I'm going to have a go at making a nukadoko. Anyone have any experience, advice or tips?
22 bucks FOR A STRAWBERRY!?! That's absolutely nuts. The first 2 don't even look ripe.22 bucks apiece
22 bucks FOR A STRAWBERRY!?! That's absolutely nuts. The first 2 don't even look ripe.
And to be frank... usually the smaller ones taste best. The bigger they are the more watery they get.
Take a more careful look at the boxes...
So on the off chance they actually are sweet... it's still.. 22 bucks. For 1 strawberry. For 20 euros I can buy at least 10 kilos of the very best top quality strawberries when they're in season. It's one of the few things grown in the Netherlands that's actually pretty decent.
Not saying I would pay 22 bucks for a single strawberry at all. Heck I even try to pull my wife away from strawberries every time we go to the grocery store together, just wanted to bring to your attention to the fact that the colours seemed to stem from special varieties or something like that, not from being unripe.
Yeah sorry it's was a fair point. I just couldn't get over the ridiculousness of the price. I guess I'm just a bit snobbish when it comes to strawberries - and their prices. Can't wait until the season starts again... I usually eat a pound a day for the entire season. They're close to my heart!
Reminds me how a few years ago there was this trend to reintroduce 'forgotten vegetables'. While some of them were indeed very nice.... some of them indeed deserved to be forgotten.Obscurity does not mean better, there's a reason Darwinism is a thing.
Here is the best recipe I've tried so far http://seonkyounglongest.com/korean-napa-cabbage-kimchiMake Kimchi. Can't get enough of it and 10 bucks for a .75 gallon is kinda pricey for mostly cabbage.
Maybe I can get some help, I have wanted to make some sauerkraut but really haven't done any research into it (I've done no research). I took about a qt. container, filled it with shredded green cabbage, then filled the container 1/2 vinegar + 1/2 water, added some salt and sugar, cumin seeds, coriander seeds and black peppercorns. It's been in the fridge for about 6 months and I tasted a little bit of of the "soup" which pretty much tastes like coriander seeds. But the cabbage is not plump, should I take it out of the fridge? Does anybody think it'll still ferment? Should I keep it anerobic (without oxygen)?
I'll have to have a go at that. My first batch of sauerkraut will be (hopefully) done on Monday.
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