Jump to content

Search the Community

Showing results for tags 'Condiments'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 569 results

  1. I purchased a new refractometer 0-90 brix for $175.00 I can see the scale through the eye piece and HAVE been able to calibrate the unit using distilled water. PROBBLEM:I can't see the reading when I use anything dark such as boiron fruit puree ie black currant. At times I can almost see a shadow but it's not readable. What the heck am I doing wrong?
  2. where can i buy it locally? would prefer to pick it up myself bonus points for more american products (and extreme bonus points for campbells boston baked beans) thanks in advance!
  3. Canary Wharf mall gets first London Jamie's Italian Jamie Oliver is to open his next branch of Jamie's Italian in London's Canary Wharf, it was announced today. The first London branch of Oliver's first independent venture will open at Churchill Place Mall next autumn alongside branches of Roka, Canteen and Rocket. Camille Waxer, vice president of retail at Canary Wharf Group said: “In the next 18 months or so we have KPMG, Fitch Ratings and State Street all opening new office buildings nearby. The continued growth in the number of Canary Wharf visitors and workers requires the quality, quantity and variety of dining options to keep pace. “We have been very impressed by the success of Jamie’s Italian in Oxford and Bath. It will inspire more food lovers to visit Canary Wharf and offer our existing customer base an exciting new option.” The first Jamie’s Italian, - described as an "authentic affordable Italian restaurant" - opened in Oxford in June with Bath and Kingston rapidly following. Restaurants are also slated to open in Brighton, Cambridge and Cardiff.
  4. Gary Regan's recent column in the SF Chron tells us about the Jamaica Farewell, created by Daniel Reichert. Not sure how new or different this is. It sounds to me more or less like a Hop Toad with Angostura bitters (which is how I like them anyway). But, really... anything with Apry is probably going to be pretty good. Appleton Estate VX is also a great product for the money. Here's the recipe: 2.0 oz : amber rum .75 oz : Marie Brizard Apry .75 oz : fresh lime juice 2 dashes Angostura bitters Shake with cracked ice and strain into a chilled cocktail glass. Garnish with lime wedge.
  5. Anybody find this offering from Hallmark St James? Light gold color, aged in Scotland 17 years, according to the label. I just found it in Chicago and haven't opened the bottle yet. Well, I couldn't wait. The nose has hints of pear, smoky cedar. The first sip is very light leading toward a slightly hot spice finish. Overall a very light rum, without a lot of depth in the character. Sorry about the low quality of this photo, but you can see the color of this spirit aged in Scotland.
  6. lisabobd

