Mason jar

San Francisco

by Lonely Planet

Front-parlor dive bar complete with stamped-tin ceiling, Boddington’s on tap and peanuts in the shell. (Click here ) Bloodhound Antler chandeliers, cocktails in Mason jars and a murder of crows on the ceiling. (Click here ) Rickhouse Bartenders in newsboy caps pour vicious punch bowls and whiskey straight from the barrel

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of swizzle sticks from defunct ocean liners. Just don’t be surprised if your anachronistic cocktail comes served in a cordial glass, punch bowl or Mason jar, instead of a tumbler, highball or martini glass. All that authenticity-tripping over cocktails may sound self-conscious, but after enjoying strong pours at SF

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) – that masala cauliflower panna cotta will have you licking the jam jar it came in (ahem). The pinot noir is entirely too good for dribbly Mason jars, but there’s no resisting the wine menu descriptions: one malbec is ‘for kids who ate dirt’ and a French white shows ‘more soul than

…

would feel at home amid these white walls and antler chandeliers, while bootleggers would appreciate the reclaimed barnwood walls and top-shelf booze served in Mason jars. Shoot pool or chill on leather couches until your jam comes on the jukebox – it won’t be long. SF’s best food trucks often

Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The...

by Sally Fallon, Pat Connolly and Mary G. Enig, Phd.  · 14 May 1995

than plastic ones. But plastic is fine for storing dry foods like grains and crispy nuts and frozen foods like stocks. Wide-Mouth, Quart-Size Mason Jars: These are the best containers for lacto-fermented vegetables and chutneys. They are inexpensive and widely available. Special pickling crocks, for making large amounts of

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tablespoons of the warm milk and add 1 tablespoon yoghurt (commercial or from previous batch). Stir well and pour into a quart-sized wide-mouth mason jar. Add a further 2 tablespoons plus 2 teaspoons yoghurt to the jar and stir well. Cover tightly and place in a dehydrator set at 95

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kefir grains, place them in a fine strainer and rinse with filtered water. Place milk and optional cream in a clean wide-mouth, quart-size mason jar. If milk is cold, place jar in a pan of simmering water until milk reaches room temperature. Add kefir grains or powder to milk, stir

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the top of a container so that more whey can drip out. When the bag stops dripping, the cheese is ready. Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months. Whey

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designed to be made in small quantities in your own kitchen. They require no special equipment apart from a collection of wide-mouth, quart-sized mason jars and a wooden pounder or a meat hammer. (For special sauerkraut crocks that enable you to make large quantities, See Sources.) We recommend adding a

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and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should

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and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture

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pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the

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and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should

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in a bowl, mix well and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should

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a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1

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water Loosen skin on onions by plunging them into boiling water for about 10 seconds. Remove, peel and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour mixture over onions, adding more water if necessary to cover them. The top of the liquid should be at least

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heads in a 300 degree oven and bake until heads open and cloves can be easily removed. Place cloves in a quart-sized, wide-mouth mason jar. Mix oregano, salt and whey with ½ cup of water. Pour over garlic, adding more water if necessary to cover the garlic. The top of the

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Cheese) (if not available, use an additional 1 tablespoon salt) 1 cup filtered water Wash cucumbers well and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least

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fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid.) Place beets in a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Combine remaining ingredients and pour over beets, adding more water if necessary to

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in a bowl, mix well and pound with wooden pounder or meat hammer to release juices. Place radish mixture in a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer until juices come to the top of the radish mixture. The top of

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Cream Cheese) (if not available, use an additional 1 tablespoon salt) 1 cup filtered water Mix vegetables and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer. Mix water with salt and whey and pour over vegetables, adding more water if

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platter and cover with a plastic bag. Let cool about 10 minutes and carefully remove skin. Pack the peppers into a quart-sized, wide-mouth mason jar. Mix whey and salt with water and pour into jar, adding more water if necessary to cover the peppers. The top of the peppers should

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in a large bowl and pound lightly with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down lightly with a pounder or meat hammer. Mix water with salt and whey and pour into jar, adding more water if necessary

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large bowl mix all ingredients. Pound lightly with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down with a pounder or meat hammer until juices cover the relish. The top of the vegetables should be at least 1 inch

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. Soak grape leaves in the liquid for about 1 hour. Place all the leaves together and roll up. Stuff into a quart-sized, wide-mouth mason jar. Pour in enough soaking liquid to cover leaves. The top of the liquid should be at least 1 inch below the top of the jar

