BY Grace Evans in Eat Me on Jul 27, 2011 |
I love pickles. They are a hot commodity in the refrigerator at home; my entire family devours them as snacks, appetizers, condiments and sides until entire jars are emptied within the span of a couple of days. Chris Forbes of Sour Puss Pickles taught me how to make simple and delicious pickles that I know my family will love and I hope you will too.Kirby pickles are best for pickling, generally. They are smaller than slicing cucumbers with thick, warty ... Read More
BY Grace Evans in Eat Me on Jul 19, 2011 |
What exactly is chutney? Surely it must be one of the most mysterious foods that you can make and put in a jar, because not many people seem to know what it is. If you’re a condiment lover, it’s well worth an investigation to get to know this versatile saucy spread. According to Drake Page of the DP Chutney Collective, chutney is a sweet and spicy condiment, usually made with fruit, vinegar, spices and sugar to compliment savory foods.
Chutney appears ... Read More
BY Grace Evans in Eat Me on Jun 28, 2011 |
Next stop on my quest to learn to can is a lesson in rhubarb jam making. Rhubarb is kind of intimidating for some reason. I, for one, have never cooked or baked with the vegetable myself. Perhaps one of the reasons it is intimidating is because the leaves of the plant are toxic. So: don’t eat the leaves, problem solved! Also you should know that there are two kinds of rhubarb varieties readily available; field-grown rhubarb has an intense flavor with green ... Read More