Thanks everyone! Last week I tried a recipe from here for "Sloppy Joe's." It was very good, except for being a little too spicy. Not wanting to end up with a totally different recipe by adding this and that and then some more of this, I tried the honey. It does work. So I'll go back to what works. Thanks so much, and by the way, it was my hubby that made the chili, I was just trying to protect his little feelings!LOL! Thanks again
Don't forget the hut Jolokia, or Ghost Chile, which is in the range of one million units! It was, until recently, the hottest known chile, but has been edged out by the Trinidad Moruga Scorpion, which has 1.2 million units of heat.
Pumpkin and banana are VERY wet. If you seal them up airtight, they will often weep. Also, it depends on the amount of sugar; sugar is hygroscopic (it attracts water from the air), so very sugary baked goods with a dense crumb will often get damp in humid environments (you see this in cookies when they lose their crispness).
[quote:dd295a6e91="bitchiecupcake"]I can't handle the taste of Pizza Hut pizzas. My daughter's ex-boyfriend said that everything is prepackaged and *fake*, whatever that means... but ooohhh, the cavatini. I still remember that dish after about 24 yrs, lol. I never see it on the menu anymore, so its just breadsticks and sauce for a quicky on the way home occasionally.[/quote:dd295a6e91]I guess by now it sounds like I'm a big fan of Pizza Hut and that I'm trying to defend it. Well, I don't really care that much about it but I do believe in the truth. I don't know what your daughter's ex-boyfriend's base for his statement is but I sure haven't noticed any changed in the past 20+ years. 22 years ago when I managed a P.H. we served very few, "Fake" or, "Prepackaged" foods. The only things I can remember that came prepackaged were the frozen meatballs, the, "Beef topping", the, "Pork topping", and the, "Verona" sliced meatballs and sauce that were for the, "Priazzo" stuffed pizza. We made the dough fresh daily and threw out what we didn't use. We made the sauce from canned tomato sauce and packaged spices. The cheese came pre-grated but it was 100% real cheese and was frozen. Freezing cheese is fine and in my opinion doesn't affect the quality of mozzarella. All of the veggies were delivered fresh from a local produce company. I'll admit that I don't know exactly what they do at P.H. restaurants anymore but I do know that I can't detect any difference in flavor from then to now. And my definition of a, "Food Snob" is a person who dismisses a certain food because of how it's made without regard to how it tastes. I think P.H. pizza still tastes good. Great? No, but it's pretty good and the Pan and Thin and Crispy crusts are unique in the chain pizza world. Like them or not, there's nothing else out there, (Chain) that tastes like it. I'm not so sure that citing, "My daughter's ex-boyfriend" as a source of reliable info is the best choice. :roll: :wink: . But I suppose you could take his word for it as easily as you could take my word for it. Does he also claim to get headaches from MSG and believe that the more you shave the faster and thicker the hair grows back? :lol: :wink: Just kidding.You say you, "...can't handle the taste of Pizza Hut pizzas", what do you mean? I realize that everyone has different tastes but I can't think of anything about Pizza Hut pizza that would be offensive to any normal pizza eater. The crust is made from flour, water, salt, yeast, oil, and some dough conditioners. The sauce is just like that made in any other chain. The cheese is real and the meats and veggies are pretty much like anywhere else's. I can see where it probably won't be a favorite but I can't think of anything about it that would make someone say they, "Can't handle it". Hmmm...Ok. :? :?: Bruce
[quote:6f5446516a="Chef 1163315"]what is white almond bark?or the chocolate almond bark?where can i buy that? :)[/quote:6f5446516a]Hi and welcome to the forums, chef. Nice to meet you! :) Did you know that you can choose a more personal and unique name to go by than a random number or a blank? Click on MY ACCOUNT at the top of the page, make the changes you'd like, scroll down and SAVE CHANGES. If you'd be more comfortable with a number, that's absolutely fine. It's just [i:6f5446516a]much[/i:6f5446516a] easier for us to communicate with you in the forums if you [b:6f5446516a]remove the # sign. [/b:6f5446516a]Please click on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=278153][color=darkred:6f5446516a][b:6f5446516a]FAQ's and Additional Information[/b:6f5446516a][/color:6f5446516a][/url], a thread full of clickable links and explanations that you'll find invaluable as you start to move around the site."Bark" is an artificial chocolate or vanilla candy coating used to [i:6f5446516a]make[/i:6f5446516a] a treat called almond bark and can be found at most grocery stores near the chocolate chips. You can use chocolate chips and white chocolate chips if you don?t have almond bark, but I have found that almond bark melts better and is easier to work with. [img:6f5446516a]http://i157.photobucket.com/albums/t70/drakecaro/armelle%20jewelry/bark.jpg[/img:6f5446516a] [img:6f5446516a]http://i.ehow.com/images/GlobalPhoto/Articles/4668078/mintchocolate1b_Full.jpg[/img:6f5446516a]FYI, you can click on an item in a recipe's ingredients list and be taken to the Kitchen Dictionary entry for that item.
[quote:d905e7696b="Um Safia"][b:d905e7696b]what great advice! [/b:d905e7696b]One thing I'd like to add ~always store raw meat/poultry on the bottom shelf of a domestic fridge.....NEVER above cooked food.[/quote:d905e7696b]That's exactly what I do, and also in my standing freezer for the very reason that if there's a power outage, the meat that may thaw won't drip juices onto other food and contaminate everything in the refrigerator/freezer.We also just got new granite countertops and along with that new sink and faucet. I choose the Delta Touch2O faucet. Cuts down tremendously on contaminating areas around the sink. I love it, works like a charm and it along with the automatic soap dispenser if I have "chicken hands" I don't have to touch a thing in order to wash my hands.
Dear Zeldaz,Thank you for your tips! I unfortunately do not have a canner but do have a large stockpot and I believe I have a rack somewhere that might fit in the bottom of the stockpot to elevate the jars. I wasn't sure if I should prepare this jam recipe using the rack seeing as the recipe didn't call for it but was worried about the jars being in contact with the bottom. Thank you again!
[quote:9e96c54f08="paleface2004"]Delicious Tomato Salsa (Recipe for Canning) I am new to the world of canning and I do not understand exactly what I am supposed to do when it says COLD PACK for 10 minutes. Do I put my filled jars in a hot water bath for 10 minutes? :oops: [/b][/quote:9e96c54f08]If one is following current USDA canning guidelines, the directions should more properly be written thusly:[i:9e96c54f08]1. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. 2. Dip in cold water, slip off skins, and remove cores. 3. Chop all the vegetables and place them into a large saucepan. 4. Stir in next six ingredients. 5. Mix ClearJel with a little water until smooth; add slowly to chopped vegetables. 6. Heat to boil and simmer 10 minutes. 7. Fill jars, leaving 1/2-inch headspace. 8. Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet[/i:9e96c54f08]One does not necessarily need a specialty boiling water bath pot. All that is is a stockpot big enough to hold the jars covered by at least an inch of boiling water. You'll want to protect the bottom of the jars from coming into contact with the bottom of the pot because they can break from thermal shock. If you don't have some sort of metal rack that fits in the bottom of the pot, you can use a teatowel.ClearJel is an item that generally needs to be specially mail-ordered as its not commonly available at stores. If I were in your shoes as a new canner, I'd find a recipe that did not call for things I couldn't get easily. I can recommend Wonderful Salsa or Zesty Salsa for Canning (clickable links) as an alternative.Most of our members are North American and we generally advise new canners/bottlers to follow the USDA/NCHFP (National Center for Home Food Preservation) guidelines for optimum, shelf-stable food storage safety.Maybe you'll find these links helpful:[url=http://www.food.com/bb/viewtopic.zsp?p=5027247]Altitude Affects Canning/Bottling/Preserving[/url][url=http://www.food.com/bb/viewtopic.zsp?t=313819]USDA 2009 Guide To Home Canning[/url][url=http://www.food.com/bb/viewtopic.zsp?p=5189023#5189023]Getting Started ~ Checking Equipment ~ Stocking Up[/url][url=http://www.food.com/bb/viewtopic.zsp?p=5259572#5259572]Canners and Methods NOT Recommended and Why[/url][url=http://www.food.com/bb/viewtopic.zsp?p=4770370]Label Jars Smart[/url]Much of this advice is predicated on the new canner/bottler being able to access the recommended equipment which is not always the circumstance for members located in other parts of the globe. North American guidelines might not be for you if that's the case.For preserving outside North America, take a look at: [url=http://www.food.com/bb/viewtopic.zsp?t=359162]BRITISH BOTTLING METHODS[/url] and www.pickleandpreserve.co.uk for some terrific recipes and tips (the tabs at the top of the page). Whichever recipe you end up trying, reviews are very much appreciated. You should note any observations, changes or substitutions in your recipe review so that future cooks can benefit from your experience.Please click on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=227747][color=red:9e96c54f08]How to Write Great Recipe Reviews[/color:9e96c54f08][/url] for some terrific tips.I'd like to invite you over to our Canning/Preserving/Dehydrating forum. There are loads of folks that would just love to meet you and who would be an invaluable resource for you. Click on COMMUNITY at the top of the page to get to it and the rest of the more than 50 forums available for your enjoyment.Welcome to the forums. It's nice to meet a new friend. :-)
[quote:d21ad6b7f9="food4stuff"]Mom's Best Tomato Soup Canning Recipe Are you using a pressure cooker or is this a hot water canner that you are using? I am so new to this and it is confusing when the recipe uses terminology as canner and it does not distinguish between hot water canner vs pressure canner. Sorry if I have not expressed it well enough. Thank you[/quote:d21ad6b7f9]Hi and welcome to the forums. You expressed your question very well.To answer your question, this recipe is calling for BWB (boiling water bath) processing. If a recipe calls for pressure canning, it will say something like 15 pounds of pressure for 75 minutes (as an example).FYI, this is an heirloom recipe that no longer meets the latest USDA/NCHFP (National Center for Home Food Preservation) guidelines because items thickened with flour or containing dairy (butter) are not currently recommended to be canned.If you wish to follow the most recent guidelines, I can recommend Garden Tomato Soup-Canning, Tomato Soup - Canning recipe, or Chicken Mexican Soup ( for Canning ) as alternatives. They're easily made into cream soups by adding a light white sauce to the soup when reheated for serving.Most of our members are North American and we generally advise new canners/bottlers to follow the USDA/NCHFP (National Center for Home Food Preservation) guidelines for optimum, shelf-stable food storage safety.Maybe you'll find these links helpful:[url=http://www.food.com/bb/viewtopic.zsp?p=5027247]Altitude Affects Canning/Bottling/Preserving[/url][url=http://www.food.com/bb/viewtopic.zsp?t=313819]USDA 2009 Guide To Home Canning[/url][url=http://www.food.com/bb/viewtopic.zsp?p=5189023#5189023]Getting Started ~ Checking Equipment ~ Stocking Up[/url][url=http://www.food.com/bb/viewtopic.zsp?t=324980][color=red:d21ad6b7f9]Glossary ~ Canning/Freezing/Preserving/Dehydrating[/color:d21ad6b7f9][/url][url=http://www.food.com/bb/viewtopic.zsp?p=5259572#5259572]Canners and Methods NOT Recommended and Why[/url][url=http://www.food.com/bb/viewtopic.zsp?p=4770370]Label Jars Smart[/url]Much of this advice is predicated on the new canner/bottler being able to access the recommended equipment which is not always the circumstance for members located in other parts of the globe. North American guidelines might not be for you if that's the case.For preserving outside North America, take a look at: [url=http://www.food.com/bb/viewtopic.zsp?t=359162]BRITISH BOTTLING METHODS[/url] and www.pickleandpreserve.co.uk for some terrific recipes and tips (the tabs at the top of the page). Recipe reviews are very much appreciated. You should note any observations, changes or substitutions in your recipe review so that future cooks can benefit from your experience.Please click on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=227747][color=red:d21ad6b7f9]How to Write Great Recipe Reviews[/color:d21ad6b7f9][/url] for some terrific tips.I'd like to invite you over to our Canning/Preserving/Dehydrating forum. There are loads of folks that would just love to meet you and who would be an invaluable resource for you. Click on TALK AND TIPS at the top of the page to get to it and the rest of the more than 50 forums available for your enjoyment.Welcome to the forums. It's nice to meet a new friend. :-)
[img:44af5ced80]http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/mapleleaf.jpg[/img:44af5ced80][img:44af5ced80]http://i23.photobucket.com/albums/b399/susied214/clip%20art/goldline.gif[/img:44af5ced80][img:44af5ced80]http://i11.photobucket.com/albums/a176/ookatie/Apan.jpg[/img:44af5ced80] [url=http://www.food.com/bb/viewtopic.zsp?t=345503]Roasting Pans[/url]A roasting pan can be used for many cooking needs. Not only is it perfect for roasting a turkey, but a roaster can be used for many other meals or large batch cooking. There are many roasting pan styles and various sizes to accommodate every need they are really a very versatile pan! Join us in the [b:44af5ced80]Kitchen Gadgets and Appliances Forum.[/b:44af5ced80][img:44af5ced80]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/turduckensm.jpg[/img:44af5ced80] [url=http://www.food.com/bb/viewtopic.zsp?p=5287021]Turducken Demonstration[/url]Have you ever wondered about a turducken? Wow your family this year with a layered Chicken in a Duck in a Turkey! Turducken is not difficult to make, but it is a little time-consuming. Rita has shared the process with photos and instructions in the [b:44af5ced80]U.S. Regional Cooking Forum.[/b:44af5ced80] She is available to answer questions & hopes you will drop by to share your experiences too. [img:44af5ced80]http://i23.photobucket.com/albums/b399/susied214/clip%20art/goldline.gif[/img:44af5ced80][img:44af5ced80]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/sgifts.jpg[/img:44af5ced80] [url=http://www.food.com/bb/viewtopic.zsp?p=5288707]Holiday Gifts From The Heart; Expressions Of Love[/url][i:44af5ced80]Giving is what makes the midwinter holidays such a heartwarming season. So much time and care is spent selecting the "perfect" gift for those on our list that it can be expensive and stressful. You can save money and reduce the stress of rushing around overcrowded malls looking for the perfect gift by giving easy-to-make homemade gifts in a jar. The [/i:44af5ced80][b:44af5ced80]Canning Forum[/b:44af5ced80][i:44af5ced80] invites you to join the fun.[/i:44af5ced80][img:44af5ced80]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/novtotmsm.jpg[/img:44af5ced80] When you make gifts to give to family and friends whether its for someone�??s birthday, Christmas, Hanukkah, New Year, Anniversaries or any special occasion - it comes with a warmth of wanting to give someone something special. There are many ways that you can make gifts from your kitchen! from Preserves, Pickles, Jams, Biscuits and Cookies, Sweets and Candy and much more. TOTM this month is packed full of wonderful ideas, suggestions and great recipes to help you produce many delightful gifts.With everyone trying to make money stretch that bit further DIY is the way to go, so do come and join us. We have many ideas and always welcome yours as well - its simple just [url=http://www.food.com/bb/viewforum.zsp?f=56]CLICK HERE[/url][img:44af5ced80]http://i23.photobucket.com/albums/b399/susied214/clip%20art/goldline.gif[/img:44af5ced80][img:44af5ced80]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/cranberriessmall.jpg[/img:44af5ced80] [url=Cranberries are one of the three major fruits native to North America (the others are blueberries and Concord grapes). Cranberry Vines are perennial and do not grow in the water! Cranberries grow on low-lying vines in sandy �??bogs,�?? which are flooded for wet-harvesting in the fall, then re-flooded for the duration of the winter to protect from cold weather damage. They are also the featured jam/ jelly this month in the [b:44af5ced80]Canning Forum[/b:44af5ced80]. [img:44af5ced80]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/gamefish.jpg[/img:44af5ced80] [url=Shark!!!!! Just kidding, however if teeth at the end of your fishing line is your thing... You will be thrilled with the feature this month in the [b:44af5ced80]South American Forum[/b:44af5ced80]. Jump in�?��?�.. the water�??s fine online! [img:44af5ced80]http://i23.photobucket.com/albums/b399/susied214/clip%20art/goldline.gif[/img:44af5ced80][color=white:44af5ced80]xxxxxxxxxxxxxxxxxxxxxxxxx[/color:44af5ced80][color=darkred:44af5ced80][size=24:44af5ced80]~~Fun in the Community Forums~~[/size:44af5ced80][/color:44af5ced80][img:44af5ced80]http://i729.photobucket.com/albums/ww293/Lalaloula/Banners/SpainNovemberBanner4-2.jpg[/img:44af5ced80] [url=http://www.food.com/bb/viewtopic.zsp?p=5286623#5286623]Grapes![/url] [color=purple:44af5ced80]While winter is slowly arriving again and with it cold and darker days, the last remnants of a warm and sunny summer are making their way into the supermarkets- Grapes. So come and join us in the [b:44af5ced80]Spain/Portugal forum[/b:44af5ced80] to cook with these luscious little gems. [/color:44af5ced80][img:44af5ced80]http://i91.photobucket.com/albums/k299/Mayana_2006/AfrSpiceBannerCalendar.jpg?t=1287753736[/img:44af5ced80] [url=http://www.food.com/bb/viewtopic.zsp?p=5285359] THE SPICY DISH GAME[/url] The November winds are blowing~ so how about making a spicy main dish to warm the tummies around the dinner table? Spices are used liberally in main dishes in most African countries, whether meats, fish, fowl, or vegetarian. The [b:44af5ced80]African Cooking Forum[/b:44af5ced80] is the place to find a new spicy favorite! [img:44af5ced80]http://img.photobucket.com/albums/v726/annacia/family-affair.jpg[/img:44af5ced80] [url=http://www.food.com/bb/viewtopic.zsp?p=5286036#5286036]Family Affair[/url]November is National Diabetes Month. This month the [b:44af5ced80]Diabetic Cooking Forum[/b:44af5ced80] are choosing to celebrate ourselves, our families and our friends who have diabetes. Often one feels that a diagnosis such as this is a life sentence to tasteless meals coupled with multiple health problems. So much progress has been made in the area of treatment and awareness that anyone with diabetes can lead a healthy, productive life. In celebration we will be hosting a tag game to celebrate.[img:44af5ced80]http://i733.photobucket.com/albums/ww333/Debbwl/Banners/November3-1.jpg[/img:44af5ced80] [url=http://www.food.com/bb/viewtopic.zsp?p=5287464#5287464]5 A Day![/url]How do you 5-A-Day? Please come Eat Well in November with the [b:44af5ced80]Photo forum.[/b:44af5ced80] With the holidays quickly approaching November is the perfect time to whip up some tasty healthy meals that show your family how much you love them.[img:44af5ced80]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/ochoriossmall.jpg[/img:44af5ced80] [url=Ocho Rios may not be the first city you think of when Jamaica crosses your mind, but its picturesque landscape and first-rate attractions are making it one of the fastest growing tourist destinations on the island. Join the virtual tour in the [b:44af5ced80]Caribbean Forum[/b:44af5ced80]. [img:44af5ced80]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/indon2sm.jpg[/img:44af5ced80] Indonesian food is full of flavour, colour and a balance of spice. Come join us in the [b:44af5ced80]Asian Forum [/b:44af5ced80]for the [url=http://www.food.com/bb/viewtopic.zsp?t=344207]Invitation to Indonesia[/url] tag game.We are having this game spill over into November. :)[img:44af5ced80]http://i23.photobucket.com/albums/b399/susied214/clip%20art/goldline.gif[/img:44af5ced80][color=white:44af5ced80]xxxxxxxxxxxxxxxxxxxxxxxxx[/color:44af5ced80][color=darkred:44af5ced80][size=24:44af5ced80]~~Fun in the Contest & Events Forum~~[/size:44af5ced80][/color:44af5ced80][img:44af5ced80]http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/smcraze-3.png[/img:44af5ced80]Are you ready to go Craze-E? Our next recipe contest starts soon! Mark your calendar now and plan to go Craze-E. :lol: :lol: Create a Recipe: Fri, Nov 12th- Nov 23rdRecipes Revealed: Tues, Nov 30thCooking Period: Tues, Nov 30th-Thurs, Dec 16thReview Period: Fri, Dec 17th- Mon, Dec 2othWinners Announced & Photo Posting: Dec 23rd[color=white:44af5ced80]xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx[/color:44af5ced80] [color=darkred:44af5ced80][size=24:44af5ced80]~Swap Calendar~[/size:44af5ced80][/color:44af5ced80][b:44af5ced80][color=gold:44af5ced80]November[/b:44af5ced80][/color:44af5ced80]Holiday Card Swap hosted by Maya's Mama Calendar Swap hosted by Diana #2Stocking Swap hosted by 4H MomSecret Santa Swap hosted by Florida Native[b:44af5ced80][color=gold:44af5ced80]December[/b:44af5ced80][/color:44af5ced80]No swaps are scheduled[b:44af5ced80][color=gold:44af5ced80]January 2011[/b:44af5ced80][/color:44af5ced80] Herb & Spice swap hosted by bigbadbrenda Cookbook Swap hosted by AZPARZYCH ;arrow: click here: [size=22:44af5ced80][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=216049]Swap Policies ~ Please Read Before Signing Up![/url][/size:44af5ced80]Would you like to host a swap? New or returning; no places are automatically saved. Please contact Susie D to reserve a spot on the the swap schedule. :D[img:44af5ced80]http://i23.photobucket.com/albums/b399/susied214/clip%20art/goldline.gif[/img:44af5ced80]
(Oh dear, someone found this old thread! Must say I read some of the stories again -- so funny!) :lol: Jasmine, I'm not a lamb/beef/pig liver eater either, but I'll eat it if well prepared. Your poor mom's must have been pretty awful! I wonder what happened to the furniture you messed up with the meat?? :rofl::rofl:
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These kitchen tips are from a variety of vintage books, cookbooks and magazines from past decades. Many of them are from women who would send in their tips to share with each other, they were quite resourceful back in the day!:arrow: To keep cheese from getting hard, cut off enough for immediate use and spread the remaining portion with a thin film of butter or margarine. Put it in refrigerator. This keeps out the air and prevents the cheese from drying out. :arrow: To rid your ham of the rind: Slit the rind lengthwise on the underside before placing it in the roasting pan. As the ham bakes, the rind will pull away and can be removed easily without lifting the ham. :arrow: To thin a small portion of peanut butter, use orange juice. It makes it spread much easier and adds taste appeal. :arrow: A corner cut from an envelope and pierced at the point makes a good funnel for filling salt and pepper shakers. :arrow: Sprinkle pantry shelves, window sills, and door sills with a mixture of red pepper and sage to rid them of ants. :arrow: For a novel sandwich spread, try mixing caraway seed or celery seed in cottage cheese. Add salt and enough cream to make the mixture spread easily. :arrow: To clean and freshen wooden chopping blocks, counter or rolling pins, sprinkle table salt on these surfaces when they are wet and scrub dry. :arrow: Bread crusts are ideal for cleaning the meat grinder; then add to the meat dish for flavor and stretching food. :arrow: Give your children a surprise in their popcorn balls the next time you make them. Take a lollipop and shape the popcorn around the top. Helps keep children from having those sticky hands which give Mother those wash day blues. :arrow: A smooth shiny egg shell is a sign of old age. Fresh eggs have a chalky rough shell :arrow: When in doubt about an egg, make this test: add 2 tsps. salt to a cup of water and put the egg in it. A fresh egg will sink, a doubtful egg will float. :arrow: Lemons will stay fresh longer if you store them in a bowl of cold water in the fridge. They�ll keep up to 3 months this way. :arrow: To keep a recipe book or card clean while you're cooking, place it under an upside-down glass pie plate. The curved bottom also helps to magnify the print. :arrow: Leftover beef stew can be blenderized to a puree and used as a base for Scotch broth and other soups. :arrow: A little salt sprinkled in the frying pan will keep fat or lard from splattering. :arrow: Getting the catsup out of the bottle: insert a drinking straw, push it to the bottom of the bottle, and then remove. Enough air will be admitted to start an even flow. :arrow: Separate hamburger patties bound for the freezer with the wax paper liners from old cereal boxes, cut to size. Nice and thick, they peel off the frozen patties without ripping. :arrow: Warm Brazil nuts in the oven before cracking them. :arrow: For a quick, refreshing dessert: stir 1 cup dairy sour cream into a pound of frosty cold seedless green grapes. Sprinkle with brown sugar. :arrow: Stuffing poultry is a snap if you put the dressing into a well-greased cheesecloth bag before packing it into the cavity. You'll get every smidge out. :arrow: To prevent your cream pitcher from dripping on the clean tablecloth, put a bit of butter, margarine or an unflavored fat on the tip of the spout.:arrow: If there is too much canning juice to serve with the food, pour it into a separate pan and cook it down. Then heat the canned food briefly in this liquid and season to taste. Boiling the juice down enriches the flavor and preserves nutrient qualities that would otherwise be wasted. :arrow: To make peeling hard-cooked eggs easier, butter your thumbs.:arrow: A damp cloth under any bowl or dish in which you are stirring or beating something will keep it from sliding around. :arrow: Lubricate can openers and other kitchen gadgets with olive or cooking oil. Glycerin will work too. :arrow: When working with hot peppers and the heat gets into your hands, wash your hands in diluted bleach to stop the burn. :arrow: Salt and vinegar will remove tea stains from china. :arrow: Something boil over on the stove? A sprinkle of salt will absorb the juice and stop the smoking. :arrow: Sprinkle a handful of table salt over a "run over" in your oven. It will stop the burned smell until you are through baking and can wash it. :arrow: If your glass coffee pot gets cloudy, make tea in it. Tea's tannic content will remove the film. :arrow: Some vinegar in a glass or cup placed in the refrigerator will do away with that ice box odor. :arrow: To remove any disagreeable odor from your hands or a cooking vessel, wash with apple cider vinegar. :arrow: If hands get stained from chopping vegetables, rub them with slices of raw potato. :arrow: Use vanilla extract to sooth cooking burns and to keep them from blistering. Cider vinegar also helps...just dab on the burn, reapply if necessary. :arrow: Put a large teaspoon of baking soda in thermos bottle, fill with boiling water and cap occasionally between use. All adhering material loosens, comes off and sweetens the bottle. :arrow: A patch cut from an cling film or aluminum foil makes a good temporary sink stopper. :arrow: Replace worn kitchen shades with oilcloth using the slat and roller from the old one. These are cheerful, long wearing and washable. :arrow: Put a roll of shelf paper into an empty aluminum foil container, lets you tear off pieces quickly and neatly. :arrow: Line the tops of cupboards with sheets of wax paper to protect cupboards from grease buildup and no more messy cleanup jobs. :arrow: A cloth dipped in lemon juice will clean discoloration on aluminum pots and cookware. Rinse and wipe dry.:arrow: Bring back some shine to aluminum pans by boiling apple peels in them. :arrow: Mesh scouring pads make fine pincushions when you cover them with leftover scraps of materials. :arrow: To pick up slivers of broken glass, wet a piece of paper toweling and apply gently to surface, the slivers will cling to the wet towel. :arrow: When stirring anything hot, always use a wooden spoon. It never gets hot nor does it scratch the cookware. :arrow: Place a jar lid on the bottom of the double boiler. It will rattle when the water gets too low. :arrow: Neutralize strong cooking odors by boiling three teaspoons of ground clove in two cups water for 15 minutes. You can also heat vinegar on the stove top to clear the smell. :arrow: If two glasses are stuck together, fill the top glass with cold water and set the bottom glass in hot water. Try to carefully twist the two glasses apart after a minute. :arrow: Make sure you let your metal pans cool before washing otherwise they may warp. :arrow: Boil a bit of vinegar and salt in an iron skillet to remove burned on bits. :arrow: Put the potato masher into cold water as soon as you�re done using it, it will clean easier. :arrow: Use a plastic knitting needle to use as a plunger in a narrow funnel opening that thick sauces won't go through easily. :arrow: Use an egg slicer to slice sticks of butter or margarine into individual pats. This tip also works for fresh mushrooms. :arrow: Use foam meat trays between each plate of fine china when stacking for storage, will help prevent scratches. :arrow: Squeeze a wedge of lemon after handling fish, will remove the fish smell from your hands. :arrow: Dip rusted metalware in pure cider vinegar then let it dry. After a few days you should be able to wipe away the remaining loose particles. :arrow: When the edges get rough on plastic serving utensils, file the edges smooth with a new emery board. :arrow: Ease graham cracker crusts from the pan by dipping the pie pan in hot water before slicing and serving. :arrow: Keep a tin of orange juice concentrate opened in your fridge and ready for use. Sneak a spoonful into your sweet sauces, icing for cakes, lemon cake mix, fresh salads and ever so many recipes and watch them take on a tang. :arrow: Red cabbage will keep its red color if cooked with a bit of vinegar added to the water; add when cabbage is partially cooked. :arrow: French toast is made crisper by adding a tablespoon of flour to the egg and milk mixture. :arrow: Instead of deep frying croquettes, place them in a greased pan and bake; just as good and much more digestible. :arrow: Bacon drippings are valuable�save them. Use as seasoning for vegetables; as a basis for soups and white sauces; to add meat flavor to scalloped dishes; for frying eggs, French toast, potatoes, etc. :arrow: A dash of ginger added to chocolate icing gives a delicious, unusual flavor. :arrow: Juice from pickled fruits such as crab apples, peaches and pears is wonderful for basting smoked ham. :arrow: For a variation in meat balls, add chopped apple to ground meat along with other seasoning, roll into small balls and simmer in tomato puree, seasoned with sage. :arrow: Boiled icing will keep soft if a scant teaspoon of vinegar is added with the flavoring. :arrow: Add one of the following to the room temperature egg whites for the highest meringue: add a pinch of baking powder; add a pinch of salt; add a generous pinch of baking soda. :arrow: A teaspoon of celery salt added to cracker crumbs in which oysters are rolled before frying improves their flavor. :arrow: If you can't find either fresh or dried dill, use 2 or 3 tablespoons of dill seed to each quart of pickles. :arrow: When you get through with a tea ball, empty and clean it, then use it to hold onion or other seasoning for flavoring soups and stews. :arrow: Something new in frosting! For a white or yellow cake, put 2/3 cup chopped dried apricots (well washed) in the frosting. Flavor with 1/4 teaspoon each of almond and lemon extract as well as the usual teaspoon of vanilla. :arrow: If whipping cream won't thicken, add some instant vanilla pudding powder. :arrow: Heavy muffin papers set in muffin tins make excellent gelatin molds. Serve in papers or remove by placing muffin tins in warm water for a few minutes. Top with a cherry or peach slice. :arrow: A little crushed or diced pineapple is delicious added to savory stuffing used for roast. :arrow: Pastry will be flakier if you include 1 tblsp. orange or lemon juice as part of your liquid. :arrow: Diced fruits for salad or desserts can be kept from turning dark by covering them with grapefruit juice. :arrow: Once an onion has been cut in half, rub the left-over side with butter and it will keep longer. :arrow: Leftover onion will keep much longer then the root is left intact & use top part first. :arrow: Leftover eggnog makes a lovely sauce for vanilla ice cream or cake. And mixed with rice, it makes a tasty rice pudding. Just substitute it for the milk in your recipe. :arrow: Popcorn should always be kept in the freezer. Not only will it stay fresh, but freezing helps eliminate "old maids".
