Pickling


Ginger 1When ethnic cuisines are exported, mass-marketed, and made available for home delivery here in North America (“pizza-fication” perhaps?) their quality usually suffers in two ways: Shortcuts are taken in technique and inferior ingredients are used.   Thankfully, it is tough to get a master sushi chef if you’re only willing to pay minimum wage (I imagine) but unfortunately it doesn’t seem to be nearly as difficult to get discount wasabi and pickled ginger.

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Jalapenos 1

In order to capture more dollars from the discount-savvy shopper the Loblaws grocery stores that we shop at have started making “not so fresh” produce available at 50% of the original price.  This has become less of a great deal than when it first strated because they have begun packaging in larger quantities that usually include at least a couple specimens that I wouldn’t buy individually.  Also, certain items just aren’t practical in large quantities because we don’t use them often enough to keep a big bagful in the fridge.

Jalapenos are a great example.  Half-off is great but what is one to do with a bag of twenty jalapenos when most recipes call for one or maybe two?  Simple: Make pickles.

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