Found a recipe for cowboy candy that sounded awesome-- we love jalapenos-- fresh, raw, candied, in salad, salsa, and especially as cowboy candy BUT when i made the recipe, after i put the "candy" up in jars, the sugar turned to a somewhat crispy-crunchy state. Wonder what i did wrong? do i add some white corn syrup to the mix? Seems like the proportions were about 2 cups sliced jalapenos to 1/2 cup water and 1/4 cup sugar-- bring the water and sugar to a boil then add the peppers and cook a few minutes--maybe i am off here; when the proportions are correct, this is the absolute best condiment you could ever hope to find. Any ideas?
i had a fantastic bunch of popcorn made by a vegetarian friend who somehow got a fair amount of nutritional yeast to adhere to the popcorn. AWESOME. Can anyone give me some pointers about how you get this stuff to taste so great?
First time to try to make quince jelly. I have done lots of canning and preserving but this has me sad. The recipe called for no added commercial pectin, I followed the recipe to a "t" and it hasn't set yet. (24 hrs in jar). Can i reheat and add some commercial pectin? Do i just have some beautiful quince syrup now or what? I absolutely hate to waste this because it looks and smells so wonderful!
I love curry dishes whether simple or complex-- you say curry and i say yum! I have a tendency to cook a lot of vegetarian dishes and am curious about some curries that contain some meat.
So here i sit, typing away thru the tears... a fig chutney recipe gone terribly, awfully bad. Plenty of beautiful figs from the tree in my backyard, made plenty of preserves already and found a great sounding recipe for chutney made with RED WINE vinegar. Ok, i sez,no problem. I make pickles and all sorts of vinegar based things in my huge aluminum pot. Oh, WHITE vinegar. Hindsight is 20/20, right? I woke this morning to find an icky greenish scum all over the top of my pot of chutney. Obviously, all going to file 13. Anyone else have experiences like this? I dunno if the pot is ruined as well as the chutney... I am not an avid fan of cooking in aluminum to begin with but this pot was just the perfect size for a large batch of preserves or pickles or whatever. Oh well. Live and learn. (and but larger stainless steel pot).
Years ago when i lived in Louisiana, we frequently ate pickled shrimp.Totally fantastic. Unfortunately i never watched the prep or obtained a recipe; i do know that what we feasted upon didn't have oil as an ingredient; all of the recipes that i have found and tried have oil in the mix and this makes the texture of the shrimp unpalatable to us. Any suggestions?
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