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& Hints. Mix all vegetables in a bowl and pound lightly with a wooden pounder or a meat hammer. Place in a quart-sized, wide-mouth mason jar and press down lightly with a pounder or meat hammer until the liquid completely covers the tomato mixture. The top of the vegetables should be

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onion and garlic in food processor and process until well chopped. Add remaining ingredients and process until smooth. Place in a quart-sized, wide-mouth mason jar, leaving 1 inch of space between the top of the beans and the top of the jar. Cover tightly and leave at room temperature for

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additional 1 tablespoon salt) ¼ cup filtered water To peel tomatoes, see Kitchen Tips & Hints. Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables

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mashed ½ cup homemade fish sauce or commercial fish sauce (Fermented Fish Sauce) Mix all ingredients until well blended. Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar. Leave at room temperature for about 2 days

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, whey and water in food processor and pulse a few times until finely chopped but not paste-like. Place in a quart-sized, wide-mouth mason jar and press down lightly. Mix salt and whey with water and pour into jar, adding more water if necessary to cover the chutney. The top

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(Whey and Cream Cheese) 2 teaspoons sea salt ½ cup filtered water Mix cherries with spices and orange rind, place in a quart-sized, wide-mouth mason jar and press down lightly. Mix remaining ingredients and pour into jar, adding more water if necessary to cover the cherries. The top of the chutney

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whey. Peel fruit and cut up into lemon juice mixture. Mix with nuts, raisins, herbs and spices and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the fruit. The mixture should be at

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teaspoon sea salt ¼ cup whey (Whey and Cream Cheese) ½ cup filtered water Mix pineapple, cilantro and ginger and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer. Mix lime juice, sea salt and whey with water and pour over pineapple, adding

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whey (Whey and Cream Cheese) ½ cup filtered water Mix papaya with ginger, peppers, onion, mint and cilantro and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer. Mix remaining ingredients and pour into jar, adding more water if necessary to cover

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peppercorns, red pepper flakes, seeds and ginger. Pulse a few times until the mixture becomes a coarse paste. Transfer to a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Mix salt and whey with water and pour into jar. You may need

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Wash lemons well, slice thinly and cut slices into quarters. Toss in a bowl with salt and cinnamon sticks. Place in a quart-sized, widemouth mason jar and press down lightly with a wooden pounder or a meat hammer. Mix lemon juice with whey and add to jar, pressing down so that

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makes a marmalade that is liquid rather than thick. Slice oranges very thinly and cut slices into quarters. Place in a quart-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Combine remaining ingredients and pour over oranges, adding more water if necessary to

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a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. Place in quart-sized, wide-mouth mason jars. The apricot butter should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2

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. Carefully mash down with a wooden pounder or a meat hammer until berries are well crushed. Mix thoroughly and place a quart-sized, wide-mouth mason jar. The top of the preserves should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for

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before transferring to the refrigerator. Use within 2 months. Variation: Berry Syrup Omit pectin and calcium water. Place berries in a quart-sized, wide-mouth mason jar and press down lightly. Mix remaining ingredients and pour into jar. Add enough filtered water to bring level of the liquid to the top of

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lightly steamed or added to soups and casseroles. No special equipment is required to transform grains and seeds into sprouts—just wide-mouth, quart-sized mason jars with a round of window screen material cut to fit into the lid of the jar, replacing the solid insert. For seeds that sprout easily

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the same—only the length of time needed to accomplish full germination varies, depending on the size and nature of the seed. Simply fill a mason jar one-third full with any grain or seed. Add filtered water to the top of the jar and screw on the top with its screen

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(available in African markets), optional 2 tablespoons whey Whey and Cream Cheese Toss fish pieces in salt and place in a wide-mouth, quart-sized mason jar. Press down with a wooden pounder or meat hammer. Mix remaining ingredients and pour over fish. Add additional water to cover fish thoroughly. The top

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remove all liquid. Place shrimp, chile puree, salt and whey in a food processor and process until smooth. Place in a quart-sized, wide-mouth mason jar, cover tightly and leave at room temperature about 3 days before transferring to cold storage. Use as a spicy condiment with meat or fish. COCONUT

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with whey, honey, and salt until salt and honey dissolve. Stir in lemon, onions, seasonings and fish. Place all in a quart-sized, wide-mouth mason jar. Add more water if necessary to completely cover the fish. The top of the liquid should be at least 1 inch below the top of

