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Retirement can do strange things to people I have an uncle who has always been a bit of DIY freak. As he and my aunt get older - they are becoming more and more careful of what kind of food they eat. Now that that they don't have growing kids to feed - they try to eat as much organic food as possible and grow alot it themselves. News reports out of HK last year detailed alot of the lack of quality controls in foods produced in China - so they decided to start making their own soy sauce. I wanted to provide a little update as to how this is done - and I was surprised that it was not as hard as you might think - just a little time and care. My uncle remembers growing up in post war Hong Kong when food was scarce and making ends meet was not easy. The war had left my grandmother virtually broke (from bribing officials to keep her kids safe), widowed, and still having to find a way to feed 8 kids. One easy source of protein was to make miso at home - fermented soy beans that was cooked with a little pickled plum and rock sugar. My uncle said it seemd like the most delicous food at the time. Making soy sauce is simply removing the liquid that the soy beans are fermented in. They still end up with miso that they use as a condiment for cooking things like fish and pork - it gives a plumlike sourness . Now in Vancouver - we don't get as much sun as we would like - so the fermeted soy mash does not cook in the sun for as long as it should - so there is more acidity in it then you would find in industrial soy. Still - its pretty good. Dried organic soy beans are cooked till they are soft and fall apart into a meal when squeezed between your fingers. The soy beans are mixed with flour - ratio that my uncle uses is 16 oz of soy beans (dry weight) is mixed with 12 oz of flour. The beans and flour is kneaded together to make a loaf. My uncle says that from what he's seen, alot of industrial producers skip this step. The loaf is then cut up into disks - and the whole basket is wrapped in layers of towels to promote mold growth. The mold growth part takes about a week - I will take some pictures then if the mold takes hold like it should. The saltiness for the soy sauce will come later when the fremented disks are soaked in a brine that contains 8 oz of salt. It's funny - the salt water has been prepared for a few weeks now. Large containers sitting out in the sun (under plexiglass). I actually don't understand why this needs to be done - but my uncle says that my grandmother would always let the sun cook out the water - sometimes for a whole month. Perhaps this was a way to remove impurities - when tap water was not so safe - and nowadays, it may be good to let some of the chemicals used to treat water, evaporate off. Vancouver is notorious for its use of cholrine. Hopefully the mold will take hold and I will have new pictures soon. BTW - I have no idea what kind of mold takes hold and how my uncle ensures that it is not some killer strain. So - that's my attempt at a legal disclaimer.

As many of you here already know, Japanese cuisine very often employs seemingly monotonous combinations of dashi, soy sauce, and mirin (and sake and sugar). I'd like to summarize the ratios that I actually used to make Japanese dishes here. Niku jaga (right) Dashi:soy sauce:mirin = 8:1:1 The other day, I wanted to have something light for supper, but I knew that my children wouldn't care for niku jaga, so I decided to make both niku jaga and curry. I simmered carrots, onions, potatoes, and pork for 10 minutes, and transferred one half to another pot to make both of them at the same time. Simmered daikon (right) Same as above (8:1:1) An 8:1:1 mixture of dashi, soy sauce, and mirin is called happou (versatile) dashi because it can be used for variety of dishes. I checked various recipes for happou dashi, and found it must be made with light (not dark) soy sauce. I'm a Kanto man, so I will stick to dark soy sauce. Nizakana (left) Water (not dashi):soy sauce:mirin:sake:sugar = 5:1:1:1:0.5 One recipe calls for the 5:1:1:1:1 ratio, but I wanted to make mine less sweet, so I settled on 0.5 instead of 1. Later I found another recipe that does not call for sugar, thus the 5:1:1:1 ratio. Takikomi gohan (lower left) Water (not dashi):soy sauce:sake:mirin = 12:1:0.75:0.5 One recipe calls for a dashi (not water), soy sauce, and mirin ratio of 12:1:1, and another recipe calls for 14:1:1, but I prefer the ratio above (without dashi and with sake). Dipping sauce for noodles Dashi:soy sauce:mirin = 4:1:1 I also use this ratio to make dipping sauce for tempura. Soup for hot noodles Dashi:soy sauce:mirin = 12:1:1 My special furikake Soy sauce:mirin = 1:1 45 ml each per mackerel can. Tendon sauce Dashi:soy sauce:mirin:sugar = 2:1:1:0.5 Tendon sauce should be sweet. Gyudon Dashi:soy sauce:mirin:sake = 10-12:1:1:1 May gyudon recipe can be found here. Japanese sauce for hamburgers Soy sauce:mirin:sake = 1:1:1 Chicken and negi "kuwa yaki" (chicken coated with wheat flour and pan-fried) Same as above. Made some corrections.

