Taylor ham

Christine Dabney said:

On Sat, 29 Sep 2007 21:00:11 -0600, Arri London <[email hidden]>

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Oooh! Yes please! One of my favourite vegetables.

Okay!!!!!!!!!!!! I

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I will be in ABQ through the rest of the year. Just got a new
contract....Hallelujah!!!

That's great! Same place?

Nope..it will be at Women's Hospital. I worked there for a bit last
year. I am hoping to extend through the spring...

Ah that's Lovelace.

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I am ready for some fall and winter cooking, gal!! Lets cook
something!!!

Christine

Sounds good to me! Will email you!

Okay!! I am getting a list started of things I want to try to cook
this fall and winter. Steve just got me interested in a few things,
of which stuffed cabbage rolls are one. And of course, sauerkraut,
and latkes. I have never done any of those things. I have cooked
with sauerkraut, but never made it.

Do you have a list? 😉

Not really. Cooking for a fussy eater tends to dampen the food
enthusiasm somewhat. Especially on a restricted budget.

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I will be off the week after Balloon Fiesta...so maybe we can hook
up... Email me...or call me.

Christine

OK will do. Did promise a lunch after all.

Sqwertz said:

Arri London said:

Thanks! Sounds easy enough
My kimchi rarely ferments properly and not really certain why. Was
thinking about buying one of those wine 'cellar' fridges should lottery
luck every happen. Need a nice cool but not cold place to ferment
certain things and we just don't have that in this house.

I do my kimchi at 78F just like I did the sauerkraut. About 7
days usually. It seems to ferment faster than sauerkraut.

-sw

Reflecting on the matter after looking up the making of sauerkraut may
have found the problem. Haven't been using non-iodised salt; apparently
the iodine can suppress fermentation. Had better luck in London where
sea salt was cheaper so that's what was bought. May try the kimchi again
with some sea salt.

I'd be interested in your recipe for kimchi - absolutely love the
stuff!

Rich

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I do my kimchi at 78F just like I did the sauerkraut. About 7
days usually. It seems to ferment faster than sauerkraut.

-sw

On Sun, 30 Sep 2007 21:59:18 -0600, Arri London <[email hidden]>

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Christine Dabney wrote:

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> I understand there is a decent place in ABQ to buy sausages, Alpine
> Sausage Kitchen, or something like that.

Yes indeed! Indian School Road west of Carlisle, corner of Girard. We go
about every six weeks or so.

Oooh..let me know when you go!!!

OK but it's usually during the week. My mother has been going there for
years.

That works for me. Nurses don't work regular hours...many times we
are off during the week. This week, I am off today, and I got
tomorrow off as well. Next week, I am off Wednesday and Thursday. It
varies.

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What is in yours, that makes it spring/summer?

Christine

The dried beans which are not spring/summer of course. But it's the
fresh green beans, new potatoes, early tomatoes, courgettes (zucchini)
and the fresh basil for the pistou. The cheeses that go in there such as
parmesan and gruyere aren't truly seasonal.

I think I combine recipes. Patricia Wells has several variations on
soupe au pistou. One is a winter version, and another is the summer
version. I like Richard Olney's version too.

One thing I do now, is make it with water. I like the flavor of the
vegetables coming through, rather than them superimposed on top of
broth.

I think I see this soup in my near future...LOL

Christine

On Sun, 30 Sep 2007 22:01:09 -0600, Arri London <[email hidden]>

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Christine Dabney said:

On Sat, 29 Sep 2007 21:00:11 -0600, Arri London <[email hidden]>
wrote:

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That's great! Same place?

Nope..it will be at Women's Hospital. I worked there for a bit last
year. I am hoping to extend through the spring...

Ah that's Lovelace.

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Yes it is. They have a brand new NICU. I like the folks there.

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OK will do. Did promise a lunch after all.

And I have a roll of Taylor Pork Roll left. 😉

Nancy won't mind if I share it with you, will you Nancy? 😉

Christine