need a saluminati icon

[learnteach]

Dinner: Roasted Carrots and Garlic; Mushroom and Garlic in chicken stock soup. Ice cream for dessert.
2 bags of roasted veggies in the freezer.
3 jars of garlic pickled (salt brine)
1 jar of carrots (salt brine with ginger)
cured porkbelly moved to a water bath (for a day, will pull tomorrow for pellicle) (4 lbs, 2 pepper, 2 garlic)
brisket curing in salt/bayleaf/peppercorn
tritip curing in salt/garlic

BUY MORE SALT!
sterilize kitchen.

rain is good time to roast veggies in the kitchen.

next up: dry and pellicle the porkbelly; add salt to the beef; put other tritip into cure

plan for food for Crosston ball/students; thinking chickens, soups, perhaps some bread...pottage of greens.

Comments

[cvirtue.livejournal.com]

How's this for your saluminati icon?

[marysdress.livejournal.com]

Hmmmm... Tell me more about the carrots please?

Carrots--

[learnteach.livejournal.com]

took a bag of organic carrots, washed and topped them all. Scrubbed the outside, trimmed the wispy roots. Tops and roots go into the stockpot (part of the veggie stock, with celery and onion bits). Carrots over 1" are sectioned, put in the pan, touched with oiled hands, and roasted at whatever it was until they were done--I think it was 350 for 80 minutes. Carrots smaller are split into sheets or spears (or cut into small sticks), stood up in a jar, and submerged in hot pickle: 2 TSP salt, 1 cup water, 1 cup vinegar. (You can change proportions). Dab of Trader Joe's ground ginger in the jar. Give a couple days in the fridge--the ginger adds some zing--carrots will be crisp and juicy and salty for about 2 months, but I never get beyond 2 weeks.

You can put the carrots in vietnamese sandwitches.

Re: Carrots--

[marysdress.livejournal.com]

The kids already eat a lot of carrots, but that sounds like something I could try for variety. Was wondering if you used powdered or fresh. Thank you!

Re: Carrots--

[learnteach.livejournal.com]

Intermediate--crushed, from TJ's. Note that I'll also cut the carrots into disks, cut ginger into disks, put in a simple syrup, then saute the whole thing down (with onion slivers, for me) and serve it as a chinese dish.

Re: Carrots--

[marysdress.livejournal.com]

Will look and see if mine has it, although I almost always have fresh in the fridge. My default green beans is fresh stir friend, add garlic and grated ginger at the end and then throw some soy sauce (gluten free in my case) at the last minute on high heat to carmelize.

Never did it for carrots. Am not going to think about that...