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Post by Clotilde on May 5, 2016 19:29:28 GMT -5
Is it the sharp vinegar flavor you don't like? Have you ever had carrot pickles? What about cinnamon pickles? What kind of relish? My new favorite is zucchini relish. Last year a friend gave me some carrot/pickle relish. The carrot made it kind of sweet without any sugar. It was excellent! I don't like the vinegar flavor combined with the flavor of vegetables. As far as pickles go, I really don't like the texture as well. I do like some of the brines that I've made when I've pickled things, just not vegetables after they have been sitting in them. I might like plain carrots though. |
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Post by jen51 on May 6, 2016 7:29:11 GMT -5
Is it the sharp vinegar flavor you don't like? Have you ever had carrot pickles? What about cinnamon pickles? What kind of relish? My new favorite is zucchini relish. Last year a friend gave me some carrot/pickle relish. The carrot made it kind of sweet without any sugar. It was excellent! I don't like the vinegar flavor combined with the flavor of vegetables. As far as pickles go, I really don't like the texture as well. I do like some of the brines that I've made when I've pickled things, just not vegetables after they have been sitting in them. I might like plain carrots though. I make dilly carrot pickles and they are my favorite. They're really crunchy. Let me know if you'd like the recipe. I don't know if you'd like it, because they are pretty sharp flavored. Have you ever had cinnamon candied pickles? They're made out of cucumbers, but they're sweet. People either really like them or really don't. I really like them! There is vinegar in the recipe, but it is overpowered by the cinnamon. I can dig up that recipe as well if you're interested. Warning: the cinnamon pickles are a few days long process. |
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Post by Clotilde on May 6, 2016 12:12:19 GMT -5
I don't like the vinegar flavor combined with the flavor of vegetables. As far as pickles go, I really don't like the texture as well. I do like some of the brines that I've made when I've pickled things, just not vegetables after they have been sitting in them. I might like plain carrots though. I make dilly carrot pickles and they are my favorite. They're really crunchy. Let me know if you'd like the recipe. I don't know if you'd like it, because they are pretty sharp flavored. Have you ever had cinnamon candied pickles? They're made out of cucumbers, but they're sweet. People either really like them or really don't. I really like them! There is vinegar in the recipe, but it is overpowered by the cinnamon. I can dig up that recipe as well if you're interested. Warning: the cinnamon pickles are a few days long process. That's another thing, I don't care for dill. I use it now and then but only if I have to. I think finding a carrot that I like is the way to go. Can you send me the recipe and maybe I can see if I can adapt it for the fridge so I can test it out? |
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Post by mundacormeum on May 6, 2016 16:51:57 GMT -5
A roux is the term for the flour mixed first with butter to which milk is added, which becomes bechamel sauce. It is a mother sauce. I feel like people need to know this, like it is my mission in life. I'm going to buy a billboard someday and put this on it.  Well now I know! Come to think of it, I know how to do this, because isn't that how you make alfredo sauce? I've done that many times. It's also how to make sauce for scalloped potatoes, I think. I just didn't know the term. I do agree with you though. People, especially women, should know this! Mothers should teach their daughters terms like this. We should know this stuff! It is fun to learn now, though. There are what?....five mother sauces? I read an article on this the other day. I was pleased to learn that I had successfully made them all, without ever realizing  . I remember bechamel, tomato based, and hollandaise. I can't remember the others. With a roux, you can either go bechamel, or use a stock and make a brown gravy....does the brown gravy count as one? |
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Post by mundacormeum on May 6, 2016 17:06:18 GMT -5
My husband and I have a favorite pickled vegetable recipe that is less vinegary and 'pickle-ish', which you may like, Clotilde. We call it kimchi, but I don't know if that's what it really is. We use a Chinese pickling crock to make it. We do a mix of cauliflower, onions, cabbage, green or red peppers, garlic cloves, jalapeños, and carrots. In a stock pot, combine 1 c. white wine, 1 c. white vinegar, and 6 c. water. Add 2-4 tablespoons of sea salt, depending how salty you like it, and a generous sprinkling of black peppercorns. You could add red pepper flakes for more heat, if you like....my husband and I usually argue about that one  . Bring the brine to a boil. Meanwhile, chop the veggies into bite sized pieces. Add the cauliflower, carrots, and garlic to the boiling brine and boil for about 3 minutes. Scoop them out into a large bowl with a slotted spoon, and add the other veggies to the bowl. Cover the brine and keep it at a simmer. Season all the vegetables with italian seasoning and olive oil (just enough to lightly coat). Add the vegetables to the pickling crock (or mason jars). Pour the steaming brine until it just covers the vegetables. Seal the crock using water in the lip where the lid goes. It's ready to eat when fully cooled, and keeps well on the counter for about two weeks. I don't use mason jars for this, but I guess they would keep as long or longer in the fridge?? |
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Post by jen51 on May 6, 2016 19:18:36 GMT -5
I'll post the carrot recipe sometime this weekend, Clotilde. I'll need to track down the book it's in!
