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  1. I especially love the jamaica flower or hibiscus tea on a hot day and decided to make some ice cream out of it today. I just steeped the dried flowers like I normally do for the tea bag ice creams (like earl grey) in the heated base. I stepped away for 2 minutes, came back and oh my gosh! The cream curdled like I squeezed a whole lemon in it. I read that there is Protocatechuic acid in the flower.. not that I know what that means except that it has the word acid in it... Has anyone tried to do this? I want to know why it happened... I think I'll just make a simple syrup, super concentrated jamaica solution and use that instead... would that work? or will it just cause a lot of crystallization? Help! I want to eat it in ice cream form!
  2. Hello all- So here's the story. My family and I went blueberry picking yesterday near Mt. Monadnock in SW New Hampshire. Amazing views and blueberry bushes just dripping with gorgeous fruit. Seems to me there are some eGullitiers with some awesome ideas for updating the traditional approach to jams/jellies etc. Here's what I did and a few questions. I wanted to create a "purist" blueberry jam. Just fruit and sugar and less sweet than traditional jam Fished around in the Internet and tried this. Just 2 ingredients: blueberries and sugar at a 2:1 ratio of fruit to sugar (many recipes call for 1:1). I now know I could have gone even less on the sugar to really bring the true blueberry flavor more to the forefront. I elected to omit the pectin, which most recipes call for. I followed the canning directions on the bottom of the 1/2 pint Mason jars. My recipe was: 12 cups freshly picked blueberries 6 cups sugar (I might try 4 next time) Sugar into large sauce pot/stock pot When the sugar melts, add all fruit and stir Continue cooking fruit, regularly stirring, for 20-30 minutes, until it reaches about 200 degrees Using a canning funnel, fill (not to the top) super clean jars and apply rim/cap, just until on - do not over tighten Filled jars into simmering water, with at least 1 inch water over top of jars Bring to boil Set aside for 5 min. Remove carefully jars from water and allow to cool for several hours. Once cool, push on each lid. They should have no give or pop when you push on the top. How would you change what I did? Other great ideas for abundant blueberries? Blueberry jalapeño jam anyone???
  3. Jamie Oliver recently gave a TED talk about the importance of educating our kids about food. Along with the talk, he gets a grant to support the work he's doing to change eating habits. The TED Talk page.
  4. Hoping someone here who's done this before can help me out, as I've never done this before. I pickled 20 pounds of Hungarian wax peppers yesterday. Sterilized jars and lids and all that, and the seals all seem to have taken. Here's my q: there's at least one jar (haven't checked them all yet) that, when upright, appears to be full of brine. However, when inverted, it only looks to be half full. Should I be worried?
  5. I'm trying to track down stockists of Jamaican Jerk Seasoning, preferably in Sydney but generally in Oz. I'm really after the Walkerswood brand as I've tried Herbies' mix and it isn't really the same. Any info much appreciated.
  6. I was at Kinokuniya just today and there's currently a 20% sale on ALL cookbooks until the end of month (make the most of it Sydneysiders). The first thing that captured my attention upon entering was Jamie Oliver's new (?) cookbook on...American cuisine! That really took me by surprise (a pleasant one) since he always seems to focus on English and Italian cuisine. Or is at least heavily inspired by those cuisines (particularly the latter). I've been on the look out for a good cookbook on American cuisine for awhile now so the obvious question here is: has anyone bought/looked through this book and would you recommend it? I suppose the most common sense thing to do is buy a book from a 'real' American, although while I'm all for authenticity (and am certainly seeking it), I find many of those books tend to use ingredients that are incredibly difficult to purchase here in Oz. What I love about many of Jamie's recipes is that he shows respect for a cuisine's traditions but still manages to make it adaptable for the everyday (or clueless) cook. I've had a good flick through and the recipes looks scrumptious...I just need a second opinion! P.S. It'd be interesting to see Jamie's take on Chinese/other Asian cooking one day. Asian cuisine is one area he seems to be lack focus on.
  7. I checked this out of the library today, and I'm reeling. This is one all-inclusive baking book, heavy on both the how-to and the food porn pictures. I love baking, but don't indulge as often as I'd like because of girlish figure issues. I leafed through the 380 pages and decided that the Mama Cass body type was a fair exchange for the detailed instructions , great photography and my reintroduction to the desserts I made from "Mastering" as a newlywed. Pithiviers, babas, cream puff swans.... But the bread section is serious, the cookies look like something I wanna make in multiple batches, the recipe for candied citrus peel I'll make this week. This book reinforces Peterson's rep with me as the greatest single-subject cookbook writer, whether it be sauces, soups or baking. I own many fine baking books from Maida to Martha, but Peterson's done it again. It's on my Christmas list. has anyone else had a peek?
