Or just dill pickles. For the time, money and energy involved, Claussens are just as good.
Did you cook the berries or just crush them? I made strawberry freezer jam with frozen strawberries and it was marvelous. Strawberries lose a lot of flavor in cooking
I’ll be friends with you, kayaker! You can give me all the skins!
The dogs are looking concerned. 
Yes, I used to be a pastry chef and I can tell the difference between the two easily. Haven’t you ever smelled them side by side?
I’m not surprised that vanillin won, because that’s what a lot of people grew up with. Oddly enough, vanillin is a small component of vanilla beans. Vanillin is one of 200-250 other chemicals in vanilla extracted from the plant, per the internet. I really don’t like it. I couldn’t tell you if it’s because most artificial vanilla is made synthetically. All I know is that a bottle of artificial vanilla extract is very different from true vanilla.
I’m not wild about artificial maple flavor, either.
Many recipes call for adding vanilla at the end of boiling, like pudding. Cakes don’t boil in the oven. They set long before they get that hot.
The thing is, most white and yellow cake mixes use a lot more “vanilla” flavor than a homemade one calls for. I find it to be too much for my tastes, at least.
My mother in law used to do that and it was delicious! Not sure if it would work with marmalade, but you’ve convinced me that I should do a little research and see if there is some way to make a freezable lime preserve.
Beans don’t burn on the grill.
My mother used to make strawberry freezer jam, and I agree: it is much better than store-bought.
There’s a spot in my heart for mayonnaise. I taught my kids about emulsions with mayonnaise. For a quick sandwich at lunch, Duke’s is great. But any time I need a mayonnaise with dinner, I make it from scratch. Mmmmm, Moules Frites!!
Besides the traditional oven roasted turkey, we’ve done turkeys on the Weber, deep fried, smoked, and injected. They all tasted like turkey. The Weber and the smoked just had a smokey taste that isn’t my cup of tea. But every year, my husband wants to try something different with the turkey. I always say - No. It’s more trouble than it’s worth. No matter what, it will still taste like turkey! Not that there’s anything wrong with that. I love turkey, but with everything else that is required for hosting the Thanksgiving meal, I don’t need to monkey around with something that really doesn’t make a difference. The oven will do just fine.
I made a batch of yogurt, which turned out well.
Tried two more times, and it didn’t turn out as well.
Considering I can buy a kilo of plain yogurt for less than 3 bucks, the time and money is not worth it.
Funny, because that’s one thing I almost always make from scratch. I don’t use it a lot, so if I buy a jar from the grocery store it just takes up room in the fridge. But, I’ve always got eggs, vegetable oil, and lemon juice hanging around, so when I do need mayonnaise I just whip up a batch. It helps that I’ve got a stick blender; it makes it that much easier.
It’s something that will always make me yell at the TV screen if we’re watching Top Chef and someone gets pissed that they forgot to buy mayo at the store. You’re a TOP. CHEF. You should be able to make mayonnaise in your sleep with one hand tied behind your back. I can make it, and I don’t even like the stuff very much.
I make my own yogurt because the plastic waste generated by buying the stuff in plastic containers pains me. Of course, buying milk in cartons isn’t much better - so I start with powdered milk that I buy in ginormous bags from Costco. It cuts back on the waste my yogurt consumption generates by so much that it is worth it to me. The yogurt isn’t as good, though.
IIRC, just crush them. Whatever the SureJell package says. I remembering being surprised that the instructions then said “leave at room temp for 24 hours before putting in fridge / freezer”.
Not lime, but this might help get you started:
The Easiest Orange Marmalade Freezer Jam (pinkpistachio.com)
I personally don’t eat a lot of jam / jelly, like ever; only on the occasion when housemate makes biscuits or cornbread. When I made the strawberry jam, I hardly got any of it. My daughter bought us a jar of peach jam at the farmer’s market; I saw that it was half empty (a few days after we got back) and the next day, when we had some cornbread, I wanted it… but a certain spouse (or maybe son?) had made it all go away. I didn’t even get a taste of it. Boo.
A lot of people make homemade yogurt in the Instant Pot. I have not tried this (since I personally dislike most yogurt), but it might save some effort.
The rare occasion where I eat yogurt, I just buy the single-serve containers. It’s more wasteful than a larger container (or homemade) but if I did anything else, there’d be far more food waste etc. so it’s a better choice, for me.
If I could be assured of having something come out like the more premium brands (Liberte, I’m looking at YOU!) I might give it a try.
I make yogurt at home because I prefer the taste. Or rather my wife prefers it.
It also enables me to buy milk from the local dairy farm in 64 oz glass bottles and use it up, rather than tossing half or more of it away.
Thank you! That looks highly adaptable to our profusion of limes.
The Cordon Rose cheesecake is amazing! I had a spiritual moment the first time I tasted it.
This is bringing up a lot of food memories for me. I can’t do any cooking right now, but some day I will be using my large collection of cookbooks a lot more.
The main thing I’ve made that I probably won’t make again is a chicken lasagna. It was really good, but a lot of work, and I didn’t even make fresh noodles. racer72, I would eat the heck out of your lasagna! Another thing I probably won’t try to make again is sweet bread wreaths. I went through a phase of making those when I was younger, but I’ve never been able to roll out bread dough thin enough. And limoncello. It was good, but probably not worth it.
I have made baklava, and the hardest part for me is getting the syrup to the right consistency. The other parts are time-consuming but not difficult. This reminds me that I need to eat more baklava. Some day I hope to make a coconut filled baklava from a little Egyptian cookbook.
I have a recipe for an amazing pumpkin spice bundt cake, but unfortunately it uses pumpkin pudding mix, which isn’t easy to find. It’s even better than John Thorne’s chocolate cake, which is a very good way to improve a mix cake.
I made a homemade dill mayonnaise to use on salmon. My son had it when he was 5 and still talks about how good my “white sauce” was. It’s not that I would never make it again, I just haven’t. Maybe I should.