i was reading michael ruhlman's blog, and sometimes he has his friend, anthony bourdain, write some guest pieces. well, in one of those pieces, bourdain calls james beard a 'much disliked crank'. i understand why the beard awrds themselves might be viewed in a unfavorable light, but what did the man do to engender such feelings? this is the first time i've ever read or heard something so nasty about a man who did so much for the culinary arts in this country. http://blog.ruhlman.com/ruhlmancom/2007/03/index.html

I'm curious if anyone has been to Greg Couillard's Spice Room & Chutney Bar inside Hazelton Lanes. I've passed by the last couple weeks on my runs to Whole Foods and have seen activity at the Manyata Courtyard Café but haven't been around the area late enough to see how the Spice Room is when it's open (for evening service). Has anyone dined at the Spice Room? If so, what did you think of it? I'd also be happy to know of any previous experiences you might have had of Couillard's work if you haven't eaten at this establishment. Thanks!

Welcome to the eGullet Recipe Cook-Off! Click here for the Cook-Off index. This time, we're focusing on pickles. Pickling is a preservation method that uses vinegar or a brine and versions of pickled vegetables, fruit, fish and meat can be found throughout the world. Whether you've wanted to try your hand at tsukemono (Japanese pickles), kimchi (Korean), Moroccan preserved lemons, pickled watermelon, good old kosher dills, or any other pickle, now is the time to do it! There are no restrictions here - let's talk about refrigerator versus 'canning' in a hot water bath. Let's argue the merits of vinegar versus salt. Whatever we do, let's help me figure out how to make my grandmother's dill pickles! There are a few topics on pickles/pickling, including a topic about half and full sours, one on pickle terminology, this topic looked for perfect pickle preparations, and this one introduced a new, quick pickling technique, and most recently, we've had some pickle chat in the Cradle of Flavor cooking topic. If that's not enough inspiration for you, reading Fruit of the Brine, a Tangy Memoir may be just the trick. And don't forget to check the 13 recipes in RecipeGullet! One last thing. If, like me, you haven't pickled anything since you were five, I've asked for and received a few book recommendations: Quick Pickles by Chris Schlesinger and John Willoughby Ball Blue Book of Preserving The New Preserves : Pickles, Jams, and Jellies by Anne V. Nelson Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions by Lucy Norris and Elizabeth Watt Who's in?

I've been reading far too many mystery novels where the protagonists travel from British pub to British pub, drinking and eating instead of getting on with solving their cases. When I saw a jar of Branston pickle relish staring at me from the grocery store shelf, I had an intolerable urge to buy it. I am full of cheese and pickle sandwiches now, and there is still lots of relish left. What can one do with Branston pickle besides cuddling it up alongside cheese in a sandwich? Anything?

