One of my brothers got madder than a wet hen if you used anything but table salt and stale black pepper.
I never will forget the time he picked up an oil cured black olive and ate it.
Or the deviled eggs with minced fresh jalapenos.

What on earth was I thinking?
Two pineapples
What to do.

Headdress ?

In the what's cooking today thread I demonstrated small batch canning of preserves.
You don't need vast amounts of anything to do this.
Plus it helps you come up with a recipe and learn without ruining a whole pile of food.
I can honestly tell y'all I have been doing this and pickling since grade school.
If we didn't do it ourselves we didn't get it.
I had a ramekin full of the leftover marmalade.

[mention]worth1[/mention] And it looks mighty fine too. My taste buds were salivating at the pictures especially the addition of line to the cranberries.

Amateurinawe wrote: ↑Sun Nov 29, 2020 11:36 am @worth1 And it looks mighty fine too. My taste buds were salivating at the pictures especially the addition of line to the cranberries.

The only mistake I made was the second batch of limes.
There was too much sugar and the rinds didn't cook.
The same would be if you added sugar to baked beans before they were tender.
The beans will never cook.
So coming away from this make sure the citrus rinds are cooked completely and very tender before adding all the sugar.
At that point the bitterness should be gone.
Story has it the first marmalade was made with sour oranges or some such thing.
Cooking citrus with cranberries is always a good combination.

Even though I can make my own ham I'm really considering buying one this year for Christmas.
This will give me the opportunity to make tamales and other odds and ends.
That and I just want to taste someone else's product besides my own.
I have shunned ham for some time now due to bad ham burn out.
For some reason I think I want a good ham.

Went to the store hungry to get some small things for supper.
Ended up buying the store out.
None of it was stupid stuff I didn't need but stuff I was out of.
Nice Hispanic lady ask me at the checkout counter if I made my own flour tortillas.
I said yes sometimes I do but I also use the mix to make biscuits and told her how I do it.
She was the lady bagging my groceries.
I love shopping at the store because I'm always getting into conversations about cooking and helping folks.
None of them treat me like a nut or anything it just happens.
My wife was amazed at how I could go some place and just instantly have people gathered listening as I give advice on gardening food and all manner of things.
What the heck was that all about she would ask.
I said I don't know some lady asked me a question and it started from there.
Many thought I worked there.

Got everything ready for new years.
Big bottle of Evan Williams Madera sweet marsalla from Italy 12 pack of beer.
2 pounds of shrimp catfish taters Brazil nuts cabbage T Bone steak.
Gonna be a good one for sure food wise.

Also got 1/2 pound of Spanish sweet paprika and some San Antonio chili powder whatever the heck that is.

Got 4 Rodelle brand Madagascar Vanilla beans for $12.98 at HEB. Little jar normally has two beans per jar and is labeled at two beans, but this sealed jar had four in it. Going to split one bean and put it in a planned blood orange mead. Pays off to examine jars closely.

[mention]karstopography[/mention] so love vanilla pods, not sure what this stuff costs you in the US but sounds like you bagged a bargain there. So, what you gonna make with the rest of it ?

What on earth does one do with 2 1/4 pounds of Brazil nuts.
They are one of my favorites and like them as well as I do raw coconut right out of the shell.
To me they have an earthy flavor.
But one must be careful not to eat too many Brazil nuts.
They can be harmful because they contain so much selenium.
Thinking Brazil nut pecan pie might be in order.

[mention]Amateurinawe[/mention] not sure, any ideas?

[mention]karstopography[/mention] well I love a creme brulee, but there will still be loads left over. What about some real vanilla ice cream too ?

[mention]worth1[/mention] Brazil's and pecans, now that IS a match made in heaven

Amateurinawe wrote: ↑Fri Jan 01, 2021 3:27 am @worth1 Brazil's and pecans, now that IS a match made in heaven

Never made a pecan or nut pie in my life.
Just fruit pies and meat pot pies.

I have my nuts toasted in hot oil and the habanero ferment is coming along nicely.
I only get the oil up to about 250F just to cook the water out of the nuts but stir constantly to keep from over toasting.
That's 1/2 gallon of Brazil nuts and oil.

I had half a store bought pecan pie in the refrigerator.
Last night I had the munchies at around midnight.
The Brazil nuts had cooled off so I had some with the pie.
Fantastic.
The nuts were crunchy too and not over toasted.
That is one thing you have to look out for when roasting or doing it my way.
You have to let the nuts cool off before testing.
The warm ones will still be on the mushy side even though they are really ready.
Not a big fan of dry roasting nuts and the reason I do it this way.
Considering the amount of oil in a nut the amount you have on the nut after you let it drain is nothing.
Nuts are one of the most healthy things on this planet.
Packed full of long term energy for the long haul during the day in a small package.
Nature knew what it was doing.

Now everyone will know.....