A little while ago someone commented and asked me what my favourite things are to snack on. I have been meaning to write a post on this and now today is the day.
I am definitely a snacker especially when I am out and don’t have time to pack a full on meal. I also like having 5 smaller meals a day because I find it easier to digest and I never reach a extreme hunger or what some like to call…
U R B A N B B Q – #hiatus #food #foodporn #foodie #barbeque #bbq #urban #urbanfood #meat #protein #kalesalad #pickles #hiatusbbq #losangeles #midcity #bakedbeans #veggies #chicken #plates (at Hiatus Urban BBQ)
Spicy pickled mustard greens are a must for many Chinese and Taiwanese dishes. Give this a chance if you’re a pickle hater: it’s a unique form of fermentation — not true pickling — and the greens are essentially pressed down and slowly sinks while it ferments versus soaked in a liquid.
For 6-8 servings:
8 oz. piece pickled mustard greens (suan cai)
1 tbsp. vegetable oil
2 cloves garlic, minced
1 bird’s eye chili pepper, sliced
1 tbsp. granulated sugar
Soak pickled mustard in a bowl of cold water for 10 minutes. Drain water and squeeze excess water with a clean kitchen towel. Chop pickled greens.
In a sauté pan, heat vegetable oil over medium heat. Add minced garlic and sliced chili pepper. Sauté until fragrant. Add pickled greens and granulated sugar. Sauté for 1 minute.
Serve with rice and other side dishes – it’s especially delicious on top of Taiwanese Beef Noodle Soup.
Store excess greens in a clean, glass jar for up to 14 days.
Dave grew pickles in the greenhouse this year. Time to get the canner out! Making dills tonight #pickles#greenhouselove #homemadefoodjunkie #homemade #gardeners #gardenharvest #cucumberseason #foodie https://www.instagram.com/p/B0kExkdgNmi/?igshid=hvvcg552btn
Albacore white tuna, tomatoes, and pickles for lunch today! So yum… if only I would have had some avocado on hand! . . . #tuna #tomato #pickles #lunch #lchf #lowcarb #lowcarbdiet #weightloss #health #keto #ketogenic #ketosis #ketodiet #ketogenicdiet #diet #fitness #lowcarbhighfat #healthyfood #food #itakepicturesofmyfood
Salad repeats again. I tend to do this when making my own meals. Get a bunch and then eat the same thing for days in a row. Friday saw a repeat of the potato salad and lotus root salad. Though there was a new noodle salad along with it, glass noodles. Quite good. I also had cheese stuffed meatballs as well.
On Monday I had curry. I made a ridiculous amount of curry on Thursday. Enough for a week of lunches. So this will be the same lunch I have all week.
There are times when what is printed to accompany a text is as equally interesting as the text itself or even more so.
Such an example is this advertisement from 1908 for the pickle manufacturer S. Kirkpatrick & Co. based in Nelson, New Zealand.
Kirkpatrick warned readers not to settle for ‘inferior Pickles put up in concoctions of acetic acid - unpleasant and unsatisfactory’ before touting its pickles as the ‘one best’ brand on the market. ‘They couldn’t be better if they cost more - couldn’t be as good if they cost less’.
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A. A. Grace, Atareta: the belle of the Kainga. Wellington: Gordon & Gotch, 1908, Alexander Turnbull Library, P 823NZ.
There are so many types of pickles in Japan. I made a sauce like tartar sauce with them. It is easy and delicious. Oysters are delicious in winter. A food rich in zinc and good for health. Japanese pickle sauce recipe Boiled egg mayonnaise Chopped pickles. Oyster ingredients and procedures Tempura flour Bread crumbs/Panko Wash the oysters with water. Fry in about 170 ° of oil. Remove dirt immediately. If the oysters rise, the bubbles disappear, and the high notes are heard, it’s okay. Video of how to make bread crumbs https://www.youtube.com/watch?v=vWbgO… Video of how to make tempura flour https://www.youtube.com/watch?v=QaCAd…
