From the looks of your onion, it has already started to split, you will get 4 onions and a bloom spike.
It can be planted in the yard, or plant it in a pot and you will have lots of green leaves to use as green onions.
I have even planted the onion sets in pots and used the tops, as if you cut the leaves, you will get a smaller bulb on the onion, LOL, I then consider it a soup onion.
If when you use any onion in the home, leave an eighths to a quarter inch and plant the roots and it will also grow onions, so do the scallions.
I would plant the potato in an out of the way place that got a little shade and see what grows from it.
Some pots are treated and don’t grow more than what you see.
http://destinysurvival.com/2009/01/10/survival-insights-from-the-first-great-depression/
Survival Insights from the First Great Depression
In spite of the fact that many people live longer these days, I don’t know too many who can say they actually lived through the Great Depression of the 1930’s and remember enough to tell about it. It’s instructive when someone can tell about it and draw parallels to today’s situation.
The January/February 2009 issue of “Backwoods Home Magazine” has an article from an elderly couple that shares their experience of living through that first Great Depression. Here’s an excerpt.
The Great Depression
A Reminiscence
By Alice B. Yeager and James O. Yeager
Frugal folks often bragged about how many jars of beans, peas, corn, tomatoes, pickles, fruit, etc. they had put away. In addition, they often scoured the local countryside for blackberries, wild plums, muscadines, native pecans, hickory nuts, and anything else considered edible.
Times have changed and, in some ways, our lives have improved since the Great Depression, but there is still a close similarity to our present economic time and the years of “forced frugality.” Loss of jobs and cuts in working hours and pay are very reminiscent of the 1930s. Even my father’s hours were cut back along with those of many other government employees to help employ some of the jobless. Everyone blamed the Republicans and President Herbert C. Hoover for the whole mess just as the past administration caught flak.
Read the whole article here: www.backwoodshome.com/articles2/yeager115.html
Excerpt used with permission of Backwoods Home Magazine. www.backwoodshome.com 1-800-835-2418
Personally, I believe we’re in a depression. Survival Sam agrees with me. However, I’ll say this. If we’re not in a depression now, we’re rapidly sliding down the slope toward one. Even “The Economist” paper reportedly said recently that we’re closer to depression than recession. Think how long it took officials to acknowledge the recession they say we’ve been in since December ’07. What does it take before the government and the media acknowledge a depression, or will they?
http://destinysurvival.com/2008/03/04/survival-food-easy-ways-to-grow-your-own-sprouts/
Survival Food–Easy Ways to Grow Your Own Sprouts
You’ve probably seen alfalfa sprouts to put on your salad at a buffet restaurant. Or maybe you’ve seen bags of sprouts in the grocery store or health food store. Have you ever tried growing your own sprouts? It’s really simple and inexpensive, and you’ll get fresh, nutrition-packed food for your salads, soups, sandwiches, or stir frying at home. If you’re living on a meager food budget these days, add some sprouts to liven things up.
Here’s one more reason to grow sprouts. Follow me for a second here. My husband Survival Sam told me that the USDA wants to irradiate raw greens. They’re calling irradiation pasteurization. I suppose they think you and I will associate pasteurization with milk and not question it. Supposedly greens can be handled and shipped more hygienically, even if it might cost a little more to do so. But you know, irradiation would make nutrition content questionable at best. It looks like we’ll have to grow our own salad greens if we want to eat the real thing. But then you’re going to have a little salad garden of your own this year, right? Wouldn’t it be even better if you could grow your own salad and the sprouts to put on it?
Well, let me take a step back for a second. If you’re new to sprouting, here’s a short overview. Afterward I’ll tell you how you can get a terrific little sprouter to make sprouting even easier.
Grow Your Own Sprouts by Andrew Patterson
Growing your own sprouts is a simple and cost effective way to ensure a constant supply of fresh greens in your kitchen. From a health point of view sprouts contain more minerals and nutrients in sprout form than when they are a fully developed plant and are an excellent source of vitamin C, fiber and protein as well as being high in anti-oxidants.
As sprouts reach a harvestable size in around 4-7 days they are easily grown and a great introduction to gardening for kids or the novice gardener. Unlike other vegetables sprouts can be grow by those living in apartments as all that is required for their cultivation is moisture, darkness and warmth.
Sprout varieties
The two most commonly grown sprouts are Alfalfa and Mung Beans (often sold as “Chinese Bean Shoots”) but there are many species suitable for sprouting they include Sunflower, Lentil, Radish, Wheat, Barley, Watercress, Broccoli and Fenugreek.
Growing your sprouts
The easiest way to get started growing your own sprouts is to use a sprouting jar.
These can be purchased commercially but they are essentially a jar with a lid that has fine drainage holes, this can easily be achieved yourself by fixing some cloth or mesh over the opening of a jar with a rubber band.
Step 1. Rinse your seeds or beans under the tap using a strainer.
Approximate quantities of seeds you will require:
Small seeds 2-3 tablespoons
Medium seeds 1/4-1/2 a cup
Large beans or grains 1 cup
Step 2. Place your rinsed seeds inside your sprouting jar and fill with water. A good general rule is to add 2-3 parts water for every 1 part of seed.
Step 3. Allow seeds to soak for approximately 12 hours, this is generally done overnight.
Step 4. After seeds have soaked place your cloth over the end of your jar and fix with the rubber band. Turn the jar over allowing the water to drain out leaving the seeds behind, give the jar a shake making sure all water is gone.
Step 5. Once again fill the jar with water, drain immediately making all water is gone.
Step 6. The jar should now be placed on an 45 degre angle to allowing any excess water seep out for anouther 12 hours.
Step 7. This rinsing and draining should be repeated twice a day for the next 4-5 days by which time you should have some nicely formed sprouts.
Warnings/Tips
Your newly grown sprouts will remain fresh to eat for about a week.
Too much moisture will cause your sprouting seeds to rot and spoil.
Unused seeds should be kept in an airtight container in a cool dark location; seeds stored in this manor will keep for a year or more.
About the Author
Andrew is a garden care professional by day and runs a popular home garden website in his spare time, feel free to drop by and join the discussions.
Now for the sprouter I told you about. Park Seed offers the Easy Sprout™, which is A conical white plastic sprouter with an interior chamber for sprouting seeds, an exterior compartment for water, and a lid. It works with all sprouting seeds. It’s simple to refill and clean, so there’s no mess. I sure do like that.
Somebody really put on a thinking cap and came up with this delightfully easy, effective, economical sprouter. The design is simple. An inner chamber holds the seeds, and an outer chamber holds the water. Filters and lids do the rest. When it’s time to refill the water chamber, the inner compartment lifts out easily. The sprouts grow upwards toward the opening of the compartment, so they’re simple to lift out. Then the whole thing can be easily washed clean and refilled. Use Easy Sprout™ for all your sprouting seeds, from Mung Beans to radish mixes. Why not get one for yourself and get one as a thoughtful gift for a friend. In fact, why not put one with your survival kitchen supplies!
To get your Easy Sprout, click on the Park Seed logo. Then type Easy Sprout in the search box on the left side of the page. You’ll see the Easy Sprout right away on the new page that comes up. While you’re at it, order those seeds for growing your own sprouts and salad greens.
[I have not listened to this, it could be interesting...granny]
http://www.simpleliving.net/main/custom.asp?recid=6
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+ Walden by Henry David Thoreau
Abridged audio edition read by Michael O’Keefe.
In 1845, Henry David Thoreau built a simple cabin on the shores of Walden Pond outside of Concord, Massachusetts beginning the most famous experiment in simple living in American history. The product of his two-year stay there was a volume of classic essays, Walden, one of the great books of American letters and a masterpiece of reflective philosophizing. Accounts of his daily life are interwoven with musings on the virtues of self-reliance and individual freedom, on society, government, and other topics — all expressed with wisdom and remarkable style.
* More Information About Walden.
