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Source: (consider it) Thread: HEAVEN: Dishy: the 2011 recipe thread.
Roseofsharon
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quote:
Originally posted by PeteC:
Although it sounds scrumptious, I may have to pass on the maple syrup. Wonder what non-sugar substitutes I could use?

increase the fruit?

I'd have to omit the sugar/syrup, the salt and the butter, but I reckon it's doable without. Maybe add an extra, very ripe, banana ?

Probably ought to leave out the egg too, but one egg between 6 is probably OK.
If I can bear to share it, that is!

[ 26. August 2011, 12:51: Message edited by: Roseofsharon ]

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infinite_monkey
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I didn't use the full amount of maple syrup. I think you could honestly leave all sweetening out if you were generous with sweet fruit. The bananas sweeten it a fair bit.

I also skipped the "top with butter" part, so only half the butter.

And it's six GENEROUS servings, so definitely don't feel bad about the one little egg.

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His light was lifted just above the Law,
And now we have to live with what we did with what we saw.

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rugasaw
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If the egg is for binding is it possible to use cholesterol free egg or egg substitute?

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Uncle Pete

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I always use liquid egg (no or very low cholesterol) and I use Equal™. I could load it up with blueberries, I suppose to replace the maple syrup.

I note what is said about bananas. I never buy bananas in Canada; because I know what a freshly picked banana tastes like, and it bears no resemblance to the ones shipped here.

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Even more so than I was before

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infinite_monkey
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I'm gonna adhere like a religious fiend to the recipe as I knocked it out two days ago, but I think this concept is fairly forgiving.

Take oats. Spice em up.

Take wet stuff. Mix it in.

Throw a bunch of fruit in the pan.

Add some baking powder, because you're making a Baked Thing.

Worst comes to worst, you're only out a buck or so. Unless you actually tracked down those huckleberries.

--------------------
His light was lifted just above the Law,
And now we have to live with what we did with what we saw.

--Dar Williams, And a God Descended
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Jengie jon

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Pete C

Depending on how fussy you are Agave Nectar might be a decent substitute.

Jengie

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jedijudy

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I made the recipe (wow! It's getting a lot of commentary here! Good one!) yesterday and served it to two friends. Like infinite_monkey, I followed the recipe to the letter, but next time I will tweak it! My friends liked it better than I, and I liked it just fine, so it's worth making again.

Next time, the bottom layer will be apples, maybe baked spiced apples. And more toasted walnuts. Yum! And maybe some nutmeg along with the cinnamon. It's in the fridge, and I'm going to try a cold slice very soon. That sounds like a good snack!

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Keren-Happuch

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We've got a glut of lettuce at the moment (little gems). I have a feeling we'll soon be sick of salad. I know I can add it to stir fry and other savoury things, and that one can make lettuce soup. Is there anything else I can do with it? And does anybody have a failsafe lettuce soup recipe, and does the soup freeze?? [Help] Thanks!

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Firenze

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Braised lettuce with peas.

And yes, you can freeze lettuce soup. I don't have a recipe, but I would do the usual sweating onions - and probably any other odds of vegetable knocking about - lettuce, veggie stock, herbs - mint? savory? parsley? - simmer, whizz in liquidiser, freeze. Add some cream/creme fraiche when reheating.

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Uncle Pete

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quote:
Originally posted by Jengie Jon:
Pete C

Depending on how fussy you are Agave Nectar might be a decent substitute.

Jengie

Thanks for the lead, Jengie. I will try it sometime. Back to the original recipe, I have added 2 bananas to my shopping list tomorrow. Will probably line with that as the recipe calls for it, but I also have some apples on my list, so may try that too.

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LutheranChik
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I have actually eaten something called bacon, lettuce and tomato soup (hearkening back to the previous discussion of BLTs)...it was a lightly seasoned cream soup base, I suspect chicken, with bits of bacon, tomato and, yes, lettuce added. It wasn't half bad.

I have also heard of people grilling lettuce for salad -- kind of a variation on wilted lettuce. (Which we used to have at our house when I was a kid -- you make a hot sweet-sour bacon-y/onion-y dressing, then pour that over leaf lettuce.)

