Hibiscus Fabric Dying

Due to the following series of events, I’m experimenting with natural fabric dyes far earlier than I had planned on.

I purchased dried hibiscus flowers to make tropical punch with. Java Bean helped unload the shopping bags and took my flowers outside. The bag was punctured and ground water infiltrated the flowers. I now have about 4 ounces of hibiscus that is no longer useful for food preparation.

I also had just finished a persian coat, and forgot to include seam allowances in the calculations. Luckily, layers are a big thing, so I can just dye the shift (underlayer) I made that I wasn’t planning on having visible.

To start off with, I cut a piece of a 100% unbleached linen I had (I have doubts on the no bleach part, but that’s beside the point), and used a scrap from the fabric I made the shift from (I think it’s 100% cotton, but I have no idea).

I brought a 1:4 vinegar:water mixture to a boil, then reduced to a simmer and added the cloth. This was left on heat for 1 hour.

While waiting on the vinegar mixture, I added 1/2 cup packed hibiscus flowers to 4 cups of water. I brought this to a boil and killed the heat, then left it to steep.

After 1 hour, I turned off both pots and let cool to room temp.

1 hour later, I rinsed out the fabric pieces, then added them to the dye bath. I put the dye bath over a low burner. The fabric soaked up the dark liquid very quickly. This time, I left the flowers in the pot while the fabric was dying.

1 hour later, I cut a swatch off both pieces of fabric, washed them with soap, and let them out to dry. I left the remaining fabric and dye bath sit over a low heat.

I left the remaining fabric in for 24 hours, un heated. here the samples are side by side.

And here is my favorite one with the coat colors

I’m happy with the results, so I now have an underdress thing to dye.

Corned Beef (salted beef)

While corned beef is very solidly traced back in Ireland and the UK, over in the India peninsula, it also has a rather rich history and a different method of preparation.

As I have just gotten a side of beef, I have a lot of options to experiment with.

I’ll be doing 2 different preparations of corned beef, one following a more European approach, and the other following an approach that appears to have been from the Cochin Jews immigration to the Indian peninsula.

https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363

https://indianvagabond.com/2017/01/04/salted-beef-kolkata-anglo-indian-style/

Once the chuck roast I have thaws, I’ll evaluate it’s suitability for the indian method, as that requires trimming all fat off the meat. If the chuck roast is too marbled, I will need to wait a few days for a shank to thaw out so I can trip that.

RESOURCES:
for “traditional” corned beef:
https://www.thedailymeal.com/1228035/the-complete-and-fascinating-history-of-corned-beef/


for Indian corned beef: