Iron Chef WAYCT - What Are You Cooking Today
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My free rice cooker bit the dust (Aroma brand), so I figured I’d splurge for a Made in Japan model. First cook is in.
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Ottolenghi’s “The Sauce” for pasta
To make it, simply layer a kilo of tomatoes in a baking dish. Then add two whole heads of garlic with just the tops cut off. Throw in a few sprigs of thyme or rosemary and 200 ml of olive oil. After 45 minutes in the oven, you have a perfect pasta sauce—without having to chop a single thing.
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. . .it may not look like much but I either caught or cultivated everything in this bowl of salmon corn chowder - - chinook salmon wrestled out of the Columbia River, tomatoes, corn, potatoes, garlic, basil from my garden . . .
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Kids keep asking for pizza. This was a 24 hour cold fermentation. Two more in the fridge ready to go. 48-72 hours seems to be best.
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Half way through making the jam, I went to the shed to fetch the jam jars, to clean and sterilise, which I 100% knew were in there. Of course they weren't. Let's see whether leaving the syrupy jam a couple of days before putting into jars works or not......
2) best of luck and do you think you will need to bring them up to full temp again for canning in a few days? Double boil (jars and jam in hot water to disinfect)?