I'll have to look through a couple of my old cookbooks, from back in the days when salad was a "French idea" (per MFK Fisher's Victorian grandmother) and no vegetable was considered too delicate to cook the bejeezus out of.;-)

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Pearl B4 Swine
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I used to enter canned (quart & pint clear glass jars) vegetables and fruit, jams, jellies in the Maryland State Fair, and the York PA Fair. Won a good many ribbons. I'd look for classes that I thought wouldn't get many entries and try to cop a ribbon, as well as entering tomatoes, tomato juice, peaches, and other popular categories. My best win was cantalope preserves. Beautiful !

The absolute WORST thing I saw was entered in the "Any Other" category: lettuce. It was horrible. It looked like pond scum. I can't imagine needing to eat canned lettuce.

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Oinkster

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Keren-Happuch

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Thanks Firenze and LC. I may well try the braised lettuce and the soup ideas sound good too. Today we had a very nice salad for lunch and I wilted a few lettuce leaves in at the end of the curry I was cooking this evening. Tastes not entirely unlike spinach.

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Nea Fox

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Moo

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quote:
Originally posted by LutheranChik
...no vegetable was considered too delicate to cook the bejeezus out of.;-)

A shipmate once posted that her mother's first job after quitting school was in a hospital kitchen. She arrived at eight in the morning, and the first thing she was supposed to do was start the cabbage cooking for lunch.

Moo

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jlg

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Reminds me of the cook in my (small) dorm my first year of college. On the nights when we had fish, she would put it into the oven one hour before dinner time. Ack!
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Gee D
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quote:
Originally posted by Firenze:
Braised lettuce with peas.

And yes, you can freeze lettuce soup. I don't have a recipe, but I would do the usual sweating onions - and probably any other odds of vegetable knocking about - lettuce, veggie stock, herbs - mint? savory? parsley? - simmer, whizz in liquidiser, freeze. Add some cream/creme fraiche when reheating.

And put in a diced potato when you're sweating the onions. Gives body to the soup, without flour. Try adding some finely chopped chervil when serving as a change to mint/parsley etc. Or some basil, while it's still summer where you are.

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rugasaw
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If the leaves of the lettuce are big enough you can use them as wraps.

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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown

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jlg

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A salad from my '50s childhood was a quartered slice of banana with a bit of mayo (or Miracle Whip) spread on it and then sprinkled with broken pieces of pecan, served on a leaf of iceberg lettuce.

The lettuce was pretty much treated as the equivalent of parsley - simply a nice garnish, but probably not eaten.

At some point - probably after my mother let me make these and I upped the quantity of mayo and pecans so that they fell off the banana - I discovered that wrapping up the leftover bits in the lettuce leaf tasted really good.

Over the years I've also come to realize that I like a bit of cabbage leaf to provide the crunch more often provided by celery - I like the subtle peppery taste of the cabbage in certain things.

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jedijudy

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Our mothers must have had similar ideas, jlg! One of my childhood salads was a lettuce leaf with a slice of tomato on it topped by a dollop of mayo, and sometimes some paprika and shredded cheddar. I would have enjoyed trying your version!

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Uncle Pete

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I detest lettuce in all its forms (never have it in the house, but will suffer it if eating elsewhere) I know where that came from - the brown iceberg lettuce my mother insisted that we eat. [Projectile]

Today's lunch sandwich was half a small avocado and tomato mashed together with mayo and pepper and salt and a little leftover softish cheese. I amaze myself sometimes!

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LutheranChik
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Re lettuce wraps -- we love them, although the lettuce I grow doesn't have leaves large enough to be very "wrappable." One of our favorite pan-Asian eat spots mixes chopped chicken with lime juice, a bit of fish sauce, cilantro and other goodies and rolls it into lettuce leaves -- a very refreshing lunch. They also make another lettuce roll, this time mixing the chicken with what tastes very much like hoisin sauce. They're both good.

DP can't eat lettuce in any form (when we order the above, I get her leaves)...I crave vegetables that she can't eat, so I tend to stuff my sandwiches with lettuce just to have something crisp and green (or red).

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Lyda*Rose

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This question is mainly for Americans since most Brits can't seem to conceive of ice iea, but here goes: what kinds of tea do you like brewing for ice tea? I'm afraid I tend to lean on cheap Lipton bags, but I do have a few odds and ends of tea leaves that I drank hot over the winter. One tea I love hot but not so much cold is Earl Grey. Are breakfast teas any good? Ceylon? Any experiences good and bad are welcome.

