Archives for the month of: September, 2018

It’s an infinite topic, all the interconnections of climate and weather, food,  tradition and diet,  worries and hopes.  And everyone is going to have specific stories, part of the human story of where we are going as People.  I find this short film moving in its particularity in Bangalore, and then imagining that the experience this narrator describes can be written anew all over the world.  Facing up to it seems the most important thing.

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IMG_20180816_101206.jpgTwo fun things, and they both have to do with tortilla chips.  Perhaps this is because, as a taco fiend, I often have broken corn tortillas calling for rescue.

Watermelon Pickle, well, the rind at least, the green skin carefully pared from the white pretty flavourless bulk that contains the precious sweet pink flesh. You’ve heard about it this pickle… you’ve wondered.  You don’t see the point in vinegar really as you identify more as a fermenter.  You look up fermented watermelon rind and find a recipe that suggests you make a brine. You kind of decide not to make a brine– there’s so much water itself in the watermelon. Instead you pack the pared rind that you’ve saved by insisting everyone puts them in a special bowl, and a teaspoon of sea salt, and you pack it down in a jar, and observe it getting wetter and wetter, creating it’s own layer of brine.  It occurs to you to add some hot pepper, in this case a yellow jalapeño.  This was a good idea but you could use any herb or spice or flavour as watermelon rind is really so very mild and passive. “Do with me what you will,” it said.

You realise quickly it’s not going to keep a bite or crunch very easily, so you surrender. After several days you taste it, and you are like, wow, THIS is fermented watermelon rind pickle.  Here we are, this is it. And you get the urge to chop it up with spring onions and the jalapeño, and loads of fresh coriander, and make a salsa.

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Other salsas:

Fermented Orange Salsa; 

Fermented Gooseberry Salsa

Fermented Chili Salsa

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IMG_20180722_113707.jpgKIMCHI FAUXRITOS, 

or,

last time I ate spicy cheesy Doritos, along with, admittedly, red wine, I got such a killer migraine that I’m afraid to eat them again but do miss the whole experience so decided to try a DIY, perhaps healthier version:

Had some rather pungent kimchi in the fridge which I dehydrated in a very low oven.  It took a while….

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When it felt really dry,  I pulverised it as much as possible, mixed it with oil

two ways:

Fry the uncooked (corn) tortilla scraps in the spicy oil, or

Toss the broken pieces (or proper triangles) in the dried kimchi and oil and bake in the oven.

I made two batches of each, one with nutritional yeast (for a cheesy note) and one without.

Comments: These are really nice snacks, fun to make, serve and eat.  They didn’t have that WHAM of Doritos, but maybe that’s not a bad thing.  I might add extra chilli powder next time.

 

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