I think this is deserving of its own thread, even though there is already a Lola/Lolita thread, because last night's dinner was as much about Jamison Lamb as it was about Lolita. John and Sukey Jamison trundled across from Latrobe PA to Cleveland last night to host this fabulous meal featuring their lamb. I have never had lamb this good and was concerned that I'd have to go to Lola or Lolita to get it - until I learned that it (and the entire Jamison story) is available to the world through the magic of the internet and overnight shipping! Jamison Farm And I'd like to thank Linda Griffith for typing up the menu items for the Cleveland Food & Wine Forum - so I didn't have to! Course 1:Baby Arugula Salad with crispy lamb rillette,tiny cubes of feta and cherry vinaigrette, accompanied by a splendid Greek Rose, Kir-Yianni, Akakies, Naoussa, 05. I sighed with delight as I ate this - lamb cooked in lamb fat, oh my! Course 2: Two divine Pan-Seared Scallops with small bits of house-made Lamb Sausage, and Baby Butter Beans, plated in Lamb Saffron Broth. Course 3: White Bean Agnolotti that were made by hand by Lolita Chef Matt Harlan. Light as a feather, with just the right balance between the cheese and the bean. Superlatively-flavored and tender pieces of braised lamb, tender chard and some of the braising broth. Wine: Anne Amie,Couvee A, Pinot Noir, Oregon, 05. Mr. DeMille - I'm ready for my close up: Course 4: A Grilled long-Frenched bone lamb chop topped with a salad of Meyer Lemon, Mint, Pistachio and a coulis of roasted/smoked Eggplant. After reading about Micheal Rulhman's recent chicken-bone eating experience, I was tempted to eat this bone, it was so delicious! Wine: Langmeil, Valley Floor Shiraz, Barossa, O5. Course 5: Slow Roasted Leg of Lamb on Butternut Squash Polenta, topped with Pickled Fennel and Mache. I tihnk Linda described this spot-on: "Medium rare, thin slices of lucious lamb...delicate and sweet...tender as a baby's ahem...the polenta was exceptionally delicious (a mental reminder to try this myself) and the fennel was a delightful counterpoint." Wine: C.G. Arie,Zinfandel,Shenandoah Vallley 04. For this photo, I moved the salad to the side so the photo might better illustrate the lamb (a dangerous move, since Michael Symon had already admonished one diner for taking their greens off the meat during an earlier course ) Dessert...Parsnip-Carrot Cake applause for Chef Cory! Again, Linda nailed it with her description: "A thin cap of gelled raisin over the cake was totally delicious, as was the long drizzle of pineapple caramel. And I want more of the sheeps milk yogurt that appeared at first to be a cloud of whipped cream on the side.: Wine was Chateau Cadillac Bordeaux, 02 which, as Linda noted, was a marvelous shade of gold. What a wonderful meal - Chefs Symon and Harlan truly displayed why this lamb is so special and worthy of expense and trouble to acquire!

A dense purple color with a clean, vibrant nose of small blackfruits, plum and a hint of chocolate. The palate has nice medium weight with intense fruit, drying tannins and a pleasantly lengthy finish. (90 Points)

I did a couple searches and only came up with pickle juice and Indian pickles. If there's another thread, sorry, I missed it. I've never actually made a jar of those big honkin' deli-type dill pickles, the kind with lots of garlic and dill. Is there a secret/trick to it? Particular type of cuke you should use? Anyone have any recipes/tips they'd be willing to share? I'd like to try it for the first time this summer (and I'm assuming summer is the season?). Thanks!

You saw the television series and all the trials and tribulations of the prospective pub owners...it has now been open for a few months and I popped in the other week to check it out and make a reservation. They haven't spoiled the interior - on the contrary this really feels like a nice country pub just with a nicer carpet and hopefully nicer food. The menu certainly looks tempting with very reasonable prices, probably because a good section is homemade pasta around the seven quid mark. Now we know the chef who won had won prizes for his pasta so this could be a good bet. Also, there are certainly no frou-frou menu items but just honest food with an italian twist. The best thing of course is that it's only 20 minutes from my house - but I guess I need to wait until I've been at the beginning of April before I know if it really is a good thing. I shall of course report back....

I just noticed tonight that I'm almost out of hot sauce. A few years ago, I probably had 20 bottles, mostly acquired in various Caribbean countries while on vacations, back when I could afford such vacations. Now I think I have about a quarter of one bottle. So, it's time to replenish the hot sauce collection. Ideally, I'd like to go to one website, probably http://peppers.com/ and just order five bottles. I don't want four or six bottles. I want five different bottles that will serve a variety of uses. So, who can propose the list of five, with extensive annotation?

Check out the locals nominated for James Beard Awards....

I am trying to thicken a jelly/jam I make to use in a molded chocolate. Any ideas on how I can do this?

I tried some jams that I absolutely adore and they taste great in my cakes. However, unless served direct from the fridge, they're too runny and the cake layers slide around a bit, what to speak of when a customer picks it up and takes 30 minutes to drive home. How do I go about thickening it up so it's more stable?

