New Photos

That what 6 lbs. of fruit chunks and 3 lbs. of sugar look like

after 4 days of torture. LOL

It tastes amazing. And if I ever make any fruit preserves, this is the method I'll be using. It's basically candied fruit in syrup. The flavor is so concentrated that it is unbelievable.

Thanks again Marilyn for posting this wonderful recipe!

 
I need a bigger plate for the cookies, can't even see the

rose jam, date, and nut pinwheels, chocolate espresso, or walnut chocolate chip cookies at the bottom of the pile.

More to come.

 
Tess, thanks. I did see that post and

I did try it. However, I uploaded my pix to a subfolder and that complicates things. I tried it a couple ways and then gave up because I didn't have the time to mess with it.

I'm inclined to find another photo service that will allow us to paste the URL into the pic with out the contortions that Photobucket engineering has so thoughtfully given us this holiday season.

 
Richard, how did the "heat" turn out? Too little, too much? Just right??

The coloring make it look like a piece of art.

 
Maria, I do not see that...

If I hover over the photo I want to use, I see a menu of choices, none of which has HTML on it. There is a frame at the right that has "Links" on it which is where I grabbed the URL that I used above. However, the interface is different that it used to be, and when I click the link (that formerly copied the URL for the pic into the paste buffer) I get a URL that has an (IMG) tag on either end, both of which need to be deleted to make the URL work once its pasted, but I can't find anywhere on the photo to copy the URL to post the pic as I used to.

I just upgraded to new Windows at home, but I already had it on my laptop and used it that way, so I don't think new OPS is the problem.

Any advice as to what I'm doing wrong would be greatly appreciated.

 
Mar, I don't know what the deal is. The way the instructions read

one should don a HazMat suit before even opening the bottle of mustard oil. I use mustard oil all the time for Indian cooking. I got a new bottle from the Indian grocery, it has 100% mustard seed oil on the bottle and was produced in Germany. I didn't add anymore than what I told you earlier, and it was so mild I could hardly detect any zing at all. So, for the jar I'm using on Christmas Eve, I added a tsp. of wasabi oil. That did the trick!

 
Hummm, I'm thinking your settings got wonky - try this...

Go to your account settings page (click on the little wheel looking thing in the upper right corner of that Links box to the right of when you're looking at a single photo to get there) and make sure the box that says HTML Code is checked. If not, check it and click save at the bottom of the page.

See if that fixes it. I'm using a loaner laptop running Win7 and haven't had any problems or noticed any changes -- and I've been using PB a lot the past few weeks.

If it doesn't work I'll screen shot what my settings look like to compare.

 
More Mostardo Pix: time lapse...

Missing the first day photo for some reason. I had 6 lbs. of apples, pears, peaches, strawberries, sweet cherries, oranges, and tangerines.


Starting off with the second day here and the fruit greatly reduced after first boil of the syrup:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5525.jpg

Second boil of the syrup:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5541.jpg

On the last day, I was not happy with the disparity in the soft fruits vs. the pears and apples. The strawberries, cherries, peaches, oranges were soft, candied perfection. The apples and pears were still crunchy and this would not do at all. So I fished all of the apples and pears out to cook them in the final syrup reduction. Then I added everything for a scald for safety measure:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5588.jpg

And into the jars:
http://i56.photobucket.com/albums/g166/Finer_Kitchens/Richard/PIC_5604.jpg

 
You must log in or register to reply here.
Back
Top