Walden: Or, Life In The Woods - Part 1
Length: 29:05 minutes.
Walden: Or, Life In The Woods - Part 2
Length: 27:21 minutes.
Walden: Or, Life In The Woods - Part 3
Length: 30:00 minutes.
Walden: Or, Life In The Woods - Part 4
Length: 28:06 minutes.
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+ The Circle Of Simplicity by Cecile Andrews
Abridged audio edition written & read by Cecile Andrews.
As the idea of simplifying our hectic, day to day schedules grows more and more appealing, many have embraced the tenets of the burgeoning Voluntary Simplicity movement. Encouraging lives that are inwardly rich and outwardly simple, voluntary simplicity has captured the imagination of thousands of over-extended Americans. It is estimated that 15 percent of America’s 77 million baby boomers will have joined the movement by the end of the decade.
Cecile Andrews is one of the guiding forces of the movement, having abandoned her career as a college administrator in order to devote herself full time to developing, leading, and writing about voluntary simplicity circles. In The Circle Of Simplicity: Return To The Good Life Andrews offers her thoughtful take on what has gone wrong, closely examining all that is troubling about our modern lives, and fashioning a pragmatic blueprint for change. Andrews philosophical, down-to-earth suggestions for discovering ways to simplify day to day life — whether that means changing careers, cutting consumption, carrying less debt, improving the environment, or spending more time with family and friends — provide the first steps toward replacing a workaday routine with greater enjoyment and fulfillment.
Andrews’s approach promotes the idea of Simplicity Circles, small groups of people who gather together to help each other simplify their lives. The idea for simplicity circles draws its inspiration from a number of sources, including Swedish and Danish educational models, Native American wisdom, and Quaker spiritual practices. Having led scores of workshops and seminars on voluntary simplicity, Andrews is an unrivaled source on the ways to organize and conduct effective circles. Through her years of applied experience, she has learned what succeeds and what doesn’t, and her emphasis, appropriately, is on keeping it simple and keeping it working.
The Circle Of Simplicity guides readers through the basic steps for setting up a simplicity study circle. Eschewing the idea of leaders, circles should be democratic, authentic sessions among small groups that foster reflection, conversation, and genuine dialogue. Andrews offers the nuts and bolts for insuring that study circles work to the benefit of all participants, including practical advice on meeting places and times, keeping journals, and encouraging flexibility.
* More Information About Cecile’s Andrews.
The Circle Of Simplicity - Part 1
Length: 41:56 minutes.
The Circle Of Simplicity - Part 2
Length: 45:57 minutes.
The Circle Of Simplicity - Part 3
Length: 41:40 minutes.
The Circle Of Simplicity - Part 4
Length: 42:15 minutes.
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+ Getting A Life by David Heitmiller & Jacqueline Blix
Abridged audio edition read by David Erbach & Juliana Luecking.
Revolutionary and life changing, the voluntary simplicity movement is about achieving financial freedom and living well for less. Getting A Life shows how real people have left the rat race for a more meaningful - and financially manageable - life that reflects their own true values and individual goals.
Getting A Life authors, Jacqueline Blix and David Heitmiller, a married couple, explain how they gradually changed their lives using the nine steps in the bestselling book Your Money Or Your Life to transform their own relationship with money. Getting A Life offers proven, practical ideas on how to use each step of the program. With honesty and humor, the authors and more than two dozen other families and individuals share their personal experiences on such issues as paying for health care, raising children in a materialistic world, and breaking the link between what you do for a living and who you are. Getting A Life shows you how to adopt voluntary simplicity in your own life and what to expect once you do.
* More Information About Getting A Life and Your Money Or Your Life.
Getting A Life - Part 1
Length: 48:58 minutes. Content: Introduction to Your Money Or Your Life, Getting A Life and voluntary simplicity; The Way We Were - Jacqui and David Tell Their “Before” Story.
Getting A Life - Part 2
Length: 49:06 minutes. Content: Psychology of the Good Life; Seeds of Change; Discovering the Your Money Or Your LIfe Program; Introduction to the Nine Steps; Step 1 - Making Peace with the Past; Step 2 - Being in the Present, Tracking Your Life Energy; Step 3 - Where is it all Going, Monthly Tabulation.
Getting A Life - Part 3
Length: 50:08 minutes. Content: Step 3 - Monthly Tabulation Continued; What is “Enough?” & the Fulfillment Curve; Step 4 - Three Questions that will Transform Your Life; Step 5 - Making Life Energy Visible; Step 6 - Valuing Your Life Energy - Minimizing Spending; Step 7 - Valuing Your Life Energy - Maximizing Income; Step 8 - Capital and the Crossover Point.
Getting A Life - Part 4
Length: 49:20. Content: Step 9 - Managing Your Finances.
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+ The Good Life Of Helen Nearing
This interview with Helen Nearing was conducted by Tami Simon of Sounds True and is interspersed with readings from Loving & Leaving The Good Life.
An Elder Shares Her Priceless Wisdom
“Live. Adapt to other people. Be aware of where you are, what you are doing, and why you are doing it.”
— Helen Nearing
Come sit at the side of Helen Nearing and share the rich harvest of her life’s lessons with The Good Life of Helen Nearing. For over 90 years, she has followed her personal truth, and embodied the qualities that bring the deepest fulfillment. Now this modern wise woman offers you her heart’s wisdom in a session that will leave you thoughtful and inspired. With the ease of someone who has lived an examined life, Helen unfolds her thoughts on many topics, including how to gain a clear vision of your life’s path; creating your own opportunities; empowerment and self-discipline; and how to live with commitment and integrity. From a storehouse of ideas which have withstood the test of personal experience, elder Helen Nearing offers you the blessings of her words on this one-of-a-kind personal meeting.
Excerpts from Loving & Leaving The Good Life are used with the permission of Chelsea Green Publishing Company.
* More Information About The Good Life.
* More Information About Loving & Leaving The Good Life.
* More Information About Simple Food For The Good Life.
The Good Life Of Helen Nearing - Part 1
Length: 48:31 minutes.
The Good Life Of Helen Nearing - Part 2
Length: 48:09 minutes.
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Thanks . . .potting it is a great idea! My granddaughters (3½ and 5) had a great time helping plant seeds into peat pots last Wednesday. They are going to be so suprised tomorrow to see that the cukes, cantaloupe and watermelon are already sprouting.
Glenn's coming over on Wednesday to give the final harrow to my garden and to make rows for me. I'll have to pick up more beer for him when I'm in town . . . lol.
http://www.uga.edu/nchfp/how/can6a_ferment.html
How Do I?
...Ferment
Fermenting
* General Information on Fermenting
* Selection of Fresh Cucumbers
* Low-Temperature Pasteurization Treatment
* Suitable Containers, Covers, and Weights for Fermenting Food
* Dill Pickles
* Sauerkraut
* Causes and Possible Solutions for Problems with Fermented Pickles
* Fermenting Yogurt at Home
http://www.uga.edu/nchfp/how/cure_smoke.html
How Do I?
...Cure & Smoke
Curing and Smoking
Fish
* Smoking Fish at Home - Safely
General Information — Meat
* Important Considerations in Sausage Making
* Nitrates and Nitrites
* Sausage Ingredients
* Sausage Making Equipment and Procedures
* Sausage Types
Recipes — Meat
* Canned Pickled Pigs Feet
* Cooked Bratwurst
* Dry-Curing Virginia Style Ham
* Fresh Pork Sausage
* Head Cheese (Souse)
* Italian Style Cotto Salami
* Italian Style Pork Sausage
* Kosher or All Beef Sausage
* Pickled Pigs’ Feet (Cured and Pickled)
* Pickled Tongues
* Polish Sausage (Kielbasa)
* Scrapple
* Smoked Pork Sausage
* Smoked Turkey
* Some Solutions to Difficulties of Home-Curing Pork
* Spiced Luncheon Loaf
* Venison or Game Sausage
http://www.uga.edu/nchfp/tips/winter/holidaycranberries.html
New Cranberry Recipes Add Spice to your Holiday Table
April Reese Sorrow and Elizabeth L. Andress, Ph.D.
