[Rev-O]

Today, I'm brining a couple of 4# pork loins.
#1: In the oven now was soaked in a very basil heavy brine. Also had garlic, orange zest, white/pink/green/black peppercorns, star anise, juniper berries, sugar, bay leaves, rosemary, cumin, sage, thyme, oregano, cloves, etc, etc. Brined for about 8 hours (I like to brine longer than the hour per pound formula for better flavor) and baked @ 200° F for 5 hours so far. Will be served with steamed asparagus, stuffing, and apple sauce.
#2: Soaking in the fridge is a pork loin in a brine consisting of crushed red pepper, cayenne pepper, black/green/white/pink pepper, chili powder, garlic, cumin, oregano, cinnamon, nutmeg, mustard powder, cloves, sugar, brown sugar, bay leaves, and other stuff I can't remember. Trying for a good sweet and spicy chili flavor. We'll see what happens. This one I'll take to work and eat for lunch and share with coworkers. Wife and daughter are not so big on spicy stuff, so I'll indulge myself elsewhere!

[edit: resources & info on brining here and here.]

[The Liberator]

OH NO!!! My worst fears have been realised. These threads [Egg nog and Crannbery Sauce] were not just idle threads…




…Just Kidding.



Liberator.

[the Battle Cat]

I've already adopted and modified the cranberry relish recipe:

1 cups rinsed raw cranberries
1 skinned & cored apple cut into wedges
1 big old seedless orange peeled and pulled into wedges
1/2 cup sugar

I use a food processor to chop all the food. First I chop the cranberries into medium fine pieces then put them into a bowl. Next I use the processor to liquify the orange then add it to the cranberries. The apple gets chopped into medium fine pieces and put into the bowl. I use half the sugar, there is plenty of sweetener from the fruit already and it allows the tart of the cranberries to remain. I mix this the day before and keep it covered in the refrigerator. My wife never ate cranberry sauce before, but she loves this stuff.

[Rev-O]

Anybody else do any pickling or am I the only freak show here? Anyways, just got done canning sweet pickles!
Turned half a bushel (24#) of pickling cucumbers into 7 Day Sweets, which are by far the best cucumber based sweet pickles on the planet!

Hopefully (with my wife's buy in) we'll make some watermelon rind pickles next (man, it's been about 30 years since I've had watermelon rind pickles), or whip up some of our famous purple pickled eggs! Maybe make some good spicy kosher dills as well.
Love me some homemade pickles!

[The Liberator]

I was just thinking, should the recipe threads be copied over to here? Would that work well?

Liberator.

[Bernie]

The Liberator, on August 24th 2009, 03:12 AM, said:

I was just thinking, should the recipe threads be copied over to here? Would that work well?

A lot of threads have posts with recipes, but they aren't recipe threads.

[The Liberator]

Yeah, but that is kind of beside the point, should those recipes be salvaged from the depths of the infinitely dark abyss, that is the IMG archives?

Liberator.

[Sneaky Snake]

Rev-O, on August 23rd 2009, 09:21 PM, said:

Anybody else do any pickling or am I the only freak show here? Anyways, just got done canning sweet pickles!
Turned half a bushel (24#) of pickling cucumbers into 7 Day Sweets, which are by far the best cucumber based sweet pickles on the planet!

Hopefully (with my wife's buy in) we'll make some watermelon rind pickles next (man, it's been about 30 years since I've had watermelon rind pickles), or whip up some of our famous purple pickled eggs! Maybe make some good spicy kosher dills as well.
Love me some homemade pickles!

My mother does quite a bit of pickling, and so I get to enjoy it on a regular basis . I'm curious, what food would you liken watermelon rind pickles to, so I can get an idea of their taste ?

[Rev-O]

Sneaky Snake, on August 25th 2009, 07:30 PM, said:

My mother does quite a bit of pickling, and so I get to enjoy it on a regular basis . I'm curious, what food would you liken watermelon rind pickles to, so I can get an idea of their taste ?

Last time I had watermelon rind pickles they were like a clove/allspice spiced sweet pickle, without the cucumber flavor and much crisper. Watermelon rind pickles are made of the rind with just a hint of the pink flesh left one, then cut into squares. They're pretty thick and weird looking pickles. Granted, this was decades ago, so memory is foggy. I've got a few recipes kicking around so hopefully I'll get around to 'em. I'll dig up a recipe and pass it along in a day or two. Also great is pickled green tomatoes, which I have likewise not had for a couple decades. Not yet ripened tomatoes, picked green, and pickled. Crunchy tart tomato goodness. Way too late in the season to make some of those guys. Heck, season on cucumber pickles is coming to a close here!
Mmmmm. Still time to pickle beets, tho...