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Blogwatch: Gazpacho
Down in Northwest Florida there is a traditional salad called a Gazpachee Salad made with a hard bread called hard tack, that is soaked in tomatos, cucumbers and onions. Hard tack was used on sailing ships and is very hard so it needs to be broken apart with a hammer -- Makes a GREAT salad!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Green Tomato Relish -- which is Fabulous in Egg Salad -- Spiced Peaches and ALL kinds of herb jelly. I like to experiment!
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Recent Comments | Response to Comments
Popcorn: Do You Err on the Side of Unpopped or Burnt?
the MICROWAVE? On a Foodie Blog? Please use the stove and pop popcorn the old fashioned way -- Then it is PERFECT every time. With only a very little practice -- and Orville Redenbacher this problem is nonexistent.
Blogwatch: Gazpacho
Down in Northwest Florida there is a traditional salad called a Gazpachee Salad made with a hard bread called hard tack, that is soaked in tomatos, cucumbers and onions. Hard tack was used on sailing ships and is very hard so it needs to be broken apart with a hammer -- Makes a GREAT salad!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Green Tomato Relish -- which is Fabulous in Egg Salad -- Spiced Peaches and ALL kinds of herb jelly. I like to experiment!
Popcorn: Do You Err on the Side of Unpopped or Burnt?
Sorry GMF = Genetically Modified Food
Popcorn: Do You Err on the Side of Unpopped or Burnt?
Old Orville got it right . His popcorn is the product of years of research . He modified the corn plant . OMG GMF WAD CAW . [ Oh my God . We are doomed . Call Alice Waters .
Popcorn: Do You Err on the Side of Unpopped or Burnt?
Stovetop popcorn is far superior and not too much trouble to make.
Totally worth it.
Popcorn: Do You Err on the Side of Unpopped or Burnt?
Love slightly burnt popcorn, mmm.
Popcorn: Do You Err on the Side of Unpopped or Burnt?
Burned!!! The best is when the burned, charred sections stick together. If done right they actually turn a little chewy =)
Popcorn: Do You Err on the Side of Unpopped or Burnt?
Im with you Carey:
I'd rather unpopped kernels than burnt ones.
My father has a microwave with THE PERFECT popcorn setting.
Press the Button that says popcorn and when it dings: VOILA!
Not a second too soon or too late! I swear (well almost perfect)~
Popcorn: Do You Err on the Side of Unpopped or Burnt?
As far as a diet technique, burnt popcorn works every time. The smell kills my appetite for hours.
Give me kettle corn any day.
Popcorn: Do You Err on the Side of Unpopped or Burnt?
It really bugs me when there's a lot of unpopped kernels, so I err towards burnt - but only SLIGHTLY burnt, I'm talking, maybe a handful that are slightly burnt. I kind of like those ones! But, if I'm smelling burnt pop corn or half the bag is burnt then it's a no-go. Toss and restart the process.
I have to say though, my favorite part is getting to the bottom of the bag and finding the half popped ones. Even if there's only a crack in the shell, they're the best. Super crunchy!
Blogwatch: Gazpacho
My understanding of "traditional" gazpacho is that tomato, bell pepper, and onion are essential, everything else varies by taste and what you have on hand (though I was taught not to put in leafy greens unless I wanted gray soup), and proportions/texture/liquidness are also extremely flexible.
I've got a blender-full chilling in my fridge right now. Yum! I may have to try that avocado garnish.
Blogwatch: Gazpacho
I would agree that this isn't traditional gazpacho. I'm no expert, but I did live in Spain for 6 months and I ate my fair share of gazpacho while there. I think it's also safe to say that no momma or grandma in the whole of Spain makes it the same way either. Just because it's not traditional doesn't mean it can't be tasty!
Blogwatch: Gazpacho
I´m a big fan of Ree´s, but that ain´t gazpacho, nor anything remotely resembling it, you know. In Spain gazpacho is blended, and every grandmother accross the land would die rather than include zucchini and celery. Where on earth did that idea spring from? Here´s a true version
http://lobstersquad.blogspot.com/2007/06/gazpacho-1012-basic-recipe.html
Blogwatch: Gazpacho
Might want to edit link in story to The Pioneer WomAn.
Cook the Book: Eugenia Bone's 'Well-Preserved'
asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Thank you for participating, and congratulations to our winners:
geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.
Cook the Book: Eugenia Bone's 'Well-Preserved'
My family would be happy with peaches
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!
Cook the Book: Eugenia Bone's 'Well-Preserved'
love to can jams and preserves
Cook the Book: Eugenia Bone's 'Well-Preserved'
pomegranate preserve, that would be great!
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the MICROWAVE? On a Foodie Blog? Please use the stove and pop popcorn the old fashioned way -- Then it is PERFECT every time. With only a very little practice -- and Orville Redenbacher this problem is nonexistent.