On Mon, 07 Jun 2010 19:27:31 -0500, Lou Decruss
> wrote:

>
>For those who were following the condiment saving thread, I started
>what's going to be a long project. I also found another good site
>saying about what I was saying but I think he's being impatient and
>doesn't have it down but it was still worth reading. There's also a
>Chicago Tribune recipe link. I'm combining everything I've read and
>we'll see what happens. It shouldn't be to hard because I actually
>know what it's supposed to taste like. These two are closer than most
>others I've read but I still think they're not quite there.
>
>http://thepauperedchef.com/2009/03/giardiniera.html
>
><http://articles.chicagotribune.com/2007-10-10/entertainment/0710080222_1_bell-peppers-giardiniera-celery>
>
>So for the first step I ran 1 pound of serranos through the slicing
>blade of the FP.
>
>I loaded them in the chute so I got mostly rings and not strips.
>
>http://i50.tinypic.com/2vuzv2v.jpg

snippage

Dang, my eyes are watering just looking at this.

I have a couple of recipes from the cookcook Street Food Chicago if
your are interested.
Looks like I need to make some also, I'm close to running out of the
hot giardiniera I have.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/31/10