What are you fermenting today?

[freemotion]

Just called, finally.....a word of warning, the warrantee on stoneware is only three years. The consultant I bought from said lifetime. That is the only reason I paid such a price. Sheesh.

 

[ORChick]

Its quite possible that I am mistaken, but I believe that lead, if present, is in the glaze, not the pottery itself. I sometimes use an unglazed terra cotta saucer as a baking surface, and have a couple of small terra cotta pots to make cute little mushroom shaped bread loaves. Also, these days even most glazes are made without lead.

 

[Farmfresh]

NO the lead is in the glaze ... the color. Use the fire BRICK it is just plain terracotta. He also uses unglazed terracotta flower pots to roast chickens and other meats.

The unglazed un-colored stuff is safe.

 

[freemotion]

Where do you get it and what size? I got fire bricks to repair the inside of my woodstove with from the hardware store, but they are close to the size of regular bricks, just a bit wider and thinner.

 

[FarmerDenise]

My sour dough starter is coming along nicely. I didn't add anything to it today.
The salt brine pickles that I have in a crock finally formed a little bit of scum. They smell so good. The lacto fermented pickles in the jars are not explanding yet...

 

[Farmfresh]

Where do you get it and what size? I got fire bricks to repair the inside of my woodstove with from the hardware store, but they are close to the size of regular bricks, just a bit wider and thinner.

I believe that is very similar. I am not sure WHERE you could find them ... I just know they can be found and work great according to folks. I know they also add them to the bottom of some stoves to help hold heat better and make things bake more evenly. I also know that doing that same thing can harm some newer stoves.

This is the book Alton Brown Gear for your Kitchen where I read about the fire brick and the flowerpots. http://www.amazon.com/Alton-Browns-...=sr_1_2?ie=UTF8&s=books&qid=1250733347&sr=8-2

 

[ORChick]

Do we have an SS dictionary? And can we add "expland" to it? It is definitely a word that neds a wider usage.

 

[reinbeau]

Do we have an SS dictionary? And can we add "expland" to it? It is definitely a word that neds a wider usage.

Yea, I like that one, too, it's a keeper!

I just want to say I went through and read all 44 pages of this thread yesterday. There are recipes in here, and other great info, but it got me to thinking, we need a recipe index like the one on BYC. Something I'll have to work on - Terrie did an awesome job on that! Food for thought - but in another thread. Now back to fermenting!

 

[freemotion]

My dad wanted his serving of cuke salsa to be hotter yesterday, so I pulled a jar of fermented chopped Hot Portugal peppers out of the fridge that had not been opened since it went into the fridge two weeks ago.

It explanded all over the dining room table.....as this happens more often since I am using so many ferments now, I was VERY quick to grab a nearby napkin and contain the fizz. I was wearing my specs, but it would not have been fun to get that juice in my eyes!

But having the jar of fermented peppers to add to the fermented salsa was PERFECT, as the flavors blended instantly.

I sent them off this morning with 7 quarts of yogurt, a pint each of salad dressing mix, minced garlic, chopped hot peppers, two quarts of cuke salsa and two 4 oz jars of mustard, brown and yellow. All free. That was fun. Would've sent more, but that filled their big cooler and they will be in the car for 10 hours!

 

[ORChick]

Free, could you supply the link to your salad dressing mix again? I didn't save it, and I think I'd like to try it. Thanks.