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Chili Sauce
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Julie Bove
Apr 14, 2013, 5:04:43 AM4/14/13
to
Have you ever made your own? What do you put in it? I have decided to try
making my own. Found a recipe that calls quite simply for tomato sauce,
brown sugar, vinegar and allspice. I have all of these things and I can use
the brown sugar/Splenda mix to cut the carbs further. I hope this works.
And the recipe is in a small enough proportion that I won't need to can it.
Although technically I could can chili sauce since I have all of the canning
equipment. I presume that I can do this in a HWB. Since tomatoes are
acidic. The only things I have tried to can so far are fruit.
making my own. Found a recipe that calls quite simply for tomato sauce,
brown sugar, vinegar and allspice. I have all of these things and I can use
the brown sugar/Splenda mix to cut the carbs further. I hope this works.
And the recipe is in a small enough proportion that I won't need to can it.
Although technically I could can chili sauce since I have all of the canning
equipment. I presume that I can do this in a HWB. Since tomatoes are
acidic. The only things I have tried to can so far are fruit.
Gary
Apr 14, 2013, 5:43:06 AM4/14/13
to
Julie Bove wrote:
>
> Have you ever made your own? What do you put in it? I have decided to try
> making my own. Found a recipe that calls quite simply for tomato sauce,
> brown sugar, vinegar and allspice.
That sounds a little plain to me but it might be what you like. I've
>
> Have you ever made your own? What do you put in it? I have decided to try
> making my own. Found a recipe that calls quite simply for tomato sauce,
> brown sugar, vinegar and allspice.
actually never used allspice so I don't even know what flavor that provides.
Chili sauce normally (?) contains some heat too....chili peppers of some
sort. When I want to try something new, I usually look at *several*
recipes, pick and choose ingredients, and my final result is often a
combination of many. You might have to try several times to get exactly what
you love. Good luck. Let us know if you come up with a good mix. :)
G.
Julie Bove
Apr 14, 2013, 7:03:31 AM4/14/13
to
"Gary" <g.ma...@att.net> wrote in message news:516A7A2A...@att.net...
is sweet.
I've used allspice a lot. It's sort of like a mix of cinnamon, nutmeg and
clove.
sf
Apr 14, 2013, 11:09:53 AM4/14/13
to
On Sun, 14 Apr 2013 02:04:43 -0700, "Julie Bove"
<juli...@frontier.com> wrote:
> Have you ever made your own?
Yes.
<juli...@frontier.com> wrote:
> Have you ever made your own?
>What do you put in it?
participated in the thread. I like what I make, but I don't like the
work of preparing all those tomatoes and other vegetables; nor do I
like the canning process or storing all those jars.
Conclusion: I buy Homade brand chili sauce because it's the commercial
sauce that I like best. It may not be Grandma's, but it's close
enough.
--
Food is an important part of a balanced diet.
sf
Apr 14, 2013, 11:11:57 AM4/14/13
to
On Sun, 14 Apr 2013 05:43:06 -0400, Gary <g.ma...@att.net> wrote:
> I've
> actually never used allspice so I don't even know what flavor that provides.
Allspice is nutmeg light. I use it in place of nutmeg, which
> I've
> actually never used allspice so I don't even know what flavor that provides.
(everyone knows by now) I think ruins the flavor of anything it
touches - no matter how little is used.
sf
Apr 14, 2013, 11:24:11 AM4/14/13
to
called chili sauce when it has bell peppers. Maybe it's the American
translation of some traditional European recipe. It seems like
everything is a pepper when I find internet recipes, so matter how
sweet or hot the peppers are supposed to be. Reading those computer
translated recipes when peppers are involved is a big guessing game
for me and I usually end up giving up (unless I know someone who
speaks the language and can tell me what it really says).
>
> I've used allspice a lot. It's sort of like a mix of cinnamon, nutmeg and
> clove.
>
I *love* allspice and even though it's actually the membrane that
> I've used allspice a lot. It's sort of like a mix of cinnamon, nutmeg and
> clove.
>
surrounds the nutmeg itself, I like mace too.
Brooklyn1
Apr 14, 2013, 12:51:50 PM4/14/13
to
>"Gary" <g.ma...@att.net> wrote in message news:516A7A2A...@att.net...
>> Julie Bove wrote:
>>>
>>> Have you ever made your own? What do you put in it? I have decided to
>>> try
>>> making my own. Found a recipe that calls quite simply for tomato sauce,
>>> brown sugar, vinegar and allspice.
>>
>> That sounds a little plain to me but it might be what you like. I've
>> actually never used allspice so I don't even know what flavor that
>> provides.
>> Chili sauce normally (?) contains some heat too....chili peppers of some
>> sort. When I want to try something new, I usually look at *several*
>> recipes, pick and choose ingredients, and my final result is often a
>> combination of many. You might have to try several times to get exactly
>> what
>> you love. Good luck. Let us know if you come up with a good mix. :)
>
>My prefer red brand is the HoMade.
Shouldn't that be HoeMaid? ;)
>> Julie Bove wrote:
>>>
>>> Have you ever made your own? What do you put in it? I have decided to
>>> try
>>> making my own. Found a recipe that calls quite simply for tomato sauce,
>>> brown sugar, vinegar and allspice.
>>
>> That sounds a little plain to me but it might be what you like. I've
>> actually never used allspice so I don't even know what flavor that
>> provides.
>> Chili sauce normally (?) contains some heat too....chili peppers of some
>> sort. When I want to try something new, I usually look at *several*
>> recipes, pick and choose ingredients, and my final result is often a
>> combination of many. You might have to try several times to get exactly
>> what
>> you love. Good luck. Let us know if you come up with a good mix. :)
>
>My prefer red brand is the HoMade.
