norgeway
Well-known member
Re Vinegar!
You would not like me in the summer because I make pickles,LOL The whole house reeks of vinegar.
You would not like me in the summer because I make pickles,LOL The whole house reeks of vinegar.
Things that stink up your house while cooking...
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arbilab
Well-known member
When the vinegar smell has blown away, it takes other stenches with it. Even tobacco smoke.
Vinegar in proportion makes ketchup, mustard, salad dressing, pickles 'interesting'. In bulk, even at a scant 5% it removes hardwater (calcium carbonate) deposits by liberating the carbonate (you still have to agitate/scrub the calcium).
But boiled with grease makes a cauldron of nose death lasting for days.
Speaking of chitlins-- as long as we don't have to smell them-- just how 'clean' can they be considering what they really are? Hint: alternate spelling of 'chit'.
Vinegar in proportion makes ketchup, mustard, salad dressing, pickles 'interesting'. In bulk, even at a scant 5% it removes hardwater (calcium carbonate) deposits by liberating the carbonate (you still have to agitate/scrub the calcium).
But boiled with grease makes a cauldron of nose death lasting for days.
Speaking of chitlins-- as long as we don't have to smell them-- just how 'clean' can they be considering what they really are? Hint: alternate spelling of 'chit'.
Years ago someone I worked with gave me a bluefish. We baked it and the house smelled for three days afterward. I like fish okay as long as its not overly fishy. I don't eat it that often though. IIRC I wouldn't even try that bluefish because of how strongly it smelled.
I make kimchee at least once a year.
It keeps nearly forever in the fridge.
However after a few months it does tend to start to stink the fridge up.
For this reason it's banished to the spare fridge on the enclosed patio.
Not a big deal for me, but at this point I'll be fairly tentative at trying this aged batch. It's probably safe, but I tend to prefer fresher kimchee anyway.
It's sort of fun to make too. And the cooler winter months are generally the best time to make it.
It keeps nearly forever in the fridge.
However after a few months it does tend to start to stink the fridge up.
For this reason it's banished to the spare fridge on the enclosed patio.
Not a big deal for me, but at this point I'll be fairly tentative at trying this aged batch. It's probably safe, but I tend to prefer fresher kimchee anyway.
It's sort of fun to make too. And the cooler winter months are generally the best time to make it.
I never cared for the smell of roasting turkey, like the first hour or so until I started rubbing the outside with garlic. That cut the poultry odor and made things smell good from start to finish.
I do not like the smell left after popping and eating popcorn, even the real stuff. Even with the range hood on HI, the smell gets in the kitchen. I break out the deodorizers. Don't get me started on the microwave crap that they used to make after lunch in the office. We finally hds to ask them to stop and the stuff was as unhealthy as hell, too.
I do not like the smell left after popping and eating popcorn, even the real stuff. Even with the range hood on HI, the smell gets in the kitchen. I break out the deodorizers. Don't get me started on the microwave crap that they used to make after lunch in the office. We finally hds to ask them to stop and the stuff was as unhealthy as hell, too.
Liver&onions-Mushrooms being cooked-both of these stink so bad it almost makes me heave!!Yes,fire up that exhaust blower that flaps the curtains for these!!!
