OT: The Food & Drinks Thread (Part 5)

[Per Sjoblom]

I finally got around to start making kombucha again, I have a gallon right now fermenting, once the first phase is over I will add some fresh gingers and blueberries for flavor. When I lived in a house with my ex I brewed a lot of it. I have bottles with those old time tops with a tiny rubber gasket and porcelain. I bought a tool for it today, a heater for a gallon jar. When it is brewing it should be between approx 70 to around degrees, the warmer the faster and this was very cleverly done. Now I don't have to worry and check the temperature all the time.

With regard to sous vide my instant pot can do that as well. It takes a while to learn the ropes for instance I made chicken soup 2 weeks ago and did several mistakes. I cut up the chicken first, I put in the pasta too early and I cooked it too long. Fortunately Jack could eat the meat which was almost crumbly, the pasta was horrible like 200 thousand times non al dente, not good at al. So I bought the instant pot bible and there I learned that you can do sous vide as we ll, It is a very handy tool, everything from yogurt to whole turkey can be done. I bought a few extra gaskets so I can use one gasket for things like yogurt, cakes and desserts and one for meat and non sweet cooking.
I made jasmine rice and it was very good, best I have ever done.

 

[Per Sjoblom]

How to make dog food in your Instant Pot

Why not, I am sure Cactus Jack will love it. He basically eats anything, even a clementine which surprised me a bit because they tend to not like sour things.

 

[Kairi Zaide]

I guess someone here might be familiar with pickling.

I put raw garlic cloves (just crushed) in those korean pickles. Now they have a certain blue-ish color. My understanding is that this is a normal chemical reaction that is not dangerous in any mean, and does not alter flavor. So, if there's someone familiar with that, a confirmation would be nice. I don't want to make my parents nor myself sick.

Tried to take a picture.

 

[Per Sjoblom]

I guess someone here might be familiar with pickling.

I put raw garlic cloves (just crushed) in those korean pickles. Now they have a certain blue-ish color. My understanding is that this is a normal chemical reaction that is not dangerous in any mean, and does not alter flavor. So, if there's someone familiar with that, a confirmation would be nice. I don't want to make my parents nor myself sick.

Tried to take a picture.

You can safely eat them I pickle a lot. Everything from water melon rinds to mushrooms, to squash, to cocktail onions to garlic and more. I have had the bluish colors at times and I was worried the first time it happened so I researched it and after reading that it was not dangerous I ate them.

 

[angusyoung]

I guess someone here might be familiar with pickling.

I put raw garlic cloves (just crushed) in those korean pickles. Now they have a certain blue-ish color. My understanding is that this is a normal chemical reaction that is not dangerous in any mean, and does not alter flavor. So, if there's someone familiar with that, a confirmation would be nice. I don't want to make my parents nor myself sick.

Tried to take a picture.

It's normal,no problem.

 

[angusyoung]

So, since I live alone I'm gonna join my parents' "bubble" for Christmas. I have suggested having a Korean BBQ style dinner, with korean short ribs and a bunch of side dishes.

I sent them a menu that I tried to simplify (since they would not understand anything) using side dishes idea I found on the internet, including some non korean ones because they told me they were not a fan of gochujang and doenjang when I asked them to taste them - though I made them taste the pastes like that with nothing, not the best idea.

Either way, this is what I'll have to prepare (with the "x") for that dinner, yippy! Thankfully most things are super quick and easy. We each made 3 choices, so kimchi, tteok and the spinach are mine

Not very Traditional though is it? Rather common everyday Korean food.

 

[angusyoung]

My friend said he's give me a couple of chickens and when I went to pick them up,fresh ones! still clucking and and kicking.

 

[Kairi Zaide]

You can safely eat them I pickle a lot. Everything from water melon rinds to mushrooms, to squash, to cocktail onions to garlic and more. I have had the bluish colors at times and I was worried the first time it happened so I researched it and after reading that it was not dangerous I ate them.

