Jump to content

Search the Community

Showing results for tags 'Condiments'.

  • 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
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. Anyone know of a place to get real, fermented pickles in Tampa? Or real sauerkraut?
  2. Sour Tomatillo Achar Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra. Ingredients 3 lbs tomatilloes husks removed and quartered 1/4 cup salt 1 Tbs black mustard seeds 2 star anise buds 10 dried chilies (I used very hot yellow peppers) 1 tsp fenugreek seeds 2 inch ginger (ground to a paste) 2 TBL dark brown sugar 1/2 cup sugar 1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally. 2. Next day drain the tomatilloes. 3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool. 4. Grind the roasted spices with the fenugreek and put aside. 5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling. 6. Cook till fully hot and boiling. 7. Fill half-pint jars and seal.
  3. Sweet Eggplant Pickle This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers. SPICE MIX (Masala) 4 Tbs coriander seeds 3 hot chilies (I used a very hot Habanero type, so use more if you use others) 18 cardamom pods 2 inches cinnamon 24 cloves 1 1/2 Tbs peppercorns MAIN INGREDIENTS 1 cups olive oil 4 inches fresh ginger, minced fine, about 1/2 cup 6 cloves garlic, minced 1 large onion finely chopped 3 lb eggplant, diced, 1/4 inch cubes 1/2 lb chopped dates 1 1/2 tsp turmeric powder 2 cups rice vinegar (4.3 percent acidity or more) 2 cups brown sugar 2 Tbs salt 2 tsp citric acid Spice Mix (Masala) 1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool. 2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside. Main Pickle 1. Heat half the oil and fry ginger till slightly browned, slowly. 2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too. 3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally. 4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil. 5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through. 6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
  4. In this topic on sweet potato salad, Jaymes said (about mayonnaise): I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter. Am I missing something? Do people really like Duke's? Are there other brands worth trying?
  5. Browsing a "diet" site to see what was on the horizon I stumbled on these olives that former (?) Iron Chef) Cat Cora is marketing. Well maybe it will get non olive eaters to open their minds? Anyone seen these?
  6. Hi there, I'm brand new to posting here and pickling at home, so forgive me if this is the wrong place for a couple questions. I've just decided to make some refrigerator pickled carrots, cukes and okra (too scared to approach canning yet) and I've found a lot of conflicting information on the internet about safety issues. I boiled roughly a 1:1 ratio of water/vinegar and about a tablespoon of kosher salt for every 2 cups of liquid, and added some dill, garlic, hot peppers and filled some tupperware containers with the brine. One concern I had is using garlic - I read it lowers the acidity of the solution and can cause botulism, so should I have used more vinegar or salt in the ratio? And is there a standard vinegar/water/salt ratio that is preferred? I also can't seem to get all the veggies completely submerged in the brine even with it filled to the top and spilling out the sides when I put the lid on. The okra in particular likes to stick its stems out. Is this unsafe and how do I get them to stay down under? Sorry, I know this is cooking 101 on a phd level forum, but that's why I couldn't resist asking here. Thanks!
  7. There is a big Sriracha thread already, but I'd like to ask about a more specific application. For me, I think the best recommendation from that thread is sriracha on scrambled eggs. From that, I find that like to dot my eggs with sriracha, so it occurred to me that a spherified caviar form could be cool way to add a visual element to the introduction of novices to the practice. I read all the spherification threads with interest, but really have never had the desire to experiment with all the forms. But this application, I feel, is one I really want to do. So, for those so versed, what is the proper path to Sriracha Caviar?
