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At a restaurant I worked at a couple decades ago, we served lamb chops with japaleno jelly. And I had a whole bunch of jalapenos from the garden, Biker Billy's, really big and super hot. I decide to remember the recipe and and make some. Well, it looks good and tastes good but its kinda syrup-y. Hopefully someone can help rescue this jelly. Here's what I've done. 4 cups apple juice 4 cups sugar Diced green and red jalapeno Diced ancho Diced pasilla Juice of 1 lemon 5 or 6 fresh mint leaves 1 and then 2 packets of pectin (this was old, within a week of exp date) Brougt all to a boil, added pectin. When it didn't set, heated all again and added the second pouch. Are there any jelly makers out there that, unlike me, actually know what their doing who can rescue my jelly? Thanks, Mike

Chef Andrés, I'm pleased to report that we have finally received Jamon Iberico in Canada. It strikes me that there is a significant difference between traditional Spanish hams - not purely in the sense of one being superior to the next, but in terms of style. Can you share with us your thoughts on the differences in the various types, and how they can best be used in different applications?

Chef Andrés, I recently bought some of the excellent chorizo ibérico de bellota from La Tienda and noticed that your name is on the package. Can you share with us the story of your involvement bringing the legendary ibérico pork products into the US?

Chef Andres, Welcome. Could you tell us when will be able to taste Jamón Ibérico and what steps where taken to import it into the United States. And what makes this different than Jamon Serano. I am really looking forward to experiencing your Minibar, I hope to visit it soon. cyberdillo

I am having a 'jam weekend' as i call it. I planned to do three jams from my newest cookbook: Mes confitures, Chritine Ferber. I started with the Chesnut and vanilla jam. I first thought it was supposed to be like a spread but after having read the recipe twice, i notice Christine doesn't call for a food mill. She just say 'crush any big bits with a wooden spoon'. I find it quite original - chunky creme de marron. I know i could use a mill if desired, but really want to make sure the jam is supposed to be 'chunky' and not smooth (to tell the truth i haven't a food mill in my tiny student kitchen and like the fact that this jam goes off the path!). I have the french version of the book and wondered if it was different in the english version. And by the way, did any of you tried this recipe? I am also planning to make the potimarron and vanilla jam and the red tomato and vanilla jam. Very vanilla! Will tell you about the results tomorrow when finished. xoxo fanny

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.

OK, so I made a cocktail this eveing (a White Lady for those keeping score at home), and I shook it perhaps too vigorously, and I can't get the bastard open now. I have whacked it hard several times, and no joy. Any tips or tricks to free the Lady from her glass and steel prison?

Here is a link to a recipe for Mustard Pickles, which is the same recipe that my family from Maine makes *except* our recipe uses white sugar rather than brown, and all the pickling ingredients (which of course is everything but the cucumbers) are heated together till everything blends well, then cooled before pouring over the cukes. (The vinegar to be used is either cider or white - I prefer cider.) There is nothing like a Maine Mustard Pickle that I know of. A taste to remember.

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 garlic powder 2 parts dried oregano leaves 2 parts dried sweet basil 1 parts dried thyme leaves 1 parts black pepper 1 parts white pepper 1 parts cayenne pepper 1 parts ground celery seed 5 parts sweet paprika I love this spice mix. It's a very good base and easily tweakable. The parts can be everything from a teaspoon to a ton. I like to buy the spices in 100 gram packages, mix them and then keep the mix in an airproof jar. Always handy for dry rubs, marinates, etc. first the dough, mix the dry pastery ingredients, then add the melted butter and shortening stir well until all the fat is crumbled ... into crumbles add some water and start to knead it until you got a nice slightly sticky ball of firm dough wrap it in plastic wrap and store it in the fridge for 60min time to fix the filling, mince the red onions and the garlic minced onions and beef first browning the meat can take a few minutes when the meat is done, deglaze the pan with some beer then add the rest of the filling ingredients, season to taste with salt and pepper let simmer, almost all of the liquid should vaporise the filling is done, when just slightly moist while the filling is cooling off a little, it's time to roll out the dough not too thick, 2-3 mm at most take a small bowl and punch as many holes as possible into it (I bake very little, so apparently I suck at this) remove the left-over dough and spoon the filling into the patties, close and fork-seal 'em place the patties on a non-sticking-papered baking tray (I bake very little, so I was paranoid about trusting the non-sticking-paper) pre-heated oven, then bake the patties for 20-30min at 180C (~350F) in the meantime simmer the green beans in lightly salted water they are done, when there is still a little crunch, discard water, season with olive oil and S&P jamaican beef patties with green beans, enjoyjoy Comments and feedback are most welcome,