[quote:666491756a="gammyintx"]:oops: I'm pretty new and didn't realize how this works. I just submitted a change because the nutrition seemed all messed up (27 cal for meatloaf) and I wanted to include it in a menu. The calories being so low is because the owner of the recipe said their were 50-60 servings in the recipe (not in my household). Also, I changed the saltines to where they would show up in the nutrition and I took out the name brand on the ketchup. I didn't realize I would be changing the ORIGINAL recipe... I thought the changes are just for me. I don't want to upset the original poster. I feel really bad (maybe they will reject it) ... BUT in case they don't ... is there a way for me to ask them NOT to make the changes? I didn't know about copying and pasting to my personal recipes. I think that is more what I was wanting to do. Thanks for any help.[/quote:666491756a]Don't worry about it Gammy...only the original contributor can make significant changes to their recipe. Your edits will not pass the review process.
[color=blue:c84474fb1a][b:c84474fb1a]Please click on the links highlighted in red to see the information[/b:c84474fb1a]:[/color:c84474fb1a][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=200073][color=red:c84474fb1a]Frequently Asked Questions[/color:c84474fb1a][/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?p=4595129][color=red:c84474fb1a]How to Post Your Delicious Recipe[/color:c84474fb1a][/url] [url=http://www.recipezaar.com/bb/index.zsp][color=red:c84474fb1a]More Than Fifty Forums For You To Enjoy[/color:c84474fb1a][/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=227747][color=red:c84474fb1a]How to Write Great Recipe Reviews[/color:c84474fb1a][/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=139810][color=red:c84474fb1a]Everything You Ever Wanted to Know About Your Cookbooks[/color:c84474fb1a][/url] (every member has a personal cookbook; custom cookbooks are a benefit of premium membership)[url=http://www.recipezaar.com/bb/viewtopic.zsp?p=4214771][color=red:c84474fb1a]How To Create A Menu[/color:c84474fb1a][/url] [url=http://www.recipezaar.com/bb/viewtopic.zsp?p=5021473][color=red:c84474fb1a]Translation Assistance For International Members[/color:c84474fb1a][/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?p=3335337#3335337][color=red:c84474fb1a]Submitting Pictures: How To's and Photography Archives[/color:c84474fb1a][/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=54530&start=0][color=red:c84474fb1a]Recipezaar Cooking Classes and Tips Archives[/color:c84474fb1a][/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=192472][color=red:c84474fb1a]A to Z Substitutions[/color:c84474fb1a][/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=185355][color=red:c84474fb1a]Instant Cooking Remedies[/color:c84474fb1a][/url][url=http://www.exploratorium.edu/cooking/convert/measurements.html][color=red:c84474fb1a]Measurement Equivalents[/color:c84474fb1a][/url] For help converting American recipes to metric. Copy and stick it to the inside of your kitchen cupboard door for easy reference.[url=http://www.food.com/bb/viewtopic.zsp?t=335317][color=red:c84474fb1a]Pantry Basics[/color:c84474fb1a][/url][url=http://www.food.com/bb/viewtopic.zsp?t=330983][color=red:c84474fb1a]Basic Cooking Equipment and Utensils[/color:c84474fb1a][/url][url=http://www.food.com/bb/viewtopic.zsp?t=330926][color=red:c84474fb1a]Basic Baking Equipment and Utensils[/color:c84474fb1a][/url][url=http://www.food.com/library/calc.zsp][color=red:c84474fb1a]Measurement Converter[/color:c84474fb1a][/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=213307][color=red:c84474fb1a]How to Use the Recipezaar Chatroom (Including Directions for MAC Users[/color:c84474fb1a])[/url][b:c84474fb1a][color=blue:c84474fb1a]What [i:c84474fb1a]IS[/i:c84474fb1a] This Ingredient?[/color:c84474fb1a][/b:c84474fb1a]If you click on an item in a recipe's ingredients list, you'll be taken to the [url=http://www.food.com/library/all.zsp][color=red:c84474fb1a]Kitchen Dictionary[/color:c84474fb1a][/url] entry for that item.[b:c84474fb1a][color=blue:c84474fb1a]What do the "chef titles" mean under the names in Forums?[/color:c84474fb1a][/b:c84474fb1a]They are simply cute names indicating how long you have been posting in the Forums. They are based solely on the number of posts you've made and go in this order:Newbie Fry Cook Regular Line Cook Semi Experienced Sous Chef Experienced Head Chef Food.com Groupie You move up the ladder by posting on the boards in "Talk". The more you post, the faster you move up! [color=blue:c84474fb1a][b:c84474fb1a]What does each star level mean on the recipe ratings?[/b:c84474fb1a][/color:c84474fb1a]Five stars is the highest and one star is the lowest. Everyone has their own thoughts on what each star represents, and the law of averages will make the overall rating generally accurate. 5 Stars = Outstanding!4 Stars = Loved it3 Stars = Liked it2 Stars = OK1 Star = Didn't Like itNo Star = [b:c84474fb1a]Posting a comment only[/b:c84474fb1a] (for adding input without necessarily trying the recipe or when one has made significant alterations to the recipe as written). Zero stars do not affect the recipe's over all rating.[color=blue:c84474fb1a][b:c84474fb1a]Thank-you's for Reviews[/b:c84474fb1a][/color:c84474fb1a]:The site administrators have requested that we not use the forums for thank yous. There are people that either don't know this or ignore the request, in which case the threads are moved off-site.Two suggestions to demonstrate gratitude: :arrow: Use the zmail feature to contact your reviewer :idea: If zmail isn't an option, consider posting a reciprocal review of one of your reviewer's recipes. This last suggestion accomplishes three things...it helps to inform the recipe's future cooks, it gives your reviewer a tangible expression of gratitude that they will [u:c84474fb1a]actually[/u:c84474fb1a] see (it turns out that the greatest majority of members don't participate in the forums and wouldn't see any posted thank you's anyway), and gives you something new and delicious to enjoy.
Hello everyone! [b:94a767fd85]We have started a new birthday thread here: [url=http://www.food.com/bb/viewtopic.zsp?p=5350809]NEW BIRTHDAY THREAD[/url] (click on the link) Please post your special day in the new thread.[/b:94a767fd85]
Click on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=247514][color=red:0a10c12fbd]300 Demos, Classes and Tips (Indexed Alphabetically[/color:0a10c12fbd][/url], [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=185355&start=0][color=red:0a10c12fbd]Instant Cooking Remedies[/color:0a10c12fbd][/url] and [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=185355&start=0][color=red:0a10c12fbd]A to Z Substitutions[/color:0a10c12fbd][/url] for some great lessons for beginners.[b:0a10c12fbd]List of Kitchen Baking Essentials[/b:0a10c12fbd]*Measuring cups (for dry ingredients-plastic or stainless steel). *Measuring cups for liquid ingredients (such as pyrex glass or plastic).*One or two sets of measuring spoons (plastic or metal).*A set of different size mixing bowls (small, medium, large, and extra large).*One round and one oblong or rectangular cooling rack.*Rolling Pin (and rolling pin cover if you like).*Rubber spatula's (silicone ones are good because they can be used in high temperatures, and may be washed in the dishwasher) Also, metal spatulas/turners for removing baked goods from pans.*Either a wood or marble pastry board for rolling out your pie, tart or pastry dough.*An offset spatula for decorating and frosting cakes, pastries and cupcakes, etc.*Two or three pastry brushes.*Pastry blender.*Fluted or plain pastry wheel.*Pastry bags, and assorted size and shape pastry tips.*Flour sifter.*Dough or pastry scraper.*9 piece set of glass bowls (graduating sizes of mixing bowls for preparing ingredients for recipe).*A good pair of kitchen scissors and a good set of kitchen knives. (Cheap knives are no bargain. They won't hold a sharp edge and will not cut straight).*Set of ramekins (at least 6 6-ounce ones) and a 1 1/2 quart souffle dish.*Oven mitts/potholders (very important).*Aluminum foil, Parchment baking paper, waxed paper, and plastic cling wrap.*A variety of flavorings and extracts.*At least one or two whisks, one being a balloon whisk (the balloon whisk shape is especially good for whipping egg whites and heavy cream, when you need the maximum amount of air).*A kitchen timer[b:0a10c12fbd]A great base set of home baking pans could include:[/b:0a10c12fbd]One jelly roll (baking sheet) pan - 18- x 13- x 1-inch or 15- x 10- x 1-inchOne or two cookie sheets - 12- x 14-inch or 16- x 14-inchTwo medium baking sheet pans -15- x 10- x 5/8-inchTwo 8-inch or 9-inch round (1- to 2-inch high) cake pansTwo 8-inch or 9-inch square (1- to 2-inch high) cake pansOne 9- x 13- x 2-inch baking panTwo 8- x 4- x 2-inch loaf pansTwo 9- x 5- x 3-inch loaf pansOne 10-cup capacity Bundt or tube panOne or two 12-cup muffin tins (2 inches across the cup is standard)One 9-inch pie plate (deep dish will have sides about 2 1/4" high)One 12-inch to 16-inch pizza panOne large cooling rack or two smaller ones with 1/2- to 1-inch feetNice-to-have: One 9-inch springform pan[url=http://www.recipezaar.com/bb/viewtopic.zsp?p=5041783][color=red:0a10c12fbd][b:0a10c12fbd]BASIC COOKING EQUIPMENT AND UTENSILS[/b:0a10c12fbd][/color:0a10c12fbd][/url] (link)Tube Pan: [img:0a10c12fbd]http://t0.gstatic.com/images?q=tbn:AwagvjVX-sxtIM:http://images.meredith.com/bhg/images/08/p_spbakeware4.jpg[/img:0a10c12fbd] Bundt Pan: [img:0a10c12fbd]http://t1.gstatic.com/images?q=tbn:RVHlFzWwsAAk9M:http://www.simplyfoodonline.com/Bundt_cake_pan.jpg[/img:0a10c12fbd] Springform pan: [img:0a10c12fbd]http://t0.gstatic.com/images?q=tbn:cJdYJrk2CPiYfM:http://www.college-cram.com/study/pecosjack/files/13/68/springform%2Bpan.JPG[/img:0a10c12fbd] Baking Sheet: [img:0a10c12fbd]http://t2.gstatic.com/images?q=tbn:oAIaWLnXeKB6LM:http://www.norpro.com/gallery/4504-jelly-roll-baking-pan/4504-jelly-roll-baking-pan-original.jpg[/img:0a10c12fbd] Cookie Sheet: [img:0a10c12fbd]http://t1.gstatic.com/images?q=tbn:cqudNHm_Yr_1nM:http://www.cooking.com/images/products/shprodde/312675.jpg[/img:0a10c12fbd] Loaf Pan: [img:0a10c12fbd]http://t0.gstatic.com/images?q=tbn:XPzAFbcp0BD60M:http://www.webstaurantstore.com/3-4-lb-bread-loaf-pan-8-x-4/3-4-lb-bread-loaf-pan-8-x-4.jpg[/img:0a10c12fbd] Round Cake Pans: [img:0a10c12fbd]http://t2.gstatic.com/images?q=tbn:qBo-QlgOnBlTTM:http://www.fatdaddios.com/images/Pro%2520Baking%2520Pan%2520Images/lg_round_cake_pans.gif[/img:0a10c12fbd] Square Cake Pans: [img:0a10c12fbd]http://t1.gstatic.com/images?q=tbn:5eIR7dkQsYidlM:http://slimages.macys.com/is/image/MCY/products/0/optimized/314900_fpx.tif%3Fbgc%3D255,255,255%26wid%3D327%26qlt%3D90,0%26layer%3Dcomp%26op_sharpen%3D0%26resMode%3Dbicub%26op_usm%3D0.7,1.0,0.5,0%26fmt%3Djpeg[/img:0a10c12fbd] 13 x 9" Pan: [img:0a10c12fbd]http://t3.gstatic.com/images?q=tbn:IbAD0_eFLrb6UM:http://www.spreadingjoy.org/img/products/9X13cakePan.jpg[/img:0a10c12fbd]Muffin/Cupcake: [img:0a10c12fbd]http://t0.gstatic.com/images?q=tbn:jhvY-FC4V4ZQ3M:http://www.campfirecookware.com/muffin-pan.jpg[/img:0a10c12fbd] Cooling Rack: [img:0a10c12fbd]http://t3.gstatic.com/images?q=tbn:VaX7Q3ucdGegHM:http://bakerynkitchenstuff.com/images/230223379.jpg[/img:0a10c12fbd] Tart Pan: [img:0a10c12fbd]http://3.bp.blogspot.com/_MrgQMeZdhAU/TQErySIi71I/AAAAAAAAAX0/ss0a8IvMAeE/s400/1242841397004.jpg[/img:0a10c12fbd]Souffle Ramekins: [img:0a10c12fbd]http://www.pastrychef.com/assets/images/large/souffle_ramekins_large3.jpg[/img:0a10c12fbd]Baking Pan Substitutions:You may not always have the baking pan that a recipe calls for, so check the chart below for some pan substitutions. Pan capacity (volume) can be calculated by pouring water to the inside rim using a liquid measure. Remember that baking times will be reduce when batter/dough is divided into smaller or shallower pans. [b:0a10c12fbd]Pan Size[color=white:0a10c12fbd]XXXXXXXX[/color:0a10c12fbd]Pan Capacity[color=white:0a10c12fbd]XXXXXXXX[/color:0a10c12fbd]Substitute Pan[/b:0a10c12fbd] 8" x 4 " loaf pan[color=white:0a10c12fbd]XXXXX[/color:0a10c12fbd]6 cups[color=white:0a10c12fbd]XXXXXXXX[/color:0a10c12fbd]Three, 5" x 2" loaf pans[color=white:0a10c12fbd]XXXXXXxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxXX[/color:0a10c12fbd] Two, 2" x 1 3/8" muffin tins[color=white:0a10c12fbd]XXXXXXxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxXX][/color:0a10c12fbd]Three, 2" x 1 1/8" muffin tins9" x 5" x 3" loaf pans[color=white:0a10c12fbd]XXXXX[/color:0a10c12fbd]8 cups[color=white:0a10c12fbd]XXXXXXXX[/color:0a10c12fbd]Two, 8" x 4" x 2" loaf pans[color=white:0a10c12fbd]XXXXXXxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxXX[/color:0a10c12fbd] Three, 5" x 3" loaf pans 9" x 2" round cake pan[color=white:0a10c12fbd]XXXx[/color:0a10c12fbd]8 cups[color=white:0a10c12fbd]XXXXXXxXX[/color:0a10c12fbd]One, 8" x 2" square pan10" x 3" Bundt pan[color=white:0a10c12fbd]XXx[/color:0a10c12fbd]12 cups[color=white:0a10c12fbd]XxXXXXXXX[/color:0a10c12fbd]One, 10" x 4" tube pan [color=white:0a10c12fbd]XXXXXXxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxXX][/color:0a10c12fbd]Two, 8" x 4" x 2" loaf pans13" x 9" x 2" pan[color=white:0a10c12fbd]XxxxXx[/color:0a10c12fbd]14 to 15 cups[color=white:0a10c12fbd]XXXxxXXX[/color:0a10c12fbd] Two, 9" x 2" round cake pans[color=white:0a10c12fbd]XXXXXXxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxXX][/color:0a10c12fbd]Two, 8" x 2" square pans15" x 10" x 1" jelly-roll pan[color=white:0a10c12fbd]x[/color:0a10c12fbd]10 cups[color=white:0a10c12fbd]XxXXXxxXX[/color:0a10c12fbd]Two, 8" x 1/3" round pans[b:0a10c12fbd]Oven[/b:0a10c12fbd] [color=white:0a10c12fbd]xxxxxxxxxxxxxxxxxxxxxxxxx[/color:0a10c12fbd][img:0a10c12fbd]http://www.pasta-recipes-online.com/images/oven-temperatures-2.gif[/img:0a10c12fbd]
Click on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=247514][color=red:fcb0011317]300 Demos, Classes and Tips (Indexed Alphabetically[/color:fcb0011317][/url], [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=185355&start=0][color=red:fcb0011317]Instant Cooking Remedies[/color:fcb0011317][/url] and [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=185355&start=0][color=red:fcb0011317]A to Z Substitutions[/color:fcb0011317][/url] for some great information.When setting up a new kitchen (for your first home, at a new cottage, or simply refreshing your kitchen after years of use), do your best to opt for "quality" rather than "quantity" -- buy the best items you can comfortably afford. Quality items will end up costing you less in the long run, since they have to be replaced far less often than their poorly made counterparts.Some of these suggestions are necessary now, some can wait until later.No matter who you talk to, opinions vary on what they consider "essential" items in their kitchens. However, most agree that the right tools always make the job easier. While everyone has their favorite kitchen tools, most would agree that the following items should be found in a well-stocked kitchen:�KNIVES �made of high carbon stainless steel (cheap knives are not a bargain because they can rust, seldom cut straight and won't hold a sharp edge)�3 or 4" paring knife �10" serrated knife �8 or 10" chef's knife or santoku�cutting boardLater, add�5 and 6" paring knives�sharpening steel�knife block �MEASURING CUPS AND SPOONS �at least two sets of each, so you're not continually washing them as you cook (either plastic or stainless)�glass measuring cups with spout, for liquids �SPOONS AND TURNERS �slotted spoon �wooden spoons (safe for non-stick pans) �sturdy metal spoons �Soup ladle �slotted turner�MIXING UTENSILS �12" wire whisk/whipLater, add�whisks, different sizes (as desired)�SPATULAS �silicone scraper spatula (they don't melt if you forget and use them to stir cooking food)Later, add �straight spatulas �angled handle spatulas �SIEVES AND COLANDERS �stainless steel sieve (work as flour sifters too) �colander (either plastic or stainless)Later, add�additional sieves in different sizes�POTS AND PANS �1, 2, and 4-quart saucepans with covers �12" skillet/saute pan with cover �6 or 8" nonstick skillet/saute pan�8-quart stockpot/dutch oven �roasting panLater, add�casserole dishes�wok �MISCELLANEOUS �oven mitt/pot-holders�meat thermometer�swivel-bladed vegetable peeler �grater with various sized holes �rolling pin �can opener �kitchen timer �corkscrewLater, add�mandoline�candy thermometer�zester�pepper mill �ELECTRIC APPLIANCES�toaster�hand-held electric mixer�coffee makerLater, add�blender�food processor�stand mixer�bread machine�waffle iron�electric frying pan�immersion blender/stick blender[url=http://www.recipezaar.com/bb/viewtopic.zsp?t=330926][color=red:fcb0011317][b:fcb0011317]BASIC BAKING EQUIPMENT[/b:fcb0011317][/color:fcb0011317][/url] (link)Paring Knife: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:jGPI4K1RtIFcUM:http://www.silvernutmeg.com/large/bigprod199.jpeg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Serrated Knife: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:IVHelvsEZFZhlM:http://www.skylandscutlery.com/images/pictures/chef-knife-bread-knife-serrated-9-23-cm-blade-length.gif[/img:fcb0011317] Chef's Knife: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:6ckM0UqNLT-DqM:http://static.yuppiechef.com/docs/2274/picture20090416143110_520x530q80.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Santoku: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:Xll09z98OBksyM:http://www.acemart.com/renderImage.image%3FimageName%3Dgraphics/00000001/products/FOR47525.jpg[/img:fcb0011317] Sharpening Steel: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:3g_8VtoXckuLBM:http://images.surlatable.com/surlatable/images/en_US//local/products/detail/518852.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Knife Block: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:cH5aRiyMgYSGMM:http://4.bp.blogspot.com/_tfGC7tOlrdk/RvC09V04a1I/AAAAAAAABL4/w2f2BlykOEY/s320/bamboo-knife-block-7277.jpg[/img:fcb0011317]Measuring Cups: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:_Hw0kF5Wu70sBM:http://ecx.images-amazon.com/images/I/31D9QJ1ATGL.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxx[/color:fcb0011317] Measuring Spoons: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:jVTe2xG2-eS63M:http://www.mainemaplekitchen.com/images/pictures/kitchenaid-5piece-measuring-spoon-set-red-kg057er.jpg[/img:fcb0011317] Measuring Cup w/Spout: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:BNqjOvElhxbQ0M:http://www.plancookeat.com/store/product_images/j/6001075_pyrex_2_cup_measure__94683.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxx[/color:fcb0011317]Slotted Spoon: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:n4OzM4gPdJTRKM:http://www.webstaurantstore.com/american-metalcraft-46959-12-stainless-steel-slotted-spoon/american-metalcraft-46959-12-stainless-steel-slotted-spoon.jpg[/img:fcb0011317] Wooden Spoons: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:CHObUFlhL9rkmM:http://www.real-restaurant-recipes.com/images/wooden-spoon-set.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Cooking Spoons: [img:fcb0011317]http://t1.gstatic.com/images?q=tbn:q-WV_pPHSNLkDM:http://web.tradekorea.com/upload_file/prod/marketing/mkt_files/company/b/bkstain/img/oimg_GC00164623_CA00164624.jpg[/img:fcb0011317] Soup Ladle: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:JoDsnK9wUoo25M:http://www.foodutensils.com.au/images/410N36101_Soup_Ladle.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317] Slotted Turner: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:swNI8MTS7OLSwM:http://www.foodutensils.com.au/images/236N30107_Slotted_Turner_Flexible.jpg[/img:fcb0011317] Whisk/whip: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:Tb48bbhwMNT4dM:http://www.organicbakeshop.com/assets/images/whisk-WB-Sm.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Spatula: [img:fcb0011317]http://t1.gstatic.com/images?q=tbn:1I-950bMT8ZhYM:http://img.diytrade.com/cdimg/486965/3046944/0/1165543733/Silicone_Spatula-Silicone_Scraper.jpg[/img:fcb0011317] Angled Spatula: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:D9rwaWEjEKiPOM:http://selfservebaker.com/decoratingsupplies/images/spatula.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Spreader: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:iVvqNx2EzeSyDM:http://www.allianceonline.co.uk/product_images/LVPK0025.jpg[/img:fcb0011317]Sieve: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:zKTrzDmboW2-nM:http://www.largefaq.com/uploads/2009/oct/sieve.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Colander: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:93Y8ALw1D415zM:http://elkes.typepad.com/photos/uncategorized/2008/02/24/evo_red_colander_8.jpg[/img:fcb0011317] Saucepans: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:IG9AgcGwa_PLrM:http://www.johnlewis.com/jl_assets/product/230228449.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Stockpot: [img:fcb0011317]http://t1.gstatic.com/images?q=tbn:upIxLIuUQPVB3M:http://www.fabstuff.net/images/prod/StockPot8QTWR.jpg[/img:fcb0011317]Skillet/Saute Pan: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:t-SAQOppgM9cAM:http://images.auctionworks.com/hi/72/72196/01SALOTUSDN-4CC.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Roasting Pan: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:uDcGLSDEORWmyM:http://www.eurocosm.com/Application/images/Cuisine/roasting-pan-lg.jpg[/img:fcb0011317]Meat Thermometer: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:LSJnVzFE-xCBIM:http://blog.mapleleaf.com/wp-content/uploads/2009/12/meat_thermometer.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxx[/color:fcb0011317]Vegetable Peeler: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:OGqKM6yFiwqU1M:http://www.wonko.info/offworld/wp-content/uploads/VegetablePeeler.jpg[/img:fcb0011317]Grater: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:GvCwbNZqcNgNLM:http://images.surlatable.com/surlatable/images/en_US//local/products/detail/373779.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Rolling Pin: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:UT2CgdqCumKyXM:http://www.lefsetime.com/store/product_images/Lefse_Rolling_Pin_Corrugated203.jpg[/img:fcb0011317] Can Opener: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:zxeCwv8wURTi8M:http://preparednesspro.files.wordpress.com/2009/02/can-opener.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Timer: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:gmY4arw0xsDB-M:http://www.global-b2b-network.com/direct/dbimage/50162426/Kitchen_Timer.jpg[/img:fcb0011317]Corkscrew: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:o8aGvjrEgPGeTM:http://gastronormous.com/wp-content/uploads/2008/02/corkscrew.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Mandolin: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:IUqEoOTrOIp4iM:http://cn1.kaboodle.com/hi/img/2/0/0/9b/5/AAAAAue-IVQAAAAAAJtbgw.jpg[/img:fcb0011317] Candy Thermometer: [img:fcb0011317]http://t1.gstatic.com/images?q=tbn:GZURhdDsTPGVDM:http://www.kitchenbasics.com/90071.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Zester: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:p6b-44yOMi_m5M:http://www.outofthefryingpan.com/gadgets/images/citrus.zester.jpg[/img:fcb0011317]Pepper Mill: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:3TDrJc29H6jlAM:http://www.kitchenzing.com/images/products/SP0118RD-paris.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Mixer: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:8YFIqwl0GcqolM:http://s7.sears.com/is/image/Sears/011W038537110001[/img:fcb0011317]Stand Mixer: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:0vg2yP4sHXwGYM:http://blog.outdoorlights.com/Portals/71553/images//kitchen%2520aid%2520red%2520mixer.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Immersion Blender: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:-FSgXkAzUv5LxM:http://cuisinartmakers.co.cc/wp-content/uploads/2009/07/Cuisinart-CSB-76-Smart-Stick-Hand-Blender.jpg[/img:fcb0011317]Blender: [img:fcb0011317]http://t1.gstatic.com/images?q=tbn:kcHZpM03zkFKEM:http://www.submitproductreviews.com/wp-content/uploads/2009/07/oster_blender_6641qw.gif[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Food Processor: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:81l_hSeHuC0SdM:http://www.videooverseas.com/osc/images/92.jpg[/img:fcb0011317]Electric Skillet: [img:fcb0011317]http://t0.gstatic.com/images?q=tbn:Z_NMdRfNzK_x5M:http://www.shoppingwarehouse.net/images/product/5_122390.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Toaster: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:MdZXhnSZcj1h9M:http://toastersforsale.com/images/toaster_on_sale.jpg[/img:fcb0011317]Coffee Maker: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:O5krv9So4wsmhM:https://www.samstores.com/_images/products/BRAUN%2520COFFEE%2520MAKER%2520KF47WH.jpg[/img:fcb0011317] [color=white:fcb0011317]xxxxxxxxxxxxxxxxxxx[/color:fcb0011317]Bread Machine: [img:fcb0011317]http://t2.gstatic.com/images?q=tbn:UJomqwz96tuRFM:http://2.bp.blogspot.com/_evd06qPOjkI/SWvEoW9fMuI/AAAAAAAAB2A/PFkflIVv0sE/s320/bread%2Bmachine.jpg[/img:fcb0011317]Waffle Iron: [img:fcb0011317]http://t3.gstatic.com/images?q=tbn:S5ALqqcaaz2NHM:http://compareindia.in.com/media/images/2007/jun/img_1065_waffle_maker.jpg[/img:fcb0011317]
Kick in the dehydrator! I keep dehydrated onions, celery, bell peppers and carrots at all times. My cupboards are full so I put them in food saver bags and hide them wherever I can (on top of my cabinets). There is a small ledge so no one knows but me.
