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Content about Pickling

Forget the Tomato: Chicago-Style Hot Dogs with Pickled Green Tomatoes September 29, 2010 Tweaking the classic Chicago hot dog (aka The Superdawg) Though it pains me to say this, the Chicago hot dog has one little flaw. It’s not always an issue, but it’s there just the same. Most of the seven toppings which make up a proper Chicago-style Hot Dog can be had at any time: mustard and relish are condiments, celery salt is a seasoning, the sport peppers and pickle come from a jar, and onions can be freshly cut up at any time of the year. No...the flaw is that damned red tomato... Read the Full Article	Don't Waste Time: How to Make Quick Pickles July 13, 2010 Two pickle recipes that take less than a day to make You know how you see scallops at the fish market and think to yourself, I could sauté those with?...When I’m at the farmers’ market, I see bushels and baskets of potential pickles... - David Chang, Momofuku It's been over three years, and yet I can still vividly remember an appetizer I ate at Momofuku Ssäm Bar. In a meal filled with gloriously fatty meat laced with spice, this small plate of cucumber and... Read the Full Article	You Could Pickle Anything in This And It Would Taste Marvelous July 7, 2010 A delicious formula for making homemade pickles Pickling vegetables is something that I’ve yet to get real excited about. Of all the "DIY" food movements, it’s one of the last to catch on. Why, I don’t know. Probably because a slab of homemade bacon is a lot more exciting than a jar of tangy vegetables. Which is no mark against the vegetables. Most anything next to a slab of bacon is bound to lose terribly. But actually, pickling is rather easy when it comes... Read the Full Article	Homemade Kimchi Contest, Part I October 13, 2009 Blake tries to make kimchi. Nick and I are currently in the middle of a fierce kimchi-making contest, in which we've both set off to do our own research and exploration, make a batch of the best kimchi we know how to, and submit it for a taste test. Neither of us have made kimchi before, but we both love the taste of it dearly. Tired of paying for it at the store and intoxicated by the possibility that homemade kimchi could taste even better than the commercial... Read the Full Article
The Search: Cabbage Kimchi September 29, 2009 What is your kimchi secret? Vinegary, spicy, crunchy, and addictive. These are just some of the words we use to describe Korean dish kimchi. We could go on, but the idea is this: Kimchi fascinates us. We put it into stews, mix it with noodles and sesame oil, chop it up with fried rice, and side it up with Korean barbecue. We've been known to eat it straight out of the jar when we need a fix. There are all kinds of kimchi out there --... Read the Full Article	Oi-Sobagi: Cucumber Kimchi and the Purpose of Banchan September 18, 2009 Try this awesome Korean appetizer. I began to wonder whether the banchan were going to overwhelm the table. We had placed the little Korean side dishes on the smallest plates I owned, but the shear number of them added up. It was our own fault. When Blake and I decided to do a Korean Barbecue feast last weekend we figured it was time to lavish attention on banchan, giving them the attention and care usually just reserved for the main course. Along the way we made... Read the Full Article	Giardiniera March 30, 2009 How to make Chicago's favorite condiment. Most of the recipes online are found on generic websites and just have a bunch of cut up vegetables mixed with olive oil, which I already knew was completely wrong. There needed to be some kind of acidic kick, something to balance the aggressive heat and the fair amount of oil. I had my first breakthrough when I found this random video from the Food Network show "Unwrapped". They were visiting agiardiniera factory, and... Read the Full Article	Sauerbraten, Or How to Make Beef Round Tender and Delicious February 17, 2009 The German way with round. Sauerbraten is a national dish of Germany, and there are many variations in its preparation, all hailing from different regions. However, I didn't have to look much further than Alton Brown for a good recipe--the reviews on the recipe's page at Food Network are almost exclusively raving. A combination of cider and red wine vinegar provide the recipe's twang, and all the traditional notes for the marinade are hit (... Read the Full Article
The Wait of Dill Pickles September 10, 2008 How to make pickles at home without filling your place with the smell of pickles. But all I did was worry. Why was there no garlic in the dill pickles? Every other jar of dill pickles I had bought contained garlic. And why did the pickling spice smell so sweet? Dill pickles weren't sweet. I worried that Ruhlman's recipe was too refined. I wanted simple dill pickles. I'd have to look elsewhere. I pulled out Arthur Schwartz's Jewish Home Cooking and found... Read the Full Article	Impromptu Pickles and Really, Really Wonderful Bread July 28, 2006 I have yet to muster up the courage to make pickles, though I guess that would be the wrong way to describe the process. It's more of a creation, something coddled and cared for that takes an inordinate amount of time and makes you wonder whether it's worth the problem to begin with. It doesn't help that Fairway sells fresh pickles that are crisp and lovely, and I know that my own would fail. It also doesn't help that my... Read the Full Article