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Jaegerwurst and more - A little less than a happy high
komos
komos
Jaegerwurst and more
At least some of the hanging sausages have dried to a evenly hard consistency, and may even prove edible when all is said and done. As I had suspected, however, the quads are moving at a much slower pace. I'm still thinking that as cool as the quad-chains looked when they were first formed, single links or perhaps dual-chained is the way to go.

For my one accomplishment over the weekend, I canned the results of the two-week mixed veggie dill crock. To be honest, I'm not entirely sure I have the fermented pickles thing down. I've followed the given easy-as-pie* directions, but the end product tends to be very garlicky and salty. While a good number of garde-manger techniques** have come pretty naturally, I'm still not happy with the pickles I'm turning out. Slavishly adhering to recipes isn't doing it either, so I may start picking the brains of people I know have this stuff down. You're on notice.

~*~

*I have a strange record with easy-as-pie directions. For instance, I can cite my very mixed results with the 30-min mozzarella recipe that seems to work consistently for everyone except me. I think I may crave complexity. Also? When all is said and done, pie is not that easy to do well. It is delicious, though.
**And then there's aspic, but that's a whole other story. I mean, I'm happy enough making stock rich enough to turn into flavor jelly when it cools, but I'm really unsure about packing meat and veggies in it and serving jiggly slices of the results. Even for me, that's a really hard sell.
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Comments
solipsistnation From: solipsistnation Date: July 13th, 2009 03:57 pm (UTC) (Link)
Pickles that are too garlicky and salty? Uh, oh no. Please don't make me eat the garlicky salty pickles.

Also, aspic is terrifying and awful. It traumatized my mother when she was small and she still can't stomach even the thought of it.
komos From: komos Date: July 13th, 2009 04:28 pm (UTC) (Link)
I think the biggest problem is that I'm going for half-sours and keep hoping that they'll magically appear when doing brined pickles.

My mom had the same issue with bologna and mayonnaise when she was pregnant with me, and to this day I can't eat the combo. Same goes for Miracle Whip which tastes just like it and I'm convinced was created by some demon of hell so that friends could torment me.
cook_ting From: cook_ting Date: July 13th, 2009 07:32 pm (UTC) (Link)
Bologna and mayo? Yikes! Shouldn't bologna, as a sausage, be served with delightful flavor mustard?
komos From: komos Date: July 13th, 2009 07:48 pm (UTC) (Link)
Those are my thoughts exactly. Mayo certainly has its place, but "on sausage" is clearly not it.
cook_ting From: cook_ting Date: July 14th, 2009 03:30 am (UTC) (Link)
These things simply are not done.
cook_ting From: cook_ting Date: July 13th, 2009 07:31 pm (UTC) (Link)
Please, please, please, please, please don't use aspic. Modern refrigeration and sanitation has completely removed the need for that horrible substance. I was forced to coat all of my wonderful creations in aspic for presentation during my garde-manger class and it would always render them inedible. Transparent meat jelly isn't fit for human consumption. There's no need to seal out the flies in a clean house, the food isn't going to rot or hyperoxidize the moment it's sliced, and no one wants a glossy sheen on their tasty nibblets anymore. Good god, make it stop!!!!
komos From: komos Date: July 13th, 2009 07:54 pm (UTC) (Link)
I can understand the appeal as a finish to a terrine, but it does seem like it's more for style than anything. My problems begin when the terrine is basically ALL aspic with some crunchy bits thrown in. I didn't love sweet, fruit-flavored jell-o molds when I was growing up in their heyday, so the thought of a savory meat and veggie jell-o mold makes me shudder a little.
cook_ting From: cook_ting Date: July 14th, 2009 03:35 am (UTC) (Link)
komos From: komos Date: July 14th, 2009 02:21 pm (UTC) (Link)
I'm thinking of spotted dick right now!
cook_ting From: cook_ting Date: July 14th, 2009 04:49 pm (UTC) (Link)
That sounds like a personal problem.
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