From: nowhere@nearyou.com
On 12/13/10 11:11 AM, sometime in the recent past Steve Peek posted this:
> "Wilson" wrote in message
> news:ie5bmg$94t$1@news.eternal-september.org...
>> On 12/12/10 2:32 PM, sometime in the recent past Steve Peek posted this:
>>> OK, sourdough starter:
>>> 1 teaspoon honey
>>> 1 cup all purpose flour
>>> 1 cup warm (100-110F) do not use chlorinated tap water!
>>> Stir together in a non reactive container, cover with a cloth and place
>>> in a
>>> warm (top of fridge) spot. On day 5 or 6 add another cup of flour and
>>> another of water. By day 10 there should be lots of bubbles and the
>>> mixture
>>> should smell sour. Stir well and use as much as 1/2 for breads, pancakes,
>>> etc... Whenever you use some replace it with like amounts of flour and
>>> water. This starter improves with age and can last generations. The House
>>> of
>>> Sourdough in Jackson, WY has a starter that is well over 100 years old.
>>>
>>> I love kimchee so long as you leave out the fermenting fish. Cabbage,
>>> daikon, garlic, hot peppers and maybe some carrots work just fine for me.
>> I add a small can of anchovies to my kimchi and love what it does for it.
>> There is a recipe on YouTube where the woman is making it with fresh
>> oysters.
>>
>> --
>> Wilson 44.69, -67.3
>
> I could deal with the anchovies as they are already cured, but fresh oysters
> are iffy at best. Fermenting them sounds like a recipe for disaster.
> Just my $.02 worth,
> Steve
>
>
The oysters in her recipe are probably okay due to the salt that stays in
the cabbage after the rinse, but I my Western instincts (read fear) gave me
pause at what might happen to it after a few days or weeks.
--
Wilson 44.69, -67.3
--- SoupGate-Win32 v1.05
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