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I had Kobe beef once, and it was wonderful. It was oh, so tender, juicy and flavorful. I loved it, but my husband wasn't wowed. To each his own, I guess. :smile:

I've done the Alton Brown method, and everyone loved it. My kids can't wait for me to make more! I made a little boo boo and forgot to pat the meat dry before the drying process so it took a little longer to get as dry as we wanted it. Anyway, I don't think I'll ever make beef jerky any other...

Maybe this would work if you used lobster instead of crab? Red Lobster's Crab Stuffed Mushrooms 1 pound fresh mushrooms, approximately 35−40 1/4 cup celery, finely chopped 2 tablespoons onion, finely chopped 2 tablespoons red bell pepper, finely chopped 1/2 pound crab claw meat 2 cups...

Is it this one? :smile: http://www.discusscooking.com/forums/f94/banana-jam-5959.html?highlight=banana

Thank you all for your help...I really appreciate it! :mrgreen:

Thank you! I was looking to make apple jelly, and it seemed like I should be able to use it from the juicer. I'll give it a shot and see how it comes out. Thanks again! :smile:

Thank you for the reply! :) I was afraid that's what I was going to hear. Does anybody know why the fruit has to be cooked first?

Hi, there...I'd like to try my hand at making jelly but am unsure about what juice I can use to make it. The Ball book says to cook the fruit and then let it drip through a strainer to get the juice. Can I use juice that I get from my juicer? It seems easier but will it work? Should I strain it...