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. 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
  2. Which are the pickles you have in your pantry right now? Which are the ones you dream of? Any recipes? Any secrets? Any reading material? Please share - as Monica says Inquiring minds want to know...
  3. We have threads in the Louisiana Forum on Tasso, Gumbo, Turducken, Andouille, and many other forms of food that are (or used to be, anyway) fairly unique to the Bayou State. Right now there is a foodblog being penned by Ronnie Suburban that has some excellent photos of the mise en place involved in cooking Gumbo. One of the pm's that I recieve here at Louisiana Central is "Where do I get great Jambalaya when I am visiting your wonderful and exotic homeland" (in truth, no one has ever phrased it quite like that, but I am still waiting ). I would like to hear where you think the best is (both here in Louisiana and where you live) and if you would like to share a recipe or two, that would be great. My favorite is at Coop's Place. A dive of a bar and restaurant on Decatur St. in New Orleans. It is chock full of ham, shrimp, sausage, and comes in a nice but not too wet rice and tomato mix. I really love it. And the best part of this particular dish of Jambalaya is that being bar food, it is really cheap. My kids love this place ("Dad, that guy is wasted!") and it is the center of many of the more eccentric organized events in the French Quarter. Truly a local joint. I highly reccomend it. So let's hear it. Jambalaya For Everybody!!
  4. I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly. Basically I process the following ingredients in a food processor to make the cream sauce. I plan on freezing the sauce in ice-cube trays for individual servings. The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven. Thanks! INGREDIENTS: -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
  5. Of late one of my favorite sandwich fixin's is Hellman's Mayonnaise mixed with an Indian Pickle. I'm speaking of the Indian condiment, usually lime or mango pickle. You know, the stuff that smells like Kiwi Shoe Polish, you either love it or hate it. It's always too chunky to spread on a sandwich so I often take a jar and puree it a bit for convenience. Mixed with the Hellman's it has quickly become a favorite on sandwiches made with turkey, chicken, pheasant, any kind of white meat and sometimes even leftover hanger steak. Anyone care to offer up their favorite "bastard condiment"?
  6. A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good. has anyone made their own condiments before? care to share experiences?
  7. I love hot sauces...Im always curious as to what are the great ones since there are so many to choose from... Right now I have... Cholula's (w a wooden top) Tabasaco Habanero Tabasco Chipotle Heaven on SevenHeavenly Blend Emeril's Red Pepper Sauce Frank's Red Hot I like it hot but not way way way too hot you cant taste anything...what are your suggestions! Ive always wanted to try Dave's line and that call me sally stuff...what do you guys recommend that I run out and get NOW
  8. Retirement can do strange things to people I have an uncle who has always been a bit of DIY freak. As he and my aunt get older - they are becoming more and more careful of what kind of food they eat. Now that that they don't have growing kids to feed - they try to eat as much organic food as possible and grow alot it themselves. News reports out of HK last year detailed alot of the lack of quality controls in foods produced in China - so they decided to start making their own soy sauce. I wanted to provide a little update as to how this is done - and I was surprised that it was not as hard as you might think - just a little time and care. My uncle remembers growing up in post war Hong Kong when food was scarce and making ends meet was not easy. The war had left my grandmother virtually broke (from bribing officials to keep her kids safe), widowed, and still having to find a way to feed 8 kids. One easy source of protein was to make miso at home - fermented soy beans that was cooked with a little pickled plum and rock sugar. My uncle said it seemd like the most delicous food at the time. Making soy sauce is simply removing the liquid that the soy beans are fermented in. They still end up with miso that they use as a condiment for cooking things like fish and pork - it gives a plumlike sourness . Now in Vancouver - we don't get as much sun as we would like - so the fermeted soy mash does not cook in the sun for as long as it should - so there is more acidity in it then you would find in industrial soy. Still - its pretty good. Dried organic soy beans are cooked till they are soft and fall apart into a meal when squeezed between your fingers. The soy beans are mixed with flour - ratio that my uncle uses is 16 oz of soy beans (dry weight) is mixed with 12 oz of flour. The beans and flour is kneaded together to make a loaf. My uncle says that from what he's seen, alot of industrial producers skip this step. The loaf is then cut up into disks - and the whole basket is wrapped in layers of towels to promote mold growth. The mold growth part takes about a week - I will take some pictures then if the mold takes hold like it should. The saltiness for the soy sauce will come later when the fremented disks are soaked in a brine that contains 8 oz of salt. It's funny - the salt water has been prepared for a few weeks now. Large containers sitting out in the sun (under plexiglass). I actually don't understand why this needs to be done - but my uncle says that my grandmother would always let the sun cook out the water - sometimes for a whole month. Perhaps this was a way to remove impurities - when tap water was not so safe - and nowadays, it may be good to let some of the chemicals used to treat water, evaporate off. Vancouver is notorious for its use of cholrine. Hopefully the mold will take hold and I will have new pictures soon. BTW - I have no idea what kind of mold takes hold and how my uncle ensures that it is not some killer strain. So - that's my attempt at a legal disclaimer.
