Wow.
Magnificent, and mouthwatering.
Looks absolutely amazing.
What method, or recipe, do you use?
Got a tip for us?
Let us know
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Food, Glorious Food
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Wow.
Magnificent, and mouthwatering.
Looks absolutely amazing.
What method, or recipe, do you use?
Thanks for the nice comments. We use about the same ratio of ingredients and methods every year which is 8 lbs tomatoes to 2 lbs Jalapenos to 1 lb onions. Of course the tomatoes are peeled, peppers de-seeded and everything is chopped then heated. To the jars we add 1/8 tsp each of salt, acid and garlic powder and then everything is pressure canned for 30 minutes.
We have switched it up over the years with different peppers, real garlic, lime, roasted peppers etc...
Mostly we use it as a base for chili, curries, stews but it is also good just to eat.
Ah.
I adore anchovy paste; brilliant on toast......actually, on almost everything.
But then, I love anchovies; they go into fish sauces, soups, dishes, pasta dishes, and some dishes with eggs; I love their umami flavour.
Mind you, I'm equally capable of devouring them straight from the jar, or tin.
Many thanks for this; sounds absolutely mouth-wateringly delicious.
Years ago, my mother and I made some tomato chutney together.
We found an old 60s recipe (maybe even a 40s/50s recipe, anyway, it was in an old cookbook, and she recalled that my father - who had a very sweet tooth - had loved it when she made it shortly after they were married) which I thought had too much sugar, so - after some discussion, at my suggestion - we halved the quantity of sugar & the results were delicious.
I cook a lot of Asian dishes, and sometimes use msg as a way to increase umami and decrease salt usage. Usually, I use Vietnamese fish sauce made from anchovies. However, anchovy paste sounds like a good idea too. Any particular brand you recommend?
Fish sauce is a must with Asian dishes, but I also use anchovies melted into whatever oil I use for the cooking (along with minced garlic and finely chopped onions).
I've run out of anchovy paste, but will let you know the I get around to re-stocking; for now, I tend to use Ortiz anchovy fillets.
Good alternatives to salt (for health reasons) are anchovies , fish sauce, and shrimp stock (boil shrimps with head on).
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I've made shrimp stock with the heads and shells of shrimps, then strained the resulting liquid; a little time consuming and labour intensive, but very tasty.
Dinner will be a pasta, broccoli, onions, anchovies, and garlic dish (full recipe in the "dinner" thread).
My Cajun wife always told me that they only made shrimp stock once or twice a year, they just made alot of it and froze it, I really thought she was making it up, but sure enough shrimp stock does freeze pretty good, and then you can have it all year even when raw shrimp aren't really affordable. (Yes I have to admit to having about 4 gallons of it in the big freezer)
-Tig
That is a brilliant idea.
Another good idea is to pour a real good (fish) stock into ice cube containers, to freeze, and then, one can simply remove as much (or as little) of it - in the form of individually frozen ice cubes of stock - into whatever dish (or recipe) calls for this.
Canned some Roma tomatoes over the weekend, 1/2 bushel.
High quality fresh corn probably some of the last of the season. In this area we are lucky to have many farmers that will pull the corn and sell it the same day, no days old corn makes a huge difference in that great corny flavor.
Tip: Your corn bottom (were it breaks off from the stalk) should be bright colored and fresh looking (no dry or brownish looking bottom, reject this corn) to get the best flavor.
Tip: Your corn bottom (were it breaks off from the stalk) should be bright colored and fresh looking (no dry or brownish looking bottom, reject this corn) to get the best flavor.
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Ribs cooked over an open fire are amazing.
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My favorite restaurant finally reopened under a new name. Unfortunately my favorite dish did not make the transfer, but everything was still delicious. Especially the chocolate mousse.
Lasagna made with smoked brisket bolognese and ricotta fondue.
Halibut
Halibut
Sausage Sandwich anyone, made with finest Cumberland Sausages? A British NW Classic.
