Jayesh A Lalwani wrote:Indians pickle things by dunking them in oil and spices.
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Jayesh A Lalwani wrote:Well my mom is the cook, but usually when I ask for recipes, she doesn't give me ingredients in terms of measurable sizes. Her hand knows portion sizes. So, I'll just give you the general idea, and then you have to wing it
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Jayesh A Lalwani wrote:Cooking is like painting a picture. Baking is like running science experiments.
Bear Bibeault wrote:
Jayesh A Lalwani wrote:Cooking is like painting a picture. Baking is like running science experiments.
Jayesh and I must be long lost twins. I often say "Cooking is art. Baking is chemistry."
Jayesh A Lalwani wrote:Deepak, Indian pickles are a different beast than pickles in the rest of the world. Indians pickle things by dunking them in oil and spices. Rest of the world pickles things by dunking them in vinegar. So, when bear says he has pickled some peppers, he certainly means that he has vinegar in those bottles, which is a different beast than the pickle that you are probably thinking of.
They might still go good with rice though
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Paul Anilprem wrote:The best thing about it is that it changes taste gradually and it tastes great right from the day one to the last day of its existance, which could be a few weeks (usually) to a few decades (for medicinal purpose)
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Bear Bibeault wrote:I would not argue with you in the least. But I think our point is the same: baking involves a lot more science than cooking, and can go wrong much more easily.
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Rest of the world pickles things by dunking them in vinegar. So, when bear says he has pickled some peppers, he certainly means that he has vinegar in those bottles, which is a different beast than the pickle that you are probably thinking of.
Technically, IMO, the lime pickle described above is really vinegar. The sugar get fermented into alcohol and then converted to vinegar. The vinegar then starts sucking up the lemon oils from the lemon. That's why it gets better with age. It's a very slow fermentation process. A lot of very traditional Indians will probably freak out if they know that lime pickle contains a little bit of alcohol.
Deepak Bala wrote:
Rest of the world pickles things by dunking them in vinegar. So, when bear says he has pickled some peppers, he certainly means that he has vinegar in those bottles, which is a different beast than the pickle that you are probably thinking of.
Yep, which is why I was curious about how they're eaten. I've seen these types of pickles before but never tried one. I wonder if they are as hot as the Indian pickles. Have you had the opportunity to sample both ?
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Deepak Bala wrote:
Sounds interesting. Where can I read more about this ? I tried searching but all articles point me to preserved lemons which are quite different.
Jayesh A Lalwani wrote:
Deepak Bala wrote:
Sounds interesting. Where can I read more about this ? I tried searching but all articles point me to preserved lemons which are quite different.
Google for "how to ferment vegetables", or basically you get the same recipe as pickle. It's hard for me to imagine that the lemon won't start to ferment in a salty solution. It's just basic chemistry. Because you don't put yeast, the natureal yeast will make it ferment very slowly, but it will ferment
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IMHO, hotness has nothing much to do with Indian or non-Indian pickles. If you put more chilli, it will become hotter.
Google for "how to ferment vegetables", or basically you get the same recipe as pickle. It's hard for me to imagine that the lemon won't start to ferment in a salty solution. It's just basic chemistry. Because you don't put yeast, the natureal yeast will make it ferment very slowly, but it will ferment
Deepak Bala wrote:Yes. I do not see any chilli on Bear's pickle which made me wonder how hot it would be. Most Indian pickles are generous with their dose of red chilli, and this seems to be uncommon with Bear's pickles.
I remember another batch of his pickles that looked like molten lava.
I do have one secret recipe that I cannot share.
Deepak Bala wrote: I wish they'd make a 3D printer for food so we can exchange delicacies. That would be fun.
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Bear Bibeault wrote:I usually enjoy them them on a salad; and use the juice as dressing. Or sometimes I'll just eat a few out of the jar; I'm weird that way.
The flavored rice idea intrigues me, what is the rice flavored with?
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Or even "an amount equal to the size of an egg".
Ivan Jozsef Balazs wrote:
Or even "an amount equal to the size of an egg".
That of an ostrich or of a sparrow?
Bear Bibeault wrote:That one was a bit too crazy stupid hot for my tastes.
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Amit Ghorpade wrote:I recently saw a 3D food printer in action on youtube, sadly though, it cannot print the the recipe remotely.