ANDIE'S ABSOLUTELY ADDICTING BREAD & BUTTER PICKLES Here’s the thing about pickles: if you’ve never made them, they may seem to be an overwhelming (and possibly mysterious) project. Our listener Andie – who has offered some really valuable help to the show several times in the past – has sent this recipe which provides an opportunity to “try your hand” at pickle-making without much effort. Andie suggests that making a small batch, and storing the pickles in the refrigerator (without “processing”) can get you started painlessly. Our Producer Lisa says that the result is so delicious that you won’t be able to keep these pickles on hand - even for the 3-4 months that they’ll safely keep! The basics are slicing the cucumbers and other veggies, tossing them with salt and crushed ice and allowing them to stand for awhile to become extra-crisp. You then make a simple, sweet and spicy syrup, (Andie does this in the microwave), rinse your crisp veggies, put them in a jar, pour the syrup over, and keep them in the refrigerator until they’re “pickled” – turning the jar upside down each day. In about 2 weeks you’ll have pickles – now how much easier could that be? If you are inspired, I hope you’ll try these – and enjoy! MAKES ABOUT 1 QUART. FOR THE PICKLES: 4 to 6 pickling cucumbers (cucumbers should be not much larger than 1 inch in diameter, and 4 to 5 inches long) 1/2 to 3/4 of one, medium size onion. 1/2 red bell pepper. 1/4 cup, pickling salt (coarse kosher salt) 2 quarts, cracked ice water to cover 2 tablespoons, mustard seed. 1 heaping teaspoon, celery seed FOR THE SYRUP: 1 1/2 cups, vinegar *NOTE: Use cider or distilled white vinegar, do not use wine vinegar. 1 1/2 cups, sugar 2 heaping teaspoons, pickling spice mix. PREPARE THE PICKLES: Carefully wash the cucumbers and bell pepper. Slice all vegetables very thin, using a food processor with a narrow slicing blade, or by hand, or using a V-slicer or mandoline. Toss the sliced vegetables together in a glass or crockery bowl large enough to hold twice the volume of the vegetables. Sprinkle the salt over the vegetables, add the cracked ice, toss again to blend all ingredients and add water to just barely cover the vegetables. Place a heavy plate on top of the vegetables to keep them below the top of the liquid. *Set aside for 4 hours. PREPARE THE SYRUP: Place the vinegar, sugar and pickling spices in a 4-quart Pyrex or other microwavable container (the large Pyrex measure works very well) Microwave on high for 15 to 20 minutes. [if a microwave is not available, simmer the syrup in a narrow saucepan on the stovetop, over low heat, for the same length of time.] Allow the syrup to cool. Strain the syrup and discard the spices. ASSEMBLE THE PICKLES: Place one wide-mouth quart canning jar (or two wide-mouth pint jars) with their lids in a pot of water to cover, place over medium heat and bring the water to a simmer (180 degrees). Remove the pot from the heat and allow jar(s) and lid(s) to remain in the hot water until needed. *After the 4 hours are up (crisping the vegetables as described above) pour the vegetables into a large colander and rinse well. The cucumber slices should taste only slightly salty. Return the rinsed vegetables to the bowl, add the mustard seeds and celery seeds and toss well until evenly distributed. Set aside. Return the syrup to the microwave, microwave on high for 8 to 10 minutes [or heat the syrup on the stovetop] until an instant read thermometer shows the temperature of the syrup is 190 to 200 degrees. Place the vegetables into one wide-mouth quart jar, or in 2 wide-mouth pint jars that have been scalded as described above. Pour the syrup over the vegetables, place the lids on the jar or jars, tighten well and place in the refrigerator overnight. The following day, turn the jar upside down - then continue to turn every day for 2 weeks. (This is to insure that the pickles are evenly flavored) After 2 weeks open the jar and taste. The pickles should be ready to eat. Pickles will keep in the refrigerator for 3 to 4 months. ( RG2154 )

Yuzu Kanten Jelly This is a refreshing agar jelly, which can be made and served at room temperature. When using citrus with agar, add juice to hot mixture, and process citrus by some method before adding to final mixture, to avoid problems with poor set. 4 g (1 tsp agar powder) will set 400 - 500 ml of liquid. Use less liquid for a firmer jelly, or for ingredients with acid (citrus) or fat (milk). Use more liquid for a jelly to be eaten the same day, for a softer jelly, and for simple jellies. 2 T yuzu jam (yuzu-cha) 1 T fresh yuzu juice, or 1 t yuzu-su, optional 4 g or 1 t powdered agar (kanten) 80 g sugar (can reduce to 60g) 400 ml water honey or syrup from preserved yuzu, if using * Stir agar powder into water, bring to the boil, stirring, and simmer 2 minutes until totally dissolved. * Add sugar, dissolve, and simmer 2 minutes or till completely dissolved (important!). Add 1-2 T yuzu juice or yuzu-su if you like - can make jelly hard to set, but tastes fresher. * Allow to cool and thicken slightly, add yuzu-cha. * Wet a square kanten mold or whatever mold you wish to use, pour in liquid. * Allow to set at room temperature. Turn out and cut, serve as desired. After 2-3 days, kanten gels will start to shed water and become flabby. *Alternatives: Slice 1-2 yuzu and put in the fridge in a baggie for a few days with a generous drizzle of honey – or peel thinly (shred and reserve peel), peel off and discard white pith, slice thinly (discard seeds) and preserve peel and fruit slices in honey as above. To use, drain off and reserve some of the syrup, add fruit and peel to agar mixture as it cools and thickens. Serve with a drizzle of syrup over the top. Keywords: Dessert, Vegetarian, Japanese ( RG2074 )

