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Posts by Pete

I guess I'm lucky as, with all the places I've worked, high-end, sports bar, independent, corporate, small place, huge hotel, I've always been paid correctly.  Never asked to be paid under the table. Would never accept to do that anyway.  Besides the legal bind both you and your employer can get in, a great point, brought up earlier, is what happens if you are injured on the job.  What's to keep your employer from claiming it didn't happen there.  There's no record of you...
Butzy, Although you can get the fermentation crocks as small as 5 liters, I would suggest getting a 10 liter one.  It will give you plenty of room and you won't have to worry about outgrowing it, at least for awhile.
Chefwriter, you should be fine.  It sounds like relatively "normal" mold growth, which can take place on top of the brine.  As long as it is on the surface then you should be good to go.  Even in my closed fermentation crock, I sometimes get mold (if I check it too often or leave the lid off for too long).  I just skim it off and continue fermenting
So just tasted the Kohlrabi "Sauerkraut" that my wife started just over 3 weeks ago, and dang it is good.  Will give it a few more weeks to get a bit more sour, but loving it.  In fact, today I made Sauerkraut Soup using that.
We did something similar with an old refrigerator and a home built fire box, connected with old dryer hose.  We didn't use any air pump though and didn't need it.  A low vent in the fire box for adjusting the heat of the fire and a high vent in the fridge created enough air flow to pull the air through.  If you are cold smoking I would also probably add some kind of shelf that can hold ice that the smoke would filter through, cooling the smoke down.
A few salads that I love: -a well made Caesar Salad...with anchovies -a well made Salade Lyonnaise -homemade 3 bean (usually more like 5 or 6) salad (not the canned version which is horrible -one of the places I worked used to do an upscale taco salad with strips of marinated & grilled flank steak, strips of fried tortillas. lettuce, numerous veggies and a homemade cilantro-jalapeno ranch dressing.  I still crave that salad -my family's cole slaw (not creamy although...
A lot of Caribbean, Cuban and Latin American dishes call for sour orange, use those in place of the sour oranges in recipes that call for it, especially for marinades.
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.
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