Random Picture Thread

[corkybstewart]

more apricot fun - this time it's adventures with the food dehydrator

initial load-in of a small test batch of pitted and halved fresh picked apricots. these are notoriously difficult to dehydrate with most 'RonCo' type passive dehydrators due to fruit thickness and moisture content. experiment was to see how my new commercial dehydrator would take on the job

View attachment 824126

here's an image taken at the 14-hour mark of 135F forced air. still a long ways to go to be storage ready. it took 20 hours of 135F forced air to get these to where they were ready to cool down and start storage conditioning. this secondary step is similar to resting a brisket in an Igloo cooler after it's been removed from a low-n-slow smoke. the dried fruit pieces are placed into an airtight container filled up to 2/3 full, and then shaken 3-4 times daily for a couple days to a full week depending. over that time the moisture content will even out across all of the pieces, but more important is that it also will show if the fruit is really dried enough. condensation inside the container indicates further drying time is required before storage is possible.

View attachment 824127

final result after two days of post-dehydration 'conditioning' for storage

View attachment 824125

while not the golden yellow-orange of store bought dried apricots, the oxidation browning was minimal and quite acceptable IMO. texture is a perfect soft leathery chew, and not tough like what I often see in bulk bins at the store. Flavor is outstanding - lots of bright, fresh, and sweet-tart apricot goodness that's far superior to what I am able to purchase regionally. best part - these aren't loaded with preservatives and sulfites necessary to entice the buying public into making a purchase.

once our orchard begins bearing fruit in 2-3 years, the cost for apricots will be eliminated. still, I got a 20# box of 1-1/2 grade apricots from the first day of harvest for $10 from a local fruit grower. hard to beat that 'picked earlier today' kind of freshness

Those look excellent. Apricots were my favorite fruit for decades, until I became allergic to peaches. I've almost talked myself into believing I'm not allergic to apricots. I'm not allergic to plums or cherries and I think they are more closely related to apricots. But I'm not sure I want to test my theory, the hospital is a solid 30 minutes away.

 

[Rodent]

when you're back in NAM, maybe it's a time to try out an Aprium (Apricot x Plum hybrid) a try and see if you get any symptoms

I had a first few small fruits on Cot-N-Candy this year, and it's definitely a keeper.

https://www.davewilson.com/nurseries/products/fruit-trees/aprium-interspecific/cot-n-candy/

 

[Sailingeric]

In 1998 my brother and I "dinned and dashed" from this table at Timberline Lodged. We did but want to but the waiter did not come back and the bartender did not want to take our money. It was maybe $10 for a couple pints. I was at Timberline yesterday and had to visit the sight of my crime.

 

[balrog]

I can see the new novel now.
The FBI ChatBot will be at your IP address shortly to have a brief word with you after posting.

 

[Hoppy2bmerry]

 

[balrog]

Nice @Hoppy2bmerry
For the second year in a row, my Cascade refuses to grow more than 10', used to be 30. I need some hop Viagra or something.
Now it's past the summer solstice and side arms and burs are showing

i blame the walnut trees.


I always blame the walnut trees.

 

[Hoppy2bmerry]

Nice @Hoppy2bmerry
For the second year in a row, my Cascade refuses to grow more than 10', used to be 30. I need some hop Viagra or something.
Now it's past the summer solstice and side arms and burs are showing

i blame the walnut trees.


I always blame the walnut trees.

Well, my Fuggles and Willamette are not even 5 ft Mt Hood is about 14 feet, but no spurs yet. They were totally neglected for 3 years I didn’t feed them this year, but the Nor’easter that flooded the yard is pretty much a natural fertilization event. Hope we both do better next year.

 

[balrog]

 

[Rodent]

Hops growing here in Hop Mecca at the farm next to my fav fishing hole. for reference those tops are 20' to 25' up before they run out of climbing support

 

[corkybstewart]

I'll be eating a lot of plums and cherries next year.

 

[Rodent]

View attachment 824218
I'll be eating a lot of plums and cherries next year.

is that an alcohol, sugar, or brine solution they're in?

 

[balrog]

Yep.
That's me.

 

[BongoYodeler]

Yep.
That's me.

View attachment 824211

Same.

 

[ncbrewer]

In 1998 my brother and I "dinned and dashed" from this table at Timberline Lodged. We did but want to but the waiter did not come back and the bartender did not want to take our money. It was maybe $10 for a couple pints. I was at Timberline yesterday and had to visit the sight of my crime. View attachment 824157

Overlook Hotel

 

[corkybstewart]

is that an alcohol, sugar, or brine solution they're in?

Alcohol, eau de vie my father in law made. Essentially 70% alcohol made from plums 50 or more years ago

 

[Erik the Anglophile]

This is where my fire wood will live once I chop up a couple felled birch trees.

 

[Rish]

blow Coke through nose

Isn't that illegal?

 

[ehall]

snorting, yes. blowing no

 

[Chorgey]

North Wildwood, NJ
A double rainbow over the ocean

 

[Rodent]

jams made the past few weeks

(L-R)
Rainier sweet cherry
Apricot
Benton sweet cherry (similar to Bing)
Strawberry

Strawberry has been the most challenging in that it really foams up during both boils (without and then with added sugar) Finally got this resolved by adding 1/2C water and 1/4tsp butter to the 'with sugar added' boil. The combo of slightly more moisture plus the fat oil tamed the foaming down to where it behaved more like the cherry and apricot jam boils, with light foam skimming prior to ladling into the hot jars.

I also started adding 1/8 - 1/4tsp of table salt per batch to reduce the perceived sweetness while keeping the needed sugar amounts for proper preservation/storage. the small quantity of salt isn't detectable to my low sodium diet taste, but it really cut the overpowering sweetness on the apricots and strawberries

 

[Rodent]

dehydrated cherries

became

 

[balrog]

dehydrated cherries

View attachment 824377

became

View attachment 824378

For some reason I need a Makers Mark Old Fasioned now….

 

[Rodent]

Bourbon Cherries made with the dark sweet cherries is on my 'do soon' list. the ones I make earlier with Rainiers were fantastic, but the color browned a bit over time. shouldn't be an issue with the dark cherries

 

[day_trippr]

Lobstah night on The Cape Of Cod...

Go great with beer!

Cheers!

 

[balrog]

Lobstah night on The Cape Of Cod...

View attachment 824552

Go great with beer!

Cheers!

Can't wait to see the pics of the grands attacking the crustaceans.

 

[Hoppy2bmerry]

Lobstah night on The Cape Of Cod...

View attachment 824552

Go great with beer!

Cheers!

I guess my invitation got lost in the whatever…

 

[Hoppy2bmerry]

 

[day_trippr]

Can't wait to see the pics of the grands attacking the crustaceans.

To their credit they were both genuinely curious - but they've been that way all week. We took them to a friend's chunk of an Easton beach loaded with small tidal pools yesterday and they went nuts trying to catch the tiny crabs and minnows.

But...that's it. They had my wife's spaghetti and were in bed before the dining mayhem began

And OMG the lobstahs were tasty! Pricey AF but worth it at least once per summer...

Cheers!

 

[Rodent]

Lobstah night on The Cape Of Cod...

View attachment 824552

Go great with beer!

Cheers!

Sea Rats!

As burned out on Lahbstahs as I became when we lived there, I do occasionally miss 'Two Fers' night at the local pub and at Lahbstah shacks up in Maine

 

[GrogNerd]

The best kind of kids.

Sedated.