James Freeman on thu 18 feb 10
On Thu, Feb 18, 2010 at 8:02 PM, Vince Pitelka wrote:
> Some might say that tomatoes, being acidic, are
> self-flocculating (auto-flocculators?), but it doesn't work that way.
>
Vince...
Don't you go blind if you self-flocculate?
....James
James Freeman
"All I say is by way of discourse, and nothing by way of advice. I should
not speak so boldly if it were my due to be believed."
-Michel de Montaigne
http://www.jamesfreemanstudio.com
http://www.flickr.com/photos/jamesfreemanstudio/
http://www.jamesfreemanstudio.com/clayart/
May Luk on thu 18 feb 10
Elizabeth;
This is a food question. The salt and pepper go on the cucumber first?
Or it's a seasoning for the vinegar?
This sounds tasty. It's like summer Kimchi, or some sort of Asian
summer pickles.
May
On Thu, Feb 18, 2010 at 5:23 PM, Elizabeth Priddy wr=
=3D
ote:
> Vinegar, when applied to cucumber and vidalia onion slices and marinated =
=3D
for about three hours in the fridge with salt and pepper acts as an "ice bo=
=3D
x pickler", generated a macerated vegetable melange that is not precisely a=
=3D
pickle and also not precisely a salad. =3DA0While one is tempted, the vine=
ga=3D
r may not be re-used. =3DA0I do not know why, but it leaves an "off" taste =
in=3D
the second batch. =3DA0It could be the onion and vinegar or possibly a PH =
ch=3D
ange in the mixture as it "sets" due to the salt. =3DA0I have a related the=
or=3D
y about pork&beans and vinegar, but the tin content of the can may be throw=
=3D
ing my calculations off.
>
> I know these things and am flummoxed by the others because I eat them all=
=3D
summer (beans well into the fall season). =3DA0And James and Lilli both kn=
ow=3D
these things are true because I say so.
>
> Discuss!
>
>
> - ePriddy
>
> Elizabeth Priddy
> Beaufort, NC - USA
>
> http://www.elizabethpriddy.com
>
--=3D20
http://twitter.com/MayLuk
Elizabeth Priddy on thu 18 feb 10
How dare you make fun of my plight! I am right! I know it from my guts an=
=3D
d bowels!
Assume that my vinegar problems are taking place in a food outlet in Philly=
=3D
if you need to justify my Clayart Bandwidth....
Although they would probably take my onions, match them wit' peppers, leave=
=3D
out the vinegar and top a steak hoagie with it!
- ePriddy
Elizabeth Priddy
Beaufort, NC - USA
http://www.elizabethpriddy.com
--- On Thu, 2/18/10, marci and rex wrote:
> From: marci and rex
> Subject: Re: Vinegar Questions
> To: "Elizabeth Priddy" , Clayart@LSV.CERAMICS.ORG
> Date: Thursday, February 18, 2010, 7:29 PM
> At 04:23 PM 2/18/2010, Elizabeth
> Priddy wrote:
> > Vinegar, when applied to cucumber and vidalia onion
> slices and marinated for about three hours in the fridge
> with salt and pepper acts as an "ice box pickler", generated
> a macerated vegetable melange
>=3D20
> So then , is=3DA0 the vinegar=3DA0 acting as a
> flocculant ? .................( duck ) ..........
