Posts

Fermented Foods Radio program

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I am guest hosting Tim Roper's podcast this evening. (Thanks, Tim, for the opportunity!) This is me, very plain spoken and decidedly non-PC, discussing fermented foods.... kraut, pickles, ciders, wine, hot sauces, ... all kinds of stuff, both from the aspect of delicious food and for good health. I share some good recipes and some good stories...... it is a bit of a wild ride and I hope y'all enjoy it.
http://trappingradio2.com/meattrapper-radio-episode-56-fermented-foods/

Kimchi Success!

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I just removed my "make it up as you go and use what you have" kimchi from the crock and put it in an old pickle jar, which will store better in the fridge.  I tried a few bites and it is great - really, the best kimchi I have ever had!  So, now that I know the recipe works, I will share it.  I'm not giving specific proportions, because it all depends on big your fermentation vessel is - use more if you are making a bigger batch, less if smaller.

1/2 - 1 cabbage chopped
3 carrots grated
4 radishes grated
1 teaspoon +/- fresh grated ginger
2 dried cayenne peppers
1 teaspoon  crushed red pepper
1/2 yellow onion chopped fine
3-4 green onions chopped
3-4 cloves garlic crushed
1 teaspoon soy sauce or fish sauce
1/2 teaspoon dried/powdered turmeric
2 tablespoons plain (non-iodized) salt
1 tablespoon of kombucha

I chopped the cabbage, half at a time, and worked one tablespoon of salt into each batch.  I did this the same way I would sauerkraut, bruising each bit of cabbage, kneading in the s…

hors d'oeuvres of ramps, ham and blu cheese

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This is one of the best Hors d'oeuvres I've ever come up with: Crackers topped with baked ham, home made blue cheese and sour cream dressing and a ramp and red pepper salad.



Southern Kimchi?

I had some storage vegetables on hand and was thinking about roasting them. I laid a nice, sweet cabbage on the counter, laid out some carrots, some radishes, storage onions, garlic... a few green onions... I noticed a string of dried hot peppers in the corner.... a knob of ginger..... I realized that I had nearly everything I needed for kimchi! I was out of fish sauce, so I substituted a couple of dashes of store bought soy sauce and a spoonful of kombucha. I'll know in 10 days if it is worth eating, but it tastes like a good Asian slaw already, so I think it is going to be good. Kimchi may not be traditionally Southern, but neither was chowchow or chutney until Southerners began making it..... I'm thinking of all kinds of substitutions using traditional Southern vegetables. Obviously, turnips could substitute for radishes, collards for cabbage.... maybe rutabaga... Vidalia onions... ramps... maybe wild ginger... cayenne peppers.. Do y'all have any suggestions?

Radish Greens

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Well, I just had a head-slapping moment! I was chatting with an elderly Asian lady the other day and she was curious about Southern greens. She was very pleased to learn of our passion for turnips - apparently, that is a big deal in Japan. I mentioned that my favorite is mustard. She told me that they have several varieties of Asian mustard, and the greens are among her favorites along with radish tops. Well, I had never tried cooked radish tops. She was amazed by this ...and seemed to think it was a real shame that my radish tops had gone to the compost heap or the chickens. Well, radishes are in the same family as both mustard and turnips... so I gave it a try. WOW! Just cooked in oil and salt, they are awesome! The flavor is somewhere between mild mustard greens and spinach with butter... seriously! The flavor is very buttery. The high mineral content gives the distinct aroma of roasted oysters. The taste is not fishy, but the aroma has a strong aspect of oysters roaste…

My Eggplant Parmesan

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Here is my eggplant Parmesan recipe (I ate it all before I took a pic, so I grabbed these from wiki).  I make my mayo from scratch, so I use it to enrich a lot of things. I tried it one day just to see if it would help hold the bred crumbs on, and the results were fantastic. That is what got me started pressing the liquid out of the eggplant - that gives it a more meat like texture, firmness and not soggy, so that it really binds with the mayo and crumbs. The mayo gives it a richness, a meatiness and a background layer of tanginess, even though I don't use much. It is not a traditional Italian recipe - just something I came up with.

First, the sauce.... which is the most important thing, because you can use it for lots of other dishes.
Heat a pan to about medium hot and toss in enough olive oil to cover the bottom. Add about 1/2 to finely chopped medium onion (yellow or white is best). Once the onion has softened and turned translucent, toss in a 2 or 3 chopped garlic cloves…

Byron Dalrymple on Cane Pole fishing

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"In early 1975 I was assigned by Outdoor Life magazine to do a story about the enjoyment, the art and, the productiveness of fishing with a cane pole, bobber and bait for bass and panfish.  The research for that story took me back to boyhood.  I have long claimed that bobber and bait fishing is one of the most dramatic of angling sports.  Many a youngster started that way. Then, as it is said, he "graduated" to casting with artificials.  Nonsense!  He gave up an infinitely dramatic endeavor for one really seldom half as much so.

Part of the time while renewing my acquaintance with the cane pole, I fished on a lake that I built on a property of ours.  I suddenly realized all over again fully,  what it meant to move a boat quietly.  With a cane pole, you have to get close.  I learned over again how to be quiet myself in the boat.  And how to reach gingerly out and put a baited hook into a small pocket without disturbing the fish.  Modern, big boat anglers never learn such …