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"It's always the simple things that catch your breath. This was hands down the best pretzel I have ever tasted in my life. All the flavor of a classic hard pretzel but deliciously soft.
Tip: don't just egg-wash the top - brush the wash over the entire pretzel (except the part facing the parchment of course. I like pretzels that are dark ..."
Jun 7, 2012 on FoodNetwork.com
"This stuff is DELICIOUS! I didn't have celery salt, so I ground up some celery seed (about a half teaspoon and added an extra teaspoon of [kosher] salt. Also, the turmeric makes a huge difference. It adds a background flavor that is insanely good, but so in harmony with the other spices that it's difficult to isolate. To my second batch I added h..."
Aug 23, 2011 on Food.com
"No question about it, this is a Blue Ribbon recipe for sure! We just tasted some from my first batch made two weeks ago. In one day three quarts were downed! I just made batch number 2 - this time using three Ball Wide Mouth half gallon jars (I uploaded a pic of the three jars - there's a lemon cuke in one of them, can't wait to try that, I heard..."
Aug 15, 2011 on Food.com
"Amazing, thank you! The flavors from the other ingredients are so subtle, and in the most perfect way. I did one batch with Roma, and also one with San Marzano, both fresh and vine ripened from the garden. Both pastes turned out great, but the depth of flavor of San Marzano batch is superior by a long shot. If you have access to San Marzano tomat..."
Jul 8, 2011 on Food.com