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Dried chipotles - hel-l-lp
How do I use them? Assuming I will buy a package of whole chipotles,
how do I prepare it? I want it chopped or ground -- do I soak the chipotle in something before chopping? Chop with a knife or small chopper device? I may just wind up using canned in adobo. Or Penzey's ground. Thanks for help. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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Dried chipotles - hel-l-lp
depends on what you are making I suppose. Probably reconstitiute in a
little hot stock then chop with a knife Steve Melba's Jammin' wrote: > How do I use them? Assuming I will buy a package of whole chipotles, > how do I prepare it? > > I want it chopped or ground -- do I soak the chipotle in something > before chopping? > > Chop with a knife or small chopper device? > > I may just wind up using canned in adobo. Or Penzey's ground. > > Thanks for help. > |
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Dried chipotles - hel-l-lp
Melba's Jammin' wrote: > > How do I use them? Assuming I will buy a package of whole chipotles, > how do I prepare it? > > I want it chopped or ground -- do I soak the chipotle in something > before chopping? > > Chop with a knife or small chopper device? > > I may just wind up using canned in adobo. Or Penzey's ground. > > Thanks for help. > Reconstituted in hot water and then run through a food mill works nicely if you want seed and skin free pepper pulp paste. Certainly don't reconstitute if you want to grind them, and in that case be sure to use a dedicated "coffee" grinder for peppers (easy since they're cheap). |
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Dried chipotles - hel-l-lp
"Melba's Jammin'" > wrote in message ... > How do I use them? Assuming I will buy a package of whole chipotles, > how do I prepare it? > > I want it chopped or ground -- do I soak the chipotle in something > before chopping? > > Chop with a knife or small chopper device? > > I may just wind up using canned in adobo. Or Penzey's ground. > > Thanks for help. > > -- > -Barb, Mother Superior, HOSSSPoJ In Mexico/Mexican cooking most dried chilies split to remove the stem & seeds then they are reconstituted in boiling hot water for a period of time, Once reconstituted they are made into a "sauce or paste" using the water & the chilies by putting them into a blender. No decent Mexican kitchen is complete without an Osterizer Blender. Careful though - hot water & blenders are an explosive combination. Hope this helps. BTW - dried chilies & the method above = Enchilada sauce. Dimitri |
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Dried chipotles - hel-l-lp
"Melba's Jammin'" > wrote:
> > How do I use them? Assuming I will buy a package of whole chipotles, > how do I prepare it? > > I want it chopped or ground -- do I soak the chipotle in something > before chopping? > > Chop with a knife or small chopper device? > > I may just wind up using canned in adobo. Or Penzey's ground. > > Thanks for help. > > Depends how you will use chipotles/smoked jalopenos... be careful... they can be extremely hot, least those I got from Penzys are. They add a particular smokey flavor but also add fairly intense heat so don't just toss one into a small pot of chili. For my taste one medium sized pepper is plenty for a six quart pot of chili... I split it to remove the seeds but I leave it whole so I can taste and pull it out if it gets too hot, and I usually add half the pepper to start. The powdered is hotter as it contains the seeds and membranes and you can't remove any so be extra cautious, you can and should remove the seeds from whole chipotles. Canned chipotles is an entirely different product, not nearly so hot, in fact some are not hot at all, it's made with a much milder pepper, really just adds smokiness and the flavor of the adobo sauce. |
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Dried chipotles - hel-l-lp
In article >,
"brooklyn1" > wrote: > can and should remove the seeds from whole chipotles. Canned chipotles is > an entirely different product, not nearly so hot, in fact some are not hot > at all, it's made with a much milder pepper, really just adds smokiness and > the flavor of the adobo sauce. Thanks, Sheldon. I've never run across a mild one canned in adobo sauce. These are going into Cherry Chipotle relish. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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Dried chipotles - hel-l-lp
In article >,
Steve Y > wrote: > depends on what you are making I suppose. Probably reconstitiute in a > little hot stock then chop with a knife > > Steve > > Melba's Jammin' wrote: > > How do I use them? Assuming I will buy a package of whole chipotles, > > how do I prepare it? > > > > I want it chopped or ground -- do I soak the chipotle in something > > before chopping? > > > > Chop with a knife or small chopper device? > > > > I may just wind up using canned in adobo. Or Penzey's ground. > > > > Thanks for help. > > Thanks. They'll be used in a Cherry Chipotle relish. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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Dried chipotles - hel-l-lp
Do you have a recipe ? Might still be able to get some cherries.
Melba's Jammin' wrote: > > Thanks. They'll be used in a Cherry Chipotle relish. > |
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Dried chipotles - hel-l-lp
Melba's Jammin' > wrote:
> They'll be used in a Cherry Chipotle relish. At <http://www.theatlantic.com/issues/96oct/salsa/salsa.htm>, there is a description of various salsa-making methods employed by Rick Bayless. One of the recipes is for tomato-chipotle salsa made with dried chipotles. The stems are snapped and the chipotles are heated on each side for a few seconds on a dry griddle over medium heat, then pressed with a metal spatula until they crackle and you can just smell them. Then they are trasferred to a bowl, covered with hot water and soaked for twenty minutes and stirred often. Then they are drained and pulsed in a food processor with the other ingredients. Zarela Martínez, in her recipe for salsa de barbacoa con chile colorado (in _Food from My Heart_), just covers the chipotles with boiling water and lets them soak until softened, about 10 minutes. Bubba |
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Dried chipotles - hel-l-lp
In article >,
Steve Y > wrote: > Do you have a recipe ? Might still be able to get some cherries. > > Melba's Jammin' wrote: > > > > > Thanks. They'll be used in a Cherry Chipotle relish. > > I have several recipes. This one is the easiest: Cherry Chipotle Relish Recipe By: Barb Schaller 6-05 Yield: ~1 cup 2 teaspoons olive oil 1/2 small onion finely minced (maybe 1/4 cup) 1 garlic clove finely minced 2 chipotle peppers in adobo sauce finely chopped 1 cup M.A. Gedney Cherry Preserves <cough> 1 tablespoon adobo sauce 1 tablespoon cider vinegar Heat the oil in a small saucepan and cook the onion and garlic in it for a few minutes. Add remaining ingredients, bring to a boil, then reduce heat and simmer for about 5 minutes. Cool before serving with roast meat or with a sandwich. Makes about one cup. Refrigerate leftovers. It packs a sneaky bite. And this is the one I reverse-engineered so it would be eligible for competition. It won first place. Cherry Chipotle Relish Recipe By: Barb Schaller - August, 2006 Yield: 6-8 half pint jars 64 ounces frozen sweet cherries 1 can chipotle peppers in adobo sauce (La Costeña 7 oz) 1 1/2 cups cider vinegar 1/4 cup fresh lime juice 2 cups sugar 1 1/2 cups chopped onion 3 cloves garlic, minced Slightly thaw the cherries then slice them (thickest slice) in food processor. Drain, reserving juice. Chop the canned chipotles (with sauce) in food processor. Combine all in a heavy kettle, bring to boil, then reduce heat and simmer for about 30-40 minutes to thicken. Pour into 6-8 prepared half pint jars. Process in a boiling water bath for 15 minutes. Notes: First Place, Minnesota State Fair, 2006.Suggestions: Start with only half the amount of chipotles. I don't know if they vary in heat from can to can but when I made this after the Fair, half a can was quite sufficient. Re the reserved cherry juice: Make some jelly. And if I'd had sour cherries, I would have used those instead of the sweet cherries. This rocks with grilled pork or chicken. Barb Schaller September 15, 2006 If you liquefy this and maybe add some more vinegar, it's a good mop for grilled meat, too. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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Dried chipotles - hel-l-lp
Melba's Jammin' wrote:
<snip easiest recipe> > Cherry Chipotle Relish > > Recipe By: Barb Schaller - August, 2006 > > Yield: 6-8 half pint jars > > 64 ounces frozen sweet cherries Barb, I'm guessing that fresh bings could be used??? <snip remainder of recipe> TammyM |
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Dried chipotles - hel-l-lp
Melba's Jammin' wrote:
