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What's cookin', good lookin'?

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jhallenbeck said:
Are Nuts & Bolts an Ontario thing? I knew what you meant right away but when I rave about it at holiday time, people sometimes look at me like I'm...

:cool:

...nuts.
Click to expand...

I don't think so....In the US, its referred to as Chex Mix and maybe some other names, Snack mix...I think Nuts & Bolts may be a Canadian term though....

Whatever it is, its delicious and I have more requests every year so I've had to double and triple the batch.... :D
 
Daddysbadgirl69 said:
I don't think so....In the US, its referred to as Chex Mix and maybe some other names, Snack mix...I think Nuts & Bolts may be a Canadian term though....

Whatever it is, its delicious and I have more requests every year so I've had to double and triple the batch.... :D
Click to expand...

Well you should post your own recipe for us, given that's it's so darn delicious :)
 
Daddysbadgirl69 said:
I don't think so....In the US, its referred to as Chex Mix and maybe some other names, Snack mix...I think Nuts & Bolts may be a Canadian term though....

Whatever it is, its delicious and I have more requests every year so I've had to double and triple the batch.... :D
Click to expand...

Same here! I think I'm making close to triple what I used to make. :)
 
Ok.... Talking about my *ahem* cheese jam... :rolleyes:

Here is the recipe.
Please note that this is NOT a sweet jam...

Cranberry Jam.

Ingredients

500g fresh or frozen Cranberries
200g Caster sugar
Rind and Juice of 2 lemons
100ml water
1 tsp Cinnamon
Vanilla pod or vanilla essence

METHOD

Zest and juice the 2 lemons, and add, along with the sugar, to the cranberries. scrape out the vanilla beans (or use essence),and add too.

Mix well.

Leave overnight to macerate. Make sure the container you use is not metal, as it will react and your jam will taste like poo. Give it a mix at least once.

The next day, place your mixture in a pan, add around 100ml of water and 1tsp of cinnamon (if you don't like cinnamon, just leave it out) Place it on the heat, when it gets to boiling point, stir often and it will be ready in 12 minutes. you can squash the berries with your spoon if you want a smoother jam

Put your jam in hot sterilised jars, put the lid on and wait till cool. The jam will keep for a really long time, unopened, but will need to be kept in the fridge and used within a few weeks once opened.


Enjoy!
 
Kalamain said:
Ok.... Talking about my *ahem* cheese jam... :rolleyes:

Here is the recipe.
Please note that this is NOT a sweet jam...

Cranberry Jam.

Ingredients

500g fresh or frozen Cranberries
200g Caster sugar
Rind and Juice of 2 lemons
100ml water
1 tsp Cinnamon
Vanilla pod or vanilla essence

METHOD

Zest and juice the 2 lemons, and add, along with the sugar, to the cranberries. scrape out the vanilla beans (or use essence),and add too.

Mix well.

Leave overnight to macerate. Make sure the container you use is not metal, as it will react and your jam will taste like poo. Give it a mix at least once.

The next day, place your mixture in a pan, add around 100ml of water and 1tsp of cinnamon (if you don't like cinnamon, just leave it out) Place it on the heat, when it gets to boiling point, stir often and it will be ready in 12 minutes. you can squash the berries with your spoon if you want a smoother jam

Put your jam in hot sterilised jars, put the lid on and wait till cool. The jam will keep for a really long time, unopened, but will need to be kept in the fridge and used within a few weeks once opened.


Enjoy!
Click to expand...

Oh yum! I can see all sorts of possibilities here... Ginger pear? Cranberry orange? Jalapeno lime? Yum yum!
 
Collar_N_Cuffs said:
Oh yum! I can see all sorts of possibilities here... Ginger pear? Cranberry orange? Jalapeno lime? Yum yum!
Click to expand...

AFAIK Ginger and Jalapeños don't sweat.... So I'm not sure how you would work those into the idea of macerating?

Would you have to chop them super fine and add them when rendering??
 
Kalamain said:
AFAIK Ginger and Jalapeños don't sweat.... So I'm not sure how you would work those into the idea of macerating?

Would you have to chop them super fine and add them when rendering??
Click to expand...

Yes, I was considering how to handle the jalapenos, blistering them and removing the skins so you are left with fruit/flesh only. Ginger will caramelize, so some sort of variation there is possible.
 
Collar_N_Cuffs said:
Oh yum! I can see all sorts of possibilities here... Ginger pear? Cranberry orange? Jalapeno lime? Yum yum!
Click to expand...

Ginger pear is wonderful. Fig is great too.

If you want to use ginger in preserves, you have to boil it soft, and it can take up to two hours.
Smells great though.
Works well together with citrus too.
 
IrisAlthea said:
Ginger pear is wonderful. Fig is great too.

If you want to use ginger in preserves, you have to boil it soft, and it can take up to two hours.
Smells great though.
Works well together with citrus too.
Click to expand...

Thank you Iris! I really, really love ginger. Will experiment!
 
Harissa chicken and couscous laced with roasted eggplant and zucchini, onion, garlic and pomegranate seeds, salad of baby spinach, cherry tomatoes and pine nuts, mint yogurt sauce.

I probably don't have to eat for two days after this.
 
seela said:
Harissa chicken and couscous laced with roasted eggplant and zucchini, onion, garlic and pomegranate seeds, salad of baby spinach, cherry tomatoes and pine nuts, mint yogurt sauce.

I probably don't have to eat for two days after this.
Click to expand...

I have yet to play with Harrisa. It's on my list, though! Your dinner sounds amazing seela...
 
I read this thread quite regularly and it sometimes feeds into my fantasies. One of which is, by no real surprise, to possess a much larger portion of the world's wealth than I do now and find a way to "hire" several people from this thread to cook for me on a regular basis.
 
midwestyankee said:
I read this thread quite regularly and it sometimes feeds into my fantasies. One of which is, by no real surprise, to possess a much larger portion of the world's wealth than I do now and find a way to "hire" several people from this thread to cook for me on a regular basis.
Click to expand...

Ooohhh! You know I'm in! :)
Maybe we could work out a trade ;)
 
midwestyankee said:
You're definitely past the initial screening phase, if that's what you mean. Second interviews will be scheduled shortly and you'll be informed if you've made the cut.
Click to expand...

Oh thanks... now I'll just be on the edge of my seat, intermittently biting my nails and wringing my hands!! Ah! :p
 
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