Honey-Mustard Rotini with Chicken Serves 8 as Main Dish. This is a standby disk that I make whenever I can't decide what else to make. I've made variations with basil in lieu of or in addition to the parsley, adding heavy cream, sour cream or yogurt, adding sun-dried tomatoes, whatever, but at it's base it's a simple, inexpensive, filling dinner. 1 lb Chicken thighs, boned & skins removed, cut into bite-size pieces 1 medium onion, chopped 2 T minced or pressed fresh garlic 1 T olive oil 1/2 c your favorite prepared mustard 1/4 c olive oil 1/4 c honey 1/2 c toasted pine nuts 2 T minced fresh parsley 1/2 c freshly grated Parmesan or other fragrant hard cheese 1 lb rotini or other bite-size pasta, cooked 1. In a skillet, saute chicken, onion & half of garlic in 1 T olive oil until chicken is just cooked. 2. In a bowl, whisk together mustard, 1/4 C olive oil and honey until fully combined. Add pine nuts, parsley, cheese, and chicken mixture; stir to combine. 3. Stir mixture into hot pasta and serve, topping with additional cheese. Keywords: Main Dish, Easy, Chicken, Dinner ( RG2055 )

Inner Beauty Hot Sauce Knock-Off This is a knock-off version of Chris Schlesinger's legendary Inner Beauty Hot Sauce, the last bottle of which is the subject of a topic here. This version is based on perusal of the ingredients list and on the recipe in Big Flavors Of The Hot Sun by Chris Schlesinger and John Willoughby. However, that recipe is uncooked, whereas this one is cooked. I've fiddled around with this pretty extensively and like the balance, which resembles closely, to my tongue, that of the original. You can do the same. For example, some of the ingredients that were on-hand in my house (the palm vinegar, say) might not be in yours, and those could easily be substituted. You also might want to add other ingredients -- pineapple juice, say, or ground cloves -- to tweak it. Make it yours. Inner Beauty is fantastic with fried chicken or fish, dashed into collards, and as a jerk-like marinade base with citrus (orange and lime work well) for just about anything. 15 habanero chiles 1 mango 1 c yellow mustard 1/2 c brown sugar 1/2 c white vinegar 1/2 c palm vinegar 1 T curry powder 1 T cumin 1 tsp cinnamon 1 tsp allspice 1 T ancho chile powder 3 T salt (or to taste) 1 T black pepper 1/4 c molasses Seed and devein the chiles with gloves on, and tear them into smallish bits. Peel the mango and slice it into chunks -- size and shape don't matter, since you'll be blending it. Add the rest of the ingredients in a sauce pan. Bring the mixture to simmer over medium heat, turn it down to low, and simmer it for an hour or two, stirring now and then. Add water to keep it from scorching. The sauce is done cooking when the mango and chile flesh easily disintegrate under light pressure from your spoon or spatula. Blend with an immersion blender (or, when cool, in a blender) until the sauce is smooth. Keywords: Easy, Condiment, Hot and Spicy, Sauce ( RG2025 )

Sorta Secret Aardvark Sauce (Habenero Hot Sauce) I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce. Sorta Secret Aardvark Sauce 1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice 1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure 1-1/2 cups of peeled and grated carrots (packed into the measuring cup) 1 cup of finely diced white onion 1/4 cup of yellow mustard 1/3 cup of sugar 2 teaspoons of Morton’s Kosher Salt 1 teaspoon of black pepper 13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes) 2 teaspoons curry powder 1 cup of water when cooking 5 or 6 cloves of garlic - roasted if you've got it Put it all in the crockpot on high until everything is tender. About 3 hours Note: I used the crockpot so I don't have to worry about scorching it while it cooks. Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky. Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes I've thought about making this with peaches or mangoes too, but haven't tried it yet. Edited for clarity on 11/9/2020 Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor ( RG2003 )

