OT: The M-Fing Food Thread

[lecoqsportif]

Slow ferment?

Not sure what you mean. 2 hours cured in salt, and then 3 days in the fridge in the pickling brine. Should keep for 3 weeks.

(They won’t last 3 days…)

 

[lecoqsportif]

I do miss cukes from up north. Always seemed more flavorful and crisp.

We have a banana pepper plant about to explode, so it’ll get the same treatment.

 

[Habsy]

If you have extra, pickle some in a hot sauce brine. So good.

 

[LeafOfFaith]

Is that your notepad to the right?

Random post-it. In recent years, I use a few of those to jot down notes from calls and thoughts on a particular assignment, and then toss them when I’m done. I always found having an actual notepad with pages to flip through difficult to organize and manage. I was never much of a note taker anyway, I just do my work typing on the screen, the notes are just to capture basic info I need to remember when doing the task.

 

[Habsy]

I asked because I use one at my desk too. Sometimes you need to jot a quick number or agreement. Old school still the fastest when on the phone.

 

[MindzEye]

Not sure what you mean. 2 hours cured in salt, and then 3 days in the fridge in the pickling brine. Should keep for 3 weeks.

(They won’t last 3 days…)

Slow ferment is usually a bigger batch (I do mine in in 20L containers) that takes longer (6 days minimum). Same idea as what you're doing I think, but for the bacteria to really do their job takes 6-7 days. Shelf life is months, depending on how well you disinfect your jars.

 

[lecoqsportif]

OK. Got it. Almost canning, but not quite.

The approach I’m using is for relatively quick eating (they aren’t whole, I sliced them), so a clean Pyrex is fine. So called “quick pickles”.

We’re getting another batch next week, so I’ll play around a bit with it.

 

[hockeylover]

Love quick pickles. I agree, they never last long enough for me to worry about shelf life.

 

[LeafOfFaith]

Keep your love life to yourself. Sheesh.

 

[MindzEye]

I've done a few methods of quick pickles and they're good, but after doing slow ferment once I was hooked. Its the only method I do for cucumbers anymore.

 

[Kritter]

I let Costco ferment my pickles.

 

[LeafOfFaith]

Let’s move this discussion into the sexual innuendo thread. Ruining my appetite.

 

[Habsy]

Thought the pickling of pickles was already doing that?

 

[trujaysfan]

The issue is Sambal is simply a chili type powder. It's like asking for hot sauce, which one mate?

You can make your own.

Easy Sambal Balado (Indonesian Sambal Chili Sauce)

This versatile Indonesian sambal Balado is good as a condiment to many other Indonesian recipes and now you can make it without much fuss with this easy recipe.

whattocooktoday.com

Specifically this is the type I was looking for.

 

[blkngldbabe]

Strubs Full Sours or GTFO

 

[MindzEye]

Strubs Full Sours or GTFO

Best store bought, 100%

 

[Kritter]

#1 store bottle pickle

 

[lecoqsportif]

Not since the War of Stew Beautification have we had such potential for conflict in this thread.

 

[Wayward DP]

I have yet to find store bought pickles that are adequately sour enough for my preferences.

momma Wayward's recipe works great though. not like I have time for this activity currently though...

 

[blkngldbabe]

#1 store bottle pickle

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