The Cooking Thread

[Mark Bolam]

I’m not a tourist.

 

I’m an international explorer.

[Mark Bolam]

Beef curry tonight anyone?

 

 

[PeteB]

Beef dripping on toast! Not much fat on the joint!

[Mark Bolam]

Can’t beat that taste Pete!

[sime42]

Chicken liver risotto with side of kimchi/sauerkraut.

 

[PeteB]

9 hours ago, sime42 said:

Chicken liver risotto with side of kimchi/sauerkraut.

 

Homemade Saurkraut/Kimchi?

[sime42]

3 hours ago, PeteB said:

Homemade Saurkraut/Kimchi?

 

Yes it's homemade. It's pretty easy to make; lots of cabbage, some salt and some spices/herbs. Then just leave it for a couple months.

 

[PeteB]

What fluid do you use? I like crunchy pickled red cabbage. But my missus won't touch kimchi or most sauerkraut!

[sime42]

Next to no fluid  required. The salt sucks a lot of water out of the cabbage as part of the process. (Osmosis?) You sometimes need to add a small quantity of brine, but only if the cabbage is a bit old. It always comes out lovely and crunchy though.

 

It's somewhat of an acquired taste probably, but my missus has it now so I have to fight her for it!

[Mark J]

8 minutes ago, sime42 said:

Next to no fluid  required. The salt sucks a lot of water out of the cabbage as part of the process. (Osmosis?) You sometimes need to add a small quantity of brine, but only if the cabbage is a bit old. It always comes out lovely and crunchy though.

 

It's somewhat of an acquired taste probably, but my missus has it now so I have to fight her for it!

I tried sauerkraut for the first time last weekend, it's a bit odd. I can't tell if it's tasty or rank.