Does anyone do home canning? I wanted to try canning some pie fillings but I don't want to follow specific recipes. I'd like to infuse some with alcohol. From what I've read experimenting can be very dangerous. Is it because of the ph levels? Could I just test the ph of my recipes to figure out how to process them? I bought a pressure canner that I understand can be used for both methods. Any advice would be appreciated.
I'm considering teaching cooking classes at local meal prep business. Have any of you attended one? What was did you like or dislike? Are you likely to take another one? What do you consider a reasonable price? Demo or Hands on? Thanks for help!
Make the Apple Matzoh Kugel, but cut down on the sugar by half.
Try Emeril's recipe for Caramelized Onion Foccacia on the FN.
Try a quick trip into the microwave just to take the chill off. Follow with the toaster oven directly on the rack to recrisp the crust.
cafepeach
I always buy the diet tonic and can't tell the difference.
I would rent the kitchen and students will pay directly. I also have liability insurance. I'm guessing the students are required to bring their own knives?
Move faster in the kitchen. Making cooking into a race or a game always saves me time.
Try Rioja (gran reserva) with ham. Pinot Noir will work as well.
I must have Pallini Limoncello in the freezer. It's great straight, on the rocks with sparkling water or in a vodka martini.
I'm going to have to go with Martha Stewart's Baking Handbook. I took it out from the library to see if it was worthwhile and had to go buy a copy.
finally! someone mentioned sex so i didn't have to first. i am new around here after all and you know what they say about first impressions :)
the best way to avoid a hangover after a night of heavy drinking is a waffles house steak and eggs with smothered, covered hashbrowns, sex and then sleep. (and in that exact order, unless you want to get a little creative with #1 and #2)
Water and ibuprofen before going to bed.
Water and ibuprofen in the morning.
Drive through Hardees or McD for bacon egg and cheese biscuits, hashbrowns, coke. Drive through Starbucks for coffee.
If I don't have to work, then I go out for pho and go back to bed.
If I'm so hungover I can't even leave the house, then it has to be Sapporo Ichiban beef flavored ramen with two eggs. then back to bed.
@hungrygrl7: Not just Coke from a fountain, but McDonald's fountain Coke. That is the ultimate solution. If I have the energy to make breakfast, a plate of chilaquiles takes care of it too. I can't imagine how good I'd feel if I had the two together.
@Stiv61: Okay, THAT is actually the ultimate solution. A couple of early drinks usually settles things right down.
Caramel Matzah Crunch- the absolute best- google it.
Anything I've ever made of Marcy Goldbman's has been terrific.
I make liver knishes with a mashed potato dough and just saute them and everyone loves them.
... Editing to add that I read the the Serious Eats user profile of "TheJewAndTheCarrot" and realized that I should have addressed my comments to Leah, whose blog posts I regularly read at a couple of places in the blogosphere.
@sixsonnets: Love that recipe and echo Perkymac's response.
@TheJewAndTheCarrot (or whichever rep from that blog comments here): In a similar post to the Serious Eats: Talk blog, quinoa was discussed, in the context of what is kosher for passover. Yay, quinoa. It takes away some of the "Sephardi envy". Also, yours is another blog I regularly read. On Saturday a friend mentioned Hazon and we discussed last year's conference, which neither of attended, so I recommended the jcarrot blog to her.
My mother makes a wonderful fruit compote/pudding casserole. Go see the recipe on my blog- www.andtheeggs.net. It's really delicious!
Good luck and Happy Passover.
For traditionalists, if there are any out there, this recipe makes a sponge cake that's better than any other I've ever had.
Aunt Ida's Passover Sponge Cake
12 eggs, separated
1 cup matza cake meal
1/2 cup potato starch
1 T. oil
2 cups sugar
1/2 t. salt
1 T. vanilla
1 cup orange juice
1. Sift meal and starch together and set aside.
2. Add oil and vanilla to egg yolks. Add sugar and salt while beating.
3. While beating, add orange juice alternately with sifted dry ingredients. Beat until creamy.
4. Beat egg whites until stiff, and fold into egg yolk mixture.
5. Bake at 325 F. for 50-60 minutes in a 12" spring pan if you can find one or a 10" tube pan (bake the remaining batter in an additional small pan.) Test for doneness. Top should spring back when touched lightly. Start checking at 45 minutes. Avoid overbaking.
@sixsonnets
I have yet to successfully make cheesecake on my own. Sad but true. It always cracks in the middle or the chocolate swirl gets too hard or something else happens that kills it. Dohhhhh. BUT... I'll see if my MIL or SIL knows a good filling recipe. ;-)
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