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Weekly Cooking (and related issues) Thread

Posted on 08/20/2015 4:32:15 PM PDT by Jamestown1630

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1 posted on 08/20/2015 4:32:15 PM PDT by Jamestown1630
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To: 2nd amendment mama; 4everontheRight; ADemocratNoMore; afraidfortherepublic; Aliska; Andy'smom; ...

This week, Fermented Foods.

(If you would like to be on or off of this weekly cooking ping list, please send a private message.)

-JT


2 posted on 08/20/2015 4:33:27 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

I’m looking at bread made from spelt ... grains of leftovers from making beer.


3 posted on 08/20/2015 4:35:02 PM PDT by SkyDancer ("Nobody Said I Was Perfect But Yet Here I Am")
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To: Jamestown1630

I have never heard of the “Amish Friendship” cake, but it sounds appealing.


4 posted on 08/20/2015 4:36:43 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: trisham

I think it’s the best ‘fruity’ cake recipe I’ve used, and everyone has liked it.

I forgot to mention that this works best if you use the fruit canned in ‘heavy syrup’.

-JT


5 posted on 08/20/2015 4:43:40 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

It sounds lovely.


6 posted on 08/20/2015 4:44:47 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: trisham

“Amish Friendship Cake”

Got to be a Ferguson or Baltimore joke in there somewhere.

;^)


7 posted on 08/20/2015 4:59:06 PM PDT by elcid1970 ("The Second Amendment is more important than Islam.")
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To: elcid1970

LOL!

I think this is a REAL ‘Amish’ thing :-)

They seem to do a lot of breads that are along this line, with a fermented ‘starter’; but this is the only one that I’ve tried.

-JT


8 posted on 08/20/2015 5:03:36 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: elcid1970

:)


9 posted on 08/20/2015 5:07:32 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Jamestown1630

I have been experimenting with pickles lately too. If you want more dill flavor you need WAY more dill, both fresh and seed. Inpack in as much as I can and still have room for cucumbers and I still think it’s not enough for my taste.

You can use coffee filters or several layered cheese cloth placed over the jar opening and them screw down only the band. This keeps ‘stuff’ out but keeps you from having to burp the jars all the time.

The last batch I made was probably my best. The straight lactofermented pickle is considered a sour pickle. After it’s done fermenting I add a few tablespoons of white vinegar for the flavor.

Also, the longer you can ferment, which means keeping temp as close to 60 but not below, as you can, the crisper your pickles will stay.


10 posted on 08/20/2015 5:22:08 PM PDT by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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To: Roos_Girl

Thanks for your tips! We love good pickles, and will try again.

We don’t have space to grow dill, and we can’t find the fresh stuff in the stores; but that’s one of the things I want an ‘Aerogarden’ for, and would like go grow chives and cilantro the year around, as well.

I think what we didn’t like about our first pickles may have been the mustard seed, and the hot pepper. They were crunchy enough, and nicely sour; but something about the flavor was wrong.

Will try again, and thanks so much!

-JT


11 posted on 08/20/2015 5:58:56 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

If you have a Fresh Market around, they have fresh dill. Haha, you could also get the Costco size container of dried dill and try that, maybe it would be enough. :) Check out www.culturesforhealth.com for some pickling recipes.


12 posted on 08/20/2015 6:10:56 PM PDT by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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To: Jamestown1630

I use fresh dill always, you can’t beat the flavor. Also use garlic cloves, mustard seed, tumeric and pickling spices. I keep them in the fridge it takes about a week. Than I take out the dill otherwise it get’s too strong a flavor.


13 posted on 08/20/2015 6:16:30 PM PDT by MomwithHope (Please support efforts in your state for an Article 5 convention.)
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To: Jamestown1630

Fermented foods are a must around here. I make my own sauerkraut every year and am always brewing kombucha. When we had fresh goats milk (sigh) there was always kefir in the fridge.


14 posted on 08/20/2015 6:18:58 PM PDT by MomwithHope (Please support efforts in your state for an Article 5 convention.)
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To: MomwithHope

Sauerkraut is my husband’s next ‘to-do’; he grew up on it, and loves it. And he buys the Kombucha drink every week at the grocery - hasn’t tried making it yet.

Thanks for the Turmeric suggestion for the pickles; I would like that!

I used to make my own yogurt, and will get back to it after this damn lo-carb diet is done :-)

-JT


15 posted on 08/20/2015 6:29:20 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

Speaking of cooking threads...does anyone know what happened to Freeper/chef carlo3b? Haven’t seen any activity in a while, I know he had some health issues.


16 posted on 08/20/2015 6:38:17 PM PDT by RckyRaCoCo
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To: Jamestown1630

I don’t know if you would call this a fermented food, but I have been experimenting with shrubs. You can check out various recipes on the internet, but the bottom line is one part fruit, one part sugar and one part vinegar.

Mix the fruit with the sugar and let it macerate in the fridge for a couple of days. Smush it through a fine sieve or food mill and then add vinegar. Let it sit in the fridge at least a couple of weeks and then use as a base for a beverage, usually alcoholic.

You can mix and match fruits with various flavors of vinegar and add seasonings.

I am not a huge vinegar fan, so I reduce the vinegar by half. I like to add it to crushed ice and tonic water or a strong ginger ale. Endless combinations. There is a good recipe book by Michael Dietsch entitled, “Shrubs— An old-fashioned drink for modern times”

I


17 posted on 08/20/2015 6:45:23 PM PDT by Hiskid (Jesus is Lord)
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To: Jamestown1630

Thank you for the cake starter recipe. I hadn’t thought about that for years, but I remember my mother have something very much like that. She got the starter from Aunt Eunice. Brings back memories. I may have to restart the starter.


18 posted on 08/20/2015 6:52:36 PM PDT by KosmicKitty (Liberals claim to want to hear other views, but then are shocked to discover there are other views)
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To: Jamestown1630

PS I bought the Viili yogurt making powder from that website and I love it. It ferments at room temp overnight and I make one batch per week. You use some of the yogurt from your previous batch to make the next, so you don’t have to keep buying the powder, and ferment at room temp means no special yogurt making equipment. From there you can do tons with the yogurt. My little one gets a yogurt smoothie every morn8ng mixed with coconut milk and banana. I use the yogurt as a base for marinades, particularly for chicken. You can strain the yogurt and make something similar to a cream cheese with your own herbs and seasonings. You can then use the strained off whey to make your lactofermented pickles, but I haven’t made them that way yet.


19 posted on 08/20/2015 6:53:55 PM PDT by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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To: Jamestown1630

PS I bought the Viili yogurt making powder from that website and I love it. It ferments at room temp overnight and I make one batch per week. You use some of the yogurt from your previous batch to make the next, so you don’t have to keep buying the powder, and ferment at room temp means no special yogurt making equipment. From there you can do tons with the yogurt. My little one gets a yogurt smoothie every morn8ng mixed with coconut milk and banana. I use the yogurt as a base for marinades, particularly for chicken. You can strain the yogurt and make something similar to a cream cheese with your own herbs and seasonings. You can then use the strained off whey to make your lactofermented pickles, but I haven’t made them that way yet.


20 posted on 08/20/2015 6:54:20 PM PDT by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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