Ask Behr anything food related thread

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#8,926
#8,926
malinoisvol said:
Are you gonna lett in set in a crock?
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crocs-rubber-shoes.jpg
 
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#8,927
#8,927
If by "crock" you mean the porcelain "pot" I use for a crockpot, Yes I am.
 
#8,933
#8,933
Behr said:
If by "crock" you mean the porcelain "pot" I use for a crockpot, Yes I am.
Click to expand...

I had forgotten that. I think mal is right again. One of those old earthenware crocks, like they would churn butter in. Never saw anyone one churn butter, but Mama had a churn with crank...she used it as a book holder:). But the crock she definitely used...I remember it for pickles, 9 day I think.

I am getting so excited!!!!!!
 
#8,935
#8,935
Smallvol#1 said:
I had forgotten that. I think mal is right again. One of those old earthenware crocks, like they would churn butter in. Never saw anyone one churn butter, but Mama had a churn with crank...she used it as a book holder:). But the crock she definitely used...I remember it for pickles, 9 day I think.

I am getting so excited!!!!!!
Click to expand...

Yea, the crock I use to churn all my butter in is full of milk and pickles right now, so I'm improvising.


:p
 
#8,936
#8,936
This is just the veggies, salt and water. In the morning at 5 a.m. I'll drain it and rinse it in cold water and drain it again. Then add all the other stuff, put it in a stock pot, bring it to a boil then boil it 4 minutes.

image.jpg
 
#8,941
#8,941
It's been interesting. It's funny how I had my mind set on the pickling spice being so important. Got home with it Sunday, opened it and threw it in the trash. No way that was used in her chow chow. Im now convinced it was used just for her pickles and THAT is why I have never been a big fan of pickles. The clove is so strong, I didn't even hesitate. Whiff. Garbage.
 
#8,943
#8,943
Behr said:
It's been interesting. It's funny how I had my mind set on the pickling spice being so important. Got home with it Sunday, opened it and threw it in the trash. No way that was used in her chow chow. Im now convinced it was used just for her pickles and THAT is why I have never been a big fan of pickles. The clove is so strong, I didn't even hesitate. Whiff. Garbage.
Click to expand...
I doubt they had pickling spice. I do remember whole cloves in something, probably pickles. I think chow chow was an end of season, use up what you before frost, etc. Probably that's why the green tomatoes. Farther north might have used cabbage...Do not remember cabbage in chow chow, but see it in some of the recipes. What about mustard seed? Is that the round sort of pale yellow seed in pickles? What spices/heat did you use?

You're confused on the pickles and milk, do them separately, then combine, pour over toast. Eat that for breakfast and you're good to go for the day.
 
#8,944
#8,944
MaxamusXIII said:
If I was putting a number on it I'd say 60% most days. With an occasional horrible day and an occasional good one. We try to really focus on the good ones. You can tell from the smile this thing is a long way from beating her.
She's a good one.


Thanks for asking.
It means a lot
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good to hear
 
#8,946
#8,946
Smallvol#1 said:
I doubt they had pickling spice. I do remember whole cloves in something, probably pickles. I think chow chow was an end of season, use up what you before frost, etc. Probably that's why the green tomatoes. Farther north might have used cabbage...Do not remember cabbage in chow chow, but see it in some of the recipes. What about mustard seed? Is that the round sort of pale yellow seed in pickles? What spices/heat did you use?

You're confused on the pickles and milk, do them separately, then combine, pour over toast. Eat that for breakfast and you're good to go for the day.
Click to expand...

Pretty sure the milk and pickles were churned together and that was where "a crock of shat" originated.
 
#8,948
#8,948
Okay, it's done! It's not the "pain" we thought it was, pretty much because I didn't make the quantity our grandparents did. It's actually simple.

I did make a few mistakes and a couple of bad decisions, Old habits are hard to break. That said, I learned a few things and all in all, I feel confident I have a recipe that will take you back a few years and make you happy.

I have enough stuff left to make another batch. I will make the changes and soak it Friday night and finish it Saturday morning. Until then, here are the main notes...

It's not the color I was expecting, I think because of the brown sugar. I will use regular Saturday and decide which I like best. I really don't think it will change anything but the color. But I'll find out.

After tasting it, I realized In my conversions, I got the salt wrong. I added it at the end and it's perfect.

I decided at the last minute to use ground cayenne instead of the fresh ones out of fear of it being to hot. It's not hot at all. Bummer.

I used ingredients and methods of preparing and cooking it from several recipes. I decided to use the one that instructed to boil it 4 minutes. After the 4 minutes I wasn't happy with the liquid. I let it boil and reduce for a total of 10 minutes. Perfect. IMO.

There is a tiny hint of bitterness, the only thing I can think would cause that is the tomatoes I used. I wanted to use my tomatoes, just because:). I picked the biggest ones hoping they would be sweeter, but I can't think of anything else. My dumbass should have tasted all of them instead of just the one that I ate and had to go pull another one to replace it. Haha, it was good too. That's an easy fix.

It looks darker in the picture than in the clear jar because the crock pot is so black.

Questions and comments ?

image.jpg
 
#8,950
#8,950
Behr said:
Okay, it's done! It's not the "pain" we thought it was, pretty much because I didn't make the quantity our grandparents did. It's actually simple.

I did make a few mistakes and a couple of bad decisions, Old habits are hard to break. That said, I learned a few things and all in all, I feel confident I have a recipe that will take you back a few years and make you happy.

I have enough stuff left to make another batch. I will make the changes and soak it Friday night and finish it Saturday morning. Until then, here are the main notes...

It's not the color I was expecting, I think because of the brown sugar. I will use regular Saturday and decide which I like best. I really don't think it will change anything but the color. But I'll find out.

After tasting it, I realized In my conversions, I got the salt wrong. I added it at the end and it's perfect.

I decided at the last minute to use ground cayenne instead of the fresh ones out of fear of it being to hot. It's not hot at all. Bummer.

I used ingredients and methods of preparing and cooking it from several recipes. I decided to use the one that instructed to boil it 4 minutes. After the 4 minutes I wasn't happy with the liquid. I let it boil and reduce for a total of 10 minutes. Perfect. IMO.

There is a tiny hint of bitterness, the only thing I can think would cause that is the tomatoes I used. I wanted to use my tomatoes, just because:). I picked the biggest ones hoping they would be sweeter, but I can't think of anything else. My dumbass should have tasted all of them instead of just the one that I ate and had to go pull another one to replace it. Haha, it was good too. That's an easy fix.

It looks darker in the picture than in the clear jar because the crock pot is so black.

Questions and comments ?

View attachment 130155
Click to expand...

The color is close to my Aunt's. It does look good. Waiting to hear the comparison between Brown and Cane sugar recipes.

Staying tuned.
 
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