Q: Dear Dave,Last fall I froze the last of my home garden tomato crop (ripe, whole, unblanched, in freezer bags) and am wondering about the best way to use them. If allowed to thaw naturally they become a soggy mess. Any ideas, fiery or otherwise? For next year’s crop surplus should I consider making a fiery sauce that could keep …
Using Existing Products In Your Recipe
Q: Hi Dave,When I first started making our products, I was told by one of your people that many recipes use existing products. My question is, if I use a product already produced by an established company, do I need permission from them if I use their product as the main item in my recipe (and modify it and add …
How Much Alum for Crisper Pickles
Q: Hi Dave,I wonder if you could tell me the ratio of alum used to make pickles crisper when pickled. The alum I have purchased has no instructions as to how much to use.Thank you, Mel A: Hello Mel:One source I found says, "use no more than 1/4 tsp alum per 1.2 litres (quart) of pickling solution."–Dave
Hot Sauce Comparable to HOB Bayou Heat
Q: Dave,My favorite hot sauce is House of Blues Bayou Heat. However, it can only be purchased at an HOB store or online, which means you have to pay for shipping & handling. According to their web site it contains cayenne peppers, vinegar, salt and coloring (in that order). Can you recommend comparable hot sauce that might be more readily …
Chili & BBQ Cookoffs
Q: Howdy Dave! I’ve been getting your online newsletter for some time, and I recently subscribed to the magazine. I see information for trade shows listed, but don’t see where the listings for chili and/or barbeque cookoffs are located. Am I not using a keen enough eye for the obvious or are they just not listed that far in advance? …