Chili, salsa and sauerkraut

[Darryl - swazies]

Spent a good part of my day off work assembling a few goodies.
Made chili can carne, and I don’t know about all you crazies out there but chili requires beans…….I said it and I’m not changing my mind.
Got a bunch of pics, some mid steps, missed some too.
Chili.

 

[Darryl - swazies]

Forgot pre pics of the salsa but it gets the usual treatment.
A nice verde, with tomatillos and about 10 jalapeño.

 

[Darryl - swazies]

Also started a new water filtration system here at home……
Drank it for a while, decided to try cubes with it and low and behold they are almost crystal clear.
Here is a cocktail I made, looks good and tastes good too.
Water is now zero parts of total dissolved solids…..tastes good, different but it’s so much better than what I was used to.

 

[Darryl - swazies]

Kraut got its workout and I to the crock it goes…….
Measured out salt to about 2.30 to 2.50 percent……a bit of waste and a bit of salt added near the end, so we are in a range…..
It started off at exactly 2.25%…..

 

[Darryl - swazies]

Chili is working on getting done, try the beef soon to make sure we are as tender as we can be…and the beans.
Both pinto and black going in for a change.

 

[Tim Campbell]

This rocks, Darryl. Labor of love. Please send a bowl eastwards...

 

[Darryl - swazies]

Thanks Tim…..not a ton of work but a bit of time….everything here will last a bit so it’s excellent.

 

[Darryl - swazies]

Margarita thyme…….it’s how the goes I guess….

 

[Tim Campbell]

Yes please.

 

[Tony Coloma]

Also started a new water filtration system here at home……
Drank it for a while, decided to try cubes with it and low and behold they are almost crystal clear.
Here is a cocktail I made, looks good and tastes good too.
Water is now zero parts of total dissolved solids…..tastes good, different but it’s so much better than what I was used t

Ice cubes made with purifies water, make stalagmites, in the trays

 

[Darryl - swazies]

Well, perhaps, the lower trays had the cubes stick to the tray above each a tad, that was new....
Didn't really notice an improvement in flavour but the drinks did look a whole bunch better.

 

[Darryl - swazies]

Kraut is done 33 days fermenting, a bit low on the amount of moisture so we tossed the top layer.
Still a bit of crunch and tastes good.

 

[Bob Bailey]

Kraut got its workout and I to the crock it goes…….
Measured out salt to about 2.30 to 2.50 percent……a bit of waste and a bit of salt added near the end, so we are in a range…..
It started off at exactly 2.25%…..

Thanks for the reminder. I'm down to about a quart of Kraut and out of Kimchi. Need to get a couple of ferments going.

 

[Darryl - swazies]

We enjoy the kraut a lot....we talk of making kimchi but we don't usually eat things that need kimchi.
I guess we could use it like the kraut.....when not eating it with a sausage or whatever we will try to get a mouth full everyday.
Good for the guts, and the juice tastes good too.
Takes a bout a month when I make it but it all depends on how thick you cut the cabbage and how soft you want it to be when done.
I have a year old jar in the fridge still, flavour and smell changes but it is still good.

 

[Jacob Bonness]

when not eating it with a sausage or whatever we will try to get a mouth full everyday.
Good for the guts, and the juice tastes good too.

Glad to finally meet someone who does this as well

 

[Bob Bailey]

We enjoy the kraut a lot....we talk of making kimchi but we don't usually eat things that need kimchi.
I guess we could use it like the kraut.....when not eating it with a sausage or whatever we will try to get a mouth full everyday.
Good for the guts, and the juice tastes good too.
Takes a bout a monht when I make it but it all depends on how thick you cut the cabbage and how soft you want it to be when done.
I have a year old jar in the fridge still, flavour and smell changes but it is still good.

I like it mixed into tuna salad. (50/50) Also great in a Bloody Mary or on top of a pulled pork sammich instead of slaw.