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Post by jen51 on May 6, 2016 19:20:49 GMT -5
My husband and I have a favorite pickled vegetable recipe that is less vinegary and 'pickle-ish', which you may like, Clotilde. We call it kimchi, but I don't know if that's what it really is. We use a Chinese pickling crock to make it. We do a mix of cauliflower, onions, cabbage, green or red peppers, garlic cloves, jalapeños, and carrots. In a stock pot, combine 1 c. white wine, 1 c. white vinegar, and 6 c. water. Add 2-4 tablespoons of sea salt, depending how salty you like it, and a generous sprinkling of black peppercorns. You could add red pepper flakes for more heat, if you like....my husband and I usually argue about that one . Bring the brine to a boil. Meanwhile, chop the veggies into bite sized pieces. Add the cauliflower, carrots, and garlic to the boiling brine and boil for about 3 minutes. Scoop them out into a large bowl with a slotted spoon, and add the other veggies to the bowl. Cover the brine and keep it at a simmer. Season all the vegetables with italian seasoning and olive oil (just enough to lightly coat). Add the vegetables to the pickling crock (or mason jars). Pour the steaming brine until it just covers the vegetables. Seal the crock using water in the lip where the lid goes. It's ready to eat when fully cooled, and keeps well on the counter for about two weeks. I don't use mason jars for this, but I guess they would keep as long or longer in the fridge?? That sounds so interesting! I've never heard of that method of making something. I may just have to try that. *printing it now* |
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Post by jen51 on May 6, 2016 19:24:08 GMT -5
This is my favorite salad dressing that is written down. I've made others but have never bothered to take notes... I know it is from TOH, which doesn't normally reflect my cooking style or skill level (I don't care if that sounds snobby) but it's really good and if you need to get raw apple cider vinegar into your diet, this is a great recipe: www.tasteofhome.com/recipes/strawberry-vinaigretteI mentioned that I made this tonight in the chat box, but I didn't know if you'd see it. It was excellent! It had a surprising bite to it. I couldn't find my poppy seeds and I was in a hurry, so we went without those. We ate it over greens from the garden, feta cheese, roasted pecans and feta cheese. |
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Post by jen51 on May 12, 2016 12:19:23 GMT -5
I make dilly carrot pickles and they are my favorite. They're really crunchy. Let me know if you'd like the recipe. I don't know if you'd like it, because they are pretty sharp flavored. Have you ever had cinnamon candied pickles? They're made out of cucumbers, but they're sweet. People either really like them or really don't. I really like them! There is vinegar in the recipe, but it is overpowered by the cinnamon. I can dig up that recipe as well if you're interested. Warning: the cinnamon pickles are a few days long process. That's another thing, I don't care for dill. I use it now and then but only if I have to. I think finding a carrot that I like is the way to go. Can you send me the recipe and maybe I can see if I can adapt it for the fridge so I can test it out? It's late, but here you go. It shows up big on my computer. Let me know if it's not big enough for you to see. Attachments:
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Post by Clotilde on May 12, 2016 12:32:35 GMT -5
That's another thing, I don't care for dill. I use it now and then but only if I have to. I think finding a carrot that I like is the way to go. Can you send me the recipe and maybe I can see if I can adapt it for the fridge so I can test it out? It's late, but here you go. It shows up big on my computer. Let me know if it's not big enough for you to see. Oh boy, thanks, that does look good! |
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Post by mundacormeum on May 23, 2016 6:38:26 GMT -5
Does anyone have a good french onion soup recipe that they really like? I've tried a few times over the years, but I just can't get it right. I think it's my beef stock. I don't make a really great homemade stock. Chicken is easy; I don't know why beef broth is so difficult to get a rich flavor out of :/
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Post by jen51 on May 23, 2016 7:40:32 GMT -5
Munda, I agree with the beef stock. Mine has never been as good as the chicken. My last effort at making it produced the best results and I think it's because it more meat on the bones than usual. I also added some red wine and A LOT of garlic.
Sorry, I've never made french onion soup.
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Post by nanamarie on May 23, 2016 8:40:33 GMT -5
Munda, I agree with the beef stock. Mine has never been as good as the chicken. My last effort at making it produced the best results and I think it's because it more meat on the bones than usual. I also added some red wine and A LOT of garlic. Sorry, I've never made french onion soup. I've heard that roasting the bones slightly can help with both chicken and beef broth. |
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Post by jen51 on May 23, 2016 11:31:12 GMT -5
Munda, I agree with the beef stock. Mine has never been as good as the chicken. My last effort at making it produced the best results and I think it's because it more meat on the bones than usual. I also added some red wine and A LOT of garlic. Sorry, I've never made french onion soup. I've heard that roasting the bones slightly can help with both chicken and beef broth. I'll try that next time. Thankyou! |
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Post by mundacormeum on May 23, 2016 11:32:17 GMT -5
So, roasting, garlic, wine....check! time to save some bones we will be bringing a steer to the butcher in the fall, hopefully. I will ask him to save the bones for stock for me. |
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. I remember bechamel, tomato based, and hollandaise. I can't remember the others. With a roux, you can either go bechamel, or use a stock and make a brown gravy....does the brown gravy count as one?
. Bring the brine to a boil. Meanwhile, chop the veggies into bite sized pieces. Add the cauliflower, carrots, and garlic to the boiling brine and boil for about 3 minutes. Scoop them out into a large bowl with a slotted spoon, and add the other veggies to the bowl. Cover the brine and keep it at a simmer. Season all the vegetables with italian seasoning and olive oil (just enough to lightly coat). Add the vegetables to the pickling crock (or mason jars). Pour the steaming brine until it just covers the vegetables. Seal the crock using water in the lip where the lid goes. It's ready to eat when fully cooled, and keeps well on the counter for about two weeks. I don't use mason jars for this, but I guess they would keep as long or longer in the fridge??
