10/14/2017 – Mary made fried onion rings that were as good as the best we have had at restaurants. She was inspired by the recipe at http://www.laurainthekitchen.com/recipes/onion-rings/ Ingredients 1 large onion, cut into rings and each piece separated. In addition to … Continue reading
Tag Archives: Journal
10/1/2017 – Using sand pears picked from the tree in the garden at the farm, Mary made preserves inspired by the blog post and advice here at the BlindPigAndTheAcorn web site. See the post about picking them here at SundownFarms.com. The … Continue reading
Last made this on September 3, 2017 and liked it but it needed more spices. This batch turned out good made with the large white cabbage and lightly ground spices in the coffee mill. … Continue reading
This ferment failed likely for the need of more salt and fresh jalapenos. The serrano’s were firm enough but could be better and seemed nasty with the penos being so mushy.
Not quite overcooked but too bland. Some good points here about next time. … Continue reading
9/10/2011 – Started 2 quart-size jars of sliced jalapeno rounds consisting of green and red peppers. Added about 3 large garlic cloves, cut in half, to each jar. Made one quart of Shockey’s Standard Brine* by adding 1/8th cup of … Continue reading
9/3/2017 – Made our first spiced kraut and did it German style inspired by this recipe at the www.TheSpruce.com. Had half of a large white cabbage from Honk Kong Market (991 gm) bought two weeks ago. Sliced half like cole slaw … Continue reading
9/2/2017 – Inspired by the recipe here but tweaked it to the process below. It turned out fine and worth doing again. Note the original process included advice on how to do a cheap steak. Reverse-Seared Rib Eye or T-Bone. … Continue reading
WHITE BEANS AND TASSO – This recipe turned our good. Originally published May 16, 1985 by Merle Ellis in the Chicago Tribune and that inspired the recipe below. … Continue reading
8/13/2017 – This ferment was inspired by Andrew’s Private Reserve Kimchi recipe on page 144 of our copy of Fermented Vegetables by Shockey. It turned out great.