The CookingBites recipe challenge: cooking oils/fats

badjak said:
Okay, many opinions...
I'm going to ponder it a bit more.

As a summary:
The slices were salted and drained thoroughly. Then acidified and drained.
Then covered with room temperature oil
It's not supposed to ferment. Just to let the flavours blend and mature

I would leave them outside for a couple of weeks if it was round about 20 °C (68 F).
They are in the fridge now.
I think I may move them outside in a small cooler with a fresh cooler element every day for a week or 2. Then move to the fridge.
Or keep them in the fridge...
Still undecided
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I know this suggestion may mean some loss of produce but what about half n half and see which ones fair best?
 
If you can bear another comment, here it is anyway. :hyper: :D
When we made aubergines alla nonna, 15 years ago, I'd put the jars in boiling water for 25-30 minutes after filling them. That ensures a vacuum between the lid and the product.
I also made Caponata siciliana and something I called Tuscan artichokes; both products low in acidity. Same process with the water bath, but sometimes, occasionally, there was a little white mould on top of some of the jars. Not many, maybe 5%, but mould anyway. I put it down to lack of acidity and, perhaps, lack of oil.
Since the aubergines are salted, then drowned in vinegar, then covered with olive oil, they never developed mould, and I kept them in a cupboard, not in the fridge, with outside temperatures similar to yours.
 
badjak said:
karadekoolaid : I will do that next time, if I sort of like what I made (the eggplant is raw, so it's wait and see)
I've seen 2 ways of that waterbad:
Filled with water till about 3/4 the height of the jar and filled so the jars are totally covered with water....
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I've always seen them covered. My Mom and sister do it that way.
 
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Spicy Chili Crisp Oil

As I was researching homemade Chili Oil, I was thinking that this hot oil would be nice over Eggs or Avocado Toast. Then I learned that there are many Chinese dishes that call for it as well (Dumplings come to mind next).


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I’ve tried the commercially made Hot Chili Crisp Oil, but I wanted to make it myself, at least once.
What I found interesting about this recipe was the addition of ground Cinnamon and Brown Sugar.

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I don't think that I got the Shallot mixture as crisp as possible, but it'll do for my first try.
I stuck my finger into the cooled Oil for a taste, and at first, I didn’t feel the kick ... wait for it ... and there it is!
Mind you now, I am not a Chili-Head, nor is my husband, but we’ll give it a go.
If all else fails, I’m pretty certain that Mr.& Mrs. Next Door Neighbors would just love this stuff.
 
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Creamy Hot Buttered Rum

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HA!
TastyReuben I beat you to a cocktail for this challenge!
I made a Classic Hot Buttered Rum many years back and didn't care for it.
THIS ☝️ is FANTASTIC!!!
I used ...
IMG_5086.JPG

... and that was wicked strong, that or I'm just a wine-o at heart and not a hard liquor kinda gal... but that was dang tasty!
I gave a small sip to DH and you should have seen his face! *cough cough cough* that was really good!
:laugh:
This is a cocktail I think I'd serve to a crowd.
I cobbled the recipe together from several different ones I found online and all of them called for Dark Rum, which I didn't have on hand.
So off to Krogers aka Fry's here in Cowboyville, where I know they carry those little baby bottles of hooch.
Again, that's wicked *bleep* s#!+
 
kaneohegirlinaz said:
Creamy Hot Buttered Rum

View attachment 125059

HA!
TastyReuben I beat you to a cocktail for this challenge!
I made a Classic Hot Buttered Rum many years back and didn't care for it.
THIS ☝️ is FANTASTIC!!!
I used ...
View attachment 125060
... and that was wicked strong, that or I'm just a wine-o at heart and not a hard liquor kinda gal... but that was dang tasty!
I gave a small sip to DH and you should have seen his face! *cough cough cough* that was really good!
:laugh:
This is a cocktail I think I'd serve to a crowd.
I cobbled the recipe together from several different ones I found online and all of them called for Dark Rum, which I didn't have on hand.
So off to Krogers aka Fry's here in Cowboyville, where I know they carry those little baby bottles of hooch.
Again, that's wicked *bleep* s#!+
Click to expand...
That's the name of my sourdough starter (kraken), lol. Looks damn good! I love hot buttered rum!
 
JAS_OH1 I don't drink hard liquors much any more, but I think I'll try this again using the silver Rum that I have in the pantry for cakes and maybe a touch less sugar. I think the Ice Cream brings a bunch of sweetness to the drink, but all in all we both liked this drink ... and don't ya know, our weather is changing back to being warm again! 🤷‍♀️ Kinda like soup, it's always time for a hot beverage...
 
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