spicy pineapple/rhubarb chutney i love chutneys with all kinds of meat, fish and even simple chutney sandwiches, as Monica Bhide suggests in Everything Indian. thanks, snowangel, for suggesting this one i concocted would be good with a sharp cheddar grilled cheese sandwich; it is. this is especially good also with pork, chicken and salmon. makes one pint chutney. 2-1/2 c rhubarb, diced 1/2 inch 1 c unsweetened pineapple, sliced and chopped 1/4 c golden raisins 1/4 c cider vinegar 3/4 c sugar 2 T ginger, minced 1/4 tsp ground cloves 1/4 tsp curry powder 1/4 tsp ground cardamom 1 tsp hot thai chile flakes 2 garlic cloves, minced 1 T grapeseed oil 1/2 tsp kosher salt mix fruits with sugar and vinegar. allow to set for about an hour to extract juices and soften raisins. stir in spices, oil and salt. i wanted to try out the jam setting on my kneadful thing and did so. that was great, no muss, no stirring. otherwise i would have cooked this on medium low heat for about 30 to 45 minutes (depending on preference), stirring as needed to keep it from sticking. store in jar in fridge up to two months. Keywords: Condiment, Fruit, Easy, Hot and Spicy ( RG1975 )

Jamaican Jerk Paste This is a versatile condiment and marinade for pork, lamb, goat, chicken, and shrimp. 5-6 Scotch Bonnet peppers or 2-3 Habeneros, roughly chopped (stem removed with most membrane and most seeds) 10 scallions, roughly chopped juice of one large lemon 4 - 6 sprigs of fresh thyme (leaves only) - or 1 1/2 Tbs. Dried thyme 2 tsp. olive oil 5 oz. raisins, or other dried fruit like apricot 1 tsp paprika 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger (1 tsp. if fresh) 1/2 tsp cinnamon 1 tsp freshly ground black pepper 1 Tbs whole allspice (heated in skillet and then ground in a mortar and pestle, spice grinder or coffee grinder) 2 tsp salt 1 tsp granulated garlic 2 tsp dried onion 1/2 freshly grated nutmeg 1/2 tsp ground ginger (1 tsp. if fresh) 1/2 tsp ground cinnamon Blend into course paste in blender or food processor. Keywords: Easy, Carribean, Condiment, Hot and Spicy, Marinade ( RG1974 )