National Center for Home Food Preservation
March 2004
Don’t pass on cranberries this holiday; use fresh cranberries and some new innovative recipes to spice up your holiday table. New recipes from the National Center for Home Food Preservation at the University of Georgia take ‘pass the cranberries’ to a whole new level.
Elizabeth Andress, Director of the National Center for Home Food Preservation which is hosted by the College of Family and Consumer Sciences at the University of Georgia, said “We’ve created two new cranberry recipes that raise the bar on traditional cranberry-orange sauce.” “Both of these can be made during cranberry season and used as delightful homemade gifts.”
Cranberry Orange Chutney
Use the chutney as a side dish or spooned over turkey, chicken or pork. It also can be basted onto a ham during cooking for added flavor.
To make a canner load, you will need:
* 24 ounces fresh whole cranberries
* 2 cups chopped white onion
* 2 cups golden raisins
* 1½ cups white sugar
* 1½ cups packed brown sugar
* 2 cups white distilled vinegar (5 percent)
* 1 cup orange juice
* 2 tablespoons grated orange zest
* 4 teaspoons peeled, grated fresh ginger
* 3 sticks cinnamon
This recipe yields about eight half-pint jars of jellied chutney.
Start by washing half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent scorching. Remove cinnamon sticks and discard.
Fill the hot chutney into clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims with a damp paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 10 minutes (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft). Let cool, undisturbed, 12 to 24 hours and check seals.
You can eat the chutney fresh, too. Just refrigerate after making, putting into clean storage containers with lids. It will continue to set up over the next 24 hours but is ready to eat once it is cooled down.
Spicy Cranberry Salsa
Interested in a different cranberry taste sensation? Try a spicy cranberry salsa at your next fiesta. The Spicy Cranberry Salsa can be used directly as a dip, stirred into cream cheese just before use to make a very different spread, or used as a side item to accompany any meat.
You’ll need:
* 6 cups chopped red onion
* 4 finely chopped large Serrano peppers
* 1½ cups water
* 1½ cups cider vinegar (five percent)
* 1 tablespoon canning salt
* 1 1/3 cups sugar
* 6 tablespoons clover honey
* 12 cups (2¾ pounds) rinsed, fresh whole cranberries
This recipe yields six pint jars. Gloves should be worn when handling and cutting hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.
Begin by washing canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
Next, combine all ingredients, except cranberries, in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for five minutes.
Now, add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.
Fill the hot mixture into clean, hot pint jars, leaving ¼-inch headspace. Leave saucepan over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with damp paper towel and apply two-piece metal canning lids.
Process in a boiling water canner for 10 minutes (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft). Let cool, undisturbed for 12 to 24 hours and check seals.
For more information on these recipes or for more information on any home food preservation technique and recipe visit the National Center for Home Food Preservation’s Web site at: http://www.homefoodpreservation.com.
April Reese Sorrow is a writer with the National Center for Home Food Preservation in the College of Family and Consumer Sciences, The University of Georgia, Athens.
Elizabeth L. Andress is an Extension Food Safety Specialist with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.
Reviewed and slightly revised October 2008.
http://www.uga.edu/nchfp/tips/summer/power_outages.html
Preparing for Power Outages
Allison M. Oesterle and Elizabeth L. Andress
National Center for Home Food Preservation
June 2002
Summer brings with it inclement weather such as hurricanes, tornadoes, and severe thunderstorms, often resulting in power outages. Don’t be caught off guard by these outages. Plan ahead and be prepared so that you can save the food in your refrigerator and freezer, and maintain the safety and quality of it.
In preparation for bad weather, fill freezer bags with ice to make ice packs or purchase freezer-pack inserts. Have coolers available and easily accessible. Styrofoam ones work great. Make sure you have a calibrated food thermometer for checking the temperature of your potentially hazardous food. Find out now where to purchase blocks of ice or dry ice; don’t wait until the emergency strikes to know if dry ice is even available in your community. Also, turn refrigerators and freezers to the coldest settings before an expected storm.
When the power goes out, unplug the freezer and refrigerator, as well as other appliances, to protect them from electricity surges when power returns. Make sure everyone in your household knows not to open the refrigerator or freezer doors; keeping the doors closed will keep the food cold for a longer period of time. Wrap the refrigerator/freezer in blankets, making sure they don’t touch the compressor, to create extra insulation. If it seems that the power will be off for more than 2 to 4 hours, re-pack refrigerated items into coolers with plenty of ice.
Items in the freezer potentially can stay frozen for 2 to 4 days, depending on the size of the freezer, how full it is, and how well insulated it is. A full freezer that had been operating at 0°F will keep foods frozen for about 48 hours if the doors remain closed; a half-full one can only be expected to keep food frozen for a maximum of 24 hours. For extended power outages use blocks of dry ice in the freezer. A fifty pound block of dry ice will keep the contents of a full 18 cubic foot freezer frozen for 2 days. Remember to wear gloves or use tongs when handling dry ice.
When the power does return, check the internal temperatures of all of your perishable foods with a calibrated food thermometer. Discard any perishable food that has been above 40°F for more than 2 hours.
Preparing and planning for severe weather can help you to save the foods that are in your refrigerator and freezer and ensure that they are safe for consumption.
For more information:
From The University of Georgia Cooperative Extension Service:
* What to do if the Freezer Stops
http://www.uga.edu/nchfp/publications/uga/uga_freezer_stops.pdf
* Preparing an Emergency Food Supply: Short Term Food Storage
http://www.fcs.uga.edu/pubs/current/FDNS-E-34-2.html
* Preparing an Emergency Food Supply: Storing Water Supplies
http://www.fcs.uga.edu/pubs/current/FDNS-E-34-3.html
From the Food Safety and Inspection Service, USDA:
* Keeping Food Safe During an Emergency
http://www.fsis.usda.gov/OA/pubs/pofeature.htm
* Kitchen Thermometers (information on calibrating and using food thermometers)
http://www.fsis.usda.gov/OA/thermy/kitchen.pdf
Allison M. Oesterle is an Educational Program Specialist-Food Safety with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.
Elizabeth L. Andress is an Extension Food Safety Specialist with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.
http://www.uga.edu/nchfp/publications/uga/uga_freezer_stops.html
What to do if the Freezer Stops
Elizabeth L. Andress, Ph.D.
Extension Food Safety Specialist
Department of Foods and Nutrition
Judy A. Harrison, Ph.D.
Extension Food Safety Specialist
Department of Foods and Nutrition
Freezer failure can mean the loss of all or part of a large investment in food, time, and money. It pays to know what to do if your equipment stops working. At any time of the year, a freezer may fail to function because of mechanical problems, power failures or human error. The best time to decide how to handle such an emergency is before it happens.
When a freezer does fail to work, the first rule is to keep the freezer door closed. In a well-filled freezer, food will probably remain frozen for about two days if the door is kept closed.
What To Do When Your Freezer Stops
When you first notice that your freezer has stopped, try to determine the cause. It might be something simple like a blown fuse, a shortage in the electrical circuit or an accidental disconnection. In any of these cases, restore normal operation as quickly as possible and check the food for thawing.
In case of a power failure, check with the utility company to see how long it will be before power is restored. If your freezer has failed because of mechanical problems, read the instruction book to see if there is something you can do to get it back into operation. If not, find out how soon the repairman can service your freezer.
What To Do To Keep Your Food From Thawing
If your freezer is not likely to be operating again within a day, you can do one of several things. First, check into moving your frozen food to a freezer that is working. You might have a friend or neighbor with space in his or her freezer for your food or there may be space in a church or school freezer. You might also check into the possibility of moving your freezer’s contents to a local freezing plant. To move your food, put it in insulated boxes or between thick layers of newspapers and blankets. Once you have taken the food out of your freezer, get it to an operating freezer as soon as possible.
