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Thread: The Cooking Thread

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    Senior Member Jeterpool's Avatar
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    The Cooking Thread

    OK, went looking for a relevant thread and couldn't spot one and I need some help.

    I had my first attempt at the weekend at a chilli tomato chutney and it turned out well. Except we bought some jars and we followed what we thought was the process for sealing them but they don't appear to be air tight.

    Can anyone provide me advice on:

    - Where to buy decent jars for long term storage of chutney/preserves

    - The process you've used for sealing said jars.

    Any tips are appreciated.
    Quote Originally Posted by Grimario View Post
    Great. He's gone from Liaoning Whowin to Newcastle Wholose.
    The Championship Chronicles - The Jetstream's review of the 2007/08 season. www.newcastlefootball.net/chronicles

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    Senior Member Bon's Avatar
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    Quote Originally Posted by Jeterpool View Post
    OK, went looking for a relevant thread and couldn't spot one and I need some help.

    I had my first attempt at the weekend at a chilli tomato chutney and it turned out well. Except we bought some jars and we followed what we thought was the process for sealing them but they don't appear to be air tight.

    Can anyone provide me advice on:

    - Where to buy decent jars for long term storage of chutney/preserves

    - The process you've used for sealing said jars.

    Any tips are appreciated.
    Great post and thread..
    I've been wondering the same actually, except I've been looking in to making some chili oil and wondering about the container/jar/bottle..
    I've been growing chilis on the balcony (yellow bhut jolokia - ghost chilis, chocolate habaneros and trinidad 7 pod pink) and am trying to work out what to do with the insanely hot bastards..

    I'm afraid I can't help you Jeterpool, but am looking forward to hearing what anyone else can come up with.. haha

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    will get my wife to respond tonight.

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    Senior Member Jeterpool's Avatar
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    Cheers belchardo.
    Quote Originally Posted by Grimario View Post
    Great. He's gone from Liaoning Whowin to Newcastle Wholose.
    The Championship Chronicles - The Jetstream's review of the 2007/08 season. www.newcastlefootball.net/chronicles

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    Thought I had got the last BBQ days out of the season a few weekends ago but we've got another pair of 30ish days coming over the weekend, so going to get out there and cook some stuff on the weekend.

    Recent blokey bbq pics...





    The last one is a side of lamb, marinated in a whole bunch of greek herbs and spices. Was amazing.

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    Quote Originally Posted by Jeterpool View Post
    OK, went looking for a relevant thread and couldn't spot one and I need some help.

    I had my first attempt at the weekend at a chilli tomato chutney and it turned out well. Except we bought some jars and we followed what we thought was the process for sealing them but they don't appear to be air tight.

    Can anyone provide me advice on:

    - Where to buy decent jars for long term storage of chutney/preserves

    - The process you've used for sealing said jars.

    Any tips are appreciated.
    Mrs Grim made a bunch of jams when we were still in Maitland, didn't have much luck buying jars. Found some in shops, were either overpriced or shit quality that didn't seal well at all. She ended up buying a bulk box of 48 from somewhere online... will check when she gets home. And will ask about sealing as well... from memory it involved the oven, lots of sterilised trays and boiling water or something.

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    Quote Originally Posted by Grimario View Post
    Thought I had got the last BBQ days out of the season a few weekends ago but we've got another pair of 30ish days coming over the weekend, so going to get out there and cook some stuff on the weekend.

    Recent blokey bbq pics...





    The last one is a side of lamb, marinated in a whole bunch of greek herbs and spices. Was amazing.
    "blokey"? pretty sure I see tofu on there.

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    Quote Originally Posted by Grimario View Post
    And will ask about sealing as well... from memory it involved the oven, lots of sterilised trays and boiling water or something.
    yes, this is what my wife does. and she just uses jars/bottles from things we've bought (like empty jam jars)

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    Senior Member Jeterpool's Avatar
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    Quote Originally Posted by Grimario View Post
    Mrs Grim made a bunch of jams when we were still in Maitland, didn't have much luck buying jars. Found some in shops, were either overpriced or shit quality that didn't seal well at all. She ended up buying a bulk box of 48 from somewhere online... will check when she gets home. And will ask about sealing as well... from memory it involved the oven, lots of sterilised trays and boiling water or something.
    Quote Originally Posted by belchardo View Post
    yes, this is what my wife does. and she just uses jars/bottles from things we've bought (like empty jam jars)
    Sounds good gents, thanks.

