The Apricot Chutney in the Ball Complete Book of Home Preserving is WONDERFUL!!! I love it, especially served with roast pork or chicken (and if the meat ended up a little dry or overcooked, the chutney REALLY improves it). Tomato jam can be used where ketchup might be used - so on burgers, sandwiches (delicious with turkey sandwiches). It's also delicious on crackers with cream cheese or an herbal dip (my preference). Some like them on a rustic bread with a soft cheese. The pepper jellies are very often warmed up a bit (if too firm) and poured over a brick of cream cheese to serve with crackers and small bread slices at parties. Absolutely yummy. The cream cheese can help with the heat of the pepper jellies if they are a little too hot (many people love them that way). They also can be a lovely glaze for grilled meats like chicken.

The worst part about making chili, real fire house chili, is cook'n up those beans. I prefer black beens or dark kidneys as they don't get as mushy as those lighter beans that they make refried beans from. Lentils are a favorable substitute that I have done before. Anyhow, you typically have to start by soaking the beans, to both rinse them and get them started taking on water. Boil the water and let soak again over night. This could go on for about 2 to 3 days to get things done. Stir often to keep the thick bean broth generated from burning to the bottom of whatever your cook'n the beans in. Don't cook overnight, just let sit. You don't need midnight surprises that the fire department actually needs to come out and give you tips on your firehouse chili for. Don't pour off that brown water, its gonna contribute to the sauce! My ingredient list is simply added after the beans are done cook'n. They include ... Roma Tomatos They are thicker and meatier Aneheim Chilis Hot, but not overwhelming. Sorrano Chilis Hot and zingy. Habneros ( If you really want firehouse flavor ) Onions and lots of 'em. Paprika Chili Powder Cinnamon Not necessary, but you can experiment Cilantro Some people like to add some form of sugar, like molasses, etc., but I don't. Here are some tips ... 1.) Cut up Tomatoes, Onions and Peppers so they form long strips. Don't dice 'em. 2.) Go find some real earthy chili powder. New Mexico and California have some really nice varieties that range from a ocre red to more brownish and they have flavor that'll make your chili ... chili! 3.) Where's the beef? Oh, I don't put it in mine. But when I do, I like to do what I do with spaghetti sauce and add both beef and pork. Cut up something like stewing beef strips and center cut pork chops. 4.) My old friend balsamic vinegar can add an interesting change to your chili. 5.) OK so you don't like reall hard core chili - eh? Well, don't use the habneros and add celery to mellow things out. Use less chili powder. 6.) If your chili is really thick, make sure you drink alot. You can either thin it down before hand or afterwards ... it's your choice.

All you REALLY need to make a starter is flour and water - everything after that is just a choice. Grapes are just another source for yeast (often called "wild" yeast, but they are just plain old yeast that covers everything and is present everywhere), as well as some additional carbohydrates from the fruit itself to feed the yeast. BUT, there are more than enough carbohydrates in flour to feed yeast. When you look at grapes, you see that silvery/gray sheen on them - that's yeast. Cabbage leaves are also used occasionally in a beginning starter, and you can see the yeast as a slightly gray substance inside the leaves. Onions, the same thing. There are raw potato starters, cooked potato starters, peach leaf starter (once again, the yeast found on the leaves from a peach tree are another source of yeast).... Try all kinds of starters until you find one you like - that's the big adventure. The one I used for many years was called "Everlasting Yeast", and was popular just over 100-years ago. And while you're at it, be sure to order a free starter from Carl Griffith's Oregon Trail Sourdough. http://carlsfriends.net/source.html If you would rather not have the care and feeding of a starter (they are called "pets" for a reason ;-), but still make naturally-leavened breads, you can purchase an envelope (the size of a package of yeast) of Lalvain du Jour Starters from King Arthur Flour, and it's enough yeast to make several batches of starter and loaves of bread, and is a good way to experience it, or for the occasional bread baker - without the commitment. FYI -You will get more yeast if you use a wholegrain flour in the beginning because there are all kinds of yeast covering the outside of whole grains, but processed bleached and unbleached flour also have yeast present (although not as much since the bran was removed) and will work just fine. The sooner you get a good colony of yeast growing, the faster it will make good bread. -You will get a starter faster if you use rye flour (for at least a portion of the flour) because it ferments quicker. Spelt flour is great because it's high in carbohydrates. You can change to any kind of flour at any time. As you can see, "starter" isn't just one thing, one mixture or method. In fact, you can use "old dough" (a bit of dough leftover from making bread) to make a culture, as just one more method. If you stop to think about it, naturally-leavened breads have been made much longer than those made with modern baker's yeast (dry baker's yeast wasn't available until WWII, and before that they used fresh yeast). In the deep south, pre-air conditioning, they made a lot more quick breads, like biscuits, because of extreme heat and humidity playing havoc with starters. I'm going to assume you have climate control indoors and aren't experiencing 100-degree temperatures with 85% humidity indoors. You will want to keep the sponge between 70-90-degrees F. At cooler temperatures (65-degrees and cooler), the sponge...

Don't know how you are "feeding" but following the guidelines will promote success. You must always discard some starter before feeding it. (Starters are relatively high-maintenance "pets.") For more info, you might try a general search "how to make starter for bread" -- but no quote marks. Or you could go to the Cooking Forum with your questions. Another way to find out is to search "starter from grape leaves" -- but without the quotes. Can also try a related search "starter from grapes" In any case, it will take longer than several days to develop a lively culture. In the meantime, you can begin your starter with grape leaves but must ensure no pesticides used on the plant. Here is a link that might be useful: Cooking Forum This post was edited by jean001a on Mon, Jan 26, 15 at 14:31