Psst... We're working on the next generation of Chowhound! View >

LNG212's Profile

Title Last Reply

Jamming, Canning and Preserving 2015

This is the basic tomato jam recipe I followed : http://www.bhg.com/recipe/tomato-basi... . I just left out the basil. I wanted to use orange blossom water as in this recipe : http://www.manusmenu.com/fried-manche... ; but that one wasn't a canning recipe. So I did the basic tomato jam and when it was finished I added about 1 TBSP orange blossom water. It's just lovely. And I always process 10 minutes even though BHG recipes often say only 5 min. I don't know why.

Jamming, Canning and Preserving 2015

Ha! Yeah, I hate peeling and seeding but I like this jam enough to do it again. You were smart to freeze cherries. I missed them this year.

1 day ago
LNG212 in Home Cooking

Jamming, Canning and Preserving 2015

I made Tomato Orange Blossom Jam today. Just wow. It's better than I thought it would be. Too bad it only yielded 4 half-punts. I'll have to make another batch even though peeling and chopping tomatoes is a pain!

1 day ago
LNG212 in Home Cooking

Jamming, Canning and Preserving 2015

A small batch of Honey Peach Jam (low sugar) and a batch of Bellini Jam (peach and Prosecco) from BHG. A productive day! :-)

Aug 27, 2015
LNG212 in Home Cooking

Jamming, Canning and Preserving 2015

I did not use bottled juice. I could not find it (Whole Foods, Fairway, no one here has it). So I followed the method here http://www.creatingnirvana.net/2010/1... . She started with frozen raspberries. I took her reply to one of the comments that you could use some of the fruit (no seeds) for a more jammy result. The end product is sweet but with a little bit of tartness to it. That might come from the prosecco I used too (a dry one). And it did result in six half-pints.

Aug 26, 2015
LNG212 in Home Cooking

Jamming, Canning and Preserving 2015

Made a batch of Blackberry Peach Jam (no sugar) which has a little bit of tartness to it. And I just finished a new-to-me Champagne Blush Jelly. And wow. It's really delicious and so pretty. The recipe is from Ball here : http://www.freshpreserving.com/recipe... .

Aug 26, 2015
LNG212 in Home Cooking

Chowhound Beta Site Part V

And oddly, it seems that post was tagged as "restaurants and bars", though why I have no idea. A lot of stuff is seemingly getting lost - some because of the absurd tagging issues and others because of the ridiculous amount of scrolling required to see more than three posts (especially on mobile).

Jamming, Canning and Preserving 2015

Yes, we've used it on proteins like roasted pork loin or grilled chicken. I've also put it in grilled cheese sandwiches. Or on crostini with cheese. My husband likes it so much he'll eat it right out of the jar!

I think I put the carrot cake jam link a few posts above. If not, I'll have to find it again. I'm definitely going to make it, but I haven't gotten to it yet.

Aug 23, 2015
LNG212 in Home Cooking

pickling supplies in NYC?

I've found jars and other canning supplies at Zabar's. I've never looked for what you're describing but might be worth a phone call to ask the upstairs department.

Aug 18, 2015
LNG212 in Manhattan

Chowhound Beta Site Part IV

Agreed. I'm on iPad Air 2 running the latest iOS and I've stopped even trying to use the beta site. It's impossible to scroll. The read/not read stuff is difficult to discern and not intuitive, and there is no main "community" page which shows all activity across the site. It's just too difficult to slog through the beta site.

Aug 17, 2015
LNG212 in Site Talk
1

Bites on/near Broadway for and end-to-end walk

Maybe after Malecon, stop by Coogan's around 167th for a quick refresher. It's an old school pub with interesting track and field (and other) memorabilia.

Aug 14, 2015
LNG212 in Manhattan

Looking for a special peach pie recipe

We've always used a dash of almond extract with the peaches. But I too haven't heard of eggs. Was it some kind of peach custard? I'm curious to know the answer too.

Aug 14, 2015
LNG212 in Home Cooking

Chowhound Beta Site Part IV

It was the "evolving brains ..." Article posted by Babette feasts on food & media. I'm back to using the good chowhound and posted my comment that way. No I was not starting a new thread.

Aug 13, 2015
LNG212 in Site Talk
2

For Evolving Brains, a ‘Paleo’ Diet Full of Carbs

Wow that entire article and not even a mention of Richard Wrangham's "Catching Fire: How Cooking Made Us Human" (2009). It's a great read too.

Aug 13, 2015
LNG212 in Food Media & News

Chowhound Beta Site Part IV

Okay this is a SERIOUS bug. I cannot post. I re typed my comment to the thread and it never posted and instead sent me to the ridiculous page again. I'm done trying to read or participate on the new iteration. I'm sticking with the old site.

Aug 13, 2015
LNG212 in Site Talk
1

Chowhound Beta Site Part IV

And now I just realize it gave me all that crap after I hit the "post comment" button. And my post is gone. Into the ether. Not registered on the thread. Terrific. And sent me to that page even though I was posting to a thread within Food & Media.

Aug 13, 2015
LNG212 in Site Talk

Chowhound Beta Site Part IV

Okay so here's a big issue to me - reading on iPad Air 2. With all the GIANT banners and now you've added a GIANT "New Article" (!!!) I see exactly ONE thread title. That's pretty ridiculous. See screen shot.

Pickle Crisp

Depending on where you are, you might find it in stores. It's a Ball Canning product. Where I am it isn't available (New York City) so I ordered it directly from Ball.
http://www.freshpreservingstore.com/b...