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your fish merchant do this for you) and cut into small pieces. Mix with onions and spices and place in a quart-sized, wide-mouth mason jar. Mix salt, water and whey and pour over fish. Add more water if necessary to bring liquid to the top of the fish. The top

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(Duck Fat and Cracklings) clarified butter or lard (optional) You should be able to stuff the legs and thighs into one quart-sized, wide-mouth mason jar. Mix lemon juice, sea salt, garlic and thyme together and rub this marinade thoroughly into duck pieces. Place in a bowl, cover and marinate in

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to a coarse powder. In a bowl, mix powdered beef, warm fat, optional cranberries and optional maple syrup. Press into a quart-sized, wide-mouth mason jar and cover tightly. Pemmican may be stored at room temperature. Eat pemmican as is, or fry it up in a pan. SALMON JERKY Makes about

San Francisco

by Lonely Planet

Front-parlor dive bar complete with stamped-tin ceiling, Boddington’s on tap and peanuts in the shell. (Click here ) Bloodhound Antler chandeliers, cocktails in Mason jars and a murder of crows on the ceiling. (Click here ) Rickhouse Bartenders in newsboy caps pour vicious punch bowls and whiskey straight from the barrel

…

of swizzle sticks from defunct ocean liners. Just don’t be surprised if your anachronistic cocktail comes served in a cordial glass, punch bowl or Mason jar, instead of a tumbler, highball or martini glass. All that authenticity-tripping over cocktails may sound self-conscious, but after enjoying strong pours at SF

…

) – that masala cauliflower panna cotta will have you licking the jam jar it came in (ahem). The pinot noir is entirely too good for dribbly Mason jars, but there’s no resisting the wine menu descriptions: one malbec is ‘for kids who ate dirt’ and a French white shows ‘more soul than

…

would feel at home amid these white walls and antler chandeliers, while bootleggers would appreciate the reclaimed barnwood walls and top-shelf booze served in Mason jars. Shoot pool or chill on leather couches until your jam comes on the jukebox – it won’t be long. SF’s best food trucks often

Frommer's California 2009

by Matthew Poole, Harry Basch, Mark Hiss and Erika Lenkert  · 2 Jan 2009

with a healthy California touch, is juxtaposed among the European labels and designer boutiques of State Street. Lemonade and mimosas ar e served up in mason jars, and J olly Ranchers ar e generously doled out with the bill. I f you’re in S anta Barbara long enough to only dine

Lonely Planet Pocket San Francisco

by Lonely Planet and Alison Bing  · 31 Aug 2012

map The murder of crows painted on the ceiling is definitely an omen: nights at Bloodhound assume mythic proportions with top-shelf booze served in Mason jars and pool marathons under a Viking deer-antler chandelier. SF’s best food trucks often park out front; ask the barkeep to suggest a pairing

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’s pop-up nights, serving five-star organic, seasonal meals (share plates $4 to $12). Heart’s pinot noir is entirely too good for dribbly Mason jars, but the wine menu descriptions are ingenious: one malbec is ‘for kids who ate dirt’ and a French white shows ‘more soul than Marvin Gaye

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RN74 (Click here ) The best list in town, and possibly the west coast – plus a Michael Mina–designed bar menu. Heart (Click here ) Wine in Mason jars, inspired small plates and warm welcomes. All Heart. Two Sisters Bar & Books (Click here ) A bookish beauty with bargain happy hours. Cafes Caffe Trieste (Click

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plastered with seven seas mementos. Hemlock Tavern (Click here ) Peanuts and punk rock, plus near-impossible trivia nights. Bloodhound (Click here ) Top-shelf booze in Mason jars by the pool table; food trucks out front. Edinburgh Castle (Click here ) Literary pub with readings, darts, and a thick Scottish accent. Lounges Tosca ( Click

Coastal California Travel Guide

by Lonely Planet

and eclectic cocktails. Toss back a 'Garden Gimlet' (gin, cucumber, basil and lime) and satiate the munchies with cilantro-and-habañero-infused popcorn or a mason jar of homemade pickled beets. TrappistPUB ( MAP GOOGLE MAP ; %510-238-8900; www.thetrappist.com; 460 8th St; hnoon-12:30am Sun-Thu, to 1:30am

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this casual grown-up fish shack, order at the counter, sidle up to a butcher-block table, sip craft beer or Mexican coke from a mason jar and tuck into albacore-tuna poke, clam chowder, shrimp po'boy or fish-and-chips. Simple grilling techniques allow the catch's natural flavors to

1,000 Places to See in the United States and Canada Before You Die, Updated Ed.

