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Fri Oct 3, 2014, 05:28 PM

Scored Big at the Fair This Year!

Ruby Boysenberry Preserves: FIRST PLACE
Spiced Pickled Beets: FIRST PLACE
Creole Sauce: Nada
Ruby Boysenberry Jam: FIRST PLACE
Blueberry-Basil Vinegar: FIRST PLACE
Macramé Bracelet: THIRD PLACE
Macramé Earrings: FIRST PLACE
Speecy Spicy Salsa: THIRD PLACE

5 BLUE RIBBONS!!!!! That beats my record of 3 Blue Ribbons in one year.

43 replies, 3972 views

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Arrow 43 replies Author Time Post
Reply Scored Big at the Fair This Year! (Original post)
Le Taz Hot Oct 2014 OP
petronius Oct 2014 #1
Le Taz Hot Oct 2014 #3
marzipanni Oct 2014 #13
Le Taz Hot Oct 2014 #14
SoapBox Oct 2014 #15
marzipanni Oct 2014 #16
VA_Jill Oct 2014 #17
marzipanni Oct 2014 #42
Le Taz Hot Oct 2014 #18
Brother Buzz Oct 2014 #37
juxtaposed Oct 2014 #20
mountain grammy Oct 2014 #21
Le Taz Hot Oct 2014 #22
mountain grammy Oct 2014 #25
daleanime Oct 2014 #32
antiquie Oct 2014 #2
Le Taz Hot Oct 2014 #4
In_The_Wind Oct 2014 #5
femmocrat Oct 2014 #6
annabanana Oct 2014 #12
NYC_SKP Oct 2014 #7
LeftofObama Oct 2014 #8
vanlassie Oct 2014 #9
shenmue Oct 2014 #10
ColesCountyDem Oct 2014 #11
japple Oct 2014 #19
raven mad Oct 2014 #23
sendero Oct 2014 #24
Enthusiast Oct 2014 #26
pinboy3niner Oct 2014 #27
WinkyDink Oct 2014 #28
mnhtnbb Oct 2014 #29
malthaussen Oct 2014 #30
valerief Oct 2014 #31
littlemissmartypants Oct 2014 #33
marzipanni Oct 2014 #40
No Vested Interest Oct 2014 #34
Aristus Oct 2014 #35
joanbarnes Oct 2014 #36
Tuesday Afternoon Oct 2014 #38
kag Oct 2014 #39
Le Taz Hot Oct 2014 #43
awoke_in_2003 Oct 2014 #41

Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 05:31 PM

1. Congratulations!



(And those creole sauce judges were clearly corrupt - I demand an investigation.)

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Response to petronius (Reply #1)

Fri Oct 3, 2014, 05:35 PM

3. I know, huh?

Some dirty rice topped with some sautéed peppers and onions, add some Andouille sausage and top it with creole sauce? That's some good eats right there.

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Response to Le Taz Hot (Reply #3)

Fri Oct 3, 2014, 06:57 PM

13. OK you've got me salivating

Did they critique the entries, or just give ribbons? What is creole sauce made of? I'd like to try it on that dish, ribbon or not.

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Response to marzipanni (Reply #13)

Fri Oct 3, 2014, 07:05 PM

14. Here's the recipe.

It's made for canning but you can just as easily freeze it.

Creole Sauce

*Ingredients:
3 quarts chopped, peeled, cored tomatoes (about 18 medium)
2 cups chopped onions (about 2 medium)
1 cup chopped sweet red peppers (about 2 medium)
½ cup chopped celery
1 clove garlic. Minced
1 hot pepper, finely chopped
1 Tbsp. chopped parsley
2 tsp. salt
½ tsp marjoram
½ tsp chili powder

Directions:
Combine all ingredients in a large saucepot. Cook slowly until thick. As sauce thickens, stir frequently to prevent sticking. Ladle hot sauce into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process pints 25 minutes at 10 lbs. psi in a pressure canner.

*Amounts are approximate. Season to taste.

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Response to Le Taz Hot (Reply #14)

Fri Oct 3, 2014, 07:30 PM

15. OMG...

When is dinner...I'm in as long as I don't slip on the drool!

Sounds Dee-licious.

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Response to Le Taz Hot (Reply #14)

Fri Oct 3, 2014, 07:41 PM

16. Thanks, Le Taz!

I'll make a small batch with tomatoes from our garden and peppers, celery, parsley from our monthly CSA box of goodies.
We discovered that the guy who recently opened a new little restaurant in our small town has developed his own linguica recipe over several years. Would it be sacrilege to make dirty rice topped with sautéed peppers and onions, and Portuguese sausage?

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Response to marzipanni (Reply #16)

Fri Oct 3, 2014, 07:45 PM

17. Not if you invite me for dinner! n/t

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Response to VA_Jill (Reply #17)

Sat Oct 4, 2014, 04:57 PM

42. I would, but VA to CA would be make it a pretty expensive dinner! :)

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Response to marzipanni (Reply #16)

Fri Oct 3, 2014, 07:55 PM

18. Nahhh.

Use whatever you've got handy. We've used chicken and it worked out just fine.

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Response to marzipanni (Reply #16)

Sat Oct 4, 2014, 02:17 PM

37. Umm, that guy also makes his own hot links....

according to the menu I plastered on the refrigerator, dear.

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Response to Le Taz Hot (Reply #14)

Fri Oct 3, 2014, 08:22 PM

20. give it up,, you are so cool

 

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Response to Le Taz Hot (Reply #14)

Fri Oct 3, 2014, 08:23 PM

21. thank you, thank you, thank you! Looks wonderful, I'll try it this winter

the only time I really cook.

Congratulations.. where's the fair?

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Response to mountain grammy (Reply #21)

Fri Oct 3, 2014, 08:27 PM

22. Fresno, CA

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Response to Le Taz Hot (Reply #22)

Fri Oct 3, 2014, 11:15 PM

25. No kidding!! Was sure that would be Louisiana.

think that might be why no prize for the creole sauce?

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Response to Le Taz Hot (Reply #14)

Sat Oct 4, 2014, 12:35 PM

32. Saved for next summer.....

just started getting the gear ready for canning and that sound delicious!


If your willing to share, could I get the blueberry-basil vinegar and salsa recipes? Love of salsa and need for low sodium diet are the reasons for my canning quest.

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 05:31 PM

2. You rock!

 





Creole judges obviously corrupt.

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Response to antiquie (Reply #2)

Fri Oct 3, 2014, 05:38 PM

4. That's alright.

Wait 'til they taste next year's Cajun Hot Sauce. It'll wake 'em up if nothing else.

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 05:42 PM

5. That's totally awesome!

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 05:53 PM

6. Congratulations!

That is fantastic!

Everything sounds delicious!

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Response to femmocrat (Reply #6)

Fri Oct 3, 2014, 06:54 PM

12. especially the Macramé. . . .

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 06:24 PM

7. Congratulations!!!! But what is wrong with those judges? Creole Sauce? YUM!!!

 

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 06:42 PM

8. Congrats!

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 06:46 PM

9. Well Done!!

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 06:47 PM

10. Mazel tov!

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 06:52 PM

11. Congratulations!

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 08:21 PM

19. Yee Haw!!!! Congrats to you, Le Taz, for winning those

blue ribbons. They are the best! Wish I could taste your beet pickles. I love them, but root vegs. don't grow well in Georgia clay. My cousin, however, has a much better garden than mine and she grew enough beets to make 90 pints of pickled beets this year. She says the grandchildren love them. Wish my grandchildren ate something this good!

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 09:01 PM

23. Super job!

Congratulations! And I saved your Creole Sauce recipe - with date (today's) and attribution, of course. Truly decent, fresh tomatoes aren't available here much of the year and then only from home garden or the Farmer's Market - so I'll wind up using some home-canned or store-bought canned, and just pray I don't mess up!

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Response to Le Taz Hot (Original post)

Fri Oct 3, 2014, 10:05 PM

24. Hot Damn!

That is great!!!!!

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 05:29 AM

26. Wow! Ya done good!

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 05:54 AM

27. Woo Hoo! Congratulations!

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 06:09 AM

28. Did you bring enough for the whole class? I THINK NOT!

 

CONGRATULATIONS!

About 5 years ago I placed 5th for a photo at my local fair, and even it still makes me feel good!

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 06:17 AM

29. Wow! Good for you!

All that time in the kitchen has rewards!



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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 11:44 AM

30. Should have put boysenberries in your Creole Sauce.

Congrats! Can't wait to see you top it next year!

-- Mal

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 12:02 PM

31. Congrats, but no speecy spicy meataball?

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 01:16 PM

33. Congratulations!

I would love to see pictures of the macrame. Please consider posting if you are able and thanks for the recipe.
~ Lmsp 🙌

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Response to littlemissmartypants (Reply #33)

Sat Oct 4, 2014, 04:38 PM

40. I want to see the macrame, too! n/t

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 01:21 PM

34. Congratulations! I am impressed.

You came, you entered, and you conquered,

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 01:47 PM

35. Congrats, Taz!

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 02:14 PM

36. Congrats. Happy for you.

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 02:26 PM

38. well done. Congratulations !!

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 03:06 PM

39. Way to go!

Anyone who can make beets taste good should be rewarded!

On Edit: Could you post pics of your macrame? I used to do a little myself, but not for years.

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Response to kag (Reply #39)

Sat Oct 4, 2014, 06:29 PM

43. I can post pictures after the fair ends

and I get my stuff back. I tried to take pictures of them in the display case but they didn't come out. (I'm notorious for taking really bad pictures anyway.)

The beets are a spiced pickled beet which means the brine is a sweet brine and I added nutmeg, ginger and cinnamon. My husband hates beets but eats these buy the bowl full. He ate my entire first batch before the fair and I had to make 2 more batches and hide 2 jars to make sure I had fair entries.

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Response to Le Taz Hot (Original post)

Sat Oct 4, 2014, 04:53 PM

41. Party at your place...

 

I'll bring the beer if you have more pickled beets

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