Posted on 09/01/2020 6:04:23 PM PDT by Jamestown1630
We love pickles, here - Husband loves dill pickles, I like sweet pickles, we buy lots of Giardiniera for making Panzanella; and lots of Kimchi.
But except for a few attempts at Kimchi, I've never made my own pickles.
The most recent Gardening Newsletter from Lee Valley included a great idea for adding some 'zing' to store-bought Bread and Butter pickles - and a nice basic recipe for the pickles themselves:
http://www.leevalley.com/archive/en/newsletters/gardening/2533/article3.htm
(We always add a few dried peppers to our 'pickled' Brussels Sprouts - but that recipe hasn't seemed to be very popular here. It appears that many people harbor an antipathy toward the little Sprout Guys - I probably couldn't convince them even with my husband's wonderful roasted ones...)
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I made an ill-informed purchase recently. I've always been very bad at visualizing measurements in my head and don't seem to learn my lesson and pull out the tape measure; so I bought a covered 'Pullman' pan that was much larger than I actually wanted. I wanted one for making little tea-sized breads, and wound up with one that makes a 1-1/2 pound loaf.
Now, I'm looking for recipes for it. Dale Calder of Campobello Island, New Bruswick (whose YouTube channel I follow) recently posted his experiment with Pain de Mie, using the same size pan:
http://www.youtube.com/watch?v=YKnqSyyWUA8
I'm going to try that; but I want to try quick-breads, sweet AND savory. Does anyone know the formulae for increasing quick bread recipes? I'm not much of a baker, and have never figured this out - I just recall that one apparently can't simply 'increase' all the ingredients proportionally.
-JT
You are certainly creative! and I will check out ‘Mary’s Nest’, and will remember the tea bag idea when I finally get down to pickling.
I see the little unwaxed pickle-cukes at the local ethnic store in Summer, but I don’t really recall seeing them at the supermarket.
(We have an Aldi nearby, and I like going there near Christmas time - they have lots of European chocolate stuff, then. But normally, their parking lot is hell to deal with, so we stay away. We do have a Lidl, and they have lots of nice things, as well - though the pickings seem to have become slim since Covid.)
That sounds good. Do you have a recipe to share? I definitely wouldn’t be putting raisins or other things like that in it then!
I haven’t made any for a long time, but this recipe sounds about right. I think I might add a teaspoon of sugar, if I were making it, though. Another site cautions not to use bread flour, as it has too much gluten in it, and would be tough.
https://cooking.nytimes.com/recipes/1015683-traditional-irish-soda-bread
BTW, I think the tea bag is only for refrigerator pickles, not processed ones, though.
thx!!
Used to work out in evenings at the gym right next to Duke's...got to see quite a few movers and shakers coming and going. Was surprised to see how short and roly-poly Art Buchwald was, my favorite humor columnist.
I ran into a number of people when I was working near Foggy Bottom whom I’d only ever seen on TV. It struck me how often they seemed smaller and more frail in person.
(Carl Rowan frequently walked by my office window, apparently talking to himself - this was before cell phones were common. I had done enough writing myself to realize that he wasn’t nuts, he was working out the language he was using in a coming article, book, or interview.)
English cucumbers and red onions make a pretty pickle jar.....made in an instant.
My favorite web site.....mrsbutterworths.com.....has a pickle recipe you can eat-right-away.
Takes 15 minutes to make; ready to go in eight hours, refrigerates up to 5 days.
Serve on sandwiches or grilled hamburgers. Add to chopped salads.
INSTANT SWEET PICKLES
Ingredients ◦⅔ cups white-wine vinegar or apple-cider vinegar ◦⅓ cup sugar ◦⅛ teaspoon Kosher salt ◦2 cups thinly sliced English cucumber, or any small, slender cucumber ◦1½ cups thinly sliced onions ◦2 tablespoons torn dill sprigs ◦1 teaspoon whole peppercorns ◦3 tablespoons extra-virgin olive oil
METHOD mix vinegar, sugar, and salt, stirring occasionally until sugar dissolves. Set aside. In a nonreactive bowl, combine cucumbers,onions, dill, and peppercorns. Add evo. Stir well. Pour over vegetables and toss to combine.
FINAL Cover bowl and refrigerate for at least 8 hours before serving. Store pickles, refrigerated, for up to 5 days.
Mostly seafood, offering diners choice of live lobsters. Soviet cosmonaut Yuri Gagarin was served up a giant lobster well over 10 lbs during his visit. They had a wonderful she-crab bisque.
My high school bud was a bartender there so I stopped by often after work. Watched how lobbyists liquored up our representatives. Actually had a brief chat with Art Buchwald at one of the bars while he was waiting for a table. A Special Forces major gave me a capsule lesson on Malthus. An impromptu reunion dinner of ten classmates revealed that only two of us worked in the private sector, the other eight worked for various government agencies. But that's Washington DC for you.
LOL! No, I was never there; but it sounds like it was fun.
Were you ever at ‘El Bodegon’? It was a Spanish restaurant with Flamenco (the sexiest dancing in the world). The waiters were hilarious, wielding the porron expertly; and the restaurant was rumored to have been a favorite ‘spook’ hangout, back in the day.
It’s one of the great memories of my very young life, and the first time I ever had paella with frog-legs (I thought they were chicken):
http://www.dcflamenco.com/dcflamenco/bodegon.html
Nope...never even heard of it, but not surprising as I can’t recall hearing of any Spanish restaurants in the mid to late 60s. Sounds like a blast though.
Well, you must remember the Yenching Palace - the first place I ever had Moo-Shu pork; and no dish named that has ever measured up to that first experience:
https://www.atlasobscura.com/places/yenching-palace
https://en.wikipedia.org/wiki/Moo_Shu_pork
The addition of the red onion in with the pickles is just stunning!
One of our own Freepers, AuntB, has lost her home and everything else in one of the fires in Oregon.
http://www.freerepublic.com/focus/bloggers/3883218/posts?page=51
Please help with a donation, if you can:
Billie Nix
PO Box 1074
Cottage Grove, OR 97424
Jamestown1630? Liz? Could you ping your list(s)?
Tossing in a mention of Grillos pickles, my favorite store bought pickle by far, especially their ‘hot’ variety:
https://www.grillospickles.com
Available at Krogers, Target, and Earth Fare and probably other stores as well. Ridiculously tasty. I never really thought about pickles until I tasted these.
One of our own Freepers, AuntB, has lost her home and everything else in one of the fires in Oregon.
http://www.freerepublic.com/focus/bloggers/3883218/posts?page=51
Please help with a donation, if you can:
Billie Nix
PO Box 1074
Cottage Grove, OR 97424
Leni
Thank you sweetheart. I promise the most needy will get this.
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