It's normal,no problem.

Thanks for the insight. Yeah it seems to be just a common chemical reaction that mostly happens when the garlic is crushed.

Not very Traditional though is it? Rather common everyday Korean food.

It's just side dishes that you could find at a korean BBQ. Didn't want to go too Korean for my parents - hence why some choices on that menu are not really Korean.

 

[peate]

A friend had a place in the country with lots of wild garlic growing on his sugar bush. Never had anything as delicious as pickled wild garlic cloves. But being an endangered plant, you have to be careful picking it.

 

[Per Sjoblom]

A friend had a place in the country with lots of wild garlic growing on his sugar bush. Never had anything as delicious as pickled wild garlic cloves. But being an endangered plant, you have to be careful picking it.

Plus the vampire protection those bushes give you as well.

 

[Franck]

God Jul!

Traditional Swedish Christmas dinner with ham, meatballs, pickled herring, sausages, beet salad and boiled eggs, served with julmust.

 

[peate]

God Jul!

Traditional Swedish Christmas dinner with ham, meatballs, pickled herring, sausages, beet salad and boiled eggs, served with julmust.

I like the cut ends on the sausages, took me a second to recognise what they were, and that beet salad looks very tasty.

 

[Per Sjoblom]

God Jul!

Traditional Swedish Christmas dinner with ham, meatballs, pickled herring, sausages, beet salad and boiled eggs, served with julmust.

Stop with the mental abuse! Prinskorv (prince sausage like a tiny brat), beet salad, inlagd sill (pickled herring, I can see mustard pickled and regular) and of course julskinka (Christmas ham). Getting really hungry and thirsty (julmust). Ingen Janssons Frestelse?

 

[Per Sjoblom]

I bought a quart of grade A Canadian maple syrup. Really good stuff and together with my Swedish pancakes it fits like a glove.

 

[peate]

I bought a quart of grade A Canadian maple syrup. Really good stuff and together with my Swedish pancakes it fits like a glove.

From Québec. I hope.

 

[Per Sjoblom]

From Québec. I hope.

It only says Grade A Maple Syrup, Made in Canada. But I always assume all edible stuff from Canada comes from Québec.

 

[Franck]

Ingen Janssons Frestelse?

The part of the family that usually makes it wasn't present this year, courtesy of the Covid-19 restrictions.

 

[Kairi Zaide]

Voilà.

Stepdad dropped his wine in the tablecloth in case you are observant and wonder why a part of it is redder.

 

[Runner77]

It only says Grade A Maple Syrup, Made in Canada. But I always assume all edible stuff from Canada comes from Québec.

Our fellow Canadians in here will take exception. We'll restrict that comment to maple syrup for now.

 

[GoodKiwi]

Speaking of maple syrup, I have just sent a special bottle to my ex who lives in Missouri.

I got it maybe 10 years ago at a Martin Picard's sugar shack.

 

[angusyoung]

That Johnie Walker blue is alright!

 

[GoodKiwi]

That Johnie Walker blue is alright!

It is the best blended Scotch in the world IMO.

It drinks like water almost.

 

[angusyoung]

A friend had a place in the country with lots of wild garlic growing on his sugar bush. Never had anything as delicious as pickled wild garlic cloves. But being an endangered plant, you have to be careful picking it.

Does it look the same as the garlic we know? why is it endangered though? can plants be going extinct as well? Don't know if I'd eat that wild garlic,but that sugar bush sounds pretty good.

 

[angusyoung]

It is the best blended Scotch in the world IMO.

It drinks like water almost.

Well it's been going down like water,gonna have to double up!

 

[angusyoung]

Thanks for the insight. Yeah it seems to be just a common chemical reaction that mostly happens when the garlic is crushed.

It's just side dishes that you could find at a korean BBQ. Didn't want to go too Korean for my parents - hence why some choices on that menu are not really Korean.

Glad it worked out,nice and accepting of your family to deviate from the norm.