When your freezer is empty, unplug and defrost it according to the instructions in the owner’s manual. After it is defrosted, clean it thoroughly. While your freezer is not in use, leave the door open slightly to let air circulate in the food compartments. As a safety precaution for young children, be sure the door is fixed so it cannot be closed.
If there is no space available in another freezer, use dry ice in your freezer to keep your food frozen. To locate a source of dry ice in your community, check the yellow pages under “Dry Ice” or “Carbonic Gas.”
Dry ice is very cold. Handle it quickly and always wear heavy gloves to prevent the ice from burning your hands. When you buy dry ice, have it cut into small enough sizes to use. Do not try to cut or chip it yourself. Ask the dry ice company to wrap each piece in newspaper for you.
A 50-pound cake of dry ice is enough to protect solidly frozen food in a full 20-cubic foot freezer for three to four days. A 25-pound cake should hold the temperature of a half- full, 10-cubic foot freezer below freezing for two to three days.
Put heavy cardboard on top of packages of frozen food in each compartment of your freezer and put the dry ice on top of the cardboard. Close the freezer, but do not lock it. Do not open the freezer again until you need to replace the dry ice or the freezer is working again. You can provide extra insulation for your freezer by covering it with blankets or quilts. Putting packaging material or crumpled newspapers between the cabinet and the blankets will also help. Be sure, however, to fasten coverings away from the air vents on the outside of the freezer. The power may come on unexpectedly and ventilation will be needed. The harmless gas given off by the dry ice also needs to escape.
Dry ice is carbon dioxide in its solid form. It evaporates rather than melts and leaves no liquid. You may notice an off odor caused by carbonic acid, which is formed by the dry ice and moisture in the freezer. It is harmless. Simply leave the freezer door open a few minutes to let it escape.
What To Do With Thawed Food
Some thawed foods can be re-frozen. However, the texture will not be as good. Other foods may need to be discarded. Here are some guidelines:
Meat and Poultry: Re-freeze if the freezer temperature stays 40°F or below and if color and odor are good. Check each package, and discard any if signs of spoilage such as an off color or off odor are present. Discard any packages that are above 40°F (or at room temperature).
Vegetables: Re-freeze only if ice crystals are still present or if the freezer temperature is 40°F or below. Discard any packages that show signs of spoilage or that have reached room temperature.
Fruits: Re-freeze if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams, or preserves. Fruits survive thawing with the least damage to quality.
Shellfish and Cooked Foods: Re-freeze only if ice crystals are still present or the freezer is 40°F or below. If the temperature is above 40°F, throw these foods out.
Ice Cream: If partially thawed, throw it out. The texture of ice cream is not acceptable after thawing. If its temperature rises above 40°F, it could be unsafe.
Creamed Foods, Puddings and Cream Pies: Re-freeze only if freezer temperature is 40°F or below. Discard if the temperature is above 40°F.
Breads, Nuts, Doughnuts, Cookies and Cakes: These foods re-freeze better than most. They can be safely re-frozen if they show no signs of mold growth.
What To Do To Plan Ahead
To be prepared in case your freezer stops, plan ahead. Find out where the nearest commercial or institutional freezers are. Locate a source of dry ice.
During the seasons when power failures are frequent or if you know the power will be off, it is good insurance to run the freezer between -10°F and -20°F. The colder the food, the more slowly it thaws.
Edited by Judy A. Harrison, Ph.D., and Elizabeth L. Andress, Ph.D., Extension Foods Specialists.
The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service, The University of Georgia College of Agricultural and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability status.
An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Workforce.
Issued in furtherance of Cooperative Extension work, Acts of May 18 and June 30, 1914, The University of Georgia College of Agricultural and Environmental Sciences and the U.S. Department of Agriculture cooperating.
Gale A. Buchanan, Dean and Director
FDNS-E-43-6 07-00
Reviewed July 2004
http://www.uga.edu/nchfp/tips/summer/picklingnotforcucumbers.html
Pickling: Not Just For Cucumbers Anymore
Elizabeth Young and Elizabeth L. Andress, Ph.D.
National Center for Home Food Preservation
March 2004
Relishes and pickles are a great way to enjoy summer’s bountiful array of fruits and vegetables long after the season is over.
Pickling should not just be limited to cucumbers. Peaches, green tomatoes, okra, squash, and beans can also be pickled for a delightful addition to any meal. Spiced apples, muscadines, and crabapples and corn, pepper and pears can be used to make relishes. Quick-process pickled fruits and vegetables are easy to make and the many flavor combinations can add a lot of variety to meals.
Talent in the kitchen is not a requirement for pickling. Just follow several simple rules for delicious pickled products.
Ingredients are very important to the process of pickling. First, make sure to use only good quality, fresh fruits and vegetables. This is especially important because if you do not start with good ingredients, your product will not be as successful. Fresh whole spices are also important in some recipes to give good flavor and prevent darkening of the pickled product./
Salt is an integral part of many pickling processes and flavor twists. Canning or pickling salt that does not contain iodine or non-caking material is ideal.
Use apple cider or white distilled vinegar, but the pickles may taste best with the recommended type in the recipe. Apple cider vinegar is milder and offers a different flavor note than white distilled vinegar. Any vinegar should be at least five percent acetic acid.
Read every recipe carefully. There is a reason for each step, and cutting corners may compromise the quality of the product or make it unsafe to eat. Make sure that each recipe used is modern, up-to-date, and kitchen-tested and that all pickled products to be stored out of the refrigerator are processed in a boiling water canner for the recommended length of time.
Stainless steel, glass, or unchipped metal pans should be used when heating pickling liquids. Aluminum can be used if the brine will only be in it a short time. Some metals such as copper and brass can react with acids or salts to create discoloration or undesirable compounds.
Finally, make sure to store finished, canned pickles in a cool, dark place, because heat and light may reduce color and quality. Following these simple guidelines will ensure a higher chance that pickling will be successful.
Many tested, safe pickle recipes can be found in So Easy to Preserve, a book available from the University of Georgia Cooperative Extension Service. Other recipes tested at the University of Georgia can be found on the Internet at www.homefoodpreservation.com.
Elizabeth Young is a Consumer Journalism intern with the Foods and Nutrition Extension Department, College of Family and Consumer Sciences, The University of Georgia, Athens.
Elizabeth L. Andress is an Extension Food Safety Specialist with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.
http://www.uga.edu/nchfp/how/can_02/cherry_sweet_topping.html
[See proper chart on site]
Selecting, Preparing and Canning Fruit
Sweet Cherry Topping
* 5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased)
* ¼ cup water
* 2 cups sugar
* 1 pouch liquid pectin (3 fl. oz.)
Yield: 2 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions.
2. Wash cherries well under running water; remove stems and pits. Cut cherries in half.
3. Measure 5 cups of pitted, halved cherries into a 4-quart Dutch oven. Stir in water. Heat over medium-high heat while stirring to prevent sticking and scorching. Simmer until cherries are softened enough to mash with a potato masher, about 8 to 10 minutes.
4. Mash cherries with a potato masher. Then stir in 2 cups sugar thoroughly. While stirring over high heat, bring to a full boil that cannot be stirred down. Boil 1 minute.
5. Remove from heat. Stir in complete pouch of liquid pectin until thoroughly combined. Skim foam from top.
6. Pour hot cherry topping into clean hot jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands.
7. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Table 1. Recommended process time for Sweet Cherry Topping in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 15 min 20 25
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. July 2008.
Additional Note: Refrigerate any leftover topping after filling jars, and enjoy freshly made!
top ^
How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store
Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation.
* Introduction to Food Preservation
* General Canning
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This course is offered in the University of Georgia WebCT system. UGA requires registration for you to receive a login.