  9. A friend recently gifted me with a small jar of this incredible Bomba Calabrese. I thought I'd died and gone to spicy heaven. :wub: This particular brand is made by Gigi and is a product of Italy. The ingredients are: eggplant, pepper, hot chili peppers, mushrooms, artichokes, sunflower oil, olive oil, spices and salt. It is also not in chunks or pieces, but is easily spreadable. I found a few recipes for Bomba Calabrese online, but would like to try one that someone from eG recommends if possible. Barring that, I will make one of the found recipes and blenderize it perhaps. And also try to locate the product locally. I've contacted the distributor but not heard back yet. Thanks for any help.
  10. The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation. Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour. I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake. I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan. The cocoa you use will also affect the flavor. For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract. Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel. Chocolate Mayonnaise or Salad Dressing Cake makes enough for two 8" round pans, or a 9" square (about 7 cups of batter) 2 ounces/56g unsweetened, non-alkalized cocoa 1 cup/236g boiling water 1 teaspoon/4g regular strength vanilla extract 3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing) 10.5ounces/300g all-purpose flour 7 ounces/200g sugar 0.35ounce/10g baking soda Preheat your oven to 350°. Grease or spray two 8" round pans or an equivalent volume square or rectangle. Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little, then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts. Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm. Good with or without frosting. Good beginner cake for kids to make.
  11. Tomato Chutney I have missed this chutney for the longest of time. Growing up in Delhi, my sisters best friend in school was from the South. (Andhra Pradesh to be precise. Andhra is most famous for their pickles and chutneys). Her mother would make the best tomato chutney. A couple of years ago, experimenting with some really ripe tomatoes and relying on my memory, I came up with the recipe. It really tastes like Durgas mothers recipe. I now make it all the time. And in fact, when tomatoes are in season and ripe and bursting with flavor and juice, I make a lot of this chutney, can it and give it out as gifts to friends when visiting them. It is a fiery chutney for most palates. But those that are familiar with Andhra pickles and chutneys will find it just average. I love the chutney with fenugreek seeds, they add a slight bitterness to the chutney that I love. If you are not a fan of bitter tastes, avoid using it. 8 pounds very ripe beefsteak tomatoes, chopped finely 1 1/2 cup canola oil 40 fresh curry leaves 16 whole dried red chiles 2 tablespoon mustard seeds 1 tablespoon cumin seeds 1/4 teaspoon fenugreek seeds, optional 1/3 cup sugar 2 tablespoon cayenne (half if you want a milder chutney) 2 tablespoon coriander seed powder 1 tablespoon paprika 1 tablespoon sambhaar powder 2 teaspoon turmeric 1/2 teaspoon asafetida 1 6 oz. can of tomato paste 3 tablespoon salt, or more to taste 1. Pour the oil in a large sauce pot, enough to hold the tomatoes and then some. It is important that the pot be deep, as the chutney will simmer a long while and will splatter otherwise all over your stove and counter. 2. Measure out all the dried spices other than the asafetida into a bowl and set aside. 3. In the oil add the curry leaves, whole red chiles, mustard seeds, cumin seeds and fenugreek seeds if using. Fry over a medium high flame for 3 minutes or until the chiles are a nice dark color and the cumin are a nice golden brown. 4. Now add the asafetida and fry for half a minute. Add the dried spices and fry for barely half a minute and add the chopped tomatoes. Add the salt and sugar. Stir well and cook on this medium high flame for an hour and a half or until the oil has separated and the chutney begins to stick to the bottom of the pan. 5. Fill the chutney into 10 sterilized half-pint jars and process as per manufacturers instructions for 20 minutes. 6. Cool, check for seal, label and store.
  12. I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious. In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste. Whizz until purée like about 2 minutes. In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds. Quickly cover the pan to prevent escape and sizzle for a minute. Add 1 tsp of urad dal (black lentils, skinned and split they are light grey). Fry until golden, another minute or so. Throw in about 20 curry leaves. These splatter so cover the pan again. Lower the heat and add the blender contents. Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency. Ta da !
  13. Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. For the balchao paste you will need: > 8-10 kashmiri red chillies > 4-5 Byadagi red chillies > 1/2 tsp cumin seeds > 1/2 tsk turmeric powder > 1 tsp peppercorn > 6 garlic cloves > 1/2 tsp cloves > 1 inch cinnamon stick > Vinegar First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  14. I'm thinking of buying a wet spice/curry paste grinder. Any ideas on what brands are the best? Premier super-g, Preethi ??
