Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#661 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() I will also admit I am not a fan of many Asian foods especially Japanese. Some yes most not. The one I cant remember what it is called where they eat the fish while it is still alive and flipping is beyond belief. ![]() Most American people dont even know that sushi is not raw fish, it can be used in sushi but it isn't just raw fish. It is the rice and the preparation of it. ![]() |
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#662 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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Sushimi is the type of sushi that has raw fish.
I did a lot of bowing in martial arts, which is from Japanese culture. Chefs at Japanese restaurants always seemed very happy when I gave them a very slight bow as we introduced ourselves. There's hardly any Asian people where I live, so I don't think they get that very often. |
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#663 |
Tomatovillian™
Join Date: Feb 2011
Location: SE Florida Zone 10
Posts: 319
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Man this thread makes me want to spend some time and money to start on cukes and peppers.
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#664 | |
Tomatovillian™
Join Date: Nov 2010
Location: Vancouver, BC, Canada
Posts: 564
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I don't disagree with you there!
![]() What about haggis? Stinky blue cheese? Every cultural has something for food that may not be agreeable to others. Quote:
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#665 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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They have stages of hotness when you order. I ordered the stage three the hottest they have. The lady asked have you been here before? I said no. Then you might not like it. Bring it on I said there isn't anything you can throw at me I cant eat. Okay. She was flabbergasted I could eat it she told me it was even too hot for her. ![]() It was about medium for me I told her. The restaurant was a good place too, not your typical Americanized place and no buffet plus the prices weren't bad and the setting was good. Worth Last edited by Worth1; February 20, 2017 at 07:10 PM. |
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#666 |
Tomatovillian™
Join Date: Feb 2011
Location: SE Florida Zone 10
Posts: 319
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Any updates from those posting? One of my favorite threads here.
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#667 |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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#668 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#669 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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I am looking forward to fermenting asparagus in a few months. Think it will maintain it's crispness - has anyone here tried it?
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"He who has a library and a garden wants for nothing." -Cicero |
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#670 |
Tomatovillian™
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
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Worth and others, I just saw on The Sausage Maker website that the 5 liter crock is on sale for $90.00 and they have free shipping for items that do not require freight shipping. May be worth checking it out.
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Arlie Last edited by whistech; February 27, 2017 at 08:56 PM. |
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#671 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Arlie it had been that price for awhile thanks.
But I have to say if anyone is interested in this or canning with pressure canners they better get a move on, the prices ARE going up and fast. Worth |
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#672 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#673 |
Tomatovillian™
Join Date: Feb 2016
Location: central utah
Posts: 233
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even if you do not want to spend a year or five following this recipe, this video is informative, interesting and features a super cute Korean woman making DoenJang from scratch. Check it out;
https://www.youtube.com/watch?v=PGhKwCq7SZk This is the fermented soybean paste that was mentioned in an earlier post. |
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#674 | |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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I've had the ends pickled in vinegar but never tried fermenting them. So far my favorite pickles have been okra and eggplant. I'm going to try watermelon rind this year among other things. |
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#675 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 701
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I've got lots of cider vinegar going! When to cap it?
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