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Publications
Adobe Acrobat Reader is required to view the publications which are in the pdf format. This free plugin can be downloaded from the Adobe website.
Adobe also offers a web-based service which can convert many pdf files to html or text.
U.S. Department of Agriculture
The USDA Complete Guide to Home Canning and other publications.
National Center for Home Food Preservation
Factsheets, consumer bulletins, technical bulletins, and literature reviews on home food preservation.
The University of Georgia
Consumer factsheets and information on So Easy to Preserve, a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying.
Features from Other Universities
Highlights in home food preservation from other universities.
Other Government Publications
Home food preservation publications from other governmental sources, such as USDA-FSIS, FDA-CFSAN, and UN-FAO.
http://www.uga.edu/nchfp/links/links_home.html
Links
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State Extension Food Safety Contacts, as maintained by USDA
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Food Preservation Publications Information
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Food Preservation Supplies and Ingredients
These sites are provided as a courtesy for further access to food preservation information. Links to information on outside, commercial websites are for the convenience of the reader. Offering of these links does not constitute an official endorsement or approval from the United States Department of Agriculture, The University of Georgia, or this project team of any product or service to the exclusion of others that may be suitable.
Industry
Jarden Home Brands (http://www.homecanning.com)
Home canning information, recipes, and programs
Kraft Foods, Inc. (http://www.surejell.com)
FAQs on jams and jellies, pectins and recipes
Mrs. Wages (http://www.mrswages.com)
Home canning information, pectins and other ingredients
National Presto Industries (http://www.gopresto.com)
Pressure canning information
Pressure canners
Excalibur Dehydrator (http://www.excaliburdehydrator.com)
Fruit and beef jerky dehydrator, and dryer for herbs and fruits
Retail Outlets
Aubuchon Hardware (http://www.hardwarestore.com/)
Home canning supplies.
Canning Jars and Supplies
Pressure Canners and Cookers
Canning Pantry (http://www.canningpantry.com)
Equipment and supplies.
Everything Kitchens LLC (http://www.everythingkitchens.com/fooddehydrators.html)
A selection of food dehydrators and other kitchen countertop appliances.
Pressure Cooker Outlet (http://www.pressurecooker-outlet.com)
Four brands of pressure canners and supplies.
Red Hill General Store (http://www.redhillgeneralstore.com/canner.htm)
Pressure canners.
Home Canning Supply & Specialties (http://www.homecanningsupply.com)
Equipment, supplies and books.
http://www.citeulike.org/user/testbank20
Several here that will interest you.
A wild collection of articles/books on many subjects.
http://tousando.proboards18.com/index.cgi?board=food&action=display&thread=2506
Tsukemono (Pickled Vegetable) Recipes
« Thread Started on Mar 11, 2008, 1:07pm »
I was trolling the internet for tsukemono recipes this morning and I thought I’d share what I found. It’s not the most spectacular list, but you have some options. The same basic recipe applies, just change the vegetable matter in question. ;D
- Imagawa
Yatsume Zuke
1 medium head cabbage
3 medium mustard cabbage
4 T or 1/4 cup Hawaiian salt
2 T roasted white sesame seeds
Sauce:
1/3 c shoyu
1/4 c Japanese vinegar
1/4 c brown sugar, firmly packed
chili pepper to taste
Chop the head cabbage and the mustard cabbage into 1/2? size. Put them in a large container and sprinkle the Hawaiian salt and mix well, leaving for about 30 minutes or more. Squeeze the vegetables to drain the excess water and put them back into a big container. Add sesame seeds.
Prepare the sauce bringing it to a boil. Pour the hot sauce over the vegetables and mix well. Leave the mixture for 3-4 hours at room temperature. Keep in covered jar in the refrigerator.
Takuan (Pickled Daikon)
INGREDIENTS:
dried daikon radish
15% (of the weight of daikon) nuka (rice bran)
6% (of the weight of daikon) salt
PREPARATION:
To make dried daikon, hang daikon outside for 2 weeks. Mix nuka with salt. Put nuka mixture at the bottom of a barrel. Place daikon on the nuka. Cover the daikon with nuka. Place another layer of daikon. Cover the daikon with nuka again. Repeat the process one or two more times. Put a lid and place a weight on top of the lid. Pickles should be ready to eat in a month.
Namasu (Daikon and Carrots)
INGREDIENTS:
1 pound daikon radish
1/4 pound carrot
3/4 cup dashi soup stock
1/3 cup vinegar
3 Tbsp. sugar
1 tbsp sake
PREPARATION:
Peel and cut carrot and daikon radish into thin strips. Put a pinch of salt over the carrot and daikon and leave for 20 minutes. Rinse them and squeeze to remove excess water. Put daikon and carrot strips in a large bowl. Put dashi, vinegar, sugar, and sake in a sauce pan and bring to a boil. Pour the vinegar mixture over carrot and daikon strips and mix well. Leave it overnight.
Nukazuke
INGREDIENTS:
2 1/4 lbs komenuka (rice bran)
7 oz salt
1000ml water
2 togarashi (red hot pepper)
2 tbsps karashi powder
1 clove ginger
1 clove garlic
*some vegetable leaves, such as cabbages
PREPARATION:
Boil water in a large pan and dissolve salt in. Cool the salted water. Put nuka in an earthen pot. Add salted water gradually in nuka and mix well. Add karashi powder, red pepper, and peeled ginger and garlic in the nuka and mix well. Add some vegetable leaves in the nuka mixture. Flatten and press the surface of nuka firmly by hands. Wipe inside of the pot with a clean cloth towel and put the lid on. Stir the nuka once a day and change vegetable leaves every two or three days. Wait for about two weeks until the nuka is moistened. When nuka is ready, rub some salt in your favorite vegetables and pickle them in the nuka mixture for a few hours to half-day. Nuka mixture must be stirred once or twice a day. In summer, it’s best to keep it in the fridge. This nuka mixture should last long time for making pickles.
Add nuka and salt as needed. The ratio is 5 parts nuka to 1 part salt.
Gari (Pickled Ginger)
INGREDIENTS:
2 lb fresh ginger root
3 cups vinegar
2 cups sugar
2 tsps salt
PREPARATION:
Wash fresh ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. The ginger change its color to light pink. Cover the jar and store it in the refrigerator.
“A good motivation is what is needed: compassion without dogmatism, without complicated philosophy; just understanding that others are human brothers and sisters and respecting their human rights and dignities. That we humans can help each other is one of our unique human capacities.” - His Holiness the Dalai Lama
http://tousando.proboards18.com/index.cgi?board=food&action=display&thread=2587
The question was “What do I do with Jasmine Rice?”
A little bit west of our glorious Island, but you could try out some dim sum - sticky rice wrapped in lotus leaves - http://chinesefood.about.com/od/dimsumandpartyrecipes/r/lotusleafwraps.htm
Some sweet and tasty Rice pudding - http://www.elise.com/recipes/archives/001427rice_pudding.php
Or maybe some of the dishes mentioned in this thread: http://tousando.proboards18.com/index.cgi?board=food&action=display&thread=2496
particularly, Ki-hime’s favorite onigiri (rice ball) recipe: http://www.justhungry.com/2003/12/obento.html
http://tousando.proboards18.com/index.cgi?board=food&action=display&thread=2593
Archaeologists have found 5,000 year old noodles in China. Buckweat is indigenous to Japan, and noodles in Japan go back to at least, if I recall correctly from about an hour ago, the Nara period or before. Also, there are no problems with the scallions. It is unusual to eat fresh fruit with meals in Japan. The sauce that you make is potentially problematic, however a simple dashi or something like that should not be a problem.
You just need to pick the right rice.
Long-grain rice has starches that crystallize when they get cold. That’s what makes long-grain rice go hard when it’s refrigerated.
Short-grain (risotto) and medium-grain (sushi) rices don’t crystallize if you make them right. The starches are different. There’s a whole episode of Good Eats on rice that explains the science.
