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I've made my fourth consecutive batch of yogurt! Or some variety of fermented milk product, starting from a yogurt culture. I don't know if the way I heat my milk is "real yogurt" or not. It's varied, anyway, but tend to be mild warming, then a long 'cook' in the oven with the pilot light on. I had one batch I heated to be hot and held that for a while, and it came out much curdier than usual, almost like yogurt cottage cheese especially on top. OTOH this latest batch I just heated mildly, and there was still curds or grains on the surface. I wonder if some yeast got in and I'm making a sort of kefir.

For most of my life, cruciferous vegetables have been broccoli. I gagged on my parents' Brussels sprouts, and never saw the point of cauliflower. A while back I started getting into kale ("so nutritious! superfood!"), either frying it in a pan or heating it in a bit of water in pot (steam-boil?) Occasionally microwave, but ehhh.

This week I finally bought a head of cabbage. ("Cheap! Robust!") Still working on what to do with it; first batch (mostly outer leaves) I did the pot thing to. Second, more chopped up, I fried in olive oil, adding a bit of Worcestershire sauce and sriracha and black pepper. Ended up feeling pseudo-Korean. I liked it.

I've also gotten good at grilled cheese sandwiches. Yes, it's not hard. Still, it's a new thing. Now I wonder if I could make patty melts. (My burgers lean that way anyway, since I never buy buns, but I rarely try grilling the bread or some onions.)

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( 5 comments — Leave a comment )
Jul. 12th, 2016 12:41 am (UTC)
Do you find Brussels sprouts too bitter? Roasting the hell out of them turns them nutty and sweet.
Jul. 12th, 2016 12:45 am (UTC)
I dunno, I haven't had them much since childhood, except for the occasional vegetarian banquet where they've been okay. But as a kid, they were one of my three gag foods, along with fried slab of beef liver and fried slab of eggplant. I could barely swallow them. As opposed to mushrooms and lumps of avocado and chicken liver, which I disliked greatly, but could chew and eat.

I don't remember much of why, just the gag itself.

Edited at 2016-07-12 12:45 am (UTC)
Jul. 12th, 2016 02:23 am (UTC)
Some folks likes radishes, some curlye kale,
But give I boiled parsnips
And a great dish of taters
And a lump of fatty bacon
And a pint of good ale!
Jul. 12th, 2016 12:33 pm (UTC)
I find that cabbage works very well in stir fries.

Also, though this isn't a practical motivation, when I slice a red cabbage in half, it's visually wonderfully convoluted.
Jul. 13th, 2016 06:01 pm (UTC)
Stir fries, I can see that.
( 5 comments — Leave a comment )


Damien Sullivan

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