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Posts by Pete

Butzy, sorry I haven't responded but work has been a real bear the last few days and I haven't really gotten on here much.  To answer a few of your questions:   -I have used food grade plastic buckets and they do fine although if you start to really get into fermentation I suggest investing in a crock or 2.  It doesn't have to be a fermentation crock, just any crock will do as long as you know that lead was not used in the making of it (many old, vintage crocks did have...
First off, are you trying to make something like a flour or corn tortilla?  For flour, then I agree it sounds like what you are looking for is a crepe recipe.  If you want something with a flavor similar to a corn tortilla, replace some of (or all of) the flour in a crepe recipe with masa harina (the dried corn flour used in making tortillas).  Either way it sounds like you want something crepe-like.
Wow SandSquid!!!!  Can I come over?!   I had to work yesterday but the wife picked up 2 huge kohlrabi, grated it all up, got it in the fermentation crock and brined it.  Can't wait to try it! Not sure if this will be a 1-2 week ferment or longer, like sauerkraut, at about 6-7 weeks.
There are a number of "headhunters" out there that deal with chefs and the restaurant world.  Do a google search for  headhunters and chefs.  Also look into a The Hunter Group (www.hunt4job.com-I think).  Part of their portfolio is the restaurant world.
The vast majority of scallops, especially ones purchased frozen, sold in grocery stores are wet packed scallops, with water, brine, and chemicals added to them.  You will never get a great sear on those but you can get a OK sear on them.  Let them thaw in  the fridge.  Pat them dry-don't worry about pressing on them a bit-anything to help remove excess liquid.  Once they are really dry place them, in a single layer, in a pan layered with paper towel.  Place paper towels...
  I love pickled beets, but prefer them as a sweet pickle so I pickle them using the "regular" way, i. e. with a vinegar and salt (and sugar) brine.
@chefwriter pretty much any veggies that you would like as a sour pickle can be fermented..  I've done turnips, carrots, jalapenos, green cherry tomatoes, just to name a few.  I'm also excited to try making kraut out of kolrabi this week.
I assume that by "zapping" you mean microwaving them.  I'd be concerned about the end product if that is the case.  I agree with the above posts-sauté pan with butter to reheat.
@GeneMachine that is how my dad did it when we were growing up and it makes a good pickle.  I just find that they end up being too sour for my tastes, generally.  Not to say that I don't like a really sour pickle now and then, but my preference is for half-sours.  It's strictly a personal preference.  My brother prefers his pickles sour and he follows the same method as you, somewhat.
@teamfat, give them another few days to 1 week in the fridge.  Although chilling has slowed the fermentation to a crawl, I find that over the course of the first week being chilled the flavors really mature and meld.
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