PIF group lounge

[twgbonehead]

That sounds good !

I think I would use honey instead of sugar for myself tho...and no MSG. (makes my hands swell)

Sorry about you and MSG - it really adds a "lip-smackin' goodness" to the mix! But even just the oil helps a lot to deepen the flavors.

As far as the mayo/chicken; I think the main thing is that it sticks to the chicken, and lets the oil cook into the bird.

 

[classwife]

More info on the ginger please Classy I love ginger.

peel and slice up fresh ginger however you want

Put into container, cover with vinegar add a shake of sea salt, let set on counter for 2 or 3 or 4 days...

Add honey and cinnamon if you want

Really no recipe...kind of a by the seat of your pants type thing

 

[Vchick]

ohhhhh, sounds good, I love ginger!

 

[classwife]

and it's soooo good for you

 

[Vchick]

does it give you any energy? I need lots of that, house hunting is exhausting, packing will be worse..

 

[classwife]

awwwwwwwwwwww!!!!!!

 

[twgbonehead]

Nice !

I have been pickling a lot of snack type things lately...

Carrots, cucumbers, cauliflower...

My favorite to munch on is the fresh ginger...tho I do add honey and cinnamon after it has sat in the vinegar a few days.

Classy,

Now you've done it! Bringing up pickling on ECF can be a dangerous combo.

Went to pickle a couple cukes from the neighbor's garden last night. Was looking at the jar when a light-bulb went off!

45 minutes in the Ultrasonic Cleaner and my pickles were done! (A bit soft on the texture, though!)

 

[classwife]

ah... did the ultrasonic warm it ?
That will get the vinegar working...but yes, softens things.

I need to strip some more ginger this morning and slice it and get it going.


Easy way to get the skin off ginger...

Bowl of hot water, a spoon...set the ginger in the hot water for a minute or so...then with the spoon scrape off the skin (while under the water)


I want to get a bag of frozen pearl onions and some peppers and get those jarred up too. They are great on salads.

 

[twgbonehead]

ah... did the ultrasonic warm it ?
That will get the vinegar working...but yes, softens things.

I need to strip some more ginger this morning and slice it and get it going.


Easy way to get the skin off ginger...

Bowl of hot water, a spoon...set the ginger in the hot water for a minute or so...then with the spoon scrape off the skin (while under the water)


I want to get a bag of frozen pearl onions and some peppers and get those jarred up too. They are great on salads.

Yes, It did warm them a bit. Not too much. I was wondering how that would work with eggs (which take a LONG time to really pickle). But it might really stiffen them up. Will have to see....

The pearl onions sound good! I might take a stroll down the frozen-veg aisle and see what else looks interesting! Might give the ginger a try. Do you slice it very thin (i.e. with a potato-peeler) like Japanese pickled ginger, or do you use a thicker cut?

 

[classwife]

dang...has it really been a month ?


Thicker cut on the ginger...I like to fork a piece and munch on it

I have chicken and dumplings on the stove for dinner tonight

 

[loxmythe]

I was just debating making chicken and dumplings tomorrow lol

 

[beebopnjazz]

Merry Christmas PIF'ers! Stay safe wherever your travels may take you.

 

[sungbd]

Merry Christmas to all PIF people!

 

[loxmythe]

 

[Treywingo]

Merry Christmas everyone!

 

[classwife]

what an echo in here !

 

[beebopnjazz]

I know, right?

 

[Thayamax]

hello.....hello....hello....hello....hello....

 

[sungbd]

yes.... yes.... yes.... yes.... yes?

Did somebody just call me?

 

[BraveNewWorld]

So the USA PIF is stalled still? Was in the correct PIF?