  8. Where I live it is difficult to get specialty ingredients. I want to make Creole Mustard to use in Paul Prudhomme's Louisiana Kitchen cookbook. We have already made our own Andouille Sausage and Tasso Ham from recipes found on the internet and here. I have searched for Creole Mustard recipes and have only found the four listed below. Having never tasted it I don't know which one would produce a reasonably authentic mustard. Thoughts? Recipes? Recipe 1 6 tablespoons Dijon mustard 1/2 teaspoon Worcestershire sauce Tabasco sauce or hot sauce Recipe 2 5 tablespoons brown mustard - grainy 1 tablespoon shallot - minced 1 tablespoon molasses 2 tablespoons white wine vinegar 1/2 teaspoon Tobasco sauce or hot sauce Recipe 3 1 cup dry white wine 1 clove garlic, peeled and minced 1 teaspoon celery seeds 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/8 teaspoon nutmeg or mace 2 Tablespoons tarragon vinegar 2 Tablespoons malt vinegar Place mustard seeds in a dry, heavy skillet over medium heat. Heat, uncovered, until the seeds begin to pop. Remove from heat, cover with a paper towel, and let cool, 5 to 10 minutes. Place toasted mustard seeds between 2 sheets of plastic wrap. Crush with a rolling pin until coarsely ground. (You may also use a spice grinder, but do not over-process.) Set aside. Sterilize three 1-cup jars and lids, and leave in hot water. In a small heavy saucepan, whisk together white wine, garlic, celery seeds, allspice, salt, cloves, and nutmeg. Bring just to the boil, immediately remove from heat, and let sit to steep, uncovered, for 2 hours. Mix the coarse-ground toasted mustard seeds, tarragon vinegar, and malt vinegar to a paste in a large bowl. Reheat wine and spice mixture over high heat to a boil. Strain through cheesecloth or a very fine strainer into the bowl with the mustard. Whisk until well-combined. Pour into hot, sterilized jars, leaving 1/8-inch headspace, and seal with lids. Store in a cool, dry place for 3 weeks before using. Once opened, store in the refrigerator. Recipe 4 1/2 Cup Distilled White Vinegar 1/2 tsp Crushed Red Pepper 2 Cloves Garlic, chopped 1/2 Cup Brown Mustard Seeds, crushed 1 Tbsp Freshly Grated Horseradish Pinch Cayenne Pepper Pinch Ground Allspice 1 tsp Kosher Salt 1 tsp Granulated Sugar 1 tsp Steen’s 100% Pure Cane Syrup 4 Tbsp Coleman’s Mustard powder 1 small canning jar with lid, sterilized Place the vinegar, crushed red pepper, and garlic into a small saucepan, bring to a boil. Turn off the heat and let steep for 15-20 minutes then strain the mixture, discard the solids. Bring back to a boil then add the mustard seeds, turn off the heat and let steep for 30 minutes. In a small bowl combine the vinegar with the horseradish, cayenne, salt, sugar, cane syrup, and brown mustard seed. Whisk in the mustard powder. Pour into the sterilized jar, put the lid on and process in a water bath for 15 minutes. When cool, tighten the lid, and make sure the jar is sealed. Place in a cool dark place and let mature for at least 3-4 weeks before using. This step will allow the flavors to marry and mellow which will not be able to take place in the refrigerator, although the mustard will need to be refrigerated after opening.
  9. I'm toying with the concept of peanut-butter and mango chutney bars, and I've got the base licked (peanut-butter oatmeal cookie with peanut chunks, baked) but I'm struggling with a way to get the chutney tops on. I'm thinking of trying pureed chutney set with gelatine, but I'd like to know whether the mild acidity of the chutney is going to interfere with the setting of the gelatine (and I'd love to not find out the hard way). Any ideas? Has anybody ever done anything even remotely similar? Am I nuts for wanting to try it?
  10. Hello all, my first post. I have been picking up loads of tips from the forums over the past couple of months, it’s a great site. I was wondering if anyone had any thoughts on why chutneys are made in the way that they are, ie chop, add sugar, add vinegar… heat, stir lots and wait ages?? We have recently done a big batch of this one (about 15 times the recipe) http://redskitchendiaries.wordpress.com/2010/12/04/weekend-project-ale-chutney/ We have been thinking about how we might cut down on time and energy costs by taking a different route, and of course getting a quality product at the end. My understanding of preserving in this way is that you need to: 1. Stop enzyme/bacterial activity, this is done quite quickly with heat 2. Get to a pH of 4.5 or below 3. Introduce enough sugar so that the amount of available water for pathogens is decreased to an acceptable level, (which I think is a fair interpretation of water activity) Does anyone know why you need to stand over a stove for hours to reduce the liquid, why can’t you cook the veg to the point you want it, then separate the liquid, reduce to a good consistency and pot as normal? Any views would be greatly appreciated Rich
  11. So today I was snacking on some assorted olives, which I often do, seeing as how healthy they are . There were about 5 or 6 different olives in the batch; some sweet and fruity, some dry and funky - you get the picture. I think I've decided that my favorite olive is the Cerignola - especially the green ones. Might be because they're huge, but probably more so because they're so damn tasty. Do you have a favorite olive? And why?
  12. 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.
