On Thu, 19 Jun 2003 19:04:19 -0600 "Kestrel"
 writes:

> I'd really love to learn how to make a great paella. I've tried a 
> couple
> times, and it was "ok" but disappointing. The seafood is the problem 
> I
> think...just can't get fresh clams/mussels here, or I haven't found 
> em yet.

bleagh

> > > I had a spicy lamb/spinach dish once that was out of this world
> >
> > oooh
> 
> with a superb bread... wasn't naan either, and I can't remember what 
> it was.
> Wonderful stuff.

there are many Indian breads....
> 
> > (and, of course, a cuppa chai)
> 
> yes :)

hopefully not TOO heavy on the clove

> > > I usually serve it with rice cooked in chicken broth then toss 
> in
> > > some saffron,
> >
> > you're extravagant....
> > =g=
> 
> ocassionally :) But it's so *pretty* :)

tumeric is cheaper....
But I tend to throw in a cup or so of chutney (homemade) when cooking
that way....

> and it goes a long long way... it's expensive, but you don't have to 
> use a  ton of it

one thread at a time
(just think of harvesting crocus stamens.... and who got the idea they
were edible let along worth attempting to grow/harvest commercially????)

> > > have to call my mom every time I make an apple cake, because I 
> loose
> > > it  every time
> >
> > We need to buy you a binder....
> 
> I need to be more organized :/

=chuckle=

> > > > Taylor Gold Pears -- they're brown like boscs, a bit smaller.
> > > > And, MY GOD, they're good.
> > >
> > > HAD EM! Loved em! Quite nice :)
> >
> > I
> > Must
> > Buy
> > More
> >
> > > my mom and dad make a wonderful pear preserve... not too sweet 
> so
> > > you can  get the taste of pears
> >
> > very nice....
> > Though we sorta stopped eating preserves, so I sorta stopped 
> bothering
> > with them.
> > However, I'm always open for a new recipe -- especially involving 
> pears.
> >
> > =hint=hint=
> 
> here you are! :)

great Emeril! you're the recipe maven these days!


> Bring it to a boil, and then cut it back to simmer
> cook until the mixture is *translucent* Mom made a big fuss that 
> this is NOT  the same as clear... clear will happen almost immediately,

> translucent takes
> 4 to 5 hours... she noted "3hrs is not long enough" but wasn't 
> terribly  precise on what was. She felt "you just know"

you do; when the pectin is ready to do its thing, there's a certain
glossiness the mixture gets.....
Really is a LOOK.
I'm usually too lazy to do all that reduction and buy pectin and do the
30 minute thing (you get more yeild for the amount of fruit, too, as the
3-4 hours IS reduction) -- but occasionally. And it really does intensify
the flavor....

> She cautioned not to go too long or you'll have dry preserves
> So -- once you've hit the magic spot, pour it into your washed jars. 
> Close
> it up -- set them aside until the lids suck down and pop. She said 
> you do  NOT have to put them in a "water bath"

Nope, you invert 'em for about 10 minutes (it heats all the air) and then
turn 'em over.
And through the evening hear that metallic "pop" (not quite the sound,
but....) that paints happy smiles on the face of the canner and her
husband....

> She thinks this will make 4 or 5 pint jars of preserves, but she was 
> iffy on  her numbers because she does a whole bushel in batches.

well, sure.

> She also made me make sure to tell you that she cut the amount of 
> sugar from
> the original "really old recipe" because she and my dad felt it was 
> too
> sweet and hid the taste of the pears, but that there IS enough sugar 
> to  preserve with and not to worry if it will keep. It will.

=nodding=
I was a preserves, chutney expert for many years.... really, so your mom
and I are talking shop here....

> She also said the lemon was the secret ingredient -- she felt it 
> just wasn't
> as good without it, but that it doesn't make it lemony. Oh, and she 

Adds crispness -- and the ascorbic acid is a preservative, as well as
keeping them from browning....

> said
> there are no spices because it covers up the pear, but that if you 
> really  have to have spices it's ok.
> ("she'll be glad to hear you've allowed it, mom")

I made pear vanilla preserves once -- very nice.

> Kestrel "Too much fuss to make them, but I sure do like 'em on 
> biscuits"  Koala

well, that's why you have Mom! tygress

I might try the short cut and see if it comes out (but don't tell your
mom how lazy I can be).
OTOH, pears are available in winter, when I don't mind sitting a hot pot
3-4 hours... as much.

=====
If it's not one thing it's your mother. --anon
=====
We must make peace with our karma... and apparently that does not involve
hitting it with heavy objects. --Barb Jernigan

--- Rachel's Little NET2FIDO Gate v 0.9.9.8 Alpha