strong so you could get away with adding more water. And if you drink loads at that strength it does make your spit go funny. So yeah try making lemonade like you did when you were a kid and benefit! If you have kids, get them to... (40 replies, last updated by newfoodie May 6, 2008)

I used to make my own BBQ back when calories didn’t count, similar to this but I used Jack Daniels (JD is one of my most used ingredients, along with worchestshire). I also used to put a spoonful of peanut butter and/or... (14 replies, last updated by Sallie August 17, 2004)

I’ve made marmalade in 10 quart lots, and chutney in about 10-12 quart lots. Marmalade gels fairly easily but I don’t know if this is what you’re after. Do you use pectin for your preserves? This would make it... (2 replies, last updated by missclaudy July 25, 2006)

Get a canning funnel. You might think it’s no big deal to just ladle or spoon your piping-hot preserves into the canning jars, but it’s really hard not to make a mess of it unless you use a canning funnel. Use... (30 replies, last updated by greygarious May 6, 2009)

Pickle advice: Sterilize you jars and lids to keep out any wild yeast. Your pickling cukes must be fresh, fresh, fresh! Take an ice chest and a little ice to keep em cool. Make the pickles right away. Find some young grape leaves... (9 replies, last updated by Darren72 July 18, 2006)

I’ve been trying, in vain, to find a recipe to make my own Cheetohs at home. I wanted to experiment with different flavors/powders like porcini powder or blue cheese powder. I’m a little hesitant to just dive in blind... (11 replies, last updated by cincygrub August 17, 2009)

it by hand isn’t too hard if your standards aren’t especially high. At this point it would be difficult to make pasta that would please a discriminating Italian, but I can make something nice enough for my own dinner... (39 replies, last updated by rouxmaker December 16, 2008)

You can make butter very quickly in a food processor. I would chill your cream to 35° in the freezer for about 1 hour to seed butter crystals, and speed the process along. To make butter you dump the cream in the food processor... (9 replies, last updated by dockhl May 27, 2008)

The Chowhound Team split this post from the Pacific Northwest board ********* It’s actually really easy to make your own fresh ricotta. Just heat up 8 cups milk and 1 cup heavy cream in a stainless steal pot (the best quality... (2 replies, last updated by morwen March 4, 2008)

I know this seems silly, but I’m looking for a “grown-up” make-your-own-sundae, preferably a catered deal. If anyone knows of a resource, I’d love to know! Thanks (8 replies, last updated by Local May 3, 2007)

I’ve been searching for a Make Your Own Salad place for a while. There’s Salads Galore on Wilshire, but it closes at 3pm and isn’t opened weekends. Is there a great make your own salad place that is not a... (8 replies, last updated by mollyomormon November 9, 2006)

If you haven’t grown up in the NYC area with a certain bagel ideal in mind, then any of the recipes out there for donut-shaped bread will probably strike you as being enjoyable to make and eat. But if you’re trying to... (24 replies, last updated by TerriL February 11, 2007)

I’m a journalist and I’m thinking about writing an article on make your own sundae bars (or variations thereof) in the city. Anyone know of any? It can be a close proximity of a make your own sundae bar, such as a... (0 replies, last updated by Brooklyn October 14, 2004)

Are there any 'make your own' salad concepts in the downtown area – similar to the one’s that exist in NYC? ie: choose lettuce, toppings, dressing, and it’s served in a clear plastic bowl... (4 replies, last updated by Kim January 18, 2006)

that’s a great idea. like foodiex, i suggest a coated/laminated paper to make it easier to keep clean. my mom did much the same for me when i (finally) moved out on my own. 16 years later the pages are stained, but still... (7 replies, last updated by miss_mia January 9, 2006)