Yes, as others have said, you can remake it. There actually are directions on the internet for jam or jelly that hasn't set.
Also, again as above, use new lids and resterillize your jars, and process for the same amount of time as you normally would. It is not safe to seal them without a waterbath, that also means no wax seals.
The specks annoy me, however I do like green mint ice cream (which bothers my mom...).
If I have to have vanilla, I prefer the French Vanilla from Vic's in Sacramento. (they have two vanillas)
I am another person who buys a lamb every year. I do notice it in the stores, but it seems to be very rare that I see anything but lamb chops, but like others have said, ask the butcher. My parents special order things from their local butcher all the time.
Another option, in addition to trying to find a market that caters to Mediterranians is to check for a market that caters to Hispanics, you might find either lamb or goat there. Goat has a very similar taste to lamb. (my dad's family is from Croatia, and we grew up eating both, I've since been able to get goat from friends who raise them)
"I was a bit surprised that some of you don't know the price of cherries are 3.99 and so forth."
here they aren't. They're someplace around $2.50 because it's cherry season and they're grown around here. I find that prices change so often that I can't remember the current price. Even my animal feed is changing price- it recently went up $3 a 50# bag! I shop for what I want, unless it's too expensive- I will sub in some areas with lesser priced items, they're not always poorer quality, and I won't buy the ones that are poor quality. Price does not always equal quality. I'll also just not buy something entirely if it's too expensive.
I tend to shop farm stands and farmer's markets to get good deals on produce, and I have meat stored in the fridge that I bought in bulk or when it was on sale. (my parents and I split a lamb earlier this year)
Found a wikipedia article about Vics...
http://en.wikipedia.org/wiki/Vic's_Ice_Cream
There is a lot of California north of San Francisco.
I really like Vic's on Riverside in Sacramento, it dates back to the 1940's, and still has a lot of original "parts." Burr's on Folsom is owned by a former Vic's employee and uses ice cream from Vic's.
It's the cornish miners working in the gold mines that brought them here...
I have to admit that I'm lazy and usually buy cornish pasties- but I've found a good place in a town I drive through a couple times a month at least. (yes, they can be bought in the US!)
I don't see why you can't just use a pie crust without sugar and fill it with savory toppings.
This is the knife I use the most in my kitchen. http://int.jahenckels.com/453jahenckels_international
I do get annoyed with the people who say you only need "one knife." I'm sorry, but I don't use the same knife for chopping veggies and herbs as I do for peeling fruits, slicing bread or carving meat.
I realized the other day that I do a lot of stuff by sound. It's no surprise, since I'm a music teacher. Not only do I listen to the sound of stuff cooking (I just was listening tonight to see if the turkey tenderloin and potatoes were cooking right) but I listen to the sound of filling things up. I realized the other day that I know that my water bottle is about full from the way the pitch of the water changes.
We usually do 10 minutes on a side and then finish it in the oven for 20 minutes. A new twist on this is a comment from my MIL in Wisconsin when my husband mentioned how hard it was to find lamb down here. She said, "Well, it's such an ethnic meat, there's probably no call for it there!" I did get the lamb and it is marinating now--yummmmmmm
I agree on the grill time: ours took about an hour. It came rolled and netted, we unwrapped it to season, then simply folded it in half so it was about 3" thick in general.
I have never met a cut of lamb where I didn't savor every last bite! Yum!!
I Love lamb, one of the few red meats i can eat still. almost never buy chops though, my mom had this thing about grilled lamb chops when i was growing up, grilled untill so well done it made you cry. I usually can find lamb in the regular grocery store but often I'll go to Sams, big bulk store similar to Costco, and buy my lamb there because of the fast turn over they have.
The new chef at the formerly good French restaurant I worked at made, for a special one week, veal scaloppini with an grapefruit avocado sauce.
I left town shortly thereafter.
I'd have to agree that a lot of the foods mentioned above predated the '80s by a lot. Even microwave ovens for home use were a '70s thing. My grandmother got an original Radarange when they first came out. She remodeled her kitchen around a built-in model. This was in '73.
I was with her when she saw it demonstrated at an appliance store. It was like magic. The demonstrator put little slices of hot dog on a PAPER plate, covered it with a paper towel and it was sizzling hot in THIRTY SECONDS! Unheard of!
The good news is that the microwave (that is now 35 years old!) still works beautifully. It had to have a broken dial replaced a decade or so ago and the repairman tested it for leaks. It was still leak-free! They sure don't make 'em like they used to.
i think is more a function of the writer's age, than the food itself.
i associate many of those items with the 70's. and one or 2 w/ the 60's
Target has a great selection of economy knives that won't run you more than $50. I've seen Cuisinart, Henckels, and Wusthoff. Also, although I'm not a fan of Rachael Ray, I've tried the Furi knives that she endorses and they're pretty good. My aunt bought a set and she really loves them.
I've a fan of Wusthoff Classic, which are a little pricier, but well worth it. For me, it was worth it to spend $100 on a knife that I love and I know I'll have for a long time. Think of it as an investment. (Plus, they just look sort of cool!!)
@lemons...Thank you so much for answering my question! I am pastry challenged. That cheese-and-onion empanada sound amazing...mmm
Stacey.
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