[quote:8c3084b000="Troy Hakala"]There is information that affects the rankings that is not visible on the site. I need to know which two chefs you're referring to. With that, I can look into all the information we have and do the calculations.[/quote:8c3084b000]Unfortunately, I don't remember who they were when I did this before. I will try to find another example when I find time.
[quote:1b6b6c8691="Bobbie #3"]I keep seeing "TOS" referred to in the Forum discussions. I think someone said it was "terms of service". Is that correct? Why isn't "TOS" on the list of abbreviations?[/quote:1b6b6c8691]TOS means [url=http://www.recipezaar.com/about/tos.zsp]Terms of Service[/url] (click on the link to read about them), which is the agreement that every member has with the owners of this site.Perhaps it's not on that particular list because it's a less common internet term. There's Special Recipezaar Lingo also not on that list:Here are the specialized phrases we have developed over the years:bump = posting in a topic to get it to "bump" to the top of the list of topics in the forum, to bring it to everyone's attention againCC = an abbreviation for the Community Cafe Forumelves = the "elves" are the special little people that run Recipezaar, who toil long and hard into the night making Recipezaar better with surprise features and fixesnewbie = a new person on the site, especially as related to the cute little titles under people's posts in the Forumssticky = the topics that management sticks to the top of the forum for everyone to seezaar = shorthand for Recipezaarcookathon = a Recipezaar community organized cooking event where participants cook Recipezaar recipes from a particular theme during a set time period (usually a weekend) and post lots of recipe reviewsRSC (Ready Set Cook) = a Recipezaar recipe contest where the previous winner selects a set of ingredients and participants create original recipes using at least 5 ingredients
:idea: Click on the RATE IT! link just beneath the recipe's title across from the stars.[img:1a7bbb6cd7]http://i901.photobucket.com/albums/ac211/fooddotcom/AddReview.jpg[/img:1a7bbb6cd7]:idea: Leave some written Comments about the recipe. Whether you loved the recipe or hated it, or just thought it was OK, we want to know what you liked or disliked and how the recipe can be improved. :idea: Things you might mention would be: How did it taste to you? How accurate were the measurements and/or instructions? Were the instructions clear or vague? Did you feel the need to make any changes? What were these changes? Would you make the recipe again? Note: You don't have to answer all of those questions - these are just suggestions. You also don't have to write a lengthy review (although you may ) Even just a few words about why you liked it or didn't like can be very helpful. Even though currently comments are not required, most people will find your review much more helpful if you do leave some. :idea: [b:1a7bbb6cd7]Be polite and tactful! No one likes to hear that you "fed this to the dogs it was so bad" or that their recipe "looked like puke." Real people have submitted these recipes and they have feelings. You can say the same thing politely and still get your message across, such as: "I did not enjoy the taste of this recipe and would not make it again" and "I thought the dish looked very unappetizing." [/b:1a7bbb6cd7] :idea: Always be HONEST. This is one of the most important rules to follow. Writing a review should never be a scary experience. Don't be afraid to write your honest comments and rate the stars according to your particular experience with this recipe. You are not rating the recipe poster but the recipe itself. Don't be afraid of hurting the feelings of a friend - as long as you are polite & honest, a lower rating is not hurtful. :idea: Bear in mind any changes you made Many chefs like to play with the ingredients of a recipe or choose to make substitutions due to cost, ingredient availability, dietary needs and personal tastes. This is part of the fun of cooking! But please remember that changing the ingredients or method may sometimes produce a good result, but may also have contributed to an unsuccessful outcome. We do want to know what changes you made, but you might want to consider whether your changes affected your impression of the recipe. It might be more helpful in some cases to leave a no-star comment explaining what you did differently, so others may still benefit from your experience, but without falsely lowering or raising the star rating of the "as directed" version of the recipe. :idea: Remember to check the Stars. 5 stars is for highest, 1 star for the lowest. If you just want to leave a comment without any stars, then select "no stars." This is allowed and does not count as a zero (more on this below). :idea: You may leave a No-Star Comment If you have not made the recipe, but want to comment on its authenticity or changes you would make, etc you may do so. However - you might consider not selecting any stars. You are not required to leave stars in order to leave a comment. Leaving a no-star comment, when tactfully worded, can be very helpful to others, but folks tend to get very upset when someone marks low stars on a recipe you have not tried. If you really feel you must leave stars anyway, then you may do so, it just might not earn you many helpful marks. :idea: Don't deliberately over-rate or under-rate a recipe. Leaving a bunch of inflated marks for recipes your friends have posted really isn't helpful to most people looking for good recipes to try. Folks might tend to discount your reviews if they think you are just trying to boost someones ego. Does this mean you can't rate the recipes of your friends and family? Not at all - you most certainly are allowed to rate the recipes your friends or family members have shared. Just rate them honestly and don't be afraid of hurting their feelings. Also, if you are mad at a recipe poster and want to "get even" with them by giving them a crummy review, think again. Reviews are NOT the place to start a feud and you should never mark down a recipe as a vendetta. This type of review is not allowed and will get rejected or deleted. [b:1a7bbb6cd7]If you have an issue with someone, contact the Webmasters using the "contact us" link (it's in the fine print at the bottom of every food.com page) or that person directly. [/b:1a7bbb6cd7] :idea: Reviews are not the place to ask questions of the chef. If you want to ask the recipe poster a question about the recipe or just to let them know that you think their recipe sounds great, you can do this two different ways. You can either select the "ask the chef a question" link at the bottom of the recipe page - the webmasters will send your question directly to the recipe poster via Zmail. Or, if you need a quicker response, you can post a question on the message boards. :idea: You can revise reviews to make them more helpful.If you would like to re-write an old review, you may do so. Simply re-enter the stars and write new comments in the review box - your new review will replace the old one. If you simply want to add more info to your original comments, copy & paste your old review comments into the review box, and then add the additional comments (and don't forget to check off the stars again). You can fix typos this way too, by the way. :idea: You may not review your own recipe. If would like to address a point made by a reviewer, you may send in a correction and update your description, ingredients or steps. If you want to contact a reviewer, you may do so by leaving an ISO message on the message board for them or asking the Webmasters to privately email them with your message. :idea: If you don't have any recipes posted you MAY still review recipes. There is no requirement that you post recipes here in order to rate a recipe. The number of folks who are only here to gather recipes far outweighs the number of folks who actually post recipes. Zaar has thousands of members who only visit to try out recipes and never post one here themselves. Don't be afraid to share your experience with others. We are happy you found something to try and hope you'll try more. :idea: Furthermore, new members may also rate recipes. You may rate recipes as soon as you join Food.com. There is no waiting period, no mandatory number of posts etc. You can jump right in!
[quote:86c298c781="mickeydownunder"]I think people like the more personal friendly touch and to know their efforts are appreciatiated and not just a general "Oh thank you to you all"[/quote:86c298c781]not true...here's another POVI don't need to be thanked for posting a review.Primarily because I'm not posting the review for the 'chef' that posted the recipe.My review is left for the [b:86c298c781]other[/b:86c298c781] members that come along later on and want to know whether a recipe works or not, etc.Wanna make me happy?Do what Molly53 suggested...If I review one of your recipes, feel free to try one of [b:86c298c781]my[/b:86c298c781] recipes in return and review it[b:86c298c781]That[/b:86c298c781] will make my day! :D
I have to use the function (Fn button lower left on the keyboard) and print screen (upper right) keys together. Then I paste into word or into paint.The control button won't work on mine. I posted just in case others work the way my pc does.
[quote:6a39c626c6="Bartmas"]How do I delete recipes out of my Main cookbook? Thanks[/quote:6a39c626c6]There are 2 ways to move recipes between cookbooks or remove them from your cookbooks. Both from the list of recipes.Click the little blue arrow next to the recipe title and then on the add to cookbook or remove from cookbook link. This works best if you wish to move or remove only one or two recipes. Be sure to refresh your browser afterwards.To move or remove many recipes at a time, click in the description area of the recipe (be careful not to click the title or the recipe will just open). You will noticed the green ribbon on the right of the description box turn brown and the word "selected". Select all you need to, [b:6a39c626c6]one page at a time[/b:6a39c626c6], and then scroll down to the bottom of the page and click on the green add to cookbook button to move recipes or the little trashcan on the bottom right to delete recipes. When you click on the add to cookbook button, you should get a list of all of your cookbooks to chose one from.You might also like to check out our [url=http://www.recipezaar.com/bb/viewforum.zsp?f=50]Cookbook Forum[/url] (click on the link) for some great information and suggestions for handling your cookbooks.Hope that helps!
[quote:e63289f9ce="Bobbie #3"][quote:e63289f9ce="Kit^..^ty Of Canada"][quote:e63289f9ce="Cooking at the Cottage"][quote:e63289f9ce="Bobbie #3"]I also was wondering what happens to the recipes that someone leaves behind here on Zaar -- [color=red:e63289f9ce]either if the member was asked to leave (I guess "banned") or if they passed away[/color:e63289f9ce]. It appears those recipes can be adopted -- but how is that accomplished? And if there were reviews already attached to the recipe, do those transfer along with the recipe to the new "owner".[/quote:e63289f9ce]Only recipes of banned members seem to be put up for adoption, deceased members recipes and their pages are still there. ~Inez[/quote:e63289f9ce]I have been hear since 2003 & I am proud to say I have no adopted recipes. Management states that a Chef is need to answer questions on a recipe. I think the reviewers or many other Chefs could answer these questions easily. Members recipes who have passed have not been adopted so I see no reason for the rest to be?It would make me uncomfortable to give credit to myself for someone elses work (no credit to the original poster). I give credit to the recipes that I post. I would not want to take ownership of a recipe that belonged to someones departed mother or grandmother. It is like stealing![/quote:e63289f9ce]Inez, Thanks for the reply and the explanation.Kitty, you really make a lot of sense in that those members who we have lost due to death are not around to answer questions regarding the recipes -- so what really makes that any different from a member who is no longer here due to "other reasons". Zaar has provided the capability to "ask the community" if we have a question about a recipe.[/quote:e63289f9ce]What has happened due to recipes being adopted. Is that many members will no longer post their recipes on Zaars & are very up front about it. Plus not a chance that they will post a treasured one.
To clarify the adopted recipes. ONCE (a few years ago) we opened up the Recipezaar account for adoptions. That was a ONE TIME event, not an ongoing event as some people seem to think. RARELY, are recipes removed from a member's account when that account is closed or becomes inactive. It is only done in extreme cases. People are assuming that anyone's account that is closed means their recipes are automatically removed and put up for adoption. [b:7a7edddf48]THAT IS FALSE.[/b:7a7edddf48] In fact the vast majority of the recipes that were adopted several years ago were recipes from the initial start up of the site. NO ONE ever maintained those recipes, and most of them were in dire need of TLC to clarify vague measurements and confusing directions. The members who adopted recipes were doing everyone a favor, and many members spent a lot of time updating recipes to make them viable recipes. Also in that adoption were some the recipes from members' accounts were closed under very rare circumstances that have not occurred since that time. Have any recipes been removed from recently closed accounts -- NO.Do we have plans to remove recipes from recently closed accounts -- NO.Have members asked to take over recipes from recently closed accounts -- YES, and their requests have been denied because we have NO PLANS TO REMOVE ANY RECIPES.
If you happen to be using IE8 or IE9 on your computer, make sure your compatibility view is clicked. It's been solving a myriad of problems for other members. Click on the image near the webaddress line that looks like a torn piece of paper.[img:c07b3fef41]http://blogs.msdn.com/blogfiles/bobfamiliar/WindowsLiveWriter/InternetExplorer8Beta2isReleased_74C9/ie8_compatibility_4.jpg[/img:c07b3fef41]If you cannot see the icon, click on TOOLS, then COMPATIBILITY VIEW.[img:c07b3fef41]http://support.microsoft.com/Library/Images/2524511.jpg[/img:c07b3fef41]If that does not help, please let the staff know what browser (IE, Firefox, Safari, etc) and version your machine uses. If you don't know, click on HELP (if it's not the word, then it will be a question mark icon), then scroll down to and click on ABOUT...... (in this example, it's INTERNET EXPLORER) which will tell you which version your machine uses.[img:c07b3fef41]http://kb2.adobe.com/cps/191/tn_19166/images/IEVersion2.gif[/img:c07b3fef41]OR[img:c07b3fef41]https://mtc-mail.midlandstech.edu/images/IE_help_about.jpg[/img:c07b3fef41]THEN[img:c07b3fef41]http://bugs2fix.com/gfx/internet-explorer-toolbar-help-version.jpg[/img:c07b3fef41]Knowing which browser and version is a key piece of information the staff need to be able to help you solve this problem effectively.
Zurie, it seems as if most people with IE8 do not have problemsprinting. Remember, it's not just IE8, it's also the version of Java and Flash that you have - nothing is very straightforward anymore, as these multiple programs must play together nice, and sometimes they just don't.
[quote:26cee431a7="LEEEZAH"]My eyes are really going bonkers trying to read the new print size...I hope the sizing is temporary? :?[/quote:26cee431a7]You can control the text size on your browser. If you have a mouse with a scroll wheel, hold down the CONTROL key and move the scroll wheel up/down to change the text size. If you have Internet Explorer, go to VIEW, TEXT SIZE, then change the size as needed.
[quote:b03cb238de="queenkungfu"][quote:b03cb238de="Molly53"]If I might suggest....please post that question in the Customer Support forum so that you can get the answer straight from the horse's mouth.[/quote:b03cb238de]nah. I wouldn't want to bother them with the question right now. They are so busy since the switch. I just thought you might know but I guess not.[/quote:b03cb238de][quote:b03cb238de="Kathy at Recipezaar"]The work on the shopping list is not complete. However, we have asked the development team to put the shopping list feature back up on the site in it's current form. The basic functions of the shopping list are working again. There are still some instances where the shopping list is not functioning as well as we would like; however, we felt it was more important for you to have the use of the shopping list in its current form than no shopping list at all. The shopping list will return in about 24 hours, and I'll post a more specific time as soon as I have that information.[/quote:b03cb238de]
Click on Edit in the very first post in the thread you wish to unsticky. Scroll down to underneath the type box and you should see the normal, sticky, and announcement options. Click on the circle that says normal. If those are not there, then Kathy needs to turn those things on for you.
[color=indigo:7636036d28]whooo :lol: .. moving it off-site will probably give Mimi all the conspiracy theory ammo she needs, ...but if she looks hard and honestly, then [i:7636036d28]maybe[/i:7636036d28] she will see that if even the thread in the Suggestion Forum couldn't last long without infuriating people then surely a Forum would [i:7636036d28]never [/i:7636036d28]work. :roll: I live in hope that she might see that... ( yeah I'm trying to be an optimist here... LOL) Thanks for shifting it Kathy[/color:7636036d28] :wink:
[quote:398964770e="justcallmetoni"]I think the issue here is that the chefs who are posting the thank you messages do not have premium memberships. As such, they cannot send the z-mails that many of us do when receiving a review.[/quote:398964770e]This is the response I've been posting when ever I find one of these:There have been several posts by site administrators requesting that we not use the forums for thank yous. It turns out that the greater majority of zaarians do not participate in the forums, which means that the chances of reviewers seeing one of your thank yous are abysmally low. Three suggestions to demonstrate gratitude: :arrow: Premium members are encouraged to use zmail to thank their reviewers. :arrow: Non premium members are encouraged to post a notice on their About Me page thanking reviewers in advance. :idea: If your reviewer does not accept zmail or you feel that editing your About Me page isn't the way to go, consider posting a reciprocal review of one of your reviewer's recipes. This accomplishes three things...it helps Recipezaar, it gives your reviewer a tangible expression of gratitude that they will actually see, and gives you something new and delicious to enjoy.
[quote:732a451b56="Molly53"]Well, so much for venting in the safe haven of the hosts' forum. I have never been impolite to Kooka in the public forums. Would you be very surprised to learn that she thanked me privately for the post? Have a nice day, Stella.[/quote:732a451b56]Thank you, I always have a nice day. Yes, the forum host's "lounge" is a safe haven in which to vent. I have complained a lot about Rose in here, and I'll no doubt do it again. But I've never called her out in a public forum to humiliate her for an unrelated subject, then zoom in here to justify my actions. And yes, I'm quite surprised to hear that Kooka thanked you privately for the post, because from what I've heard, she wrote to you privately in order to defend herself.I'm not against you, but bullying gets up my nose. Now I've had my say and I will put the whole thing to rest and say no more.
Going beyond the sifter, let's look at the search field too. I just posted the following in the 'So Staff' thread.------------------------Earlier this afternoon, I encountered a new level of ridiculousness. Let me set the scene. You know how Google anticipates your search?You want to look up, say, artichoke whatever, and by the time you've typed'artich' it knows you are aiming for artichoke whatever, and it serves up a lot of choices, choices that relate to what you're looking for.So today I was looking for dips�??not a particular core ingredient, but one for chips. I was taking it to a drinks party. So I typed dip in the search field above, and was surprised to see a drop-down pick list with options.I thought how cool is this! Food.com has figured out how to deliver results for that kind of search. So I chose dips for chips. What would you expect to get? I expected recipes for dips that would go with chips -- you know potato or corn chips.Wrong! The results were recipes with dip and chips in the title. :shock: Not recipes that would necessarily go well with chips, which was what I was wanted.The very first offering was for a chocolate chip cookie dough dip to go with�??graham crackers. Here's a link to the results I got. Page 1 has two recipes for dips withchocolate chips and one for a dip with apples.http://www.food.com/recipe-finder/all/dips-for-chipsWhat if this was someone's first experience with Food.com? Can'timagine they'd be rushing back for more such unhelpful help.
