tullius's Profile
English Ivy is invasive?
Ivy League halls, Wrigley Field, ect., are covered in Boston Ivy (Parthenocissus tricuspidata) or the related Virginia Creeper(.Parthenocissus_quinquefolia) Neither are true ivies (genus Hedera) & adhere only to the surface without damaging the masonry. (Unless you try to pull off live plants)Though like many vining plants they can be invasive. Here are some links to determine what you have.
http://en.wikipedia.org/wiki/Hedera_helix
http://en.wikipedia.org/wiki/Boston_ivy
http://en.wikipedia.org/wiki/Parthenocissus_quinquefolia
Jam Making: A Food Safety Q
The OP's follow up question about processing time leads me to believe she was taught the open kettle canning method. This was used for high acid foods such as pickles & high sugar foods like jams & jellies. This is when the jars are filled & sealed & not processed in a hot water bath or pressure canner.
This is no longer considered a safe method. In the past, homes were not as warm, canned goods were usually kept in cellars & they were eaten by spring. They were basically refrigerated. (If you don't want to process, you can still make freezer jam & refrigerator pickles.)
Also to Coconuts, todays tomatoes are not as acidic & it is recommended that they be pressure canned, rather than hot water bath. They definitely should not be canned using the open kettle method, no matter how well you sterilize your jars.
As long as you use the appropriate processing method for what you're canning, you don't need to sterilize your jars. They DO need to be hot however to avoid breaking when adding the hot contents. Using the oven, boiling water or dishwasher all work.
http://www.associatedcontent.com/article/525433/why_open_kettle_canning_is_a_really.html?cat=5
What candy (chocolate) Bars do you still crave?
Pearsons chocolate covered salted nut roll. Hard to find, havent' seen any it in a couple of years. I used to get them at Home Depot or Lowes or Meynards, I forget which.
Also Ice Cubes. They're chocolate with ground hazel nut. They come & go in inpulse item tubs at the counter in convenience stores.
Best barbeque sauce out of a bottle?
Sweet Baby Ray's for sure tho its not hot enough for me (none are) I add Louisiana Hot Sauce.
Tube vs Bundt Pan
As long as they have equal volumes. My bundt pan is a lot smaller than my tube pan.
Baked goods without yeast or other leavening - suggestions needed!
mmm the best one so far.
Red Velvet Cake
sometimes called roux icing. you cook some flour & milk to help the icing hold up in hot humid climes. more info at-
http://chowhound.chow.com/topics/453100
Baked goods without yeast or other leavening - suggestions needed!
okay so maybe flourless chocolate cake then. mmm
Pizza Dough 101
I think one of the secrets is to bake at the highest temp possible. I've heard of NY coal fired brick ovens baking pizza at 700 - 1000 degrees. They say this is how you get that super crisp crust. Alas my oven only goes to 550, but it still comes out pretty crispy.
Red Velvet Cake
old southern ladies will say a real RV has gravy icing not cream cheese.
Baked goods without yeast or other leavening - suggestions needed!
Oh I didn't read that right about flatbreads or crackers.
So how about hard biscuits?
http://thefoody.com/mrsbbaking/hardbiscuits.html
Baked goods without yeast or other leavening - suggestions needed!
How about nun's puffs, or popovers? Angel Food cake generally uses cream of tartar which is a comon ingredient in baking powder, is that a problem? Souffle is another possibility.
These dishes all use eggs to make them rise.
Turbot - bad?
I like turbot, I'v never found the texture to be mealy or mushy. I'm surprised Harters (from the U.K. refers to it as expensive because in the midwest U.S. its pretty cheap.
Though all turbot is Psetta maxima it is found in the Mediterranean, the Baltic Sea, the Black Sea and the North Atlantic, so perhaps there is some variation in taste & texture depending on location.
taming sharp turnips?
I like them boiled with potatoes & mashed. About 4 to 1 ratio of turnip to potato will give a nice fluffiness. For stronger tasting turnips maybe equal proportions to tone them down.
I think you're right about the heat making them stronger. That seems to be the case with cabbage family that they get a bite to them when the days heat up.
Whatever happened to Team Flakes?
They were a favorite of mine too. I still look for them every time I shop in a new grocery store. I didn't know for sure they were no longer made until now. :(
I also loved Alpen (made by a U.K. company which also makes Weetabix) which I rediscovered a couple years ago at SuperTarget. Alas, they no longer carry it. A web search reveals it can be ordered from Amazon, pretty pricey though.
Taming raw onion in starchy salads
I just run cold water over it . I've also heard of soaking in a bit of vinegar water for a few minutes.
Its called "deflaming the onion" in Spanish.
