Thread: Random Food Thoughts

  1. #2191
    a figment of your imagination COMMUNITY SUPPORTER Palaralae's Avatar
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    Quote Originally Posted by kirinke View Post
    I may have to try apple cider vinegar in green beans. My sister taught me how to make greens. Wash well, remove spines, put in a pot, cover with water, add some apple cider vinegar, tony scacheries and a smoked ham-hock. Then boil until tender and tasty.
    I'd steam them rather than boil them (using less water as opposed to more) because I try to keep the nutrient-loss-to-water factor as low as I can. And as I mentioned, make sure you get the *real* ACV, not the AC-flavored vinegar. Totally different.

    A couple years ago we made some homemade ACV from our fall cider-pressing (I have this ginormous old press) and almost all of it was amazingly, out-of-this-world good. I was surprised at how different it tasted from storebought, because for some reason I had the mindset of "vinegar is vinegar, right?" I brought a gallon of it to an event to cook with, and people who tasted just the vinegar were scrambling to find something in their encampment that they could bring some home in.

    I think we'll have to make some more this year.
    News I bring;
    Bells the stag, winter snow
    Summer is past
    Wind high and cold
    Low the sun, short its course
    Seas run strong;
    The russet bracken its shape is lost
    Wild goose raises wanton cry
    Cold lays hold on wings of bird
    Time of ice
    This I heard.

    -9th c. Irish

 

  • #2192
    self admitted prolifer kirinke's Avatar
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    Anything home-made tastes better than store-bought. You should see what goes into genuine Basalmic vinegar.
    Madness does not always howl. Sometimes, it is the quiet voice at the end of the day saying, "Hey, is there room in your head for one more?"

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  • #2193
    a figment of your imagination COMMUNITY SUPPORTER Palaralae's Avatar
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    Super-cool video on Norse travel food, how to prepare it and cook it. Everything I saw was extremely period and authentic.

    Cooking in pottery on coals is one of my next to-do things, the mate has been messing about with clay for the last couple years, including digging & refining his own clay, as well as building a small wood/charcoal-fueled kiln, and doing some pit firings as well.

    News I bring;
    Bells the stag, winter snow
    Summer is past
    Wind high and cold
    Low the sun, short its course
    Seas run strong;
    The russet bracken its shape is lost
    Wild goose raises wanton cry
    Cold lays hold on wings of bird
    Time of ice
    This I heard.

    -9th c. Irish

  • #2194
    a figment of your imagination COMMUNITY SUPPORTER Palaralae's Avatar
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    Holy crap. Canary melons, ftw.

    Uber-ripe, delectably sweet with just the right amount of slightly fermenty, wine-like tang* to them, like a really good late-harvest Gewurtztraminer. So yummy.




    *also how I like my blackberries
    News I bring;
    Bells the stag, winter snow
    Summer is past
    Wind high and cold
    Low the sun, short its course
    Seas run strong;
    The russet bracken its shape is lost
    Wild goose raises wanton cry
    Cold lays hold on wings of bird
    Time of ice
    This I heard.

    -9th c. Irish

  • #2195
    a figment of your imagination COMMUNITY SUPPORTER Palaralae's Avatar
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    Went foraging for a good 6 hours after work today, getting what is probably the last hurrah for the blackberries, a whole bunch of elderberries, and two different kinds of plums. Ran out of daylight before I could get to a different stand of plum trees that have the little dark-purple ones. I'll end up making more blackberry jam, do a whole bunch of plum sauce & dehydrated plums, and going to experiment with the elderberries; I'm hoping to put them in a muslin bag & press between two boards to get the juice and make either syrup or jelly from it.
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    News I bring;
    Bells the stag, winter snow
    Summer is past
    Wind high and cold
    Low the sun, short its course
    Seas run strong;
    The russet bracken its shape is lost
    Wild goose raises wanton cry
    Cold lays hold on wings of bird
    Time of ice
    This I heard.

    -9th c. Irish

  • #2196
    used up and tossed aside Niannorth's Avatar
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    The elderberries look a little different. My dad used to freeze some flowers then when the berries were ready use the flowers and berries to make wine.
    "The flowers smell sweeter the closer you are to the grave."

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  • #2197
    Quote Originally Posted by Niannorth View Post
    The elderberries look a little different. My dad used to freeze some flowers then when the berries were ready use the flowers and berries to make wine.
    He probably smelt of elderberries...
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  • #2198
    a figment of your imagination COMMUNITY SUPPORTER Palaralae's Avatar
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    Quote Originally Posted by Niannorth View Post
    The elderberries look a little different. My dad used to freeze some flowers then when the berries were ready use the flowers and berries to make wine.
    A lot of them still have the 'bloom' on them, it's that natural, sort of dusty-looking coating like plums have on them. Interestingly enough with those plums, when I put them in a sinkfull of water to rinse them, the bloom apparently traps some air that refracts the light, and it made it look like I had plums that were made of silvered glass in the sink. It was pretty neat, actually. I'd grab one out of the water and the silveryness would disappear, put it back in the water and it returned.

    I have those elderberries chilling out in the deep freeze as I've decided to make a cordial/liqueur from them, but I have my hands full of making Asian plum sauce, then going to go pick more on Monday to make sweet plum jam/sauce/something. I also want to get more elderberries from some of the other trees I have earmarked before I do a pressing, and I read that freezing them allows you to not only get a higher juice yield, it makes it easier to totally de-stem the berries, which while apparently a pain in the ass is Exceedingly Necessary as leaving even the littlest bit of stems in turns it bitter. Also, cyanide compounds*.


    *which are naturally-occurring in the plant and rendered harmless by cooking, but I'd still rather not have them included if at all possible, really.
    News I bring;
    Bells the stag, winter snow
    Summer is past
    Wind high and cold
    Low the sun, short its course
    Seas run strong;
    The russet bracken its shape is lost
    Wild goose raises wanton cry
    Cold lays hold on wings of bird
    Time of ice
    This I heard.

    -9th c. Irish

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