[color=white:8e300075c5]xxxxxxxxxxxx[/color:8e300075c5][img:8e300075c5]http://pumabydesign001.files.wordpress.com/2008/12/kwanzaa.jpg[/img:8e300075c5]Kwanzaa is an African American and Pan-African holiday which celebrates family, community and culture. Celebrated from 26 December thru 1 January, its origins are in the first harvest celebrations of Africa from which it takes its name. The name Kwanzaa is derived from the phrase "matunda ya kwanza" which means "first fruits" in Swahili, a Pan-African language which is the most widely spoken African language. The first-fruits celebrations are recorded in African history as far back as ancient Egypt and Nubia and appear in ancient and modern times in other classical African civilizations such as Ashantiland and Yorubaland. These celebrations are also found in ancient and modern times among societies as large as empires (the Zulu or kingdoms (Swaziland) or smaller societies and groups like the Matabele, Thonga and Lovedu, all of southeastern Africa. Kwanzaa builds on the five fundamental activities of Continental African "first fruit" celebrations: ingathering; reverence; commemoration; recommitment; and celebration. Kwanzaa, then, is: a time of ingathering of the people to reaffirm the bonds between them; a time of special reverence for the creator and creation in thanks and respect for the blessings, bountifulness and beauty of creation; a time for commemoration of the past in pursuit of its lessons and in honor of its models of human excellence, our ancestors; a time of recommitment to our highest cultural ideals in our ongoing effort to always bring forth the best of African cultural thought and practice; and a time for celebration of the Good, the good of life and of existence itself, the good of family, community and culture, the good of the awesome and the ordinary, in a word the good of the divine, natural and social. The African-American Branch Rooted in this ancient history and culture, Kwanzaa develops as a flourishing branch of the African American life and struggle as a recreated and expanded ancient tradition. Thus, it bears special characteristics only an African American holiday but also a Pan-African one, for it draws from the cultures of various African peoples, and is celebrated by millions of Africans throughout the world African community. Moreover, these various African peoples celebrate Kwanzaa because it speaks not only to African Americans in a special way, but also to Africans as a whole, in its stress on history, values, family, community and culture. Gifts are given mainly to children, but must always include a book and a heritage symbol. The book is to emphasize the African value and tradition of learning stressed since ancient Egypt, and the heritage symbol to reaffirm and reinforce the African commitment to tradition and history. The colors of Kwanzaa are black, red and green and can be utilized in decorations for Kwanzaa. Also, decorations should include traditional African items, i.e., African baskets, cloth patterns, art objects, harvest symbols, etc. NGUZO SABA (The Seven Principles of Kwanzaa) Umoja (Unity) To strive for and maintain unity in the family, community, nation and race. Kujichagulia (Self-Determination) To define ourselves, name ourselves, create for ourselves and speak for ourselves. Ujima (Collective Work and Responsibility) To build and maintain our community together and make our brother's and sister's problems our problems and to solve them together. Ujamaa (Cooperative Economics) To build and maintain our own stores, shops and other businesses and to profit from them together. Nia (Purpose) To make our collective vocation the building and developing of our community in order to restore our people to their traditional greatness. Kuumba (Creativity) To do always as much as we can, in the way we can, in order to leave our community more beautiful and beneficial than we inherited it. Imani (Faith) To believe with all our heart in our people, our parents, our teachers, our leaders and the righteousness and victory of our struggle. The greetings during Kwanzaa are in Swahili. Swahili is a Pan-African language and is chosen to reflect African Americans' commitment to the whole of Africa and African culture rather than to a specific ethnic or national group or culture. The greetings are to reinforce awareness of and commitment to the Seven Principles. It is: "Habari gani?" and the answer is each of the principles for each of the days of Kwanzaa, i.e., "Umoja", on the first day, "Kujichagulia", on the second day and so on. It is important to note Kwanzaa is a cultural holiday, not a religious one, thus available to and practiced by Africans of all religious faiths who come together based on the rich, ancient and varied common ground of their heritage. Kwanzaa foods might include Fruit Salad With Pudding!, Cream of Peanut Butter Soup, Fried Okra, Louisiana Chicken and Sausage Gumbo(The Real Stuff) with rice, Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard), Toasted Coconut and Banana Drop Biscuits, Sweet Cornbread and Sweet Potato Pie, Iced Green Tea With Ginger and Mint or Quick Ginger Beer[color=white:8e300075c5]xxxxx[/color:8e300075c5][img:8e300075c5]http://rlv.zcache.com/wishing_you_unity_and_peace_kwanzaa_cards-rd47b94010d454d7c96fd0cb94de95850_xvuak_8byvr_512.jpg[/img:8e300075c5]
[img:1cf3b0f565]http://2.bp.blogspot.com/_ATfaXvgk29s/TPgsSapmxSI/AAAAAAAAC1g/UWN3xr612fQ/S1600-R/Holiday_BlogBanner_PNG_04.png[/img:1cf3b0f565]From the web: [i:1cf3b0f565]1. Read a book a day. I read about this tradition a couple of years ago at Debt-Proof Living, and it's quickly become my family's favorite tradition. Buy 24 children's Christmas books (I bought them used to save money), wrap them up, then have your children unwrap one book a day starting December first. We re-wrap the same books year after year, and my family looks forward to reading our Christmas favorites. Apparently Mary Hunt devotes a section of Debt-Proof the Holidays to this tradition, so head to the library and check it out for free! 2. Celebrate Advent with an Advent Wreath. You can even [url=http://www.christiancrafters.com/adventwreath.htm]make the wreath[/url] yourself. That's more frugal than buying one. There's even a [url=http://www.christiancrafters.com/no_flame_advent_wreath.html]"no-flame" version[/url] for families who have young children. 3. Pray for people send you Christmas Cards. A good time to do this is after dinner. Or pray for them during your advent time, if you're using the advent wreath. 4. Attend a Christmas pageant in your community. Many churches and schools put them on. Check your paper or call your local churches to find one. This year one of our local churches is putting on a production of Narnia. I can't wait! 5. Have a family slumber party in the living room. Pull out the sleeping bags and turn on the Christmas lights. Just enjoy being together as a family. 6. Go Christmas caroling. Grab some friends or just go as a family. Get to know your neighbors as you bless them with Christmas carols. 7. See the Christmas lights. Drive around your town and look at the decked out houses. Vote on which neighborhood has the best display. 8. Look at pictures from Christmas past. I don't know about your family, but mine likes to look back in time. Pull out the photo albums. Tell your children about your Christmas celebrations as a child. 9. Do a puzzle together. 10. Bake Christmas cookies. My daughter and I have been making sugar cookies together every year for a long time. 11. String popcorn or ring-shaped cereal. 12. Read the Christmas story. 13. Pick up some library books and study [url=http://www.santas.net/aroundtheworld.htm]Christmas Traditions in other countries[/url]. Learn about the traditions of your heritage...Sinterklaas for the Dutch, for example. 14. Host a White Elephant gift exchange. EVERYbody's got something unwanted in their gift closet. These exchanges are so fun. With the right group of people, you'll be rolling in laughter. If you've never hosted a white elephant gift exchange before, the instructions can be found [url=http://www.wikihow.com/Organize-a-White-Elephant-Gift-Exchange]HERE[/url]. Now where did I put that rubber chicken? 15. Make your own gifts. My personal favorites are [url=http://www.food.com/recipe-finder/all/in-a-jar]GIFTS IN A JAR[/url] and homemade calendars. [url=http://www.food.com/bb/viewtopic.zsp?t=398912]GIFT BASKETS[/url] are also fun. There are a ton of gift mixes at [url=http://www.food.com/recipe-finder/gifts/mix]Food Gifts From Your Kitchen[/url]. 16. Participate in [url=http://www.samaritanspurse.org/what-we-do/operation-christmas-child/]Operation Christmas Child[/url] or another charity of your choice. We like to fill shoe boxes for children the same ages as our children. Our children help us shop and at the same time learn that Christmas is about giving, not getting. 17. Make paper snowflakes with your kids. If you want a real challenge, make a [url=http://www.wikihow.com/Make-a-3D-Paper-Snowflake]3-D paper snowflake[/url]. 18. Make a paper chain to count down the days until Christmas. Alternate green and red construction paper. You can attach the chain to a paper cross or Christmas tree and hang it up on your child's wall. Each night before bed take off a link. On Christmas Eve, the child takes off the last link, and then gets so excited that she can't sleep. Oh wait, that happened to me. Hopefully it won't happen to you. 19. Have a Christmas movie marathon. Get the movies from the library if you want to be really frugal. Some of our favorites are The Polar Express, Miracle on 34th Street, and A Christmas Story. Also very popular are It's a Wonderful Life, A Christmas Carol, Christmas Vacation, Holiday Inn, and Scrooged.20. Invite some friends or family over for dinner. It doesn't have to be formal. Just enjoy the company. Make it a potluck. Or have a soup night. Have everyone bring their favorite soup in a crock-pot. 21. Make a gingerbread house. You can try the [url=http://www.gingerbreadcottage.com/gingerbreadhousedirections.html]AMBITIOUS WAY[/url], or you can make one the [url=http://fun.familyeducation.com/childrens-art-activities/christmas/35243.html]EASY WAY[/url]. 22. Visit a nursing home or an elderly shut in and share your holidays, which can be a most difficult time for those who have lost loved ones. Visit an elderly person with no family nearby. Bring some flowers, food, or a homemade Christmas card. It will brighten their day and yours. 23. Attend your community tree-lighting ceremony. Many communities have them, and they are festive occasions. If you don't mind the crowds, tree-lighting ceremonies can be a lot of fun. 24. Put on some Christmas music and dance with your spouse and children. 25. Learn the history of Santa. I think it's pretty fascinating. 26. Track Santa on [url=http://www.noradsanta.org/]NORAD[/url]. 27. Make candy. Our favorites are Fantasy Fudge and Ann's Crunchy Peanut Brittle. Molasses Candy (ole' fashioned pull taffy) is great fun for the kids. 28. Make a [url=http://www.kids-party-paradise.com/paper-mache-snowman.html]Paper Mache snowman[/url]. 29. Play in the snow. 30. Simmer some [url=http://www.food.com/recipe-finder/beverages,served-hot/cider]HOT CIDER[/url]. There are many great recipes in the Food.com db. Or if you're lazy, just heat up some bottled cider. 31. Go ice skating. Ice skating rinks frequently have special rates when kids are out of school for the holiday break. Call your local rink to find out about specials. 32. Christians can have a birthday party for Jesus. Make a cake, invite the neighborhood kids over, and have a party. For gifts, you could give time or make a commitment to read your Bible, pray, whatever you can think of! Other faiths can adjust the party to reflect their beliefs and midwinter traditions. 33. Watch the Christmas specials on TV. My personal favorites are Rudolph the Red Nosed Reindeer, How the Grinch Stole Christmas, and A Charlie Brown Christmas. 34. Send a card with a Christmas postmark to someone special. [url=http://www.christmaslettertips.com/christmas_postmarks.htm]You can have letters postmarked at the North Pole, Bethlehem, Noel, and many more interesting places[/url]. 35. Read The Best Christmas Pageant Ever by Barbara Robinson with your family. If you've never read it, you should. It's available for free at the library and really funny! 36. Hang mistletoe. Then kiss your sweetie. 37. [url=http://familyfun.go.com/arts-and-crafts/season/specialfeature/holiday_cards_ms/]Make your own Christmas cards[/url]. Have everyone pitch in. 38. Write a Christmas letter, with everyone in the family telling their own story of the past year. Our friends do this. They start the letter with "Dad's Turn" and work their way down to the youngest child's turn. It's fun to read everyone's differing perspective on the past year. 39. Make a video and send it to far away relatives for Christmas. We did this for years. We'd sing songs, tell stories, and just have a good time. Our relatives appreciated seeing how the kids had grown over the year. 40. Make [url=http://familyfun.go.com/arts-and-crafts/season/specialfeature/christmas-ornaments-ms/]Christmas ornaments[/url]. 41. Cut your own Christmas tree. In Oregon you can buy a permit to go to a designated place in the forest to cut a tree. The permits are $5.00. You can't beat that. If you don't have a forest, try a local Christmas tree farm. It's more expensive, but still often cheaper than buying from a lot and VERY much fresher. Of course the most frugal option would be to buy a fake tree to use year after year. But if you like live trees, cutting your own is the way to go. 42. Take a walk and collect pine-cones, acorns and the like for decorations. 43. Make an Advent Calendar. You could make a [url=http://www.kidsturncentral.com/holidays/christmas/ccrafts19.htm]simple paper calendar[/url]. Or if you're more crafty, you could make something [url=http://www.ehow.com/how_11216_make-advent-calendar.html]more complicated[/url]. There are many options. 44. Make a [url=http://www.freecraftsandgames.com/jesse_tree.html]Jesse Tree[/url]. 45. Fix a special Christmas breakfast. I usually make the "Land of Nod" Cinnamon Buns and Christmas Morning Sausage Ring. I like these recipes, because the bulk of the preparation is done the day before. 46. Hold an open house. Send invites to all your friends, telling them to stop by your house between the hours of two and five. Set out simple finger foods, and enjoy socializing. 47. Take your family's picture in front of the Christmas tree. Make it a yearly tradition. 48. Send a card to a U.S. soldier that you know. If you don't know a U.S. soldier, consider making a donation to an organization that supports the troops. Or contact your local National Guard to see how you can help. 49. Record your children singing their favorite Christmas carols. Children's voices change so much over the years. Twenty years from now, you'll be glad to have the recording. 50. Go to a Christmas Eve Service. It's completely free, and it will put you in the right frame of mind to celebrate the true meaning of Christmas. [/i:1cf3b0f565]Whatever you do, slow down and enjoy the season. Don't get so caught up in the hustle and bustle of Christmas that you forget to take time to enjoy your loved ones.
[quote:59000f0fca="Jellyqueen"][quote:59000f0fca="Molly53"][quote:59000f0fca="Chef 1327645"]All I want to know is how many cases of botulism were recorded by people who used water bath canners for green beans? Why are they so unsafe now? My mother and grandmother used them all the time. I'm still here after 60 years.My question is who decided and when was it decided that this was unsafe and what criteria did "they" present. I'm just curious, that's all.Trisha[/quote:59000f0fca]The answer to your queries is in the link highlighted in red, Trisha.I can appreciate that your family recipe works for you, but people just learning to can need to be encouraged to follow current US guidelines for optimum safety. Those guidelines now require that green beans be pressure canned. Here's how: [url=http://www.uga.edu/nchfp/how/can_04/beans_snap_italian.html][color=green:59000f0fca][b:59000f0fca]CANNING GREEN BEANS - CURRENT GUIDELINES[/b:59000f0fca][/color:59000f0fca][/url] (clickable link).Because boiling water bath can fail to reach the temperatures sufficient to destroy the spores of Clostridium botulinum, it can cause the food to become toxic during storage. They've known that for at [u:59000f0fca]least[/u:59000f0fca] 75 years. [url=http://www.uga.edu/nchfp/publications/usda/review/earlyhis.htm][color=red:59000f0fca]READ THE HISTORY[/color:59000f0fca][/url] (clickable link)If another method [i:59000f0fca]IS[/i:59000f0fca] your preferred method of canning, please be vigilant about checking the jars for signs of spoilage before using the canned food. :arrow: Bulging jar lids, or a leak, may mean gas is present and the food spoiled. :arrow: Before opening home canned foods wash jars and lids and carefully inspect the jars. Bacteria, yeasts and molds should have been destroyed if the food was properly processed. :arrow: When you open the container, look for such danger signs as spurting cloudy or frothy liquid, an "off" color, deterioration, or slimy texture. A foamy or murky appearance and patches of mold are visible signs of spoilage. That ordinary looking mold on home- canned food may indicate the presence of a much more deadly problem: botulism. :arrow: The odor in good jars of food should be pleasant and characteristic of the product. Do not use food which looks or smells bad, or if there is any doubt as to its safety. :arrow: Destroy food if any of these signs are obvious; discard out of reach of humans and animals. :arrow: All low-acid, home-canned food should be boiled 10 to 20 minutes to ensure destruction of botulism-causing toxin for added safety. Heating denatures the toxin so that it does not react with the body. Never taste low-acid, home canned food before cooking it.[/quote:59000f0fca]This is all wonderful information, and hopefully will be taken into consideration by all, but we do have to remember, not all of our followers are from the US. Trisha may not be from the US and may have a whole different set of rules and traditions that are acceptable for her.JQ :)[/quote:59000f0fca]You're absolutely correct, JQ. And I forgot to welcome chef to the forum.Nice to meet you, Trisha! :) Did you know that you can choose a more personal and unique name to go by than a random number or a blank? Click on MY ACCOUNT at the top of the page, make the changes you'd like, scroll down and SAVE CHANGES. If you'd be more comfortable with a number, that's absolutely fine. It's just [i:59000f0fca]much[/i:59000f0fca] easier for us to communicate with you in the forums if you [b:59000f0fca]remove the # sign. [/b:59000f0fca]Please click on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=278153][color=darkred:59000f0fca][b:59000f0fca]FAQ's and Additional Information[/b:59000f0fca][/color:59000f0fca][/url], a thread full of clickable links and explanations that you'll find invaluable as you start to move around the site.
Hi and welcome to the forums, Chef. It's lovely to meet a new friend. :)Thank you for taking the time to contact the company and to post their response.I'd like to invite you to click on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=278153][color=red:71db2b6024]FAQ's and Additional Information for Recipezaar Navigation[/color:71db2b6024][/url], a thread FULL of great information that will make your 'zaar experience much easier. If you have any questions about anything, please feel free to ask. There's ALWAYS somebody around that would be happy to help. :) Through no fault on your part, the # sign in your chef name negatively affects the quote function in the forums. It would be helpful if you'd edit your name to remove it. Click on MY ACCOUNT at the top of the page, make the changes you wish, scroll down and SAVE CHANGES.You're going to LOVE it here.
[quote:57acde3fa2="Violet #2"]I could not agree more !!! Some recipes I wish I could banish forever !!! They cause so much repetition as to why they are not safe, etc. Besides, not to mention all the folks who have no idea they are unsafe. [color=blue:57acde3fa2]I know I upset people at times when I say things are unsafe[/color:57acde3fa2], but I would rather take that risk than having someone get sick or worse ! I used to be really sensitive and cry from remarks, but now I am used to it. Goes with the territory. At least today were easy questions from people.[/quote:57acde3fa2]I don't know, Violet.....perhaps if you toned down the strong, scary rhetoric a little (there are 3 unsafes, a banishment and numerous exclamation marks in [i:57acde3fa2]this[/i:57acde3fa2] very short post) and said instead that while the recipes are written in an old-fashioned way, [b:57acde3fa2]they are perfectly safe if processed using modern methods[/b:57acde3fa2] and including a link to the sticky of your choice posted at the top of the forum OR a link to your preferred website. This allows you to disseminate accurate and current information in a positive manner and avoid causing offense to contributing chefs or members who are more comfortable using their tried-and-true methods. Win/win! After that, it's really not your responsibility to be our fellow members' watchdog.
At the risk of inviting criticism and obvious hostile responses, you must also know your altitude.I live in the Rockies, and we always ask the altitude before we answer any questions about canning anything.Here the processing time for jelly is 15 min. At sea level, 5 min. It makes a difference. And very important.DebbieMFP
Good, I was hoping you would email her directly. She is so good about answering email normally. Such a down to earth lady, but so full of valuable information. I keep waiting to get the new USDA guidelines that are supposed to be out. I keep asking, but so far I have not seen them yet. I am curious as to what they have added or changed in them. There is an online class you can take free from the University of Georgia on home food preservation. There are also videos you can buy from them.
[quote="Chef #1528122"]I have used this method of canning tomatoes for over 30 years and I have NEVER had one jar not seal or break its seal. Why would I want to can 7 jars in a cooker vs. 24-36 in the oven?[/quote]Hi and welcome to Zaar. I hope to hear more from you on all of your canning adventures. JQ :)
[quote:b4cebe9d2a="Violet #2"]I was rather offended by the terms, too. [/quote:b4cebe9d2a]If I have caused offense, please accept my regrets, Violet. I make great effort to communicate clearly, politely and with respect.Militant simply means extremely active in the defense or support of a cause, and rhetoric means speech or writing that communicates its point persuasively....do these definitions [i:b4cebe9d2a]not[/i:b4cebe9d2a] fit many of your posts?Not one single person has said that the Extension/USDA guidelines are wrong or that new canners shouldn't be encouraged to follow them, they're just telling you that they aren't the [u:b4cebe9d2a]whole[/u:b4cebe9d2a] picture. Dr. Andress's email confirmed that quite clearly. If your personal comfort zone is within Extension Service guidelines, you should certainly stay there. By all means, encourage new canners to follow those guidelines. Please just recognize that there are other ways, also.This is posted for all to see at the top of the forum:[quote:b4cebe9d2a="Axe"]This forum is for the open exchange of recipes, knowledge and ideas pertaining to food preservation.As with any open forum, there are differing opinions on methods and processes involved with food preservation and therefore we encourage [b:b4cebe9d2a]constructive[/b:b4cebe9d2a] and [b:b4cebe9d2a]polite[/b:b4cebe9d2a] interaction among our users.Flaming, insulting, rudeness or any other offensive behavior will [i:b4cebe9d2a][b:b4cebe9d2a]not[/b:b4cebe9d2a][/i:b4cebe9d2a] be tolerated. [color=blue:b4cebe9d2a]There are several agencies in various countries that publish canning standards and that information can vary by organization and country. Differing opinions on methods (i.e. - 'is this safe?) are exactly that...opinions, based on the advice you have gleaned from your experience and information from canning companies, research groups, and governmental agencies. When posting, please keep in mind that there may be more than one acceptable standard. We are all here to promote food preservation and share our knowledge with other members. Therefore, when responding to a question like the above, we request that you state that it is your 'OPINION' whether you feel something is safe or not. It is [b:b4cebe9d2a]NOT[/b:b4cebe9d2a] acceptable to state that just because a recipe has not been tested in a laboratory of your choosing, it is not safe. If that is the way you feel, then you don't belong here, you should be at your country's Food & Drug regulatory website.[/color:b4cebe9d2a]We appreciate your input and all that you do and contribute to RecipeZaar.com and we hope you continue to be polite and respectful to your fellow members and enjoy all that Zaar has to offer.[/quote:b4cebe9d2a]
[quote:4d9774e5c3="Chef 1382607"]Hi I'm new today to this site so I'll jump in with both feet. I'm an experienced canner. My recommendation to you about using a boiling water bath for canning your chili con carne is [b:4d9774e5c3]no[/b:4d9774e5c3]. Even though you are leaving the meat out, you still have the issue of beans being a low-acid food. So they should be pressured as well. Invest in that pressure cooker. It's well worth it. Good luck. Your recipe sounds yummy[/quote:4d9774e5c3]Hi and welcome to the forums, Chef. It's lovely to meet a new friend. :)I'd like to invite you to click on [url=http://www.recipezaar.com/bb/viewtopic.zsp?t=278153][color=red:4d9774e5c3]FAQ's and Additional Information for Recipezaar Navigation[/color:4d9774e5c3][/url], a thread FULL of great information that will make your 'zaar experience much easier. If you have any questions about anything, please feel free to ask. There's ALWAYS somebody around that would be happy to help. :) Through no fault on your part, the # sign in your chef name negatively affects the quote function in the forums. It would be helpful if you'd edit your name to remove it. Click on MY ACCOUNT at the top of the page, make the changes you wish, scroll down and SAVE CHANGES.You're going to LOVE it here.
[quote:7ff6787396="Molly53"]Amber, did you see this: [url=http://www.food.com/bb/viewtopic.zsp?t=353498]Collecting American Canning Jars[/url]?[/quote:7ff6787396]no, didn't, but I'll look, thanks!Hey, so, Sunday I brought dry pintos to a boil w/some baking soda (was told that cuts the gas) Did it again with clean water Monday, then cooked w/onion, garlic, blk pepper, celery and carrot. I kinda got lost, so they were really cooked almost done. Canned using the hot broth (no salt), and filled the beans only 1/2 to 2/3's .. when done after 75 min in the canner, they didn't 'grow' anymore. So, lesson learned, to fill up basically cooked beans more like 3/4's.They're perfect to just heat up now and mash for refried!
My husband said that his mom and sister have a recipe that tastes just like Nalley's kosher dills. (Some might not want something that tastes like it came off the shelf but my goal is to make something that my hubby will eat.)I'm hoping to get the recipe from my SIL and give it a try. If it works I'll post it here and see if it has been posted on Zaar yet.Tweaker
[quote:d28a5c980b="cookee monster"]Thanks everyone for you input! I just wanted to let you know how things turned out.I started here with the recipes and videos. The videos were great (and reassuring). And then I looked at a lot of canning websites and talked to my mom. She canned for years when I was young. So between all of that and my mom coming over with her Ball book I got 13 pints of salsa. I pressure canned a fresh salsa. Next time I will heat it before I can it just to shorten the time the canner takes to reach the pressure I need to maintain. So far we've tested 2 jars and everyone is happy with the results. In a couple of days I'll be going to her house to try Mom's Best Tomato Soup Canning Recipe. I'm very excited and I want to can all kinds of things now.I have to say that the pressure canner my mom bought me is much better/safer than the one my mother and our neighbor had, they canned together. There are so many safety features on them now that they didn't have. My mom's gage would stick and she would whack it with this long 2 pronged fork only to find that her pressure was to high and then she would use the fork to lift the steam valve/weight thing. She would let out a yell and then she would let out the steam while trying to be as far away as she could with her face turned away while my sister and I looked on in fear. Ah...memories :lol:[/quote:d28a5c980b]We can a soup that's almost identical and have done so for many years as it was passed on through the family. Yes, I know, it's no longer considered "safe" according to today's guidelines. That being said, unsolicited comments or warnings or whatever you want to call them posted under the pretext of a review are tacky and unfair to the person sharing their recipe.