Get a “calrose” or “kohuko rose” sushi rice, rinse it well before cooking, and it should be just fine even refrigerated.
Get a decent rice cooker (the automatic ones). When using it, add 1/4 cup more water than it calls for - it will make the cooker cook just a little longer (it has been my experience with several of the automatic variety rice cookers that they don’t cook *quite* long enough).
When the rice is done, move it to another container and fluff it up with a fork (a rice paddle or big wooden spoon is better if you have one) within a minute or two. This will serve to keep the rice from overcooking, but fluff gently as you don’t want to break the individual grains. Serve within a few minutes of fluffing.
This is how I make my rice, and I’ve always had good results. Everyone has their own technique. YMMV, as they say...
- Imagawa
In hot weather, it makes sense for people to snack rather than eating larger meals. Chilled fruit and sake or barley tea sounds like a good hot weather snack for a couple of gentlemen, Heian or other times
Noble Cousin!
Greetings from Solveig! Aside from making sure to buy short grain rice, you need to both cook it properly and protect it from being dehydrated by your frost free freezer. You can protect it from the refrigerator by wrapping your onigiri or at least putting them in an airtight container before putting them in the fridge. In Japan, premade onigiri are sold in sealed plastic pouches which are quite clever. The nori is kept out of contact with the rice until you open the package. This keeps the nori crisp. Leaving it in contact with the rice will make it kind of soggy.
I know that you can not afford an automatic rice cooker, so here is how to make rice.
1. Wash your rice.
2. Measure an equal volume of rice and water into your heavy pot and then add a bit more water.
(You have to add more water as you get further and further from harvest as rice dries out during storage.)
3. Cover your pot with a heavy lid. Weigh it down if necessary.
4. Turn on medium to medium hot heat. Wait for a boiling sound that goes “choro choro”.
5. When the rice goes “choro choro” you may wish to turn down the heat slightly.
6. When the rice goes “pop pop” turn the heat onto high for about 15 - 30 seconds
7. Take the rice pot off the heat and let sit for maybe ten minutes.
DURING ALL OF THIS - DO NOT OPEN THE LID OF YOUR POT
DO NOT STIR THE RICE.
Now then, you may get some scorched rice on the sides and bottom of the pot, do not worry about this. It is called “shitogi” (as I recall) in Japanese and is actually used in some recipes. As you get better at cooking rice, this stuff will become more and more edible.
Jun 20, 2008, 3:22pm, Norie wrote:
Yes, but I am the worst rice cook in the entire eastern seaboard. (; It never comes out right...
Originally, I was cooking rice in a heavy pot with a glass lid, until I accidentally broke the lid. After that, I used an iron pot or some such thing to cover the mouth of the pot. I taught myself to cook rice by sound. I was very surprised when I learned later on in Japan that I had accidentally taken up the traditional way of cooking rice in Japan before the advent of automatic rice cookers.
[I think this may be a re-enactment group....LOL...granny]
http://tousando.proboards18.com/index.cgi?board=food&action=display&thread=2587&page=2
I’ve taken premade musubi to Pennsic. After a few days in the cooler some of them got a little hard, but they were still edible (and some of them were just fine). Looks like this recipe on justhungry.com
(http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html)
with the plastic wrap might be especially good for storage. I actually used sushi rice - I mean not the grain they sell as sushi rice but rice mixed with vinegar and a little sugar.
You could also make ojiya aka “Japanese Risotto”. You can make a vegetarian version, which will save on cooler space since the veggies can be stored in the shade (especially if you’re in the bog), a carton of vegetable stock doesn’t have to be refrigerated. here’s a link to a recipe I found that you could adapt pretty easily:
http://blog.360.yahoo.com/blog-ClNxmZY_eqldsDj2yXOL?p=282
Or you could do this for the non-cooler route:
Cooking at War (without ice) or, Eating Well at Pennsic Without A Cooler:
http://www.dglenn.org/words/war-cooking.html
Camping Without a Cooler: http://www.daviddfriedman.com/Medieval/A....a%20cooler.html
Sweet Rice is also known as Mochi-goma, some folks have a hard time working with it as it is Super-sticky. If you are cooking it in a rice cooker-wash it(togu), add your water- and let it sit for a day. Sometimes folks also do a 50/50 mix of Mochigoma and regular rice(pearl rice) to cut down on the stickiness.
Besides making onigiri, I make Ohagi-which is usually made for Boy’s day,but it is basically balls of mochigoma coated in An (sweet bean jam paste) or rolled in Kinako.(roasted soybean powder mixed with sugar)
Ohagi is a great treat with a bitterish tea like Mugi-cha, or even a strongly-brewed genmai-cha, complementing the sweet/bitter taste experience that the japanese like.
Sometimes Mochigoma was also used to make Sekihan(red bean rice) which was used for celebrations. It comes out a little salty. I sometimes make a rice gruel (Okai) from it by cooking mochigoma with Osui-mono(a clear broth made with shiitake or masutake mushrooms) then adding some furikake to it before serving. (great for cold winters)
Ohagi (aka Bota mochi)
2 cups mochigoma
1 cup regular rice (pearl rice)
3 1/2 cups water
1 can tsubushi-an or koshi-an (i have found chinese-style “an” sold in sealed bags in asian markets-usually a reddish-brown color)
(*note about An (ahng) it is made from soaked, and boiled azuki beans, though other beans can be used, ie:lima beans-which make a lovely whitish an—the beans are then mashed, and cooked with sugar to form a paste—Tsubushi-an has bits of bean still in the mix- while Koshi-an is smooth)
Rinse and soak mochigoma overnight. The next day, cook both types of rice together with the 3 1/2 cups water. While still hot, mash the rice grains partially with a wooden rod or spoon dipped in water. Make rice balls about 1 1/2” diameter between palms of hands dampened with salt water. cover rice balls with a layer of An. Makes about 24-28 balls.
Sekihan (aka Red rice)
2 cups Mochi rice
1/2 cup regular rice
1/2 cup Azuki beans
2-1/2 cups water (including azuki water)
red food coloring
salt to taste
black sesame seeds(kurogoma)
Rinse azuki beans. Add enough water to cover and soak for 2 hours. Cook at medium heat for about 40 minutes. Remove pot from heat and let stand for about 30 minutes. Drain and reserve the ‘’bean water’. Add enough water to the bean water to make 2-1/2 cups liquid. Try to keep the beans from breaking.
Rinse rice. Add 2-1/2 cups liquid, 2 drops red food coloring, and the azuki beans. Mix well. Let stand for about 30 minutes. Cook in automatic rice cooker. During cooking, the beans will float to the surface. When ready to serve, carefully stir to mix the beans with the rice. Serve into bowls, and sprinkle with a little salt and black sesame seeds.
( ;D folklorish note: It is said that foxes love Azuki beans and a smart person could get favors from foxes by using them as bribes...but beware..)
Hope that helps
http://tousando.proboards18.com/index.cgi?board=food&action=display&thread=2460
This thread talks about “Military Food” for the historical Japanese Soldiers.
Solveig-sensei!
I’ve gotten somewhat skilled at searching Google images with key kanji. Sometimes I find a page in which I uncover another couple of key kanji which leads me to new searches.
At Pennsic I promised you a recipe for “Japanese Granola.” I have just recently found the book and the following two recipes comes from the Bansen Shukai as recorded in The Samurai Sourcebook by Stephen Turnbull.
Thirst Pills
4 monme of the flesh of umeboshi
1 monme of korizato (crystallized or rock sugar)
1 monme of winter wheat
Crush with a stone and make into pills.
Hunger Pills
40 monme of ginseng
80 monme of buckwheat flour
80 monme of wheat flour
80 monme of mountain potato
_4 monme of chickweed
40 monme of yokui (pine) kernels
80 monme of glutenous rice
Mix together and soak in 3 shou of sake for 3 years.