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

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Zappa
Ship's Wake
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Australians and kiwis can answer too ...

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Moo

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I like Luzianne teabags. They make forty ounces of tea, which is a two-day supply for me.

I don't like Lipton tea, hot or cold. It has a metallic taste.

Moo

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Lyda*Rose

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Thanks, Moo. I'll be on the look out for it. I'm not crazy about Lipton's either. I've actually rather liked Nestles standard bags, but I've heard that their corporate ethics are dubious.

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

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Enigma

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quote:
Originally posted by Enigma:
Next week I am going away in a caravan to enjoy an annual retreat to a Christian festival. Traditionally I provide the first evening meal which is served cold to save time and effort after the camp set up. So far it has been coronation chicken with various accompaniments every year which has gone down very well and has been requested again this year. However, I am wondering whether anyone has a different suggestion that I could try. I am only talking about a caravan full of people - not sure exactly how many - 4-6 people. Any ideas?

Thank you for your suggestions - unfortunately I was forced by (virtual) gunpoint to provide the usual fayre. I did add a few twists however!!

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TubaMirum
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quote:
Originally posted by Lyda*Rose:
This question is mainly for Americans since most Brits can't seem to conceive of ice iea, but here goes: what kinds of tea do you like brewing for ice tea? I'm afraid I tend to lean on cheap Lipton bags, but I do have a few odds and ends of tea leaves that I drank hot over the winter. One tea I love hot but not so much cold is Earl Grey. Are breakfast teas any good? Ceylon? Any experiences good and bad are welcome.

I am a coffee drinker - so my input here may be next to worthless - but over the last couple of years have gotten to love iced chai. I love it! So luxurious and heady.

It's so spicy and aromatic that I don't think it really matters what kind of tea you use, though. Although I always use plain black tea - Tetley or even just the tea you get in Chinese restaurants.

I guess that's something of a tangent, though, if you were looking for just plain tea. I do like green teas iced, though, too.

(Never drink the stuff hot, in fact....)

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LutheranChik
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At our house we're perfectly happy with Red Rose teabags for our iced tea, although last year we bought some Republic of Tea iced tea bags for our kids' wedding and enjoyed it so much that we bought an extra box just for us. I think the varietal teas iced are interesting.

I usually love jasmine green and white teas, but for some reason I just don't care for them iced.

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Lyda*Rose

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Hmm. Texas Republic...But I'm afraid I've never taken to chai. [Frown]

Ooo! I just thought of my favorite tea in restaurants: China Mist. I've never seen it on a shelf, but maybe I can buy it online.

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

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Uncle Pete

Loyaute me lie
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That
quote:
Baked Oatmeal
is totally a keeper! I just made some! I even bought a large banana! Used small bit of Equal™, liquid egg and blueberries.

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ken
Ship's Roundhead
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quote:
Originally posted by PeteC:
That
quote:
Baked Oatmeal
is totally a keeper! I just made some! I even bought a large banana! Used small bit of Equal™, liquid egg and blueberries.
That's a sort of oat pie tending towards crumble! It sounds good, if sweet.

I am not at all sure what "Equal™, liquid egg" signifies but it makes my gut turn over a little just contemplating it - if I were to do this I think I might go for real eggs [Biased]

Oats are versatile. You can fry cold porridge with onions. Nicer than it sounds [Smile]

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Ken

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Anna B
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Pickling time. I got hold of some Kirby cucumbers and have them packed in brine, spices, dill and garlic. In 2-4 weeks they should be New York dills, God willing. Mmmmmmmm

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georgiaboy
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quote:
Originally posted by Lyda*Rose:
This question is mainly for Americans since most Brits can't seem to conceive of ice iea, but here goes: what kinds of tea do you like brewing for ice tea? I'm afraid I tend to lean on cheap Lipton bags, but I do have a few odds and ends of tea leaves that I drank hot over the winter. One tea I love hot but not so much cold is Earl Grey. Are breakfast teas any good? Ceylon? Any experiences good and bad are welcome.

After lots of experimenting I've arrived at what is, for me, a splendid iced tea: equal parts of Earl Grey and Constant Comment (yes, yes, I hear the sneers), but the two seem to balance each other well, and provide just a touch of exoticism without being overbearing. I make it VERY strong, steep it well, and then dilute to taste.

