Comments for food vagabond

Comment on Spring on My Windowsill: Sage by Kirsten

Kirsten — Fri, 09 May 2008 16:49:25 +0000

Sorry, I don’t have any tipps for you. My basil also needs first aid and I don’t know, why. He got the best place and the best water - but no way: he decided to leave me…

Comment on Curing Olives by hande

hande — Tue, 06 May 2008 23:08:32 +0000

Carol,
for that jar you see (about a quart of water) I used 4 Tbsp of baking soda. I have no idea if this was right or if mattered that much, but it worked, that I can say. I am sorry I can’t be more scientific and give more details, but this is all I know from my hands on experience!

Comment on Curing Olives by Carol

Carol — Tue, 06 May 2008 18:34:46 +0000

What is the baking soda/water “recipe” (ie how much baking soda for how much water), or does it matter?

Comment on Playing Around With Cajeta - with a tour of my favorite blogs by hande

hande — Tue, 29 Apr 2008 13:20:37 +0000

Itir,
thank you. I really enjoy being in the kitchen and had missed it terribly!
Véronique,
this is the second time I hear about that combination. I guess I will have to try it. I will report!
Anna,
thank you. I think the word you mean is written very similarly and pronounced almost the same way. Or did I miss something? Write me an email, please!
Simply…Gluten-free,
thank you! At least some of the recipes are gluten-free!
Tartelette,
thank you! I love how those pictures turned out, too.

Comment on Curing Olives by hande

hande — Tue, 29 Apr 2008 13:04:04 +0000

Y,
yes, they are gone by now. The baking soda suggestion from Todd worked really good.
Carol,
I think starting out anew with baking soda/water would work out, it did for me. I am not sure what it really does on a chemical/physical level and so don’t know if the herb flavor will be washed away, too; but I tend to think so. But that shouldn’t be a big problem, after the bitterness is gone, you can cover the well-rinsed olives with olive oil and herbs and it takes just a couple of days for them to get the flavor!
Todd,
obviously, thank you!

Comment on Been Drinking Wine - Bibenda Day 2008, and others by hande

hande — Tue, 29 Apr 2008 12:59:15 +0000

Jonathan & Amy,
heh, my job I am not giving away (am so glad I found it myself!), but you can have a job like this, too! I created my job myself actually and am so very happy about every day of it. And: Barolo is one of the wines where you could really wait for some time. If you write me which one exactly, maybe if I know it, I can tell you more.

Comment on The Silence of the Lambs by hande

hande — Tue, 29 Apr 2008 12:56:28 +0000

Andreea,
thank you, and keep on eating!
Anna,
I understand your husband fully, thanks for writing me your sentiments, too. For me that lamb really looked as if it was smiling!
Sameer,
I am glad all my readers understood my sentiments in this post and also happy that you wrote a comment although you are a vegetarian. Love the story about the Jewish butcher. I neither knew that brains are not kosher.
Jonathan & Amy,
your blog title could have been mine! Please do keep on reading me.
chefjp,
your bolognese doesn’t look bad, either!

Comment on The Silence of the Lambs by chefjp

chefjp — Sun, 27 Apr 2008 21:18:39 +0000

Excellent post!

Comment on Playing Around With Cajeta - with a tour of my favorite blogs by Tartelette

Tartelette — Sat, 26 Apr 2008 21:55:56 +0000

All the desserts and te cajeta turned out just gorgeous! The first and last pictures are brilliant!

Comment on Curing Olives by Carol

Carol — Sat, 26 Apr 2008 19:02:45 +0000

I’ve got a bunch of small green olives that have been curing for months and they’re still bitter. The recipe I originally used didn’t say to switch the brine every day at the beginning; I heard of that much later. They’ve been in salt/vinegar (I think - can’t remember exactly now) and herbs.
Is there anything I can do at this point to save them? If I empty out all the brine and put them in baking soda water will that help? And if it does, will it take away the herb flavor along with the bitterness?