Random Food Blogging

[browngirl]

So I've been reading Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation , which is an interesting read. Aside of the obligatory anti-science foreword, it's pretty sensible, and has some recipes I want to try, such as storing apples in elderflowers until they taste 'like pineapple', and lacto-fermenting All The Things.,

Potato and Kale Salad
1 single serving bag good quality potato chips (I prefer salt and vinegar)
2 cups kale chips

Mix in a bowl. Eat with fingers. Serves 1-2.

… I kid, sort of. I mean, I eat this quite often, but it's hardly a proper recipe. Speaking of kale chips, I should write out my modified recipe -- I found that slow-roasting them at 250 for an hour produces greener, tastier results than baking at 350 for 20 minutes. ,

I could never be a locavore, not when I can buy Chilean quinces in the spring that are as richly perfumed as any spring blossom one could dream of. Due to last week's work disruptions I have a slight cash flow problem, but as soon as I have it resolved I am absolutely ordering some quinces and splitting them with bercilakslady. &

Because who doesn't like wine flavored with flaming sugar? I told WD that I want to make this for my next birthday party, and he helpfully pointed me to http://www.feuerzangenbowlesets.de/ . Now to Babelfish it (or convince him to translate) and acquire a set! And then it'll be flaming punch for everyone!

Comments

[browngirl.livejournal.com]

Yeah, I started with the slow bake because I was tired of burning the chips, but I find I really enjoy the 'greener' flavor as well.