Substitute for Carolina Red Flake

[stokesdale]

I may just have to try Interlude. I like CRF but to me it's missing something and this may be it.

What you will find with Interlude is that it is almost exactly CRF but without that plain Virginia edge to it. As we all know, plain Va's and Burleys have that sort of acidic edge to them (for lack of a better term) and the very light honey casing in Interlude knocks that off quite well.

 

[stokesdale]

I absolutely LOVE CRF, but that is funny...?

@BROBS doesn't know quality when he sees it much less smokes it, he is a Peterson fan after all

 

[fightnhampster]

What you will find with Interlude is that it is almost exactly CRF but without that plain Virginia edge to it. As we all know, plain Va's and Burleys have that sort of acidic edge to them (for lack of a better term) and the very light honey casing in Interlude knocks that off quite well.

i ordered a tin of Interlude this morning with 2 tins of Windjammer. Excited for both!

 

[cosmicfolklore]

i ordered a tin of Interlude this morning with 2 tins of Windjammer. Excited for both!

Those two were on my order as well.

 

[mingc]

So, no one has a photo of the pile of empty vinegar jugs in the dumpster behind the old McClelland factory? ?

Next debate topic: Sauerkraut-is it naturally sour or do they add vinegar to it?

 

[ofafeather]

Sauerkraut-is it naturally sour or do they add vinegar to it?

Like pickles - depends who makes it.

 

[cosmicfolklore]

When I have made kraut or pickles, I do not add any vinegar. I just let the wild ferment make the acids. I also use fermentation in my pepper sauces.

When I get old ladies giving me their vinegar cukes, I just toss them in the trash. It's like the Boone's Farms of pickles, IMO. I also make my own vinegars... except for white vinegar. That stuff smells like rotten potatoes to me.

 

[BROBS]

When I have made kraut or pickles, I do not add any vinegar. I just let the wild ferment make the acids. I also use fermentation in my pepper sauces.

When I get old ladies giving me their vinegar cukes, I just toss them in the trash. It's like the Boone's Farms of pickles, IMO. I also make my own vinegars... except for white vinegar. That stuff smells like rotten potatoes to me.

Vinegar cucumber are gods country

so you’re proving you have horrible tastes? No wonder such a C&D defender ?

 

[cosmicfolklore]

Vinegar cucumber are gods country

so you’re proving you have horrible tastes? No wonder such a C&D defender ?

Have you ever had a natural kraut or pickle? That's how they all were when I was growing up. Now, the supermarkets have tricked everyone into thinking that, that is what a pickle is supposed to be like.

 

[ofafeather]

When I have made kraut or pickles, I do not add any vinegar. I just let the wild ferment make the acids. I also use fermentation in my pepper sauces.

Yum. Vinegar tends to be the commercial solution to achieve the “same” results. You get preserved, sour food but none of the probiotics or deep flavor.

 

[cosmicfolklore]

Yum. Vinegar tends to be the commercial solution to achieve the “same” results. You get preserved, sour food but none of the probiotics or deep flavor.

There is also less in your face acetic acid. It's more subtle, and the essence of the fruit comes through more in the flavors. I went a while between eating my grandmother's pickled veggies and making my own. After eating store pickles for a while, I started thinking that I must just not like pickles. Then as I got into canning and finding old recipes, I found that the problems was that I just preferred the old ways. You can do a ferment on just about anything. I make a kraut from shredded Bussel Sprouts that will blow your mind.

 

[ofafeather]

There is also less in your face acetic acid. It's more subtle, and the essence of the fruit comes through more in the flavors.

Agreed. I have a hard time with most standard vinegar pickles. The vinegar is just way too sharp. There is one local producer that makes vinegar pickles that are great. They must have a good sense of flavor balance. They ferment their sauerkraut but not the pickles. They make a hot horseradish cucumber pickle that’s out of this world.

 

[BROBS]

Have you ever had a natural kraut or pickle? That's how they all were when I was growing up. Now, the supermarkets have tricked everyone into thinking that, that is what a pickle is supposed to be like.

Yes. It’s a different thing. A cucumber in vinegar ≠ pickles.
I like both. ?
But honestly I like vinegar and onion cucumbers better.

 

[BROBS]

Agreed. I have a hard time with most standard vinegar pickles. The vinegar is just way too sharp. There is one local producer that makes vinegar pickles that are great. They must have a good sense of flavor balance. They ferment their sauerkraut but not the pickles. They make a hot horseradish cucumber pickle that’s out of this world.

Part of the key of vinegar cucumber is to dilute the vinegar with water, and to also add some sugar.

 

[ofafeather]

Part of the key of vinegar cucumber is to dilute the vinegar with water, and to also add some sugar.

True. A lot of the commercial pickles that are not sweet are soooooo vinegary. The sweet varieties are palatable because the sugar cuts the sharpness.

 

[FurCoat]

What you will find with Interlude is that it is almost exactly CRF but without that plain Virginia edge to it. As we all know, plain Va's and Burleys have that sort of acidic edge to them (for lack of a better term) and the very light honey casing in Interlude knocks that off quite well.

Sounds like what I'm looking for. I'm adding it to my list for the 20th. I appreciate the input.

 

[timt]

Yes. It’s a different thing. A cucumber in vinegar ≠ pickles.
I like both. ?
But honestly I like vinegar and onion cucumbers better.

My dear departed mother's cucumbers: Equal parts vinegar, sugar and mayonnaise. Whisk it up real good then add a peeled and sliced cucumber and a sliced onion. Let them sit for a half hour or so, then they're ready.

I've got a good amount of Carolina Red Flake (2018) but never smoked it. Perhaps it's time.

 

[fightnhampster]

My dear departed mother's cucumbers: Equal parts vinegar, sugar and mayonnaise. Whisk it up real good then add a peeled and sliced cucumber and a sliced onion. Let them sit for a half hour or so, then they're ready.

I've got a good amount of Carolina Red Flake (2018) but never smoked it. Perhaps it's time.

Nah, Its bad stuff. Ill trade or buy it from you...

 

[timt]

Nah, Its bad stuff. Ill trade or buy it from you...

I'm going to dig a tin out to try and I'll keep you in mind.

 

[ofafeather]

My dear departed mother's cucumbers:

Sounds delicious. It’s what we would call cucumber salad. Usually cukes and onions with a sweetened vinegar dressing. I like to have it on a cold cuts sandwich.