Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Reply
 
Thread Tools Display Modes
Old February 11, 2018   #736
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
Default

Quote:
Originally Posted by Worth1 View Post
I just saw pickled pigs feet in the HEB store the other day.
I never was a big fan of them but my mother was.
She even liked chicken foot soup and all other manner of things gristle, fin, bone and skin like including crispy salty fried fish tails and boiling pig heads on the stove for head cheese.
Came from French family too.

Worth
I'll eat fish tails off a fried fish, but I'll pass on the pig/chicken feet or boiled pig heads...
My Irish uncles used to make what they called "pa heat" not sure of the spelling but it was made by boiling down beef shanks (bone in) adding an ungodly amount of fresh black cracked pepper ( like 1/4 cup) and minced garlic. Mix together and put into a 13" x 9" pan, stick in fridge and let geletanize. Then eat on saltine crackers. It's very good.
pmcgrady is offline   Reply With Quote
Old February 11, 2018   #737
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

A person could open up a restaurant advertising (Real) American food and would go broke in a day.
No one would eat it.
The same could be said for every ethnic cuisine in the world.

Some of this fermenting stuff is way beyond anything I ever want to try.

Worth
Worth1 is offline   Reply With Quote
Old February 11, 2018   #738
mensplace
Tomatovillian™
 
mensplace's Avatar
 
Join Date: Dec 2009
Location: USA
Posts: 1,013
Default

Different strokes for different folks. My sister in law from up north loved to eat shrimp shell and all and gnawed the ends off chicken bones. In north GA they love hogs head stew. My dad ate that fish from up north that smelled like little rotten balls. Some love sardines. Had a student from Iceland that brought me a rare gift; fish that smelled rotten and was dried. I opened the vacuum sealed bag in the classroom and had to take it ouside...quickly! I love kippered herring and really well age camembert, gorgonzola, and limburger that has sat out for a month. MY wife loves figure skating!
mensplace is offline   Reply With Quote
Old February 11, 2018   #739
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Fermented whale blubber and seal flipper come to mind.

Worth
Worth1 is offline   Reply With Quote
Old February 11, 2018   #740
Soilsniffer
Tomatovillian™
 
Soilsniffer's Avatar
 
Join Date: Sep 2006
Location: z7, Richmond VA
Posts: 187
Default

Kindle book, $1.99 at the moment:

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods
__________________
Identifying garlic is done mostly by consensus. Many are like trying to identify the difference between twins.
Soilsniffer is offline   Reply With Quote
Old February 12, 2018   #741
Soilsniffer
Tomatovillian™
 
Soilsniffer's Avatar
 
Join Date: Sep 2006
Location: z7, Richmond VA
Posts: 187
Default

Found another one. Again, Kindle book, $1.99:

DIY Fermentation: Over 100 Step-By-Step Home Fermentation Recipes
__________________
Identifying garlic is done mostly by consensus. Many are like trying to identify the difference between twins.
Soilsniffer is offline   Reply With Quote
Old February 22, 2018   #742
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
Default

Quote:
Originally Posted by Worth1 View Post
Fermented whale blubber and seal flipper come to mind.

Worth
Your stay in Alaska, messed your taste buds up... Texas is a good place for your tastebuds...
pmcgrady is offline   Reply With Quote
Old February 27, 2018   #743
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

My work mate bought me a jar of kombucha yesterday.
Strange stuff.

Worth
Worth1 is offline   Reply With Quote
Old February 27, 2018   #744
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

We've had our Kombucha going for about 5 years now. Second fermentation we use
lots of fresh ginger and golden beet. Gives it a nice fizz like ginger ale. Not life changing or
are we obsessive about it. Just a good shot glass every morning before a cup of coffee. I just need
to start a new batch once every 3-4 weeks.

Then I switch to a pint jar of water with a wedge of lemon, ginger, grated tumeric, black pepper
and a pinch of smoked chipotle powder with a couple of green tea bags as a cold brew. Refill a
half dozen times with water during the day. Fresh t-bag for the ride home if its late.

Not about to ferment anything fishy or meaty, ....Braised flipper is good-ish. A bit like that
half square inch of dark black in most tuna steaks. Oddly fishy/meaty.
oakley is offline   Reply With Quote
Old February 28, 2018   #745
Karrr_Luda
Tomatovillian™
 
Karrr_Luda's Avatar
 
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
Default Kimchi pic

Small kimchi batch that was standing out for 4 days came out amazing, i thought i was addicted before, now i am certain. Shared with my parents and a couple of friends, a week later i am running out and ! MMM! (must make more) Got the recipe from https://www.maangchi.com/recipe/tongbaechu-kimchi but used miso instead of fish sauce, so got a vegetarian version. So good on a sandwich. There is some beet kvass in the background.
Attached Images
File Type: jpg IMG_1056.jpg (134.7 KB, 78 views)
__________________
(:>=
Karrr_Luda is offline   Reply With Quote
Old February 28, 2018   #746
Salsacharley
Tomatovillian™
 
Salsacharley's Avatar
 
Join Date: May 2013
Location: New Mexico
Posts: 2,051
Default

Looks good! You must have omitted the fermented shrimp too since your is a vegetarian version.
Salsacharley is offline   Reply With Quote
Old February 28, 2018   #747
Karrr_Luda
Tomatovillian™
 
Karrr_Luda's Avatar
 
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
Default

Quote:
Originally Posted by Salsacharley View Post
Looks good! You must have omitted the fermented shrimp too since your is a vegetarian version.
i did, no shrimp no fish sauce, it is perfectly fine without it, used red miso, i saw someone mentioned using soy sauce instead of fish sauce. I guess all goes.
__________________
(:>=
Karrr_Luda is offline   Reply With Quote
Old February 28, 2018   #748
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Maangchi is who taught me. Great videos and recipes.
Looks so good...I need to make more as well.

http://https://www.youtube.com/watch?v=jMcJJs6qAEU
oakley is offline   Reply With Quote
Old March 1, 2018   #749
Karrr_Luda
Tomatovillian™
 
Karrr_Luda's Avatar
 
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
Default

Quote:
Originally Posted by oakley View Post
Maangchi is who taught me. Great videos and recipes.
Looks so good...I need to make more as well.

http://https://www.youtube.com/watch?v=jMcJJs6qAEU
Dangerous! You can spend the whole day watching her videos
__________________
(:>=
Karrr_Luda is offline   Reply With Quote
Old March 2, 2018   #750
Karrr_Luda
Tomatovillian™
 
Karrr_Luda's Avatar
 
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
Default more kimchi

Here is my "bigger" batch kimchi, looks funky-lots o dark liquid came up since last night, hope it comes out right. Giving away the top part, the rest is mine. Had to move it to the cold breezeway immediately. (because it smells, blah blah-not really!) Covering it all with a thin cloth.

Another use for cast iron...future kraut in the pot, waiting for cabbage juice to come up, waiting waiting...
Attached Images
File Type: jpg biggerBatchKimci.jpg (279.2 KB, 47 views)
File Type: jpg IMG_1061.jpg (199.6 KB, 47 views)
__________________
(:>=
Karrr_Luda is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 09:01 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★