grilled cheese sandwich



This is Jamie Oliver's idea, toasted cheese on the outside, so cheese inside and out, and I must say, it is brilliant. Here, watch. 

sweet ginger pickles


11 lbs, 6 oz cucumbers


Quartered, some were cut into 6ths. 

The cucumbers soaked in lime solution overnight. One cup lime to 2 gallons water. They were more crisp when removed than they were when they went in. The plate holding them down froze with cucumbers sticking to it like a porcupine, except on the bottom. I think the lime actually raises the freezing point of water, but I don't know for sure.


2 gigantic hands of ginger



As I finished up, the sky turned to gold.


I am now the proud owner of 6 quarts of extremely delicious sweet ginger pickles. 

Extreme.

That should last at least 2 weeks. 

Gyros, dolmades, gorgeous summer tomato, sour cream


What a delightful meal. Somebody else prepared the gyros and somebody else prepared the dolmades, so all it takes is one minute to nuke.

Somebody on t.v. said their husband doesn't like fresh tomato.

Divorce him!

That's just too weird to live with.

Fresh tomatoes are a million times better than cooked tomatoes and that's a scientific fact that I just now made up.



Baked breaded haddock, miso soup with kombu and bonito dashi, wakame, and tofu


Wakame and tofu in kombu/bonito dashi ↑.


With soy sauce ↑.



With miso added ↑.


My own sweet ginger pickle, onion, mayonnaise ↑.


Breaded haddock that comes in a box already breaded. Just bake it.

How con v-i-e-e-e-e-e-e-e-e-e nient. 

hamburger patty with homemade sauerkraut

This doesn't look all that interesting, and I had doubts, but then the combined taste is quite extraordinary. The two things together defy maths because it goes, 1 + 1 = 14 million.

It blew my mind.

Homemade sauerkraut is fascinating. I don't understand how commercial sauerkraut came to be so incredibly vapid. Why would they even want to do that? Why be so plain?

I put in too much jalapeƱo the first time that increased with fermentation, so that was checked with sugar, and the taste is extraordinary. The next batch leaves out peppercorn and fennel seed and has ginger instead. And it too is extraordinary. It's taken my whole life to discover how fantastic salted fermented cabbage can be, all because I thought what the commercial interests did with it was all that there is to sauerkraut. But that is so wrong that it's not even funny.

It's not funny what America did to sauerkraut.

Here's an idea for you that will make you a fortune. Contrive a line of different types of sauerkraut, from hot to sweet to dynamic such as with ginger or turmeric rhizome, or both. And people will beat down your door to get them. There. You now have the formulation to make yourself millionaire.

You're welcome.




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