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Post by tbp on Mar 1, 2024 6:19:57 GMT -5
My off-the-boat Polish grandmother always had Kosciusko mustard in her fridge. Still doesn't beat whole grain. This is the best on the planet. I never run out. I believe he ran afoul of the Jewish Mafia and is buried underneath Met Life, oy vey!
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Post by tbp on Feb 29, 2024 13:34:01 GMT -5
Got a recommendation for uploading/posting pics and documents? Create a free account on imgbb.com, upload the image to imgbb.com and then take the link to the image and paste it into a post here. Thanks
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Post by tbp on Feb 29, 2024 13:32:55 GMT -5
Here is the recipe and my notes. The URL I got the recipe from is at the end. I've given this recipe to many people and everyone that tried this has loved it. I just checked the URL and the page is still there. Green Tomato and Jalapeno Relish Angela's Green Tomato and Jalapeno Relish Ingredients • 5 cups fresh green tomatoes, washed, cored and diced* • 2 medium Jalapeno (leave seeds in for zing), diced or minced** • 1 large onion, diced or minced • 1 cup white vinegar • 1/2 cup white sugar • 1 Tablespoon canning salt • 2 Tablespoons of white vinegar for the pressure cooker if using. Directions 1. Sterilize 5 half pint canning jars or double the recipe and use 5 pint canning jars. 2. Place all prepared vegetables, vinegar, sugar and canning salt in large pot and bring to a roiling boil for 10 minutes. Turn heat to a strong simmer until the mixture mounds on the spoon. Remove from heat. (Mounds' means that most of the water has been boiled off and it doesn't flatten out when you pick up a spoonful.) 3. Ladle hot relish into the hot, sterilized jars leaving 1/2 to 1 inch head space. Wipe the rim of each jar to make sure there are no food particles and the rim is dry. Place hot lid and ring on each jar and finger tighten (do not over tighten the rings). Add white vinegar to the water. 4. Process the relish in water bath canner for 10 minutes. Refer to the approved USDA canning methods and timing for your elevation. Yield 4 - 5 half pints (you may get another cup from this batch to pop into the fridge to enjoy right away). My notes: 1. *Do not dice too fine! I used a food processor with standard metal blade and that is too fine. Next time I will use one of the top accessory blades that's a chopper (nedium). (Using six cups of tomatoes to start I only got a yield of two well packed pints the last time I made it.) 2. I doubled the recipe and got a shade more than five pints. 3. **Jalapenos – I doubled the jalapenos as well and put four (seeds and all) in the recipe. It is perfect, spicy with some heat! I would suggest removing seeds and membrane (guts) if you don't want heat or do some with guts and some without to your taste. 4. Other peppers might work out as well. I could see Anaheim/New Mexico/Poblano peppers working out really well in this recipe but with not much heat. I think the heat gets cooked out a lot so the more you put in at the start, the better off you are. 5. I wasn't sure about the vinegar amount in the recipe as well. It seemed way to vinegarish for me while I was cooking it but in the end it wasn't an issue. The relish is freakin' awesome just the way I made it. www.sbcanning.com/2012/11/angelas-green-tomato-and-jalapeno-relish.html
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Post by tbp on Feb 29, 2024 13:22:34 GMT -5
I have a tomato garden and every fall , just before the first frost, I take the green tomatoes and use them in a recipe I have for green tomato and jalepeno relish. I have never had anything as good as this on anything I use relish on. I can make it as spicy as I want and I usually crank up the heat. Between that and the yellow mustard the ubiquitous hot dog is transformed into a meal of gourmet quality rivaling that of a pricey filet mignon.
That sauce looks great/. I also grow the NM and Anaheim peppers so I'm going to see if I can duplicate this sauce.
Pics or GTFO? and share the recipe. Got a recommendation for uploading/posting pics and documents?
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Post by tbp on Feb 29, 2024 13:17:31 GMT -5
tbp is for The Boston Patriot right? You a Pats fan? That's me. The tbp moniker relates more to the fact that my fandom dates back to when the AFL was in existence and the team was named the Boston Patriots. I like to think I am more of a fan of the old AFL vs any individual team. I've always had a love of the Jets as well which I guess is strange to most football fans, especially Jets fans.
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Post by tbp on Feb 29, 2024 9:05:42 GMT -5
I'm telling you guys once again but NM green chile sauce is the absolute best and you can put it on everything. You can order it here. tiofranks.com/I have a tomato garden and every fall , just before the first frost, I take the green tomatoes and use them in a recipe I have for green tomato and jalepeno relish. I have never had anything as good as this on anything I use relish on. I can make it as spicy as I want and I usually crank up the heat. Between that and the yellow mustard the ubiquitous hot dog is transformed into a meal of gourmet quality rivaling that of a pricey filet mignon.
That sauce looks great/. I also grow the NM and Anaheim peppers so I'm going to see if I can duplicate this sauce.
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Post by tbp on Feb 29, 2024 8:43:02 GMT -5
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Post by tbp on Feb 28, 2024 19:19:51 GMT -5
cholula hot sauce all day long Besides your schween, what do you put hot-sauce on? I think I've seen people put it on eggs. That is a given. Especially egg/cheese/meat on an English muffin! You will never be disappointed if you eat at a fast food joint and you have hot sauce.
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Post by tbp on Feb 28, 2024 17:16:10 GMT -5
French's yellow mustard is very underrated. cholula hot sauce all day long YES!!!!!!!!!!!!!!!!!!!!!!!!
But Franks' is not bad and Sweet Baby Ray's is a smidge behind!
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Post by tbp on Feb 28, 2024 13:58:12 GMT -5
French's yellow mustard is very underrated. GP is overrated. I guess was spoiled by the mustards I had in France. It's nothing like I remember having on my Jambon.
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Post by tbp on Feb 28, 2024 11:07:39 GMT -5
Emerill's Kicked up horseradish mustard is good but on a hot dog or sausage, it's yellow mustard for me.
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Post by tbp on Feb 28, 2024 10:16:11 GMT -5
French's yellow mustard is very underrated.
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Post by tbp on Feb 23, 2024 10:50:40 GMT -5
HFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFB!
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Post by tbp on Feb 23, 2024 10:49:37 GMT -5
Rehab still sucks but it's infinitely better than hospitalization. Good luck BX, you got this now!
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Post by tbp on Feb 22, 2024 13:37:39 GMT -5
If only all wiminz felt like that....
No guy would ever get married and suffer a miserable fate, unless of course they are morons.
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