Blog Archive » Spicy Apple Salsa October 20, 2010 | Print | E-mail | Filed under apple, canning, tigresscanjam I was a little bummed that this month’s Tigress Can Jam theme wasn’t apples, since I’ve been canning them like crazy – namely my apple maple butter, which is my dad’s personal favorite. Alas, the theme was chili peppers, although any fruit of the plant family capsicum was eligible for use in our recipes. I decided that it might be fun to try out another salsa since I was pretty happy with the first one I canned, and then I had another thought – why not make apple salsa? 1/4 cup apple cider vinegar3 cups apples, peeled and chopped1/2 cup chopped onion2 jalapeño peppers, finely chopped (remove the seeds if you want less heat)1/2 red bell pepper, chopped1/4 cup finely chopped cilantro1 Tbsp honey1/2 clove garlic, finely chopped1/2 tsp ground cumin1/4 tsp crushed red pepper In a large sauce pan over medium-high heat, combine the vinegar and apples. When ready to can, prepare your supplies. Leave a Reply
How I Made The App That Turns YouTube Videos Into Podcasts This is about a universal web application that I just got done with making called Ripcast. Ripcast solves a real problem for people who enjoy listening to YouTube content, and up to now, have had to wrestle with the YouTube app to make it possible. The Problem Late one evening in April 2017, I was reflecting on how frustrating the YouTube experience makes listening to audio-only content. That wasn’t the first time YouTube’s user experience had annoyed me. Less Than Ideal YouTube App Behaviour The YouTube app will do things that makes passive use almost impossible: App will sense taps while the device is pocketed, causing play / pause to be activated, and sometimes a related video will magically start to play.When the video is pocket-skipped, the YouTube app sometimes forgets playback position after navigating back to original video.No sleep function.No save offline (this is more problematic when using on cellular, as long videos can weigh hundreds of MB to GB). The Solution Controversy
Best Way to Season Cast Iron Pans - Flax Seed Oil I try to use cast iron cookware whenever possible. It has excellent heat dispersion properties, life long build quality, and an inherent ability to cook foods with exceptional control at both high and low heats. It works on all kinds of stoves, electric, gas, induction - even a fire pit while camping. The only snag about cast iron (if you can really call it that) is the seasoning process. "Seasoning" cast iron refers to a process of building up some amount of material, which I'll call a finish on the pan that aids in cooking, creates a semi-nonstick surface on the pan, and protects the cast iron pan against any possible rust. There are lots of theories on seasoning cast iron, from complex rounds of heating and oiling with different types of vegetable and animal fats, to doing nothing at all.
Weedkiller found in wide range of breakfast foods aimed at children | Environment Significant levels of the weedkilling chemical glyphosate have been found in an array of popular breakfast cereals, oats and snack bars marketed to US children, a new study has found. Tests revealed glyphosate, the active ingredient in the popular weedkiller brand Roundup, present in all but two of the 45 oat-derived products that were sampled by the Environmental Working Group, a public health organization. Nearly three in four of the products exceeded what the EWG classes safe for children to consume. Products with some of the highest levels of glyphosate include granola, oats and snack bars made by leading industry names Quaker, Kellogg’s and General Mills, which makes Cheerios. One sample of Quaker Old Fashioned Oats measured at more than one part per million of glyphosate. The EWG said the federal limits are outdated and that most of the products it tested exceed a more stringent definition of safe glyphosate levels. A Kellogg’s spokesman said: “Our food is safe.
Pumpkin Spice Krispie Treats: A Festive Dessert in 10 Minutes! Today is the first day of fall!! But even so, pretty much the second the calendar struck September I was already moving my scarf rack to the front of my closet. I. Love. Fall. And I think everyone loves fall, really, but when you spend the first 22 years of your life pretending fall has come every September, you can’t really love fall, because you don’t really know what fall is. Fall is peeking through the trees! Why have I never added pumpkin flavoring to my rice krispie treats?? If you’re trying to get in the mood for fall and the heat or humidity outside has still got you down, these ooey gooey pumpkiny rice krispie treats will do the trick–I promise! To get started, gather your ingredients. Step 1. Step 2. Step 3. Step 4. Step 5. Step 6. I hope you enjoy these Pumpkin Spice Krispie Treats as much as I did! How do you jazz up your treats for fall? Be sure to stay tuned for more fall festivities at Essentially Eclectic, friends! P.S. Click Here to follow by Email!
Honey Lemon Apple Jam Recipe | Food in Jars For months now, I’ve been working on finding a way to make a jam from apples that is satisfying and, well, jammy. The problem with apples is if you try and cook them raw with sugar, which is the way you approach the fruit in most jam recipes, the apples don’t break down. They stay hard and firm, releasing little of their sugars and leaving you with a final product that is closer to marmalade than jam. In some recipes, such as my Cranberry-Apple Jam, this isn’t such a bad thing. The cranberries and sugar do the jammy work, and the apples add nice texture and mouthfeel. This time, I cooked the apples down into a sauce with two cups of lemon juice before adding the sugar. You may be wondering why I’m so excited to find a good apple jam technique. Before, I jump to the recipe, I want to talk pectin. Ingredients Instructions Prepare your canning pot, as well as seven pint jars, lids and rings.
