Author Topic: Help from jam makers please!  (Read 37029 times)

Online achookwoman

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Re: Help from jam makers please!
« Reply #75 on: November 30, 2009, 05:47:14 am »

Brazen I really admire jou .   You will have a go at anything.  I think your enthusiasm causes the " over flows ".   I have taken note and I use  a jam funnel to put both dry and liquid ingredients , through the lid into the bowl.   Saves a lot of spills. 

Offline brazen20au

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Re: Help from jam makers please!
« Reply #76 on: November 30, 2009, 06:56:14 am »
yes, i am enthusiastic LOL very, especially at trying to put more in it lol ;)
Karen in Canberra :)
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Offline judydawn

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Re: Help from jam makers please!
« Reply #77 on: November 30, 2009, 08:55:08 am »
I could use one of those funnels myself chookie - must get one.   A great idea.
Judy from North Haven, South Australia

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Offline andiesenji

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Re: Help from jam makers please!
« Reply #78 on: November 30, 2009, 05:13:31 pm »
Does the eggplant taste nice - even though not like eggplant?  I made an eggplant and cheese sauce last night to go with a middle-eastern lamb dish.

I tastes lovely.  If you do not tell people they are eating eggplant, they will never have a clue!   I grow the white, golden and green varieties and used those in  one batch.  In another batch I used the Japanese variety and the result was a lovely lavender color. 
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Offline Thermomixer

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Re: Help from jam makers please!
« Reply #79 on: December 01, 2009, 12:42:56 am »
When it is steamed it changes the flavour too, so nobody knows if it has no skin on it.  The eggplant sauce with cheese that we had with lamb last night was great and MrsT would have no idea, except that she finally remembered seeing me roast and peel the eggplants on Sunday.

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