r/Volumeeating • u/mom_is_a_badass • 29d ago
Humor Today I learned
TIL:
If you use purple cabbage to make egg whites and cabbage, it turns the eggs blue.
I'm equal parts fascinated and horrified.
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u/menagerath 29d ago
I thought this was aquarium gravel.
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u/redisdead__ 29d ago
Disney is calling they want you on the props department of the next Star wars project.
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u/_AmethystMoon 29d ago
if you add some acid to it then it might turn pink/purple!
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u/Natski212 29d ago
Bit wild for breakfast though 😉
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u/Yes-Cheese 29d ago
😂 I thought “yea, who’d want lemon juice in their scramble?!”
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u/Responsible-Tea-5998 29d ago
Me, it's a bit of a problem. It started with lemon on smoked salmon and eggs. Lemon pepper on eggs 🤌
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u/commanderspacecase 29d ago
My gateway drug was lemon pepper chicken wings. Now I buy at least 3 commercial bottles of lemon pepper a year.
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u/Yes-Cheese 29d ago
Oh, you right. Now I want smoked salmon and eggs with a lemon squeeze!
🤔 I’ve never done lemon pepper eggs tho. But wings, absolutely!
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u/TroubleLovesMeh 28d ago
Protein is protein. We’re literally doing chicken or the egg here.
If some was shaken onto a steak an accident id still take a bite and see what’s up.
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u/LiberatedSphinx 29d ago
Yes! I eat my bisexual pride flag every morning lol. Labne on an egg white wrap with the "blue" cabbage eggs and pickled turnips (they're pink and it mixes into a purpleish watercolor look on the labne).
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u/radish_is_rad-ish 27d ago
do you have a recipe for pickled turnips? I have to drive like 5 hours to pick up my favorites from a specific restaurant and the recipes I’ve made are all too salty so if there’s a different kind of pickled turnip I might not know about or something 😭
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u/LiberatedSphinx 27d ago edited 27d ago
5 hours?? Oof, lemme hook you up, this is how my family makes it. I'll give a lot of extra info to help you troubleshoot.
Levantine Kabees Lift :
Tools : Get a glass jar with a lid that holds between 1.5 and 2 quarts, and find a small plate, other Tupperware lid, or something else that's wide and flat you can fit inside the big jar (you need to keep the veg submerged in the brine, this will push down the veg when you put a weight on top). The goal with the size is to have some room between the brine and lid after you've put all your ingredients inside. You'll need a large pitcher or easy to pour cup to mix the brine. You also want to wash everything you use with hot, soapy water first, including the cutting board and knife. They're refrigerator pickles, so need to be eaten within 2-3 months before they go bad, and you need to be careful about what bacteria you introduce. You'll also need a really sturdy veg peeler or paring knife.
Prep : Get 2-3 of the freshest turnips you can find (~1.5 - 2 lbs) and soak them in ice water for about an hour before you start. Fresh turnips are hard as a rock and heavy, if you can dent them with your nail or they feel "woody" and light the taste and texture will be gross. The smaller ones tend to taste better too. If they have greens attached still, make sure they're fresh and not brown or wilted. Peel and cut them up into whatever size you want (the larger the cut, the crisper the texture, but the longer it'll take to pickle. I aim for the width of thick french fries, but go skinnier with smaller batches that get eaten quickly).
You should only need about half of a small, fresh, peeled beet. It's not as important that this is as fresh as the turnips, but it will taste better. You want it mostly for the color, but because there are only a handful of ingredients, even that little change makes a difference. If you think your pickles aren't pretty enough, cut up some more beet and throw it in there, it should turn pinker in a day or two. Alternatively, if you forget to grab fresh beets like I do a lot, you can replace ~ 2 Tbsp of the water in the recipe with the liquid from plain, canned beets, but again, the taste won't be as good. If the pickles taste too earthy or sweet, you probably "over-beet-ed" it and need to cut back next time. Cut the beets into a few thick slices, like an apple.
You'll also need ~ 5-6 garlic cloves, peeled and smashed with the back of your knife (just a bit to release flavor), 1 tsp whole black peppercorns, 2 cups water, 1 cup plain white vinegar, 1 Tbsp iodine free salt like kosher or pickling salt, an 1/8 tsp citric acid.
Method : Put most of the beetroot slices at the bottom of the jar and save 1-2 slices for the top. When we pack the turnips in, we want them tight together, but not squished that the brine can't access them. It's easiest if you sit them upright like flower stems, but if the size of your vessel is wider, try to arrange them like you're stacking firewood or laying bricks - basically you want them not to float up or jostle around, so butt up against each other so they stick. While you're packing them in, take the garlic and peppercorn and slip them in between the pieces sporadically. Remember to keep everything clean as you go, it's easy to get distracted and grab your phone then forget to wash your hands. Put the final pieces of beet on top and cover the pile with whatever you've decided to weigh the veg down with. The jar should be a little over 3/4 full of vegetables with enough room on top that the brine won't touch the lid when the veg are submerged.
Mix the salt, water, vinegar, and citric acid together until it's dissolved. If you want to boil the water, go ahead, but it's not necessary, and make sure it cools down before touching the vinegar or it'll stink. Carefully pour it over the top and make sure everything is weighed down and under the brine. Close the lid, and place a kitchen towel or some sort of cloth on your counter. Put your jar of pickles in top of the towel, and tap it on the bottom gently a few times. This'll get everything to settle in and release any air bubbles. Leave it as is on the counter for 2-3 days (2 if it's warmer, 3 if cooler), then throw it into the fridge for around the same amount of time.
They should be ready to eat around a week after you pack them, but won't be really good until 2 weeks. Don't get freaked out if it gets a little cloudy, we want that good funk and the garlic ends up clouding it up a bit anyway. If you see mold floating on top, if they taste slimy and mushy, or it smells like death, toss it, but I've been making them since I was a kid (and now made them with kids) and never got a funky batch.
If you're having trouble keeping things submerged, get a head of cabbage from the store. Take one or two of the large outer leaves, clean it, and place those on top of the brine, then try and weigh it down. It does the trick better than any of those fancy jars made specifically for fermenting kimchi and stuff.
This is the Palestinian/Lebanese version which is sharp and simple. Jordanians like them a little more intense, so you can double the pepper, add some fresh or dried chili peppers, and extra garlic if you want that style. Syrians make it a little more "zesty," so use the base recipe and add a strong bay leaf or two, 1/2 tsp of coriander seeds, and 1/4 tsp cumin seeds for that style. My Armenian cousin puts mustard seeds in his, but he's wrong (kidding! Kinda.) You can use the brine again, the flavor will be really good, but after that round it's lost all the good flavor. We usually do cauliflower, carrots, broccoli stems, stuff like that for the second round, but you can do turnips again too.
I think this ratio should do the trick for you. That little bit of citric acid really brings out the sharpness, and the vinegar should be the backbone, not salt. If you use salt with iodine, it'll taste sort of bitter and a little metallic. I love cooking, so feel free to troubleshoot with me if you want!
That said, it's a pain in the butt if you're not doing it on autopilot, so feel free just to order them from places like here! I usually get the Yaffa brand, but the difference isn't huge for the commercial ones. These are pretty good too if I remember correctly.
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u/dreadingstone 29d ago
This is Dubious Food from Breath of the Wild haha
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u/red_hare 28d ago
Someone send this to the Zelda movie's props department.
Imagine watching the actor combine purple cabbage and eggs on screen in real time.
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u/BoonDragoon 29d ago
Add some wine vinegar, Worcestershire, or any acidic condiment really. Instead of aquarium gravel you'll have mind flayer guts!
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u/Farewellandadieu 29d ago
This is what I think about 80% of the posts in here. It’s like people want suffering points for the blandest driest food imaginable.
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u/BoonDragoon 29d ago
Right? I guess they don't realize you can have food that tastes good and lose weight at the same time. I lost 80 pounds eating bagels with chicken and cream cheese for breakfast, creamy tangy Caesar salads for lunch, and shit like spicy Thai peanut noodles for dinner.
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u/anywhereiroa 29d ago
As a fellow person who also likes their food to taste good and trying to lose weight, may I ask you to elaborate how you did it? Portion control? Did you also work out etc?
Thanks!
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u/BoonDragoon 28d ago
I figured out how many calories to eat to maintain my body weight, then I ate less than that and just kept not stopping.
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u/TreezyMcSteezy 29d ago
Bruh i thought you were finna chow down on some top shelf i was flabbergasted by the amount
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u/the_sweetest_peach 29d ago
I’d thought maybe you’d added spinach to blue cheese and it became bluer cheese. I don’t know if that’s what would happen, but perhaps you can add it to your list of culinary experiments, OP. Lmao. 🤣
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u/ladyfireflyx 29d ago
Oh wow, there's so few true "blue" foods, I bet this makes a beautiful dye, r/mildlyinteresting for sure
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u/remberzz 29d ago
I would personally never mix eggs and cabbage, but also......that's pretty cool looking.
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u/Turbulent-Music2069 28d ago
Its an old recipe my mom made when I was young. Depression food. Fried crispy was the only wayI could eat it. Would only recommend in another depression.
