I dont think anything annoys me more than magazines and papers - TopicsExpress



          

I dont think anything annoys me more than magazines and papers telling you how to do a quick pickle which basically just means salting a bit and eating. Wasnt one in the Times last week posted here in a longer article, a kimchi? Was it David Tanis? All I have to say, is if you have the patience to wait a day or two, you have a decent light ferment. I just opened a jar of kimchi I started Saturday I think, and its great, already sour. Whats the big deal, people cant think a day ahead? Theyre afraid of actually making something that tastes good? Magazines are afraid of getting sued because theyre too stupid to realize you cant be harmed by lactobacili? I mean really? A pickle in a few hours is an impossibility. Thats salting or marinating. Or dousing in vinegar. Not pickling.
Posted on: Tue, 27 Jan 2015 05:33:13 +0000

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