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Post by blueadzuki on Jun 17, 2015 20:03:39 GMT -5
One problem with 'net recipes is that most of the ones I've found are either quick fix home recipes - seems most people don't want to wait a year to eat the results - or industrial/commercial. The quick home processing involves crushing or slicing every olive, the industrial recipes use NaOH, and i would like to avoid both if possible. Mark Dymiotis who i linked above suggests that lots of the flavour compounds are washed away in the slicing/crushing/rinsing process, and after tasting the results of just plain long brine-soaked olives, i would have to agree. I might try the airlock. T If I have learned one thing in my life it is to NEVER assume that something sounds so stupid that there are not people who will believe it to be true and act upon it. And while you can't save people from their own idiocracy, that doesn't meant you don't have an obligation to try, or blame when you fail (To quote my Grandpa "Just because something is impossible doesn't meant you don't have to do it.") Beef suet might work even better, since it goes waxy (well, tallow) at cool temperatures. Actually didn't a lot of people actually USE some sort of wax to cover the tops of things for cellar storage (I seem to remember reading someone saying that when they were a kid their parents would send them down to the root cellar to break the wax seal off pots of meat and scoop some out.) One the other hand, the bacon grease would probably taste better if you didn't want to scrape the stuff off on the other end (if you pitted the olives before you cured them, you could toss the whole thing in the blender and get one hell of a tapenade.) |
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Post by blueadzuki on Jun 17, 2015 20:08:36 GMT -5
If I have learned one thing in my life it is to NEVER assume that something sounds so stupid that there are not people who will believe it to be true and act upon it. And while you can't save people from their own idiocracy, that doesn't meant you don't have an obligation to try, or blame when you fail (To quote my Grandpa "Just because something is impossible doesn't meant you don't have to do it.") Beef suet might work even better, since it goes waxy (well, tallow) at cool temperatures. Actually didn't a lot of people actually USE some sort of wax to cover the tops of things for cellar storage (I seem to remember reading someone saying that when they were a kid their parents would send them down to the root cellar to break the wax seal off pots of meat and scoop some out.) One the other hand, the bacon grease would probably taste better if you didn't want to scrape the stuff off on the other end (if you pitted the olives before you cured them, you could toss the whole thing in the blender and get one hell of a tapenade.) One problem with 'net recipes is that most of the ones I've found are either quick fix home recipes - seems most people don't want to wait a year to eat the results - or industrial/commercial. The quick home processing involves crushing or slicing every olive, the industrial recipes use NaOH, and i would like to avoid both if possible. Mark Dymiotis who i linked above suggests that lots of the flavour compounds are washed away in the slicing/crushing/rinsing process, and after tasting the results of just plain long brine-soaked olives, i would have to agree. I might try the airlock. T I can sympathize. I STILL have that jar of dried uncured Peruvian olive I bought for my sister, simply because every curing recipie I have ever found assumes the olive you are working with are 1. green to half ripe (like they are for most curing plans) and 2. Raw. Doing it with olives that were left on the tree till they were soft and then dried is a whole different kettle of fish (presumably some sort of Lingurian version, since they like a lot of olives on their seafood) |
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Post by steev on Jun 18, 2015 2:59:06 GMT -5
Regrettably, perhaps, I honestly think we are not so short on humans that I should worry that my goofiness might lead some naif to ruin, but I admit to thinking there are too damned many of us already; I am totally convinced that such "least common denominator" legislation and predatory lawyer bullshit has had a very negative effect on society and potentially, on our gene-pool. When I was a kid in Paso Robles, the high point of Frontier Days was a parade; one thing I remember was a flat-bed truck with charcoal grills on it; they were grilling sausages, putting them in paper bags, and tossing them into the crowds; can't do that stuff today, insurance concerns, you know; somebody might get poisoned by a sausage nobody forced him to eat; somebody might be burned by a sausage he didn't have enough sense to let cool a bit. So much for small-town celebration; hello, big-town litigation; my, what progress we are making.
While I have no desire to purge the lower half of the intellectual bell-curve, as a person marginally interested in genetic progress; I admit to considerable uneasiness of such nanny-legal posturing. I'm not picking on you, blueadzuki, as I know you're far smarter than that; I'm just trying to deal with something that seems to me to be an issue.
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Post by blueadzuki on Jun 18, 2015 16:38:07 GMT -5
On a certain level I agree with you, but I am a guilt glutter. When faced with any problem, my first thought isn't "How can I solve/deal with this?" but "why is this problem 100% my fault, and why is it proof I am the worst person who ever has lived/is living/or will live in the history of this earth?" Hopefully, some day the antidepressants will start correcting that.
But to some up the point NEVER consume old engine oil. Unless you mean Old Engine Oil the beer, in which case (within sane limits) consume it quite often (not a beer drinker myself, but I know it makes a KILLER fried fish batter)!
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Post by steev on Jun 18, 2015 19:46:46 GMT -5
Well, everyone needs at least one "guilty pleasure"; whatever bloats your goat, eh? All the same, congrats on having achieved the all-time pinnacle of your neurotic obsession; I've never been able to muster much more than rather pedestrian looniness and crankitude, since my ill- (but thoroughly) spent youth. Reports that my behavior caused the extinction of the dinosaurs are scurrilous and mostly-inaccurate.
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Post by kyredneck on Jun 27, 2015 8:25:21 GMT -5
Capping with oil AFTER the initial ferment is done is perfectly safe, I've air-locked tomato sauce that way. I use a turkey baster to draw it all off the top in one big SUCK... 
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Post by blueadzuki on Jun 27, 2015 10:54:14 GMT -5
Actually, as I understand it, that's sort of the underlying idea behind the invention of pesto. Apparently, pesto was originally created by Genovese sailors as a method of combatting scurvy (yeah I didn't know basil had that much ascorbic acid either). Where other nations ships would have their barrels of sauerkraut or lemons/lines the ships of Genoa had a barrel of pesto for the sailors to smear on their daily bread. And as long as they kept the layer of oil on top intact, the pesto stayed good.
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Post by kyredneck on Jun 27, 2015 15:45:27 GMT -5
"..."For his second round-the-world voyage, Capt. Cook loaded 60 barrels of sauerkraut onto his ship. After 27 months at sea, 15 days before returning to England, he opened the last barrel and offered some sauerkraut to some Portuguese noblemen who had come on board. ... they carried off the rest of the barrel to give some to their friends. This last barrel was perfectly preserved after 27 months, in spite of changes in climate and the incessant rocking of the ship. The sauerkraut had also preserved sufficient quantities of Vitamin C to protect the entire crew from scurvy. Not one case occurred during the long voyage even though this disease usually decimated crews of voyages of this length."..." www.metroactive.com/papers/cruz/09.15.04/dining-0438.html |
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Post by kyredneck on Jun 27, 2015 18:58:19 GMT -5
..... If you think not enough lactic acid is developing, you could add vinegar to make it more acidic.... IMO, it would be better to increase lactic acid content by adding some sugar at the very beginning. I add 3/4 cup per gallon water to my beet kvass to make it stout with lactic acid and keep well at room temp. In 3-5 weeks all sweetness is gone. |
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Post by 12540dumont on Jun 28, 2015 20:08:45 GMT -5
Templeton, Acetone is not good, unless you're removing nail polish. Go here: anrcatalog.ucdavis.edu/pdf/8267.pdf and here: nourishedkitchen.com/home-cured-olives-moroccan/I haven't tried these yet, but they are next on my list: dosaguilasoliveoil.com/lacto-fermented-green-olives/ They have a lot of great olive recipes, but I haven't done the lacto ones yet. Last year I fermented 2 cases (24 quart!) jars of pickles and they disappeared from the farm in 2 weeks. Besides Plastic bags filled with salt water to keep things from floating, here's some other cool things I have found that work: Glass Frogs, the ones with holes in them fit nicely in wide mouth jars. www.bormioliroccousa.com/products/line/?id=97#/Fido%20Jar%20169%20oz/0/ I bought these. A regular mouth half pint jar fits in the mouth of these, fill them with salt water and they will keep olives from floating. I love these Fido jars. Because they have clamp lids, they automatically release pressure without having to open the lid and let in spoilers. Good luck with your new batches. Oh and I love your garden videos. |
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