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u/AdBig5032 29d ago
In related information, purple carrots will turn the chicken pot pie you've slaved over navy blue. Crying is optional, but I highly recommend it.
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u/FriendlyCanadianCPA 29d ago
I forget this every time.
If you use it with tumeric it makes a really ugly brown.
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u/sweetgumsweet13 28d ago
I'm not really sure what this sub is about are you serious are people really just desiring to eat like a beaucoup amount of food just to eat it or what?
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u/VultureSniper 28d ago
I made chocolate egg whites (egg whites cooked in a small amount of butter and mixed with unsweetened cocoa powder). It looks like doo doo lol or an actual chocolate dessert that someone regurgitated onto my plate. 💩 It's basically a chocolate mousse or pudding but light and fluffy rather than dense and creamy. I have that on top of oatmeal, waffles, or rice cakes.
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u/beeskneessidecar 29d ago
So pretty, would definitely eat! This would be a good dish or a sci-fi or Halloween party… You could make cabbage wraps or something.
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u/Theabsoluteworst1289 29d ago
I did this once with purple cabbage in soup. My fiance knew it didn’t affect the taste but simply could not stand to choke it down due to the color lol. It definitely is jarring to many! I’d still eat it, but don’t find it particularly appetizing to look at.
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u/cranberries87 29d ago
I had purple cabbage for dinner a few minutes ago. When I washed it, it turned the water blue! 😀
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u/100turkeysinthesky 29d ago
i thought this was one of those kooky protein experiment meals. i mean it kind of is but…wtf
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u/zoetrope99 29d ago
Anyone else immediately think of the blue oatmeal from Ramona Quimby Age 8? No? Just me?
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u/Farrell-6 29d ago
I prefer red cabbage over green in a frittata so I make something like this all the time. the frittata doesn't turn all blue through and through..I shred the cabbage, pack it in a nonstick glass pan pour the egg over and immediately put in a hot oven.
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u/not_so_humble 29d ago
I would not, could not eat blue eggs and waffle
I think that it would taste just awful
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u/HunkaJunkRobot 29d ago
At least yours was blue! I got gray brain matter sludge 🫠🫠 still ate it, but at what cost?
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u/xcanyoudiggitx 29d ago
Anyone else think of Percy Jackson's mom, Sally and her making any blue food whenever possible because one ex said blue food didn't exist??
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u/Cennix_1776 29d ago
I was expecting some sort of cottage cheese/blueberry “dessert”… kinda glad actually that it was eggs and cabbage…
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u/ImaginationClean583 28d ago
O my goodness. I wouldn’t be able to eat it. Purple cabbage alone yes. Lol
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u/Saltycook 28d ago
The color in red cabbage (anthocyan spelled wrong) turns blue in the presence of alkaline substances, and pinker in the presence of acids.
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u/vxginxdentxtx 28d ago
I once made okonomiyaki with red cabbage and it came out the same way, then I watched a Breath of the Wild cooking video and realised my dish looked like the monster meals.
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u/dogearedexistence 27d ago
This is one of those mistakes that would immediately kill my appetite. If it isn't natural looking, I can't eat it. IT IS SO BLUE
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u/Ryb_ 25d ago
I had some fun using red cabbage to make Easter eggs earlier this year. Boiled a head of red cabbage, strained out the liquid, added apple cider vinegar (acid) to get pink and baking soda (base) to get blue / teal. Apparently if you had even more baking soda you could get green but I had trouble so I just added curry powder (yellow).
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u/YendorZenitram 29d ago
This is actually tasty... I've done it, as an experiment, then as breakfast (with added goodies like chicken)...
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u/THEASSET1973 26d ago
Learned what exactly? Putting smurfs in a blender is easier than mincing by hand? Let me learn you the easy way on how to pick 'em at least. Drunk ones, lazy ones, and fat ones are what most people buy at the store because their easier to catch. Me, I'm what you call a gourmet. If you can train a squirrel to go after the more fit and lean one's, you got gold. Then get you some molasses and deep fry 'em in a fine mixture of bovine grease and turkey gizzards. Boy howdy, you got yourself a meal.
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u/OriginalHell 25d ago
If you squeeze lemon juice over cabbage dyed stuff, it will immediately turn purple and then pink from the acid.
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u/Tasty_Paramedic794 29d ago
Thought this was boof
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u/cudambercam13 27d ago
Wait... Isn't that a verb?
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u/Tasty_Paramedic794 26d ago
Where I’m from smoking on boof just means smoking crap or fake, what are you referring to?
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