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Mole...where can I find it...?

No, it was La Fiesta Grande on Colorado. I'm aware of making mole on our own...we've had great luck with mole verde...but everyonce and a while we want to go out and enjoy it without all the effort. We'll try Guelaguetza for sure based on all the recommendations.

Jan 23, 2008
gentry in Los Angeles Area

Mole...where can I find it...?

My husband and I just moved to Pasadena and have come to find out that it seems to be the capital of mediocre expensive food. So besides not finding great spots for reasonably priced meals...we have been searching for truly authentic mole. We're a bit spoiled because we love the 5 + types of Mole they have everyday and the Red Iguana in Salt Lake City...we tried one place in Pasadena that was recommended to us...and not surprisingly...it was bad...mole it was but I think someone used the semi-sweet chocolate as it was sugary sweet. Anyway, PLEASE help us find good mole...verde, negro, amarillo, pipian...anything! And the closer to Pasadena the better!

Jan 22, 2008
gentry in Los Angeles Area

Help! My jelly isn't setting up...?

Here's what happened...due to indecision and lack of time...we left them as they were. We shipped some off to my husband's family and drove with the rest of them to my parents house for the holidays. We renamed them as recommended...and shared that it would be good over ice cream and fruit. We also thought it would be a great syrup to use in cocktails. It has a great flavor when mixed with sparkling water or club soda as well as a lemon/lime soda...add in some vodka...or make margaritas out of it...it s fantastic. On a more successful note...I made some very tasty and unique brittle that went over very well...inlcuding things like rosemary and cashews...all in all it turned out fine! Thanks for all the recommendations...as this will not be my last canning attempt!

Jan 22, 2008
gentry in Home Cooking

Help! My jelly isn't setting up...?

I made some prickly pear and muscat jelly as gifts for christmas...I'm no jelly expert...and unfortunately the jellies are not setting. I'm wondering what I can do to fix it at this point. Can I put the jars back in a waterbath (they're already sealed) and cook them and get them to set that way?
Is it worth taking them all out of the jars and re-cooking the mixture? If I do that, do I need more pectin? How long/what temp does it need to get to for the pectin to set? They're beautiful and they taste good...it's just more of a syrup than a jelly. PLEASE HELP! I've got to get them in the mail in the next day or so!
Any thoughts would be great!

Dec 16, 2007
gentry in Home Cooking