The dance is sweeter than the song

[rolanni]

Today is all about the errands, including a physical therapy session, a stop at the library to return books, at Staples to drop off used ink cartridges, and at Goodwill to drop off Various and Sundry.  Deliveries may happen; in particular, delivery of my replacement trackball.  There's also a phone call to make, but that may wait.  I'm in phone-avoidance mode, and it's not an emergency phone call, after all.

Also, somewhere in there I ought to do some writing.

The weather has reverted, slightly -- down to 30F/-1C on the overnight, and slow to warm this morning, though it's nice and sunny; should be a good day for running around.

For those who care about such details, I'm re-re-re-re-re-&c-reading Hellspark by Janet Kagan, because -- comfort book.

What're y'all reading?

Comments

[manywaters.livejournal.com]

I prefer Mirabile to Hellspark, but they're both good. Presently trawling through cookbooks and blogs and mounds of vegetables in my quest for the perfect pickled carrots and radishes to pile on a Vietnamese style sandwich.

Bahn Mi topping!

[mothadventures.livejournal.com]

Pickled carrots and Daikon -- called Do Chua. Easy to make at home, can be canned in a simple boiling water bath and keeps well. Me, I grow my own daikon, but that's a tad of overkill....storebought will work just fine.

If you can't find a recipe for it on the web, I can provide mine.

Re: Bahn Mi topping!

[manywaters.livejournal.com]

Would love a copy of your recipe - I've been playing with a few Do Chua recipes in my search for The Perfect Pickle. It's interesting what differences the vinegar/sugar proportions make when jimmied, as well as processing.

Re: Bahn Mi topping!

[mothadventures.livejournal.com]

In your LJ inbox -- if our gracious hostess wants it posted here, I would be happy to do so, but it's several paragraphs long.

Re: Bahn Mi topping!

[rolanni.livejournal.com]

Why not? There may be others who are too shy to ask, but who may be interested.

Re: Bahn Mi topping!

[mothadventures.livejournal.com]

Here you go. I think I'll open a jar of this to go on rice for lunch....Daikon, it's not just for sandwiches anymore.

Do Chua (Vietnamese Daikon & Carrot Pickles)
• 1 1/2 c. white vinegar (5% acidity, for safety in canning)
• ¼ c rice vinegar (Unsweetened, Unflavored)
• 1 1/4 c. water
• 1-2 tsp. freshly grated ginger
• 1/2 c. + 2 tsp. sugar
• 1 tsp. salt
• 1 lb. carrots, julienned (many mandolines have a julienne setting)
• 1 lb. daikon radish, peeled & julienned to the same size as the carrots
• ¼ tsp. whole coriander seed PER JAR (use 1/8th tsp if using ground coriander seed) – a little less for 4 oz jars.

Prepare canning jars, lids, etc as normal: this makes roughly 2-3 pints (16oz) depending on how you cut the daikon and carrots, but I usually make it in half pint (8 oz) and small jelly (4 oz) jars; processing time is the same for all three sizes. Think about the size of your jars as you prep your veggies: don’t want 3” long julienne sticks with a 2” tall jar! Place the cut vegetables into a large bowl and sprinkle with salt and 2 tsp. sugar; use your hands to knead the salt and sugar into the vegetables for 2-3 mins. to remove some of the excess water. Really get into it – don’t be timid with the kneading! Drain them in a colander and rinse well under cold running water; set aside to drain more, you want them as dry as possible.

In a non-reactive saucepan, combine the vinegar, water, sugar and ginger; bring to a boil and cook just until sugar is thoroughly dissolved. Keep this hot. Working quickly, one jar at a time, measure coriander into the bottom of a hot jar and then pack it full with vegetables, pressing down gently but firmly until the jar is filled. Ladle boiling hot brine over the vegetables, leaving 1/4″ of headspace. Use a non-metallic spatula to release air bubbles and check the headspace again, adjust as needed. Wipe the rim and put on the lid, following good canning procedures. Repeat until your jars are filled. Process in a water bath for 10 mins.; remove from the water bath and set aside, untouched, for 24 hours.

Do chua should sit for at least a week before eating; it gets better and better with age, like wine.
If you don’t know how to can, you can put everything into a big non-reactive container in the fridge (a glass or plastic container is best) and let it sit for a week, then eat. If you use this method, the Do Chua should be used within a month or so.