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Old February 11, 2018   #736
pmcgrady
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Quote:
Originally Posted by Worth1 View Post
I just saw pickled pigs feet in the HEB store the other day.
I never was a big fan of them but my mother was.
She even liked chicken foot soup and all other manner of things gristle, fin, bone and skin like including crispy salty fried fish tails and boiling pig heads on the stove for head cheese.
Came from French family too.

Worth
I'll eat fish tails off a fried fish, but I'll pass on the pig/chicken feet or boiled pig heads...
My Irish uncles used to make what they called "pa heat" not sure of the spelling but it was made by boiling down beef shanks (bone in) adding an ungodly amount of fresh black cracked pepper ( like 1/4 cup) and minced garlic. Mix together and put into a 13" x 9" pan, stick in fridge and let geletanize. Then eat on saltine crackers. It's very good.
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Old February 11, 2018   #737
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A person could open up a restaurant advertising (Real) American food and would go broke in a day.
No one would eat it.
The same could be said for every ethnic cuisine in the world.

Some of this fermenting stuff is way beyond anything I ever want to try.

Worth
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I kill my lobster with a 30-06.
But of course I live in Texas and the dam things are huge.
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Old February 11, 2018   #738
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Different strokes for different folks. My sister in law from up north loved to eat shrimp shell and all and gnawed the ends off chicken bones. In north GA they love hogs head stew. My dad ate that fish from up north that smelled like little rotten balls. Some love sardines. Had a student from Iceland that brought me a rare gift; fish that smelled rotten and was dried. I opened the vacuum sealed bag in the classroom and had to take it ouside...quickly! I love kippered herring and really well age camembert, gorgonzola, and limburger that has sat out for a month. MY wife loves figure skating!
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Old February 11, 2018   #739
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Fermented whale blubber and seal flipper come to mind.

Worth
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But of course I live in Texas and the dam things are huge.
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Old February 11, 2018   #740
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Kindle book, $1.99 at the moment:

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods
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Identifying garlic is done mostly by consensus. Many are like trying to identify the difference between twins.
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Old February 12, 2018   #741
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Found another one. Again, Kindle book, $1.99:

DIY Fermentation: Over 100 Step-By-Step Home Fermentation Recipes
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Old February 22, 2018   #742
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Quote:
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Fermented whale blubber and seal flipper come to mind.

Worth
Your stay in Alaska, messed your taste buds up... Texas is a good place for your tastebuds...
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Old February 27, 2018   #743
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My work mate bought me a jar of kombucha yesterday.
Strange stuff.

Worth
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Old February 27, 2018   #744
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We've had our Kombucha going for about 5 years now. Second fermentation we use
lots of fresh ginger and golden beet. Gives it a nice fizz like ginger ale. Not life changing or
are we obsessive about it. Just a good shot glass every morning before a cup of coffee. I just need
to start a new batch once every 3-4 weeks.

Then I switch to a pint jar of water with a wedge of lemon, ginger, grated tumeric, black pepper
and a pinch of smoked chipotle powder with a couple of green tea bags as a cold brew. Refill a
half dozen times with water during the day. Fresh t-bag for the ride home if its late.

Not about to ferment anything fishy or meaty, ....Braised flipper is good-ish. A bit like that
half square inch of dark black in most tuna steaks. Oddly fishy/meaty.
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Old February 28, 2018   #745
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Default Kimchi pic

Small kimchi batch that was standing out for 4 days came out amazing, i thought i was addicted before, now i am certain. Shared with my parents and a couple of friends, a week later i am running out and ! MMM! (must make more) Got the recipe from https://www.maangchi.com/recipe/tongbaechu-kimchi but used miso instead of fish sauce, so got a vegetarian version. So good on a sandwich. There is some beet kvass in the background.
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Old February 28, 2018   #746
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Looks good! You must have omitted the fermented shrimp too since your is a vegetarian version.
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Old February 28, 2018   #747
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Looks good! You must have omitted the fermented shrimp too since your is a vegetarian version.
i did, no shrimp no fish sauce, it is perfectly fine without it, used red miso, i saw someone mentioned using soy sauce instead of fish sauce. I guess all goes.
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Old February 28, 2018   #748
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Maangchi is who taught me. Great videos and recipes.
Looks so good...I need to make more as well.

http://https://www.youtube.com/watch?v=jMcJJs6qAEU
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Old March 1, 2018   #749
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Quote:
Originally Posted by oakley View Post
Maangchi is who taught me. Great videos and recipes.
Looks so good...I need to make more as well.

http://https://www.youtube.com/watch?v=jMcJJs6qAEU
Dangerous! You can spend the whole day watching her videos
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Old March 2, 2018   #750
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Default more kimchi

Here is my "bigger" batch kimchi, looks funky-lots o dark liquid came up since last night, hope it comes out right. Giving away the top part, the rest is mine. Had to move it to the cold breezeway immediately. (because it smells, blah blah-not really!) Covering it all with a thin cloth.

Another use for cast iron...future kraut in the pot, waiting for cabbage juice to come up, waiting waiting...
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File Type: jpg IMG_1061.jpg (199.6 KB, 41 views)
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