ginger beer

Nov. 4th, 2012 05:29 pm
eor: (Susan how sweet)
I've started experimenting with making Ginger Beer. I'll spare you the first recipe, it wasn't poison, but it wasn't a flavor I wish to propogate. The second batch was better, but still needs work. I plan on cutting the lemon juice still further (this recipe is half the original lemon juice!). I also plan on adding more minor flavors for complexity and interest in the flavor. I just haven't figured out which flavors I want to add yet.

the details )
eor: (Default)
In an effort to use up some of the huge amount of ginger I bought on Saturday at the Thai market, I made Quick Lemon Ginger Marmalade. It's badly misnamed. I mean the cooking doesn't take long, but the prep is killer.

The details )

With the peppers, the steam, the grating of litte pieces of finger ginger, the lemon, and more steam, my hands are not very happy at the moment. I think I'll stop with the cooking for tonight.

My taste tester got home. It took a minute for her to process the first sample. Her assessment, it has bite. It's good. It has bite. I tasted it as well. I like it. I don't think it's all that bitey, but maybe I just got a mild bit.

Reminds of the chilli contest judge joke that's floated around in email forever... )
eor: (Default)
Today I made a batch of pickled peppers. The recipe in the Ball Complete Book of Home Preserving is called "Pickled Hot Peppers". It calls for 6 cups of banana peppers, 4 cups of jalepeno peppers, and 1 cup of serrano peppers. Banana peppers are pretty mild and I didn't have any anyway. So I did 6 cups of jalepeno peppers, nearly 4 cups of little thai hot peppers, then topped off the last cup with some serranos and a few other stray hot peppers from the garden. I also added a couple of baby ancho peppers just as a surprise bit of mellowness. While cutting the jalepenos I put a little nick in my left pinky finger with the knife. While cutting the thai hots I reached another level of consciousness through pain. This will not be a pickle for the faint of heart.

details )

Made 5 full pints for me with 1/2 a jar of peppers left over for a quick stovetop saute. There was enough liquid that if I had another cup of peppers it would have made 6 pints.

Now to wait a month and see if they turned out alright.

food

Jul. 6th, 2010 08:27 pm
eor: (Default)
Well, I've finally got around to writing up the two radish recipes we tried, oh, about a month ago: Radish Curry and Radish Top Soup

I was pleasantly surprised by the soup. It sill needs a little something more, but I actually liked it! The curry was good too, though I didn't pay it the attention it deserved while preparing it and didn't have all the ingredients. I'm sure it could be much better than it was, but it was still pretty good.

I really like the fact that these are designed to use the tops of the radishes which are such a large chunk of greens that might otherwise go to waste.
eor: (pissed)
I went looking for my recipe for stuffed pablanos the other night. What I found was several pieces of paper with ingredients that could be used in making such a dish. After eliminating several by a process of comparison with other recipes we cook, I now have two lists of spices which were used to make something, but which have no hint of instructions (or even what meat was involved).

I really wish I'd written down something more than just a set of spices for these two recipes.

I'll check my cookbooks and meditate on the two lists I have and maybe I'll be able to figure out what I used them for.

success

Apr. 19th, 2006 07:31 pm
eor: (Default)
Last night's creations were a hit. The potatoes were hot, which surprised both of us, but very flavorful. The chicken was milder than I expected, but with a different (almost korma) flavor that worked quite well and had a lot of depth to it. The spuds make excellent leftovers and were quite yummy for lunch today. The chicken is much better fresh than as leftovers, but was passable after the microwave treatment. I have updated my recipe page for both: the chicken and the spuds.

I want to make them both again. Like tonight.

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eor: (Default)
eor

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