June has been good to the garden, wet and gray.
one side of the garden
You can see the squash, beans on some homemade supports along the left side. Peppers, eggplants and cosmos along the left. What you can’t see is the leeks, cukes and arugula. read more »
My first experiments in sous vide yesterday went okay but not spectacular. Carrots for 35 minutes at 85°C were a little tough. Added some salt and frozen stock to the bag as well as some tarragon wrapped in plastic wrap. The flavors permeated nicely but the texture was still a little on the crunchy side. Perhaps 40 or 45 minutes or baby carrots would have worked better. Also, I forgot to add any butter in the final glaze. Perhaps that too should go in the bag
Salmon was done at 50.1°C for 20 minutes. Also added green onion and spring garlic into the bag as well as lemon slices. The salmon was brined briefly, dried and then placed in the bag with another herb sachet (tarragon and parsley) as well as the onions. The salmon was moist. A fresh sockeye or king might have had slightly more flavor but it wasn’t horrible. Next time I might go up another half degree and I’d probably sweat the garlic and onions in some olive oil first.
For our next experiment with hydro-colloids we’ll gel strawberries with, uh, pectin and sugar and place in Ball canning jars.
Well, not exactly urban but in the county: fourteen rainbows on the north fork and west fork of the San Gabriel. The first two were taken on nymphs (hare’s ear and pheasant tail) and the last twelve were taken on various mayfly dries (BWO, adams, random things I’ve tied.)
All between three and seven inches. I said it was urban, not epic. Pictures to follow when I figure out how to get them out of my cell phone.
Do we install a gray water system first or get one of these.
I thought we were going to have people over but that doesn’t look to be tonight. The apples may become filler for turnovers rather than the crisp I’d intended. And all those favas.
Late Edit:
