On Sat, 12 Mar 2016 11:52:11 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 11 Mar 2016 17:45:39 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Fri, 11 Mar 2016 09:17:48 -0000, "Ophelia" >
> >> > wrote:
> >> >
> >> >> I don't mind if the size decreases when it is cooked.
> >> >
> >> > You'll be shocked by how much it shrinks.
> >>
> >> All part of the experiment In case you missed it, I copied the Ruhlman
> >> recipe and will be using that, sans the sodium nitrate which is optional.
> >> I
> >> was really pleased to see that Grey? We will see how much it matters.
> >> If the flavour is good ...
> >
> > I'm struggling to figure out where the flavor will come from if you
> > don't use pickling spices or celery. Did you see the recipe for
> > pickling spice at the bottom of the page? It doesn't call for very
> > much dried pepper or mustard seeds. They don't = "hot", and a flavor
> > component will be missing if you leave them out. Can you borrow some
> > from a friend or buy them and give away what's left?
>
> I will put in some pickling spices. I'll check out the ingredients list
> before I buy As for the celery? Nah.
>
Rhulman included a recipe, just eliminate what doesn't appeal. Of
course it won't taste the same, you can't say you don't like the
flavor.
>
> > Tea balls are the usual way to entrap them for cooking, but I saw an
> > idea yesterday that suggested using a coffee filter. Those are always
> > ready to go, even when the tea ball is in use.
>
> That is a good idea! I have a tea ball, thanks

YW

--

sf