We Quit Cigarettes

[electrycmonk]

My extracts aren't finished quite yet, but for the orange, I peel off very thin strips of the rind with a knife -- if there's a bunch of white pith on the strip, just scrape it off with the back of the knife.
I used... maybe a tablespoon or two (roughly) of rind to about 2/3 cup of vodka? It's been sitting since March 13th, so I'll try using it after May 13th.
The vanilla has been sitting since the fourth of February, and isn't quite dark enough for my satisfaction. I might try it in May. One scraped bean to about 1/2 cup of vodka.

Speaking of letting stuff set & cure.
This is the second batch of asparagus that I am pickling with the leftover pickle juice. It's been cooked and now it's sitting in that juice for about a week now.... Still have a few more weeks before I'll be ready to test it out.

 

[ShannonR]

Speaking of letting stuff set & cure.
This is the second batch of asparagus that I am pickling with the leftover pickle juice. It's been cooked and now it's sitting in that juice for about a week now.... Still have a few more weeks before I'll be ready to test it out.

Lacto fermented or vinegar pickled? Never thought of lacto fermenting asparagus before but I bet it would be good!!! My absolute favorite pickled product is lacto dilly beans.

 

[electrycmonk]

Lacto fermented or vinegar pickled? Never thought of lacto fermenting asparagus before but I bet it would be good!!! My absolute favorite pickled product is lacto dilly beans.

vinegar based pickle juice. I got the idea of lackto-fermenting - it is very likely quite yummy- but, as I'm not a fan of cows milk much anymore......(shrugs) even though i'm still a big fan of yogurt of all types.... I will look into this method for the future.

 

[aart]

vinegar based pickle juice. I got the idea of lackto-fermenting - it is very likely quite yummy- but, as I'm not a fan of cows milk much anymore......(shrugs) even though i'm still a big fan of yogurt of all types.... I will look into this method for the future.

Better do some googling Not just about milk products.

 

[ShannonR]

vinegar based pickle juice. I got the idea of lackto-fermenting - it is very likely quite yummy- but, as I'm not a fan of cows milk much anymore......(shrugs) even though i'm still a big fan of yogurt of all types.... I will look into this method for the future.

Lacto fermentation doesn't have anything to do with dairy products. The brine is salt based, just salt and non chlorinated (bottled unless you are on a well) water. As the veggies ferment the salt taste goes away and the pickled taste emerges. It's awesome.

 

[CindyinSD]

vinegar based pickle juice. I got the idea of lackto-fermenting - it is very likely quite yummy- but, as I'm not a fan of cows milk much anymore......(shrugs) even though i'm still a big fan of yogurt of all types.... I will look into this method for the future.

Lacto-fermenting simply uses lacto bacilli to produce the fermentation. You can start it with a spoon of whey, juice from a previous ferment, or you can just mix in your salt & seasonings and wait for it to start on its own.

 

[casportpony]

Wow, it's day 64! Congrats @Kiki

 

[Chick-N-Fun]

Way to go Kiki!

 

[Kiki]

I was wrong.
I have 2 weeks left.
I'm ready to be done already.

 

[aart]

I'm ready to be done already.

Call your doc, ask if you can stop now?