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St. Gwladys
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I've just made the baked oatmeal with raspberries from my garden which I froze after picking. I found I didn't have any walnuts in my cupboard, and I forgot to put in baking powder, but it tastes quite nice anyway!

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Freelance Monotheist
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I tried to make profiteroles twice today and failed both times!
First time I cooked them too long as I forgot to adjust the cooking time for a fan oven & the second time, during the first 10 mins at 200° C one of the girls completely opened the oven to check on them!
Both times the dough was really runny, like cake batter/Yoorkshire pudding/pancake mix, but then again I wasn't sure how much water to add (150 ml apparently, which is 15 cl, which is a couple of tablespoons' worth, correct?), so maybe that's the problem, as the illustration mentioned making balls with the dough when they mentioned a shiny glossy paste after adding the beaten egg to the mixture, which I achieved!
Anyone got a fool-proof recipe using a fan oven? I love profiteroles & really wanted some today!

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Keren-Happuch

Ship's Eyeshadow
# 9818

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I can't stand baking powder so would leave it out. Was a bit [Eek!] at "aluminium-free baking powder" though... I had no idea there was aluminium in it. No wonder it tastes metallic to me... or am I being hopelessly unscientific?

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Travesty, treachery, betrayal!
EXCESS - The Art of Treason
Nea Fox

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TubaMirum
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# 8282

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quote:
Originally posted by Anna B:
Pickling time. I got hold of some Kirby cucumbers and have them packed in brine, spices, dill and garlic. In 2-4 weeks they should be New York dills, God willing. Mmmmmmmm

Oooh. I would so love to learn how to make pickles. I got my hands - through a trade - on some wonderful crunchy sweet spears made by Lutheran churchladies in Georgia. It's a whole other thing than store-bought.

In my imagination pickling involves huge quantities (because it seems like one of those things that once you get all the stuff together, you might as well make enough for the army). Is that true?

Also, what's the diff between full dill and half-sour (my favorite)? I know there's lots of garlic in the latter, but is it in the timing, too?

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Lyda*Rose

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# 4544

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quote:
Originally posted by georgiaboy:
quote:
Originally posted by Lyda*Rose:
This question is mainly for Americans since most Brits can't seem to conceive of ice iea, but here goes: what kinds of tea do you like brewing for ice tea? I'm afraid I tend to lean on cheap Lipton bags, but I do have a few odds and ends of tea leaves that I drank hot over the winter. One tea I love hot but not so much cold is Earl Grey. Are breakfast teas any good? Ceylon? Any experiences good and bad are welcome.

After lots of experimenting I've arrived at what is, for me, a splendid iced tea: equal parts of Earl Grey and Constant Comment (yes, yes, I hear the sneers), but the two seem to balance each other well, and provide just a touch of exoticism without being overbearing. I make it VERY strong, steep it well, and then dilute to taste.
I enjoy Constant Comment, too. Maybe that is just what Earl Grey needs when it's iced.

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

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Anna B
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quote:
Originally posted by TubaMirum:
In my imagination pickling involves huge quantities (because it seems like one of those things that once you get all the stuff together, you might as well make enough for the army). Is that true?

Also, what's the diff between full dill and half-sour (my favorite)? I know there's lots of garlic in the latter, but is it in the timing, too?

Why, TubaMirum, you can pickle just about anything in any quantity you like; it does not have to be a huge undertaking. And yes, half-sours are pickled for less time than full sours.

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LutheranChik
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Monday is DP's birthday. Per her wishes, I am making a maple/apple-cider-brined chicken with potato salad and sweet-sour green beans. She has also requested, in her words, "a fruity rainbow Jello cake" -- I think because in the past I've made both a marbled rainbow cake (white cake mix batter divided by 7, colored with intense quantities of food coloring and then layered in splotches and baked)and a Jello "poke cake" (liquid Jello poured over a baked white cake that has been pricked repeatedly with a skewer, creating ribbons of fruity goodness).

What to do. But I found a solution here.

Funny thing is -- we both absolutely despise Sandra Lee; she makes us brux the enamel off our teeth. So DP must never know the source of her unique birthday cake recipe!

