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Uh oh, think I ruined my first batch of homemade sauerkraut.

No mold no discolouration. I'm just concerned about poisoning myself and others. :)

Uh oh, think I ruined my first batch of homemade sauerkraut.

No recipe, just the standard amount of salt. Then I pounded it for a bit to release the juice. Packed way too full into mason jars, the liquid covered the cabbage. The jars were place in a dark spot in the kitchen

Uh oh, think I ruined my first batch of homemade sauerkraut.

I just checked on the two jars and they appear to have dried out. There is no liquid covering the top of the cabbage. It's day 8. I haven't checked on them in about 3 days. I filled them too high and I think the juice seeped out over the last few days even though I had pulled some of the cabbage out to make more space. Should I chuck it and start over or top it off with a brine and keep going?

Anyone have a great wild rice salad recipe?

Thanks everyone! I think I'm going to take a mix of a bunch of these. What do you think of:
wild rice
dried cranberries
celery
green onion (and some red onion?)
parsley
cubed and caramelized sweet potato (not quite sure about this)
nuts - either pecan, pine nuts, cashews

I plan on a red wine vinaigrette with a smidge of dijon.

Nov 26, 2014
ChervilGeorge in Home Cooking

Anyone have a great wild rice salad recipe?

I've been scouring recipes online. I'm looking for something that leans heavily on the savoury side. At most, I'm willing to add a few currants or cranberries but no other fruits such as orange slices or other dried fruits. All other ingredients are fine. And I'm hoping to find a knock out vinaigrette/dressing. This will be served as a Thanksgiving side dish. I don't necessarily need a specific recipe, but ingredients that will go nicely together. This is not a dish that is in my repertoire.

Nov 24, 2014
ChervilGeorge in Home Cooking

Should I get a 6 QT or 8 QT pressure cooker?

While I appreciate everyone's responses, yours has helped me make the final choice (it was a close call). I know I will avoid using something if it is unwieldy to wash. A 6QT it is. I can always pass it on to a friend and get a larger one if it's inadequate.

Thanks all!

Oct 07, 2014
ChervilGeorge in Cookware

Should I get a 6 QT or 8 QT pressure cooker?

I keep reading conflicting information as to the best size for a household of 2. Places like Americas Test Kitchen say one should get an 8qt no matter but many people on forums have said they are perfectly happy with their 6qt. I plan to use it for beans, stews, braised meat etc. Not canning. The only reason I am waffling on the size is that I have limited kitchen space and wonder if an 8qt will be too large in some cases when I want to make a small meal.
Would one be able to do a 3lb pot roast in a 6qt?

Oct 07, 2014
ChervilGeorge in Cookware

Foods or snacks you NEVER get tired of?

sashimi
steak tartare
poached shrimp with cocktail sauce
cold Asian noodle salads
pickled eggs
blt sandwich
cheese and dill pickle sandwich
Vegemite on buttered toast with poached egg
pretty much any chowder
crab cakes with remoulade
split pea soup
peas (particularly mushy peas)
fish stews such as cioppino or bouillabaise
Cotswold cheese

Oct 05, 2014
ChervilGeorge in General Topics

Guiltiest Guilty Pleasures

I drink pickle juice
I think Velveeta is awesome melted with Pace salsa and eaten with corn chips
I love saltine crackers with butter and Vegemite
I love Kraft macaroni and cheese with a can of oil packed tuna mixed in and maybe some peas if I'm feeling fancy.

Sep 11, 2014
ChervilGeorge in General Topics

Famous Regional Food you find embarrassing or disgusting?

Californian here. I just don't get the appeal of In and Out Burger. AT ALL. Every visitor from out of state always wants to hit one up. This becomes even more absurd to me because I'm in San Francisco, we have tons of amazing food.

I can't think of much that I'm embarrassed by in terms of actual food, it's more food trends that make me cringe. The paragraph long descriptions on menus of where each ingredient comes from is at the top of my list. Bacon in everything and drinks served in Mason jars are close behind.

Jul 20, 2014
ChervilGeorge in General Topics

Has tomato season arrived yet?

Nice!! I've never had a Green Zebra before. I'll search them out.

Has tomato season arrived yet?

Are any of you finding good tomatoes at the farmers markets yet? The last tomatoes I bought a couple weeks ago for $6/lb were abysmal.

Butter versus Margarine

Bwahahahahaha!!

Jun 27, 2014
ChervilGeorge in General Topics

When You No Longer Can Eat Some Foods You Love

Thanks! I'll grab some the next time I'm at my Japanese market.

Jun 04, 2014
ChervilGeorge in General Topics

Falafel: SFBA Dish of the Month June 2014

I believe it is onion and pine nuts. They are amazing.

A vegan, a person who's gluten free, someone with a nut allergy and an anorexic walk into a bar…

Woah, tall order. Indian food comes to mind. I love aloo sag, chana masala, baingan bharta, aloo gobi.

Some other ideas:
wild rice salad, served with roasted vegetables or a vegetable pureed soup
vegetable hot pot
Asian style soba noodle salad
falafel (just make sure it's gluten free)
Thai coconut vegetable curry
split pea soup
French lentil salad
roasted vegetable tacos (corn) with guacamole and Mexican rice
quinoa, sweet potato and black bean chili
baked beans and veggie burgers (Mom can have it bunless)
chili smothered baked potatoes
grilled romaine salad
southwestern salad with cilantro vinaigrette (corn, black beans, avocado, corn tortilla strips, tomato)
salt and vinegar smashed potatoes
vegetable fried rice
hummus
Vietnamese summer rolls
caponata or ratatouille
gluten free pasta with marinara sauce

Asparagus season over?