[img:f3fe010180]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/wildmeat-1.jpg[/img:f3fe010180]It's hunting season in large swathes of North America. Many hunters are able to provide an economical, nutritious protein source for their family while enjoying a recreational activity. Venison originally described meat of any game animal killed by hunting, and was applied to any animal from the deer, rabbit, pig and goat families, such as elk, red deer, fallow deer, roe deer, moose, reindeer/caribou, pronghorn antelope, brown hare, arctic hare, blue hare, wild boar, and ibex but its usage in North America is now almost entirely restricted to the flesh of various species of deer. In Southern Africa, venison is the meat of antelope.Venison can be kosher, as deer are ruminants and possess completely split hooves, two of the requirements for land animals, and indeed is available kosher in places such as Israel, New York, and Chicago.There was a time when every deer hunter was taught how to butcher a deer, process the meat and prepare a variety of tasty venison dishes. But these days, it sometimes seems as though that vital information is not passed down.[b:f3fe010180]Field-to-Refrigerator[/b:f3fe010180]Use care when field dressing the deer. Contaminating the carcass is one of the most common errors hunters make. Refrigerate the carcass as soon as possible for best quality; usually within 3-4 hours after killing if the air temperature is above 45 degrees Fahrenheit. [url=http://pubs.cas.psu.edu/freepubs/pdfs/uk100.pdf][color=blue:f3fe010180]POCKET GUIDE TO FIELD DRESSING DEER[/color:f3fe010180][/url] (all text highlighted in blue are clickable links).[b:f3fe010180]Cutting the meat[/b:f3fe010180]: Many freezer locker stores have power saws and capable meat cutters who cut and wrap meat. Some hunters cut their own roasts and have steaks or chops cut by an expert meat cutter.The simplest way to cut meat is to remove all flesh from bones following along natural seams of muscles. Loins are removed from the back as they lie between the upright vertebra and down-turned ribs. The long, sausage-shaped piece can then be trimmed of loose tissue and cut into steak-sized pieces (similar to cutting a loaf of bread). On smaller animals, a cut twice the desired size is made, then cut almost in two again, leaving connective tissue enough to fold out the cuts to resemble a butterfly[img:f3fe010180]http://www.brokenarrowranch.com/Assets/Images/VenisonProcessingChart-600x348.jpg[/img:f3fe010180][b:f3fe010180]Aging Venison[/b:f3fe010180]Aging will help dissipate the gamey taste and permit naturally occurring enzymes to tenderize the tissues. Proper aging also firms the meat, giving it better cutting quality. Aging should be conducted between 32 - 35° F for 7 - 10 days. Never age at room temperature. Venison may be cut within 24 hours after the kill and still be acceptable for aging. Improper storage facilities increases risk for spoilage. [b:f3fe010180]Freezing Venison[/b:f3fe010180]Trim fat and clean cuts so they are ready for end use. Fat will go rancid quicker and often has a very �??gamey�?? undesirable flavor. Use freezer wrap or packaging made for the freezer. For best quality, wrap the meat tightly in plastic wrap first, keeping air out as much as possible. Then wrap packages in moisture- and vapor-proof freezer paper. Seal, label and date each package. Home vacuum sealers will also work for packing venison for freezing. Follow manufacturer directions for vacuum sealing. Freeze quickly at 0°F or below. Freeze no more than 4 pounds per cubic foot of freezer space within a 24-hour period. If space in the home freezer does not permit spreading the packages out, take the wrapped meat to a processing plant or meat locker for quick freezing. If you don't have enough space to store your meat at home, you can rent a freezer locker.[b:f3fe010180]To Freeze Game Properly[/b:f3fe010180]�?�Freeze meat while it is fresh and in top condition.�?�Divide meat into meal-size quantities.�?�Prevent "freezer burn" by using good-quality freezer paper. Use moisture/vapor-proof wrap such as heavily waxed freezer wrap, laminated freezer wrap, heavy-duty aluminum foil or freezer-weight polyethylene bags.�?�Press air out of the packages prior to sealing.�?�Label packages with contents and date.�?�Freeze and store at 0 °F or lower.�?�Avoid overloading the freezer. Freeze only the amount that will become solidly frozen within 24 hours.�?�Avoid long storage periods. Limit fresh game to eight months frozen storage and seasoned or cured game to four months frozen storage. In most states, hunting laws require that all wild game be used before the next hunting season. Check regulations for amount of game you can keep and length of time that you can keep it.Meat quality and flavor will deteriorate in the freezer over time. Proper dressing, handling, packaging, quick freezing, and colder freezer temperatures will help maintain meat quality for the longest period of time. Thaw in the refrigerator or microwave oven [u:f3fe010180]only[/u:f3fe010180]. Game meat is often high in bacterial content and thawing at room temperature enhances bacterial growth. Foods thawed in the microwave should be cooked immediately. Refrigerator-thawed meat should be used within one or two days Click on [url=http://www.food.com/bb/viewtopic.zsp?p=5452027][color=blue:f3fe010180]FOOD PRESERVATION BY FREEZING AND FREEZER ORGANIZATION[/color:f3fe010180][/url] for more information.[b:f3fe010180]Making Sausage from Venison[/b:f3fe010180] [url=http://www.ag.ndsu.edu/pubs/yf/foods/fn176.pdf][color=blue:f3fe010180]THE ART AND PRACTICE OF SAUSAGE MAKING[/color:f3fe010180][/url] [url=http://nchfp.uga.edu/how/cure_smoke/venison_sausage.html][color=blue:f3fe010180]VENISON SAUSAGE[/color:f3fe010180][/url][color=white:f3fe010180]xxxxxxxxxxxxxxxxxx[/color:f3fe010180][img:f3fe010180]http://www.sacksbutchery.co.za/FileAssets/StoreFront/CAT35/group%20sausageIMG_8350.JPG[/img:f3fe010180][b:f3fe010180]Canning Venison[/b:f3fe010180][url=http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html][color=blue:f3fe010180]CANNING STRIPS, CUBES, OR CHUNKS OF VENISON[/color:f3fe010180][/url][url=http://nchfp.uga.edu/how/can_05/mincemeat_filling.html][color=blue:f3fe010180]VENISON MINCEMEAT[/color:f3fe010180][/url][url=http://nchfp.uga.edu/how/can_05/chili_con_carne.html][color=blue:f3fe010180]VENISON CHILI[/color:f3fe010180][/url]Click on [url=http://www.food.com/bb/viewtopic.zsp?t=279269][color=blue:f3fe010180]ILLUSTRATED GUIDE TO CANNING MEAT ~ WILD AND DOMESTIC[/color:f3fe010180][/url] for more information.[b:f3fe010180]Drying Venison (Jerky)[/b:f3fe010180]When preparing jerky from wild game, it is important to remember that the wound location and skill of the hunter can affect the safety or the meat. If the animal is wounded in such a way that the contents of its gut come in contact with the meat or the hunter�??s hands while dressing the meat, fecal bacteria can contaminate the meat. It is best to avoid making jerky from this meat and use it only in ways that it will be thoroughly cooked. Deer carcasses should be rapidly chilled to avoid bacterial growth. The risk of foodborne illness from home-dried jerky can be decreased by allowing the internal temperature of the meat to reach 160°F, but in such a way as to prevent case hardening.[url=http://nchfp.uga.edu/how/dry/jerky.html][color=blue:f3fe010180]HOW TO DRY JERKY[/color:f3fe010180][/url][url=http://www.ext.colostate.edu/pubs/foodnut/09311.html][color=blue:f3fe010180]MAKING FRUIT LEATHERS AND MEAT JERKY[/color:f3fe010180][/url][color=white:f3fe010180]xxxxxxxxxx[/color:f3fe010180]When your jerky is dried properly, it will be as brittle as a green stick; it won't snap clean as a dry stick does. Be sure to test it after cooling because it will be pliable when it is still warm.Making low-salt jerky is not recommended. The salt binds the moisture in the meat and thus any bacteria on the meat are more quickly killed because they do not have water available to them.Properly dried jerky will keep at room temperature 2 weeks in a sealed container. For best results, to increase shelf life and maintain best flavor and quality, refrigerate or freeze jerky.Click on [url=http://www.food.com/bb/viewtopic.zsp?t=357026][color=blue:f3fe010180]FOOD PRESERVATION BY DEHYDRATING[/color:f3fe010180][/url] for more information.[b:f3fe010180]Curing Venison[/b:f3fe010180]Venison, bear, elk, wild boar, wild turkey, rabbit and other game animals can be successfully cured/smoked.[url=http://www.food.com/bb/viewtopic.zsp?p=5266119][color=blue:f3fe010180]CURING OF MEATS, HAMS AND SAUSAGES[/color:f3fe010180][/url][url=http://www.ag.ndsu.edu/pubs/yf/foods/fn155.pdf][color=blue:f3fe010180]PRESERVATION OF GAME MEATS AND FISH[/color:f3fe010180][/url]Venison offers variety and an unusual flavor to the fall and winter table. When handled properly it can make an excellent meat. It can be refrigerated or frozen as meat cuts or sausage. It can also be preserved by canning, curing, or drying. Venison may be eaten as steaks, tournedos, roasts, sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note.[b:f3fe010180]Venison Cooking Tips[/b:f3fe010180]Game animals lead active lives. As a result, their muscles are relatively lean, making game meat drier than domestic meat or poultry. Therefore, it is important to use cooking methods that add juiciness and flavor to game meat. The key to cooking venison and to making it tender, moist and delicious is understanding that it has very little fat or fat cover. Add butter or cheese, or baste with other fats for improved flavor. Without much fat cover, the meat tends to dry out. Cook venison slowly using moist heat and baste often with a marinade sauce or oil, taking care not to overcook. A roast may also be wrapped in aluminum foil after browning or covered in a roasting pan. Strips of bacon may be placed on a roast for self basting. For these foods to be safe, internal temperatures must be high enough to kill any harmful microorganisms. Cook ground meats, chops, steaks and roasts to 160°F on your meat thermometer. Venison can be substituted for meat in many recipes and makes an excellent variation to your menu.[size=18:f3fe010180][url=http://www.food.com/recipe-finder/all?foodido=18131,22788,17734,18848,23772,19957,12501,12110,13384,13388,14304,15159,16555,16654,17274,17733,17784,19315,20171,21035,23274,15555,16783,17450,17731,17732,19092,20661,21292,17251,17697,17700,5400,23974,5404,17094,17769,23810,17735,24339,13299,15414,16785,17767,20784,20944,17738,17768,17843][color=blue:f3fe010180][b:f3fe010180]NEARLY 600 TERRIFIC VENISON RECIPES (DEER, MOOSE, ELK AND ANTELOPE)[/b:f3fe010180][/color:f3fe010180][/url][/size:f3fe010180] ([b:f3fe010180][color=red:f3fe010180]clickable link[/color:f3fe010180][/b:f3fe010180])Cooking Tips:�?�Trim away fat before cooking if this was not done when the game was cut. Wild game fat tends to become rancid quickly and this contributes to the "game" flavor.�?�Add other fats to keep game meat from becoming too dry. Rub a roast with salt pork, butter, margarine, beef suet, bacon fat, vegetable fat, or sweet or sour cream to add moisture, richness and flavor.�?�"Lard" your lean game meat by inserting slivers of uncooked salt pork or bacon with a skewer or ice pick. If you make your own rolled roasts, add beef or pork fat to the inside and outside of the roast before it is tied.�?�Baste very lean cuts with additional fat to improve flavor.�?�Serve game meat very hot or very cold. Lukewarm game fat has a very greasy taste.[b:f3fe010180]Roasting a Loin or Rib[/b:f3fe010180]Trim off all game fat; rub with bacon drippings or similar fat. Season with salt, pepper and desired herbs. Place on a roasting rack in an uncovered pan, bone down. For added flavor, place bacon strips on top of the roast. Baste with additional fat as needed, but do not add water. Roast uncovered at 300 ºF. Allow 20 to 25 minutes per pound. Since lean game meat usually cooks faster than beef, use a meat thermometer, if possible. Game meats should be cooked to an internal temperature of 160 to 170 °F.[color=white:f3fe010180]xxxxxxxxxxxxxxxxxxx[/color:f3fe010180][img:f3fe010180]http://www.venisonworld.com/images/venisonsteaks.jpg[/img:f3fe010180][b:f3fe010180]Broiling Loin & Rib Steaks or Chops[/b:f3fe010180]: Preheat the broiler to 350 °F. Trim all natural fat from steaks or chops. Rub meat with bacon or similar fat, and season it. Place steaks or chops on the broiler rack with the top surface 3 to 5 inches below the heat source, depending upon the thickness of cut. Leave broiler or oven door open a few inches unless range directions advise otherwise. If meat smokes or spatters, the flame is too high or the meat is too close. Brown meat on each side. A one-inch steak will require about 15 to 20 minutes cooking. Baste with butter and serve at once.[b:f3fe010180]Pan Broiling Loin and Rib Steaks or Chops[/b:f3fe010180]: Partially heat a heavy frying pan. Rub the medium-hot pan with suet or a small amount of fat. Cook meat quickly over medium high heat.[b:f3fe010180]Braising Less Tender Cuts (chuck or shoulder, leg or round, breast or plate)[/b:f3fe010180]Season with salt, pepper, and herbs. Rub with flour. Brown all sides in moderately hot fat. Add a small amount of water (about 2/3 cup). Cover tightly. Cook very slowly (simmer) until tender (2 to 3 hours). Turn the meat occasionally; adding water, if necessary.[color=white:f3fe010180]xxxxxxxxxxxxxxxxxx[/color:f3fe010180][img:f3fe010180]http://www.family-travel-scoop.com/images/goulash.jpg[/img:f3fe010180][b:f3fe010180]Stewing (shank, neck)[/b:f3fe010180]Cut the meat into one-inch cubes. Sprinkle with flour and season. Brown on all sides in medium-hot fat. Cover meat with boiling water. Cover kettle tightly. Simmer until tender (about 2 to 3 hours). Do not boil! Add vegetables just long enough before serving time so they will be tender.[b:f3fe010180]Marinades[/b:f3fe010180]Marinades can tenderize, enhance or disguise game flavors to fit your preference. Cover meat with one of the following marinades and allow to stand in the refrigerator at least 24 hours. Broil, roast or braise.
Pickling is a process of preserving food. Pickle or pickling may refer to: Tsukemono, Japanese pickled vegetablesPickled cucumbersPickled onionsPickled cucumbersIndian pickle includes oil-based food preservationBranston (food) and similar sweet pickle relishes(all text highlighted in red are clickable links)Tsukemono (漬�?�, literally "pickled things") are Japanese pickles. They are served with rice as okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.The most common kinds of tsukemono are pickled in salt or brine. This means that according to EU and USA trade code definitions for duty tax purposes Japanese 'pickles' are in fact 'preserved vegetables' and not 'pickles' as they are not primarily preserved in acetic acid or distilled vinegar. Soy sauce, miso, vinegar, rice bran (nuka), and sake lees (sake kasu) are also useful for pickling.Takuan (daikon), Umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal. Beni shoga (red ginger) is used as a garnish on okonomiyaki, takoyaki and yakisoba. Gari (ginger) is used between dishes of sushi to cleanse the palate. Rakky�?zuke (a type of onion) is often served with Japanese curry.Traditionally, the Japanese prefer tsukemono they prepared themselves. Pickling was one of the fundamental ways to preserve food. Nowadays, tsukemono can be readily bought in a supermarket, but despite this many Japanese still make their own. Typically, all that is needed to make pickles is a container, salt, and something to apply pressure on top of the pickles.Kabu -- Japanese Turnip PicklesJapanese Takuan Pickle[url=http://japanesefood.about.com/od/tradtionalfoodingredient/p/Pickled-Ume.htm]Umeboshi[/url]Sauerkraut Made from Chinese CabbageBeni Shoga -- Japanese Red Pickled GingerPickled Ginger (gari)Pickled onions are a world-wide popular pickled food, generally consisting of small onions pickled in a solution of vinegar and salt, often with other preservatives and flavorings. In the United Kingdom, they are made with malt vinegar and often eaten alongside fish and chips or as part of a ploughman's lunch. Easy and Traditional British Pub Style Pickled OnionsCebollas Curtidas (Mexican Pickled Onions)Lime Pickled Red OnionsCrisp Pickled Silver Skin Onions (try these in your Gibson cocktail!)Pickled Onions - Indian Home StylePiaaz-Torshi - Persian Pickled Onions[img:d2bad3acb8]http://www.gedneyfoods.com/files/images/pwlogo2012.jpg[/img:d2bad3acb8]The true history of the pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago. The pickle has been mentioned in the Bible by Jesus and in the Old Testament books Numbers and Isaiah. Napoleon valued its health benefits for his army. George Washington had a collection of 476 different kinds of pickles. In 850 BC Aristotle praised the healing benefits of the pickle, and Thomas Jefferson wrote: �??On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout, like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally�??s cellar.�??So, what is all the fuss over a pickled cucumber you ask? Who knows�?�the popular pickle is everywhere. The crunchy tangy pickle is eaten out of jars, on our burgers, and served with our sandwiches. It is sliced, speared, whole, diced for relish, spicy, sour, and sweet. We just love the amazing, multi-talented pickle!The health benefits of the pickle are incredible:Raw, lacto-fermented vegetables (pickles) have good bacteria that inhibit the growth of harmful microbes in the intestines.They have a higher concentration of vitamin C.They help you absorb iron better.Research shows that vinegar can help with weight loss. PICKLE FACTS:* Americans consume 26-billion pickles a year. That�??s about nine pounds of pickles per person. * More than half the cucumbers grown in the U.S. are made into pickles.* Amerigo Vespucci, for whom America is named, was a pickle merchant before becoming an explorer.* Pickling has been used to preserve food for almost 5,000 years.* The pickle is both a fruit and a vegetableNo matter how you feel about pickles�?�they aren�??t going anywhere.[size=10]Sources:[url=http://www.virtuowl.com/beauty/vinegar-beauty.htm]Virtuowl[/url]
mmmmmmMy first plant is ENORMOUS! I was kinda bummed that I had to not harvest this first year, but next year = you BET! Do you cut the leaves or just let them die off b/c it really is HUGE and taking over the sun of some vine fruits I've got going... ???Rhubarb is soo good! My mom stewed it w/apples to make rhubarb applesauce.. mm love it in pie and I WILL can some next Summer :)A
[quote:307119e514="Aprilg28"]I'm sorry. I didn't mean to start any trouble. Perhaps I should stick to searching.Thank you to those who answered to help me. I genuinely appreciate it.[/quote:307119e514]No trouble at all! :wink: And you are most welcome!
I vote for dehydrating and storage for the extended pantry. DH just ordered me an Excalibur 3900 and I can't wait! I am going to call her 'Black Beauty'.SA 8) [img:b74a3f0863]http://i1237.photobucket.com/albums/ff479/auntduddie/blackbeauty.jpg[/img:b74a3f0863]
What's On Your Bookshelf ~ 2012[img:70cb6b2442]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/bookshelf400x175.jpg[/img:70cb6b2442][img:70cb6b2442]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/bookshelf.jpg[/img:70cb6b2442]Hunting Season ~~ Venison and Wild Meat[img:70cb6b2442]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/wildmeat400x175-1.jpg[/img:70cb6b2442][img:70cb6b2442]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/wildmeat-1.jpg[/img:70cb6b2442]Zucchini and Summer Squash:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/summersquashsmall.jpgA Clean and Safe Kitchen:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/canningsmall-3.jpgPlanning Canning:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/canningsmall-2.jpghttp://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/canninglarge-1.jpgCooking From the Pantry:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/Pantrycooking_small.jpgPantry Organization:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/pantrysmall.jpgGifts From The Heart:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/sgifts.jpgIllustrated Guide to Canning Meat:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/canningsmall-1.jpgCommunity Supported Agriculture:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/molly2small.jpgWhat's On Your Bookshelf 2011:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/bannerforMolly-small-1.jpgIt's ALL About The Tomato:http://i195.photobucket.com/albums/z205/jubespage/tomato.jpgFreezing/Freezer Organization:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/ffsmall.jpgMeals in a Jar:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/69da58c4.jpgDehydrating:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/dwhydrating-1.jpgForaged Foods From The Wild:http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/Banner3PlantsonPlatesAdsize.jpgCollecting American Canning Jars:http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/CanningJarYellowAdSize.jpgCanning In Winter Can Be A Blast:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/canningsmall.jpgCuring of Hams, Meats and Sausages:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/banner-1.jpgFermented Foods:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/FFsmall2.jpgRoot Cellaring:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/canning-1.jpgCome To The Fair!http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/fair.jpgCanning and Preserving By The Book:http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/canningsm.jpg
[img:480e0b01e2]http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/bookshelf.jpg[/img:480e0b01e2]A recap of all the books recommended in our 2012 topics of the month, just in time to order for holiday gift-giving. If you're interested in any or all of these books, you may want to check them out of your local library before you purchase. Previous years' booklists:[url=http://www.food.com/bb/viewtopic.zsp?t=335385][color=red:480e0b01e2]WHAT'S ON YOUR PRESERVATION LIBRARY BOOKSHELF ~ 2010[/color:480e0b01e2][/url][url=http://www.food.com/bb/viewtopic.zsp?p=5515082][color=red:480e0b01e2]WHAT'S ON YOUR PRESERVATION LIBRARY BOOKSHELF ~ 2011[/color:480e0b01e2][/url] (link)[color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51xl0fRo4bL._SL500_AA300_.jpg[/img:480e0b01e2][i:480e0b01e2]Ball Blue Book[/i:480e0b01e2] A must-have book if you want to can, freeze, make jam, applesauce, pickles, etc., whether you have an expensive pressure canner or a simple large pot. The recipes are simple and tested by generations. The instructions are clear and use standard kitchen supplies. There is also a nice section that explains how water bath canning works and how to do it right.[color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://extension.missouri.edu/explore/images/mp0909.jpg[/img:480e0b01e2][url=http://extension.missouri.edu/p/MP909][i:480e0b01e2]Seasonal and Simple: A Guide for Enjoying Fresh Fruits and Vegetables[/i:480e0b01e2][/url] (link)Seasonal and simple is a guide to help you select, store and prepare fresh fruits and vegetables. The recipes use simple preparations and seasonings, so you can taste the goodness of a fruit or vegetable at the peak of its flavor. The fruits and vegetables are listed in the guide by their growing season �?? spring, summer and fall. Nutrients and associated health benefits are listed with each fruit or vegetable.[color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51nmbiHVPJL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2][i:480e0b01e2]Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture, Revised and Expanded by Elizabeth Henderson and Robyn Van En[/i:480e0b01e2]Sharing the Harvest is an essential book for anyone considering starting a community supported agriculture (CSA) farm and for recent CSA farmers--it is essentially the CSA 'bible'. Sharing the Harvest provides a comprehensive approach to this relatively new social approach to farming, and it may be useful to people who have recently discovered the importance and joy of eating locally-grown food, helping them participate in starting a CSA so they can have an even more direct connection to their food and the farmer who grows it[color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51hlWXw3H2L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2][i:480e0b01e2]The Harvest Eating Cookbook: More than 200 Recipes for Cooking with Seasonal Local Ingredients by Keith Snow[/i:480e0b01e2]Seasonality is the watchword of the moment. Cooks demand fresh ingredients just arrived from farms in full abundance and at the peak of flavor. This author puts forward a catalog of recipes designed to steer cooks in the direction of menus and meal preparation that take full advantage of such bounty. [color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/614LrEfJ5RL._SL500_AA300_.jpg[/img:480e0b01e2][i:480e0b01e2]Cooking from the Farmers' Market (Williams-Sonoma) by Jodi Liano, Tasha De Serio, Jennifer Maiser[/i:480e0b01e2]This essential guide to produce illuminates how to identify, select, and prepare over 100 types of fruits and vegetables fresh from the market, with more than 245 recipes, including one for each ingredient.[color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/61mRwaAFbAL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2][i:480e0b01e2]Saving the Seasons: How to Can, Freeze, or Dry Almost Anything by Mary Clemens Meyer and Susanna Meyer[/i:480e0b01e2]Now one can eat locally and seasonally year round with the knowledge of how to preserve or save the seasons. With the aid of the simple steps and photos, the novice will feel quite comfortable saving the seasons, and the experienced will learn new tricks. All will have wonderful recipes to try.[color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/61YAQUi3LrL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2]Ideas and How-To: Storage and Organizing (Better Homes & Gardens Do It Yourself) by Better Homes & Gardens[color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51GSYaTlIwL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_AA278_PIkin4,BottomRight,-34,22_AA300_SH20_OU01_.jpg[/img:480e0b01e2]The Modern Kitchen Pantry: How to Design, Create and Use Your Pantry by Kev Williams"[i:480e0b01e2]If you've ever wanted a pantry for your home kitchen - or to make better use of the one you have - this booklet is for you. You'll discover�?�the different types of pantry and how to choose the one that will suit you�?�how to squeeze a pantry into your home, even if your kitchen is small�?�how to choose pantry shelving and other fittings�?�how to stock and organize your pantry to make best use of it�?�how to get rid of pantry pests like flour moths"[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51d87Bbvm6L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2]Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen by Amy Pennington[i:480e0b01e2]"Urban Pantry is a smart, concise guide to creating a full and delicious larder in your own home. It covers kitchen essentials, like what basics to keep on hand for quick, tasty meals without a trip to the store, and features recipes that adapt old-fashioned pantry cooking for a modern audience."[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51VBPu%2BK5RL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2]A Man, a Can, a Plan by The Editors of Men's Health and David Joachim [i:480e0b01e2]For the person who wants to cook and to fix healthy, quick meals without making a big fuss over the whole thing.[/i:480e0b01e2] [color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51s9U6FgUFL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2]The Practical Pantry Cookbook by Tammy P. Olson[i:480e0b01e2]The Practical Pantry began in 1998 as a recipe column for a weekly newspaper. From the beginning, the column has provided simple recipes that started with inexpensive ingredients most people have on hand or easily could find. The Practical Pantry Cookbook contains over 100 recipes that combine pantry staples with everyday ingredients, plus pointers for stocking a practical pantry, selecting and storing meat and produce, and making cooking easier. Whether you're a faithful reader of the column or a cook looking to simplify mealtime, this collection of recipes, pointers, and columns from the first 10 years of The Practical Pantry will help you eat well while saving time and money. The Practical Pantry Cookbook includes such favorites as Quick Pasta Primavera, Easy Chicken Pot Pie, Slow-Cooker Beef Stew, Chicken and Wild Rice Soup, Garlic Mashed Potatoes, Savory Herb Rice, Simple Salsa, Crunchy Drop Cookies, and much more. For more information, please visit PracticalPantry.com.[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/518RM16G09L._SL500_AA300_.jpg[/img:480e0b01e2][i:480e0b01e2]Off the Shelf: Cooking from the Pantry by Donna Hay presents a blueprint for from-scratch good eating that relies on a thoughtfully stocked larder, a few fresh ingredients, and truly streamlined recipes. First published in Australia, this edition is meant to work for American cooks; if ingredient names, quantities, and some operations aren't always completely "translated" (one recipe calls for English spinach leaves) or given conventional American form, willing readers will still be able use it most productively.