• averythingcooks on May 01, 2021

  Traditional Ketchup [pg 22]: Both a full & half recipe require an odd amt of canned tomatoes (at least based on the 14 or 28 oz cans I can purchase) so when I cut this in 1/2 I used a 14 oz can plus 2 fresh roma tomatoes. I wasn't sure about it early on and I did add a good squirt of tomato paste after the straning step but once it hung out in the fridge for a bit, I really liked it with our air fryer french fries. It is far less sweet than store bought but has a rich spicy (thanks to the whole cloves & allspice berries) and vinegary taste. We agree that this is a great little jar to have in the fridge.

• averythingcooks on February 14, 2021

  Wholegrain Mustard [pg 19] My first little pot of homemade wholegrain mustard is ready to sit for a week before tasting/using - it smells so good....it’s going to be hard to wait.

Notes about Recipes in this book

• American barbecue sauce

  • averythingcooks on June 15, 2024

    So yes, this should be called a "Kansas City" style BBQ sauce and it is a version that we really like. I appreciate the use of maple syrup in place of molasses and the mix of apple cider vinegar + lemon juice seems to tame the overwhelming tartness sometimes found in this type of sauce. I used a mix of sweet & hot smoked paprikas & then added hot sauce to taste. I can certainly see making this one again.

• Kavey Eats

  ...you’ll produce some store-cupboard boons to easily rival standard supermarket/deli offerings, and there’s the opportunity to trial some novel condiments that’ll liven up your repertoire.

  Full review