paden cash, post: 410933, member: 20 wrote: Correct me if I'm wrong Matt, but that cabbage is "pre-kraut" isn't it? I don't see any of the funky scum that tends to float on the top.
ps - in my later years I have enjoyed sauerkraut. As a kid I would feign unconsciousness to keep from eating it!
That's the fermented kraut right there; The scum has been removed. Only had to take a pound or so off the top. That batch sat for almost 10 weeks. I made two batches totaling about 80 pounds. We gave the "bucket batch" away. My "pal" bought 50# of cabbage and never showed up to make the kraut so I made it in the only other vessel I had at the time: A food-grade bucket.
Fermentation of food seems to produce that stink foot effect.
I like sauerkraut but imagine that making fermented cabbage could be very odious. If I make cabbage soup, sauerkraut is my secret ingredient to add to the fresh cabbage.
Had friends who had a small
Family farm and made their own pickles in crocks. One crock on a porch was stunk very bad at one point. But I like pickles new, kosher etc.
Some other friends who were vegetarian once served me tempeh
(fermented tofu) I'm not a fussy eater but couldn't do it. Almost asked for some ketchup but decided just to
Push it aside and say I couldn't eat it.
I do really like Asian fish sauce which is a fermented concoction condiment of who knows what and has a somewhat funky smell (probably fermented anchovies or some fish parts). But I like the taste. I have been admonished at various Asian restaurants by owners and wait staff that I over apply to dishes where it isn't suited.
Anyway what are we talking about.
Once years ago at a noted Korean restaurant, I got the so called privilege/honor of eating the fish eyeballs from a whole fish that was prepared Korean style to the table.
I almost spit it out across the room.
Sergeant Schultz, post: 410579, member: 315 wrote: SWMBO sleeps in the other room when I eat pickled eggs w/ Pabst Blue Ribbon
Might want to switch to a Sierra Nevada Torpedo or a Hoffbrau brew to change that...
Robert Hill, post: 410974, member: 378 wrote: I do really like Asian fish sauce which is a fermented concoction condiment of who knows what...
ENJOY!
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paden cash, post: 410960, member: 20 wrote: Yeah, we had similar fare when I was a kid, but we didn't have the fancy names.
Coq au Vin (fried chicken)
Boeuf Bourguignon (pot roast)
Choucroute Garnie (sauerkraut and weinies)
Salade Ni̤oise. (egg salad sammiches, sans anchovies)
Well, of course Coq au Vin would be an impossibility in that vast desert free of Vin Rouge above the River Rouge.
It is true that Boeuf Bourguignon may be mistaken for pot roast if one has never actually had the real thing, but Choucruoute Garnie means a vastly different thing than sauerkraut with Vienna Sausages that may be familiar as a staple above the River Rouge.
The Salade Ni̤oise required at a minimum canned salmon with boiled new potatoes, green beans, some black olives and so forth. It probably would be impossible to construct in some places beyond the end of the supply chain.
The fly in the ointment was always that the wine was from California and was disappointing. These days, that would fortunately no longer be true.
Kent McMillan, post: 411064, member: 3 wrote: "The Salade Ni̤oise required at a minimum canned salmon with boiled new potatoes, green beans, some black olives and so forth..."
I thought Salade Ni̤oise was a simple salad of tomatoes, olives, boiled eggs and anchovies (from Nice, in the south of France according to Google), hence my comparison to an egg salad sandwich. The new 'taters and string beans sound like a delicious addition though.
paden cash, post: 411066, member: 20 wrote: I thought Salade Ni̤oise was a simple salad of tomatoes, olives, boiled eggs and anchovies (from Nice, in the south of France according to Google), hence my comparison to an egg salad sandwich. The new 'taters and string beans sound like a delicious addition though.
Actually, yours truly et Mme. McMillan had Salade Nicoise for lunch today at a pleasant spot on West 6th Street in Austin known as Sweetish Hill. Their variation (which came with baguettes baked on the premises) had canned tuna, but wild caught canned salmon is probably the better substitute. The black olives Nicoise are de rigeur as are the new potatoes (halved or quartered) and the harricots verts. If you ever are able to obtain a visa to visit Austin, here is a link giving the particulars of Sweetish Hill:
or you may call for a guide upon reaching the city limits.
Who was the silly twit that first decided olives were food and not squishy marbles?
Holy Cow, post: 411075, member: 50 wrote: Who was the silly twit that first decided olives were food and not squishy marbles?
Probably the same folks who invented democracy and amphorae and built the Parthenon.
Holy Cow, post: 411075, member: 50 wrote: Who was the silly twit that first decided olives were food and not squishy marbles?
One entry on my bucket list focuses on the lowly olive.
Someday soon (este a̱o, chanca o chanca no) I will enjoy a Beignet and caf̩ negro at the Caf̩ du Monde by the Square. A leisurely stroll to the NE toward Decatur St. will take me past a few spots to rest and imbibe with the charm of the old Crescent City. I will eventually wind up at the Central Grocery on Decatur and enjoy a muffuletta sandwich with the finest olive salad tapenade this side of Andromeda. After which I'm sure I'll head back to the hotel for a nap...unless some live music catches my ear from some dark and obscure open door. Then all bets are off.
Kent McMillan, post: 411080, member: 3 wrote: Probably the same folks who invented democracy and amphorae and built the Parthenon.
Lemme guess, you're related to the Portokalos family. How big a bottle of Windex do you keep around?
paden cash, post: 411083, member: 20 wrote: Lemme guess, you're related to the Portokalos family. How big a bottle of Windex do you keep around?
Well, we are all related in the marrow of our bones, if anciently via Africa. :>
Kent McMillan, post: 411072, member: 3 wrote: Actually, yours truly et Mme. McMillan had Salade Nicoise for lunch today at a pleasant spot on West 6th Street in Austin known as Sweetish Hill. Their variation (which came with baguettes baked on the premises) had canned tuna, but wild caught canned salmon is probably the better substitute. The black olives Nicoise are de rigeur as are the new potatoes (halved or quartered) and the harricots verts. If you ever are able to obtain a visa to visit Austin, here is a link giving the particulars of Sweetish Hill:
or you may call for a guide upon reaching the city limits.
Everything you list is right. Haricots new potatoes lettuce tomato
Tuna here plus an anchovy or two and boiled egg quartered with cruets of red wine vinegar and olive oil.
It's the combination of everything that compliments each other for a great summer meal.
paden cash, post: 411082, member: 20 wrote: One entry on my bucket list focuses on the lowly olive.
Someday soon (este a̱o, chanca o chanca no) I will enjoy a Beignet and caf̩ negro at the Caf̩ du Monde by the Square. A leisurely stroll to the NE toward Decatur St. will take me past a few spots to rest and imbibe with the charm of the old Crescent City. I will eventually wind up at the Central Grocery on Decatur and enjoy a muffuletta sandwich with the finest olive salad tapenade this side of Andromeda. After which I'm sure I'll head back to the hotel for a nap...unless some live music catches my ear from some dark and obscure open door. Then all bets are off.
When I use to fly for work etc,
I would stop Central or the Progress grocery and pick up a half of muffuletta on the way to the airport to eat on the flight. While fellow pass̩ngers were picking at their airplane meal, I would open up my sandwich. The food envy was off the charts.
RADAR, post: 411061, member: 413 wrote: ENJOY!
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Interesting
I tried the bottle stuff. It is usually anchovy based
The restaurant condiment here is anchovy based but enhanced with minced chili peppers and scallions.
There are many Thai and Vietnamese joints here.
Tet Holiday coming up soon.
I'm thinking of going to the local festival in New Orleans East.
We traumatised our poor deprived kids with Broad Beans, Brussel Sprouts amongst other things.
(I actually enjoyed roast Broad Beans in Kauai. Kids ribbed me no end)
Then there's roast, stuffed, Ox heart!!!
Mother in law speciality.
Dad would kill our pigs.
He would say the only part you can't eat is the squeal!
But then some of those oddball things I'd see in your supermarket (food shop?) in Hawaii made me wonder. Bits of pigs ears cryovacummed. Gulp!
Never found out what you did with them.
paden cash, post: 410960, member: 20 wrote: Yeah, we had similar fare when I was a kid, but we didn't have the fancy names.
Coq au Vin (fried chicken)
Boeuf Bourguignon (pot roast)
Choucroute Garnie (sauerkraut and weinies)
Salade Ni̤oise. (egg salad sammiches, sans anchovies)
Don't know any of those "Italian" things are but I know all about the stuff in parens.
You did, however, forget Terrine du P̻cheur (smoked mullets with ranch dressing)
Have a great weekend! 😎
Nate The Surveyor, post: 410481, member: 291 wrote: I have caught mullet with a net down in the Gulf on Galveston Island but I never tried smoking them next time... I plan to try that!
You should go to this event to catch (or toss) a mullet from the Gulf.
Interstate Mullet Toss and Gulf Coast's Greatest Beach ... - Flora-Bama
paden cash, post: 411082, member: 20 wrote: One entry on my bucket list focuses on the lowly olive.
Someday soon (este a̱o, chanca o chanca no) I will enjoy a Beignet and caf̩ negro at the Caf̩ du Monde by the Square. A leisurely stroll to the NE toward Decatur St. will take me past a few spots to rest and imbibe with the charm of the old Crescent City. I will eventually wind up at the Central Grocery on Decatur and enjoy a muffuletta sandwich with the finest olive salad tapenade this side of Andromeda. After which I'm sure I'll head back to the hotel for a nap...unless some live music catches my ear from some dark and obscure open door. Then all bets are off.
When you decide to take that trip hit me up if you'd like some company!! I love the Quarter during the day...nights, not so much these days, unfortunately.
A Harris, post: 410594, member: 81 wrote: When my sons were at their picky stage about what they would and would not eat, I would puree those items and add to their hamburgers or soup or whatever and they never knew they were eating vegetables.
Actually my wife is worse than my kids ever were. I got so tired of watching her pick all of the chunks out of my rustic tomato sauces that one night I just poured the entire pot in the blender (in batches) and pureed it. The flavor was great but I still prefer the more rustic textures. But now when I make a pot of tomato sauce I take the immersion blender to it.