> Sorry=3DA0 , guys.. Couldnt=3DA0 resist.. It the debbil
> in=3DA0 me=3DA0 :O)
>=3D20
> marci the=3DA0 chinapainter
>=3D20
> =3D0A=3D0A=3D0A
Elizabeth Priddy on thu 18 feb 10
It is a light summer pickle. You salt the onions and cucumber to draw out =
=3D
some of the water (about 15 minutes)and then cover with vinegar and chill f=
=3D
or a couple of hours. When you are about to serve it, you can either just =
=3D
pull the vegetables out and serve them as a side dish (great with collards =
=3D
or field peas, it dresses umame rich dishes particularly well) or add a lit=
=3D
tle olive oil and fresh tomato chunks and serve it alone as a chilled salad=
=3D
. You can't put the tomatoes in as it chills because they don't hold up we=
=3D
ll for this, but the dressing the vinegar and onion make is delicious. I c=
=3D
hill my ripe tomatoes along side it in the fridge to make it all very cold=
=3D
when combined, as a summer dish, it is very refreshing.=3D0A=3D0AIt is a s=
impl=3D
e dish meant to use up the glut of cucumbers. You can do something similar=
=3D
with zucchini.=3D0A=3D0AI am not sure it would work with cabbage. For cab=
bage=3D
, southerners make cole slaw. Salted shredded cabbage, carrot and light on=
=3D
ion macerated with salt, rinsed, drained and recombined with mayonnaise, vi=
=3D
negar and mustard, celery seeds, salt and pepper. This is also served chil=
=3D
led with pulled pork barbecue. Some people add mustard seed instead of cel=
=3D
ery seed, I like a little of both.=3D0A=3D0AI love vinegar so much that my =
mout=3D
h waters when I think about it! (explain that, chemists!!!) I like sushi =
=3D
rice by itself, but for either of the above, the vinegar is apple cider vin=
=3D
egar, the golden kind.=3D0A=3D0A=3D0A=3D0A- ePriddy=3D0A=3D0AElizabeth Prid=
dy=3D0ABeaufor=3D
t, NC - USA=3D0A=3D0Ahttp://www.elizabethpriddy.com=3D0A=3D0A=3D0A--- On Th=
u, 2/18/10=3D
, May Luk wrote:=3D0A=3D0A> From: May Luk e@gm=3D
ail.com>=3D0A> Subject: Re: Vinegar Questions=3D0A> To: "Elizabeth Priddy" =
ddyclay@yahoo.com>=3D0A> Cc: Clayart@lsv.ceramics.org=3D0A> Date: Thursday,=
Feb=3D
ruary 18, 2010, 8:37 PM=3D0A> Elizabeth;=3D0A> =3D0A> This is a food questi=
on. Th=3D
e salt and pepper go on the=3D0A> cucumber first?=3D0A> Or it's a seasoning=
for=3D
the vinegar?=3D0A> =3D0A> This sounds tasty. It's like summer Kimchi, or s=
ome =3D
sort of=3D0A> Asian=3D0A> summer pickles.=3D0A> =3D0A> May=3D0A> =3D0A> On =
Thu, Feb 18,=3D
2010 at 5:23 PM, Elizabeth Priddy =3D0A> wrote:=3D0A=
> > =3D
Vinegar, when applied to cucumber and vidalia onion=3D0A> slices and marina=
te=3D
d for about three hours in the fridge=3D0A> with salt and pepper acts as an=
"=3D
ice box pickler", generated=3D0A> a macerated vegetable melange that is not=
p=3D
recisely a pickle=3D0A> and also not precisely a salad. =3DA0While one is t=
empt=3D
ed, the=3D0A> vinegar may not be re-used. =3DA0I do not know why, but it=3D=
0A> le=3D
aves an "off" taste in the second batch. =3DA0It could be the=3D0A> onion a=
nd v=3D
inegar or possibly a PH change in the mixture as=3D0A> it "sets" due to the=
s=3D
alt. =3DA0I have a related theory about=3D0A> pork&beans and vinegar, but t=
he t=3D
in content of the can=3D0A> may be throwing my calculations off.=3D0A> >=3D=
0A> > =3D
I know these things and am flummoxed by the others=3D0A> because I eat them=
a=3D
ll summer (beans well into the fall=3D0A> season). =3DA0And James and Lilli=
bot=3D
h know these things are=3D0A> true because I say so.=3D0A> >=3D0A> > Discus=
s!=3D0A>=3D
>=3D0A> >=3D0A> > - ePriddy=3D0A> >=3D0A> > Elizabeth Priddy=3D0A> > Beauf=
ort, NC - =3D
USA=3D0A> >=3D0A> > http://www.elizabethpriddy.com=3D0A> >=3D0A> =3D0A> =3D=
0A> =3D0A> -- =3D
=3D0A> http://twitter.com/MayLuk=3D0A> =3D0A=3D0A=3D0A
Edouard Bastarache on thu 18 feb 10
WTG, Chef Boyardee !!!
