General kitchen advice

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"


When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.


Cook safely

If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.
Don't put oven gloves or tea towels down on the cooker after you've used them.













Sweet Fig Pickles Recipe
Sweet Fig Pickles Category Cheese Recipes 
Views 155 
Ratings 0 
Ingredients And Procedures

4 qt Firm, ripe figs (about 30)

5 c Sugar; divided

2 qt Water

2 Sticks cinnamon

1 tb Whole allspice

1 tb Whole cloves

3 c Vinegar

Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear. Cover and let stand 12-24 hours in a cool place. Remove spice bag. Bring to simmer; pack hot into hot jars, leaving 1/4" head space. Remove air bubbles. Adjust caps. Process pints and wuarts 15 minutes in boiling water bath. Yield: about 8 pints Posted by DELLA MASIA, Prodigy ID# TXBG93A.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: