Then We Eat is a collaboration of homemade cooking techniques created by Steve, Debbie, and Chris. Showcasing our love of cooking new foods and creating new recipes.
Glad I bumped into you. My husband likes cream of celery soup (store bought) so here is a way I can "knock his socks off". (Married 4 years) Thanks. I'll be waiting to see what else you have in terms of good home-style recipes.
Great video! Thanks for keeping it short. I was wondering how they were hot enough to seal if you put ice cold cucumbers in with the hot brine, but then you said to water bath them. Then I was confused on how that wouldn’t cook the cucumbers some even though they started out cold. But you showed us the proof, that pickle from last year looked perfect. I’m not gonna argue, I’m just going to follow the recipe 😂. Thanks again!
Question...with the amount of water in the canner I take it you pressure canned them and not water bathed them? Great video by the way. I've been looking for a simple pickle canning recipe.
Looks delicious, actually going to make a green salsa later today. If you want to kick it up to next level you can try and add an avocado and cut the onion in half and roast the onion with the tomatillos. Some other things we do are: add chicken bullion cubes/powder, add black pepper.
Oh yeah, I can make this. However, got a question or three. Here goes. How about talking about shelf life of this hot sausce. ..... Can it stay on the counter? .... Must it be refrigerated? ..... How long can I keep it around refrigerated and unrefrigerated?
Out of the 8 things on that place, 4 are part of full english, sausage, egg beans and mushrooms, i have no included the bacon, its more of a gammon steak than bacon I think your one of these blokes, who strives to be a chef, no doubt you can cook well, but you have 3 meals on one plate to be honest gammon and asparagus, with sauce, good together, rest of breakfast, the beans sausage, mushrooms and egg, and the potatoe and english muffin you have a chip butty, worst english i have ever seen, is this a wind up
WTF has your creation got to do with an English breakfast? Bernaise sauce? Why? Whoever heard of Bucks sausage? Asparagus? Why are you fu**ing with a classic. If you want a horrible, sickly sweet syrup for breakfast have a pancake. It's supposed to be savoury.
Seems delicious. And I'm watching this while eating a different food. I might try this one later on, If I won't feel lazy to buy the ingredients in the market.
@@thenweeat The word is that jalapenos have been dumbed down and bred for less heat. I never bother to remove the pith and seeds any more, but if you are filling them to make poppers, you have to do that. I missed a little salt in the filling.
LOL! That's honestly very true. We find that the store bought jalapeño peppers are much less hot than they used to be as well. That's why we grow our own now 🤣. We can't figure out why they've been made less hot though. Isn't the heat the point of them? lol. Very true, it wouldn't be easy to stuff them so we kind of had to remove it anyway. And yes, we typically don't cook with a lot of salt, depending on your taste buds it could need more or even less.
