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Wasabi, The Green Taste You Crave (Or You Should)

Wasabia japonica is an amazing root. I have no clue how the Japanese figured out you could actually eat the stuff. I suppose some starving peasant was digging around looking for something, anything, edible, and wasabi was what he brought home to the wife. No word on whether he recovered fully from the beating, but […]

French Ban Ketchup? This Means War! Again…

This entry is part of a series, Follies 2011»

A disturbing new trend in Europe these days; specifically, in French school cafeterias. Ketchup has been banned from the kitchen and tables there! And this is a direct slap at the condiment that Americans use the most. Never mind that ketchup was invented in the […]

Saint Basil’s Green; It’s Not Just for Breakfast Anymore

This entry is part of a series, Pepper Jelly Chronicles»

One more pepper jelly and then we’re done (for a while, at least). Today I made jalapeño jelly, using a dozen fresh chiles and two medium green bell peppers. Nothing much special, although I added one interesting ingredient: Fresh basil from the garden.

I decided […]

Peaches O’ Eight Jam, the Perfect Pirate Toast Topping

This entry is part of a series, Pepper Jelly Chronicles»

Late-season peaches are nicely priced at the grocers this time of year, and there are so many varieties! White-flesh or standard, large or small, red or cream colored, they’re a nice addition to the table this time of year. It’s also time to start […]

A Jam That’s Just Plum Good…

This entry is part of a series, Pepper Jelly Chronicles»

Lots of great-looking fruit in the produce section these days. Apricots have come and gone, but plums and plumcots (and their more exotic cousins) are abundant and rather nicely priced. Since I know some of the Clan enjoy plum flavor a lot, I decided […]

Not Your Momma’s Marmalade

This entry is part of a series, Pepper Jelly Chronicles»

Now that I’ve learned how to make marmalade, it’s time to get serious. Habañero chiles are still running less than ten cents apiece around here, so I grabbed a dozen or so when I bought the citrus for my next evil experiment batch of […]

How to Push Prickly Pear Jelly Over the Top With Serrano Chiles

This entry is part of a series, Pepper Jelly Chronicles»

With an ongoing surfeit of prickly pear juice (and more fruit inbound this weekend, I hear), I decided to try some variations using the deadly-purple liquid. Over the past few days I’ve taken a bunch of ripe Serrano chiles from the bushes in the […]

Charred Pineapple, Habañeros and Bourbon, a Great Jam Combo

This entry is part of a series, Pepper Jelly Chronicles»

Pepper Jelly Madness continues with an experiment that worked out very well, in my not so humble opinion…

A flavor combination that works at many levels involves pineapple that’s been grilled, paired with chile heat. When you add the smoky, vanilla-and-oak essence of a good […]