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End of the Summer Pickles One of my favorite pickles. Good with everything! It's especially good with roasted chicken, a hearty cheese, and chopped fine and made into a tartar sauce (a little mayo, some Worcestershire) with beer-battered fish. Original recipe called for pre-cooking carrots and beans, but I could not really understand why as ten minutes is just fine. Ingredients 2 cup cucumbers, sliced 2 cup sweet peppers, chopped 2 cup cabbage, chopped 2 cup sliced onions 2 cup green tomatoes, chopped 2 cup carrots, peeled & chopped 2 cup green beans, cut into 1 inch pieces 1/4 cup mustard seed 2 Tbs celery seed 4 cup apple cider vinegar 4 cup sugar 2 cups water 1/4 cup turmeric 4 cloves Garlic chopped 1 gallon water 1 cup pickling salt 1. Soak all the vegetables (not the garlic) in the brine over night. 2. Drain the brined vegetables and put in pan, add all other ingredients, except garlic and boil for 10 minutes. Add garlic and mix well (it has more flavor if processed less). 3. Pack into sterilized jars and seal. Servings: 100 Yield: 8-10 pints Cooking Times Preparation Time: 30 minutes Cooking Time: 10 minutes Total Time: 55 minutes Tips You can nearly use any vegetable combinations here. Cauliflower, celery, zucchini, eggplant, peas (with pods too), turnips, radishes, etc.

Recently, the 2011 James Beard Award nominees for Chefs, Restaurants and Restaurant categories were announced. On March 21, the nominees for the 2011 James Beard Journalism Awards will be announced. Yet the legacy Beard left behind is decidedly more than awards and dinners at the Beard House in New York. Beard was truly one-of-a-kind in terms of his impact on American cuisine and he left behind a rich legacy of teaching, writing and images that place him alongside other iconic figures--most noteably his dear friend Julia Child. I have my own personal reasons for celebrating the legacy of James Beard--our connection as native Oregonians and the foods we grew up with here. I've been a student of Beard's musings on food and cooking and his ability to turn the written word into a platform for his lesson plans on how to cook. Did James Beard leave a legacy that has had an impact on the way you cook and think about the foods we eat?

I HAD A JAR OF PLUM AND ROSEMARY JAM THAT I BOUGHT FROM THE SHOPS THAT WAS DELICIOUS. WHEN I WENT BACK TO GET ANOTHER JAR IT WAS GONE! I HAVE SEARCHED HIGH AND LOW, CANT FIND IT ANYWHERE, SO I AM DETERMINED TO BECOME SELF SUFFICIENT FOR MY ADDICTION! IF ANYONE HAS A TRIED AND TRUE RECIPE THAT THEY CAN SHARE, PLEASE DO SO! JOEL

Industrial tartar sauce. (Hate the homemade stuff.) The more, the better. You?

Spiced Pineapple Chutney * 2kg Pineapple * 100ml White wine vinegar * 1 Cinnamon stick * 2g Cardamom seeds * 5g Curry powder * 2g Fresh ginger * 2g Ground clove * 190g Castor sugar Toast the seeds of the cardamom gently for 5 minutes, then crush them. Peel all of the pineapple and remove the core, then dice quite finely (1cm cubes), save all the juices that come out. Place the vinegar, pineapple juice & spices in a suitable pan and simmer for 5 minutes. Add the pineapple and cook for 15 ~ 20 minutes until tender. Stir in the sugar and continue to cook until it is at the right consistency.

So, I've got two - and photographic evidence. Obviously, photos are not necessary; what are the strangest/funniest/weirdest hot sauce names you've ever seen? BTW, both were seen recently at Kalustyan's.

In the German market in Los Angeles (Alpine Village in Torrance) I spied some bottles that had the word Heinz on them and ran over. They looked like this. I was in a rush and did not make notes on the types they stocked or the prices. Anyone seen and tried these?

I'm racking my brain to come up with a hydro-colloid to make salmon roe sized balls of mayo. What if I "TRY" this...... 2gr.s Alganate & 200ml Mayonnaise flavored with oyster juice, Dijon & Creme Fraiche Mix with hand mixer slowly. Wait 2 hr.s 6gr.s Calcium Glucanate, 600ml Poland Spring water Drop the mayo in the CG water with syringes. Any thoughts? Sincere thanks, Joe

I've begun appreciating the benefits of pickles at breakfast. In particular, I have been enjoying having a few pickled jalapeños with my scrambled eggs and English muffin in the morning; if there's a bit of monterey jack cheese around, I might toss that on, too. Breakfast here tends to be a pretty rich affair when it's savory, what with eggs, bacon, hash, and the like. A pickle cuts right through that as a tasty contrast. I know that the Japanese figured this pickle for breakfast thing out long ago; makes me wonder if keeping some oshinko around would be a good idea. Anyone else out there eating pickles for breakfast?