Cordwood in Sweden @ Pelle Henriksson’s cordwood sauna | Cordwood Construction ™ Pelle Henriksson has added to his portfolio with these new pictures of his backyard sauna in Sweden. He calls his Facebook building site Kubbhusbastu which translates to Cordwood Sauna which Pelle says is “Just for fun.” The foundation (ring beam), framing (post & beam) and cordwood infill are very well done using “best practices” throughout. Pelle’s pictures tell the story very well. The logs for the framework are 100 years old and were found in Pelle’s uncle’s barn. The foundation is a ring beam on a rubble trench with a drain tile sloped to a lower grade. Many of the older cordwood (kubbhus) buildings in Sweden use a clay-based mortar. Note how the windows are placed within a post and beam framework. Pelle used keyways (vertical strips of wood on the posts) to hold his wall sections in place. A beautiful flower motif chainsaw cut into a log end shows off the Swedish love of all things wooden. To fit a glass into a cleaned out hollow center log. This is how the finished product looks.
ciao samin: Home Ec: A Guide to the Knives You (Actually) Need Let's talk knives for a moment. I'm thinking about the knife skills class I'll be teaching as part of the Home Ec series at 18 Reasons next month, putting together a list for my students. Over the years as I've guided plenty of professional and amateur cooks toward cutlery purchases, it's come to my attention levels of insanity at the knife shop can seem, at times, to be directly correlated to testosterone levels and the amount of food television watched. Ahem. All I'm saying is that some of the best chefs and cooks I know have some of the humblest knives. Tamar's book has done a lot to remind me of the value of amateurism. However, having the proper tools on hand definitely makes things smoother, easier, and more comfortable. For most home cooks, three, maybe four knives are plenty. Knife blocks are a waste of space, and sort of silly, if you ask me. I've done my best to put together a no-nonsense knife shopping resource for you. Glossary Forged versus Stamped Blades A paring knife.
My Nightmare Meal: A Personal Reflection of Our Food System - Dirt To Dinner The Dirt: Agriculture Secretary Sonny Perdue recently cautioned Americans not to fear their food. That’s an amazing thing for any public official to do, let alone the Secretary of Agriculture. Have we really come to the point that people must be told by a cabinet-level government official that their food supply is okay to eat? SPOILER ALERT: Your food is safe. My So-Called Wrongdoings Think I’m crazy? So what have I just done here? Let’s start with the meatloaf… It’s hamburger, plus some breadcrumbs, some spices and maybe a few chunks of peppers or mushrooms. Should I be eating beef at all? Now I’m afraid to even think about the mac & cheese… What grain did they use to make the macaroni? As for the salad… Where in the heck did this Romaine lettuce come from? You know, I used to love my apple pie… Now I’m feeling a little squeamish about it! Who is this mysterious Mrs. Maybe a sip of water will help calm me down… But wait a minute. Did this come out of the tap, or from a bottle? Wasteful Worries
The 9 Most Important Things I Learned in Cooking School We independently select these products—if you buy from one of our links, we may earn a commission. I knew from a young age that I wanted to join the CIA. No, not the Central Intelligence Agency — the Culinary Institute of America, one of the world’s premiere culinary colleges. Now, nearly 10 years later, I feel lucky to be working at Kitchn as a recipe developer, food stylist, and writer, and to be able to share some of what I learned with you. 1. Mise en place is just a fancy term for having everything prepped, organized, and ready to go before you start. Even if you’re not spending eight solid hours in the kitchen, you gain a lot by reading the recipe in full, measuring out all of the ingredients into prep bowls, and gathering your tools, pots, and pans before you start cooking. 2. Lots of people know the importance of salt, but acid is just as essential! In culinary school we would turn to white wine, lemon juice, or a splash of vinegar. 3. A Crash Course in Sauce | Cooking School 4.
Cast Iron Seasoning - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast Initial SeasoningOnce free of rust and previous build-up, the pan must be given an initial seasoning. This first layer of polymerized fat will help prevent the return of rust and provide a foundation upon which to build a good, slick new coat of long term seasoning. Methods for basic seasoning vary. Most people just end up adopting a routine that has proven successful for them and sticking with it. And here's a Lodge #7, after seasoning with grapeseed oil: "Pre-Seasoned" Cast IronAs more maintenance-free types of cookware emerged in the latter part of the 20th century, it became increasingly difficult for manufacturers to win new fans of cast iron.
Improve Your Life: 10 Things You Should Do Every Day Before we commence with the festivities, I wanted to thank everyone for helping my first book become a Wall Street Journal bestseller. To check it out, click here. 1) Get out in nature You probably seriously underestimate how important this is. 2) Exercise We all know how important this is, but few people do it consistently. 3) Spend time with friends and family Harvard happiness expert Daniel Gilbert identified this as one of the biggest sources of happiness in our lives. 4) Express gratitude It will make you happier. It will improve your relationships. It can make you a better person. It can make life better for everyone around you. 5) Meditate Meditation can increase happiness, meaning in life, social support and attention span while reducing anger, anxiety, depression and fatigue. 6) Get enough sleep You can’t cheat yourself on sleep and not have it affect you. Naps are great too. 7) Challenge yourself Learning another language can keep your mind sharp. 8) Laugh 9) Touch someone Related posts:
ห้างหุ้นส่วนสามัญ ฮาจังนะ สินค้า ห้างหุ้นส่วนสามัญ ฮาจังนะ | กรุงเทพ | B2BThai.com Your kitchen and the planet: the impact of our food on the environment The food we eat is responsible for almost a third of our global carbon footprint. In research recently published in the Journal of Cleaner Production we ranked fresh foods based on how much greenhouse gas is produced from farm to fork. Perhaps unsurprisingly, we found that red meat is the most emissions-intensive food we consume. But we also found that field-grown vegetables produce the least greenhouse gas. For instance, it takes about 50 onions to produce a kilogram of greenhouse gas, but only 44 grams of beef to produce the same amount. We hope that chefs, caterers and everyday foodies will use this information to cook meals without cooking the planet. From farm to fork To produce our ranking, we compiled 369 published life-cycle assessment studies of 168 varieties of fresh produce, including fresh vegetables, fresh fruits, grains and nuts, dairy and livestock. For lamb and beef the main source of emissions is methane. Cooking with less gas