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saint_monkeyLast night for dinner, we didn't have very much in the house, so I made pickles out of three different vegetables, and had those with rice, soy sauce, and a fried egg.
This style of dinner (or lunch or breakfast) comes from an old roommate, Richard Todd, an Arizonan of Taiwanese descent, who would wake from 13 hour naps, take all the kimche from my fridge and eat it with rice and a fried egg, then go promptly back to sleep. Mystery remembers Rich as a sort of free-loader, but I recall him as one of the most static-free roommates a person could ever have. If you've ever roomed with another person, you'll probably agree with me that having a roommate who doesn't get on your nerves every second of every day is worth a little bit of free-loading. Or maybe not. Maybe I'm just a sucker. YOU DECIDE!
Anyhow, back to pickles. The first pickle I made was cucumber kimche, I've covered that before, so I won't bother putting in the text again here. You can read the entry at the other end of the link and pretend it's me writing it now, if you want to.
The other two pickle recipes I got off of the internet last night., and they were based upon what I had in the house, which was a whole slew of condiments, half a pound of radishes, and some celery stalks. (and of course, cucumbers, but I TOLD you, we aren't going to talk about that. I don't know why you keep bringing it up!)
The first pickle was a fillipino pickled radish recipe, which I altered very slightly, subbing apple cider vinegar for white vinegar. The koreans pickle daikon with an apple and white vinegar, and I figured the apple taste would be a good addition. This was really vinegary but very tasty. I used common red salad radishes, sliced very thin, and their skins turned the vinegar bright red. In the future I might cut the vinegar down some and add lime or lemon juice to this, especially since it can involve onions, and lime or lemon juice sweeten onions somewhat.
The last was pickled celery in miso which Mystery wasn't fond of, but I liked very much. I had some for breakfast this morning and it was even better. (But very salty.) It was easier to handle with a bowl of rice.
Plus, the entire recipe comes as this cool pic (how could you not like it?)
I might add that the miso I used was the commonest yellow (aka "white") miso. I imagine that brown miso would be too strong. I'm not sure, but I think that the miso will break down the celery (it has enzymes in it,) after a while, so I wouldn't expect this to keep for any length of time.
Edit: After coming home from work, I found that the celery had lost it's crispiness and turned somewhat bitter. So my advice, take it out of the miso and rub it clean of miso after a half day. The radishes had gone completely pink, and were fantastic. So I poured off their brine to halt their progression.
The rest of the kimche I ate on toast, (with some of the radishes) with Saint Andre cheese. At first you'll think "Have you gone mad?" But if you try it, I think you'll find it tasty.
This style of dinner (or lunch or breakfast) comes from an old roommate, Richard Todd, an Arizonan of Taiwanese descent, who would wake from 13 hour naps, take all the kimche from my fridge and eat it with rice and a fried egg, then go promptly back to sleep. Mystery remembers Rich as a sort of free-loader, but I recall him as one of the most static-free roommates a person could ever have. If you've ever roomed with another person, you'll probably agree with me that having a roommate who doesn't get on your nerves every second of every day is worth a little bit of free-loading. Or maybe not. Maybe I'm just a sucker. YOU DECIDE!
Anyhow, back to pickles. The first pickle I made was cucumber kimche, I've covered that before, so I won't bother putting in the text again here. You can read the entry at the other end of the link and pretend it's me writing it now, if you want to.
The other two pickle recipes I got off of the internet last night., and they were based upon what I had in the house, which was a whole slew of condiments, half a pound of radishes, and some celery stalks. (and of course, cucumbers, but I TOLD you, we aren't going to talk about that. I don't know why you keep bringing it up!)
The first pickle was a fillipino pickled radish recipe, which I altered very slightly, subbing apple cider vinegar for white vinegar. The koreans pickle daikon with an apple and white vinegar, and I figured the apple taste would be a good addition. This was really vinegary but very tasty. I used common red salad radishes, sliced very thin, and their skins turned the vinegar bright red. In the future I might cut the vinegar down some and add lime or lemon juice to this, especially since it can involve onions, and lime or lemon juice sweeten onions somewhat.
The last was pickled celery in miso which Mystery wasn't fond of, but I liked very much. I had some for breakfast this morning and it was even better. (But very salty.) It was easier to handle with a bowl of rice.
Plus, the entire recipe comes as this cool pic (how could you not like it?)
I might add that the miso I used was the commonest yellow (aka "white") miso. I imagine that brown miso would be too strong. I'm not sure, but I think that the miso will break down the celery (it has enzymes in it,) after a while, so I wouldn't expect this to keep for any length of time.
Edit: After coming home from work, I found that the celery had lost it's crispiness and turned somewhat bitter. So my advice, take it out of the miso and rub it clean of miso after a half day. The radishes had gone completely pink, and were fantastic. So I poured off their brine to halt their progression.
The rest of the kimche I ate on toast, (with some of the radishes) with Saint Andre cheese. At first you'll think "Have you gone mad?" But if you try it, I think you'll find it tasty.