Let the Ketchup Battle begin. In this corner: Heinz. In the other corner: Hunt's. Crouton dared us to try them side by side. And so we shall.

Hi there, I'm brand new to posting here and pickling at home, so forgive me if this is the wrong place for a couple questions. I've just decided to make some refrigerator pickled carrots, cukes and okra (too scared to approach canning yet) and I've found a lot of conflicting information on the internet about safety issues. I boiled roughly a 1:1 ratio of water/vinegar and about a tablespoon of kosher salt for every 2 cups of liquid, and added some dill, garlic, hot peppers and filled some tupperware containers with the brine. One concern I had is using garlic - I read it lowers the acidity of the solution and can cause botulism, so should I have used more vinegar or salt in the ratio? And is there a standard vinegar/water/salt ratio that is preferred? I also can't seem to get all the veggies completely submerged in the brine even with it filled to the top and spilling out the sides when I put the lid on. The okra in particular likes to stick its stems out. Is this unsafe and how do I get them to stay down under? Sorry, I know this is cooking 101 on a phd level forum, but that's why I couldn't resist asking here. Thanks!

There is a big Sriracha thread already, but I'd like to ask about a more specific application. For me, I think the best recommendation from that thread is sriracha on scrambled eggs. From that, I find that like to dot my eggs with sriracha, so it occurred to me that a spherified caviar form could be cool way to add a visual element to the introduction of novices to the practice. I read all the spherification threads with interest, but really have never had the desire to experiment with all the forms. But this application, I feel, is one I really want to do. So, for those so versed, what is the proper path to Sriracha Caviar?

Where I live it is difficult to get specialty ingredients. I want to make Creole Mustard to use in Paul Prudhomme's Louisiana Kitchen cookbook. We have already made our own Andouille Sausage and Tasso Ham from recipes found on the internet and here. I have searched for Creole Mustard recipes and have only found the four listed below. Having never tasted it I don't know which one would produce a reasonably authentic mustard. Thoughts? Recipes? Recipe 1 6 tablespoons Dijon mustard 1/2 teaspoon Worcestershire sauce Tabasco sauce or hot sauce Recipe 2 5 tablespoons brown mustard - grainy 1 tablespoon shallot - minced 1 tablespoon molasses 2 tablespoons white wine vinegar 1/2 teaspoon Tobasco sauce or hot sauce Recipe 3 1 cup dry white wine 1 clove garlic, peeled and minced 1 teaspoon celery seeds 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/8 teaspoon nutmeg or mace 2 Tablespoons tarragon vinegar 2 Tablespoons malt vinegar Place mustard seeds in a dry, heavy skillet over medium heat. Heat, uncovered, until the seeds begin to pop. Remove from heat, cover with a paper towel, and let cool, 5 to 10 minutes. Place toasted mustard seeds between 2 sheets of plastic wrap. Crush with a rolling pin until coarsely ground. (You may also use a spice grinder, but do not over-process.) Set aside. Sterilize three 1-cup jars and lids, and leave in hot water. In a small heavy saucepan, whisk together white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg. Bring just to the boil, immediately remove from heat, and let sit to steep, uncovered, for 2 hours. Mix the coarse-ground toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste in a large bowl. Reheat wine and spice mixture over high heat to a boil. Strain through cheesecloth or a very fine strainer into the bowl with the mustard. Whisk until well-combined. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids. Store in a cool, dry place for 3 weeks before using. Once opened, store in the refrigerator. Recipe 4 1/2 Cup Distilled White Vinegar 1/2 tsp Crushed Red Pepper 2 Cloves Garlic, chopped 1/2 Cup Brown Mustard Seeds, crushed 1 Tbsp Freshly Grated Horseradish Pinch Cayenne Pepper Pinch Ground Allspice 1 tsp Kosher Salt 1 tsp Granulated Sugar 1 tsp Steen’s 100% Pure Cane Syrup 4 Tbsp Coleman’s Mustard powder 1 small canning jar with lid, sterilized Place the vinegar, crushed red pepper, and garlic into a small saucepan, bring to a boil. Turn off the heat and let steep for 15-20 minutes then strain the mixture, discard the solids. Bring back to a boil then add the mustard seeds, turn off the heat and let steep for 30 minutes. In a small bowl combine the vinegar with the horseradish, cayenne, salt, sugar, cane syrup, and brown mustard seed. Whisk in the mustard powder. Pour into the sterilized jar, put the lid on and process in a water bath for 15 minutes. When cool, tighten the lid, and make sure the jar is sealed. Place in a cool dark place and let mature for at least 3-4 weeks before using. This step will allow the flavors to marry and mellow which will not be able to take place in the refrigerator, although the mustard will need to be refrigerated after opening.