[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/5121jqx2x8L._SL500_AA300_.jpg[/img:480e0b01e2] The Storm Gourmet: A Guide to Creating Extraordinary Meals Without Electricity by Daphne Nikolopoulos[i:480e0b01e2]This book can be used for anytime you are without power, such as weather emergencies. Use this book for quick, easy meals anytime, especially for camping or for quick summer meals. You will find shopping lists for creating the ultimate emergency pantry; more than 70 recipes using nonperishable and shelf-stable food items; suggested menus for quick, well-balanced meals; a practical guide to growing a storm-proof herb garden; advice, tips, and anecdotes about weathering the storm.[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51%2BysJ0LzfL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2]100-day Pantry: 100 Quick and Easy Gourmet Meals by Jan Jackson[i:480e0b01e2]Complete with customizable recipes that use only ingredients you can store for up to two years in your pantry and helpful tips on how to rotate your supplies so you ll never have to worry about wasting food, 100-Day Pantry will ease your conscience and your budget.[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/514zFzL4XZL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2][i:480e0b01e2]Simple Recipes Using Food Storage is an all-encompassing guide to food storage. This is an essential book for anyone just starting out. The basics of food storage are organized into a step-by-step system. The first section requires only 6 basic ingredients - and then as your food storage grows, so do your recipe options! Plus, comprehensive ingredient substitution charts will help you use what you have on hand, and a shelf-life chart will keep your food fresh.[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/510aWzrTmlL._SL500_AA300_.jpg[/img:480e0b01e2]A Hunter's Cookbook: A Practical Step-By-Step Guide To Dressing, Preparing And Cooking Game, In The Field And At Home, With Over 75 Delicious Recipes And Over 1000 Photographs by Robert Cuthbert[i:480e0b01e2]Robert Cuthbert is the owner of Serious Shooting Ltd, a sporting agency which offers driven game shoots specializing in wild birds, historic estates and shooting house parties. Robert has also written regularly for the sporting press for over 12 years including The Field, The Shooting Gazette and The Shooting Times. Jake Eastham's countyside, field sport and country lifestyle photography is admired and collected across the globe. Andy Parle is a chef with 25 years experience and has worked in 2 Michelin-starred restaurants. As chef/director of the Walpole Arms in Norfolk he's been awarded a Michelin bib gourmand for the last 6 years.[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51IPEiDNV2L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2]Dressing & Cooking Wild Game: From Field to Table: Big Game, Small Game, Upland Birds & Waterfowl (The Complete Hunter)[color=white:480e0b01e2]xxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51PGsvsyxFL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2]Slow Cookers Go Wild!: 100+ Recipes for Wild Game by Teresa Marrone[i:480e0b01e2]Preparing meals in a crockpot, slow cooker, or low-temperature oven is very popular. This unique book gives cooks recipes and tips for preparing wild game with ease and skill. The focus is on preparation of big game, small game, upland birds, and waterfowl (venison, bear, elk, moose, rabbit, squirrel, turkey, pheasant, duck, goose, and more). Includes information on the advantages and disadvantages of equipment and appliances. Also, how to match the type of meat to the appropriate recipe, cooking method, and appliance. More than 100 recipes are grouped into these categories: breakfast/brunch, appetizer/party, soup/stew/chili, sandwich, side dish, entree. Includes index. Among the delicious recipes are: Italian Venison Stew; Quail and Rice Soup; Wild Boar Sauerbraten; Moose Au Jus; Elk Swiss Steak; Duck Frittata; Teriyaki Pheasant; and Sweet & Sour Rabbit.[/i:480e0b01e2][color=white:480e0b01e2]xxxxxxxxxxxxxxx[/color:480e0b01e2][img:480e0b01e2]http://ecx.images-amazon.com/images/I/51y61fSGt3L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg[/img:480e0b01e2]Venison Wisdom Cookbook: 200 Delicious and Easy-to-Make Recipes by Tracy Schmidt[i:480e0b01e2]Venison Wisdom Cookbook provides 200 easy-to-make recipes to help you create flavorful meals with venison, the world's healthiest red meat. Recipes use practical ingredients, so you won't be making special trips to the store for items you don't have or will never use again.A special section highlights recipes from celebrities, including Ted Nugent and Charlie Alsheimer. With bonus venison care tips from Deer & Deer Hunting Editor Daniel E. Schmidt, this entertaining book is more than a collection of recipes�??it's a fun read![/i:480e0b01e2]If you have a suggestion or recommendation for a must-have preservation reference book, please feel free to offer it! :)
[img:929e288844]http://ny-image0.etsy.com/il_570xN.181792852.jpg[/img:929e288844]Canning journals - start one if you haven't already.A journal is a personal writing, much like a diary you may have written when you were young. It is a place to write down your thoughts and experiences. The information that you put into your journal is totally up to you!It can be fun to flip back through the pages of your journal and reread some thoughts and events that have taken place.In order to start a journal, after you have decided on what you will use to write it on, you need to just basically start writing. There are generally no set rules for starting or keeping a journal. You will probably want to write down the date before you start each entry so that you can easily keep track of when each entry was written. When your shelves start to fill up with canned goods, it is not only important to label the jars, but to keep a good record of what you did so you can repeat successes and avoid less-than-perfect results. Click on [url=http://www.food.com/bb/viewtopic.zsp?p=4770370]Label Jars Smart[/url]What information should you keep? Name, date and ingredients are the most important. You may wish to write where you got the key ingredients as well (i.e., Jones' Farms Jonamac Apples for apple butter). The recipe is crucial. Either write out the entire recipe or reference the recipe in a cookbook with any modifications made. Processing method and time come in handy. Finally, notes are very important. As an example, you may make a raspberry-based jam. One batch had the seeds strained out, the other had the seeds left in. Needless to say, the seedless jam required more berries than the one with seeds. Because of the notes kept, there won't be any confusion how many berries are needed to make either version next year. When you do a lot of preserving, this is the sort of detail that you forget the next year.A journal can save you from making the same mistakes and remind you of your past triumphs. Write down what you canned and whether it was liked by your family and friends. If no one liked your blueberry whatever, then you know that is one not to make again. However, if they flipped over your strawberry whatever, perhaps you want to do a couple of batches.Have you ever eaten something you've canned that you don't have the recipe for? Do you want the perfect gift to give your loved ones? A canning journal outlines everything that went into your jar of food. [b:929e288844]Why bother having a canning journal?[/b:929e288844] The nature of canning is slightly different than cooking daily meals. Canned goods require time to come to fruition where daily meals can be evaluated immediately. By writing down the recipes and impressions of canning, it will serve as a reminder of what went into the food that you're eating.[b:929e288844]Canning journals help you refine your recipes[/b:929e288844]A canning journal has all of the written instructions to a product. When you open the jar several weeks later and taste it, you will have the chance to know what improvements can be made. Over time, you will learn what works and what doesn't. [b:929e288844]Canned goods last for a long time[/b:929e288844]When prepared properly, canned goods last for a long time. Rather than writing the recipes directly on the reusable jar, it's easier to maintain a canning journal. One of your descendants might have a knack for cooking and canning. You might want to have those recipes be passed on from generation to generation just as you received your canning recipes.[b:929e288844]You can write a book[/b:929e288844]After evaluating and tasting your food, you might decide to write and publish a cookbook. Most book writing is borne of a passion for something. If you love canning and preserving food, that canning journal can be a valuable seed to your writing career. [b:929e288844]Canning journals are art[/b:929e288844]when you put all of your efforts into making the perfect canning journal, you not only gain the satisfaction of having your thoughts recorded, but your handwriting is a form of artwork. You chose everything about that journal, which makes it an extension of you. [b:929e288844]Canning journals make great gifts[/b:929e288844]You are teaching someone how to can. What better thing to do than to teach someone else how to do something? You are sharing those recipes and cherished methods with someone else who can build upon your experience. Who wouldn't enjoy a handwritten tome of knowledge?[size=10:929e288844]Published by EJ Hunter[/size:929e288844][/i]By keeping your journal in a loose-leaf binder, you can insert pages anytime. Many journalers like to keep all their entries for a specific thing together, and the loose-leaf format allows you to do just that. There�??s no need to leave blank pages after the initial entry that may never be filled�??or worse, that are filled up too quickly. A loose-leaf journal is always �??just right,�?? and it�??s a do-it-yourself format that�??s much more affordable than most permanently bound blank journals. You can also use your computer for new entries instead of writing by hand if you wish, and you can customize your journal�??s look by adding backgrounds to your pages.[b:929e288844]What to Record[/b:929e288844]The better title might be, What Not to Record. There are so many vital bits of information to add to your journal�??or not add�??every single day. But think in terms of writing down as much or as little as you want. Just make sure it's a fun activity, rather than a chore[b:929e288844]What You'll Need[/b:929e288844]It�??s up to you to decide what to include in your journal. Think of it as a creative project that reflects your own personality. Here are some suggestions for a loose-leaf journal, along with the purpose of each item so you can decide whether you need it or not.�?�Material for front and back cover inserts. Use construction paper or something heavier, and water-resistant material is ideal if you plan to use the journal while in the kitchen.�?�Full-page vinyl pocket pages, three-hole punched, to store magazine articles and other loose items�?�Photo album pages, three-hole punched�?�Lined paper, three-hole punched, for your notes�?�Tabbed dividers, either monthly if your journal is organized by date, or blank to accommodate a different plan�?�A pocket for your pen and other small items you need for your journal�?�A binder, ribbon, raffia or other means of holding journal pages together�?�Different colors of paper for different seasons or different topics�??making it easier to find things if your journal turns into a fatty�?�Journal paper for your notes�??either plain white, lined, or designer stationery to suit your sense of style�?�Take pictures. If you have a digital camera, you can take all the photos you want and select the ones you want to print for your journal, without worrying about the cost of film. As a general rule, it's easiest to start simple and then keep motivated by splitting big tasks into lots of smaller, more manageable tasks. Before you know it, you�??ll have a thick and growing journal that�??s attractive, personal, and packed with useful information to help make your canning efforts even better. A journal you can really be proud of!
From the Ball Company:[i:285ae606e3]We're very excited to announce that we have just introduced Ball Fresh Preserving products into Australia, where Winter is just ending and Spring is about to begin. They are being carried in all BIG W and select Woolworths Australia's Fresh Food People stores. Take a look at one of the first displays below, then click this link to be a fan of Ball Canning's Australian page. You'll find all sorts of new content you won't be seeing here!https://www.facebook.com/BallPreservingAU[/i:285ae606e3][img:285ae606e3]https://sphotos-b-dfw.xx.fbcdn.net/hphotos-ash4/p480x480/1003230_556196911094969_1839712461_n.jpg[/img:285ae606e3]
[b:9b45d01c28]Avoiding Common (Major and Minor) Canning Mistakes[/b:9b45d01c28][b:9b45d01c28]Major Canning Mistakes �?? Potentially Deadly[/b:9b45d01c28] (all text in red are clickable links):tomato: Making up your own canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe.[url=http://www.food.com/bb/viewtopic.zsp?t=313819][color=red:9b45d01c28][b:9b45d01c28]USDA 2009 Guide To Home Canning[/b:9b45d01c28][/color:9b45d01c28][/url]:tomato: Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in undercooking.:tomato: Adding EXTRA onions, chilies, bell peppers, or other vegetables to salsas. The extra vegetables change the acidity suitable for water bath canning and can result in botulism poisoning.:tomato: Using an oven instead of water bath for processing. The product will be under-processed since air is not as good a conductor of heat as water or steam. The jars also may break or explode. [url=http://www.food.com/bb/viewtopic.zsp?p=5259572#5259572][color=red:9b45d01c28][b:9b45d01c28]Canners and Methods NOT Recommended and Why[/b:9b45d01c28][/color:9b45d01c28][/url]:tomato: Not Making Altitude AdjustmentsSince boiling temperatures are lower at higher altitudes, the products will be under-processed. Pressure canningrequires adding more pounds of pressure while waterbath canning requires more processing time [url=http://www.food.com/bb/viewtopic.zsp?p=5027247][color=red:9b45d01c28][b:9b45d01c28]Altitude Affects Canning/Bottling/Preserving[/b:9b45d01c28][/color:9b45d01c28][/url]:tomato: Not venting pressure canner. Lack of venting can result in air pockets (cold spots) which will not reach as high a temperature as is needed.:tomato: Not having dial-type pressure canner gauges tested annually. If the gauge is inaccurate, the food may be under-processed and therefore unsafe.[url=http://www.food.com/bb/viewtopic.zsp?p=5242582][color=red:9b45d01c28][b:9b45d01c28]Testing Pressure Canner Gauges[/b:9b45d01c28][/color:9b45d01c28][/url]:tomato: Failure to acidify canned tomatoes. Not all tomatoes have an adequate acid level (pH), especially if the vine is dead when tomatoes are harvested. This can result in botulism poisoning. [url=http://www.food.com/bb/viewtopic.zsp?p=4770329][color=red:9b45d01c28][b:9b45d01c28]Citric Acid vs. Ascorbic Acid ~ Reduction of pH[/b:9b45d01c28][/color:9b45d01c28][/url]:tomato: Cooling pressure canner under running water. Calculations as to processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.:tomato: Letting food prepared for �??hot pack�?? processing cool in the jars before placing them in the canner for processing. The heat curves are based on the food being hot at the beginning of the processing. The product could be under-processed.NOTE: Canned meat, vegetables, or salsa which is under-processed can cause botulism.[b:9b45d01c28]Minor Canning Mistakes �?? Economic Loss, But Results Not Deadly[/b:9b45d01c28]:tomato: Use of mayonnaise jars. The thinner walls of the glass may break, especially if used in a pressure canner, and it may be more difficult to obtain a good seal. However, if it seals, it is safe to use.:tomato: Use of paraffin on jams & jellies. Small air holes in the paraffin may allow mold to grow. Also, paraffin can catch on fire if overheated during preparation. If preserves do have mold growth, the recommendation is not to eat the product, but discard it.:tomato: Cooling too slowly after removing from canner. (Example: stacked jars close together.)There is a group of harmless organisms called thermophiles that can survive processing. If bottles are held hot for long periods, they can produce acid (fermentation). This results in the defect known as �??flat sour.�?? This is harmless, but produces an undesirable flavor.:tomato: Storing food longer than recommended.Keeping foods longer than recommended or storing them at temperatures above 70°F for an extended period of time will decrease the quality and the value of some nutrients, but the product will be safe to eat. A darkening of fruits and change in texture is often a result as well.[url=http://www.food.com/bb/viewtopic.zsp?p=4770350][color=red:9b45d01c28][b:9b45d01c28]Where To Store Home-Canned Goods[/b:9b45d01c28][/color:9b45d01c28][/url]The general guidelines for safe food preservation really are not difficult to follow. Just make certain to always use an up-to-date, scientifically-tested recipe, follow it exactly and make the altitude adjustments for time or pressure. If you have specific questions, contact your local county Extension office. If you cannot find your local office listed in the phone directory, look under the county government listings.[b:9b45d01c28]Cautions Issued for Specific Foods[/b:9b45d01c28]�?� Butter �?? For now, canning butter using any method is not recommended. Some methods are unsafe at best; others are not backed by scientific testing.�?� Hydrated wheat kernels (berries) �?? Starch in wheat may interfere with the heat penetration during canning. Insufficient processing can result in botulism food poisoning. Wheat should be stored dry until use or refrigerated up to several days if hydrated for use in the near future.�?� Quick Breads (e.g. , banana, zucchini,pumpkin) �?? Baking quick breads in canning jars and then placing a lid and ring on the jar to create a vacuum seal as it cools does not kill botulism-forming organisms that grow in warm, moist, anaerobic conditions. These items should be either baked fresh and served or frozen.�?� Dried Beans (pinto, kidney, etc.) �?? To safely can dried beans, they must be hydrated first (usually 12 to18 hours) and then brought to a boil for 30 min. Hot beans are then placed into hot jars for processing.[b:9b45d01c28]General Rules[/b:9b45d01c28]1. Always use up-to-date, scientifically tested canning recipes.2. Only use approved, up-to-date canning methods (boiling water-bath or pressure).3. Follow canning directions exactly.4. Make altitude adjustments by adding more time to water bath canning or increasing pressure for pressure canned products.5. Make certain canned products have a proper lid seal.Note: Unless you are sure that the above general rules were followed, boil low acid foods for 10 minutes before eating them to inactivate botulism-causing organisms(clostridium botulinum).[b:9b45d01c28]Exceptions to the General Rules[/b:9b45d01c28]�?� Changing salt level in anything except pickles. Salt acts as a preservative and adds flavor and crispness to pickles. In other foods, it is mainly used as a flavoring agent and is added as a personal preference.[url=http://www.food.com/bb/viewtopic.zsp?p=5068081][color=red:9b45d01c28][b:9b45d01c28]Sugar Free, Salt Free Canning/Preserving[/b:9b45d01c28][/color:9b45d01c28][/url]�?� Changing sugar level in syrup used for canned fruit. Sugar helps fruit retain a bright color and firm texture, but is not necessary for safety.�?� Add EXTRA vinegar, bottled lemon juice or citric acid.Bottled acids help obtain required pH (acid levels) in tomatoes and pickles. If a more tart or sour flavor is desired, more vinegar, lemon or lime juice may be added.�?� Decrease any vegetable except tomatoes in salsas. Salsa recipes have been tested to ensure that they contain enough acid to be safely processed in a boiling water-bath canner. This acid is provided by the correct amount of tomatoes. The addition of vegetables has also been calibrated to balance the acid level. While the addition of extra vegetables has the potential to adversely affect the optimum pH balance, fewer may be used for a milder flavor.�?� Substitute bell peppers, long green peppers or jalapeño peppers for each other in salsa recipes. So long as the total amount of peppers remains the same (or fewer) as what is listed in the tested recipe, peppers may be interchanged.[size=10:9b45d01c28]Kathleen Riggs, Family and Consumer Sciences Agent, Iron County, Utah Extension ServiceMarch, 2009[/size:9b45d01c28]
Great ideas! I made a lot of my son's baby food - I wouldn't eat a lot of the stuff in the baby food aisle, so i wasn't going to feed it to my child (though, I admit, Gerber blueberry applesauce is sooo good :oops: ). It is worth mentioning to anyone getting started with making baby food, though I'm sure that mostly everyone would know anyway, that infants under 1 should not eat honey, or foods containing undercooked eggs, as their bodies are unable to adequately control the bacteria/spores which are often found in these foods.
[img:3198534c5a]http://4.bp.blogspot.com/-CZhsK7Sj2Gk/ThMJQgfnWuI/AAAAAAAABtI/iJd5Kt1cahk/s640/Ramadan-Mubarak-B.gif[/img:3198534c5a]Ramadan in 2012 started on Friday, the 20th of July and continues for 30 days until Saturday, the 18th of August.Based on sightability in North America, in 2012 Ramadan started in North America on Saturday, the 21st of July.Although Ramadan is always on the same day of the Islamic calendar, the date on the Gregorian calendar varies from year to year, since the Gregorian calendar is a solar calendar and the Islamic calendar is a lunar calendar. This difference means Ramadan moves in the Gregorian calendar approximately 11 days every year. The date of Ramadan may also vary from country to country depending on whether the moon has been sighted or not.The dates provided here are based on the dates adopted by the Fiqh Council of North America for the celebration of Ramadan. Note that these dates are based on astronomical calculations to affirm each date, and not on the actual sighting of the moon with the naked eyes. This approach is accepted by many.Each year, Muslims spend the ninth month of the Islamic calendar observing a community-wide fast. The annual fast of Ramadan is considered one of the five "pillars" of Islam. Muslims who are physically able are required to fast each day of the entire month, from sunrise to sunset. The evenings are spent enjoying family and community meals, engaging in prayer and spiritual reflection, and reading from the Qu'ran.The first verses of the Qu'ran were revealed during the month of Ramadan, and the very first word was: "Read!" During the month of Ramadan, as well as other times during the year, Muslims are encouraged to read and reflect on God's guidance.Fasting in the month of Ramadan is compulsory on every Muslim adult. The Arabic word sawm is used for fasting. The word sawm (plural siyam) literally means 'to refrain', but as an Islamic term, it means refraining from food, drinks and sexual activity from dawn to sunset.Fasting during Ramadan is practiced all over the world. The most significant aspect of Siyam is the development of Allah-consciousness (Taqwa) in the heart and the soul of a fasting Muslim. One must abstain from immoral behavior and attitude as well. Refraining from food and such is essential during fast but it is not sufficient.Fasting is mandatory on every Muslim who is sane, adult, able and resident. The following exemptions apply: 1. the insane; 2. pre-adolescent children; 3. the elderly and chronically ill for whom fasting is unreasonably strenuous; Such persons are required to feed at least one poor person every day in Ramadan for which he or she has missed fasting. 4. pregnant women and nursing mothers may postpone the fasting at a later time; 5. the ill and travellers can also defer their fasting to be made up at a later date. At the end of the month of Ramadan, Muslims around the world enjoy a 3-day holiday known as "Eid al-Fitr" (Festival of Fast-Breaking).[url=http://www.food.com/recipe-finder/ramadan]RAMADAN RECIPES[/url] (link)
Happy Diwali to you all :) we celebrated here in Malsysia with friends. I made sweets like Kaju Barfi ( Cashewnuts sweets), Kalakand ( milk fudge type), Kulab Jamun :D We had party backed by party and kids had a LOT of fun bursting crackers.
[color=white:2bd7860364]xxxxxxxxxxxxxxxxxxxxxx[/color:2bd7860364][img:2bd7860364]http://i.kdcdn.com/5/a/ChIskwg.jpg[/img:2bd7860364][i:2bd7860364]Nowruz, in a word, means "New Day". It is the new day that starts the year, traditionally the exact astronomical beginning of the Spring. Iranians take that as the beginning of the year. This exact second is called "Saal Tahvil". Nowruz with its' uniquely Iranian characteristics has been celebrated for at least 3,000 years.Iranians consider Nowruz as their biggest celebration of the year, before the new year, they start cleaning their houses (Khaane Tekaani), and they buy new clothes. But a major part of New Year rituals is setting the "Haft Seen" with seven specific items. In ancient times each of the items corresponded to one of the seven creations and the seven holy immortals protecting them. Today they are changed and modified but some have kept their symbolism. All the seven items start with the letter "S"; this was not the order in ancient times. These seven things usually are: Seeb (apple), Sabze (green grass), Serke (vinager), Samanoo (a meal made out of wheat), Senjed (a special kind of berry), Sekke (coin), and Seer (garlic). Sometimes instead of Serke they put Somagh (sumak, an Iranian spice).Wheat or lentil representing new growth is grown in a flat dish a few days before the New Year and is called Sabzeh (green shoots). Decorated with colorful ribbons, it is kept until Sizdah beh dar, the 13th day of the New Year, and then disposed outdoors. A few live gold fish are placed in a fish bowl. In the old days they would be returned to the riverbanks, but today most people will keep them. Mirrors are placed on the spread with lit candles as a symbol of fire.After the Saal Tahvil, people hug and kiss each other and wish each other a happy new year. Then they give presents to each other (traditionally cash, coins or gold coins), usually older ones to the younger ones. The first few days are spent visiting older members of the family, relatives and friends. Children receive presents and sweets, special meals and "Aajil" (a combination of different nuts with raisins and other sweet stuff) or fruits are consumed. Traditionally on the night before the New Year, most Iranians will have [color=red:2bd7860364]Sabzi Polow[/color:2bd7860364], a special dish of rice cooked with fresh herbs and served with smoked and freshly fried fish. [color=red:2bd7860364]Baked Omelet (Kuku-Ye Sabzi)[/color:2bd7860364], a mixture of fresh herbs with eggs fried or baked, is also served. The next day rice and noodles (Reshteh Polo) is served. Regional variations exist and very colorful feasts are prepared.Sizdah-BedarThe 13th day of the new year is called "Sizdah Bedar" and spent mostly outdoors. People will leave their homes to go to the parks or local plains for a festive picnic. It is a must to spend Sizdah Bedar in nature. This is called Sizdah Bedar and is the most popular day of the holidays among children because they get to play a lot! Also in this day, people throw the Sabze away, they believe Sabze should not stay in the house after "Sizdah Bedar". Iranians regard 13th day as a bad omen and believe that by going into the fields and parks they avoid misfortunes. It is also believed that unwed girls can wish for a husband by going into the fields and tying a knot between green shoots, symbolizing a marital bond.Chahar-Shanbeh SooriAnother tradition of the new year celebrations is "Chahar-Shanbeh Soori". It takes place before Saal Tahvil, at the last Wednesday of the old year, well actually Tuesday night! People set up bon fire, young and old leap over the fires with songs and gestures of merriment like: (Sorkhi-e to az man) Give me your beautiful red color(Zardi-e man az to) And take back my sickly pallor!It means: I will give you my yellow color (sign of sickness), and you give me your fiery red color (sign of healthiness). This is a purification rite and 'soori' itself means red and fiery.Nowruz GreetingsNowruz Mobarak (Happy Nowruz, Happy New Year)Eid-eh Shoma Mobarak (Happy New Year to you)Nowruz Pirooz (Wishing you a Prosperous New Year)Sad Saal be in Saal-ha (Wishing you 100 more Happy New Years[/i:2bd7860364][url=http://www.recipezaar.com/recipes.php?categ=129%2C128&ls=h&Search=Search&s_type=%2Frecipes.php][color=red:2bd7860364][b:2bd7860364]GREAT Persian Recipes[/b:2bd7860364][/color:2bd7860364][/url]
When I was in rural China last year, the family I was staying with were preparing for the upcoming tomb sweeping festival. My friend considers it a symbolic holiday, but his family and many, many Chinese take it literally. People in his town were making favorite foods and drinks of deceased relatives to place on their tombs as offerings -- not entirely to honor their memory, but to appease them so they'd not come back and do something to them. People stay inside at night, because it is said that the ghosts of those whose families left nothing to appease them wandered the streets looking for mischief. A similar holiday is when a relative has been dead three years, and paper houses are burned in his honor. If a paper house isn't burned or a relative properly remembered they, too, wander the streets.
