What component (not dish) did you make from scratch (ferment, cure, pickle, spice blend) that you ar

Discussion in 'Food & Cooking' started by eastshores, Jul 9, 2013.

  1. eastshores

    eastshores

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    For me recently is has been pickles. We're entering summer and in Florida that means a ton of fresh summer veges. I had a roast beef sandwich for lunch today with my dill spears and was happy to have them. They are saltier with more garlic and more acidic than store bought :)

     
    trooper likes this.
  2. pollopicu

    pollopicu

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    Those pickles look great, Shores.

    Today I made buttermilk by mixing whole milk and vinegar.. that's pretty much my contribution. /img/vbsmilies/smilies/tongue.gif
     
  3. teamfat

    teamfat

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    I cleaned, salted and pickled some smelt the other day, working on making something like boquerones, but they taste more like basic pickled herring.  I like them.

    I think next batch I'll go the smoked kipper route, see how that turns out.

    mjb.
     
  4. siduri

    siduri

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    Home made:

    english muffins

    bagels

    picallilli

    bread and butter pickles

    boiled fondant (this is actually good, not like the powdered sugar kind)

    quince jelly

    the first four of them are things i can't find here in any specialty store and have had to make my own. 

    There isn't much that i buy ready made actually. 

    edit: i just realized i did what annoys me when others do it - i didn't really read the post carefully.  the first two aren't components, but dishes in themselves - but, i guess they're components of a nice breakfast /img/vbsmilies/smilies/smile.gif
     
    Last edited: Jul 10, 2013
  5. chrisbelgium

    chrisbelgium

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    I make all kinds of jams and jelly; from handpicked elder berries, rosebuds, quince (hard to find here), apples (with added spices). Also from bought fruit like pine apple, mango (adding orange zeste & juice), apricots, cherries,..

    Once in a while I make flavored vinegars which are nothing else than handpicked herbs macerated in white vinegar. Tarragon vinegar, elderflower vinegar, rose petals vinegar...
     
  6. eastshores

    eastshores

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    • Pollo.. buttermilk counts! Can you really just add vinegar to whole milk to get that? I've been wasting it in the past!
    • Tf.. pickled fish.. man I am sure it is good but I've never had such.
    • Siduri.. you are a busy bee. English muffins sounds great.. I've made pretzel rolls and it was worth the time and effort, probably not too far from your bagels.
    • CB.. I love the idea of flavored vinegars. I hadn't even thought to do that but I will now!
     
    Last edited: Jul 9, 2013
  7. pollopicu

    pollopicu

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  8. mike9

    mike9

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    Great tip on the buttermilk.  I just made a tub of rub for BBQ.  Another thing I like to make is a balsamic reduction.  The last batch I made I added a cinnamon stick, some vanilla and a couple cloves to the pot.  It's great for dressing up a plating.
     
  9. maryb

    maryb

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    My bison rub comprised of salt, garlic powder, onion powder, black pepper, rosemary, celery seed, dill
     
  10. mike9

    mike9

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    Sounds like a good rub.  My standard rub is:

    paprika

    smoked paprika

    celery salt

    black pepper

    garlic powder

    onion powder

    dry mustard

    cayenne pepper
     
  11. scubadoo97

    scubadoo97

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    As a burger topping yesterday I made sliced portabella mushrooms browned and finished in port, topped with English Cheddar which was melted a bit from the hot mushrooms
     
  12. ordo

    ordo

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    A friend of mine brought this spicy pepperoncino jam from Rome and challenged me to replicate it. Please click the image to see Fattoria Sila web site.



    Of course, i love challenges. After a couple of fails I could mimic the jam almost exactly in texture, color, taste and aroma.

    Then i did another batch adding to the jam 1 clove, 1 star anise and 1/4 stick cinnamon. And that came out just glorious. And I'm not being modest here. It's a heavenly hot&spicy pepperoni jam.

     
    Last edited: Jul 10, 2013
  13. teamfat

    teamfat

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    I had a cream cheese based sandwich for lunch.  I bet some of that pepperoni jam would have been a treat on it!

    mjb.
     
  14. chicagoterry

    chicagoterry

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    I always have several different varieties of garam masala made up in jars as well as a blend of chilis for chili powder and another jar of roasted and ground cumin. I have a couple of homemade "curry powders" for when I'm in the mood for a bit of South Asian flavor but don't feel like making an actual Indian dish.

    Then there are the jars of chicken stock in my freezer.

    The other component I make often and am always happy with is a chunky, simmered tomatillo salsa, loosely interpreted from an old Rick Bayliss recipe. And pickled red onions to go on fish tacos.
     
  15. siduri

    siduri

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    I forgot ketchup - i always used to make ketchup when making hamburgers for the kids.  Now i can't eat any bought one.  So easy to do.  I just would make it when i decided to have hamburgers and keep the rest in the fridge.  But i did can it once.  Now i rarely have hamburgers, and when i do i just like picallilly on them. 

    I used to make the hamburger rolls too. 
     
  16. antilope

    antilope

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    deleted.
     
    Last edited: Jul 11, 2013
  17. ordo

    ordo

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    Baba ghanoush prep, a favorite dip.

     
  18. chrisbelgium

    chrisbelgium

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    Here's another baba ganoush fan!

    If you could post your spicy jam recipe, I would be very gratefull, Ordo.
     
    Last edited: Jul 10, 2013
  19. ordo

    ordo

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    Of course my friend. It involves a series of steps, the first one is making your own pectine. Give me some minutes.
     
  20. maryb

    maryb

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    For me sugar in a beef rub is wrong, a flavor profile I do not care for.