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fruit-in-jars 101 by stacynguyen

"What is jam? What makes something authentically jam? Can bacon really be made into jam?

It was all very Existentialist.

The answer to those questions is a bit complicated and non-definitive. The U.S. FDA has defined jam and jelly in very specific and mathematical terms (such-and-such percentage of juice to fruit to water to sugar = jam/jelly); it also uses jam and preserve interchangeably, for the most part. While interesting, the FDA’s definitions did not matter much to me because the FDA wasn’t really using the terms in the way that we usually use the terms. Also, the FDA wasn’t comprehensive in its definitions. It didn’t tackle other fruit spreads like marmalades or curds, for instance.

The more I looked into, the more I thought, dude, this information would make a good infographic."

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My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

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Executive chef at a top Thai restaurant tells Gordon Ramsay that his Pad Thai is trash [x]

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Grandma's Homemade Biscuits

2 cups all purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening, or grated, unsalted butter

3/4 cup milk

Preheat oven to 425°F

In a large bowl, sift together flour, baking powder and salt.

Cut in shortening using a pastry cutter, or if using butter, grate and mix into the dry mixture until it resembles coarse crumbles. Add milk and stir until just combined.

Pour out onto a lightly floored surface and fold and flatten 10-12 times using your hands, rotating between each layer. Don't over-work the dough, as it will make the biscuits tough. Pat dough flat to about 1 inch thick.

Cut into even sized squares or with a circular biscuit cutter, pressing down firmly without twisting. Lightly flour biscuit cutter or knife between each use.

Place biscuits on a greased baking sheet about 2 inches apart and bake for 10-12 minutes, or until tops are golden brown.

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Home-made Hot Chocolate

4 cups milk *

1/2 cup granulated sugar **

1/4 cup cocoa powder

1 cup mini marshmallows

1 teaspoon vanilla extract

Combine milk, sugar, vanilla, and cocoa powder in a large saucepan over medium heat, stirring often until sugar is mostly dissolved. Add mini marshmallows and stir until marshmallows are fully melted. Remove from heat and serve.

*Oat milk works well in place of dairy milk, for a dairy-free alternative

** Adjust to your preferred sweetness

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Vinegar Dumplings

Ingredients

1/2 cup apple cider vinegar

1 cup granulated sugar

1/2 cup butter (one stick) plus 2 tablespoons

1 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

6 tbsp milk

Instructions

Combine the vinegar, sugar, one stick of butter, and one cup of water in a medium-sized saucepot over medium-high heat. Bring this to a boil and then reduce to a simmer.

In a medium bowl, combine the flour, baking powder, and salt. Cut in the remaining two tablespoons of butter until the mixture is crumbly. Stir in the milk and the mixture will form a dough.

Form 1/2-inch to 1-inch spoonful-sized round balls of dough and carefully drop them into the simmering liquid. Simmer for about 10-15 minutes until the syrup thickens and the dumplings become somewhat firm. Serve immediately covered in the sweet dumpling sauce.

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Curried Carrot Soup

Serves 4

2.5 cups water

1 14-ounce can coconut milk

1 heaping tablespoon instant vegetable stock powder

1 tablespoon plus 1 teaspoon curry powder

.5 teaspoon salt, or more to taste

1 pound carrots, peeled or scrubbed, trimmed and cut into large chunks

1 large sweet onion, quartered

1 large russet potato, peeled and cut into 8 chunks

Finely chopped fresh cilantro for garnish

1. In a large soup pot, bring the water, coconut milk, stock powder, curry powder, and salt to a boil over high heat.

2. Meanwhile, in several batches, pulse the carrots, onion, and potato in a food processor until very finely chopped. Add it to the soup. Return the soup to a boil, cover and simmer, stirring occasionally, until the carrots are very soft, about 20 minutes.

3. Purée with an immersion blender or in batches in a blender. Add more salt if needed, garnish with cilantro.

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i made your favorite dish. i made you something you’ve never tried before. i love you. i spent twenty minutes chopping. my grandmother made this for me when i was little. i made this dairy free for you. i love you. i want to eat together. the onions made me cry. i love you. i learned this recipe for you. i love you. i made this special for your birthday. i love you. i know you don’t like peppers. i love you. i love you. i love you.

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New cookbook and the og recipe

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like the first rule of cooking is to have fun and be yourself and the first rule of baking is to stay calm because the dough can sense fear

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"Repent!"

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