Comments on: How To Revive the Heat in Your…Kitchen http://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/ - recipes, restaurants, food travel and everything edible Fri, 24 May 2013 17:07:27 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: ericahttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-74861 erica Tue, 04 Oct 2011 18:12:38 +0000 http://www.endlesssimmer.com/?p=7371#comment-74861 ps – i believe for fridge pickles just pouring boiling water on your equipment is sufficient. i did this with a batch of homemade cider last month and there was no wild yeast contamination, so i’m inclined to believe it did the job.

]]> By: ericahttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-74860 erica Tue, 04 Oct 2011 18:09:20 +0000 http://www.endlesssimmer.com/?p=7371#comment-74860 ok, if it has oil/butter in it it’s not safe to can in a hot water bath. however, sounds like you have enough salt and vinegar in there for it to last at least a couple months in the fridge (if not longer) despite not sterilizing the jar first. i agree with other commenters… just smell it. i just finished up a jar of fermented black bean paste that has honestly been open in my fridge for probably five years. i’m not dead yet! (i recently discovered 101 uses for that stuff, gotta go get more.)

when i have a bunch of chiles i can’t use i just pickle them (hot water bath canning) in equal parts water and vinegar, then add about a tbspn salt for every three cups of liquid. that’s just how i like it :) i finally just used the last two jalapenos out of last year’s jar, and i threw about 1/4 cup of the jalapeno infused pickle juice into a batch of salsa verde on sunday. BOOM! that’s how you use your leftovers :)

]]> By: Ginger Loving Care | Endless Simmer - A Food Bloghttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-53926 Ginger Loving Care | Endless Simmer - A Food Blog Tue, 06 Oct 2009 13:44:20 +0000 http://www.endlesssimmer.com/?p=7371#comment-53926 [...] and tossed in flat-leaf parsley and the young ginger, cut into matchsticks. This was served with my soy-serrano sauce. Share and [...]

]]> By: Maidshttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-53194 Maids Fri, 04 Sep 2009 01:38:53 +0000 http://www.endlesssimmer.com/?p=7371#comment-53194 Gansie,
I think you should go ahead and tag this post “Science Class” given the comments….

]]> By: Jebhttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-53188 Jeb Thu, 03 Sep 2009 18:43:00 +0000 http://www.endlesssimmer.com/?p=7371#comment-53188 Ok so I had to look up what “botulism” was…scary stuff but only 110 cases a year in the US.

]]> By: Nee Neehttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-53157 Nee Nee Wed, 02 Sep 2009 19:04:22 +0000 http://www.endlesssimmer.com/?p=7371#comment-53157 Gansie – I think as long as you keep everything refrigerated and don’t accidentally drop a piece of raw meat in there, you should be fine. The smell test will tell you everything. If you try to seal your jar by canning it, then you can not guarantee that the acid level of the reused juice is high enough to prevent botulism. Otherwise, keep it cold and throw it away if it starts smelling or tastes funky.

]]> By: Yvohttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-53156 Yvo Wed, 02 Sep 2009 19:01:05 +0000 http://www.endlesssimmer.com/?p=7371#comment-53156 When you figure out the magic cure to make you stop ignoring leftovers, let me know so I can perform it on BF. Although I must say a year of living apart and being without my homecooking has made him willing – almost desperate – for any way to eat my cooking :)

]]> By: gansiehttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-53153 gansie Wed, 02 Sep 2009 18:18:41 +0000 http://www.endlesssimmer.com/?p=7371#comment-53153 the only thing im nervous about is the lack of sterilization.
i wont get sick, right?
how long can i keep this going?

]]> By: Jebhttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-53140 Jeb Wed, 02 Sep 2009 15:22:24 +0000 http://www.endlesssimmer.com/?p=7371#comment-53140 Gansie- We did this with Pickles. We had TONS of cucumbers growing in our garden and couldn’t eat them fast enough. So we cut them up and stuck them in our pickle jar that already had the salty liquid. We’ve also created our own picked cucumbers which were spicier and sweeter.

]]> By: chrishttp://www.endlesssimmer.com/2009/09/02/how-to-revive-the-heat-in-your-kitchen/comment-page-1/#comment-53137 chris Wed, 02 Sep 2009 13:49:04 +0000 http://www.endlesssimmer.com/?p=7371#comment-53137 Chiles last for a long time in the freezer. I bought one of those huge packages of finger chilies at BestWay and have been using them for a while. Its not the best solution if you are going to use them whole since they get a bit mushy, but if you are going to chop them up, they work great!

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