Subj : Co' Cola was: Nawlins was
To : Dale Shipp
From : Dave Drum
Date : Sat Apr 01 2023 06:52:00
-=> Dale Shipp wrote to Ruth Haffly <=-
RH> the still water. Today, with lunch, I had a peach one--left over from
RH> last summer, discovered when cleaning out the R-Pod before we traded
RH> it.
DS> Are you getting a newer, bigger one? Will they give you any credit for
DS> all of the improvements Steve has made?
Thar was kind of my question, as well.
RH> I rarely have a pepsi product for the same reason. Became a Coke fan
RH> in college, then my mom inherited some Coke stock so she started
RH> stocking the fridge with it. I switched to the diet Coke in the early
RH> 90s so I could cut my sugar intake a bit--at the time I was drinking 2
RH> cans of Coke a day.
DS> I have never cared for Pepsi. I like Coke better, perhaps for its
DS> sharper flavor. OTOH, Coke must have a high acidic content. We had a
DS> number of Coke cans that have developed pin hole leaks and dumped their
DS> contents onto the shelf. We now store any Coke only sitting on a half
DS> sheet.
I've never seen/heard of that happening - until this post. Certainly it
never happened to me - possibly because Central States Bottling uses a
better grade of can ... or a coated/lined can. Phosphoric acid (the "bite"
in Coke) is not especially corrosive to aluminum. Or possibly I never
had a leaker because the cans didn't stay on my shelf very long. Bv)=
Pepsi is just waaaaaaaaay too sweet. Back around the turn of the century
I was working a part-time gig in a gas/convenience place. Pepsi introduced
Pepsi One - a "new" diet drink. It tasted very much like original Coke and
was very popular with my customers, to the point it was hard to keep in
stock. And I could not (nor my manager) seem to get the Pepsi route sales
driver to leave a bigger stock. Then Pepsi started promoting it. At the
same time they re-formulated it to gag-a-maggot sweet - so sales fell
into the second sub-basement.
DS> Or son is mostly fond of the Coke from Mexico or for Passover -- no
DS> HFSC.
I used to keep the KFP or Mexican Coke on hand to use if I was getting
a low blood sugar episode. Now that I am "well regulated" (according to
my croaker) I don't have that around any longer.
RH> That was September, 2019.
RH> Nice! We didn't do a lot, mostly just sat around the kitchen table
RH> talking and watching Michael have fun with some of the stuff we
RH> brought. Mark brought some leeks which we used in a couple of ways.
RH> I've since bought some, made potato/leek soup a time or two.
DS> I recall that picnic -- the one where Mark dropped in on us and then
DS> came back next day with a pot of beans.
I'm sorry I missed that picnic. But, then, I've never been to an Echo
picnic where I had a bad time.
This is the marinade for the venison sauerbraten I served at the picnic
Georgia and I hosted ... lo, those many years ago.
MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger
MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil
In a small bowl, combine salt and ginger; rub over meat.
Place in a deep glass bowl. In a large bowl, combine the
water, vinegar and sugar. Pour half of marinade into a
large saucepan; add half of the onions, pickling spices,
peppercorns, cloves and bay leaves. Bring to a boil. Pour
over roast; turn to coat. Cover and refrigerate for 2 - 4
days, turning twice a day.
To the remaining marinade, add the remaining onions,
pickling spices, peppercorns, cloves and bay leaves. Cover
and refrigerate.
TO COOK: Drain and discard marinade from meat; pat dry.
Brown roast in oil on all sides. Place in a Dutch oven or
crock-pot. Put one cup of reserved marinade with all of
the onions and seasonings into a small sauce pan and bring
to a boil. Pour over meat (cover and refrigerate balance
of marinade). If using the Dutch oven cook at a simmer for
3 hours or until the meat is tender. If using a crock-pot
put the meat into the crock-pot and set to low, cook until
meat is tender.
TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.
Uncle Dirty Dave's Kitchen
MMMMM
... Useless Invention: Braille Toilet Paper.
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