Iron Chef WAYCT - What Are You Cooking Today

[profhanley]

. . .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 . . .

[Sage954]

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.

[Giles]

Damson jam…..

[Giles]

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......

[goosehd]

@Giles oof. 1) what happened to the jars? 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)?

[Giles]

1. I must have used them, but totally forgot
2. The jam is way off setting point, so I think I can just reheat, get to setting point and then fill the jars. I always wash my jars in hottest water poss, then put into a v hot oven to dry/sterilise.....

[Chap]

Mother Butter Chicken

[Chap]

The Big Buck. Roe deer tenderloin

[Chap]

Plum jam in the making

[Brian]

Scotch pies

And 1 lid decided to go off centre

[Giles]

I was looking for rope in the shed today, and found the jam jars. FFS

So finished the Damson jam.....