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#258560 - 04/04/13 09:04 PM Re: Oyster Stew [Re: spuds]
spuds Offline
Old Hand

Registered: 06/24/12
Posts: 822
Loc: SoCal Mtns
This is a family favorite,and it could be made with your pantry storage supplies too. Its potato,onion,canned oysters,butter,pepper and powdered milk.

Click to enlarge

Peel 2 medium potatoes and 1 medium onion,cover with just enough water to boil


as they boil to just Al Dante,dont overcook!


prepare 1/2 pint water with 1/4 cup or so powdered milk,to a heavy cream consistency


When potato has just a bit of crunch left add milk and pour in oysters and juice, add pepper and pat of butter.Heat through a couple minutes without boiling to cook oysters and potatoes now soft but still have form.


Serve it up.Quick 10-15 minutes,tasty,filling and can all be done with your pantry supply food using dehydrated onion and taters.Can add a little flour or potato flakes in beginning if you want it thicker,I like it fine this way.

Oyster Stew



Approved by Girl


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#258582 - 04/05/13 03:08 AM Re: Reuban Sandwich [Re: spuds]
bacpacjac Offline
Carpal Tunnel

Registered: 05/05/07
Posts: 3601
Loc: Ontario, Canada
mmmm... homemade sourkraut! it seems to me that Blast was whipped up a batch a few months ago... think I need a Reuben sandwich tomorrow!
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#258586 - 04/05/13 03:59 AM sauerkraut [Re: bacpacjac]
spuds Offline
Old Hand

Registered: 06/24/12
Posts: 822
Loc: SoCal Mtns
Originally Posted By: bacpacjac
mmmm... homemade sourkraut! it seems to me that Blast was whipped up a batch a few months ago...

-----------------------
Sauerkraut

About 15 lbs with about 7-8 TBS salt (1/2 tablespoon per pound),see how that works out......Its slice cabbage thin,a layer,sprinkle salt and layer and repeat...




Plate,then 18 lbs coins in ziplocks in a bowl to weight it down






Gamma lid lightly screwed on to let ferment but keep bugs out,inspected by the Wimmins and approved





lots of bubbles....somethings happening

OK,wound up with this after three weeks



add to jars


waterbath at 30 minutes/pint at my altitude 5000 feet


And one fresh for the refer....


Girl and Snooky approve

==================
Link to Gama lids if curious,no affiliation,just an example
http://freckleface.com/shopsite_sc/store/html/gammaseals.html

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#258588 - 04/05/13 04:15 AM Re: sauerkraut [Re: spuds]
spuds Offline
Old Hand

Registered: 06/24/12
Posts: 822
Loc: SoCal Mtns
Another Batch

15 lbs kraut.
1.5 days,temp just over 80F in house



Kraut temp 72F,about the highest temp you want.Too low takes months,too high will not be as good as a different bacteria is favored.


-------------------------
Good explanation on how it ferments at link
http://www.wedlinydomowe.com/food-preserving/sauerkraut/fermentation-sauerkraut

'The best quality sauerkraut is produced at 65-72 F (18-22 C) temperatures.

Below 45.5 F (7.5 C) fermentation time is up to 6 months.
At 65 F (18 C) fermentation time is 20 days.
At 90-96 F (32-36 C) fermentation time is 10 days.'

---------------------------
3 weeks later....
16 quarts fermented sauerkraut,water bathed for 35 minutes at 5000 foot elevation






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#258629 - 04/06/13 12:29 AM Re: Reuban Sandwich [Re: bacpacjac]
Blast Offline
INTERCEPTOR
Carpal Tunnel

Registered: 07/15/02
Posts: 3684
Loc: TX
Originally Posted By: bacpacjac
mmmm... homemade sourkraut! it seems to me that Blast was whipped up a batch a few months ago... think I need a Reuben sandwich tomorrow!


Yep! http://www.foragingtexas.com/2006/12/making-sauerkraut-and-other-fermented.html
Mmm, fermentation...not just for making alcohol!
-Blast
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#258632 - 04/06/13 01:19 AM Re: Reuban Sandwich [Re: spuds]
dougwalkabout Offline
Crazy Canuck
Carpal Tunnel

Registered: 02/03/07
Posts: 2985
Loc: Alberta, Canada
An aside that may interest:

I live in a "heritage" farmhouse (a.k.a. endless fixer-upper). When I first moved in, I found several large, smooth field stones in the basement. They had obviously been kept on purpose and used for something, so I didn't throw them out.

It took me a while to figure out what they were: they're "kraut stones," which would have been well-boiled and then placed on top of the freshly made sauerkraut to keep it below the level of the brine for proper curing.

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#258633 - 04/06/13 01:35 AM Re: sauerkraut [Re: dougwalkabout]
spuds Offline
Old Hand

Registered: 06/24/12
Posts: 822
Loc: SoCal Mtns
Originally Posted By: dougwalkabout
An aside that may interest:

I live in a "heritage" farmhouse (a.k.a. endless fixer-upper). When I first moved in, I found several large, smooth field stones in the basement. They had obviously been kept on purpose and used for something, so I didn't throw them out.

It took me a while to figure out what they were: they're "kraut stones," which would have been well-boiled and then placed on top of the freshly made sauerkraut to keep it below the level of the brine for proper curing.
Major cool!

Blast- I didnt know fermentation would cease in refer and had multi YEAR life in the refrigerator,good info.

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