Pulp: a revelation
Oct. 30th, 2014 06:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceToday ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
tiger_spot and I were going to make carrot caramels together, as per rushthatspeaks's recipe, because who wouldn't?
Tragically, we had to abandon the notion due to "lack of time" (aka a marginally embarrassing failure to read the recipe properly beforehand). So instead I baked bread and made sriracha. As usual this has left me with a gruesomely spattered T-shirt, very sore hands and about a pound of ground-up fermented chilli pulp, the residue of seeds and skin and membraneous matter that won't be forced through a conical sieve no matter how hard you hurt your hands. It's still delicious, and usually I put it in a jar and label it and leave it in the fridge to be added to chillies by the judicious spoonful if I ever remember to do that. This time, though, I have a new project in mind. I reckon it'll make a magnificent base for kimchi. And I can even use the same container I fermented the chillies in. Thrift, thrift, Horatio!
But I'm sad about the caramels. Must salvage that intention, some day we're better prepared.
tiger_spot and I were going to make carrot caramels together, as per rushthatspeaks's recipe, because who wouldn't?Tragically, we had to abandon the notion due to "lack of time" (aka a marginally embarrassing failure to read the recipe properly beforehand). So instead I baked bread and made sriracha. As usual this has left me with a gruesomely spattered T-shirt, very sore hands and about a pound of ground-up fermented chilli pulp, the residue of seeds and skin and membraneous matter that won't be forced through a conical sieve no matter how hard you hurt your hands. It's still delicious, and usually I put it in a jar and label it and leave it in the fridge to be added to chillies by the judicious spoonful if I ever remember to do that. This time, though, I have a new project in mind. I reckon it'll make a magnificent base for kimchi. And I can even use the same container I fermented the chillies in. Thrift, thrift, Horatio!
But I'm sad about the caramels. Must salvage that intention, some day we're better prepared.