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I made ramen with green pepper and carrot and shrimpies. Make it extra spicy and eat the shrimpies with sriracha.

That's my 7pm breakfast.

Sister in law and her husband came into town from Michigan. Made some most excellent burgers for dinner. 3 pounds of 85/15 mixed with 1 pound of chopped raw bacon. Seasoned with blackening seasoning, chopped garlic, and fluer de sol. Brioche buns with Butter kause and Swiss cheese. A little red onion and sliced Roma tomatoes for toppers. Fresh cut fries And sautéed green beans on the side.

That sounds deeeelish. I've come to discover lately that I can use fresh garlic in just about everything.

(also I've been rewatching The Critic the last couple days which was the main point of this comment)

Man putting effort into a pot of beans really pays off.

Boiled black beans in water, onion halves, crushed garlic, bay leaf, and a dried chipotle.
While that was going, fried some minced bacon, removed the bacon and added some chopped onions, garlic and spices.
Deglazed with some of the bean broth, added chopped tomatoes and a diced pickled serrano.
Stewed that for a while and then added the beans, the bacon bits, chopped green onions and some fresh lime juice.

Serve over hot white rice.

Sounds real good! Love the idea, I'll have to play around with a veggie spin on it, love a good bean based meal.

Yeah it's great sans bacon as well! Beans are so wholesome.

Friends who know stuff about preserving/fermentation:

I sliced up some fresh plums and covered them to the top with sugar, put a lid on, and then left them at room temperature for about 3 days. Then I filled the rest of the jar with gin and stuck it in the pantry. Was it a mistake to let them "cure" at room temp, exposed to natural light, for that period of time? They were totally covered with the syrup, but there was a little gas that escaped when I opened it to put the gin in, which I didn't think anything of at the time, but now I worried about death by botulism. Okay not botulism because that's canning but you know what I'm saying. Am I going to die if I eat and drink this?

Eventually, yes. But it might not have anything to do with the plums.

Just a friendly reminder of your inescapable mortality (and mine).

I just got vege pizza.

friendship wrote:Friends who know stuff about preserving/fermentation:

I sliced up some fresh plums and covered them to the top with sugar, put a lid on, and then left them at room temperature for about 3 days. Then I filled the rest of the jar with gin and stuck it in the pantry. Was it a mistake to let them "cure" at room temp, exposed to natural light, for that period of time? They were totally covered with the syrup, but there was a little gas that escaped when I opened it to put the gin in, which I didn't think anything of at the time, but now I worried about death by botulism. Okay not botulism because that's canning but you know what I'm saying. Am I going to die if I eat and drink this?

Maybe some help here:

http://www.nwedible.com/infuse-your-boo ... d-liquors/

I've never infused any booze, but I've done a pretty good bit of fermentation, kombucha and sauerkraut being the most frequent. Can't say for sure, but I'm doubtful that there's gonna be some kind of lethal, unseen killer in your plums. Usually if there's something wrong, it's going to smell really awful or you're going to see some gnarly shit forming on top.

Yeah, I'm not sure they shoulda been left out for 3 days, but I'd think the sugar and alcohol would probably take care of things.

Best to do some more research on the subject.

popvulture wrote:

friendship wrote:Friends who know stuff about preserving/fermentation:

I sliced up some fresh plums and covered them to the top with sugar, put a lid on, and then left them at room temperature for about 3 days. Then I filled the rest of the jar with gin and stuck it in the pantry. Was it a mistake to let them "cure" at room temp, exposed to natural light, for that period of time? They were totally covered with the syrup, but there was a little gas that escaped when I opened it to put the gin in, which I didn't think anything of at the time, but now I worried about death by botulism. Okay not botulism because that's canning but you know what I'm saying. Am I going to die if I eat and drink this?

Maybe some help here:

http://www.nwedible.com/infuse-your-boo ... d-liquors/

I've never infused any booze, but I've done a pretty good bit of fermentation, kombucha and sauerkraut being the most frequent. Can't say for sure, but I'm doubtful that there's gonna be some kind of lethal, unseen killer in your plums. Usually if there's something wrong, it's going to smell really awful or you're going to see some gnarly shit forming on top.

nice, it smelled pretty good before I put the gin in, and also now.

Also, suddenly realizing the irony of worrying about being poisoned by something when I literally filled it with poison.

Yeah, anaerobic fermentation needs some kind of vent—that hiss of air was probably just bacteria farts with nowhere to go

Like Chank said though, prob good idea to read up a little more. I will say, that shit's fun as hell and definitely a little bit of a daredevilish thrill—every time I ferment something, I think of how ballsy the person was who first gave it a taste, haha

snipelfritz wrote:I made ramen with green pepper and carrot and shrimpies. Make it extra spicy and eat the shrimpies with sriracha.

That's my 7pm breakfast.

...brethren...I like to also throw like 4 eggs in there...and a bunch of fried wong tong crackers...

I had a Red Baron Frozen Pizza tonight...Bacon lovers...pretty amazing...

I have developed quite the taste for what would be labeled as food.

I am making some orange cardamom ice cream, curried collard greens and some yet-to-be-determined kind of chicken tonight.

Pretty excited to eat dinner tonight.