Today's fun thing to quibble with

[minoanmiss]

How to store ten global pantry staples (in the fridge)

Comments

[ororo]

that reminds me, I haven't made preserved lemons in several years, and they're so easy.

[jadelennox]

i had to add about 3 times the salt recommended by the recipe I used to get them to juice enough to cover them, and in the end I added a little bottled lemon juice to be extra careful, so no lemons stuck out above the brine, but I adore the jar I've made.

[magid]

If you don’t care about them looking super pretty in the jar, you can just quarter the lemons, and lightly squeeze them as you put them in….

[acelightning2]

I tried to make salted lemons once, but they just tasted like salty moldy lemons. I make my own Chinese chili oil, and I'm working on making homemade steamed buns. I've been cooking for seventy years - I first learned to make scrambled eggs when I was seven, and could reach the top of the stove without kneeling on a kitchen chair. So I've learned a whole lot about ingredients, how to make food keep better, and how to make Hunan-style salted sliced chili peppers. And that article should be very useful for people who've never heard of gochujiang.

[magid]

Preserved lemons failed if they molded or tasted like it. (I’ve had many successes, but also some failures, and haven’t figured out the difference yet as to why.)

[acelightning2]

I suppose I didn't wash the lemons vigorously enough before I cut and salted them. I'm not sure what I'd use them in. But the idea was interesting

[magid]

They’re great as seasoning (cooked with) rice (chickpeas optional), especially if the rice is under some chicken. Also lovely in tomato-bsed stews, tagines, and similar sorts of dishes.

Pantry staples

[dialecticdreamer]

I just got my sourdough starter to the flavor that I like, and put it in the fridge today. That means that it's time to start fermenting a batter of chickpea flour, so I can practice a new set of recipes. Every month I try to master a new dish from somewhere at least five hundred miles from my zip code.

That article just reminds me of how very many international foods I rely on a grocery store to supply. Snerk. I'd rather make them myself, but needs must.

Doing any kind of culinary exploration on a shoestring budget requires three things: patience, a plan, and plenty of creativity, especially to use up the sauces which end up being far too spicy for my tastebuds.

[jadelennox]

some of the things they say "weeks" are "years". like, miso? it's fermented? I've never had miso go bad, ever.

[magid]

It also survives fine in the freezer, if you don’t have fridge space for a while.

[full_metal_ox]

Tell that to my sister-in-law, the Grand High Arbiter of all things Eww, Yuck, and Gross. In preparation for my move from Ohio to Florida, she made me chuck anything more than a year past the expiration date on the label; this included several jars of South River Miso, a fancy artisanal brand (I was fortunately able to sneak some of the Danger Miso, along with some plastic-wrapped Danger Cheese, to my best friend, and we did have a cooler in the van.)