We Quit Cigarettes

[ShannonR]

Memorial Day dinner. Cornish game hens, stuffed and topped with garlic, rosemary and lemon. Zucchini and mushrooms as side dish.

 

[electrycmonk]

Fried chicken pieces and home grown zucchini. Gluten free breading on both, if that matters to anyone.

Zucchini rocks!

Have you ever had zucchini bread?
(Sad sigh) I miss both Mom & Baba's scratch made zucchini bread......
(Happy sigh) learning how to make it with them both over the years. Ahhhh, good memories.

 

[ShannonR]

Zucchini rocks!

Have you ever had zucchini bread?
(Sad sigh) I miss both Mom & Baba's scratch made zucchini bread......
(Happy sigh) learning how to make it with them both over the years. Ahhhh, good memories.

Yes, but I haven't made zucchini bread since last summer. It's more like cake to me, heavy on sugar and oil and vanilla.... expensive ingredients and not like bread at all.
I love making regular bread though.

 

[electrycmonk]

Yes, but I haven't made zucchini bread since last summer. It's more like cake to me, heavy on sugar and oil and vanilla.... expensive ingredients and not like bread at all.
I love making regular bread though.

Yeah. We always cut the sugar ~ in 1/2. The loaf was so freekin' moist too. We would make it in the fall ONLY. Usually that 1 batch every year.....

 

[ShannonR]

Yeah. We always cut the sugar ~ in 1/2. The loaf was so freekin' moist too. We would make it in the fall ONLY. Usually that 1 batch every year.....

Once a year I can see doing. I have a friend who really likes banana nut bread... I can make it but I call it banana nut cake. Zucchini bread is about the same thing, ditto pumpkin bread. It isn't even bread lol

 

[electrycmonk]

Oh sheesh, yeah banana nut bread was usually 2-3x a year "treat". Pumpkin was also a once a year... But, as I recall now- not every year.

 

[aart]

I couldn't figure out how to weigh it and see the scale at the same time.

Bigger scale?
No way to really do this anyway, too hard to keep the rest of your body from affecting pressure on the scale.

 

[electrycmonk]

Bigger scale?
No way to really do this anyway, too hard to keep the rest of your body from affecting pressure on the scale.

As I recall, they used one of the 'slide the weights on a bar' style that was sat on a stack of college textbooks to match the approx height of the gal and then the breast was lifted & sat on the scale while relaxed(sorta) standin at that kitchen countertop..... They really put alot of time effort into getting as accurate as possible too. I was quite impressed with their efforts & how the described trial & error.
From what I can re all the general spectrum was from ~6lbs up to just over 12lbs for each breast?

 

[CindyinSD]

Pickling, like kumbucha requires sugar as a fuel to chemically percolate and produce a nice fermented outcome.

This isn't a ferment, though, since it's processed right away. I'm guessing that the sugar here is for taste and that the recipe would work (technically) with or without it, but they're SWEET pickles after all. I enjoy sweet pickles--just not TOO sweet.

I'm also wondering, and maybe you guys or someone else here will know: can pickles be preserved by fermenting alone, and keep the active culture? I'm gonna guess that will be a "no," or at least a "not for a real long time."

 

[R2elk]

This isn't a ferment, though, since it's processed right away. I'm guessing that the sugar here is for taste and that the recipe would work (technically) with or without it, but they're SWEET pickles after all. I enjoy sweet pickles--just not TOO sweet.

These pickles will not in anyway taste like what you are accustomed to from what store bought pickles taste like. The green tomato relish is a sweet relish but also does not in anyway taste like what you are accustomed to from a store bought sweet relish.

One of the anticipations when eating a jar of these pickles is to get to the jalapenos when the pickles are gone. They are delicious too.