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I'm making an apple pie. It's in the oven now. The house smells amazing. I am experimenting with my pie crust, the types of apples I used and even the method this time. After all this work, I hope it is amazing.

About 30 years ago (yup, I did say 30), I made a fish sauce using red wine. It tasted good, but oh, boy, it was ugly. TO THIS DAY, my family teases me about the pink fish sauce. Stay away from the red in this case.

I make them with the vinegar brine and store them in the fridge. The ones I made for shelf storage seemed to lose their crunch after canning. I used pickle crisp, but they still seem to be 'cooked'. I found that bread/butter pickles lasted a year in the fridge but my dill (claussen-style)...

I find it the exact opposite here in Phoenix. When I compare some of their prices to Costco, RD is most often higher. I can get some things there, however, that aren't available at Costco.

I am a member, too. Just watch their prices. I find things there that are significantly more expensive than what I find at Costco or Sam's. However, there are things I can find at RD that I don't find anywhere else.

I have lots of food allergies. Some make me tired, others give me hives and others put me in anaphalactic shock. Out of it all, I guess I miss eggs the most. I also miss fish/shellfish. I can't even touch them.

I made some jam with jalapeno in it last summer. After I processed it for canning, it lost some of its heat, too. If you canned your salsa, that may be what happened to you, too. I've learned to add more heat than I want so that it's ok when I open up the jar after canning.

I like to flour my chicken and saute it, too. Yes, you are probably leaving too much flour on the chicken. You will still get some brown flour in the pan, but I often take a paper towel and wipe it out of the pan.

You definitely want to use a candy thermometer. While you can test with ice water, if you are not familiar with how it should look, you may get bad results without one.

I've got lots of food allergies and wouldn't you know, eggs are at the top of the list. I am also allergic to breads, cereals and milk but I do occasionally eat them. So, for me, breakfast tends to be last night's leftovers :-( since eggs are probably my favorite thing to eat. Oh well.

I google it to find out what it is, then look for substitutes if I can't get it in my grocery store The one thing to remember....recipes are just a roadmap. You can turn off at any point to do your own thing.

I like to do puff pastry things for Valentines Day, too. My favorite is fillet in puff pastry, but for vegetarians, I've stuffed a portobello mushroom with spinach, cheese, roasted red peppers, artichokes, etc., then wrapped it in puff pastry. This year it's a travel day for us. But I'm...

I do both pressure canning and water bath canning. If you want to bring pre-prepared food, that's the way to go. Just know that when you can things such as soup, stews and chili, it does change the texture. For example, I canned chili a few weeks ago. I did it at 6500 ft altitude and had...

We hold it once a year...often on Palm Sunday. It can be anywhere in Arizona. This year it's in Phx. We have a lot of fun. Everybody brings their favorite Polish (or mock-Polish) dish to share and by the end of the day we're in a food coma.

It shouldn't be harmful as long as scratches aren't too deep. Just don't do anything to scratch it more. You should never put Comet into your pan. the powdered version of BarKeepers Friend is your best friend and will not damage your pot. You should use plastic scrubbies...not metal. It's...

I use bottled sauerkraut. I drain it then soak it in potato water for about 30 minutes. Irinse it well, ring it out in cotton towels. Then flavor it how I want for use in my pierogi. It works out really well. Of course, there's bacon in it, as well as onion and a little potato. We're...

Sometimes it's just semantics, but generally speaking, stock is made with the bones and broth is made with the meat. I tend to use them interchangeably, though. I think many people do.

I've only bought them fresh. I probably don't cook them right, because they are always very slimy for me. I'll be looking forward to hearing how the bottled ones come out.

Several years ago I worked with our local newspaper and gave them my recipe for meringue. It's the one I use for lemon meringue pie. It uses an extra egg white so that I can get mile high meringue on top. I didn't put in baking instructions since this was supposed to be a generic meringue...

Sounds like these need to be kept refrigerated, sort of like Clausen pickles...right? It sounds fabulous. I might have to head across town to get the pickles.

I followed the recipes directions. It said 15 minutes and I had to adjust for altitude. I used pickle crisp. I didn't want them to be cooked and wondered if processing them that long would make them cooked texture :sad: I wanted to use the fermented method, however, I have allergies and...

I just made my first Kosher dills today. I'm hoping they come out great. I am afraid that they are going to taste 'cooked' since I had to process them for about 20 minutes. The recipe doesn't say how long to wait before you try them, so I'll give them several days, then dig in.