FauxPas

Or cool the jars in an ice bath and then freeze the contents (I'd put the tomatoes in freezer bags, probably) if you don't want to re-process? But I'm probably not telling you anything that you didn't already know!

You can test the seals though and re-process the tomatoes with fresh lids if you have any concerns. http://nchfp.uga.edu/how/store/store_home_canned.html From National Center for Home Preservation:

Just curious, are you using a pressure canner or a regular water-bath canner? A jar broke on me some years ago, in a water bath canner. As I recall, I just started over with the unbroken jars. I was using a smaller canner because I think i was making chutney or something in 250 ml jars. I can't remember if I kept the other jars warm, but of course it would make sense to do so, if for no other reason than to reduce the shock when they go back in the hot water. I wouldn't keep on with the process, I don't think. I would want to start over, as you did. Good point about the seeds, I don't think they would work their way under the lid but can't say for sure. At the very least, I would mark those jars and try to use them first and inspect them carefully when opening them. How many jars did you have in the canner? Quart-sized?

I'd say that's a two glass (of wine) experience! I feel for ya, Shelby! I'm doing some searching for info, because I'm not sure about some details.

Thanks so much, caroled! We like it enough that I have probably made it about half a dozen times over the past few years. It's a fairly easy item to prepare and to make variations on it. My husband liked fresh ground pepper on top, also.

I like blueberry sauces with pork, but I think they would work great with duck also. I sauté some sliced onion in a pan, maybe add a bit of garlic. Add fresh blueberries and balsamic vinegar or port. I like it just like that, but nutmeg, cloves, cinnamon might work or a '5-spice' blend. Maybe some basil. Here are pics of this sauce with pork tenderloin over baby greens (mostly spinach, I think). I also added a few dried blueberries to this one after serving, as i just happened to have some around. I think I puréed this one with an immersion blender before plating.

Shelby, maybe he saw that recent tornado near you and it is an expression of tomato angst.

What are the greens?

Hahahaha! Good one, Kerry!

Got any interesting plans for that lovely cauliflower? And are you starting to work on cleaning out the fridge and pantry yet? Care to give us a list of 'leftovers' when you do and get suggestions? (Not that I am particularly good at that!!!)

I think skunks will eat almost anything. But I hear Québec frogs are especially fond of cuisses de grenouilles.

We've had some non-summery meals, because we had some cooler weather and had some things to use up. Red wine-braised short ribs last night, for example. These looked prettier after adding a bit of parsley and some sliced tomatoes, also had some gravy on the side. Fresh corn was excellent, mashed some new potatoes. Weather is warming up again, though.

That's my point exactly. It is poorly (and possibly, incorrectly) written. I am sure they would never ask $400. Minnesota State explains how to calculate a percentage off here. However, this is only valid if $100 is indeed 75% off retail. Which I 'm sure it isn't, but it seems like the best way to calculate, based on the info they give. Again, I am sure the info is poorly worded, at best.

If $100 represented 75% of the retail price, then yes $133 or so would be the retail price. They said if you pledge $100, you will get one for "75% off retail price." So they said off, not of, so I calculated based on $100 being the retail price after a 75% reduction (ie retail price - 75% of retail price = $100). Also they say if you pledge $150, it is still below the retail price. So we know the price is higher than $150. You are right, it is silly not to just say what the retail price will be. And annoying as hell that they probably didn't give the correct info to calculate it. Even though the actual selling price may vary from the original retail price, I'd still like to know what they think the number should be.

rotuts, they say that the Early Bird price of $100 is 75% or 3/4 off retail. That would mean: Rp = Retail price Rp - 3/4 Rp = 100 1/4 Rp = 100 Rp = 400 And working back, 400 * .75 = 300. $400 less $300 would be $100, giving a reduction of a full 75% off the Retail price. But i doubt very much if this is what they actually meant. I suspect the retail price is $175 and they mistakenly said 75% instead of $75 off retail. That's giving them credit that they know how percentages work, because people screw them up all the time! I know I do! So they may have said 75% off Retail price, thinking that $75 is 75% of $100. But an item that is discounted from $175 to $100 is actually being discounted by 43% or so. My head is starting to hurt. Can anyone tell me if I am wrong here?

I've done that, will see what response i get. Though I think Fox is the best chance. Still haven't found a good contact email. Anyone else?

Shelby, I just used macaroni because I had some that had been languishing in the cupboard though I did think of getting something more interesting! And the beans were some frozen pinto beans that I had initially cooked a month or two ago. I think a white bean would have looked nicer, though. Simply Recipes got me started on it, with this suggestion.

I did receive a reply from the Director of Client Services (Regional Advertising) in Hong Kong, and he says: So, maybe someone in Asia could get further? Or maybe it would be worthwhile for someone else to try to contact Nat Geo US? I haven't found a good contact list for US programming yet. Anyone else willing to give it a shot?

It was served as a warm soup, but I like your idea too!

This was both lunch and dinner, because I made too much for one meal and we both enjoyed it. Summer Minestrone soup with fresh tomatoes, green and yellow pattypan squash, green beans. Pasta and dried beans, of course. I had a nice piece of Parm rind that simmered in the stock. We've had a couple of cooler days, so it was nice to have soup. Served with a bit of grated cheese and fresh basil.

My fave was probably cheesecloth for jelly-making, but cheesecloth seems to vary a lot in quality (weave). It always needed to be doubled (or tripled at times) and I had to make sure i had a starting piece that was big enough to do that and still tie it at the top. Some are sold as long narrow pieces that are awkward to work with. And unless you shopped at the right place, it could be kind of expensive. I did try a pillow case a couple of times also - one with a lower thread count.

How did the currant jamly turn out? (jamly = 1/2 jam, 1/2 jelly) If you don't like it as a jam or jelly, maybe a glaze for meat?

Very interesting! I'd never heard of this before. Shelby, will be interested to see what you do with it. (And I love any picture that has Newman in it.)

As to the induction burner, in the comments Dave Arnold mentions that they did the test on a "cheapie Mr Induction" countertop induction unit. It's a 1650W countertop unit with limited power control and a small burner size. And again: I don't know what we are being told other than it is best to match pan to element size. And as Shel_B says, pretty much everyone already knows that. Edited to clean up formatting.

I looked at the link for the Kenji comment and it was some tweeted comments from April, 2015. He did initially say it could be a game changer, but then said: Then the cinder people say they will get him a test unit soon. From here: https://twitter.com/thefoodlab/status/583409927668031489