Deades

Suvir, I made your tomato chutney for the second time today. It is so delicious that 10 cans are not enough, especially if I plan on giving some away. Last time I used a mixture of red and yellow tomatoes, simmered for 2 hours as directed and added the full amount of cayenne. The recipe was simple and easy to follow but for the canning. I was scared that the seals would not pop and all that work for naught. Fortunately, all worked out for the best. And I must say that the chutney is delicious. And looks beautiful. This was my first attempt at canning in years so of course all the jars (but one in the refrigerator) so I can admire them and pat myself on the back every now and then. And of course I must exclaim to anyone that walks in the door -"I made that!" Full of confidence, I repeated the recipe today. This time I used all red tomatoes, the only other change I made was to increase the cayenne pepper by 1/2 tablespoon. I found the last one to be pleasantly spicy, but I wanted a little more kick this time. I have not tried it yet, the jars are on the shelf with the others and look even prettier I must say but I am looking forward to having some with lunch tomorrow. Thank you again for a wonderful recipe. I always look forward to those that you post. P.S. My favorite way to eat the chutney so far is with rice and grilled tomatoes - Yumm!

Suvir, I made your chutney yesterday and it was delicious. I used a mixture of tomatoes - Big Beef, ,Brandywine, Red Belgium, Yellow Brandywine and Boxcar Willies. (I planted 12 plants this year assuming I would kill off half - fortunately or unfortunately they have all lived and I am harvesting at least 6-8 lbs of ripe tomatoes daily - needless to say my friends, neighbors and family now avoid me - I also planted zucchini, squash and eggplant.) But back to the chutney - Thank you! Thank you! Thank you! This was delicious and I appreciate your generosity in sharing this recipe. I am planning on making a second batch in a few days using beefsteaks only. I plan to pass out at Christmas to all those who are avoiding me at this time.

Actually I made biscuits for dinner tonight. Because I have been trying to perfect biscuits for some time I made two batches one made with butter the other with crisco. I used White Lily flour for both. And made sure that I handled them the same (i.e. same amount of kneading and mixing, ,etc.) The crisco biscuits were more tender and rose higher but the butter biscuits tasted better. However neither one was perfect. Perhaps I will try lard next -- but where do I find it? Or could anyone tell me how to render it?

Fried green tomatoes and buttermilk biscuits --Yumm!

Dukes v. Hellmans (Best Foods) for us West Coasters I have to say I prefer the taste of Dukes to Hellmanns. It is not as sweet and has a better consistency. (Not as good as homemade but in a crunch it will do.) I was recently In North Carolina on vacation and made sure to pack an empty suitcase so I could bring back Dukes Mayo, White Lily Flour (perfect biscuits) and stone ground grits. Unfortunately I found one of the bags of grits scattered throughout the backyard this morning. Does anyone want a dog? She also got the kosher salt and high gluten flour!