The privilege of a lifetime is being who you are--Joseph Campbell
Has anybody here tried making pickles? Or better yet, pickles without canning?
I do pickles in the spring/summer during the season, but I always can them. I've done dill and bread and butter. I use a mix mostly (Mrs. Wages), but I have done bread and butter from scratch. Use the mix, it's easier and I think tastier.
Is it cucumber season where you live?
Not yet, but I've had a crazy pickle craving for the last few months and finally thought it might be cheaper/more fun to make my own? I've bought so many jars recently and in the summer I'm always drowning in cucumbers!
I'm buying jars now as well. If you have a WalMart near you, they might have the stuff on clearance now. I just picked up about 5 packets of the dill pickle mix and pickling spices for under $10. I've never seen the bread and butter mix there, but I've ordered it from Amazon to use. I've also made the bread and butter from scratch, but honestly the mix tastes better (to me) and is way easier.
Once the season comes, post about it! I make regular round pickles but I also slice the cukes longways and make sandwich stacker pickles too!
And the Mrs. Wages salsa mix is terrific too. In the summer I use fresh tomatoes to make it, but in the winter I use good canned tomatoes. I've had people tell me it's the best salsa they've ever had. I can't eat the store bought stuff anymore, it's too mushy for me now. I make the salsa year round.....
I don't understand why people still use the tub and can stuff when they can have fresh, yummy, whipped, relatively healthy stuff in a matter of minutes.
I made this cream of potato soup this morning before heading off to skating practice. It was pretty good, I was impressed! Apparently following the directions exactly produces much better results than improvising, like I did the last time I made soup... who would've thought
I think I could have probably let the potatoes cook a little bit longer in the water before adding milk and flour and maybe next time I'd try putting some of it in a blender, but it'll still get taken for a lunch tomorrow.
Fermented Cucumber Pickles
Yield: 1 quart
4-5 pickling cucumbers or 15-20 gherkins
1 tablespoon mustard seeds
2 tablespoons fresh dill, snipped
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
1 cup filtered water
Wash cucumbers well and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Variation: Pickled Cucumber Slices
Wash cucumbers well and slice at 1/4 inch intervals. Proceed with recipe. Pickles will be ready for cold storage after about 2 days at room temperature.
This is nothing new or earth shattering but it was so good I had to share.
I made an asparagus salad tonight. I blanched my asparagus for 2-3 minutes after cutting them into 1-2 inch pieces and put them in a ice water bath. I put them in a bowl with finely sliced red onion and sprinkled on some feta cheese. I topped it off with some balsamic basil vinaigrette. It was delicious. Next time I may add some tomatoes and nuts might even be good although I don't prefer nuts in my salad for the most part. This was a much healthier substitute for bread. I also used egg noodles instead of regular pasta for our main dish and turkey meat instead of ground beef. Trying to figure out new ways to eat healthy.
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher
Does anyone have a good recipe for singapore chicken flavored rice? I've realized that I actually am indifferent to the chicken part of Hainanese chicken rice but I absolutely love the rice.