Wouldn't it be simpler to just buy bottled chile sauce, and doctor it
to suit. And there are many no sugar added chili sauces out there:
http://organicvillefoods.com/products/condiments/organic-chili-sauce/
And lots of no sugar recipes:
http://www.gfedge.com/2011/10/thai-sweet-chili-sauce-low-carb/
I don't like any of the brands of bottled chili sauce, every one I've
tried is sickening sweet slop with lots of chems. I always make my
own... and how does one define chili sauce anyway... varieties are
infinite. If you have a blender you can make chili sauce... I don't
add sugar per se, I use fresh fruit for sweetening... red seedless
grapes are a fine sweetener, but can use an apple, a plum, a peach,
whatever is in season, even watermelon... and in summer I always have
a glut of vine ripened tomatoes, hot peppers, and other veggies...
I'll make up a big bowl of fresh salsa and puree some with whatever
additions I feel like at the moment for basting. I think uncooked
sauce works better for basting too, less chance of burning.
Dave Smith
Apr 14, 2013, 4:12:37 PM4/14/13
to
On 14/04/2013 12:51 PM, Brooklyn1 wrote:
>
> I don't like any of the brands of bottled chili sauce, every one I've
> tried is sickening sweet slop with lots of chems. I always make my
> own... and how does one define chili sauce anyway... varieties are
> infinite. If you have a blender you can make chili sauce... I don't
> add sugar per se, I use fresh fruit for sweetening... red seedless
> grapes are a fine sweetener, but can use an apple, a plum, a peach,
> whatever is in season, even watermelon... and in summer I always have
> a glut of vine ripened tomatoes, hot peppers, and other veggies...
> I'll make up a big bowl of fresh salsa and puree some with whatever
> additions I feel like at the moment for basting. I think uncooked
> sauce works better for basting too, less chance of burning.
>
I have never had a decent commercially made chili sauce either. There
>
> I don't like any of the brands of bottled chili sauce, every one I've
> tried is sickening sweet slop with lots of chems. I always make my
> own... and how does one define chili sauce anyway... varieties are
> infinite. If you have a blender you can make chili sauce... I don't
> add sugar per se, I use fresh fruit for sweetening... red seedless
> grapes are a fine sweetener, but can use an apple, a plum, a peach,
> whatever is in season, even watermelon... and in summer I always have
> a glut of vine ripened tomatoes, hot peppers, and other veggies...
> I'll make up a big bowl of fresh salsa and puree some with whatever
> additions I feel like at the moment for basting. I think uncooked
> sauce works better for basting too, less chance of burning.
>
is a local company that makes decent quality jams and jellies and also
make chili sauce. The jams are pretty good. The chili is not as horrible
as most of the other commercial types, but ita far cry from the home
made stuff I grew up on.
I don't use it enough to bother to make my own but I have a SiL who puts
it on just about everything. so she makes it and gives me a jar or two
each year. My oldest brother also makes it, but. frankly, his his not
very good. It is always way to watery.
Timo
Apr 14, 2013, 5:00:35 PM4/14/13
to sf.u...@gmail.com
On Monday, 15 April 2013 01:24:11 UTC+10, sf wrote:
>
> I *love* allspice and even though it's actually the membrane that
> surrounds the nutmeg itself, I like mace too.
Allspice is a New World spice, nothing to do with nutmeg: http://en.wikipedia.org/wiki/Allspice
>
> I *love* allspice and even though it's actually the membrane that
> surrounds the nutmeg itself, I like mace too.
Also called pimento/pimenta, but these names are used for other very different things too, so "allspice" is the safer name to use.
Doris Night
Apr 14, 2013, 5:12:17 PM4/14/13
to
cookbook. There's (I think) 12-14 pounds of tomatoes, 4 cups each of
diced onions, celery, and sweet peppers, a pound or so of brown sugar,
several cups of cider vinegar, salt, and assorted spices.
I think the secret is to make sure you scoop out as much of the liquid
as possible after you get the tomatoes cooking. The recipe says to
remove 7 cups of liquid, but I aim for more than that.
I grow enough tomatoes, onions, and peppers to make this, so it
doesn't cost me too much.
Doris
>
Julie Bove
Apr 14, 2013, 6:14:55 PM4/14/13
to
"sf" <s...@geemail.com> wrote in message
news:qfhlm8tcpt0cfsnor...@4ax.com...
what all of the ingredients are in it. I did see that it has red bell
peppers. I'll have to try to put some of those in.
Julie Bove
Apr 14, 2013, 6:15:15 PM4/14/13
to
news:lmhlm89050c5hkmnj...@4ax.com...
> On Sun, 14 Apr 2013 05:43:06 -0400, Gary <g.ma...@att.net> wrote:
>
>> I've
>> actually never used allspice so I don't even know what flavor that
>> provides.
>
> Allspice is nutmeg light. I use it in place of nutmeg, which
> (everyone knows by now) I think ruins the flavor of anything it
> touches - no matter how little is used.
I hate nutmeg!
>
>> I've
>> actually never used allspice so I don't even know what flavor that
>> provides.
>
> Allspice is nutmeg light. I use it in place of nutmeg, which
> (everyone knows by now) I think ruins the flavor of anything it
> touches - no matter how little is used.
Julie Bove
Apr 14, 2013, 6:16:16 PM4/14/13
to
"Brooklyn1" <grave...@verizon.net> wrote in message
news:9lblm8hmks9t3fqc7...@4ax.com...
Julie Bove
Apr 14, 2013, 6:17:10 PM4/14/13
to
sf
Apr 14, 2013, 6:59:02 PM4/14/13
to
Bryan
Apr 14, 2013, 7:26:06 PM4/14/13
to sf.u...@gmail.com
On Sunday, April 14, 2013 10:11:57 AM UTC-5, sf wrote:
> On Sun, 14 Apr 2013 05:43:06 -0400, Gary <g.ma...@att.net> wrote:
>
>
>
> > I've
>
> > actually never used allspice so I don't even know what flavor that provides.
