Overheard at the Guardian reading, Tofu eating, Yoghurt weaving, Vegan Deli Counter

A sight to behold.

a dry brine?

Surely that's salt.

no

Merely stating that salt is all you need to make a dry brine. Of course you can put absolutely whatever else you want in it, I wasn't suggesting otherwise. Good day to you! 😚

I dry brine fish and chips .. also add some vinegar

Can you brine dry or otherwise vegetables? Not taking the piss, just interested.

Yes. It’s basically what kimchi is and it’s done extensively in India to preserve vegetables. Traditional lime pickle is salted. Pretty sure sauerkraut is just salted too.

Head over to the fermented foods thread for more: https://www.lfgss.com/conversations/328479/

also add some vinegar

Strictly speaking, you're also tenderising your fish and chips here. 😋

Shit Jon of course they are what a twat! But I was thinking more in a like meat way and yes yes you can. I’m cooking tomorrow and I’ll be trying it on the broccoli to see if it works as they say.

How do I quote a page and a half of guardian reading, tofu brining, yoghurt counter vegan deli posts?

We used to get straw horse manure from the Coldstream guard’s stables

I'm greener than at least 90% of the population.

So good.

Isn't the salt used to arrest the fermentation?

The salt stops yeast fermenting things into alcohol and other bacteria spoiling stuff so lactic acid bacteria can lacto ferment things into yummy things.

Don’t know, that’s a bit past my knowledge of preserving and fermenting. However, two examples which might answer your question: 1. kimchi you salt from the beginning and it continues to ferment. 2. bread dough you put salt in from the beginning and it doesn’t stop the fermentation. So I’d say it’s not put in to arrest fermentation.

Salt is traditionally used to preserve meat etc because when it’s concentrated enough it creates an environment where bacteria can’t survive. Except for botulism, which can survive a high salt environment. That’s why salt petre (potassium nitrate) is included in curing salts, because botulism can’t survive when it’s present.

All timer.

Edit: I thought this was the golf club thread for a second. Probably more appropriate there unless the manure is being made into artisanal kombucha.

I thought the allotment aspect fit both threads, and the humble brag would appeal to both too

I'd expect yoghurt weavers to be more anti-monarchy.

Like this?

https://youtu.be/t2c-X8HiBng

Going to spend the next couple of days reading the manifesto

Is that strap-on near horizontal?

Just heard the following on radio 4 which I quite liked
.
'topiary is a journey which never ends '

its a long way to topiary

Bravo

Doing it wrong.
Vinegar first. How does the salt stick on otherwise?

they get a mango slice... as a reward

I have a 7.30 am train to Liverpool for the Labour party conference tomorrow.