2013

  • Some great Paleo reading has arrived!

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    Since receiving my online book order from Chapters, I have made two batches of fermented foods by following the Wild Fermentation book.  The first was a small batch of sauerkraut using good old green cabbage.  It went so well after only a week that we had to get more produce (green cabbage, red cabbage, rutabaga, & beets) for a second batch.  The second batch jars are still fermenting (one week in), but I might let it go for 2 weeks before tasting to see if an extra week makes a good / noticeable difference.  I also made sure to pickup some wide-mouth mason jars, which make caring for the veggies much easier than the regular jars.

    The Practical Paleo book is a fantastic intro book, I highly recommend it as an initial book to read for its easy to understand approach, light details, and excellent meal plans and recipes.  The Paleo Solution is a natural second book to read; good for those that like to know the deeper details, as well as additional topics like exercise and sleep.

    I picked up Well Fed 2 as a recipe filler, and was glad I did as it has a great selection of "condiments" and other spicy dishes.

  • 10 day old sauerkraut (fermenting vegetables)

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    This is my second batch of ferments, and it is getting harder to wait until this weekend (like I wanted) when they'll be 2 weeks old.  In no particular order I have jars of green cabbage, red cabbage, rutabaga, & beets; as well as some mixed jars of green cabbage, red cabbage, & rutabaga.

    As you can see, I am using wide-mouth mason jars, inverted regular mason plastic caps as a barrier, and glasses filled with brown rice (finally found a use for what will no longer be eaten) as weights.  Not fancy, but definitely works well.

  • Cast iron cookware in the house!

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    In truth, it does take a bit of a change in your habits when cooking on Cast Iron; scrub immediately with water, no soap, and keep the curing process going by applying more oil.

    Having made the switch however, I can say that I will never go back to non-stick or metal cookware; i enjoy cooking with lower heat settings while these puppies keep all the heat locked in and evenly spread out.

    You can follow the link I provided in my Return of Cooking on Cast Iron post to learn the main reasons behind the switch.

  • The two week ferments taste test

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    The wait is finally over, and here are the first scoops of 2 week old ferments.

    In hindsight, I probably shouldn't have used a black plate, but I don't exactly plan my photo's.

    Having tasted them all, I can safely say two things.

    1. I definitely like the cabbage based ferments more.  Rutabaga is quite sharp tasting and the beets are a close second.
    2. The cabbage had a more familiar (sauerkraut) and distinctive taste from my initial one week batch.  Maybe something was done differently with this new, but one week cabbage still holds the gold.

    All-in-all, a very successful batch; filled with learning.

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