hello to visitors from around the world!

HELLO EVERYONE!

Since February, I’ve had visitors from:

Argentina, Australia, Austria, Bangladesh, Belgium, Brazil, Brunei Darussalam, Bulgaria, Cameroon, Canada, Columbia, Costa Rica, Cyprus, Czech Republic, Denmark, Ecuador, Egypt, Finland, France, Germany, Greece, Guam, Guatemala, Hong Kong, Iceland, India, Indonesia, Israel, Italy, Jamaica, Japan, Kenya, Malaysia, Mauritius, Mexico, Morocco, Netherlands, New Zealand, Oman, Pakistan, Peru, Philippines, Poland, Portugal, Republic of Korea, Romania, Russian Federation, Saudi Arabia, Senegal, Serbia, Singapore, Slovenia, South Africa, Spain, Sri Lanka, Sweden, Switzerland, Taiwan, Thailand, Turkey, United Arab Emirates, United Kingdom, United States, Viet Nam.

(65 countries!)
50th country: Costa Rica, April 22, 2012

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top 15 countries, by views, as of May 2012:
United States, United Kingdom, Canada, Australia, India, Norway, Bulgaria, Germany, Netherlands, France, Indonesia, Singapore, Pakistan, Mexico, Italy

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PLEASE:

I am so happy to see you here! Don’t be shy. Leave a comment! Teach me how your family makes something, or tell me what you think of these recipes!

I’d love to see a community of people sharing their experiences and preferences so we can all learn more!

Say hi!

FOOD PROCESSOR

it arrived
today

i am squealing delightedly

thank you so much again to this site for hosting the contest that hooked me up with a free food processor!

tonight’s dinner

sourdough cornbread

leftover khichri

leftover chicken that had been marinated and cooked in a simple rice-wine-vinegar-hoisin-tamari-sherry sauce

orange-grape juice spiked with juniper bitters

and for dessert, caramel ice cream with crushed cookies on top (the cookies were passed out during lunch for free! why? something about jesus; i’m not sure, i was too busy eating cookies.)

prep time: < 5 minutes (well, except the cornbread)

I JUST WON A GIANT FREAKIN’ FOOD PROCESSOR

from kate at diethood.com.

check her out, leave her some love, and then come visit me at my home so i have an excuse to mash up an enormous fresh salsa, bake some bread, and fry up some lacto-fermented dosai. stay tuned soon for a post dedicated to diethood.com: my favorite food processor recipes!

shrimp paste day

welcome to shrimp paste day at fried sig.

i bought a jar of shrimp paste and decided to cook a bunch of shrimpy things.

follow my journey through the mysterious world of this jar of purple goop.

radish sprouts

i just arrived downstate, and already i’ve got some vegetables pickling and some radish sprouts going.

m. started some savoy kraut with caraway and salt, and i did chard stems and greens (first time pickling greens!) with garlic, onion, carrot, and “mulling spice” (orange peel, allspice, cinnamon, clove) in saltwater.

started the radish sprouts yesterday. they should be ready to eat day after tomorrow according to the sprouting chart i read. already many have busted through the hull! this is my first time sprouting anything without the intention to plant it. the place m’s fantastic partner e. works also has clover seeds for sprouting. that’s next.

hot topics in my mind?
~ lacto-fermentation with added sugars: is it possible? so, say, saltwater-pickled bread-and-butters?
~ sourdough (number one on the bucket list)
~ candy

late february veggie ferments

swiss chard stems with garlic, clove, allspice, and mustard seed

very dilly beans

dilly cauliflower

saltwater-pickled garlic and onion

carrot and baby cucumber with tons of dill and laurel

giardinera with carrot, tons of hot pepper, cauliflower, and onion

lime juice fermented hot peppers

pizza!

regional pizza styles

lacto-ferments of september and october

green beans and wax beans with dill

giardinera with hot peppers, carrots, onions

kraut with red cabbage, green apple, and seaweed

turnips and baby cucumbers with dill

welcome!

this has been a long time in coming:

siegfried’s fried sig.

about me:

age 27, always on the lookout for cheaply made meals that feed a LOT of people. my food philosophy is DIY. i try to cook using as few “products” as possible. my essential kitchen tool is a mortar and pestle.

the header image is lamb’s quarter, a chenopodium (goosefoot) that seeds itself in our raised beds. no matter what fancy plants we try to coax from the soil, lamb’s quarter shoots up, sometimes to six feet. it produces delicious spinach-like tender greens and a particular kind of sparkle that makes them look magickal. these grow in waste lots and polluted areas, providing a little hope we may someday return to eating from our backyards.