Subj : Vinegar was:Ulcers was:M
To : Sean Dennis
From : Dave Drum
Date : Wed Jul 13 2022 05:34:00
-=> Sean Dennis wrote to Dave Drum <=-
SD> Replying to a message of Dave Drum to Sean Dennis:
DD> Thanks for the tip. I'll see if I can find some. Braggs *IS* pretty
DD> harsh for all of that. But it sure works for me.
SD> I've seen Whitehouse all over the place here and it's cheaper than
SD> Bragg's for me.
I've just never looked for it. I'll ask next time I'm down the Food
Fantasies - when I need to reload. Generally for regular vinegar I buy
"white" vinegar in gallon jugs and mix it with non-iodized salt and a
bit of Dawn dish washing liquid. Then spray it on weeds as an organic
(non-polluting) weed killer. No glyphosate into the environment. Bv)=
SD> An article talking about benefits of ACV:
SD>
https://www.medicalnewstoday.com/articles/323721
SD> All I know is it helps with my GERD/ulcer and helps keep my blood sugar
SD> from spiking too hard after a meal.
DD> ... This is Amiga country. On a quiet night you can hear Windows
e-booting
SD> .
SD> OS/2: opens windows, shuts gates.
SD> No red wine for me...I'd use some chicken broth instead:
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Creole Beans and Rice
SD> Categories: Harned 1994, Main dish, Rice/grains, Vegetarian
SD> Yield: 4 Servings
SD> 3 c Red kidney beans; cooked
SD> 1/2 ts Cayenne pepper
SD> 1/4 ts Allspice
SD> 3 Scallions
SD> 1 Cucumber; peeled and sliced
SD> 2 Tomatoes; chopped
SD> 3/4 c Fresh parsley
SD> 1/4 c Vegetable oil
SD> 3 1/2 tb Cider vinegar
SD> 1 ds Tabasco
SD> 3 tb Vegetable oil
SD> 1 lg Onion; chopped
SD> 4 Garlic cloves; minced
SD> 3 Celery stalks; chopped
SD> 1 lg Carrot; diced
SD> 2 Green peppers; chopped
SD> 1/3 c Tomato paste
SD> 1 ts Cider vinegar
SD> 1 1/2 ts Brown sugar
SD> 1 ts Dijon mustard
SD> 1 pn Salt
SD> 2 ts Oregano
SD> 1/8 ts Cayenne
SD> 1/8 ts Allspice
SD> 2 1/2 c Cooked rice
I didn't see a call for wine in the ingredients list. Had to parse the
directions to find it mentioned. I'm not much of a wine-o myself though
I do keep a couple "splits" of Gallo red and a coule of white in the
cabinet for when a recipe *needs* the wine to taste right. Other than
that I'm with you on the chicken broth/stock.
This is my own RB & R recipe. It was developed before I discovered Tony
Chachere's (green can) Creole Seasoning.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave's Red Beans & Rice
Categories: Beans, Pork, Rice, Chilies, Herbs
Yield: 12 Servings
1 lb Red beans; rinsed, rocks
- picked out and discarded
1 lg Onion; peeled, chopped
1 lg Bell pepper; cored, chopped
2 Ribs celery; chopped
1 tb Garlic; minced
1 California bay leaf
1/2 ts Thyme
1 tb GFS (Minor's) chicken base
+=AND=+
1 tb White miso paste
+=OR=+
2 tb GFS (Minor's) chicken base
1/2 ts Chilli spice
Salt & pepper
Cayenne
Hot pepper sauce
1 Smoked ham hock
1 lb Ham chunks
+=OR=+
1 lb Smoked sausage; in 1" pcs
1 c White or brown rice
1 bn Green onions; chopped,
- for garnish
You may soak your beans or not. Put beans in a pot
and boil hard for five minutes to get starches to
start converting.
Drain the beans and put them with water, onions,
bell pepper, celery, garlic, seasonings and ham hock
into a large crockpot. Set the pot to high and cover.
Once the pot has come to a good simmer stir in the
rice and soup base(s) re-cover the crockpot and go
check your email for an hour or so. Then add the ham
or sausage.
Cook until beans are tender. If the dish appears too
"soupy" add a tablespoon or two of arrowroot mixed
with an equal amount of cold water to thicken.
Some people smash some beans on the side of the pot to
thicken gravy.
Serve in bowls and garnish with the chopped green onion.
Pass the hot sauce for those who like some more spice.
Uncle Dirty Dave's Kitchen
MMMMM
... We all have undeveloped territory - it's under our hats.
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