Mastodawn

Hello Mastoverse!
Felt like having vitamins today. What I love about squash- you can forget them in a dry and cool place until inspiration hits you.
So my three months old spaghetti squash got turned into salad today.
Quartered and into the pressure cooker for 5’, cleaned the seeds and stringies. Squashed with a fork, sautéed a leek, arugula and an 🍎 . Diced a 🥒 , salted for an hour, rinsed. Rehydrated a dehydrated 🍅. Diced red 🧅. Added tamari, olive oil and vinegar.
#vegan

Show thread

Fermentator 3d ago

@Seitansbraten i’ve been browsing Spanish aioli recipes for the last 15 minutes, and they always use virgin and extra-virgin olive oil. Even if they use a blender. I guess it comes down to a question of taste preferences.

Show thread

Fermentator 3d ago

@Seitansbraten just had a look at the biggest recipe app in Spanish I know. Since all I oli means ‘garlic and oil’ in Catalan, I guess they should know. Just wanted to make sure I wasn’t writing total bollocks-
Below the link, they actually use extra-virgin olive oil too. But then again, below recipe uses mortar and pestle for 20 minutes straight. Don’t know if that makes it not bitter.

https://www.directoalpaladar.com/curso-de-cocina/como-hacer-all-i-oli-o-alioli

Cómo hacer la mejor salsa alioli: la receta más clásica y fácil a base de aceite y ajo

Cómo hacer salsa alioli fácil, rápido y casero: la receta más tradicional y sabrosa de esta mezcla de aceite y ajo. Consejos, tiempo de preparación,...

Show thread

Fermentator 3d ago

@Seitansbraten not sure. My olive oil says extra-virgin, but it’s pretty mild. Just tried the aioli on a Satan Buffalo wing, didn’t taste bitter to me. Too salty though.
I’ve made mayonnaise once with really intense olive oil, and that was no pleasure to eat, you are right at that.

Fermentator 3d ago

Btw, just found the quickest #vegan #aioli #recipe online. Throw into a high mixing jar: 200ml of mild (olive) oil, 100ml of soy (not oat!) milk and a bunch of chopped garlic. The recipe said to take 2 cloves which is ridiculous, took five, still too mild. Will take ten the next time.
Add salt, maybe vinegar and mustard (I know, I know…) to taste.
Put the blending stick onto the bottom of the jar, switch on and keep still, until the bottom is emulsified. Slowly lift til all is aiolified.

Fermentator 3d ago

Dear fermetors and fermentrices!
I‘ve been meaning to do this for months now, ever since I saw a post online about #fermentation of whole apples. I mean to eat more of these suckers, but mostly they’re too sweet for my liking. I guess lactobacillus will now see to that.

Put two kilos minus two apples into the 5l- jar, covered with NaHCo3 solution, rinsed, didn’t scrub, covered with 5% saline solution, added cinnamon, old 🫚from bottom of fridge and cardamom. Soooo excited 😍

Show thread

Fermentator 3d ago

@araucana 💩 insta 💩e.

Fermentator 5d ago

Fellas and fellerettes, a beautiful day to y’all!
And a bit of pratchetty wisdom.
#TerryPratchett , The Shepherd’s Crown

Show thread

Fermentator Mar 26

@dawcas In my decade long quest for the perfect frenchy fries, I finally bought a deep fryer. They cost some 50€ max, but absolutely worth it if you’ve got a garden, balcony or really powerful kitchen vent.
They’re still not as crunchy as the store bought ones, but taste way better due to the spice mix.
You could try blumenthal’s method - https://www.foodandwine.com/recipes/thrice-cooked-fries
Works pretty well for ordinary potato fries, and I’ll definitely try for the sweet potato ones. Good luck and report 😉

Thrice-Cooked Fries Recipe

The Breslin * ManhattanThese fries have a cult following at The Breslin. Boiling makes the potatoes tender; double-frying makes them insanely cris...

Food & Wine

Show thread

Fermentator Mar 26

@araucana right you are, always is 😝