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Post by concrete on Sept 18, 2010 4:31:24 GMT 10
I think your close. A kilogram is just under 1/2 pound. A peck is 13 pounds 4 ounces (according to yahoo answers blog). I would just cut the recipe by 1/3. Or buy a few more green tomatoes. WTFF!! (What the fucking Fuck!!)! A kilo is around 2 pounds! Dats cool.. I'll adapt. Pics on sunday.
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Post by spock on Sept 18, 2010 4:52:40 GMT 10
No Shit?
How many ounces in a kilometer?
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Post by Raindrop on Sept 18, 2010 5:40:50 GMT 10
Ask my coke dude
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Post by Raindrop on Sept 18, 2010 5:55:42 GMT 10
I think your close. A kilogram is just under 1/2 pound. A peck is 13 pounds 4 ounces (according to yahoo answers blog). I would just cut the recipe by 1/3. Or buy a few more green tomatoes. WTFF!! (What the fucking Fuck!!)! A kilo is around 2 pounds! Dats cool.. I'll adapt. Pics on sunday. Samples on Monday?
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Deleted
Deleted Member
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Post by Deleted on Sept 18, 2010 8:08:31 GMT 10
Ummm. Ive only got 5 kilograms of tomatoes. How many toms in a peck? Fuckin terrible movie.............
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Post by concrete on Sept 20, 2010 20:39:24 GMT 10
Ok. So, I took the Chow Chow recipe and a green tomato chutney one and altered them to create Concretes chutney. Now. All measurements are estimates (in metric and imperial) When I cook I use sight and taste. I used about 5lbs of green toms. Chop em up into roughly 1/2 inch pieces. 2 red onions and a green pepper (de-seeded & the white bits removed) chopped to about the same size. Mix all in a large bowl and toss with some salt to help draw the liquid out. Leave it sit for a couple hours (or overnight) then pour off all the liquid. In a big pot mix 1 litre of malt vinegar and about a pound of brown sugar (mix it so the sugar disolves). Bring to a boil, then chuck in all the veg and mix. Then throw in about half a pound of roughly chopped sultanas and 3 finely chopped birdseye chilies (seeds included). Bring back to a boil, then reduce the temp to a slow simmer let it boil away to reduce the liquid. When its done to a consistency you want. Start jarring it. I got about 4.5 pint jars. I must admit. It looks like shit. But... It's fucking lovely. I've tried it with good cheddar. With pate and by itself on crackers. P.S. As I don't have any mason jars. I've used an 'emergency' canning method. It works. But it won't keep as long as it would in proper jars.
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Post by timtebow on Oct 17, 2010 3:52:03 GMT 10
Hey you cranky fucker.
I just had a pastrami and swiss on rye, spicy mustard, mayo and chow chow. HOLY SHIT - i'd have another, but I need to save room for my booze.
Thought about ya with the chutney.
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Post by slith on Oct 17, 2010 11:08:42 GMT 10
Crete, whatever you do for a living. Give it up. The culinary world calls for ya. You rock my man! Awesome.
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Post by Wes Gear on Oct 17, 2010 11:18:18 GMT 10
then he'll have to change his name from concrete to chutney.
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Post by slith on Oct 17, 2010 19:45:42 GMT 10
Chutney, whatever you do for a living. Give it up. The culinary world calls for ya. lol ;D
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