3408 messages in 75 discussions
Latest 10/26/19 by Kattlyn Raven (cindykat325)
2140 messages in 64 discussions
8698 messages in 576 discussions
5565 messages in 483 discussions
3702 messages in 83 discussions
3176 messages in 101 discussions
20507 messages in 1307 discussions
3634 messages in 193 discussions
62980 messages in 17 discussions
754 messages in 73 discussions
6078 messages in 679 discussions
5880 messages in 19 discussions
1481 messages in 89 discussions
128 messages in 3 discussions
943 messages in 15 discussions
Avocado didn't go over as well - I need to work on the ingredient combo I think.
The original recipe says:
Makes 1 quart jar or several smaller jars:
1. Cut the avocados in half, and remove the pits, then carefully peel away the skin. Cut the avocados flesh into chunks and arrange into a clean glass jar along with onion and red chili pepper.
2. Combine the white vinegar, water, and salt in a medium saucepan and bring to a boil.
3. Pour the brine over the avocados and onion in the jar. Add few peppercorns and gently screw the lid onto the jar.
4. Let the jar sit until it has cooled down. Put into the refrigerator overnight before eating to give the flavors time to mix. Keep tightly sealed in the refrigerator, for up to two weeks.
Sounds interesting - I am a bit suspicious about the cinnamon-garlic-combo. I like both spices but am not sure they work together. And how dominant is the cinnamon in your recipe? A hint would be nice but a full xmassy dose would spoil it for me.
I guess I try that one.
Have you tried pickling zucchini?
Cinnamon & garlic are common together in Indian food, especially curries. But it's in combination with many other spices - not just cinnamon & garlic.
Actually, it's the cinnamon/thyme combination I question.
I imagine the avos would have to be extremely firm - perhaps underripe? Or they'd "melt" into the pickling brine.
Also, it doesn't say at what point the honey is added. It's generally not considered good to heat or cook honey - it damages it's natural preservative properties. And I would question the need to sweeten avos & red onions anyway. But this is a totally uninformed opinion, having never tried anything remotely like pickled avos!
To me, avos will always be all about guacamole.
I have not pickled avocados. but have noticed some stores like Smart & Finale sale fresh avocados frozen....I haven't tried them as of yet, but plan to.....really love avocados!!...
The Avocado's didn't go over well - but those grapes were REALLY good.
Ada, this one is for you - only 4 ingredients. (5 if you use the Strawberries - it doesn't need them) I just made it for a Celebration of Life and folks loved it!
I made it in a sheet pan so I could cut it in small squares - worked great
YUM!! I am SO going to make this!! Thank you, my friend, for thinking of me!
Got an ice cream attachment for Christmas... looking for flavor suggestions. Any fun ideas out there?
I have tried a copy cat version of Coldstone Creameries - Sweet Cream
and made a dark chocolate version with Hersey's Special Dark cocoa and oreo cookies.
On German TV there is a show where they devote a bit of time to trying out weird recipes found on the net. In one case it was a camembert/cranberry icecream. The chef was highly suspicious initially but to his great surprise found it to be very very tasty.
Our local icecream parlour has experimented with salty peanut. Too salty for my taste (and that of the proprietoress) as she used salted peanuts. We thought that it would be very nice with plain peanuts and a little bit of salt added seperately.
They do have a delicious peach icetea icecream on offer and another favourite is lemon/ginger.
Another parlour offers Yoghurette named after the cholate bar. It is strawberry yoghurt icecream with chocolate chips.
lol, not sure i'm ready for something that complicated
I’ll be looking for these suggestions too - my husbands boss gave him a gift certificate for Christmas & he ordered an ice cream maker with it.
Personally, I don’t think you can go wrong with the classics -especially when you’re just starting out! Like making the very best chocolate ice cream - just the right balance of bitter chocolate to sweet. Then build on perfect chocolate. Pecan Turtle Fudge? Perfect vanilla. Tin Roof Sundae? Perfect coffee ice cream. Jamoca Almond Fudge?
Have you ever tried Green Tea ice cream? I was surprised how much I liked it.
Ooooo, Thai Iced Coffee ice cream!
You get the idea. Have fun experimenting!