TicTac

So does that mean you are AKA the Bubble whisperer!? I was reading a few articles and some talk about the 'foam' disappearing from the boil. I understand what you are saying though. Keeping an eye on it. It is going to be a late night (almost my bed time!) but I am not stopping now! You know, I never did ask Gramps who taught him, will have to ask my dad - but I recall the most divine strawberry, raspberry and marmalade jams every time we were at their place. Made it with him a few times, but that was 25-30 years ago!

Trying to figure out how to upload a video - in the meantime here’s an action shot!

Thank you so much @FrogPrincesse & @Katie Meadow for all of your valuable input! The pot is back on the burner and I will get a nice little boil going for at least the next 30 minutes. Gramps never had the internet to use, so I can imagine how many times he toiled with his batches of jam over the years (oh how I miss that guy...) Many thanks again!

@FrogPrincesse - I did not do the overnight process....perhaps that was part of my problem Also, I only let it cook for about 20-25 minutes on medium (brought it down to a low simmer after it boiled) Essentially I had 10 med size oranges, I did 10 cups of water, 8 cups of sugar, the juice from the oranges as well as a few tangerines that were about to go bad. Tied the pips, let them cook in the liquid mixture (sans sugar) until the rinds turned translucent and then let it cook with the pips in there, brought it back up to heat, boil - added sugar, back to boil - removed pips, reduced to simmer for about 20-25 minutes. I did the frozen plate method to test the set. Perhaps I should put it back on to reduce a bit longer? Oh I also read that acid helps to get the pectin working, did not have lemons so I squeezed a lime in there.

Thank you @FrogPrincesse. So I made the batch and no matter the temp I bring it to nor the amount of seeds in there (perhaps it was too tight and not able to mix in enough!?) - it still is not setting to my liking. Should I cook it longer? There were a ton (at least 1/2 cup) of pips in there, I did not include the membranes (there was still pith on the rinds). Hmmm. I know Grandpa used pectin, but I have tried that too in the past and still the damn thing never set. Mind you it tasted great, as it does now (Gramps would be proud!) - but still not the consistency I am going for... oh well, guess I just need to ensure that the PB/butter below has some edges to hold it in...lol

Any thoughts on how it would turn out if I used half white sugar and have dark brown sugar? Edit - also curious if anyone let it sit with the pips overnight to release further pectin (ala Lebowitz) or just plowed straight through? Lastly, when you folks add the sugar, typically how long do you continue the cook after adding it?

Ok so I finally found some organic seville oranges (organic is important to us as citrus is heavily sprayed and given we are eating the rind and all...) Please remind me, I am assuming that I use the juice from the oranges in the cooking process? I have 10 med-large'ish size oranges that I am going to make, I believe they were about 3.5-4lbs. I do not have a special bag like that, but do have cheese cloth - will that suffice for a little bag to house the pith and seeds? I read above @FrogPrincesse used both another citrus juice as well as rum - I am assuming those are just additional flavour agents and not required, per say? Going to get the kids to help me with this batch so I can pass the tradition down to the next generation.

If you let it sit in the pot long enough and pour slowly, you should avoid most of the grounds. One leaves a chunk of liquid in the pot with I would estimate 95ish% of the grounded material.

Listen, @Shelby is simply trying to ensure your company's gender equity initiatives are being accounted for.... Cut her some slack and put in a good word. She does amazing holiday decorations! 😛

Doubtful. But I bet his Co. has a really low turnover rate! Smart folks!

Great marbling on those short ribs. I would say besides the deckle end of a rib eye, short ribs are my second favourite cut of beef. How long did you cook 'em for? Braising liquid?

Evidently, those of Asian descent!

VERY interesting. So are you suggesting a wide/squat pot produces a better end result? More evaporation? My marmalade did not set - I probably did not use enough sugar (I hate the stuff TBH!) so it was a bit syrupy. But it was good. Also put a vanilla pod in one or two jars, worked our quite nicely! Esp so over vanilla ice cream.

The ones with the highest use of veggies.....DUH! 🤪

Looks good. My grandfather taught me to make marmalade with Seville oranges many moons ago. I made a batch a couple years back and I think we are down to our last jar... Assuming the 1.5kg of 'water' is actually sugar?! Otherwise, it seems more like Seville Soup 😛

Gardening is one big experiment. I would suggest if you have 10, then top 3-4 of them and see what happens, try LST'ing (tying down) some of the taller stalks, you can gently bend them (not at a 90 degree angle, just downward) and tie them off. See what works best. As Ken eluded to, there seems to be a lack of light (don't get me wrong, your growing maters in Jan - so consider me green with envy!) - no surprise this time of year. Not sure the size of your space, but you can get some good LED grow lights these days....

Interesting observation re the birds. I have heard some folks say that the geese are not migrating south anymore (though I have seen V formations heading down that way...) - have yet to dig into this much, but I am curious if there is something to it....

@Duvel & @KennethT Interesting points on the schmaltz. My grandmother who sadly I just had to bury this past week (though not so sad, as she had an amazing life at 99 - just the last few years sucked; dementia is a fucking bitch!) used to make this all the time. Always with onions and chicken skin - and SALT. Very interesting the addition of apples (and looks like herbs?) - I would think that the water content in the apples would vastly reduce the shelf life of this stuff (it usually lasts for weeks in the fridge), no? Everything lately reminds me of her.

Great for transplanting, those solo cups do not hold a root ball long! I figured it was one of the two. If I did not have so much shit going on IRL now I would be firing up my 400w LED and grow tent and start pumping out some herbs etc.

@KennethT browning/curling leaf tips due to stress from transplant?

As always, great photography and equally so subject matter. Wish you had gone to the butterfly sanctuary (but that just might be my jam and not yours!) though. Thanks again for sharing.

VERY similar looking to kaffir lime leaves... How pungent are they?

Makes sense given the use of Kaffir lime leaves. Though I would not want to EAT them, as they are quite tough. As a flavouring agent - could be excellent, esp for tea's and even soups.

The Sartori ones are really nice too. I like that one and their sauv blanc (I believe it was, or some other white varietal) Not surprising Costco has PL'd it. Often see the snowdonia, never tried them. As far as blue goes - @Anna N and I were always on the same page, St Agur wins that battle!

Can't blame her for not having blueberries locally. Nothing wrong with a fig gastrique.... I would say better than just jam as the vinegar component will help to balance the richness of the Foie. But I would not want you to insult your mother's cookery!