Very Nice thread. You have actually explained the true meanings of Eid. It is our religious celebration and we should celebrate it in right way as Islam tells,not the way which has been adopted by Muslim Ummah in these dayslinks removed by monitor
[quote:d77523582d="Chef 2191237"]Eid Ul Azha Is a Great In Muslims .[/quote:d77523582d]Welcome to the forums.Hope you had a happy Eid![img:d77523582d]http://festivals.iloveindia.com/bakra-eid/gifs/eid-ul-azha.jpg[/img:d77523582d]
[quote:c9a23df6a9="Bonnie G #2"]Just moved to Trinidad when DH accepted a position and love these piece of paradise so far but struggeling to get to know all the differant fruits and veggies and where to find things - like powdered sugar (is it called something else) and how about criscoPlease add my name to Trinidad[/quote:c9a23df6a9]Done!
Here are some terms you might come across when using Caribbean recipes. Each part makes up the whole of the delicious Caribbean culinary adventure: [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:0n6vJCOZGhlF2M:http://www.thenibble.com/reviews/main/wine/images/ackee-jis.gov.jm.gif[/img:9fc673277a] Ackee: This reddish-yellow fruit of an evergreen tree was introduced into Jamaica from West Africa. Ackee, aptly named "vegetable brains", lies inside the innermost chamber of the exotic red fruit. The yellow flesh tastes like scrambled eggs, and is popular served with saltfish, hot peppers and onions. [img:9fc673277a]http://t0.gstatic.com/images?q=tbn:0JagLCS0xweSCM:http://www.faeriesfinest.com/images/products/allspice.gif[/img:9fc673277a] Allspice, Pimienta: Dark-brown berry, similar in size to juniper, which combines the flavors of cinnamon, clove and nutmeg.[img:9fc673277a]http://t2.gstatic.com/images?q=tbn:GAO64JLMsWmARM:http://www.ganache.co.il/image/users/83780/ftp/my_files/annato1.jpg[/img:9fc673277a] Annatto: This slightly musky-flavored reddish yellow spice, ground from the seeds of a flowering tree, is native to the West Indies and the Latin tropics. Islanders store their annatto seeds in oil--giving the oil a beautiful color. Saffron or turmeric can be substituted.[img:9fc673277a]http://t3.gstatic.com/images?q=tbn:KGT7Hehj47jZoM:http://www.thriftyfun.com/images/articles38/arrowroot290x290.jpg[/img:9fc673277a] Arrowroot: Neutral tasting starch extracted from the root of tropical tubers, used as a last-minute thickening agent for sauces[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:XcPQt0vYkwhUpM:http://www.myrecipes.com/recipes/i/recipes/ck/01/04/chicken-asopao-ck-614020-l.jpg[/img:9fc673277a] Asopao: Means "soupy" in Spanish. Very popular in Puerto Rico, asopao is a soupy stew which contains chicken, meat or seafood and rice, plus ingredients such as tomato, onion, bell pepper, ham, peas, olives, and capers. [img:9fc673277a]http://t0.gstatic.com/images?q=tbn:5rhQAY1Cn7WlTM:http://www.caldwellhort.com/graphics/artwork/tropical-fruit/Pimenta-racemosa-200sq.jpg[/img:9fc673277a] Bay Rum: The bay rum tree is related to the evergreen that produces allspice. Used to flavor soups, stews and, particularly, blaff, the small dark bay rum berry is called "maleguetta pepper" in the French West Indies.[img:9fc673277a]http://t2.gstatic.com/images?q=tbn:cEbaGUMb5WgNLM:http://www.indap.gob.cl/observatorio/images/stories/boniato.jpg[/img:9fc673277a] Boniato: A white semi-sweet potato. [img:9fc673277a]http://t2.gstatic.com/images?q=tbn:nWP-NreRBbfQcM:http://www.tntisland.com/images/breadfruit2.jpg[/img:9fc673277a] Breadfruit: Breadfruit was also introduced to Jamaica from its native Tahiti in 1793 by the infamous Captain Bligh. The breadfruit is a large green fruit, usually about 10 inches in diameter, with a pebbly green skin and potato-like flesh. Breadfruits are not edible until they are cooked and they can be used in place of any starchy vegetable, rice or pasta. Breadfruit is picked and eaten before it ripens and is typically served like squash--baked, grilled, fried, boiled or roasted after being stuffed with meat. It's even been known to turn up in preserves or in a beverage[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:a-bguuzcJORCZM:http://www.fotosearch.com/bthumb/FDS/FDS102/Calabaza.jpg[/img:9fc673277a] Calabaza: A sweet, pumpkin-like squash, somewhat like butternut squash. It is often used in the Caribbean as the base for pumpkin soups and in vegetable dishes.[img:9fc673277a]http://t2.gstatic.com/images?q=tbn:I03O0kVuisEjMM:http://i178.photobucket.com/albums/w279/cynthiaanelson/Callaloo10a.jpg[/img:9fc673277a] Callaloo: Spelled half a dozen different ways, this colorful word turns up in Jamaican records as early as 1696. This leafy, spinach-like vegetable is typically prepared as one would prepare turnip or collard greens. This variety of callaloo Amaranthus viridis, better known as Chinese spinach or Indian kale, should not be confused with the callaloo found in the eastern Caribbean, which refers to the leaves of the dasheen plant.[img:9fc673277a]http://t2.gstatic.com/images?q=tbn:deYec9pbVPfkOM:http://www.ferreiradasilva.pt/eng/images/Carambola.jpg[/img:9fc673277a] Carambola: Known as the "star fruit" because of it's shape when cut cross-ways. It is crisp, juicy and golden in color, and is used in desserts or salads.[img:9fc673277a]http://t3.gstatic.com/images?q=tbn:R3njdzlDmHkENM:http://www.goudasfoods.com/images/products/396.gif[/img:9fc673277a] Cassareep: Made from the juice of grated cassava root and flavored with cinnamon, cloves and sugar--this is the essential ingredient in pepperpot, the ubiquitous Caribbean island stew.[img:9fc673277a]http://t1.gstatic.com/images?q=tbn:g2f5fQJk4K-Z0M:http://www.kalamazoogourmet.com/HOTG/images/XLI_ceviche.jpg[/img:9fc673277a] Ceviche: Seafood chemically "cooked" by the acids of citrus juices, seasoned with onions and fresh herbs. [img:9fc673277a]http://t2.gstatic.com/images?q=tbn:RlOaVDaW5fIOYM:http://www.dkimages.com/discover/previews/871/50026401.JPG[/img:9fc673277a] Chayote: A member of the squash and melon families, it is also known as Choko, Mirliton, Chuchu, Cho-cho, Vegetable Pear or Christophene. It is a green pear-shaped fruit used as a vegetable in salads or cooked in a variety of ways. [img:9fc673277a]http://t0.gstatic.com/images?q=tbn:ZMmwX6OPV0QhXM:http://www.casafree.com/modules/xcgal/albums/userpics/10078/56a.jpg[/img:9fc673277a] Cherimoya: Pale-green fruit with white sweet flesh that has the texture of flan. Used for mousse and fruit sauces, the fruit is best when fully ripe, well chilled and eaten with a spoon[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:sjrYqwyy_Nab9M:http://sportsnutritionliving.files.wordpress.com/2008/08/2114742955_d591e255fe1.jpg[/img:9fc673277a] Chutney: A blend of cooked tropical fruits and vegetables flavored with peppers and spices. Mango chutney is a traditional accompaniment to curries. [img:9fc673277a]http://t0.gstatic.com/images?q=tbn:o-3gt6XCr_NIaM:http://coconutgirlwireless.files.wordpress.com/2007/05/coconut-edit.jpg[/img:9fc673277a] Coconut: A fresh coconut has liquid inside, so shake it before you buy it! To open a coconut, puncture two of its "eyes" - the darker dots on one end - with a small sharp knife or an ice pick. Drain all the liquid from the coconut, then tap the whole surface of the shell lightly with a hammer. Now give the shell a sharp blow with the hammer. This will open the coconut, and the meat will now come away from the shell.[img:9fc673277a]http://www.caribbeantravel.com/content/images/eatingout/Creole-Coo-Coo---T&T.jpg[/img:9fc673277a] Coo-coo (or cou-cou): The Caribbean equivalent of polenta or grits. Once based on cassava or manioc meal. It is now made almost exclusively with cornmeal. Versatile coo-coo can be baked, fried or rolled into little balls and poached in soups or stews.[img:9fc673277a]http://t3.gstatic.com/images?q=tbn:YYh7Dx-yFtkS7M:http://www.vat19.com/webimages/seashells/conch-shell/conch-shell-beautyshot.jpg[/img:9fc673277a] Conch: These gastropods are a beloved part of the cuisine as far north as the Bahamas and Florida. When preparing conch soup, conch salad or, best of all, spicy conch fritters, you must beat the tough conch flesh into tender submission with a mallet, the flat of a cleaver or a wooden pestle before cooking. The job can sometimes (depending on the recipe) be made easier by using a food processor.[img:9fc673277a]http://t1.gstatic.com/images?q=tbn:uPylDUHOAwBePM:http://www.trythaishop.co.uk/images/categories/28RedCurry.jpg[/img:9fc673277a] Curry: Curries are highly seasoned gravy-based dishes originating from India. They are prevalent on islands such as Jamaica, Trinidad, and Tobago, where indentured servants from India settled in the mid-19th century. Many Caribbean cooks use prepared spice mixtures that include coriander, cumin, turmeric, black and cayenne peppers, and fenugreek, among others. Caribbean cooks also commonly add allspice to their curries. [img:9fc673277a]http://t2.gstatic.com/images?q=tbn:7Aw2e824Eq8EYM:http://www.guyanaoutpost.com/recipes/dasheen.jpg[/img:9fc673277a] Dasheen: Also known a coco, taro and tannia, dasheen is a starchy tuber that is usually served boiled or cut up and used as a thickener in hearty soups. While considered by some to have a texture and flavor superior to that of a Jerusalem artichoke or potato. Potatoes can often be used as a substitute for dasheen in recipes. Dasheen is often called coco, but coco is actually a slightly smaller relative of dasheen.[img:9fc673277a]http://t1.gstatic.com/images?q=tbn:yDAFEgX4AT_I5M:http://www.recipes4us.co.uk/images/split%2520green%2520peas.jpg[/img:9fc673277a] Dhal: Hindu name for legumes; in the Caribbean, it refers only to split peas or lentils.[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:YmPUsntGIf7taM:http://z.hubpages.com/u/54205_f520.jpg[/img:9fc673277a] Escabeche: Also called Escovitch by the Jamaicans. Seafood that has been pan fried or poached, then marinated in citrus (or vinegar) and herbs.[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:WOEs2fr_g1gMnM:http://store.tandoori.lu/images/Goat-Meat.jpg[/img:9fc673277a] Goat: Goat meat is eaten with enthusiasm in only a few places in the world, and Jamaica is assuredly one of those places. Some credit immigrants from India who searched in vain for lamb to prepare their beloved curry. Finding no lambs, they latched onto the next best thing--and curried goat became a Caribbean classic. Most first-timers find goat milder in flavor than lamb and an excellent substitute for lamb in most recipes. Of course, if you can't find goat, you can substitute lamb.[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:ir789QuO56WbYM:http://www.istockphoto.com/file_thumbview_approve/2743188/2/istockphoto_2743188-guava-fruit.jpg[/img:9fc673277a] Guava: A bright orange to red tropical fruit about the size of a small lemon. Used in compotes, pastes and jellies. Guava pastes from the Hispanic islands are intensely flavored and are delicious served with cream cheese and spread on cassava or other crisp breads or crackers. [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:JeafXi4U-8ZuaM:http://www.lottieanddoof.com/wp-content/uploads/2009/06/img_9146.jpg[/img:9fc673277a] Hibiscus, Flor de Jamaica, Sorrel: A tropical flower--not to be confused with the garden-variety hibiscus--grown for it crimson sepal, which is used to flavor drinks, jams and sauces. It is available dried and fresh during the Christmas season.[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:ak8o6MH50QhTVM:http://www.bonairetalk.com/newsgroup/messages/27/368703.gif[/img:9fc673277a] Jack: A fish family of over two hundred species, these colorful saltwater fish go by a host of varietal names such as yellowtail, greenback, burnfin, black and amber jack. These delicately flavored fish tend to be large, weighing a much as 150 pounds, and readily available in waters around the world. Tuna and swordfish make good substitutes[img:9fc673277a]http://t3.gstatic.com/images?q=tbn:guO_El5Ln4T9PM:http://www.artsjournal.com/outthere/jamaican_jerk_chick.jpg[/img:9fc673277a] Jerk: The words "Jerk" and "jerky" originally referred to the process of rubbing spices and acidic hot peppers onto strips of meat in order to tenderize and preserve them. In Jamaica, Trindidad, Barbados and Tobago, an entire culinary art grew up around "jerk". There are many jerk seasoning combination in the Islands, most of which call for scallions, thyme, allspice, hot peppers, onions and garlic. Some jerks use citrus juice or vinegar to add tartness, or molasses to add sweetness. Typically used on chicken or pork, jerk also complements fish dishes. [img:9fc673277a]http://t0.gstatic.com/images?q=tbn:LKnIpo--3bG3AM:http://lapoursuite.files.wordpress.com/2008/08/jicama5.jpg[/img:9fc673277a] Jicama: A root vegetable that looks like a large brown turnip with white sweet crisp flesh that tastes something like a cross between a raw potato and an apple.[img:9fc673277a]http://t1.gstatic.com/images?q=tbn:hlfB1jSFxtK01M:http://www.whats4eats.com/files/images/ingredients-limes-flickr-22451763%40N00-69667785.thumbnail.jpg[/img:9fc673277a] Limes: Caribbean limes have light yellow skins when ripe, though they are often picked green because they go bad rapidly when ripe. When overripe, they turn yellow and are an excellent source of vitamin C. For this reason, the popularity of these citrus fruits grew with the realization by the British Navy that they cured scurvy. Now limes are one of the most important ingredients in Jamaican sauces and marinades, and are used to perk up dishes from savory to sweet. Chicken and fish turn glorious with a mere squeeze of lime. And beverages, cakes and preserves wouldn't taste the same without it.[img:9fc673277a]http://t3.gstatic.com/images?q=tbn:nF9Tjn_oXK_tlM:http://www.nefsc.noaa.gov/faq/images/spiny.gif[/img:9fc673277a] Lobster: In the Caribbean, it's the spiny or Caribbean lobster that is found--the same delicious crustacean as the langouste in France, and aragosta in Italy, and the langoasta in Spain. Although the texture of this cooked meat is considered in some to be inferior to that of the Maine lobster, the flavor of the spiny lobster meat more that makes up for the inferior texture[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:TY9w-_p2e4y9jM:http://www.gourmetsleuth.com/images/malanga.jpg[/img:9fc673277a] Malanga, Yautia: A relative of dasheen or taro, this tuber is prevalent throughout the Caribbean.[img:9fc673277a]http://t2.gstatic.com/images?q=tbn:Osr6D_hxniankM:http://wpcontent.answers.com/wikipedia/commons/thumb/d/d2/Mammee_apple.jpg/250px-Mammee_apple.jpg[/img:9fc673277a] Mammey Apple: The large tropical fruit, native to the New World, yields edible pulp that's tangerine in color. With a flavor similar to that of the peach, mammey turns up most often as jam[img:9fc673277a]http://t1.gstatic.com/images?q=tbn:ot7ZqSIe_4un4M:http://www.yogurtplanet.com/images/mango002.jpg[/img:9fc673277a] Mango: A tropical fruit with thick skin varying in color from green to bright red. Its flesh is yellow, firm and sweet, and can be eaten raw or as part of many marinades, sauces, ice creams and sorbets. Green mangoes are a main constituent of the best chutneys and are used in down-island stews as a vegetable. [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:xczrtpumUc3lEM:http://grenadacaribbeanrecipes.com/image/Grenadamaubybark.gif[/img:9fc673277a] Mauby (or Mawby): Mauby is the bark of a tropical tree. It is boiled with spices to make a Caribbean drink of the same name, reputed to lower blood cholesterol. [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:FtTLY3Gs4vtP4M:http://www.mervisdiamond.com/blog/wp-content/uploads/2010/01/mojito.jpeg[/img:9fc673277a] Mojito: Cuban cocktail made with rum, lime and soda water.[img:9fc673277a]http://t2.gstatic.com/images?q=tbn:fmEeSwwzSbwkpM:http://www.sanandresysauces.es/MiCiudad/gastronomia/PublishingImages/%C3%B1ame.jpg[/img:9fc673277a] �?ame: This giant tuber could be called by any of a variety of different names. The Spanish translation of the word ñame is yam. The outer skin is brown and coarsely textured, while the insided is porous and very moist. The ñame grows to enormous size and is considered to be the "king" of tubers[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:XiYUawhJbV8uWM:http://sparror.cubecinema.com/cube/cola/cola_ingredients/nutmeg02.jpg[/img:9fc673277a] Nutmeg: Jamaican cooks are insistent--when cooking their recipes, skip over the pre-ground nutmeg sold in supermarkets and buy the spice whole, grating it only as needed. The inner kernel of the fruit is more flavorful when freshly grated. The spicy sweet flavor of this aromatic spice makes it an excellent addition to cakes[img:9fc673277a]http://t2.gstatic.com/images?q=tbn:QrV-j3vpkg_U3M:http://www.worldcommunitycookbook.org/season/guide/photos/okra.jpg[/img:9fc673277a] Okra: This green pod-like fruit was introduced to the Caribbean region by African slaves, and is cooked as a vegetable on the islands. Often used as a thickening agent in soups and stews. [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:abdTyHdocP086M:http://3.bp.blogspot.com/_cBU1UG6RFxM/SAkfyBOntsI/AAAAAAAAAEU/EWJFzLJzKT0/S240/malay%2Bappple2.jpg[/img:9fc673277a] Otaheiti Apple: Yet another fruit introduced from the Pacific by Captain Bligh, the pear-shaped otaheiti apple ranges from pink to ruby red in color. This fruit is usually eaten fresh, though it can be packed in red wine or turned into a refreshing cold drink[img:9fc673277a]http://t3.gstatic.com/images?q=tbn:Q3ofjzV7WCEwrM:http://lunch-on.com/shop/catalog/images/paella.jpg[/img:9fc673277a] Paella: Of Spanish origin, paella generally consists of rice topped with chicken, pork, chorizo sausage, shrimp, clams, mussels, and peas in a chicken saffron stock. However, paellas do not have a set list of ingredients, and are as varied as the chefs who create them. [img:9fc673277a]http://t2.gstatic.com/images?q=tbn:gBMy2YPA7BTcHM:http://ngonnguhoc.org/bttiengviet/a/test%25201/tuvung/papaya.jpg[/img:9fc673277a] Papaya: Also known as colloquially as PawPaw, this is a large melon with sweet yellow-orange flesh. It can range in weight from 8 ounces to 20 pounds, and ranges in shape from round to pear-like to long and thin. Very popular ingredient in drinks, salads, and desserts.[img:9fc673277a]http://t3.gstatic.com/images?q=tbn:Ao2_brI1KQUn0M:http://ayeshahaq.files.wordpress.com/2009/08/mrp_passionfruit.jpg[/img:9fc673277a] Passion Fruit: Oval-shaped fruit that has a tough shell and a color range from yellow-purple to eggplant to deep chocolate. The golden-yellow pulp is sweet and tropically exotic, and must be strained to remove the seeds. Used primarily in juices, desserts, drinks and sauces[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:aYbQM9DuJeZNvM:http://www.easycaribbeanshop.com/media/catalog/product/cache/1/image/250x250/5e06319eda06f020e43594a9c230972d/P/i/Pickapeppa-hot-pepper-sauce.gif[/img:9fc673277a] Pick-a-Peppa Sauce: A mango-tamarind based spicy pepper sauce from Jamaica. [img:9fc673277a]http://t0.gstatic.com/images?q=tbn:rsN4x6qJoGTd6M:http://forkyou.files.wordpress.com/2008/10/plantain.jpg[/img:9fc673277a] Plantain: Plantains, or cooking bananas, are a staple across the Caribbean. They must be cooked to be edible; however, they need not be ripe. Green plantains and ripe plantains are often sliced, cooked in a seasoned batter and deep fried for fritters. Ripe plantains taste like a cross between a sweet potato and a banana. Tostones are green plantains sliced and fried, pounded flat and refried to form crispy chips. [img:9fc673277a]http://t1.gstatic.com/images?q=tbn:XaUh60-MneGvIM:http://blogs.dallasobserver.com/cityofate/ropa.jpg[/img:9fc673277a] Ropa Vieja: Shredded beef in a spicy sauce. Means "old clothes" in Spanish. [img:9fc673277a]http://t1.gstatic.com/images?q=tbn:_kWNBU2xMw4M_M:http://www.khanapakana.com/bread-recipes/images/khameeri-roti.jpg[/img:9fc673277a] Roti: Exemplifies the heavy influence Indian cuisine has had on Caribbean cuisine. It begins with a round, Indian flat bread called a "roti" or "paratha" that is wrapped around a big dollop of curried goat, chicken, shrimp, pork or vegetables. [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:GA7H2FQKhJgORM:http://www.cookingfor.us/catalog/images/salsas.jpg[/img:9fc673277a] Salsas: Intensely flavored "little dishes" halfway between a condiment and a side dish. These varied combinations of fruits, vegetables, spices, herbs and chili peppers add an intense flavor "kick" to any meal, and are simply and healthfully prepared. [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:qM1bTHImPey9SM:http://www.northernproducts.com/assets/images/saltfish.jpg[/img:9fc673277a] Saltfish: Saltwater fish which is salted and dried. Most often it is made with cod, but can be made with mackerel, herring or haddock. Served with Ackee as a specialty in Jamaica. Referred to as Bacalao on the Spanish-speaking islands, and Morue on the French-speaking islands. Bujol is a salted codfish salad made with onions and peppers. [img:9fc673277a]http://t2.gstatic.com/images?q=tbn:3CJOxWa20OQltM:http://www.celtnet.org.uk/images/scotch_bonnet.gif[/img:9fc673277a] Scotch Bonnet Peppers: The fiery Scotch bonnet pepper, ranging in colors from yellow to orange to red, is considered the leading hot pepper in the Caribbean, though several other varieties have recently been developed. Some peppers are sold whole, others are dried and ground, and still others are processed into sauces. If you can't get your hands (use gloves or wash your hands [i:9fc673277a]very[/i:9fc673277a] well afterward!) on Scotch bonnets, you can substitute habaneras or jalapenos. [img:9fc673277a]http://t2.gstatic.com/images?q=tbn:Jn1Ok2-pAXgHPM:http://store.cubanfoodguy.com/images/goya_sofrito_200.jpg[/img:9fc673277a] Sofrito: The basic components of this seasoning mixture are cilantro, bell peppers, onion, garlic, tomato, and sometimes chilies, additional herbs and salt pork colored with annatto. Sofrito is an important component of Asopao and numerous other Puerto Rican soups, stews and vegetable dishes. [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:8euPUAFHsEbOuM:http://www.georgiavines.com/optimgs/seeds/hibiscus/JamaicanRedSorrell.jpg[/img:9fc673277a] Sorrel: A tropical flower grown throughout the islands, it is boiled with other ingredients such as cloves, orange zest, and ginger, and then sweetened to make drinks, jams and jellies. The spicy-tart beverage is a beautiful raspberry-grape color, and is a Christmas tradition throughout the English-speaking islands. [img:9fc673277a]http://t1.gstatic.com/images?q=tbn:ikJhaOgfUIxSuM:http://ppiusa.net/img/soursopL.jpg[/img:9fc673277a] Soursop: A large, dark green heart-shaped fruit covered with soft spines. Also called Corossol or Guanabana. Widely grown on the islands for its refreshing sour juice used in drinks, sorbets and ice creams. [img:9fc673277a]http://t1.gstatic.com/images?q=tbn:4lrFNSzNIQsrqM:http://www.nevisblog.com/Photos/saltfish-fritters-stamp-and-go-recipe.jpg[/img:9fc673277a] Stamp and Go: Codfish patties fried in heavy batter which has been flavored with onions, annatto, and chiles. Popular in Jamaica. "Stamp and Go" was a command given to 17th century English sailors when they had a task to do, like pulling on a rope. [img:9fc673277a]http://t2.gstatic.com/images?q=tbn:VUpS1HnX9tqJkM:http://waynesword.palomar.edu/images/starap1b.jpg[/img:9fc673277a] Star Apple: An important part of a traditional dessert known as matrimony, the star apple is a succulent round fruit about the size of an orange. Native to Jamaica and the Greater Antilles, the skin of this fruit is either a shiny purple color or a less eye-catching green. No matter what color, the flesh of the star apple is delicious.[img:9fc673277a]http://t3.gstatic.com/images?q=tbn:0vqTpaclRDujQM:http://4.bp.blogspot.com/_sz3-2n58zz4/SmyUouo_KMI/AAAAAAAAA7c/HEXWZr8huRA/s320/mosaic58f332ff0f0fa9c8ecf812cfe628097b7575f4d2.jpg[/img:9fc673277a] Stinking Toe: Actually a pod that resembles a human toe, this bizarre fruit possesses an evil-smelling and rough exterior. The sugary power inside can be devoured on the spot or turned into a flavorful custard or beverage.[img:9fc673277a]http://t1.gstatic.com/images?q=tbn:bmzF3I3-c_FUvM:http://www.esl99.com/images/news/122518459741.jpg[/img:9fc673277a] Sugar Apple, Sweetsop: An interesting challenge to eat, the flesh of the sweetsop is actually a collection of black seeds surrounded by sweet white pulp. The sweetsop is native to the tropical Americas.[img:9fc673277a]http://t0.gstatic.com/images?q=tbn:j42QnOoWpKdQoM:http://www.kerala.com/kerala_spices/images/tamarind_sm.jpg[/img:9fc673277a] Tamarind: The fruit of a very large tree, it is a brown pod about 3-4 inches long which grows in bunches. Used in chutneys, curries and Worcestershire sauce. [img:9fc673277a]http://t3.gstatic.com/images?q=tbn:opUL5b7pExYFjM:http://karmafreecooking.files.wordpress.com/2009/12/malangalila.jpg[/img:9fc673277a] Yautía: A member of the taro root family, the yautía is the size of a potato, but more pear-shaped. It has a brown fuzzy outer skin. The flesh is white and slimy and is custard-like when cooked. It is one of the most natural thickeners, used to thicken soups, stews, and bean dishes. There is also a purple yautía which is also called mora.[img:9fc673277a]http://t1.gstatic.com/images?q=tbn:GDW5wkpXfKuWCM:http://estherpunti.files.wordpress.com/2008/05/yuca2.jpg[/img:9fc673277a] Yuca: Also known as cassava, or manioc, it can be eaten boiled, baked or fried. It is a long, slim tuber (like a long potato) with bark-like skin and very starchy flesh that becomes nearly translucent when cooked. It is used to make casareep, a bittersweet syrup, and tapioca, a common thickening agent. It is also ground into meal to make breadPlease feel free to add anything that might be missing. :)
PANTRY LIST- [b:0bf953fa64]Canned Goods[/b:0bf953fa64] �?�Red chile sauce (Irma's Red Enchilada Sauce (Salsa De Chile Rojo) or other recipes in the db)�?�Green chile sauce (Creamy Green Chile Sauce or other recipes in the db) �?�Diced green chiles �?�Whole green chiles �?�Chipotle chiles in adobo sauce (Chipotles in Adobo Sauce - Tex Mex or Chipotles En Adobo/ Chipotles Chili in Adobo Sauce)�?�Other assorted chiles �?�Jalapenos �?�Tomato sauce �?�Refried beans (Smoky Refried Beans or other recipes in our db)�?�Black beans (Frijoles Negros (Cuban Black Beans) or other recipes in our db)�?�Tamarind/Tamarindo (substitute: lemon or lime juice mixed with a touch of brown sugar) �?�Tamarind paste (Tamarind Paste Substitute)�?�Chicken stock or broth �?�Beef stock or broth �?�Evaporated Milk �?�Sweetened Condensed Milk (Eagle brand is commonly available everywhere in the US or Homemade Sweetened Condensed Milk) [b:0bf953fa64]Chiles- dried, powdered, canned or paste[/b:0bf953fa64] Click on [url=http://www.food.com/bb/viewtopic.zsp?t=331085]PEPPERS ~ SCOVILLE UNITS[/url] for more information�?�Chipotle �?�New Mexico �?�Anaheim �?�Hatch �?�Poblano �?�Ancho �?�Chile Negro �?�Serrano �?�Jalepeno �?�Guajillo �?�Pasilla �?�Cascabel [b:0bf953fa64]Dried Beans and/or Rice[/b:0bf953fa64] �?�Pinto beans �?�Black beans/turtle beans �?�White rice, long grain �?�White rice, medium grain [b:0bf953fa64]Seasonings-dried or ground[/b:0bf953fa64] �?�Garlic Powder �?�Onion Powder �?�Standard Chili Powder (available at nearly every US grocery or Chili Powder)�?�Cumin (substitute: chili powder or or Chili Powder)�?�Oregano (substitutes: sweet basil or thyme)�?�Parsley �?�Saffron (substitute: ground turmeric) �?�Cilantro (substitute: parsley)�?�Cinnamon Sticks �?�Cloves (substitutes: allspice, cinnamon or nutmeg)�?�Bay leaves �?�Achiote (substitute: ground turmeric or sweet paprika)�?�Achiote paste (or Achiote Paste Substitute)�?�Epazote (substitutes: savory, parsley or cilantro) �?�Anise (substitutes: fennel seed or a few drops of anise extract) �?�Vanilla �?�Vanilla Beans �?�Hoja Santa (Substitutes: avocado leaves, chopped fennel (if recipe calls for leaves to be chopped), Swiss chard leaves (if recipe calls for leaves to be chopped), banana leaves (as a food wrapper), corn husks (for wrapping tamales) or epazote leaves)[b:0bf953fa64]Breads/Flours[/b:0bf953fa64] Click on [url=http://www.food.com/bb/viewtopic.zsp?t=325933]PANS y PAN DULCES ~ HISPANIC BREADS, ROLLS AND SWEET BREADS[/url]. There are many recipes for them in our db.�?�Flour tortillas (Flour Tortillas, Pipin' Hot Bakery Whole Wheat Tortillas or other recipes in our db) �?�Corn tortillas (Corn Tortillas or other recipes in our db)�?�White flour �?�Cornmeal/polenta �?�Masa Harina (This is flour made from dried hominy corn, and it's used to make corn tortillas and tamales. Look for it in large supermarkets or Hispanic markets as either MaSeCa or Quaker brand. It's made with either yellow or white corn; harinilla is made with blue corn. There's not really a perfect substitute for it, but cornmeal is its closest relative.)�?�Hominy, frozen or dried FRESH/REFRIGERATED- [b:0bf953fa64]Produce[/b:0bf953fa64] �?�Tomatoes �?�Tomatillos (Substitute: green tomatoes + dash lemon juice, plum tomatoes + dash lemon juice or cape gooseberries) �?�Cilantro �?�Epazote (substitute: savory, parsley or cilantro)�?�Onion �?�Potatoes �?�Cucumber �?�Parsley �?�Jicama (substitute: canned water chestnuts)�?�Limes �?�Lemons �?�Green Onion �?�Assorted green hot peppers �?�Assorted red hot peppers �?�Bell pepper �?�Avocado �?�Garlic �?�Plantains (cooking bananas, available in many ethnic markets ~ substitute potatoes or sweet potatoes, depending upon the recipe)Hispanic cooks like their cheese bland and salty, the better to complement their spicy sauces. They also want cheese to hold its shape when heated. Monterey jack, the standard substitute for Hispanic cheeses, tends to ooze out of chiles rellenos and enchiladas when baked. Authentic recipes call for panela or queso blanco, which soften but don't melt when heated. Click on [url=http://www.food.com/bb/viewtopic.zsp?t=329289]HISPANIC CHEESES[/url] for more information.[b:0bf953fa64]Cheese/Dairy[/b:0bf953fa64] �?�Jack aka Monterey Jack (substitute: mild Cheddar or American cheese)�?�Queso Fresco (substitute: farmer's cheese, baker's cheese, hoop cheese)�?�Queso Blanco (substitute: same as above)�?�Queso Enchilado (substitutes: Romano, Parmesan,Cotija or nutritional yeast)�?�Cotija (substitute: same as above)�?�Panela (substitute: farmer's cheese, baker's cheese, hoop cheese) �?�Crema (substitutes: crème fraîche or sour cream)�?�Jocoque (a Mexican product that's midway between buttermilk and sour cream. Substitutes: salted buttermilk, sour cream, plain yogurt or crema) [b:0bf953fa64]Protein[/b:0bf953fa64] �?�Eggs �?�Ground beef �?�Flank or skirt steak (for Carne Asada or Fajitas) �?�Large beef cuts (for stews and roasts) �?�Chicken breasts �?�Chicken pieces �?�Whole chicken �?�Veal �?�Lamb �?�Pork loin �?�Pork roast �?�Chorizo (Mexican sausage, several recipes for it in our db) �?�Ribs (beef or pork) OTHER- �?�Tortilla chips (Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food or Fritos, if your market does not carry them)�?�Lard (available at nearly every grocery store near the cooking oils/shortenings) �?�Tequila �?�Vegetable oil �?�Coarse salt/sea salt �?�Chile sauce �?�Sugar �?�Honey �?�Unsweetened chocolate (Baker's chocolate)�?�Mexican chocolate or cocoa powder �?�Piloncillo (substitute: combine 1 cup dark brown sugar with 2 tablespoons molasses)
Way to go Pixie!!! That is great news!! I have been doing really bad with my eating. BUT I have been going to the gym religiously. I had a guy I work with today tell me I looked like I'm skinnier. What a rush. Tomorrow is my friend and I's big weigh in. We are measuring too, so we get a more accurate way of telling our progress.
