wayne stephen wrote:Atypical American uses for Peanut Butter...
Jeanine Gurley wrote:Wow, Victor I know some gourmet shops around here that would charge a pretty penny for that - looks good!
Brenda Groth wrote:
I tried a new vegetable this year, it is called podding radish...it doesn't produce a bulb but only an edible pod..it is a little strange but tastey. I do recommend trying it as it does grow well even in our stupied weather, and it obviously produces a lot of seed to resow.
Leila Rich wrote:Lacto-fermented garlic. Only if you're a garlic fan!
I had waaay too much garlic last year, including many quite small cloves.
Pour boiling water over unpeeled cloves, leave for a minute, drain and cover with cold water. Skin should come off easily.
Pack into small jars, sprinkle with uniodised salt and top up with whey or good water. Cover loosely with non-reactive lids, Lactobacillus is alive and heat kills it...
Stash for a couple of months. The fermentation process creates lactic acid which kills pathogens.
Mine was really tasty. Not raw garlic hot, but crunchy. I added whole star anise and chilli to some. Great on rice with soy and veges.
darius Van d'Rhys wrote:Judith, I think the best information on lacto-fermentation comes from Sandor Katz. I have his book, Wild Fermentation, but not his newest one. I make many lacto-ferments every year, usually in the fall so I can store them in my cool/cold root cellar rather than take up refrigerator space.
Here's a post you might enjoy, from his website:
Vegetable Fermentation Further Simplified
Kelson Water wrote: amaranth flour sweet potato samosas.
amaranth flour, oil, salt, water. make a dough, roll it out.
add cooked sweet potatoes and whatever spices you like.
fold up the filling inside the dough.
cook samosas in the oven for a while (30 min?) at the temp. of hot
proposed result, crispy samosas that are good travel food