by Patricia Schultz  · 13 May 2007  · 2,323pp  · 550,739 words

and Deli dates to the early fur-trading days of the 1800s. Sip a hot spiced tea or a (nonalcoholic) Cabin Cooler served in a Mason jar and fill up on chili corn pone, platters of country-fried steak, or locally cured ham with red-eye gravy. Little River Canyon National Preserve

The Microbiome Solution

by Robynne Chutkan M.D.  · 5 Aug 2015  · 298pp  · 76,727 words

, pears, chopped peaches, or fresh berries), nuts, shredded coconut, seeds Method PLACE THE OATS, chia seeds, nut milk, cinnamon, vanilla, and maple syrup in a mason jar. Mix well. Place in the refrigerator overnight. In the morning, stir the mixture and add any desired toppings. VARIATION: For a thicker and more filling

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meal, mash together 1 tablespoon almond butter and ½ banana. Place in the mason jar with the oat mixture to soak overnight. Quinoa Berry Breakfast Bowl Start your day right with a warm quinoa breakfast bowl. With all the essential

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mixture into a nut milk bag and squeeze out all of the liquid over a bowl. Discard the pulp and place the milk in a mason jar or airtight glass container. Store in the refrigerator for up to 3 days. VARIATIONS: Once you get comfortable with the basic recipe, feel free to

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walnuts and drizzle with the balsamic maple dressing. Store extra dressing in the refrigerator for up to 5 days. Serve warm or at room temperature. Mason Jar Salads Imagine opening up your refrigerator and seeing ready-to-go salads all lined up just waiting to be eaten. While an official recipe to

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create a mason jar salad isn’t really necessary, there is a bit of an art to building the perfect mason jar salad to avoid ending up eating a soggy mess. (Hint: it’s all about the layering

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.) Mason Jar Size: Use a widemouthed jar that’s easy to fill . . . and easy to dig into. The pint size is

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ingredients, it should keep you full for hours. For larger salads, use the quart size. Dressing: Wet ingredients go on the bottom. By keeping the mason jar upright, the dressing won’t mix with the rest of the salad until you’re ready to eat it. Try using hummus or pesto instead

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gorgeous salad, either shake it up and go for it straight from the jar, or pull out a bowl and do “the flip”: turn the mason jar upside down into a dish and end up with the greens on the bottom and all the other ingredients on top, including the dressing. INGREDIENT

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Mix Trail mix makes an easy, on-the-go snack that tastes delicious and can help stabilize blood sugar in between meals. Pack up a mason jar and store it in your desk, make individual serving packets to throw in your bag, or bring it along on your next hike. *MAKES 3

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for 3 to 4 minutes. Remove the pot from the heat and mix in the chia seeds. Once cooled, place the thickened mixture in a mason jar or airtight container and store in the refrigerator for up to 2 weeks. Guilt-Free Chocolate Orange Truffles Aside from being delicious bite-size treats

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Pasta with Pesto & Cherry Tomatoes, 229–30 Maley, Carlo, 61 malnutrition, 94–95 mango, in Fruit Salsa, 236 manuka honey for personal care products, 146 Mason Jar Salads, 221–22 Mattar, Mark, 181 meats. See also chicken factory farming, 39, 109–10 Flank Steak, 239 in Live Dirty, Eat Clean Diet, 136

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rosacea, 86, 161–62 salad dressings Basic Lemon Vinaigrette, 225–26 Creamy Ginger Tahini Dressing, 224–25 salads Cabbage Crunch, 217 Colorful Kale Salad, 216 Mason Jar Salads, 221–22 Quinoa Tabbouleh Salad, 219 Roasted Root Vegetable Salad, 220–21 Sliced Kale & Brussels Sprouts Salad, 218 Salmon, Broiled Miso Orange Glazed, 234

Frommer's San Francisco 2012

by Matthew Poole, Erika Lenkert and Kristin Luna  · 4 Oct 2011

oxtail burger; slow-cooked farm egg with fried farro, chicken, and sprouts; and Manila clams are popular orders for the main event. Desserts, served in mason jars, are not only artfully presented but even more delicious than they look. For example, panna cotta was never my favorite—until I discovered Plum, which

USA Travel Guide

by Lonely, Planet

is shoulder-to-shoulder with blues fans come one come all. It’s BYOB but there’s no need – free moonshine is passed around in Mason jars, permitted by a legal loophole in Alabama that says it must be given away, not sold. Information Greater Birmingham Convention & Visitors Bureau ( 205-458-8000

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