>
>
>
> Allspice is nutmeg light. I use it in place of nutmeg, which
>
> (everyone knows by now) I think ruins the flavor of anything it
>
> touches - no matter how little is used.
>
I agree.. Allspice has uses. I added some extra to my corned beef boil a few days ago, along with extra bay leaf (powdered) and lots of extra crushed red pepper.
> On Sun, 14 Apr 2013 05:43:06 -0400, Gary <g.ma...@att.net> wrote:
>
>
>
> > I've
>
> > actually never used allspice so I don't even know what flavor that provides.
>
>
>
> Allspice is nutmeg light. I use it in place of nutmeg, which
>
> (everyone knows by now) I think ruins the flavor of anything it
>
> touches - no matter how little is used.
>
--Bryan
Timo
Apr 14, 2013, 7:36:54 PM4/14/13
to sf.u...@gmail.com
On Monday, 15 April 2013 08:59:02 UTC+10, sf wrote:
What do you use mace for? I use so little, I usually have none in the house. Will keep nutmeg around, but rarely use it either. Allspice is a Caribbean standard, and I use much more of it.
> Timo wrote:
> > On Monday, 15 April 2013 01:24:11 UTC+10, sf wrote:
> > >
> > > I *love* allspice and even though it's actually the membrane that
> > > surrounds the nutmeg itself, I like mace too.
> >
> > Allspice is a New World spice, nothing to do with nutmeg: http://en.wikipedia.org/wiki/Allspice
> >
> > Also called pimento/pimenta, but these names are used for other very different things too, so "allspice" is the safer name to use.
>
> I said mace is related to nutmeg.
Indeed. I blame early-morning pre-coffee mis-parsing. (It was really mid-coffee, not pre-coffee.)
> > On Monday, 15 April 2013 01:24:11 UTC+10, sf wrote:
> > >
> > > I *love* allspice and even though it's actually the membrane that
> > > surrounds the nutmeg itself, I like mace too.
> >
> > Allspice is a New World spice, nothing to do with nutmeg: http://en.wikipedia.org/wiki/Allspice
> >
> > Also called pimento/pimenta, but these names are used for other very different things too, so "allspice" is the safer name to use.
>
> I said mace is related to nutmeg.
What do you use mace for? I use so little, I usually have none in the house. Will keep nutmeg around, but rarely use it either. Allspice is a Caribbean standard, and I use much more of it.
sf
Apr 14, 2013, 8:55:42 PM4/14/13
to
On Sun, 14 Apr 2013 16:36:54 -0700 (PDT), Timo
<ti...@physics.uq.edu.au> wrote:
> What do you use mace for? I use so little, I usually have none in the house. Will keep nutmeg around, but rarely use it either. Allspice is a Caribbean standard, and I use much more of it.
You're right about the allspice, I use it "just because" too.
<ti...@physics.uq.edu.au> wrote:
> What do you use mace for? I use so little, I usually have none in the house. Will keep nutmeg around, but rarely use it either. Allspice is a Caribbean standard, and I use much more of it.
Looking at my recipe file, I have quite a few that call for mace...
but most of them have been one time only or the "will do someday"
type. If you make sausage, it's one of the spices in
Nurnberg/Nuremberg Sausage.
Here are two recipes I made and portioned out as one of a collection
of spice mixes I made for family members one Christmas.
Beau Monde Seasoning Mix
By Peggy Trowbridge Filippone, About.com Guide
Makes: about 1/2 cup
Prep Time: 10 minutes Total Time: 10 minutes
Ingredients:
1 Tablespoon salt
1 Tablespoon ground bay leaves
2 Tablespoons ground white pepper
2 Tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 Tablespoon ground allspice
1 Tablespoon ground mace
1 teaspoon celery seed
1 Tablespoon ground cloves
Preparation:
Combine salt, bay leaves, white pepper, black pepper, nutmeg,
cinnamon, allspice, mace, celery seed, and cloves.
Pour into a glass jar and store in a cool, dark place.
Beau monde is a great seasoning mix for poultry, fish, beef,
vegetables, and sauces.
14 Spice Dry Rub Mix
http://www.theyummylife.com/dry_rub_mix#EmbedRecipe_69
Ingredients
1/2 cup dark brown sugar
2 tablespoons cup salt (or reduce the amount)
1/4 cup paprika (sweet Hungarian)
1/4 cup smoked paprika (Spanish)
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon celery salt
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon rubbed dried sage
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1/8 teaspoon ground cloves
Directions
Spread brown sugar out on a baking sheet for 1-2 hours so it can dry
out and avoid clumping. Combine all ingredients in a food processor
and pulse until well mixed. Or, sift the ingredients into a bowl and
whisk them until mixed.
Store in airtight container.
TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef,
or pork) and rub it in. If you have time, wrap or cover the meat and
refrigerate it for 1 hour (or as long as 12 hours) before cooking. The
fridge time will enhance the flavor, but it's also good if you cook
the meat right away. Grill, pan fry, or bake the meat according to
your preference. Also good for seasoning meat in slow cooker.
VARIATIONS:
--For a spicier blend, use hot chili powder (rather than mild) and
more cayenne, cumin, black pepper.
--For a sweeter blend, increase the allspice, cloves, mace, and brown
sugar.
--For a smokier blend, omit the sweet paprika and substitute all
smoked paprika.
sf
Apr 14, 2013, 9:03:03 PM4/14/13
to
What I do isn't add more of one component of "pickling spices", I just
add more of everything and keep a bottle on hand specifically for
corned beef. What I hope I remember is not to add any before my
corned beef comes to a boil this time because of all the yucky protein
foam I want to remove before I let it simmer for as many hours as it
takes for it to cook and tenderize. Because I normally only cook
corned beef once a year, it seems like I *always* forget that part
until it happens. :(
gregz
Apr 14, 2013, 10:29:34 PM4/14/13
to
Greg
Roy
Apr 14, 2013, 10:37:48 PM4/14/13
to sf.u...@gmail.com
Julie Bove
Apr 14, 2013, 11:55:41 PM4/14/13
to
"gregz" <ze...@comcast.net> wrote in message
news:571386074387686365.78...@news.eternal-september.org...
because people canned tons of it!
tert in seattle
Apr 14, 2013, 11:57:30 PM4/14/13
to
Julie Bove
Apr 15, 2013, 12:53:18 AM4/15/13
to
"tert in seattle" <te...@ftupet.com> wrote in message
news:slrnkmmul...@ftupet.ftupet.com...
sf
Apr 15, 2013, 1:19:03 AM4/15/13
to
On Sun, 14 Apr 2013 19:37:48 -0700 (PDT), Roy <wil...@hotmail.com>
wrote:
> Those two recipes for the spice mixes look good...thanks for posting them.
You're very welcome!
wrote:
> Those two recipes for the spice mixes look good...thanks for posting them.
sf
Apr 15, 2013, 1:19:53 AM4/15/13
to
tert in seattle
Apr 15, 2013, 2:02:00 AM4/15/13
to
tert in seattle
Apr 15, 2013, 2:02:44 AM4/15/13
to
pltrgyst
Apr 15, 2013, 9:22:02 AM4/15/13
to
On 4/15/13 2:02 AM, tert in seattle wrote:
> it's for ultimate party meatballs!
No -- that's a mixture of barbeque sauce and grape jelly.
> it's for ultimate party meatballs!
-- Larry
Dave Smith
Apr 15, 2013, 9:35:47 AM4/15/13
to
On 14/04/2013 10:29 PM, gregz wrote:
> Still trying to figure what chili sauce is used for. ?
It is a condiment for meats. It is great with roast beef or meatloaf, on
> Still trying to figure what chili sauce is used for. ?
sandwiches. My SiL loves the stuff and has it with eggs. It is
basically tomatoes, onion, green peppers, celery, cooked up with various
spices.
Message has been deleted
Message has been deleted
sf
Apr 15, 2013, 12:50:55 PM4/15/13
to
On Mon, 15 Apr 2013 09:35:47 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:
> My SiL loves the stuff and has it with eggs
Yes! I always use it as an accompaniment to my meat & potato skillet
<adavid...@sympatico.ca> wrote:
> My SiL loves the stuff and has it with eggs
frittata (only, I don't call it that... it's called a torta at my
house).
sf
Apr 15, 2013, 12:51:18 PM4/15/13
to
On Mon, 15 Apr 2013 08:55:29 -0500, jay <us...@example.net> wrote:
> You're making sweet tomatoes not chili sauce. Regardless of your
> definition of "chili sauce" .. some kind of chili should be present in
> the recipe.
Wrong.
> You're making sweet tomatoes not chili sauce. Regardless of your
> definition of "chili sauce" .. some kind of chili should be present in
> the recipe.
Wrong.
Nunya Bidnits
Apr 15, 2013, 12:52:43 PM4/15/13
to
jay <us...@example.net> wrote:
> In article <kkdrb2$dkc$1...@dont-email.me>,
Just because it's in the name doesn't necessarily mandate it's in the
recipe.
The descriptions I've seen here match up with my experience. Most so named
chili sauces I have ever seen had little or no chili pepper in them.
Counterintuitive, to be sure, but true nonetheless.
Not to be confused with any of the many Asian chile preparations available
which may or may not be called chile sauce. Note that chile with an e on the
end would refer to actual chile peppers, while chili does not necessarily
refer to peppers. Chili refers to either a soup/stew type of dish or a
condiment sauce, either of which may or may not contains chiles depending on
where it originates and who made it.
MartyB
> In article <kkdrb2$dkc$1...@dont-email.me>,
> "Julie Bove" <juli...@frontier.com> wrote:
>
>> Have you ever made your own? What do you put in it? I have decided
>> to try making my own. Found a recipe that calls quite simply for
>> tomato sauce, brown sugar, vinegar and allspice. I have all of
>> these things and I can use the brown sugar/Splenda mix to cut the
>> carbs further. I hope this works. And the recipe is in a small
>> enough proportion that I won't need to can it. Although technically
>> I could can chili sauce since I have all of the canning equipment.
>> I presume that I can do this in a HWB. Since tomatoes are acidic.
>> The only things I have tried to can so far are fruit.
>
>
>> Have you ever made your own? What do you put in it? I have decided
>> to try making my own. Found a recipe that calls quite simply for
>> tomato sauce, brown sugar, vinegar and allspice. I have all of
>> these things and I can use the brown sugar/Splenda mix to cut the
>> carbs further. I hope this works. And the recipe is in a small
>> enough proportion that I won't need to can it. Although technically
>> I could can chili sauce since I have all of the canning equipment.
>> I presume that I can do this in a HWB. Since tomatoes are acidic.
>> The only things I have tried to can so far are fruit.
>
> You're making sweet tomatoes not chili sauce. Regardless of your
> definition of "chili sauce" .. some kind of chili should be present in
> the recipe.
>
> jay
> definition of "chili sauce" .. some kind of chili should be present in
> the recipe.
>
Just because it's in the name doesn't necessarily mandate it's in the
recipe.
The descriptions I've seen here match up with my experience. Most so named
chili sauces I have ever seen had little or no chili pepper in them.
Counterintuitive, to be sure, but true nonetheless.
Not to be confused with any of the many Asian chile preparations available
which may or may not be called chile sauce. Note that chile with an e on the
end would refer to actual chile peppers, while chili does not necessarily
refer to peppers. Chili refers to either a soup/stew type of dish or a
condiment sauce, either of which may or may not contains chiles depending on
where it originates and who made it.
MartyB
Helpful person
Apr 15, 2013, 1:00:22 PM4/15/13
to
On Apr 15, 12:52 pm, "Nunya Bidnits" <nunyabidn...@eternal-
curry or curry powder contain curry leaves. There's also (as far as I
know) never any cheese in head cheese!
http://www.richardfisher.com
september.invalid> wrote:
> Just because it's in the name doesn't necessarily mandate it's in the
> recipe.
>
> The descriptions I've seen here match up with my experience. Most so named
> chili sauces I have ever seen had little or no chili pepper in them.
> Counterintuitive, to be sure, but true nonetheless.
>
> Not to be confused with any of the many Asian chile preparations available
> which may or may not be called chile sauce. Note that chile with an e on the
> end would refer to actual chile peppers, while chili does not necessarily
> refer to peppers. Chili refers to either a soup/stew type of dish or a
> condiment sauce, either of which may or may not contains chiles depending on
> where it originates and who made it.
>
> MartyB
Another misnomer (the way it's used) is curry. Very rarely does a
> Just because it's in the name doesn't necessarily mandate it's in the
> recipe.
>
> The descriptions I've seen here match up with my experience. Most so named
> chili sauces I have ever seen had little or no chili pepper in them.
> Counterintuitive, to be sure, but true nonetheless.
>
> Not to be confused with any of the many Asian chile preparations available
> which may or may not be called chile sauce. Note that chile with an e on the
> end would refer to actual chile peppers, while chili does not necessarily
> refer to peppers. Chili refers to either a soup/stew type of dish or a
> condiment sauce, either of which may or may not contains chiles depending on
> where it originates and who made it.
>
> MartyB
curry or curry powder contain curry leaves. There's also (as far as I
know) never any cheese in head cheese!
http://www.richardfisher.com
Message has been deleted
Nunya Bidnits
Apr 15, 2013, 1:45:22 PM4/15/13
to
Timo <ti...@physics.uq.edu.au> wrote:
> On Monday, 15 April 2013 01:24:11 UTC+10, sf wrote:
>>
>> I *love* allspice and even though it's actually the membrane that
>> surrounds the nutmeg itself, I like mace too.
>
> Allspice is a New World spice, nothing to do with nutmeg:
> http://en.wikipedia.org/wiki/Allspice
>
> Also called pimento/pimenta, but these names are used for other very
> different things too, so "allspice" is the safer name to use.
And to your point about nutmeg, the surrounding material is indeed mace.
> On Monday, 15 April 2013 01:24:11 UTC+10, sf wrote:
>>
>> I *love* allspice and even though it's actually the membrane that
>> surrounds the nutmeg itself, I like mace too.
>
> Allspice is a New World spice, nothing to do with nutmeg:
> http://en.wikipedia.org/wiki/Allspice
>
> Also called pimento/pimenta, but these names are used for other very
> different things too, so "allspice" is the safer name to use.
Helpful person
Apr 15, 2013, 1:51:05 PM4/15/13
to
On Apr 15, 1:14 pm, jay <u...@example.net> wrote:
>
> ahahaha .. the chili/e discussion has replayed here maybe 500 times in
> the last 10 to 15 years (YAWN) Since you are a newbie you wouldn't know
> of course.
>
> jay
How about Voodoo Chile by JImi Hendrix?
>
> ahahaha .. the chili/e discussion has replayed here maybe 500 times in
> the last 10 to 15 years (YAWN) Since you are a newbie you wouldn't know
> of course.
>
> jay
How about Voodoo Chile by JImi Hendrix?
pavane
Apr 15, 2013, 2:20:48 PM4/15/13
to
"Helpful person" <rrl...@yahoo.com> wrote in message
news:19166967-6b94-4576...@p12g2000yqo.googlegroups.com...
pavane
sf
Apr 15, 2013, 2:36:19 PM4/15/13
to
On Mon, 15 Apr 2013 14:20:48 -0400, "pavane" <pav...@ease.org> wrote:
> nor shepherd in shepherd's pie.
Nor would one be expected. That apostrophe says the pie belongs to
> nor shepherd in shepherd's pie.
the shepherd, not that it contains one.
tert in seattle
Apr 15, 2013, 2:57:58 PM4/15/13
to
sf wrote:
> On Mon, 15 Apr 2013 14:20:48 -0400, "pavane" <pav...@ease.org> wrote:
>
>> nor shepherd in shepherd's pie.
>
> Nor would one be expected. That apostrophe says the pie belongs to
> the shepherd, not that it contains one.
no ham in a hamburger ... but there is spam in a spamburger
> On Mon, 15 Apr 2013 14:20:48 -0400, "pavane" <pav...@ease.org> wrote:
>
>> nor shepherd in shepherd's pie.
>
> Nor would one be expected. That apostrophe says the pie belongs to
> the shepherd, not that it contains one.
Helpful person
Apr 15, 2013, 3:11:12 PM4/15/13
to
On Apr 15, 2:20 pm, "pavane" <pav...@ease.org> wrote:
>
> Nor rabbit in welsh rabbit, nor shepherd in shepherd's pie.
>
> pavane
It's more correctly called Welsh Rarebit. However, I agree that
>
> Nor rabbit in welsh rabbit, nor shepherd in shepherd's pie.
