Comments for Just Good Eats

Comment on Calamondin Marmalade by Scott

Scott — Wed, 27 Mar 2013 21:47:31 +0000

I just finished a batch. I followed the directions to a T and my marmalade didn’t set at all. VERY DISAPPOINTED. I basically have calamondin syrup. On a good note, the marmalade tastes great.

Comment on Calamondin Marmalade by Lois

Lois — Mon, 18 Feb 2013 19:46:04 +0000

So, did your marmalade turn out runny or was it somewhat solidified? So far my first batch is still somewhat runny.

Comment on Calamondin Liqueur by Daisy

Daisy — Sun, 23 Dec 2012 19:12:26 +0000

Oh no, you don’t have to throw the fruit out; eat it! It’s wonderful in small doses, and of course soaked with vodka it’s not going to go bad. I’ve even done this with the apples I’ve used to make apple brandy — they’re awesome on ice cream or even by themselves! Keep it in the freezer and serve in very small portions — you won’t regret hanging on to your “drunken fruit”!

Comment on Calamondin Liqueur by Sherry

Sherry — Wed, 19 Dec 2012 23:45:15 +0000

I strained my liquer with a coffee filter, it took awhile but did the job. I took a strainer put the coffee filter over the holes and poured just enough liquer in it as to not go outside the coffee filter limits and then walked away while it filtered. I wondered the same thing about what to do with the fruit when done, threw mine out.

Comment on Calamondin Liqueur by mick

mick — Mon, 10 Dec 2012 00:48:20 +0000

Tonight was the 30 day taste test. W-w-wonderful. Question is it required to remove the fruit and strain or could it be left in. Second question, if fruit is removed, what else can be done with it afterward; boil and batch for marmalade with a little kick, mead or other?

Comment on Calamondin Liqueur by Sherry

Sherry — Fri, 23 Nov 2012 20:44:37 +0000

I made Calamondin Liquer and shared with my family who thought that it was really smooth and sweet. I am going to buy another tree as I want to make more liquer to give away as gifts.

Comment on Country Captain by mona

mona — Wed, 14 Nov 2012 21:24:56 +0000

TR …thinking of you

Comment on Turkish Cucumber Yogurt Soup (Cacik) by rick 3chopsticks wong

rick 3chopsticks wong — Sun, 22 Apr 2012 19:22:39 +0000

Mmmm good.
Many thanks for your great site and recipes and especially the reviews.
Cheers to the Rocket from San Francisco.

Comment on Turkish Cucumber Yogurt Soup (Cacik) by The Rocket

The Rocket — Fri, 13 Apr 2012 02:30:30 +0000

There are many variations on this recipe. I like your suggestion of grating the cucumber for more texture. You could also purée one cucumber and grate another, depending on how much crunch you wanted in the soup. Play around!

Comment on Turkish Cucumber Yogurt Soup (Cacik) by Cynthia B Huntington

Cynthia B Huntington — Thu, 12 Apr 2012 18:20:08 +0000

The cucumber should give texture and should be grated coarsely, please do NOT puree smooth the garlic. I lived in Istanbul and really enjoyed Cacik soup often.

Comment on Syracuse Salt Potatoes by Nathan Daniel

Nathan Daniel — Tue, 03 Apr 2012 08:37:21 +0000

I’m very pleased by learning the complete process of Syracuse Salt Potatoes. This is not a familiar food recipe for me at all. Thus I’ll surprise my friends by giving them treat with Syracuse Salt Potatoes. Thanks

Comment on El Siboney Restaurant by Fabian Alex

Fabian Alex — Thu, 29 Mar 2012 09:44:36 +0000

I like to visit El Siboney restaurant. Their food quality is good and remarkable hospitality of them always impressed me a lot. My favorite food of this food place is El Siboney Tostones. Thanks

Comment on Molten Mocha Cake by Lucy Bannet

Lucy Bannet — Sun, 18 Mar 2012 13:34:06 +0000

Loll..that’s a great cake. I’m really pleased to see this cake outlook. It’s really looks so tasty and delicious. This recipe is quite easy to me and I will try it in my home. Thanks!!!!

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Comment on Mountain View Restaurant by Fiona

Fiona — Wed, 07 Mar 2012 12:39:27 +0000

I love to visit Mountain View restaurant. This food place really respected for their good food service and remarkable hospitality. My friends and my family love to visit that place as well. Thanks

Comment on 8-Hour Barolo Braised Short Ribs by Dann Mettle

Dann Mettle — Wed, 08 Feb 2012 02:24:24 +0000

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