  15. As far as I can tell -- and, believe me, I've been working hard to disprove what I'm about to say -- this is the very last bottle of Inner Beauty Real Hot Sauce on the planet: I became a fan of Inner Beauty two decades ago, when Chris Schlesinger brought his grillin' and BBQin' to Cambridge MA at East Coast Grill. After a while, this legendary hot sauce (mustard-based, with fruit, spices, and habaneros) started appearing in grocery stores throughout NE and became a big hit on the burgeoning hot sauce circuit. It was my go-to hot sauce, and I probably went through a bottle every couple of months during the heyday. But then, for reasons that I've never understood (nor, honestly, been told), Schlesinger stopped making the stuff. It started disappearing from market shelves, so in the early oughts I bought all I could find and hoarded it. Well, until I ate it all, too quickly. See, I was confident that I'd find little caches here and there if I looked hard enough, but for two years I came up empty. I also tried making it based on some recipes floating around, but, well, it's not the same. I gave up hope. Two years ago, while on a trip to visit family in -- of all places -- Bisbee, Arizona, we ambled into a gift store to get a few cold Cokes on a blistering July afternoon. Lurking on the shelves of that tiny store, next to gew-gaws and bric-a-brac, were the last two bottles of Inner Beauty in the world. It took me nearly two years to make my way through the first bottle, and I'm now into the second, and last. I don't know how to think about it. How do you eat the very last of something in the world, something you've treasured for most of your adult life? Do you have little dribs and drabs, spread out over years? Or do you consume it with verve and pleasure, the way it was meant to be enjoyed? The whole concept puts me in an existential dilemma that I have faced, largely, with confusion. Has anyone had a dilemma like this themselves -- or are you in one now? What did -- do -- you do?
  16. 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?
  17. Kent Wang

    Jellyfish

    From the Only a Chinese would eat it thread, I learned that the Chinese aren't the only ones that eat jellyfish. The Chinese usually prepare it by chopping up the jellyfish head into small strips and serving cold, sometimes mixed with radish(?) which also has a crispy texture. How do other cultures prepare it?
  18. I am looking for a recipe. I got from someone a jar of Jalepenos pickeled in a sweet soy sauce brine. It was amazing. Crunchy, sweet, salty and hot. I couldn't stop eating them. Now they are all gone and I don't have a recipe for it. I don't know the Korean name for it but the this soy sauce based sauce is also used to pickle other vegetables (e.g., garlic). I would really appreciate the recipe. Thanks in advance... Soup
  19. hi just got back from holiday in Hong Kong and had one of my favourite desserts there. I'm back in london and am in seperate need of it. 桂花果凍 桂花 jelly "gwai fa go" ? osmanthus jelly? "Kwai hua" jelly? "Quan fa" jelly? can't find anything google . anyone know how to make it? got a recipe pretty please
  20. Much like cookbooks, what the world needs now is many fewer restaurant critics. Over the next week, it’s my goal to ensure that you talk me out of my job, while I, meanwhile, try to talk you into it. So to speak. In other words, I want you to ask me lots of questions. My life doesn’t hang in the balance of my next review, something that I’ve been doing professionally for the past 15 years. But from writing about restaurants I’ve also come to know the food service business quite well, I suppose. And behind the swinging doors lie much bigger stories, especially of the collaboration of chef, farmer and fisherman; distribution; cross-cultural influences (Vancouver, where the culinary DNA is still knitting itself together, is a fine laboratory to observe that in); the collusion of wine with food; and more recently, the necessity of sustainability, especially as it relates to the global fishery. This week I’m going to eat my last Russian caviar. Ever. No, restaurant reviewing would be much less interesting if I couldn’t write about these bigger stories. So I hope that I can transmit to you how the research works, how the writing gets done, and ultimately, lend a sense as to how culinary cultures--born from diversity--emerge with a sense of their new locality. We’ll be covering a considerable amount of real estate across this big, raw-boned place: • We’ll begin today In British Columbia’s Okanagan Valley Wine Country and for the next two days and nights look in on some agricultural history (in an attempt to track the area's culinary evolution) and wineries, cook with chef Michael Allemeier of the Mission Hill Family Estate Winery (braised boar cheeks will be featured at a Friday night dinner party with some wine folks) and a revisit to a restaurant to demonstrate our review process and methodology. • On Saturday I’ll return to our home in Vancouver—where we have some friends joining us for a little seasonal cheer, ‘Seven Hour Sacrificial Lamb’ and ‘Cheesier-Than-Mariah Carey Scalloped Potatoes.’ • On Sunday morning we’ll be flying to the wild outside coast of Vancouver Island to the ecotourism town of Tofino, which is about an hour’s flight in a twin engine aircraft. Once there we’ll be looking in at coastal cuisine from the pans of chef Andrew Springett at The Wickaninnish Inn and, in a more casual vein, at the construction of excellent fish tacos at Sobo. • On Monday we’ll be returning to Vancouver to go behind the scenes at pastry chef Thomas Haas’s (he was the opening executive pastry chef at Daniel in Manhattan) lovely production facility, and observe John van der Liek at the Oyama Sausage Factory, which carefully produces more than 150 products. We'll aslo track the history of a new restaurant, from development menu to opening night and review. • Through the balance of the week we’ll look inside many more professional kitchens and markets, hopes and dreams. I’m sure we’ll find a few other things to do too. Once again, I very much encourage your questions. Last night, the Ice Wine harvest was supposed to start. In order to trigger that, Vintners' Quality Alliance reguations demand the temperature must stay at or below -8 degrees Centigrade through the entire pick, which can take a while. Anything else is just Late Harvest fruit. Alas, there was a slight inversion off the lake yesterday afternoon and it was called off. So we stoked the fire and rolled back into bed. But now I’m off to pick up some croissants down the hill at La Boulangerie. We baked some Irish soda bread yesterday as well. I’ll make some strong coffee when I’m back, and begin to tell you a little more about this disturbingly beautiful place . . . Welcome, Jamie Image: On the Beach - Okanagan Lake last afternoon, 1530 hours.