When the mixture is dry, roll into balls the size of a peach.
Three a day should be sufficient rations.
Kuni no chi kore hei nari / The blood of the Kingdom is its soldiers.
Kuni no kokoro kore shi nari / The heart of the Kingdom is its chivalry.
Nuka Bran Pickles [thread about making them]
Nuka Nuka Update!
Well, it’s been a week; one down, one to go until the bran is ready, according to most sources. The bran hasn’t gone bad or molded so I must be doing something right. I’ve been turning it over with my hands, a paddle sometimes and if I’m feeling particularly lazy, I just shake the container it is in.
I also tried another pickle method to see what the results would be. I chopped up some daikon and threw it in an empty jar with a screwtop lid with rice vinegar, a bit of soy sauce and sugar and some regular white vinegar to top it off. The results so far have resulted in very close to the package daikon, though it’s more acidy and astringent than the ones at a restaurant. I might need to add more sugar or soy sauce to balance the flavor out.
The other half of the daikon is hanging from my kitchen window on a string to be dried out and then plopped in the nuka bran when done.
The most reliable recipe I’ve found for daikon pickles calls slicing them and saltingng them lightly (2-3% by weight), letting them sit under weight or a press for half an hour, then pouring off the liquid, giving them a quick rinse and dry and then putting the vinegar/sugar solution on them. At that point, you can either press/weight them at room temperature for a few hours then eat, or weight/press them in the fridge for the next day or later. Very nice if you add a little chile or dry chipotle or shichimi togarashi.
Noble Cousin!
Greetings from Solveig! If you prefer to use cultured microbes instead of wild microbes, then you can obtain 100 10 mg capsules of Lactobacilus Acidophilus for less than $2.00:
http://www.puritansale.com/acidophilus-0....0944&ci_sku=463
However, the above product is not vegetarian. A vegetarian version is more expensive:
http://www.outletnutrition.com/027917001135.html
And, here is a vegitarian formula which claims to be temperature stable:
http://www.outletnutrition.com/maxi7msupreme.html
Regardless, you can introduce a controlled culture for modest cost without resorting to adding yogurt.
Eggshell and mustard powder are commonly used to reduce sourness. Salt can also be used.
How do they work?
Increasing the salt concentration slows fermentation and slows acid production.
Eggshells react with the acid that’s already in the nukadoko, reducing acid levels (increasing pH for you chem types). Changing the pH can make the bed more hospitable to desirable cultures and less hospitable to undesirable cultures. They also absorb moisture (which increases the salt concentration to a tiny degree). Eggshells, though, are normally only used to “cure” a sour bed, not during the starting process.
I haven’t the foggiest why dry mustard powder makes a difference. I can guess that, like eggshells, dry mustard absorbs moisture (increasing the salt concentration to a tiny degree). It’s a tested and traditional solution, though. Dry mustard powder is commonly added to a bed during the starting process.
Souring of a bed can be caused simply by too much moisture/liquid in the bed. If your nukadoko is feeling too wet, it’s important to take up some of that excess moisture. Adding dried soybeans is a common and traditional trick, but so is setting a (new) dry sponge or a few layers of paper towel on the surface of your nukadoko and just letting some of the moisture absorb out.
Edit: Meanwhile, the daikon put in a mix of soy sauce, vinegar and sugar, all in a pickle jar in the back of the fridge a month ago are developing quite nicely. Could be a mote sweeter but yum yum!!!
Edit2: Annnnd another batch goes south. I think I’m going to quit the nuka bran pickle project for now. Especially since the jar in the fridge technique works quite splendidly.
So the quickie Daikon Shoyu-zuke (about 15 minutes prep time spread over 4 hours or so):
1 1/3 lb (600g) diakon
1. Cut Diakon into 1cm half-moons and set to dry for 1 hour
2. Turn and let dry another hour.
Zest (or finely cut strips of rind) from 1/2 yuzu or lemon
1 1/2” piece of kombu, cut into very fine strips
1/2 cup soy sauce
1 tbsp sake
1/2tbsp mirin
3. Mix the liquids in a bowl
4. Add the zest and shredded kombu and mix
5. Add the diakon and mix lightly
6. Weight the mixture down to ensure the diakon is covered with the liquid
After 30-60 minutes, mix again and re-weight for another 30-60 minutes.
Ready to serve (and best) after only 1-2 hours marinating, but will keep for 2-3 days.
Daikon Shoyu-zuke is a quick marinated pickle, though. It’s not intended for long-term storage, refrigerated or not.
Nukamiso-zuke is odd, because while it’s a fermented pickle it’s also a quick pickle not intended for long-term storage. The nukadoko itself is a different matter, and can live for decades if properly maintained.
Traditional takuan is a storage pickle (ideally it should ferment for 2 months before eating), and should last for months more in the bucket without refrigeration before it’s taken out, cut up and served.
That “in the bucket” part is important. I’ve seen finished takuan packaged as whole diakon roots in long sealed plastic bags with the pickling liquid included to preserve it. Once it’s out of that environment the pH and salt concentration can start shifting and it’s subject to the same sort of spoilage anything else is.
The link provided is to the Japanese section, which has a great deal of modern recipes, but I figured there was enough foodies around that would be interested:
http://visualrecipes.com/recipe-search/cuisine/Japanese/
The neat aspect is that the recipes are laid out step by step with pictures - you know, like an SCA project. ;) Coil the rings, boil the potatoes, cut the rings, strain and cool the spuds, knit the rings together and add enough mayo just to coat the pieces of food, a tad of brown mustard and some dill and green onion. Now you have some chainmail aventails and a bowl of potato salad. Serves 4. ;D
Kabocha
By Setsuko Yoshizuka, About.com
Kabocha
Kabocha
Photo (c) Setsuko Yoshizuka
About Kabocha: Kabocha is known as Japanese pumpkin or kabocha squash. It has a dark green skin, and the color of the inside is orange. Average diameter is about 15-20cm.
Nutrition: Kabocha is rich in beta carotene, vitamin C, vitamin B1 and B2 and more.
Kabocha Varieties: There are mainly nihon kabocha and seiyo kabocha (squash). Nihon kabocha has a bumpy surface. Seiyo kabocha is more popular in Japan and is also called kuri kabocha.
Kabocha Uses: Kabocha skin is very hard, so it’s not suitable for carving. Kabocha is cooked in many different ways. For example, tempura1 is a popular way to cook kabocha. Also, simmering is common. Kabocha has slightly sweet taste, so it’s suitable for making sweets as well.
# Kabocha Recipes: Simmered Sweet Kabocha2
# Kabocha Salad3
# Kabocha Soup4
# Kabocha Manju Cake5
# Kabocha Cookies6
# Sweet Kabocha Cakes7
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Links in this article:
1. http://japanesefood.about.com/od/tempura/a/cookingtempura.htm
2. http://japanesefood.about.com/od/vegetable/r/simmeredkabocha.htm
3. http://japanesefood.about.com/od/salad/r/pumpkinsalad.htm
4. http://japanesefood.about.com/od/soup/r/kabochasoup.htm
5. http://japanesefood.about.com/od/vegetable/r/kabochamanju.htm
6. http://japanesefood.about.com/od/japanesedessertsweet/r/kabochacookie.htm
7. http://japanesefood.about.com/od/japanesecake/r/sweetpumpkin.htm
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TEA
Greetings from Solveig! I am something of a tea snob. Regardless, if you are interested in buying tea via mail-order in the United States, I suggest that you order from Tea Circle:
http://www.tea-circle.com/. I’ve been buying stuff from these folks for several
years now. I would, of course, like to mail-order tea directly from specialty stores in Japan, but I haven’t worked that out.
Matcha should be kept refrigerated until you open it up. You should also keep it dry. DO NOT try to use leaf tea for matcha. The process involves getting correct loose leaf (generally unavailable) and then grinding it in a stone hand mill (which can be bought, but is rather expensive).