> In article >, > Steve Y > wrote: > >> Do you have a recipe ? Might still be able to get some cherries. >> >> Melba's Jammin' wrote: >> >>> Thanks. They'll be used in a Cherry Chipotle relish. >>> > I have several recipes. > > This one is the easiest: > > > Cherry Chipotle Relish > > Recipe By: Barb Schaller 6-05 > > Yield: ~1 cup > > 2 teaspoons olive oil > 1/2 small onion finely minced (maybe 1/4 cup) > 1 garlic clove finely minced > 2 chipotle peppers in adobo sauce finely chopped > 1 cup M.A. Gedney Cherry Preserves <cough> > 1 tablespoon adobo sauce > 1 tablespoon cider vinegar > > Heat the oil in a small saucepan and cook the onion and garlic in it for > a few minutes. Add remaining ingredients, bring to a boil, then reduce > heat and simmer for about 5 minutes. Cool before serving with roast > meat or with a sandwich. Makes about one cup. Refrigerate leftovers. > It packs a sneaky bite. > > And this is the one I reverse-engineered so it would be eligible for > competition. It won first place. > > > Cherry Chipotle Relish > > Recipe By: Barb Schaller - August, 2006 > > Yield: 6-8 half pint jars > > 64 ounces frozen sweet cherries > 1 can chipotle peppers in adobo sauce (La Costeña 7 oz) > 1 1/2 cups cider vinegar > 1/4 cup fresh lime juice > 2 cups sugar > 1 1/2 cups chopped onion > 3 cloves garlic, minced > > Slightly thaw the cherries then slice them (thickest slice) in food > processor. > > Drain, reserving juice. Chop the canned chipotles (with sauce) in food > processor. > > Combine all in a heavy kettle, bring to boil, then reduce heat and > simmer for about 30-40 minutes to thicken. > > Pour into 6-8 prepared half pint jars. Process in a boiling water bath > for 15 minutes. > > Notes: First Place, Minnesota State Fair, 2006.Suggestions: Start > with only half the amount of chipotles. I don't know if they vary in > heat from can to can but when I made this after the Fair, half a can was > quite sufficient. > > Re the reserved cherry juice: Make some jelly. And if I'd had sour > cherries, I would have used those instead of the sweet cherries. > This rocks with grilled pork or chicken. > > Barb Schaller > September 15, 2006 > > If you liquefy this and maybe add some more vinegar, it's a good mop for > grilled meat, too. Hmmm. I seem to be missing an essential ingredient--and it seems like heresy to sub some other brand! -- Jean B. |
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Dried chipotles - hel-l-lp
Any dried chilis (smoked or not) can be de-stemmed, rinsed
to remove the seeds, then put in a blender with a small amount of water to form a sort of slurry. Optionally, this can then be seived but I never do. IMO they grind less easily after long soaking. I'm not sure if an enchilada sauce made entirely from chipotles would be unbearably hot or not, but there is some chance it would be. Steve |
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Dried chipotles - hel-l-lp
In article >,
"Jean B." > wrote: > Melba's Jammin' wrote: > > In article >, > > Steve Y > wrote: > > > >> Do you have a recipe ? Might still be able to get some cherries. > >> > >> Melba's Jammin' wrote: (snips in the recipe) > > Cherry Chipotle Relish > > > > Recipe By: Barb Schaller 6-05 > > 1 cup M.A. Gedney Cherry Preserves <cough> > > Heat the oil in a small saucepan and cook the onion and garlic in it for > > a few minutes. Add remaining ingredients, bring to a boil, then reduce > > heat and simmer for about 5 minutes. Cool before serving with roast > > meat or with a sandwich. Makes about one cup. Refrigerate leftovers. > > It packs a sneaky bite. (snip) > Hmmm. I seem to be missing an essential ingredient--and it seems > like heresy to sub some other brand! :-) It's available online from mybrandsinc.com, I believe. I'm not wild about what I made last night (the second recipe) ‹ something's missing and I'm not sure what it is. Might be a titch of salt, although the texture and consistency isn't what I would like it to be, in spite of my screwing around with trying to get it right. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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Dried chipotles - hel-l-lp
In article >,
TammyM > wrote: > Melba's Jammin' wrote: > <snip easiest recipe> > > > Cherry Chipotle Relish > > > > Recipe By: Barb Schaller - August, 2006 > > > > Yield: 6-8 half pint jars > > > > 64 ounces frozen sweet cherries > > Barb, I'm guessing that fresh bings could be used??? > > <snip remainder of recipe> > > TammyM I think so, too. I'm too freakin' lazy to pit 2 quarts of them, though. I've no cherry pitter. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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Dried chipotles - hel-l-lp
Melba's Jammin' wrote:
> :-) It's available online from mybrandsinc.com, I believe. > I'm not wild about what I made last night (the second recipe) ‹ > something's missing and I'm not sure what it is. Might be a titch of > salt, although the texture and consistency isn't what I would like it to > be, in spite of my screwing around with trying to get it right. > Is there a way to continue tweaking it? Or is it beyond that point and fini? |
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Dried chipotles - hel-l-lp
Melba's Jammin' wrote:
> In article >, > "Jean B." > wrote: > >> Melba's Jammin' wrote: >>> In article >, >>> Steve Y > wrote: >>> >>>> Do you have a recipe ? Might still be able to get some cherries. >>>> >>>> Melba's Jammin' wrote: > (snips in the recipe) >>> Cherry Chipotle Relish >>> >>> Recipe By: Barb Schaller 6-05 > >>> 1 cup M.A. Gedney Cherry Preserves <cough> > >>> Heat the oil in a small saucepan and cook the onion and garlic in it for >>> a few minutes. Add remaining ingredients, bring to a boil, then reduce >>> heat and simmer for about 5 minutes. Cool before serving with roast >>> meat or with a sandwich. Makes about one cup. Refrigerate leftovers. >>> It packs a sneaky bite. > (snip) >> Hmmm. I seem to be missing an essential ingredient--and it seems >> like heresy to sub some other brand! > > :-) It's available online from mybrandsinc.com, I believe. > I'm not wild about what I made last night (the second recipe) ‹ > something's missing and I'm not sure what it is. Might be a titch of > salt, although the texture and consistency isn't what I would like it to > be, in spite of my screwing around with trying to get it right. > Sorry. Is the product (Gedney's, I assume) to your liking? -- Jean B. |
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Dried chipotles - hel-l-lp
In article >,
Melba's Jammin' > wrote: > In article >, > "Jean B." > wrote: > > > Melba's Jammin' wrote: > > > In article >, > > > Steve Y > wrote: > > > > > >> Do you have a recipe ? Might still be able to get some cherries. > > >> > > >> Melba's Jammin' wrote: > (snips in the recipe) > > > Cherry Chipotle Relish > > > > > > Recipe By: Barb Schaller 6-05 > > > > 1 cup M.A. Gedney Cherry Preserves <cough> > > > > Heat the oil in a small saucepan and cook the onion and garlic in it for > > > a few minutes. Add remaining ingredients, bring to a boil, then reduce > > > heat and simmer for about 5 minutes. Cool before serving with roast > > > meat or with a sandwich. Makes about one cup. Refrigerate leftovers. > > > It packs a sneaky bite. > (snip) > > Hmmm. I seem to be missing an essential ingredient--and it seems > > like heresy to sub some other brand! > > :-) It's available online from mybrandsinc.com, I believe. > I'm not wild about what I made last night (the second recipe) ‹ > something's missing and I'm not sure what it is. Might be a titch of > salt, although the texture and consistency isn't what I would like it to > be, in spite of my screwing around with trying to get it right. Maybe a smidge of vinegar or lemon? -- Peace! Om Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. -- Anon. Subscribe: |
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Dried chipotles - hel-l-lp
In article >,
"Jean B." > wrote: > Melba's Jammin' wrote: > > In article >, > > "Jean B." > wrote: > > > >> Melba's Jammin' wrote: > > :-) It's available online from mybrandsinc.com, I believe. > > I'm not wild about what I made last night (the second recipe) Ð > > something's missing and I'm not sure what it is. Might be a titch of > > salt, although the texture and consistency isn't what I would like it to > > be, in spite of my screwing around with trying to get it right. > > > Sorry. Is the product (Gedney's, I assume) to your liking? They make it at least as good as what won a couple blue ribbons for it. You'll find plenty of actual cherry pieces in it. It is very good. Very good. I'm in the middle of turning my loser chipotle relish into some very fine barbecue sauce. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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Dried chipotles - hel-l-lp
In article >,
Goomba > wrote: > Melba's Jammin' wrote: > > something's missing and I'm not sure what it is. Might be a titch of > > salt, although the texture and consistency isn't what I would like it to > > be, in spite of my screwing around with trying to get it right. > > > Is there a way to continue tweaking it? Or is it beyond that point and fini? Screw it! LOL! It's now become barbecue sauce. I'll report later; it will go on tonight's grilled pork chops. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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Dried chipotles - hel-l-lp
Steve Pope said...
> Any dried chilis (smoked or not) can be de-stemmed, rinsed > to remove the seeds, then put in a blender with a small > amount of water to form a sort of slurry. Optionally, > this can then be seived but I never do. > > IMO they grind less easily after long soaking. > > I'm not sure if an enchilada sauce made entirely from > chipotles would be unbearably hot or not, but there is > some chance it would be. > > Steve http://allrecipes.com/Recipe/Chipotl...in/Detail.aspx Just about the best on eath pork tenderloin roasts!!! Imho, Andy |
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Dried chipotles - hel-l-lp
Melba's Jammin' > wrote in
on Aug Mon 2009 pm > In article >, > Goomba > wrote: > >> Melba's Jammin' wrote: >> > something's missing and I'm not sure what it is. Might be a titch >> > of salt, although the texture and consistency isn't what I would >> > like it to be, in spite of my screwing around with trying to get it >> > right. >> > >> Is there a way to continue tweaking it? Or is it beyond that point >> and fini? > > Screw it! LOL! It's now become barbecue sauce. I'll report > later; > it will go on tonight's grilled pork chops. > nutmeg? -- Is that your nose, or are you eatting a banana? -Alan |
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Dried chipotles - hel-l-lp
In article >,
Melba's Jammin' > wrote: > In article >, > "Jean B." > wrote: > > > Melba's Jammin' wrote: > > > In article >, > > > "Jean B." > wrote: > > > > > >> Melba's Jammin' wrote: > > > > :-) It's available online from mybrandsinc.com, I believe. > > > I'm not wild about what I made last night (the second recipe) Ð > > > something's missing and I'm not sure what it is. Might be a titch of > > > salt, although the texture and consistency isn't what I would like it to > > > be, in spite of my screwing around with trying to get it right. > > > > > Sorry. Is the product (Gedney's, I assume) to your liking? > > They make it at least as good as what won a couple blue ribbons for it. > You'll find plenty of actual cherry pieces in it. It is very good. > Very good. > > I'm in the middle of turning my loser chipotle relish into some very > fine barbecue sauce. Barb', have you ever made jam from wild ripe Prickly Pear fruits? -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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Dried chipotles - hel-l-lp
Melba's Jammin' wrote:
> In article >, > "Jean B." > wrote: > >> Melba's Jammin' wrote: >>> In article >, >>> "Jean B." > wrote: >>> >>>> Melba's Jammin' wrote: > >>> :-) It's available online from mybrandsinc.com, I believe. >>> I'm not wild about what I made last night (the second recipe) Ð >>> something's missing and I'm not sure what it is. Might be a titch of >>> salt, although the texture and consistency isn't what I would like it to >>> be, in spite of my screwing around with trying to get it right. >>> >> Sorry. Is the product (Gedney's, I assume) to your liking? > > They make it at least as good as what won a couple blue ribbons for it. > You'll find plenty of actual cherry pieces in it. It is very good. > Very good. > > I'm in the middle of turning my loser chipotle relish into some very > fine barbecue sauce. > Thanks for the info. And I'm sorry you produced a loser. -- Jean B. |
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Dried chipotles - hel-l-lp
In article >,
"Jean B." > wrote: > Melba's Jammin' wrote: > > In article >, > > I'm in the middle of turning my loser chipotle relish into some very > > fine barbecue sauce. > > > Thanks for the info. And I'm sorry you produced a loser. I'll enter it in the barbecue sauce lot. A loser relish, yes, and maybe a loset bbq sauce, but time will tell. :-) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out Updated 8-3-2009 |