  21. A few days ago I posted a topic over in the Special Occasions forum. Next week I need to make Jelly doughnuts / jam-busters on TV. Now - it's been a few years since I've made them - but after tested a couple of recipes, then tweaking, I've come up with my own recipe that I like very much. My question involves the logistics of it all. I need to be at the TV studio at 6:45 in the morning. I figure I'll have a dough ready to go so that we can roll and cut them - but I think I should take some rounds ready to go (proofed again). Does anybody have any suggestions on how to best do this whole thing? I just put a few rounds in the freezer - can I do that the day before and just pull them out in the morning when I leave? Will they rise and fry well? Any thoughts? For filling them, I've tried a couple of things - the best thing that's worked for me is to cut a little x at one end with a pointed knife, then use a pastry bag with a small, plain circle tip to insert the filling. If anybody has any suggestions to make this work smoothly I'd appreciate it. Tip and ideas welcome.
  22. Hey, A recent comment in the hot-dog thread combined with some other posts I have read around make me wonder if I don't have some odd views on the use of mayo. I will come out and admit it, I find mayonaisse to be a wonderful comment suited for just about any and all situations. Hot dog? gotta have some mayo, same with a cheeseburger (or a cheesteak for that matter), or pastrami on rye, or a rueben, peanut butter on toast, or liverwurst and onion. Really, as far I'm concerned there is nothing that mayo doesn't go with. Heck, it is even the perfect topping (along with tons of vinegar) for french fries. What possibly bizarre and strange uses for mayo do you have? How do you enjoy it most? Do you make it yourself, or are you just as happy with storebrought? Let the emulsified love-fest flow.
  23. I've never been able to figure out why foodies tend to despise ketchup. Like just about any condiment, it has its applications. If you don't like it, there are a million other condiments out there. The same goes for Worcestershire sauce and barbecue sauce, deli mustard and honey mustard, pickle relish and mango chutney, and jarred salsa. Why ask why? Just enjoy it for what it is. Maybe I'm weird for liking ketchup. I also will eat pickle relish straight out of a jar. Ditto for hoisin sauce. Soba PS. In the omuraisu thread in the Japan forum, Hiroyuki asks pretty much the same question, ao I thought I'd ask all y'all.
  24. The fruit has been excellent this year and I find my shelves overflowing with jams and preserves. I have enough for the gifts that I usually give, so I'm trying to come up with other ways to use up my supply. I've got mango/lime, pineapple/ginger, cherry, mayhaw, pear/ginger, and peach. I don't use added pectin, so everything is of fairly soft consistency. So far I've come up with the following ideas: 1. Fill a cake or sandwich cookies 2. Mix into a plain ice cream base (will this work?) 3. Eat biscuits and jam for breakfast every morning for the rest of my life (not a bad notion) Any suggestions would be appreciated. It's only July and I have always had a strange compulsion to put food in jars all summer long. Please help! Thanks, Linda
  25. Not that the issue of the South and butter has been explained I'm turning my attention to fruit preserves, Southern style. Unlike the preserves I've grown up on, a lumpy sweet slurry that easily spreads on toast. Jack McDavid, at Jack's Firehouse in Philadelphia, first introduced me to what I assume is the Southern approach to preserves - a thin sweet syrup with large chunks of fruit. Since then I've seen such preserves throughout the South, most recently at Monell's in Nashville. The chunks of fruit are indeed tasty. I spoon them out of the syrup and gently balance them on a biscuit half. Sometimes they don't full out en route to my mouth, staining my shirt. But the syrup pretty much goes to waste. What am I not getting? What's the proper way to apply Southern style preserves? Why are they so, what we Yankees would call, watery?
×
×
  • Create New...