This lecture, demonstration, and tasting session will outline the
processes and techniques of vinegar-brined pickles (both canned and
quick), and fermented pickles, and offer useful tips for the home DIY
enthusiast. And as time permits, we'll also discuss some of the more
peculiar pickling possibilities from the fringes of preserved fruits
and vegetables - soy sauce pickling, nuka (rice bran) pickling beds,
salt-cured pickles, and Electric Kool-Aid pickles. Bring your
questions and your pickling passion!
Karen Solomon is the author of Jam It, Pickle it, Cure It; Can It, Bottle It, Smoke It; and the Asian Pickles e-cookbook and print cookbook series. In addition, Karen has written about pickling and food preservation for a host of publications, including Saveur.com, The Blender (the blog of Williams Sonoma), Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, and the San Francisco Chronicle. When no one is looking, she drinks pickle brine by the shot.
- An Evening of Poetry With Daphne Gottlieb
- 星期二, 2014年3月11日Eureka Valley 分館/Harvey Milk Memorial, Eureka Valley 公眾範圍
- Radar Reading Series
- 星期三, 2014年3月12日Main 總圖書館, Latino/Hispanic 會議室 A 和 B
- Great Books Reading Group
- 星期二, 2014年3月18日Sunset 分館, 日落區分館兒童室