What's Cooking?

[Mitch f]

3 hours ago, rps said:

Speaking of June Cleaver, I won't wear pearls, but I will make a casserole from that era tonight. Hot dog, potato, and sauerkraut. I can almost hear Perry Como and the Kraft cheese and Campbell soup commercials.

Starting to learn fermenting to make sauerkraut, kimchi, pickles, etc. I bought an EZ fermenter.

[Flysmallie]

7 minutes ago, Mitch f said:

Starting to learn fermenting to make sauerkraut, kimchi, pickles, etc. I bought an EZ fermenter.

Interesting. I was just going to use a mason jar for some kraut. 

[Mitch f]

2 minutes ago, Flysmallie said:

Interesting. I was just going to use a mason jar for some kraut. 

 

[ness]

52 minutes ago, Mitch f said:

Was her boyfriend impressed....Ness style? 

They’ve been dating a long time. He’s been impressed all along 😄

[ness]

39 minutes ago, Flysmallie said:

Interesting. I was just going to use a mason jar for some kraut. 

The bacteria won’t know the difference 😄 Salt water-filled baggie on top to keep out the air works dandy.

I’ve got one of the ceramic crocks with the water lock on the top. I see it every time I go in the basement. Did kraut a couple times and fermented pickles. Liked the pickles best. 

[ness]

53 minutes ago, Mitch f said:

Starting to learn fermenting to make sauerkraut, kimchi, pickles, etc. I bought an EZ fermenter.

I’d like to try kimchi. I looked into it a while back and it seemed like there were some ingredients I was going to have a hard time getting so I bailed on the idea. 

[Mitch f]

8 minutes ago, ness said:

I’d like to try kimchi. I looked into it a while back and it seemed like there were some ingredients I was going to have a hard time getting so I bailed on the idea. 

Thank goodness we have 3 or 4 Asian markets close and my wife can translate the labels for me. For me it reads “HappyJoy flower seasoning” 😂

[Johnsfolly]

7 hours ago, ness said:

A whole lotta cookin’ goin’ on. 

Birfday party yesterday for daughter and her boyfriend. Started with a ‘Sharkeatery’ platter. Plus bruschetta with diced tomato, parm, garlic, garden basil, olive oil and Balsamic vinegar. Then a pan of lasagna, grilled chicken Alfredo, salad, vino. Lotsa cheese and garlic and food and fun. 

 

Finished with tiramisu. Dang.  

Great looking Tiramisu. It's  how I rate Italian restaurants. Dumplings used to be my rating system for Chinese restaurants but most no longer make their own.

[Mitch f]

6 minutes ago, Johnsfolly said:

Great looking Tiramisu. It's  how I rate Italian restaurants. Dumplings used to be my rating system for Chinese restaurants but most no longer make their own.

The last 3 years or so I’m rating restaurants by their salads! 

[Johnsfolly]

35 minutes ago, ness said:

The bacteria won’t know the difference 😄 Salt water-filled baggie on top to keep out the air works dandy.

I’ve got one of the ceramic crocks with the water lock on the top. I see it every time I go in the basement. Did kraut a couple times and fermented pickles. Liked the pickles best. 

That's the style fermenter we use.  Sue wants to stop at Zanesville pottery on way back to MD for a bigger size. Still just making kraut. Looked into kimchi but didn't  have the cabbage we wanted at that time.