So has anyone been fooling around with Jamaica Ginger? They didn't happen to sell any where I am, so I made some of my own by infusing a large amount of dried ginger in a small amount of 100 proof alcohol. It's an interesting ingredient. It's spicy like Tabasco, but lends itself to more concoctions because it doesn't taste like salt and vinegar.

Jelly Roll Sponge II 200 g eggs 85 g caster (superfine) sugar 90 g cake flour 55 g oil sift flour twice whisk eggs and sugar together until ribbon stage gently fold in the flour, followed by the oil pour into 10 x 14 inch swiss roll pan bake at 200C (400F) for about 8-10 minutes. Do not overbake. unmold onto a wire rack. once cool, spread with desired filling and roll up. Keywords: Dessert, Cake ( RG1811 )

Jelly Roll Sponge I 200 g eggs 120 g caster (superfine) sugar 125 g cake flour 1/2 tsp baking powder 40 g oil sift flour and baking powder together twice whisk egg whites till foamy, and gradually add the sugar. at soft peaks, add the yolks gradually and continue whisking to ribbon stage fold in the dry ingredients, followed by the oil pour into 28cm x 36cm (11 x 14 inch) or 25 x 36cm (10 x 14 inch) swiss roll pan bake at 200C (ummm... I think that's about 400F??) for about 8-10 minutes, depending on oven. Do not overbake. unmould immediately onto a wire rack once cool, spread with filling and roll up Keywords: Dessert, Cake ( RG1810 )

So, this weekend's project was two-fold: First, make homemade (non-carbonated) ginger beer: Audrey Saunder's recipe Then, make a Jamaican Firely, Pegu Club's version of a Dark & Stormy: Jamaican Firefly recipe I'm including these two together, as I couldn't find them together before. Also, because this was truly an experiment that validated that cocktail obsession that my wife occasionally rolls her eyes at. What an incredible cocktail! I'm not sure I'll ever be able to drink a "regular" Dark & Stormy again. An aside: now that I have this great ginger beer, any other suggestions for it? Regards, Marty P.S. Needless to say, kudos to Audrey Saunders and her incredible staff for another life-changing cocktail...

Yah, yah, I'm sick, it's supposedly end stage cancer, I'm going through total skin electron beam radiation, blahdiblah blah... Here's the important thing. I NEED a decent pickle. I do not want to meet the end (or face the fight against an end) without having savored, at least once more, a delicious-perfectly pickled-puckery-garlicky-yet-not-overpoweringly-so cucumber, even if it isn't of my own manufacture. I have NO energy. I AM fussy about my pickles. The plebian yet enjoyable BaTampte isn't going to cut is this time. Where can I send a well meaning friend in the Freehold area to acquire this lovely for me? I prefer a more than slightly green pickle, a well pickled, but still light and crisp pickle, where the flesh hasn't greened as yet. Garlic is a must. Vinegar is a no no. Brine is the all important base. Can any of you NJ experts assist me? My friend is ready for action at any time.

I followed the recipie for making jam on from Alton Brown available here. In the process I measured out 24 fl. oz. of blackberries instead of 24 oz by wieght and my jam did not set. So now I've got a bunch of runny preserves, is there anyway to correct this and boil it down some more or something to get it to set? It's still useable but id rather it be spreadable and not so liquidous.

