wokeupnew
Well-Known Member
has anyone else gotten really into pickling since in quarantine. I absolutely despise regular raw red onions, but pickled red onions...
Not a quarantine-related thing, but I love pickling jalapenos and garlic (separately). I put that shit on everything.has anyone else gotten really into pickling since in quarantine. I absolutely despise regular raw red onions, but pickled red onions...
For some reason the process has always seemed intimidating to me (I know it's simple in theory, just get wigged out about knowing whether I've sterilized/sealed stuff appropriately), but I'd like to do more pickling/canning/jarring.has anyone else gotten really into pickling since in quarantine. I absolutely despise regular raw red onions, but pickled red onions...
General idea is to kill it all with heat and seal it up but you hedge your bets by adding acid to offset the pH to the point the average bugs won't even have a chance even if they got left behind. I make candied jalapenos most years for christmas gifts. Also, I do pepper salt, that is hot pepers minced and left in salt then dehydrated again.For some reason the process has always seemed intimidating to me (I know it's simple in theory, just get wigged out about knowing whether I've sterilized/sealed stuff appropriately), but I'd like to do more pickling/canning/jarring.
has anyone else gotten really into pickling since in quarantine. I absolutely despise regular raw red onions, but pickled red onions...
For some reason the process has always seemed intimidating to me (I know it's simple in theory, just get wigged out about knowing whether I've sterilized/sealed stuff appropriately), but I'd like to do more pickling/canning/jarring.
quick pickle makes me think of Cutthroat Kitchen, every contestant on there makes quick picklesThere are always quick-pickles, which these are.
quick pickle makes me think of Cutthroat Kitchen, every contestant on there makes quick pickles
I recently made migas for the first time! Soooo good. I like your ingredients for it. I think I'll try and make them again this weekendI just had a late breakfast of hacked-together migas (scrambled eggs, salt, pepper, garlic powder, onion powder, chile powder, crumbled tortilla chips, a sprinkle of pepper jack). Have some pizza dough rising for this evening.
I recently made migas for the first time! Soooo good. I like your ingredients for it. I think I'll try and make them again this weekend
Do tell what the local taco place is. I'm always looking for tacos.I normally require toast with my scrambled eggs, but migas are hearty enough that I can eat them on their own. It's a nice compromise!
I had some last week with an absolutely delicious salsa de morita from a local taco place, and I'm so sad to be out of it.
Do tell what the local taco place is. I'm always looking for tacos.
Taco Bamba!
I make candied jalapenos most years for christmas gifts. Also, I do pepper salt, that is hot pepers minced and left in salt then dehydrated again.
Yeah, I've done that a couple of times. I think when I said I found it intimidating, my brain had actually gone from pickling to jarring/canning, which I do find more genuinely daunting. I know it's not complicated, it's really just a matter of making the effort to learn the techniques, planning ahead to clear the blocks of time, having the materials on hand, and being disciplined while I do it. Not to mention buying/growing the quantities of food that would make that a worthwhile exercise to begin with. Maybe my goal for this summer will be to learn how to put up some good tomato sauces for the winter.There are always quick-pickles, which these are.
As someone who just had toast and a soft apple for lunch, this is profoundly unfair.@Tyr- mission gimme-de-gorbage was successful. maybe too successful.
today's lunch is: whatever this monstrosity is. yes, there's fries and hot cheetos somewhere in there.
View attachment 45702 View attachment 45703View attachment 45704
rip me.
@Tyr- mission gimme-de-gorbage was successful. maybe too successful.
today's lunch is: whatever this monstrosity is. yes, there's fries and hot cheetos somewhere in there.
View attachment 45702 View attachment 45703View attachment 45704
rip me.
I. Am. SO. PROUD@Tyr- mission gimme-de-gorbage was successful. maybe too successful.
today's lunch is: whatever this monstrosity is. yes, there's fries and hot cheetos somewhere in there.
View attachment 45702 View attachment 45703View attachment 45704
rip me.