Our local Deli has a lovely coarse grain mustard on the table. It is quite mild and very flavorful. I do not remember the brand but it is similar to Savol. I tried an internet search and happened onto a french mustard "sauce" labeled Savora which is lovely and I do recommend it. It is smooth, mild with just a slight hint of sweetness and a lot of wine flavor. Still, I am trying to find the coarse "deli" mustard. terry

My wife and I were watching a recent tv show (I think it was Bizarre Foods with Andrew Zimmern, but could have been No Reservations (Tony Bourdain)) where the person was in Hong Kong. In one scene, they showed someone making soy sauce noodles, which gave my wife a serious Proustian moment as she grew up in HK and misses it badly. Ever since then, she's been craving this dish. And, I have no idea what how to go about making this for her. From what I can tell, the dish seems to be just egg noodles, soy sauce, and bean sprouts. They're all stir fried on high heat. That's it. Clearly, there must be something more to this. Is it just soy sauce or some special blend of things? Garlic? Onion? I pretty much know that the "secret" is going to be in the frying part, but I'd at least like to have a small chance of recreating this by knowing what to put in the dish. So, I turn to the great masses of eGullet and ask: does anyone know what this dish is? And, can you please help me figure out how to recreate it?

The 2011 James Beard Award Nominess for Chefs, Restaurants and Restaurant categories have been announced. The 2011 Journalism Aware nominees will be announced in Portland, Oregon, on March 21. Your thoughts on the nominees? Read the list here.

Just read that marco pierre white doesn't think that jaime oliver is a "real" chef because he hasn't earned any michelen stars. I think it's crap, but maybe I'm wrong. What does is it take to be a "chef"?

Rhubarb Jam 5kg Rhubarb 6kg Preserving sugar (high in pectin) 75g Fresh ginger, coarsely chopped 10 Lemons 780g Water * Cut the Rhubarb and place in to a bowl big enough to include the sugar. * Cover with the sugar and allow to stand overnight. * Place into a suitable sized thick bottomed pan & add the water. * Squeeze the lemons and add the juice to the pan. * Reserve the pips & place into a muslin bag along with the chopped up ginger. * Bring to the boil quickly and skim, continue to boil until 110°C (or Jam). * Place in sterilised jars and steam for 25 minutes & then chill.

I picked up some cooked squid from a local Korean market. It said it was boiled. One squid was packaged and came in at just under a pound. It was sliced in 1/4 inch rings and the tentacles were packed as well (almost like small octopi legs) It was firm but not overly chewy. The sauce in the small container packed alongside was the standard hot pepper paste with added sugar and sesame oil - very thick and sweet. If this is a standard item, how is it served? It seems like a great snack with cocktails. I have been eating it cold or letting it come to room temp. It is chewy enough that I can't really wrap it in shiso with rice. Thanks for any input.

Can anybody recommend any good books for chutney/relish making? Preferably something that's available in the UK - but open to looking elsewhere. Many Thanks Darryl.

I am having trouble finding a comprehensive list of James Beard award winners past and present, if anyone has a URL that is comprehensive I would greatly appreciate it. At last check the foundations websites list was imcomplete

Chemists measure chilli sauce hotness with nanotubes

I'm a weird guy. I think soy sauces are akin to fine wine and should be treated as such. It is such an unappreciated artform because of what is available these days in the US. As a result, I've been exploring the world of high quality, artisan, traditionally made soy sauces to break away from the La Choys of the world. And the world is endless, with soy sauces aged for years in oak barrels, unpasteurized soy sauces, etc. I've only bought a couple of brands so far and open a few. http://www.mitoku.com/products/shoyu/johsen.html Mitoku Brand Johsen Organic Shoyu, and Mitoku Brand Sakurazawa Yuuki unpasteurized Shoyu Johsen shoyu is quite different than most soy sauces I've tried, as it has toasty flavors of chocolate and coffee in it. Something about it reminds me much of a nice dark beer. Sakurazawa is basically the essence of umami. It has an incredibly sweet aroma and flavor and is very subtle on the salt. I have a small bottle of Mitoku's Yaemon Organic Tamari and Eden's select Shoyu that I plan on trying later, but there are so many out there (some that are quite expensive and are made by family owned breweries). What are some soy sauces out there that you would treasure like your favorite bottle of wine?

I love good jampong (korean-chinese seafood noodle soup). I'm looking to make them at home and my attempts at replicating a great rich broth have failed. Would appreciate if someone would post a good recipe. Soup

We just call these Grandma Jean's pickles because my grandmother was the first person I saw make them - about 10 years ago. I've been making them ever since, but I've discovered that lots of people make these. I've seen these pickles in Taste of Home Magazine, regional cookbooks, etc. They are absolutely cheating, but so good. You start with a big jar of kosher dills that you drain and slice: You put them back in the jar and top with 1 1/2 cups of sugar and 4 T. of vinegar: Nasty looking, huh: But after a week in the fridge, flipping them over every day or so, they will be sweet/briny/garlic-y and lovely. Does anyone else do these or some other kitchen cheat that works so well?