Giant Zucchini
its a little earlyfor this, but I once carved a giant like a jack-o-lantern!
homemade meat smoker
check out Alton Brown. I googled "alton brown smoker" & got a lot of hit about a flower pot smoker.
But the one I saw on "Good Eats" was a large cardboard box upside down with holes poked in it so metal rods could go through & hold the rack. Then a flap was cut in the in the bottom (well top because its upside down remember?) Thru the flap was inserted an electric hot plate with a mini cast iron skillet filled with hickory sawdust..
Google "alton brown smoker salmon" to get info about the cardboard box smoker.
You can also just use a regular grill that has a lid. Put a small amount of lit charcoal (you need to use a chimney starter or electric starter because you DON'T want any nasty fumes from starter fluid) on one side of the grill & a drip pan filled with water on the other side. You put your meat over the drip pan. Then add soaked wood chips to the charcoal & cover with lid. You will need to add more lit charcoal & wood chips as they die down.
BTW I bought a Brinkman charcoal smoker at WallyWorld for about 40 bucks.
smoked Hatch green chiles?
yeah i always use a blowtorch. I used to use the gas burner on the stove but the torch works better & is WAY more fun!
I have heard of of sealing them in plastic like Hank does but I just rinse them under running water & at the same time make a slit & pull out the ribs & seeds.
smoked Hatch green chiles?
I think roasting to remove the skin & de-seeding is good advise. I had been debating whether to leave it on, & scraping the meat off after soaking like I do with other dried peppers. I hadn't considered the smoke blocking properties of the skin, thanx for pointing that out.
smoked Hatch green chiles?
Today I got my first whiff of roasting chiles. Mmm. Now I'm thinking about new uses for this delight.
When I googled "smoked green chile" I only got hits for smoked meats with green chile. Well I know I can't be the first to try this but I wonder why it isn't done more considering the popularity of chipotle.
I think the distinctive flavor of the Hatch might be overpowered by hickory or mesquite so I'm thinking a milder hardwood, elm or oak.
What do you think? I'll have to wait for the weekend to have time to tend the smoker all day (chipotle recipes recommend a cool smoke, up to 24 hrs, probably won't be that ambitious)
Kohlrabi Coleslaw
My daughter has a bumper crop too. Slaw is a great idea, thanx! I have never cooked 'rabi but it is in the cabbage family & I love cabbage fried in a little bacon fat, so I want to try it that way.
I think raw & chopped it would go well added to tuna salad, mac salad, ect., anywhere you might add chopped raw onion or celery.
And certainly it can be pickled. Alone or with cauliflower, peppers, celery, onions, ect. Or maybe added to chowchow.
pork chop stuffed with cherries
Well I think the cherries will release so much juice that without bread to soak it up you'll end up steaming/boiling your chops. You might be better off just stuffing with the sage & using the cherries in a sauce.
Looking for the correct name of a Sicilian Cookie
Sounds like Guantis (commonly called Wandas) though the ones I've had have icing, usually pink & no cinnamon.
Maybe botteze IS the correct name if not spelling. Sicilians often pronounce "cc" like "tz" such as "salsiccia" as "zazitza. Maybe the spelling is something like botticci (which is a last name)
But you know what? This is YOUR family's recipe so its called whatever you want to call it, IMHO. :)
How do you organize your spice rack/cupboard?
Over the stove, definitely a problem with hot steam rising. But in a drawer or cabinet probably not. Newer ovens have excellent insulation, mine is barely warm to the touch, plus there is the added insulation of the cabinet. And maybe your oven isn't anywhere near your stove/range top. :)
How do you organize your spice rack/cupboard?
Dating is a great idea! Remember whole seed spices last much longer.
How do you organize your spice rack/cupboard?
I have a shallow drawer next to the stove where I keep spices laying down so I can see the label. It works great, pull out the drawer & everything is visible.
I keep seasoned salt, powdered onion & garlic in the front, blends like Old Bay, Tony Chachere's & Cavender's in the back because they're big & not used as often. The rest are grouped loosely by cuisine. If I use them together , they are near each other. Because they are laying down & not all the same height, they do not form neat little rows.
This only bothers me a little.
Cinnamon, nutmeg, allspice, mace, ect (that I use mostly in baking) are kept in a cupboard with vanilla, baking powder, soda & cream of tartar.
Raw Corn Salad recipe?
I love corn relish, but I've never made it. Its corn, onion, & red bell pepper with a slightly sweet vinaigrette. Generally this was canned so I assume the corn was cooked but it would be even better raw, so you could just make a jar at a time fresh.
Fall Baby Shower Menu, please review
I know its crazy but there are actually some people (even women!) who don't like chocolate. Maybe you should offer an alternative dessert unless you know all your guest are perfectly same. :)