    Dill Pickles

    I am looking for a relatively simple recipe for dill pickles. Any help would be appreciated.
  7. 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.
  8. 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
  9. Does anyone have a tried and true recipe for peach freezer jam? I've made 2 batches and them don't seem to set very thickly.
  10. I came across a jar of pickled pig's feet at Safeway today, could not resist. Says pickled on it, so I'm immediately attracted, and looks like a jar from a medical curiosities display at a circus side show, an other bonus. But what now? Google tells me they're a Southern thing, and are usually eaten as a snack. Haha, can't wait to put them out for a casual dinner or picknick! But is that all? You just snack on them? Cold? Roast and eat on toast? Dice and put over pasta? Make finger puppets? Curious what others might suggest here, if anybody here has eaten them before. I'll eat anything pickled
  11. Hi, I am making Southwest Grilled Shrimp for Memorial Day tomorrow and I was wondering if anyone had suggestions for a good dipping sauce to pair with it? The shrimp uses a McCormick Perfect Pinch Southwest Spice, Garlic, Olive Oil, Red Wine Vinegar, Brown Sugar ect. It is a slightly spicy grilled shrimp that is great! I was thinking maybe a Russian Dressing Dipping sauce would be good, but I have never made that before. I would love any suggestions.
  12. Thing has been in fridge for over an hour now and is still completely liquid. Has anyone made this recipe before? I added 5 sheets of gelatine as per the instructions. Perhaps the size of the gelatine sheets she mentioned is a bit bigger and I should've added more? Dinner party tonight so either need to save this (preferably, was a very nice bottle of chardonnay!) or need to run out and buy ice cream;)
  13. I recently made quick pickles using Chang's Momofuku 3:1 recipe. I have a bunch of pickling spices from The Spice House and I would like to make picked persimmons. My friend is giving me a bag of Fuyu persimmons. The last (and only) time I've had this dish was at Palate in Glendale. The pickle was very light and slightly sweet. It wasn't like sandwich cucumber pickle. If anyone has a recipe to share, it'd be appreciated.
  14. For years I have been proselytizing on the benefits of brining: chicken, pork, turkey, bread pudding (just kidding), etc. It seems that all I have read in magazines and books calls it brining when they include a sweetener. However,recently I read that it is actually a pickle when the sweetner is added to the brine. Makes sense to me, but I think it is a matter of perception. REad in The Sausage Book by Bruce Aidells about pickled pork from Louisiana and thought, "yuck." However, when I looked at the recipe I discovered that it is a brine w/ sugar... go figure. Would the general populace cook/eat/serve pickled turkey for Thanksgiving? Roasted pickled chicken sounds like a gherkin chicken, lol. Please share your thoughts.
  15. Hello everybody. This is my first post and the reason why I stumbled upon this wonderful site. Since I tried jamon iberico bellota I have been hooked to it. Since I can't buy it locally where I live, I have to get it online. While searching online, I found this on ebay: http://cgi.ebay.co.uk/JAMON-IBERICO-100-EXTREMADURA-BELLOTA-8KG-PATA-NEGRA-/230519034723?pt=LH_DefaultDomain_186&hash=item35ac015363 This is 176 euros for 8kgr jamon including P&P to Greece. This is almost half price from all the other online retailers like http://www.ibergour.co.uk/en/productos/ficha_producto.html?id_prod=jmcex who sell for 350 euros for 7 kilos including P&P. How can there be such a big price difference? Is it because the ebay one is direct from the manufacturer? Is this price possible? Or is there any kind of scam involved? Anyone who lives in Spain close to the manufacturing regions can confirm these prices possible?
  16. This started when we were at dinner last week at the Davis St. Tavern in Portland, Oregon. We had a great Steak Frites served with what the menu called "green chile aioli." It had a fabulous green chile flavor and I want to try to replicate it at home. When I started pondering recipes I got confused. I believe that the standard definitions would sort out along the lines that an aioli doesn't have egg in it, mayonnaise does, and a hollandaise is cooked. But I'm not sure that's how restaurants use the terms these days - at least with respect to aioli, which seems to be a popular term. What do you think is the "proper" definition and what do you think is common in restaurant parlance? On a cooking note: yesterday I made mayonnaise and added roasted Hatch green chiles to the food processor at the end. There are noticeable, though not objectionable, green chile pieces in the mayonnaise. What we had at the restaurant didn't have these. I'm pondering infusing the oil with green chiles and then making a sauce. Any other ideas?
  17. 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 can of rice wine vinegar 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 Habs 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 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. Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor ( RG2003 )
  18. 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 )
  19. 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 )
  20. Sufganiyot (Jelly Doughnuts) A favorite for Chanukah. Golden brown yeast doughnuts filled with your choice of jam or jelly and rolled in sugar. 2-1/4 c flour 1/4 c sugar 2 packets quick-rise, instant yeast 1/4 tsp kosher salt 1/4 tsp cinnamon 1/4 tsp allspice 1 large egg 1 large egg yolk 2 T canola oil 1 c tepid water 1 large egg white -- *for Technique #2 oil -- for frying jam or jelly -- for filling icing sugar or granulated sugar -- for rolling For step-by-step instructions with photos, click here. Keywords: Dessert, Kosher, Jewish, Deep Fryer ( RG1879 )
  21. 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 )
  22. Persian Pickled Grapes I have no idea where I got the original recipe from, but I have fiddled with the amount of sweetness and the additional flavourings over time. These are great with cold meats, cheese platters etc, and are so easy they hardly constitute a "recipe". 1 bottle good wine vinegar (750 ml)- white or red is fine, but I might try pomegranate next time. 1/4 cup Golden Syrup; sugar works OK but does not give the slightly caramelly flavour. Honey might be good. 2 teaspoons salt. a bunch of grapes. a stick of cinnamon if you are so inclined. Boil the vinegar, syrup, and salt together. Cool. Pour over little bunches of the grapes that you have snipped off from the big bunch, and put into sterilised glass jars (with the cinnamon stick if you wish). Seal and keep in a cool dark place for a month before eating (if you can!). Keywords: Easy, Fruit, Condiment ( RG1735 )
  23. Guest

    Honey Mustard Sauce

    Honey Mustard Sauce Just like Houlahan's Sauce 4 T Hot Mustard, Mr. Mustard 6 T Mayo 4 T honey 4 T chives Mix well, refrigerate at least 2 hours, serve. Keywords: Easy, Sauce ( RG1315 )
  24. 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 )
  25. 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 )
×
×
  • Create New...