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magidThis week I got:
With all these hot peppers, I think it's time to make hot-pepper jam. I'm thinking of using apple-juice concentrate as the base, since apple has lots of pectin. Though perhaps the juicing process takes some of that out? Not sure. Oh, and I have to get a box of the tiny jars; most people don't need much of it to get the flavor...
On a completely different note, I've been thinking about the lack of kosher options in sausage (all I can get are beef/veal ones that are either spicy or sweet). I keep hearing about friends getting all sorts of interesting permutations, and I started thinking about what I'd need to make my own, though I wonder if this starts to make me into a total food crank. To do it correctly, I'd need to get kosher casings (I suppose a kosher butcher might have some, or be able to order some), and a meat grinder. Everything else is pretty much meat and spices/other flavorings (from the few recipes I found). Has anyone done this and know how easy (or not) it is? Also, what are some favorite kinds of sausage?
- six green peppers
- two delicata squash
- a big bunch of edamame, still on the stalk
- six big carrots (two pounds or so)
- many tiny to small purple potatoes (three or four pounds, perhaps)
- a large head of green-leaf lettuce
- a bunch of dark green kale
- a bunch of pac choi (or is it tat soi?)
- six tomatoes
- many hot peppers (plus someone else's, who didn't want them)
With all these hot peppers, I think it's time to make hot-pepper jam. I'm thinking of using apple-juice concentrate as the base, since apple has lots of pectin. Though perhaps the juicing process takes some of that out? Not sure. Oh, and I have to get a box of the tiny jars; most people don't need much of it to get the flavor...
On a completely different note, I've been thinking about the lack of kosher options in sausage (all I can get are beef/veal ones that are either spicy or sweet). I keep hearing about friends getting all sorts of interesting permutations, and I started thinking about what I'd need to make my own, though I wonder if this starts to make me into a total food crank. To do it correctly, I'd need to get kosher casings (I suppose a kosher butcher might have some, or be able to order some), and a meat grinder. Everything else is pretty much meat and spices/other flavorings (from the few recipes I found). Has anyone done this and know how easy (or not) it is? Also, what are some favorite kinds of sausage?
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no subject
Date: 2003-10-01 06:17 am (UTC)chicken sausage with chipotles
Date: 2003-10-01 06:39 am (UTC)I suppose this gives me an extra excuse to stop at
Bread and CircusWhole Foods soon. :-)