sure, especially if it tastes as good as it sounds

Yes, it certainly does sound delicious, Incendiio. Thanks.

Oldsaltblock made your peacan pie this weekend, wonderful, :beer: thanks

I am humbled by your comment and your post of thanks. It has always been one of my favorites of the pies that my Mom made for us to eat.

Again, thanks in all ways. A 10 is yours.

Oldsaltblock.

Don't be blue..............berry. For redhusky.

This is probably the most simple recipe that I will ever write, but also one of the tastiest.

Equipment:

Shallow roasting tray / Deep baking tray, non stick, lined with baking parchment
Sugar thermometer / thermoprobe
Ruler
Large stainless steel pot

Ingredients:

300g fresh blueberry puree
275g caster sugar
22g Pectin
50g Icing sugar



Method:

Heat the blueberries to 70oC in the large pot and allow to dry slightly for 10 minutes, add the caster sugar and simmer. Skim the surface of this mixture to clear impurities, add the pectin, boil until the mixture reaches 105oC then allow to cool slightly before pouring into the lined tray. Allow to completely cool, portion into cubes and refrigerate. Before serving, allow to stand at room temperature for 10 minutes, then toss in the icing sugar, and serve. Or alternatively make them with double the amount of pectin and use them as near-deadly ammo in a food fight.

Enjoy!




:beer: :devil2: :beer: :devil2: :beer:

Cute....A must make for those of us who indulge in such a grand idea.......Hehehe

I was just messing around this weekend and made a very simple glaze out of rum instead of just using dark rum I used a dark spiced rum

Taste rum to see if its ok

Three cups rum bring to a boil

Taste rum

One and a half cups of brown sugar boil till sugar is gone

Taste rum

mix corn starch and water 3 to 1 one tbl spoon corn starch to three tbl water

Taste rum

Add corn starch to rum alittle at a time stir-stir -stir untill thick

I used it on chicken pretty good :beer:

Sounds great, m1387. I especially like the 3rd, 5th, and 7th instructions.

bump :)

kk, how's about a good gumbo(chicken or seafood) recipe?? i would be forever in your debt. i have been looking for one for years comparable to one i had a restaurant i used to work at years ago.

thanx :P

This post has been edited by bo_dacious on Feb 29 2008, 07:12 PM

Yes, and while you are at it with the Gumbo, throw in a good recipe for Banana's Foster....Wife loves it. Thanks.



By the way, here's one, with U.S. measurements, that I have come up with over the years that I have gotten some pretty good compliments on.....Try it, you might like it......It started out from me coming home from school one day when I was about 8-9 years old and asked my Mom to try to fix it as close as she could to the lunch ladies. With what I told her that they put in it, she came pretty close, and I have been tinkering with the ingredients until I have came up with this....


Jerry’s Gumbo

1 large chicken, about 3-4 pounds, boiled, cooled and deboned, skinned, and shredded
1-5 pound chuck roast, boiled tender, trimmed, and shredded
Save the broth to both
1 # smoked sausage, ¼ inch slices
1 # bacon, sliced, 1-inch strips
1 cup each: Bell pepper, chopped
Celery, chopped, with leaves
2 cups each: Onions diced
Carrots thinly sliced
8 large cloves Garlic, minced
1 large jalapeno pepper, minced with seeds
4 cups large diced potatoes, red or russet
1-64 ounce can or bottle V-8 juice
2-32 ounce cans diced tomatoes
16 oz. can green peas, undrained
16 oz. can green beans, undrained
16 oz. can whole kernel corn, undrained
16 oz. can cream style corn (last thing to add before the rue)
***2 teaspoons Tone’s Soup Base (Or any good bullion cubes. Now, take into consideration, that these will contain salt, so you might cut back on the salt when using these.

1 teaspoon each:
***Cajun Spice (usually has salt)
***Seasoned salt
Black Pepper
Ground Thyme
Tabasco Sauce

½ teaspoon each:
Sweet Basil
Marjoram
Tatagon (Optional)

2 - 1 pound frozen sliced okra
fresh shrimp to taste, peeled whole or cut into ½ inch pieces
1 ½ cup rue, light to medium brown

***Just to be aware of the salt. Myself, I love the salt.


Cook the chicken tender so it can be taken off the bone and shredded. Save the broth for later use. Cook the beef until it is tender enough that it cannot be picked up with a fork. Save the broth and shred.
To a large hot stockpot, add the sliced sausage and cut bacon, and fry until the bacon is done, but not burned or scorched. Add the bell pepper, celery, onions, and carrots. Sauté until translucent and add the minced garlic and jalapeno peppers and cook until you smell the garlic. Add in the potatoes, the beef and chicken broth, V-8, Tomatoes, peas, beans and whole kernel corn, the okra, the Tone’s Soup Base, and all the spices, and cook until the potatoes are done. Put in the Chicken, Beef, and the Shrimp. Add water or extra broth if needed. Adjust the seasonings. Now, add the cream style corn.
Dip some of the juice from the stockpot and add to the rue to start the rue to becoming activated and to start the process of adding the rue. Now, add the rue a little at a time and stir in to thicken the gumbo. When it is properly thickened. Eat and enjoy.

Bump just for Bump's sake

Just finished eating a quicky pasta dish that i threw together,
So simple ,yet yummy.
I cooked some spiral pasta,drained it,added a can of bolognaisse sauce,a can of smoked salmon,some corn kernells,and heated slowly.
When hot,topped it off with a liberal amount of tasyt shredded cheese and parmisen cheese.

B.U.M.P. = Been Under My 'Puter....lol

Bump.....Bring life back........