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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-14-2009, 01:38 PM | #16 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks really good. My M-I-L use to make great Green Tomato Relish. Unfortuneately I have no idea what the recipe was
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09-14-2009, 01:47 PM | #17 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Here is a recipe I hear is good, I am gonna try it this year if I get enough un-ripes.
Green Tomato Chow Chow Ingredients: 4 quarts green tomatoes 1 large head of cabbage 10 medium onions 5 medium green peppers 7 medium sweet red peppers 1/2 cup salt 15 cups vinegar 5 cups sugar 3 tablespoons dry mustard 2 teaspoons powdered ginger 1 tablespoon turmeric 4 tablespoons mustard seeds 3 tablespoons celery seed 2 tablespoons pickling spice Preparation: Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain. Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-14-2009, 07:31 PM | #18 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Much better then the ham and cheese I just had for dinner.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-15-2009, 07:03 AM | #19 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Also better than the left over take out chicken fingers that I had for dinner
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