dibob817's Profile
Need help making "crispy" hot pepper pickles
yeah, my bad for not saying "non-idiozed" salt- Ma never added anything else - and the peppers stay crunchy for a year - but I'm sure a "lil extra" couldnt hurt.
Need help making "crispy" hot pepper pickles
i postedd this over a year ago - it is foolproof . GL
"well trust me here - my ma always did this - my whole family (Italians) do it - it works - even tho u will be sceptical.
Just wash them - or any hot pepper - the process is the same - cut the stems down to nubs so they dont injure themselves in the jar - pack them as tight as u can in a glass jar - hopefully 1 with a rubber ring around the lid. (not a peanut butter jar). Use a jar that was previously used for pickles - or olives , etc. when the peppers r all packed , add (per quart) 1 tsp of salt and sugar both, fill the jar 1/2 way with 5% vinegar, top off with as much water as u can get in. Then screw the top on.
Use perfect peppers and they will keep for a yr OUTSIDE OF THE FRIDGE and stay crispy also. Turn the jars upside down a few times to dissolve the sugar and salt - - eat after 2 weeks.
u wont believe how good they r - no processing ever needed with hot peppers - as long as its 50% vinegar - but dont add too much vinegar - 50 % is perfect"
blk and rasberries, do they freeze ok?
just freeze them with as little air as possible - and they will be fine
Help! Any good recipes for someone with a really bad appetite due to illness?
i cant wait to see the replies - as i have the exact same problems as u. good luck - it's a real shame when true hounds cant eat - aint it?
What if I didn't sterilize my canning jars?
what u did is fine and have no worries. I have canned for my entire life and rarely sterilized beforehand; most people i know simply run the jars and covers through the dishwasher first, but doing by hand is fine also.
Enjoy your peaches.
Ice cream thickeners?
yes, I use cornstarch , also - and i am happy with the results.
Overheard... and outraged!
just a heads up -- I am a resident of HHI - no one local actually eats at Benny Hudsons restaurant. Buy the fish at the Hudson store - take it home and cook it, and u will be a lot happier. The restaurant itself is nothing more than a tourist trap with average food and service.
Potatoes that stick - please help!
mine never stick - besides covering the potatoes in a lil layer of oil and seasonings, i also oil the baking sheet - or alum foil - sometimes i turn them and sometimes not , but they never stick - i roast at 375 usually for an hour - dries them out more
Freezing home-grown green beans - advice sought
I dont think the residual water is the problem;I believe u did not blanch them long enough. I always trhew the beans in and waited till the water returned to boil and steam started escaping, then timed it at 4 minutes- then blanched , drained i colander, and froze. The beans turn out fine.
"gourmet" foods you liked as a kid
mine was a long red whole cayenne pepper - fried in a little bit of olive oil in a cast iron skillet - then the 2 eggs added - and (with toast)- that was my breakfast - from when I was like 6 yrs old. No one could believe i could eat that pepper, but i loved the mdearly - and still do.
"gourmet" foods you liked as a kid
LOL - I am Italian, but married a Hungarian woman in 1979 (divorced 20 yrs later tho) - but I digress .... the first time I was at her house, to meet her prents - we had this picnic - all the talk was about this surprise they had for me and how delicious it was . Well, pretty soon, out came the long sticks and the pork fat (bacon, they called it) slabs. They slathered it - the chunk of "bacon' was like 4" square - with paprika (naturally) and God knows what else - garlic and black pepper ,I think. then grilled it and watched the fat drip and - omg , then cut lil pieces off it and gobbled it down. Then back over the fire to cook the next layer and repeated till all was gone. I think I kept a smirk for about 3 weeks , rememebering that display. I forget what they called it and I nevr want to remember it , either.
urgent: canning question (I may need to reprocess jars I just made)
chloe - they are fine - my applesauce leaks out all the time - it is just from overfilling - just wipe off the outside of the jars , or else you can get mold on the jars - which is stil ok - but makes you think twice. If the tops are depressed in the middle - all is well -
dandelion
use a short, stiff bladed knife - dig at an angle next to the dandelion, cutting its root completely thru - about 1/4 - 1/2 ' below the ground surface. Hopefully, u will end up with a rosette of leaves (the whole plant). If u cut it too high and the leaves separate , its still ok. Only do this as soon as spring peeks out - because when the buds form heavily and they flower- they r way too bitter for a salad, which is all i ever used them for. U must then rinse thoroughly and u have the best salad greens imaginable. Oil/ vinegar dressing , and I could eat it everyday.