Hmm, I can't even imagine why Whole Foods would hike the price up so high. But then again, I've seen Idaho potatoes there for $4 a piece. Their prices seem to vary widely on produce from week to week.

May 11, 2014
ChervilGeorge in General Topics

Asparagus season over?

Are we at the end of asparagus season already? I'm in San Francisco and asparagus was $6.99 for 1 bunch at Whole Foods yesterday. Whahhhhh? I've never even seen a bunch for that much during the off season. It's been varying in price wildly from week to week at Whole Foods but that was a bit shocking.

What about in your area? Are you still seeing nice asparagus at decent prices?

May 11, 2014
ChervilGeorge in General Topics

The best thing I put in my mouth lately... (Foodwise)

Is this the recipe you've used for Korean fried chicken?

http://www.saveur.com/article/Recipes...

May 07, 2014
ChervilGeorge in General Topics

Confession, I love surimi, who else does?

Does anyone have any info on a brand of surimi that has the scallop type of flavour/texture? Are any available in the US?

I've seen it mentioned a few times on the site. A google search didn't turn up anything worthwhile. Does it have a specific name like "krab" or "sea legs"?

May 06, 2014
ChervilGeorge in General Topics

When only SALT will do?

On buttered toast does seem to be a favourite, or in sandwiches but that won't help a non bread eater. Make a sauce of marmite and butter then poor it over the pasta along with some parmigiana. A delicious quick meal when you have no food in the house.

It's also great to add a spoonful to beef stew, shepherd's pie or a meat ragu during cooking. Slather a butter and marmite paste over your chicken before roasting - mmmmm. A little smear on lamb chops before searing is a nice touch. It's great in a brown gravy.

I'm one of the few people that like both Vegemite and Marmite but Vegemite is the winner if I have to choose.

May 06, 2014
ChervilGeorge in General Topics

When only SALT will do?

Cheese and dill pickle sandwiches have always been good to me. A couple of times in the past, I lost my appetite due to stress and they were the only thing I would or could eat. And they'd be all I'd eat for days on end. For me, they are the ultimate comfort food. I'm partial to sharp cheddar and Claussen dills. I also love cheddar and Branston pickle sandwiches.

May 01, 2014
ChervilGeorge in General Topics

When only SALT will do?

I'm a salt fiend.

cottage cheese with soy sauce
a glass of pickle juice
salted peanuts and pistachios
toast with butter and Vegemite
bacon sandwich
avocado with salt and pepper or soy sauce
cheese and dill pickle sandwich
popcorn with butter, soy sauce, nutritional yeast and black pepper
lemon wedge with salt
for the hard core salt lover, salted dried plums (saladitos). If that doesn't make your mouth pucker, I don't know what will.
cucumber, avocado and surimi salad with wasabi soy dressing
marinated feta cheese with olives
caperberries
pickled eggs
sardines on saltines with mustard
thinly sliced prosciutto
hummus with pretzel crackers
V-8 juice (sometimes I'll pour a little on my cottage cheese)
beef jerky when it's around
shrimp cocktail
seriously roasted cauliflower pieces (the burnt bits are the best!)
cheese toast (even better with Vegemite and roasted tomatoes)
anything I can think of to put loads of fish sauce on like Vietnamese summer rolls or noodle salad

Hell, I'll do a shot of soy sauce if no one is around.

May 01, 2014
ChervilGeorge in General Topics

Confession, I love surimi, who else does?

I'm with you! I love surimi when it's good. I've had a few brands that have been terrible but I don't remember what they were.

I like to make a seafood salad with it or California rolls (as much as I love fresh crab, I prefer my California roll with surimi). I've added it to seafood enchiladas on occasion with success, added it to udon. And I love, love, love it dipped in cocktail sauce that's ice cold.

Do you have favourite brands?

May 01, 2014
ChervilGeorge in General Topics

Searching for a great artichoke heart dip or spread

I'm going to experiment with roasting some and will give this a go. Sounds good.

Apr 24, 2014
ChervilGeorge in Home Cooking

Searching for a great artichoke heart dip or spread

I hadn't thought of adding them to the the Knorr mix. I think I'll do that. People love that stuff! I may also go with a chickpea and artichoke spread for those that don't like mayo type things.

Thanks.

Apr 24, 2014
ChervilGeorge in Home Cooking

Searching for a great artichoke heart dip or spread

I have an insane amount of water packed artichoke hearts and would like to make a dip or spread to bring to a picnic so the usual hot artichoke dip idea won't work. My search hasn't turned up anything really interesting. Any ideas? No restrictions other than it must be served at room temp.

Apr 24, 2014
ChervilGeorge in Home Cooking

When You No Longer Can Eat Some Foods You Love

I've not had heard of Postum. Right now I have Roma which I got from Whole Foods. I usually buy Pero if I can find it but the Roma seems just as good. I'll keep my eye out for Postum.

Apr 10, 2014
ChervilGeorge in General Topics

When You No Longer Can Eat Some Foods You Love

I can't have any caffeine either. I developed an allergy to it about 10 years ago. Not even decaf coffee or tea for me. That means no chocolate as well. Boo hiss!

I was able to tolerate a tiny amount of chocolate (meaning a small bite) until this past year. Now even that ruins me. I miss coffee so bad it hurts. I substitute with a roasted barley malt, instant beverage. It's actually quite good.

Apr 07, 2014
ChervilGeorge in General Topics

The best way to open a wine bottle without a corkscrew

I have never been able to get this to work for me. Tried many times. Hope you all have better luck!

Feb 03, 2014
ChervilGeorge in Not About Food