Aug 11, 2015
LNG212 in General Topics

Chowhound Beta Site Open to Everyone (Continued Again)

Q: if I'm in a thread, how do I access my "communities"? Example: I was just on the Manhattan Board and reading a thread about tomatoes. I knew there were no other threads there I wanted to see so I wanted to go to , say, Not About Food. But the community pictures on the right aren't there because I'm inside a thread. So I have to return to a board in order to see that list? There's got to be another way. That's just too many clicks and scrolls. On the old site I'd just go to the drop down menu from wherever I am.

Aug 11, 2015
LNG212 in Site Talk
1

Chowhound Beta Site Open to Everyone (Continued Again)

I did the same thing (see above) and I couldn't get the damn box to go away either. Frustrating. I too was confused on the language of cancel or continue - am I canceling my cancel ? Continuing my cancel? Whatever at this point.

Aug 11, 2015
LNG212 in Site Talk
1

Best tomatoes

I don't buy tomatoes at the store this time of year. As others have said, get thee to a green market. I go to the one on W97th and sometimes to the W81st. For beefsteak and plum, I like Kernan (Jersey tomatoes yum). For heirloom, I like J&A Bialas and Bradley (both upstate). The grapes are also good at Kernan. The cherry from Gajeski are okay. All the assortment of heirlooms aren't quite out yet, at least from the upstate people. They are just starting. I like Cherokee purple and Japanese black plus green zebra.

Aug 11, 2015
LNG212 in Manhattan

Chowhound Beta Site Open to Everyone (Continued Again)

More comments ...
-- what purpose does the column on the left ("filters") serve? If I want to search I'll search. Otherwise this is just a waste of space.
-- why is the default on the top right "more posts by so-and-so"? I don't care. If I wanted to look for posts by a particular person, I'd click on them. Especially if I'm reading something on the Vegetarian Board and the first thing you suggest I read is a thread about bacon. Seriously?!
-- still no back to top button. And someone's suggestion of touching top on iPad to get it to jump back didn't work for me.
-- I must have accidentally hit start a new post and what a pain to get out of it. Multiple hits on the "x" didn't work. "Continue" or whatever didn't work for several taps. Finally when I did get out of it, it jumped me to the New York State Board which is not where I was.

Chowhound Beta Site Open to Everyone (Continued Again)

Since it finally seems to load now on my iPad, I've spent a little time reading threads on the beta site. A few thoughts -
-- as others have said, the completely new/ new comments / completely read status indicators are tough to figure out. I still don't think I'm getting it though I know you've explained it.
-- thee seems to be no "back to the top" or "back to xyz board" button at the bottom. So I have to scroll all the way back up. Waste of time.
-- and in relation to the above, scrolling on the iPad is veeerrrryyy ssslllllooowww. It's much faster on the old site. So now if I have to take all this time to scroll down and then to scroll back up, I don't think so.
-- what determines the order of the topical boards I'm following on the right hand column? Can I arrange them in the order I prefer to view them? It isn't alphabetical which was the way the old drop down menu was.
-- the boxes containing the thread titles are just too big. It used to be much easier to see a bunch of thread titles without having to scroll. Now I see maybe three and have to scroll a lot. That's a waste.
-- why does the Manhattan board have a paragraph description but other locations do not?
-- there should be some indicator on the Outer Boroughs board that it's New York City. Too many visitors seem not to get that and post in the wrong place.

Most other things I would point out have already been said.

Jamming, Canning and Preserving 2015

The peach sriracha jam recipe does not use pectin. It's peaches, sriracha, sugar and lemon juice. When I've made it, I just made it twice. Prepped enough peaches in advance but then did the recipe as is.

Aug 10, 2015
LNG212 in Home Cooking

Jamming, Canning and Preserving 2015

More blueberry jam done ... Blueberry Lime (low sugar) and Citrus Spiced Bluberry. I picked up more peaches too. Summer fruits come in so fast, I always feel like I'm running out of time. :-)

Aug 08, 2015
LNG212 in Home Cooking

Jamming, Canning and Preserving 2015

I have several recipes for wines jellies. I keep clipping them and then not ever making them. What do you put it on? I guess I'm unsure how to use it. Maybe this year I'll give it a go.

Aug 06, 2015
LNG212 in Home Cooking

Chowhound Beta Site Open to Everyone (Continued)

Nope. If I go to that page using the link in the earlier thread, I am not signed in. I click on the login upper right and all I get is a spinning thing on a blank page and it goes nowhere, just hangs. So, no, I still haven't seen the beta site.

Aug 06, 2015
LNG212 in Site Talk

Chowhound Beta Site Open to Everyone (Continued)

< if you have specific issues ... >

As you'll see three posts up (and in the earlier thread), I was specific. I described that I still have not seen the beta site due to log in problems. After going through the rigmarole after the log in screen (which only worked after a couple of days of trying), all I get is a screen hung up on Thank You We're Curating. What further information would you like?

Aug 06, 2015
LNG212 in Site Talk
1

Chowhound Beta Site Open to Everyone (Continued)

Yes, it's hard to fathom that they are leaving tablet users behind since that's where the growth in the market is. And for the record, in case any staff is reading this (though they don't ever seem to reply), I'm on iPad Air 2 running the latest iOS. So it's not "old" or "outdated" in the least. And I use an iPad along with my phone exclusively now for personal needs.

Aug 06, 2015
LNG212 in Site Talk
2

Chowhound Beta Site Open to Everyone (Continued)

Still not working for iPad. I finally was able to log in. Then I had to go through an interminable choosing sequence. Really? What if I don't want to follow any tags? And voila. It's now curating my home screen. Holy cow what an awfully pretentious statement. You aren't curating anything! And of course that's where it got stuck. All that time and ridiculousness for nothing. Only to have a "Thank You , were curating" message hang there and refuse to go away. What a mess this new site is. You can't figure out how to get it to work on tablets? What a waste.