Subj : Canning was: 'Maters [1]
To : Dave Drum
From : Ruth Haffly
Date : Wed Aug 09 2023 15:41:44
Hi Dave,
DD> Effectively a butter clone of Blue Bonnet or I Can't Believe ....
Bv)=
RH> Or the Challenge butter with olive oil. Got some of that up in VT to
RH> use for cooking for the team, brought home left overs. Kept the tub to
RH> use for camping so we don't have to schlep our glass bowl along.
DD> Never heard of that brand. But, they've probably never heard of me.
DD> Bv)=
They also make a stick butter. The soft version has sea salt and avocado
oil in it. It's a bit softer than my version but tastes just as good.
RH> I just have the bigger ones, came with something for a grill, iirc.
DD> Those would be unwieldy for drawing on cake icig.
RH> Quite, so that's why I use a tooth pick. (G)
DD> The advantage of the small skewer is that it fits the hand like a ball
DD> point pen (or pencil).
I've got small hands (wear a 4.5 ring) so the toothpick fits well in
them.
RH> AFAIK, I've no food allergies, just some strong dislikes.
DD> I've plenty of those. Mostly texture based - like okra, hominy, and
DD> kidney beans.
RH> Those I don't mind; it's things like peanut butter, coconut, marischino
RH> cherries and coffee that turn me off.
DD> IIRC you're down on P-Nut Butter for the same reason the bologna
DD> triggers my gag reflex - ODed on it when you were young.
ODed but not by my choice; it was what my parents fed us 5 kids for
school lunches. Pre sandwich bags, my mom would make the sandwich on
cheap white bread, put a cookie on top of it and wrap it in wax paper.
By lunch time the cookie was soggy from the bread moisture and the bread
had a big stale spot on it from the cookie. Cheap smooth peanut butter
and cheap grape jelly--can you understand why I don't care for peanut
butter and white (balloon) bread? Grape jelly isn't one of my favorites
either but I will eat it more willingly than the pb.
DD> 8<----- SNIP ----->B
DD> I refer you to Dr. Christopher's Syllabus, which, even if you don't
DD> use its formulae on yourself is an eye-opener with obvious links to
DD> "modern" medicine. I use some herbal products from one of his
DD> disciples (Dr Schultz) which have proven effective over the past 30 or
DD> more years.
DD>
https://www.christopherpublications.com/Herb_Syllabus.html
RH> OK, will probably check it out at some point.
DD> If nothing else it's an interesting read and an historical trip. The
DD> things I have tried from it have worked well. There is a bizarre one,
DD> using cayenne pepper for some eye ailments, which I've never been
DD> ready to try - preferring to eat my chilies rather than stick them in
DD> my eye.
I think I'd rather eat chilis than stick them in my eye also. It's bad
enough when you rub your eyes after cutting up chilis--no, I usually
don't wear gloves and yes--, I'm good about remembering not to rub my
eyes for the most part........but those times I forget, I've paid for
forgetting.
DD> It a poor cook who can't suit him/her self.
RH> True, but when I was growing up, I had to cook to suit my dad, not
RH> always what I wanted to do.
DD> I was fortunate in that both my mom and dad were excellent (and
DD> adventurous) cooks - with Pop being the better cook. Bv)=
RH> My dad would do basics if mom wasn't able to do so but otherwise pretty
RH> much left the kitchen to her.
DD> Olga has some very interesting (and authentic) recipes. I got onto her
DD> website when Don Houston was active in the echo. Probably before your
DD> time ... bu, maybe not. We're all old timers here with the exception
DD> of Ben Collver (who's on an extended road trup) and a troll or two.
RH> I joined the echo in January, 1994 so had some overlap time with Don,
RH> but not a lot. One of the first recipies I printed off was posted by
RH> Michael Loo; we still use it today--Pseudo-Malinda's Hot Sauce.
DD> The recipes Don posted were very authentic even if he was, basically,
DD> a phonus balonus. As I learned when I met him in person at an echo
DD> picnic.
I'm not sure if I have any in my data base or not, and it has enough
other recipies in to keep me cooking for some years to come so I'm
adding very few.
DD> Title: Borsch DD> Categories: Vegetables, Potatoes, Beef,
Herbs, Soups DD> Yield: 4 Servings
RH> I've a jar of it in the pantry to try when the weather cools off a bit.
RH> Spent part of this morning into afternoon making fig preserves with
RH> figs from our tree--got 8 half pints and almost another one--()--that
RH> shy of a 9th so it's our taster. They're cooling now. We've got enough
RH> more figs to do another batch, may freeze some instead, and the figs
RH> keep coming. (G)
DD> Never seen "canned" borsch. Figs, now, that a different story.
This is in a jar. We'll be making preserves again tomorrow; I figure
probably another 9 or 10 jars. The rest will be frozen or eaten fresh.
RH> Later--just checked and they all sealed. With what I made last year and
RH> this batch, we've bot lots of fig preserves. I just printed off several
RH> recipies from All Recipies to try--will post results as I make them.
DD> I've several fig recipes. Here's one I have made and liked.
DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
DD> Title: Figs In A Blanket
DD> Categories: Fruits, Breads, Cheese, Wine, Chilies
DD> Yield: 12 Servings
DD> 12 Fried mission figs; halved
DD> - lengthwise
DD> 3/4 c Dry red wine
DD> 3 tb Honey
DD> 1 ts Crushed red pepper flakes
DD> 1 (1") cinnamon stick
DD> 8 oz Tube crescent rolls
DD> 1/4 c Gorgonzola cheese *
DD> 1 lg Egg
DD> Sesame or poppy seeds
Interesting but I'll probably cut the red pepper flakes a bit as the LCD
in this part of the country seems to be mild to maybe medium.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Are you sure you really want to know that?
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