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Dried chipotles - hel-l-lp
In article >,
Melba's Jammin' > wrote: > In article >, > "Jean B." > wrote: > > > Melba's Jammin' wrote: > > > In article >, > > > > I'm in the middle of turning my loser chipotle relish into some very > > > fine barbecue sauce. > > > > > Thanks for the info. And I'm sorry you produced a loser. > > I'll enter it in the barbecue sauce lot. A loser relish, yes, and maybe > a loset bbq sauce, but time will tell. :-) So when is this year's Great Minnesota Get-Together? We anxiously await the results of this year's ribbon haul. Cindy -- C.J. Fuller Delete the obvious to email me |
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Dried chipotles - hel-l-lp
In article
> , Cindy Fuller > wrote: > So when is this year's Great Minnesota Get-Together? We anxiously await > the results of this year's ribbon haul. > > Cindy August 27-September 7, 2009. The 12 Best Days of Summer. There's a brick in the plaza, placed by a former rfc'er, that is inscribed, "State Fair - the last dance of summer." It is, it is. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out Lots of new stuff in the last couple days. |
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Dried chipotles - hel-l-lp
On Sat, 08 Aug 2009 22:12:47 -0500, Melba's Jammin' wrote:
> In article > > > , > Cindy Fuller > wrote: > >> So when is this year's Great Minnesota Get-Together? We anxiously await >> the results of this year's ribbon haul. >> >> Cindy > > August 27-September 7, 2009. The 12 Best Days of Summer. > There's a brick in the plaza, placed by a former rfc'er, that is > inscribed, "State Fair - the last dance of summer." It is, it is. the poor saps won't know what hit 'em. oh, wait - maybe by this time they know. 'here comes that damned schaller woman again.' your pal, blake |
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Dried chipotles - hel-l-lp
In article >,
blake murphy > wrote: > On Sat, 08 Aug 2009 22:12:47 -0500, Melba's Jammin' wrote: > > > In article > > > > > , > > Cindy Fuller > wrote: > > > >> So when is this year's Great Minnesota Get-Together? We anxiously await > >> the results of this year's ribbon haul. > >> > >> Cindy > > > > August 27-September 7, 2009. The 12 Best Days of Summer. > > There's a brick in the plaza, placed by a former rfc'er, that is > > inscribed, "State Fair - the last dance of summer." It is, it is. > > the poor saps won't know what hit 'em. oh, wait - maybe by this time they > know. > > 'here comes that damned schaller woman again.' > > your pal, > blake I'm waiting for someone (besides my sister-in-law) to ask me why I do so many media spots during the Fair's run. SIL's question was, "Why do they ask YOU to do it?" Inflection is missing. And I told her the reason: the Fair's PR department has me on their list of long-time competitors and winners to contact when a newspaper, radio, or tv producer is looking for someone to talk to about competing at the Fair, canning in particular. So someone calls and says they want to talk to somebody who's been winning for a long time and she says, "Call Barb Schaller. You'll love her." And they do and they do. As I told my SIL, I'm on that list because I clean up nice and I show well. I don't embarrass the Fair and I can speak coherently and with humor. Like I say, I've got "famous" covered; I'm still waiting for "rich and." <grin> I'm nearly done with my entries. One more jam as soon as I can get the stuff for it. Maybe a pepper relish, probably not. Maybe crab apple jelly,maybe not. I have more than 20 things (the maximum number of entries allowed) prepared and will have to make some decisions about what I will and will not enter. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out Lots of new stuff in the last couple days. |
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Dried chipotles - hel-l-lp
Melba's Jammin' wrote:
> In article >, > blake murphy > wrote: >> 'here comes that damned schaller woman again.' >> >> your pal, >> blake > > I'm waiting for someone (besides my sister-in-law) to ask me why I do so > many media spots during the Fair's run. SIL's question was, "Why do > they ask YOU to do it?" Inflection is missing. And I told her the > reason: the Fair's PR department has me on their list of long-time > competitors and winners to contact when a newspaper, radio, or tv > producer is looking for someone to talk to about competing at the Fair, > canning in particular. So someone calls and says they want to talk to > somebody who's been winning for a long time and she says, "Call Barb > Schaller. You'll love her." And they do and they do. As I told my > SIL, I'm on that list because I clean up nice and I show well. I don't > embarrass the Fair and I can speak coherently and with humor. Like I > say, I've got "famous" covered; I'm still waiting for "rich and." > <grin> <snip> Having had the pleasure of watching Barb (figuratively) charm the pants offa Andrew Zimmern (Zimmerman? The Bizarre Foods guy on the Travel network) AND having taken the photograph of the pair of them, him holding a jar of her jammies, I can credibly testify that she is indeed a good spokeswoman for the fair. Andrew interviewed Barb for a radio spot - this was a couple of years ago, I think. The woman is GOOD. If her silly SIL bothered to watch one of her interviews, she'd not have to ask such a goofy question! TammyM |
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Dried chipotles - hel-l-lp
On Sun, 09 Aug 2009 22:45:14 -0500, Melba's Jammin' wrote:
> In article >, > blake murphy > wrote: > >> On Sat, 08 Aug 2009 22:12:47 -0500, Melba's Jammin' wrote: >> >>> In article >>> > >>> , >>> Cindy Fuller > wrote: >>> >>>> So when is this year's Great Minnesota Get-Together? We anxiously await >>>> the results of this year's ribbon haul. >>>> >>>> Cindy >>> >>> August 27-September 7, 2009. The 12 Best Days of Summer. >>> There's a brick in the plaza, placed by a former rfc'er, that is >>> inscribed, "State Fair - the last dance of summer." It is, it is. >> >> the poor saps won't know what hit 'em. oh, wait - maybe by this time they >> know. >> >> 'here comes that damned schaller woman again.' >> >> your pal, >> blake > > I'm waiting for someone (besides my sister-in-law) to ask me why I do so > many media spots during the Fair's run. SIL's question was, "Why do > they ask YOU to do it?" Inflection is missing. And I told her the > reason: the Fair's PR department has me on their list of long-time > competitors and winners to contact when a newspaper, radio, or tv > producer is looking for someone to talk to about competing at the Fair, > canning in particular. So someone calls and says they want to talk to > somebody who's been winning for a long time and she says, "Call Barb > Schaller. You'll love her." And they do and they do. As I told my > SIL, I'm on that list because I clean up nice and I show well. I don't > embarrass the Fair and I can speak coherently and with humor. Like I > say, I've got "famous" covered; I'm still waiting for "rich and." > <grin> > I'm nearly done with my entries. One more jam as soon as I can get the > stuff for it. Maybe a pepper relish, probably not. Maybe crab apple > jelly,maybe not. I have more than 20 things (the maximum number of > entries allowed) prepared and will have to make some decisions about > what I will and will not enter. knock 'em dead, toots. your pal, blake |
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Dried chipotles - hel-l-lp
TammyM wrote:
> AND having taken the photograph of the pair of them, him > holding a jar of her jammies, I should have known that Barb keeps her pajamas in a canning jar. Serene -- 42 Magazine, celebrating life with meaning. Inaugural issue is here! http://42magazine.com "But here's a handy hint: if your fabulous theory for ending war and all other human conflict will not survive an online argument with humourless feminists who are not afraid to throw rape around as an example, your theory needs work." -- Aqua, alt.polyamory |
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Dried chipotles - hel-l-lp
TammyM > wrote:
> Having had the pleasure of watching Barb (figuratively) charm the pants > offa Andrew Zimmern (Zimmerman? The Bizarre Foods guy on the Travel > network) AND having taken the photograph of the pair of them, him > holding a jar of her jammies, I can credibly testify that she is indeed > a good spokeswoman for the fair. Andrew interviewed Barb for a radio > spot - this was a couple of years ago, I think. The woman is GOOD. You were lucky to have met The Real Barb, then. I've never met her. :-( I only got to meet The Evil Impostor. Actully, considering that you are the evil Princess Tam Tam, you might just be providing a screen for said Impostor... Spitzbubba |