    The recycling of bottles is the route I'm thinking of going down because I'm not sure where to get them from.
    Quote Originally Posted by Grimario View Post
    Great. He's gone from Liaoning Whowin to Newcastle Wholose.
    The Championship Chronicles - The Jetstream's review of the 2007/08 season. www.newcastlefootball.net/chronicles

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    Quote Originally Posted by belchardo View Post
    "blokey"? pretty sure I see tofu on there.
    Haloumi. Tofu isn't allowed on the property.

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    Quote Originally Posted by belchardo View Post
    yes, this is what my wife does. and she just uses jars/bottles from things we've bought (like empty jam jars)
    Yeah, first few batches that's what we did as well... but we had 3 orange trees so there were a few batches of marmalade that we just didn't have enough jars for.

    Having uniformly shaped jars helped as well.

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    Quote Originally Posted by Grimario View Post
    Haloumi. Tofu isn't allowed on the property.
    Freaking LOVE haloumi. Squeaky cheese is the best!!
    OK

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    Senior Member Jeterpool's Avatar
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    Grim & belchardo - please ask if there are any tricks they use for removing air that might get caught in the mixture while pouring/spooning it into the jar.
    Quote Originally Posted by Grimario View Post
    Great. He's gone from Liaoning Whowin to Newcastle Wholose.
    The Championship Chronicles - The Jetstream's review of the 2007/08 season. www.newcastlefootball.net/chronicles

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    If yall are keen on cooking, watch Jon Favreau's movie Chef. It was great for a watch and got your mouth watering. After I watched it, I made Cubanos and they were amazingly delicious.

    A couple of weeks back I made chimicurri to put on meat, and it was unreal. Delicious stuff. I probably made it a little too oily though, so next time I make it I'll attempt to thicken it up a bit. But I'll definitely be making it again in the future, it could go on any meat and be good I reckon. I'm led to believe Argentineans don't eat meat without it
    OK

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    infant member plague's Avatar
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    Ok, before this thread gets too serious, (great thread by the way Jeterpool) anyone that starts a sentence with "what I liked about the dish was......".

    Cooking shows have turned a whole heap of assholes loose onto our society.
    **** those people.

    Also: Haloumi is the business. Well in sir.
    Last edited by plague; 24-03-2015 at 03:52 PM.

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    If you mention mouth feel, I will also go plague upon you.


    Mrs Grim has recently been diagnosed as gluten intolerant. Gluten free pasta is ****ing atrocious. Thinking about making a spag bol with spaghetti squash instead.

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    Quote Originally Posted by Grimario View Post
    Mrs Grim has recently been diagnosed as gluten intolerant.
    Who exactly diagnoses these things? Is it even legit?

    Give cauliflower rice a go some time. A decent alternative to pasta/rice and it gives you an excuse to tick off one of the veges you should have consumed that day. Put a bit of garlic, a bit of soy sauce, in it and you'll never know what it's made out of - just that it has a good texture and compliments pretty much every sauce-y dish really well.
    OK

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    Quote Originally Posted by pv4 View Post
    Who exactly diagnoses these things? Is it even legit?

    Give cauliflower rice a go some time. A decent alternative to pasta/rice and it gives you an excuse to tick off one of the veges you should have consumed that day. Put a bit of garlic, a bit of soy sauce, in it and you'll never know what it's made out of - just that it has a good texture and compliments pretty much every sauce-y dish really well.
    She'd been unwell for a few months, crazy headaches, horrible nights sleep plus bunch of GI drama. Did a whole bunch of tests and it was eventually diagnosed by doctor telling her to cut out gluten and see how she reacted. Cleared up within a week. Then to be an idiot and tempt fate, she ate bread and spent 2 days exploding from both ends. Process of elimination, it would seem.

    It sucks for Mrs Grim being a pastry chef and all... means I get all this shit to myself when she makes it.




    Does mean I get all of the lasagne as well.



    I do love my garlic/soy stir fries... snow peas are the bomb. Will check out your cauliflower rice suggestion, a good alternative to the usual hokkein noodles that the wife can no longer eat.


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    Cauliflower rice would go unreal on that stir fry. Just food-processer a heap of cauliflower, put a bit of oil in your pan, a bit of minced garlic, chuck the cauliflower in and continually toss till it gets golden-ish. Add garlic as needed. Chuck some salt and pepper in for the kick. Soy sauce goes good too, or more garlic. Give it a few goes and see how you best like it. Simple and easy.
    OK

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    Quote Originally Posted by pv4 View Post
    Freaking LOVE haloumi. Squeaky cheese is the best!!
    absolutely HATE haloumi. Squeaky cheese is the worst.

    Goats cheese is the best.

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