Gis,
Edouard Bastarache
Spertesperantisto (Lernu-Paris)
Sorel-Tracy
Quebec
http://edouardbastarache.blogspot.com/
http://www.flickr.com/photos/30058682@N00/
http://cerampeintures.blogspot.com/
http://albertpaintings.blogspot.com/
http://perso.wanadoo.fr/smart2000/index.htm
----- Original Message -----
From: "Vince Pitelka"
To: "Clayart"
Sent: Thursday, February 18, 2010 8:02 PM
Subject: RE: Vinegar Questions
> Personally, I love the way vinegar flocculates tomato, cucumber, avocado,
> and fresh mozzarella slices, with some good olive oil and chopped Italian
> parsley sprinkled on top. Some might say that tomatoes, being acidic, ar=
e
> self-flocculating (auto-flocculators?), but it doesn't work that way. Th=
e
> literature arising from the vast science of salad-flocculation generally
> stipulates that vinegar is necessary, unless replaced by lemon juice.
> - Vince
>
> Vince Pitelka
> Appalachian Center for Craft
> Tennessee Tech University
> vpitelka@dtccom.net; wpitelka@tntech.edu
> http://iweb.tntech.edu/wpitelka
>
Elizabeth Priddy on thu 18 feb 10
Vinegar, when applied to cucumber and vidalia onion slices and marinated fo=
r about three hours in the fridge with salt and pepper acts as an "ice box =
pickler", generated a macerated vegetable melange that is not precisely a p=
ickle and also not precisely a salad. While one is tempted, the vinegar ma=
y not be re-used. I do not know why, but it leaves an "off" taste in the s=
econd batch. It could be the onion and vinegar or possibly a PH change in =
the mixture as it "sets" due to the salt. I have a related theory about po=
rk&beans and vinegar, but the tin content of the can may be throwing my cal=
culations off.
I know these things and am flummoxed by the others because I eat them all s=
ummer (beans well into the fall season). And James and Lilli both know the=
se things are true because I say so.
Discuss!
- ePriddy
Elizabeth Priddy
Beaufort, NC - USA
http://www.elizabethpriddy.com
marci and rex on thu 18 feb 10
At 04:23 PM 2/18/2010, Elizabeth Priddy wrote:
>Vinegar, when applied to cucumber and vidalia onion slices and
>marinated for about three hours in the fridge with salt and pepper
>acts as an "ice box pickler", generated a macerated vegetable melange
So then , is the vinegar acting as a flocculant ?
.................( duck ) ..........
Sorry , guys.. Couldnt resist.. It the debbil in me :O)
marci the chinapainter
James Freeman on thu 18 feb 10
Elizabeth...
I happen to know a PhD pickle-ologist with the University of Gherkin in
Vlasic, South Dakota. I will forward your questions, and let you know what
he says. Personally, I have always used sour cream or unflavored yogurt
(depending on how clogged my arteries feel) in place of the vinegar and
salt, but will run some experiments with your recipe this summer.
Take care.
...James
James Freeman
"All I say is by way of discourse, and nothing by way of advice. I should
not speak so boldly if it were my due to be believed."
-Michel de Montaigne
http://www.jamesfreemanstudio.com
http://www.flickr.com/photos/jamesfreemanstudio/
http://www.jamesfreemanstudio.com/clayart/
On Thu, Feb 18, 2010 at 5:23 PM, Elizabeth Priddy wro=
te:
> Vinegar, when applied to cucumber and vidalia onion slices and marinated
> for about three hours in the fridge with salt and pepper acts as an "ice =
box
> pickler", generated a macerated vegetable melange that is not precisely a
> pickle and also not precisely a salad. While one is tempted, the vinegar
> may not be re-used. I do not know why, but it leaves an "off" taste in t=
he
> second batch. It could be the onion and vinegar or possibly a PH change =
in
> the mixture as it "sets" due to the salt. I have a related theory about
> pork&beans and vinegar, but the tin content of the can may be throwing my
> calculations off.
>
> I know these things and am flummoxed by the others because I eat them all
> summer (beans well into the fall season). And James and Lilli both know
> these things are true because I say so.
>
> Discuss!
>
>
> - ePriddy
>
> Elizabeth Priddy
> Beaufort, NC - USA
>
> http://www.elizabethpriddy.com
>
Vince Pitelka on thu 18 feb 10
Personally, I love the way vinegar flocculates tomato, cucumber, avocado,
and fresh mozzarella slices, with some good olive oil and chopped Italian
parsley sprinkled on top. Some might say that tomatoes, being acidic, are
self-flocculating (auto-flocculators?), but it doesn't work that way. The
literature arising from the vast science of salad-flocculation generally
stipulates that vinegar is necessary, unless replaced by lemon juice.
