West Elm Glass Coffee Table

West Elm Glass Coffee Table – Today I want to talk a little bit about my new West Elm patio table. I have some now and love it so much! If you remember, I had an Ikea Vittsjo coffee table that I had painted gold.

I finally found some time to write a new blog post. Let me tell you, it hasn’t been easy finding time to update the blog with work and a baby! How do other busy moms do it all?!

West Elm Glass Coffee Table

West Elm Glass Coffee Table

I had to constantly touch up the paint because the gold kept coming off, it was quite wobbly and I wasn’t a fan of the dark shelf below (I kept the small table as my side table as we don’t use it as much!).

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It was definitely time to invest in a decent coffee table, and after a lot of research I decided to go with the West Elm Coffee Terrace table.

West Elm Glass Coffee Table

Finally, it is the table that will go to our dream home. Definitely a beautiful piece that I will treasure for years to come. So it was worth the investment! What do you think?

Update!! Here’s how I integrated the coffee and side table into my new home. As I said, it’s a timeless table that goes with most styles.

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And even though I’ve moved on to a more classic style, I was able to use the table again! You can see the full review of my new formal living room in this post. In a previous entry we have presented the Ecuador Chair together with a summary of all the research and development work of two Ecuadorian products, male plantain (musa paradisiaca) and physalis (physalis peruviana l .). On this occasion we are going to present only one of the products that is the physalis or uvilla as they call it colloquially in its country of origin, Ecuador.

The uvilla (physalis peruviana l.) is a plant belonging to the Solanaceae family and its fruits grow and ripen inside its calyx. Its origin is confused but it is believed that it was in the South American Andes like Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).

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Mainly, we find the tropical zone of America, Antilles and Australia. According to some sources, the main uvilla producing countries are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, the United Kingdom, Canada, Mexico, the Dominican Republic, Honduras and Peru. The main exporting countries in the world: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico. (Ministry of Agriculture, Livestock, Aquaculture and Fishing, 2011, Ecuador, FAO 1982).

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The genus “physaloides” includes 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and today it is a product of physalis peruviana, also known as guchuba, uchuva, uvilla, cape or Andean cherry. .

West Elm Glass Coffee Table

According to Harman (2004) Harman (2004) is a fruit with “functional food”, immune-stimulating, anti-cancer, antibacterial, antiviral and diuretic. It also contributes to medicinal properties such as purifying the blood, reducing kidney albumin, relieving throat problems, strengthening the optic nerve, cleaning cataracts and controlling amebiasis (Corporación Colombia Internacional, Universidad de los Andes and el Department). of National Planning, 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).

Within it we are working intensively on fermentations. Therefore, the first development was to ferment grapes for subsequent analysis through surveys through a total number of 100 people, both professionals in the gastronomy sector and real consumers. The tastings there have been of an affective type with the simple objective of the fermented fruit of the acceptance of the positive or negative response.

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We are inspired by a Japanese technique and custom of lactically fermenting fruit, such as the well-known “umeboshi”. The word “ume” or Japanese apricot is really a plum (prunnus mume, armeniaca mume) being the literal translation “dried plum”. “umeboshi” is traditionally used to make “umeshu” liquor macera “umeboshis”.

In the case of umeboshi, it is a Japanese apricot that is cultivated at the beginning of summer, when its color begins to change to a yellowish green and it is preserved through lactic fermentation in salazón for a few months. They are then dried in the sun and preserved semi-dry. They are normally red in color because they are fermented with red shiso leaves, but they also exist without shiso. The most common way to consume them in Japan is inside a cup of te bacha, desalted in tempura or the most significant on top of a bowl with rice (hinomau bento, making reference to the Japanese flag). (Hosking, R., 2001)

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The objective of this development of fermented physalis similar to a Japanese product called “umeboshi” of great gastronomic value, promoting its use and disseminating it as a new and marketable product all over the world.

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It is called the cellular process where glucose is used to obtain energy, in which glucose is partially oxidized and where the waste product is lactic acid, it is traditionally used mainly in the processing of dairy products such as yogurt, viili, creme fraiche, beer lambic type as much as vegetables and fruits like sauerkraut, kimchi or umeboshi.

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Lactic fermentation takes place in three phases; In the beginning, anaerobic bacteria like Klebsiella and Enterobacter act in a major way in fermentation, producing a favorable acid environment for the nearby bacteria. The second phase begins when the environment is very acidic for the majority of bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. take control In the third phase, various Lactobacillus ferment any residual sugar and the pH drops.

These batteries have halophiles as a big feature of other microorganisms, which are in salt conditions, because of the lactic fermentations that are related to the percentages they sell, 2% – 3% always speak. sal en relación al total del peso de lo que se vaya a fermentar. The salt in this case, in addition to generating a selective environment for the lactic bacteria to live, extracts the water from the products by osmosis, accelerating the fermentation. In the case of “Umeboshi” it is traditionally sold with 20%-25%, but they can be found in the market from 4%.

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Traditionally for this type of fermentation glass or wooden bottles are used always making sure that the product is completely covered with liquid to prevent the product from being in direct contact with oxygen, but if it has an aerobic fermentation that is why vacuum bags are currently used . (always leaving oxygen) to facilitate fire handling.

Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen because in previous fermentations and previous tests there were accepted ranges of salt. All were made in a vacuum bag with 85% vacuum.

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The fermentation was carried out in a refrigerator at 4ºC for 2 months, it was done in this way because in tests with other products and cold fermentation gives better results from the organoleptic point of view, improving flavor and color.

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The tests carried out with a higher amount of salt resulted in too salty results and a large part of the specific flavor of the physalis is hidden behind the intensity of the salt. Tests with less sales had better acceptance. Even so, the first tests can be used after a soak and a desalado of the product, insisting that part of its flavor and aroma is lost in that soak.

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We could say that the fermented uvilla can be used in the same way as the “umeboshi” due to its acidity and salinity of very similar characteristics, as part of a side dish, sauces, etc., or as a simple snack. In this part we differentiate the fermented product from the fermentation liquid that is extracted from the grapevine, a transparent and salty liquid that can be used as any fermented sauce enhancing any performance such as dressings, broths, sauces, marinades, etc.

After several months of development of the fermented products and different organoleptic and consumer tests, we saw that the one with 3% salt was the most accepted, with 80% of acceptance in a taste test of the product made for 100 people, other percentages of salt like 6% and 8% were accepted in lesser amounts, being the least accepted at 12%.

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This opens up great possibilities for various lactically fermented fruits, already tested with various fruits and vegetables looking for other uses for lactic fermentation in these cases very good results both nutritionally and gastronomically for use in the restaurant as well as in everyday life.

– ÁLVARES CAJAS, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJÍA, MARCO; Technical Manual for the Cultivation of Uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.

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– FISHERMAN, GERARD; MARTÍNEZ, ORLANDO. Quality and maturity of the Uchuva (physalis peruviana L.) in relation to the color of the fruit. National University of Colombia, Santafe de Bogotá. 1999

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West Elm Glass Coffee Table

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