I've made freezer blackberry jam with Contreau and, WOW, it is good. I've made blueberry freezer jam with ice wine and it was only okay. It was suggested that I make blueberry jam with Limencello. I was considering Cassis. Which Cassis would you recommend? Are there any other liqueur suggestions for blueberry (White Cacoa possibly?) I also have strawberries, cherries, raspberries and peaches in the freezer. I want to make them into preserves with liqueurs as well. Any suggestions? I plan to make them all into freezer jams to give away for Christmas. My other question is, what do I do with the remaining liqueur since I don't drink? I like to make desserts with liqueur. Thanks!

I brought these plums (Italian Prunes)home tonight.. If I dont do something with them now, they will go to waste.. Anyone have a recipe I can bang out in a few hours this evening.. I want to give half of what I make to the plum provider tomorrow morning.. I am thinking Plum and Port or just a super enriched plum.. I would love suggestions..

I reached into my fridge today, knowing that there was one, and only one, of the lovely kosher dills left in there that I was craving, and low and behold there was a mother floating in my pickle jar! It looks healthy, a little dark in the center, and very intriguing. I can't believe it grew in the fridge, and am a little suspicious. OK, who knows if this is good to use? I have read up on vinegar making, but never actually done it myself. The kosher dills are very garlicy, will that corrupt the mother? Not that I object to a little garlic in my vinegar. Also, can I eat that last pickle? I have been saving it a couple of weeks. I'm sort of excited. It feels like foraging to me, almost, and maybe fate is telling me that now is the time to start my vinegar making experiment. Some treasures just pop up in the most amazing places. I have a source for some very nice vinegar jars. Anne

Easy Dill Pickles Very easy and safe to make. These are the best dill pickles I've tasted. 20-25 4" cucumbers Soak them covered in cold water overnight. Check out your jars. You need a lid with a perfect seal and lining with pickles --- not a flaw. You also need tongs. Clean the jars and put them and the lids into a deep pot of boiling water. For each jar you will need: 1/8 teaspoon of alum 1 clove garlic 2 heads fresh dill 1 hot red pepper 1 grape leaf clean In a big pot put 1 cup sale (the big kosher kind) 3 quarts water 1 quart cider vinegar and bring to a boil Put a dish towel on the counter. With the tongs, take the jars out one by one and cram cucumbers in, then add the alum, garlic, dill, pepper and fill the jar right up with the hot brine. Put the grape leaf on top, take the lid out of the pot and put it on the jar, then using a potholder, screw it down well. That's it. Repeat. Makes 6-8 quarts of pickles. You are suppose to keep these in the pantry for winter but we start eating them after a couple days. Keywords: Hors d'oeuvre, Easy, Condiment ( RG1782 )

When looking over some dried cherries and blueberries yesterday, I wondered if they could be reconstituted and made into preserves or jams. I've made a few things like this, and can't, off the top of my head, think of any reason it wouldn't work. But "few" is a key word. I'm interested in hearing the thoughts of more experienced preserve, jam, and jelly makers.

Somewhere I read about an expansive jam from Britian, can't remember where I read about it (Here? Gastronomica? The Saturday Evening Post?) but a woman described it as teeny tiny whole strawberries and oh-so-delicious. Cannot google myself into it . . . The preserving thread, which captivated me yesterday, made me remember it. Can you help me?

I am about to be overrun with tromboncino zucchini. I started growing them on a six foot bean tower, but the recent heat wave caused them to explode out the top like a fountain and they are now threatenting to eat my house. Only after I planted them did I read that the vines can get to 25 feet. Oh. DE-AH. They're really a lovely veg, nice long seedless neck, not watery, not bitter. I think they'd make great pickles. Can I substitute them in any pickle recipe, or is there something special I need to do so as not to kill all my friends with botulism? I'm thinking of something sweet and hot, anyone have advice or good recipes? Here's my little beauty... (a picture should follow...if not, I still haven't figured out how to post a photo).

I grabbed a bite of lunch today at Denningers, a local european grocery with cafeteria. The potato pancake I chose was a little disappointing all by itself so I went in search of something to liven it up. There were a couple of bottles of regular ketchup, some mustard - a low and behold - a bottle of curry ketchup. Now I recall reading about curry ketchup in the last couple of days, I think it may have been while reviewing Klary's 1st blog, and I decided I had to give it a try. I am smitten. It was very, very tasty. I of course came home with a bottle. Now, I can think of all the usual things to try ketchup with, fries, grilled cheese sandwiches, mac and cheese, but I would love to know what folks on eG consider traditional with curry ketchup or non traditional but delicious. I welcome your ideas.