  8. Anyone knows a solid shop with a really big selection of both olive oil and vinegars? Or a shop in london would do that wouldnt have crazy prices
  9. Doesn't seem to be as much activity as usual, so I wanted to try and spark a little interest here. I had made somewhat impromptu plans a few weeks ago, and was really in the mood for a cigar, so I ended up at Jamie's. On my first visit, there was a nice crowd for the Yankees game. Nobody was happy with the outcome, but that's a different topic. LOL. Seems to be a decent amount of regulars, which isn't a surprise as there are only a couple of places in all of Northern NJ -- yet alone the entire state of NJ -- where you can smoke. When you enter, the bar/room/space to the right wasn't being used. Nice space though. To the left is a small, nice dining area, space for about 10 tables or so. My initial thinking was that this was the non-smoking area, but I wasn't sure. However, later on, there were people sitting at these tables, eating and smoking. Perhaps at a certain point they allow people to smoke in this room. I also thought that if this room was smoking, then the room to the right was non-smoking, but again, I am not sure. After you walk through this space, you enter a very large, nice bar area with a nice, long bar. This is a very nice, large space. Plenty of seats at the bar, high-top bar tables, and a casual area with a couch/sofa, chairs, etc. This was a large room, almost with a feel of different spaces or areas -- near the bar, away from the bar, couch/sofa, etc. There were plenty of flat-screen TV's of different sizes -- every single one showing the Yankee game! This room is for smoking -- and there was plenty of it. A real cigar-smoker's haven. There is some sort of ventilation system, so while you get a nice aroma from the cigar(s), you don't get bad clouds of smoke or a massive amount of lingering smoke. Nice, attentive staff, although the bartender -- an excellent bartender -- also seemed to be waiting on (at least some of) the people who were seated at the tables (along with other staff), so he was running around quite a bit. Regardless, service was very good. They were attentive, clearing the table of dirty plates, napkins, etc. We had a couple of appetizers and a sandwich. The fried ravioli was good, nice taste -- stuffed with sausage, broccoli rabe and cheese. The fried calamari was good too -- not overly or heavily fried, and not "chewy" so to speak. I also had the steak sandwich, which was excellent. It was nice, thinly sliced steak -- good flavor, not stringy, chewy or fatty, and instead of melted fontina cheese, I got it with mozzarella. Excellent sandwich. We didn't have any entrees and many of the people/tables seemed to be having (multiple) appetizers. As mentioned before, service was very good. Overall, I liked this place. I will certainly go back.
  10. Eric Rygg of Kelchner's Horseradish Products, based in the Philly suburb of Dublin, is mustard royalty. That honor was certified Friday night by none other than the Clown Prince of Mustard-dom, Barry Levenson, founder and Grand Poobah of the National Mustard Museum in Middleton, Wisconsin, just outside Madison. The event celebrated the winners of the 2011 World Wide Mustard Competition and also featured the First Annual Iron Mustard Chefs Challenge. And no, I'm not kidding, though Levenson frequently does. At the event Rygg accepted medals for three mustards produced by his family-owned business, which includes Kelchner's and Silver Spring Farms of Eau Claire, Wisconsin. Within the Horseradish/Wasabi Mustard competition Kelchener's Hot Mustard with Horseradish took the bronze medal, while gold went to Silver Spring's Beer 'n Brat Horseradish Mustard. (Brats, keep in mind, are almost as identified with Wisconsin as cheese curds and the Green Bay Packers.) Silver Spring's Organic Deli Mustard took the silver medal in the Organic Mustards category. Rygg is president of Kelchner's, a firm which has another Philadelphia area connection since it markets condiments under the Bookbinder's brand, which it acquired a few years back. Kelchner's also has a substantial distribution business of products from other manufacturers, so they handle the oyster crackers you find filling the bowls at the Oyster House on Sansom Street, as well as providing the horseradish. (Rygg is trying to convince Sam Mink, owner of the Oyster House, to ice the tableside horseradish because the product rapidly loses pungency once opened and allowed to reach room temperature.) It's horseradish, rather than mustard, however, that flows through Rygg's veins. In 1929 his great grand-father Ellis Huntsinger started Huntsinger Farms in Eau Claire. Today Huntsinger is the world's largest grower and processor of horseradish, so it was no accident that when Kelchner's was put up for sale a year or so ago the Wisconsin family firm acquired it. You can read more about the event, including the Iron Mustard Chefs Challenge and details about the National Museum, in my blog post.
  11. Hello, all, Was just out in the garden, and see that the radishes I've let go to seed for fall planting have produced an immense number of seed pods. They make great peppery additions to salads, but I have way more than I can use. Has anyone made cold pickled radish pods? I'm supposing at least I want to blanch them, and dump them into the pickling solution. I'm not trying to can them, just trying to hold them for a few weeks to serve with hot dogs.
  12. 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
  13. 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?