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TubaMirum
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quote:
Originally posted by Anna B:
quote:
Originally posted by TubaMirum:
In my imagination pickling involves huge quantities (because it seems like one of those things that once you get all the stuff together, you might as well make enough for the army). Is that true?

Also, what's the diff between full dill and half-sour (my favorite)? I know there's lots of garlic in the latter, but is it in the timing, too?

Why, TubaMirum, you can pickle just about anything in any quantity you like; it does not have to be a huge undertaking. And yes, half-sours are pickled for less time than full sours.
Thanks, Anna B! I will have to do some research. This is definitely going to be one of my next culinary experiments.....
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Pearl B4 Swine
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quote:
Originally posted by Lyda*Rose:
quote:
Originally posted by georgiaboy:
quote:
Originally posted by Lyda*Rose:
This question is mainly for Americans since most Brits can't seem to conceive of ice iea, but here goes: what kinds of tea do you like brewing for ice tea? I'm afraid I tend to lean on cheap Lipton bags, but I do have a few odds and ends of tea leaves that I drank hot over the winter. One tea I love hot but not so much cold is Earl Grey. Are breakfast teas any good? Ceylon? Any experiences good and bad are welcome.

After lots of experimenting I've arrived at what is, for me, a splendid iced tea: equal parts of Earl Grey and Constant Comment (yes, yes, I hear the sneers), but the two seem to balance each other well, and provide just a touch of exoticism without being overbearing. I make it VERY strong, steep it well, and then dilute to taste.
I enjoy Constant Comment, too. Maybe that is just what Earl Grey needs when it's iced.
Another vote for Constant Comment. But I wouldn't waste my Earl Grey on iced tea, frankly. I have a container I use that's about 3/4 of a gallon; 4 or 5 generic tea bags (Red Rose probably) and 2 or 3 Constant Comment. Very nice.

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Anna B
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quote:
Originally posted by TubaMirum:
Thanks, Anna B! I will have to do some research. This is definitely going to be one of my next culinary experiments.....

You said it. I would give you recipes but I am still in the experimentation stage myself. The place to start is Linda Ziedrich's The Joy of Pickling---it contains what you need to know, though I have found that my family likes things more highly spiced than her recipes specify.

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Bad Christian (TM)

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Lyda*Rose

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LutheranChik:
quote:
Funny thing is -- we both absolutely despise Sandra Lee; she makes us brux the enamel off our teeth. So DP must never know the source of her unique birthday cake recipe!
I wonder if Sandra Lee likes Sandra Lee much. She is the only Food Network star who invents a cocktail with every themed meal. Even bad boy, Guy Fieri, doesn't drink on every show.

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

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LutheranChik
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Re small pickling quantities: I think chutneys and preserves lend themselves to small-batch recipes. And -- if they don't turn out, or you discover you don't like them as much as you thought you would, it's less of a waste of time and material. (Thinking back with some regret to our Year of the Dill Pickle -- they didn't stay crisp, and we wound up throwing most of them out.)

I'm forseeing a glut of currant tomatoes in the garden that makes me think I might want to make a few jars of tomato chutney or something like that.

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Piglet
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quote:
Originally posted by ken:
... You can fry cold porridge with onions. Nicer than it sounds [Smile]

That wouldn't be hard. [Eek!] Unless, of course, you mean skirlie, which is oatmeal and onions fried in butter, and is very nice served with mashed potatoes.

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Welease Woderwick

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quote:
Originally posted by piglet:
quote:
Originally posted by ken:
... You can fry cold porridge with onions. Nicer than it sounds [Smile]

That wouldn't be hard. [Eek!] Unless, of course, you mean skirlie, which is oatmeal and onions fried in butter, and is very nice served with mashed potatoes.
Recipe please.

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Leaf
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Only posting to brag: I and three others made 78 dozen meatballs this morning, to freeze for an event later this fall.
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Lyda*Rose

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Whoa! [Overused]

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

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Enigma

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quote:
Originally posted by Welease Woderwick:
quote:
Originally posted by piglet:
quote:
Originally posted by ken:
... You can fry cold porridge with onions. Nicer than it sounds [Smile]

That wouldn't be hard. [Eek!] Unless, of course, you mean skirlie, which is oatmeal and onions fried in butter, and is very nice served with mashed potatoes.
Recipe please.
Are you sure you want this WW?? carb carb carb - but sounds lovely though.

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Who knows? Only God!

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