They can be cooked with pork hocks , also. Other things u can eat are pansies , most flowers, cattails,burdock, lambs tongue, and purslane.
so, a friend has a smoker in his backyard.
Im sure u know all the different woods that can be used - but if u ever wanna just do a very small batch of something - u might try corncobs to make smoke. My dad used them a lot to smoke bacon - he always threw a lil apple and a little cherry wood on top of the cobs - but as i recall, it didnt take a whole lot to do the job.
A (different) Apple a Day.................!
And , I cant believe that no one has mentioned a Greening apple - not good 4 eating out of hand , but u cant beat them for storage purposes - and in baking , they r terrific.
My fav apple will always be a Northern Spy - followed closely by Fuji, and Ark Blk
Wild Mushrooms Looking for a Field Guide
like I said - we picked what we were positive of.
Wild Mushrooms Looking for a Field Guide
well, i certainly disagree. If u can read and follow all clues about the tree it is under - or not - and get a spore print - it is POSITIVELY IDENTIFIED . What more info do u think an expert has?
My wife and I taught ourselves - usint 2 diff field guides and other info - we picked only what we were positive of - we got 100's of pounds ,
We were simply able to read - and follow directions - which most people can do alone.
Real man's drink: who's got rye?
there's a rye served ,I think, only in the northeast - FLEISCHMANNS - i have no clue what style it is , but it was always a favorite of mine. Smooooooooooooooooth.
Lots O' Horseradish
thats also why maple syrup is always boiled outside . the sugar gets on everything
Lots O' Horseradish
2 cups horseradish peeled and cut into 1/2 " pieces - 1 tbl salt - 1 tsp sugar - about 1 cup white vinegar - depending on ur liquid in the horseradish.
put a lil vinegar in blender - add salt and sugar - and a few HR chunks - blend - add more vinegar - more HR - blend - go slow in adding the stuff - so u can tell the consistency u r getting - keep adding till all used up and u have the consistency u want. the HR shouldnt be in "pieces" - it should be basically emulsified. Put in old pickle jars or anything with rubber seal (no peanut butter jars tho ) - fill to top and keep in refrig. It'll keep for a year. At least, mine always did .
Lots O' Horseradish
I both grew and made my own for many , any yrs. First, the recipe should include a lil salt and sugar also. i always used a simple blender with perfect results; I would think a food proc. might over do it and make it mush really easy.
I made about 10 jars every yr for over 20 yrs - if it is kept sealed (I used old pickle jars - anything with a rubber seal on cap - but not peanut butter jars) - I never had ANY go bad.
I think its a ton better than storebought - especially if u grow ur own root and dig it in spring, when it's a lot sweeter.
There is another thread on this site someplace where i gave the exact recipe. I will look up repost for any1 needs it.
Asian Rabbit Recipes?
i have made "bong-bong " rabbit , and love it. basically, u poach the rabbit in water or broth, a little soy , and any spices u want - including star anise. Cool and take all meat off bone, shredding it. Make rice - shred romaine lettuce - or some napa or a combination of greens . Place fairly thick layer of greens on plate - cover with bed of rice - cover that with shredded meat - cover that with peanut sauce - the spicier the better .
Top with scallions, chives etc . and dig in . You will never know it's rabbit - I also do this with duck, chicken (tonight) and also pork.
Which Potato Variety for Salad, and Why?
any young potato is a new potato - can be any color at all - we most often see the red - but that's only because the reds dont grow as large as the other kinds - so a lot of times they r picked early and sold as new potatoes - only because the farmers dont get as large a yield from them if they let them grow to maturity.
Angus Rump Roast, now what
well, lol , u definitely need more meat. After 2# is done cooking , u will barely have 1/4 # / person - u can get a bigger portion from a good hamburger.
Shrimp Cocktail/Cocktail sauce recipe?
sauce is simple - ketchup , horseradish, lemon juice , hot sauce - taste till u like it
Chestnutter-anyone have one?
I'll bet it's serrated - I find a serrated knife very helpful - mainly because u can start a cut w/o it slipping off the nut.
Vinegar questions - white vinegar, does it matter?
I replied to ur first poist about oranges - if it were me , I'd still make the wine - then turn that into vinegar - thats easy to do - just add mother to the finished wine. takesa longer time tho - but u will get a REAL orange vinegar. total time would be close to a year I'd guess.
Help Me Turn Ravioli Recipe Into Stuffed Shell Recipe
i just saw a recipe for raviolis like that - I think it was on the back of the pasta box - ronzoni (i think). I know there was no crab or creme fraiche. Is u want me to look for it - tell me and I will next time i get to the kitchen.
