icemom011 wrote: »
I wanted to share my mushroom pics, they're golden oyster mushrooms, home grown from the kit. I had quite a few flushes, it was fun to watch them grow. Unbelievably fast, from hour to hour... Took me a while to figure out that i liked them grilled the best.
mtaratoot wrote: »
The Napa cabbage weighed in at 5.5 pounds. I chopped it and soaked it in salt water for a couple hours, then rinsed and combined with the other ingredients I prepped during the last of the salt soak.
Lots and LOTS of garlic
A bunch of finely chopped ginger
A bunch of chopped fresh green onion
Three nice fresh green Serrano chiles
Five or six red dried Arbol chiles
A bunch of really high quality fish sauce.
I pressed it down into a gallon glass jar, and there was about the right amount of head space to keep it from bubbling over. I used a couple of the outer leaves from the cabbage to hold all the goodies under the surface of the liquid. I did have to pour a little of the brine I poured off from the soak to get the liquid level right.
Now we wait.
I have about three days left of the last batch, so I shouldn't run out. This batch might be a lot more spicy. We shall see.
The sauerkraut with carrot I made about 2.5 weeks ago should be fermented enough to put in the fridge later this week. It is already quite good, but I like it just a bit more sour.
I am taking full advantage of the cooler temperatures, because once summer gets here, fermented cabbage will get too mushy. I don't have air conditioning. Indoor temperature is pretty good right now for fermenting cabbage.
I'm also going to cook a batch of mayocoba beans. I've never cooked them before, but the day after I saw some dried in the store, my friend said she cooked some and they were good. I picked some up the other day and started soaking them last night. I only have one serving of garbanzos left, so I should be OK to go ahead and cook these. Or I could wait for tomorrow and let them start to sprout before cooking. So many options.
I hope you are having a yummy day, too.
acpgee wrote: »
I liked pickled daikon/turnip/radish a lot. But that is probably considered a typical use.
AnnPT77 wrote: »
This was a little under-inspired, but produce forward. I got some really pretty small bok choi. Wasn't feeling the stir fry, don't have a grill, so I cut wedges and broiled (with a light mist of oil). They're on top of edamame/mung fettucine, with a warmed light dressing of tamari, fresh garlic, sherry-preserved ginger root from the jar in the fridge, some anaheim pepper flakes, toasted sesame oil, and a bit of mild rice vinegar.
acpgee wrote: »
I will make root vegetable tarte tatin again, but will continue to hack and simplify the recipes I see online.
For the veg I would cut half inch rounds and check that it covers the bottom of your baking tray, using smaller pieces to fill in spaces between large rounds. Brown veg in a scant amount of butter and then microwave until almost tender when you prick with a fork. Stir in a little caramel sauce to lightly coat if you have that lying around, otherwise some maple syrup, date molasses or other syrupy goo. Line your baking tray with the lightly caramelized veg.
If using store bought phyllo, melt a little butter in the microwave and lightly brush between sheets. Fold the sheets so they are only slightly bigger than your baking pan (ie fold into a square and then turn down corners if using a circular pan or fold in halves or quarters for a small rectangular baking tray. Place the pastry over the veg, tucking edges down to meet the baking tray. Stab several places with a blunt knife to allow steam to escape. Bake about 25 minutes at 180C until the top is golden brown. If you are using an air fryer line the top with silicon mesh to prevent loose bits of broken phyllo flying around and becoming burnt on contact with the heating elemnt. When top is golden brown invert onto a serving dish.
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