I recently bought 100g of samphire - never seen or tasted it before. It is vibrant green and was described as costal plant, crispy and salty in taste. They suggested to steam it for 3 minutes and serve with crab meat. I dont like crab meat but decided to add it to my fish dinner tonight. My fish tonight was baked salmon (cook-in bag) with a bit of red pesto marinade. I also steamed a bunch of asparagus and server my fish on a bed of asparagus and samphire. It was great - samphire remained crispy and green and had a sea salty taste. Definitely will try again but not sure if my shop will keep it in stock. It was labelled "special" so it might be seasonal... Highly recommended - it basically contains no sugars, fats or proteins mostly water and minerals.

Bozena

I want to eat at your house !

So, Tech is flying us all over to Bozena's for a great ZONEd dinner.
lol

you are all welcomed! Today I will have cook-in bag salmon with sweet chilli marinade served over steamed red young broccoli and fine beans. I love that kind of food

My wife is driving her Mum back to JFK airport for her return flight home back to the UK.
(About 9 hours round-trip drive for my wife.)
I think I will break out some of my first time attempt at fermented vegetables, today.
Mostly cabbage, as that is supposedly easiest to ferment, with some carrots and onions added.
Been sitting for nearly two months now.
My wife, joked, "I won't come home and find you dead, will I?"
.....

I can ask my Dad who, whenever he can, makes sour cabbage and sour cucumbers at home. They only need few days I believe but it is important what to add to it, otherwise they will spoil. You are after lactictic fermentation and not the yeast! Sourkraut and any other naturally "pickled" vegetables are very healthy and source of Vit C etc. Generally, if it has alcoholic smell - it is BAD. Throw it away

John, next you'll have to trimpaling some Kimchee.

That's "try making some".

Tasted great. Very, very crisp, almost like fresh cut cabbage.
And with the spices/recipe I used, nice flavor.
Almost like pickled, a little vinegar like taste, but nothing like awful commercial.
I am rather pleased at the way it came out.
Only had a serving of about 1 bowl, 1-1/2 cups.
And I am still alive and well - lol!
But, no tome to try and make cauliflower risotto, tonight.
Had to mow the grass.

I am definitely glad that you are still with us, John!

I have not had time to do any riced cauliflower, either.