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  1. Does anyone know where I can buy jellyfish to cook with at home? Somewhere in Chinatown, I assume, but I haven't come across it yet.
  2. I saw a few commercials for this show, it finally looks like a really, really promising one. I'm not sure if this is a draw from BBC or if it's Foodnetwork produced, but it looks like Jamie Oliver pulls from his own garden at home and cooks seasonally and simply-- something that's been missing on foodtv for forever, a real cook cooking what looks to be quality food. I for one am at least excited at the fact that it's someone who has a real sense of food coming back to cook instead of wasting time watching home cooks, this may be more directed towards those who have more experience in the kitchen. Plus watching the commercial, you see the produce pulled directly from the ground... maybe a food geek sort of thing. Anyway, the premiere is January 12th
  3. So I just picked up about 7-8 pounds of grapes at the local farm and I want to make some jelly as gifts for everyone at Christmas. Does anyone have any interesting recipes? Thanks, Marc
  4. So, I've been making quick-pickled red onions for immediate use, sliced into strips and marinated in a vinegar brine just until they change color. Can I keep these for longer than a couple of days? Is there another, similar red onion pickle recipe that lasts a little longer? It'd be nice to have a jar of crunchy, tart, pungent onions to put on sandwiches or what-have-you.
  5. http://entertainment.news.com.au/story/0,1...0-10229,00.html
  6. I belive jamaican beef patties are one of the perfect foods. Flaky pastry, tender meat, and a bit of perfect scotch bonnet heat...what more is there in this crazy world. I also love that they freeze beautifully, I can eat many in one sitting and that my boyfriend hates them (zero competition) I've been trying to find the recipe from the nyt to no avail..but obviously family recipes are much better. Anybody have anything tried and true to set me foreward? I hope to be surrounded by the wafting aroma of beef suet by tomorrow evening... thanks live long and patty
  7. Does anyone know where I can buy sauterne jelly in the Princeton or Freehold area? I know it is available from a few places online. Thanks in advance for any suggestions.
  8. Has anyone seen this product in Portland? I've checked Pastaworks, Zupan's and New Seasons and none of them stock it. I could order it online, but the shipping costs as much as the jar itself. Much thanks for any ideas.
  9. Trader Joe's low sodium tamari has been my soy sauce of choice for a while now. For tamari, it seemed like a good deal. Lately, I've been considering whether or not I can get something better/cheaper at an Asian Grocer. Stench aside, my grocer of choice is Top Quality in Parsippany (formerly Maxim's). What do you guys think? Any particular brands to look for? I'm not looking for top of the line, just a good everyday soy sauce. I'm also definitely NOT married to the low sodium concept (that's all TJs sells).
  10. So I made "Jamaican Beef Patties" from scratch. ingredients pastry 400 G flour (~1lbs) 1/2 CUP water 1/2 CUP melted butter 1/2 CUP melted shortening 1 TS salt 1 TBSP baking powder 1 TBSP curry powder medium hot 1 TBSP tumeric ingredients filling 400 G ground beef (~1lbs) 3 X minced red onion 3 TBSP spice mix (see below for composition) 4 X minced garlic clove 1 X beer 1 TS salt 1 TS pepper 1 TS nutmeg 1 TBSP pimento (aka all spice) 1 TBSP brown sugar 1 TBSP tomato paste ingredients sidedish 400 G grean beans 3-4 TBSP olive oil 1 TS salt 1 TS pepper spice mix 2 parts onion powder 2 parts garlic powder 2 parts dried oregano leaves 2 parts dried sweet basil 1 parts dried thyme leaves 1 parts black pepper 1 parts white pepper 1 parts cayenne pepper 1 parts ground celery seed 5 parts sweet paprika I love this spice mix. It's a very good base and easily tweakable. The parts can be everything from a teaspoon to a ton. I like to buy the spices in 100 gram packages, mix them and then keep the mix in an airproof jar. Always handy for dry rubs, marinates, etc. first the dough, mix the dry pastery ingredients, then add the melted butter and shortening stir well until all the fat is crumbled ... into crumbles add some water and start to knead it until you got a nice slightly sticky ball of firm dough wrap it in plastic wrap and store it in the fridge for 60min time to fix the filling, mince the red onions and the garlic minced onions and beef first browning the meat can take a few minutes when the meat is done, deglaze the pan with some beer then add the rest of the filling ingredients, season to taste with salt and pepper let simmer, almost all of the liquid should vaporise the filling is done, when just slightly moist while the filling is cooling off a little, it's time to roll out the dough not too thick, 2-3 mm at most take a small bowl and punch as many holes as possible into it (I bake very little, so apparently I suck at this) remove the left-over dough and spoon the filling into the patties, close and fork-seal 'em place the patties on a non-sticking-papered baking tray (I bake very little, so I was paranoid about trusting the non-sticking-paper) pre-heated oven, then bake the patties for 20-30min at 180C (~350F) in the meantime simmer the green beans in lightly salted water they are done, when there is still a little crunch, discard water, season with olive oil and S&P jamaican beef patties with green beans, enjoyjoy Comments and feedback are most welcome,
  11. Jay Francis

    Ketchup

    My vote goes in for All Gold Ketchup. It is made in South Africa, has no preservatives or colorants and uses cane suger instead of that awful high fructose corn syrup. Has a bit of a white pepper tang to it that I really like.
  12. chowchow23

    Pickles

    hey everybody! i'm new here and i'm in love with pickles. i go through a jar a day and i was wondering if you guys know a simple recipe for pickling cucumbers? i'd like one without the need of dill, lime and peppers. thanks you guys
  13. We tried them, can't stop thinking about how good they were, and want to make them at home. Anyone have a good recipe? Thanks, -Mike
  14. ghost

    Ketchup Recipes?

    I have been in the mood for trying to make my own ketchup. Anyone recommend any recipes? I know there are tons available online, but a recommendation would be a good place to start.
  15. Where can I find mushroom ketchup? My Mother-in -Law made Tourtiere on Christmas Eve and served it with some Mushroom Ketchup that she brought back from Scotland. Amazing stuff, may need a twelve-steep program.
  16. I am about to be overrun with tromboncino zucchini. I started growing them on a six foot bean tower, but the recent heat wave caused them to explode out the top like a fountain and they are now threatenting to eat my house. Only after I planted them did I read that the vines can get to 25 feet. Oh. DE-AH. They're really a lovely veg, nice long seedless neck, not watery, not bitter. I think they'd make great pickles. Can I substitute them in any pickle recipe, or is there something special I need to do so as not to kill all my friends with botulism? I'm thinking of something sweet and hot, anyone have advice or good recipes? Here's my little beauty... (a picture should follow...if not, I still haven't figured out how to post a photo).
  17. Stir-fried Mustard Greens (Gai Choy) with Salted Fish (咸鱼抄芥菜) I bought some very fresh mustard greens (gai choy [Cantonese]). Usually I would simply stir-fry it with some oil and garlic. Inspired by some talks of salted fish (ham yue [Cantonese]) in this forum, I had decided to try using salted fish to jazz up the taste. The result was surprisingly good. The taste of salted fish seems to blend very well with mustard greens. Some fresh mustard greens. Mustard greens chopped into bite-size pieces. Wash well and drain the excess water. Ingredients: use some garlic and salted fish. I took a small piece of salted fish from the jar. (I bought those salted mackerals kept in a jar of oil.) Chop the salted fish into small pieces. The stir-frying method is very simple. Heat up the pan/wok in high heat. Add chopped garlic and salted fish. Add a pinch of salt. Cook for 20-30 seconds until fragrant. Keep stirring. Add mustard greens. Cook with the lid on for about 5-10 minutes. Finished dish.
  18. I havent seen a Topic for dinners at the Beard House.. I was excited to see the Chefs from Moto will be there on the 9th.. I will post my dinners here as I hope others do.. http://www.jamesbeard.org/events/2005/08/004.shtml
  19. I'd like to make a couple apple pies to freeze for later since they are plentiful and cheap now, but I always though it a bit wasteful to throw away all that apple peel. I'd like to make some sort of apple peel jelly, since it is naturally high in pectin and such. Any ideas on how I could do it?
  20. 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.
  21. 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.
  22. 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.
  23. 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.)
  24. 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 ...
  25. 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
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