrain posted:

tag yourself. I'm the sack'o'sauce

CAPTAIN CAPSLOCK posted:

https://twitter.com/tedx_mindset/status/1051792103288725506?s=21

Randaconda posted:

Randaconda posted:

Randaconda posted:

Randaconda posted:

Randaconda posted:

Randaconda posted:

My Lovely Horse posted:

Trump half should be "none left beef".

RBA Starblade posted:

Brawnfire posted:

Chicken not pie

Randaconda posted:

quote:

Randaconda posted:

Iron Crowned posted:

I really can't figure out what this is supposed to be