Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Decades ago, my wife finished a jar of sweet gherkins, and had a brainstorm -- repiickle something in the juice. She cut up a bunch of Watermelon Rind, boiled it a while in the juice, , and they were absolutely delicious. It worked several more times in the same juice.
So -- what did she do Right, just by luck? Anyone ever try something like this?
I try something new every week. I have been working with my air fryer this week and am trying out a few things. These include:
1) Homemade tortilla chips and tortilla strips for salad topping.
2) Coating chicken with corn starch to increase tenderness and crispiness.
3) Roasting zucchini.
I used to send real (i.e., salt fermented, no vinegar) kosher pickles to my parents in FL and told my mother not to toss the brine. She boiled it and used it just as OP's wife did and became a pickle maker.
I recently decided to try making Chinese New Year mooncakes because there's a baking book out by a Chinese baker who grew up in the US and it has wonderful fusion recipes like honey pistachio (read: baklava) mooncakes. Anyway, the recipe calls for both Golden Syrup and lye water, which can be bought - but they can also be made at home and I made them. The golden syrup has some kind of complex chemistry going on that causes invert sugar (something with the glucose and sucrose) and I can't begin to describe the taste and how it's different from corn syrup or sugar syrup. I haven't gotten to the mooncakes yet, but I can hardly wait. So that'll be three experiments in one.
Decades ago, my wife finished a jar of sweet gherkins, and had a brainstorm -- repiickle something in the juice. She cut up a bunch of Watermelon Rind, boiled it a while in the juice, , and they were absolutely delicious. It worked several more times in the same juice.
So -- what did she do Right, just by luck? Anyone ever try something like this?
Yeah. I do that and also pickle onions - take some and add some. Always have pickled onions (red) on hand. Sometimes i will pickle mushrooms in a leftover pickle juice or garlic.
Also always save gravy/sauce leftover and meat, if isn't enough for one portion. I will plan to cook a soup where i could incorporate those leftovers. Sometimes my dishes have several different leftovers added over a period of few days.
I have zero waste policy in my home.
As of trying experimental things - i think most of my cooking is experimental. I never follow any recipes and often try to create a dish that i saw only on picture or ate in a restaurant.
I found an interesting secret about broccoli and similar vegs. Just throw them straight in the freezer, no blanching. Freezing and cooking both do the same to cell structure, so after freezing, they're "cooked" -- just rewarm and serve. Same for any vegs that you buy frozeb -- ignore package directions an toss them in boiling water umtil rewarmed. Or just steam them.
Green peas in a freezer bag? Put a pat of butter in a pan,put it on high, fork-stir a minute until frost steams away == lovely.
I try something new every week. I have been working with my air fryer this week and am trying out a few things. These include:
1) Homemade tortilla chips and tortilla strips for salad topping.
2) Coating chicken with corn starch to increase tenderness and crispiness.
3) Roasting zucchini.
I roasted some eggplant and then Brocolli in the air fryer, and then added it to a ziti (pasta) dish a while back, it came out great. I'm loving my air fryer more than I thought I would. Roasted Brussels sprouts are also incredible in it.
Yeah. I do that and also pickle onions - take some and add some. Always have pickled onions (red) on hand. Sometimes i will pickle mushrooms in a leftover pickle juice or garlic.
Also always save gravy/sauce leftover and meat, if isn't enough for one portion. I will plan to cook a soup where i could incorporate those leftovers. Sometimes my dishes have several different leftovers added over a period of few days.
I have zero waste policy in my home.
As of trying experimental things - i think most of my cooking is experimental. I never follow any recipes and often try to create a dish that i saw only on picture or ate in a restaurant.
Except for the sentence in red, we sound very similar.
Leftover au just becomes soup or broth for rice, stews, etc. I rarely use a recipe, except when trying to learn new things. Lately it's been cream sauces and curries. I've also been playing with rice flour.
Decades ago, my wife finished a jar of sweet gherkins, and had a brainstorm -- repiickle something in the juice. She cut up a bunch of Watermelon Rind, boiled it a while in the juice, , and they were absolutely delicious. It worked several more times in the same juice.
So -- what did she do Right, just by luck? Anyone ever try something like this?
Was she pregnant?
Can't imagine how "pickled watermelon rind" could possibly sound like a good idea!
Can't imagine how "pickled watermelon rind" could possibly sound like a good idea!
It's very common, though I've never had it myself.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