- Vince
Vince Pitelka
Appalachian Center for Craft
Tennessee Tech University
vpitelka@dtccom.net; wpitelka@tntech.edu
http://iweb.tntech.edu/wpitelka
Rimas VisGirda on fri 19 feb 10
What type of vinegar are we talking about? I use balsamic with Good Seasons=
Eyetalian dressing, dilute rice vinegar for thin cucumber slice and noodle=
s and occasionally full strength rice vinegar if I want a certain sweetness=
in the Good Seasons. Have to be careful which brand of rice vinegar as the=
y vary considerably in taste. I prefer Manukan, it has a smoothness that al=
lows me to sip a little once in a while. My mom taught me pickles without v=
inegar -some cherry leaves on the bottom of the container, then a layer of =
pickling cukes, then a layer of dill weed, then more cukes, then more dill,=
etc until container is full. Put a plate on top and a rock to weight it do=
wn and fill with water -in about 2 days the cukes start getting a very nice=
tang. The longer it sits the farther the tang penetrates... -Rimas
Elizabeth Priddy on fri 19 feb 10
I went and checke and I have five kinds of vinegar in my pantry.
I make cumber ice box pickles with apple cider vinegar.
- ePriddy
Elizabeth Priddy
Beaufort, NC - USA
http://www.elizabethpriddy.com
--- On Fri, 2/19/10, Rimas VisGirda wrote:
> From: Rimas VisGirda
> Subject: vinegar questions
> To: "clayart post"
> Date: Friday, February 19, 2010, 8:04 AM
> What type of vinegar are we talking
> about? I use balsamic with Good Seasons Eyetalian dressing,
> dilute rice vinegar for thin cucumber slice and noodles and
> occasionally full strength rice vinegar if I want a certain
> sweetness in the Good Seasons. Have to be careful which
> brand of rice vinegar as they vary considerably in taste. I
> prefer Manukan, it has a smoothness that allows me to sip a
> little once in a while. My mom taught me pickles without
> vinegar -some cherry leaves on the bottom of the container,
> then a layer of pickling cukes, then a layer of dill weed,
> then more cukes, then more dill, etc until container is
> full. Put a plate on top and a rock to weight it down and
> fill with water -in about 2 days the cukes start getting a
> very nice tang. The longer it sits the farther the tang
> penetrates... -Rimas
>
marci and rex on fri 19 feb 10
At 08:34 PM 2/18/2010, Elizabeth Priddy wrote:
>. I love vinegar so much that my mouth waters when I think about
>it! (explain that, chemists!!!)
Maybe thats the deflocculant aspect ?? :O)
Marci the chinapainter
Lee Love on fri 19 feb 10
On Thu, Feb 18, 2010 at 7:37 PM, May Luk wrote:
> This sounds tasty. It's like summer Kimchi, or some sort of Asian
> summer pickles.
Yes, same thing. You salt the veggies first, to dry them out a bit.
I remember my late mother doing this with nappa and cucumbers in the
summer time.
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
=3D93Observe the wonders as they occur around you. Don't claim them. Feel
the artistry moving through and be silent.=3D94 --Rumi
Vince Pitelka on fri 19 feb 10
James Freeman wrote:
"Don't you go blind if you self-flocculate?"
James -
No, no, don't worry. The idea that auto-flocculation causes blindness is a=
n
old husbands'/wives' tale, to be given no credence at all. So go ahead and
self-flocculate all you want.
- Vince
Vince Pitelka
Appalachian Center for Craft
Tennessee Tech University
vpitelka@dtccom.net; wpitelka@tntech.edu
http://iweb.tntech.edu/wpitelka
Lee Love on fri 19 feb 10
On Fri, Feb 19, 2010 at 7:23 AM, Elizabeth Priddy wr=
=3D
ote:
> I make cumber ice box pickles with apple cider vinegar.
I use rice vinegar for cucumber pickles. Here is a recipe:
http://www.grouprecipes.com/68375/japanese-pickled-cucumbers.html
Jean accidentally bought mirin for sushi rice, which is too sweet.
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
=3D93Observe the wonders as they occur around you. Don't claim them. Feel
the artistry moving through and be silent.=3D94 --Rumi
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