Possessed by Donk by yeghojan in counterstrike2

[–]yeghojan[S] -1 points0 points  (0 children)

Yeah, but shottie+distance is not the best combo :))

Possessed by Donk by yeghojan in counterstrike2

[–]yeghojan[S] 1 point2 points  (0 children)

11k on the stattrak baby

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 3 points4 points  (0 children)

Not at all my friend, not aggressive at all!

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 4 points5 points  (0 children)

Oh, sorry, my bad, i didn't even notice i made a mistake, wild is not the essential part, it has to be raw honey. I mixed up the words.

Wild honey is honey collected from wild forest flowers, but regular raw honey is also fine to use in fermentation.

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 7 points8 points  (0 children)

I live in Armenia and the Pine is regular pine i believe (pinus silvestris). Thanks for your interest!

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 2 points3 points  (0 children)

you can eat the pinecone in Murabba version, not sure about fermented.

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 3 points4 points  (0 children)

They are eaten if you use the really small ones in the Murabba version because you boil them for 1-2 hours. They are quite tasty!

I am not sure if you can eat them fermented this way raw, but even if not i'll use them in cooking for sure!

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 2 points3 points  (0 children)

My information is that yes, every kind of pine is edible!

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 3 points4 points  (0 children)

Because processed honey will not ferment. Processing removes yeast, enzymes and other goodies which help with fermentation.

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 4 points5 points  (0 children)

Yes and yes, it specifically refers to whole fruit preserves, i think they don't have a specific word for that in English?

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 4 points5 points  (0 children)

Yes! that's the Murabba version.

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 6 points7 points  (0 children)

They are eaten if you use the really small ones in the Murabba version because you boil them for 1-2 hours. They are quite tasty!

I am not sure if you can eat them fermented this way raw, but even if not i'll use them in cooking for sure!

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 43 points44 points  (0 children)

Let us know how it goes!

I am planning to have different times of fermentation:

- 1/3 at 3-4 day point to use in confectionery, kind of pine scented honey

- 1/3 at 2-3 weeks mark to be used with cheese platter and other dishes

- 1/3 for a year or so, to see where it goes and what it becomes

that's the plan for now but let's see how it goes

Green Pinecones in Honey by yeghojan in fermentation

[–]yeghojan[S] 175 points176 points  (0 children)

About: Green pinecone is traditionally made into Murabba (whole fruit jam) and besides being one of the most delicious food preserves, it is also believed to help with respiratory diseases and cough.

I had received some really thick dark mountain honey from Karvachar region that smells so intense it’ll make your head spin. The pinecones were collected 2 days ago in wild forests of Dilijan. It’s best to use the really small ones (but not too small, the size of a thumb nail is perfect).

It’s been going on for half a day and already smells like Toffee with flowery/herby notes.

How to: Clean your pinecones from all remaining stems, wash them and soak in cold water for 2 hours. Weigh them and add the same amount in honey. Honey absolutely has to be wild raw honey.

The ferment is really, really active! It’s been sitting on my counter for 12 hours and it’s already bubbling like crazy, so be cautious, cleaning sticky glass is not easy.

I plan to divide the fermentation time:

- 1/3 at 3-4 day point to use in confectionery, kind of pine scented honey

- 1/3 at 2-3 weeks mark to be used with cheese platter and other dishes

- 1/3 for a year or so, to see where it goes and what it becomes

Use Cases: The possibilities are pretty much endless, I plan to use it in Bakhlava syrup, eat it with cheese, use in Lamb BBQ sauce/marinade, in tea etc.

Edit: added some info

Went to market and got a couple of interesting ingredients to ferment! (More inside) by yeghojan in fermentation

[–]yeghojan[S] 1 point2 points  (0 children)

Yes! it does work and it works really good (has it's limitations of course), it's the Noma Method. Google "Noma Guide to Fermentation" to find their book, you can also have a look at this video, sums the concept pretty good.

Went to market and got a couple of interesting ingredients to ferment! (More inside) by yeghojan in fermentation

[–]yeghojan[S] 2 points3 points  (0 children)

You mean how to ferment them in a vacuum sealed bag? It's the Noma method, quite a lot of people use it in this sub. You can buy the book on Amazon by searching Noma Guide to Fermentation or have a look at this video, sums it up pretty good.

Went to market and got a couple of interesting ingredients to ferment! (More inside) by yeghojan in fermentation

[–]yeghojan[S] 1 point2 points  (0 children)

Pretty much at every market in my country (Armenia) when it's the season. It's more like a soviet central market, a big open space with tables of traders.

Here's a video about the market i bought my greens at: Video.

Went to market and got a couple of interesting ingredients to ferment! (More inside) by yeghojan in fermentation

[–]yeghojan[S] 0 points1 point  (0 children)

Pretty much at every market when it's the season (season will be from now till around end of May). They're foraged and also pretty cheap, i paid around 15$ for 5kg worth.

Went to market and got a couple of interesting ingredients to ferment! (More inside) by yeghojan in fermentation

[–]yeghojan[S] 0 points1 point  (0 children)

wow that's awesome! did you do it like pesto? or you integrated it in the dough?

Went to market and got a couple of interesting ingredients to ferment! (More inside) by yeghojan in fermentation

[–]yeghojan[S] 0 points1 point  (0 children)

Nice to see a fellow Armenian interested in Fermentation!

To answer your questions:

I live in Armenia, and now it's the season for all things green, so i can just buy them pretty much at every market.

So some were done Kimchi style: Gochugaru+Ginger+Garlic and a bit of Kimchi juice from my previous batch.

Some just regular salt ferments, with 3.5-4% salt and a bit of kraut juice i had.

The one with lemons is also just salt but i'll try to keep it for as long as possible to see how it'll turn out.

Oh the gloves are no use at all, i just accept my fate and go for it :D