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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.)

Until I can get to Jing Fong's, anyone know a place that I can get Kaya Jam in a jar? TIA, --Janet

I've jumped into middle eastern cooking with all burners blazing. One of my recent endeavors was to make batches of all the pickles in Claudia Roden's New Book of Middle Eastern Cooking. I often get home late and pickles, bread and/or rice, and some form of bean dish or dip/puree is probably my most frequent meal. Any additional sources of pickle ideas and personal favorites would be greatly appreciated. However, as I polishing off all of these pickles, I'm left with a quandry: jars upon jars filled with brine. I don't want to pour it out. I've been using it as a dip for bread, as a topping for plain rice, or mixed with olive oil as a dressing for salad/vegetables, but this uses very little at a time. Are their other common uses? What is "traditionally" done with it? Is there a name for the brine? Many thanks. rien

A friend asked me about this today because he was offered the aforementioned combination while tailgating at the Bears/Eagles game yesterday here in Chicago. To my knowledge, this is not a typically "Chicago" thing. He'd never heard of such a thing and neither have I. I could see possibly including some unsweetened chocolate in batch of chili (still doesn't sound promising to me), but finished semi-sweet chips as a garnish is new to me and frankly, doesn't sound appetizing at all. Has anyone encountered this before? Any idea about the origin of such a combination? =R=

Mimi, Do you think that the JB awards will survive the corruption at the JB Society?

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, but most of the rest will end up as green tomato chutney

So I'm watching my local lunch time news program and see a cooking segment. I watch for a few minutes and it's someone from heinz it up making apple pie with ketchup. The poor host looked scared to take a bite LOL. She was surprised you could not taste the ketchup. Apple pie with ketchup recipe here. Anyone brave enough to try it? I know I will not be adding ketchup to my apple pies this week. I noticed a recipe for chocolate cookies as well. Now maybe if they come out with a recipe to add ketchup to fruit and veggies my 7 year old will eat them LOL. Sandra

Whew, finally activated my account ... guess I've been lurking for too long. So I've been using up the dark soy sauce (the one that's really thick, almost like molasses) I brought back from Singapore at a torrid rate, and being located in Indiana for now I haven't been able to find anything that is similar to it. Have been searching online and have turned up nothing so far, even on the big websites like ethnicgrocer etc. I'm sure I would be able to find it in a big metropolitan area but there's no such thing in Indiana. Would be nice to find a ready supply in the US so I can go back to cooking my braised dishes and char siew with abandon ...

In the jerk sauce thread in the cooking forum, soy sauce was mentioned as an ingredient in a couple of recipes. Since soy sauce is most definitely not Jamaican, it's obviously being substituted for something authentic. Anyone know what that is?

I'm making Gulab Jamon for a dinner on Sunday. If I make the dough tonight (Firday) and form the balls, can I hold them (in the frige or in the freezer?) for frying until Sunday? Anyone got a recipe they are willing to share? Thanks! Stephenie

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 started to change, it lost the fresh watermelon flavor and took on almost a "tea taste" like the sugars in the watermelon had carmelized. It doesnt taste bad but should I have taken another approach? I'm not familiar enough with sure gel to use it if its not called for in a recipe. Any help would be appreciated. Its a beautiful jam, I would just like to maintain the fresh watermelon taste and have it thicker.

And what do you thing goes well with grilled cheese?

Hi guys: this is a recent recipe that I uploaded on my website for peanut chutney. I was wondering if anyone of you have any other recipe for the same. http://www.rupenrao.com/recipe.asp?rid=70 Regards, Rupen

article from the Independent UK I find this rather saddening because, by watching his show and how he pulled the team together, I had such high hopes for Jamie. Perhaps he tried to do too much for a guy his age .. or was it perhaps his abilities? Anyone eaten at Fifteen? Opinions?

Curry leaves spice rub/dry chutney My mother in law submitted this recipe to a contest in Mumbai and won the first prize. She competed with 80 women. This dry chutney can be used as a spread for bread, sprinkled on warm rice, or as a topping for whipped salted yogurt. 1 c curry leaves 2 T sesame seeds 2 T roasted peanuts 1 tsp dried mango powder 1/2 tsp red chili powder Pinch of sugar Salt to taste Place the curry leaves in a large skillet and dry roast over medium low heat till all the moisture dries out. The leaves will begin to darken. Pick one up and if they crumble easily between your fingers, they are ready. Let cool. In a blender combine with all the other ingredients - grind to a fine powder - it may to slightly sticky due to the peanuts in the mix. this is okay. Store refrigerated for upto a week in an airtight container. This recipe has been adapted from my book "The Spice is Right - Easy Indian cooking for Today." by Callawind Publications Keywords: Easy, Indian, Appetizer, Vegetarian ( RG1160 )

Curry leaves spice rub/dry chutney My mother in law submitted this recipe to a contest in Mumbai and won the first prize. She competed with 80 women. This dry chutney can be used as a spread for bread, sprinkled on warm rice, or as a topping for whipped salted yogurt. 1 c curry leaves 2 T sesame seeds 2 T roasted peanuts 1 tsp dried mango powder 1/2 tsp red chili powder Pinch of sugar Salt to taste Place the curry leaves in a large skillet and dry roast over medium low heat till all the moisture dries out. The leaves will begin to darken. Pick one up and if they crumble easily between your fingers, they are ready. Let cool. In a blender combine with all the other ingredients - grind to a fine powder - it may to slightly sticky due to the peanuts in the mix. this is okay. Store refrigerated for upto a week in an airtight container. This recipe has been adapted from my book "The Spice is Right - Easy Indian cooking for Today." by Callawind Publications Keywords: Easy, Indian, Appetizer, Vegetarian ( RG1160 )

I am looking for a relatively simple recipe for dill pickles. Any help would be appreciated.

