Nope.
Just use either a couple fresh Oak or Vine leaves.
If not available a bay leaf or so will work. As will a fat pinch black tea.
It is the tannins that do the crispness…
Never had a soggy pickle yet.
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What is/was for dinner?
- Thread starter Gutwrench
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Just use either a couple fresh Oak or Vine leaves.
If not available a bay leaf or so will work. As will a fat pinch black tea.
It is the tannins that do the crispness…
Never had a soggy pickle yet.
I use a fair bit of cumin when making a lamb stew with lentils, mushrooms, onions, potatoes.
Sweet potatoes and sausages in the oven (having met the marinade: Star anise, honey, maple syrup, French mustard, black pepper, and a little soya sauce); the diced onions and garlic shall join them presently.
You really have to use dried chickpeas. The canned ones just do not have the same flavour. And they're usually overcooked and not half as tasty. It will make a world of difference for your recipe!
Hm: I'm with @Gutwrench on this: Canned chickpeas (good quality Italian ones), cannellini beans, and borlotti beans tend to be my solution, as well.
[doublepost=1548089556][/doublepost]The onions and garlic have been added to the dish, and the sausages and sweet potato turned and returned to the oven.
I'll use canned cannellini but not chickpeas, because I like to control how cooked the chickpeas get up front, and with how much salt near the end, depending on what I'm going to do with them later on. Cannellini I generally use only in a soup (or sometimes a chili) that has tomatoes in it and some high seasoning so they're not as prominent in the dish as say in a hummus.
I find cannellini lovely in a soothing pasta dish (garlic and onions and pancetta feature prominently, too); sometimes, I will add roasted tomatoes to that mix, sometimes, not.
And also, they will go well - or work well - in a sort of artisan sausage (with Toulouse sausage, chorizo sausage, or simple spicy sausage) dish - again, with garlic, onion, perhaps pancetta, and certainly tomato (roasted), plus a good stock.
Oh. Easy. Have multiple vines. Is it a compound in the leaves and it goes in with the pickles?Yikes! No.
Grape.
I just put one vine leaf at the bottom of the jar and one on top of the pickles. Then press it down below the brine with a sterilised and pierced plastic lid.
Some pics below:
[doublepost=1548091593][/doublepost]
Sounds lovely.
Luckily most the of bad weather will pass over us tonight.
Much prefer it that way.
I just put one vine leaf at the bottom of the jar and one on top of the pickles. Then press it down below the brine with a sterilised and pierced plastic lid.
Some pics below:
View attachment 816792 View attachment 816793
[doublepost=1548091593][/doublepost]
Sounds lovely.
Luckily most the of bad weather will pass over us tonight.
Much prefer it that way.
And I must say I absolutely adore those jars; I tend to keep my various coffees in French jars of that sort.
Dinner (roasted Toulouse sausages, spicy Mexican sausages, sweet potato, onions, and garlic) is almost ready; the carer is preparing rice for herself as well.
Family recipe there? Can't say I've seen fennel seed instead of dill seed. Or cloves in a long time. Allspice fell out of favor decades ago it seems. For the pepper, if I may, I'd recommend getting your hands on habaneros. Fresh ones. They do a much better service to pickled veg than those dry or fresh Thai and or birdseye chilis. They have an almost citrus-fruit like flavor before the warm heat washes in.
I began using them about four or five years ago because of a post I'd seen on egullet. Much better flavor overall.
I began using them about four or five years ago because of a post I'd seen on egullet. Much better flavor overall.
The clip-top Kilner (or Fido) jars are practical as well — the rubber seal allows carbon dioxide to "burp" out as needed. So no need to fuss over that.
Not a family recipe. I just go by taste and what I feel like on the day.
A half a handful of this and a pinch of that…I shall try the Habaneros next time.
Goats cheese, acorn squash, fresh thyme and rosemary from the garden, and some frozen vacuum packed duck confit from the last time I made cassoulet. Usually don't use meat in freshly made ravioli when utilizing a squash and cheese, but the flavor combination may be interesting. I've seen mortadella once used in Italy...
Oh, yum.
I adore Pad Thai.
It also brings back the memory - well over a decade ago, perhaps shortly before, or shortly after, my father's death, Decent Brother and I had taken Mother out to a Thai restaurant and she was tucking into Pad Thai with pure gluttony and uninhibited greed, and a clear and determined focus. She did love her food.
My brother looked at her, at how her head was bent at an angle over her plate, and observed (actually accurately) that she reminded him of those bears you see in nature documentaries fishing for salmon. She lifted her head, and burst out laughing, and we did too. But it was true.
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I found it on a shelf at the local super market.
I've never made it from scratch by myself.
I found it on a shelf at the local super market.
I've never made it from scratch by myself.
Ah, and here I was (am) salivating in impatient anticipation of something tasty and tempting.