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Easy-X |
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Easy-X Super Spammer
Joined: 08 Mar 2019 Karma :
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Posted: 01:10 - 02 Oct 2022 Post subject: Pickled Vegetables |
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Watching a Korean TV series they always seem to have a vast array of some lovely looking food, major player: kimchi. I'm quite a fan of the stuff. I would guess the closest European equivalent would be sauerkraut? Don't mind that either
It's not that I mind pickled onions (honourable mention for pickled eggs) and beetroot but British pickled veg seems a bit lacklustre in comparison.
Anyhoo, what are some other great picked/fermented veg from around the world? ____________________ Husqvarna Vitpilen 401, Yamaha XSR700, Honda Rebel, Yamaha DT175, Suzuki SV650 (loan) Fazer 600, Keeway Superlight 125, 50cc turd scooter |
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stinkwheel |
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stinkwheel Bovine Proctologist
Joined: 12 Jul 2004 Karma :
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Posted: 10:04 - 02 Oct 2022 Post subject: |
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It's also ludicrously easy to make. Literally jam the stuff tightly in a jar, pour brine over and leave it to sit for a few weeks.
I like pickled pears which aren't what you'd think. More what you'd hope the very nicest possible evelated and sprinkled with fairy-dust tinned pears in syrup would be like.
Nothing not to like about a pickled jalapeno too. Again, more bottled in hot brine than actually pickled.
The humble pickled onion is a staple. Also gherkins.
A Scottish tradition is you can't have stovies (a kind of meat and potato hash) without a helping of pickled beetroot.
The classic British fermented tastiness is Worcester Sauce which is effectively fermented tamarind and anchovy. I'd put that up against any of the overseas umami sources.
British cuisine also makes a huge, varied and tasty array of chutneys. ____________________ “Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles. |
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MCN |
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MCN Super Spammer
Joined: 22 Jul 2015 Karma :
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Posted: 17:45 - 02 Oct 2022 Post subject: |
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Sharwoods Pickles: Lime and the Garlic Pickle excellent.
And their Mango Chutney score high.
Piccalilly.
All British.
Pataks I am not such a fan of.
(And also British) ____________________ Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN. |
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Nobby the Bastard |
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Nobby the Bastard Harley Gaydar
Joined: 16 Aug 2013 Karma :
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Posted: 17:52 - 02 Oct 2022 Post subject: |
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https://www.youtube.com/watch?v=FjE080TGEEk ____________________ trevor saxe-coburg-gotha:"Remember this simple rule - scooters are for men who like to feel the breeze on their huge, flapping cunt lips."
Sprint ST 1050 |
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stinkwheel |
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stinkwheel Bovine Proctologist
Joined: 12 Jul 2004 Karma :
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Posted: 18:02 - 02 Oct 2022 Post subject: |
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MCN wrote: | Sharwoods Pickles: Lime and the Garlic Pickle excellent.
And their Mango Chutney score high.
Piccalilly.
All British.
Pataks I am not such a fan of.
(And also British) |
You should try Mr Vikkis stuff. Made in Cumbria. His lime pickle is my favourite lime pickle. His bananna habanero is also something special. ____________________ “Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles. |
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hellkat |
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hellkat Super Spammer
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stinkwheel |
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stinkwheel Bovine Proctologist
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Freddyfruitba... |
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Freddyfruitba... World Chat Champion
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Posted: 20:30 - 02 Oct 2022 Post subject: |
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You're all mad ____________________ KC100->CB100N->CB250RS--------->DL650AL2->R1200RS->R1250RS |
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Polarbear |
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Polarbear Super Spammer
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Posted: 22:23 - 02 Oct 2022 Post subject: |
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Whats brine in the cooking sense? I mean, I know it as the concentrated seawater that's left after distilled water has been produced from it. I doubt that's what you use in pickles. ____________________ Triumph Trophy Launch Edition |
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stinkwheel |
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stinkwheel Bovine Proctologist
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Posted: 22:43 - 02 Oct 2022 Post subject: |
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Polarbear wrote: | Whats brine in the cooking sense? I mean, I know it as the concentrated seawater that's left after distilled water has been produced from it. I doubt that's what you use in pickles. |
Brine is salty water. Sometimes a little sugary and vinegary.
So with saurkraut, you just salt the cabbage and it draws fluid out of the leaves to form the brine.
With pickled Jalapenos, you take equal parts vinegar and water and add some salt and sugar.
Kimchi uses about 15% salt solution with a small amount of sugar (say about a tablespoon per litre).
The acid is what preserves the vegetables. With the pickled stuff, you're directly adding the acid in the form of vinegar. With the fermented stuff, the bacterial growth in the brine produces (mostly) lactic acid. Too salty and the bacteria can't grow. Not salty enough and moulds grow making it rot. The sugar is mostly there to feed the bacteria. Oxygen is excluded during the process which prevents the sugars being totally broken down by the bacteria. The lactic acid is a by-product of incomplete breakdown of sugars without oxygen. Exactly the same happens in humans when they get muscle cramps through anaerobic exercise, not enough oxygen means the glucose is only partly broken down by the muscle cells leading to a build-up of lactic acid.