Hi! Before we launched our project, I followed Melissa's remodel thread (congrats Melissa) and links to other kitchen remodel threads and I am continually awed by the inspiration and recommendations offered by the eGullet community during those projects. I want to get a piece of that action during our remodel. Demolition began on June 20, with an estimated 6-month project duration. The impetus for our remodel was the addition of a master bedroom and bath to transform our tiny 2 BR 1 BA into a modest 3BR 2BA. In addition, we are transforming and expanding the back of the house to create a "great" room that will combine a new kitchen, dining and family room. I will post plans and initial pictures in a subsequent post to give everyone a sense of the scope of our project. But first... Yesterday, we met (again) with our kitchen designers and appliance people to hammer out our appliance wants, needs, and desires. Here is where we netted out: Range – Wolf 48” R486C (6 burner, grill), w/ Island trim (is trim necessary?) Hood – Independent 27” x 54” Incline INHL54SS (w/ heat lamps) Blower – Independent CFMR1400 (external) Dishwasher – Miele Platinum edition G2150SCSS Microwave – GE Monogram 1.0 CF Stainless ZEM200SF Refrigerator – GE Monogram 42” built-in Stainless w/dispenser – ZISS420DRSS Beverage Center – GE Monogram 24” Stainless ZDBC240NBS (we're not willing to pay $600 more for privacy glass feature!) Sink – Franke 30”x18”x9” Stainless under mount Anyway... we would love to get some reaction to our selections before they hit the SOLD key on the cash register! Thanks! -Lyle PS: I know the Wolf is wimpy at 16,000 BTU per burner, but are there other reasons I should reconsider?

K8's Hot Fudge Cake aka Cinqo de Mayo I had recipes to follow but I just wound up making this one up. I didn't seem to have enough ingredients to make this or that exact cake so I just improvised. I was so happy when it didn't fall!!It was awesome. Don't let the cayenne fool you--it's not shocking or hot --it leaves a pleasing glow in your throat--very very nice. Going for a kind of a Cinqo De Mayo Ole~ type a thing This is a double batch. And it's exactly what I used. K8's Hot Fudge Cake 3 ounces of unsweetened Baker's chocolate Hershey's Extra Dark 60% cacao 3.52 ounce bar (got it at Walgreen's) 2 ounces of German Chocolate ^^^melt & set aside^^^ 4 cups sugar 3 cups sifted all purpose flour--less one heaping spoonful (sugar spoon size) 1 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder 1 teaspoon salt 2 - 3 generous teaspoons saigon cinnamon 1/2 teaspoon cayenne powder 1 heaping spoonful (sugar spoon size) Valrhona cocoa powder ^^^ whisk all together in a mixing bowl & set aside ^^^ 2 cups strong hot coffee 1 cup sour cream (room temp-ish) 1 cup oil 1 tablespoon vanilla ^^^Blend coffee, sr crm, vanilla & oil together with a whisk ^^^ Then add to powder mixture & combine well. 4 eggs, room temp ^^^add eggs one at a time to mixture mixing well before adding the next egg ^^^ then add chocolate & mix well. Makes nice half sheet or 4 eight inch layers. Bake 350 for like 40 ish minutes until toothpick comes out clean. I filled the cake with a cream cheese and swiss meringue buttercream combo. Then iced it with regular buttercream in order to cover with fondant. It's not too late to live happily ever after. You can use any combination of chocolate. But this particular blend is really good. I've made it with Baker's unsweetened too. But try real hard to find a good Saigon cinnamon. They well it in the big grocery stores now. Vietnamese or Saigon cinnamon. I recommend at least a cream cheese filling if not fully iced with a cream cheese icing. The cheese balances the 'hot fudge' to perfection. I would stick with a vanilla icing though. I would not want to blur the rich chocolate flavor of the cake. You will love this cake. Keywords: Dessert, Snack, Easy, American, Chocolate, Mexican, Cake ( RG1766 )