Mike and others too,Everything you are bringing up was brought up exactly by the people who were on the Dead Food Board and other forums at Top Secret Recipes. I am seeing history repeating itself here.Basically it is business. While the forums may be a draw it is not the primary purpose of business here. There are forums that are at places where the primary purpose of business is just chat. There are different rules there.Anyone who was familiar with DFB and TSR can tell you that the extreme volume of posts made zaar look very quiet indeed. We were the most active of all of Todd's forums. We were also the first to die due to violations of the Terms of Service because of posts like the ones that end up in the frying pan. We have former board members who won't even speak to each other no matter where they run into each other. We had long standing feuds. The break up/break down was not pretty. Can I say you are being unreasonable? No. You may be absolutely correct however this is an extremely small part of zaars business. They provide the service and you know when you own the ball you can provide the rules. I do. My rules of the road for my own recipeboard will tell you straight out THIS is NOT a democracy. If you violate, I will shut you down fast and quick. I have had to three times since it started. Two was spam and one was a person who didn't bother to read the rules of the road. They are all banned forever. It takes a lot to get kicked off zaar. Do it once with me and you have a LOT of talking to do if you want to continue as a member. A good bottle of wine and groveling wouldn't hurt either come to think of it.... Can they? yep. Will they? Yep if you push too much. I know. I have seen it in action at TSR and several other places having been around the net since 1993 [and before tech.. way back when we were still military and edu based] If you want a forum without the guidelines here, there is groups.yahoo.com which will let you set up your own. There is google groups which will let you set up your own. There is usenet which is a no holds barred group setting and if you are real smart you will moderate the group you set up. There is ezboards which is also set up that you can set up your own group. There are alternatives and they are free. Heck you can set up a Georgie's lets talk about the recipes on zaar group if you want. If you chat away fine.. If the mod allows it fight away.. TSR members even set up something called a Fight Club to allow them to 'fight it out' off the board. They still died because they insisted on taking behaviors that violated the Terms of Service back to the group.Me? I'm doing what I did there.. I'm trailing off into never never land slowly. If any of you were around you will know I found a person I know from TSR here.. That is how scattered we are now. I visit the residual board which has turned into a good recipe board in its own right. Their rules of the road. It is a democracy because you can vote by setting up your own group. won't hurt one bit to see zaar's view point, trust me on that and btw it is free at the places I pointed out.
[quote:d58eef90e4="Color Guard Mom"]As a military wife, I just want to say thanks for posting and thanks for everyone who has supported our soldiers! I've seen first hand how much it has helped![/quote:d58eef90e4]Same from me! My husband was deployed for 15 months to Iraq back when the war first started. He is no longer in the military - but I have been proud to be a military wife and I have seen first hand the help the soldiers and their families receive. It truly was overwhelming for me.
[quote:5bb16565a2="Brandyberry"][quote:5bb16565a2="Ann Marie F"][quote:5bb16565a2="michelles3boys"]Ok, I will ask since none of the other newbies have... was the shoes at the door debate about whether to take your shoes off when you walk in the house?? We do that because my kids usually have dirt or mud on theirs. It helps to keep the carpet clean.[/quote:5bb16565a2]Yep, that was it. Not so much whether kids with muddy shoes take them off, but whether everyone who entered was [i:5bb16565a2]required[/i:5bb16565a2] to remove their shoes.[/quote:5bb16565a2]And, if I recall correctly, whether or not it was okay to ask company to remove their shoes when they entered your house. :roll:[/quote:5bb16565a2]Yes, it deteriorated into a discussion over whether you were culturally superior if you removed your shoes or if you'd been raised in a barn -- so to speak -- not to know any better. The whole diatribe was hilarious. :lol:
[quote:f7378f37e2="Molly53"]AttaGirl, NoraMarie! Doesn't it feel good?I think it was Bliss that also cut her bill by half or better, too.[/quote:f7378f37e2]It WAS. My heat is electric (furnace), so that "helped" the bill back up there. My brother plugged in stuff to test TVs and equipment, and I just realized it's still plugged in. Plus, Christmas lights (not many, but still lights). It won't be such a small amount this month. I believe in December the bill was like $65, which is pretty good. I only use 2-3 rooms, and don't leave lights on in rooms not in use. I do, however, forget to turn the "spotlight" over the sink off (kitchen), and that's been running all week or so. lolI am reading the flyers, and finding that if I just take that little bit of time, I can save $10-12 a week. That's not huge, but it works for me. lol
[quote:defff281d6="Kat's Mom"]Wow, what a sampling of topics! Thanks for sharing a place where anyone can sharpen their debating skills.[/quote:defff281d6]That's just one forum. There are loads more!Breaking News Politics & Government Local, national and global political topics Belief systems and religious traditions Society & Rights Debate civil and social issues Debate scientific knowledge and progress Miscellaneous Special and sidetracked debates
[color=white:99702b28d7]xxxxxxxxxxxxxxxxxxxxx[/color:99702b28d7][img:99702b28d7]http://nonzie.com/wp-content/uploads/2009/04/baisakhi-images-graphics5.jpg[/img:99702b28d7]Baisakhi is a harvest festival, the Punjabi new year festival, commemoration of the founding of the Khalsa (Sikh religion brotherhood) and family reunion time all rolled into one grand occasion. Baisakhi is celebrated with a great deal of feasting, bhangra dancing, folk music, and fairs.The Baisakhi fairs (melas) are organized all over Punjab, and are a festival highlight for many people. Locals dress up in their finest clothes, and sing and dance. There are races, wrestling bouts, acrobatics, and folk music. Numerous stalls selling trinkets, handicrafts, and food all add to the color.People following the Sikh faith wake up early in the morning on a Baisakhi day and pay visit to gurdwaras to attend special prayer meetings. At noon, after the Baisakhi ardas, the Karah Prasad or sweetened semolina is offered to the guru for his blessings. It is then distributed to the congregation. The ceremony culminates with a special guru-ka-langar or the community lunch. People sit in rows with their heads covered as volunteers serve them with vegetarian meal.Later, during the Baisakhi day, sacred Guru Granth Sahib is taken out in a procession. At the head of the procession are the Panj Piaras, symbolizing the journey made by the five fearless devotees from their homes to Anandpur, to be baptised by Guru Gobind Singh. Baisakhi processions are attended by men, women and children alike with faith and enthusiasm.Since Baisakhi is also celebrated as a harvest festival, farmers in Punjab celebrate Baisakhi with energetic performance of bhangra and gidda dance. Men and women clad themselves in their traditional Bhangra dress and dance to the beat of dhol in a joyful festive atmosphere. Non-Veg Recipes:Achari Chicken[url=http://www.recipezaar.com/recipes.php?q=tandoori&ls=h&Search=Search&s_type=%2Frecipes.php]Tandoori Chicken[/url][url=http://www.recipezaar.com/recipes.php?q=saag&ls=h&Search=Search&s_type=%2Frecipes.php&categ=372]Saag Meat[/url]Veg Recipes:[url=http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=coconut+ladoo&Search=Search&Searcht=]Coconut Ladoo[/url]Sarsoon Ka Saag (Spinach and Mustard Mix)Maki Ki Roti, Maki Di Roti[url=http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=pindi&Search=Search&Searcht=]Pindi Chana[/url][url=http://www.recipezaar.com/recipes.php?q=bhatura&ls=h&Search=Search&s_type=%2Frecipes.php]Bhatura[/url]Microwave BiriyaniTil Ke Ladoo (sesame Seed Ladoo)[url=http://www.recipezaar.com/recipes.php?q=kheer&ls=h&Search=Search&s_type=%2Frecipes.php]Kheer[/url][url=http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=laddoo&Search=Search&Searcht=]Laddoo[/url][url=http://www.recipezaar.com/recipes.php?q=halwa&ls=h&Search=Search&s_type=%2Frecipes.php&foodid=934]Carrot Halwa[/url][color=white:99702b28d7]xxxxxxxxxxxxxxxxxx[/color:99702b28d7][img:99702b28d7]http://www.baisakhifestival.com/gifs/pitcure-3.jpg[/img:99702b28d7] [img:99702b28d7]http://www.baisakhifestival.com/gifs/pitcure-6.jpg[/img:99702b28d7] [img:99702b28d7]http://www.baisakhifestival.com/gifs/pitcure-4.jpg[/img:99702b28d7]
The Qingming/Ching Ming Festival, Clear Bright Festival, Ancestors Day or Tomb Sweeping Day is a traditional Chinese festival on the 104th day after the winter solsticeThe date is indicated on the Chinese calendar with the two characters: ching, meaning pure or clean, and ming, meaning brightness. Combined together, Ching Ming means clean and just. This date is also indicated on traditional Japanese calendars, where their culture has a similar observance. In Korean culture, the observance is known as Hansik.Qingming is regularly observed as a statutory public holiday in Taiwan and in the Chinese jurisdictions of Hong Kong and Macau. Its observance was reinstated as a public holiday in mainland China in 2008. For Chinese immigrant communities, Ching Ming is observed as a traditional and cultural ritual rather than a religious practice. In the United States, Ching Ming is most commonly observed in the state of Hawaii.The Qingming Festival is an opportunity for celebrants to remember and honor their ancestors at grave sites. Young and old pray before the ancestors, sweep the tombs and offer food, tea, wine, chopsticks, joss paper accessories, and libation to the ancestors. Gravesites are cleaned and repaired, and offerings of flowers, food and drink arranged by the grave. Non-food offerings such as joss paper and sticks are sent to the spirit world via burning. Paper effigies of essential goods such as clothing, shoes, and money are also burnt. , Wine and a variety of foods may be placed around the gravesite (along with appropriate tableware such as glasses and chopsticks) as offerings to the spirit of the deceased. Once the ancestor spirits have blessed the food and spiritually partaken of it, eating the food that was offered to the deceased is considered good luck.The rites have a long tradition in Asia, especially among farmers. Some people carry willow branches with them on Qingming, or put willow branches on their gates and/or front doors in the belief that willow branches help ward off the evil spirits that wander on Qingming.Also on Qingming, people go on family outings, start the spring plowing, sing, dance. Qingming is the time when many young couples start courting. Flying kits or carrying flowers instead of burning paper, incense or firecrackers are also common.[url=http://www.recipezaar.com/recipes.php?q=roast+pork&categ=70&ls=h&Search=Search&s_type=%2Frecipes.php]Chinese Roast Pork[/url][url=http://www.recipezaar.com/recipes.php?q=dim+sum&ls=h&Search=Search&s_type=%2Frecipes.php]Dim Sum[/url][url=http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=tea+eggs&Search=Search&Searcht=]Tea Eggs[/url][url=http://www.recipezaar.com/recipes.php?q=steamed+chicken&categ=116&ls=h&Search=Search&s_type=%2Frecipes.php]Steamed Chicken[/url][url=http://www.recipezaar.com/recipes.php?q=tea&categ=116&ls=h&Search=Search&s_type=%2Frecipes.php]GREAT Chinese Tea Recipes[/url][url=http://www.recipezaar.com/recipes.php?q=rice&categ=116&ls=h&Search=Search&s_type=%2Frecipes.php&categx=94]GREAT Chinese Rice Recipes[/url][url=http://www.recipezaar.com/recipes.php?categ=87%2C116&ls=h&Search=Search&s_type=%2Frecipes.php]GREAT Chinese Desserts[/url][color=white:b3a40a806b]xxxxxxxx[/color:b3a40a806b][img:b3a40a806b]http://www.longbottom.org.uk/images/dragons/dragon80m01.jpg[/img:b3a40a806b] [img:b3a40a806b]http://www.dakotawelcome.com/images/fireworks.jpg[/img:b3a40a806b] [img:b3a40a806b]http://www.abingredients.com/products/rice_starch/images/rice_varieties.jpg[/img:b3a40a806b]
[color=white:c1710e6bab]xxxxxxxxxxxxxxxxxxxxxx[/color:c1710e6bab][img:c1710e6bab]http://i.kdcdn.com/5/a/ChIskwg.jpg[/img:c1710e6bab][i:c1710e6bab]Nowruz, in word, means "New Day". It is the new day that starts the year, traditionally the exact astronomical beginning of the Spring. Iranians take that as the beginning of the year. This exact second is called "Saal Tahvil". Nowruz with its' uniquely Iranian characteristics has been celebrated for at least 3,000 years.Iranians consider Nowruz as their biggest celebration of the year, before the new year, they start cleaning their houses (Khaane Tekaani), and they buy new clothes. But a major part of New Year rituals is setting the "Haft Seen" with seven specific items. In ancient times each of the items corresponded to one of the seven creations and the seven holy immortals protecting them. Today they are changed and modified but some have kept their symbolism. All the seven items start with the letter "S"; this was not the order in ancient times. These seven things usually are: Seeb (apple), Sabze (green grass), Serke (vinager), Samanoo (a meal made out of wheat), Senjed (a special kind of berry), Sekke (coin), and Seer (garlic). Sometimes instead of Serke they put Somagh (sumak, an Iranian spice).Wheat or lentil representing new growth is grown in a flat dish a few days before the New Year and is called Sabzeh (green shoots). Decorated with colorful ribbons, it is kept until Sizdah beh dar, the 13th day of the New Year, and then disposed outdoors. A few live gold fish are placed in a fish bowl. In the old days they would be returned to the riverbanks, but today most people will keep them. Mirrors are placed on the spread with lit candles as a symbol of fire.After the Saal Tahvil, people hug and kiss each other and wish each other a happy new year. Then they give presents to each other (traditionally cash, coins or gold coins), usually older ones to the younger ones. The first few days are spent visiting older members of the family, relatives and friends. Children receive presents and sweets, special meals and "Aajil" (a combination of different nuts with raisins and other sweet stuff) or fruits are consumed. Traditionally on the night before the New Year, most Iranians will have [color=red:c1710e6bab]Sabzi Polow[/color:c1710e6bab], a special dish of rice cooked with fresh herbs and served with smoked and freshly fried fish. [color=red:c1710e6bab]Baked Omelet (Kuku-Ye Sabzi)[/color:c1710e6bab], a mixture of fresh herbs with eggs fried or baked, is also served. The next day rice and noodles (Reshteh Polo) is served. Regional variations exist and very colorful feasts are prepared.Sizdah-BedarThe 13th day of the new year is called "Sizdah Bedar" and spent mostly outdoors. People will leave their homes to go to the parks or local plains for a festive picnic. It is a must to spend Sizdah Bedar in nature. This is called Sizdah Bedar and is the most popular day of the holidays among children because they get to play a lot! Also in this day, people throw the Sabze away, they believe Sabze should not stay in the house after "Sizdah Bedar". Iranians regard 13th day as a bad omen and believe that by going into the fields and parks they avoid misfortunes. It is also believed that unwed girls can wish for a husband by going into the fields and tying a knot between green shoots, symbolizing a marital bond.Chahar-Shanbeh SooriAnother tradition of the new year celebrations is "Chahar-Shanbeh Soori". It takes place before Saal Tahvil, at the last Wednesday of the old year, well actually Tuesday night! People set up bon fire, young and old leap over the fires with songs and gestures of merriment like: (Sorkhi-e to az man) Give me your beautiful red color(Zardi-e man az to) And take back my sickly pallor!It means: I will give you my yellow color (sign of sickness), and you give me your fiery red color (sign of healthiness). This is a purification rite and 'soori' itself means red and fiery.Nowruz GreetingsNowruz Mobarak (Happy Nowruz, Happy New Year)Eid-eh Shoma Mobarak (Happy New Year to you)Nowruz Pirooz (Wishing you a Prosperous New Year)Sad Saal be in Saal-ha (Wishing you 100 more Happy New Years[/i:c1710e6bab][url=http://www.recipezaar.com/recipes.php?categ=129%2C128&ls=h&Search=Search&s_type=%2Frecipes.php][color=red:c1710e6bab]GREAT Persian Recipes[/color:c1710e6bab][/url]
Giving from the heart and the joy is what Christmas is all about with family and friends..I think too much commercialism too that away any way. I love ideas that are creative and thoughtful and they never need to cost alot either. Some of the most precious gifts are most inexpensive yet their memories last the longest. Ask any Mom that holds onto a card made by her child forever. It means the word to her or a poem written by one of her children. She will read it over and over as though she's reading it for the first time. A Dad will show pride in the something his Ds or DD has made him. I remember a porcelein piece I painted for my father, he adored for two reasons. First he was shocked that his past came to haunt him. I unknowingly had picked a piece he got in trouble for as a kid with the priest when they played a trick on him and this piece was it and second he couldn't believe I did it. I love watching the face of the people you love open something you yourself have made anyone that bakes or does crafts etc understands that I think. These are gifts we all have in different ways. Share them with someone special.
Thomas Jefferson held first White House Ramadan celebration[color=white:54d05fa538]xxxxxxxxxxxxxxxxxxxxx[/color:54d05fa538][img:54d05fa538]http://blog.chron.com/believeitornot/files/2011/08/thomasjefferson-137x300.jpg[/img:54d05fa538][size=10:54d05fa538]Jefferson, an advocate of religious freedom, hosted a Ramadan iftar.[/size:54d05fa538] Earlier this week, President Barack Obama made a statement acknowledging Ramadan and his plans to again host an iftar at the White House. A state department website posted about the first White House iftar, held by President Thomas Jefferson in 1805:[i:54d05fa538]Jefferson�??s guest was Sidi Soliman Mellimelli, an envoy from the bey (chieftain) of Tunis who spent six months in Washington. The context of Mellimelli�??s visit to the United States was a tense dispute over piracy on American merchant vessels by the Barbary states and the capture of Tunisian vessels trying to run an American blockade of Tripoli.Mellimelli arrived during Ramadan, and Jefferson, when he invited the envoy to the president�??s house, changed the meal time from the usual hour of 3:30 p.m. to �??precisely at sunset�?? in deference to the man�??s religious obligation.Jefferson�??s knowledge of Islam likely came from his legal studies of natural law. In 1765, Jefferson purchased a two-volume English translation of the Quran for his personal library, a collection that became, in 1815, the basis of the modern Library of Congress.[/i:54d05fa538]Mr. Obama referenced that interaction from 200 years ago at last year�??s iftar dinner. The president himself is a Christian and has made a tradition of holiday celebrations in the White House, including the iftar, a Passover seder for Jewish staffers and a number of prayer breakfasts with pastors from across the country.