Steamed veggies, scary brown self-pickled eggs, olives, ito-konyaku.
Patrick asked about the pickled eggs, so here's my take on it:
First, I read this over on the most-awesomely names salt & fat blog. Basic concept seems to be 1 part vinegar to 1 part water...and other stuff.
The brown eggs here have been pickling for about a week in a combination of water, Japanese black vinegar, a couple cloves of garlic, and a bunch of paprika. They tasted: vinegary. I liked it, though; a deep, almost woody (?) flavor.
I have another jar in the fridge that I will crack open next week, as it takes a while for the juice to seep all the way through the white of the egg. That pickle juice is apple vinegar and a dollop of blueberry jam plus garlic. NO idea what that will taste like, but I am loving my experimental foods, and there is ZERO chance my daughter will steal and eat these; recently she has developed a strong love of hard-boiled egg-whites so whenever we go out and I pack snacks, I just double-up on seedless grapes (she likes green, I like red), hard-boiled eggs, apple slices, and bananas.
PCP = Perfecting Child's Palate!
What goes into a "self-pickled" egg?
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