  13. If you've peeked at the topic about Heniz vs. Hunt's (ketchup, that is), you'll see that I recently threw away a bottle of ketchup that had an expiration date of December, 2009. Meaning I bought it sometime in 2008, so it was at least 3 years old. That wasn't the oldest, though, not by a long shot. There was some chili paste with garlic, a bit of Sriracha, a couple of bottles of tonic water, etc. etc. Stuff that was essentially prehistoric. That said, what are the oldest condiments in your fridge? And why are they still there?
  14. 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.
  15. Any ideas on how I could put a honey centre in a jelly pastille
  16. 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
  17. A discussion around the family lunch table leads me to come here for authoritative answers: What are the proper definitions of and differences between jelly, jam and related products?
  18. Hi everyone!I'm new to the blog and picking up many tips. I would appreciate it greatly if anyone could answer all or some of my questions.I have searched past topics but I need specific points answering...Regards in advance I had a business idea a couple of years ago whilst sitting bored at my desk at work. The basis of the idea was a natural, traditional throat and cough remedy that tasted nice and had ingriedients that had some scientific basis as to their "healing" powers. I need to take on the large pharmaceutical companies with a hand made anti bacterial candy Now there are many pastilles,hard candies,jellies and other confectioneries that help relieve symptoms. To cut a long story short I did a lot of research and tasting and came up with philosophy for the product and a list of ingriedients that were beneficial. I decided on a pastille/ pate de fruit style jelly sweet, but I wanted a pure honey liquid centre. As I mentioned I needed it to be natural,so all non natural flavours,colours, sweetners were out I also needed it to be vegetarian My current list of possible ingriedients for the prototype is as follows.. Pectin- Natural demulcent and natural gelling agent agar agar- to add a little more firmness to the jelly pastille lemon juice- main flavour, amalfi or sicilian? citric acid- to add a zing and to produce saliva liquid honey- for the centre powdered/crystalised honey - to coat the jelly any tips, recipes, additions, changes would be greatly welcomed...Any ideas on how to make the centre liquid? andy Eldictator edit *Development*
  19. I just received a whole pickled herring. (As a substitute for a dozen Oreo cookies. Yes, you should boggle.) I love pickled herring, but I've never encountered it 'en situ', as it were. I have the "what to eat with it" part handled. (I'll be making bagels tomorrow.) What's the right thing to do with this? Cut across the spine, into mini-steaks? Filets Help me, eGulleteers, you're my only hope!
  20. Quick food safety question: I left an unopened jar a mayo (light, mayo actually) in my car for a day. It wasn't terribly hot out, but my car has a black interior and it gets pretty warm in there with the sun beating down all day. I know that you don't need to refrigerate this stuff before opening, but I'm not sure you are supposed to let it warm up like this either. Safe to eat? I know this is a tad paranoid, and normally I would just go for it, but my bigger concern is my pregnant wife. Thanks.
  21. Here are the winners for this year. Any thoughts? Cookbook of the Year Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press) American Cooking Pig: King of the Southern Table by James Villas (John Wiley & Sons) Baking and Dessert Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce (Stewart, Tabori & Chang) Beverage Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Jordan Mackay and Rajat Parr (Ten Speed Press) Cooking from a Professional Point of View Noma: Time and Place in Nordic Cuisine by René Redzepi (Phaidon Press) General Cooking The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser (W.W. Norton & Company) Healthy Focus The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen (The Countryman Press) International Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young (Simon & Schuster) Photography Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager (Phaidon Press) Reference and Scholarship Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman (Ten Speed Press) Single Subj ect Meat: A Kitchen Education by James Peterson (Ten Speed Press) Writing and Literature Four Fish: The Future of the Last Wild Food by Paul Greenberg (The Penguin Press)
  22. Quick question here - My potato salad recipe for this weekend begins with roasted new potatoes and a mayo/sriracha dressing. Trying to think of what to add from there without including the normal hard boiled egg, celery, etc..... Blanched/chopped fresh green beans...pickled asparagus....I know some obvious and delicious stuff is escaping me here..... IDEAS?
  23. OK, I know they're considered a delicacy, and their season is now, so how do I go about pickling spruce tips? I have an enormous spruce tree in front of my house, but I'm not sure what variety it is. Do they need to come from a particular type of spruce? What goes into the pickling liquid? Do I pour it over the spruce tips while it's hot, or do I cool it first?
  24. Was wondering if you could use bacon fat instead of oil in making mayonnaise. I've searched around, but found no answers. Would it work because the bacon fat would not be room temp? Don't know if that makes a difference or not.
  25. 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
×
×
  • Create New...