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  1. We tried them, can't stop thinking about how good they were, and want to make them at home. Anyone have a good recipe? Thanks, -Mike
  2. Where can I find mushroom ketchup? My Mother-in -Law made Tourtiere on Christmas Eve and served it with some Mushroom Ketchup that she brought back from Scotland. Amazing stuff, may need a twelve-steep program.
  3. ghost

    Ketchup Recipes?

    I have been in the mood for trying to make my own ketchup. Anyone recommend any recipes? I know there are tons available online, but a recommendation would be a good place to start.
  4. Jay Francis


    My vote goes in for All Gold Ketchup. It is made in South Africa, has no preservatives or colorants and uses cane suger instead of that awful high fructose corn syrup. Has a bit of a white pepper tang to it that I really like.
  5. So I made "Jamaican Beef Patties" from scratch. ingredients pastry 400 G flour (~1lbs) 1/2 CUP water 1/2 CUP melted butter 1/2 CUP melted shortening 1 TS salt 1 TBSP baking powder 1 TBSP curry powder medium hot 1 TBSP tumeric ingredients filling 400 G ground beef (~1lbs) 3 X minced red onion 3 TBSP spice mix (see below for composition) 4 X minced garlic clove 1 X beer 1 TS salt 1 TS pepper 1 TS nutmeg 1 TBSP pimento (aka all spice) 1 TBSP brown sugar 1 TBSP tomato paste ingredients sidedish 400 G grean beans 3-4 TBSP olive oil 1 TS salt 1 TS pepper spice mix 2 parts onion powder 2 parts gar
  6. http://entertainment.news.com.au/story/0,1...0-10229,00.html
  7. Has anyone seen this product in Portland? I've checked Pastaworks, Zupan's and New Seasons and none of them stock it. I could order it online, but the shipping costs as much as the jar itself. Much thanks for any ideas.
  8. Does anyone know where I can buy sauterne jelly in the Princeton or Freehold area? I know it is available from a few places online. Thanks in advance for any suggestions.
  9. Trader Joe's low sodium tamari has been my soy sauce of choice for a while now. For tamari, it seemed like a good deal. Lately, I've been considering whether or not I can get something better/cheaper at an Asian Grocer. Stench aside, my grocer of choice is Top Quality in Parsippany (formerly Maxim's). What do you guys think? Any particular brands to look for? I'm not looking for top of the line, just a good everyday soy sauce. I'm also definitely NOT married to the low sodium concept (that's all TJs sells).
  10. I belive jamaican beef patties are one of the perfect foods. Flaky pastry, tender meat, and a bit of perfect scotch bonnet heat...what more is there in this crazy world. I also love that they freeze beautifully, I can eat many in one sitting and that my boyfriend hates them (zero competition) I've been trying to find the recipe from the nyt to no avail..but obviously family recipes are much better. Anybody have anything tried and true to set me foreward? I hope to be surrounded by the wafting aroma of beef suet by tomorrow evening... thanks live long and patty
  11. Stir-fried Mustard Greens (Gai Choy) with Salted Fish (咸鱼抄芥菜) I bought some very fresh mustard greens (gai choy [Cantonese]). Usually I would simply stir-fry it with some oil and garlic. Inspired by some talks of salted fish (ham yue [Cantonese]) in this forum, I had decided to try using salted fish to jazz up the taste. The result was surprisingly good. The taste of salted fish seems to blend very well with mustard greens. Some fresh mustard greens. Mustard greens chopped into bite-size pieces. Wash well and drain the excess water. Ingredients: use some garlic and salted fish. I took
  12. I havent seen a Topic for dinners at the Beard House.. I was excited to see the Chefs from Moto will be there on the 9th.. I will post my dinners here as I hope others do.. http://www.jamesbeard.org/events/2005/08/004.shtml
  13. Gary Regan's recent column in the SF Chron tells us about the Jamaica Farewell, created by Daniel Reichert. Not sure how new or different this is. It sounds to me more or less like a Hop Toad with Angostura bitters (which is how I like them anyway). But, really... anything with Apry is probably going to be pretty good. Appleton Estate VX is also a great product for the money. Here's the recipe: 2.0 oz : amber rum .75 oz : Marie Brizard Apry .75 oz : fresh lime juice 2 dashes Angostura bitters Shake with cracked ice and strain into a chilled cocktail glass. Garnish with lime wedge.
  14. Anybody find this offering from Hallmark St James? Light gold color, aged in Scotland 17 years, according to the label. I just found it in Chicago and haven't opened the bottle yet. Well, I couldn't wait. The nose has hints of pear, smoky cedar. The first sip is very light leading toward a slightly hot spice finish. Overall a very light rum, without a lot of depth in the character. Sorry about the low quality of this photo, but you can see the color of this spirit aged in Scotland.
  15. I am trying to find a recipe for homemade soy sauce - if anyone can direct me to one and forward one on to me that would be great.
  16. Today seemed like a good day to clean up the tomato patch I made this last year. After a week it was bittre and nasty, so I put it back in the cupboard and forgot it. After six months it was amazingly delicious. The recipe is simplicity itself 3lb green cherry tomatoes 2 lb sugar 1/2 pt vinegar 1 tsp vanilla essence (or a pod) Boil the sugar and the vinegar and tomatoes for 5 minutes. Add the vanilla. Put into a non-metallic bowl, covered in the fridge for a week. Strin off the liquid, boil for 10 mins, add the tomatoes and bring back to the boil. Pack into jars and seal hot. I'll fry a few,
  17. For Chinese cooking, what are people's thoughts on the Pearl Bridge brand of soy sauce? All the Asian grocers in 100 km radius from where I live stalk only Pearl Bridge (light, dark, mushroom flavoured, and shrimp flavoured), and a HUGE variety of Kikkoman (which I use for Japanese cooking). (I thought something like this may have been brought up already but I did a site search and didn't find an answer.)
  18. lisabobd

    Dill Pickles

    I am looking for a relatively simple recipe for dill pickles. Any help would be appreciated.
  19. Hi All- I tried a recipe out of The good cook, James and Jellies over the weekend. It is a bitter orange, lemon and watermelon Jam. Actually its more like a marmalade. The recipe went together easily, but a curious thing happened while I was cooking it. The recipe said to add 3 cups of sugar for each 4 cups of fruit and simmer slowly for 1 hour. I did that but at the end of the hour, the consistency still seemed thin. My first though was to reduce it further. I pulled some out of the pot to taste and continued to reduce. I never did get to a really jelled consistency, however the taste
  20. and, presumably, have more than just a pretty face and a lot of pep? maybe even some idea about wines? asking too much? A bubbly Rachel Ray of wines?? (not the best choice of adjectives, I suppose...) scroll down to read the second story on this ...
  21. I'd like to make a couple apple pies to freeze for later since they are plentiful and cheap now, but I always though it a bit wasteful to throw away all that apple peel. I'd like to make some sort of apple peel jelly, since it is naturally high in pectin and such. Any ideas on how I could do it?
  22. James MacGuire Bio James MacGuire was born into an Irish-American family in Manhattan in 1951. At the age of sixteen, he landed his first summer job as a dishwasher at Porky Manero’s Steakhouse in Westport, Connecticut. He was quickly promoted to salad boy -- preparing iceberg lettuce with bottled dressing – and soon got hooked on the pressure-cooker high of the professional kitchen. He continued to work in restaurants while attending McGill University in Montreal but quit after two years to wield a knife full time. MacGuire’s culinary career then brought him back to the States. He worked in S
  23. Article and recipes here. Cheers!
  24. I recently acquired some fig preserves from Italy. Besides the obvious-spread it on some toasted bread- does anyone have some suggestions for its use? The first thing I did with it was spread it on some crostini with some chevre and topped it with some toasted chopped walnuts-a drizzle of Italian acacia honey. Yum. Any other ideas?
  25. What's the point here? A sweet note amid the fishy astringency? Totally out of place. Piquancy? Use lemon juice -- or capers, if you must. But not pickles. They stand out like little sweet 'n' sour jujubes. Here's another one: soft-shell crabs. Fingernails that taste like crab are still fingernails -- fingernails the size of a Kosher pickle.
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