Doofus' Mayonnaise, or, The Mayo of The Lazy OK, you've got to have a blender, an immersion stick, a hand mixer or a food processor... I haven't made this since Kiddle killed our blender during the Velveeta Fudge Incident. Without electrical assistance, this would take a VERY long time. I tried it once, it took me almost half an hour to get to the mayonnaise stage. THAT doesn't sound QUICK, does it? Now there are folks who will fill your head with esoteric information about temperatures, exactitude of yolk size, using or not the whites, HOW dire a mistake it is if even a smidgen of whites are present. We say "Silly Folks!" to those people. They're probably all very worried in the kitchen or worried about what you think of them in the kitchen. Well, we're not, we just want delicious food, right? After all, MY reputation is already ruined, so I don't need to impress anyone, I just want to feed them and give them joy. You do too, right? This is simple organic chemistry, and not rocket science or angel food cake, for doofus' sake! WE are here to make delicious, easy and fresh mayonnaise, not to become the next BIG thing in mayonnaise kings. So, don't get nervous, I promise, it will come out fine. I usually use a yolk right from the refrigerator, but I have used a room temperature batch of yolks before, and everything was just fine. I have been told that you can use a whole egg, but we savor egg white omelettes in our house, so we tend to save our whites. OK, here we go! 1 egg yolk 1 T vinegar or lemon juice pinch of salt 3/4 c of oil (we use olive, but you can use almost any oil) you may add any of the following for variations: 1 tsp mustard 1 tsp any herb of your preference cracked peppercorns 1/4 tsp paprika 1 clove of raw garlic (fake out aoili!) 1 shallot PARSLEY will make it GREEN unless you just add the finely chopped parsley after blending. 1 tsp sugar, if you like Miracle Whip already a bit of cayenne, if you like a kick a tiny bit of lemon rind a bit of capers, drained! 1/2 an anchovy DON'T ADD FRUIT, THAT'S JUST GROSS. = First, you blend the egg yolk, vinegar or lemon juice, flavor additions and salt together. For about a half of a minute, dears, not long. Things will start to lighten up, and look all creamy yellow. It will smell good, don't taste it, I mean it- Get your finger out of there! BTW, I usually make this with lemon juice, I prefer it to the vinegar flavoring, myself. You may feel differently. Both methods work. Now, you begin to add the oil, about 1/8 cup at a time, blending for a minute after the first addition. Then, you will blend the mayonnaise for about 30 seconds for each subsequent addition. Well, thinking back to the time I made this in my Cuisinart, maybe a bit less, if you have one of those heavy duty fancy pie machines. Sheesh, I'll wager you wear fancy panties, too. You do, don't you. Well, I'm jealous. When you get to the 3/4 cup mark, be a bit less nonchalant. Watch what you're doing there, Fancy Pants! When the mayonnaise becomes very thick and glossy and beautifully emulsifed, it's had enough oil. You can stop now. You'll know when the oil has incorporated and it is time to add more, you will, really! The mayonnaise will begin to LOOK like mayonnaise, that's how you will know. If you are working in the dark, this kind of cooking will not be successful, I'm sorry. You'll have to do this by some book, in that case. This is home cooking, and we cook with the lights up, and the windowshades down! OK, Dearie, that's all there is to it. Kind of a letdown, eh? You thought I was going to impart some difficult old lady secrets to you, didn't you? You did, I just know it. Nope, after all, I'm all about the joy in the kitchen, not the anguish! Oh, yeah, when it's done, store it in the refrigerator. TROUBLESHOOTING: If it curdles or separates, put a yolk in a clean bowl, beat or blend it 'til it's creamy, then add a couple of spoonfuls of the curdled sauce. When that incorporates and thickens, add some more, bit by bit, until it is all emulsified. If it tastes too oily, add a tiny bit of your acid, blending again. If it tastes too acidic, add a bit more oil, blending again. PS: Try to store this in a clean glass jar, not a plastic container. The flavor gets 'weird' in plastic after a couple of days. PPS: It will take you longer to read this recipe than it will to make the mayonnaise, how about that! Keywords: Kosher, Easy, Condiment, Vegetarian, Food Processor, Immersion Blender, Stand Mixer, Blender ( RG1957 )

Banana Ketchup Banana ketchup recipe 2 bananas, large. 1 1/4 cups water 1/4 cup sultanas plumped in 1/4 cup water 1/2 chopped onion 2 cloves garlic 1/4 cup tomato paste 3/4 cup apple cider vinegar 1/2 cup palm sugar (or dark brown sugar) 1/4 cup Golden syrup (or light corn syrup) 2 tablespoons dark rum 1 teaspoon sea salt 1/2 teaspoon allspice, freshly ground 1/4 teaspoon hot red pepper, ground 1/4 teaspoon cinnamon, ground 1/4 teaspoon black pepper, ground 1/8 teaspoon nutmeg, ground Chop peeled bananas and toss in blender with water. Blend till smooth. Scrape into micro-waveable glass bowl and set aside Add the sultanas in their liquid to the blender, then add the onion, garlic, tomato paste and vinegar. Blend well and add to bananas in bowl. Heat in microwave, full strength for 2 minutes Add the sugar, syrup, rum, stir well. Microwave for 3 minutes and stir well Mix the spices together and add to the mixture in the bowl. Blend thoroughly. Microwave for 5 minutes and stir thoroughly, scraping the sides of the bowl to mix everything. Repeat this process three or four times until the ketchup has reduced by 1/3 and is thickened to the correct consistency. This may take longer in very humid conditions. You may have to continue the microwave/stirring routine several additional times until the consistency is the way you expect ketchup to be. Allow to cool and place in blender, blend until totally smooth. When finished place in a sterilized glass jar. Allow to cool and store in the fridge for no more than two weeks. To make a spicier ketchup chop a small dried hot chile and soak in the water with the raisins. ( RG1907 )

