posted May 16, 2014 03:05 PM            

Recently picked up the Art of Fermentation and it has several recipes I'm going to try out.

This weekend it is Honey Wine/Mead, appears very simple to make, honey with water added at least until a 2 to 1 ratio of Water to Honey is achieved.

A Mexican version is named Baalche is 17 parts water to 1 part water

posted May 16, 2014 05:46 PM            

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Originally posted by Ellynlvx:
Ah, for the HoneyMoon?

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Cute..you are adorable

More philosophy, I love good food and drink, esp handmade things, do not like complicated processes for making it.

Though, have had some requests..mostly from females, usually for booze..hmm..wait a minute..

posted May 16, 2014 10:13 PM            

Just kidding. I once received a bottle of honey wine as a gift and I love it.

posted May 16, 2014 11:26 PM            

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Originally posted by 12muddy:
I like it the old-fashion way. Ya know, using saliva to ferment honey.

Just kidding. I once received a bottle of honey wine as a gift and I love it.

You've inspired me. Imma buy some more honey to make wine.

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Hmm, had heard of chewed potato beer, not honey wine made that way.

Think I'll pass on that one though!

posted May 21, 2014 07:41 PM            

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Originally posted by cappy1277:
My mother makes kimchi by the gallons lol.

I remember when I was younger, she would fill a huge plastic tub with cabbage, put all the ingredients into it, stuff it into glass jars and then bury it or put into the extra fridge we kept. The older the kimchi the better

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Nice, I'm more of a Veg guy then a steak and potatoes type, so I see Kimchi as a very flexible item.

Side dish, use it like suarkraut, topping for BBQ'd items like Burger and Roasts

And really cheap and healthy..won't make a lot at first, have to experiment a bit

The Mead is coming along nicely, steady stream of bubbles in the vapor lock. My Neighborette said she wants to try some w/me..told her she is trying to get me drunk to take advantage of me..

posted May 21, 2014 10:27 PM            

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Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course.

posted May 21, 2014 10:49 PM            

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Originally posted by Ami Anne:
This is not related but just something interesting, I thought. I had a bottle of orange muscat in my cabinet. I have had a few parties where people have brought me wine. I stick it in the cabinet. I tried this stuff and it was glorious. I called the wine store and they said it was expensive. Man, this was so amazing. Anyone ever taste it?

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Sounds good, have never tried it.

Need to ask Cappy for a Kimchi recipe, the one I have calls for a kind of flour based rue with ginger and red pepper

posted May 21, 2014 10:59 PM            

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Originally posted by Padre35:
Sounds good, have never tried it.

Need to ask Cappy for a Kimchi recipe, the one I have calls for a kind of flour based rue with ginger and red pepper

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I never tried to make kimchi so I don't have a recipe....actually hate the stuff lol. After being raised by a korean mother you develop an aversion to it. You get kimchi breath and it starts to come out your pores lol. All I remember is coarse salt and chili pepper paste.

Here is a recipe I found online that sounds like how my mom used to make it
http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee

posted May 21, 2014 11:01 PM            

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Want To Ask Any Question About Bible Prophecy? Go For it. It is Free, of course.

posted May 22, 2014 09:48 AM            

quote:

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Originally posted by cappy1277:
I never tried to make kimchi so I don't have a recipe....actually hate the stuff lol. After being raised by a korean mother you develop an aversion to it. You get kimchi breath and it starts to come out your pores lol. All I remember is coarse salt and chili pepper paste.

Here is a recipe I found online that sounds like how my mom used to make it
http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee

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posted May 22, 2014 10:41 AM            

My Great Grandmother used to make sauerkraut.

I still have this huge slicer she used to make it, sort of a two foot wooden thing with blades.

posted May 22, 2014 08:23 PM            

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Originally posted by Ellynlvx:
Kimchee is pretty good.

My Great Grandmother used to make sauerkraut.

I still have this huge slicer she used to make it, sort of a two foot wooden thing with blades.

She used this huge crock, too.

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That would make a lot of kraut!

I'm thinking about taking some pottery classes so I can make my own crocs for fermenting and producing flavored vinegars

posted May 22, 2014 08:32 PM            

Cabbage certainly cooks down.

posted May 23, 2014 01:52 AM            

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Originally posted by Ellynlvx:
Oh, I don't know.

Cabbage certainly cooks down.

You work with what you got, Padre. I admire that.

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Thanks EllyX, makes life more interesting then just buying everything and then wondering why there is no happiness to be had in consuming.

posted May 23, 2014 07:02 AM            

quote:

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Originally posted by Padre35:

I'm thinking about taking some pottery classes so I can make my own crocs for fermenting and producing flavored vinegars

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posted May 24, 2014 12:05 PM            

Oy.

Hand Work.

It's a series of small steps to make something large by hand, timing is everything. And Temperature.

You can't leave off half-way, you have to make a commitment to the creation.

I do love Ceramics, though. It came Naturally to me.

I was reminded of my pottery days when I read about Michelangelo, cause the world just fell away, and I became So focused.

When I was taking the class, I just *happened* to find all these millions of glazes.

Some of the reds were so vivid that the Teacher asked to use some to make his red hot chili peppers

posted May 24, 2014 05:06 PM            

quote:

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Originally posted by Ellynlvx:
Well, you must be much better with a wheel than I ever was.

Oy.

Hand Work.

It's a series of small steps to make something large by hand, timing is everything. And Temperature.

You can't leave off half-way, you have to make a commitment to the creation.

I do love Ceramics, though. It came Naturally to me.

I was reminded of my pottery days when I read about Michelangelo, cause the world just fell away, and I became So focused.

When I was taking the class, I just *happened* to find all these millions of glazes.

Some of the reds were so vivid that the Teacher asked to use some to make his red hot chili peppers

That was a Wonderful Class. I do recommend it, Padre!

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posted May 25, 2014 03:50 PM            

Oh dear, tried the mead today..wow..a bit syruppy, needs more yeast to consume that sucrose/glucose

ATM, would make a great ice cream topping!

posted May 27, 2014 08:48 PM            

Filed under ferment and learn:

Added three table spoons full of yeast and went for a walk, when I came back..a yeast ftn had leaked all over the place!

The yeast I used the first time was not active, this active yeast went crazy in the fermenter and even a bit made it past the rubber gasket around the lid..fortunately or it probably would have popped the lid off and sprayed a brown goo everywhere!!!