When we asked the proprietor of our favorite sushi-ya what they were serving, Steve brought the bag out from the kitchen so I’d know what to get. Yamamotoyama sells green teas both loose and in bags:
http://www.yamamotoyama.com/loosetea.html
http://www.yamamotoyama.com/teabag.html
http://www.yamamotoyama.com/catalog.pdf
Their hoji cha (roasted green tea) and genmai cha (green tea with roasted brown rice) are nice.
If you don’t mind being a non-purist, I live on Bigelow’s green tea with lemon at work. Still good in the cup after it’s gone cold....
I’ve had genmai cha before at a friend’s - it’s good stuff. It definately has a nutty character from the roasted rice.
I don’t mind being a non-purist - I like trying things the traditional way and the modern way. Tea that’s still tastey when cold is always a good stand by.
Genmai cha is my daily tea of choice.
Just some thoughts on matcha, for those who don’ study.
I order from several places, including tea circle, but one source not mentioned here is www.maikotea.com
They have a wide variety of teas available and will alert you when the first harvest is coming in. I am still finishing off the gyokuro from Mays harvest...
In reguards to matcha powder, there are several different varieties and grades...from a practice grade on up. If you are planning on basic usucha (thin tea), you do not need as high a quaility matcha as you need for koicha (thick tea).
On another note, even the person who prepares the tea will affect the flavor. Water temp and wisking affect flavor. Wisking tea is an art, and the amount and skill will be reflected in the flavor of the tea.
You may be able to find all sorts of loose teas at a local natural goods store or co-op- these sorts of places usually have all sorts of neat gustatory treats in stock and teas may be available in bulk.
I have some tea I bought in Nara... but it’s been a year so it’s probably gone bad by now. I drank a lot of tea while I was in Japan but since it was summer, it was always served cold (or in ice cream form...)
Noble Cousins!
Greetings from Solveig! Sencha is my daily tea of choice. Genmai cha is a bit low class.
Historically, matcha leaves were kept in sealed ceramic tsubo (urns) until they were ground in a stone mill and then used. Today, you usually buy preground matcha. I used to patronize a store in Tokyo which had their own motorized tea grinder continuously grinding tea on the display floor. My tea teachers generally refrigerated their ground tea until use. Before actually making matcha, you should de-lump the powder by forcing it through a sieve.
What is going on? You are trying to prevent either fermentation or oxidation prior to use. You are also attempting to prevent lumps.
Greetings Solveig!
yes, I know that genmai cha is esentially made of stems left over from the sorting of sencha and gyokuro, but I love the earthy flavor the rice adds.
When I want for a high class tea, I use my gyokuro, or shade grown tea. best brewed in water at 40c.
When you are using macha for tea ceremony, you should remove it from refrigeration and let it start to warm to room temp before trying to sift or prepare it, otherwise it will develop ‘static’ and will not create the proper ‘mountain’ in your natsume.
I buy from http://www.matchaandmore.com and am very satisfied. The proprietress is a member of the Chicago Urasenke Association, as well as a teacher, and imports all of the tea and tea-containing products (like the matcha candies) on an as-ordered basis, in order to ensure freshness.
This does add a week or two to the order processing time, but I have found her to be extremely helpful.
http://tousando.proboards18.com/index.cgi?board=food&action=display&thread=2507
Sunomono (Cucumber and Daikon Salad)
INGREDIENTS:
1 small daikon radish
1 small cucumber
5 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
PREPARATION:
Peel daikon radish and slice it into thin slices. Slice the cucumber to the same thickness. Salt the cucumber and daikon slices and wait about 5-10 mins. Wash off the daikon and cucumber slices and drain the water through a strainer. Mix the vinegar and sugar in a cup. Pour the vinegar mixture over the cucumber and daikon slices. Set aside at least 15 min. before serving.
~~~~~~~~~~~~~
Small daikon—a bilingual oxymoron.
What is small for a daikon would be many times the size of a small cuke. You probably want the daikon/cucumber mix to be about 50/50 by weight or volume.
~~~~~~~~~~~~
While this is a fine modern recipe, I do not recommend it for pre-modern recreation purposes. One problem is the use of sugar. While sugar was used for a variety of purposes in Japan prior to 1600, actual domestic sugar production didn’t really get going until (if I recall correctly) the 17th century. There are a number of sugar alternatives which might conceivably have been used including mizuame.
Sunomono (Su-no-mono) is Mono “a thing” (in this usage food) perpared No “with/in/of” Su “vinegar”. The amount of vinegar it is in is dictated by the foods, the preperation thereof, the timeperiod, and locality.
Here are some of the basic “mono”, these are akin to western food terms of baked, boiled, simmered, chopped, BBQ, roasted, pickled, etc.
Agemono = deep fried in oil
Itamemono = stir-fried
Mushimono = steamed
Nabemono = Cooked together in a Donabe (crockery pot)
Suimono = Soup/Broth
Tsukemono = Pickled
Yakimono = Grilled or pan fried (little or no oil, high heat)
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[I think it is candied fruit peels, as in oranges.?..granny]
Greetings from Solveig! While searching for ingredients, I ran into this web site which has several okashi recipes.
http://www.midorikai.org/wagashi_recipe_index.html
Great site, thank you for posting this, Solveig-sensei.
One of my specialties is candied orange peels, so the Zabon Satozuke recipe looks really good.
- Akirakeiko, who has been learning about all kinds of interesting Thai desserts (candied water chestnuts, anyone?)
ETA: I forgot to mention that there is another excellent wagashi recipe site, http://konny.fc2web.com/info/jsweets_e.html. I’ve tried some of his recipes and they turned out well.
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What other grains would have been staple foods, particularly in the 15th and 16th centuries and would they have been eaten by choice or only out of necessity? I’ve seen a couple of references to barley, but I’d like to find more choices...I’m allergic to barley unless it’s been malted and fermented.
Luighseach
Go here. Otagiri-dono was researching things one could do with millet:
http://tousando.proboards18.com/index.cg....ead=2459&page=1
From http://tousando.proboards18.com/index.cg....ead=2459&page=1
Quote:
:
Millet-Sweet Potato Congee
http://www.recipezaar.com/113224
This one sounded intriguing, so I shopped with it in mind this week.
I chose to toast the millet on a cookie sheet in the oven, then rinsed and strained it through a dishtowel.
The recipe uses about half a decent sized sweet potato. The Asian sweet potato I acquired at Nob Hill Foods has a rosy skin and the inside is as hard and yellowish white as an unbaked Idaho.
I also went with two slices of ginger instead of one because I LIKE ginger. I completely forgot about the cinnamon stick while shopping, so I added a generous shake of powdered once the mixture started setting up.
The final result is, not surprisingly, the texture of couscous. Toasting lent the millet a nutty flavor that’s quite pleasant. If you are expecting this to be really sweet, it’s not. It’s nowhere near as sweet as commercial flavored oatmeals, for example. It’s much subtler. The flavor of the sweet potato itself is very delicate and the millet sucks up the ginger, cinnamon and honey very thoroughly. I would imagine that one could be more generous with the proportions of the flavorings if one wanted for a sweeter result. For that matter, a different variety of sweet potato, carrot (which can cook up quite sweet) or even apple, might be interesting if one wanted to experiment.
This recipe cooks up into enough millet to serve six. I loaded up the leftovers into a plastic container and slammed the lid on while still hot to see if the resulting condensation will keep it from turning into adobe - because, of course, I was cooking for one.
Cooking time is under an hour. I would imagine putting the millet in water before bedtime to soak would reduce cooking time significantly.
In case anyone was wondering, it’s sufficiently sticky one can easily eat it with chopsticks. And yes, it is VERY filling.
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I came for the sushi article, and I stayed to explore the rest of the blog. Neat stuff!
http://tousando.proboards18.com/index.cgi?board=food&field=ordertime&order=desc&page=3
Index, and there are several other threads to check......