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Dried chipotles - hel-l-lp
Melba's Jammin' > wrote:
> I'm nearly done with my entries. One more jam as soon as I can get the > stuff for it. Maybe a pepper relish, probably not. Maybe crab apple > jelly,maybe not. I have more than 20 things (the maximum number of > entries allowed) prepared and will have to make some decisions about > what I will and will not enter. Something tells me yet another fiasco is in the making (and I do not mean an old Chianti bottle). Bubba |
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Dried chipotles - hel-l-lp
In article >,
(Victor Sack) wrote: > Melba's Jammin' > wrote: > > > I'm nearly done with my entries. One more jam as soon as I can get the > > stuff for it. Maybe a pepper relish, probably not. Maybe crab apple > > jelly,maybe not. I have more than 20 things (the maximum number of > > entries allowed) prepared and will have to make some decisions about > > what I will and will not enter. > > Something tells me yet another fiasco is in the making (and I do not > mean an old Chianti bottle). > > Bubba Could be, Sweetums, could be. I have until a week from Wednesday to decide what will go and what will stay home. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out Lots of new stuff in the last couple days. |
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Dried chipotles - hel-l-lp
In article >,
blake murphy > wrote: > > I'm nearly done with my entries. One more jam as soon as I can get the > > stuff for it. Maybe a pepper relish, probably not. Maybe crab apple > > jelly,maybe not. I have more than 20 things (the maximum number of > > entries allowed) prepared and will have to make some decisions about > > what I will and will not enter. > > knock 'em dead, toots. > > your pal, > blake Thanks, dearie. <grin> I have a blast! Tomorrow I'm going to show Beck's friend how to make jam. It'll get me out of the house while the electrician and the plumber are here. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out Lots of new stuff in the last couple days. |
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Dried chipotles - hel-l-lp
In article >,
TammyM > wrote: > Having had the pleasure of watching Barb (figuratively) charm the pants > offa Andrew Zimmern (Zimmerman? The Bizarre Foods guy on the Travel > network) AND having taken the photograph of the pair of them, him > holding a jar of her jammies, I can credibly testify that she is indeed > a good spokeswoman for the fair. Andrew interviewed Barb for a radio > spot - this was a couple of years ago, I think. The woman is GOOD. If > her silly SIL bothered to watch one of her interviews, she'd not have to > ask such a goofy question! > > TammyM <grin> Thanks. I have more fun than your average bear, I think. Did you look at my canning blog on my website? I had an interesting call from ABC News in NY. I'm still trying to figure out what and when they're gong to do with it. (It's Zimmern.) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out Lots of new stuff in the last couple days. |
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Dried chipotles - hel-l-lp
In article >,
Serene Vannoy > wrote: > TammyM wrote: > > AND having taken the photograph of the pair of them, him > > holding a jar of her jammies, > > I should have known that Barb keeps her pajamas in a canning jar. > > Serene Pajamas? What are those? "-) -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out Lots of new stuff in the last couple days. |
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Dried chipotles - hel-l-lp
Melba's Jammin' wrote:
> Could be, Sweetums, could be. I have until a week from Wednesday to > decide what will go and what will stay home. There is only one thing to decide - just one! It is the thing that makes a difference between a triumph and a dismal failure. Bubba |
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