Recent content by camper226

I came upon many butternut squash plants that are currently in a box in my garage. Shall I cut them up into small pieces and freeze them raw in plastic bags or should I cook, mash and then freeze them in plastic bags? :neutral:

Many thanks to all who posted with their ideas and pictures!:smile:

Presently, we have a smaller deep freezer. With four baskets, I have a list of what is in each basket. The other items are on a printed list. I purchased a (used) freezer yesterday. It's all cleaned up and cooled down. There is one basket present. How do other organize meats and...

Hamilton, Ontario, Canada 8 degrees C (46 F) :ermm:and a severe thunderstorm watch. Very unusual weather.

I was lazy? The chilli didn't happen as life happened. I went out for Jamaican takeout. Vegetable roti for my wife and goat curry (with rice and cole-slaw) for myself. Yum!

I cooked the beets in a pressure cooker because it's faster. This is what I did. I cooked the beets in the pressure cooker yesterday and allowed them to cool overnight in the walk in refrigerator (the garage, I live in Canada). I processed them this morning. :smile:

I had the same thought which is why I left off. The contents of the pressure cooker reached 250 degrees F. so if the lid was left on, would the contents be sterile? It's a bit of a moot point right now as my wife was using the kitchen to do cakes. I'll have time this week to do the beets.

I wish to pressure cook some beets in order to "preserve" them in mason jars. My plan is to cook them and leave them in the pressure cooker at a cool temperature for a couple of days before continuing. At this point, I would continue. Would this work? :mellow:

I made a chicken vindaloo recipe a couple of weeks ago. My wife and I both thought that it had too much cloves in it. I used 12 cloves in the recipe. Chicken Vindaloo Recipe | Indian Curry Recipes Ingredients 1 kg. diced chicken 1 tbsp coriander seeds 1 tsp. cardamom seeds 1 tsp. whole...

Le Creuset cookware: Thanks for all of the replies! The other day my wife and I were checking out a cooking store near her parent's place. The owner could tell that we were interested in the Le Creuset pot and sold us the 5.3 L (5 1/2 US qt.) 26 cm (10 1/4 "). She is switching to the Staub...

I’ve been checking out cast iron cookware. Le Creuset seems to be “the brand” to purchase but have been checking out some other less expensive brands. They don’t appear to really be any different. Is there any quality or longevity difference? Could someone please enlighten me or offer...

Hello there: I would like to make the recipe above. I've had it in a couple of Chinese restaurants and would like to find a recipe and duplicate it. Of course, the cut of beef to buy in the first place would be a great place to start. :neutral:

I made chicken biryani yesterday and ground up most of a piece of fresh ginger for use in the recipe. I'm wondering if the stuff in a jar (ginger paste) is just as effective. It certainly keeps longer and is convenient. :smile: