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  1. #21
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    Quote Originally Posted by jm2hill View Post
    Care to post the cantaloupe one? I have one sitting in the fridge that I don't feel like eating!
    I took a photo of the cantaloupe pickle from Chang's book. One thing I will say is that they taste best eaten within the first 4-8 hours. I left a small amount over night and they were too sweet -- though my one-year-old still loved them.

    Also, here is a picture of my test jars.

    k.
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    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  2. #22

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    Why is they upside down, sir?

  3. #23
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    I don't see quantites for the brine ingredients in that recipe page. Is that info higher up on the page?

    I'd like to give the melon pickling a try.
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    David (WildBoar's Kitchen)

  4. #24
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    Quote Originally Posted by BurkeCutlery View Post
    Why is they upside down, sir?
    No reason really. I thought it looked better.

    And here is the recipe with ingredients (duh). Thanks for catching that.

    k.
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    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  5. #25
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    Thanks!
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    David (WildBoar's Kitchen)

  6. #26
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    Today I made a carrot pickle at work that I make periodically. I julienne carrot and radish and toss it with salt, minced shallot, mustard seeds, fresh bay leaves, and allspice. Mostly carrots and just a bit of the radish and shallot. lots of mustard seed though. I'm really digging fresh bay leaf too lately. Anyway, I just let it sit out at kitchen temp until after service and then top them with a straight white wine vinegar and granulated sugar pickle. Salting vegetables awhile before processing them further is a technique I'm becoming fond of. We also make a Rutabaga sauerkraut at work where we rate the rutabaga, salt it all day, then cook with onion, white wine, white wine vinegar, and caraway seeds slowly. Not a ferment pickle, but still nice. I have been wanting to make a fermented turnip sauerkraut, though.

    The carrot/allspice pickle goes on a duck sandwich that is confit meat, duck liver pate, duck and ham terrine, red white shallots, and frisee on baguette--a take on the bahn mi--'m hungry now. eat me.
    Music--Food .:':. Dancing--Eating

  7. #27
    Ok, I got some stuff done today. First up was pickled brussels, pretty straightforward pickle with apple cider vin, garlic and chile flakes...i used the chile flakes in all of these. Then I tried some pickled carrots, inspired by some that I had at Tartine Bakery on a trip to San Francisco last year. F'n amazing! I'm hoping these will even be half that good. Also did some limes with garlic and some campari tomatoes I had sitting around. Good times. Please excuse the poor photography.


  8. #28
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    Very nice. I love my pickles with spice or chili in them. Sometimes I like doing a curry pickled asparagus. I'm interested how the tomatoes turn out. That hadn't occurred to me before. I thought they would just become a mushy ball.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  9. #29

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    Nice variety!

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