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Zimnica i konzerviranje hrane u domaćoj radinosti

Started by Kinik , Oct 03 2015 10:39

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379 replies to this topic

#331 Honey Badger

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7,643 posts

Posted 10 February 2018 - 10:08

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Ja sam umesto daikona koristio struganu crnu rotkvu, a umesto pirincang brasna - heljdino. Chili - kineski.

I drzao sa ga u frizideru malo duze.

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Ja sam vidio neke recepte za kimchi u koje ne ide nikakvo brasno, pa ni pirincano. Pogledacu ovaj video malo kasnije, zvuci interesantnije od ovih mojih na koje sam naletio, mada jos nisam zavrsio research. Ja imam i pirincano brasno, (stoji neotvoreno vec nekoliko godina, mozda bih trebao kupiti novo?) a ni daikon ni one njihove kupuse nije problem nabaviti, ima kod Turcina, bakalina. Juce mi je stigao paketic koreanskih chili flakes za kimchi, komotno mogu da startujem kad god.

Danas ovdje u blizini otvori mali farmers market i cesto imaju ovi sto prodaju razne fermentirane djakonije, za masne pare doduse, ali mozda uzmem najmanju mjeru cisto da inokuliram i ovaj moj kupus, a da imam i za kimchi kad ga pokrenem?

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Tek sad obratio paznju.

Valjda si mislio - 'klekinih bobica' - Juniperus?

kleka.jpg

Smreka / smrcha - Abies picea - ima sisarke i 'semena sa krilcima' da se razlete dalje.

Picea_abies_-_Köhler–s_Medizinal-Pflanzen-105.jpg

Za crveni kupus nista bolje od kima - caraway / fennel / cumin (Carum carvi)

carum carvi.jpg

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Da, na klekine bobice sam mislio, malo sam prolupao.

Juniper berries su u pitanju.

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#332 Honey Badger

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7,643 posts

Posted 10 February 2018 - 14:21

Ne kazu Englezi dzaba, buy cheap, buy twice.

Untitled-1.jpg 63.55KB 1 downloads

A dobio ovo:

27849083_10213375653098023_1872729990_n.jpg 82.82KB 1 downloads susara kanta.jpg 65.96KB 1 downloads

Na ovom je duplo vise rupa nego na ovom sa slike mada... Mozda i nece biti tako tesko zapusiti.

Jedino sto je danas dan samo za spavanje, rominja neka sitna kisica i uopste nije za maltretiranje vani.

Edited by Honey Badger, 10 February 2018 - 14:25.

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#333 askeladden

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Posted 10 February 2018 - 17:14

Za kimchi ide brasno da bi dalo ugljene hidrate za mlecne bakterije.Da se brze ukiseli.

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#334 Honey Badger

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7,643 posts

Posted 10 February 2018 - 17:17

Za kimchi ide brasno da bi dalo ugljene hidrate za mlecne bakterije.Da se brze ukiseli.

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Edited by Honey Badger, 10 February 2018 - 17:18.

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#335 alberto.ascari

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28,756 posts

Posted 10 February 2018 - 22:40

Ne kazu Englezi dzaba, buy cheap, buy twice.

Untitled-1.jpg

A dobio ovo:

27849083_10213375653098023_1872729990_n.jpg susara kanta.jpg

Na ovom je duplo vise rupa nego na ovom sa slike mada... Mozda i nece biti tako tesko zapusiti.

Jedino sto je danas dan samo za spavanje, rominja neka sitna kisica i uopste nije za maltretiranje vani.

Hahaha, nisam dovoljno bogat da kupujem jeftine stvari..

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#336 Honey Badger

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Posted 10 February 2018 - 22:48

Hahaha, nisam dovoljno bogat da kupujem jeftine stvari..

Taj rad.

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#337 Honey Badger

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7,643 posts

Posted 25 February 2018 - 17:27

Nesto me zeza telefon pa ne mogu bolju sliku da uzmem, jedva sam i ovo dobio:

slaninica.jpg 91.57KB 0 downloads

Vrlo ukusna pancetta, sa dosta bibera i fennel seed.

Jos jedna slicica:

slaninica2.jpg 99.21KB 0 downloads

Fenomenalna mala slaninica.

Edited by Honey Badger, 25 February 2018 - 17:36.

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#338 Kinik

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Posted 04 March 2018 - 01:53

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... jeste prava sapunjara, vaistinu!

Evo za tebe, jos jedna 'italijanska sapunjara' - lardo Valle d'Aosta.

Ali posto ti sve volis 'i paketu' - evo malo da uzivas

malo sa medom

lard d_arnad i med.jpg 92.97KB 0 downloads

pa malo vina

degustazione-vini-valle-d-aosta bianchi.jpg 40.36KB 0 downloads

pa jos jedan zalogaj

novembre_lardo.jpg 125.32KB 0 downloads

pa jos malo vina

degustazione-vini-valle-d-aosta.jpg 63.39KB 0 downloads

a onda moze i malo avanture

skiing in the Aosta Valley.jpg 58.59KB 0 downloads

:+1:

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#339 Honey Badger

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7,643 posts

Posted 04 March 2018 - 14:06

Maloprije nadjoh u dnu frizidera teglu dzema od mojih papricica koji sam napravio nekad prosle godine i otvorim ga po prvi put i... Fenomenalan je. I boja i tekstura i ukus i nivo ljutine, ma sve je 10!

Odmah sam napravio marinadu za pileca krilca koja sam mislio veceras ali cu najvjerovatnije sutra. Neka se dobro izmariniraju.

chli jam.jpg 80.28KB 0 downloads

3tbs tamarind

2tsp chilli jam

1tbs nam pla

1tbs soy

1tbs brown sugar

tsp ginger pure

3 cloves of garlic

salt and pepper

chili jam2.jpg 81.16KB 0 downloads

1kg pilecih krilaca.

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#340 Kinik

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43,426 posts

Posted 05 March 2018 - 00:16

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... Maloprije nadjoh u dnu frizidera teglu dzema od mojih papricica koji sam napravio nekad prosle godine i otvorim ga po prvi put i... Fenomenalan je. I boja i tekstura i ukus i nivo ljutine, ma sve je 10! ...

>> ...

THE BEGINNINGS

The story of Lea & Perrins^® famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning home from his travels in Bengal, Lord Sandys, a nobleman of the area, was eager to duplicate a recipe he'd acquired. On Lord Sandys' request, two chemists—John Lea and William Perrins—made up the first batch of the sauce.

Lea and Perrins were not impressed with their initial results. The pair found the taste unpalatable, and simply left the jars in their cellar to gather dust. A few years later, they stumbled across them and decided to taste the contents again. To their delight, the aging process had turned it into a delicious, savory sauce.

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Edited by Kinik, 05 March 2018 - 00:17.