  14. Sitting in New Orleans Airport wondering about hot sauce.... First: any good homebrews to recommend Second: do you think its possible to make a clear hot sauce? Distilling maybe? Finally: assuming there is a really smart chef/geek who can figure out the clear part.... Could it be foamed? Can you foam a vinegar based solution? Why? I love the idea of making a white cloud of heat Thanks! J
  15. We recently drove down to the North Carolina coast and took an unsuccessful shortcut from I-95 to I-40. The one nice thing about the routing was that we drove through a couple of legendary barbecue towns (Goldsboro and Wilson, not that we stopped). And at one point we passed through a place called Mt. Olive, where the signage claimed the town is the pickle capital of the world. I made a mental note and then, as with many of my mental notes, I forgot all about it. A couple of days later I was at the Food Lion getting some food supplies and a section of one aisle caught my eye: there was a whole block of shelf space devoted to the product line of the Mt. Olive pickle company. I bought a jar of kosher baby dills. Later, I ate a couple. I must say, they were probably the best shelf-stable pickles I've had. Very crunchy with a nice balance of salt, vinegar and seasonings. Certainly much better than the major supermarket brands. I'd have to do a more rigorous tasting against B&G -- my previous favorite brand -- to be sure. The location of Mt. Olive's facility, by the way, is the corner of Cucumber and Vine. The company's website: http://www.mtolivepickles.com
  16. I've been making a lot of fruit preserves in the past few months. A few of the jams (notably passionfruit-mango and guava-raspberry) didn't set up well - they're more of a sauce than a jam. I bought some "jam sugar" for soft fruits: it contains sugar and apple pectin, but the instructions on the bag give a higher proportion of sugar:fruit than I usually use (they call for about 10 per cent more sugar than fruit; I usually use about 60% sugar to the quantity of fruit) so it will be sweeter than I like. I have sugar and I have powdered apple pectin so it would be cheaper to make my own jam sugar, but I have no idea how much apple pectin to use. Can anyone here help out? TIA
  17. This morning for breakfast, I decided I was going to have toast (homemade whole wheat) with peanut butter and jelly; or PBJ, as it's known. However, when I started pawing through my fridge, I found out I didn't have any jelly. Oh, I had preserves (lingonberry - thanks, IKEA) and I had jam (strawberry - Smucker's) and I had "fruit spread" (apricot - Hero) which sure as hell looks like jelly, but jelly? Nah. And I ended up with peanut butter and those lingonberry preserves. But it got me thinking, which in and of itself at that hour of the morning is pretty interesting. What's your favorite - jam, jelly, fruit spread (!) or preserves? And, what's your favorite flavor?
  18. Host’s Note I decided to split this off from the Regalade topic because it seemed to stand by itself as a topic for discussion. John Well, I do think that La Régalade is still by far one of the hottest bistrots in Paris. Mostly, I think it remains the model for "bistronomiques", and that few offer that food quality at that price, actually applying grands restaurants techniques and care at a great price. I was so excited to discover that good truffles have finally appeared this year, and not looking forward to the 230 eur of the feuilleté belle humeur or the 350 of the Rostang menu. La Régalade sounded like the way to satisfy my longing without having to reinforce my stake in organised crime. Anyway, some pictures and more specific comments here.
  19. In a Ruth Reichl's weekly newsletter I received via email today, she discussed a technique for a no-cook freezer jam, which lasts up to a year in the freezer. Specifically, it uses a Ball pectin product and Ball plastic freezer jars. The information can be found here. It seems so easy and makes me wonder if anyone has had the opportunity to try any jam or preserve using these products, or any other method for frozen jams or preserves, and if so, how were the results?
  20. My friend just returned from Brasil & Argentina. She brought me a jar of Mermelada de Rosella. The ever helpful free translator gives back the obvious "Rosella jam". The picture on the front looks like some kind of flower bud possibly. What is mermelada de rosella made of ? Thank you, no, there is no ingredient list on the jar . What other jams/jellies/preserves ardo you think are worth searching out on a visit south?
  21. phlawless

    pickle sauce

    Does anyone remember an article a few years back (4-5??) in Saveur about a guy and his room mate cooking in his ill-equiped kitchen in NYC in the '70's? I know, I know...how lame am I...anyway there was a recipe for pork chops with pickles that sounded heavenly and I want to try it. I'm sure I could figure it out, but I'd like to read the article too. I have quickly looked through all my old issues, but I could have easily missed it. Anyone?
  22. I've been in a few Argentinean-owned pizzerias where chimichurri is offered as a pizza condiment. While it's no surprise to go most anywhere in the world and find local modifications to pizza, the remarkable thing about the pizza-chimichurri combination is how amazingly good it is. It's one of those globe-girdling ingredient combinations that make a mockery of "authenticity." Then again, there does seem to be some evolutionary linkage between pizza and chimichurri. The Italian influence in Argentina is significant, and the basic ingredient blend underlying chimichurri -- parsley, garlic and olive oil -- surely derives from pesto or a related European condiment. If you've never tried a little chimichurri on a slice of pizza, I highly recommend it.
  23. I was reminded while reading racheld's story in the Daily Gullet that I have not been to the Lower East side to wander through pickle barrels for a very very long time. I'm assuming some places have closed, though I'm also assuming that some places will never ever close their doors, that their existence is as rooted to those streets as a huge rock would be to some other landscapes. And rightly so. What shops are open? Which ones are good? Have any new pickles hit the scene?
  24. Is there a difference between dry vs wet mustard other than one is wet the other dry? I'm making a pot of bake beans in the slow cooker overnight. I want to do an irish breakfast for Xmas breakfast. My recipe calls for dry mustard and I'm out. All I have is grey poupon. I'm trying to figure out if it is going to be a huge diffence. Soup
  25. 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!
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