Honey Fig Jam 1 pt figs 1 c honey 1 tsp cinnamon 1 tsp all spice 1/4 tsp salt 1 tsp ginger, freshly grated 1 lemon or small orange, finely grated zest and juice Wash, remove the stem and blossom end of figs, cut in quarters. Put in heavy bottomed pot with the rest of the ingredients. Bring to a slow simmer, cover and cook for 1 hour. Remove lid, remove figs with a spoon to a food mill fitted with large holed disk. Pass fruit through back into pot, discard skin left in the food mill. Stir pulp into liquid. Simmer for another 10 minutes or so then place into clean jar and store in the fridge. Yields about 1 cup. Keywords: Fruit, Dessert, Vegetarian, Intermediate, Breakfast, Topping/Frosting ( RG1156 )

Honey Fig Jam 1 pt figs 1 c honey 1 tsp cinnamon 1 tsp all spice 1/4 tsp salt 1 tsp ginger, freshly grated 1 lemon or small orange, finely grated zest and juice Wash, remove the stem and blossom end of figs, cut in quarters. Put in heavy bottomed pot with the rest of the ingredients. Bring to a slow simmer, cover and cook for 1 hour. Remove lid, remove figs with a spoon to a food mill fitted with large holed disk. Pass fruit through back into pot, discard skin left in the food mill. Stir pulp into liquid. Simmer for another 10 minutes or so then place into clean jar and store in the fridge. Yields about 1 cup. Keywords: Fruit, Dessert, Vegetarian, Intermediate, Breakfast, Topping/Frosting ( RG1156 )

Miso-mayo sauce for nama harumaki/goi cuon (spring rolls) This miso-mayonnaise sauce is served with goi cuon/nama harumaki (spring rolls). 2 tsp rice wine vinegar 2 T red miso paste 2 tsp sesame oil 1/2 tsp chili flakes 1/2 lemon, juiced 1/2 c mayonnaise Whisk in a bowl until all ingredients are blended. Taste and adjust seasoning. Chill and serve with spring rolls. Keywords: Easy, Dip, Japanese ( RG1152 )

Miso-mayo sauce for nama harumaki/goi cuon (spring rolls) This miso-mayonnaise sauce is served with goi cuon/nama harumaki (spring rolls). 2 tsp rice wine vinegar 2 T red miso paste 2 tsp sesame oil 1/2 tsp chili flakes 1/2 lemon, juiced 1/2 c mayonnaise Whisk in a bowl until all ingredients are blended. Taste and adjust seasoning. Chill and serve with spring rolls. Keywords: Easy, Dip, Japanese ( RG1152 )

Vietnamese Pickled Vegetable Salad If you've ever been to a Vietnamese restaurant, you'll recognize this salad as the garnish on almost every plate of food served. It is also an ingredient in fresh Vietnamese Summer Rolls. Adapted from a recipe in Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid. 1 Carrot 1 Daikon radish, a piece about the same size as the carrot Kosher Salt 1 Red Bell Pepper 1/4 c Rice Vinegar Water 1 T Sugar Peel the carrot and daikon. Cut into julienne strips or batons. Or, use a garnish tool to make crinkle cuts. Place the carrot and daikon into a stainer in the sink or over a bowl. Sprinkle liberally with Salt. Allow to sit for 20-30 minutes. Cut red bell pepper into the same cut you did for the carrots & daikon. Set aside. Heat the vinegar with about half a cup of water and the sugar until the sugar is dissolved. Allow to cool naturally or add a couple ice cubes. Rinse the salted vegetables, which should now be slightly wilted. Combine the carrots, daikon and red bell pepper with the dressing and place in an airtight storage container. Add just enough water so that the vegetables are submerged (up to another half cup or so). Allow to marinate at least 1 hour before serving, but better the next day. Keywords: Side, Salad, Easy, Vegetables, Vegetarian, Vegan, Condiment, Southeast Asian, Healthy Choices ( RG1149 )

Vietnamese Pickled Vegetable Salad If you've ever been to a Vietnamese restaurant, you'll recognize this salad as the garnish on almost every plate of food served. It is also an ingredient in fresh Vietnamese Summer Rolls. Adapted from a recipe in Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid. 1 Carrot 1 Daikon radish, a piece about the same size as the carrot Kosher Salt 1 Red Bell Pepper 1/4 c Rice Vinegar Water 1 T Sugar Peel the carrot and daikon. Cut into julienne strips or batons. Or, use a garnish tool to make crinkle cuts. Place the carrot and daikon into a stainer in the sink or over a bowl. Sprinkle liberally with Salt. Allow to sit for 20-30 minutes. Cut red bell pepper into the same cut you did for the carrots & daikon. Set aside. Heat the vinegar with about half a cup of water and the sugar until the sugar is dissolved. Allow to cool naturally or add a couple ice cubes. Rinse the salted vegetables, which should now be slightly wilted. Combine the carrots, daikon and red bell pepper with the dressing and place in an airtight storage container. Add just enough water so that the vegetables are submerged (up to another half cup or so). Allow to marinate at least 1 hour before serving, but better the next day. Keywords: Side, Salad, Easy, Vegetables, Vegetarian, Vegan, Condiment, Southeast Asian, Healthy Choices ( RG1149 )

I'm throwing a Jamaican-themed party this weekend and am looking for a Jamaican restaurant that makes good patties (won't have time to make some from scratch!) Thx

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 ...