OT: The M-Fing Food Thread

[Cal Gal]

Oh wow. I've had and like pickled turnip, but associated with shawarma threw me for a loop for a second!

 

[MindzEye]

Oh wow. I've had and like pickled turnip, but associated with shawarma threw me for a loop for a second!

They're the little purple pickles that every shawarma spot in the known universe has. They ferment their turnip with a piece of beet in the jar to give it the colour.

 

[Cal Gal]

I'm from the Unknown Universe.

 

[MindzEye]

Northern California is that bad eh?

 

[Cal Gal]

Dude, shut yo mouf! We bag on SoCal, but  you better not!

 

[Cal Gal]

Anyway, Dad used to pickle regular old turnips (and tons of other good stuff), but he'd cut 'em into sorta chunky match sticks, like you cut jicama sometimes.

 

[lecoqsportif]

Shawarma is huge up here. Bigly.

Pickled turnips, and garlic sauce, are musts.

 

[MindzEye]

Shawarma is huge up here. Bigly.

Pickled turnips, and garlic sauce, are musts.

Toum is love, toum is life.

Counterpoint: Out with wife the other day, got shawarma, forgot to not smash the toum while with her. Am now on standing orders to never eat it in her presence again and as I like 100% of my stuff more than I like 50% of my stuff, fine.

 

[lecoqsportif]

So how do you do your pickles? Ever include radishes?

It was just sliced (1/4 inch) Kirby’s for burgers, sandwiches and snacking. 4 or 5 cukes for a 16 oz mason jar. Pretty standard brine, though we grow own dill and I added a lot of garlic.

Next up: we have a wave of serranos about to ripen. Probably enough for 8 oz jar.

 

[Cal Gal]

Ok, I gotta ask about smashing toum. What the hell kinda toum y'all consume up there??

 

[MindzEye]

Ok, I gotta ask about smashing toum. What the hell kinda toum y'all consume up there??

Toum

Toum (Garlic Aioli)

A widely popular Lebanese condiment, toum (Garlic Aioli), is smooth and fluffy with a delicious garlicky taste, no other dipping sauce compares.

www.simplyleb.com

 

[Cal Gal]

Ok, that looks like how I make mine. "Smashing" it through me off. No worries.

You can find Shawarma pretty easily in SF, but not pickles to go with necessarily. Shop I like gets silly with tahini so I have 'em apply about a quarter of their pref, and then load up with harissa.

 

[Aberdeen]

Man those Jays are en fuego.

 

[Kritter]

Favourite things to quick pickle:
Roasted peppers
Red onion with red cabage
Ginger

 

[trujaysfan]

Made a smoke salsa this past weekend. Need less cilantro next time but a good start.

Smoke roma tomatoes, white onions, jalapeños, garlic and scotch bonnets.

Add seasoning salt, cilantro, lime juice and reg salt.

 

[Cal Gal]

Made a smoke salsa this past weekend. Need less cilantro next time but a good start.

Smoke roma tomatoes, white onions, jalapeños, garlic and scotch bonnets.

Add seasoning salt, cilantro, lime juice and reg salt.

Yeah, cilantro can get ahead of you sometimes, but it's a necessity. Sounds yummy. You smoke stuff up then => blender?

 

[Cal Gal]

Favourite things to quick pickle:
Roasted peppers
Red onion with red cabage
Ginger

Love red onion!!

 

[trujaysfan]

Yeah, cilantro can get ahead of you sometimes, but it's a necessity. Sounds yummy. You smoke stuff up then => blender?

Yep 2 hours at 225. The cilantro is a stronger smell when the jars are opened, the flavor isn't overwhelming.

 

[MindzEye]

Made a smoke salsa this past weekend. Need less cilantro next time but a good start.

Smoke roma tomatoes, white onions, jalapeños, garlic and scotch bonnets.

Add seasoning salt, cilantro, lime juice and reg salt.

Did you find that the smoke did a whole lot? I just do the traditional char over open flame bit and the finished product comes out pretty smokey.

 

[trujaysfan]

Did you find that the smoke did a whole lot? I just do the traditional char over open flame bit and the finished product comes out pretty smokey.

I couldn't say as I haven't had it the way you do it. It is different than regular salsa but I also blend it finer than regular salsa.