Homemade sugar-free ketchup Easy Sugar-Free Spicy Ketchup The following is an original recipe for a very easy homemade spicy (or not) ketchup that also is a nice gift from your kitchen. Andie's Sugarless Spicy Ketchup Yield, 10 - 1/2 pint jars. 4 quarts tomatoes, peeles, cooked and strained (may be canned tomatoes) 1 Jalapeño (or other hot) pepper, seeded and chopped (optional, omit if you do not want it spicy) 3 cups apple cider vinegar 2 1/2 cups Splenda 1 Tablespoon Celery seed, ground 1 Tablespoon Allspice, ground 2 Tablespoons Cinnamon, ground 1 Tablespoon Star anise, ground 2 Tablespoons kosher salt (or sea salt if you prefer) 1 Tablespoon Black pepper, Ground Combine all ingredients in an 8-quart, non-reactive pot (stainless steel, enamel or anodized aluminum, do not use shiny aluminum). Cook over low heat, stirring frequently until it is reduced by half. Remove from heat and allow to cool, process in food processor or put through a medium fine food mill so that ketchup is smooth with no lumps. Return to cooking vessel and bring to a simmer, stirring constantly. (may also be heated in microwave, stir after every 5 minutes of heating) Using a canning funnel, ladle into hot, sterilized 1/2 pint jars, allow 1/2 inch headroom. Wipe rims and apply flat canning lid and ring but do not tighten. Place in hot water bath and process for 15 minutes. Tighten ring. (May use 5 pint jars if you wish.) This is an original recipe by Andie Note: I do a lot of canning. For hot water processing I use an electric roaster. It has a wire rack that covers the entire bottom and will hold more jars than the typical round canner or stockpot. It is also not as deep so it is easy to place and remove the jars. It maintains the correct temperature and additional boiling water can be added from a teakettle. ( RG1906 )

Mushroom Ketchup I have had a couple of requests for this recipe so am posting it on this thread. It was earlier posted on the "Ketchup Conundrum" thread. Mushroom Ketchup About 1 1/4 cup very hot water - close to boiling. 3 ounces dried porcini or dried shiitaki mushrooms. (buy the big container at Costco or Sam's Club, they are wonderful.) 1 1/2 pounds Italian or brown mushrooms 2 tablespoons kosher salt 1 tablespoon brown sugar 1/4 cup apple cider vinegar (or sherry vinegar if you can find it) 1/4 cup dry sherry 1/2 teaspoon allspice, freshly ground 1/4 teaspoon nutmeg, freshly ground 1/4 teaspoon black pepper, freshly ground 1/4 teaspoon Angostura bitters (If you don't have this on hand, use 1/2 teaspoon Worcestershire sauce) 1/2 teaspoon hot pepper sauce, Tabasco or Crystal or ?? 1/4 cup of carmelized onions, the browner the better..... Use filtered water if possible. I find that I get the best results with it. Put the filtered water in a one quart Pyrex measure and microwave until nearly boiling. Break the dried shiitaki mushrooms into the hot water and weight them down with a saucer so they will be covered by the water. Allow to stand for about 30 minute. They should be soft. Remove mushrooms from the liquid with a slotted spoon. Filter the liquid using a paper coffee filter and save in the refrigerator tightly covered. Chop the soaked mushrooms into small dice. If the stems are too tough, discard them. Quickly wash and drain the fresh mushrooms. Place both types of mushrooms in the bowl of a food processor. Pulse several times until the mushrooms are finely chopped. Turn the mixture out into a quart jar, add the salt and mix well. Cover the container tightly and place in the refrigerator. Keep refrigerated for 2 to 3 days, stirring once or twice a day or shake the jar vigorously. Place a fine mesh strainer over a large bowl and line with a cotton dish towel (or a piece of washed, unbleached muslin). Pour the mixture into the strainer and allow to drain, pressing on the mixture with the back of a spoon to express as much liquid as you can. Gather the corners of the cloth and lift out of the strainer and twist to express even more liquid from the mushrooms. When you have wrung out as much liquid as possible, don't discard the mushrooms, set them aside. Now strain the liquid through a paper coffee filter in a strainer into a saucepan, or saucier, about 1 1/2 to 2 quart. Now add the liquid from soaking the porcini or shiitaki mushrooms Place over low heat and bring to a simmer. Add the remaining ingredients. Simmer for about 40 minutes, uncovered. Add the mushrooms and continue simmering at a gentle simmer for an additional 20 - 30 minutes. Remove from the heat, allow to cool somewhat. Pour into food processor and process for about a minute, stopping a couple of times to scrape the sides down so that everything is emulsified. (you can also use a blender but do it in small batches) Return to the saucepan and bring to a simmer, stirring constantly. Immediately pour into hot, sterlized 1/2 pint jars, cover, and cool. Store in refrigerator or in the freezer if you won't be using it up within a month. Yield, about 2 1/2 cups. Andie Paysinger ( RG1905 )