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things to do with fish

 
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dpack



Joined: 02 Jul 2005
Posts: 46238
Location: yes
PostPosted: Sat Jan 01, 22 2:08 pm    Post subject: things to do with fish Reply with quote
    

yum

i need to do the next stage of my legacy hot garam, ppe etc is required

 
Shane



Joined: 31 Oct 2005
Posts: 3467
Location: Doha. Is hot.
PostPosted: Sun Jan 02, 22 4:03 am    Post subject: Reply with quote
    

One to try next time I'm over that way. I do hope it tastes better than the Icelandic equivalent

 
Shan



Joined: 13 Jan 2009
Posts: 9075
Location: South Wales
PostPosted: Sun Jan 02, 22 9:57 am    Post subject: Re: things to do with fish Reply with quote
    

dpack wrote:
yum

i need to do the next stage of my legacy hot garam, ppe etc is required

Very interesting.

 
dpack



Joined: 02 Jul 2005
Posts: 46238
Location: yes
PostPosted: Sun Jan 02, 22 5:18 pm    Post subject: Re: things to do with fish Reply with quote
    

Shan wrote:
dpack wrote:
yum

i need to do the next stage of my legacy hot garam, ppe etc is required

Very interesting.


iirc there are downsizer references and recipes re hot garam+dpack

this is maybe ten years on
trout is good, perch is good, a wide variety of capsicum(hot ones)is good
balsamic vinegar and extra during maturing is ok
fish and capsicums/spices were pickled separately for a couple of years
blending, maturing for another year and into marmite size jars

very hot to start, perfect after 5 yrs, getting a bit "thin" after ten

young stuff needs a lentil size blob per person when used in cooking, mature stuff maybe a 1/4 teaspoonful

anyway the new batches:

cold water tropical landed dried "whitebait" type fish, 2 yrs in extra salt and live cider vinegar
several fearsome mixes of capsicums, proper fearsome even the nagas are quite tame compared to some
5 yr pickled green tomatoes

i need to take samples and work out mixes and additions etc for the last "in bulk" stage
better ingredients than last time which turned out ok

no one died during testing, plenty of salt with enough air and acidity has kept things safe so far, as with any preserves biocare is wise, top up with vinegar as required seems safe

the capsicums are far more scary than potential botulism

it is ace stuff for a variety of cooking styles

 
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