>
> pavane
colloquially one usually hears Welsh rabbit.
http://www.richardfisher.com
Michael Kuettner
Apr 15, 2013, 3:36:28 PM4/15/13
to
As far as I know, the battle about rabbit/rarebit still goes on in the
UK ;-)
Cheers,
Michael Kuettner
Message has been deleted
Julie Bove
Apr 15, 2013, 5:20:16 PM4/15/13
to
Julie Bove
Apr 15, 2013, 5:20:47 PM4/15/13
to
tert in seattle
Apr 15, 2013, 5:30:18 PM4/15/13
to
l not -l wrote:
> And, according to popular wisdom, there are no dogs in hot dogs.
nor any french people in french fries
nor any french people in french fries
Ema Nymton
Apr 15, 2013, 5:57:49 PM4/15/13
to
On 4/14/2013 9:29 PM, gregz wrote:
> "Julie Bove" <juli...@frontier.com> wrote:
>> Have you ever made your own? What do you put in it? I have decided to try
>> making my own. Found a recipe that calls quite simply for tomato sauce,
>> brown sugar, vinegar and allspice. I have all of these things and I can use
>> the brown sugar/Splenda mix to cut the carbs further. I hope this works.
>> And the recipe is in a small enough proportion that I won't need to can it.
>> Although technically I could can chili sauce since I have all of the canning
>> equipment. I presume that I can do this in a HWB. Since tomatoes are
>> acidic. The only things I have tried to can so far are fruit.
>
> "Julie Bove" <juli...@frontier.com> wrote:
>> Have you ever made your own? What do you put in it? I have decided to try
>> making my own. Found a recipe that calls quite simply for tomato sauce,
>> brown sugar, vinegar and allspice. I have all of these things and I can use
>> the brown sugar/Splenda mix to cut the carbs further. I hope this works.
>> And the recipe is in a small enough proportion that I won't need to can it.
>> Although technically I could can chili sauce since I have all of the canning
>> equipment. I presume that I can do this in a HWB. Since tomatoes are
>> acidic. The only things I have tried to can so far are fruit.
>
> Still trying to figure what chili sauce is used for. ?
>
> Greg
>
Do not know about her, but I am trying to figure it out. I see it in
recipes and I wonder if they sell it here. I was raised with Tabasco
sauce and vinegar with tabascos in it.
http://www.amazon.com/Trappeys-Peppers-Vinegar-Hot-Tabasco/dp/B001QMHDRE/ref=sr_1_4?s=grocery&ie=UTF8&qid=1366062940&sr=1-4&keywords=pepper+sauce
Becca
meda...@gmail.com
Apr 15, 2013, 6:02:14 PM4/15/13
to
pltrgyst
Apr 15, 2013, 6:03:15 PM4/15/13
to
On 4/15/13 2:57 PM, tert in seattle wrote:
> sf wrote:
>> On Mon, 15 Apr 2013 14:20:48 -0400, "pavane" <pav...@ease.org> wrote:
>>
>>> nor shepherd in shepherd's pie.
>>
>> Nor would one be expected. That apostrophe says the pie belongs to
>> the shepherd, not that it contains one.
>
> no ham in a hamburger...
The name is from the city of Hamburg, not any part of the pig.
> sf wrote:
>> On Mon, 15 Apr 2013 14:20:48 -0400, "pavane" <pav...@ease.org> wrote:
>>
>>> nor shepherd in shepherd's pie.
>>
>> Nor would one be expected. That apostrophe says the pie belongs to
>> the shepherd, not that it contains one.
>
> no ham in a hamburger...
-- Larry
pltrgyst
Apr 15, 2013, 6:05:56 PM4/15/13
to
On 4/15/13 3:11 PM, Helpful person wrote:
> It's more correctly called Welsh Rarebit. However, I agree that
> colloquially one usually hears Welsh rabbit.
Bzzzzt!
> It's more correctly called Welsh Rarebit. However, I agree that
> colloquially one usually hears Welsh rabbit.
From Wikipedia:
"The first recorded use of the term Welsh rabbit was in 1725..."
"The word rarebit is a corruption of rabbit, "Welsh rabbit" being first
recorded in 1725 and the variant "Welsh rarebit" being first recorded in
1785 by Francis Grose."
-- Larry
George M. Middius
Apr 15, 2013, 6:27:59 PM4/15/13
to
pltrgyst wrote:
> > no ham in a hamburger...
>
> The name is from the city of Hamburg, not any part of the pig.
No! Really? That's astonishing. Thank you SO MUCH for clearing that up!
> > no ham in a hamburger...
>
> The name is from the city of Hamburg, not any part of the pig.
sf
Apr 15, 2013, 9:05:55 PM4/15/13
to
On Mon, 15 Apr 2013 16:57:49 -0500, Ema Nymton <EmaN...@comcast.net>
wrote:
>
> Do not know about her, but I am trying to figure it out. I see it in
> recipes and I wonder if they sell it here. I was raised with Tabasco
> sauce and vinegar with tabascos in it.
It's a condiment. What recipes do you see that call for it?
wrote:
>
> Do not know about her, but I am trying to figure it out. I see it in
> recipes and I wonder if they sell it here. I was raised with Tabasco
> sauce and vinegar with tabascos in it.
Julie Bove
Apr 15, 2013, 10:45:46 PM4/15/13
to
"Ema Nymton" <EmaN...@comcast.net> wrote in message
news:kkht...@news7.newsguy.com...
ketchup.
tert in seattle
Apr 15, 2013, 11:32:51 PM4/15/13
to
lists -- the only difference I saw was the chili sauce lists garlic powder
Message has been deleted
Nunya Bidnits
Apr 16, 2013, 1:18:33 AM4/16/13
to
jay <us...@example.net> wrote:
> In article <kkhb3u$epb$1...@dont-email.me>,
I win. You were wrong.
Bait ignored.
> In article <kkhb3u$epb$1...@dont-email.me>,
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:
>
>> Note that chile with an e on the
>> end would refer to actual chile peppers, while chili does not
>> necessarily refer to peppers. Chili refers to either a soup/stew
>> type of dish or a condiment sauce, either of which may or may not
>> contains chiles depending on where it originates and who made it.
>>
>> MartyB
>
>
>> Note that chile with an e on the
>> end would refer to actual chile peppers, while chili does not
>> necessarily refer to peppers. Chili refers to either a soup/stew
>> type of dish or a condiment sauce, either of which may or may not
>> contains chiles depending on where it originates and who made it.
>>
>> MartyB
>
> ahahaha .. the chili/e discussion has replayed here maybe 500 times
> in the last 10 to 15 years (YAWN) Since you are a newbie you
> wouldn't know of course.
>
> jay
So you only respond to the side point and that only with bait.
> in the last 10 to 15 years (YAWN) Since you are a newbie you
> wouldn't know of course.
>
> jay
I win. You were wrong.
Bait ignored.
Jim Elbrecht
Apr 16, 2013, 6:52:26 AM4/16/13
to
>Julie Bove wrote:
-snip-
there is a 'Gourmet chili' [I think that's the brand name] that I have
used as a substitute. It is more like relish than ketchup, and has
lots of green [pepper and celery] visible, though the tomatoes are in
there, too.
Jim
-snip-
>>
>> Tabasco is nothing at all like chili sauce. Chili sauce is more like
>> ketchup.
>
>heinz chili sauce and heinz ketchup have almost identical ingredient
>lists -- the only difference I saw was the chili sauce lists garlic powder
>
Heinz chili sauce is chili sauce in name only. I make my own, but
>> Tabasco is nothing at all like chili sauce. Chili sauce is more like
>> ketchup.
>
>heinz chili sauce and heinz ketchup have almost identical ingredient
>lists -- the only difference I saw was the chili sauce lists garlic powder
>
there is a 'Gourmet chili' [I think that's the brand name] that I have
used as a substitute. It is more like relish than ketchup, and has
lots of green [pepper and celery] visible, though the tomatoes are in
there, too.
Jim
sf
Apr 16, 2013, 10:49:44 AM4/16/13
to
On Tue, 16 Apr 2013 06:52:26 -0400, Jim Elbrecht <elbr...@email.com>
wrote:
> I make my own, but
> there is a 'Gourmet chili' [I think that's the brand name] that I have
> used as a substitute. It is more like relish than ketchup, and has
> lots of green [pepper and celery] visible, though the tomatoes are in
> there, too.
I'm interested in the real name. Tried googling Gourmet brand chili
sauce and got zip.
wrote:
> I make my own, but
> there is a 'Gourmet chili' [I think that's the brand name] that I have
> used as a substitute. It is more like relish than ketchup, and has
> lots of green [pepper and celery] visible, though the tomatoes are in
> there, too.
sauce and got zip.
Whirled Peas
Apr 16, 2013, 12:35:28 PM4/16/13
to
at this classic recipe from the University of Georgia National Center
for Home Food Preservation:
Spicy Chili Sauce
Ingredients:
4 quarts peeled, cored, chopped tomatoes (about 24 large)
2 cups chopped onions
1 1/2 to 2 cups chopped sweet green peppers (about 3 medium)
1 1/2 cups sugar
1 Tbsp. salt
1 Tbsp. celery seed
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger
1 to 1 1/2 cups vinegar (5%)
Directions (for hot pack):
Combine all ingredients. Bring to a boil, simmer until as thick as
desired, about 1 to 2 hours. Stir frequently to prevent sticking.
Pour hot sauce into clean, hot half pint or about six pint jars, leaving
1/2 inch headspace. Wipe jar rims. Adjust lids and process 15 to 20
minutes in a Boiling Water Bath (212�F).
Boiling Water Bath:
Place jars in canning kettle. Cover with water to 1" above the lids.
Bring to a boil and boil for 20 to 25 minutes. Use a timer.
Makes about 6 pint jars.
From http://www.uga.edu/nchfp/publications/uga/uga_can_tom.pdf, top of
page 10.
There are no chile peppers in this and it uses mostly sweet spices. It
takes a couple hours to cook down to where it's thick enough.
tert in seattle
Apr 16, 2013, 2:05:55 PM4/16/13
to
>
> Boiling Water Bath:
> Place jars in canning kettle. Cover with water to 1" above the lids.
> Bring to a boil and boil for 20 to 25 minutes. Use a timer.
>
> Makes about 6 pint jars.
>
> From http://www.uga.edu/nchfp/publications/uga/uga_can_tom.pdf, top of
> page 10.
>
> There are no chile peppers in this and it uses mostly sweet spices. It
> takes a couple hours to cook down to where it's thick enough.
interesting ... I can see how this would be good on meatloaf
> Boiling Water Bath:
> Place jars in canning kettle. Cover with water to 1" above the lids.
> Bring to a boil and boil for 20 to 25 minutes. Use a timer.
>
> Makes about 6 pint jars.
>
> From http://www.uga.edu/nchfp/publications/uga/uga_can_tom.pdf, top of
> page 10.
>
> There are no chile peppers in this and it uses mostly sweet spices. It
> takes a couple hours to cook down to where it's thick enough.
Ema Nymton
Apr 16, 2013, 2:43:56 PM4/16/13
to
On 4/15/2013 9:45 PM, Julie Bove wrote:
>> Do not know about her, but I am trying to figure it out. I see it in
>> recipes and I wonder if they sell it here. I was raised with Tabasco
>> sauce and vinegar with tabascos in it.
>>
>> http://www.amazon.com/Trappeys-Peppers-Vinegar-Hot-Tabasco/dp/B001QMHDRE/ref=sr_1_4?s=grocery&ie=UTF8&qid=1366062940&sr=1-4&keywords=pepper+sauce
>>
>> Becca
>
> Tabasco is nothing at all like chili sauce. Chili sauce is more like
> ketchup.
Thank you, Julie.
>> Do not know about her, but I am trying to figure it out. I see it in
>> recipes and I wonder if they sell it here. I was raised with Tabasco
>> sauce and vinegar with tabascos in it.
>>
>> http://www.amazon.com/Trappeys-Peppers-Vinegar-Hot-Tabasco/dp/B001QMHDRE/ref=sr_1_4?s=grocery&ie=UTF8&qid=1366062940&sr=1-4&keywords=pepper+sauce
>>
>> Becca
>
> Tabasco is nothing at all like chili sauce. Chili sauce is more like
> ketchup.
Becca
Ema Nymton
Apr 16, 2013, 2:43:30 PM4/16/13
to
On 4/15/2013 8:05 PM, sf wrote:
> On Mon, 15 Apr 2013 16:57:49 -0500, Ema Nymton <EmaN...@comcast.net>
> wrote:
>
>>
>> Do not know about her, but I am trying to figure it out. I see it in
>> recipes and I wonder if they sell it here. I was raised with Tabasco
>> sauce and vinegar with tabascos in it.
>
> It's a condiment. What recipes do you see that call for it?
I have seen chili sauce in a recipe for sweet & sour meatballs. Tabasco
> On Mon, 15 Apr 2013 16:57:49 -0500, Ema Nymton <EmaN...@comcast.net>
> wrote:
>
>>
>> Do not know about her, but I am trying to figure it out. I see it in
>> recipes and I wonder if they sell it here. I was raised with Tabasco
>> sauce and vinegar with tabascos in it.
>
> It's a condiment. What recipes do you see that call for it?
does not sound like it would work, neither does salsa. People say Heinz
makes it.
Becca
Ema Nymton
Apr 16, 2013, 2:45:52 PM4/16/13
to
On 4/15/2013 10:32 PM, tert in seattle wrote:
> Julie Bove wrote:
>>
>> "Ema Nymton" <EmaN...@comcast.net> wrote in message
> Julie Bove wrote:
>>
>> "Ema Nymton" <EmaN...@comcast.net> wrote in message
>>> Do not know about her, but I am trying to figure it out. I see it in
>>> recipes and I wonder if they sell it here. I was raised with Tabasco
>>> sauce and vinegar with tabascos in it.
>>>
>>> http://www.amazon.com/Trappeys-Peppers-Vinegar-Hot-Tabasco/dp/B001QMHDRE/ref=sr_1_4?s=grocery&ie=UTF8&qid=1366062940&sr=1-4&keywords=pepper+sauce
>>>
>>> Becca
>>
>> Tabasco is nothing at all like chili sauce. Chili sauce is more like
>> ketchup.
>
> heinz chili sauce and heinz ketchup have almost identical ingredient
> lists -- the only difference I saw was the chili sauce lists garlic powder
Someone told me that Heinz made it. You could add your own garlic powder
>>> recipes and I wonder if they sell it here. I was raised with Tabasco
>>> sauce and vinegar with tabascos in it.
>>>
>>> http://www.amazon.com/Trappeys-Peppers-Vinegar-Hot-Tabasco/dp/B001QMHDRE/ref=sr_1_4?s=grocery&ie=UTF8&qid=1366062940&sr=1-4&keywords=pepper+sauce
>>>
>>> Becca
>>
>> Tabasco is nothing at all like chili sauce. Chili sauce is more like
>> ketchup.
>
> heinz chili sauce and heinz ketchup have almost identical ingredient
> lists -- the only difference I saw was the chili sauce lists garlic powder
to ketchup and you would not have to buy chili sauce. Thanks.
Becca
Julie Bove
Apr 16, 2013, 5:12:39 PM4/16/13
to
news:kkk64...@news3.newsguy.com...
I don't care for the Heinz so much. It tastes pretty much like ketchup.
Julie Bove
Apr 16, 2013, 5:13:24 PM4/16/13
to
news:kkk69...@news3.newsguy.com...
The Homade that I really like does taste different. I see that it has red
bell peppers in it. Not sure what else.
bell peppers in it. Not sure what else.
Victor Sack
Apr 16, 2013, 5:58:17 PM4/16/13
to
Helpful person <rrl...@yahoo.com> wrote:
> It's more correctly called Welsh Rarebit. However, I agree that
> colloquially one usually hears Welsh rabbit.
This matter has been discussed on rfc since about forever. Here is an
> It's more correctly called Welsh Rarebit. However, I agree that
> colloquially one usually hears Welsh rabbit.
example:
<http://groups.google.com/group/rec.food.cooking/msg/a4e3ad9cac7e7730>
There are also English, Scotch, and Irish "rabbits".
Victor
Nunya Bidnits
Apr 16, 2013, 5:41:05 PM4/16/13
to
jay <us...@example.net> wrote:
> In article <kkhb3u$epb$1...@dont-email.me>,
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:
>
>> Note that chile with an e on the
>> end would refer to actual chile peppers, while chili does not
>> necessarily refer to peppers. Chili refers to either a soup/stew
>> type of dish or a condiment sauce, either of which may or may not
>> contains chiles depending on where it originates and who made it.
>>
>> MartyB
>
> ahahaha .. the chili/e discussion has replayed here maybe 500 times
> in the last 10 to 15 years (YAWN) Since you are a newbie you
> wouldn't know of course.
>
> jay
Short timer calling people newbies and pretending to know group history...
> In article <kkhb3u$epb$1...@dont-email.me>,
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:
>
>> Note that chile with an e on the
>> end would refer to actual chile peppers, while chili does not
>> necessarily refer to peppers. Chili refers to either a soup/stew
>> type of dish or a condiment sauce, either of which may or may not
>> contains chiles depending on where it originates and who made it.
>>
>> MartyB
>
> ahahaha .. the chili/e discussion has replayed here maybe 500 times
> in the last 10 to 15 years (YAWN) Since you are a newbie you
> wouldn't know of course.
>
> jay
ROTFL!
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