I suppose really, the acid in the vinegar is also produced by microbes, but yeasts in this case. The yeast ferments sugars to ethanol (again in an anaerobic atmosphere) like making wine, then you aerate it to oxidise the ethanol to ethanoic acid (also called acaetic acid, or vinegar).
EDIT: I keep meaning to make my own crab apple cider vinegar, I reckon it would make great pickles because the apples also contain a high level of malic acid which is one of the ingreditnets that makes sour sweeties taste the way they do. That sort of mouth-watering sour flavour. ____________________ “Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles. |
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Easy-X |
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Easy-X Super Spammer
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Islander |
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Islander World Chat Champion
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Easy-X |
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Easy-X Super Spammer
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Posted: 00:44 - 03 Oct 2022 Post subject: |
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I did look into making my own but my spare time these days is always taken up with repairing bikes and cars ____________________ Husqvarna Vitpilen 401, Yamaha XSR700, Honda Rebel, Yamaha DT175, Suzuki SV650 (loan) Fazer 600, Keeway Superlight 125, 50cc turd scooter |
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stinkwheel |
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stinkwheel Bovine Proctologist
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Posted: 00:48 - 03 Oct 2022 Post subject: |
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Kimchi is very easy to make, you make up the spiced brine then ram your sliced up cabbage and carrot into a jar, cover with brine, put the lid on and forget about it for a couple of weeks.
It'll keep for a good few weeks after that on a shelf but gets gradually stronger tasting. I don't refrigerate mine because it's usually finished long before it would become an issue
I have fermenting jars which have a blow-off valve for if they go over-pressure. You'd probably want to crack the seal periodically if you were using an ordinary jar.
Another thing I make which is technically vegetables preserved in salt is bullion which beats stock cubes hands down. It keeps well in the fridge and keeps forever in the freezer (and has a high enough salt content it doesn't freeze solid). I make a huge batch periodically and dehydrate it in my dehydrator, then it keeps almost indefinately in a sealed jar. Just throw in a spoon or two into any sauce/stew/curry you'd want stock for or if it seems a little on the watery side. ____________________ “Rule one: Always stick around for one more drink. That's when things happen. That's when you find out everything you want to know.”
I did the 2010 Round Britain Rally on my 350 Bullet. 89 landmarks, 3 months, 9,500 miles. |
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A100man |
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A100man World Chat Champion
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MCN |
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MCN Super Spammer
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Posted: 11:33 - 03 Oct 2022 Post subject: |
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I forgot capers.
Anything Jalapeno, Chillie or capsicum in general can go fuk itsel.
They are the devil. ____________________ Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN. |
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Shaft |
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Shaft World Chat Champion
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Freddyfruitba... |
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Freddyfruitba... World Chat Champion
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Shaft World Chat Champion
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colin1 Captain Safety
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MCN Super Spammer
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Shaft |
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Shaft World Chat Champion
Joined: 27 Dec 2010 Karma :
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Posted: 23:51 - 10 Oct 2022 Post subject: |
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Shaft wrote: |
Heard of it, but not aware I've ever tried it.
My current bottle of L&P is soon to run out and I note that Sainsburys appear to sell Hendos (unless it's a regional thing) so I shall buy a bottle and report back. |
Well, for the absolutely no-one who expressed an interest, I found some Hendos (or rather, a Hendo, I bought the last bottle) in my local Co-Op, so they do sell it to us Southern nancies.
For a start, it's almost half the price of L&P, which is a bonus in the current financial climate, however........
I tried it on two things I would normally add Worcestershire to, cheese on toast and steak, eggs and potatoes; cheese first and I added about the same as I would normally, which meant I could barely taste it, so I positively glugged it on the steak, which didn't really make much difference.
It completely lacks the astringent piquancy of L&P and it also doesn't have the peppery heat, I can only describe it as like weak, sweet vinegar, which isn't entirely unpleasant (I have my fish and chips with just a liberal dowsing of vinegar) but isn't really what I'm looking for.
Actually, I might just try it on fish and chips, I can imagine that working, but it's not replacing my beloved L&P as a go to seasoning. ____________________ Things get better with age; I'm close to being magnificent........
20 RE Interceptor, 83 Z1100A3, 83 GS650 Katana
WooHoo, I'm a Man Point Millionaire! https://www.bikechatforums.com/viewtopic.php?t=234035 |
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ThunderGuts |
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ThunderGuts World Chat Champion
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MCN Super Spammer
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MCN |
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MCN Super Spammer
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Posted: 21:02 - 17 Oct 2022 Post subject: |
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https://youtu.be/7UdquGa6jBs ____________________ Disclaimer: The comments above may be predicted text and not necessarily the opinion of MCN. |
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Old Thread Alert!
The last post was made 1 year, 190 days ago. Instead of replying here, would creating a new thread be more useful? |
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