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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.

Sep 09, 2008
dibob817 in Home Cooking

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"

Sep 08, 2008
dibob817 in Home Cooking

blk and rasberries, do they freeze ok?

just freeze them with as little air as possible - and they will be fine

Sep 02, 2008
dibob817 in Home Cooking

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?

Aug 09, 2008
dibob817 in Home Cooking

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.

Aug 09, 2008
dibob817 in Home Cooking

Ice cream thickeners?

yes, I use cornstarch , also - and i am happy with the results.

May 25, 2008
dibob817 in Home Cooking

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.

Apr 09, 2008
dibob817 in General Topics

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

Apr 01, 2008
dibob817 in Home Cooking

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.

Mar 23, 2008
dibob817 in General Topics

"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.

Feb 20, 2008
dibob817 in General Topics

"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.

Feb 20, 2008
dibob817 in General Topics

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 -

Feb 15, 2008
dibob817 in Home Cooking

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.

Feb 07, 2008
dibob817 in Home Cooking

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.

Jan 27, 2008
dibob817 in Home Cooking

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

Jan 12, 2008
dibob817 in General Topics

Wild Mushrooms Looking for a Field Guide

like I said - we picked what we were positive of.

Jan 09, 2008
dibob817 in General Topics

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.

Jan 08, 2008
dibob817 in General Topics

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.

Jan 08, 2008
dibob817 in Los Angeles Area

Lots O' Horseradish

thats also why maple syrup is always boiled outside . the sugar gets on everything

Jan 04, 2008
dibob817 in General Topics

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 .

Jan 04, 2008
dibob817 in General Topics

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.

Jan 03, 2008
dibob817 in General Topics

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.

Jan 02, 2008
dibob817 in Home Cooking

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.

Jan 01, 2008
dibob817 in Home Cooking

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.

Dec 28, 2007
dibob817 in Home Cooking

food sayings

got the green apple 2 step

Dec 24, 2007
dibob817 in Not About Food

Shrimp Cocktail/Cocktail sauce recipe?

sauce is simple - ketchup , horseradish, lemon juice , hot sauce - taste till u like it

Dec 20, 2007
dibob817 in Home Cooking

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.

Dec 20, 2007
dibob817 in Cookware

Horrible Roasted Chicken Experience

no - they can be either / or

Dec 13, 2007
dibob817 in Home Cooking

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.

Dec 08, 2007
dibob817 in Home Cooking

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.

Dec 08, 2007
dibob817 in Home Cooking