Great - now we're going to need a license to buy kimchi.
Posted on 07/05/2013 2:11:15 PM PDT by markomalley
The homemade preserve blew up in the fridge, ripping the door off of its hinges and rocking Margaret Goodwin’s flat as she lay asleep at 7am in the morning.
When she went to see what the "bomb" was she found that her family photographs has been smashed by the fridge door as it was flung across the kitchen, knocking a chunk from the wall.
The explosion had also temporarily lifted the ceiling, leaving cracks in the top of the wall, living room and porch, and blew the casing off an extractor fan.
The rhubarb chutney, a gift from a friend, had exploded when gas fermented and built up inside the glass jar. "If I had been standing in the way, it would probably have killed me" said Mrs Goodwin.
(Excerpt) Read more at telegraph.co.uk ...
Since the lutefisk was also destroyed, we considered it have a happy ending.
Oooooh, that sounds super awful!
Stick with the kloob ...
Rhubarb Chutney
2 pounds fresh rhubarb, chopped
2 cups chopped onion
1-1/2 cups brown sugar
1 cup cider vinegar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons salt
Preparation:
Combine ingredients in a heavy saucepan. Cook until thickened, stirring often (about 30 minutes). Pour into hot sterilized jars and cover with canning lids. Set aside to seal.
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Rhubarb and Strawberry mash
4 cups chopped rhubarb
4 cups chopped strawberries
1/2 cup sugar
1/4 tsp cinnamon
dash of salt
Cook until dissolved and fruit is mushy. The stewed fruit is delicious over ice cream; or can be sieved for the juice. 1/4 cup of this juice can be added to a glass of soda water or ginger ale for a tart and sweet summer drink.
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Strawberry Rhubarb Pie
1-1/4 cups sugar
1/4 cup instant tapioca
1/4 tsp salt
2 cups fresh strawberries, halved
2 cups diced fresh rhubarb
pastries for 2 crust, 9” pie
1 tbsp butter
sprinkling of sugar
Mix sugar, tapioca and salt, then pour over and mix with prepared strawberries and rhubarb in mixing bowl. Let stand 15 minutes.
Line pie shell with one crust, leaving 1/2 inch overhang, then add fruit mixture to shell, dotting with butter. Cover pie with second shell, and flute edges with a fork. Cut four slits in center to permit steam to escape, then sprinkle a light layer of sugar over the top crust.
Bake 45 minutes at 425F.
*****************
Rhubarb-Ginger Cobbler
4 cups coarsely chopped rhubarb
1 cup sugar
1 teaspoon allspice
1/4 cup butter
1/4 cup tightly packed dark brown sugar
1 egg
1/3 cup sorghum molasses
1 Tablespoon crystallized ginger, minced
2 Tablespoons grated ginger root
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon dry mustard
1 teaspoon baking soda
1-1/4 cups sifted all-purpose unbleached flour
1/2 cup buttermilk
Preparation:
Put rhubarb in a bowl. Pour 1 cup sugar over and toss well to mix. Let stand in refrigerator for an hour. Drain rhubarb and discard all but 1/4 cup juice. Return to its bowl, sprinkle with allspice, and toss.
Preheat the oven to 350F. Butter a large rectangular baking dish.
In a large mixing bowl, cream butter with the brown sugar. Beat the egg into the creamed mixture and add the sorghum molasses, crystallized ginger, and the ginger root. In a small bowl, mix together the ground ginger, cinnamon, mustard, baking soda, and the flour. Add in increments to the batter, stirring as you go along. Add the buttermilk and beat until smooth.
Pour the rhubarb mixture into the bottom of the pan. Drop the ginger mixture by the teaspoonful on top. Bake for 30 minutes and then turn the oven temperature down to 325F. Bake for another 15 minutes, until cake is well browned.
http://www.allscandinavia.com/surstromming.htm
...Caught in the months of May and June, processors immerse the fish (herring) for a day in brine and then decapitate and clean it. Next they stack it in barrels, trundling it out into the summer sun and left there for 24 hours to get the fermenting process started. An inch or two of space is left at the top of each barrel so that any gas formed during the fermentation can accumulate with out causing an explosion...
Among those who like surstromming best....there's the belief that the contents of a can left for a year at a temperature of 68̊ F. actually improve; the can will have begun to swell, and at its puffiest must be opened gingerly, like a bottle of champagne...
Sales of surstromming are on the increase in Sweden, but its future as an export item is, predictably, dim.... the product doesn’t always travel well. Only recently a Swede found this out. Thinking to amaze an important New York client and the assembled board of directors with so bizarre a food, he produced the swollen can he had carried all the way from Sweden in his luggage and dramatically laid it on the table. At that moment, the can exploded.
Great - now we're going to need a license to buy kimchi.
Growler full of kudzu can’t be to safe either....
Compost piles have been known to go boom, IIRC.
Rhubarb chutney sounds yucky to me. Must be a Yankee thing.
More a British thing. They have a huge library of chutneys, which I liken to fruit and vegetable jams. Some of the more entertaining ones:
Mango (in many variations from mild and fruity to extremely hot and spicy), cranberry, peanut, pomegranate, tomato, onion, coriander, apple, plum, pear, peach, cucumber, and many blends.
THIS IS NOT A CHEAP PRODUCT
MANUFACTURED FOR COM-
MERCIAL PROFITS!
I once had a friend whose mother would call her from work and tell her to clean up the apartment because she had invited people over. The friend would quickly put all the dirty dishes into the cupboards. I remember being astounded and questioning this action, but my friend just shrugged and said that’s what her mother always did.
That said: you have my full sympathy. Bet those girls learned a life lesson, though.
I’ve had bottles of kombucha (fermented tea ) explode. You have a mess on your hands but it’s not enough to blow the door of the cupboard, let alone blow the door off the fridge.
Thank God I have a dog so I don't have to live like that.
“More a British thing. They have a huge library of chutneys, which I liken to fruit and vegetable jams. “
A throwback to colonial India influence?
Must be, see 31.
Definitely. The Brits fell in love with chutney.
Major Grey’s
http://en.wikipedia.org/wiki/Major_Grey’s_Chutney
They also love curries, balti, picalilli, Worcestershire sauce (which includes many Indian spices), lamb-mutton Mulligatawny, pepper water (rasam)(soup), mango and banana trifle pudding, quite a list.
My husband’s joke:”The dog washed the dishes. so I’ll just put them away, now.”
I think of it as pre-wash. But it takes longer to get dog saliva off anything. I swear it could be used for glue.
Yep...my dog does the pre-wash. I can’t tell you the last time I used the trash disposal in my sink.
Then you’re not making it strong enough. ;^)
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